• Journal of the Korean Society of Costume
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• v.57 no.6 s.115
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• pp.62-70
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• 2007

The purpose of this study was to examine a unique characteristic of the colors of the costumes in Korean basic culture in the aim of seeking Five-elements color found in Korean civilian's costume culture. The scope of Korean basic culture was 32 items specified as an import intangible cultural asset in the side of religion and art for the majority of the Korean people. Within these limits, the colors of the dress, accessories, instruments were extracted by comparing with the naked eye in NCS Color System. The result of this investigation was that Red was yellowish red and high chromatic and deep tone within 4area. Blue was purplish blue and high chromatic and deep tone within 4area, similarly Red. Yellow was pure yellow and high chromatic and bright tone within 3area. Red and Blue in Korean basic culture were more primary color and more high brightness than Korean traditional colors. Religion and art fer Korean civilian revealing the Korean basic culture reflected impending real-life of Korean civilian who intend to overcome their desperate reality at using Five-elements color in their costume.

• Journal of the Korean Society for Precision Engineering
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• v.28 no.4
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• pp.526-533
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• 2011

This research is about the pulsatile pump system utilized in the perfusion bioreactor for the in vitro human tissue culture. A pulsatile pump system which can be applied to the culture of the vascular tissues including blood vessel is developed by using the idea of human heart's blood pumping into organs as followings: culture chamber, a pressurizing device which generates laminar pulsatile flow by controlling the x-sectional area of the culture media delivering tubing, a compliance chamber which supplies the pressuring device with a constant pressure, and a peristaltic pump which circulates the culture media in a circuit ranging from the culture chamber to the compliance chamber. The developed pulsatile pump system shows that a physiology of the human heart's blood pumping including pulsatile pressure waveform of systolic-diastolic pressure is well represented. Not only time domain but also frequency domain characteristics of pulsatile pump system which are necessary for the vascular tissue culture such as pulsatile pressure waveform's shape, the frequency, and the magnitude can be easily generated and manipulated by using the proposed system.

• Journal of Life Science
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• v.6 no.1
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• pp.27-33
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• 1996

Reactions taken place by a mixed culture of Lactococcus lactis subsp. cremoris KH (lac$^{+}$ prt$^{+}$ ) and KHA (lac$^{-}$ prt$^{-}$ ) and KHA (lac prt ) in cheese ripening have been investigated. Growth characteristics of the mixed culture showed commensalism, and the amounts of proteinases of the mixed culture were small enough. From these results, it is concluded that the production of bitter taste by the mixed culture is a small matter, even if the density of the mixed culture is highly maintained during cheese ripening. Hence, the mixed culture of KH and KHA cells could be a good cheese starter in accelerating the process of cheese ripening.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.556-565
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• 2004

This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.

• Korean Journal of Childcare and Education
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• v.9 no.1
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• pp.241-262
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• 2013

The purpose of this study is to explore four-year old children's peer culture. During free choice play time, various activities and interaction patterns were observed and analyzed to understand the characteristics of peer culture. The results of this study showed two main peer culture patterns. First of all, peaceful peer culture in which children maintained close relationships based on mutual respect were found. Also conflictive peer culture in which children had negative relationships with other children, such as vertical, discriminative and neglected relationships were observed.

• Journal of the Korean Institute of Rural Architecture
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• v.10 no.2
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• pp.71-78
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• 2008

It is true that the social welfare center influences on the community service. The recent change of social environment has influence on the configuration of space for the community social welfare center. The social welfare center fills the role of family welfare, domiciliary care, community welfare, education culture etc. Education culture magnified, and it is acting role as the community education culture center by various program including cultural desire according to the modern request to the whole local resident. In such sense, this study explore the conditions of spatial configuration for the education culture unit of social welfare center in small city. For this study, it was investigated the space role and service funtion, the service program, the usage characteristics, the service importance. In sum, the useful data were collected, analyzed, and colligated by case study. Case study and analysis contents about education culture unit of social welfare center present the basic design data for the space plan of suitable social welfare center in small city.

• The Journal of the Korea Contents Association
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• v.11 no.7
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• pp.366-373
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• 2011

This study aims to present basic directions and implications of the organizational culture and job performance by analysis of the causal path between the variables acknowledging the important role of the organizational satisfaction on the assumption that the organizational culture which is developed for improvement of the revenue officer's job performance by the taxation organization. In the results of analysis, the clan culture, hierarchy culture and market culture except the culture of innovation have positive effects on the organizational satisfaction, and the higher the organizational satisfaction, the higher efficiency of the performance of the tax administration affairs become, so the job performance becomes increase. This can be the results that the characteristics of the tax organizational culture which conducts the taxation administration affairs by the clan culture which is hierarchical and emphasizes the business performance through teamwork, and the market culture which emphasizes the results reflect the job performance. Therefore, the organizational culture that develops sense of ownership and being performed autonomously and responsibly should be created in order to increase the competitiveness in the organizations and to increase the job performance efficiently by the members of the organization to have worthwhile feeling.

• Journal of the Korean Society of Safety
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• v.32 no.6
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• pp.125-130
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• 2017

The government operates autonomous safety management activities in the regulated safety management in order to prevent industrial accidents. On the other side, companies are promoting safety management in the workplace, such as improving the safety level of the safety system, but the major reason for the accidents is safety ignorance in the event of big accidents. This study aims to improve the safety culture level by analyzing the difference in safety culture among six workplace sites in the manufacture of food products and drawing the improvement point. The main result is as follows. In order to enhance the safety level of the safety system, it is necessary to minimize the number of systems to be implemented, and to strengthen the small safety management activities that workers participate directly in the workforce, and the incentive policy for the promotion of the safety management activities should be coordinated by each group. Due to the high proportion of female workers, the proportion of female workers should be encouraged to actively participate in the safety of women, thereby improving safety culture levels and improving safety awareness through customized safety education. By learning work procedures through theory and practice, the level of safety culture should be increased. Employees voluntary safety participation activities should increase the level of mutual safety culture. Depending on spontaneous safety participation activities, one should promote safety culture enhancement activities by enhancing the safety level of the safety culture and enhance safety culture through safety awareness, and promote safety culture and procedures for improving safety culture.

• Journal of the Korean Society of Costume
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• v.59 no.7
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• pp.65-76
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• 2009

Korea has established a code for the economic and cultural industry that covers a wide range of classes unlike the old information era which was limited to the simple knowledge, technology, tools, morals, and customers that had been established in our society. On the other hand, 'culture marketing' is a series of marketing activities in which value-added items are created and shared. The combination of business management and culture seemed pretty awkward considering how rapidly the world was changing, however, the nature of today's culture has changed and the economic nature of culture products has resulted from those changes. In this paper, two authors who expressed the cultural identity in the culture products are studied through a comparison analysis; the author Min Yeongsoon expressed the identity confusion that she experienced in a foreign country and how she overcame homesickness in her work; and the author Kim Ata expressed his confidence in Asia and used his clear and loud voice to express the culture in his work. In addition, today's culture products are affected by the surrounding cultures such as the member's traditional society, environmental culture, and individual's culture. It is a good source for good works of art. In this study, the efforts of seeking the cultural identity, structuring the concept, seeking a new market and possibilities are used to make a consistent process in order to make a series of the systems required for planning and developing culture products.

• 지역과문화
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• v.6 no.4
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• pp.1-21
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• 2019

This study focused at the local and historical characteristics of Busan from the perspective of local culture, along with the local characteristics of Busan. Busan's local cuisine has been reborn and continues to this day, influenced by the geographical and historical characteristics of the place. Places are not merely spatial points marked by coordinates, but are also semantics that include the human experience and emotional aspects of living in them. A place is a mix of culture, a human response to the visible environment and the environment. An understanding of a place provides a basis for understanding personal geography, culture, and history. .One of the specialties of an area with its location is the local cuisine. Local cuisines are not immutable, as they can change according to the characteristics of the area and the preferences of the residents. Busan's local cuisines reflect the geographical features of the city, and include Busan's historical experiences. First, anchovies and eel are well known for their location as ports bordering the sea. Second, Dongnae Pajeon and Sanseong Makgeolli are made using marine products and grains. Thirdly, during Japanese occupation, fish cake and sliced raw fish was enjoyed by residence in Busan. And finally, Milmyun and Pork Soup, the food made by refugees who came down to Busan and settled down during the 1·4 retreat. The local cuisine, which represents an area, goes beyond simply being eaten, enjoyed, and consumed as a commodity, and is a symbol of the geographical and historical characteristics of the area.