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김세한,이인복,문운경 한국통신학회 2019 정보와 통신 Vol.36 No.3
축산분야의 스마트팜은 첨단 사양관리 중심으로 지능정보 ICT 기술과의 융합을 통하여 농촌인구 감소와 고령화에 따른 노동력 절감, 식량자급률의 하락·시설 대형화·해외 수입 증대에 따른 생산성 향상 등을 목적으로 진행됐다. 최근에는 먹거리 안전, 가축질병 확대 방지, 환경오염 최소화, 윤리적 생산 등이 핵심과제로 등장하고 있으며, 인공지능 및 빅데이터 등의 지능정보 ICT 기술의 융합을 통하여 지속 가능한 미래성장 농축산 산업화를 위한 연구로 전환되고 있다. 본 고에서는 축산분야 스마트팜 기술, 안전 및 윤리적 생산방식의 동물복지 동향, 지능정보 ICT 기술을 활용한 국내외 연구 동향, 윤리적 생산방식의 동물복지형 생산 기술, 국내외 기술개발 동향, 최근 출범한 SDF 융합연구단에 대하여 알아본다. 마지막으로 국내 축산산업 기술개발 방향을 전망한다.
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陶·射文學과 그것이 盛唐詩壇에 미친 影響 : 田園·山水詩를 中心으로
김세한 安東大學 1985 安東大學 論文集 Vol.7 No.1
In this study the literary trend and the poetic techniques of Do Yeon-myeong (도연명: A.D. 365~427) and Sa Yyeong-un (사령운: A.D. 385~433), the two great poets of the Chinese Jin (진) and Song (송) Dynasties are examined through their works-especiaay their characteristic genres of Pastoral and Natural Poetry in order to research their influence upon the later poets including Wang Yu (왕유: A.D. 699~ 759) and his followers of the Golden-Dang Period. Generally speaking, Do Yeon-myeong and Sa Ryeon-un are nearly parallel in their literary importance. But they are contrasted in that the former shows very honest and simple poetic expression with subjective view of nature while the latter shows highly styled techniques with objective description of nature. In fact it is very hard to compare the literary superiority between them. Because they are equally excellent in relating the poetic techniques and their imagination and their using of poetic dictions. Both of them are estimated the two great poets who transmitted the essence of the Chinese natural poetry to the later poets of the Golden-Dang Period including Wang Yu and his followers. Wang Yu is considered as one of the most rehresentative natural poets in in-China with Do Yeon-myeong and Sa Ryeong-un. There are many among his poems which show the tradition of Do Yeon-myeong with overflowing pastoral tastes from the affection of nature and standing aloof from the world. But he is inquiring the ideal world within Buddhistic tranquility different from Do Yeon-myeong`s Taoism. He is also different fro-n Sa Ryung-un who reflects man`s loneliness in his describing nature because he rather fuses his own feelings with nature in the objective describing to reach to the state of the oneness between the subject and the object, from which he forms and searches the ideal world.
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닭발 젤라틴 첨가량을 달리한 겨자 소스의 품질 특성에 관한 연구
김세한,신경은 (사)한국조리학회 2021 한국조리학회지 Vol.27 No.7
This study conducted to verify the quality characteristics of mustard sauce by adding chicken feet gelatin. The results are as follows. First, the MS4 with 80% chicken foot gelatin was highest with 54.66% and the lowest was 52.77%. Second, the results of the chromaticity measurement shown that MS4 with 80% chicken foot gelatin was the lightness at 67.10; redness control group (CON) was the highest at −0.27; and yellowness was the highest at 38.53. Third, in salinity result, MS4 with 80% chicken foot gelatin was the highest at 0.57% and control group (CON) was the lowest at 0.27%. Fourth, the pH was highest at 60% chicken foot gelatin and the 80% group MS3 and MS4 at 4.28, while the control group (CON) was lowest at 4.02. In addition, the MS4 had the highest viscosity of 102 cp and tended to increase as chicken foot gelatin was added. Last, the taste test of mustard sauce with chicken feet gelatin showed that MS2, which was 40% chicken feet gelatin group, was the best in appearance, flavor, taste, texture, and overall acceptability. According to these results, adding 40% of chicken feet gelatin to mustard sauce is considered to have the savory flavor and the best taste.
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김세한 慶尙大學校 1996 論文集 Vol.35 No.2
1. The Purpose and Structure of the Present Research The Koreans have achieved a successful economic development thanks to several goverment dominated Economic Development Programs. But the capital structure of Korean enterprises, particularly the small and medium business, have been deteriorated due to accumulated, side effects of rapid economic growth. Under the circumstances, the object of the present study is to help the Korean small and medium enterprises in setting up sound capital structures by focusing on the following topics. - To inverstigate and compare the circumstances in which the small and medium enterprises of Korsan and serveral other country's (Italy, China, Singapore, Japan, EU) are situated. - To rewiew and analyze the capital supply and formulation as well as financial structures of Korean small and medium enterprises. - To search for the way which would improve the financing and capital structure of Korean small and medium enterprises.
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동결건조 쑥을 첨가한 베샤멜 소스의 품질 및 관능적 특성
김세한,박기봉,조성현,Kim, Se-Han,Park, Ki-Bong,Cho, Sung-Hyun 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4
As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.
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宋代 新儒學과 退溪의 哲學思想 : 周·張·程·朱와 連繫하여
김세한 안동대학교 1990 退溪學 Vol.2 No.1
퇴계는 성리학자이기 이전에 유학자였다. 유학자로서의 퇴계의 철학사상을 논함에 있어, 그 논리의 합리성보다는 실천성을 강조하지 않을 수 없었다. 그러나 종래에는 근세 유학인 성리학과의 연관위에서 그 성리학적 이론에 치우친 거론만을 일삼아 왔던 것이 사실이다.
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