• Korean journal of food and cookery science
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• v.32 no.3
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• pp.370-381
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• 2016

Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator 'education on Korean royal court cuisine culture' showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.

• Journal of Aquaculture
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• v.21 no.4
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• pp.265-271
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• 2008

Upper temperature tolerance of the turbot Scophthalmus maxim us, one of the popular aquaculture species in European community and China, was evaluated in terms of survival and growth at $20^{\circ}C$, $23^{\circ}C$, $26^{\circ}C$, or $29^{\circ}C$. Best growth was achieved at temperature $20^{\circ}C$ in this experiments. The fish exposed to $20^{\circ}C$ or $23^{\circ}C$ were comparable in survival, condition factor and feed conversion efficiency reminiscent of the latter temperature to be agreeable for the fish. The temperature over $23^{\circ}C$ appeared to be the temperatures beyond the fish can tolerate. For instance, the fish exposed to 26 showed mortality of 60.9% by day 60; none of the fish exposed to $29^{\circ}C$ survived beyond day 7. Culture densities between 80 and $200\;fish/m^2$ did not influence the survival, growth, condition factor and specific growth rate of the fish. The final production of the culture density experiment was $10\;kg/m^2$ on average. These results imply that the location where water temperature remains lower than $25^{\circ}C$ during summer can be a candidate site for the turbot aquaculture.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.388-392
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• 2013

A spray chrysanthemum cultivar 'Green Candy' was released by National Institute of Horticultural & Herbal Science, Rural Development Administration, in 2009. The cross between 'Yoko Ono', a spray chrysanthemum cultivar with light yellowish-green double type, and 'Green Bird', a spray chrysanthemum cultivar with vigorous and green double type, was made in Suwon in 2006. After the evaluation of the characteristics under shade culture in summer and retarding culture in spring and consecutive selection from 2007 to 2009, 'Green Candy' was selected finality. The natural flowering time of 'Green Candy' is October 28th, and it is possible to flower all year-round by shade and light culture. It has double flower type with green petals. The growth of plant is very vigorous and the color of the petals is stable when the variety is cultivated under high temperature conditions in summer season. The diameter of flower is 4.1 cm. The numbers of flower per stem and petals per flower are 12 and 217, respectively. The days for flowering under the short day treatment are about 58 and its vase life is 18.1 days in autumn season. 'Green Candy' was applied as No. 2010-212 on March 5, 2010 for variety protection and the plant variety protection rights have been registered as No. 3633 on August 2, 2011 at the Korea Seed and Variety Service.

• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.254-262
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• 2005

This experiment was carried out to select the desirable welsh onion (Allium fistulosum L.) varieties for the year-round cultivation in water culture. Ten varieties were tested, of which five were Korean's and the other five were Japanese's. The germination percentage and germinative energy of most varieties we.e more than 90 percent. The fastest germination speed were 'Geumjanguedaepa', 'Gujopa' and 'Fuyune'. The best growth of the varieties were 'Geumjanguedaepa' and 'Tokyokuro' in spring, 'Geumjanguedaepa', 'Gujopa', 'Saesaeksisilpa' and 'Tokyokuro' in summer, 'Geumjanguedaepa', 'Gujopa' and 'Tokyokuro' in fall, and 'Geumjanguedaepa', 'Midorigawa' and 'Tokyokuro' in winter cultivation. Suitable varieties of growth fur all seasons were 'Geurnjanguedaepa' and 'Tokyokuro', though 'Gujopa' was good in summer and fall. In the view of nutritional content, nitrate content was significantly lower in 'Geumjanguedaepa', 'Tokyokuro' and 'Fuyune' than that in'Saesaeksisilpa' and 'Starziam'. Vitamin C content was higher in 'Aqua Green', 'Midorigawa' and 'Seoulbaekpa' than that of the others. Pyruvic acid content was the highest in 'Geumjanguedaepa' and 'Suckchanguedaepa'. Based on the above results, 'Geumjanguedaepa', 'Gujopa' and 'Tokyokuro' were selected as the most desirable young welsh onion varieties for the year-round water culture.

• The Research Journal of the Costume Culture
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• v.17 no.5
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• pp.886-896
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• 2009

Acjurumpo is one of the most representatives daily outfit of Joseon Dynasty is a clothes which has a characteristic of having creases under the armhole and it has a lot of chance to use on modern clothes design. This study wants to provide a information on traditional clothes to the public and modernize traditional clothes by designing modern women clothes by adapting Acjurumpo, one of Joseon Dynasty's men' daily outfit which is not very well-known to publics as a link of traditional clothes modernization. Acjurumpo's characteristic is usually having a knife-shape collar and having two sup and one sup, but outside sup of having two sup was more common. There were tongsu, duri, as a example of shape of sleeve. For Mu the combinations were different from Acjurum starting with a shape of trapezoid, triangle to big Mu on a body of side line. For Gorum there were two pairs of long and short Gorum, two pairs of short Gorum or one pair of short or long Gorum. Slit of po was on both side or back. Acjurumpo which was adapted on modern clothes, it was usually used on Hanbok companies that used traditional shape or similar shape to design children' clothes. This study designed three summer one-piece and two winter jacket for women clothes adapting Acjurumpo. And it was designed by using modern material adapting Acjurumpo's characteristics, changing knife-shape collar, Acjurum, mu and Gorum. This study expects for popularization of many traditional clothes developed by modern design in future.

• Journal of Aquaculture
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• v.8 no.4
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• pp.285-294
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• 1995

In Bouin polder, one of the oyster culture zone on landbase in France, artificial substrate was suspended every week to study the variation of the biomass of benthic microalgae as the chlorophyll a. The meteorological and physico-chemical factors in sea water were studied by analysing the correlationship, correlation circle and principal component of these factors. Among the meteorological factors such as insolation, precipitation and wind, insolation was one of the most prominant factors associated with the increase of water temperature, salinity, pH and biomass but with the decrease of turbidity, dissolved oxygen and nitrate. Nitrate was the main contributor for the variation of biomass among the other nutrient components, while phosphate and silicate increased in summer when the biomass increased.

• The Research Journal of the Costume Culture
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• v.24 no.6
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• pp.777-787
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• 2016

This study was carried out in order to provide useful data for planning fabrics of summer eco-friendly fashion products. The fabrics used in this study were four cellulose fibers: cotton, cotton/mulberry blended, flax, and flax/lyocell blended. Dyeing with natural indigo was carried out under three different reducing conditions (i.e., general, eclectic, and eco-friendly) that have different reducing agent and pH levels, and hydrosulfite and glucose were used as a reducing agent. The dye uptake (K/S value) of fabrics dyed with natural indigo by a reducing condition was the highest at 660nm. Regardless of the fabrics, dye uptake was the highest under the general reducing condition and the lowest under the eco-friendly reducing condition. Under different reducing conditions, the dye uptake of natural indigo fabrics with the maximum absorption wavelength indicated a difference. The colorfastness of cellulose fabrics that were dyed with natural indigo had a rate of 4 to 5 except for rubbing fastness, which indicated good colorfastness. Additionally, natural indigo-dyed cotton and flax fabrics had good antibiosis. When the color characteristics of fabrics dyed with natural indigo were measured, all of the three reducing conditions created purple blue (PB) colors, and the color characteristics of dyed fabrics by reducing condition and fabric showed significant differences.

• Korean Journal of Pharmacognosy
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• v.22 no.2
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• pp.134-141
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• 1991

In an effort to make it possible to cultivate Coptis japonica in Korea, the environmental and ecological conditions allowing the wild growth and distribution of Coptis sp. in Japan were investigated. The environmental conditions of the culture yard and the culture methods of C. japonica were also investigated. From these studies, it was concluded that the cultivation of C. japonica requires a well-drained sandy soil, $pH\;4.5{\sim}5.5$, which is facing North or Northwest. The area suitable for the cultivation of C. japonica should have rainfall of $1,000{\sim}1,500mm$ per year, be covered with snow for $30{\sim}60$ days in the winter, and be blocked $40{\sim}70%$, of the sun shine. These findings suggest that in korea the cultivation of C. japonica may be possible in the areas ranging from Sock-cho to Kang-neung, Mt. Odae, Mt. Taebaek and Mt. Sobaek where is chill and much moisturous in summer.

• The International Journal of Costume Culture
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• v.6 no.1
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• pp.11-18
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• 2003

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California, exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. In searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value-added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The results indicated that sodium sulfate could be produced from the salt and could be purified by a recrystallization method in a temperature range within the highest and lowest daily temperatures in summer in the valley. The recovered sodium sulfate samples, with purities ranging from 67% to 99.91, were compared with commercially available sodium sulfate in the dyeing of levelling dyes. In nylon fabrics, the salt samples had little color difference in the dyeing with C.I. Acid Yellow 23 and C.I. Acid Blue 158. All salt samples' gray scale was 5 grade. In wool fabrics, the salt samples had little color difference in dyeing with C.I. Acid Yellow 23 and C.I. Arid Blue 158. All salt samples' gray scale was 5 grade. Generally, the dyeing of levelling dyes using recovered salts from farm drainage had little color difference than the dyeing of levelling dyes using commercial sodium sulfate.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.152-171
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• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.