• Journal of the Korean Geographical Society
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• v.37 no.3
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• pp.237-246
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• 2002

This study classified wintertime bioclimatic zones of South Korea based on daytime and nighttime distribution of wind chill index calculated from climate data during the coldest month for latest 30 years (1971- 2000). The results show that the winter daytime and nighttime wind chill index were influenced by climatic factors such as elevation, land-sea breeze, topology, and sea currents etc. as well as climatic components such as temperature, wind speed, and sunshine, so that South Korea was divided into five bioclimatic zones; Cool day- cold night zone, Keen day- Cold night zone, Keen day-Very Cold night zone, Cold day and night zone, and Cold day-Extremely Cold night zone. Especially, coasts and island areas, except for south coast of Korea, shows Keen bioclimatic response during daytime and Very Cold bioclimatic response during nighttime. This indicates that coasts and island areas, except for south coast of Korea are affected by moonson and land-sea breeze. In addition, highly elevated Daegwallyeong shows Cold bioclimatic response during daytime and Extremely Cold during nighttime due to the influence of adiabatic temperature lapse rate and monsoon. This study offers basic data necessary to make decisions concerning insulation such as clothing and architect etc. by classifying winter bioclimatic zones of South Korea based on various daytime and nighttime distribution of wind chill.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.466-474
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• 2005

This study aimed to determine the microbiological quality obtained by adding green tea extracts to prepare cook-chill foods. For this study, chicken meat salad was blended with green tea extracts at concentrations of 0, 2 and $3\%$ and prepared for a cook-chill system. The microbiological effects of green tea extracts were assessed during the production process by measuring process time, temperature, pH and Aw and by determining total plate counts and coliforms. The effects of green tea extracts on total plate counts and coliforms were observed during cold storage at $3^{\circ}C$ for five days. Green tea extracts improved the microbiological quality and showed antibacterial properties when added to chicken meat salad prepared in a cook-chill production system. The use of green tea extracts should be further explored as a means of enhancing freshness and quality in cook-chill foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1221-1227
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• 1997

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.47-52
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• 2005

This study aimed to determine inhibitory effect of pathogen growth by adding green tea extracts to some cook-chill foods. For this study, chicken meat salad and pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and $3\%$ and prepared in a cook-chill system. S. typhimurium in chickien meat salad; Better antibacterial effects of green tea extracts were observed at a $3\%$ concentration, compared with a $2\%$ concentration. Populations of S. aureus in chicken meat salad; antibacterial effects at a $3\%$ concentration became significant from 3days while that at a $2\%$ concentration remained steady throughout the five-day duration. All three testing samples exhibited a decrease in populations of S. aureus during storage. In pyeonyuk, S. aureus counts at a $3\%$ concentration were 7.26 CFU/g on day 3 and declined to 6.61 CFU/g and 6.48 CFU/g on the following days, showing a greater degree of decline than that of a $2\%$ concentration.

• Journal of Sasang Constitutional Medicine
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• v.14 no.1
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• pp.118-122
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• 2002

Generally, the chill is the secondary symptom of fever. but this case shows the intermittent sever chill without fever. the case is about a patient who is 38 years old man, suffered by chill without fever after experiencing unhealthiness by cold weather and an affliction, that is classed as Taeumin Hangwuljung by Sasang Constitutional Medicine. The patient was treated by Handayulsotang and showed an improvement. This paper describe the process and contents about the way the patient was cured.

• The Journal of Korean Medicine
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• v.39 no.2
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• pp.64-79
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• 2018

Objectives: This study was aimed to research clinical characteristics of female patients with cold hypersensitivity on the hands and feet compared with non-cold hypersensitivity group. Methods: 134 women patients were collected from 6 Korean medicine hospitals, and divided into 2 groups(cold hypersensitivity group and non-cold hypersensitivity group). This survey was composed of 19 questions related to clinical symptoms of cold hypersensitivity. Results: We found out the differences between 2 groups in 10 questions among 19 questions in the survey results. (Body Type, Energy, Digestibility, Skin Type, Facial Complexion, Chill, Dry Mouth and Thirst, Preference between Coolness and Warmth, Thickness of Tongue Fur, Floating and Sinking of Pulse) Conclusions: From these results, Patients with cold hypersensitivity on hands and feet have relative clinical characteristics as follows. They are relatively weak and lethargic. They have dry skin and look more pale. They feel chill easily and have dry mouth and thirst. They prefer warmth and have indigestion more. They had more various infirm and ill clinical characteristics compared with the other group from the view of Korean medicine.

• Journal of Korea Foundry Society
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• v.20 no.6
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• pp.400-406
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• 2000

Computer simulation for the predictions of casting defects is very important to produce high quality castings with less cost. Complicate shaped Al solenoid housing part was selected to be cold chamber die cast and a numerical simulation technique was applied for the optimization of the chill vent position and gating. A first design led to insufficient central flow. This flow left the last filled areas falling into the inner portion of the part. And last filled area did not fit the chill vent position. So these resulted in a high possibility of air entrapment in the casting and the design was not proper for the part. The design was improved by using a proper gating system, a more chill vent and proper overflow positions. New design provided a homogenous mold filling pattern and the last filled areas that being located at the overflow and chill vent. Casting plan which produce good quality solenoid housing part was established by using the computer simulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.285-290
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• 2005

This study was aimed to determine microbiological Quality by adding green tea extracts to cook-chill foods. For this study, Pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and 3% and prepared in a cook-chill system. Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and A wand determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during cold storage at 3$^{\circ}C$ for five days. Green tea extracts improved the microbiological Quality and showed antibacterial properties when they are added to Pyeonyuk prepared in a cook-chill production system. The use of green tea extracts can be further explored as a means of enhancing freshness and Quality in cook-chill foods.

• The Journal of Internal Korean Medicine
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• v.27 no.2
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• pp.500-509
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• 2006

Objectives: We performed this study to check the effect of Cold-Heat attribute analyzed quantitatively by questionnaire on halitosis patient. Methods: We made a questionnaire composed of 15 items(6 categories) about the contents of Cold-Heat and asked 105 subjects to answer in the form Likert-like seven-points score. And then, we extracted Cold-Heat attribute from 15 items, 6 categories, 6 weighted categories, heat score and cold score. On the other hand we measured the halimeter measurements. VAS, winkle tongue coating index. Afterward, the data were analyzed by statistical methods. Results:1) In the 15 items, question number 6, 7, 8 is negative correlated with halimeter measurements. Question number10 is positive correlated with halimeter measurements. And question number 11, 12, 14 is positive correlated with VAS. 2) In the 6 categories, constipation is negative correlated with halimeter measurements. Chill is positive correlated with VAS. And Cold-limbs is positive correlated with halimeter measurements. 3) In the 6 weighted score categories, constipation is negative correlated with halimeter measurements. Chill is positive correlated with VAS. And Cold-limbs is positive correlated with halimeter measurements. Conclusions: Further clinical research is necessary in the development of the questionnaire's items. And to get the better of this study, we should research more analytic method made casual relationship clear between Cold-Heat attributes and the index of halitosis.

• Journal of Korean Medical classics
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• v.28 no.1
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• pp.97-110
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• 2015

Objectives : Usually medical terminology of oriental mecidine has a multiple meaning. But concept of Shanghan(傷寒) should be simple, because Shanghanlun(傷寒論) is a clinical guideline book. So I researched to suggest many concept of Shanghan, which are suitable for each chapter of Shanghanlun. Methods : I enumerated provisions including Shnaghan from the original texts of Gangpyeong-Shanghanlun(康平傷寒論). And I translated and reviewed them. Results : 1. Shanghan of Preface(序文) means a disease of high fatality. 2. Shanghan of Shanghanrye(傷寒例) means diseases due to physical damage of cold weather. 3. Shanghan of Diagnosis of Daeyang Disease(辨大陽病) - Neck stiffness(痙), Dampness(濕), Sun stroke(暍) means certain disease names accompanying fever, chill. 4. Shanghan used in Diagnosis of Diseases is a premise of many provisions of Shanghanlun. And Shanghan is made up of finished fever, expected fever, chill, body pain, loss of appetite, image of tension. Conclusions : We can use a appropriate translation on Shanghan of each chapter of Gangpyeong-Sanghanlun. Especially Shanghan used in "Diagnosis of Diseases" should have more accurate meaning.