• Journal of the Korea Furniture Society
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• v.28 no.2
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• pp.126-134
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• 2017

This study explores PyeongSang, a piece of traditional Korean furniture, in order to make people know the details about what the piece is in the first paper. And based on the paper, PyeongSang will be developed as moulded multi-useful beds and sofas adapting the joint and ornament from the structure and pattern of the piece in the next paper. As the result, it appeared as two styles such as bed types mentioned as SalPyeongSang and ttulmaru in Korean. The pieces have been used from the three Kingdoms period in Korean history. The styles appeared as the structure of four parts with the lower fences called as nangan, the seats jointed by thin wood pieces, the wind hole, and the legs of foot types. The parts were beautifully carved with the ornament such as lattice patterns like geokjamun and manjamun, flower patterns like dangchomun, elephant eyes patterns like ansangmun from the Korean tradition. And the legs showed various shapes such as supports transformed from horse foots, tiger legs and bamboo, and board types carved with elephant eyes and geometric patterns. Hence, in the next paper based on this paper, PyeongSang will be developed as moulded multi-useful beds and sofas adapting the joints and ornaments from the structure and patterns of the piece.

• Journal of Conservation Science
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• v.34 no.5
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• pp.359-368
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• 2018

The purpose of this study was to analyze the wood species of the stern plank and persimmon seed from Daebudo shipwreck No.2 excavated from Daebudo, Danwon-gu, Ansan-si, and Gyeonggi-do by wiggle-matching of radiocarbon measurements. Results of the analysis showed that all the wooden boards of the hull were made from Pinus Hard Pine Group. The other parts of hull and wooden pegs were made from Pinus Hard Pine Group, Castanea spp., Quercus spp. sect. Lepidobalanus, Alnus spp., and Zelkova serrata Makino. Excavated wide-tooth wooden comb and fine-tooth bamboo comb were made from Acer spp. and Bambusoideae. Excavated rope was made from Pueraria thunbergiana Benth. The stern plank, wooden support, and persimmon stone showed ${\pm}2{\sigma}$ radiocarbon date(95.4% confidence interval) of AD 1151-1224. This indicated that the Daebudo shipwreck No.2 occurred during the early or middle 12-13th century. Our radiocarbon dating results confirmed the date speculated by archeologists based on the ceramic style.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.3
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• pp.37-48
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• 2019

This study, which starting from Yangyang Jukdo's topography formation and questioning revealed in landscape guide and landscape commentary board, is to sort out the characteristics of Jukdo natural landscape through literature research, field observation research and stakeholder interview as part of the proper recognition of Jokdo landscape and search for landscape resources, and pursued a review of nominations and criticism. The results of this study are summarized as follows. Yangyang Jukdo is an island named because it was full of blue bamboo. From before the first half of the 14th Century. to the middle of the 18th Century., there was a Gwanlan-pavilion to see the sea and the bamboo in the west. The time when the original island, the Jukdo, have been a land-tied island connected with the land by the tombolo formed by the erosion of the sand. It is located at the end of the 14th Century. and before the middle of the 18th Century. In Jukdo, colorful weathered terrains, coastal terrain, and structural terrain formed by long-time weathering are found. Among them, the type of weathering, the tafoni style and the gnamma style are the scenic landscapes with the key stories of legend and poetry that are brought to Jukdo. In addition, there are seven kinds of letters caved in the rocks in Jukdo. The rocks found on the coast, basketball cannons, shrines, and sutras are seen as shrouds based on a Taoist hermit motifs and style. In addition, it can be interred from the photography of "jeongssisejeog" that the souvenir of Jukdo was the family of Chogyejeong of mid 18th Century. In terms of observational geography and poetry, Jukdo has been handed down a great deal of missionary color with key motifs such as 'Jukdo-seongoo', 'Jukdo-Dolgooyoo', or 'Stone mortar of Taoist hermit' It is proved that the pearl which is called 'The stone of the Taoist hermit' is a porthole formed in a separate space rather than the topography of the geomorphology in terms of shape, size and function. Currently named Shun-tang is a product of the ridiculous 'naming' of interest. The present landscape guide and commentary is not only incompatible with the place of Jukdo, but also does not match the traditional cultural landscape. Future scenery information such as guide signs and commentary boards should be improved in the direction of positively highlighting the stories and motifs related to the present that are present in order to enhance the landscape identity of Yangyang Jukdo.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.66-73
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• 2004

This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.