• Advances in Traditional Medicine
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• v.7 no.4
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• pp.441-443
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• 2007

A preliminary in vitro acid neutralizing capacity test of twelve traditional Ayurvedic antacids were performed in this study. Five traditional preparations of ash of conch shell, ash of oyster, ash of pearl, limestone, and ash of cowrie showed high acid neutralizing capacity similar to standard antacid combination of $Al(OH)_3\;and\;Mg(OH)_2$. Among these the ash of conch shell found the highest acid neutralizing capacity. The ash of tamarind and ash of Achyranthus aspera showed moderate acid neutralizing capacity. The acid neutralizing capacity of red ochre; ash of iron; mixture of niter, alum and ammonium chloride; saltpeter; and ash of mica found below the USP 23 limit.

• Proceedings of the KWS Conference
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• 1997.10a
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• pp.77-80
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• 1997

Spot welding has been used in the sheet metal joining processes because of its high productivity and convenience. In this study, predicting methods of fatigue life of spot welded joint have been studied fatigue life of conch-peel spot welded joint was influenced by tail effect. Fatigue life was estimated by stress index parameter considering multiaxial stresses and tail effect. Fatigue tests were conducted with the coach-peel specimens using SPCC.

• The Korean Journal of Ecology
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• v.25 no.1
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• pp.59-62
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• 2002

Dokdo, which is located in the middle of the East Sea, is a small island tilth a total area of 0.186 $\textrm{km}^2$. However, this small island, with its mild oceanic climate, has rich bio-resources and picturesque natural surroundings. Dokdo in the crystaline waters and In the central area of the deep sea is a treasury of algaes (sea oak, sea mustard, gulf weed, laver, agar-agar, etc.), molluscs (squid, ear shell, conch, etc.) and fishes (Alaska pollack, anchovy, saucy, herring, etc.). On the other hand, there are a lot of grasses and various kinds of grasses on the land of Dokdo. And a lot of back-tailed gulls (about 20,000 Individuals) live on this island. There have been disputes on the sovereignty over Dokdo between Korea and Japan. Japan has claimed sovereignty over Dokdo since Japan incorporated the island into Japanese territory in 1905 when it occupied the Korean Peninsula by force. Korea governed Dokdo not only before 1905 but also after its liberation in 1945. The Korean government, while heavily financing building facilities like pleas and quays, is endeavoring to preserve the natural surroundings of this island.

• Journal of The Korean Society of Clinical Toxicology
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• v.15 no.1
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• pp.65-67
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• 2017

Even though Neptunea contricta appears similar to Batilus cornutus and Rapana venosa, they are different in tetramine content which inhibits the neuronal calcium channel. Therefore, mistaking Neptunea contricta for Batilus cornutus or Rapana venosa, can result in the occurrence of toxic symptoms. Three patients developed nausea, epigastric pain, chest pain, dizziness, blurred vision, dyspnea, hypertension and tachycardia after eating Neptunea contricta. Moreover, consumption of one only piece was sufficient to cause symptoms because each Neptunea contricta has 17.3 mg of tetramine. Accordingly, care should be taken when patients are consuming more than 5 pieces because toxic symptoms such as dyspnea can occur. Moreover, correct species identification is important because the quantity of tetramine varies among sea snail species. Finally, it is important to educate people to remove the salivary glands completely before consuming Neptunea contricta.

• Journal of Fisheries and Marine Sciences Education
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• v.15 no.2
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• pp.219-225
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• 2003

So far, for pearl culture using abalones, a plastic nucleus has been planted in an abalone by perforating the shell. But after planing 80 % of abalones died, and even if they live, the pearl's hardness was not so good. The weak hardness made the pearl valueless. The quality of a pearl is decided by the gloss and the quality of the pearl's layer. This study is to find the right nucleus for abalones and to decrease a death rate of abalones by selecting the right planting place. This study was also performed to obtain valuable pearls with proper size, gloss, and good color. Below is the result of the research; Conch shells out of the various nucleus materials were the best. Their shape, color and gloss were very good. The nucleus was planted in the part that a shell is grown up under the absorption ball, as a result a pearl sack was quickly made. After 15 days, out of every pearl, pearl sacks were made. The pearl formation was measured every month. From the abalone shell which was planted in April, qualitative pearls which was from 5mm to 5.81mm in size were obtained in December.

• 보존과학연구
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• s.30
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• pp.171-187
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• 2009

The Seated iron Vairocana Buddha statue of Dopiansa Temple, Cheolwon was designated National treasure No. 63, it is very important to rearch about Korean Buddha statue because it has an inscription on the back indicates that it was made in 865 A.D., the fifth year of the reign of King Gyeongmun(861-875) of Unified Silla(668-935), through the devoted faith of some 1,500 Buddhist followers of the Cheorwon-gun area. In this conservation treatment, for the Seated iron Vairocana Buddha statue of Dopiansa Temple, Cheolwon plating layer and cashew paint layer of the iron pedestal were removed and for the paint the Body of the Buddha, fake metal layer and plaster layer were removed, stabilizing treatment and coating treatment were done, and removal and restoration of earlobe which had been damaged and later was restored with plaster in the regilding in 1988, and the white hair on forehead was replaced with material of rock crystal, and conch-shaped hair damaged was restored on 35 spots.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.