• Journal of Korean Library and Information Science Society
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• v.36 no.3
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• pp.275-289
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• 2005

In this paper, the conceptual model for bibliographic Information consistent and compatible with MARC is presented. The modeling requirements are derived from MARC-related models such as MARC21, MARCXML and MODES. To meet these requirements, this paper proposes the conceptual model based on MARC formalism. The model composed with aggregation relationships among bibliographic data elements can use semantic tags of XML. As the model can be realized into diverse structures, it will be effectively applied for the development of bibliographic information management systems. Since MARC defines only record format and has the limitations in semantic representation, the metadata system that can expand bibliographic data elements in MRAC into metadata level is strongly required.

• Journal of the Korean Society for information Management
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• v.3 no.1
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• pp.136-158
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• 1986

This comparative analysis is a preliminary study for the Integrated format in MARC systems in Korea, Taiwan and Japan. For this purpose, it analyzes KORMARC, CHINESE MARC and JAPAN MARC formats, dividing them into the structure of the record, its contents, and content designation. The results of this analysis shows that t~ere is no compatibility among these three formats due to the differences in the organization and division of the data elements and the deficiency of the data elements themselves.

• Journal of the Korean Society for information Management
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• v.3 no.2
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• pp.75-108
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• 1986

This comparative analysis is a preliminary study for the integrated format in MARC systems in Korea, Taiwan and Japan. For this purpose, it analyzes KORMARC, CHINESE MARC and JAPAN MARC formats, dividing them into the structure of the record, its contents, and content designation. The results of this analysis show that there is no compatibility among these three formats due to the differences in the organization and division of the data elements and the deficiency of the data elements themselves.

• Journal of Korean Library and Information Science Society
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• v.38 no.1
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• pp.299-314
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• 2007

This paper explores the elements of FRBR entities to create entities records from MARC records automatically. Attributes of entities analyzed and embodied in MARC records. FRBR records are cited as examples separately. And problems of applying FRBR model are suggested. The result of this paper is expected to keep up with the shift of cataloging's environment and influence system design.

• Journal of Information Management
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• v.22 no.2
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• pp.29-46
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• 1991

This study intends to compare the structure of the record and the methods of content designation of the MARC formats based on UNIMARC, USMARC, KOMARC, CHINESE MARC and JAPAN MARC. The structure of the formats takes the similar form to base on ISO 2709. The methods of content designation of the fixed fields is analyzed into 6 categories. And of the content designators, JAPAN MARC does not use indicator.

• Proceedings of the Korean Society for Information Management Conference
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• 1996.08a
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• pp.67-70
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• 1996

정보처리기술이 발전하고 이용자의 정보요구가 다양해짐에 따라 MARC의 형식에 한계를 느끼고 전문과 구조적 데이터기술시 많은 장점을 갖고 있는 SGML에 대한 선호도가 높아지고 있다. SGML형식의 이점이 많다고 바로 모든 데이터와 시스템을 SGML형으로 변환할 수는 없다. 그러나 MARC은 도서관분야에서 지대한 역할을 하였지만 일정기간동안 MARC과 SGML이 공존할 뿐 궁국적으로는 SGML형식으로 바뀌게 될 것이다. 본고에서는 MARC의 문제점, SGML로의 이행과정, MARC과 SGML의 융합관계 등을 중심으로 논한다.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.151-159
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• 1996

To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.

• Korean Journal of Pharmacognosy
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• v.42 no.1
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• pp.82-88
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• 2011

This study was carried out to investigate the optimum conditions for extraction of soluble acidic polysaccharides from ginseng marc. Method of carbazole-sulfuric acid was applied to determine the amount of acidic polysaccharides in ginseng marc. The amounts of soluble acidic polysaccharides in water extract of ginseng marc were increased with increasing extraction temperature. The contents of acidic polysaccharides were not significantly different despite the extraction time increasing from 0.5 hours to 6 hours. To estimate the rehydration rate of the freeze dried polysaccharide, the extracted acidic polysaccharide fraction powder was determined the amount of soluble acidic polysaccharides by carbazole-sulfuric acid method again. The rehydration rate of acidic polysaccharides from water-extract of red ginseng marc at room temperature was 100%. On the other hand, the rehydration rate of acidic polysaccharide of red ginseng marc at boiling temperature was about 50%. The rehydration rate of acidic polysaccharides from water-extract of white ginseng marc at room temperature was 50%. The rehydration rate of acidic polysaccharide of red ginseng marc at boiling temperature was about 40%. The rate of soluble acidic polysaccharide of Red Ginseng is higher than that of White Ginseng. We can find out the maximum extraction method of soluble acidic polysaccharide from ginseng marc.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.800-805
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• 2014

The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The $a^*$ value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the $L^*$-and $b^*$-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.

• Journal of the Korean Society for information Management
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• v.8 no.1
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• pp.33-49
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• 1991

This article investigates the problem of the processing of pronunciation and the scripts mainly in the cataloging of the East-Asian materials and its influence on the MARC formats, in terms of cataloging theory. Related cataloging rules and MARC formats are analyzed and evaluated and some findings are suggested.