• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.109-110
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• 2018

중국인들이 동지나 춘절(설)에 교자를 먹는 풍습은 중국 고대의 의학인물인 장중경(張仲景)과 관련이 있다. 동한말(東漢末)의 혼란기를 살면서 중국 의학사상 중요한 영향력을 행사했던 장중경(張仲景)은 죽을 치료에 응용하기도 했으니 그의 저서 속에 다양하게 투영되어 있다. 본고는 그의 죽과 교자에 관한 역사와 신화를 저서와 설화를 통해 재구성했다.

• Venture DIGEST
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• s.38
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• pp.11-11
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• 2003

21세기는 일과 놀이의 구분이 모호해 질것이라고들 한다. 즉 놀듯이 일하고, 일을 하면서 놀아야 한다. 기존의 이분법으로는‘죽도 밥도 안 된다’고 타박을 받을 만한 것이‘죽’도‘밥’도 아닌 새로운 퓨전음식으로 각광을 받을 수 있다는 의미다

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1534-1539
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• 2012

This study was conducted to evaluate the possible subacute toxicity of gamma-irradiated Tarakjuk. Tarakjuk was irradiated at a dose of 30 kGy at room temperature. For the animal study, AIN-93G as a control diet and 30 kGy irradiated and non-irradiated Tarakjuk diets were administered to male and female ICR mice (10 mice per group) for 3 months. During the experimental period, the group fed 30 kGy irradiated Tarakjuk did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to control. Further, all biochemical parameters were in normal ranges. In the histopathological examination of liver and kidney tissues of ICR mice, there were no significant differences between the control and 30 kGy irradiated Tarakjuk groups. These results indicate that Tarakjuk irradiated at 30 kGy did not cause any toxic effects under these experimental conditions.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.287-294
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• 2005

Three different gruels; $100\%$ rice, $70\%$ rice and $30\%$ sprouted black bean with sprout, and $100\%$ rice and $70\%$ sprouted black bean, were prepared. Organoleptic, chemical and rheological properties were compared according to the heating time and the quantity of water. Regarding to the the rheological properties, the gruel with $30\%$ rice and $70\%$ sprouted black bean with sprout revealed the lowest level of solidity and the highest level of viscosity among these three kinds of gruels. The chemical properties; pH, total sugar content and amylose content were similar each other. In terms of organoleptic properties, the best gruel was made with $30\%$ rice and $70\%$ sprouted black bean with sprout. In addition, the best cooking condition was found that 9 times of water to the weight of rice and sprouted black bean with sprout, was used follows by 40 minutes' heating.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.685-693
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• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

• The Journal of the Korea Contents Association
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• v.12 no.10
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• pp.349-356
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• 2012

In the diagnosis of coronary artery atheromatous plaque, Cardiac computed tomography (Cardiac Computed Tomographic Angiography: CCTA) compared with IVUS(Intravascular Ultrasound: IVUS) investigate the diagnostic accuracy, Interested in CCTA atheromatous plaque in computed tomography values (Hounsfield Unit: HU) try to find out. From April 2006 to August 2008 among coronary artery disease(Coronary Artery Disease: CAD) patients with confirmed or suspicious of CAD by CCTA performed atherosclerotic plaques and found 200 patients who underwent IVUS were enrolled. 200 patients who underwent CCTA and IVUS results from the 476 plaque was found, IVUS results of the soft plaque(n; 84), fibrous plaque(n; 63), mixed plaque (n; 97), calcific plaque(n; 232). The results are classified according to the IVUS plaque in HU in the soft plaque : $53.8{\pm}10.5$, fibrous plaque : $108.1{\pm}20.0$, mixed plaque : $371.2{\pm}113.1$, and calcific plaque : $731.0{\pm}160.4$. CCTA had sensitivity of 97% and confidence interval of 95.0-98.3. This study that is the diagnosis of coronary atheromatous plaque for using CCTA, we confirm the high sensitivity and the confidence interval Based on IVUS results CCTA atheromatous plaque with HU in the analysis could be classified to characterize in the treatment of patients with CAD is expected to help.

• Journal of Life Science
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• v.18 no.8
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• pp.1140-1146
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• 2008

In order to improve the functional properties of kochujang, garic porridge was added to traditional kochujang during manufacturing. Changes in physiochemical properties of kochujang by garic porridge addition were then investigated. No big differences in general chemical compositions was observed between three kinds of kochujangs tested in this study, general kochujang purchased from a market (GK), kochujang added with raw garlic (RGK) and kochujang added with garlic porridge (GPK). However, GPK showed higher level of antioxidant and anticancer activities than those of others. The methanolic extract of GPK showed 66.38% of DPPH radical scavenging activity, while the extracts of GK and RGK exhibited 38.44% and 50.97%, respectively. Also, the effects of three different extracts of kochujangs on cell proliferation of stomach cancer cell (MKN 45), colon cancer cell (HCT116), and lung cancer cell (NCI-H460) were investigated using MTT assay. All of three extracts exhibited the highest anti-proliferative activity against stomach cancer cell, even though the proliferation of colon cancer cell and lung cancer cell were also inhibited. Among them, the extract of GPK showed the highest anti-proliferative activity (62.35%) against stomach cancer cell. From the results obtained in the present study, we concluded that the antioxidant and anticancer activity of GPK mainly originated from garlic because GPK was consisted of 23% garlic (w/w) compared to 10% (w/w) of RGK.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.699-709
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• 2017

This study was performed to develop and evaluate functional prepared with optimum mixing of mulberry leaf and fruit powder using response surface method (RSM). In order to develop the optimized functional Nokdujukr using RSM, mulberry leaf powder (MLP:X1) and mulberry fruit powder (MLF:X2) were set as independent variables, and pH (Y1), sweetness (Y2), viscosity (Y3), L (Y4), a (Y5), b (Y6), color (Y7), flavor (Y8), taste (Y9), overall quality (Y10), TPC (Y11), and DPPH radical scavenging ability ($IC_{50}$)(Y12) were set as dependent variables. The optimum mixing ratio of MLP and MLF was determined to be 3.88 g of MLP and 6 g of MLF. The values of color, flavor, taste, overall quality, TPC, and DPPH radical scavenging ability ($IC_{50}$) of optimized Nokdujuk were 5.20, 5.85, 6.00, 6.22, 330.99 mg TAE/g and 650.10 g/mL, respectively. In conclusion, this study has led to the development of an improved version of Nokdujuk that has antioxidative properties and good sensory evaluation and, will likely serve as a functional meal replacement for the busy modern world.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.123-123
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• 2003

야채 soup mix의 제조조건이 야채죽의 물리적 및 관능적 특성에 대한 영향을 조사하였다. Soup mix의 제조조건인 주입액의 양 (쌀 무게에 대한 물의 체적 비), 버섯, 당근 그리고 대파의 첨가량(쌀 무게에 대한 잣의 무게 비)에 따른 물리적 특성과 관능적 특성의 변화를 모니터링 하고자 반응 표면분석법 (response surface methodology, RSM)을 사용하였으며, 이때 실험계획은 중심합성계획법을 적용하였다. 요인변수(Xn)를 중심합성계획에 따라 17실험구로 구분하여 조리실험을 실시하였고, 이들 요인변수에 의해 영향을 받는 반응변수(Yn)는 야채죽의 물리적 특성으로 하여 회귀분석에 사용하였다. 회귀분석에 의한 모델식의 예측에는 SAS (statistical analysis system) program을 사용하였으며, 야채죽의 조리조건이 물리적 및 관능적 특성에 미치는 영향은 SAS program을 이용한 3차원 반응표면분석법으로 해석하였다. 야채의 배합비를 달리한 야채죽의 물리적 특성인 색도 L, a 및 b값에 대한 F-value는 자각 1.50, 11.75 및 5.58이고,유의수준이 각각 0.3044, 0.0019와 0.0169로서 a값과 b값의 유의성이 1% 수준에서 인정되어 이들 제조조건이 a값과 b값에 큰 영향을 미치는 것으로 나타났다. 점도와 퍼짐성에 대한 유의수준은 각각 0.6920과 0.7528이고, 반응표면회귀식의 $R^2$은 각각 0.4766과 0.4436으로 유의성이 인정되지 않았다. 고형분에 대한 유의수준은 0.2026이고 회귀식의 $R^2$는 0.7107으로서 버섯, 당근 및 대파 첨가량이 고형분의 변화에 영향을 미치지 않은 것을 알 수 있었다. 관능적 특성인 색상에 대하여 soup mix의 제조조건이 야채죽에 미치는 영향은 F-value는 6.23이고, 유의수준이 0.0124으로서 1%수준에서 유의성이 인정되었으며, 회귀식의 $R^2$은 0.8890이다. 향에 대한 유의확률은 0.4555이고 0.05이상이므로 유의성이 인정되지 않아 설정된 범위내에서 야채죽의 향에 대하여 크게 영향을 미치지 않는 것으로 나타났다. 점성에 대한 반응표면회귀식의 $R^2$은 0.8134로서 그 유의성이 5%수준에서 인정되었다. 맛과 전반적 기호도에 대하여 야채의 배합비에 따른 반응표면회귀식의 $R^2$은 각각 0.7374와 0.8651이며, 유의화률은 0.1578과 0.0228으로 나타나 전반적인 기호도에 대한 영향은 10% 유의수준에서 영향을 주었다. 결론적으로, 물리적 특성인 색도, 점성, 퍼짐성과 고형분의 함량은 관능적 특성인 색과 비교적 높은 정(正)의 상관을 나타내었으며, 관능적 특성인 향과의 상관은 유의성이 인정되지 않았다. 야채죽 제조를 위한 soup mix의 제조조건에 있어서 야채의 배합비는 색과 점성에 영향을 미치는 가장 주요한 조건이라고 생각된다.

• Journal of Korean Society of Forest Science
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• v.94 no.3 s.160
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• pp.161-167
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• 2005

Above and belowground biomass for Phyllostachys pubescens was determined in Jinju, Gyeongsangnam-do. Regression analyses of dry weights of culms, foliages, and twigs versus diameter at breast height were used to calculate regression equations of the form of log Y = a + blogX. Total aboveground biomass for Phyllostachys pubescens was 69.7 ton/ha and rhizomes and roots biomass were 13.7 ton/ha and 7.5 ton/ha, respectively. Culms account for about 60% of total aboveground biomass. The aboveground biomass of each component was decreased in the order of culms>foliages>twigs. As diameter at breast height grew thicker, the proportion of culms to total aboveground biomass increased. The proportion of dry weight of culms to green weight gradually increased with height in a bamboo tree and ages. Nutrients (kg/ha) of litter layer were distributed as follows: N(45.1), Ca(17.3), K(6.1), Mg(3.6), P(3.5) and Na(0.7). Nitrogen and K were given much weight in total nutrients of rhizomes and roots. These results will be useful in measuring carbon stock and drawing up management plan to increase it for Phyllostachys pubescens stand.