• 대한한의학원전학회지
• /
• 제32권1호
• /
• pp.49-59
• /
• 2019

Objectives : Cho Wonhui published his book "Ounyukgi-Uihakbogam", in which Ungi was used for clinical purposes, but his life is hardly known. Conclusions & Conclusions : Cho Wonhui passed the Jinsa exam in 1894 and entered Seonggyungwan. Gojong recommended him to study medicine, and in 1907, he treated a person (later Taisho Emperor) who visited the Korea Empire and achieved his reputation. He was invited to Japan with this opportunity and received a degree from Meiji Emperor, a philosophical doctor of medicine. He passed the medical intern examination in 1923, and in 1938, he published the book "Ounyukgi-Uihakbogam". After 6 25, the Ceonundang oriental medicine clinic was opened in Busan and patients were treated. In 1963, he died at the age of 90.: This study met Cho Wonhui's descendants and talked about the life of Cho Wonhui and comprehensively summarized the related data.

• 대한한의학원전학회지
• /
• 제30권4호
• /
• pp.1-17
• /
• 2017

Objective : Establishment and development of Woongihak on Korea requires detailed study into its contents including each period's Woongihak theory and clinical practices. Method : Woongihak is assumed to have been introduced during the Coreyo Dynasty. Then its development stage is divided into early, middle, later periods in Chosun dynasty, and the category further developed into the Japanese colonial period and then the post-liberation era. These periods were given respect to while medical textx and data related to Woongihak were collected and analyzed. Result & Conclusion : The general consensus is that Woongihak was introduced for the first time during the early period of Coryeo Dynasty, but there was no text around this era regarding Woongihak could have been found. Woongihak was found in Uibang-yuchwi, which entered Chosun Dynastyin early period and was published, where it annotated Sanghanjiggyeog, Saminbang, and eumjeungyaglye. Donguibogam, which was published during the middle period, introduced Woongi by hosting a sentence of Cheonjiungi, and Chochanggyeol was published during the late period and brought the level of Woongihak in Korea a step further. Lectures on Diagram of Woongihakw as published during the Japanese colonial era, but it lacks uniqueness since it was a translation of Suwenrushiyunqilunao. Another book published during this period was OunyukgiUihakbogam by Cho Wonhui. It brought a heavy influence on the generations to come because it drew up prescriptions through the Gaegun and Gaeggi or Date of Birth of Date of impregnation. It was easy to use and highly potent. The author of this paper also collected about 55 types of Woongi texts published after the liberation of Korea, but there are sure to be many that is missing from the collection.

• 제어로봇시스템학회:학술대회논문집
• /
• 제어로봇시스템학회 1997년도 한국자동제어학술회의논문집; 한국전력공사 서울연수원; 17-18 Oct. 1997
• /
• pp.1762-1765
• /
• 1997

Some ill-conditioned processes are very sensitive to small element-wise uncertainties arising in classical element-by-element model identifications. For such processes, accurate identification of simgular values and right singular vectors are more important than theose of the elements themselves. Singular values and right singular vectors can be found by iteraive identification methods which implement the input and output transformations iteratively. Methods based on SVD decomposition, QR decomposition and LU decomposition are proposed and compared with the Kuong and Mac Gregor's method. Convergence proofs are given. These SVD and QR mehtods use normal matrices for the transformations which cannot be calculated analytically in general and so they are hoard to apply to dynamic processes, whereas the LU method used simple analyitc transformations and can be directly applied to dynamic processes.

• Korean Chemical Engineering Research
• /
• 제52권5호
• /
• pp.587-591
• /
• 2014

고급 홍삼의 생산 수율을 증가시키는 제어 방법에 관한 실험을 수행하였다. 수삼에서 홍삼을 만드는 과정 중 수증기로 수삼을 찌는 증삼 공정에서 동체균열, 내공, 내백 등이 발생하는데 이는 홍삼의 품질을 저하시키는 원인이 된다. 고급 홍삼의 수율을 증가시키기 위해서는 이런 불량 요인을 최소화하는 방법이 필요하다. 최근까지 대부분의 증삼 공정의 제어는 증삼 과정의 필수 인자인 온도만을 조절하거나 온도와 압력을 동시에 조절하여 제어하는 방법이 연구되었다. 그러나 이는 불량 요인을 최소화하는 목적에 적합하지 못한 것으로 보인다. 이와 달리, 본 연구에서는 기존의 홍삼 제조 방식을 토대로 $96{\sim}99^{\circ}C$의 온도를 유지하면서 수삼의 무게 제어를 통하여 불량 요인을 최소화하는 제어 방법을 제시한다. 무게 제어를 적용한 실험 결과 증삼 과정 후 수삼의 동체균열의 불량요인이 줄어드는 것을 확인할 수 있었다.