• 한국농공학회지
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• 제8권2호
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• pp.1124-1140
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• 1966

'This hydraulic experiment have been practised Juk an Reservoir spillway and discharge 'channel which the province Kyong Buk was constructed and designed U. hook, for seizing all state of hydraulic. As result of the experimellt planning and making the model test, it has gained the necessary data at the amendment, projection of the most rational and economical result. 1. Project (1) Experiment project....1/30 of the discharge (2) project flood....0.01945 $m^3$/sec (rapidly) 2. Design Experiment It were sighted the water level for the nine point (L. & R. sides of No. O, L. & R. of No.1, L. side of NO.2, NO.3, No. 4 and NO.5), but it appeared each other that the lowest water level was 0.63 m at spillway (No.5) and the highest water level 0.735m less than planning water level O.75 m at No. 0. It was regarded as the phenomena appearing the difference from the calculation of the rational formular and coefficient of discharge. 3. Experiment examine E. ${\circled1}$ As a table (2) it had not a difference in comparision with design and was some lower value than design experiment's. E ..${\circled2}$) !twas same table (3) in a consequence of Experiment contracted Rocky cutting. E.${\circled3}$. ${\circled4}$ It was done amend.ment Experiment by elevating G.H. in only control point, but was not sure result as a table (2)(3)(4), and so it was changed largely in ${\circled5}$ Experiment. E. ${\circled5}$ Increasing water level was understanded to be proportion to $V^2$ in consideration of centrifugal force in the curve part and showed velocity contracting in curve the effect order's being regular in consequence of 1/6 sloped extending G.H. attached from 5 No. 0 to 1. 50 m, to S No. 0+5m. (S; discharge channel number).

• 대한한의학방제학회지
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• 제22권1호
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• pp.65-78
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• 2014

Objectives : The purpose of this study was to investigate the interpretation of the Ondam-tang(Ondam-tang, here-in-after referred to as "ODT") prescription in order to obtain the evidence for clinical applications. Methods : We have analyzed the interpretation on the ODT prescription through translations and comparisons based on classic books about the oriental medical prescriptions. Result : 1. ODT was first mentioned in the Jiyangfang(集驗方) which was quoted in the Waitaimiyao (外臺秘要). After that, in book Sanyinjiyibingzhengfanglun(三因極一病證方論), Chen-yan(陳言) completed and recorded in a book organizing prescriptions of ODT now in frequent use. 2. The Banha(半夏) removes the dam(痰-phlegm) and relieves emesis. The Jinpee(陳皮) encourages strengths, and the Bokryoung composes oneself and produces the water. The Licorice(甘草) relieves people's mind, and the Ginger relieves gastrointestinal problems and relieves emesis. Juk-yeo(竹茹) abate of the fever of the Sangcho(上焦). Jisil(枳實) encourages strength, controlling Samcho(三焦) as releasing the congestion of energy. In these ways, numerous symptoms resulted from the imbalances of the Gallbladder(膽) are treated. 3. Meaning of "on(溫-warm)" in ODT regains the original characteristic of the Gallbladder(膽). 4. Treatment mechanism of ODT is 'cooling the Gallbladder(膽)' and 'remedies Samcho(三焦)' and 'eliminates dam(痰)' and 'cure Kiwool(氣鬱-which is kind of depressions) and Saengyen(生涎-which is kind of phlegm)' and 'removes a mismatch between Gallbladder(膽) and Stomache(胃)'. Conclusion : In this study, we have demonstrated various methodologies. This paper will be useful to the future researchers and clinicians to conduct a study on herbal medicines such as the ODT.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.307-310
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• 2010

화분의 수와 종류에 있어서 차이를 나타내며 K/Na 비율이 3.9-27.9 배로 토종꿀에서 증가한 반면, Fe, Zn, Al은 토종꿀에서 검출되지 않았다. 토종꿀과 양봉꿀은 각각의 구성성분에 있어서 미시적인 차이가 인정되었다. 토종꿀 특이적인 단백질의 전기영동적인 판별과 동시에 본 연구에서 확인한 화분의 종류, K/Na ratio, 및 Fe, Zn, Al의 검출여부 등으로 판별을 확증할 수 있으리라 기대되며 이와 같은 예비적인 특성 비교는 지역의 토종꿀의 고품질화를 위하여 필요하다고 판단된다.

• 한국주거학회논문집
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• 제24권6호
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• pp.93-101
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• 2013

This research purposes to understand architectural aim which the owners of buildings in the Doa-Rak-Dang block pursue through the history of family and construction. Moreover its other purpose is to find the design concepts which were selected to achieve the aim and the design elements which were applied to realize the design concepts. To accomplish the objects, it got rid of a stationary viewpoint but it approached with a dynamic viewpoint which can read the changes in the steps during various periods. Through the 100-year history of construction, the architectural aim of the Doa-Rak-Dang block is to establish the tradition of the Ok-San-Pa family to get over the social limitations of the family of a child by a concubine which began from Lee, Eun-Juk's mistress. The design concepts which were used by the owners of the Dok-Rak-Dang block to achieve the purpose are the extension of public territory and the enrichment of territoriality which have social-political, economical and symbolic means. The geometric applications such as axises and regulating lines were the design elements which were chosen to fulfill the concepts. If the establishment of the architectural aim and design concepts, the process of selecting and constructing proper design elements, and the geometric application in the process are the design principles of the Doa-Rak-Dang block, the principles can be summarized as the geometric applications of axises and regulating lines interacting as the standard of the extension of public area.

• 대한가정학회지
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• 제19권3호
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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.

• 한국식품조리과학회지
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• 제30권2호
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• pp.170-182
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• 2014

The study surveyed the dietary behavior, food intake, and food preference for breakfast of elementary, middle, or high school students, a total of 354 boys and 305 girls. The students skipped breakfast due to no appetite, followed by no time. Elementary school students ate grains and potatoes more often than middle or high school students(p<0.05), and bap was the most frequently consumed cereals, with juk and tteok as the least. High school students ate meat, ham, sausage and boiled fish cake (eomuk) more often than the elementary or middle school students(p<0.05). Middle school students ate milk and dairy products as well as vegetables and fruits more often(p<0.05) than other foods. Preference for fish and fresh vegetables and salad was significantly high in middle school students. The score of dietary behavior was the highest in elementary school students, followed by middle and high school students(p<0.001). As the students advanced to the upper grade schools, breakfast skipping increased, with lowered dietary behavior scores. The results suggest that a variety of breakfast menus and recipes should be developed at home and schools by considering the preference of students in order to reduce breakfast skipping and to improve their satisfaction with breakfast.

• 한국의류학회지
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• 제25권1호
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• pp.115-123
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• 2001

This paper discussed the assessment of hand of cotton fabrics by enzymatic hydrolysis. The subjective hand and preference of denim fabrics finished by enzymatic hydrolysis were evaluated using the scale developed. The factors affecting consumers taste for denim fabrics were analyzed by the statistical technique. The effects of enzymatic hydrolysis on the properties of cotton fabrics were also evaluated by subjective hand measurements. The results are as follow; As the weight loss increased, evaluators thought that fabrics become finer, smoother, softer, warmer and more refined, and the sense of durability is sleeker and weaker, and the sense of weight is more flexible, flossier, lighter, softer, thinner. They didnt catch the change of moisture related properties according to the rate of weight loss. They also thought fabrics became more elastic, and less wrinklier as the weight loss increased. As the weight loss increased, the fabric was more preferred. The limited weight loss which changes the preference from \"dislike\" to \"like\" was 12.87%. The most preferred fabric was that with 12.87% of weight loss. It is supposed that the preference of fabric was related to the terms such as \"sum-se-ha-da\"(섬세하다), \"mai-ku-rup-da\"(매끄럽다), \"yoo-yon-ha-da\"(유연하다), \"too-bak-ji-an-da\"(투박하지 않다), \"chom-chom-ha-da\"(촘촘하다), \"gil-ki-da\"(질기다), \"kun-juk-goe-ri-ji-an-da\"(끈적거리지 않다), \"ku-kim-i-ka-ji-an-nun-da\"(구김이 가지 않는다).

• Journal of Korean Neurosurgical Society
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• 제37권2호
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• pp.129-136
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• 2005

Objective: Currently available therapies for human malignant gliomas have limited efficacy. Toxoplasma gondii, an obligate intracellular protozoan parasite, and Quil-A are nonspecific, potent immune stimulants. T. gondii is shown to have antitumor activity in some types of cancers. Therefore, this study is undertaken to evaluate the antitumor effect of Toxoplasma lysate antigen (TLA), alone or in combination with Quil-A, on human glioma U373MG and U87MG cells. Methods: The in vitro effects of TLA alone or in combination with Quil-A on the proliferation, invasion, and apoptosis of glioma cells were tested using MTT, Matrigel invasion, and DNA fragmentation assays, and the in vivo effects on the growth of gliomas were evaluated in athymic nude mice transplanted with glioma cells. Results: Treatment with TLA resulted in the suppressed proliferation and invasion of both U373MG and U87MG cells, in a dose-dependent manner. In addition, at high concentration, TLA induced glioma cell apoptosis. When TLA was administered in the mouse glioma model, malignant glioma growth was decreased. The combined treatment of TLA with Quil-A significantly inhibited the proliferation and invasion of cultured cells as well as tumor mass of implanted mice. Conclusion: TLA inhibits the proliferation and invasion of glioma cells in vitro and in vivo, and these antitumor effects of TLA are significantly enhanced by the addition of Quil-A.

• Weed & Turfgrass Science
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• 제4권1호
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• pp.65-70
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• 2015

영국갯끈풀(Spartina anglica)은 영국 남부해안 원산의 다년생 염생 잡초로, 2012년 강화도 동막 해변에서 분포가 최초로 확인되었다. 이에 분포 및 확산실태를 보고하며 식별을 위한 식물학적 특성을 제시하였다. Spartina 속은 중국을 포함한 세계 여러 나라에 도입되어 생태공학적 측면의 장점이 인정되었으나, 갯벌을 단일 초지화시키면서 염습지의 생태적 기능을 상실시키는 침입성이 강한 식물로 알려졌고, 제거가 쉽지 않아 관리에 어려움을 겪고 있다. 한국의 서해안 갯벌에서 출현한 영국갯끈풀의 확산은 국내 갯벌 생태계에 심각한 위협을 초래할 수 있으므로 적극적인 제거방안 수립과 지속적인 관찰이 필요하다.

• 한국식품영양과학회지
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• 제12권2호
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.