• The Research Journal of the Costume Culture
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• v.22 no.1
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• pp.16-27
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• 2014

This study investigated the characteristics of and changes in hemp textile production practices at Gurye in Jeollanam-do in modern times. To do this, in this study, both a literature review and fieldwork research were utilized as research methods. The literature review focused on Gurye's hemp data, and the fieldwork research involved two separate trials. Male and Female residents of Gurye who had experience in the area of hemp production from the 1920s to the 1980s participated in this study. The results were as follows. First, regarding hemp fiber cultivation in Gurye, hemp cultivation continued to the 1970s and there were no changes in hemp cultivation practices during the Japanese colonial-era. Second, there have been very important changes in hemp kilns over time. In the 1950s, there were both single-body kilns and separate-body kilns in Gurye. Later, specifically in the 1950s, a new type of kiln using an iron pot appeared, and the most modern kilns were concrete structures. Third, in Gurye, women cooperatively removed hemp husks immediately after stemming, subsequently bleaching the hemp by soaking it in lye or caustic soda. Over time, there have been changes in ash types and in soaking periods. Fourth, loom types changed from the traditional Korean back-strap loom to the treadle loom in the 1930s- to 1940s. Fifth, since the 1970s, the hemp textile output levels of Gurye have been reduced due to the westernization of clothing styles, the inflow of Chinese hemp fiber and government regulations pertaining to hemp cultivation.

• Journal of Korea Foresty Energy
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• v.23 no.1
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• pp.26-37
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• 2004

This study was to investigate the rational propagation of the Vitex rotundifolia, which is distributed as a community naturally at coastal area in Korea. The germination rate of ordinary temperature stored fruits was the highest with 67%. In the matter of the number of seedlings per fruit, 1 seed germinated fruit was the most with 40.3 % and the mean was 1.4 seedlings per fruit. The best rooting rate of both greenwood and hardwood cutting was 96.7% in the case of cuttings soaked in IBA 2500ppm for 1 minute on the Compost+Sand bed-soils. Generally the root development of cuttings was higher in the high IBA concentration with soaking in a moment than in the low IBA concentration with soaking in long time, and bed-soils mixed with sands and composts. And in the rooting rate, greenwood cutting was better about 10% than hardwood cutting of Vitex rotundifolia.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.1
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• pp.57-61
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• 1999

This study measured the soaking effects of two brassinosteroids(BRs), homobrassinolide(hBR : 225, 23S-homobrassinolide) and epibrassinolide(epiBR : 22R, 23R. 24R-$2{\alpha}$, $3{\alpha}$, 22, 23-Tetrahydroxy-B-homo-7-oxa-$5{\alpha}$-ergostan-6-one) on the germination of two rice cultivars, 'Milyang 23' and 'Naepungbyeo' exposed to simulated acid rain(SAR). The results suggested that promoting effect of two BRs on alleviating damage to SAR would be attributed to the promotion of plant growth, root elongation, and particularly germination rate of both cultivars. Eight organic acids were determined by HPLC. Succinic acid acetic acid in 'Milyang 23' under SAR were highest among eight organic acids.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.4
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• pp.360-365
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• 1993

The infant seedling of rice(8-to 10-day-old) has often suffered from submergence just after transplanting due to the too short seedling height, 5 to 8cm, This experiment was conducted to elucidate the effect of gibberellic acid($GA_3 : 25% soluble liquid) with the application methods of foliar spray and seed-soaking on the elongation of seedling height of infant rice seedling in machine transplanting, We used a japonica rice variety, Hwaseongbyeo, and the seeding rate was 200g per seed tray(30$\times60$\times3cm). Generally,$GA_3 and Metalaxyl increased the elongation of seedling height of infant seedling while Tetracycle decreased the seedling height, To increase the seedling height of infant seedling, the foliar spary application of $GA_3 was better than seed-soaking treatment. The optimum concentration of $GA_3 for the foliar spray was about l0ppm and the optimum application time of $GA_3 was 3 to 4 days after sowing.

• Korean journal of applied entomology
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• v.32 no.1
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• pp.105-114
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• 1993

Series of studies were conducted to establish biological and chemical control method for Meloidogyne spp to medical herbs by applied of nematophagous fungi, Arthrobotrys spp, Fusarium spp, and egg parastic fungi, Paecilomyces lilacinus were applied for root-knot nematodes on medicinal herbs, Paeonia albiflora, Codonopsis lanceolata, Cnidium officinale. The results are as follow. In pot experiments, The no. of root gall and egg mass and larvae of Cnidium officinale. The results are as follow. In pot experiments. The no. of root gall and egg mass and larvae of Cnidium officinale, Codonopsis lanceolata, Paeonia japonica lowered in P. Lilacinus treated plots compare to untreated control plots. But A. thaumasia F. oxysporum treated plots were less effective. Effect of egg parasitic fungi and chemical treatment at divided root of Paeonia japonica after sterilized in pot were increased in the fresh weight, root weight, control effect in P. lilacinus treated plots as chemical, Carbo G treated plots compare to untreted control plots. I field experiment, the number of root gall, egg mass and nematode density of Paeonia were also suppressed in P. lilacinus treated plots. It was very effective continuous 2 years and transplanting time on Paeonia japonica infested soil with the M. hapla in field in both region, Chillgok and Euisung treated P. lilacinus as chemical treated plots. Soaking effect of insecticide for Paeonia japonica at diving shoot before transplating in pot were effective for 12hours immersion into 1,000 ppm of Benlate T + Mep Ec, Benlate T + Fenthion EC in pot and field Experiment. In the Examination of fungi activily on P.japonica field 1 year after soil treatment, Number of spore of P. lilacinus were 1,000~1,300 in 3 region except Euisung.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.5
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• pp.214-217
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• 2011

A fresnoite glass-ceramics has been investigating considerably because of the second order nonlinearity as well as its permanent optical nonlinearity. However, the chemical compositions of transparent glass-ceramics examined in the previous studies have been limited to adjust the composition close to fresnoite stoichiometrically. In this study, to investigate the effect of strontium ions in glass-ceramics on second order nonlinearity, $K_2O-TiO_2-SiO_2$ (KTS) glasses soaked in molten $Sr(NO_3)_2$ were prepared. Crystalline phases of the soaked glasses were measured by X-ray diffraction (XRD) as soaking times and additional heat treatment. The exchange of strontium ions into the glass was verified by Field Emission Scanning Electron Microscope (FE-SEM). And the phenomena of second order harmonic generation (SHG) was observed using Nd-YAG laser.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.603-608
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• 2004

Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8$^{\circ}$Brix. The free thiol group in soymilk was maximally exposed by heating at 10$0^{\circ}C$ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..

• Transactions of the Korean Society of Automotive Engineers
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• v.18 no.5
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• pp.115-123
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• 2010

Cool-down performance after soaking is important because it affects passenger's thermal comfort. The cooling capacity of HVAC system determines initial cool down performance in most cases, the performance is also affected by location, and shape of panel vent, indoor seat arrangement. Therefore, optimal indoor designs are required in developing a new car. In this paper, initial cool down performance is predicted by CFD(computational fluid dynamics) analysis. Experimental time-averaging temperature data are used as inlet boundary condition. For more reliable analysis, real vehicle model and human FE model are used in grid generation procedure. Thermal and aerodynamic characteristics on re-circulation cool vent mode are investigated using CFX 12.0. Thermal comfort represented by PMV(predicted mean vote) is evaluated using acquired numerical data. Temperature and velocity fields show that flow in passenger's compartment after soaking is considerably unstable at the view point of thermodynamics. Volume-averaged temperature is decreased exponentially during overall cool down process. However, temperature monitored at different 16 spots in CFX-Solver shows local variation in head, chest, knee, foot. The cooling speed at the head and chest nearby panel vent are relatively faster than at the knee and foot. Horizontal temperature contour shows asymmetric distribution because of the location of exhaust vent. By evaluating the passenger's thermal comfort, slowest cooling region is found at the driver's seat.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.250-260
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• 2016

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.238-245
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• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.