• Title/Summary/Keyword: HanBok

Search Result 1,521, Processing Time 0.033 seconds

Salt Effect on Escherichia coli GroE Induction

  • Lee, Kyong-Sun;Kwak, Young-Hak;Kim, Han-Bok
    • 한국동물학회:학술대회논문집
    • /
    • 한국동물학회 1999년도 한국생물과학협회 학술발표대회
    • /
    • pp.280.1-280
    • /
    • 1999

  • No Abstract, See Full Text

  • PDF

감국과 양파껍질 추출물을 이용한 홀치기 천연염색 아동 패션한복 디자인 (Design for Children's Han Bok Product with Variegated Natural Dyeing, Using Mixture Extract of Chrysanthemum indicum Linne and Onion Shell)

  • 장현주
    • 한국의류산업학회지
    • /
    • 제22권5호
    • /
    • pp.561-569
    • /
    • 2020

  • In this study, the dyeing of Chrysanthemum indicum Linne alone and the combined dyeing of Chrysanthemum indicum Linne and onion shell were first performed to compare dyeing properties. A combination extract of Chrysanthemum indicum Linne and onion shell can be expected to improve coloration. A Hanbok design for children used a natural dyeing fashion dyeing method to make the Chrysanthemum pattern. Chrysanthemum indicum Linne is a type of wild chrysanthemum with various medicinal effects for headache and stress relief, skin diseases, insomnia and depression. Widely used onion shells have medicinal properties that help prevent and treat various adult diseases. The colors of silk dyed exclusively by Chrysanthemum indicum Linne, and the colors of silk dyed by Chrysanthemum indicum Linne and onion shell extract are yellow; in addition, silk dyed by Chrysanthemum indicum Linne and onion shell extracts were almost all unchanged. Four hanboks, which are comfortable for children to wear and use, were produced using Chrysanthemum indicum Linne and onion shell extracts. If children wear hanbok fashion products with auspicious patterns, they can provide a chance to simultaneously experience the traditional symbolism of Korean patterns and culture. In addition, it is expected to develop pride in traditional dress culture.

  • https://doi.org/10.5805/SFTI.2020.22.5.561 인용 PDF KSCI

중국 단령명칭에 관한 연구 (A study on the name of Dan-Ryong in China)

  • 문광희
    • 한국의류학회지
    • /
    • 제11권1호
    • /
    • pp.87-96
    • /
    • 1987

  • Dan-Ryong is the traditional clothing that was worn the entire of oriental nations, and it was spreaded from Sun-Bi tribe to China about A.D. 4C. The first, the name of Dan-Ryong was translated with 25-Sa and Ancient-History Book. Among the name of Dan-Ryong, the follows were different between the name and shape. Jang-Bok was the colored Dan-Ryong, So-Bok was the unfigured black Dan-Ryong and removed Hyung-Bae, Ea-Mun-Pho was the Dan-Ryong of embroidered figure poetry, and Ja-Sam was the real short and tight Dan-Ryong. The second, some problems were given by translated Dan-Ryong's name. The results of the problems were as follows; 1. Dan-Ryong was oriented from Won-Wi. 2. At Su-Dynasty, there was going to the persuit of Han-Dynasty Courtesy, but they liked useful custom. Therefore Dan-Ryong was worn in daily life among the population. 3. At Dang-Dynasty, Ho-Bok was devided with three meanings. The first was Go-Sub, the second was Dan-Ryong of Buk-Jo about A.D. 3$\~$5 C and the last meaning was the clothing of Uighur, Turkey, Persia and etc. about A.D. 7 C. 4. The name of neck-line shape was started at Song and the majority arised about A.D. 12 C. and Dan-Ryong was only arised at Myong-Dynasty. 5. Gok-Ryong, except Song-Sa and Sam-Je-He-Bo, was different from Dan-Ryong and it was shape of neck-line inside of Jik-Ryong.

  • PDF

복분자주 발효과정 중 이화학적 특성의 변화 (Changes in Physicochemical Characteristics of Bokbunja (Rubus coreanus Miq.) Wine during Fermentation)

  • 최한석;김명곤;박효숙;신동화
    • 한국식품과학회지
    • /
    • 제37권4호
    • /
    • pp.574-578
    • /
    • 2005

  • 복분자 발효주의 품질향상을 위하여 효모 종류 및 효소 등 처리방법을 달리하여 발효과정 중의 이화학적 특성을 검토한 결과 Saccharomyces cerevisiae KCCM 12224(Sc-24), 복분자 분리효모(Bok-3), 약주분리(Yak-7), Saccharomyces cerevisiae(Sc-24)와 약주효모(Yak-7) 혼합균주의 주발효 후 알코올 함량은 각각 11.08%, 10.62%, 10.18%, 10.26%이었으며, pectinase 첨가시 알코올 함량을 0.1-1.5% 증가시킬 수 있었다. 발효주의 유기산은 oxalic, citric, malic, shikimic, formic acid 등이었으며, 발효과정 중 citric acid와 malic acid가 큰 폭으로 감소되었다. 복분자주 발효 중 적정산도는 발효액 중의 citric acid의 함량변화에 의존적이었다. 복분자주의 색도는 발효초기에 유의적으로 감소되었으며 Sc-24, Yak-7 및 Bok-3+pectinase 처리구가 발효에 의한 색도의 변화가 비교적 낮았다. 이화학적 성분의 변화를 고려할 때 복분자주의 발효는 8-10일이 적당하였으며, Sc-24 및 Bok-3균주와 500ppm의 pectinase 첨가가 발효에 효과적이었다.

  • PDF KSCI

비동기적 갱신 선언을 이용한 회피-기반 캐쉬 일관성 유지 기법 (Avoidance-Based Cache Consistency Technique Using an Asynchronous Write Intension Declaration)

  • 장창복;조성훈;강우석;김동혁;이찬섭;박용문;최의인
    • 한국정보처리학회:학술대회논문집
    • /
    • 한국정보처리학회 2002년도 춘계학술발표논문집 (상)
    • /
    • pp.23-26
    • /
    • 2002

  • 클라이언트/서버 데이타베이스 시스템 환경이 대중화됨에 따라 클라이언트 캐쉬 데이터의 일관성을 유지하기 위한 기법들이 많이 제안되고 있다. 기존의 회피-기반 기법들은 갱신의도(write intuition) 선언을 동기적(synchronous)으로 수행하는 CB(Callback) 기법과 지연(defereed)하는 O2PL(Optimistic 2-Phase Locking) 기법을 기반으로 연구가 이루어졌다. 본 논문에서는 회피-기반(avoidance-based)에서 서버에게 갱신의도 선언을 비동기적으로 수행하는 캐쉬 일관성 유지 기법을 제안한다. 본 논문에서 제안한 기법은 갱신의도 선언을 비동기적으로 수행함으로 서버의 응답을 기다리지 않고 트랜잭션 처리를 수행함으로써 좋은 성능을 보이고, 트랜잭션 철회(abort)율이 낮다는 장점을 갖는다.

  • PDF