• Journal of Korean Medical classics
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• v.13 no.1
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• pp.345-360
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• 2000

I In the rearch of the principle of herb classification based on constitution I have recognised Lee Jae Ma(李濟馬)'s medical thought on the herb. He had believed that herb must be used when needed, also had opposed taking overdose of medicine. And he had prescribed to a patient based on constitution. The results were summerized as follow; 1. In the classification of herb according to constitution, Although Gimilon(氣味論) that empasized in the herbal medicine have had reference value but cannot be absolute classific standard. The medicinal portion of herb was not significant. And through research the past prescription that were qouted by Lee Jae Ma cannot find a meaningful result. 2. Lee Jae Ma denied the tradtional GuiKyung(歸經) theory, and classified into Iung(肺), spleen(脾), liver(肝), kidney(腎). And when he gave medical teatment, he has used the methods of the supplement to weakned organ. 3. On the principle of herb classification based on constitution, Lee Jae Ma had presented general rule that are fragrance(馨), odor(臭), liquid(液), taste(味). Although it had suitable tendency but cannot complitely coinside with the actual. Therefore I interpreted fragrance(馨), odor(臭), liquid(液), taste(味) into the symbol that represent the chief effect. On these conception it's necessary more study.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.21-28
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• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.