서론 : 본 연구에서는 보조기의 전통적인 제작방법과 3D 프린팅 방법과의 비교를 통해 향후 임상 적용 가능성과 작업치료 교육 과정에의 도입 가능성에 대해 고찰하고자 한다. 본론 : 작업치료사들이 전통적으로 보조기를 제작하는 과정과 3D 프린팅 방법을 사용한 보조기 제작 과정을 알아보고 프 린팅 방식과 사용되는 재료, 신체를 측정하는 방법에 대해 비교하였다. 전통적인 제작방법이 가지는 한계와 3D 프린팅 방법에 의한 제작에는 각각의 장단점이 존재하였고 임상적으로 적용하기 위해서는 현실적으로 해결해야 할 부분이 존재 하였다. 결론 : 3D 프린팅 기술이 재활치료 분야에서 주목받기 시작하고 있어 향후 작업치료 분야에서도 임상적용이 될 날이 다가 올 것이라고 예측할 수 있다. 이러한 임상에서의 변화에 적응하고 새로운 시대에 맞는 새로운 치료적 적용을 위한 보조기 제작법을 교육할 필요가 있으며 기존의 전통적인 방법으로 손 보조기를 제작하는 방법을 교육함과 더불어 시대에 맞는 새로운 기술을 작업치료교육에 도입하기 위한 노력이 필요할 것이다.

This thesis examines the perception of the plague in the traditional era, the literary response method, the educational meaning of the present day, and the utilizing method of Chinese literature curriculum. Today, while plagues are recognized in terms of overcoming, in the traditional era, plagues are recognized in terms of fear. In the traditional era, plagues were regarded as unclear objects, and literary works were created in a way to cope with plagues. These writings were also created to intimidate and drive out yeoggwi(疫鬼), and were also created to persuade and soothe them away. However, these writings themselves show a high level of literary character. Like today's so-called literary therapy, it goes to the point of healing at the mental and psychological level through the act of literary creation. The literary character of Lee, jeong-gwi(李廷龜)'s funeral oration is a transformation of Han, yu(韓愈)'s Songgungmun(送窮文) and expanding his worries about the country through self-examination. Yu, mong-in(柳夢寅)'s funeral oration describes the tragedy of suffering human beings realistically, is bitter and concrete in criticizing the wrongdoings of yeoggwi(疫鬼). Through such criticism and intimidation, the reversal that was perceived as the object of fear changes into a weak entity, which acts as a mechanism to find and overcome psychological comfort in the pain of reality. The educational meaning and the plan to utilizing Chinese literature curriculum of the two works are as follows. The students can read the wisdom and thoughts of the ancestors who tried to overcome pain through introspection. In addition, students can comprehensively understand byeonmun(騈文), can explain the relationship between Chinese classics and Korean classics. The students can understand the traditional culture's funeral ritual to cope with plagues, and can read the format of the funeral oration, the subject and the content in multiple layers.

The “Imwon Gyeongjeji(林園經濟志)”, the largest encyclopedia of the Late Joseon Dynasty covers the details of the materials and construction methods related to everyday life‘s facilities. It is very useful to examine the "Imwon Gyeongjeji” for studying the materials and construction methods of the fences in traditional dwellings. Therefore, we tried to find the characteristics of the traditional fences exhibited in the "Imwon Gyeongjeji" by examining the construction methods shown in the book by structure of the fence. The results are as follow. First, the nine types of fence were listed in the "Imwon Gyeongjeji". Second, we could figure out the construction methods according to the structure of fences. The fence is divided into three parts: foundation, body, and roof. The body of the fence is a characteristic part distinguishing the types of fence. The foundation and the roof are related to the durability of the fence, regardless of the type of fence. The "Imwon Gyeongjeji” showed a robust manner in building fences than known today. Third, we found that the introductions and transformations of certain fence types. Fences such as Chuibyong(翠屛), Jeon Doldam(甎墻) and Bunjang were originated from China, yet has developed unique Korean styles in Joseon. It could also be seen that Kajo Zhang(哥窯墻) and Yonglong Zhang(玲瓏墻) were special fence types imported from China. It is not certain that the fences depicted in the "Imwon Gyeongjeji", represent the whole features of Joseon fences, but it is certainly an important literature to understand the structure and design of traditional fences of the Late Joseon Dynasty.

This study is objected to investigate the repairing method and the modification period of rafters via the transformation traces left in the superciliums, where repair process takes places frequently. This is the basic research of analyzing the architectural features of Deokkeori, one of the additional-rafter methods. Deokkeori method can be described as using Deokdori in the top section of Hayeon, and placement of Sangyeon above it. This method was started to be used since middle of the Joseon dynasty period(middle 18th Century) and mainly used at 19th Century to resist the transformation caused by repairing. It had been gradually developed from non-application stage to application stage including additional usage of complement.

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

본고에서는 한문 독해력을 갖추지 못한 대학생에게 한문구조를 교수 할 경우의 한 가지 학습방법으로서 전통시대의 초학교재를 활용하여 2자, 3자, 4자, 5자, 7자의 한문문장을 축자식으로 해독하는 방법을 제안하였다. 특히 문장구조의 필수성분인 주어, 서술어, 목적어, 보어의 학습에 중점을 두고, 부속성분인 관형어, 부사어, 독립어는 문장의 확장정도로 제시하면서 문장의 기본구조를 학습하는 것에 주안점을 두었다. 동아시아 세계의 전통 초학교재란 단순히 과거에 사용된 교재를 말하는 것이 아니다. ‘전통’이란 과거를 재평가하고 재해석하면서 미래의 비전을 창조하기 위하여 재서술 되는 것이다. 현재의 곤란에 위기의식을 느낄 때, 인간은 과거를 돌이켜보고, 그 반사경을 통해 현재를 이해하고 미래를 전망한다. 현재의 한문학습에서 느끼는 곤란함을 극복하고 새로운 해결책을 마련하기 위하여 과거에 사용하였던 교재들을 돌이켜 보는 것이다. 이런 위기의식과 위기 극복의 노력이 겹겹이 쌓여 갈 때, 한문학습의 새로운 역사가 전개될 것이다. 이 경우 한문학습의 역사는 결국 끊임없이 새롭게 만들어지는 ‘전통’에 근거하여 미래를 창조해가는 역사라고 할 수 있다. 이처럼, 한문학습의 전통 안에서 사용되었던 초학교재는 교육의 근원적 자료로, 그 내용과 형식은 오늘날에 가져와도 손색이 없다고 생각되었다. 한문학습의 현재 상황을 살펴보면서, ‘전통교재’의 재해석, ‘전통교재’의 재평가, 혹은 ‘전통교재’의 한계점을 생각하지 않을 수 없다고 본다.

The fermented food Shindari is a low-alcohol drink that is indigenous to Jeju island, South Korea. In this study,the diversity of lactic acid bacteria (LAB) in Shindari was determined using a culture-dependent method. LAB were culti-vated from Shindari samples using two different LAB culture media. Twenty-seven strains were randomly selected and iden-tified by 16S rRNA gene sequence analysis. The identified LAB strains comprised 6 species within the Enterococcus,Lactobacillus and Pediococcus genera. Five of the species, namely Enterococcus faecium, Lactobacillus fermentum, L. plan-tarum, Pediococcus pentosaceus and P. acidilactici were isolated from MRS medium, while 1 species, L. pentosus, was iso-lated from Rogosa medium. Most of the isolated strains were identified as members of the genus Lactobacillus (78%). Thisstudy provides basic microbiological information on the diversity of LAB and provides insight into the ecological roles ofLAB in Shindari.

This study progressed an investigation on the cause of the efflorescence phenomenon of bricks in Suwon Hwaseong Fortress, which is designated as a UNESCO World Heritage by using diverse scientific analyses. The samples were taken in Hwaseong and analyzed using XRD and SEM-EDS for the material identification of efflorescence. We observed under a polarizing microscope and measured absorption factors for the basic investigation for traditional bricks. As a result of material identification, soluble salt(Na2SO4, KNO3) and insoluble salt(CaCO3) were detected. There was no big difference between original bricks and repaired bricks under the polarizing microscope. However, in terms of the water absorption rate, bricks which were used for repair nowadays showed low water absorption rate(1%). In conclusion, soluble salt and insoluble salt appeared due to an effect of an air pollution and joint mortar. Soluble salt was removed in the rainy season, but insoluble salt was not removed. As a result of the efficiency and safety tests for chemicals removing efflorescence, chemical E is likely to be the suitable chemicals for the efflorescence phenomenon of traditional bricks in Suwon Hwaseong Fortress. In the future, consideration whether the use of lime is available or not should be studied through comprehensive researches including repair work, construction work and the environment factor with lime. Also, physical, chemical identifications of repairing bricks will be required.

The objective of this study is to establish the method of conservation for traditional Korean settlements, based on the field surveys on the representative traditional settlements in Korea and China. The method is approached from grasping the conservation mechanism in which non-physical aspects deeply influence physical ones. The study has analyzed the characteristics and problems in the current methods of conservation for the traditional settlements, through comparing conservation practices at the World Heritage-class settlements such as Yangdong, Hahoi, and Oeam villages in Korea and Xidi-cun, Hong-cun, and Dangjia-cun in China. As a consequence of the study, the conservation method for the traditional Korean settlements is established as follows; Firstly, the conservation targets are classified into 4 types in terms of the relations of elements; individual, correspondent, sequential, and network elements. Secondly, the conservation strategies include the structuralizations of targets, by means of sequencing and networking. Thirdly, the conservation programs are made in consideration of the sustenance, transformation, replacement, and extinction of traditional use patterns.

본 연구는 지금까지 추진되어 왔던 전통테마마을 사업의 추진성과를 분석하기 위해 인적 요소, 경제적 요소, 사회적 요소 등으로 구성된 평가지표를 개발하였다. 평가지표에 대한 객관성을 확보하기 위해 전 문가를 대상으로 AHP법을 이용하여 중요도 평가를 실시하였다. 평가지표의 중요도는 주민만족도 (150), 주민참여도 (145), 경제적효과 (123), 민박가구수 (101), 리더양성정도 (96), 사업이해도 (90) 순으로 나타났 다. 6개 마을에 적용한 결과, 해바리마을, 다랭이마을, 남사예담촌, 물레방아떡마을, 산첩렵마을 순으로 평가량이 산정되었다. 농촌마을 간의 균형적인 발전을 도모하기 위해 인적 측면, 경제적 측면, 사회적 측 면에서 개선방안을 제시하였다.

1920년대나 1930년대에 日常으로 쓰이던 漢字어휘 상당수를 지금은 사용하는 이를 찾아보기 어렵다.漢字語만 사라지는 것이 아니다.‘險-머흐러울 험’,‘危-바드라울 위’,‘疲-시드러울 피’,‘匡-바룰 광’과 같이 漢字학습을 통해서 익힐 수 있는 고유어도 함께 사라져 간다.이것이 漢字를 버린 오늘의 韓國語모습이다.이제 漢字語든 固有語든 韓國語資産을 예전처럼 되살리기는 어려울지도 모른다.그러나 길은 있다고 생각한다.그것은 바로 ‘漢字敎育을 통한 國語敎育正常化’다.여러 가지 방법을 찾을 수 있을 것이다.漢字를 이용한 카드놀이,노래하듯 가르치는 한자학습 등은 이미 일부에서 시행되고 있다.그런데 우리는 너무 쉽게만 가르치려 한다.漢字는 분명히 어려운 것이다.그것을 쉽다고 한다.아이들이 쉽다고 생각하고 漢字학습을 시작했다면 머지않아 지루해하고 어려워 할 것이다.우리는 먼저 아이들에게 “漢字는 어려운 것이다.그러나 數學이나 영어보다는 쉽다.어렵고 지루한 과정을 참고 精進하는 것이 배움의 길이요,학문의 길이다.”라는 것을 말해 줄 수 있어야 한다.조상들께서 漢字를 사용하시던 漢字學習방법은 오늘에도 훌륭한 敎授法이다.그러나 이제는 전통학습이 어떤 것인지도 아는 이가 드물다.拙稿졸고는 전통 蒙學敎材몽학교재를 활용한 학습 방법을 현대화하여 適用할 수 있는 方案을 모색해 보자는 생각에서 쓰였다.물론 지금의 아이들은 예전에 漢文만 반복적으로 외워서 文理가 트이던 학동들과는 여러 가지 여건이 다르다.다른 공부가 많다고 하여도 數學이나 英語를 배우기 위해 쏟는 노력의 10%만이라도 漢字敎育에 마음 쓴다면 數學도 쉬워지고 다른 모든 敎科의 용어를 이해하는 데도 절대적인 효과를 발휘한다.本稿에 관해 여러 異見이 있을 수는 있겠지만 우리의 목표는 같다.아직은 어떤 敎授法이 더 나은가에 관해 결론을 내릴 때는 아니다.역할을 分擔분담해서라도 여러 가지 교수법을 연구할 필요가 있다.이 論考가 그 여러 가지 실험 대상 중의 하나로서 하나의 실마리를 제공할 수 있다면 필자의 福일 것이다.

우리나라 전통식품인 김치, 된장, 고추장, 간장, 탁주, 식혜, 수정과에 있는 미생물 분석을 위하여 건조필름법과 전통적인 미생물 분석법을 비교하였다. 일반세균 분석에는 plate count agar 법과 Petrifilm^(TM) aerobic count plate 법을 비교하였고, 대장균군과 대장균의 분석에는 most probable number (MPN) 법과 Petrifilm^(TM) coliform count plate및 Petrifilm^(TM) E. colilcoliform count plate 법을 각각 비교하였으며, 효모와 곰팡이의 분석에는 potato dextrose agar 법과 Petrifilm^(TM) yeast and mold count plate 법을 비교하였다. 황색포도상구균의 분석에는 coagulase 시험법과 Petrifilm^(TM) staph express count plate법을 비교하였다 두 방법간의 상관계수는 일반세균이 0.974-0.998, 대장균군이 0.955-0.978, 대장균이 0.968-0.986, 효모와 곰팡이가 0.913-0.995, 황색포도상구균이 0.998-0.999로 두 방법간의 상관성이 매우 높았으며, 평균 미생물수에 있어서도 유의적인 차이가 없었다(p>0.05). 이러한 결과로부터 건조필름법이기존의 전통적인 방법을 대체할 수 있는 미생물 분석법임이 확인되었다.

The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly 6~10% meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for 3~4 months (35.0%) or 1~2 months (34.7%).

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

본 연구에서는 전통적 강정제조법의 표준화를 위해 부재료인 청주와 콩의 첨가 수준에 대한 최적 조건을 결정하였다. 청주의 수준이 낮을수록 콩의 수준은 높을수록 강정의 팽화도는 증가하는 경향을 보였으며 강정의 기름흡수율은 청주 30 ml, 콩 10 g 첨가 수준에서 가장 높게 나타났다. 반응 표면 방법을 이용한 관능검사 결과로부터 찹쌀가루 200 g 당 청주 35 ml와 콩 8.5 g 첨가 수준이 부재료의 최적 조건으로 결정되었다.