• 대한치과보철학회:학술대회논문집
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• 2004.04a
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• pp.35-35
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• 2004

• The Research Journal of the Costume Culture
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• v.10 no.2
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• pp.160-177
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• 2002

Wedding ceremony is a most basic and significant rite of religion. Clothing fur the ceremony is also assumed religious in essence. Thus this study focuses on ideas and religious qualities implied in wedding dresses for women in the latter period of Chosen. Among those wedding dresses for women in the public class, in this study, Yeom-Eui(염의), Won-Sam(원삼) in green and Hwal-Ot(활옷) are discussed. Yeom-Eui seemed preferred by only some of the nobel class who still considered manners and customs as very important. The rest people often wore a brilliant Hwal-Ot rather than Yeom-Eui under influences of a loosened social position system and sumptuous moods. Since a wedding is the reflection of social condition and at the same time a religious rite, the above mentioned difference in wedding dresses between the class of scholars obsessed with Confucianism and the rest public seems attributable to differences in values and religious views between the two groups. Of course, Hwal-Ot was also transmitted from the Chinese nation of Tang, so it complied with a contemporary flunkeyism about Chinese culture. Won-Sam and Hwal-Ot were designed with patterns representing the very significance of wedding and those wishing worldly blessings more children and more sons, longevity and wealth and prosperity. The fact that wishes of more children and more sons were more often implied by patterns of wedding dress in the latter Chosen indicates the legitimate oldest son-oriented patriarchical family system at that time influenced to such contemporary dresses. Meanwhile, those patterns used for Won-Sam and Hawl-Ot were influenced mainly by Confucianism, but sometimes based on Buddhism and Taoism. It suggests that the Chosun dynasty emphasized Confucian manners and customs to restore previous values which had been about to be collapsed since wars with the Chinese Ching and Japan, but nevertheless in the public class, Buddhism and Taoism were more deeply prevailed. This was supported by patterns and colors shown in wedding clothing.

• Proceedings of the KWS Conference
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• 2002.10a
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• pp.396-401
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• 2002

A practical method for evaluating the possibility of the occurrence of cracking in actual thick-plate T-joint weldments is presented in this study. Systematic experiments based on the method of the design of experiment are conducted in order to investigate the crack tendency in relation to typical welding parameters such as diffusible hydrogen, restraint intensity, preheating temperature and so on. The elastic analysis using the [mite element techniques is employed to quantify the restraint intensities of the specimens. The defined restraint intensities are treated in numerical way for the sake of considering the most uncertain factor among some major factors that govern the cracking phenomena due to welding. The critical plane for judgment of the crack occurrence or crack density is presented as a function of typical welding parameters including determined restraint intensities. The results of numerical estimation by the proposed method for the experimental specimens show the usefulness as a practical tool in welding induced crack problem having extensive uncertainties.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.83-86
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• 2005

In this study, SAM (self-assembled monolayer) was applied as an anti-adhesion layer in the nano molding process, to reduce the surface energy between the nano-stamper and the moldeded polymeric nano patterns. Before depositing SAM on the stamper, the nickel stamper was pretreated to remove oxide on the nickel stamper surface. Then, using the solution deposition method, alkanethiol SAM as an anti-adhesion layer was deposited on nickel surface. To examine the effectiveness of the SAM deposition on the metallic nano stamper, the contact angle and the lateral friction force were measured at the actual processing temperature and pressure for the case of nano compression molding and at the actual UV dose for the case of nano UV molding. The surface energy due to SAM deposition on the nickel nano stamper markedly decreased and the high hydrophobic quality of SAM on the nickel stamper maintained under the actual molding environments.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.417-422
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• 2009

The purpose of this study was to measure the changes in S-adenosyl-L-methionine (SAM) content and to find the best condition for SAM Kimchi during fermentation with the different kinds of raw materials of Kimchi and the diverse ways of making Kimchi. As fermentation was processing, pH of all Kimchi groups dramatically decreases at the beginning stage of experimentation. However, pH value was 4.2-4.3 in the last stage. Titratable acidity tends toward the similar results in pH value. At the first, the SAM content went down time substantially and then increases. Kimchi (A), which was made of the most basic raw materials, resulted in the lowest content of SAM. The most abundant SAM content of Kimchi was the Kimchi made with certain materials. Kimchi (I) had the most has SAM content, overall. The best time of fermentation was when pH was between 4.3 and 5.3, and titratable acidity was 0.5-1.0%. As the results of this study, the highest SAM content in Kimchi could be made when Kimchi was fermented for 9-12 days and titratable acidity showed 0.5-1.0% This study proved that the ratio of raw materials such as red pepper, fermented fished sauces, and other materials improved the levels of SAM in the Kimchi.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.857-860
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• 2008

S-Adenosyl-L-methionine (SAM) is a bioactive material used in the treatment of depression, osteoarthritis, and liver disease. To obtain lactic acid bacteria (LAB) producing high concentrations of SAM, LAB were isolated from commercial kimchi and from prepared kimchi products that contained shrimp jeotgal (fermented salty seafood) or sand lance jeotgal or that were fermented at 5 or $10^{\circ}C$, respectively, when pH was 4.2 to 4.8 and titratable acidity 0.6 to 0.9. Among the 179 LAB strains isolated from the fermented kimchi products, the genus Leuconostoc produced the highest intracellular level of SAM (1.58 mM) and Lactobacillus produced the second highest level (up to 1.47 mM) in the strain culture. This is the first study to quantify SAM in LAB isolated from fermented kimchi prepared by a general kimchi recipe. Ultimately, the selected strains (Leuconostoc mesentroides subsp. mesenteroides/dextranicum KSK417, L. mesentroides subsp. mesenteroides/dextranicum KJM401, and Lactobacillus bifermentans QMW327) could be useful as starters to manufacture fermented foods containing high levels of SAM.

• Journal of Korean Medicine Rehabilitation
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• v.21 no.4
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• pp.257-267
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• 2011

Objectives: The purpose of this study is to evaluate the effect of the burning acupuncture therapy and exercise therapy on the internal derangement of knee with patella tendon and posterior cruciate ligament injury. Methods: Burning acupuncture therapy was administered three times and exercise therapy was administered during 4 weeks. The improvement of clinical symptom was evaluated by VAS(visual analogue scale) and KOOS(knee injury and osteoarthritis outcome score). Results: After treatment, the patient's VAS score was reduced to 0 pant. The KOOS score of pain, symptom, ADL, sport/rec, QOL(quality of life) improved from 28 to 75, from 36 to 71, from 22 to 65, from 0 to 15, from 25 to 38 respectively. Conclusions: Burning acupuncture therapy and exercise therapy fer internal derangement of knee with patella tendon and posterior cruciate ligament injury was effective. Although this case presented valuable result, further research is encouraged to confirm the effectiveness of this treatment with large number of patient.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1025-1031
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• 2008

S-Adenosyl-L-methionine (SAM) exerts several beneficial effects on depression, chronic diseases, and cognitive impairments. Bifidobactrium bifidum BGN4 reportedly produces higher amounts of SAM than any other lactic acid bacterium used in yogurt. The aim of this study was to develop a SAM-reinforced probiotic yogurt using Bifidobacterium. The sensory aspects of the yogurt via response surface methodology (RSM) and the texture and SAM content of the yogurt were assessed. Based on the sensory assessments for sweetness, sourness, and thickness evaluated by 48 panelists, the optimized conditions for preparation of SAM-reinforced yogurt were 4.0-4.4%(w/w) sugar, 3.2-3.5%(w/w) skim milk, and a pH of 4.7-4.8. The SAM content of the developed yogurt was 0.05 nmol/mL. In conclusion, SAM-reinforced probiotic yogurt may provide a vehicle for the potential exploitation of the benefits of increased dietary SAM.

• Nuclear industry
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• v.30 no.2
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• pp.48-57
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• 2010

• Construction Engineering and Management
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• v.13 no.4
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• pp.8-11
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• 2012