• 혜화의학회지
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• 제21권2호
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• pp.21-36
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• 2013

Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food(jeol-sik), intertwined between months, and in-season meals(si-jeol-sik) in which the ingredients used are produced in each and one of the four season. Si-jeol-sik is a kind of recommendatory food, which is combined to seasonal changes. I found that ingredients in Si-jeol-sik of spring are helpful for strengthening one's life force. Moreover, the ingredients also reflects seasonal changes. The main ingredient of Si-jeol-sik in January(in lunar year) is rice. Rice is good for upgrading one's stomach qi(energy). Rice continues to be used in February. In addition, some greens are included in February Si-jeol-sik as to help defecation. In March, the ingredients become diverse and abundant. The main concern in the ingredients found in March is not limited to stomach qi. These changes of ingredients are in line with the concept of 'health maintenance', which is written in Huangdi Neijing. The writing teaches the wisdom of adaptation to nature. Si-jeol-sik's basic idea is maybe giving people some food, which includes useful elements to help them survive through a season or the next season. They can be also explained properly by the help of five flavours theory. According to Huangdi Neijing liver is main organ of spring. So liver is more important than other organs in spring. And the most efficient way for liver is supplying sweet or sour food. Interestingly, there are many sweet elements in Si-jeol-sik of spring.

• 대한한의학원전학회지
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• 제27권1호
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• pp.15-28
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• 2014

Objective : Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food(jeol-sik), intertwined between months, and in-season meals(si-jeol-sik) in which the ingredients used are produced in each and one of the four season. I found that ingredients in Si-jeol-sik of Autumn are helpful for strengthening one's life force. Method : The study found that si-jeol sik for fall season has strong characteristic of casting out demons. When making songpyeon(half-moon-shaped rice cake) for Chuseok (Korean Thanksgiviing Day), they are steamed with pine needs spreaded underneath because pine needles are believed to have power in casting away evil spirits. For harvest ceremony, which were frequently held in October, people consumed steamed rice cakes garnished with red beans, which were considered to negate bad fortunes. Result : To prevent respiratory diseases caught esaily in fall due to wide daily temperature difference and dry weather, white good ingredients such as radish, pear, and taro are used. Conclusion : Main fall holidays are Chil-soek, Baek-Jung, Chu-seok. The best feature of Si-jeol-sik for fall season is that they cast out demons. Also, fall si-jeol-sik consist of many white ingredients for protecting lungs.

• 동국한의학연구소논문집
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• 제5권
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• pp.97-129
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• 1996

According to the literatural study om ryuk-jeol disease(歷節病), we obtained the result as follows : First, ryuk-jelo disease(歷節病) was stated a kind of arthralgia syndrome(痺病), Because ryuk-jeol disease(歷節病) is only joint disease while arthrlgia syndrome(痺病) affects skin, muscle, joint, bone, organs, etc. Second, ryuk-jeol disease(歷節病) can bne thought to be a category of rheumatoid arthritis in western medical science. Third, etiology factors of ryuk-jeol disease(歷節病) was classified endogenous and exogenous pathogenic factors. The formers was the deficiency in both Qi and Blood(氣血不足), the deficiency in both the liver and kidney(肝腎虧損), dam(痰), blood stasis(瘀血). The latter was Windg風), Cool(寒), Dampness(濕), Heat(熱). Forth, the therapy of ryuk-jeol disease(歷節病) was based on 'diagnosis and trentment based on over all analysis of symptoms and sings(辨證施治)'

• 대한두경부종양학회:학술대회논문집
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• 대한두경부종양학회 1999년도 추계 학술대회
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• pp.290.2-291
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• 1999

• 한국신뢰성학회:학술대회논문집
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• 한국신뢰성학회 2006년도 학술발표대회 논문집
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• pp.331-334
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• 2006

• 동아시아식생활학회지
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• 제11권4호
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• 한국식생활문화학회지
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• 제32권6호
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• pp.498-512
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• 2017

The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

• 농촌의학ㆍ지역보건
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• 제38권3호
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• pp.163-173
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• 2013

이 연구에서는 절명상 프로그램이 가진 보완대체의학으로서의 가능성을 알아보기 위하여 성인 여성을 대상으로 8주 간의 절명상 프로그램을 시행하고 스트레스, 우울 및 심혈관계 위험 인자에 미치는 영향을 조사하였다. 일개 요양병원에 근무하는 성인여성 60명 중 탈락기준을 통과한 57명을 대상으로 무작위대조군 실험을 진행하였다. 연구대상자들은 실험 전후에 자기기입식 설문을 통해 스트레스, 우울을 단축형 사회심리적 건강 측정도구(PWI-SF), Beck 우울척도(BDI)로 각각 조사하였고, 체질량지수, 허리둘레, 혈압, 당화혈색소, 항상성 모델 평가(homeostasis model assessment, HOMA), 저밀도지단백 콜레스테롤, 고밀도지단백 콜레스테롤, 중성지방을 측정하였다. 실험군에게 스트레칭, 절명상, 정좌명상으로 구성된 절명상 프로그램을 8주간 시행하였으며, 대조군에는 아무런 중재를 하지 않았다. 제외기준을 통과한 57명 중, 실험군 26명, 대조군 27명이 실험을 완주하였고, 실험군은 일주일에 평균 5.16회 절명상 프로그램을 시행하였다. 8주간의 실험 후, 실험군은 스트레스(t=5.102, p<0.01), 우울(t=5.259, p<0.01), 체질량지수(t=2.942, p=007)와 허리둘레(t=2.582, p=0.016)가 유의미하게 감소하였으나, 대조군은 유의한 변화가 없었다. 그 외의 변수에서는 실험군과 대조군 사이에 유의미한 차이가 없었다. 8주 간의 절명상 프로그램 시행 후, 시행 전에 비하여 실험군에서 스트레스, 우울 및 체질량지수, 허리둘레가 유의하게 감소되었고, 변화량의 차이는 대조군과의 비교에서도 유의하였다. 이는 절명상이 심신의학의 한 방법이 될 수 있음을 시사한다.

• 한국재료학회지
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• 제24권1호
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• pp.48-52
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• 2014

The Mg-enriched magnesium aluminum silicate (MAS) glass is known for its higher mechanical strength and chemical resistance. Among such glasses, cordierite ($Mg_2Al_4Si_5O_{18}$) is well known to have a low thermal expansion and low melting point. Polycrystalline engineering ceramics such as alumina can be strengthened by a surface modification with low thermal expansion materials. The present study involves the synthesis of cordierite by a sol-gel process and investigates the effect of glass penetration on the surface of alumina. The cordierite powders were prepared from $Al(OC_3H_7)_3$, $Mg(OC_2H_5)_2$ and tetraethyl orthosilicate by hydrolysis and condensation reaction. The cordierite powders were characterized by X-ray diffraction (XRD, Rigaku), scanning electron microscope (SEM, JEOL: JSM-5610), energy dispersive spectroscopy (EDS, JEOL: JSM-5610), and universal testing machine (UTM, INSTRON). The X-ray diffraction patterns showed that the synthesized particles were ${\mu}$-cordierite calcined at $1100^{\circ}C$ for 1 h. The shape of synthesized cordierite was changed from ${\mu}$-cordierite to ${\alpha}$-cordierite with increasing calcination temperature. Synthesized cordierite was used for surface modification of alumina. Cordierite powders penetrated deeply into the alumina sample along grain boundaries with increasing temperature. The results of surface modification tests showed that the strength of the prepared alumina sample increased after surface modification. The strength of a surface modified with synthesized cordierite increased the most, to about 134.6MPa.

• Applied Microscopy
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• 제51권
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• pp.19.1-19.7
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• 2021

The main purpose of this paper is the preparation of transmission electron microscopy (TEM) samples from the microsized powders of lithium-ion secondary batteries. To avoid artefacts during TEM sample preparation, the use of ion slicer milling for thinning and maintaining the intrinsic structure is described. Argon-ion milling techniques have been widely examined to make optimal specimens, thereby making TEM analysis more reliable. In the past few years, the correction of spherical aberration (Cs) in scanning transmission electron microscopy (STEM) has been developing rapidly, which results in direct observation at an atomic level resolution not only at a high acceleration voltage but also at a deaccelerated voltage. In particular, low-kV application has markedly increased, which requires a sufficiently transparent specimen without structural distortion during the sample preparation process. In this study, sample preparation for high-resolution STEM observation is accomplished, and investigations on the crystal integrity are carried out by Cs-corrected STEM.