• 한국원자력학회:학술대회논문집
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• 한국원자력학회 2005년도 추계학술발표회
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• pp.55-56
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• 2005

• 한국진공학회:학술대회논문집
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• 한국진공학회 2006년도 제31회 학술논문발표회 초록집
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• pp.124-124
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• 2006

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2012년도 심포지엄 및 춘계학술발표회
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• pp.47-48
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• 2012

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2008년도 Asian Magnetics Conference
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• pp.81.1-81.1
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• 2008

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2011년도 춘계학술논문요약집
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• pp.73-74
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• 2011

• 동아시아식생활학회지
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• 제18권1호
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• pp.41-48
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• 2008

This study focused on the alcohol fermentability of traditional Nuruk, as well as yeast containing traditional Nuruk, in the production of Yakju. The fermentation performed with 30% Nuruk was effective with regard to alcohol yield. In addition, the fermentation containing 70% Nuruk showed the highest titratable acidity due to increased amounts of organic acids (succinic acid, oxalic acid, malic acid, acetic acid), which, however, negatively influenced the Yakju quality. Moreover, microbiological contamination always occurred in the fermentations using only Nuruk. In contrast, in the experiments with the yeast containing Nuruk, higher alcohol content and lower titrable acidity were obtained, independent of the Nuruk ratio used, positively effected the Yakju taste and flavor. Overall, the fermentation performed using the yeast containing 30% traditional Nuruk showed the best results for Yakju production.

• 한국의상디자인학회지
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• 제11권1호
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• pp.133-153
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• 2009

Clothing was excavated when the Bae's clan of Seong-san, Yeong-dong, Chung-buk in Sep. 2, 2004. The tombs that the clothing could be restored were the tombs of Bae Cheon-jo(10th generation) and the tomb of Mrs. Nam of Go-seong, the wife of Bae Sang-gyeong(1lth generation). For identifying the features and methods of sewing used for the clothing of man and woman around Po(coat in Korea in the past) in the 16th to 17th century, this study investigated 12 items from Bae Cheon-jo's tomb(Sibok, Dopo(robe), Jungchimak(outer coat with large sleeves) and Gwa-du and 5 items(Jangok(lady's cloak) and Jungchimak) from Mrs. Nam's tomb of Go-seong. For sewing, broad-stitching, hemming and even-back-stitching were used the most in that order. Furthermore, various kinds of sophisticated stitching including old flat felled seam, decorative saddle stitching and buttonhole stitch, clothing made roughly as a shroud and fabric attached on the clothing were also observed. We may not have many opportunities to understand the change of clothing in Korea from mid 16th century to mid 17th century through the clothing of father-in-law and daughter-in-law in a family. As a result, we will be able to understand the features of sewing in a family and from the 16th century to the 17th century.

• 한국가구학회지
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• 제20권1호
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• pp.95-104
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• 2009

The study was carried out to analyze wood quality of coffin board, the wood species of coffin excavated in Youngdong, Korea. All coffin woods were identified as hard pines, Korean red pine(Pinus densiflora S. & Z.). According to wood quality of coffins, inner coffins of Bae Cheon-Jo and his wife showed similarity and dissimilarity comparing with several literatures. The similarity was in the structure of panels, bottom lining board and charcoal layer, and the dissimilarity was in jointing. From the analysis of fibrous materials attached to coffin woods, the paper mulberry and cotton fibers were identified. In the inner coffin of Bae Cheon-Jo, tool traces by handle planer were observed.

• 대한가정학회지
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• 제32권1호
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• pp.151-164
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• 1994

This research was conducted to survey kinds and frequencies of side dishes served in commercial Korean style restaurant in some part of Korea. The results were summerized as follows: 1. The average number of side dishes in Tang(Korean soup) was 3.3 that is Bae-chu Kimchi. Si-Kum-chi namul, Moeng-ran jeot and O-jing-o jeot in ordering frequencies. 2. In Chigae(stew) and Pi-bim bab(mixed rice including Sot bab) the average number of side dishes was about 4 Jungol and that of Jim was from 3 to 5 and the kinds of side dishes were variety of menu items. 3. Meons (noodles) were served with 1 or 2 kinds of side dishes those based of Bae-chu Kimchi and added 1 Kind of side dish. 4. Han-jeong-sik (Korean style full course meny) was served with 16 kinds of side dishes averge it was consisted of Bab(steamed rice) side dishes such as U-gu-zi guk(vegetable soup) Deun-jang chigae (fermented soy stew) Hong-o jim (fish stew) Go-sa-ri namul Pulgogi Ho-bak jeon, Beon-sut bokum Yuk hoi Bae-chu kimchi Mung-ran jeot Sae-u tuikim and Gam-ja tuikim in ordering frequences.

• Toxicological Research
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• 제11권2호
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• pp.175-180
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• 1995

We found that bufalln, one of the prominent components of the bufadlenolides in the Chinese medicine chan'su, has the potent inhibitory effects on growth and proliferation of the cultured bovine aortlc endothelial (BAE) and human umbilical vein endothelial (HUVE) cells. All naturally-occuring bufadienolides used in this study inhibited the cell growth in a dose-dependent manner. Particularly, bufalin among the bufadienolides showed the strongest inhibitory activity for the cell growth. The order of growth inhibition by bufadienolides on BAE cells was as follows: bufalin > gamabufotalln > bufotalln > cinobufagin > cinobufotalin > resibufogenin. The $IC_50$ values (50% inhibition of cell growth) of bufalin as determined by XTT assay were the range of 1-10 nM in BAE and HUVE cells. Bufalin exhibited a higher sensitivity towards cultured bovine aortic endothelial cells than human umbilical vein endothelial cells.