• Journal of the Korean Society of Clothing and Textiles
• /
• v.33 no.9
• /
• pp.1347-1360
• /
• 2009

Historical compliance with economics in a political interchange accepts the elements of multiculturalism to develop a new field in the research with China. New research seeks to point out the characteristics of the Baekje dress style in relation to studies on East Asian fashion that observe the role and place of Baekje apparel. This study reveals the formation background of Baekje dress culture. Examined are the cognitive world of Baekje dress culture. The study reveals the form of the three Baekje Kings and royal dress.

• Journal of the Korean Society of Costume
• /
• v.51 no.3
• /
• pp.155-170
• /
• 2001

This study is about investigation of the historical value of Wanghoido(王會圖) and Bungekipjodo(蕃客入朝圖) and examination of the costumes of the Envoys from the Three Kingdoms drawn in the paintings above. Wanghoido(王會圖) is presumed to be painted around early 7th century. This is a colored picture on silk on which twenty-six Envoys from twenty-four Kingdoms are painted. Bungekipjodo(蕃客入朝圖) is presumed to be painted in the early 10th century. This is drawn on paper with only black brush line, no color. There are thirty-five Envoys from thirty-one Kingdoms in the painting. Wanghoido(王會圖) and Bungekipjodo(蕃客入朝圖) are the important materials which are useful to understand the original Liangjlkgongdo(梁職貢圖). From the records about interchange of the Envoys in the early 6th century, the characters and costumes painted in Wanghoido(王會圖) and Bungekipjodo(蕃客入朝圖), the copy of the original Liangjikgongdo(梁職貢圖), get the reality. The Envoys from Koguryo(高句麗), Paekche(百濟), and Shilla(新羅) painted in the two paintings above are all wearing Jangyu or Yu(장유 or 유; an upper garment), Go(袴:trousers), Kwanmo(冠帽:headdress), Dae(帶뿔:belt), and Hwa(靴:shoes). But they differ in some aspects. For example, the shape of the Kwanmo(冠帽), hair style and patterns on the costumes, etc.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.38 no.1
• /
• pp.1-18
• /
• 2014

This study analyzes the styles of Baekje costumes by examining costume types and styles based on the research of old books and a comparative study of archaeological and historical Baekje art relics in Central Asia. The results of the study are as follows. 1. Through the comparative study of the records of old books, relic materials (Yangjikgongdo, Mural paintings of Takamatsuzuka Tumulus, Cheonsuguk Mandarasujang, Shosoin relics, and Haniwas), we can see that ancient Japanese costumes were influenced by the culture of Baekje costumes. 2. A comparative study of the records of relic materials of Baekje and Central Asia show that there were vigorous interchanges between the East and West. 3. Baekje costumes showed a great diversity in styles because they were based on Buyeo costumes developed in conjunction with vigorous overseas trade. 4. Baekje's upper garments are summarized as Boksam and Po for men and Yu, Banbi and Euisapo for women. Boksam and Yu styles varied as tunics and overlapped jackets with straight and round collars. Two types of sleeves coexisted. The sleeves of Hansung Baekje period were a diagonal lined style that was wide on the armhole and narrow on the wrist. The sleeves of Sabi Baekje period were a reversed diagonal lined style that is narrow on the armhole and wide on the wrist. Pants styles were summarized as Gon, Gunggo and Daegugo. There were not enough relics and references for the Baekje costumes; however, this study widens the possibility of the existence of various styles of Baekje costumes through inferences from available data.

• Journal of Preventive Medicine and Public Health
• /
• v.17 no.1
• /
• pp.25-29
• /
• 1984

To assess the effect of noise on the blood pressure of workers, 70 weaving and 70 refining female workers in 15 to 24 years of ages were tested for the changes of blood pressure before and after exposure to the noise. The noise levels at work place were 99 dB (A) for weavers and 80 dB(A) for refiners. The mean age of refiners was 17,7 years and that of weavers was 18.6 years, and the difference in mean ages was statistically significant (p<0.05). The means of heights, weights and working durations were not significantly different between two groups. The mean systolic blood pressure of the weavers was 112.5mmHg before exposure to the noise and it was increased to 115.7mmHg after exposure to 99 dB(A) of noise for 30 minutes, and the mean diastolic blood pressure from 71.6mmHg to 74.1mmHg. These increments of blood pressure were statististically significant (p<0.05). The mean systolic blood pressure of the refiners was decreased from 108.9mmHg to 106.7mmHg after exposure to 80 dB(A) of noise for 30 minutes, and the mean diastolic blood pressure from 67.3mmHg to 67.1mmHg. These changes of blood pressure were not statistically significant. The mean systolic and diastolic blood pressure of the weavers before exposure to the noise were significantly higher than that of refiners (p<0.05). The difference of blood pressure between refiners and weavers was significantly associated with noises (p<0.05), and not ages and their interactions. The study results support the hypothesis that exposure to excessive noise increases the blood pressure of workers.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.1 no.2
• /
• pp.87-96
• /
• 1968

As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than $0.05\%$ of acetic acid was most preferable for the elasticity and flexibility of its product. 3. Keeping raw material at low temperature was necessary in maintaining its elasticity. 4. In setting shark fish paste, keeping the raw material at $35-40^{\circ}C$ for 40-70 minutes was the most desirable condition. 5. The best temperature and the duration of heating were 40-60 minutes at $89-90^{\circ}C$, Meanwhile, heating at high temperature was preferable for the storage for a long period, but the elasticity and quality has decreased a little accordingly. 6. For the increase of its palatability, adding $30\%$ of yellow corvenia meat or $20\%$ sea eel meat were more preferable. 7. Pre ervation of the product for 20 days at $20^{\circ}C$ or 50 days at $5^{\circ}C$ was possible by adding $0.2\%$ potassium sorbinate to the product as antiseptic.