Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed 1.87±0.93 kcal/g (Korean noodles), 2.42±1.08 kcal/g (western noodles) and 1.84±0.84 kcal/g (other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.

어육장의 항산화활성은 L. halophilus와 red ginseng powder를 첨가한 어육장에서 control보다 높은 결과를 얻어 기능성 향상에 기여함을 보여주었다. 반면에 ε-poly-L-lysine의 경우 기능성 부여에는 제한이 따르지만 미생물의 생육을 저해함을 보임으로서 어육장의 저장성 증진에 효과를 보였다. 또한 L. halophilus에서도 같은 효과를 보이는데, 이는 저장 중 생성되는 유기산과 pH 감소 때문인 것으로 사료된다. 관능평가의 경우 풍미에서는 L. halophilus 첨가군이, 짠맛과 전체적인 기호도는 red ginseng powder 첨가군이 가장 높은 점수를 얻었으나 control에 비해 유의차가 없었다. 병원성균이 저장 전후로 검출되자 않아 12주의 저장기간 동안에 안전한 것으로 나타났다.

히이니의 초기 시편들은 산업화 이전의 농촌에서의 유년시절의 기억,북아일랜드 전통의 회고, 또 이러한 기억들이 상기하는 영국의 식민통치에서 비롯된 분노와 불안, 그리고 식민통치가 남긴 정치적, 종교적, 사회적, 문화적 유산에 대해서회고하는 작품이 상당수 포함되어 있다. 그러나 그러한 정서들이 표출될 때, 대부분의 경우 여과되지 않은 거친 감정과 선동적인 외침의 분출에서 벗어나기란 쉬운 일이 아니다. 더구나 북아일랜드의 역사는 불안과 공포로 얼룩져있었고, 그 여파로 발생한 정치적, 종교적, 사회적 갈등은 북아일랜드 거주민들, 특히 종교적 소수자인 가톨릭들에 게 커다란 불안과 고통을 초래했었다. 그러나 히이니의 초기 시편들이 아일랜드 민족의 정치적, 종교적 세력의 처지를 대변하고 있으면서도 잔잔한 감동과 미학적 울림을 주는 것은, 날선 감정으로 일방적 역성에 치중하지도 선동적이거나 지사적 언사를 동원하지도 않으며, 그렇다고 맹목적 패배주의나 허무주의로 함몰되지도 않는다는 사실을 우리는 주목할 필요가 있다. 결연함과 숙연함만을 앞세워 애오라지 정도의 눈물이나 상심마저도 허락하지 않는다면 문학으로서의 감동은 희미할 수밖에 없다. 히이니의 초기 시의 매력은 여기에 있다.

Traditional wall is ground coat, twice plater, last plaster by such a process has made a wide variety of used materials and techniques are accordingly diverse. These traditional techniques handed down the traditional walls of the techniques, rather than coming to the lowered cut off at any moment from now when the technique is used, not knowing whether to be used. Repair and restore cultural property maintenance work, it is not only the outward form hiding inside it is a technique to keep the preservation of cultural assets can be called true. When viewed from the side walls of these conventional techniques to reveal changes in the traditional process by looking at the changes in technology with traditional techniques for cause shall be made in stock. This paper is from the late Joseon Japanese occupation of techniques ranging from traditional wall to reveal the change process to its current significance of cultural property repair method to be helped.

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students’ parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were ‘To stick to style of Korean traditional foods’ (68.2%), ‘Palatable’ (21.8%), ‘Education for children’ (6.4%), and ‘Beautiful and fine custom’ (3.6%). The awareness point of ‘Korean traditional foods are easy for cooking’ increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

본 연구는 이론적 고찰 그리고 사례 및 국가적 차원에서의 관광 및 전통시장 활성화 정책에 대한 분석을 통하여 다음과 같이 발전 방안을 제시하였다. 첫째, 전통시장을 활성화하기 위한 R&D투자를 확대해 경쟁력을 제고해야한다. 둘째, 지역산업과의 연계를 강화하여 지역경제를 활성화 하여야 한다. 셋째, 이미지 전략으로써 전통의 보존과 현대적 재해석을 통한 특성화 지향을 통하여 장소의 역사성을 공간적으로 부각하며 점포별 스토리텔링을 통한 브랜딩과 디자인의 활성화를 유도한다. 넷째, 지속가능한 시장 운영관리 조직을 통한 경영 혁신으로써 디자인과 경영 컨설팅을 통한 전통시장의 현대화를 추진하고 사회적 기업 조직을 통한 공동체의 경제적 기반 조성한다. 다섯째, 지속적인 교육 프로그램을 개발함으로써 개방 공간의 조성과 문화 프로그램 제공함으로써 누구나 함께 즐기는 축제로 발전시킨다. 여섯째, 지역 특산품을 세계적 관광 상품으로 개발하고 구매심리 및 동선을 고려한 적절한 상품 배치를 통해 쇼핑의 편리성과 아울러 자연스러운 쇼핑을 유도한다. 일곱째, 시장 커뮤니티의 지역 결속력을 다지기 위하여 시장을 둘러싼 주체들의 의지와 파트너 쉽, 그리고 지역주민과 상인, 그리고 투자자들의 시장 커뮤니티에 대한 헌신성을 유도하며 시장 계획 및 운영 과정에서의 지역주민의 참여도(공간을 지키려는 주민의 결의와 단합)를 높이도록 한다. 또한 지속적인 상인 교육을 통하여 자발적인 노력을 유 도한다.

본 연구는 전통대두발효식품에서 분리한 Bacillus amyloliquefaciens EMD17, HCD2, 그리고 MJ1-43 균주들과 B. subtilis W42 균주의 혈전용해능과 식염저항성을 조사함으로써 대두발효식품 제조에 종균으로 유용한 균주들을 확보하는 것이다. EMD17과 HCD2는 본 연구를 통해 B. amyloliquefaciens 균주들로 동정되었고 우수한 혈전용해능을 지님이 4 종류의 배지에서의 배양을 통해 확인되었다. B. amyloliquefaciens MJ1-4와 B. subtilis W42 균주들은 각각 항진균력과 항균력이 우수한 균주들로 보고된 바 있으나 혈전용해능은 알려지지 않았다. 본 연구를 통해 이들 2 균주도 혈전용해능을 지님이 확인되었다. 항균력과 혈전용해능이 우수한 바실러스 균주들을 종균으로 사용하는 것은 비단 식중독균 오염을 줄여줄 뿐 아니라 혈전용해능과 같은 기능성도 높여줌으로써 궁극적으로 고품질의 대두발효식품 제조에 기여할 것이다.

This study investigated the characteristics of and changes in hemp textile production practices at Gurye in Jeollanam-do in modern times. To do this, in this study, both a literature review and fieldwork research were utilized as research methods. The literature review focused on Gurye's hemp data, and the fieldwork research involved two separate trials. Male and Female residents of Gurye who had experience in the area of hemp production from the 1920s to the 1980s participated in this study. The results were as follows. First, regarding hemp fiber cultivation in Gurye, hemp cultivation continued to the 1970s and there were no changes in hemp cultivation practices during the Japanese colonial-era. Second, there have been very important changes in hemp kilns over time. In the 1950s, there were both single-body kilns and separate-body kilns in Gurye. Later, specifically in the 1950s, a new type of kiln using an iron pot appeared, and the most modern kilns were concrete structures. Third, in Gurye, women cooperatively removed hemp husks immediately after stemming, subsequently bleaching the hemp by soaking it in lye or caustic soda. Over time, there have been changes in ash types and in soaking periods. Fourth, loom types changed from the traditional Korean back-strap loom to the treadle loom in the 1930s- to 1940s. Fifth, since the 1970s, the hemp textile output levels of Gurye have been reduced due to the westernization of clothing styles, the inflow of Chinese hemp fiber and government regulations pertaining to hemp cultivation.

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners’ experience of eating foods containing Deoduk was high at ‘No’ (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded ‘Yes’ to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said ‘Yes’ was 43.2%, ‘No’ was 5.4%, and ‘I don’t know’ was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners’ awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners’ tastes for the globalization of Korean food.

China and Korea have a long history of star charts, dating from the prehistoric period. Historically, Korean astronomy has been deeply influenced by China over the last two thousand years, particularly on constellation system. Therefore, Chinese and Korean traditional star charts have many similarities in terms of shape of constellation, number of star, and so forth. Korean star charts, however, have lots of unique characteristics distinguishing from Chinese ones, such as, size of star and position of constellation. Overall knowledge of the Chinese star chart is required to study the Korean star chart. In this paper, I focus on introducing selected star charts in China and Korea. Although this review is very limited, I hope that this paper is helpful in research in the field of historical astronomy.

The pattern cases for Korean traditional socks are named “beoseonbongip” which means a pouch to keep patterns for making “beoseon”. “Beoseon” is Korean traditional socks. This study is to identify characteristics of the pattern cases and to develop cultural products based on the unique characteristics of the pattern cases. One hundred fifty one photos of “beosonbongip” were collected and quantitatively and qualitatively analyzed. Seventy percent of them were made between Joseon Dynasty and 1960s. As a result, most of the collected pattern cases are rectangular and square shapes, red color, and silk fabrics, and sizes of them are from 9cm to 15cm. A few pattern cases with different sizes and colors were also observed. Most pattern cases were made by fixing two among four triangle pieces which made by folding four tips of a rectangular or square cloth and then puting a not or a loop on the remaining triangle pieces in order to open and close the pattern cases. In a small number of the pattern cases, three of the four pieces were fixed and a button, a bead, a broach, or two nots or two loops were put on the other piece for opening and closing. Products such as apparels, bags, pouches, frames, and key holders were made using “beoseonbongip” form and construction method. This shows that “beoseonbongip” is a useful motive for creative product development.

국내 전통식품 인증을 획득한 된장을 대상으로 간 섬유화 억제를 위한 기능 소재로서의 활용가능성을 알아보고자하였다. 국내 농산물로만 제조되어진 전통식품인증 된장총 24개 제품을 전국에서 수집하여 70% 메탄올로 추출한다음, MEF 세포주에 처리하여 간섬유화의 지표인 α-SMA의 발현 억제활성을 측정하였다. 공장식 생산과정을 거치는 일반 시판된장과 대조군 대비, 경북지역에서 수집된No. 13 전통인증된장 추출물이 약 74%의 α-SMA 발현억제활성을 나타내어 뛰어난 간 섬유화 억제활성을 나타내었다. 이는 의약품으로 사용되는 silymarin 84%과 비교시10% 정도밖에 차이나지 않았으며, 2년 이상의 발효시간을거친 제품임을 감안할 때 향후 발효시기에 따른 기능성의향상에 대한 기대도 가능할 것으로 예상된다.

Recently, the government of Mongolia has decided to expand usage of Mongolian traditional script. Official letters, official certificates have to been written in Mongolian traditional script. Even if, traditional Mongolian script became taught in secondary schools and national programs implemented to teach traditional Mongolian script to public, traditional Mongolian script is still not familiar to Mongolians. In this paper, we propose automatic conversion system Mongolian Cyrillic script into Mongolian traditional script. Because of word sense disambiguation problem we need a Mongolian slot grammar parser. Mongolian lexical system is implemented using Protégé Web Ontology Language where we can describe relation between words such as: same rooted words like “шийдвэр-discussion”, “шийд-discuss”. There is no similar system implemented by Mongolians, except the system made by Inner Mongolians in China, and our system is not based on a database but based on an ontology.

The purpose of this study is to identify the figurative characteristics and symbolic meanings of the patterns of royal families in the late Joseon Dynasty based on the theoretical examination as well as the overall characteristics of the colors based on the quantitative analysis of colors. This study focused on the costumes of King Young royal families in the late Joseon Dynasty which is the last costume of Joseon Dynasty and classified 129 relics under preservation for the analysis. This study analyzed the colors using the digital data in the picture brochure as the previous studies did and presented the color palette. Based on this, a variety of textile designs that are developed by using the traditional patterns and colors could be applied to the modern fashion designs. For Patterns used in costumes of King Young royal families, the five pattern categories include animals, plants, letters, and geometric patterns and the final category of other types. The features of color in the costume were v tone of Y color and lt and p tones of Y color. The implication of this study is to develop textile designs which reflects conversion of past and modern cultures and cultural identity by applying the traditional cultural elements through literature review and empirical study and theses developed 8 textile designs could be applied to the various modesrn fashion designs.