• International Commerce and Information Review
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• v.15 no.4
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• pp.125-145
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• 2013

The Korea-EU FTA will provide korea with a significant advantage in the region both international trade and consumer welfare. Under the Korea-EU FTA, increasing of bilateral trade in consumer and industrial products would become duty and most remaining tariffs would be eliminated. This article studies on EU product price level of Korean consumer for before and after Korea-EU FTA effectuation. The questionnaires are sended 1,000 samples and 780 returns, 283 of them are analyzed for a this study. This paper has there main a parts, A Paired Samples Test result shows that the EU goods price level are positively affected by Flesh-meat, Electronic device & Electric home appliances, Kitchen utensils, Fruit juice(beverage), alcoholic liquors(wine, whisky), Clothes & Fashion. However, The Clothes & Fashion does not affect in EU goods price level, the Clothes & Fashion positively affected price differential more FTA effectuation before than FTA effectuation after.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.17 no.2
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• pp.82-129
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• 2011

"Beijijiufa" is a medical book republished by Sun Ju Qing in 1245. He compiled this book having added "Qizhumajiufa" and "Zhugejingyanbeijiyaofang" to the contents of "Beijijiufa" authored by Wen Ren Qi Nian. In "Beijijiufa" the author described treatment methods making use of moxibustion methods in connection with 22 cases of acute diseases. The author had collected the moxibustion methods used to treat acute diseases, which had been practiced by the medical practitioners of many generations, and quoted total 13 medical men's practices. In the book, the greatest parts of details were quoted especially from the writings of Sun Si Miao and Ge Hong, and this shows that the medical philosophies of both Sun Si Miao and Ge Hong were reflected onto "Beijijiufa". He had differed on his moxibustion practice: the size of moxa wool, the number of moxibustion treatment, and method of moxibustion for male and female were differed from one another according to the disease. As to the area of moxibustion, he chose the body parts around under four limbs and joints, and mostly used extraordinary acupoints rather than twelve main meridians. In his descriptions of finding meridian points, he did not describe it by its specific name of the reaction point, but explained the location of moxibustion points in detail through pictures. "Qizhumajiufa" is related to moxibustion method and prescriptions to treat surgical diseases, like skin boils or furuncle on the back, etc. He easily explained the method to find the meridian points for moxibustion treatment by using particular way through diagrams and pictures. Eight prescriptions he used were the collections among the historical practices of medical practitioners of many generations for skin boils which showed excellent therapeutic actions. In "Zhugejingyanbeijiyaofang", there are prescribed for 36 disease, also is the records of treatment methods for medical emergency which would be encountered easily in everyday life. As to therapeutic remedies, varied treatment methods, including the treatment by means of pasting and attaching medicinal substance to the spot, the treatment by means of mixing medicinal substance with alcoholic beverage, cleansing method, smoke inhalation remedy etc. were introduced. In "Beijijiufa" moxibustion was regarded as a top priority for treatment of acute disease, and the author strived to present remedies to the readers as easily as possible through 19 pictures. Regarding prescriptions, the author introduced diverse treatment methods with respect to various disease symptoms, and described the method to treat disease symptoms making use of medicinal ingredients which can easily be found in daily life. Likewise, "Beijijiufa" compiled by Sun Ju Qing was intended for clinical practice, and was indeed a medical book having been utilized for treatment of acute diseases in those days.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.14 no.1
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• pp.55-61
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• 2008

The Taekwondo is the martial arts where possibility thousand Ul of history and the ancestor is put in with specific martial arts of our nation. Also it practiced with the self defense martial arts which rules over the body and a mind and it came, the country from crisis of imminent danger won a victory with the good state affair alcoholic beverage and it was come. The ancestors condition anger the Taekwondo where the soul is put in were born again with martial arts of the world and they became and the world-wide conference was adopted with the Olympic formal item which becomes the historian of of course sports and became the martial arts in the world-wide center. In like this features martial arts even from each country condition anger and the sports raises the phase of the country is racing with of course martial arts. Specially from China it makes the right shoe which is a Chinese martial arts with condition item and sports anger the features of the martial arts origination to do and there is a possibility of seeing the features which in the succession nose sleeping martial arts perforation defends it concentrates. The martial arts perforation character is letting in religion and philosophy thought of the Orient. Confucianism and Buddhism, it puts in the teaching of friendship thoughts and heaven and earth positive and negative principles, five lines and eight divination signs. Features of like this perforation our ancestors the positive and negative principles where the philosophy of the Orient is put in, there is a possibility of searching from life and the Taekwondo which it does with at five events together. With history of the ancestor it breathes together and all Taekwondo operation every one by one it puts in the thought of our ancestors as well. The some branch it tried to listen to the representative example which the feather holds hereupon in basic operation, the Taoist garment, the belt and width tax of Taekwondo. The flesh which is healthy in the spirit which is healthy holds the feather. Taekwondo Oh! as the true feelings one martial art which accomplishes the artificial flower of the dynamic thing and the static thing at end with the perforation essentially it is deep it will be able to confirm repeatedly fire tube characteristic.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.671-677
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• 2007

This study was performed to investigate the effect of the water-extract from non-fermented or fermented Chaga mushrooms (Inonotus obliquus) on the proliferation and apoptosis of the NIH3T3 mouse normal fibroblast cells and various human cancer cell lines including HCT-15 human colon carcinoma, AGS human gastric carcinoma, MCF-7 human breast adenocarcinoma, Hep3B human hepatocellular carcinoma and HeLa human cervical carcinoma using MTT(3-[4,5-dimethylthiazol-2-yl] -2,5-diphenyl tetrazolium bromide) assay and DNA fragmentation. In an anti-cancer test using various human cancer cells, fermented Chaga mushroom extract showed higher antiproliferating effect than that of non-fermented Chaga mushroom extract. Mouse normal NIH3T3 cells were exhibited 80% above survival under fermented or non-fermented Chngn mushroom extract of various concentrations(0, 0.5 and 1 mg/ml). Fermented Chaga mushroom extract significantly inhibited cell growth on HCT-15 cells in a dose-dependent manner. HCT-15 cells treated with non-fermented or fermented Chaga mushrooms extract produced a distinct oligonucleosomal ladder with different sizes of DNA fragments, a typical characteristic of cells undergoing apoptosis. These results suggest that fermented Chaga mushroom extract suppresses growth of HCT-15 human colon carcinoma cells through apoptosis.

• Journal of Life Science
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• v.18 no.4
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• pp.447-453
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• 2008

Zinc is an essential trace element in Human Being. Highly zinc containing yeast strain isolated from the tropical fruit, rambutan and the zinc concentration in this yeast strain was 306 ppm (30.6 mg%)per dry matter basis. This strain was found to be a rounded type, normal size, and multi-polar budding. Phylogenetic analysis using the ITS1-5.85 rDNA sequences from isolated strain is most similar to yeast Saccharomyces cerevisiae at the level of nucleotide sequence identity at 99%. This strain was produced alcohol by about 12% using fully colonized koji-rice with Aspergillus oryzae. In conclusion, the isolated strain was found to be closely related to the S. cerevisiae based on its morphological and physiological properties, and alcohol fermentation. The phylogenetic analysis of strain FF-10 using ITS 5.8S rDNA sequence data also supported the closely related to the S. cerevisiae. Accordingly, the isolated yeast was named as S. cerevisiae FF-10. Further studies on the best culture conditions for zinc production from zinc-enriched S. cerevisiae FF-10 are under investigation.

• Health Policy and Management
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• v.25 no.3
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• pp.162-173
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• 2015

Background: The aim of the current study was to investigate the factors related to the non-practice of cancer screening in cancer survivors, who are at high risk of developing second cancers. Methods: This study is a cross-sectional analysis of 1,125 cancer survivors ${\geq}19$ years old who participated in the Korean National Health and Nutrition Examination Surveys IV and V (2007-2012). A Rao-scott chi-square test and a survey logistic regression analysis were employed respectively to analyze the difference of cancer survivors in cancer screening by each characteristic and the factors related to the non-practice of cancer screening in cancer survivors. Results: Among total subjects, 33.5% did not participate in cancer screening in the last two years. Results from a fully adjusted logistic model showed that the non-practice of cancer screening in cancer survivors was significantly associated with variables such as sex, age, marital status, education level, monthly income, and drinking a alcoholic beverage Specifically, the odds ratio of non-practice of cancer screening was higher in males than in females, in the younger group than in older group, in the group with no spouse than in the group with a spouse; in a group with a low level of education than in a group with a high level of education; in a group with the lowest income level than in a group with the other levels of income; or in non-drinkers than in drinkers. Conclusion: Health policies to reduce the non-practice rate of cancer screening in cancer survivors should be designed and implemented with close attention to cancer survivors' socio-economic characteristics such as sex, age, marital status, education, and income, along with a health behavioral characteristic as drinking.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.50-58
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• 2014

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.928-934
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• 2015

The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of $Sumizyme^{TM}$ and Nuruk. After 9 days of fermentation at $28^{\circ}C$, alcohol contents and pH were 16.0~17.1% and 3.82~4.16, respectively. An increased ratio of $Sumizyme^{TM}$ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to $Sumizyme^{TM}$. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.

• Food Engineering Progress
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• v.14 no.1
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• pp.49-53
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• 2010

Surface plasmon resonance (SPR) which is utilized in thin film refractometry-based sensors has been concerned on measurement of physical, chemical and biological quantities because of its high sensitivity and label-free feature. In this paper, an application of SPR to detection of alcohol content in wine and liquor was investigated. The result showed that SPR sensor had high potential to evaluate alcohol content. Nevertheless, food industry may need SPR sensor with higher sensitivity. Herein, we introduced a nano-technique into fabrication of SPR chip to enhance SPR sensitivity. Using Langmuir-Blodgett (LB) method, gold film with nano-structured surface was devised. In order to make a new SPR chip, firstly, a single layer of nano-scaled silica particles adhered to plain surface of gold film. Thereafter, gold was deposited on the template by an e-beam evaporator. Finally, the nano-structured surface with basin-like shape was obtained after removing the silica particles by sonication. In this study, two types of silica particles, or 130 nm and 300 nm, were used as template beads and sensitivity of the new SPR chip was tested with ethanol solution, respectively. Applying the new developed SPR sensor to a model food of alcoholic beverage, the sensitivity showed improvement of 95% over the conventional one.

• Food Science and Industry
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• v.40 no.2
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• pp.83-89
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• 2007

저온발효와 고온발효에 의하여 만들어진 민속주를 증류하여 알콜돗를 45%로 같이 맞추어 성분함량을 비교하였다. 발효온도에 따른 환원당의 함량을 나타내고 있으며 저온발효 민속주는 15 mg/100 mL, 고온발효 민속주는 5 mg/100 mL로 나타났다. 즉 저온 발효에서 환원당의 양이 많았으며, 그러나 시중에 판매되고 있는 소주보다는 낮은 경향을 보였다. 향기 성분에 생성과정에 영향을 주는 Fusel alcohol을 볼 때 반적으로는 발효액에 아미노산이 없는 것보다는 많을 수록 많은 양의 fusel alcohol을 생성되기는 하지만, fusel alcohol을 생성하기위한 조건은 효모의 종류, 발효조건, 발효온도, 발효액의 조성 등의 복잡한 인자가 관련된다. 본 연구에 제조한 발효주를 소주의 아미노산과 비교할 때 아미노산 함량이 전반적으로 20-100도 낮은 함량치로 나타났다. 한약재 첨가로 인하여 면역증강, 살세포 반응 억제효과, 기능성 전통주로 좋은 발효주로 인정되지만 한약재특유의 강한 향기를 약화시키는 연구가 금후에 보완되어야 한다고 본다. 발효온도에 따른 아미노산의 함량은 저온발효 조미주에서 cysteine, valine, mrthionine, isoleucine, phenylalanine이 많았으며, 고온발효 조미주에서는 serine, glycine, leucine이 많았다. 한 alanine, tyrisine, lysine은 고온발효주에는 있으나, 저온발효주에서는 나타나지 않았다. 그러나 저온발효주와 고온 발효주 모두 시중에 판매되고 있는 소주보다는 아주 낮은 경향을 보였다. 저온발효와 고온발효에 의하여 만들어진 민속주를 증류하여 알콜 도수를 45%로 같이 맞추어 성분함량을 비교하였다. 발효온도에 따른 환원당의 함량을 나타내고 있으며 저온발효 민속주는 15 mg/100 mL, 고온발효 민속주는 5 mg/100 mL로 나타났다. 즉 저온 발효에서 환원당의 양이 많았으며, 그러나 시중에 판매되고 있는 소주보다는 낮은 경향을 보였다. 아미노산 실험에서는 소주와 45% 고온 발효주를 비교 할 때 serine, glycine, cysteine, methionine, phenylalanine 등은 100배, alanine, valine, isoleucine 80배, ammonia 20배 낮은 수치를 나타냈다. OD 측정의 실험결과 또한 control과 비교시 40% 발효주에서는 10배, 45% 고은 발효주에서는 100배 낮은 측정치가 나타났으므로 한약재의 색소성분을 휘발시키는 기술이 요구된다고 본다. 항균성실험에서 항균성 측정은 06 cm paper disk agar diffusion법을 이용하였으며, 43%의 발효주와, 45% 고온 발효주가 항균력이 가장 강력한 0.95 cm의 영향을 나타냈다. 사용한 사용한 Gram 양성, Gram 음성 균주는 Escherichia coli KCCM 11591를 제외하고는 0.8 - 0.95 cm로 항균력이 강했으며, Gram negitive의 Pseudomonas aeruginosa KCTC 1750 에서는 43% 발효주에는 0.95 cm, 45% 고은 발효주에는 0.95 cm의 항균성을 나타냈으며 관능평가에서도 가장 높게 났다. 관능평가에서는 45% 고온 발효주가 가장 높게 나타났으며, 항산화성 실험에 나타난 저온 45%의 갈색도의 측정과는 항산화성에서는 좀 다른 결과를 나타낸다. 그러나 항균성이 가장 높게 나타난 43-45%와 관능평가에서 가장 높게 나타난 45% 고온 발효주를 볼 때 본 연구에서는 고온 발효주 45%가 가장 우수한 전통주로 조사되었다. 발효주를 소주의 아미노산과 비교할 때 아미노산 함량이 전반적으로 100배 정도 낮은 함량치로 나타났으므로, 한약재 첨가로 인하여 면역증강, 살세포반응 억제효과, 기능성전통주로 좋은 발효주로 인정되지만 한약재특유의 강한 향기를 약화시켜서 부드럽고 은은한 전통발효주의 연구가 금후에 보완되어야 한다고 본다.