韓國 傳統 笒의 製作法에 관한 硏究

朴文烈 청주대학교 인문과학연구소 2011 人文科學論集 Vol.42 No.-

This study analyzes on the manufacturing of the Korean traditional flute, Geum. The major findings are as follows: (1) Including Hyungeum, Gayageum and Bipa, Geum is one of the Korean traditional musical instruments which have been played early since the period of King Yuri in the Shilla Dynasty. (2) Geum is classified into three types, referred to as Daegeum, Junggeum and Sogeum, and each one can be played on 324, 245 and 298 kinds of melody. (3) There are various styles for playing Geum, for example, the Akhakgwebeom published by Seong Hyeon and others, describes seven ways of fingering. (4) The manufacturing of the Korean traditional Geum has almost disappeared because of some reasons, like differences in scale between eastern and western music, and problems in making a livelihood. (5) I try to restore the way of manufacturing the Korean traditional Geum with Kim Tae-Hyeon who is a master craftsman and a player of Daegeum, referring to the way of manufacturing Geum described in the Akhakgwebeom.

韓國産 동자개科 魚類의 分類學的 硏究

金益秀,李金永,朱日永 全北大學校 生物學硏究所 1981 生物學硏究年報 Vol.2 No.-

The taxonomy of the species of the family Bagridae from Korea is reviewed and the keys to the following eight species of Korean bagrid fishes are presented: Pelteobagrus fulvidraco (RICHARDSON), P. nitidus (SAUVAGE and THIERSANT), Pseudobagrus ussuriensis (DIBOWSKY), Ps. sp. UCHIDA, Leiocassis longirostris GU¨NTHER, Coreobagrus brevicorpus MORI, Liobagrus andersoni REGAN, and L. mediadiposalis MORI. Among them P. nitidus, previously known only from Chinese waters, is firstly recorded from 26 specimens collected mainly off the lower course along the Geum River in the present study. Comparison with P. vachelli of which many paper have recorded from Korea, shows that P. nitidus differs from it in number of gill raker(9-11) and in the short length of its maxillary barbels. The 36 bagrid specimens, which were collected in the Han and Geum River in this study was identified as Pseudobagrus ussuriensis of which the species identification was not confirmed formerly in Korea. The critical examinations of the specimens and the previous discriptions refered to Ps. ussuriensis and Ps. emerginatus SOWERBY (Not REGAN) revealed that Ps. emerginatus mostly used in Korea is a synonym of Ps. ussuriensis. Ps. sp. UCHIDA is clearly distinguishable from other twelve relative species of the genus Pseudobagrus on the bases such as the length of maxillary barbel, serrate structure on the anterior part of pectoral spine, and several morphometric characters. Therefore Pseudobagrus sp. is regarded as a valid species. The six atypical specimens of the genus Liobagrus collected in the Geum River are considered to be natural hybrid between L. andersoni and L. mediadiposalis on the basis of the length of jaw and of the number of feeble teeth on the posterior part its pectoral spine. Interspecific relationships were investigated in the species of Korean bagrid fishes on the basis of the features of the morphological characters and the pattern of aqueous soluble muscle protein.

전압공진 DC Link형 3상 PWM 컨버터의 제어특성

오금곤,조금배 조선대학교 동력자원연구소 1995 動力資源硏究所誌 Vol.17 No.1

This paper considers basic operation of voltage resonance performance involved voltage resonant DC lind and describes circuit operation that is proposed converter circuit of three-phase rectification and evaluates characteristics of this system. Particularly, optimal switching pattern applying vector theory of instantaneous state space voltage is adapted as control of input current of three-phase rectification converter. Simulation of voltage resonance DC link three phase converter is analyzed and excellency of this system is presented through experimentation applied digital signal processor.

SFC를 이용한 프로그래머블 로직 콘트롤러 프로그래밍

오금곤,조금배,박병강 조선대학교 동력자원연구소 1993 動力資源硏究所誌 Vol.15 No.1

PLC system is used for the purpose of decentralized control and allows data transmission between programable controllers to be easily performed by using an exclusive relay area. The programming language is important to operate the system. In this paper, it is used SFC(Sequence Function Cahrt) programming language to decrease the execution time with compare the ladder diagram program method. As a result, the SFC programming language process time is faster about 20∼30(%) than the ladder diagram programming.

태양전지 어레이의 전기적 출력특성

최창주,오금곤,조금배 조선대학교 동력자원연구소 1996 動力資源硏究所誌 Vol.18 No.1

Recently, the environmental load has rapidly increased with the burgeoning of world population and the great expansion of severe global environmental issues. Therfore, it is inevitable to develop technology to ensure a stable clean energy source to replace oil as well as energy saving technology. Under these circumstances, photovoltaics (elecric power generation directly from sun light using solar cell) have attracted world-wide attention because of its cleaness. This paper reviews photovoltaic measurements on the refernce conditions and reference cell mothod and studies photovoltaic devices on the performance measurement and evalution procedures. Especially, activation of the photovoltaic researches and industrialization are emphasized in this paper.

감국 첨가에 의한 감국설기의 호화 및 노화도 비교

박금순,최미애,임정교 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6

This study was induced to compare retrogradation and gelatinization in sulgie with added powder and flower of gamkug, which had been stored in 4℃, 10℃ and 30℃, respectively. The addition of 5% powdered gamkug showed the highest degree of gelatinization while the control did the lowest. The degree of hardness of gamkugsulgie was lower than control and the following order 4℃>10℃>30℃. Gamkugsulgie showed a little lower degree of retrogradation than control group. The degree of retrogradation at 4℃ was far greater comparing with the other group. The degree of retrogradation were delayed as the storing temperature rose tran 4℃ to 30℃, temperature namely, gamkugsulgie retrogradation time constant of the test group was slower 1.18 times at 4℃, 1.24 times at 10℃ and 2,58 times at 30℃ than that of the control group.

전분 종류를 달리한 살구편의 품질 특성

박금순,권진희,허성미 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest, The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement, The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

감국의 첨가에 따른 감국 설기떡의 품질 특성과 기호도

박금순,신영자 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.3

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of Chrysanthemums(0%, Chrysanthemum indicum powder: 1%, 3% and 5%, and Chrysanthemum indicum petals : 1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. The Chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals (3% of rice flour), 30g of sugar, and 3g of sat, 60㎖ of water.

녹차 추출물과 차잎 첨가에 따른 김치의 품질 특성 비교

박금순,정의숙,박선희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

This study was conducted to investigate the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganisms, color, sensory evaluation. The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. The number of total microorganism at 21 days were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste, texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics. it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L values, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

冬蟲夏草 첨가에 따른 증편의 품질 특성

박금순,박찬성,최미애,김정숙,조현정 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

전통중편의 단백영양 보강을 위하여 동충하초를 첨가하여 중편의 이화학적, 기계적, 관능적 품질특성을 조사하였다. 동충하초 첨가량을 달리한 중편의 부피는 동충하초 첨가군이 대조군에 비해 증가하였고 pH는 동충하초 5%첨가 중편이 가장 낮게 나타났다. 수분은 대조군에 비해 첨가군의 수분 함량이 낮았고(p<0.01) 동충하초 첨가군 사이에 유의적인 차이는 없었다. 아미노산 함량은 대조군보다 동충하초 첨가군이 높았으며 필수아미노산을 골고루 함유하고 특히 Leucine, Phenylalanine, Arginine이 높았다. 동충하초첨가 중편의 texture변화에서 색도 중 L값은 대조군에 비해 동충하초 첨가량이 증가할수록 감소하였으며 반면에 a, b값은 첨가량이 증가할수록 증가하였다. texture 측정에서는 껌성은 5% 첨가군이 낮게 나타났고, brittlenes는 7% 첨가군이 대조군과 다른 첨가군중에서 가장 높게 나타났다. 관능검사에서 texture에서는 응집성이 5% 첨가군, 탄력성은 3% 첨가군이 가장 높게 평가되었으나 유의적인 차이는 없었다. flavor에서 stale grain flavor과 bitterness는 동충하초 첨가량을 증가시킬수록 높게 나타나는 경향을 보였다. 이상의 결과에서 동충하초 중편의 제조에서 이화학적 특성, 기계적 특성, 관능적 특성을 종합했을 때 동충하초 농도를 3%, 5% 첨가시 최적농도임을 도출해 내고 품질이 향상됨을 확인할 수 있었다. higher The Hunter color test showed lower L values with higher amounts of added JP to the Jeung-Pyun. In the sensory test, the 7% added group had the strongest color according to the texture; the highest cohesiveness was shown in the 5% added group. and the highest springiness was shown by the 3% added group, but none of these showed any significant differences. As for flavor, the more JP added the higher the stale grain flavor and bitterness. In the result of the overall acceptability test, the stale grain flavor of the 5% added group showed the highest values for the favorite texture and flavor. From the results of this experiment, when making stale grain flavored Jeung-Pyun, the 3 and 5% added groups were the optimum concentrations for the observed improvements in the quality. This study was carried out to investigate the possibility of improving the quality characteristics of Jeung-Pyun, by the addition of Paecilomyces japonica powder (JP). Regarding the volume of the Jeung-Pyun fermentation, with respect to the different amounts of JP added, the groups containing JP showed increased volumes, and as for the pH, the group containing 5% showed the lowest value. Regarding the moisture content, the groups containing JP showed lower moisture contents than the control group. Regarding the amino acid content, the control group showed a higher amino acid content than those of the JP containing groups, and contained an even amount of essential amino acids, and Leucine, Phenylalanine and Arginine were especially