• Title/Summary/Keyword: Chinese pattern

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Identifications of Source Locations for Atmospheric Total Gaseous Mercury Using Hybrid Receptor Models (Hybrid receptor model을 이용한 대기 중 총 가스상 수은의 오염원 위치 추정 연구)

  • Lee, Yong-Mi;Yi, Seung-Muk;Heo, Jong-Bae;Hong, Ji-Hyoung;Lee, Suk-Jo;Yoo, Chul
    • Journal of Environmental Science International
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    • v.19 no.8
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    • pp.971-981
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    • 2010
  • The objectives of this study were to measure ambient total gaseous mercury (TGM) concentrations in Seoul, to analyze the characteristics of TGM concentration, and to identify of possible source areas for TGM using back-trajectory based hybrid receptor models like PSCF (Potential Source Contribution Function) and RTWC (Residence Time Weighted Concentration). Ambient TGM concentrations were measured at the roof of Graduate School of Public Health building in Seoul for a period of January to October 2004. Average TGM concentration was $3.43{\pm}1.17\;ng/m^3$. TGM had no notable pattern according to season and meteorological phenomena such as rainfall, Asian dust, relative humidity and so on. Hybrid receptor models incorporating backward trajectories including potential source contribution function (PSCF) and residence time weighted concentration (RTWC) were performed to identify source areas of TGM. Before hybrid receptor models were applied for TGM, we analysed sensitivities of starting height for HYSPLIT model and critical value for PSCF. According to result of sensitivity analysis, trajectories were calculated an arrival height of 1000 m was used at the receptor location and PSCF was applied using average concentration as criterion value for TGM. Using PSCF and RTWC, central and eastern Chinese industrial areas and the west coast of Korea were determined as important source areas. Statistical analysis between TGM and GEIA grided emission bolsters the evidence that these models could be effective tools to identify possible source area and source contribution.

A Study on Seon of the Ming(明) Dynasty Costume (중국(中國) 명대(明代) 복식(服飾)의 선에 관한 연구(硏究))

  • Lee, Sang-Eun
    • Korean Journal of Human Ecology
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    • v.6 no.1
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    • pp.97-109
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    • 1997
  • Sean means a narrow cloth added to the edge of costume or cushion. At the beginning, Seon was originated to prevent from fraying warp of cloth or wearing out of cloth. However, with the progress of clothing culture, it is used to satisfy the human desire of decoration and enhance the function of costume. The Seon appeared on costumes of Ming dynasty was simple compared to that of the period preceeding it. The position of Seon was mostly at neckline, end of sleeves and hemline. The width of Seon also was quite monotonous and lacks of varieties. The patterns of Seon were limited to ax, cloud and dragon and cloud and chinese phoenix. And the colors used were also limited to four colors, namely Blue, Red Crimson and Black. In Ming dynasty, the same colors of Seon as those of the costume were more preferably used, while different colors of Seon were used in the previous era. The reason why Seon in Ming dynasty show simple design and use the same colors as those of the costume was due to Ming dynasty's desire to represent and to enhance her castic political structure. The need for class distinction was expressed through the pattern rather than the colors of the costumes themselves. While, in Ming dynasty, Bo(補) which was attached to the breast and the shoulders was used to represent the social class because it could be easily distinguished. In Ming dynasty, to stress Bo and to make Seon less conspicuous, Seon became simple and the colors of Seon were same as those of the costumes avoiding strong contrast in style and colors.

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Characterization of Antimicrobial Substance Produced by Lactobacillus paraplantarum KNUC25 Isolated from Kimchi (김치로부터 분리된 Lactobacillus paraplantarum KNUC25가 만드는 항균 물질의 특성)

  • Kim, Ma-Rie;Lee, Su-Jin;Seul, Keyung-Jo;Park, Yu-Mi;Ghim, Sa-Youl
    • Microbiology and Biotechnology Letters
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    • v.37 no.1
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    • pp.24-32
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    • 2009
  • The KNUC25 strain isolated from over-fermented whole Chinese cabbage kimchi was examined for its physiological characteristics using API 50 CHL system assay and identified as Lactobacillus paraplantarum by analysis of whole-cell protein SDS-PAGE pattern assay and similarity of 16S rDNA sequence. L. paraplantarum KNUC25 had a broad antimicrobial activity spectrum from Gram positive to Gram negative bacteria. Scanning electron micrograph analysis showed that KNUC25 might attack to cell surface of indicator cells and destruction can lead to inhibition of the cell growth. The antimicrobial substance of the KNUC25 strain was stable to various degrading enzymes and at high temperature and not a plasmid-born matter. Resistance to proteolytic enzymes showed that an antimicrobial activity of KNUC25 might not be caused by proteinous substance. Maximum production of antimicrobial substance was the exponential growth phase at $30^{\circ}C$.

Comparing Traditionally Designed Restaurants in Korea and China with Emphasis on Their Traditional Design Elements (한·중 전통식 레스토랑에의 전통성 표현방법 비교)

  • Peng, Si-Si;Shin, Kyung-Joo
    • Korean Institute of Interior Design Journal
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    • v.22 no.2
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    • pp.31-38
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    • 2013
  • In this study, we selected 12 typical traditional restaurants in Korea and China and analyzed their application of traditional design approach. Through this analysis, we tried to explore similarities and differences of Korean restaurants and Chinese restaurants in order to determine the preferable way to express their own traditional design. We categorized traditional design approach as cultural elements, designing method, coloring and materials. The results are as follows: First, following a tradition and interpreting a tradition are considered as compelling design methods to express traditional culture. However, when combining a traditional and a modern design approach, it is important to either strongly emphasize traditional design elements or use small number of traditional design elements as focal points in modern design restaurants. Second, when designing a traditional restaurant using modern design elements with traditional focal points, it is more desirable to follow and/or to interpret a traditional elements, rather than experimenting an excessively unconventional design. Moreover, the design elements of exterior of a restaurant shows the identity of the restaurant. Therefore, using traditional elements in the exterior helps recognizing the traditional characteristics and culture. On the other hands, for the interior of the restaurant, it is better to use modern design method and materials for the practical reasons, such as construction cost reduction and ease of construction. We also discovered that it is more effective to use traditional elements to the pattern and color. The results of this study will set a foundation for further research of developing a design guideline for traditional restaurants.

Interpretation of Coloring Technique and Pigment Analysis for King Sejo's Palanquin in Gongju Magoksa Temple, Korea (공주 마곡사 세조대왕연의 안료분석 및 채색기법 해석)

  • Kim, Ji Sun;Lee, Chan Hee
    • Journal of Conservation Science
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    • v.35 no.5
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    • pp.403-415
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    • 2019
  • According to oral tradition, the King Sejo's palanquin is indeed the palanquin of King Sejo, the 7th monarch of the Joseon dynasty who reigned from 1455 to 1468, which was left behind after visiting the Magoksa temple. The palanquin is painted in five colors, mainly black, white, yellow, red and green. The chromaticity measurement of the yellow pigment showed that orpiment and gold are a noticeable distinction between the lightness and b values. In the case of the red pigment, a values of areas painted with cinnabar tend to measure at high values. As a result of the optical microscopy, scanning electron microscopy and energy dispersive spectroscopy analyses, it was determined that Chinese ink was used for the black pigment, lead white and white clay were used for the white, and orpiment and gold for the yellow. The red pigment was found to be the result of minium, cinnabar and red ocher, atacamite was used as green pigment. Though the analysis results of the cross sections on very small exfoliation fragments of pigments, it was confirmed that white clay and lead white were used for the preparation layer. In addition, several coloration techniques were considered based on these analyses.

Cloning and Initial Analysis of Porcine MPDU1 Gene

  • Yang, J.;Yu, M.;Liu, B.;Fan, B.;Zhu, M.;Xiong, T.;Li, Kui
    • Asian-Australasian Journal of Animal Sciences
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    • v.18 no.9
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    • pp.1237-1241
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    • 2005
  • Mannose-P-dolichol utilization defect 1 (MPDU1) gene is required for utilization of the mannose donor MPD in synthesis of both lipid-linked oligosaccharides (LLOs) and glycosylphosphatidylinositols (GPI) which are important for functions such as protein folding and membrane anchoring. The full length cDNA of the porcine MPDU1 was determined by in silico cloning and rapid amplification of cDNA ends (RACE). The deduced amino acid showed 91% identity to the corresponding human sequence with five predicted transmembrane regions. RT-PCR was performed to detect its expression pattern in five tissues and results showed that it is expressed ubiquitously among the tissues checked. A single nucleotide substitution resulting in the amino acid change (137 Tyr-137 His) was detected within exon 5. Allele frequencies in six pig breeds showed distinctive differences between those Chinese indigenous pigs breeds and European pigs. Using the pig/rodent somatic cell hybrid panel (SCHP), we mapped the porcine MPDU1 gene to SSC12, which is consistent with the comparative mapping result as conservative syntenic groups presented between human chromosome 17 and pig chromosome 12.

Evaluation Criteria for Garment of Korean-Chinese College Students in Yanbian, China (중국 연변 지역 조선족 대학생의 의류 제품 평가 기준)

  • 김순심
    • Journal of the Korea Fashion and Costume Design Association
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    • v.5 no.3
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    • pp.111-123
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    • 2003
  • This study is designed to understand evaluation criteria for garment depending on demographic factors among college students in Yanbian, China. Questionnaire was used for measurement tools to study the subject of the thesis. The main study was conducted against 450 college students from May 17 to June 5, 2001. The data for the study were analyzed using SAS PC program for frequency distribution, percentage, t-test, and one way ANOVA. The evaluation criteria for garment are affected by demographic factors such as gender, average monthly household income, monthly expense for clothing. The result was showed as follows: The evaluation criteria for garment based on gender showed almost no meaningful different between male and female college students. Means on factors considered highly in selecting clothes was studied. The result shows that 'fit to the body, 'quality', 'color' and 'pattern' are considered most highly and 'harmony with other clothes', 'after service', design' 'easy to manage' and 'price' are considered relatively highly, but 'brand' and 'trendy fashion' were not considered highly. A meaningful difference was showed only in one area-trendy fashion-among three different income level groups. Those with an average monthly household income between 500 and 2,000yuan showed a highest tendency compared to those with above 2,000yuan and those with 500yuan. In terms of evaluation criteria for garment based on monthly expense for clothing, 'brand' is the only area which showed a meaningful difference. Respondents with monthly clothing expense of above 100yuan showed a higher means than those with below 100yuan.

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Sensory and Microbiological properties of Dongchimi added with Jasoja(Perillae semen) (자소자 첨가 동치미의 관능적 및 미생물학적 특성)

  • 황재희;장명숙
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.557-567
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    • 2000
  • An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.

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A Study on the Material of Furniture in Goryeo (고려시대 가구재료 연구)

  • Cho, Sook-Kyung
    • Journal of the Korea Furniture Society
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    • v.25 no.1
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    • pp.19-27
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    • 2014
  • This paper studied the materials of the furniture which the noble men used in Goryeo, based on the furniture material category of solid wood furniture, lacquerware inlaid with mother-of-pearl and hardware. As for the solid wood furniture, the wood and furniture types are inferred based on the documents. The trees used for the wood furniture were zelkova, korean willow, pine, royal paulownia, maidenhair tree, korean pine, chinese juniper and elm. The furniture types were table, chair, wooden bench, small portable table, writing table, and folding screen. As to the types of lacquerware inlaid with mother-of-pearl, most of them were hams with top, which were made of abalone shells. The features of the lacquerware inlaid with mother-of-pearl were in detail and elaborate like the pattern of the full bloomed chrysanthemum. Writing tables were also made of lacquerware as pieces of furniture. Distinctively, the mother-of-pearl furniture material was popular enough to be used even in a horse saddle. Regarding the metal feldspar used as both a practical use and decoration, there are drop handle, hinge, the front basis, and lock seen in the artifacts, which were made of cast iron, bronze, and brass. Their manufacture techniques were eojamoon, bratticing and sheet metal. Through this study of the furniture materials used in Goryeo, it seems that Goryeo furniture focused on the functions rather than on the decorations, and in turn the forms were simple and basic. The technique of mother-of-pearl, a bit elaborate one, was used in the props furniture like kitchen wares, hams, or writing talbes. Probably, the solid wood is inferred to be used in a low wooden bench, a chair, and a table based on the documents.

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Differences in Tour Characteristics and Ecotourism Preferences by Cross-cultural Traits : A Comparison of Korean, English, Japanese, and Chinese Speaking Tourists visited Jeju Island (문화적 특성에 따른 여행특성과 생태관광선호 차이 : 제주를 방문한 한국, 영어권, 일어권, 중어권 관광객간 비교)

  • Kang, Mihee;Park, Chanwoo;Lee, Yeongjoo;Kim, Seongil
    • Journal of Korean Society of Forest Science
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    • v.97 no.3
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    • pp.316-325
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    • 2008
  • This study was done to compare socio-economic characteristics and travel pattern, preferences for ecotourism facilities and programs of domestic and international tourists who visited to Jeju Island. On-site survey was carried out during July, 2006 and a total of five hundred and fifty five (555) individuals' data were analyzed. Survey results showed that there were significant differences between socioeconomic characteristics and travel patterns as well as preferences of both parties. Even among international tourists from countries with different languages showed different characteristics. These different characteristics among tourist groups imply that tour route design and program development should be accordingly considered to provide satisfactory experiences.