• Korean Journal of Ecology and Environment
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• v.51 no.2
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• pp.174-183
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• 2018

In the Sumeunmulbaengdui Wetland Protected Area of Jeju Island, there exists a unique pond, a so-called 'Ohmi', which is likely to be an oasis supporting the wildlife and escaped-livestock. We exquisitely described the diversity and distribution of plant community of the Ohmi. Despite its small area, six syntaxa were identified: Sphagnum community of peat bog type, Nymphoides coreana community of the floating-leaf limnetic vegetation, Scirpus triangulatus community and Schoenoplectus hotarui community of the littoral zone vegetation, and Deinostema violacea-Eleocharis congesta community and Eriocaulon atrum-miquelianum community of the ephemeral vegetation. A zonal distribution of plant communities along the water depth was recognized. The Sphagnum islets regarded as a typical component of peat bog, in Korea were first described at the center of the Ohmi. We conclude that the Ohmi is a primeval keystone habitat of the Sumeunmulbaengdui intermediate moor with a less oligotrophic ombrotrophic environment.

• Journal of Korean Medical classics
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• v.20 no.4
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• pp.81-90
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• 2007

From the study on the relation of O-mi(五味) and Sam-Eum-Sam-Yang(三陰三陽), the conclusion is as follows. The system of Sam-Eum-Sam-Yang(三陰三陽) in human body expresses a kind of inner images[象] of continuous life, that implies many complex view-points, in both inside and out-side according to time flow. Besides, O-mi(五味) is one of very important native properties of all existences, that is accepted from the state they have been located in, and it includes the principles of real nature. Based on understanding of Sam-Eum-Sam-Yang(三陰三陽), when we investigate properties of O-mi(五味) for practical use, the concepts of contraction and extension[收散], softening and hardening[軟堅], and slowing and fastening[緩急], referred in Naegyeong(內經), directly express the images of Sam-Eum-Sam-Yang(三陰三陽).

• Proceedings of the Korean Institute of Communication Sciences Conference
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• 1996.06a
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• pp.601-604
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• 1996

• MALSORI
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• no.spc1
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• pp.139-147
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• 2002

• Proceedings of the Korean Society for Language and Information Conference
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• 2006.06a
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• pp.59-74
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• 2006

• Journal of Convergence for Information Technology
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• v.9 no.8
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• pp.164-169
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• 2019

This study was examined that natural seasoning is related to health care and disease prevention through oriental medicinal theory. A typical oriental medicinal theory is the princeple of win-win cooperation between Yin-Yang and Five elements, the old belief is that our body moves in harmony with Yin-Yang and Five elements. From the records traditional books and papers, we would look at the affinity and nutritional relationship between Five taste(Sweet, Salt, Sour, Bitter, Heat and Spicy) and the body with "Sesame" Therefore, several type of Sesame which is represented by natural seasoning, through intake of Five taste because of body affinity, is expected to prolong health life span.

• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.163-171
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• 2021

Various records on health, food and treatment are written in ancient documents of Korea such as old recipe books, Korean medical books and history books, through these records, the principle of Sikchi can be discovered. Sikchi includes the meaning of medicine and food work on the same principle, and it is not only as traditional knowledge but also affecting modern food culture. Based on this principle of Sikchi, this study tried to lay a foundation that can be used as a modern health food material through scientific verification of foods recorded in the ancient literature. For this purpose, Omigalsu, a traditional drink made from omija, soybean, and honey, which is related to blood glucose control, which is one of the representative metabolic diseases of modern people, was selected as the subject of this study. In order to compensate for the agglomeration of beverages caused by honey or the rise in postprandial blood glucose, which occurs when the traditional Omigalsu recorded in the ancient literature is reproduced, the raw material that can be substituted for honey was discovered. The health promotion and quality improvement effects of newly prepared Omigalsu using honey substitutive raw material were confirmed through a comparative test with traditional Omigalsu. Based on this study, through scientific research using the principle of Sikchi, we intend to lay a foundation that can be used as various contents in the medical and food fields such as food bio and healthcare in modern society.

• Journal of Korean Medical classics
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• v.13 no.1
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• pp.304-327
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• 2000

This report is closely related to ${\ulcorner}$Simple question Five Qi Anouncement${\lrcorner}$ that you shouldn't take a Hot Taste excessively in case of Qi pathology because a Hot Taste runs to Qi, you shouldn't take a Salty Taste excessively in case of Blood pathology because a Salty Taste runs to Blood, you shouldn't take a Bitter Taste excessively in case of Bone pathology because a Bitter Taste runs to Bone, you shouldn't take a Sweet Taste excessively in case of muscles pathology because a Sweet Taste runs to Muscles, you shouldn't take a Sour Taste excessively in case of Sinews pathology because a Sour Taste runs to Sinews. Also the report mainly describes to relations between Five Tastes and BloodVessel-Organs of human body, to pathological change of a Five Tastes' one-sided diet or taking too much, and to various disease caused by that. And the section is called 'An Essay on Five Tastes', that Five Tastes of food and medicines could make human body either healthy or damaged so you should be careful. This report is divided into two chapter, the first chapter presents to specific diseases according to runnings of Five Tastes, the second chapter shows the pathological process how the human body would change and what kind of disease attacts human body as result of taking Five Tastes. So this section is important remarkably as a viewpoint of food and medicines.

• Journal of Korean Medical classics
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• v.23 no.6
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• 대한예방의학회:학술대회논문집
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• 1995.10a
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• pp.253-254
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• 1995