• Journal of the Korean Society of Clothing and Textiles
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• v.38 no.2
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• pp.201-215
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• 2014

This study explores the kinds and types of dyes used in the Joseon Dynasty. Some literature including "Sanga Yorok", "Gyuhap Chongseo", "Imwon Gyeonjeji" were reviewed for this purpose. The findings are as follows. The colors obtained from the dyes were divided into seven color series, such as red, yellow and orange, green, blue, purple, brown, gray and black. These are practical color categories differed from abstract five cardinal colors [五方色]. The diachronic dyes used during the Joseon Dynasty were safflower and Japanese alder bark for red, indigo leaves for blue, gromwell for purple, chestnut tree bark for brown. The representative dyes used in the late Joseon Dynasty were safflower and sappan wood for red, wild pear tree bark and Pentapetes phoenicea for yellow and orange, indigo leaves for blue, sappan wood and gromwell for purple, mulberry tree for brown, and Chinese ink for gray. Common dyes used both in Joseon and China were safflower and sappan wood for red, pagoda tree blossom for yellow, a combination of pagoda tree blossom (or Amur cork tree) and indigo leaves (or sediment) for green, indigo leavers or sediment for blue, sappan wood and hollyhock for purple, and a combination of indigo leaves and Galla Rhois for gray and black.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• Korean Journal of Plant Resources
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• v.24 no.1
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• pp.105-112
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• 2011

The objective of this study was to determine the effect of antioxidant enzyme activity and radical scavenging activities of thirteen kinds of natural plant pigments. The analytic method of antioxidant activities were measured by estimating DPPH free radical scavenging and nitrite scavenging ability activity. The free radical scavenging activity by method using stable free radical DPPH was the highest in the red cabbaged pigment. Addition of ethanol extract 1mg/ml from onion peel pigment displayed remarkable effect on nitrite scavenging ability about 91.9%. Antioxidative enzyme activity was evaluated in terms of superoxide dismutase(SOD), catalase(CAT), and ascorbate peroxidase(APX) activity. The bitter melon pigment had the highest SOD activity of 87.3%. The activities of CAT and APX were higher in the mulberry leave pigment compared with other natural plant pigments. In contrast, CAT activity of plant pigment samples were unaffected. These results suggest that natural plant pigment had the potent biological activities such as antioxidant enzyme activities, and that their activities exhibited differently depending on each kind of pigments.

• The Research Journal of the Costume Culture
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• v.21 no.6
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• pp.844-859
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• 2013

This study investigated the characteristics and changes of cotton and silk textile production in Honam district, especially in Gurye, Jella Province from the 1930s to the 1980s. To do this, research method in this study was both literature and fieldwork research and results were as follows. First, in terms of cotton fiber cultivation of Gurye, Chinese Cotton(在來綿) has been substituted for America Cotton(陸地綿) and additionally, Yellow Cotton (黃綿) has been cultivated in the 1930s. Also, in terms of silk fiber cultivation of Gurye, Joseon Silkworm has been substituted for Japanese Silkworm by inflowing the Japanese mulberry tree. Second, in terms of spinning method, cotton spinning has been conducted at every house by an individual tool from the 1930s to the 1950s and has been gradually changed to mechanization by market shop equipped with mechanized cotton gin and cotton whipping tool. However, there have been no changes in silk spinning method from the 1930s to the 1980s. Third, loom type has been changed from the traditional Korean back-strap loom to the treadle loom between the 1930s and the 1940s. Fourth, dyeing was conducted by chemical dyestuff after weaving. The circulation of textile was done through the joint market by Japan in the 1930s~1950s and has changed to the market sales by producers since the 1950s. Fifth, since the 1970s, the outputs of cotton and silk textile of Gurye have been reduced. This was connected with the westernization and the inflow of the synthetic fiber and cloth in cotton and was related to the changes of the nation policy and silk fiber inflow from the china to the Korean farm villages.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.403-409
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• 2004

Onion, licorice, abgelia root, Chinese date, pine needle, and mulberry leaf were used to extract functional components far onion complex drink. No differences were observed between water extraction at room temperature and methanol extraction in electron-donating ability (EDA), thiosulfinate content (TSC), and ascorbic acid content (AAC), whereas water extraction resulted in higher nitrite-scavenging ability at pH 1.2 and 3.0, and lower superoxide dismutase-like ability than methanol extraction. Level of water extracts prepared by hard-boiling for 3 hr at above $100^{\circ}C$ was higher in all functional abilities except TSC than those prepared at room temperature. Optimal conditions for water extraction and storage were $100-120^{\circ}C$ for 6 hr and low-temperature storage, respectively.

• Korean Journal of Pharmacognosy
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• v.11 no.2
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• pp.85-94
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• 1980

In this paper, we studied what the drug name of Sang-Baik-Pi(桑白皮) Mori Cortex Radicis) is, how to collect it; and how the chief symptoms had changed in the chinese medical references and herbological literatures and formularies. Also we bibliographically analyzed in the herbological way the drugs combinated with Sang-Baik-Pi and their active principles among the prescriptions in the famous medical book; 'Dong-Ui-Bo-Gam', (東醫寶鑑) of our country. Finally, we concluded as foolow. Numerous names of botainical origin were described, but it was not recorded that San-Keun-Baik-Pi(桑根白皮) in old days is different from root bark of Morus sp. in this times. Sang-Baik-Pi has been a common designation since Ming dynasty (AD 1500). Collections of it were independent of seasons, it could effect perfectly over 10 years old. And its cork layer should be removed after collections, it was especially emphacised that root bark on ground was poisonous. The chiefly cured symptoms with Sang-Baik-Pi were constantly not different from the contents of 'Shin-Nong-Bon-Chau-Kyung'(神農本草經) in ancient times, but it has been developed since Ming dynasty. Its uses are widely extended to a surgical and dermatologic desease; rheumatis, beriberi and diabetes in this times. and its efficacies depend upon curing. Prescriptions on Sang-Baik-Pi that were prescribed in 'Dong-Ui-Bo-Gam' are there, 177 drugs combinated with it. Glycyrrhizae Radix is most frequently combinated with Sang-Baik-Pi(frequently 68%). It is proved that Armeniacae Semen, Platycodi Radix etc, in the order take strong effects on anti-tussive, anti-phlogistic, diuretic, anti-pyretic etc. It is expressed 34 times, frequently, that a dose is 3.75g, and it shows that a usual doses is 2-4g. As the above prescriptions are classified, the results is as follows, respiratory tract desease is most frequently in 69 prescriptions, the next gastrointestinal tract 13 times, diuretic 12 times, and antipyretic 11 times. Therefore, Sang-Baik-Pi contains a good remedial value chiefly of the effects upon the respiratory diseases.

• Archives of Pharmacal Research
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• v.25 no.2
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• pp.191-196
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• 2002

The water extract from the root bark of Cortex Mori (CM, Morus alba L.: Sangbaikpi), a mulberry tree, has been known in Chinese traditional medicine to have antiphlogistic, diuretic, and expectorant properties. In this study, the cytotoxicity of CM against tumor cells and its mechanism was examined . CM exhibited cytotoxic activity on K-562, B38O human leukemia cells and B16 mouse melanoma cells at concentrations of > 1 mg/ml. A DNA fragmentation, PARP cleavage, and nuclear condensation assay showed that those cells exposed to CM underwent apoptosis. The water extract of Scutellarie Radix (SR) was used as a negative control and showed no cytotoxicity in those cells. The flow cytometric profiles of the CM-treated cells were also indicative of apoptosis. However, they did not appear to exert the G1 arrest, which is observed in other tubulin inhibitor agents such as vincristine, taxol. The protein-binding test using Biacore and a microtubule assembly-disassembly assay provided evidence showing that CM bound to the tubulins resulting in 3 markets inhibition of the assembly, but not the disassembly of microtubules. The possible nonspecific effect of the CM extract could be excluded due to the results using SR, which did not affect the assembly process. Overall, the water extract of CM induces apoptosis of tumor cells by inhibiting microtubule assembly.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• Korean journal of applied entomology
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• v.62 no.3
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• pp.193-205
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• 2023

Botanical insecticides derived from plant extracts exhibit repellent, antifeedant and enzyme-inhibiting activities against insect pests. Among such pests, phytophagous mites are major threats to horticultural crops. Botanical extracts derived from neem, chrysanthemum, and shrubby sophora are employed as field acaricides. These botanical extracts have low toxicities against natural enemies of the insect pests and, thus, are valuable in pest management. This review focuses on the potential for botanical extracts in the controls of mites, with comparisons of the spectrum of activity, the lethal dose and times and their mode of action. This information will enable better formulation of botanical extracts in integrated mite control.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.349-359
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• 1990

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.