• Journal of Industrial Technology
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• v.35
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• pp.47-53
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• 2015

Recent extreme weather events and natural disasters are causing rapid aging of the ancient structures with cultural value. It has threatened the safety and management. The construction design documents are not kept for such long time. Even if they are, they seem to be mismatched with the design structures due to corrosive effects. For these reasons, Korea has been facing difficulties in maintenance, reengineering and safety evaluation. In this study, three dimensional point cloud surface of bobsleigh is obtained using 3D LiDAR scanner. The obtained structure is compared with the original design and found to be highly accurate. The study shows the application of reverse engineering technique and its potential use for other civil structures.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.11b
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• pp.753-756
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• 2003

본 논문에서는 프로그램 소스 코드로부터 표절을 감정하는 기술적 방법론에 대한 고찰과 자연어 형태로 쓰여진 팔에 대한 표절 형태 및 이를 감정하기 위한 기술적 방법들에 대해 살펴보고자 한다. 또한 미술품이나 고문헌등에 대한 저작자의 진위 여부 및 표절 감정은 저자뿐만 아니라 소장자의 재산가치 평가 및 문화재 관리측면에서 대단히 중요한 문제이기 때문에 이를 기술적으로 처리하기 위한 방법론을 제안하고자 한다. 최종적으로 실험에 의해 븐 논문의 유용성을 입증코자 한다.

• The Journal of Korean Medical History
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• v.21 no.2
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• pp.29-39
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• 2008

"濟衆立效方" is the oldest Koryo dynasty medical document known to date. Despite its historical importance, due to the absence of its original copy, its true characters could not be understood. Through comparison of the many documents that cited 濟衆立效方, it could be found that 濟衆立效方 can be classified into two parts based on its contents and form. In Chinese medical texts, neither the name 交效散 nor any similar prescription is mentioned. 濟衆立效方 was the first in suggesting the usage of pine needles and salt for fomentation and not for internal use. Thus 交效散 can be thought of as the oldest indigenous prescription preserved in Korean history. 濟衆立效方 conveys records of the combination of the ancient origin pine needle fomentation and the creative addition of salt.

• The Journal of Korean Medical History
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• v.20 no.2
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• pp.3-17
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• 2007

The term '健康(heathy condition)' does not appear in East Asian medical classics. Its root comes from the ancient word 'hal' which can be translated as 'hale', 'whole', 'sound in wind and limb', and it means 'the physical state is flawless, whole, satisfactory, and strong'. The Japanese translated it into the Chinese letters 건강 in the 19th century and this was spread during the Japanese occupation era. This study is an attempt to explore what "huangdineijing" (the most representative medical documents of East Asian medicine) mentions about healthy condition, which is as a term to express the body's ideal state and what other concepts exist that correspond to 健康.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.40 no.1
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• pp.65-73
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• 2022

This paper analyzed the characteristics of ancient villages in Hongcun and the method of resetting the preservation area for the preservation of the changed historical and cultural space in Hongcun through the process of change. To this end, the current status of preservation areas and utilization areas in the village was identified through ancient documents, old paintings, policy materials, and interviews related to the village, and through this, the problem of resetting the preservation area was examined. As a result, the following conclusions were drawn. First, Hongcun is a village built under the influence of Confucianism, Buddhism, and Taoism, and the spatial organization was created according to the hierarchy of Confucianism. As a result, it was possible to inherit and preserve the heritage of ancestors even though the central government did not preserve it. Second, the concept of preservation in a limited sense has been applied as Hongcun has been recognized as a cultural heritage that has been passed down since ancient times, but the Great Leap Forward and the Cultural Revolution brought about changes in the village space. Since then, ancient buildings, water systems, and forests have been preserved through regulations on new construction and expansion of a building with the Hongchon preservation plan, but the development within the preservation area is underway due to changes in the lives of original inhabitants, which were followed by continued development pressure and reform and opening. Third, the original inhabitant of ancient villages had a high perception of the value of the heritage, but they demanded the preparation of measures to improve living conditions and create profits, and the active use of villages for this. Fourth, the forest consisting of old trees is being restored, but the gardens in the old house are showing a phenomenon that the garden space is reduced or transformed for use. The bridges and parking lots were newly built in the southern area, which was extended from the western area, the original entrance to the ancient village, resulting in changes in the existing entrance. This was found to be the primary cause of the spatial change of the ancient village, as the road system was modified to make it convenient for tourists to enter and exit. Fifth, the existing preservation area should be reset and preserved by resetting the preservation route centered on Wolso(half Moon Pool), while the surrounding area should be set as a direct and indirect experience space, and according to the hierarchy of each space, the utilization should proceed while the preservation is carried out by crossing the preservation and the utilization.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• (The)Study of the Eastern Classic
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• no.55
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• pp.223-264
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• 2014

Yeoncheon Hong Seok-joo(淵泉 洪奭周: 1774-1842) faithfully followed a policy of restoration of literary style of king Jeongjo. He was an young vassal after 1794 and influenced by Jeongjo because Yeoncheon was around the king. Furthermore, he had comparatively favorable working period as a vassal(仕宦期, 1795-1836) after death of Jeongjo(1800) while establishing his own academic viewpoint. Therefore, a study about art theory of Yeoncheon Hong Seok-joo is one about logical system to accept various desires for change of then while not getting rid of scope of Neo-Confucianism after Jeongjo. It is catched that exchange of Hong Seok-joo and Jeong Yak-yong was made relating to study of Sangseo. Hong Seok-joo and Jeong Yak-yong absorbed in study of Sangseo, which is come from putting importance on 6 scriptures (經) among studies of scriptures by both of them. Through this, they aimed to re-discover ideology of original Confucian studies as one for cultivating oneself and governing people (修己治人之學). Dasan and Yeoncheon have something in common that they were young vassals who were cultivated as a guarding power for Jeongjo centered on Gyujanggak. They were largely fit to view of literature(文體觀) of Jeongjo. Hong Seok-joo distinguished function of prose(文) and poetry(詩) into teaching moral(明敎) and moving people(感人) in the category of Mun-yi-jae-do(文以載道) based on thoughts of 'literature is linguistic device for Taoism '(道本文末)' which is a core concept of literature theory based on Neo-Confucianism. He gave a careful attention on instructional and social function in prose while on emotional understanding that puts importance on temper and the secrets of nature in poetry. Hong Seok-joo regarded moral impression and edification through this as a core of artistic creation based on Segyoseol(世敎說). Furthermore, expressions such as 'Heunggwangunwon(興觀群怨)' or 'Yeohangguyo(閭巷謳謠) which are mentioned as important elements in his artistic works put importance on actual existence of objective things in artistic activity and this is connected to an attitude to require description fit to fact. So, it is assumed that such expression style aimed for features of genre painting in painting arts. Understanding of the study of ancient documents by Yeoncheon developed from critical perspective. He criticized the study of ancient documents, saying it as first, Pasoijisul(破碎之術), second, Dotaekjisul(塗澤之術), third, Hoimojisul(毁侮之術). Jeong Yak-yong criticized ' theory on the Odes' from viewpoint of theory of Mun-yi-jae-do(文以載道) based on Neo-Confucianism. He stressed political and social function of Sipeon and general poetry in "the Odes" and reinterprets discourses about poetry of Zhu Xi based on his own opinion. He says that poems of national fashion do political and social criticism. The theory of national fashion by Jeong Yak-yong clearly discloses his thoughts that stress practical role of noblemen in the social and political context.

• The Journal of the Korea Contents Association
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• v.18 no.7
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• pp.647-655
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• 2018

Someone said Chongkukjang(淸麴醬) might be a Jang(醬) that made it possible to eat quickly at the time of war, and it is called Jonkukjang(戰國醬), or it might have been learned from the Qing Dynasty, and it was also called Chongkukjang(淸國醬) or Jonsijang(煎?醬). It is not true. Even more they say the first appearance of Chongkukjang in the Korean ancient documents is in "Jeungbosallimgyeongje(增補山林經濟)" of the 1700s. Other argument is that Chongkukjang is also known as the Three Kingdoms since it was in the records of 'Shi(?)' which means Meju and chongkukjang written in "The Chronicles of the Three States(三國史記)". It is not clear whether Chongkukjang was introduced from the Qing Dynasty (1600s) or from the Three kingdom period. In this article, the history of Chongkukjang was studied through the records of ancient documents. There was a Chongkukjang(?) in Goguryeo and Silla era. Chongkukjang was called as Jyonkuk(젼국), Chyonkuk(쳔국), Chyongkuk(?국), and it was written as '?' as the Chinese character. Chongkukjang began to be perceived as Jang such as Doenjang and Gochujang at some time, and it was used as Jonsijang, Jonkukjang, but now it was unified as Chongkukjang(淸國醬). The meaning of '?' also means Chongkukjang until the 1500s, and after 1600, it happened to be it's meaning is changed to Meju and Doenjang. There is no evidence that Chongkukjang has history of war or food related to the Qing Dynasty. Chongkukjang has more than 2200 years of history, but since it was there before it recorded, it had a history of thousands of years earlier than this.

• Journal of Conservation Science
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• v.24
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• pp.75-83
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• 2008

In order to assess antifungal activity of a wooden storage box, which was made of Paulownia tomentosa and used for keeping ancient documents, antifungal activity of volatile organic compounds emitted from the box was investigated along with qualitative analysis on major substances of the compounds. After collecting floating microorganisms inside air tester, the fungal activity was assessed by counting the number of colonies growing on TSA media. Compared to the control which collected 85 colonies from outdoor, 72 colonies were observed showing reduction rate of 14.82%. Through GC/MS and TDS system analysis, limonene was detected from the volatile organic compounds as characteristic features. When the fungal activity was assessed through fumigation by adding natural biocide BI and BII containing eugenol and anethole as major substances, both biocides showed a strong fungal activity with respectively 92.6%(inside the box) and 99.9%(outdoor) of reduction rate. Although these results didn't clarify antifungal activity of the volatile organic compounds emitted from the Paulownia-wood storage box and their functional components, it was at least confirmed that there is application possibility of natural biocide to use for preservation of ancient documents with increased efficiency in controlling pests of wooden storage boxes.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.