• The Journal of the Korea Contents Association
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• v.14 no.12
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• pp.1021-1036
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• 2014

In this article, another literatures that original Korean own red pepper (Gochu) was cultivated from ancient years and there were many other varieties of Gocho in Korea were shown. The first book where Gochu was appeared as written in Hangul (Korean own character invented by King Sejong in 1433) was Hunmongjahoe (訓蒙字會) written by Choi Sejin in 1527. However, many books where cho(椒) indicating Korean red pepper (Gochu) was described before Hunmongjahoe. This is consistent with Hongjaejonso(弘齋全書, 1799). King Jungjo asked Kim Dalsun about the type of Cho(椒) in Hongjaejonso, Kim Dalsun answered to King Jungjo that there are many types of Cho such as Chokcho(蜀椒), Jincho(秦椒), Dancho(丹椒), Daecho(大椒) and Hocho(胡椒). When common characteristics in Chokcho, Jincho, Dancho, Daecho and Hocho in Hongjaejonso were studied, it was found that these Chos had one word in common "Gocho(고쵸)" in the Korean translation. Also several Chos such as Buncho(蕃椒), Nammancho(南蠻椒), Mancho(蔓椒) were characterized as Gocho in ancient books. In conclusion there were several Chos such as Chokcho, Jincho, Dancho, Daecho, Hocho, Buncho, Nammancho, Mancho, etc indicating the various types of Cho, and these were all written as Gocho(고쵸) in the Korean character. An original Korean Gocho should be cultivated in Korean peninsula. Several different types of Cho were imported during the course of trade with foreign countries, and these foreign Chos called as Buncho(蕃椒), Nammancho(南蠻椒), Mancho(蔓椒) by discriminating original Korean Gocho(고쵸). The original name of Gochu(고추) is Gocho. Later the Chinese character for Gocho(苦椒) invented in response to the Korean character of "Gocho(고쵸)" by necessity.

• Proceedings of the Korea Contents Association Conference
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• 2014.11a
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• pp.161-162
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• 2014

"홍재전서"의 초의 종류에 나온 촉초(蜀椒), 진초(秦椒), 단초(丹椒), 대초(大椒), 호초(胡椒)의 공통적인 특징이 고쵸로 확인됨에 따라 고쵸를 언해한 한자 초(椒), 고초(苦椒), 번초(蕃椒), 남만초(南蠻椒), 만초(蔓椒)를 살펴본 결과, 초의 종류는 다양하고, 이 초(椒)는 고추를 의미함을 알 수 있었다. 현재에도 고추의 품종이 다양한데, 과거로부터 외국과의 교류를 통한 다양한 고추가 국내에 유통되고 있음을 확인할 수 있었다.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.347-356
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• 1989

In this study, the kinds of Dog Meat Cooking, the frequency of them, the ingredients, and the variation of recipes written in the books from 1670 to 1943 in Korea were studied. 1. There were 14 Dog Meat recipes in the literature. And the number dishes is 50. Among these, Jeung (steaming in seasoning:(蒸) had the highest frequency, 20(40%), which has played a main role. Kaeng or Tang (soup:(羹,湯) has appeared 12 times (24%) and Eikin koki dasi chinun bup (steaming twice), Kujang(steaming with white onions:((狗醬) 4 times (8%), respectively. 2. The number of sesonings was 22, the major ones according to the frequencies were oil and soy sauce(34.7%), sesame-seed powder(32.6%), pepper(30.4%), vinegar(30.4%), soy sauce (23.9%), red pepper powder(21.7%(, sesame-seed oil(19.5%), Mancho powder(19.5%), and Chuncho powder(19.5%). 3. Five ingradients were found, among which onion was most widely used(28.2%), Parsley(17.3%), Kyeyun(8.6%), leek(2.1%), and walnut(2.1%) have also appeared.

• Analytical Science and Technology
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• v.28 no.3
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• pp.228-235
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• 2015

The efficiency and applicability of the solid phase extraction disk method in a ²²⁶Ra analysis were examined by the gamma ray spectrometer (GRS) method using a Marinelli beaker and the liquid scintillation counter (LSC) method for groundwater. The recovered ²²⁶Ra, which was filtered by the solid phase extraction disk, was analyzed using gamma ray spectrometer The disks, which were pretreated for caulking the daughter nuclide, were sealed with polyethylene film. Distilled water was used for the blank value of the ²²⁶Ra activity. The recovery values of ²¹⁴Bi and ²¹⁴Pb in the solid phase extraction disk, which used ²²⁶Ra standard material, were 80% (295.21 Kev) and 104% (351.92 Kev), respectively, which were higher than 75% determined by the LSC. The injection of nitrogen gas into the measuring chamber reduced the interference values by about 10%. The detection limits of the ²²⁶Ra activity in a blank sample of 5 L were 0.17~0.40 pCi/L after 80,000 seconds of measuring time. The relationship of the ²²⁶Ra activity in the solid phase extraction disk method and in the LSC method in seven groundwater samples showed a correlation coefficient value 0.987, which implies the applicability of the solid phase extraction disk method. The results showed that ²²⁶Ra activity in groundwater using the solid phase extraction disk method has the following benefits: simple pretreatment, time saving, high recovery values, a low detection limit, and so on. Compared with the LSC method and the GRS method using the Marinelli beaker for the ²²⁶Ra analysis, the solid phase extraction disk method could be useful in groundwater samples with low levels of activities of radionuclides because the method is not restricted by the volume of the sample.

• Food Science and Preservation
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• v.14 no.2
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• pp.119-123
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• 2007

Sprays containing chitosan, grain amino acids, or wood vinegar, were applied to vine leaves of the Campbell Early grape variety, and effects on the quality and storability of grapes were investigated. Weights of grape clusters and individual bemies did not differ significantly from the values seen when traditional agnicultural chemical treatment was used. The percentage of clusters over 300g in weight was, however, higher after spraying with chitosan, grain amino acids, or wood vinegar, than after agricultural chemical treatment, Grape moisture contents, levels of soluble solids, and reducing sugar concentrations, did not differ when the traditional treatment and the newer sparys were compared. Among minerals, the levels of potassium, iron and zinc measured in fresh grapes were increased by the clitosan, grain amino acids, and wood vinegar spray. After 8 weeks of MA storage, reducing sugar levels decreased, and titratable acidities increased, compared to levels measured at the beginning of storage. This was true regardless of the method of vine treatment the hardness of berries decreased slightly over 4-6 weeks of storage, and increased thereafter. The weight losses of grapes were relatively low(0.28-0.35%) on storage after any vine treatment tested. Grapes from vines sprayed with chitosan or grain amino acids showed a lower decay rate than did fruit from vines that had received a traditional agricultural chemical treatment. Sensory evaluation results indicated that the marketability of grapes from vines treated with traditional agricultural chemicals was better than that of grapes from vines sprayed with chitosan, grain amino acids, or wood vinegar.