• 한국약용작물학회지
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• 제28권2호
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• pp.95-110
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• 2020

Background: In Korea, Agastache rugosa (Fisch. & C. A. Mey.) O. Kuntze is one of the well-known perennial plants belonging to Lamiaceae. This mint-fragranced plant has long been used for the treatment of abdominal pain, congestion, chills, and diarrhea since the Goryeo Dynasty. Although this plant has various medicinal properties, it is only used as a spice and for landscape purposes. Methods and Results: The objective of this paper was to review the chemical composition and biological properties of the essential oil of A. rugosa. Several studies reported that the essential oil contains more than 60 different chemical components of monoterpene and sesquiterpene hydrocarbons and oxygenated hydrocarbons. The major component is methyl chavicol (estragole), accounting for 64% - 88% of the oil. The chemical composition of this essential oil vaired widely according to the planting time, environmental conditions, planting distance, fertilizer application, and harvesting time. Conclusions: The essential oil of A. rugosa possesses various pharmacological properties such as antioxidant, antibacterial, anticancer, antiviral, nematicidal, antifungal, insecticidal, wrinkle improver, stress reliever, and Alzheimer's disease alleviator. Hence, the essential oil from A. rugosa could be used for the development of high value-added industrial products in the near future.

• 동아시아식생활학회지
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• 제12권2호
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• 생명과학회지
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• 제23권11호
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• pp.1305-1310
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• 2013

딜(Anethum graveolens L.)은 세계적으로 중요한 초본으로 양념과 약용뿐만 아니라 소화제, 진정제, 마취제, 활력제로 오래 전부터 사용되어왔다. 딜은 지중해, 서아시아, 중국과 한국 등에서 분포한다. 20개국 100계통 간 rps16-trnK3 서열을 이용하여 유전적 다양성과 유연관계를 조사하였다. 배당된 서열은 747에서 779 염기쌍으로 삽입과 결실이 있었다. 비록 일부 삽입과 결실이 발견되었지만 서열 변이는 염기 치환에 기인하였다. 동아시아 계통이 중앙아시아와 유럽보다 북미에 근연하였다. 딜의 일부 계통은 지리적 분포와 계통도에서 위치가 일치하지 않았지만 rps16-trnK로 잘 분리되었다.

• Acta Via Serica
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• 제7권1호
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• pp.53-82
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• 2022

The Hebrew word for silk, meshi, is mentioned in the Bible only once and there is a possibility that the item to which it referred was made of local wild silk. Although Jewish historical sources from the Roman and Byzantine periods mention silk many times, only a few silk textiles have been discovered at a sited dated to the Byzantine period (4^th-7^th centuries CE). The word "silk" occurs in the New Testament, although only once. A turning point in the history of the Negev (Southern Israel) occurred around 400 CE when it underwent a period of prosperity related to the advent of Christianity and pilgrimage, which enabled the purchase of imported silk textiles. The Early Islamic period (7-8th centuries CE) yielded four (out of 310) silk textiles from Nahal 'Omer on the Spice Routes joining Petra, in the Edom Mountains of modern Jordan, and the mercantile outlets on the Mediterranean Sea, notably Gaza and El Arish. The most important silk textile assemblage in the Southern Levant was found near Jericho at Qarantal Cave 38 and dates to the medieval period (9th-13th centuries CE). Linen textiles decorated with silk tapestry originating in Egypt date back to the 10-11th centuries CE. Mulham textiles - silk warp with hidden cotton wefts - were discovered in the medieval fortress on Jazirat Fara'un (Coral Island) in the Red Sea, 14 kilometers south of Elat and today located in Egypt. Mulham is mentioned in literary sources of the ninth century in Iraq and Iran, whence it spread through the Islamic world. The article will present aspects of the origin, transmission, and exchange of these textiles.

• JSTS:Journal of Semiconductor Technology and Science
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• 제17권2호
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• pp.174-179
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• 2017

We designed the CMOS analog integrate and fire (I&F) neuron circuit for driving memristor based on resistive-switching random access memory (RRAM). And we fabricated the RRAM device that have $HfO_2$ switching layer using atomic layer deposition (ALD). The RRAM device has gradual set and reset characteristics. By spice modeling of the synaptic device, we performed circuit simulation of synaptic device and CMOS neuron circuit. The neuron circuit consists of a current mirror for spatial integration, a capacitor for temporal integration, two inverters for pulse generation, a refractory part, and finally a feedback part for learning of the RRAM. We emulated the spike-timing-dependent-plasticity (STDP) characteristic that is performed automatically by pre-synaptic pulse and feedback signal of the neuron circuit. By STDP characteristics, the synaptic weight, conductance of the RRAM, is changed without additional control circuit.

• 전자공학회논문지
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• 제54권4호
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• pp.25-31
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• 2017

본 논문에서는 270/540/750/1500-Mb/s 동작속도를 갖는 영상신호 전송용 시리얼 송신기 칩을 $0.13-{\mu}m$ CMOS 공정을 이용하여 구현하였다. 전송 채널은 저가형 RG-58 계열의 5C-HFBT-RG6T 동축 케이블로서, 싱글 BNC 커넥터로 연결되어 있으며, 1.5-GHz 주파수에서 케이블 손실은 최대 45 dB이다. 이를 RLGC 모델링을 통해 SPICE용 회로로 구현하였고, 케이블 손실측정결과와 매우 유사한 특성을 갖는다. 신호감쇄의 보상은 송신기 회로의 프리앰퍼시스 기능 및 수신단의 이퀄라이저 기능을 통해 복원하며, 송신기 칩의 측정 결과 270-Mb/s, 540-Mb/s, 750-Mb/s 및 1.5-Gb/s 동작속도를 모두 만족하며, 프리앰퍼시스 기능을 OFF 했을 때에도 1.5 Gb/s에서 $370-mV_{pp}$ 출력전압을 갖는다. 칩의 전력소모는 1.2/3.3-V 전원전압으로부터 104 mW, 칩 면적은 I/O 패드를 포함하여 $1.65{\times}0.9mm^2$ 이다.

• 생명과학회지
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• 제24권11호
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• pp.1187-1192
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• 2014

고추는 한국, 중국, 멕시코를 포함한 온대 및 아열대 지역을 중심으로 전세계적으로 전형적인 향신료로 식용되고 있으며 그 생산량 및 사용량은 해마다 증가하는 추세에 있다. 고추역병균인 Phytophthora capsici는 고추의 생산에 있어, 질적, 양적으로 많은 피해를 야기하는 식물병원균으로 알려져 있다. 난균강에 속하는 이 병원균은 기주식물의 뿌리, 줄기, 잎과 함께 과실에 이르기까지 식물체 전체를 가해한다. 고추역병의 발병을 분자수중에서 이해하기 위해서는, 발병과정에서 발현되는 유전자에 대한 연구분석이 필수적이며, 이를 위해 최근 개발되어 응용되고 있는 발현서열표지(expressed sequence tags, ESTs)의 분석을 시도하였다. 고추역병균을 접종한후 3일째 발병초기의 고추잎으로부터 추출한 total RNA를 이용하여 고추-고추역병균 발병초기 cDNA library를 구축하였다. 이 cDNA library에서 무작위로 선발된 5,760 clone에 대하여 말단 염기서열 분석을 수행하여 5,148개의 양질의 염기서열을 확보하고 contig assembly에 적용한 결과, 2,990개의 unigenes을 확보하였다. 이들 2,990개의 unigenes에 대한 BLASTX를 이용한 상동성 분석결과, 2,409개가 기존에 알려진 서열과 matching을 보였으며, 이중 606개가 기능적으로 구분되었다.

• 해양환경안전학회지
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• 제13권1호
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• pp.75-92
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• 2007

본고는 송대 무역 발달을 가져온 요인을 규명하는 과정에서 항해술, 조선술의 발전과 해양환경, 시박사, 실크로드, 향료무역에 관한 연구를 한 것이다. 해양환경을 이해하기 위해 해상활동에 대한 경험과 기술의 필수적 요소에 선행하는 것을 사례를 통해 제시하였으며, 남송의 풍부한 경제력과 대외개방정책은 무역관리기구를 통해 체계적으로 관리되었음을 입증하였고, 그 기저에는 남송의 해상무역이 커다란 영향을 미치고 있다. 향료무역의은 동서교류의 연질고리인 동시에 서세동점(西勢東漸)의 원인을 제공했으며 향료수입이 세입의 1/20에서 1/10까지 차지하는 형국에 이르렀다. 이를 통해서 송대 국가 재정상에서 얼마나 영향이 컸는지 알 수 있다.

• 동아시아식생활학회지
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• 제21권2호
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• 생약학회지
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• 제48권2호
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• pp.160-165
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• 2017

Capsicum annuum L. (CA) is reported to be the most widely cultivated species of the Capsicum throughout the world. Its fruit and the seeds have been used as spice after drying and grinding. It is reported that the fruit and seeds contain capsaicinoid such as capsaicin and dihydrocapsaicin, carotenoid such as capsanthin and ${\beta}$-carotene with its anti-tumor effect, anti-obesity effect, anti-diabetic action. Present study, we isolated two lignans, icariside $E_5$ and vanilloyl icariside $E_5$ from the seed of CA and validation and content determination were confirmed using High-Performance Liquid Chromatography (HPLC). As a result, the contents of the lignans, icariside $E_5$ and vanilloyl icariside $E_5$ were 0.28%, 0.085%, respectively in the extract.