• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.382-387
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• 1986

The effect of germination of soybeans on chemical and sensory qualities of soymilk were investigated. The soybeans were soaked and germinated at $25^{\circ}C$ for 5 days prior to grinding. The result showed that a rapid initial decrease in the contents of raffinose and stachyose and a slight increase in protein yield were found after 2 days of germination. Undesirable flavor such as beany and grassy was minimum and total acceptability was maximum for the soymilk prepared from soybeans germinated for two days. Changes in roasted nutty odor and taste were almost identical to the changes of total acceptability during-five day germination.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.372-375
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• 1986

The temperature dependence of the cooking rate of soybean cotyledon was investigated by cooking samples at $106^{\circ}C-121^{\circ}C$ and by measuring the maximum cutting force. The cooking of soybean followed a first-order reaction and the reaction rate constant was approximately doubled by increase of cooking temperature by 4 or $5^{\circ}C$. The z-value for softening of the soybean, which was calculated from the time-temperature combinations that gave the same degree of cooking, was $13.3^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.23-33
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• 1997

The aim of this study has been two fold - to analyze the degree of utilization of Korean menu items in family restaurants; and to evaluate consumer satisfaction with the quality of family restaurant food and food-related service. A self-completed questionnaire survey of 280 consumers having meals in 6 family restaurants in Korea was undertaken and detailed information was collected from each. Consumer satisfaction with the quality of food and food-related service in family restaurants was evaluated by consumer questionnaires. It was measured by assessing 24 variables. Statistical data analysis was using SAS package program for descriptive analysis, t-test and analysis of variance. Importance mean score of customers was 4.07 out of 5, with performance mean score of 3.19. The gap between importance and performance scores was 0.87. The Importance-Performance Analysis (IPA) technique was used for obtaining information of the degree of utilization of Korean menu items in family restaurants. By the results of the IPA technique, menu items with fair to poor performance and high importance to the customer were cooked meals, noodles, steamed and grilled dishes, Korean salads, kimchi, beverages, single-dish course, suggesting that customer seemed to be dissatisfied with the degree of utilization of Korean menu items in family restaurants.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.699-703
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• 1988

Cooking properties of one variety(Bongui) and two cultivars(KW-12 and KLS-77005-1) were compared. Soybeans were presoaked in distilled water at room temperature for 16 hr and cooked in an autoclave at $106^{\circ}C{\sim}121^{\circ}C$. The cooking rate was calculated by the maximum cutting force of the cotyledons. The cooking time for all cultivars were 150 min at $106^{\circ}C$ and 14 min at $121^{\circ}C$. The cooking rate constants were similar among cultivars. The z-value which was calculated from the time-temperature combinations that gave the same degrees of cooking for KW-12 was $13.1^{\circ}C$ and the others being $11.5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.168-172
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• 1986

The swelling and hydration properties of Korean red ginseng tails and yield of total solids in extract were studied during extraction with ethanol solution having a concentration of 0-90% at $60-100^{\circ}C$. Extraction was carried out 5 times which was taken 8 hours per each time of extraction. The swelling, hydration and total solids yield were increased as the ethanol concentration decreased and as the extraction temperature raised. The cumulative value of solids yield suggested that three times of extractions with water or 70% ethanol were effective to recover more than 84%. Linear regression analysis on the properties investigated and extraction conditions showed a linear logarithmic relationship .

• 한국지구물리탐사학회:학술대회논문집
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• 2005.05a
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• pp.151-154
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• 2005

With the aim of global environmental monitoring we carried out GPR (Ground Penetrating Radar) surveys at the Livingstion Island in Antarctica. Research area is near the Mt. Charra (340m) in Livingston Island which is located 80 km to the southwest of the King Sejong Station. We have collected 5 lines of GPR data. Two kinds of survey, CMP (Common Midpoint) surveys and common offset profiles, were performed. We classified the glacier into the three layers using electromagnetic velocity of the ice and reflection characteristic, The depth of glacier reached about $80{\~}110\;m$. Some reflectors showed the evidence of the water filled englacial drainage and volcanic ash-layers.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.2
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• pp.20-26
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• 2010

Paper composed mainly of organic materials and they can be used as nutrient by microorganisms. Therefore microorganisms are damaging the important documents and works of art irreversibly. Previous research reported that mycelium or spores of the fungi were observed on the wax of the volumes of King Sejong especially were heavily deteriorated by fungi. Fungal strains isolated from the annals of Joseon dynasty were identified as Biscogniauxia atropunctata, Aspergillus versicolor, Penicillium polonicum, Ceriporia lacerata, Irpex lacteus. Especially Aspergillus and Penicillium are able to grow on the substrates having a 7-8% moisture content, which is much lower than the general storage condition (RH55-60%) of the paper cultural properties. Moreover, they are known as fungi cause paper deterioration and discoloration. In this study, we selected Aspergillus versicolor and Penicillium polonicum among five strains, then biological aging has been executed for 30 days. The growth of Aspergillus versicolor and Penicillium polonicum in wax was lower than wax treated paper and Hanji. The growth of them in beeswax treated paper and Hanji both were excellent.

• Lingua Humanitatis
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• v.8
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• pp.199-221
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• 2006

The writing systems of the Silla dynasty, the Kugyol(口訣), had influenced the earlier states of Japanes Kunten(假片) during the 8th century. Japanese developed their own writing system, Kunten(訓点) after the 9th century. The Silla Kugyol was inscribed by Gagpil(角筆), a kind of ancient stylus, which seems to be originated in China and India. There are two main streams of Asian script culture. One is from China: a brush-pen culture for East asian calligraphy, named Seoye(書藝) or Seodo(書道). The other is from India: a tusk-pen culture for inscribing Buddha's words. In Korean peninsular, we can find the traces from Buddist texts inscribed by the Gagpil, a tusk-pen. We can find new writing system in the books of the Silla, penod, Panbilyanglon(判比量論), Hwaeommuneuiyogyol(華嚴文義要訣) etc. The scripts inscribed by gagpil was a totally phonetic system with dots and lines etc., like Hangul strokes was invented by I king Sejong 800 years later. The old system was used until 15th century before the invention of Hangul scripts.

• The Bulletin of The Korean Astronomical Society
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• v.42 no.2
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• pp.69.2-69.2
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• 2017

우리는 2016년 6월부터 세종시대 흠경각루 복원 프로젝트(사업명: 장영실 자동물시계 옥루의 전시융합콘텐츠 개발 및 활용 연구, 한국연구재단)를 진행하고 있다. 흠경각루는 세종대에 장영실이 제작한 보루각루의 제작(1434년)이후 4년여 만에 새롭게 제작(1438년)한 또 다른 자동물시계이다. 총 3년간의 연구를 통해 세종시대의 흠경각루('옥루'로도 부름)에 대한 상세 설계도면의 작성, 프로토타입(prototype) 제작, 전시융합콘텐츠와 과학교재 개발을 진행하게 된다. 현재 1차 년도 연구사업을 통해 내부구성에 따른 동력시스템에 대한 설계와 제작이 진행되었다. 물시계로부터 공급된 물이 수차를 움직이게 하고 회전 기륜을 작동시켜 각 층의 시보인형이 작동하는 동력을 발생시킨다. 가장 위층의 천륜은 혼천의를 구동시켜 태양의 일주운동 및 연주운동을 재현하여 보여주도록 했다. 향후 2차 년도의 연구를 통해 세부 시보인형에 대한 작동메커니즘을 실시설계하고, 흠경각루 외형에 해당되는 가산을 디자인하는 일들이 진행될 예정이다. 이 연구의 최종 단계에서는 흠경각루의 복원 모델을 제시하게 되며, 전시를 통한 체험 활동과 영상콘텐츠가 접목된 천문시계 전시물로 활용될 예정이다.

• Proceedings of the KSPS conference
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• 2007.05a
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• pp.3-23
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• 2007

King Sejong the Great, his students in Jip-hyeun-jeon school and Choe Sejin, their successor of the sixteenth century, indicated Middle Korean had three distinctive pitches, low, high, and rising (phyeong-, geo-, sang-sheong). Thanks to $Hun-min-jeng-{\emptyset}eum$ as well as its Annotation and side-dots literatures in fifteenth and sixteenth centuries, we can compare Middle Korean with Hamgyeong dialect, Gyeongsang dialect, and extant tone dialects with joint preservers of what was probably the tonal system of unitary mother Korean language. What is most remarkable about middle Korean phonetic work is its manifest superiority in conception and execution as anything produced in the present day linguistic scholarship. But at this stage in linguistics, prior to the technology and equipment needed for the scientific analysis of sound waves, auditory description was the only possible frame for an accurate and systematic classification. And auditory phonetics still remains fundamental in pitch description, even though modern acoustic categories may supplement and supersede auditory ones in tonological analysis. Auditory phonetics, however, has serious shortcoming that its theory and practice are too subject to be developed into the present century science. With joint researchers, I am developping a new pitch scale. It is a semiautomatic auditory grade pitch analysis program. The result of our labor will give a significant breakthrough to upgrade our component in linguistics.