• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.4
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• pp.610-615
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• 2010

Alcohol is the most widely psychoactive drug and has known in almost all civilization since ancient time. Recently increase consuming alcoholic beverages, alcohol is on of the major public health problems in the world. Alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) play important roles in the metabolism of alcohols and aldehydes. The drink consists of medicinal herbs, Puerariae Radix, Phyllostachyos Folium, Citri Pericarpium, Polygonati Rhizoma, Rehmanniae Rhizoma (Vinegar), which have been widely used in oriental medicine. This study was designed to investigate effects of medicinal herbal drink (MHD) on alcohol metabolism in drunken SD rats subjects. In experiment, rats were treated to ethanol (EtOH, 3 g/kg, PO) at 60 min. after saline (CON) or MHD (1 ml/kg, PO) administration. The blood alcohol concentration (BAC), blood acetaldehyde concentration (BALC) activities of ADH, ALDH, AST and ALT were significantly decreased in MHD group than in control group as a time-dependent manner. And drinking water volume in MHD group with duplicate treatment, were significantly decreased than in CON group. These results suggested that MHD intake could give an influence upon the reduction in BAC and BALC may alleviate acute ethanol-induced hepatotoxicity by altering alcohol metabolic enzyme activities.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.818-827
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• 2016

Purpose: This study was conducted to investigate the effect of freeze-dried Gastrodiae rhizoma powder (GR) on the liver function and alcohol metabolism in alcohol treated rats. Methods: The rats were administered various concentrations of GR (100 mg, 200 mg, 300 mg/kg B.W.) for 3 days 1 hour before 50% (v/v) ethanol (3 g/kg B.W.) administration. Two tests focusing on liver function and alcohol metabolism in acute alcohol treatment were carried out. Results: Glutamic oxaloacetic transaminase activity was significantly increased by alcohol treatment, and was decreased by 100 mg GR administration. Acute ethanol treatment led to significant increase in alcohol and acetaldehyde levels of serum and liver. However, 100 mg GR administration led to a significant reduction in increased alcohol level in the serum with decreased alcohol dehydrogenase (ADH) activity and increased acetaldehyde level in liver was significantly reduced by three levels. Conclusion: These results suggest that GR can be effective in enhancing liver function and alcohol metabolism in the alcohol-treated rats. Studies on the appropriate dosage of GR should further be developed to treat alcohol detoxification and stimulate liver function.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.3
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• pp.483-494
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• 1999

This study investigated the relation between seasonal variation of clothing weight and its resting metabolic rate to determine the relation between proper living temperature and cold/heat tolerance. Thirty six subjects(18 males and females twenties) were composed to obtain the clothing weight(Total clothing weight) and resting metabolic rate for a year and grouped four seasons : spring (Mar-May) Summer(Jun-Aug) Fall(Sep-Nov) and Winter(Dec-Feb). The data of males and females were respectively divided into three groups by cluster analysis with clothing weight. 1. The resting metabolic rate of male(41.1kcal/m2/hr) was higher than that of female(33.2kcal/m2/hr). It is suggested there is gender difference in the resting metabolic rate(p<.001) 2. The resting metabolic rate of male and female was the highest in Winter. It is suggested there is seasonal variation in the resting metabolic rate(p<.001) 3. It was found that there was relation between clothing weight and resting metabolic rate. The difference of resting metabolic rate between Summer and Winter which is profitable to adaptation to living temperature was significant in light clothing weight in male as well as in female. 4. In comfortable sensation most subjects responded that he/she felt 'comfortable' except Winter. However the heavy clothing weight group felt 'a little uncomfortable' throughout all seasons. l In thermal sensation most subjects responded that he/she felt 'neutral' And then the heavy clothing weight group responded warmer in summer and cooler in winter than light clothing weight group. From the results it was confirmed that male and female showed seasonal variations in clothing weight and resting metabolic rate. Also the resting metabolic rate of male and female was influenced by the clothing weight. In short seasonal variation of resting metabolic rate was larger in light clothing weight group than in heavy clothing weight group. Therefore light clothing weight group is advantgeous in living temperature to improve cold/heat tolerance and it also shows that living with the light clothing weight may enhance the degree of adaptation to change of living environment

• Journal of dental hygiene science
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• v.18 no.2
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• pp.130-135
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• 2018

The aim of this study was to investigate the role of osteal macrophages (osteomac) and osteocytes in bone remodeling using a mathematical model. We constructed the bone system with pre-osteoblasts, osteoclasts, osteocytes, and osteomac. Each link of the parameters and ordinary differential equations followed the Graham's model in 2013 except for the parameters of osteomac signaling and osteocytes signaling to link preosteoblasts and osteoblasts. We simulated the changes in each cell and bone volume according to the changes in the parameters of osteomac signaling and osteocytes signaling. The results showed bone volume was unstable and decreased gradually when the effectiveness of osteocytes and osteomac dropped below a certain level. When the parameters of osteomac signaling and osteocytes signaling to link preosteoblasts and osteoblasts had a value less than 1, bone volume increased with the increase in the parameter of osteomac signaling to link preosteoblasts and osteoblasts. Moreover, although the parameter of osteocytes signaling to link preosteoblasts and osteoblasts, increased in case of a small parameter of osteomac signaling, bone volulme decreased. If the parameters of osteomac signaling to link preosteoblasts and osteoblasts were over a certain level, bone volume was positively maintained, despite the parameter of osteocyte signaling to link preosteoblasts and osteoblasts. We suggested the osteomac may affect bone remodeling and may play an important role in bone cell network.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.650-654
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• 2009

The quality characteristics of soybean Dasik with Letinus edodes powder was studied as follows. In general compositions, the moisture content was increased with increase of the amount of the Letinus edodes powder added, The content of crude protein was significantly increased (p<0.05) with increase of the added poweder amount, while the crude fat content was decreased significantly (p<0.05). In textural properties, with increase of the amount of the Letinus edodes powder added, the hardness, the gumminess and the chewiness showed a tendency to be increased significantly, whereas the springiness and the cohesiveness were going to be significantly decreased (p<0.05). In chromacity, with increase of the amount of the Letinus edodes powder added, the value L of lightness was much decreased, showing a significant difference (p<0.05), while the value a of redness and the b of yellowness were significantly high (p<0.001). In sensory acceptability, the appearance, the texture and the softness showed the highest points at the samples with no Letinus edodes powder added, but the taste recorded the top point at the treatment with 40% of the Letinus edodes powder added. From the results said above, a good synergistic effect on health and taste could be expected in point of nutrition and sensory acceptability by using Letinus edodes as a food ingredient. In addition, the possibility to commercialize items like soybean Dasik with Letinus edodes powder was confirmed. Therefore, the research and development of new product using Letinus edodes should be more activated from now on.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.251-270
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• 2015

This study was, based on traditional know-how indigenous to Korea, to systemize the knowledge on how to improve health by dining, and to make the best of it statistically. For this purpose, the knowledge in the Sikryo-chanryo(食療纂要), in Korean pronunciation and Siglyochan-yo in Chinese characters, which is an old text referring to diet therapy peculiar to Korea, was compiled into a database and analyzed statistically. Data processing was used as a 'Relational data model'. In addition, we have used nine data table to express diet therapy peculiar to Korea in the Siglyochan-yo. The software used for data construction was Microsoft Access 2014. As a result, the Sikryo-chanryo database, which can provide information on both disease treatment by food, medicines, and gourmet ingredients applicable to every kind of symptom, as well as the names of disease, was set up at in a PC interface. By employing the 'Relational data model', we can replace researching in the conventional method by employing the database.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.28-33
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• 2012

The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or $246^{\circ}C$ for 4, 5, or 6 s. The $L^*$ value decreased as the heating time increased. The $a^*$ and $b^*$ values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature ($246^{\circ}C$), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.

• The Journal of Korean Medical History
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• v.27 no.1
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• pp.61-76
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• 2014

The "ShikLyoChanYo", written in 1460 by JunSoonYi (全循義), master court doctor in JoSeon (朝鮮) Dynasty, is the very first specialty publication of Korean dietary treatment existing today. Both Chinese and Korean scholars have assumed that this book had been lost long time ago. In November 2003, however, a Korean philologist found a version of the book, Yangyang (襄陽, a district name in Korea), and this book has attracted a lot of interest of Korean traditional medical science and agricultural science since then. This paper is to dissert the document of food therapy from the book with profound document study and statistical analysis in the fields of traditional Chinese medicine and traditional Korean medicine on dietetics. It completes the study of the application of all the dietetic treatments according to symptoms of diseases and all the plants and medication applied to cure chronic conditions that are clinically examined for the purpose of food therapy. A general survey on sundry records related to this food therapy of the "ShikLyoChanYo" has been done to make this dissertation and it carried out a statistic analysis of all the dietetic mixing technique of all plants and medication. Among other symptoms of illnesses from the book, there are 7 frequently addressed ailments chosen from the aspect of food therapy - a stroke, a disease diagnosed by thirst, a serious cough, an ache resulting from numbness, a disease relating to stomach, blurry vision and weak hearing, and a drinking related disease. This part is to discuss these illnesses and how to cure them with food based on its characteristics and rules of application.

• Journal of Korean Dental Hygiene Science
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• v.3 no.1
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• pp.37-43
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• 2020

Introduction: All work of dental hygienists in Korea is to be carried out under the supervision of a dentist, but the main tasks of dental hygienists are systematic and sufficiently trained within the college curriculum. The purpose of this study was to compare the curriculum between the Department of Dental Hygiene and the Department of Dentistry to provide a basis for legal revision of the dental hygienist's unique work. Methods: The curriculum was acquired from the homepage of the Department of Dental Hygiene and Dentistry. The curriculum in 23 of 28 dental hygiene schools and 6 of 11 dental schools was identified on the homepage. The swere classified based on the scope of dental hygienist work. Results: The Department of Dentistry has more than twice the number of credits and subjects compared to the Department of Dental Hygiene, and the top subjects belong to the treatment and rehabilitation of dental diseases. However, in the field of preventive dentistry, which is a unique work of dental hygienists, the Department of Dental Hygiene has a score of 9.3 times higher than that of dentistry. In the public oral health field, the oral health education field, and the dental management field, dental hygienists scored twice as high as dentists. Conclusion: Since dental hygienists are receiving more education than dentists in the areas of preventive dentistry, public oral health, oral health education, and dental management, which are unique tasks, it is suggested that the work can be performed independently without supervision of the dentist.