• 대한지리학회지
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• 제37권3호
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• pp.237-246
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• 2002

본 연구는 최근 30년 (1971-2000) 최한월 (1월) 평균 기온 및 풍속, 일사량 자료를 토대로 산출한 겨울철 주.야간 바람냉각지수의 분포를 바탕으로 남한의 겨울철 생리 기후지역을 구분하였다. 그 결과. 겨울철 주.야간 바람냉각지수는 기온, 풍속, 일사량 등의 기후요소뿐 아니라 해발고도, 해륙풍, 지형, 해류 등의 기후인자의 영향을 받아 남한은 크게 5개의 생리기후지역으로 세분되었다: 주간 서늘-야간 추움 지역, 주간 쌀쌀-야간 추움 지역, 주간 쌀쌀-야간 매우추움 지역, 주.야간 모두 추움 지역, 주간 추움-야간 극도로 추움 지역, 특히, 남해안을 제외한 해안-도서지역은 계절풍 및 해륙풍의 영향으로 주간에는 싸늘함(Keen), 야간에는 매우 추움(Very Cold)의 체감도를 보였다. 또한, 해발고도가 높은 대관령 지역에서는 기온 감률 및 계절풍의 영향으로 주간에는 추움(Cold), 야간에는 극도로 추움(Extremely Cold)의 체감도를 보였다. 본 연구는 다양하게 나타나는 주야간 바람냉각지수의 분포를 바탕으로 남한의 겨울철 생리기후 지역을 구분함으로써 의복 및 건축 등의 단열에 관한 의사결정시 필요한 기초자료를 제공하고자 하였다.

• 한국식품조리과학회지
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• 제21권4호
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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.

• 한국식품영양과학회지
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• 제26권6호
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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.

• 한국식품조리과학회지
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• 제21권1호
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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.

• 사상체질의학회지
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• 제14권1호
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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.

• 대한한의학회지
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• 제39권2호
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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.

• 한국주조공학회지
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• 제20권6호
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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.

• 한국식품영양과학회지
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• 제34권2호
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• pp.285-290
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• 2005

본 연구에서는 cook-chill system에서 생산되는 일부 음식에 녹차 추출물의 첨가가 냉장 저장 시 음식 품질에 미치는 영향을 알아보고자 하였다. 이를 위해 냉장저장급식에서 생산되는 음식 중 편육을 적용음식으로 선정하고 녹차추출물을 첨가(0,2,3%)하여 생산하였다. 이때 냉장저장급식 생산단계에 따른 소요시간 및 온도상태, pH및 수분활성도를 측정하고, 표준평판균수, 대장균군수를 측정함으로써 생산단계에 따른 미생물적 품질을 평가하였다. 또한 녹차추출물 첨가(0, 2, 3%)가 냉장저장(3$^{\circ}C$, 5일)동안 표준평판균수와 대장균군수에 미치는 영향을 관찰하였다. 미생물적 품질을 평가하기 위해 표준평판균수와 대장균군수를 측정한 결과 돼지고기를 삶은 직후와 냉각 후 모든 시료에서 조리한 음식의 안전 기준치 (표준평판균수<$10^{5}$, 대장균군수 <$10^2$)를 만족시켰다. 냉장 저장동안에는 먼저 표준평판균수의 경우, 녹차추출물을 첨가하지 않은 0%에서는 저장기간에 따라 일정하게 증가하는 경향을 보인 반면, 녹차 추출물을 3% 첨가하여 생산한 편육은 4일째까지도 위생상태가 적합하게 나타남으로써 녹차 추출물의 첨가가 냉장저장 동안 미생물적 품질을 유지하는데 효과적이라고 사료되었다. 대장균군수의 경우에도 녹차추출물을 첨가하지 않은0%는 1일부터 <$10^2$을 초과한 반면 2%와 3%에는 각각 2일,3일까지 조리한 음식의 안전 기준치를 만족하였다. 또한 녹차추출물의 첨가량은 저장기간에 따라 모두 유의적인 증가를 나타냄으로써 (p<0.01) 저장기간에 따라 대장균군수가 유의적으로 증가함을 알 수 있었으며, 저장일에 따른 첨가량별 대장균군수에서도 모두 유의성을 나타냄으로써 첨가량이 많을수록 낮은 수준의 대장균군수를 나타내어, 3%에서 가장 낮은 대장균군수를 나타내었다(p<0.01).이상의 연구 결과, cook-chill생산 시 녹차 추출물의 첨가가 미생물적 품질유지에 효과가 있다고 사료되는 바 본 연구결과를 기초로 급식소에서 음식 생산 시 녹차 추출물 및 천연 항균성 물질 첨가에 따른 미생물적 품질 및 관능적 품질검사를 통한 레시피 개발에 관한 지속적인 연구가 수행되어야 하겠다.다.

• 대한한방내과학회지
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• 제27권2호
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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.

• 대한한의학원전학회지
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• 제28권1호
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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.