There remain several archiectural drawings which was made in Chosun dynasty, which are quite different from current drawings. The site plan which is composed of slanted elevations doesn't exhist in Western drawing method. This elevation development method is common in Korea, China, and Japan. These three nations also have a common point which the wooden structure are popular. So elevation development method is reasonable to represent the wooden structure. Because a drawing mehod reflects cultural character and thought, it is important to read the architectural perception at that time. In this viewpoint, I studied the characters of the drawing method in Chosun dynasty according to the peoriodical articulation of century, and how the drawing method reflects the thought at that time. And I suggested a new posibility of effective and reasonable drawing method for the wooden structure.

This study was conducted to compare the protein characteristics, dough rheology and bread loaf volume of Korean wheat cultivars and CIMMYT lines produced in diverse environments and to determine the genetic and environmental effects on bread making quality. Protein characteristics, including protein content and SDS-sedimentation volume, mixing properties during dough development and bread loaf volume were primarily influenced by the environment. Wheat cultivated in Jinju exhibited higher SDS-sedimentation volume based on constant protein weight and bread loaf volume than those in Suwon and Iksan. SDS-sedimentation volume based on constant protein weight, mixing time of mixograph and mixing tolerance of mixograph were positively correlated with bread volume. Korean wheat cultivars showed different allelic variations of Glu-1 and Glu-3 compared to CIMMYT wheat lines. Alchanmil, Keumkangmil and Tapdongmil could be suitable for bread making because these cultivars exhibited a 10 point Glu-1 score. However, Korean wheat cultivars should be introduced specific alleles in Glu-3 loci, including Glu-A3b or d and Glu-B3b , d , f or g , to improve gluten strength related to increase bread loaf volume.