• Food Science and Biotechnology
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• 제18권4호
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• pp.1022-1026
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• 2009

Cross contamination of foodborne virus via food utensils can be an important route of virus propagation. Bacteriophage MS2 was used as a surrogate for norovirus. The viability loss of bacteriophage MS2 attached to 4 kinds of metal surfaces was investigated at different temperatures and relative humidities (RH). The rate of viability loss was higher at $22^{\circ}C$ than at $10^{\circ}C$ and was higher at 75% RH than at 40% RH. The viability loss of the virus attached to copper or bronze surface was faster than on stainless steel or tin surface. Also the beef juice applied with the virus inoculum on the metal surfaces lowered the rate of viability loss. Although bronze was not as effective as copper in resulting the viability loss, it has been extensively used as a traditional Korean kitchen utensil and could be used more widely to decrease the viral poisoning at food processing environment and hospitals.

• 복식
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• 제58권5호
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• pp.198-210
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• 2008

The purpose of this study is to establish the conservation methods of embroidered textiles and textile works. The conservation of remained textiles is consisting of examination, cleaning, support and consolidation, restoration, and storage and display process. It aims to prevent the damage on textile remains for long time display and storage and to prolong their aesthetics and functionality. The embroidered textiles and textiles works, which are remained by handed down or excavated or included in the Buddhist are embossed with colorful threads on the fabrics: the stitches include embroideries on clothing, bed clothes, wrapping clothes, utensil pouches, panels and Buddhist goods; textile works include hats, ornaments, shoes, attachments of clothes etc. These are composed of mainly fabrics, precious metals, leathers and precious stones, etc., and are fabricated by several techniques such as braiding, twining, sewing as well as weaving. Metal threads were also used to add a decorative effect on these goods. In order to conserve and preserve the remained goods, a special care must be taken on the metal threads, which are the most fragile material among the constituents. Hence, characteristics of metal threads and its cleaning methods, general conservation techniques of a rank badge, which is brocaded and partly attached to Cheogori and Samo(men's hat) from the excavated old tombs are introduced here.

• 동아시아식생활학회지
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• 제10권6호
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• pp.465-479
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• 2000

The ${\ulcorner}$Ganpyun Chosun Yori-Jebup${\lrcorner}$, was written in Korean in 1934 The analytical results on this book were as follows :1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32materials, 3 kinds of Jut with 4 materials. 8 kinds of Jang with 25 materials and 1 kind of Cho with4 materials.2. There were 47 kinds of DDug(Korean rice cake) with 38 materials.3. Hangwa included Yumilgwa, Suksilgwa, Kangiung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials. 4 kinds of(Suksilgwa with 7 materials, 6 kinds of Kangjung with 10materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials.4. Korean Beverage included Hwachae and Cha(Korean Tea) . There were 12 kinds of Hwachae with 39materials and 4 kinds of Cha(Korean tea) with S materials.5. Nambi and Sot were used as utensil.6. The measuring units were 'mal', 'sul', 'doi', 'hob', 'ryang', 'geun', 'pun' etc. The foods were prepared frequently by "shaking" and heated by "steaming" .uot;steaming" .ot; .

• 한국조리학회지
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• 제10권1호
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• 교육시설
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• 제4권4호
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• pp.29-41
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• 1997

The objective of this paper is to construct a model to be used in deciding whether to repair or rebuild school buildings is depending on their ages and other factors. The theme of this paper is the age is the main variable but other factors such as floor, innerwall, ceiling, door, inner window of the class room, outer window of the class room, inner window of the corridor, outer window of the corridor, middle window between the classroom and the corridor, light, heater, speaker, fire protection sensor, TV monitor, and telephone status would influence the final decisions. This paper employs an experimental case study method. Using the stepwise, statistical, classification method commonly used in discriminant analysis, it evaluates 12,766 rooms of 87 different high schools in Seoul. The result of this study indicates that some critical variables influencing the final decisions are the status of TV monitor, middle window between the classroom and the corridor, light, inner window of the corridor, fire protection sensor, innerwall, speaker utensil, outer window of the class room, and door of the class room. This paper also suggests a linear discriminant function will be used for this kind of studies. Finally the paper recommends policies with respect to the variables and discriminant functions evaluated.

• 동아시아식생활학회지
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• 제1권1호
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• pp.31-42
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• 1991

Since the year 1795(in the 19th year of King Jungjo), the form of Banquet Record was established. In the year 1827(in the 27th year of King Sunjo), the formality of Banquet was made at Ja-kyung Palace for the first time. Thereafter it was utilized by all banquets, So it was called the“model of courtesy”. The compostion of Jinchan Uigue of the year 1887(in the 24th year of King Gojong) was identified as follows; Banquet Record was composed of 4 Volumes. In Preface, there were Data choice(Taekil), Personal rank his name(Zwamok), Pictures of ceremonies(Dosik). In 1st Volume, there were King's order(Jungyo), Answer of King's question(Yeonseol), Musuic Record(Akjang), Compliment for King(Chisa), Poem for royal family(Junmun), Procedure of ceremony(Uiju), Works of theauthorities concerned(Samok), Resource indices(Gyemok), Letters from chief of the authorities concerned (Gyeas), Official letters(Imun), Letters to headquarters from local officers(Negwan). In 2nd Volume, there were Consult for budget(Pummok), Letters from to local officers from head quarters(Gamyul), Banquet menu(Chanpum), Utensil item(Gijong). In 3rd Volume there were repairment(Suri), Arrangement(Besul), Umbrella and flag for ceremonies (Ui Jang), Guard(Uiwui), List of quests(Neyebin), Ministers(Munanjesin), Musician and dancer's name and costume (Gongryung), Musical instrument(Akgipungmul), Rewards(Sangjum), Expenditure of banquet(Jaeyoung).

• 한국식생활문화학회지
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• 제30권6호
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• pp.736-749
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• 2015

The present study addresses the tea utensils and tea drinking methods seen in tomb mural paintings of Song, Liao, Jin, and Yuan, which were Koryo's foreign exchange countries. The paintings illustrate the pointing tea method, which was popular during dynasty times. Tea utensils observed in the paintings include a tea mill, mill stone, and tea pestle necessary for making cake tea into powder. The tea stove and boiling bottle are depicted as being required to boil water. Some mural works vividly depict how a tea drinker pours hot water from a boiling bottle into a cup with a stand, mixes it with a tea spoon, and whisks tea powder for foaming with a tea whisk. The tea drinking method of the Southern race Han is also similarly described in the tomb mural paintings of Liao, Jin, and Yuan from Northern nomads. The distribution of tea culture had an enormous influence on the development of tea utensil manufacturing methods. The significance of this study is that these findings can be used as basic data to provide food culture insights into Koryo celadon tea utensils.

• 조명전기설비학회논문지
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• 제19권8호
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• pp.56-61
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• 2005

본 논문에서는 유도 가열(Induction Heating)의 원리와 부하특성 및 등가회로를 해석하였고, Pspice를 이용하여 시뮬레이션을 수행하여 회로의 타당성을 검증하였다. 실험에서는 2[kW]의 공진형 인버터를 환류 다이오드가 내장된 IGBT 모듈로 제작하였다. 인버터의 스위칭 주파수는 $20{\sim}50[kHz]$ 대역에서 사용하였으며, 인버터의 출력제어는 위상전이(Phase shift)방식을 이용하였다. 본 논문에서 설계 제작한 풀브리지 공진형 인버터의 동작 특성 및 성능을 검증하여, 유도 가열을 이용한 알루미늄 박판 가열의 활용 가능성을 실험을 통하여 확인하였다.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 추계학술대회 논문집
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• pp.744-747
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• 2005

This research studied 6-Axes Articulated Robot Manipulator's gain Tuning in consideration of dynamic. First of all, search fur proportional gain of velocity control loop by dynamic signal analyzer. Proportional gain of velocity control loop is connected to dynamic signal analyzer. Next Select free Proportional Gain value. And Select amplitude X of sinusoidal properly so that enough Velocity Feedback Signal may be paid as there is no group to utensil department. Next step, We can get Bode Diagram of Closed loop transfer function response examination in interested frequency. Integral calculus for gain of velocity loop is depended on integral calculus correction's number. We can obtain open loop transfer function by integrator. And we can know bode diagram's special quality from calculated open loop transfer function. With this, Velocity Control Loop's Parameter as inner loop is controlled. Next In moving, when vibration occurs, it controls notch filter. And finally, we have to control fred-forward filter parameter for elevation of control performance.

• 한국식품조리과학회지
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• 제21권2호
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• pp.155-162
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• 2005

The purpose of this study was to identify factors associated with sanitation and cleanliness regarding the importance of family restaurant employees in the Ulsan and Busan areas. Accordingly, this study conducted a suey questionnaire consisting of 28 measures of food-service as well as major subject descriptors. From the results, the frequency, descriptive, factor, correspondence analysis, major findings and marketing implications could be summarized as follows: First, 6 factors were extracted: cooking and control factor, food and tableware handling factor, personal cleanliness condition factor, purchase and receiving factor, unit food material store factor and Kitchen utensil sanitation factor. KMO and Bartlett' stest statistics showed that the data fitted the factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validity of 6 factors are supported and Cronbach's alpha showed that the internal consistency of the 6 factors was supported. Second, correspondence analysis indicated that statistically significant relationships existed between some of the family restaurant employee sanitation and cleanliness factors and the family restaurant enterprise.