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        검색결과 261

        41.
        1992.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        사용하중하의 철근콘크리트 스래브의 비탄성 처짐을 산정하는 실용적인 방법올 제시하였다. 선형 유한요 소 해석의 탄성해석결과와 설계된 철근량을 이용하여 비탄성 처짐계수(β)를 결정하고, 이롤 이용하여 설계 된 슬래브의 사용성을 검토하기 위한 사용하중하의 처짐올 구할 수 있도록 하였다. 모서리에 지지된 슬래 브 예에서 제시한 방볍으로 구한 비탄성처짐과 실험 및 비선형해석 결과와 비교해 본 결과 서로 매우 잘 일치함올 보여 주었다. 제시된 방법올 비정형 슬래브 설계에 웅요한 문재도 고려하였다
        4,000원
        42.
        1992.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyze daily reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Zabmulsek Euigwae'(1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The daily meal consisted of a table for rice gruel(早飯), daily meal(3時飯) and fruit table(茶啖). 2. A table for rice gruel, taken before breakfast was arranged rice gruel(粥) noodles(麵), soup(湯), fish and meat(肝南), cake(餠) and etc. 3. Daily meal was arranged cooked rice(飯), soup(湯), salted fish shrimp and etc(?), jerked meat(佐飯). pickled vegetables(醬?), meat fish and others broiled with seasoning(炙), and etc. 4. Fruit table was arranged noodles(麵), soup(湯), fried cake made of wheat flour, honey and oil(造果), fruits(實果), various fruits preserved in honey(正果), dried fish and meat(切肉), honey water(水正果) and etc.
        4,000원
        43.
        1992.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyze reception dishes of Choson Dynasty, studied historic book ‘Youngjeob Dogam Younhyangsek Euigwae’ (1609, 1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴), the second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 下馬宴, 上馬宴 were arranged in four kinds of tale, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat, and fried fish. In feast, Chinese envoy drank 11 cups (1609 year) and 5 cups (1634 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meet (小膳) and a large boiled meat (大膳), at a second cup eat (二味), at third cup eat (三味)..., at eleventh cup, they eat (十一味) and fruits.
        4,300원
        44.
        1992.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyze reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Younhyangsek Euigwae' (1609, 1634, 1643 year) discribed feast dishes for Chinese envoy in Choson dynasty. The results obtained from this study are as follows. 1. the feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴) the Second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 翌日宴 were arranged in two kinds of table, the first one called the main table, the second the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat and fried fish. In feast, Chinese envoy drank 11cups (1609 year) and 5 cups (1643 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meat (小膳) and a large boiled meat (大膳), at the second cup eat 二味, at third cup eat 三味... at the eleventh cup, they eat 十一味. 3. 別茶啖 (1643 year) were arranged in one kind of table. Dishes of the table were oil and honey pastry, fruits, honey water, dried fish and meat, cooked meat and fish, and cooked egg. In feast, Chinese envoy drank 5 cups and eat 一味~五味.
        4,000원
        45.
        1991.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        유한요소법을 이용하여 적용범위가 제한되고 부정확한 기존의 설계방법을 대치할 수 있는 새로운 철근 콘크리트 슬래브 설계법을 제시하였다. 제시된 방법을 이용하면 어떠한 기하형태의 슬래브 시스템에 대해서도 정확하고 효율적인 설계결과를 얻게된다. 슬래브 설계에 사용되는 등매개 판요소는 적분에 소요되는 계산기간을 절감할 수 있도록 매우 효율적으로 유도되었다. 슬래브 철근의 설계는 강도설계법을 이용하였고, 시방서 최소 철근량과도 비교하였다. 해석결과 모멘트와 설계철근량은 컴퓨터 그래픽을 이용하여 일목요연한 등고선으로 도시하여 설계편의를 제고시켰다. 등매개 판요소의 정확한 전단력을 이용하여 전단에 대한 적절한 검토도 할 수 있게 하였다. 철근과 콘크리트의 균열을 고려한 비탄성 처짐계수법을 개발하여 사용하중하의 처짐을 적합하게 계산할 수 있도록 하므로써 슬래브의 사용성도 검토할 수 있도록 하였다. 개구부가 있는 원형 슬래브 예를 들어 비정형 슬래브 설계에도 제시하는 방법이 손쉽게 적용될 수 있음을 보여주었다.
        4,200원
        46.
        1991.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Welcome reception for chinese envoy had been very important affairs for Chosun Dynasty. The procedure for the reception was described in Youngjeob Dogam. The events of each visit of Chinese envoy were also recorded in Youngjeob Dogam Euigwae. Among them, only the records of the year of 1609, 1610, 1626, 1634, 1637, 1643 are existing.
        4,000원
        47.
        1991.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyze reception dishes of Choson Dynasty, the author studied historic book-Youngjeob Dogam Mimiunsek Euigwae (1609, 1610 year) in which the reception dishes for Chinese envoy in Choson Dynasty were described. The rescelts obtained from this study were as follows. 1. Youngjeob Dogam Mimunsek collected food items and necessities for reception of Chinese envoy from each administrative machinery, and they included cerials, fruits, seasonings, teas, wines, tablewares, medicines, etc. 2. The guest roms for Chinese envoy were arranged with table, chest, jar, wine glass, tableware, chopstick, spoon, incenseburner, brazier, candlestick, lantern, cloth, etc.
        4,500원
        48.
        1991.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.
        4,200원
        49.
        1991.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyze tablewares and table flowers in wedding ceremonies of king and royal prince (1866, 1906) of Chosun dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for king and prince in Chosun Dynasty were described. The results obtained from the study were as follows. 1. Tablewares used for wedding ceremony in the year of 1866, 1096 were same as that of from the year 1744 till 1819. 2. For wedding feast dishes for the prince, black lacquered table was used, for the crown prince's wedding feast red lacquered table and for the Emperor's wedding feast yellow lacquered table were used. 3. Table flowers used for wedding ceremony in the year of 1866, 1906 were same as that of from the year 1744 till 1819.
        4,000원
        50.
        1991.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyze wedding feast dishes of king and royal prince of Chosun Dynasty (1866, 1906), the author studied historic book Gare Dogam Euigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Dish materials used for wedding ceremony in the year of 1866 was same as that of the year 1749. 2. Dish materials used for wedding ceremony in the year of 1906 was quit different that of the year 1749. 3. Dish materials used for main table(연상(宴床)), second table(좌협상(左挾床)), third table(우협상(右挾床)), and fourth table(면협상(面挾床)) was the same as that of from the year 1651 till 1906. 4. Dish materials used for a small round table(초미(初味)), another table(이미(二味)), and the other table(삼미(三味)) was the same as that of from the year 1749 till 1906. 5. A large boiled beef(대선(大膳)) and a small boiled beef(소선(小膳)) were in the year 1819 and 1906.
        4,000원
        51.
        1991.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        We have studies fatty acid composition of water extracts of parts of omija (Schizandra chinensis Baillon) and antioxidant activities of fractionated omija parts (fruits, endocarps, seeds) were determined by DPPH methods and by in vitro hepatic microsomal lipid peroxidation system. Fatty acid composition was not different by parts of omija and major fatty acids are linoleic, oleic, and palimitic acids, among fatty acids is water extracts of parts of omija, linoleic acid was highest in content. Methanol and buthanol fractions of seeds and ethyl acetate fraction of endocarps showed stronger antioxidant activities by DPPH methods. Methanol and buthanol fractions of seeds also showed on inhibitory effect on in vitro liver microsomal lipid peroxidation.
        4,000원
        52.
        1991.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        컴퓨터의 제한된 코어메모리로 대형문제를 해결하기 위하여 디스크를 마치 메모리처럼 사용할 수 있는 가상 메모리 데이타베이스 기법을 개발하였다. 이 기법과 아울러 최대 가용코어메모리를 작동시키는 방식을 사용하여 유한요소 해석시 흔히 발생하는 스카이라인 형태로 저장된 대칭통산행예(Sparse Symmetric Matrix)에 대한 매우 효과적인 코어 내 및 코어 외 직립방정식의 해법을 개발하였다. 제안된 방법은 다른 코어 외 해법에 비해 알고리즘 및 코딩이 매우 간단하여 계산효율을 상당히 향상시켰다. 해석예에서는 제안된 방법을 사용하여 대규모 구조해석 문제를 메모리 용량이 작은 소형컴퓨터에서 대단히 효율적으로 해결하였음을 보여주었다.
        4,000원
        53.
        1991.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyze tableware in wedding ceremonies of royal prince(1744, 1819) of Chosun Dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for King and prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. For wedding feast dishes for prince, black lacquered table was used, and for King's wedding feast red lacquered table was used. 2. In wedding ceremony red silk table cloth was used. 3. Tables arranged in wedding ceremony had high legs. 4. Tablewares used in wedding ceremony were footed dishes. 5. Wedding ceremony arrangement was made up of four kinds of main table, a small boiled beef table, a large boiled beef table, four small round tables, a dining table, a candle stick, a incense holder, a vase with vaseholder and a liquor bottle with a holder.
        4,000원
        54.
        1991.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyse wedding feast dishes of royal prince of Chosun Dynasty(1744, 1819), the author studied historic book-GareDogamEuigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Arranged dishes in wedding ceremony were four kinds of table, main table, second table, third table and fourth table. That table setting was same as that of the year 1651. 2. Meal ceremonies were in sacrificial food partaking, drinking ceremony and courtesy of levee. 3. In wedding ceremony, prince and princess drank three cups of liquor. At the first cup they eat abalones soup and others in a small round table(初味), at the second cup fine noodles and others in another table(二味), at the third cup bun stuffed with fish and others in the other table(三味). 4. In sacrificial food partaking and drinking ceremony, King drank nine cups of liquor, at first cup, King eats a small boiled beef(小膳) and (初味), at second cup eats(二味), at third cup eats(三味),·s, at nineth cup, King eats a soup, a large boiled beef(大膳) and fruits. 5. Dish materials and quantities used for wedding ceremony in the year of 1819 was same as that of the year 1651.
        5,400원
        55.
        1990.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.
        4,000원
        56.
        1990.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        4,000원
        57.
        1990.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Soybean was originated from the regions of Manchuria where it was processed into Dujang, the fermented soybean souce. It was not until the Han dynasty in China that 'Shi', one type of Dujang, was introduced. 'Shi', which is also known as 'Sanguk'(loose soybean Meju), is made by first boiling and then fermenting the kernel of cooked soybean. It was admitted by the Chinese scholors that the 'Shi' which was used in China was introduced from Manchurian, the neighboring people to China at that time and the concestor of Korean. 'Maljang' is a form of caked-shaped 'Meju' which is made by formenting cooked and mashed soybean. The 'Maljang' of Manchuria was introduced to China, where it was called 'Maldo'. This fact is stated in a book, 'Saminwolyong', written during the 2nd century. 'Maljang' is presently used in Korea, but China has abandoned the use of 'Maljang' since the 6th century. It was introduced to Japan from Korea around the 7th century, and is remained in a few local regions. Although the term 'Jang' is representing all sort of fermented soybean preducts, including 'Shi' and 'Maljang', today, the definition of 'Jang' differs between China and Korea. According to the Chinese definition of 'Jang'. it is fermented soybean mixed with other cereal Koji. 'Jang' was first mentioned in 'Jaeminyo sool' in China and it was lator introduced to Japan However, in Korea, the Chinese type of 'Jang' was not commonly used due to the popularity of 'Maljang'.
        3,000원
        58.
        1990.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To analyse the royal marriage of Yi-Dynasty, the authors studied 'Kuk Hon Geong Rea', which is a historical record, published in 1749(King Yong-Jo), on the usage of marriage articles in the royal family. The essential steps or articles described in the record were as follows, Royal marriage of King : Wedding presents, black and red silks from the bridegroom's to bride's, proclamation of Queen and wedding ceremony(納采) (納徵) (冊妃) (親迎 尊雁 同牢). Royal marriage of Crown Prince : Wedding presents, black and red silks from the bridegroom's to bride's. proclamation of Crown Princess, wedding ceremony, and bride's gifts to her parents-in-law(納采) (納徵) (冊嬪) (親迎 尊雁 同牢) (朝見體). Royal marriage of Crown Princess : Wedding presents, black and red silks from the bridegroom's to bride's, wedding ceremony, bride's gifts to her parents-in-law(納采) (納徵) (尊雁 同牢) (見舅姑禮). Necessary articles for weddings were different according to royal status of the member in the royal family.
        4,500원
        59.
        1990.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The effect of water extract in fruits of Omija (Schizandra chinensis Baillon) on alloxan-induced diabetic rats were determining the contents of metabolites and enzyme activities in the liver and serum of rat. The treatment with water extract in fruits of Omija showed increased in contents of protein, glycogen, and activity of glucose-6-phosphate dehydrogenase and a decreased in pyruvate content in the hepatic tissue from the alloxan treated group. These treatments were decreased contents of glucose, urea nitrogen, free fatty acid and activities of GPT, GOT, LDH.
        3,000원
        60.
        1990.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To assess the effects of water extracts in fruits of Omija (Schizandra chinensis Baillon) on alcohol metabolism, rats were orally administrated with alcohol (25% alcohol, 0.75g/200g B.W., 40% alcohol, 0.8g/200g B.W.). The level of metabolites and enzyme activities of the serum and liver were unchanged by the 25% ethanol or 40% ethanol treatment with acute orally administration. Blood alcohol level was markdely decreased by the treatment with water extracts in fruits of Omija. The serum level of Urea nitrogen, Free fatty acid, GPT and LDH were tended to decreased, level of GOT was unchanged. Contents of hepatic microsomal protein, glycogen, pyruvate in the liver were increased by water extracts in fruits of Omija. In conclusion, the present study clearly demonstrates that water extract in fruits of Omija promotes the overall metabolism and detoxication of alcohol.
        4,000원
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