• Korean Journal of Heritage: History & Science
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• v.51 no.4
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• pp.108-119
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• 2018

"The Collection of Yi Chungmugong" manuscript is a hand-written manuscript of the volume 1 consisting of the Collection, published in 1795 and it seems to have completed the contents of the book by correcting the first part of the book before print. The book adopted a form of Seonjangbon(線裝本) of Ochimanjeongbeop(五針眼訂法) and was urgently needed some measures to preserve because it has been much damaged by stains, loss and oxidation due to moisture on the bottom of it. In addition, a scientific investigation was applied to find out the features of the quality of paper and fiber used for the book, which would be reflected in the process of the preservation. The characteristics of paper were measurmented for size(cm), thickness(mm), weight(g), basis weight($g/m^2$), density($g/cm^3$), chain line and laid lines($3{\times}3cm$). The measurement showed that the characteristics of paper used in royal books published in the late Joseon Dynasty. For the paper-fiber of the book, C stain was used and the technique revealed that the book is made of bast fibre of paper mulberry and its binding strings are cotton. SEM-EDS analysis was performed to verify the existence of additives in paper. As a result of the analysis, The crystallized calcium was detected in addition to the main components carbon(C) and oxygen(O). This artifact is the unique final version of "The collection of Yi Chungmugong", which has considerable value in terms of academic research, besides it helps to understand how to print books of Joseon Dynasty. And it also has a very accurate information of when and where the book was made, which primarily could be resources to conserve and restore for other book heritage.

• Economic and Environmental Geology
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• v.52 no.3
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• pp.251-258
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• 2019

During the detailed geological survey around the southern Yangsan Fault, we newly found a Quaternary fault outcrop, which cuts unconsolidated sediments. The fault named the Sinwoo site, located in the Sinwoo pasture, Miho-ri, Duseo-myeon, Ulsan metropolitan city, is the first discovered Quaternary fault near the western part of the south Yangsan Fault. In this study, we provide information on characteristics of fault geometry and unconsolidated sediment at Sinwoo site based on the analysis data of topography, drainage, and lineament around the study site. The fault site is situated at pediment slope, but fan-shaped middle terrace, as well as thick sediment exposed at low terrace, indicates that the unconsolidated sediments have been deposited in the alluvial fan environment. The drainage develops to the third-order drainage system, and the first and the second drainage system meet at right angles to each other and form a radial drainage pattern. In addition, the NE-SW direction lineaments can be identified on the basis of the curvature of the river and the step of the topographic relief, running over the Sinwoo site. The fault of $N30-35^{\circ}E/79-82^{\circ}SE$ shows ~ 5.8 m apparent vertical offset and dominantly reverse-slip sense based on slickenline, rotation of pebbles, and drag folding at footwall. However, some discontinuous sediments observed in the footwall are interpreted as fissure-filling materials due to the strike-slip movement. Now, we are under multidisciplinary investigations of additional field survey and age dating in order to determine the evolution of Sinwoo site fault during the Quaternary.

• Journal of the Korean Institute of Landscape Architecture
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• v.47 no.3
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• pp.31-38
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• 2019

This study quantified, through a direct harvesting method, storage and annual uptake of carbon from open-grown trees for three landscape tree species frequently planted in the southern region of Korea, and developed quantitative models to easily estimate the carbon reduction by tree growth for each species. The tree species for the study included Camellia japonica, Lagerstroemia indica, and Quercus myrsinaefolia, for which no information on carbon storage and uptake was available. Ten tree individuals for each species (a total of 30 individuals) were sampled considering various stem diameter sizes at given intervals. The study measured biomass for each part of the sample trees to quantify the total carbon storage per tree. Annual carbon uptake per tree was computed by analyzing the radial growth rates of the stem samples at breast height or ground level. Quantitative models were developed using stem diameter as an independent variable to easily calculate storage and annual uptake of carbon per tree for study species. All the quantitative models showed high fitness with $r^2$ values of 0.94-0.98. The storage and annual uptake of carbon from a Q. myrsinaefolia tree with dbh of 10 cm were 24.0 kg and 4.5 kg/yr, respectively. A C. japonica tree and L. indica tree with dg of 10 cm stored 11.2 kg and 8.1 kg of carbon and annually sequestered 2.6 kg and 1.2 kg, respectively. The above-mentioned carbon storage equaled the amount of carbon emitted from the gasoline consumption of about 42 L for Q. myrsinaefolia, 20 L for C. japonica, and 14 L for L. indica. A tree with the diameter size of 10 cm annually offset carbon emissions from gasoline use of approximately 8 L for Q. myrsinaefolia, 5 L for C. japonica, and 2 L for L. indica. The study pioneers in quantifying biomass and carbon reduction for the landscape tree species in the southern region despite difficulties in direct cutting and root digging of the planted trees.

• Korean Journal of Heritage: History & Science
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• v.48 no.2
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• pp.142-157
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• 2015

This study examines how traditional knowledge functions in the specific techniques to make pottery in terms of the traditional knowledge on the pottery techniques of Onggi potters. It focuses on how traditional pottery manufacturing skills are categorized and what aspects are observed with regard to the techniques. The pottery manufacturing process is divided into the preparation step of raw material, the molding step of pottery, and the final plasticity step. Each step involves unique traditional knowledge. The preparation step mainly comprises the knowledge on different kinds of mud. The knowledge is about the colors and properties of mud, the information on the regional distribution of quality mud, and the techniques to optimize mud for pottery manufacturing. The molding step mainly involves the structure and shape of spinning wheels, the techniques to accumulate mud, ways to use different kinds of tools, the techniques to dry processed pottery. The plasticity step involves the knowledge on kilns and the scheme to build kilns, the skills to stack pottery inside of the kilns, the knowledge on firewood and efficient ways of wood burning, the discrimination of different kinds of fire and the techniques to stoke the kilns. These different kinds of knowledge may be roughly divided into three categories : the preparation of raw material, molding, and plasticity. They are closely connected with one another, which is because it becomes difficult to manufacture quality pottery even with only one incorrect factor. The contents of knowledge involved in the manufacturing process of pottery focused are mainly about raw material, color, shape, distribution aspect, fusion point, durability, physical property, etc, which are all about science. They are rather obtained through the experimental learning process of apprenticeship, not through the official education. It is not easy to categorize the knowledge involved. Most of the knowledge can be understood in the category of ethnoscience. In terms of the UNESCO world heritage of intangible cultural assets, the knowledge is mainly about 'the knowledge on nature and universe'. Unique knowledge and skills are, however, identified in the molding step. They can be referred to 'body techniques', which unify the physical stance of potters, tools they employ, and the conceived pottery. Potters themselves find it difficult to articulate the knowledge. In case stated, it cannot be easily understood without the experience and knowledge on the field. From the preparation of raw material to the complete products, the techniques and traditional knowledge involved in the process of manufacturing pottery are closely connected, employing numerous categories and levels. Such an aspect can be referred to as a 'techniques chain'. Here the techniques mean not only the scientific techniques but also, in addition to the skills, the knowledge of various techniques and levels including habitual, unconscious behaviors of potters.

• Korean Journal of Agricultural and Forest Meteorology
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• v.21 no.3
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• pp.167-174
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• 2019

A process-oriented crop growth model can simulate the biophysical process of rice under diverse environmental and management conditions, which would make it more versatile than an empirical crop model. In the present study, we examined chronology and background of the development of the rice growth models in Korea, which would provide insights on the needs for improvement of the models. The rice crop growth models were introduced in Korea in the late 80s. Until 2000s, these crop models have been used to simulate the yield in a specific area in Korea. Since then, improvement of crop growth models has been made to take into account biological characteristics of rice growth and development in more detail. Still, the use of the crop growth models has been limited to the assessment of climate change impact on crop production. Efforts have been made to apply the crop growth model, e.g., the CERES-Rice model, to develop decision support system for crop management at a farm level. However, the decision support system based on a crop growth model was attractive to a small number of stakeholders most likely due to scarcity of on-site weather data and reliable parameter sets for cultivars grown in Korea. The wide use of the crop growth models would be facilitated by approaches to extend spatial availability of reliable weather data, which could be either measured on-site or estimates using spatial interpolation. New approaches for calibration of cultivar parameters for new cultivars would also help lower hurdles to crop growth models.

• Korean Journal of Agricultural and Forest Meteorology
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• v.21 no.3
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• pp.121-134
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• 2019

This study was conducted to review the trends of forest meteorological studies based on the publications for last 20 years in Korean Journal of Agricultural and Forest Meteorology (KJAFM), and to provide insight for future prospect for researches in the field of forest meteorology. A total of 220 papers related to forest meteorology were published in KJAFM for the last 20 years. That corresponds to 33.5% out of all the papers including agricultural meteorology papers. To review the trends of forest meteorology studies, the 220 published papers were classified into seven categories. They are forest meteorology and forest fire, forest meteorology and tree physiology, forest meteorology and forest protection, micrometeorology in mountain area, climate and forest growth, climate and forest vegetation distribution, and climate change and forest ecosystem. Even if there were differences in paper numbers among the seven categories, it was found that various and very specific studies were conducted in the field of forest meteorology for the last 20 years. It was also expected that the accumulation and utilization of various and accurate forest meteorological information would bring remarkable progress of forest meteorological studies in the near future.

• Management & Information Systems Review
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• v.38 no.2
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• pp.67-81
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• 2019

In accordance with K-IFRS 1109, financial instruments are classified to amortized cost (AC), fair value through other comprehensive income (FVOCI) and fair value through profit or loss (FVPL). And disposal gains are prohibited to be recirculated for net income when FVOCI financial instruments would be sold in the future, so-called recirculation prohibition. This research investigates whether accumulated other comprehensive income of available-for sale financial assets(AFS) under K-IFRS 1039, could affect reclassified amounts to the FVPL securities from the AFS securities. Also, this study investigates the effects of the reported income on the reclassified FVPL, because CEOs are likely to try earnings management when net income is predicted to be less than target or is low, comparing other firms. As a result of empirical analysis, first, I find that accumulated other comprehensive income of the AFS has a positive impact on the reclassified FVPL. Second, level of reporting income has no significant impact on the reclassified FVPL. Third, interaction effects are significantly positive on the firms which have more other comprehensive income and less level of reported income. Fourth, the effects of the bank and securities are more distinct than those of the manufactures. This study is the first research to investigate earnings management through AFS at the timing of the first adoption of K-IFRS 1109. Empirical results of this study provide evidence of earnings management on the reclassification of FVPL which gives meaningful implications to regulators, academic researchers and auditors.

• Management & Information Systems Review
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• v.38 no.2
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• pp.139-163
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• 2019

The purpose of this study is to identify the influence of the high performance and the work system recognized by the organizational members participating in the NCS enterprise utilization consulting on the organizational effectiveness and the influence of the organizational performance. In order to achieve the purpose of this study, the research hypotheses were verified by applying multiple regression analysis and co-integration regression analysis on the 145 usable results from using the statistical program of SPSS 24.0. The results of this study are as follows. First, hypothesis 1, the analysis of positive(+) influence on organizational effectiveness on the characteristics of the system (selection system, evaluation and compensation, education and training opportunity, member participation system, job stability) was adopted due to its' positive(+) and significant relationship. Second, hypothesis 2, an analysis that the organizational effectiveness would have a positive impact on organizational performance was adopted due to its' proven work. However, its' effectiveness will need verification. Third, regression analysis was conducted to confirm the role of the hypothesis 3, personnel management effectiveness, between the high performance and the work system (selection system, evaluation/compensation, education/training opportunity, member participation system, job stability). As a result, Hypothesis 3 showed that the selection system (H3-1), evaluation and compensation(H3-2), education and career opportunities(H3-3), member participation system(H3-4), job stability(H3-4) showed that organizational effectiveness has a moderating role in HR effectiveness. The main implication of this study is that the positive and working system recognized by the organizational members has positive affects on organizational effectiveness and organizational performance. In order to enhance the substantiality management system through improvement of organizational performance, a regular implementation plan on a high-performance working system along with education & training system to improve organizational effectiveness is required so that the members of the organization could form a consensus. Second, as a result of confirming the moderating effects of HR management effectiveness, the moderating role of HR management system and organization effectiveness was verified positive. Therefore, this study shows that the part that verifies both organizational effectiveness and organizational performance through high-performance working system and the part that confirmed the role of control between high-performance work system and organizational effectiveness are the biggest difference from the previous research.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.488-500
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• 2019

Purpose: This study examined the effects of a mobile app-based program to reduce the dietary sugar intake according to the stages of the behavioral change in dietary sugar reduction in female college students. Methods: The program used in this study can monitor the dietary sugar intake after recording the dietary intake and provide education message for the reduction of dietary sugar intake. In an eight-week pre-post intervention study, 68 female college students were instructed to record all the food they consumed daily and received weekly education information. At pre-post intervention, the subjects were asked to answer the questionnaire about sugar-related nutrition knowledge, sugar-intake behavior, and sugar-intake frequency. For statistical analysis, ANOVA and a paired t-test were used for comparative analysis according Precontemplation (PC), Contemplation Preparation (C P), and A M (Action Maintenance) stage. Results: Significant differences were observed in the frequency of snacking, experience of nutrition education, and preference for sweetness according to the stages of behavior change in dietary sugar reduction. After finishing an intervention, the sugar-related nutrition knowledge score was increased significantly in the stages of Precontemplation (PC) and Contemplation Preparation (C P). The score of the sugar intake behavior increased significantly in all stages. The intake frequency of chocolate, muffins or cakes, and drinking yogurt decreased significantly in the PC stage and the intake frequency of biscuits, carbonated beverages, and fruit juice decreased significantly in the C P stage. Subjects in the PC and C P stages had an undesirable propensity in nutrition knowledge, sugar-intake behavior, and sugar-intake frequency compared to the A M stage, but this intervention improved significantly their nutrition knowledge, sugar-intake behavior, and sugar-intake frequency. Conclusion: This program can be an effective educational tool in the stages of PC and C P, and is expected to further increase the usability and sustainability of mobile application if supplemented appropriately to a health platform program.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.475-487
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• 2019

Purpose: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current status and perceptions of restaurant staffs related to reducing sodium use in restaurants. Methods: Restaurant managers and chefs (n = 312) in Seongnam area completed a questionnaire on the current status related to sodium use, the barriers to practice for reducing sodium use, support needs, and the practicability of methods for reducing sodium use in restaurants. Results: The percentage of restaurants in the preaction stage (including the precontemplation, contemplation, and preparation stages) for reducing sodium use was 79.7%. Logistic regression analysis showed that measuring salinity while cooking was associated with measuring seasoning (OR, 4.761; 95% CI, 2.325 ~ 9.751), action/maintenance stages of behavior change (OR, 2.829; 95% CI, 1.449 ~ 5.525) and providing salinity information of restaurant foods (OR, 6.314; 95% CI, 2.964 ~ 13.45). Maintaining taste and hindering the cooking process were the main barriers to reduce sodium use. The total practicability of actions for reducing sodium was higher in staffs who worked in restaurants that measured seasoning and salinity while cooking (p < 0.05 and p < 0.01, respectively). The hardest item to practice was 'purchase foods after comparing sodium content in the nutrition labeling'. 'Avoid serving salt-fermented foods as side dishes', 'serve small portions of kimchi and less salty kimchi', and 'put up promotional materials for reducing sodium intake' were selected as easy items to perform. The majority (82%) was willing to reduce sodium in restaurant foods under the support of local government and they desired the promotion of participating restaurants and education on cooking skills to reduce sodium. Conclusion: Measuring seasoning and salinity while cooking is a meaningful practice that is associated with stages of behavior change and the practicability of actions for reducing sodium. It is necessary to provide support and education with a gradual approach to staffs for reducing sodium in restaurant foods.