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附屬樹木園의 設立目的 改正 및 戰略計劃 竪立에 관한 考察 : 우리는 무엇을 해야하는가?
全正壹,金輝,玄正悟,張珍成 서울대학교 수목원 2000 서울大學校 樹木園 硏究報告 Vol.- No.20
서울대학교 농업생명과학대학 부속수목원은 1967년 10월 21일 설치된 후 여러 차례 그 위상이 변화되어 오늘에 이르고 있으며 그 설립 목적 또한 수목원 규정에 명시되어 수 차례 개정되었으나 내용면에서 큰 변화 없이 현재까지 유지되어 왔다. 기존의 설립 목적은 수목에 관한 연구, 교육, 증식, 보전이라고 요약할 수 있다. 그러나, 수목원이 설립된 지 30년을 넘는 동안 주변 여건과 시대 상황의 많은 변화가 있었으며 이에 따라 당초 수목원이 설립되던 시점에서 제정된 설립 목적을 시대 상황과 부속수목원이 처한 환경에 맞고 21세기를 지향하는 새로운 교육 여건에 맞춰 개정하고 이 설립목적을 효과적으로 수행하기 위한 전략계획을 새로이 수립하였다. 본 수목원의 개정된 설립목적은 '우리 나라 자생 식물 및 북반구 식물에 관련된 지식과 정보를 축적, 연구하고 학생 및 일반인들을 교육함과 동시에 이들 식물을 수집, 증식, 보전, 전시하고 국내외 관련 기관과의 교류, 협력을 추구한다.'로 확정하였으며 이를 달성하기 위한 전략계회긍ㄹ 수립하였다. Although we have had clear our purposes of The Arboretum since 1967, there have been shortfalls between our long term plans and our current aims. It is about the time that we need to prepare and agree a statement of the central purpose and mission of the garden more clearly. Our objectives of a garden were needed to cover all aspects of the scientific, conservation and education value of the living plant collections worldwide. Our mission and strategy plans were then reviewed extensively and therefore we make sure that it will be useful and relevant to our current work and reflect good practice in our gardens. After a great deal of thought and discussion among our staffs, we identified with and own the mission statement as follows. The Arboretum of Seoul National University mission is to acquire, grow, display, conserve and study documented collections of native plants and other botanic specimens from the temperate Northern hemisphere and to engage in collections of botanical information and knowledge and in education that will enable other international and national institutes as our networks to make use of the knowledge acquired.
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.
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.
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.
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.
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.