• Journal of Korean Ophthalmic Optics Society
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• v.20 no.3
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• pp.369-375
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• 2015

Purpose: The current study was performed to estimate the changes in reading speed and blinking rate according to different background colors when reading paper book and further investigate their correlation. Methods: Twenty-nine adults (10 males, 19 females) who consented to the present study and had no ocular disease, ocular surgery history showing normal binocular vision were participated into the study. The subjects were asked to read the novels with black letter printed on white, red, green and blue background for 15 min, respectively. Then, the reading speed per page and blinking rate per page were measured during reading and analyzed according to background colors. Results: Reading speed per page according to the background color showed a tendency to accelerate in the white and green background as the reading time increased however, it was almost unchanged in the blue background and rather decelerated in the red background. On the other hand, the blinking rate per page tended to decrease in all background as the reading time was increased however, the smallest reduction was shown in the red background. There was a correlation that the reading speed increased as the blinking rate decreased in all backgrounds and the best correlation was shown in the green background. Conclusions: From the results, a correlation between the increasing reading speed and the reducing blinking rate while reading paper book with same demand on accommodation and convergence was confirmed however, the change in blinking rate and reading speed was varied depending on the main wavelength of light. It might mean that the working speed and visual fatigue can be varied depending on the difference of main wavelength when doing near work. Thus, it can be suggested that the adjustment of working environment and conditions should be made according to the kind of required perception.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.415-423
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• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.32 no.2
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• pp.148-158
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• 2014

This study aims to analyze the Spatial Imagery(Yijing) of the Weeping Bamboo Lodge(Xiaoxiangguan) which is from Chinese Qing dynasty novel "Dream of Red Mansions". The conclusions are as follows. First, the fantasy garden what is described in the novel "Dream of Red Mansions" can be recreated in reality. Second, through the analysis of the spatial imagery, the plants of the Weeping Bamboo Lodge contains a lot of meaning, and mainly through the plants to express meaning. Third, the main garden concept of the Weeping Bamboo Lodge is "Inspired by Nature", the representative space constitution principle is "the art of circuitous" and "view borrowing". Fourth, the concept of traditional garden in the novel "Dream of Red Mansions" and the landscape architecture theory book "Yuan Ye(Art of garden building)" is essentially in agreement. The generation process of garden spatial imagery was showed in this study, and on the basis of this, the garden spatial imagery of the Weeping Bamboo Lodge was analyzed. It is provided the useful information for the future research, and the novel "Dream of Red Mansions" as a important book was determined in the research of traditional garden.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• Conservation Science in Museum
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• v.29
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• pp.47-64
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• 2023

Daehye Bogakseonsaseo (Letters of Master Bogak) in the possession of the National Museum of Korea is a Goryeo-era book produced in 1387, which was acquired in 2005 in a state of severe general damage. Subsequently, its production techniques and materials were examined using bibliographical characteristics and scientific analysis, based on which an overall conservation treatment was carried out. Janghwang(mounting) in bibliographical characteristics is a five-hole-stitch binding (五針眼線裝本), a single-lined rectangular box (四周單邊), and no column lines. The conservation treatment was examined in two aspects: the basic form and the conservation treatment process. The book is composed of the outer cover, original cover, end paper, and inner paper of 0.04-0.07mm thick, which is significantly thinner than general book paper. The conservation treatment was applied after the entire book was disassembled, based on the assessment that both the cover and the inner sheets of paper were in a dire condition due to deterioration. The conservation treatment comprised of the process of disassembly, cleaning, reinforcement of defective parts, scanning, and binding, with a paulownia box made for its storage. At the time of disassembly, samples were made for the inner sheets and the book string in order to conduct fiber identification. The fibers were identified using Safranin and C-stains. Safranin staining identified a thick fiber wall, in addition to cross-marking, dislocation, and transparent membranes. C-stain staining identified the fiber as mulberry, given the dark red residue. The book strap has a flat, circular cross-section, and was identified as cotton fiber, since a lumen was observed in the center.

• ETRI Journal
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• v.10 no.1
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• pp.32-38
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• 1988

CCITT No.7 신호방식은 향후 도래할 종합 정보 통신망에 적합한 공통선 신호 방식이다. CCITT No.7 공통선 신호 기능의 일부인 신호 연결제어부는 메시지 전달부(MTP)의 상위에 위치하여 다양한 서비스 정보 및 망운용에 필요한 정보를 전달하는 역할을 수행한다. 본고는 CCITT Red Book 이후 계속되어온 CCITT 회의 자료를 근거로 하여 신호연결제어부의 전반적인 기능을 소개하고 향후 TDX-10에 실현할 신호연결제어부의 기능들에 대해 기술하였다.

• Proceedings of the Korean Institute of Communication Sciences Conference
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• 1986.04a
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• pp.18-23
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• 1986

The CCITT No.7 is a general purpose common channel signalling system developed by CCITT. The paper, which is weitten according to CCITT Red book Fascicle VI.7 and VI.8, gives an overall of the introduction to CCITT No.7: 'background of No.7 being recommended'. 'application fields of No.7', 'overall structure of No.7'. and 'functions of each layer'. The trends of future CCITT study is also included.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.21-29
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• 1991

To analyze tableware in wedding ceremonies of royal prince(1744, 1819) of Chosun Dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for King and prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. For wedding feast dishes for prince, black lacquered table was used, and for King's wedding feast red lacquered table was used. 2. In wedding ceremony red silk table cloth was used. 3. Tables arranged in wedding ceremony had high legs. 4. Tablewares used in wedding ceremony were footed dishes. 5. Wedding ceremony arrangement was made up of four kinds of main table, a small boiled beef table, a large boiled beef table, four small round tables, a dining table, a candle stick, a incense holder, a vase with vaseholder and a liquor bottle with a holder.

• Sim-seong Yeon-gu
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• v.36 no.2
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• pp.105-159
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• 2021

The Red Book is a personal record that contains Jung's psychological self-experiment and describes his own experiences of the individuation process. Throughout The Red Book, Jung describes how he got caught by the spirit of the depths and dethroned the spirit of this time, how he regained his lost soul by getting to the bottom of inner processes, how he differentiated the soul upon encountering the various aspects of his soul, and finally how he confronted God approaching Jung in the form of the divine opposites. The spirit of the depths as a personification of the collective unconscious caught up with Jung and launched him into the individuation process. The spirit of the depths was "the God yet to come". Jung realized that he had been driven by the collective spirit of his time and then set off on a journey into a new territory of life under the guidance of the spirit of the depths. Jung first encountered his lost soul, afterwards experiencing various aspects of the soul-spirit duo such as Salome-Elijah, Helena-Simon, and Baucis-Philemon. In the process of individuation, the initial experience of the soul can appear to the ego as a Satanic force which darkens the consciousness. The Red Book describes how Jung consciously integrated the Satanic force and came to realize the meaning of it. Jung's experience of emotionally gripping aspects of the soul led him to the awareness of the dark side of God, Satan, while the insights he gained from that Satanic emotionality led him to the awareness of the bright side of God, Christ. Through this process, he finally encountered the opposites in God. Jung also referred to the Self as an image of God which manifests itself in the psyche. Jung later discovered God as a phenomenal psychic reality which incarnates itself from the unconscious into the conscious. He did it in terms of strict empirical science. Although the incarnation process of the deity is the main cause of psychological conflict and distress of a human being, if accepted consciously, we come to realize that the incarnation process of the deity in the psyche is the ultimate teleology and meaning of our life as well.

• Journal of Korean Library and Information Science Society
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• v.34 no.3
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• pp.193-210
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• 2003

For the sake of activating web-based reading education in the public libraries, This study examine the practical use of web-based reading education and research into its activation. Web-based reading, red the book at any time/where with librarian and user, is to achieve the goal of reading education. The methods are to set up Home page of reading education through Internet, to guide user in various web-based reading materials and reading planning at any time. In addition, It is to be completed interactive action such as book review, reading dicussion through E-mail, a bulletin board, chatting etc. with librarian or user.