• 한국사회복지학회:학술대회논문집
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• 2005.10a
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• pp.417-422
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• 2005

• Korean Architects
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• s.514
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• pp.78-85
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• 2012

• Korean Journal of Heritage: History & Science
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• v.46 no.2
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• pp.46-69
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• 2013

The results of study on the meaning landscape and environmental design techniques of the Byulup, Yoohoedang garden(Hageowon) based on the story in the collection of Kwon Yi-jin (Yoohoedangjip, 有懷堂集), are as below. First, Yoohoedang Kwon Yi-jin (有懷堂 權以鎭 : 1668~1734) constructed a Byulup garden consisting of ancestor grave, Byulup, garden, and a school, through 3 steps for 20 years in the back hill area of Moosoo-dong village, south of Mountain Bomun in Daejeon. In other words, he built the Byulup(別業, Yoohoedang) by placing his father's grave in the back hill of the village, and then constructed Yoegeongam(餘慶菴) and Geoupjae(居業齋) for protection of the pond(Napoji, 納汚池), garden(Banhwanwon, 盤桓園), and ancestor graves, and descendants' studying in the middle stage. He built an extension in Yoohoedang and finally completed the large-size garden (Hageowon) by extending the east area. Second, in terms of geomancy sense, Yoohoedang Byulup located in Moosoo-dong village area is the representative example including all space elements such as main living house (the head family house of Andong Kwon family), Byulup (Yoohoedang), ancestor graves, Hagoewon (garden) and Yoegeongam (cemetery management and school) which byulup type Byulseo should be equipped with. Thirdly, there are various meaning landscape elements combining the value system of Confucianism, Buddhism and Taoism value, including; (1) remembering parents, (2) harmonious family, (3) integrity, (4) virtue, (5) noble personality, (6) good luck, (7) hermit life, (8) family prosperity and learning development, (9) grace from ancestors, (10) fairyland, (11) guarding ancestor graves, and (12) living ever-young. Fourth, after he arranged ancestor graveyard in the back of the village, he used surrounding natural landscapes to construct Hagoewon garden with water garden consisting of 4 mountain streams and 3 ponds for 13 years, and finally completed a beautiful fairyland with 5 platforms, 3 bamboo forests, as well as the Seokgasan(石假山, artificial hill). Fifth, he adopted landscape plantation (28 kinds; pine, maple, royal azalea, azalea, persimmon tree, bamboo, willow, pomegranate tree, rose, chinensis, chaenomeles speciosa, Japanese azalea, peach tree, lotus, chrysanthemum, peony, and Paeonia suffruticosa, etc.) to apply romance from poetic affection, symbol and ideal from personification, as well as plantation plan considering seasonal landscapes. Landscape rocks were used by intact use of natural rocks, connecting with water elements, garden ornament method using Seokyeonji and flower steps, and mountain Seokga method showing the essence of landscape meanings. In addition, waterscape are characterized by active use of water considering natural streams and physio-graphic condition (eastern valley), ecological corridor role that rhythmically connects each space of the garden and waterways following routes, landscape meaning introduction connecting 'gaining knowledge by the study of things' values including Hwalsoodam(活水潭, pond), Mongjeong(蒙井, spring), Hosoo(濠水, stream), and Boksoo(?水, stream), and sensuous experience space construction with auditory and visualization using properties of landscape matters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.917-924
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• 1995

Four types of soybean paste(Doenjang), prepared with traditional Korean meju, natto meju, koji and mixture of koji and natto meju, were analyzed for compositions of free sugars and fatty acids. Crude protein content of the soybean pastes were ranged from 10.3~14.6% and in the order of traditional Korean soybena paste>natto soybena paste>koji & natto soybean paste>koji soybean paste during fermentation of Doenjang. Ethyl alcohol contnet was relatively higher in koji and natto soybean paste after fermentation for 75 days, and its content was the highest in koji soybean paste as 2.8% after fermenting for 90 days. Contents of total sugars and reducing sugars decreased during fermentation of doenjang in the order of koji soybena paste>koji and natto soybean paste>traditional soybean paste>natto soybean paste. Among the free sugars glucose, galactose, mannose and arabinose were identified in soybean paste, and glucose and galactose were more bundant. Contents of glucose and total free sugars were the highest in the traditional Korean soybean paste and galactose content was highest in koji soybean paste. In fatty acid compositions of soybean pastes, palmitic, stearic, oleic, linoleic, linolenic and arachidonic acids were analyzed, and the most abundant fatty acid was found to be oleic acid as 38.5~46.9% in all samples tested. But no significant differences in ratio of fatty acid compositions was observed from tested samples during the fermentation period.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.107-113
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• 1981

Free sugars were isolated from ginseng root and its products and analyzed by using high performance liquid chromatogrphy. To isolate free sugars from aqueous sample solution fat-soluble components, crude saponin and protein were removed from the solution by extracting with benzene, water-saturated butanol and 80% ethanol, respectively. Free sugars found from both ginseng root and its products were fructose, glucose, sucrose and maltose, and the only sugar detected from red ginseng root and its products was rhamnose. Major sugar detected from fresh ginseng and white ginseng roots was sucrose, while sucrose and maltose were major sugars of red ginseng root.

• Journal of Nutrition and Health
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• v.40 no.sup
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• pp.39-49
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• 2007

본 논문은 미국 의학연구소(US Institute of Medicine, IOM)와 미국 농무성의 식이지침 자문위원회(USDA Advisory Committee on Dietary Guidelines, DG)에서 발표한 권위 있는 종설 들과 미국 영양사협회 학술지를 포함하여 여러 학술지에 발표된 의미 있는 종설 들의 내용을 종합한 것으로 일부의 내용은 그들의 의견을 그대로 반영하였다. 당은 단당류와 이당류를 말하며 당에는 포도당, 과당, 갈락토오즈, 맥아당, 서당과 유당이 포함된다. 당의 식품급원으로는 고과당 옥수수시럽, 사탕수수, 꿀, 사탕수수, 맥아시럽 등이 있다. 당은 미국 식약청에서 일반적으로 안전하다고 인식(generally recognized as safe, GRAS)되고 있다. 당은 에너지를 공급하며, 정신적인 만족감을 부여하는 기능을 가지고 있다. 대부분의 과일과 유제품은 당을 많이 함유하고 있으며, 건강한 식사를 구성하는 식품으로 섭취되고 있다. 당은 또한 조리와 가공과정에서 식품의 맛과 기능적인 면을 향상시키기 위해 첨가되기도 한다. 당은 영양밀도가 높은 식품/음료의 기호성(palatability)를 향상시키므로, 감미료들은 건강한 식사가 되도록 도와줄 수 있다. 그러나 첨가당의 섭취가 증가되면 식사의 영양밀도가 감소하는 가능성에 대한 우려가 있다. 여러 연구에 의하면 첨가당의 섭취가 총 열량 섭취의 25% 이상이 되면 식품의 영양밀도 감소가 나타날 수 있다고 보고하고 있다. 한국에서 추정된 당의 섭취량은 이것보다는 매우 낮은 수준이다. 선진국들에서 당의 섭취가 건강에 부정적인 영향을 줄 수 있다는 가능성에 대해서는 많은 논란이 되고 있다. 그러나 적절한 양을 섭취하는 범위에서 당의 섭취 자체만으로는 비만, 당뇨병, 대사증후군과 고콜레스테롤혈증의 위험이 증가되지 않는다는 과학적인 연구보고들이 있다. 그러므로 IOM은 "여러 자료에 근거하여, 충치, 행동적인 문제, 암, 비만의 위험성과 고지혈증의 위험성에 있어서 총 당과 첨가당에 대한 상한섭취량(tolerable upper limit)을 설정하는 것에 대한 증거가 불충분하다"고 결론을 내리고 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.131-135
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• 2007

Various Phellinus species (Hymenochaetaceae) including P. linteus, P. baumii, P. pini, and P. igniarius of domestic and foreign products, were examined by gas chromatography to validate their composition of crude polysaccharides. The crude polysaccharide fraction, which is known to be one of the physiologically active fractions, were prepared by a cold ethanol precipitation method and the yield of the crude polysaccharide fractions of P. linteus, P. baumii, P. pini, and P. igniarius were 15.0%, 5.1%, 6.3% and 5.7%, respectively. The total monosaccharide amount of the crude polysaccharide fraction of P. linteus was 148.713 mg/g (dry weight of mushroom) while those of P. baumii, P. pini and P. igniarius were 29.022 mg/g, 29.222 mg/g and 1.546 mg/g, respectively. Although the major monosaccharide of all Phellinus mushrooms was glucose, there were remarkable differences in the absolute quantity of each monosaccharide. P. linteus included plenty of monosaccharides except mannose and ribose in comparison with P. baumii and P. pini. The absolute quantities of monosaccharides of P. baumii and P. pini were nearly similar except arabinose. The total monosaccharides of P. igniarius were minimal, but the portions of galactose and mannose in P. igniarius were greater than in the other species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.262-268
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• 1988

Total lipids of Korean black Soybean were extracted, purified and fractionated into three lipid classes (Neutral lipid, NL; glycolipid, GL;phospholipid, PL) and the composition of lipid class and fatty acid were studied. Total lipids of black soybean consisted of 88.5% NL, 2.5% GL and-9.0% PL. In the NL, triglycerides were predominant(80.4%) and also sterol esters, hydrocarbons, diglycerides, free fatty acids and sterols were identified. The major component of GL were monogalactosyl diglycerides and esterified steryl glycosides, and then cerebrosides, steryl glycosides, digalactosyl diglycerides were also found. As major component of the PL, phosphatidyl ethanolamine and phosphatidyl choline were observed, other compounds such as phosphatidyl inositol, phosphatidyl serine and lysophosphatidyl choline were also determined. The major fatty acids in the NL and GL were linoleic acid, oleic acid and palmitic acid, however, PL contained higher relative content of palmitic acid and lower level of oleic acid compared with those of NL and GL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.249-252
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• 1985

This study was conducted to evaluate the quality of dried persimmons of several varieties using the analysis of sugar contents by high-performance liquid chromatography, the texture profile analysis by instron texturemeter, and the sensory evaluation. Soluble sugars detected in dried persimmons were mainly glucose and fluctose. The nearly same amounts of glucose and fructose presented in the dried persimmons although there were some differences among varieties tested and sucrose was only little amounts. Namyang Susi was the highest in fracturability and hardness. Namyang Susi and Kojongsi were higher than other dried persimmons in all parametersr, but Hiratanenashi were low in all parameters comparactively. In the sensory evaluations, Hiratanenashi recorded the highest scores in all items and the next were Sangju Dungsi, Chungdo Bansi, Kojongsi and Namyang Susi in order.

• Applied Chemistry for Engineering
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• v.9 no.2
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• pp.294-299
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• 1998

To prove pseudo-homopolymerization(PHP) method indirectly for general system which includes more than one growing radicals per particle, Mayo-Lewis equation of bulk copolymer system was derived form probability equation about instantaneous copolymer composition of emulsion copolymer system during interval II. From Extended Smith-Ewart equation proposed by Ballard et al. in emulsion copolymerization, exact solution was obtained for 0-1 system (i.e., the system containing no more than one growing radical per particle). From the exact solution, average number of radicals per particle and instantaneous copolymer composition were predicted to reach the steady state which a few minutes. So the reliability of this approximation method could by proved directly for 0-1 system. Styrene-butadiene(St-Bu) and Styrene-methyl methacrylate (St-MMA) system were used for model calculations.