• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Journal of the Korea Society of Computer and Information
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• v.13 no.4
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• pp.273-280
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• 2008

This paper is thing for a quantitive quality evaluation in national Defense Human Resource Management Information S/W system development. Apply a quantitive quality evaluation way to be based on an international standard to admonish at ISO/IEC 9126. Proposed 6 basis of count, and set up sub 27 items detailed functionality, reliability, use anger, efficiency, maintenance anger, a transplant result, and inspection of quality table wrote the Matrix measured S/W quality to a chart. Studied a quantitive evaluation plan of a Defense Human Resource Management Information S/W system to see weight by the priority order that reflected a characteristic of a national defense business to a Purpose of a subject user, and Presented. It is 80% in quantitive quality evaluation application satisfied under 8, Very Satisfied 7(87.5%) Satisfied 1(12.5%) of Defense Human Resource Managers and judgment worked as marked so that satisfaction of reliability and a user regarding functionality was high and there will be contribute to an elevation of defense capabilities as analyze efficient national defense S/W use and effect.

• Journal of Korean Tunnelling and Underground Space Association
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• v.15 no.2
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• pp.123-134
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• 2013

Urban underground structures at low ground elevations (i.e. shallow substructures) unlike typical tunnel structures are subjected to low overburden and high water pressures. This often causes the underground structures to become damaged. Various conventional methods for the urban underpass structures such as dead weight increasement, round anchors, and tension piles, are significantly conservative and provok concerns about the costly, time-consuming installation process. Recently, permanent drainage system becomes to widely use for supplementing the conventional method's shortcomings, but, it is applied without the considerations for ground conditions and water table. In this study, therefore, numerical analyses are performed with various parameters such as groundwater level, wall height, and ground conditions in order to establish design guidelines for induced drainage system which is a kind of the permanent drainage method constructed at the Y-area. According to the numerical results, the induced drainage system is very effective in reducing the uplift pressure that acts on the base of underpass structures.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.299-306
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• 2006

The purpose of this study was to analyze effect of nutrition education after executing education nutrition with the nutrition education textbook, reconstructed 12 units, focused on older elementary school children and to evaluate interest and understanding of textbook. The subjects were 4th grade children. The results were as follows. The most interesting lesson contents was 'obesity(16.3%)', and the next were 'food poisoning' (13.3%), 'kimchi'(13.3%), and 'Korean table manners'(10.2%) in the 12 unit. Children who attended education nutrition answered 'interesting'(94.1%), 'understand easily'(97.1%) about the developed textbook. With regard to change in nutrition knowledge after education, the percentage of correct answers was increased in most of question except 'reason of snack' and 'weight-control'. And the total score of nutrition knowledge was risen(p<0.01), because the ratio of correct answer of 'importance of breakfast'(p<0.05) and 'nutrition labeling'(p<0.01) was improved especially. The ratio of desirable snack time 'between lunch and dinner' was higher after education(91.2%) than before(55.2%)(p<0.01). After education, the choice of 'Fruit and vegetable' of which desirable snack food was increased. Both the choice of 'bread' and 'fast food', a factor of oversupply calorie, was decreased. And after education, the percentage of sound snack place 'home' was improved. In regard of a meal environment, the percentage of 'every wash hand before eating' is 65.1% and there is scarcely change after education. Before education, children answered 'use it rightly'(82.4%) about 'how to eat with spoon and chopsticks', but it is lower after education. The ratio of 'leave food sometimes or always' is 47.1% before education, and the ratio of leftover food tend to decreased in school lunch. Relate to reason of leftover, the percentage of 'because of hate food' tend to decrease. This results suggests that the activity-centered nutrition education can help to change food behaviors and increase nutrition knowledge level of school children.

• Structural Engineering and Mechanics
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• v.55 no.4
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• pp.765-784
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• 2015

Connections are usually designed either as pinned usually associated with simple construction or rigid normally is associated with continuous construction. However, the actual behaviour falls in between these two extreme cases. The use of partial strength or semi-rigid connections has been encouraged by Euro-code 3 and studies on semi-continuous construction have shown substantial savings in steel weight of the overall construction. Composite connections are proposed in this paper as partial or full strength connections. Standardized connection tables are developed based on checking on all possible failure modes as suggested by "component method" for beam-to-column composite connection on major axis. Four experimental tests were carried out to validate the proposed standardised connection table. The test results showed good agreement between experimental and theoretical values with the ratio in the range between 1.06 to 1.50. All tested specimens of the composite connections showed ductile type of failure with the formation of cracks occurred on concrete slab at maximum load. No failure occurred on the Trapezoidal Web Profiled Steel Section as beam and on the British Section as column.

• Journal of Korean Home Economics Education Association
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• v.8 no.1
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• pp.79-91
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• 1996

The purpose of the study is to see as to how much of changes has occurred in the newly revised Home Economics Textbooks required by the 6th Curriculum as compared to those by the former 5th Curriculum, and to seek future policy directions with can be improved even better, if any, for further revision. To implement this proposal, the study employs 8 different textbooks published in 1995 geared for the 6th Curriculum for data base. The components of the contents divides into two major parts. The first part falls into a category of holistic analysis of the textbooks, which gives a general perspective of the changes in the textbook revised. It includes those areas of changes in the total number of pages, cover page, illustrations, table of contents, appendices, unit cover, introductory remarks, summary and evaluation, etc. It also covers the information on authors of textbook. The latter part consists of several specific areas of major changes occurred in the textbooks for the 6th Curriculum. It covers such areas of changes in the composition of category and its weight, laboratory experiences, and illustrations and tables. To conclude the study, among many findings, two major points are of great importance to mention here. First, the new textbooks have adopted more of varieties in physical appearances and contents per se as to the older ones. And yet, there still found a weakness in numbers of authors participated to a full reflection on contents variety. In addition, the background of authors reflected on an unrealistic idealism which lacks the on-site information provided by the school teachers. Second, the strict regulations created by the Ministry of Education for developing textbook found restricting the authors creativity and thus contents variety of textbooks. Those restricting factors include letter type and size, coloring, paper quality, and volume size.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.185-192
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• 2000

As the percentage of the elderly in the population increases, research to identify the nutritional and health status of the elderly, to understand the factors influencing on them, and to delay aging have been done actively. It is necessary for these studies to be longitudinal. This study was carried out to assess the change of health-related habits such as dietary behaviors and smoking, alcohol drinking and exercising habit, and health status between previous study(1991/1994) and post study(1998) for middle-aged men and women living in Chonju. For the present study, the data of 63 pairs(23 men and 40 women) were analyzed. They were 11 men and 12 women followed up from 82 men and 100 women surveyed in 1994. Mean ages in the 1991/4 and 1998 studies were 53.6y(range 42-63y) and 59.0y(range 46-72y) respectively. The survey was conducted with interview using a questionnaire including dietary behaviors and health-related habits, and anthropometric measurement and blood test for analyzing biochemical indices in 1991/4 and 1998. To understand these changes over time, $\chi$$^2$-statistics, t-test and paired t-test were analyzed with an SAS package program. As people age, there were significantly decreases in the proportions to eat lightly salted foods and drink alcohol. Significant longitudinal increases in triceps skin fold thickness, ${\gamma}$-GPT and HDL-cholesterol and significant decrease in hemoglobin value were noted over time in both men and women. In addition a significant decrease in blood glucose level was noted over time in women. Weight, blood glucose and total cholesterol increased significantly with age in those had had breakfast regularly or those had not used more slat at the table in the past. From this study, were found out the subjects of this study had relatively desirable health-related habits. But as improper health-related habits are likely to result in inappropriate health status(eg, increase in WHR, triglyceride, total cholesterol and LDL-cholesterol), it is recommended that nutrition education in necessary as soon as possible to meet the health elderly.

• Journal of KIISE:Software and Applications
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• v.27 no.1
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• pp.24-32
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• 2000

BCI(Brain-Computer Interface) is studied to control the machines with brain. In this study, an EEG(Electroencephalography) signal classification model is proposed. The model gets EEG pattern from each subject's brain and extracts characteristic features. The model discriminates the EEG patterns by using those extracted characteristic features of each subject. The proposed method classifies each pair of the given tasks and combines the results to give the final result. Four tasks such as rest, movement, mental-arithmetic calculation and point-fixing were used in the experiment. Over 90% of the trials, the model yielded successful results. The model exploits characteristic features of the subjects and the weight table that was produced after training. The analysis results of the model such as its high success rates and short processing time show that it can be used in a real-time brain-computer interface system.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.97-103
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• 2016

This study aimed of effects of replacing maize with rice or brown rice on laying performance, egg quality, and apparent fecal digestibility of nutrient in Hy-Line Brown laying hens. A total of 200, 25-week old Hy-Line Brown laying hens were randomly assigned to one of 5 treatments, each of which was replicated 4 times. Four experimental diets that were formulated two different grains (brown rice or rice) with two inclusion levels of (15 and 30%) as a replacement of maize. The experimental period was 8 weeks. During the experiment, hens were provided with feed and water ad libitum and were exposed to a 16:8=L:D lighting schedule. There were no differences in feed intake, egg weight, and egg mass during the 8 weeks of the feeding trial among groups. However, hen-day egg production was greater (P<0.05) for Brown rice treatment groups than that for basal and rice treatment groups. In addition, the supplementation of brown rice or rice did not have an effect on eggshell strength, eggshell thickness, and HU during of the feeding trial (Table 4). However, egg yolk color was less (P<0.05) for basal treatment groups than that for among treatment group. ATTD of dry matter (DM) and crude fat were greater (P<0.05) for brown rice 15 treatment than for rice 30 treatment. Crude protein (CP) was greater (P<0.05) for brown rice 15 treatment than for basal treatment. In conclusion, brown rice or rice grains is a good alternative energy feedstuff and can be used in laying hens, totally replacing maize, without any negative effect on the laying performance, egg quality, and nutrient digestibility.