• Journal of Ginseng Research
• /
• 제14권2호
• /
• pp.210-212
• /
• 1990

• 대한가정학회지
• /
• 제43권3호
• /
• pp.221-231
• /
• 2005

This study investigated the cross-cultural differences in temperament among Chinese, Korean-Chinese, and Korean children. Subjects were 1,046(258 Korean-Chinese, 290 Chinese, and 498 Korean) 4th graders from Yanji in China and Seoul and Ulsan in Korea. The short form of the Early Adolescent Temperament Questionnaire Scale-Revised containing 10 scales of 54 items was translated into Korean for Korean and Korean-Chinese children and into Chinese for Chinese children and was administered to children via home-room teachers. Chinese children rated themselves higher on activation control, attention, and pleasure- and perceptual-sensitivity subscales than other groups. On the contrary, Chinese-Korean children rated themselves higher on the affiliation subscale and Korean children rated themselves higher on the aggression subscale than other groups. There were larger gender differences among Chinese and Korean-Chinese than among Korean children: Gender difference was found in activation control, aggression, and attention subscales among Chinese children and in affiliation, aggression, attention and fear subscales among Korean-Chinese. There was only significant difference in pleasure sensitivity among Korean. Rapid westernization in Korea seems to be responsible for this result. Since there were significant differences of temperament between Korean and Korean-Chinese, and between Chinese and Korean-Chinese, it was interpreted that children's temperament is influenced by both their environment and genetic endowment.

• Journal of Ginseng Research
• /
• 제46권2호
• /
• pp.315-319
• /
• 2022

• 아동학회지
• /
• 제28권1호
• /
• pp.129-145
• /
• 2007

The short form of the Early Adolescent Temperament Questionnaire-Revised(Ellis & Rothbart, 1999) was translated into Korean for Korean(N=367) and Korean-Chinese(N=258) children and into Chinese for Chinese-Korean(N=232) and Chinese(N=211) children. This 43 item scale of self-ratings was administered to 4th graders by home-room teachers in China and in Korea. Korean-Chinese children rated themselves higher on affiliation, depression, fear, pleasure- and perceptual - sensitivity and shyness than other groups. Chinese-Korean children were higher on affiliation, aggression and frustration, Chinese children were higher on activation control and Korean children rated themselves lowest on all subscales. Korean girls were higher than boys on activation control and affiliation. Korean boys were higher than girls on pleasure sensitivity. Chinese boys were higher than girls on aggression.

• 한국학교보건학회지
• /
• 제24권1호
• /
• pp.89-98
• /
• 2011

Purpose: The purpose of this study was to compare the difference in health-promoting behavior of Han-Chinese to Korean-Chinese university students in Korea. Methods: Subjects were 111 Han-Chinese and 105 Korean- Chinese university students. The data was collected using structured questionnaires from January 5 to May 30, 2009. The data analysis was carried out using the SPSS/WIN 12.0 program. Results: The average score of health- promoting behavior for Chinese students was 2.55, 2.49 for Korean-Chinese students and 2.61 for Han-Chinese students. The mean score of health-promoting behavior of Korean-Chinese students was lower than that of the Han-Chinese group (t=2.048, p=.042). There were significant differences in health- promoting behaviors according to socio-demographic characteristics between Han-Chinese and Korean-Chinese university students. The mean score of health-promoting behavior showed significant differences according to marital status (t=2.019, p=.046) in Han-Chinese students while there were significant differences in health-promoting behaviors according to motivation for studying abroad (t=2.732, p=.033) in Korean-Chinese students. Conclusion: Health-promoting programs should be developed for both Han-Chinese and Korean-Chinese students by considering socio-demographic characteristics. Korean-Chinese may be targeted as a priority group for promoting health behaviors.

• Journal of Ginseng Research
• /
• 제46권6호
• /
• pp.759-770
• /
• 2022

Background: Aerobic cellular respiration provides chemical energy, adenosine triphosphate (ATP), to maintain multiple cellular functions. Sirtuin 1 (SIRT1) can deacetylate peroxisome proliferator-activated receptor gamma coactivator 1 alpha (PGC-1α) to promote mitochondrial biosynthesis. Targeting energy metabolism is a potential strategy for the prevention and treatment of various diseases, such as cardiac and neurological disorders. Ginsenosides, one of the major bioactive constituents of Panax ginseng, have been extensively used due to their diverse beneficial effects on healthy subjects and patients with different diseases. However, the underlying molecular mechanisms of total ginsenosides (GS) on energy metabolism remain unclear. Methods: In this study, oxygen consumption rate, ATP production, mitochondrial biosynthesis, glucose metabolism, and SIRT1-PGC-1α pathways in untreated and GS-treated different cells, fly, and mouse models were investigated. Results: GS pretreatment enhanced mitochondrial respiration capacity and ATP production in aerobic respiration-dominated cardiomyocytes and neurons, and promoted tricarboxylic acid metabolism in cardiomyocytes. Moreover, GS clearly enhanced NAD⁺-dependent SIRT1 activation to increase mitochondrial biosynthesis in cardiomyocytes and neurons, which was completely abrogated by nicotinamide. Importantly, ginsenoside monomers, such as Rg1, Re, Rf, Rb1, Rc, Rh1, Rb2, and Rb3, were found to activate SIRT1 and promote energy metabolism. Conclusion: This study may provide new insights into the extensive application of ginseng for cardiac and neurological protection in healthy subjects and patients.

• 한국식생활문화학회지
• /
• 제32권3호
• /
• pp.215-226
• /
• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• 비교문화연구
• /
• 제33권
• /
• pp.359-384
• /
• 2013

There is linguistic phenomenon that Korean syllable, morpheme and word are substituted with Chinese Character. These phenomenon is called Chinese Character Borrowing, the Chinese character used here is called Borrowed Chinese Character. Whereas borrowing Chinese character in Chinese is used for borrowing only sound for different word, borrowing Chinese character in Korean is used for assigning new meaning. Hence, by borrowing Chinese character in Korean, a syllable which had no meaning originally get new meaning, morpheme and word meaning has changed. At advertisement and campaign, Chinese Character Borrowing has lots of linguistical advantage such as visual immediacy, effectiveness of meaning expression. However, there are number of cases found that violate grammar rule and word constitution practice by Chinese Character Borrowing. For this reason, Chinese Character Borrowing has the problem polluting Korean along with another foreign words. Thus, this paper focus on study Chinese Character Borrowing phenomenon in Korean, and analysis its effectiveness and impact in Korean. In addition, analysis the problem of Borrowed chinese Character, and suggestion several alternative for right use of Korean is followed.

• 디지털콘텐츠학회 논문지
• /
• 제17권4호
• /
• pp.227-234
• /
• 2016

한자가 유입된 당시 한자의 원음도 함께 들어와서 현재 많은 한자들이 중국과 같은 한자에 같은 발음으로 사용하고 있으나 한국과 중국은 한자에 대한 발음이 서로 독립적으로 보존 및 변천되어 오늘날은 그 발음을 표기하는 방식이 서로 다르다. 본 연구는 중국 한자의 발음인 한어병음과 한국 한자발음을 구성하는 초성, 중성, 종성의 변화를 시스템으로 분석하여 중국어 발음과 대응되는 변환규칙을 생성함으로써 쉽게 중국어 발음을 학습할 수 있는 중국어규칙변환 교육시스템으로 설계 및 구현하였다. 본 연구는 중국어규칙변환 교육시스템을 웹으로 구현하였고, 앱등의 다양한 어플리케이션을 통하여 중국어를 학습하는데 도움이 되도록 하였다.

• Journal of Ginseng Research
• /
• 제42권3호
• /
• pp.277-287
• /
• 2018

Background: Temperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different. Methods: In this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples. Results: The results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20R-ginsenoside Rs3 and ginsenoside Rs4. Polar ginsenosides were abundant in red ginseng steamed at low temperature, whereas higher levels of less polar ginsenosides were detected in red ginseng steamed at high temperature. Conclusion: This study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.