우리나라 전통 초가삼간의 1/4 축소모델을 제작하여 연약지반 조건에 대한 내진 성능실험을 수행하였다. Imperial Valley 지진파를 사용하여 모델의 파괴 시까지 거동을 분석하였다. 탄성한계 내에서 초가삼간의 고유진동수는 장방향 및 단방향 각각 1.66Hz 및 1.76Hz로 측정되었다. 탄성한게 내에서의 감쇠비는 약 7%이다. 수평방향의 최대 가속도응답은 입력에 비해 감소하며 이는 목조 프레임의 비선형, 비탄상 특성 때문이다. 수평방향의 변위응답은 입력이 증가함에 따라 급격히 증가하여 최대 지반가속도 0.25g에서 모델이 붕괴되었다. 비선형 지진해석 결과와 실험결과를 비교하였다.

우리나라 전통 초가삼간의 1/4 축소모델을 제작하여 암반지반 조건에 대한 내진성능실험을 수행하였다. Nahanni 지진파를 사용하여 최대 가속도 0.1g~0.6g 범위에서 거동을 분석하였다. 탄성한계에서 초가삼간의 고유진동수는 장방향의 경우 약 1.66Hz, 단방향의 경우 215Hz이다. 탄성한계에서의 감쇠비는 약 7%이다. 수평방향의 가속도응답은 입력에 비해 감소하며 입력가속도 수준이 증가할수록 감소율이 증가한다. 이는 사개맞춤으로 만들어진 목조 프레임의 비선형.비탄성 특성 때문이다. 전통 초가삼간 가옥은 고진동수가 지배적인 암반지반에서 매우 큰 내진성능을 나타내었다.

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

본 연구에서는 상법보다 메주농도를 높게하여 간장을 제조한 후, 2년의 장기 숙성을 거쳐 시료를 제조하고, 메주 농도와 숙성 기간에 따른 맛 특성 변화를 알아보기 위해 간장의 일반 성분 및 당류를 분석하였다. 간장의 일반 성분 중 pH는 4.5~5.3 범위로, 숙성 기간에 따라 감소하였고, 적정 산도는 pH와 상대적인 경향을 보이며 숙성기간에 따란 증가하였다. 총산은 586.145~1008.169mg%로 역시 숙성기간에 따란 증가하였으며, 모두 메주농도 1.3;4에서 높게 나타났다. 완충 작용은 숙성 기간에 따라 유의적으로 증가하였다. 조단백은 6.0681~11.5431 범위로 숙성 기간에 따라 증가하였고, 메주농도 1.3:4에서 그 함량이 높았다. 조지방은 0.03~0.2%로 숙성 초기와 1.3:4에서 함량이 더 높게 나타났다. 수분은 50~70%로 숙성기간에 따라 감소하였고, 식염은 20.54~30.33%로 숙성 기간에 따라 증가하다 2년째는 감소하였다. 순고형분은 숙성 기간에 따라 증가하였고 메주농도 1.3:4에서 더 높았다. 각 시료의 환원당 함량은 숙성기간 도안 완만한 증가를 보였고, 유리당으로는 galactose 261~744mg%, glucose 139.07~339.91mg%, fructose 59.71~168.88mg% 순서로 높은 함량을 나타냈다.

This study was carried out in order to investigate effective aroma components of Korean traditional soy sauce. Volatile aroma compounds were extracted by solvent extraction, TMS esterification of methyl acetate extracts and SDE, and analyzed by GC/MSD. 140 voltile aroma compounds were detected by three different extraction methods. Most abundant volatile compounds were acids and phenols and identified aldehydes, hydrocarbons, ketones, furans, furanone, alcohols, esters, nitrogen compounds, sulfur compounds and thiazoles, too. In the analytical sensory evaluation of soy sauce aroma, there were significant differences between each soy sauce sample in all test item. To sum up, Sweet odor was high in Kyupjang. Nutty odor and traditional soy sauce odor were similarly high in Kyupjang and high concentration soy sauce. Kyupjang had high score in overall odor preference than Chungiangs. The result of multiple regression of soy sauce odor characteristics and gas chromatography pattern demonstrated that offensive and sour odor was affected by octadecanoic acid. Contributive compounds to sweet odor were 1,2-benzenedicarboxylic acid and 3,6-dioxa-2,7-disilacotane. Benzoic acid 4-methyl ethyl ester and nonacotane were identified as major compounds of nutty odor. Contribu live variables of traditional soy sauce odor were benzoic acid 4-methyl ethyl ester and 9,12-octadecadienoic acid. The main factors of odor preference were 3-methyl pentanoic acid, acetic acid, 2,6-dimethyl heptadecane and 3,6-dioxa-2,7-disilacotane.

The purpose of this study was to investigate the kinds and way of using traditional foods for korean traditional days, and to identify prohibitive foods for pregnant and lactating women, and sick people taking into account the cultural aspects and the belief of korean housewives in Yanbian. The data were collected from August to December of 1995 in Yanbian area of China. The questionaire was designed to find traditional and prohibitive foods for them. The results provide some implications regarding the impact of cultures in understanding the perceptions to traditional foods as well as prohibitive foods. The perception on the development of traditional fast food and traditional food and menu is higher in Yanbian area than in korea but the frequency to use traditional fast food is similar in two areas.

Architecture is a shelter for society whose social pattern requires a specific form to accord with its material and spiritual needs. Providing a truly acceptable architecture requires our deeper understanding of cultural tradition - mythic values - not only because myth is an interpreted and configured form of 'thing' through man's second nature, such as his subjective and objective consciousness -'self-revelation of the absolute'- but also because, in the world of mythical imagination, a fragment of substantial reality -'thing'- becomes an equivalent mode to the signification, and emerges as 'its independent spiritual form' and 'the characteristic force of the logos.' In this sense, myth of place and myth behind tectonic form are the most essential sources for comprehending people's relationship to the world of inner and conscious experience. The recent efforts of modern architects to achieve cultural continuity should begin with re-interpretation and configulation of the myths behind describable material culture, especially artistic imagination inspired by deeper understanding of the myth of place. Myth provide artists with a creative inspiration, as they did in the past.

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were 4.46~4.90 and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.

Architectural researches on the traditional houses of Korea have been studied mainly based on the data collected in the field survey. From explosively incresed real mesurements and drawings in the field, plenty of data have been collected. Those have been the basic data for verifing and developing the theories on the traditional house. But after Korean war the researchers in South-Korea were not able to approach to the field in North Korea, so the new data of North Korea were not added any more. The poverty of real data have caused regional unbalance in the researches. This paper aims at collecting new data of traditional house in North Korea. But still being prohibited for the researchers of South Korea to approach to the field, I had to depend on the memories and experiences of the immigrants from North Korea who are now living in Kyon-Nam and Pusan Province. Through the questionnaire and drawings, they described vivid memory of their old houses. I was able to collect the data of 71 cases, which are significant and valuable as much as those of the real field are. The data include the address and site condition, family structure, economic condition, construction period of each house, The drawings by themselves show the building forms and plans, the plans of each building, and the included spaces. Although the quantity of those data is not enough for statistical analysis, it shows general tendency for analizing regional charateristics, the differnces among economical classes, and the periodical change. It opens the way for verfying the existing theory. Analizing the data, I have some conclusions as followings: a. Most of researchers have classified the dominant housing type of Hamkyong-Do as 'the double fold' type. In this study, all cases of Hamkyongbuk-do also show 'the double fold plan with Chongju-kan'. But in Hamkyongnam-do some cases show 'the double fold plan without Chongju-kan, or projecting the stable into the yard, which seem to be different type from 'the double fold plan with Chongju-kan' b. Existing theories classified the dominant housing type of Pyongahn-do as 'two buildings with pararell arrangement'. This classification is verified with the plentiful cases in this study. Futhermore, I found new tendency, that is, getting higher econnomic condition, they construct annex buildings between the main buildings. Finally their houses show 'scattered ㅁ shape'. The houses included in this two types has narrow and closed inner yard, which is different from the houses of the same shape in the south region of Korea. c. Existing theories classified the dominant housing type of Hwanghae-do as 'ㅁ sape with Daechong' type. I found many cases of 'ㅁ shape', but only two cases show 'Daechong'. 'The doble fold' type was also founded. Unfortunately very few cases were sent from Hwanghae-do, it is not enough for finding general tendency.

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.

본 연구는 사찰김치의 종류와 담그는 법 등에 대하여 문헌조사 및 현장조사를 하였다. 사찰김치의 종류는 약 50여종이 구전으로 내려오고 있다. 그러나, 본 결과에 의하면 20여종의 김치가 현존하고 있다. 사찰김치의 종류는 지역에 따라, 기후조건에 따라, 그 지역에서 생산되는 재료에 따라 차이가 있다. 사찰김치의 특성은 감미료로써 감초를 사용하고, 젓갈류 대신 간장이나 된장을 사용하는 점이다. 앞으로, 남아있는 김치의 계승과 보존을 위하여 더 면밀한 연구가 필요하다.

Fermentation characteristics and quality changes of the typical Korean traditional alcoholic beverages (Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun) were investigated during fermentation and after aging, respectively. They were prepared by their own brewing methods with respect to the same contents of rice and Nuruk (Korean-style bran koji). The consumed total sugar content of the alcoholic beverages (Sokokju, Baikhaju, Samhaeju and Hosanchun) which were brewed with the multiple input steps of seed mash and raw material (ABMIS) was higher than that of the alcoholic beverage (Kwahaju) which was brewed with the single input step (ABSIS). The pH values of all the beverages were similar and were ranged from 3.2 to 3.6. The acidity of ABMIS were lower than that of ABSIS, but alcohol concentration of ABMIS were higher. The fermentation period of the alcoholic beverages with triple input steps was the longest among them. The inner temperature and microbial growth in all the beverages increased at each of input steps of the raw materials. Fusel oil content of ABMIS was lower than that of ABSIS. Major components of the fusel oil were iso-amyl alcohol, iso-butanol, n-propanol, ethyl acetate and acetaldehyde, and its minor components were methanol and n-butanol. The results on quality changes of the alcoholic beverages after aging showed increase of alcohol in ABMIS, but decrease of sugar and acidity. Fusel oil contents of Kwahaju and Samhaeju decreased to be ranged from 3.1% to 13.9% after aging, but those of Sokokju, Baikhaju and Hosanchun increased to be ranged from 10.9% to 23.0%. Sensory evaluation of ABMIS showed better scores than that of ABSIS. It was suggested that the brewing method with multiple input steps of seed mash and raw material was one of the methods to increase fermentation efficiency for brewing the Korean traditional alcoholic beverages.

The purpose of this study was to compare acupuncture-like transcutaneous electrical nerve stimulation(ALTENS) with conventional transcutaneous electrical nerve stimulation(C-TENS) for crossover effect in healthy subjects. Forty subjects recieved ALTENS(20 persons), C-TENS(20 persons) to one upper extremity. Each technic was applied to the motor point of the wrist extensor muscle group for twenty-minutes. With the subject placed in supine the technics were applied at 80 Hz, 2-10 mA(ALTENS) and 10 Hz, 4-12 mA(C-TENS). Results revealed: (1) a significant difference between the pretreatment and posttreatment in each group(p<.05) (2) no significant difference between ALTENS and C-TENS(p>.05). In conclusion, there was no difference between ALTENS and C-TENS for crossover effect.

Physicochemical and sensory characteristics of Korean traditional alcoholic beverages, such as Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun were investigated during fermentation with the difference of input step and treatment of rice and Nuruk (Korean-style bran koji). pH values in all treatments were similar to be ranged 3.1~3.2, but acidity of the treatment brewed without seed mash was 1.5~2 times higher than that of the treatment brewed with seed mash. The concentration of alcohol in all treatments increased as the concentration of the Nuruk increased. The alcohol concentrations of Samhaeju and Hosanchun ranging from 6.5% to 7.7% were higher than those of Kwahaju, Sokokju and Baikhaju ranging from 7.9% to 10.6%. Residual reducing sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 4.6 g/L to 9.7 g/L were lower than those of Samhaeju and Hosanchun ranging from 14.2 g/L to 15.5 g/L. The consumed total sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 125.4 g/L to 159.2 g/L were higher than those of Samhaeju and Hosanchun ranging from 111.2 g/L to 123.8 g/L, and the treatments brewed with seed mash showed more sugar consumption than the treatments brewed without seed mash. Sensory quality in the treatments brewed with seed mash was better than those of without seed mash. Concentration of Nuruk and preparation of seed mash from it were critical factors compared to input step and treatment of rice in Korean traditional alcoholic beverage brewing.

Accoring to many studies which concerned with the types of folk houses, there are many types of folk houses in Korean peninsula and its areal distribution had been determined by the barrier of mountains, in general. But we have neglected to examine the overlapped areal distribution still now. If two types of culture with different housing type contact at one region, it may interrelated each other and invent certain exclusive charicteristics. And there are its own attitude of traditional culture in Kyung-buk provingce where serveral types of folk houses settled together. The purpose of this research is to clarify the general pattern of culture in terms of folk houses in northern Kyung-buk province and to suggest a clue to solve the cultural inter-relationship each other, By classification of the collected plans in this area, the authors try to find out the charicteristics of the serveral types and there areal distribution. Finally, we can find out that certain types of folk houses located in northern Kyung-buk province had formed their cultural regions and these homogeneous regions are overlapped, partly.

본 연구에서는 한국 전통 간장의 담금용기를 달리하였을 때와 메주의 농도를 상법보다 높게 하였을 때의 질소성분 함량과 향기성분을 분석하고 향미의 관능검사를 실시한 후 향기성분 패턴과의 통계적 해석을 통해 어떠한 성분이 간장의 관능 특성에 영향을 주는지 알아보았다. 본 연구에서 얻은 결과들을 요약하면 다음과 같다. 1. 간장의 맛에 가장 큰 영향을 미치는 요인으로 평가되고 있는 질소성분의 함량에서, 총질소의 경우는 메주의 농도와 상관없이 유리병이 항아리보다 높았으며 메주의 농도가 높은 경우 많은 양을 함유하는 것으로 나타났다. 그러나 유리병은 항아리보다 적은 양의 amino태 질소와 더 많은 양의 ammonia태 질소를 함유하고 있어 질적인 면에서 떨어지는 것으로 나타났다. 2. 유리아미노산의 함량을 조사한 결과, 총유리미노산의 함량은 150일 이후 최고치를 보였다. 지미와 감미를 내는 glutamic acid, aspartic acid, serine, alanine, Iysine의 함량이 높게 나타났고, 쓴맛에 관여하는 valine, phenylaalanine, leucine, isoleucine의 함량도 높게 나타났다. 3. 휘발성 유기산으로는 acetic acid가 가장 많이 함유되어 있는 것으로 나타났고 항아리가 유리병보다 함량이 높았으며 메주농도 1 : 4는 완만한 증가를 보이나 1.3 : 4는 숙성기간 150일에 급격한 증가를 나타냈다. 고린내의 주요성분으로 알려져 있는 butyric acid는 유리병 1 : 4와 항아리 1.3 : 4가 비슷한 경향을 보였으며 유리병 1.3:4에서는 급격하게 감소하였다. 그러나 모든 군에서 숙성기간이 경과할수록 감소하는 일정한 경향을 보였다. 이 외에 valeric acid와 capric acid가 소량씩 함유되어 있는 것으로 나타났다.

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, 2 (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.