• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.10a
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• pp.227-230
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• 2005

This subject is about the study on digital contents development of traditional Korean furniture to find our traditional peculiarity that is disappearing gradually in the rapid computerization. In order to carry out this subject, we established some methodology to industrialize the culture, the style, the manufacturing process and the configuration details of traditional furniture in the form of digital contents with reference to books regarding the furniture in Chosun Dynasty and furniture collection in possession of museum, gallery, etc. This study made a database about traditional Korean furniture systematically to be used as basic materials that are available for diverse culture business as a whole with Korean identity in the future. The contents of this study are as follows: 1) Style of traditional furniture 2) Decoration of traditional furniture 3) Manufacturing process of traditional furniture 4) Configuration details of traditional furniture The contents work of traditional Korean furniture was to secure the identity of Korean furniture from the point of culture and to provide an alternative of modernization by re-illuminating the superiority of traditional furniture in discontinuation from the point of industry.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• Fashion & Textile Research Journal
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• v.12 no.6
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• pp.796-811
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• 2010

Research materials of Korean traditional shoes have so far been mainly literary explanations or plane pictures expressed on the basis of the explanations and photographs of incomplete forms of relics excavated and it makes us have difficulty in observing them visually and producing products with them by design application. This project is to establish database of literal data of Korean traditional shoes and visual data using 3D in order to make the foundation of developing culture industry contents using Korean traditional shoes. According to the initial research plan. first. it analyzed and arranged the Korean traditional shoes into period. sex and function as the research goals of the first year. categorized the form. composition. materials. patterns. and colors of traditional shoes and then database of the materials was performed with text. Second. visual image materials including forms. composition. materials. patterns. and colors of traditional shoes were established as database with scanner. digital camera and computer 2D. Results of such a database will be able to be used as important materials which can be the foundation of culture industry contents development of traditional shoes and be the materials for developing digital culture contents of traditional shoes and teaching Korean traditional culture.

• Journal of the Korea Fashion and Costume Design Association
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• v.14 no.1
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• pp.97-109
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• 2012

Recently, it is concentrated world interest to Korea sensational (Hanryu) exited for not only sports but korean drama, K-pop in public culture. And G20 summit meeting and Winter Olympic open city selection. It is why practical information needs of Korean traditional cooking method and Korean culture, history and architecture and easy way to gain information. Korea has strong power for internet and nuke personal media mini home page, and cafe, blog. Blog is useful for spread information and has efficiency of speedy exchange information. In this study making blog contents of Korean traditional cultural information for not only Korean but foreigner. For method find blog has possibility of cultural information spreading tool, in literature and investigate usefulness and contents of naver blog having Korean traditional costume. In this study, it is helpful to open and construction personal blog of korean traditional costume and traditional culture contents.

• International conference on construction engineering and project management
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• 2015.10a
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• pp.754-755
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• 2015

In this research, moisture contents and roof deflection of two test-bed Korean traditional timber houses, Hanoks, were monitored. The monitored houses are consisted of two types of Hanoks. One is a one-story traditional Hanok built by traditional construction method, and the other is a two-storied new-styled Hanok built by modernized construction method. The monitoring has been carried out for about thirty months. The moisture contents and roof deflections were analyzed and compared. The moisture contents of the traditional Hanok built by raw wood were somewhat higher than that of the new-styled Hanok built by glued structural wood. The mean vertical deflection of angle rafters of traditional Hanok is about twice more than that of the new-styled Hanok.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

• Journal of Life Science
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• v.12 no.3
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• pp.363-368
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• 2002

To evaluate the quality of korean traditional wine, 31 different type of wine were selected and examined for the following properties; ethanol contents, pH, acidity, total sugar contents, reducing sugar contents. In addition ATP contents of traditional wines were measured using lumitester and the result were compared with these obtained by viable cell counts. The physical and chemical properties of traditional wines are summarized as follow.; pH were in the range of 3.59~4.76, Total acidities were in the range of 4.23~16.21, Total sugar and reducing sugar contents were in the range of 0.04~1.13 g/100 mL and 0.006~0.999g/100 mL, respectively, ATP contents were in the range of 10$^1$~ 10$^{6}$ RLU(Relative light unit).

• Journal of Korea Society of Digital Industry and Information Management
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• v.12 no.1
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• pp.107-117
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• 2016

This study investigates design strategies for improving the educational quality of multimedia contents for early childhood education. It emphasizes both traditional education theory and developmental aspects in its exploration of interactive and educational qualitative multimedia contents for early children. Accordingly, for an effective early childhood education, it is necessary to experience of the playful learning for the conception of ideas and the understanding of the social life. Because this study 1) possibility of multimedia contents for early childhood education, 2) computer application method for early childhood education, 3) examines used in the designing of multimedia contents for early childhood education according to traditional education theory. Multimedia early childhood education system is possible to organize information such as test, image, sound and video based on hyperlink system. I use Microsoft's Ms-office and Asymetrix's ToolBook software that are useful for hyperlink and parameter. Multimedia contents and other pages are used by Dynamic Data Exchange(DDE). Therefore multimedia contents for early childhood education is a useful tool for students of early childhood education department, parents, and children.

• Journal of Physiology & Pathology in Korean Medicine
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• v.28 no.3
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• pp.322-329
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• 2014

The purpose of this study was to investigate the quality of two different commercial Bangpungtongseong-san (BTS) extract granules (BTS-2 and BTS-3) by comparing with BTS decoction (BTS-1). The contents of characterizing components and biological activities of two different commercial BTS extract granules were compared with those of the BTS decoction. The contents of characterizing components were analyzed with HPLC. The antioxidative effects were determined by measuring 2,2-diphenyl-1-picrylhygrazyl (DPPH) radical scavenging and superoxide dismutase (SOD)-like activity. Also, we compared the effects on lipid accumulation and reactive oxygen species (ROS) production during differentiation of 3T3-L1 preadipocytes. The contents of five components except liquiritin and sennoside A were higher in BTS-1. The DPPH radical scavenging and SOD-like activity were higher in BTS-1. BTS-1 significantly inhibited lipid accumulation during differentiation of 3T3-L1 preadipocytes and showed stronger effects than BTS-2, BTS-3. In addition BTS-1 showed stronger inhibition effects on ROS production during differentiation of 3T3-L1 preadipocytes than BTS-2, BTS-3. These results indicate that BTS decoction has strong biological activities than commercial BTS extract granules. It is also consistent with the contents of characterizing components.