• The Journal of Korean Medical History
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• v.23 no.2
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• pp.15-22
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• 2010

Currently, in Korea, all lengths are written in "meter" unit, and the non-statutory measuring units are banned for use. However, in some fields, traditional measuring units are widely used with necessary modifications, and people in such fields raise varying arguments on conversion to "meter" unit. This research examines traditional measuring units from historical and cultural viewpoints, and provides suggestions on how to improve consistency and standardization for more accurate and effective exchangeof scientific opinions.

• Journal of Electrical Engineering and information Science
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• v.2 no.5
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• pp.60-64
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• 1997

The design process and construction method of a strip line is described for measuring radiated susceptibility of vehicular components having electrical cables more than 2 min length. he characteristic impedance of the trip line was determined 90$\Omega$ to obtain the field uniformity of $\leq$${\pm}$3 dB in the frequency range from 100 kHz to 500 MHz. Tapered coaxial lines were used instead of the traditional lumped circuit element for the impedence matching units, therefore, the strip line has high power capability. Using these techniques, the field uniformity and power capability of a strip line could be considerably improved.

• KIEAE Journal
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• v.10 no.3
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• pp.57-62
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• 2010

To effectively use Building Information Modelling (BIM) dealing with semantic information including the entities of building components, the information about building components should be standardized. Like standardized modern buildings. in the past, Korean traditional houses were built according to strict procedures and formats. Therefore, if the Korean traditional house are modelled by using BIM,. not only the Korean traditional house of good quality will be built quickly and cheaply, but also spaces in the existing Korean traditional house will be easily analyzed. However, when analyzing spaces of the Korean traditional house using Space Syntax, some problems are caused in dividing outdoor space such as yard with unclear boundaries, unlike indoor space with clear boundaries surrounded by walls. These comes from the fact that researchers have subjectively divided a space in the house into convex spaces as units for Space Syntax analysis. Therefore, this study aims to develop an objective and rational spatial subdivision technique for Space Syntax analysis of a Korean traditional house modelled by using BIM. We could objectively and reasonably divide a Korean traditional house space into convex spaces by recognizing the building components in the house modelled in the form of Industry Foundation Classes(IFC). Depending on the connection of convex spaces allocated in the spatial subdivision technique, j-graph in Space Syntax could be drawn and the measurements of spatial configurations could be determinded. Through the developed technique, the social properties including the cultural and philosophical aspects of Korean people was identified by measuring the spatial configurations of Korean traditional house. The developed technique will serve as useful means to help architects to find an appropriate purpose of each space for sustainable architecture on the basis of the spatial and social relationships in buildings or urban systems.

• KDI Journal of Economic Policy
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• v.40 no.1
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• pp.67-83
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• 2018

We have hypothesized that nuclear risk is significantly inversely related to the distance from residences to nuclear power plants and that the level of life satisfaction of residents therefore increases with the distance. We empirically explore the relationship between Ulsan citizens' life satisfaction levels and the distance between their residences and the Kori and Wolsong nuclear power plants (NPP) based on the life satisfaction approach (LSA). The dataset we used covers only Ulsan citizens from the biennial Ulsan Statistics on Citizen's Living Condition and Consciousness of 2014 and 2016. Controlling for micro-variables such as education, work satisfaction, gender, marital status, and expenditures, we found a statistically significant relationship between life satisfaction and the distance between the residences and the nuclear power plants. Nuclear negative externalities including (i) health and environmental impact, (ii) radioactive waste disposal, and (iii) the effect of severe accidents can be quantified in terms of LS units and monetary units. We were able to calculate the monetary value of NPP externalities at $277 per kilometer of distance for Kori and $280 per kilometer of distance for Wolsong at constant 2015 prices. These estimates are quite different from the traditional estimates made with the contingent valuation method, whereas they are similar to the findings of LSA studies abroad. Hence, the need to adopt the LSA in South Korea and policy implications are demonstrated.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.335-349
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• 1986

'Zu Bang Moon', a book of cooking, was written in Korean in the 17th century by Mr. Hwa. Various cooking methods of traditional foods were described in this book. The kinds of cookingfoods were Wine 28, Guksu (noodle) 3, Side dish 23, Seasoning 10, and Dessert 10. The materials used in the cooking foods were cereals, vegetables, fishes, meats, etc. 9 kind of Seasonings used in cooking foods such as salt, and herbs such as black pepper. The cooking methods were different and complicated. The way of heating were also different such as to stew, to boil, to steam, to pan-boil, to frying, etc. Utensils and table wares used for processing and cooking were poor and specific. The measuring units were not accurate and unscientific. Many of special words and expressions which are not used today in cooking and processing were, reviewed.

• Safety and Health at Work
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• v.3 no.3
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• pp.192-198
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• 2012

Objectives: Slip and fall accidents in the workplace are one of the top causes of work related fatalities and injuries. Previous studies have indicated that fall risk was related to postural and dynamic stability. However, the usage of this theoretical relationship was limited by laboratory based measuring instruments. The current study proposed a new method for stability assessment by use of inertial measurement units (IMUs). Methods: Accelerations at different body parts were recorded by the IMUs. Postural and local dynamic stability was assessed from these measures and compared with that computed from the traditional method. Results: The results demonstrated: 1) significant differences between fall prone and healthy groups in IMU assessed dynamic stability; and 2) better power of discrimination with multi stability index assessed by IMUs. Conclusion: The findings can be utilized in the design of a portable screening or monitoring tool for fall risk assessment in various industrial settings.

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.185-200
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• 1990

"Bok Sik Bang', a book of cooking, was written in Korea in the 17 th century Various Cooking methods Of traditional foods were described in this book. 1. The kinds of cooking foods were Wine(59), Side dish(39), Seasoning(12), and Dessert(5) 2. The materials used in the cooking foods were cereals, vegetables, fishes, meats and etc. 3. The cooking methods were different and complicated. 4. The way of heating were also different such as to stew, to boil, to pan-boil, to frying, etc. 5. Utensils and table wares used for processing and cooking were poor and specific. 6. The measuring units were not accurate and unscientific. 7. Many of special words and expressions which are not used today in cooking and processing were reviewed.ewed.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.89-98
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• 2003

To assess the actual status of businesses selling fermented soybean products, this study surveyed 130 Farmhouse style small size soybean sauce processing sites supported by the Rural Development Administration nationwide. The sex composition of the businesses representatives of 2% male and 98% female showed that a farmhouse soybean processing business is generally operated by rural women as a non-filming business. The percentage of co-worked sites was 71.2 and that of sites with permits was 39.2. The main products were meju, doenjang, and kanjang. Total production volume was found to be 523 tons, 256 tons, and 135 k$\ell$s, respectively. The number of years of experience of the manufacturers of the kanjang and doenjang was found to be 25.7 on average which shows that long-experienced, skilled manufacturers are participating in this project. The traditional measuring unit differed greatly depending on the region. This difference in the measuring unit of soybeans resulted in a large difference in the volume of doenjang and kanjang produced Per Province. For one kg of raw soybeans, the weight of Doenjang produced also varied from 2.14 kg in the Gyeongbuk area to 1.62 kg in Jeju. In the aspect of salt use, 1.75 $\ell$ (translated by volumetric unit 0.704 due) of salt pet kg of meju, in Jeju, was the highest in Korea. Government supervision would be beneficial in the areas of raw material products, standardization of measuring units and production methods, organization and operation of a conference for the different groups of producers, and in construction of a nationwide database.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.277-286
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• 1990

Sun is the one of steaming cook and mainly boiled the main material of vegetables and etc. In this thesis, according to the kinds of sun was to analysis reference frequency to them the materials measuring unit of materials, the terms of working and the kitchen utensil by books published in korea from 1420 to 1987. 1. It was 18 kinds of sun in our traditional documents. 2. Materials were classified into the main-material, submaterials and seasionings. 3. There were 20 kinds of measuring units, of them 9 kinds were for volume, 6 kinds were for quantity and the rest measuring units were 5 kinds. 4. There were 12 kinds of kitchen utensil for cooking, they were mainly used a chaeban, chae, castle. 5. There were 18 kinds of cooking terms. The terms of them, 6 kinds were for heating methods, 12 kinds were for the cutting process.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.39-51
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• 1989

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.