• Journal of the Economic Geographical Society of Korea
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• v.6 no.2
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• pp.339-353
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• 2003

In recent, events tourism of community festival is a particular form of tourism which has experienced considerable growth in Korea, and is become the important strategy for tourist inducement and revitalization of regional economy. Many events of community festival were mainly established since 1995, and most of local government such as city and county adopted the events of cultural tourism festival. Among these community festival, Hampyeong Butterfly Festival of Hampyeong-gun of Jeollanamdo, is recognized as one of famous events all over the country. In particular, Hampyeong Butterfly Festival to be held since 1999, attracts over 1 million tourists annually, and provides a lot of opportunities educational shows and exhibitions, including ecology experiences and learning sites, as well as environmentally-friendly agriculture learning sites, folklore customs, cultural heritage and traditional plays. Therefore, the purpose of this study focuses on the tourist behaviour of Butterfly Festival 2002. Most tourist have positive attitude and evaluation about festival, in particular, tourists present show high satisfaction with many programs of festival. However, in order to strengthen the competitiveness of festival, Hampyeong-gun have to concern with some improvements such as the expansion of tourists' facilities, active publicity activities, and matketing of special products of Hampyeong-gun.

• Journal of the Korean Geographical Society
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• v.40 no.3 s.108
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• pp.353-368
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• 2005

Social geography in Korea has been studied centering around urban social geography which has been developed mainly in English world, and then there have been a few concepts and theories that were tested in the rural social geography of Korean rural landscape. This article tried to grasp the conceptual basis of German social geography, and had views on the rural social geography in the relent English world. As a result, the author concluded that the rural landscape would be a representation of rurality, a component of local and national identity, and thought to be not only a physical reality but social, mental, cultural reality On the basis of this consideration, the author explored major concepts which would correspond with the universality and speciality of Korean rurality. They are as follows: 'lineage group' as a geographical socio-group, the 'regionalization' by social groups, and 'the territoriality of settlement' as a social space.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.355-367
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• 1994

This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is $15{\sim}20^{\circ}C\;or\;25{\sim}30^{\circ}C$ : in the case of blended secondarily fermented liquor, from the minimum of $0{\sim}5^{\circ}C$ to the maximum of $75{\sim}80^{\circ}C$. The brewing duration is $3{\sim}5$ days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.341-353
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• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.464-471
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• 2018

Purpose: This study examined the effects of ${\alpha}$-lipoic acid in diluted solvents on cell growth in 3T3-L1 cells according to the treated concentration and times. Methods: Adipocyte 3T3-L1 cell were cultured. Confluent cells underwent starvation with SFM for 1 day and then were cultured in a medium containing various concentrations 0, 100, 200, and $400{\mu}mol/L$ of ${\alpha}$-lipoic acid. The cell viability was measured using the EZ Cytox assay kit. In addition, the effect of ${\alpha}$-lipoic acid of diluted solvents on the cell growth in 3T3-L1cells was examined according to the treated concentration and times. Results: The ${\alpha}$-lipoic acid diluted ethanol inhibited cell proliferation in a dose and time dependent manner. The ${\alpha}$-lipoic acid diluted ethanol induced adipocyte 3T3-L1 cells proliferation with an adipocyte inducer. In addition, ${\alpha}$-lipoic acid inhibited adipocyte 3T3-L1 growth in a dose and time dependent manner (p<0.05). Conclusion: This study showed that a treatment with ${\alpha}$-lipoic acid diluted ethanol inhibits cell growth of, adipocyte 3T3-L1 cells induced with an adipocyte inducer, ($200{\mu}mol/L$ of ${\alpha}$-lipoic acid) treated for 48 hr.

• Journal of the Korean association of regional geographers
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• v.17 no.5
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• pp.554-567
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• 2011

As creative city is increasingly considered as a paradigm of urban development, it was explored that some of major concepts consisting of creative city such as creativity, creative class and creative industry have an implication. Those concepts reveal a diverse meaning rather than universal one in the application depending on regions and countries across the world. This study tried to grasp the meaning of creative city in the northern region of Gyeongbook where the concept itself was not apparently distinctive. The result is that the inherent meaning of creative city was expanded to culture and athletic fields, though it was originated from taking advantage of nature, agricultural products in the region, and cultural and historical based tourism. On the other hand, the role of regional authority was examined to explore how the concept of creative city is realized in practice. There are some differences among the local authorities in the aspect of leadership. network system within the region, and social network with outside.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.241-245
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• 1995

The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was $210^{\circ}C$, 20 minutes.

• The Journal of the Convergence on Culture Technology
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• v.5 no.4
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• pp.413-420
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• 2019

The purpose of the present study is to develop a model for predicting hypercholesterolemia using an integrated set of body fat mass variables based on machine learning techniques, beyond the study of the association between body fat mass and hypercholesterolemia. For this study, a total of six models were created using two variable subset selection methods and machine learning algorithms based on the Korea National Health and Nutrition Examination Survey (KNHANES) data. Among the various body fat mass variables, we found that trunk fat mass was the best variable for predicting hypercholesterolemia. Furthermore, we obtained the area under the receiver operating characteristic curve value of 0.739 and the Matthews correlation coefficient value of 0.36 in the model using the correlation-based feature subset selection and naive Bayes algorithm. Our findings are expected to be used as important information in the field of disease prediction in large-scale screening and public health research.

• Journal of Korean Society of Archives and Records Management
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• v.19 no.4
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• pp.63-86
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• 2019

UNESCO clearly has a good user interface compared to other sites. However, it does not have a structure in which user-centric knowledge curating is employed by users. As such, the knowledge structure should be expressed differently in advance for users to enjoy such benefits. At present, almost all current information systems are lacking with semantic and contextual information. Moreover, these systems are deemed insufficient of interlinking various kinds of thoughts in our minds. Thus, it is necessary to model in advance what users are likely to think and provide an interface that they can easily utilize based on that modeling. Furthermore, there is a need for a new structural theory based on semantic technology that can make that possible. Therefore, in this proposal, theoretical and practical insights were presented for user interface implementation to which relational facet navigation based on the structural theory is applied. Moreover, this proposal intends to suggest a "thinking expansion platform" that allows users' ideation of different concepts, including those unfamiliar to them.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.191-204
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• 2018

In the era of diversity and creativity, autonomous regional regeneration is being emphasized. Local regeneration effects through local heritage utilization and the value of regional properties are rising. It is very meaningful to find a way to revitalize the urban regeneration system that can transform the facilities, spaces and industries in underdeveloped regions into opportune properties. This study explores the possibility of self-sustaining development by establishing an endogenous self-reliance system through the localization of industrial heritage. Competitive advantage strategies of regional properties are more important than regional comparative advantages. In the future, more attention should be paid to the intangible value of the city. A genuine city revival should be created as a place with cultural identity through artistic ecology, tradition, community, and aesthetics centering on people.