• Proceedings of Korean Society of Archives and Records Management
• /
• 2019.05a
• /
• pp.43-47
• /
• 2019

In the field of cultural heritage, for the purpose of its preservation and restoration, cultural heritage has been recorded using three-dimensional (3D) digital technology. However, these 3D digital records are a large-scale digital record produced through complicated steps from point cloud data acquisition to 3D model production, and long-term preservation problems cannot be avoided. With international discussions are ongoing, this study looks into the preservation direction of the cultural heritage 3D digital records based on precedent research and case analysis.

• Journal of Smart Tourism
• /
• v.1 no.1
• /
• pp.65-67
• /
• 2021

This paper fills a gap in smart tourism research by investigating the link between online representations and their physical counterparts. This sort of phenomenology visualizes a doubled cultural mimesis that can be described by the story of the ship of Theseus, where the original is replaced by an ongoing process of installing new components. In this sense, social reality is conceptualized as having real cultural events and the production of cultural items as well as having digital reproductions that appear and circulate online. These are accessed by a variety of platforms where reality is simulated onsite through augmented reality technology or remotely through forms of virtual reality. This paper seeks to frame and to present this notion and its potential impacts on destination culture particularly during the COVID-19 pandemic in Korea.

• Journal of the Korean Society for information Management
• /
• v.25 no.3
• /
• pp.297-320
• /
• 2008

Although the native local data is being deemed important in the age where historical records are regarded as important, currently it is hard to find out detailed actual state of local data, because it is now being collected and managed by many institutions and individuals. This study is aimed at surveying the current state of management of native local data possessed by local cultural center, one of institutions that produce and manage local data, and suggesting a desired alternative idea of cultural center for management of native local data, through the problems found by the research. As the result, the current state of data management of the local cultural center are as follows: First, local data management in the local cultural center as the problem in poor surroundings and a financial question get local data-related education make systematic data collection and management unavailable. Second, local data depends on the extent of its awareness of it. each and every cultural center shows a significant deviation in the extent of execution of local data-related project. Third, even though the publication business of the cultural center is being lively executed, it attaches importance to the history of local authority rather than to the residents' life, and it should not be supplemented in applying it to education and production of cultural contents.

• Asian-Australasian Journal of Animal Sciences
• /
• v.12 no.7
• /
• pp.1123-1128
• /
• 1999

Sheep meat is the most expensive meat in developed countries. Consumption is dependent on cultural factors and will increase as population and incomes grow. In the main exporting countries (New Zealand and Australia), sheep numbers are decreasing as the market for wool is declining. Sheep meat production will develop in small and medium scale commercial systems, close to their markets.

• Microbiology and Biotechnology Letters
• /
• v.17 no.5
• /
• pp.468-474
• /
• 1989

The cultural condition for polysaccharide production by Pseudomonus detafietdii was studied. The optimal medium contains the following composition per liter of distilled water: glucose (25g/$\ell$), peptone (2.06g/$\ell$), KH$_2$PO$_4$(2g/$\ell$), MgSO$_4$.7$H_2O$ (2g/$\ell$), yeast extract (0.5g/$\ell$), CaCO$_3$(2.5g/$\ell$). The temperature and pH optimum were 3$0^{\circ}C$ and 6.5. The agitation speed was 300 rpm. 5.91g of polysaccharide was produced at the condition in flask culture.

• Journal of Life Science
• /
• v.11 no.2
• /
• pp.173-180
• /
• 2001

This study was conducted to estimate the cultural characteristics, the production of antibiotic, and the selection of optimal media for mass culture of Bacillus licheniformis N1 isolate which was previously reported as an antagonistic bacterium to Botrytis cinerea. We investigated initial pH, temperatures and shaking speed for good cultural conditions and antibiotics production by N1 isolate. According to the results, the optimal conditions of initial pH, temperatures, and shaking speed were determined to be pH 5.0~5.5, 30~35$^{\circ}C$ and 250 rpm, respectively. Also, the optimal conditions for the antagonism by N1 isolate highly appeared in the initial pH as 5.0, and the mycelial growth inhibition was high when the substances used such as glucose or corn starch as carbon sources, and biji(soybean curd residue) flour as a nitrogen source. Furthermore, inhibitory area was significantly expanded, when 3% or 5% of corn starch was added into 5% of Biji flour as nitrogen source, were respectivley selected for mass culture of N1 isolate. Among them, 5% Biji flour medium showed higher cell density more than 10 times that in NB medium after 48 hour incubation. Therefore, the optimal medium was determined as 5% biji flour added 3~5% of corn starch for high density of cells.

• The Journal of the Korea Contents Association
• /
• v.20 no.1
• /
• pp.378-391
• /
• 2020

This paper tries to critically examine how development of digital technology affects on the processes of production, consumption and intermediation of popular culture. We focus on the case of BTS to find changes after new media environment. In production part, artist produces diverse contents through multiple platforms to be a 'total package', and in consumption part, fans vote and promote online to support their artist, and their roles have expanded to the cultural intermediary at some part, so on the part of intermediation, inequalities from the power relations have changed in a part.

• Microbiology and Biotechnology Letters
• /
• v.21 no.1
• /
• pp.6-12
• /
• 1993

Among 294 Actinomycetes isolated from soil, a strain that had appeared to produce the highest level of chitinase selected for further studies. The selected strain was identified as a Streptomyces lydicus based on the data obtained from the morphological, biochemical and cultural experiments. The cultural conditions for the enzyme production were also examined, and the results obtained were as follows: the maximal enzyme production was attained when the cells were cultured at $30^{\circ}C$ for 6 days in the medium supplemented with 2% of colloidal chitin. The optimum initial pH of the medium was observed to be 8. It was also found that the most effective carbon and nitrogen sources were soluble starch and ammonium oxalate, respectively.

• Korean Journal of Food Science and Technology
• /
• v.21 no.5
• /
• pp.619-623
• /
• 1989

The cultural condition of Pseudomonas mendocina for polysaccharide production was examined. The optimal medium contains following composition per liter of distilled water: Sucrose 23.75g, $(NH_4)_2SO_4$ 1.57g, Yeast extract 0.5g, $KH_2PO_4\;2.9g,\;MgSO_4.\;7H_2O\;1.0g,\;CaCO_3$ 2.5g. The optimum temperature and pH were $30^{\circ}C$ and 6.5. At the condition. Ps mendocina produced 5.98g/l of polysaccharide. The culture viscosity after 3 days was 191mPa.s at $70sec^{-1}$. The product yield $(Y_{p/s})$ and specific productivity $(Q_p)$ were 25.18% and 32.83mg/g-cell/h.

• Journal of Conservation Science
• /
• v.36 no.3
• /
• pp.197-212
• /
• 2020

This study analyzed the microstructure of ring-pommel swords, excavated from Ancient Tombs, Hadae, Ulsan and examined their production technique, using non-destructive testing and a metallurgical method. The results confirmed that the five ring-pommel swords, unearthed in Ancient Tombs, Hadae, Ulsan, as identified by radiographic non-destructive testing, had been solely manufactured using iron, through forging based on the single-piece technique. Furthermore, these results were compared with previous studies, and the manufacturing techniques of single-piece ring-pommel swords were categorized into three types: pure iron - changing the shape, pure iron - changing the shape - carburization, and steel - changing the shape - quenching. The ring-pommels of four swords had around 0.7% of carbon content, which is as much as for eutectoid steel and higher than for other parts of these swords, such as the backs of their blades and handles. The weapon function of a small ring-pommel sword, under 60cm in length, was maximized by quenching focusing on its blade. Conversely, the martensite quenching structure was not observed in four ring-pommel swords shorter than 75cm. In other words, the same types of single-piece ring-pommel swords(late in 2C~early in 4C) were unearthed from Ancient Tombs, Hadae, and the group who has manufactured these swords is presumed to have limited their effectiveness, functionally depending on purposes, through an iron-making process and heat-treatment techniques.