• Journal of Pharmacopuncture
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• v.6 no.3
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• pp.23-37
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• 2003

The purpose of this research was to investigate the correlation Among Sasang Constitutional Disease and Examination of the pulse. I have gone over literatures of mainly ${\ulcorner}$Dongyi Soose Bowon${\lrcorner}$ and the others Oriental Medical book was studied about the Pulse Diagnosis. And then I came to get some conclusion as follows. 1. Soeumin(소음인) the initial-stage symptoms of wulkwang disease(울광증) ; when the Superficial Pulse and the Superficial+ Moderate Pulse is made a diagnosis, Ceongunggyegitang(천궁계지탕) and Gunggyuhyangsosan(궁귀향소산) can be used. 2. Soeumin(소음인) the initial-stage blood disease symptoms of wulkwang disease(울광증) ; when the Minute+deep Pulse is made a diagnosis, Palmulgnnjatang(팔물군자탕) and Guakhyanggeonggisan(곽향정기산) can be used. 3. Soeumin(소음인) the initial-stage symptoms of mangyang disease(망양증) ; when the Yang region Superficial Pulse and the Yin region Weak Pulse is made a diagnosis, Hwanggigyegitang(황기계지탕), Bojungikgitang(보증익기탕) and Sengyangikgitang(승양익기탕) can be used. 4. Soeumin(소음인) the symptoms of taeum disease(태음증) ; when the Minute Pulse and Deep+Thin Pulse is made a diagnosis, Sasang Prescription can be used. 5. Soeumin(소음인) the symptoms of soeum disease(소음증) ; when the Minute+Thin Pulse, Deep Pulse and Thin+Deep+Rapid Pulse is made a diagnosis, Sasang Prescription can be used. 6. Soyangin(소양인) Wind of soyang disease(소양상풍증) ; when the Superficial+Tight Pulse is made a diagnosis, Hungbangpaedogsan(형방패독산) can be used. And when the Deep+Full with strong power Pulse is made a diagnosis, Hyungbangdojeoksan(형방도적산) can be used. 7. Soyangin(소양인) the symptoms of mangyeum disease(망음증) ; when the Superficial+Large+Rapid Pulse and Flood+Large Pulse is made a diagnosis, Hungbangsabaeksan(형방사백산) can be used. And when the Wiry+Thin Pulse is made a diagnosis, Hungbanggiwhangtang(형방지황탕) can be used. 8. Soyangin(소양인) the chest-phrenic fever syndrome(흉격열증) ; when the Superficial Pulse, Flood+Full+Rapid Pulse and Flood+Large Pulse is made a diagnosis, Sasang Prescription can be used. 9. Soyangin(소양인) the after fever syndrome(음허오열증) ; when the Empty+Soft+Rapid Pulse is made a diagnosis, Sasang Prescription can be used. 10. Taeumin(태음인) the upper neck exterior disease caused by Cold(배추표병) ; when the Superficial and Superficial+Tight Pulse is made a diagnosis, Mawhangbalpoytang(마황발표탕) can be used, And when the Superficial and Superficial+Tight with strong power on left hand Pulse is made a diagnosis, Ungdamsan(웅담산) and Handayulsotang(한다열소탕) can be used. 11. Taeumin(태음인) the Coldness syndrome in esophagus(위완한증) ; when the Superficial+Tight Pulse with weak power on left hand Pulse is made a diagnosis, Taeumjowetang(태음조위탕) can be used. 12. Taeumin(태음인) the Dryness-Heat syndrome(조열증) ; when the Flood+Large Pulse, Long Pulse and Long+Large Pulse is made a diagnosis, Galgeunhaegitang(갈근해기탕) can be used. And when the Tight+Full+Rapid Pulse with deep region is made a diagnosis, Yuldahansotang(열다한소탕) can be used. And when the Superficial+Slippery Pulse is made a diagnosis, Chungsimyunjatang(청심연자탕) can be used. 13. Taeumin(태음인) the symptoms of Yin-blood Exhaustion(음혈모갈증) ; when the Superficial with weak power Pulse is made a diagnosis, Nokyongdaebotang(녹용대보탕) can be used. And when the Deep with weak power Pulse is made a diagnosis, Gongjinheukwondan(공진흑원단) can be used. 14. Taeyangin(태양인) a slight Lumbar vertebrae disease(외감경증) ; when the Superficial+Hollow Pulse is made a diagnosis, Gunshitang(건시탕) can be used. 15. Taeyangin(태양인) the Generalized and Fatigue syndrome(해역증) ; when the Moderate+Choppy Pulse with left hand chi region(척맥) is made a diagnosis, Ogapijangchuktang(오가피장척탕) can be used. 16. Taeyangin(태양인) a slight Small Intestine disease(내촉경증)

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.29-36
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• 2007

The using frequency of processed foods and dietician's perception against management of food service at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals,38 schools,40 enterprises, and 7 others. Single menu (75.5%) with two (33.7%) or three (57.1%) side dish was offered. In addition, the offering ratio of boiled water and spring water was 37.8 and 32.7%, respectively. The processed foods with high using frequency were kochujang (1.19), sesame oil (1.22), and doenjang (1.30), but that of leek, onion, Chinese cabbage, and radish were 4.95, 4.62, 4.60, and 4.26, respectively. Dietician's major affairs in all type of food service institutions were cooking (64.3%), purchase (48.0%), and personnel managements (39.8%). Dieticians, however, had a low perception against safety and nutrition management. Therefore, in order to prevent the outbreak of food-borne diseases, we estimated that the education and the conversion of dietician' perception against safety and nutrition management were needed.

• KSBB Journal
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• v.18 no.3
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• pp.211-216
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• 2003

The removal yield of dissolved organic matter in drinking water by biological activated carbon (BAC) process was investigated. The tested processes wer raw water-AC process (BAC1), raw water-ozonation-BAC process (BAC2), and raw water-ozonation-coagulation/sedimentation-BAC process (BAC3). The amounts of organic matter was measured as dissolved organic carbon (DOC), ulta-violet radiation at 254 nm wavelength ($UV_{254}$), total nitrogen (T-N), ammonia nitrogen (NH_3$-N), and total phosphate (T-P). As a results, 30.7% DOC was removed by BAC2 process, which showed higher removal efficiency than BAC1 or BAC3 processes. The removal yield of $UV_{254}$ in BAC1, BAC2, and BAC3 processes were observed as 45.3%, 44.6%, 58.4%, respectively. And the removal yield of ammonia nitrogen were 66%, 81%, 29% in each BAC processes. The optimal empty bed contact time (EBCT) of BAC processes was estimated as 10 minute. This study has shown that BAC process combined with ozone treatment was efficient for removing dissolved organic matter in water.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.84-91
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• 2008

In this study, Kimchi, soup and stew samples were collected from May to June, 2007, in the Jeonju area, and their salinity levels were analyzed. In addition, housewives were surveyed via questionnaire to assess food behaviors and consumption patterns. The average salinity of the Kimchi samples was $2.0{\pm}0.5%$. The average salinity of the soup/stew samples was $1.0{\pm}0.3%$ in the broth portion and $0.8{\pm}0.3%$ in the homogenized mixture of both broth and solids. The average salinity of all types of soup was $0.9{\pm}0.3%$, and that for stews was $1.1{\pm}0.3%;$ the average salinity of the stew was significantly higher than that of the soup (p<0.001). Beanpaste soup had a significantly higher average salinity $(1.0{\pm}0.3%)$ than clear soup $(0.8{\pm}0.3%)$ (p<0.05). The Food behavior scores of the respondents, with regard to sodium intake and salty taste preference, showed significant positive correlations to the salinity of the soup and stew samples (p<0.01). The consumption patterns of the Kimchi and soup/stews were also analyzed to determine whether there was a relationship to the saltiness of the food samples. The respondents were divided into two groups for each food category: Kimchi groups of below 2.0% salinity and above 2.1% salinity, soup/stew groups of below 0.8% salinity and above 0.9% salinity. The below 0.8% salinity soup/stew group used salt or soy sauce in meals significantly less frequently (p<0.01) than the above 0.9% salinity group. The lower salinity Kimchi and soup/stew groups gave significantly higher scores regarding answers that their Kimchi was 'bland' (p<0.05). The types of frequently consumed Kimchi were determined as Korean cabbage, Welsh, wild greens, radish, KKak Du Ki, and Yol Mu Kimchi. When compared to the above 2.1% salinity Kimchi group, the below 2.0% salinity Kimchi group gave higher scores regarding answers that they consumed 'more than half the broth in the bowel' and also gave significantly higher (p<0.01) scores in answering that they consumed only the solid ingredients, leaving the broth.

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.3
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• pp.55-69
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• 2001

To study the possibility of agricultural utilization of seafood processing wastewater sludges, the changes of temperature and humus, the form of organic matter and nitrogen and the germination ratio of plant during the composting were investigated. The results were summarized as follows. Temperature was rapidly increased at early stage of composting, reached to $67{\sim}76^{\circ}C$ in highest temperature at 3~5 days, and then decreased gradually fallen to $40{\sim}50^{\circ}C$ at 19 days after composting, at the point was upset firstly. The third upset was conducted at 60days after composting, and then the temperature was little changed. The contents of total organic matters in the compost for composting were down 4.5~8.0%. Ether extractable materials, resins and hemicellulose contents of the organic matters for composting were decreased with 35~77%, 32~69% and 19~30%, respectively. And cellulose, lignins and unknown materials contents in the organic matters for composting were increased a little, but water soluble polysaccharides of organic matters were little changed. Total nitrogen, amino sugar and amino acid nitrogen contents in the compost for composting were decreased with 20~42%, 11~49% and 23~65%, respectively. The contents of humic acid in the compost for composting were little changed, but contents of fulvic acid in the compost for composting were decreased gradually. Germination ratio of radish, chinese cabbage and cucumber were over 90%, when the compost produced at 30 days after composting was tested on plant germination.

• The Korean Journal of Pesticide Science
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• v.8 no.3
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• pp.198-209
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• 2004

In order to elucidate the behavior of the fungicide hexaconazole in soil and rice plants, rice plants were grown for 42 days in a microecosystem (pot) containing fresh and 28 day-aged soil residues of $[^{14}C]$hexaconazole. The amount of $^{14}CO_2$ evolved during 28 days of aging was 0.11 % of total $^{14}C$-radioactivity treated and the averaged weekly degradation rate was 0.03%. Mineralization rates for 42 days of rice cultivation on fresh and aged paddy soils were 0.67% of the total $^{14}C$ in case of non-rice planting on aged soil and 1.17% in case of rice planting on aged soil, whereas 1.25% in non-rice planting on fresh soil and 1.72% in case of rice planting on fresh soil, suggesting that the amounts of $^{14}CO_2$ were evolved higher from fresh soils than aged ones and from rice-planting soils than non-planting ones. The amounts of volatiles collected were very low as background levels. Most of $^{14}C$-Radioactivity was remained in soil after 42 days of rice cultivation and $^{14}C$ absorbed through rice roots was distributed more in shoots than roots and translocated into the edge of shoots of rice plants. Amounts of non-extractable $^{14}C$ in soils were higher in rice planted soil than in non-planting soil. The distribution of non-extractable $^{14}C$ was increased in the order of humin>fulvic acid>humic acid. The amounts of $^{14}C$ translocated into rotational crop Chinese cabbage were 2.36 and 3.69% of the total $^{14}C$ in case of rice planted soil containing fresh and aged residues, respectively, suggesting that small amounts of $[^{14}C]$hexaconazole and its metabolite(s) were absorbed and their bound residues were more available than their fresh ones to Chinese cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.965-974
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• 2007

This study was performed to investigate the effects of vegetable sprout powder on serum and adipose tissue lipid metabolism in rats fed high-fat diet for 4 weeks for induction hyperlipidemic model rat. Weight-matched male Sprague-Dawley rats were assigned to five groups according to dietary fat level (10% or 20% of diet wt.) and mixture of vegetable sprout powder levels (5% or 10% 10% or 20% of diet wt.). Vegetable sprout powder was the mixture of same amounts of dried barley, broccoli, rapeseed, alfalfa, radish, mustard, buckwheat and brussels sprouts. Experimental groups were normal fat diet with 5% cellulose (NF-C), high fat diet without fiber (HF-N), high fat diet with 5% cellulose (HF-C), HF-C diet with 5% vegetable sprout powder (HF-CSL), and HF-C diet with 10% vegetable sprout powder (HF-CSH). The body weight of HF-N group increased 16% compared with the NF-C group, while it was decreased by 15% and 22% for HF-CSL group and HF-CSH group, respectively. Fat mass and fat cell size of adipose tissue were lower in HF-CSL group and HF-CSH group compared with HF-C group, and lower in HF-CSH group compared with HF-CSL group. Serum triglyceride, total cholesterol and LDL-cholesterol contents were markedly decreased by vegetable sprout powder containing diet, while the serum HDL-cholesterol and phospholipid contents were higher in vegetable sprout powder containing diet in a dose-dependent manner. Leptin and insulin levels in serum showed a decrease in HF-CSH group. Significantly increased contents of triglyceride, total cholesterol, LDL-cholesterol, leptin and insulin in the serum of HF-N group were returned to normal or even below normal levels by feeding 10% vegetable sprout powder diet. The increased activities of NADP-malate dehydrogenase (ME), glucose-6-phosphate dehydrogenase (G6PDH) and 6-phosphogluconate dehydrogenase (6PGDH) and lipoprotein lipase (LPL) in adiposetissue by HF-N group were decreased to the activity of normal fat group by feeding vegetable sprout powder in a dose-dependant manner. These results indicate that lipid metabolism in rats fed high-fat diet was suppressed by feeding vegetable sprout powder.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.107-122
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• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1293-1300
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• 2001

We surveyed dietitians'perception on usage of cook/chill vegetables, The questionnaires were distributed to 245 dietitians working in elementary schools and other institutions in Busan area. According to the survey, 75.9% of the dietitians perceived that minimally processed ready -to-use vegetal)toes would be helpful for the institutional foodservice They answered that problems of vegetable usage in the foodservice mainly come from long preparation time (45.4%), a large quantity of leftover (13.1%), and a high ratio of disuse (16.0%). Degree of preparedness from raw vegetables was highest for garlic, and was in tile order of platicodcm, onions, carrots, Potatoes, Korean cabbage and radish.40.9% of the dietitians answered that it was necessary Ic develop cook/chill vegetables in their institute restaurants. The high career group ( >6 yrs.) was, however, significantly (p<0.05) negative against the use of cooHchill vegetables. The dietitians were expecting that developing cook/chill vegetables would save cooking time and processes (4.43/5.00), and reduce waste (4.53/5.00) greatly. They also estimated that focal hygiene and quality would be improved, and labor cast be reduced moderately. On the other hand, they thought that the cost of flood would not be reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.291-306
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• 1984

The possibility of formation of carcinogenic N-nitrosamines such as nitrosodimethylamine(NDMA), nitrosodiethylamine (NDEA) and nitrosopyrolidine (NPYR) during the fermentation of Kimchi was investigated. Three different types of Kimchi, formulated with chinese cabbage, red pepper powder and garlic, with or without one of both fermented shrimp and anchovy juice, were cured for 75 days at $5^{\circ}C$. The changes in contents of nitrates, nitrites, pH, ascorbic acid, secondary amines, trimethyl-aminoxide (TMAO), trimethylamine (TMA) and NDMA were analyzed periodically during the fermentation. TMAO, TMA. DMA, nitrate, nitrite and ascorbic acid were analyzed by colorimetric methods, and NDMA, NPYR and NDEA were determined by the method of GLC-TEA. Although the total secondary amines markedly increased, no significant changes in the levels of TMAO and TMA were observed during the fermentation Kimchi added with fermented shrimp or anchovy juice. The predominating component of secondary amines was confirmed to be dimethylamine by means of nitrosating technique coupled with gas chromatography. No appreciable increase in the level of nitrites was appeared although nitrate level in the Kimchi apparently decreased. Non detectable or trace level of nitrosamine formation was detected whereas the nitrates fairly decreased during the fermentation of Kimchi. This could be explained by the fact that the lack of nitrites was resulted in the system due to rapid consumption of nitrites formed from nitrates by the reactions with ascorbic acid and amino acids which have been known as inhibitors of nitrosation reaction.