• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.446-454
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• 2008

The traditional Korean drink "Jehotang", which is one of the most commonly prescribed drugs for treatment of the heat stroke accompanied by high fever, severe sweat and thirst, it is effective far quenching thirst strengthening the stomach, stopping diarrhea and regulating intestinal function. It is also known to play a role in activating the growth of useful microbes in the intestine and in multiplying intestinal immune cells. Thus, this study investigated all aspects of the drink in an effort to develop a new functional beverage. In the course of this study, the analytical research into the literature concerning Jehotang an error in the secrets of preparing the drink. The Japanese apricot, which was given the botanical name, "Prunusmume", should only be used with the flesh (scientifically referred to as "Fructusmume"), which is fumigated with straw fire before drying. and the seed should be thrown away. The honey should only be used after it is heated with a gentle fire, before removing the white foam that farms on its surface to make the "Yeonmil". Two kinds of cooking processes were found in the ancient literature. One procedure boiling down the powered Fructus mume mixed with the Yeonmil, while the other procedure involved preparing the Fructus mume's water by adding water to it and blending the water with the Yeonmil and the rest of the raw ingredient before boiling them down. The current procedure, in which the cooking is done in a double boiler, has been widely adopted to its simplicity. The finished Jehotang is put in porcelain, kept at room temperature, and consumed after mixing with cold water.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.411-418
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• 1997

The purpose of this research was to investigate the effects of 10%(w/w) of various dietary fiber, pectin(P), lignin(L), cellulose(C) and fiber-free (F) on lipid content of serum, liver and intestinal tissues in rats fed 10% coix oil (C)-or lard(L)-1% cholesterol diets for four weeks. The lard pectin(LP) group was the lowest In body weight gain and feed intake. Liver weight was not affected by dietary fiber and fat sources, and intestinal weight was higher in pectin(CP, LP) groups than in the other groups. Serum cholesterol was significantly lower in pectin(CP, LP) groups than in fiber-free(CF, LF) groups, and was higher in lard fiber-free(LF) than In the other groups(p＜0.05). Serum triglycerides was significantly lower in coix oil pectin(CP) and lignin(CL, LL) than in fiber-free(CF, LF) groups. Liver total lipid and cholesterol content was significantly lower In pectin than In lard fiber-free group, and liver triglycerides was lower in coix oil pectin(CP) than in fiber-free groups (p＜0.05). Lipid content of intestinal tissue was not affected by dietary fiber source. But total lipid and triglyceride content of intestinal tissues was significantly lower, and cholesterol content was higher in coix oil than in lard group(p＜0.05). These results indicate that pectin and lignin reduced serum cholesterol. Pectin also decreased total lipid, cholesterol and triglyceride contents of liver in rats fed either coix oil-or lard-cholesterol diets whereas lignin did not affect liver lipid content.

• Archives of design research
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• v.17 no.2
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• pp.311-322
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• 2004

The purpose of this study is to ascertain pattern design element in traditional palaces among those in the neighboring three nations of East Asia, notably Korea, China and Japan. The basic assumption underlying this study is that these northeastern Asian states have been developed a unique inter-cultural ties over long periods of time in history, culminating in their respective design cultures. Undoubtly the ultimate goal to be pursued, by so doing, has to be inquiry into the identical prototype of Korean pattern design element. In the West, the pattern is appreciated by an aesthetic level, but the East Asian pattern is a symbolic alphabet deeply rooted in religious and folk beliefs. The difference of the respective country comes from the expression style of the pattern the Chinese express the magnificent pattern with various color, the Korean do the moderate pattern with harmonious color with the nature and the Japanese do the stylized pattern with the material color. To sum up similarities and dissimilarities among the design element in traditional palaces of Korea, China, and Japan is as the following : It is to be noticed that the mainly common characteristics of the artistic design are 'naturalism', 'harmonious ideas 'and 'confucianism'. But the representation style of the design element is differed from the country.

• Journal of Distribution Science
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• v.16 no.5
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• pp.83-90
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• 2018

Purpose - Journals of Korea Distribution Science Association (KODISA) made great efforts in responding to the constant shifts in academic paradigms and in producing synergetic effects among KODISA journals to achieve the goal of maintaining their status in the world's reputable scholarly journals. The aim of this study is to analyze the current practice and performance of KODISA journals and develop strategies that will continuously meet and respond to the changes and success in the future. Research design, data, and methodology - This is a case study, an analytical approach, which focuses on analyzing current and previous strategies, practices, and performances of the four major journals of KODISA and the association. The organizational structure, including election and terms of KODISA officers, new membership, and members of editorial board, is discussed and analyzed. The citation, submission, publication, and rejection rates of all four journals are examined, and the progress, including the status of indexing of each journal, is discussed. Results - The analysis indicates that KODISA has significantly invested its resources into improving its journals and attracting new members. The analysis also shows the strategy of the organizational structure, which includes election and terms of officers and editorial board members that implemented over the years, was successful. Both Journal of Distribution Science (JDS) and Journal of Finance, Economics, and Business (JAFEB) are indexed in SCOPUS, with East Asian Journal of Business Management (EAJBM) in the final stage of the SCOPUS indexing evaluation, and International Journal of Industrial Distribution and Business (IJIDB) will complete and submit their indexing evaluation materials to SCOPUS this summer. Conclusions - The success and progress of KODISA and its journals clearly support the need for continuous development, analysis, revision, and implementation of strategies. Based on the analysis, conducting the annual performance reviews of the association and its journals and planning and strategizing based on the reviews since 2011 have greatly contributed to the overall success. In terms of meeting the short term strategy, KODISA has to continue developing relationships with relevant and appropriate scholarly/academic associations to expand the scope of its business, establishing independence of each journal and its respective procedures and practices and improving the quality of the journals and their publications through KODISA's international conferences.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.384-394
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• 2009

This study was performed to determine the antioxidative and anticancer effects of extracts from Adenophora remotiflora leaves. The antioxidative effects of the extracts were measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity and hemoglobin-induced linoleic acid oxidative inhibition assays. The results indicated that the extracts had stronger effects than the synthetic antioxidant BHT at the same concentration. The $SC_{50}$ values (50% radical scavenging effect on $1{\times}10^{-4}$ M DPPH) of the methanol fraction, water extract, and BHT were 47.5 ${\mu}g$/mL, 74.6 ${\mu}g$/mL and 102.2 ${\mu}g$/mL, respectively. In addition the $IC_{50}$ values (hemoglobin-induced linoleic acid oxidation inhibition) of the methanol fraction, water extract, and BHT were 120.8 ${\mu}g$/mL, 135.6 ${\mu}g$/mL, and 150.2 ${\mu}g$/mL, respectively. This research also assessed decreases in the survival of BNLcl2 cells (normal liver cells) by solvent fractions of the A. remotiflora leaf extracts at various concentrations (1, 5, 10, 25, 50, 100, 250, 500, 1,000, 2,000 ${\mu}g$/mL). The water extract did not decrease survival at any of the concentrations when compared to the control group. The hexane, ethyl acetate, and methanol fractions decreased survival as compared to the control group by inducing cell toxicity at a concentration of 1,000 ${\mu}g$/mL and above. Therefore, an anticancer activity experiment was conducted using concentrations below 500 ${\mu}g$/mL. At 500 ${\mu}g$/mL, the methanol fraction decreased A549 cell (human lung carcinoma cells) survival by 46% as compared to the control group, presenting the greatest effect against cell survival. All extracts showed greater anticancer activity in Hep G2 cells (human liver carcinoma cells) as compared to the A549 cells. For the Hep G2 cells, the methanol extract decreased survival by 28% as compared to the control group at the concentration of 500 ${\mu}g$/mL, thus restraining lung cancer cell growth.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.17-24
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• 2012

This research was performed to investigate the effect of aged Deodeok (Codonopsis lanceolata) water extracts on the levels of lipids in the serum of rats fed a high-fat diet for 10 weeks. Experimental groups were divided into basal diet only (BDG), high fat diet control (HFDCG), high-fat diet and 10% aged deodeok extract powder (HF10S), and high-fat diet and 20% aged deodeok extract powder (HF20S) groups. The levels of hematological variables were not significantly different among the four groups. Compared with the control group's serum total cholesterol level of $339.38{\pm}4.06mg/dL$, the levels of the HF10S and HF20S groups were significantly lowered to $225.38{\pm}5.44$ and $215.02{\pm}4.77mg/dL$, respectively. Compared with the control group's LDL-cholesterol leve of $64.91{\pm}3.67mg/dL$, the LDL-cholesterol levels of the HF10S and HF20S groups were significantly lowered to $54.16{\pm}3.46$ and $46.14{\pm}1.79mg/dL$, respectively. Also, compared to the control group's serum triglyceride level of $103.07{\pm}13.2mg/dL$, the level of the HF20S group was significantly lowered to $48.25{\pm}11.52mg/dL$. These results suggested that dietary supplementation of aged deodeok extract does not have any adverse effect on the hematological variables, while improving the lipid content and reducing hepatic damage of the high-fat fed rats.

• Korean journal of applied entomology
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• v.52 no.4
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• pp.273-281
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• 2013

The number of mountain species that live in the highlands and are isolated from other populations will likely decline because of global warming. The present study was conducted to survey populations of 10 relict butterfly species living in the highlands of Mt. Hallasan, Jeju Island. Butterfly surveys were conducted for 6 years from 2007 to 2012 by using the line transect method. To test whether relict species occur in the lowlands, we surveyed butterflies at 2 reference sites in the lowlands in 2012. All the 10 relict species were observed at the highland sites, whereas they were not observed at the 2 lowland sites. Majority of the relict species surveyed are relatively abundant, and the stability of their populations did not differ from that of other butterfly species. When we analyzed the annual change in populations, compared to other species the relict species did not show any difference in population change. Hence, the influence of climate change is not yet apparent on the populations of relict butterfly species. We evaluated the vulnerability of each relict species on the basis of our results and occurrence data from South Korea.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.1
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• pp.185-194
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• 2014

One in every 10 persons suffer from chronic gastritis in Korea. Endoscopy is most commonly used to diagnose the chronic gastritis. Endoscopic diagnosis is precise but it is accompanied with pain and high cost. According to pulse diagnosis in Traditional East Asian Medicine, health problems in stomach can be diagnosed with radial pulse signals in 'Guan' location in the right wrist, which are non-invasive and cost-effective. In this study, we developed a classification model of chronic gastritis using pulse signals in right 'Guan' location. We used both linear discrimination method and logistic regression model with respect to pulse features obtained with a peak-valley detection algorithm and a Gaussian model. As a result, we obtained sensitivity ranged between 77%~89% and specificity ranged between 72%~83% depending on classification models and feature extraction methods, and the average classification rates were approximately 80%, irrespective of the models. Specifically, the Gaussian model were featured by superior sensitivities (89.1% and 87.5%) while the peak-valley detection method showed superior specificities (82.8% and 81.3%), and the average classification rate (sensitivity + specificity) of the Gaussian model was 80.9% which was 1.2% ahead of the peak-valley method. In conclusion, we obtained a reliable classification model for the chronic gastritis based on the radial pulse feature extraction algorithms, where the Gaussian model was featured by outperformed sensitivity and the peak-valley method was featured by outperformed specificity.