• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.154-163
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• 2005

Chemical and flavor components of Bulro Kugi (Lycium chinense Mill) fruit leaf, and root were compared. Fructose and glucose were detected in fruit and leaf, and sucrose in root, respectively. Citrate was the highest among organic acids in fruits, and malate in leaf and root Capsaicin was detected in leaf and root. Volatile flavor compounds were extracted by simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated flavor extract was analysed, and 128 compounds, including 22 acids 15 alcohols, 12 aldehydes, 8 esters, 10 furans, 26 hydrocarbons, 4 phenols, 2 pyrroles, 1 pyrazine, and 28 miscellaneous components. were identified by GC and GC-MS. Main volatile compounds were hexadecanoic acid and 2-furancarboxaldehyde in hot-air dried fruit, hexadecanoic acid and 1-hexadecene in fresh fruit, 3, 7, 11, 15-tetranethyl-2-hexadecan-1-ol and hexadecanoir acid in leaf, and hexadecanoic acid in root.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.279-284
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• 1996

Effects of varieties and cutting lengths of Chinense Martrimony Vine on the growth characteristics and the yield of green shoot were investigated in order to obtain the basic data The Yuseong-2 was observed higher in the number of green shoot per plant, of green shoot, but smaller in the length and the width of leaves than those of Cheongyang native. The number of green shoot was decreased in longer cutting length, but the other growth characteristics were increased. The dry weight of green shoot was $1.01{\sim}0.03g$ and the ratio of stem to leaf in green shoot was higher in leaf than that of stem, and the ratio was 46 : 54. The dry yield of green shoot was $108{\sim}204kg/10a$ in Cheongyang native and $215{\sim}363kg/10a$ Yuseong-2 and the dry yield of green shoot of Yuseong-2 may be expected in this planting year. Each growth characteristic of varieties was highly positive correlation with the yield except the number of green shoot of Cheongyang native. The number of green shoot of Yuseong-2 was nagative correlation with each growth characteristic and the yield except the number of total leaves per plant.

• Korean Journal of Environmental Biology
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• v.18 no.1
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• pp.133-144
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• 2000

The Brentidae is characterized by the reduced labial palpi, which is located in cavities on the apicoental margin of the prementum. The postcoila of two subfamilies of this family is deep and bowl-like on ental surface of the hypostomal arms. The mouthparts treated in here comprise the labrum, clypeus, mandibles, maxillae, labium, hypostoma and the septum of the preoral cavity. The terms are followed principally after Ting and Morimoto. The detail terminology fur the mandibles are newly given. [Insecta, Coleoptera, Comparative morphology, Mouthparts, Brentidae].

• Journal of Acupuncture Research
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• v.29 no.1
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• pp.9-14
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• 2012

목적 : 뜸 연소 실험을 통해 간접구의 일종인 온구기의 연소 특성을 조사하였다. 방법 : 온구기를 유리판 위에 놓고 연소하여 50분간 온도 데이터를 수집하였다. 총 20개의 뜸봉을 연소하여 수집된 데이터를 분석하여 평균 온도, 최고 온도, 최고 온도 도달 시간, 최고 온도 지속 시간을 계산하였다. 또 혈류량을 증가시킨다고 보고된 온도($38^{\circ}C$)에 도달하는 시간, 그 이상의 온도로 지속되는 시간, C-fiber의 활성화를 통해 치료효과를 나타내는 것으로 보고된 온도($42-50^{\circ}C$)에 도달하는 시간과 그 범위 내의 지속시간을 계산하였다. 결과 : 평균 최고온도는 $50.4^{\circ}C$이고 평균 도달시간은 1,007초, 평균 지속시간은 27초였다. 평균최고 온도는 보고된 다른 간접구와 유사하였으나 평균 도달시간은 더 길었다. $38^{\circ}C$에 도달하는 평균시간은 410초이고 지속 시간은 1,813초였다. $42-50^{\circ}C$에 도달하는 평균시간은 521초이고 지속시간은 990초였다. 결론 : 온구기는 연소 특성이 보고된 다른 종류의 뜸보다 더 오랜 시간 동안 안정적인 열자극이 가능하여, 뜸치료의 임상 활용의 폭을 높일 수 있을 것으로 사료된다.

• Proceedings of the KAIS Fall Conference
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• 2004.11a
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• pp.302-305
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• 2004

본 연구에서는 홍제천 유역의 하천 건천화 현황을 조사하였고, 하천의 유지유량을 확보할 수 있는 방안을 제시하기 위하여 총 4차례에 걸쳐 홍제천 본류 11개 지점, 구기천 및 신영천에 대하여 각각 3지점의 유량조사를 실시하였으며, 그 결과 홍제천 본류에서 구기천 합류전 약 200m 지점에서 갈수기 및 저수기에 일시적으로 건천화가 나타났다. 구기천은 유량조사 기간 중 건천화 된 곳은 없는 것으로 조사되었고, 신영천 역시 조사 기간중 건천화 된 곳은 없었으나, 갈수기시 상류의 유량이 상당히 적게 흐르는 것으로 조사되었다. 유지용수 확보방안으로는 국내에 널리 알려져 있는 지하수 개발, 지하철 역사 배출수, 한강도수, 우수저류시설설치, 우수침투시설설치 등은 본 연구대상지역의 특성상 효율적인 유지용수확보대안이 될 수 없다고 판단되었기에 대상지역의 특성을 충분히 반영한 구기천 소규모댐 저류 및 간헐도수, 구기천 직접 도수, 신영천 상류 소규모 하수처리장 방류수 이용, 신영천 하천수 홍제천 본류 유입과 같은 방안을 제시하였다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.2
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• pp.267-271
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• 1983

The southern parts varieties have shown higher content of Oleic acid, Linoleic acid, Vitamin A, Alcaloid, Ca, P and Fe than northern parts Varieties. The $N.\;P_2O_5\;and\;K_2O content of narrow leaf were higher than wide leaf, on the other hand the Ca, Mg, Fe and $SiO_2$ content of wide leaf were higher than narrow leaf. The content of $N, \;P_2O_5, \;K_2O$ have shown higher in first yellow leaf date, the content of Ca has shown higher in first falling leaf date and the content of Mn and Cu content have shown higher in second new leaf date.

• Proceedings of the Plant Resources Society of Korea Conference
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• 1996.09a
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• pp.70-71
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• 1996

• Korean Journal of Medicinal Crop Science
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• v.1 no.2
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• pp.125-128
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• 1993

This study carried out to know the growth characteristics and Co-production effect of leaf, newly developed stem and fruit by different harvest times. The dry matter yield of above growth part shown the highest at mid of July. Leaf dry matter, however, shown the highest at end of June and after that decreased drastically. The dry matter yield of newly developed stem increased gradually from early stage to harvest. Fruit set number of first branch was much higher than that of main stem and 2nd branch. The more leaf and newly developed stem harvest the less fruit yield obtained. When Co-production considered by economic yield, fruit yield with three times of leaf harvest shown the best production.

• Cross-Cultural Studies
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• v.46
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• pp.411-434
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• 2017

With emphasis on various local cultures to confront the Western central culture, Ngugi wa Thiong'o proposes them 'to move horizontally' so as not to repeat the oppressive culture of the West. We need not only dialogues between dominant languages and peripheral languages, but also between marginal languages. With respect to this point, Ngugi thinks that translation itself could be very effective. Ngugi wants to stimulate writing and speaking in marginalized languages and promote translation as a means of making these languages visible. He regards translation as a conversational tool among languages and cultures in the multicultural global community. As is already well known, his determination to write his later works only in his native Gikuyu language has a great meaning in his anti-colonial as well as anti-neocolonial movement. Its proof is his recent effort to cooperate with Jalada Africa. Simon Gikandi criticized the English translation of Matigari as a denial of cultural hegemony of Gikuyu language and its subordination to the global cultural market. However, the concept of 'thick translation', helps us move from Gikandi's doubt of the 'epistemology of translation' to a meaningful strategy of postcolonial translation. Facing some of the scholars' doubts related to his over-stressing language problem, Ngugi points out that the world has managed to function well through translation: the possibility of translation between cultures and translation as a mediating tool for communication nationally as well as internationally. Based on this two-sided solution of translation, he believes that we can overcome the opposition between relativity and universality, center and periphery, and the dominant and the subordinate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.744-751
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• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.