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쌀로 빚은 우리 나라 傳統 純醱酵酒에 관한 文獻的 考察
錢精日,李惠靜 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.4
The contents of 6 classical records consist of 208 items about alcoholics and a number of side dishes; 44 items in YuckJooBangmoon, 82 items in Joochan, 19 items in the "sulbitnunbup", 24 items in Kyuhapchongsu from Korea university, and 39 items in Kyuhapchongsu. Interpreted content was classified and analyzed. Selected 27 items among those brewages, artless-brewing alcoholics, were distributed into 4 large patterns. The materials used for brewing artless alcoholics were regular rice, and yeast(NURUK). Four patterns, grounded on these materials, were set one thing to another and analyzed.
纏精日,李蕙精,李盛雨 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.2
The contents of "Joo-chan" consist of eighty two items about alcoholics, a number of side dishes and soybean sauces. Interpreted content was classified and analyzed. Selected 52 items among those brewages, artless-brewing alcoholics, were distributed into 6 large patterns. The materials used for brewing artless alcoholics were regular rice, waxy rice, wheat and yeast(NURUK). Six patterns, grounded on these materials, were set one thing to another and analyzed.
錢精日 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.3
Information about the processing method of additional starter can be found in the 39 traditional kinds of classical literature. The traditional of Yakju, was analysed and classified according to classical literature consist of 105 items relating to starters on those compounded alcoholics, 105 selected items were distributed among 5 groups of alcoholic beverages: processing methods of starter, additional starters for sweet and alcoholics, additional starters for Kwahaju, and those additional function for quality and quantity to the periodical conversion of the processing method through four centuries.
三日酒와 三日 基以內로 빚어지는 우리나라의 速成酒 : Ⅱ. 찹쌀로 빚은 速成酒 Ⅱ. About Brewing from Glutinous Rice
錢精日,申敏子,崔榮辰,金賢淑,李惠靜,鄭在洪,白淑殷 동아시아식생활학회 1999 東아시아食生活學會誌 Vol.9 No.3
This study was carried out to understand the brewing and processing methods of rapid-brew alcoholic beverage. In the contents of 45 classical records, there were 68 items about rapid-brew alcoholic beverage and single and double brew alcoholic beverage. Those alcoholic beverage of 68 items above, were made from green grown at that time-rice, glutinous rice, regular rice. Selected 38 items among those brewages, alcoholics from glutinous rice, were distributed into 4 patterns. Four patterns, grounded on rapid-brewing and processing methods, were set one thing to another and analyzed.
Development of prototype hat patterns for elderly women based on three‑dimensional modeling
전정일,Youngshil Ryoo,최경미,박선미 한국의류학회 2021 Fashion and Textiles Vol.8 No.1
Population aging is a global phenomenon, and the elderly population has a higher economic capability today than that in the past. Thus, this population is considered to be a growing consumer group that enjoys both consumer and leisure life. In this study, we developed prototype hat patterns for elderly women that can be used for developing close-fitting hats, helmets, masks, and smart headwear. Three-dimensional (3D) head scan data of elderly women were employed herein, and the data were classified into three groups with common head size and head shape. The target group was selected from a high-frequency group among the classified groups, and a standard head form representing the target group was developed using averaging and wire frame generation techniques. Four hat types were considered, design baselines were developed for each type, and prototype patterns were designed for each hat type using a flattening technique. The suitability of the developed prototype hat patterns was subsequently verified. Our results showed that all four prototype patterns had errors less than 5 mm2 (1.40%). The hat patterning method proposed in this study is expected to improve the wearing comfort of high-value-added products designed for the elderly.