• Sijohaknonchong
• /
• v.42
• /
• pp.29-68
• /
• 2015

This article focused on the development and current status of Sijo-chang, the Korean classical vocal genre, which is the text as a fixed form of Korean classical poems. Historically, Sijo-chang has originally emerged from Hyangga鄕歌 during Silla period (BC. 57- AD. 935). However, the current Sijo-chang has been developed from the latter of Joseon朝鮮 period(AD. 1392-1910) in 1800s. Since 1800s, Sijo-chang derived from the Gyeong-je Pyeong sijo京制 平時調, which was established in Seoul, was able to accelerate its musical types and regional characteristics among the Korean peninsula. By setting a clear division of two time periods between 1800s and those periods since 1900s to today, this article mainly explains how Sijo-chang has been developed historically. First of all, in order to appraise the musical styles and characteristics of Sijo-chang in 1800s, comparing the current musical types of Sijo-chang and those printed old score books which has its historical musical characteristics during 1800s is necessary. Secondly, this paper concentrated on the transmitted lineages of representative vocalists among the regional-based Sijo-chang from 1900s to today. During those periods, the Sijo-chang has formed its particular regional-based musical characteristics among the Korean peninsula such as Yeong-je嶺制 of Gyeongsang province慶尙道, Naepo-je內浦制 of Chungcheong province忠淸道 and Wan-je完制 of Cheolla province全羅道. Although it was not a type of regional-based Sijo-chang, as a creation with reference based on certain regional types of Sijo-chang in 1960s, this paper introduced the inheritance process of Seogam-je石菴制 which was made by Jung Gyeong-tae鄭坰兌 named Seogam石菴 as his pen name. Since Seogam-je has been singing as the most influential musical types of Sijo-chang through the mainly southern region of Korean peninsula and even in Seoul, it was highly significant to research it. In addition, this paper elaborately highlighted the developments of various Sijo-chang based on its historical performances, studies, and the composed pieces from the early 1900s or the mid-1900s. In conclusion, in order to set a vigorous development of Sijo-chang, this paper raised several concerns among the future of Sijo-Chang and the significance of its traditional value.

• The Journal of Natural Sciences
• /
• v.14 no.1
• /
• pp.139-149
• /
• 2004

It was aimed to find out an efficient method of drying hot pepper, of which powder is used as one of the main ingredients in Korean dish preparation including Kimchi. Before sun or heat drying fruits harvested were horizontally cut into three pieces punched with an auger of 4 mm in diameter, or used as the whole fruit. Various drying methods were used including sun drying, drying under a plastic house, sun drying after heat drying for 5 hours at $70^{\circ}C$, $80^{\circ}C$, or $90^{\circ}C$, heat drying only at $50^{\circ}C$, $60^{\circ}C$, or $70^{\circ}C$, and changing temperature of $70^{\circ}C$, $5hours+60^{\circ}C$ until coplete dry, $80^{\circ}C+60^{\circ}C$, or $90^{\circ}C+60^{\circ}C$. The results are summarized as follows. With sun drying of the whole fruit, in required about 10days to reach the satisfactory level of dryness as indicated by its moisture content of below 10% in general. In case of heat drying combined with sun drying, it required 5 to 7 days. For cut fruits, it required 1 or 2 days less than for whole or pinholed fruits until drying. Under heat of alternation temperature drying, cut fruits also dried 15-20 hours earlier compared with whole of pinholed fruits. There were not significant differences for the recovery rate of the fruit with various drying methods. The occurrence of white fruits, which are caused by one of physiological disorders during drying, and rotten fruits was reduced with the cut fruit drying. The damages were very high with the PE house drying, but very little with the heat drying.

• Food Science and Preservation
• /
• v.20 no.4
• /
• pp.554-563
• /
• 2013

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0~6.4 to 4.6~5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

• Journal of Oral Medicine and Pain
• /
• v.31 no.3
• /
• pp.223-229
• /
• 2006

The objectives of this study was to investigate the amount of tooth ablation and the change of intrapulpal temperature by Er:YAG laser as it relates to pulse energy and pulse repetition rate at the identical power and, thereby, to reveal which of the two parameters strongly relates with ablation efficiency and intrapulpal temperature. Extracted healthy human molar teeth were sectioned into two pieces and each specimen was irradiated within the combination of pulse energy and pulse repetition time at the same power of 3W; $300mJy{\times}10Hz$ group, $200mJy{\times}15Hz$ group, and $150mJy{\times}20Hz$ group. Each specimen comprised ten tooth specimens. A laser beam with conjunction of a water flow rate of 1.6 ml/min was applied over enamel surfaces of the specimens during 3 seconds and the ablation amount was determined by difference in weight before and after irradiation. To investigate the temperature change in the pulp according to the above groups, another five extracted healthy human molar teeth were prepared. Each tooth was embedded into resin block and the temperature-measuring probes were kept on the irradiated and the opposite walls in the dental pulp during lasing. When the power was kept constant at 3W, ablation amount increased with pulse energy rather than pulse repetition rate (p=0.000). Although intrapulpal temperature increased with pulse repetition rate, there were no significant differences among the groups and between the irradiated and the opposite pulpal walls, except at a condition of $150y{\times}20Hz$ (p=0.033). Conclusively, it is suggested that ablation efficacy is influenced by pulse energy rather than pulse repetition rate.

• Journal of dental hygiene science
• /
• v.4 no.3
• /
• pp.117-126
• /
• 2004

For a month of September, 2004, a questionnaire regarding dental hygiene was distributed to 165 workers of Ulsan area. A total of 125 questionnaire were analyzed: 102 collected of the distributed 165 pieces, and 23 questionnaires reported by patients of a dental clinic in Dong-gu, Woolsan. The result is as follows; (1) Labor workers of Ulsan have thought that they are in good dental health, 44.1% of respondents, following by those who they believe they are in moderate health and those who they think are in poor condition. 89.0% of total workers have experienced dental treatment. (2) Regarding the location of dental treatment, 85.0% of respondents have pointed out dental hospitals and clinics, while 3.9% have indicated that they had treatment from unlicensed dentists. Specifically, workers in their 40s over have ever experienced dental treatment by unlicensed dentists. Those who think they are in poor dental condition have tended to have more dental treatment by unlicensed dentists. (3) Regarding the reason that they put off the treatment, 59.1% of respondents have indicated that they have no time to have the treatment, following by economic burden and the lack of confidence in dentists. When they have tooth aches or the gum ache, 60% of respondents have suggested that they endure the ache or take a medicine to alleviate the pain, showing a lower understanding of early dental treatment. (4) Regarding the reason why they are unwilling to go to dentists, respondents have revealed the anxiety against pain, 50.4%, following by the difficulty of scheduling and unsatisfied services. (5) 47.2% of respondents have brushed their teeth 3 times everyday, following by those who have done it 2 times a day and those one a day. Regarding how to brush the teeth, most of respondents have brushed their teeth in the upper, lower, and the both side, 61.4%. The younger respondents and those who think they are in good dental health have tended to brush their teeth up and down. (6) Regarding the cause of the gum disease, 67.7% of respondents have thought that it is caused by poor dental hygiene, following by natural occurrence due to age, hereditary nature, and physical predisposition. (7) 67.7% of respondents have experienced dental scaling, while 32.3% of them have had no experience in it. 53.5% of workers have thought that scaling may not be recommended since they have the teeth scaled periodically once they had dental scaling, a higher rate than 46.5% who think scaling is good for the gum health.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.142-154
• /
• 2011

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

• Proceedings of the KOR-BRONCHOESO Conference
• /
• 1983.05a
• /
• pp.9.2-9
• /
• 1983

We have observed 74 cases of radiolucent foreign bodies in food and air passage in E. N. T. department of Hang Gang Sacred Hospital, from Jan. 1972 to Mar. 1983. The following results were obtained. 1) Distribution of location was 56 cases(75.6 %) in food passage and 18 cases (24.4 %) in air passage. 2) In age distribution, 46 cases (82.1 %) of F. B. in food passage were found in patient over 21 years old and 12 cases (66.7 %) of F. B. in air passage were found in patient under 5 years old. 3) Female seems to be more frequently involved than male in cases of F. B. of food passage and in cases of air passage, male is more frequent. Food passage male: female - - - 25 : 31 Air passage male: female - - - 10 : 8 4) Meats was the most frequent foreign body in food passage (19 cases-33.9%), and the bony pieces was next (17 cases-30.4 %). Plastic material was the most frequent foreign body in air passage (9 cases-49.9 %), and the vegetable seed was the second (4cases-22.0 %). 5) In the location of F. B. in food passage, the first narrowing of the esophagus was the most frequent site and in air passage, the bronchus-especially right bronchus-was the most frequent site. 6) In the duration of lodgement, 44 cases(78.6 %) of F.B. in food passage were visited with - in 24 hours, and 11 cases (61 %) of F. B. in air passage were visited with - in 24 hours. 7) Simple chest PA was checked in all patient and then, esophagogram was checked in 34 cases of F.B. in food passage, among them positive finding was noticed in 23 cases. 8) Removal of F. B. in food passage by esophagoscopy was performed in 54 cases (96.4 %), but in the cases of air passage, removal of F. B. by bronchoscopy was performed in 14 cases (77.8 %). 9) Complications of food passage by the F. B. itself or esophagoscopy were esophageal mucosal laceration (1 cases-1.8 %) and esophageal perforation (1 case -1. 8 %) and complication of air passage by F. B. itself or bronchoscopy were atelectasis (2 cases -11.1 %) and pneumonia (3 cases-16.7 %).

• Korean Journal of Weed Science
• /
• v.7 no.1
• /
• pp.90-97
• /
• 1987

An attempt was done at the Yeongnam Crop Experiment Station in 1986-'87 to obtain herbicide tolerant variant through cell culture. Immatured rice grain was more rapidly and efficiently formed callus in dehulled rice culture method for both rice cultivar types, Tongil type (Indica/Japonica) and Japonica-type. However, Japonica-type cultivar was generally superior than Tongil-type Cultivar in callus formation. Expression rate of herbicide tolerant variant varied depending upon rice cultivar, plant species and herbicide properties. In case of Nagdongbyeo (Japonica) at the first subculture, 46.3% of total callus pieces appeared as herbicide tolerant variant in herbicide media of CGA142464 and followed by NC-311 (11.6%), Butachlor (7.5%), 2.4-D (2.1%), Quinclorac (0.89%), and Propanil (0.25%), in order. This degree of appearance of herbicide tolerant variants rapidly increased as passage of subculture was advanced. Herbicide tolerant callus hardly regenerated as normal plant even though large variations exhibited among culture media.

• Research in Community and Public Health Nursing
• /
• v.12 no.1
• /
• pp.288-298
• /
• 2001

This article makes an attempt to evaluate the extent of developing community health nursing knowledge and to suggest the direction of developing a body of knowledge henceforth through the results of analysis for contents and outcomes of all literatures. which have been published in the Journal related to community health nursing. Refer to the following for the result of this article. 1. The total number of literatures analyzed amounted to 100 pieces in Journal of community health nursing society. 78 in Journal of industrial nursing society, 134 in Journal of school health society. 40 in Journal of home care nursing society. 2. Journal of community health nursing society Health needs and educational-behavioral diagnoses, which are more concrete nursing assessments and diagnoses. formed the main current(54%) of articles published in Journal of community health nursing society since 1992. There was a quantitative growth as well as a qualitative advance. Through a classification by the type of a body of knowledge. It was found that the knowledge providing nursing practice with bases, commanded an overwhelming majority(71.8%). Also, Researches on systemic supports for nursing practice are showing a tendency to increase. 3. Journal of industrial nursing society 52.6% of research papers presented in Journal of industrial nursing society dealt with health problem of workers. assessment of risk factors, diagnosis of health behaviors. Because of the beginning of an industrial nursing, the domain of nursing management to establish the role and task, work condition, training. documentary system made up 23 percent of research, subjects. A knowledge providing nursing practice with bases have a majority, 69.2%. In addition. the subject concerning a systemic support and quality assurance was scarce but continuously presented. 4. Journal of school health society The major point of this journal is the identification of health problems and risk factors which belong to assessment and diagnosis domain(56.8%) regardless of year, Because of the interdisciplinary characteristic. The knowledge on quality assurance of nursing practice is relatively rare. But, articles related to a systemic support is plentiful. 5. Journal of home care nursing society In its infancy, there was a large number of papers concerning need assessment and diagnosis, Comparing others, this journal has introduced a good many of articles related to program management. delivery system. service fee, etc that belong to domain of systemic support for nursing practice. 6. It is showing definitely that quantity and extent of research have grown for a short period. See the analysis in terms of nursing process, studies related to the domain of assessment and diagnosis command an absolute majority regardless of kinds of journal. Although articles referring to program management and implementation is increasing in number, it is scarce to evaluate a nursing program and grope for an improvement. Also, program development based on a theoretical framework is little. Therefore much more scientific effort to ensure profession should be executed. 7. In the methodological aspect, longitudinal study needs to be carried out so that we could show the evidence based nursing theory. To develop a more general theory, we have to conduct a study of various subjects and improve a validity of tools through a repeat test. In addition, the effort for interdisciplinary cooperation is needed.

• Journal of Bio-Environment Control
• /
• v.21 no.4
• /
• pp.411-418
• /
• 2012

This study was conducted to investigate the effect of calcinated calcium (CC) alone or combination with heat treatment on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces and washed in normal tap water (TW), $50{\mu}L{\cdot}L^{-1}$ chlorinated water (pH 6.5), $1.5g{\cdot}L^{-1}$ CC, heat treatment in TW at $45^{\circ}C$, and CC dissolved in TW at $45^{\circ}C$ for 2 minutes separately. Samples were then packaged in $50{\mu}m$ polyethylene bags and stored at $5^{\circ}C$. Results revealed that like $50{\mu}L{\cdot}L^{-1}$ chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut broccoli samples. Washing with CC combined with heat treatment increased an electrical conductivity of fresh-cut broccoli. Combined heat treatments with TW and CC reduced aerobic plate count on fresh-cut broccoli, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut broccoli resulting more microbial population compared to non heat treatment. However, samples treated with CC alone had good quality with low off-odor at the end of storage. Results suggest that CC, an environment-friendly sanitizer could be an alternative to chlorinated water for washing of fresh-cut broccoli without affecting sensorial quality.