• Title/Summary/Keyword: kangjung

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An Analytical Study on ${\ulcorner}$Ganpyun Chosun Yori-Jebup${\lrcorner}$ -Fermentation Foods, Rice Cake, Korean Desert and beverage- ("간편조선요리제법"의 분석적 연구-발효식품, 떡, 한과, 음청류-)

  • 이강자
    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.6
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    • pp.465-479
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    • 2000
  • The ${\ulcorner}$Ganpyun Chosun Yori-Jebup${\lrcorner}$, was written in Korean in 1934 The analytical results on this book were as follows :1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32materials, 3 kinds of Jut with 4 materials. 8 kinds of Jang with 25 materials and 1 kind of Cho with4 materials.2. There were 47 kinds of DDug(Korean rice cake) with 38 materials.3. Hangwa included Yumilgwa, Suksilgwa, Kangiung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials. 4 kinds of(Suksilgwa with 7 materials, 6 kinds of Kangjung with 10materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials.4. Korean Beverage included Hwachae and Cha(Korean Tea) . There were 12 kinds of Hwachae with 39materials and 4 kinds of Cha(Korean tea) with S materials.5. Nambi and Sot were used as utensil.6. The measuring units were 'mal', 'sul', 'doi', 'hob', 'ryang', 'geun', 'pun' etc. The foods were prepared frequently by "shaking" and heated by "steaming" .uot;steaming" .ot; .

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Analysis of Attraction Efficiency at Kangjung-Goryeng Weir By-pass Fishway Using River2D Simulation Model According to Discharge Flow - Focused on Zacco Platypus - (방류량에 따른 강정고령보 인공하도식 어도에서 River2D 모형을 이용한 유인효율 분석 -피라미를 대상으로-)

  • Lee, Jeong Min;Ku, Young Hun;Baek, Kyong Oh;Kim, Young Do
    • Proceedings of the Korea Water Resources Association Conference
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    • 2015.05a
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    • pp.176-176
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    • 2015
  • 최근 대하천사업을 통하여 낙동강에 총 8개의 다기능보가 설치되었으며, 이러한 하천 내 수공 구조물은 하천에 서식하는 어류의 이동과 군집의 변화, 유전적 단절, 서식처 변화와 같은 다양한 문제점을 유발할 수 있으며, 특히 어류의 산란기에는 하천의 유로를 따라 상류로 이동하거나 하류로 이동하는 회유성 어류들에게는 심각한 문제를 야기한다. 이러한 다기능보의 상 하류의 단절로 인한 문제를 해결하기 위해 낙동강 8개의 다기능보에 자연형 및 인공형 어도가 설치되었으며, 이를 평가하기 위한 어도의 유인효율에 대한 연구가 중요하다. 어류는 최대 유속이 발생하는 지점인 유심선에서 소상하려는 특성을 보이는데, 어도의 입구부의 유속이 중요하게 작용한다. 어도 입구부의 유속분포 및 수심에 따라 유인효율은 다르게 나타날 수 있으며, 2차원 수리해석을 통해 WUA를 산정함으로써 어도의 유인효율을 평가할 수 있다. 본 연구에서는 2차원 흐름해석 모형인 River2D를 이용하여 어류의 소상이 중요한 산란기를 기준으로 강정고령보의 가동보 운영실적을 이용하여 수리해석을 실시하였으며, 연구결과를 바탕으로 자연형어도의 유인효율을 평가하였다.

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Analysis of Attraction Efficiency at Kangjung-Goryeng Weir By-pass Fishway Using Two Dimensional Physical Habitat Simulation Model - Focused on Pseudogobio esocius - (2차원 물리서식처 모형을 이용한 강정고령보 인공하도식 어도의 유인효율 분석 -모래무지를 대상으로-)

  • Lee, Jeong Min;Ku, Young Hun;Baek, Kyong Oh;Kim, Young Do
    • Proceedings of the Korea Water Resources Association Conference
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    • 2016.05a
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    • pp.162-162
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    • 2016
  • 본 연구에서는 한국 낙동강에 위치한 강정-고령보에 설치된 by-pass 어도의 유인효율을 유량 변화에 따라 살펴보고, 어도 유인효율을 극대화할 수 있는 최적의 본류 방류량을 산정하였다. 강정-고령보는 고정보와 가동보로 구성된 혼합식 보로 유량조절이 가능하며, 가동보의 조작에 따라 by-pass 어도 내의 유량이 결정된다. 유인효율의 지표로 목표어종의 HSC(Habitat Suitability Criteria) 지수에 기반한 WUA(Weighted Usable Area)를 삼았다. WUA는 평면 2차원 물리서식처 모형인 River2D를 활용하여 계산하였다. 또한 River2D로 계산된 유속장은 GPS Floater를 활용한 현장관측 자료로 검증하였으며, 어망을 이용한 월별 어류 모니터링 자료로 유인효율 평가의 타당성을 간접적으로 검증하였다. 결과적으로 본 연구 대상인 강정-고령보의 by-pass 어도에서 가장 효과적으로 목표 어류를 유인하기 위해서는 본류의 유량이 190 cms내외를 유지해야 한다. 특히 목표 어류인 모래무지가 봄철(4월~6월)에 산란기를 맞아 상하류로 이동하려는 경향을 띄므로, 이때 적절한 가동보 운영을 통해 본류 유량을 190 cms로 유지하는 것이 필요하리라 사료된다.

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A study on installation location of radar for minimizing blind area in the construction of VTS system of Kangjeong Port (강정항 VTS 시스템 구축시 음영구역 최소화를 위한 레이더의 위치설정에 관한 연구)

  • LEE, Seung-Hi;KIM, Kwang-Il;AHN, Jang-young;LEE, Chang-Heon;CHOI, Chan-Moon
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.53 no.2
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    • pp.187-195
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    • 2017
  • We have studied the efficient operation of the radar and the appropriateness of the installation location, when constructing the VTS system. As the Civil-Military Complex Harbour (Kangjeong Port) is completed in 2016, we set the control area within 10 nautical miles centering on Kangjeong Port, and found out and removed the operational radar blind area of VTS system to provide safe navigation information for vessels that navigating this area. Assuming that two international cruise ships entering at the same time, we performed the radar simulation and compared the images by considering the three sites of Kangjeong Port, Miaksan and Seoguipo Port. Simulation results for a single radar installed at Kangjung Port indicate that the blind area was largely affected by two large cruise ships and the surrounding islands. The blind area due to Kogunsan was considerably large when installed in Miaksan, but the blind area due to the influences of Beomseom, Moonseom and Seopseom was negligibly large. It seems that additional radar installation is necessary as a complementary solution to solve this blind area. When two radars were installed at Miaksan and Kangjeong Port, the residual blind area due to the Seopseom was $0.25km^2$ at 0.1~0.33 nautical miles in the southeast direction from Seopseom. In addition, the remaining blind area with two cruise ships mutually influenced was $0.18km^2$, which did not occur with a single cruise ship.

Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday - (광주와 전라남도의 음식문화 연구 (I) - 일상식 -)

  • 김경애;정난희;전은례
    • Korean Journal of Human Ecology
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    • v.5 no.2
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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A Study on the Utilization of Korean Traditional Food in Gwangju and Jeonnam Area Dietitians - For the Elementary, Middle and High Schools - (광주$\cdot$전남지역 학교영양사의 한국 전통음식 활용실태에 관한 연구 -초$\cdot$$\cdot$고등학교의 비교-)

  • Jung Lan-Hee;Jeon Eun-Raye
    • Journal of the Korean Home Economics Association
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    • v.43 no.9 s.211
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    • pp.97-107
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    • 2005
  • The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

The Survey of regional and seasonal characteristics of water quality in Nakdong river (낙동강 수계의 지역적.시기별 수질 특성 조사)

  • Kim, Joon-Keun;Kang, Sang-Jae;Seo, Sang-Hyun;Park, Woo-Churl
    • Current Research on Agriculture and Life Sciences
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    • v.16
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    • pp.75-83
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    • 1998
  • The purpose of this survey was to investigate the regional and seasonal characteristics of a water system and to obtain basic information of a water system at Andong bridge, Nakdan bridge, Kangjung, Waekwan bridge and Koryung bridge along Nakdong River. We surveyed the water quality in the Nakdong River for 2 years from Jan. 1996 to Dec. 1997. The results summarized were follows; 1) The pH in the Nakdong River on the basic of 2 years average were 6.5-8.6. 2) The DO, the COD and the BOD were low level in summer and high level in winter, respectively. 3) The suspended solids(SS) contents was high especially in summer. 4) The T-P and the T-N contents were higher than the lower level of nitrogen and phosphorous for algae growth and the contents were high especially in winter. 5) The $NH_4{^+}$-N and $NO_3{^-}$-N were also observed to be quite high.

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