• The Journal of Korean Philosophical History
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• no.28
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• pp.417-445
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• 2010

There are a few changes about Wangshouren's main tenet during the process of giving lectures. because of the reason that Wangshouren give lectures changed to different disciples, so every student had his different opinion and comprehension do Wangshouren's learning, which is the main reason that Wangshouren's disciples had occurred a difference. In the thinking field of later-Ming, there had occurred a furious argument surrounding the problem of "the Heart is no Goodness and Badness or not", and how to cure the harm of the Xinxue also had become a key issue to the two sides of argument. The donglin school that Guxiancheng was its delegates made a contest with the Xinxue's scholars that Zhourudeng and Guanzhidao were that delegates, which evolved surrounding that issue that "the nature is Good" and "the Heart no Goodness and Badness". In these arguments, the two sides often persist on their own opinions, but hadn't a right understanding for Wangshouren's original meaning. Liujishan and Huanglizhou thought that the meaning of the words "the Heart no Goodness and Badness" was that the Heart have no the intention of Goodness and Badness, not that the Nature was no Goodness and no Badness. So that the opinion of "the Heart no Goodness and Badness" was not the main idea of Wangshouren. Wangji hadn't got the whole meaning of the Four Sentences. Liujishan and Huanglizhou wanted to make a new explaination to Wangshouren's ideas according to literatures and theory.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.202-206
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• 2014

In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between $2.5{\times}10^3$ and $5.5{\times}10^5cfu/g$. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream ($1.0{\times}10^5cfu/g$) and others ($5.0{\times}10^4cfu/g$). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.