• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.12
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• pp.6504-6513
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• 2013

The result can be summarized as follows. First, the following periodically changing characteristics were examined:roof form(gambrel/hipped-flat-gable), structure of roof and wall(wood-framed-cement masonry-RC-Light iron framed), roof material(thatched-tiled-slate-cement/steel sheet-asphalt/sandwich panel/mortar water-proofing), wall material(clay plaster/lime plastered-dressing tile/bricks-painting on the cement plastering-native stone dressing/siding/tile), fence material(masonry of stone and cement bricks), and courtyard materials(clay and concrete). Secondly, the regionally changing characteristics of those elements, rural housing structure, roof form, roof structure material, wall finishing material, fence and courtyard material in the outer space, differed according to the location of rural housing, i.e.north, middle, south region. The changing characteristics of both the roof structure and wall structure are similar to those of the three regions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.158-163
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• 2006

Young radishes (YR, yeolmu in Korean) were cultivated in the soil with and without sulfur. YR-Control (without sulfur) was grown in the normal soil. YR were grown in the soil with $1,818\;g/m^3$ sulfur (YR-A) and $1,818\;g/m^3$ sulfur added lime mortar (YR-B) on it, respectively. Also, we prepared YR kimchis using YR-Control, YR-A and YR-B. The kimchis were fermented at $5^{\circ}C$ for 8 weeks. The growth inhibitory effects of AGS human gastric adenocarcinoma cells of the YR samples and kimchis were investigated. YR kimchis after $4\~5$ weeks at $5^{\circ}C$ showed higher acidity of $0.88\~1.20\%$ with pH $4.3\~4.5$ and the YR kimchis kept approximately pH 4.0 until 8 weeks. The kimchi A and B using YR-A and YR-B showed faster fermentation time, higher level of Leuconostoc sp. and lower level of Lactobacillus sp. during the fermentation, comparing to the control kimchi using YR-Control. Juices from YR-A and YR-B showed higher growth inhibitory effects of AGS human gastric adenocarcinoma cells than the juice from YR-Control at the same concentration. The growth inhibitory effect of YR-A was similar to that of the YR-B. The kimchi A and B juices also exhibited higher inhibitory effects $(74\%)$ on the growth of AGS human gastric adenocarcinoma cells than that of the control kimchi $(57\%)$ at the higher concentration of $20{\mu}L/assay$. Methanol extracts from the YR-kimchis also led to the similar results to the results of the juices. These results suggested that preparing of kimchi using differently cultivated YR especially in the soil with sulfur, which can help to synthesize sulfur-containing compounds, could increase the growth inhibitory effects of AGS human gastric adenocarcinoma cells.