• 대한수의학회지
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• 제15권2호
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• pp.309-314
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• 1975

In survey for internal parasites of 395 heads of swine by fecal examination at ict, incidences of each parasite were obtained as follows: Giardia lamblia 1.0% Entamoehaspp. 55.4 Eimeria& Isospora spp. 22.5 Balantidium coli 66.6 Metastrongylus elongatus 17.6 Ascaris suum 25.6 Oesophagostomun dentatum 29.1 Hyostrongylus ryubidus 14.6 Trichuris suis 4.2 Strongyloides ransomi 7.2 Mecistocirrus digitatus 1.0 Check-list for the internal parasites of swine made by all the materials repor years from 1920 to 1975 in Korea is as follows: No. Parasites Habitat References 1. Ascaris lumbricoides small intestine Kawamura(1923) 2. Oesophagostomum dentatum large intestine Kawamura(1923) 3. Echinococcus veterinorum lung & liver Kawamura(1923) 4. Cysticercus cellulosae muscle Yunoba(1923) 5. Sarcooystis sp. muscle Arahayase(1927) 6. Entamoeba polecki intestine Kuwabara(1931) 7. Balantidium coli large intestine Huruyama(1931) 8. Metastrongylus elongatus lung Lee(1956) 9. Gongylonema pulckrum oesophagus Isshiki(1960) 10. Ascarops strongylina stomach Isshiki(1960) 11. Cysticercus tenuicollis peritoneum Isshiki(1960) 12. Cysticercus bovis? diaphragm Isshiki(1960) 13. Toxoplasma gondii interna organs Mun(1960) 14. Trichuris suis large intestine Lee et al.(1963) 15. Stephamirus dentatus feces Lee et al.(1963) 16. Spirometra mansonides fat layer of muscle Jang(1964) 17. Hyostrongylus rubidus stomach Kim et al.(1969) 18. Strongyloides ransomi feces Kim et al.(1969) 19. Eimeria perminuta feces Jang(1972) 20. E. debrieki feces Jang(1972) 21. E. polita feces Jang(1972) 22. E. scabra feces Jang(1972) 23. E. scrofae feces Jang(1972) 24. Isospora suis feces Jang(1972) 25. Entamoeba coli feces Jang(1975) 26. Mecistocirrus digitatus feces Jang(1975) 27. Giardia lamblia feces Jang(1975).

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.41-49
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• 2001

The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.

• 한국미생물·생명공학회지
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• 제23권1호
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• pp.1-5
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• 1995

Bacterial strains showing the fibrinolytic activity were screened from Chungkook-jang and Natto (Japanese traditional soy food). The strains isolated from Natto revealed a high level of fibrinolytic activity, wherease nearly half of the isolates from Chungkook-jang did not show the relevant activity. However, one strain isolated from Chungkook-jang showed the highest fibrinolytic activity (1.84 plasmin unit), and subsequently identified as Bacillus species. The fibrinolytic strain was designated as Bacillus sp. CK 11-4.

• 한국수학사학회지
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• 제16권2호
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• pp.11-22
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• 2003

In this paper, we investigate the types and roles of ancient mathematical proof by exploring Gu-Jang-Sal-Sul. Gu-Jang-Sal-Sul is a ancient Chinese mathematics book. Types of proof contained in Gu-Jang-Sal-Sul are enactive proof and intuitive proof and the role of proof is explanation. And we suggest social background of proof in Gu-Jang-Sal-Sul topographically, culturally, and logically.

• 한국식품영양학회지
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• 제7권3호
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• pp.223-231
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• 1994

This study was designed to investigate the effects of Garlic Jug A Jii, a popular processed food for Korean was given of HCI-ethanol in rats as experimental Model. Oral administration HCI-ethanol to fasted rats produced extensive necrosis in the gastric mucosa. Pretreatment with garlic juice and 3 week stored Garlic Jang A Jii juice prevented such necrosis and the effects were dose-dependent. The effects of garlic Jang A Jii juice comparing with raw garlic juice were reduced but statiscally significant differences were not found. 5 week-stored Garlic Jang A Jii was inhibited the formation of gastric mucosal injury. Comparing with garlic Jug A Jii for 3 weeks, while garlic Jang A Jii juice and 1 : 10 diluted garlic Jang A Jii juice did not show significant shifts but the effects of 1 100 diluted garlic Jang A Jii was decreased. Oral administration of disulfide prevented the gastric mucosa injury whereas sulfhydryl blockers such as N-ethylmaleimie and indomethacin was decreased on gastric mucosa protective effect. The content of diallyl disulfide was 1.41mg% in raw garlic, 0.96mg% in garlic Jang A Jii for 3 weeks. The content of diallyl disulfide was gradually reduced according to the elapse of storage period.

• 한국식생활문화학회지
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• 제35권6호
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• pp.569-576
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• 2020

Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermented after roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented with roasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140℃ for 21 min (CY140), 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) which was decided by pre-test and compared to one made without roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness and yellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was the highest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N of Chungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid and glutamic acid was highest on fermented soybean roasted for 140℃, 21 min (CY140) and followed by fermented soybean roasted on 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) and CY0 (without roasting).

• 한국식품과학회지
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• 제23권4호
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• pp.478-484
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• 1991

B. natto, B. subtilis이 두 가지 균주를 단독 또는 혼합균주로 발효시킨 청국장의 일반성분 및 효소활성을 조사하여 아미노태 질소량이나 수용성단백질 함량, 효소활성능이 높게 나타난 발효조건의 청국장 건조시킨 뒤 일정한 입자크기로 선별한 분말에 대해 수분함량과 유지의 종류와 양을 달리하여 제조한 청국장 spread의 점도, 퍼짐성, 색도변화 등을 조사하였다. 청국장 spread의 수분함량이 증가함에 따라 전체적으로 점도는 감소하였고, 퍼짐성은 향상되었으며, 색도 중 L값이 증가하였다. 유지를 첨가하여 spread를 제조했을 때에는 수분첨가시와 반대로 점도가 증가하여 퍼짐성이 감소하였으며, 색도 중 L값도 감소하였는데, 특히 콩기름보다 팜올레인유 첨가시 점도가 더 크게 증가하였다. 청국장 spread의 온도가 증가할수록 점도는 감소하여 퍼짐성은 향상되는 것으로 나타났으며, 동일온도에서 청국장 Spread 점도는 B. natto 혼합균주, B. subtilis를 접종한 순으로 증가하였다.

• 건축역사연구
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• 제17권6호
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• pp.45-65
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• 2008

Hoe-amsa temple was renewed by Zen priest Na-ong(1320-76) in the later Goryeo dynasty(918-1392), and he introduced the institution of Zen Buddhism temple of Yuan dynasty(1271-1368) in China. And in 13-14 century, many Zen Buddhism temple were built in east Asia, like China, Japan, Korea and so on. Hoe-amsa temple became to be ruined in the middle years of Joseon dynasty(1392-1910), and the ruin was excavated recently. The purpose of this study is to make a searching examination the history of Hoe-amsa temple by analyzing the historic records and excavation relics, and to clarify the function of Jeongcheong, east Bang-jang and west Bang-jang of Hoe-amsa temple, by comparative analysis with Bang-jang architecture of Zen Buddhism temple of Yuan dynasty. As the result of this study it can be said like follow. Hoe-amsa temple maintained the form made by priest Na-ong in spite of several times of repair in Joseon dynasty, and it was reflected in excavation relics of now. The Jeongcheon of Hoe-amsa temple was the space called Chimdang where the chief priest performed lectures and ceremony, the west Bang-jang was the living space of chief priest, and the east Bang-jang was lodging for honored guest. The architecture composed by Jeongcheong, east Bang-jang and west Bang-jang was the adaptation of institution of Bang-jang architecture of Zen Buddhism temple in Yuan dynasty, on the base of general architecture form of Goryeo dynasty.

• 농촌계획
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• 제18권3호
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• pp.103-110
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• 2012

This study aims to find out the geographical distribution, the physical structure and characteristic of Gudle-jang Paddy-field in Cheongsando. On the basis of this study, the potential value and the assignment for the preservation of Gudle-jang Paddy-field were suggested. Gudle-jang Paddy-field is centrally distributed to Cheongsando and has various features as follows. First, it has the Ondol structure which is used Gudle-jang. Second, it has an irrigation canal which has functions of the tank and the prevention of cold-weather damage as well as the irrigation and drainage canal. The values of Gudle-jang Paddy-field are as follows; 1) It is the peculiar and inherent agricultural structure which is only found in Cheongsando. 2) It is the structure that the agricultural civil engineering and the agricultural water management technique of traditional methode are applied. 3) It has the worths of the traditional culture of Korea. 4) It is the important resource creating superb rural landscape of the region. In spite of these values of Gudle-jang Paddy-field, there were little efforts to preserve it. From now on, it is needed to form of sympathy about the value of Gudle-jang Paddy-field and to make efforts for preservation of it. Also the institutional and political strategy should be provided to preserve and manage Gudle-jang Paddy-field.

• 생약학회지
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• 제37권4호
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• pp.302-306
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• 2006

'Pae Jang (敗醬)' is one of Chinese crude drugs used mainly as a edema, abdominal pain and hemoptysis, etc. With regard to the botanical origin of 'Pae Jang', it has been considered to be Patrinia scabiosaefolia of Valerianaceae, but there has never been studied pharmacognostically. To clarify the botanical origin of the 'Pae Jang', we studied on the anatomical characteristics of the roots of three species growing in Korea. Through our studies, the botanical origin of 'Pae Jang' from Korea was proved to be the under ground portions of Patrinia scabiosaefolia and Patrinia villosa.