Chinese characters underwent the process of conversion of seal script to clerical script, transitioning from lines to strokes in composition. the degree of tokenization components increased markedly. Some characters could no longer be classified by radicals as explained under the “unified by form and meaning” principle described in Shuowen Jiezi (《說文解字》). Thus in the Ming Dynasty, Zihui (《字彙》) eliminated and combined many of the radicals in Shuowen Jiezi (《說文解字》), and adopted the principle of “classification under form and not meaning” for classification purposes. The Kangxi Dictionary (《康熙字典》) from the Qing Dynasty continued the tradition of 214 radicals included in Zihui (《字彙》). Though radicals were established and classified according to two principles: convenient perusal and being true to the meaning of characters created by ancients, the form and meaning of characters become disassociated after conversion of seal script to clerical script, though the original theory of character creation which linked external composition of character with internal meaning was passed on. As the two radical classification principles of classification through form and classification through meaning conflicted with one another, the book adopted the principle of radical classification through form to facilitate convenient perusal. Thus, some radicals were iconized, losing their function to convey meaning or sound in characters. From the perspective of the development of clerical script, clerical script from the Qin Dynasty (qinli) is also referred to as “ancient clerical script” (guli), an early form of clerical script during this transition period between ancient and modern characters. Development of clerical script reached maturation in the Han Dynasty, with the Eight Points (bafen) script. This paper attempted to organize the mark process that Chinese characters underwent during the conversion of seal script to clerical script, through utilizing ancient texts which have been unearthed, Han Dynasty steles, and texts from Qin and Han Dynasty bamboo and wooden slips unearthed in the past few decades as research material. The hope was to uncover the evolutionary process and original form of iconized radicals as they formed.

Comparing some special words and phrases usage from Qing Hua Bamboo Inscriptions Vol. 1 to 5, we discover that special forms of words are suspected. Their writings don’t not belong to the normal characters at the Warring States period, on the contrary, they can only be found on the Shang Dynasty Oracle, Chou bronze in ancient china, and Li-Shu (隸書), Kai-Shu (楷書) after Han dynasty separately. We doubt that writings of Qing Hua Bamboo were fake by nowadays people.

At present, Characters Collection in Chu Area（《楚文字編》） (called CWZB in later content) is not only just an important ancient writing dictionary, but also a high-level academic bookmaking because of its appropriate stylistic rules and layout，abundant contents and easiness to use. However, any academic achievements have historical limitations. After CWZB came out, it had been revealed a lot of defects from the perspective of current situation and the status of unearthed study of Chu literature. The main disadvantage is missing graphemes from Bamboo Manuscripts Deposited in Shanghai Museum (《上海博物館藏戰國楚竹書》 (called SBJ in later context)). SBJ is the most important written material after Bamboo slips from Guodian Tomb（《郭店楚墓竹簡》）. SBJ is published in succession since 2001.The total number of characters are up to 20000.Obviously overall presents about Characters collection in Chu area will not be intact if Characters from SBJ are not embodied. We concluded about 900 newly-supplemented characters with SBJ making up CWZB. Those newly-supplemented Characters show the following research significances: 1) bringing forward existence of some Characters; 2) enriching meanings of some characters with the reference of new manusciptionmanuscripts; 3) amending some errors in CWZB with the reference of newly-supplement Characters; 4) numerous newly-supplemented characters show their corresponding relations between themselves in Chu area.

Analysis of nutritional compositions of soybean sprouts cultivated with bamboo ash was carried out. Bamboo ash was utilized as sprouting water of soybeans and adjusted to 0.2, 0.6, 1.0, 1.4, 2.0, 6.0 and 10.0 g/L. Stem length and contents of isoflavone (daidzin, glycitin, genestin, daidzein, glycitein, and genestein) and vitamin C in soybean sprouts cultivated with 0.2 g/L were higher than those in soybean sprouts cultivated with only water. Potassium, magnesium, and calcium of all cultivation methods were detected in higher contents than others. In particular, potassium showed a high absorption rate in the soybean sprouts. The major amino acid was asparagine (616.05~849.15 mg/100 g, soybean eq.), and contents of lysine, leucine, and ornithine in soybean sprouts cultivated at 0.2 g/L were higher than those of methods by only water and addition of 6-benzylaminopurine. According to the results, soybean sprouts cultivated with 0.2 g/L of bamboo ash were effective for increasing nutritional compositions.

Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter’s L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.

To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.

Aedes albopicuts, known as asian tiger mosquito or forest mosquito, is characterized by its black and white strips on legs and body. Ae. albopictus is an important vector mosquito for the transmission of many viral pathogens such as dengue fever and chikungunya fever. Unlike other mosquito, Ae. albopictus attacks people mainly during the daytime in the forest. To evaluate the diel activity of Ae. albopictus, three times mosquito collecting were conducted using BG Sentinel trap with dry ice in bamboo forest in Damyang-gun, Jeoullanam-do, in South Korea from August to September, 2009. Captured mosquitoes were counted and released every one hour during 25 hours experiment time. The result showed that Ae. albopictus activity began with sun rising at approximately 09:00, with peak in the early evening between 16:00 to 19:00, and ended with sunset at 21:00. Among the several factors affecting on the mosquito activity, light intensity seems to be a main factor. Especially, if the light intensity is over some threshold, it negatively effects on the activity of Ae. albopictus.

『논어』는 유가 경전 문헌 중 하나이며, 현재의 『논어』는 전래되어 온 것과 출토된 것으로 나누어 볼 수 있다. 본문은 평양 정백동 364호 고분에서 출토된 거의 완전한 형태인 39조각의 『논어』를 연구 범위로 하여, 출토된 『논어』와 전래된 『논어』의 경문 상의 차이 현상을 비교하였다. 서로 다른 글자가 쓰여진 현상은 동원통용자나 동음차용자, 쓰기 중에 일어난 와자(訛字), 이체자, 서로 바꾸어 쓸 수 있는 동의사와 자구의 증감 등 여러 현상을 포함하고 있다. 『정주한묘죽간(定州漢墓竹簡) 논어』와 서로 다른 글자를 비교 한 이후에 이 두 다른 지역에서 출토된 『논어』의 수록 자형 상의 차이에 대해 논의하였다. 평양 정백동에서 출토된 죽간 『논어』와 정주 한묘 출토 죽간 『논어』는 시대적으로 비교적 가까우나, 그 글자 상에 있어 완전히 일치하지는 차이를 보이고 있어, 아마도 서로 다른 경로로 전래되었을 수도 있다는 것을 알려준다. 본문은 출토와 전래된 『논어』에서 서로 다른 글자가 발생하게 되는 여러 원인을 분석하였다. 현재, 동아시아 고등교육 교재 중, 예를 들어 한국의 한문교과서서에서도 『논어』는 중요한 교육 내용이기에 『논어』에 대한 언어문자적 연구는 세계 한자한문교육에 도움이 되리라 기대 한다.

본 연구는 남부지역 맹종죽 및 솜대림의 죽령에 따른 현존량 추정 및 비교를 위해 당년생과 2년생 이상의 죽림을 대상으로 10m × 10m 크기의 조사구 3개를 각각 설치하여 경급에 따라 선발하고 벌채하였다. 부위별 건중량은 맹종죽과 솜대 모두 줄기>가지>잎, 죽령별로 2년생 이상>당년생 순으로 나타났으며, 건중량비는 맹종죽 2년생 이상 0.62, 당년생 0.55, 솜대 2년생 이상 0.60, 당년생 0.57로 나타났다. 줄기 건중량비를 이용한 절단 위치 선정 군집분석 결과 두 죽종 모두 수고의 75% 위치에서 상단부와 하단부 두 집단으로 구분 후 절단하여 분석하면 현존량 조사가 효율적이라고 판단된다. 추정식 W=aD+bD2을 이용하여 추정된 지상부의 ha당 현존량은 맹종죽 2년생 이상 106.4ton/ha, 1년생 5.5ton/ha, 전체연령 113.3ton/ha, 솜대 2년생 이상 109.2ton/ha, 1년생 6.4ton/ha, 전체연령 106.0ton/ha로 나타났다. 지하부의 ha당 현존량은 맹종죽 지하경이 32.85ton/ha, 원뿌리 10.56ton/ha로 지하경>원뿌리 순이였으며 지상부 현존량의 35.8%였다. 솜대는 지하경 16.89ton/ha, 원뿌리 21.06ton/ha로 원뿌리>지하경 순이였으며 지상부 현존량의 38.3%로 나타났다.

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage , and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

시판 목초액과 죽초액의 품질특성, 항산화 및 항균활성을 측정한 결과 목초액과 죽초액의 pH, 가용성 고형분 및 총산도는 각각 3.02와 2.45, 5.61과 5.98 Brix, 3.12와 3.24%였으며, L, a 및 b값은 각각 43.00, 51.02, 73.59와 58.32, 37.02, 75.98이었다. 목초액과 죽초액에 함유되어 있는 총 페놀성 화합물 함량은 13.67과 13.86 mg/mL로 목초액보다 죽초액에서 높은 함량을 보였다. 목초액과 죽초액을 농도별로 처리한 후 ABTS 라디칼 소거활성 및 환원력을 측정한 결과 농도 의존적인 활성을 보였다. 또한 tyrosinase 저해활성은 목초액과 죽초액의 농도 10 μL 첨가시료에서 각각 99.27와 99.22%로 두 시료 간에 큰 차이를 보이지 않았다. 목초액과 죽초액은 높은 항균활성을 보였으며, 특히 20 μL의 농도에서 E. coli O157:H7균에서 각각 15.6과 14.8 mm로 가장 높은 항균활성을 보였다. 따라서 목초액과 죽초액은 천연 항산화제 및 항균제와 같은 식품첨가물로 이용가능성이 높을 것으로 판단된다.

This study evaluated the composition two popular species of edible bamboo shoots in Korea (Phyllostachyspubescens and Sinoarundinarianigra) and the effect of their abundant dietary fiber on intestinal microorganisms in healthy young women. The ranges of total moisture, crude protein, crude lipid, crude ash, and dietary fiber content were 87.190.8, 2.943.5, 0.150.39, 0.411.05, and 4.206.15% (wet weight basis), respectively. Moisture and crude ash content increased after heat treatment; however, crude protein, crude lipid, and dietary fiber content were reduced after heating. The major minerals found in bamboo shoots were potassium, phosphorous, sulfur, magnesium, and calcium. In addition, glucose and fructose were abundant free sugars, while asparagine and tyrosine were the most abundant free amino acids. Approximately 70% of the total free fatty acids found in bamboo shoots were linoleic acid and linolenic acid. The ascorbic acid content was 6.60~17.56 mg/100 g (wet weight basis), and one phenolic compound, p-hydroxy benzoic acid, was 0.10.2% (wet weight basis) and detected by HPLC analysis. The intake of bamboo shoots for seven days significantly increased viable cell counts of Lactobacillus spp. and reduced viable cell counts of Bacteriodes spp. in feces (p<0.05). In our data, bamboo shoots may be useful in the food industry as high dietary fiber ingredients.

This study intends to provide preliminary data for improving dining experience in the restaurants of Bamboo food village and help draw up guidelines for the improvement of these dining venues by surveying customer perception and satisfaction in 15-restaurants of the food village. The restaurants were surveyed mainly for satisfaction of the menu, especially, on the signature dishes of Damyang, "ddeokgalbi" (grilled short rib balls) and "daetongbab"-the grilled short rib balls and bamboo rice. The two dishes were more liked by people in the the 20- to 29-year age group with a score of 3.92 and 4.11, respectively. Although the 30-49 age group showed the highest satisfaction score on the fixed price menu, there was no statistically significant difference. The age group of 20-29 also showed the highest satisfaction on plating and table setting with a score of 4.09 and 4.04, respectively, and there was significant difference among age groups in this regard (p<0.05). All the age groups surveyed answered "time-honored taste" should be captured when working on menus, which suggests it should be the first choice for the restaurants in the food village when they develop their menus. When it comes to the restaurant environment, satisfaction on sanitary conditions was significantly different among the groups with a score of 4.21 given by 30-49 age group and 3.88 by the 50 and over group (p<0.05). In the category of service satisfaction, the two aforementioned age groups again showed significant difference in catering to customer needs with a score of 3.99 and 3.63, respectively (p<0.05), whereas welcoming customers and serving food was scored without statistical difference by age. Being asked what needs to be done to strengthen competitive advantage of the restaurants, all the age groups answered "taste" would matter the most while the 20 to 29 and 30 to 49 age groups picked "hygiene" and the 50 and over selected "table setting and ambience" next, which was statistically different with a p value of <0.05. Regarding the competitive advantage of the Korean restaurants in Damyang Bamboo food village, the first two younger groups (20 to 29 and 30 to 49) chose "table setting and ambience" and the eldest (50 and over) age group answered "location wise advantage," indicating significant difference by age. More than 80 percent of the people surveyed were willing to revisit the venues, which suggests improving restaurant environment in Bamboo food village and offering customers a better experience are very likely to build a image of culinary tourism for Damyang.

《郭店楚墓竹简》作为一批封闭性的文字材料，真实地反映了东周时期楚国简册的用字情况，对研究楚国文字使用情况具有十分珍贵的价值。笔者对郭店楚简的用字情况和传世文献进行对比，全面梳理了各种复杂的字际关系。本文专对其中一形数用字的各个职能之间的关系及用字特点进行了全面梳理。具体分为： 1.本用+借用，如：“耑”（“端”的古本字）在郭店楚简中有两种用法：本用作“端”和假借作“短”。2.借用+借用，如“句”字在郭店楚简中有三种用法：通假作“後”（已出现本字“後”）、假借为“后”、假借为表示假设之“苟”。3.本用+本用，如：”字在郭店楚简中有三种用法，用作“志”，用作“识”，用作“恃”，都是本用。

《上博七‧君人者何必安哉》甲、乙本簡5曰：“君王龍其祭而不為其樂”。其中“龍”字，學界至今有讀作“隆”、“淡”、“襲”及“供”等說。本文指出簡文中“龍其祭”與“為其樂”並舉，二者應有一定關係，“龍”與“為”可能是同義詞。揆諸音義，“龍”可讀為“用”。“用”、“為”並有“行”義，古籍中不乏對舉和連用之例。準此，簡文應讀為“君王用其祭而不為其樂”，意謂君王雖行社祀，但卻不舉行與祭祀相關的樂舞。

《楚辭‧天問》向來號稱難解，這有許多方面的原因──全篇多為問句，且句式以簡短的四言為主，使得問意更加隱晦難明；而篇中提及的神話及古史傳說，有些或已湮滅；此外，簡冊編連是否有錯亂、歷代傳抄是否有訛誤，也值得考慮。本文即擬討論〈天問〉中兩處可能屬於傳抄訛誤的問題：一是「該秉季德」的「季」，二是「胡終弊於有扈」的「有扈」。前者傳世文獻皆寫作「冥」，後者則應為「有易」。本文將根據新出楚簡文字的形體，對〈天問〉可能的致誤之由提出解釋。其中，「季」的問題較為複雜，還牽涉到甲骨文中殷先公的稱號，本文亦將一併討論。

수분함량이 높아 상온에서 쉽게 변질되는 죽순은 유익한 효능 때문에 다양한 조리방법으로 소비되고 있으나 식품산업에서 가공식품으로의 활용은 대단히 미흡하다. 본 연구는 맹종죽순의 활용도를 높이기 위하여 죽순 장아찌를 검토하였다. 장아찌 제조를 위한 죽순의 전처리 조건과 고추장과 간장을 절임원으로 사용한 장아찌의 숙성과정 중 품질 특성의 변화를 조사하였으며, 이를 토대로 죽순 장아찌의 전체적인 제조공정을 제안하였다. 죽순의 전처리는 죽순을 100oC 열수로 30분간 처리하여 연화시킨 후 10% NaCl 용액에 1시간 침지시켜 아린 맛 성분을 제거하고 50oC로 8시간 건조시키는 것이 장아찌 제조에 적합하였다. 전처리 된 죽순을 간장과 고추장을 이용하여 장아찌를 제조한 후 25oC에서 숙성시키며 이화학적 특성과 관능특성의 변화를 조사하였다. 숙성과정에서 간장장아찌외 고추장장아찌의 pH는 큰 변화 없이 pH 4.0~5.5 범위에서 유지되었으며, 고추장장아찌는 염도가 다소 증가하였다. 두 장아찌의 색은 숙성되면서 명도와 황색도가 낮아졌으며 고추장장아찌는 적색도가 증가하였다. 두 장아찌의 관능적인 특성 중 색, 맛, 아삭한 조직감, 전체적인 기호도은 숙성기간에 비례하여 향상되었으며, 관능적으로 숙성기간은 6일이 적합하였다.

본 연구는 도라지의 임간재배 시 대나무용기를 이용하여 적절한 재식방법을 강구함으 로써, 뿌리 생장유도 및 규격화를 통한 품질 향상을 이끌어 내고자 수행되었다. 생존율 은 용기의 길이가 길수록 저조하였고 뿌리의 생중량 변화는 30 cm 용기의 산지황토처리 에서 가장 향상되었다. 뿌리의 길이생장은 70 cm 용기의 산지 부엽토와 황토, 그리고 50 cm 용기의 산지부엽토에서 우수하였으며, 부피생장은 30 cm 용기의 산지황토에서 뛰어났으나 정상적인 생장을 한 도라지의 뿌리길이가 30 cm 이상으로 나타나 적절한 대 나무 용기의 길이는 50 cm로 조사되었다. 뿌리형태의 발달은 50 cm 용기의 산지 부엽 토와 황토에서 우수하였다. 종합해 보면, 고품질 도라지의 규격화 생산을 위한 대나무용 기 길이는 50 cm가 적절하며 산지 부엽토 뿐만 아니라 황토에도 적용이 가능할 것으로 기대된다.