• Journal of the Korean Society of Food Culture
• /
• v.30 no.3
• /
• pp.377-386
• /
• 2015

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.1
• /
• pp.23-41
• /
• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• The Mathematical Education
• /
• v.54 no.4
• /
• pp.299-315
• /
• 2015

The aim of this qualitative case study is twofold: 1) to analyze how an eleventh-grader, Min-Seon, conceive and represent a pattern of change between two varying quantities in a quadratic functional situation, and 2) further to help her form a concept of 'derivative' as a tool to express the relationship with employing a concept of 'rate of change.' The result indicates that Min-Seon was able to construct graphs of piecewise functions that take average rates of change as range of the functions, and managed to conjecture the derivative of a quadratic function, $y=x^2$. In conclusion, we argue that covariational approach could not only facilitate students' construction of an initial function concept, but also support their understanding of the concept of 'derivative.'

• Journal of Dairy Science and Biotechnology
• /
• v.17 no.1
• /
• pp.16-31
• /
• 1999

Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.

• Research in Community and Public Health Nursing
• /
• v.14 no.3
• /
• pp.479-487
• /
• 2003

Purpose: This study was conducted to investigate the progression of Cobb's angle of middle school students according to the Risser grade changes during a one-year follow up period, and to identify the prevalence rate and related factors regarding scoliosis. Method: A total of 2,124 middle school students were preliminarily screened by the Adam's forward bending test. Among them, 21 adolescents diagnosed with scoliosis (above 5Cobb's angle) by X-Raying were the subjects and followed up for checking Cobb's angle and the Risser grade for one year. Results: The overall prevalence of scoliosis in middle school students was 2.13% and the prevalence in girls was higher than in boys. The Cobb's angle was significantly high in seniors and girls. The cases in low angle and low Risser grade demonstrated significant changes in progressive Cobb's angle compared to the cases in high angle and high Risser grade after one-year. But gender and pattern of curvature were not significantly different from the changes scoliosis angle after one-year. Conclusion: Based on these study results, juniors in low Risser grade were inclined to aggravate scoliosis despite the low degree of curvature at the first measurement.

• Journal of the Ergonomics Society of Korea
• /
• v.19 no.1
• /
• pp.109-125
• /
• 2000

The purpose of this study was to provide basic data for a more functional torso's pattern by analyzing multidimensional anthropometric measurements and the wearing condition. For the functional torso's pattern drafting, the fitness state of basic torso's patterns(4 types) was compared and evaluated from the cross-sectioned overlap maps by $moir{\acute{e}}$ topography. The results were as follows: 1. According to the measurements of four patterns by using the one-dimensional measurement, the amount of ease in girth item for pattern A was the smallest. The ease of clothes was affected by the position of dart, the amount of dart, and the drafting method. 2. As the results of wearing evaluation by $moir{\acute{e}}$ topography method, pattern B had the largest space length for hip part, pattern A, C and D had the largest space length for bust part. Also, in the all measurement items, pattern A had the smallest amount of ease. The space length for bust and waist part of pattern B was smaller than pattern D, but, for abdomen and hip part of pattern B was larger than pattern D. The space length of pattern C was revealed intermediate for all measurement part. 3. The significant difference of space length of each pattern was shown in all parts except bust part(p<.05). The amount of space was affected by the amount of dart, the characteristics of the somatotype, and the drafting method.

• The Journal of Korea CHUNA Manual Medicine
• /
• v.4 no.1
• /
• pp.129-140
• /
• 2003

Objectives : This study researched into clinical statistics for patients recieved oriental medicine treatments In the Um-sung Gun Dae-so Myun health care center during eight months from May 1 2002 to December 31 2002. The number of object was 246 cases of 234 persons. Results & Conclusions : Analyzing these 234 persons, the rate of males to females was 1 to 2.1. As for the distribution of age, the age of 61 to 70 occupied 44.02 % and the age of 61 to 90 occupied 76.5 % ih the Whole patients. Therefore female was very highly more than male and patients were for the most part, old ages (61 years old and over) Musculoskeletal disease of 202 cases occupied 82.13 %, were the highest rate. At the duration of disease 1 year to 5 years occupied 26.92 %, was the highest. The Grade II was the most of the sign of patients at first visit, it occupied 47.86 %, The Fair(+) and over effect of treatments occupied 96.84 %, the failure(-) Of effect treatments occupied 3.16 %. As for the duration of treatment, the case of 2 times to 5 times visit occupied 38.03 %, was the highest. By medication of treatment, O-juk-san(五積山) occupied 35.10 %, was the highest rate. The average 8.67 persons treated with oriental medicine a day, the average 1.36 person received the first medical examination a day.

• Journal of the East Asian Society of Dietary Life
• /
• v.11 no.4
• /
• pp.235-246
• /
• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• Journal of the Korean Society of Costume
• /
• v.50 no.7
• /
• pp.129-139
• /
• 2000

The Chonmachong (Tumulus No. 155 in Whangnam-dong, Kyungju, Korea), which was unearthed in 1973, is an ancient tomb built in the Shilla Era between the 5th∼6th centuries by the method of Juk-suk-mok-gwak. With the excavation of this tomb more than 11,500 articles of luxurious and splendid relics including gold and silver ornaments, weaponry and horse gears were obtained. Among the excavated articles, the saddle flap with a drawing of flying horse on it is the first relic of its kind from the Shilla Era. and 'Chonma'(a flying horse), the name of the tomb. was named after this drawing. The saddle flap is highly valuable in that it provides the idea of how goad the people of Shilla were at drawing. Although a lot of researches have been released about the relics from the Chonmachong, this study is to focus on the fabrics from the excavation, all of which are in the Kyongiu Museum's collection. The findings of this study are as follows : 1 The subject of this study is mainly on the fabrics used in horse gears, the pieces of cloth that were used to spread on a saddle or to underlay beneath a saddle. As the Shilla Dynasty tried to restrict excessive ornamentation on horses and it is assumed that the fabrics used are different. according to the social status. 2. The subject articles are four plain fabrics, three fabrics of combined -construction and one braid, the warp-faced compound woven silks of combined-construction was found for the first tinge in Korea, and is the typical quality sick with patterns woven with dyed threads in different colors. 3. It is ascertained by the Chonmachong excavation that polychrome woven silk was used not only for the clothes of the upper classes but also for the ornaments of their horses in the Era of the Three Kingdoms.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.2
• /
• pp.179-206
• /
• 1996

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, $X^2$ (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.