• The Korean Journal of Financial Studies
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• v.5 no.1
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• pp.75-103
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• 1999

미국의 지방자치제 발전의 재정적인 견인차 역할을 하고 있는 지방채 시장의 활성화로부터 우리가 얻을 수 있는 시사점은 다음과 같이 요약될 수 있다. 첫째, 주 헌법에 명시된 법률상의 통제 외에는 지방채의 기채제한이 없으므로, 지방자치단체의 자율적인 의사결정에 따라 지방채 발행이 활성화되어 있다. 둘째, 대부분의 지방채가 이자소득에 대하여 연방소득세가 면제되는 면세채권의 형태로 발행되고 있는데, 이는 지방자치단체의 재정부담을 경감시켜 줄 뿐 아니라, 투자자들에게 세금우위라는 투자유인을 제공하고 있다. 셋째, 지방채 발행이 활성화됨에 따라 필연적으로 나타나게 되는 채무불이행 상태에 대비하기 위한 제도적 장치로서 신용평가제도와 지방채 보험 및 보증제도가 확립되어 있다. 넷째, 발행된 지방채의 인수단에 의한 인수제도가 확립되어 있으며, 인수자들간의 역할 분담이 잘 이루어지고 있다.

• Environmental engineer
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• v.22 s.232
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• pp.2-6
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• 2005

"기업은 수익률 향상을 위해 계속적인 투자를 해야 합니다." 최근 새 사옥을 마련하여 지속적인 투자를 아끼지 않는 (주)산업공해연구소 이기채 대표이사는 사업의 성공은 재투자에 있다고 강조한다. 소위 환경분야 1세대하고 일컬어지는 1960년대에 국내 환경을 위해 초석을 다진 이 대표는 당시의 상황을 소상히 소개한다. 그는 당시의 회상하며 우리의 환경리더들의 발자취를 일일이 열거했다. 본지는 지난달 16일 새사옥으로 이전한 (주)산업공해연구소 이기채 대표이사를 만나 그의 환경분야 외길 36년사를 들어봤다. 다음은 이 대표와의 인터뷰 내용이다.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.448-455
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• 2015

This study evaluated the awareness and recognition of Tangpyeongchae by university students in Chungnam province. A total of 416 questionnaires were analyzed using the SPSS software program (version 21.0). The results were summarized as follows. The students compared of food and nutrition majors (59.4%) and non-food and nutrition majors (40.6%). This survey was performed from May 20 to Jun 8, 2015. More food and nutrition major students got better impression after eating Tangpyeongchae than non-food and nutrition majors. Among the students, 59.4% was not aware that Tangpyeongchae was derived from Tangpyeongchaek, and 57.7% didn't know that it was a Korean royal cuisine. Food and nutrition major students knew more of the background story for the dish than non-food and nutrition major students. The corresponding level of recognition for Tangpyeongchae as a dish representing the image of Korea with a combination of the 5 cardinal colors, known as obangsaek was high, at 4.27 and 4.17, respectively out of 5. Over 60% of the students answered Tangpyeongchae's image with the taste of Korea, followed by healthy food, harmony, nutritious food, diet food and tasty food. These results suggest that may have great potential for globalization as a traditional dish with the image and taste of Korea.

• 베이커리
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• no.11 s.376
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• pp.100-102
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• 1999

• 베이커리
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• no.10 s.375
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• pp.82-84
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• 1999

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.519-523
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• 2017

We investigated the applications of functional materials through the examination of a variety of physiological activities of Ipomoea aquatica extract. I. aquatica extract showed low cytotoxicity against murine melanoma B16F10 cells. At concentrations that exerted little or no cytotoxicity to the cells, I. aquatica extract showed high DPPH radical scavenging activity ($ID_{50}$, $7.84{\mu}g/mL$), inhibited tyrosinase activity ($ID_{50}$, $106.56{\mu}g/mL$), and decreased melanin content ($ID_{50}$, $41.75{\mu}g/mL$). The treatment of B16F10 cells with I. aquatica extract suppressed the protein expression of tyrosinase in a dose-dependent manner. These findings suggested that I. aquatica extract inhibited melanin synthesis in murine melanoma B16F10 cells through the suppression of intracellular tyrosinase expression, as well as the simultaneous direct inhibition of tyrosinase activity. Additionally, I. aquatica extract promoted the expression of involucrin, which is related to skin barrier protection. These results indicate that I. aquatica extract may be an appropriate material for the improvement of skin barrier function.

• The Transactions of the Korea Information Processing Society
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• v.5 no.12
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• pp.3265-3274
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• 1998

본 논문에서는 인간의 칼랄 인식 특성인 명도, 채도 및 색조의 관계를 학습시킨 신경회로망을 이용하여 열화된 영상의 채도 부분을 향상하는 칼라영상향상법으 제안하였다. 제안한 방법은 우선 표준영상으로부터 여러 단계 열화된 영상들로부터 얻은 다양한 명도, 채도 및 색조의 관계를 신경회로망의 입력으로 하고 표준영상의 채도를 목표차로 해서 신경회로망을 학습시킨다. 그리고 이렇게 학습된 신경회로망에 열화된 영상의 명도, 채도, 색조 그리고 향상시킨 명도를 입력하면 향상된 채도를 얻을 수 있는 칼라영상향상방법이다. 본 논문에서는 제안한 방법이 기존의 칼라영상향상법에서 가장 문제가 되었던 영상 향상 시 칼라범위를 초과하는 문제와 채도 향상비의 인위적 선택문제를 해결하고 채도의 대비를 향상시켜 선명한 영상을 얻을 수 있는 방법임을 밝혔다.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.24 no.2
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• pp.249-265
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• 2019

A passive sampler is one of the promising methods to easily and more accurately predict the free dissolved and bioavailable concentration ($C_{free}$) in seawater or pore water in sediments. In Europe and the United States, the use of passive samplers has been highly encouraged for more accurate marine environmental risk assessment. However, long deployment time in the field causes problems such as biofouling of the samplers, so there are few studies using passive samplers in Korea. Therefore, we review the principle and basic characteristics of the passive sampler for persistent organic pollutants, and introduce various improvement cases for the field applications of the passive sampler.