• Journal of the Korean Society of Costume
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• v.54 no.5
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• pp.109-123
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• 2004

The purpose of this study is to examine features of parts of Jikryung and relations among the features. Results of the study can be described as follows. 1. The short front and long rear of Jikryung was changed into the long front and long rear of the dress in the late 16th century. Kalgit of quasi-square style as double collar was changed into that of common collar in the late 16th century and then into common semi-circle collar in the early 17th century, when double Sup was also changed Into single Sup. Narrow sleeves of Jikryung were replaced by bean chaff-shaped in the late 16th century and then by wide ones in the early period of the next century. The shape of the side hem of Jikryung was changed from rectangle into trapezoid in the early 17th century Triangle-shaped Moo was changed into trapezoid-shaped one in the late 16th century and then again into triangle in the late 17th century 2. Changes in shapes of the parts of Jikryung were made with them correlated. The collar of Jikryung saw change in its form from double to common as its width was reduced. Double Sup was changed into single one and the narrow, short coat string into the long one as Jikryung became a dress needing less adjustment. The sleeves widened as the length of whajang increased. The side hem of Jikryung saw change in its shape from rectangular to trapezoidal one as its position was changed. Trapezoidal Moo was replaced by triangular one as the sleeve of Jikryung was changed in shape. 3. Changes in shapes of the parts of Jikryung influenced the aesthetic beauty of the dress itself In its first period, Jikryung was simple with long, slim silhouettes. In its second period, the dress was rich with increased volume. Finally in its third period, the dress was characterized by the harmony of simpleness and richness.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2021.11a
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• pp.5-7
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• 2021

최근 해양사고 발생 건수의 급격한 증가와 더불어 어선의 조업 중 안전사고로 인한 인명피해 또한 크게 증가하였다. 중앙해양안전심판원의 공식 통계에 따르면, 2017년 46명이었던 안전사고의 사망실종자는 2019년 38명으로 소폭 감소하였으나, 2020년 60명으로 크게 증가하였다. 그러나, 사망자가 감소하였던 2019년 안전사고로 인한 부상자는 164명으로 전년도 76명 대비 2배 이상 증가하며 어선원에 대한 안전재해 예방은 실효성을 갖지 못하는 실정이다. 국내 업종별 산업재해율을 비교해볼 때, 어업 재해율은 농업, 광업, 제조업, 건설업, 임업 등을 포괄한 전체 산업 평균 재해율의 약 10배에 이르며 어업인들의 안전이 큰 위협에 놓여있음을 시사한다. 본 연구에서는 2017년부터 2019년의 수협중앙회의 어선원 공제보험데이터를 활용하여 선박별, 재해자별 사고 현황과 발생 형태를 분석하였다. 특히, 교차분석과 연관규칙분석기법을 통해 승선 직책별 부상 부위와 사고발생 형태를 식별하였으며, 이에 따라 직책에 따른 부상 부위를 비교하여 맞춤형 예방대책 수립을 위한 지원과, 사고발생형태의 군집 분석을 통해 발생형태간의 연결고리를 도출하여, 스위스 치즈 모델에서 제안하는 취약점(Weakness)를 식별하고, 이러한 취약점을 보완하기 위한 방어 장벽(Protective barriers)을 제언한다.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.363-372
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• 2008

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.871-880
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.857-870
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2010.04a
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• pp.408-412
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• 2010

내화수림대 조성을 위하여 난대수종 중 내화성 수종을 선발하고자 콘칼로미터를 이용하여 5수종(감탕나무, 구실잣밤나무, 동백나무, 붉가시나무, 후박나무)을 대상으로 수피, 가지, 생엽 등 부위별 연소특성을 분석하였다. 난대수종의 평균 열방출율(HRR)은 감탕나무($167.66kW/m^2$)>구실잣밤나무($142.80kW/m^2$)>동백나무($116.78kW/m^2$)>후박나무($95.48kW/m^2$)>붉가시나무($79.80kW/m^2$) 순으로 나타났다. 따라서, 붉가시나무가 산불 발생시 다른 수종에 비해서 화재강도가 낮은 것으로 사료된다. 수종별 부위(생엽, 가지, 수피)의 착화특성을 분석한 결과, 생엽에서 최초자연발화온도는 동백나무, 감탕나무($697^{\circ}C$)>후박나무($672^{\circ}C$)>구실잣밤나무($663^{\circ}C$)>붉가시나무($658^{\circ}C$) 순으로 나타났으며, 가지에서는 구실잣나무($671^{\circ}C$)>후박나무($669^{\circ}C$)>감탕나무($661^{\circ}C$)>붉가시나무($657^{\circ}C$)>동백나무($591^{\circ}C$) 순으로 나타났으며, 수피에서 동백나무($839^{\circ}C$)>후박나무($804^{\circ}C$)>동백나무($784^{\circ}C$)>붉가시나무($780^{\circ}C$)>감탕나무($749^{\circ}C$) 순으로 나타났다. 수종별 부위에 있어서 최초자연발화온도가 다른 것은 수종에 따라 조직과 세포간극 형태에 따라 수분함량의 차이가 착화특성을 다르게 나타내는 것으로 사료된다.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.263-272
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• 2011

For tomatoes containing valuable nutrients and biological active substances, this study examined differences in the ascorbic acid, lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents in processed tomato products according to tomato cultivar and the part of fully ripened tomatoes. According to the results, the ascorbic acid content was different among tomato cultivars, and it was far higher in jelly than in pulp among the parts of tomatoes. The ascorbic acid content in processed tomato products was higher in tomato juice than in other types of tomato products, but the difference was mainly from various additives used in addition to tomatoes; therefore, it was somewhat unreasonable to compare the ascorbic acid content among the products. It was found that the lycopene content was not significantly different between pulp and jelly in each cultivar. In most of the cultivars, the ${\beta}$-carotene content was not significantly different according to the parts, but in cultivar yeoyong, the content was 2.7 times higher in jelly than in pulp. The ${\alpha}$-carotene content was highest in both pulp and jelly for all the cultivar, and the lycopene and ${\beta}$-carotene contents were lowest regardless of parts for cultivar Yellow Carol. ${\alpha}$ carotene was not detected in either pulp or jelly. The lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents showed significant difference among processed tomato products, and the difference came mainly from the type of processing and additives. Tomatoes have superior characteristics, but they are usually consumed uncooked in Korea. Thus, this study aimed to contribute to the various forms of consumption of tomatoes, that is, the development of various nutritionally excellent cooking methods using processed tomato products.

• Journal of KIBIM
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• v.1 no.1
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• pp.26-31
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• 2011

Due to the characteristics of 3D objects of building construction projects which have regular, vertical and repetitive shapes, the most practical utilization of BIM in the country is focused on building projects. The characteristics of 3D objects of civil engineering project have irregular, horizontal and non-repetitive shapes. Therefore, consisting of a practical BIM model is difficult comparing with building project. This study suggests an application process of BIM for the planning and design phases for civil engineering project. A BIM system is developed based on suggested BIM process and it is verified through a bridge construction project.

• Korean Journal of Plant Taxonomy
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• v.52 no.2
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• pp.85-96
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• 2022

The plant "Hong-do-go-deul-ppae-gi" has been considered as Crepidiastrum × muratagenii, a hybrid between C. denticulatum and C. lanceolatum, based on its morphological traits and geographical distribution. To reveal the hybrid origin of Hong-do-go-deul-ppae-gi, we examined additional morphological traits of this plant and its putative parents (C. denticulatum, C. lanceolatum, C. platyphyllum) and analyzed one nuclear ribosomal internal transcribed spacer (ITS) region and four chloroplast regions (trnT-L, trnL-F, rpl16 intron, and rps16 intron). As a result of examining the morphological traits, putative hybrid individuals were classified into three types based on the habit, cauline leaf, outer phyllary, and achene beak traits. A molecular analysis found that the ITS sequences of Type 1 and Type 2 individuals showed additive species-specific sites of C. denticulatum and C. lanceolatum. Plastid sequences of Type 1 and Type 2 individuals showed C. denticulatum and C. lanceolatum sequences, respectively. However, Type 3 individuals had ITS and plastid sequences corresponding to C. denticulatum. Accordingly, Type 1 and Type 2 individuals not only share morphological traits with C. denticulatum and C. lanceolatum but also show additive species-specific sites for C. denticulatum and C. lanceolatum, and not C. platyphyllum, supporting its origin as a hybrid between C. denticulatum and C. lanceolatum. Type 3 had morphological traits similar to other hybrid types but was distinguished with respect to outer phyllaries and demonstrated some resemblance to C. denticulatum. In a molecular analysis, Type 3 was found to be identical with regard to the sequence of C. denticulatum and was judged to be an ecological variation of C. denticulatum.

• The Journal of the Korea Contents Association
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• v.12 no.9
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• pp.136-145
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• 2012

This research proposes a pattern making method for women's bodice by the characters of body types and develops bodice dress forms on their body shapes applying 3D body scan data. 515 women's body scan data was collected and analyzed factor and cluster analysis. Three body types were characterized in normal, obese, and slim group. In each group, 10 subjects were selected. 20 parts in 3D anthropometric data were measured using Autocad program. The amount of waist dart was calculated and three types of basic bodice pattern were developed using the calculated darts data. The amount and the position of front dart and side dart were different at obese group in comparison of normal and thin group. The three types of basic bodice model were made by the basic bodice pattern, and each model was scanned by 3D scanner to make 3D bodice dress forms. Three types of bodice dress forms were rendered using 3D max program. Bodice dress forms had the dart lines and were useful to draft patterns to fit their body shape.