• Journal of the Korean Institute of Oriental Medical Informatics
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• v.17 no.1
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• pp.1-68
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• 2011

The topic of this study is the translation of "Byun Jeung Rok Vol.VII(辨證錄七卷)". Byun Jeung Rok is a complete book of medicine which was written by Jin Sa tak(陣士鐸) in the early years of the Ching dynasty. Of this, the seventh volume is composed of 6 disease-patterns(病證) and 55 subtopics. Byun Jeung Rok(辨證錄) explains disease-patterns(病證) through the unique and outstanding perspective of the individual author. This topic was studied in hopes of helping later students by showing to the world, through its translation, the author's understanding of disease pattern. The organized characteristics of "Byun Jeung Rok(辨證錄) Vol.VII" is as follows. 1. Byun Jeung Rok based his theory on the traditional paradigm, Yin-Yang and Five phases. and criticized another doctor's misleading opinion by it. 2. Jin Sa tak thought it highly important to distinguish the internal injury and the external wound. and this view was influenced by Ming dynasty's doctors. 3. Jin Sa tak very often used providing nutrition to patients as a way of treatment. because he thought that a variety of diseases are caused by the weakness of organs.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.17 no.1
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• pp.147-202
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• 2011

The topic of this study is the translation of "Byun Jeung Rok Vol.XI(辨證錄十一卷)". Byun Jeung Rok is a complete book of medicine which was written by Jin Sa tak(陣士鐸) in the early years of the Ching dynasty. Of this, the eleventh volume is composed of 6 disease-patterns(病證) and 41 subtopics. The organized characteristics of "Byun Jeung Rok(辨證錄) Vol.XI" is as follows. Chapter 1 refers to the symtom, agent and prescription of Hysterorrhea(帶下病). It explains five color Hysterorrhea; white, red, black, yellow and blue. Chapter 2 refers to the symtom, agent and prescription of Oligemic Menoschesis(血枯). It explains two cases of Menoschesis. Chapter 3 refers to the symtom, agent and prescription of Metrorrhagia(血崩). It explains eight cases of Metrorrhagia. Chapter 4 refers to the symtom, agent and prescription of Dysmenorrhea(月經不調). It explains fourteen cases of Dysmenorrhea. Chapter 5 refers to the symtom, agent and prescription of Infertilitas(不姙). It explains ten cases of Infertilitas. Chapter 6 refers to the symtom, agent and prescription of Hyperemesis(惡阻). It explains two cases of Hyperemesis. Obviously the Byun Jeung Rok(辨證錄) is one of the very important texts in the oriental medicine. But there is no exact Korean translation, so I study this six chapters and translate them into Korean. Finally, I hope this thesis can be an aid of development in the knowledge informatization of Korean medicine.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.766-772
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• 2005

The purpose of this study is to find out the optimal mixing ratios of Mal-Cha for the preparation of Jeung-Pyun through sensory and mechanical tests. The proximate composition of Mal-Cha were $5.46\pm0.15\%$ of moisture, $4.43\pm0.11\%$ of total nitrogen, $7.52\pm0.21\%$ of crude lipid, $8.74\%$ of crude fiber, $8.51\pm0.09\%$ of ash. Overall quality of Jeung-Pyun with $1.5\%$ Mal-Cha was the worst compare with 0, 0.5 and $1.0\%$ ones(p<0.05). Especially, $1.0\%$ Mal-Cha Jeung-Pyun showed the best overall quality. But the sweetness, sourness, flavor, hardness, and moistnes were not significantly different among all the treatments. Acceptabilities of 0.5 and $1.0\%$ Mal-Cha Jeung-Pyuns were not significantly different from that of the control in their sensory and mechanical qualities. Total color difference increased with the amount of Mal-Cha significantly(p<0.001).

• Journal of Korean Society of Archives and Records Management
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• v.19 no.1
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• pp.282-287
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• 2019

JeungPyeong-gun, Chungcheongbuk-do is one of the smallest local governments in Korea with the administrative division of 1-eup and 1-myun and the population of 37,000. Nevertheless, people in JeungPyeong have consistently created 'the history of challenge and struggle' as for instance, they stood together tightly for raising its status to JeungPyeong-gun. The JeungPyeong-gun Archives and Records Management Office likewise has made 'small but great' successes similar to what was achieved in JeungPyeung-gun through several experimental challenges done recently, resulting in obtaining a budget for local archiving projects and adding a new position of records manager. This report briefly introduces projects implemented by the office including community archiving, landscape archiving, the exhibition of records, and applying for public fund competitions, and explains the implications. It attempts to share successful experiences of the office and to suggest ideas that help more other archives and records management offices create challenging experiments.

• The Journal of Korean Medical History
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• v.19 no.2
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• pp.119-143
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• 2006

Man-Byeong-Hoi-Chun(萬病回春) is a representative writing of Gong Zhongxian. It was generally used by Koreans in Joseon(朝鮮) era and issued many times in the latter period of Joseon dynasty. We investigated the Jeung-Bo-Man-Byeong-Hoi-Chun (增補萬病回春, An enlarged edition of the Man-Byeong-Hoi-Chun), which is published in the 17th century, coming to a conclusion like the followings. 1. In Joseon(朝鮮), there was the J eung-Bo-Man-Byeong-Hoi-Chun which was made through revision and enlargement of the Man-Byeong-Hoi-Chun written by Gong Zhongxian of China. 2. There are two versions of the Jeung-Bo-Man-Byeong-Hoi-Chun pressed in Joseon, which are written by Kim Yuk(金堉) in 1656 and by Kim Seok-ju(金錫胄) in 1679. 3. The representative medical books of Joseon such as Eui-Rim-Chual-Yo-Sok-J ip (醫林撮要續集), Dong-Eui-Bo-Gam (東醫寶鑑), J e-Jung-Sin-Pyeon(濟衆新編) contained quotations from the J eung-Bo-Man-Byeong-Hoi-Chun(增補萬病回春), not from the Man-Byeong-Hoi-Chun (萬病回春). 4. The Jeung-Bo-Man-Byeong-Hoi-Chun(增補萬病回春) contained not only the essence of the Chinese medicine but also new medical systems reflecting actual circumstances of Joseon at that time. So, it can be recognized as the foundation of the Joseon medicine in the latter period of the dynasty.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.16 no.2
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• pp.9-49
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• 2010

Byun Jeung Ok Ham, written by Jin Sa Tak is composed of four books. This book is estimated of being written after A.D 1688 and composed of internal medicine, obstetrics and gynecology, ophthalmology, dental surgery and so on, total 36 parts of clinical medicine. This is the last book of that four studying about definition on true and false of 15 diseases. 15 subjects follow, tumo, heat, faint, hematemesis and nosebleeding, insanity, great vomiting, great diarrhea, great thirst, scrotal hernea, uterus attacked by heat, dysentery, congestion, great swelling, malaria, attack by cold. This treatise is the last book of four which deals with jin ga translating into korean and studying about medical theories. In every parts, author's unique clinical theory appears affluently and in that periods his study developed a lot in those days' medical methods. The first book deals with eum yang. second book is weakness and strongness, third upper and low, fourth truth and untruth. First book, Jin Sa Tak says studying on eum yang is oriental medical basic theory and on incurable diseases or chronic symptoms, doctor must go back to that eumyang demonstration after can cure patients. Second parts are on weakness and strongness demonstration, that weakness is weakness of patients' energy and strongness is prosperous condition of diseases' attack. Third parts are on upper and low, that upper is upper parts of human body of painful parts and low is human low parts of pain, that is parts of under waist. And this treaties fourth parts are truth and untruth, true symptoms and untrue symptoms, that is the real reaction of human condition and the other way. Every prescriptions are author's creations. This book provides new viewpoints which surpasses original ancient medical theories. Author suggests new opinions about chronic and incurable diseases.

• Sijohaknonchong
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• v.21
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• pp.111-141
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• 2004

Jeung Wan-yeong expresses his perception of hometown in two ways. First, it is a nature-friendly pastoral place. His geographical hometown, a nature-friendly pastoral place, is Gimcheon; he produced many works in which he longed for nature in the place. These works have a large amount of lyric, pastoral, and bucolic contents, without any conflict, on the basis of peace, longing, and Oriental nature-friendly thought. Second, the hometown perceived by Jeung Wan-yeong is a rest place for both ancestors and descendants. According to his definition, 'Hometown is a village where the living and the dead coexist: Longing for a hometown immediately may be that for parents, and is often expressed as that for siblings and old friends. In other words, a hometown is a place where there are ancestors' graves, and parents, siblings, and relatives; in Jeung Wan-yeong's works where it is perceived as a place with memories for them. the hometown has eternal maternity.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Journal of Haehwa Medicine
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• v.9 no.1
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• pp.513-545
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• 2000

I. Introduction Bi(痺) means blocking. It can reach at the joints or muscles or whole body and make pains. Numbness and movement disorders. BiJeung can be devided into SilBi and HeoBi. In SilBi there are PungHanSeupBi, YeolBi and WanBi. In HeoBi, there are GiHyeolHeoBi, EumHeoBi and YangHeoBi. The common principle for the treatment of BiJeung is devision of the chronic stage and the acute stage. In the acute stage, BiJeung is usually cured easily but in the chronic stage, it is difficult. In the terminal stage, BiJeung can reach at the internal organs. BiJeung is one kind of symptoms making muscles, bones and jonts feel pain, numbness or edema. For example it can be gout or SLE etc. Many famous doctors studied medical science by their fathers or teachers. So the history of medical science is long. So I studied ${\ll}Bijeungjujip{\gg}$. II. Final Decision 1. BanSuMun(斑秀文) thought that BiJeung can be cured by blocking of blood stream. So he insisted that the important thing to cure BiJeung is to improve the blood stream. He usually used DangGuiSaYeokTang(當歸四逆湯), DangGuiJakYakSanHapORyeongSan, DoHong-SaMulTang(桃紅四物湯), SaMyoSanHapHeuiDongTang and HwangGiGyeJiOMulTang. 2. JangGeonBu(張健夫) focused on soothing muscles and improving blood seam. So he used many herbs like WiRyeongSeon(威靈仙), GangHwal(羌活), DokHwal(獨活), WooSeul(牛膝), etc. Especially he pasted wastes of the boiled herbs. 3. OSeongNong(吳聖農) introduced four rules to treat arthritis. So he usually used SeoGak-SanGaGam(犀角散加減), BoYanHwanOTang(補陽還五湯), ODuTang(烏頭湯), HwangGiGyeJiOMulTang. 4. GongJiSin thought disk hernia as one kind of BiJeung. And he said that Pung can hurt upper limbs and Seup can hurt lower limbs. He used to use GyeJiJakYakJiMoTang(桂枝芍藥知母湯). 5. LoJiJeong(路志正) introduced four principles to treat BiJeung. He used BangPungTang(防風湯), DaeJinGuTang) for PungBi(風痺), OPaeTang(烏貝湯) for HanBi(寒痺), YukGunJaTang(六君子湯) for SeupBi(濕痺) and SaMyoTang(四妙湯), SeonBiTang(宣痺湯), BaekHoGaGyeTang(白虎加桂湯) for YeolBi(熱痺). 6. GangChunHwa(姜春華) discussed herbs. He said SaengJiHwang(生地黃) is effective for PungSeupBi and WiRyungSun(威靈仙) is effective for the joints pain. He usually used SipJeonDaeBoTang(十全大補湯), DangGuiDaeBoTang(當歸大補湯), YoukGunJaTang(六君子湯) and YukMiJiHwanTang(六味地黃湯). 7. DongGeonHwa(董建華) said that the most important thing to treat BiJeung is how to use herbs. He usually used CheonO(川烏), MaHwang(麻黃) for HanBi, SeoGak(犀角) for YeolBi, BiHae) or JamSa(蠶沙) for SeupBi, SukJiHwang(熟地黃) or Vertebrae of Pigs for improving the function of kidney and liver, deer horn or DuChung(杜沖) for improving strength of body and HwangGi(黃?) or OGaPi(五加皮) for improving the function of heart. 8. YiSuSan(李壽山) devided BiJeung into two types(PungHanSeupBi, PungYeolSeupBi). And he used GyeJiJakYakJiMoTang(桂枝芍藥知母湯) for the treatment of gout. And he liked to use HwanGiGyeJiOMulTangHapSinGiHwan 枝五物湯合腎氣丸) for the treat ment of WanBi(頑痺). 9. AnDukHyeong(顔德馨) made YongMaJeongTongDan(龍馬定痛丹)-(MaJeonJa(馬錢子) 30g, JiJaChung 3g, JiRyong(地龍) 3g, JeonGal(全蝎) 3g, JuSa(朱砂) 0.3g) 10. JangBaekYou(張伯臾) devided BiJeung into YeolBi and HanBi. And he focused on improving blood stream. 11. JinMuO(陳茂梧) introduced anti-wind and dampness prescription(HoJangGeun(虎杖根) 15g, CheonChoGeun 15g, SangGiSaeng(桑寄生) 15g, JamSa(蠶絲) 15g, JeMaJeonJa(制馬錢子) 3g). 12. YiChongBo(李總甫) explained basic prescriptions to treat BiJeung. He used SinJeongChuBiEum(新定推痺陰) for HaengBi(行痺), SinJeongHwaBiSan(新定化痺散) for TongBi(痛痺), SinJeongGaeBiTang(新定開痺湯) for ChakBi(着痺), SinJeongCheongBiEum(新定淸痺飮) for SeupYeolBi(濕熱痺), SinRyeokTang(腎瀝湯) for PoBi(胞痺), ORyeongSan for BuBi(腑痺), OBiTang(五痺湯) for JangBi(臟痺), SinChakTang(腎着湯) for SingChakByeong(腎着病). 13. HwangJeonGeuk(黃傳克) used SaMu1SaDeungHapJe(四物四藤合制) for the treatment of a acute arthritis, PalJinHpPalDeungTang(八珍合八藤湯) or BuGyeJiHwangTangHapTaDeungTang(附桂地黃湯合四藤湯) for the chronic stage and ByeolGapJeungAekTongRakEum(鱉甲增液通絡飮) for EumHeo(陰虛) 14. GaYeo(柯與參) used HwalRakJiTongTang(活絡止痛湯) for shoulder ache, SoJongJinTongHwalRakTank(消腫鎭痛活絡湯) for YeolBi(熱痺), LiGwanJeolTang(利關節湯) for ChakBi(着痺), SinBiTang(腎痺湯) for SinBi(腎痺) and SamGyoBoSinHwan(三膠補腎丸) for back ache. 15. JangGilJin(蔣길塵) liked to use hot-character herbs and insects. And he used SeoGeunLipAnTang(舒筋立安湯) as basic prescription. 16. RyuJangGeol(留章杰) used GuMiGangHwalTang(九味羌活湯) and BangPungTang(防風湯) at the acute stage, ODuTang(烏頭湯) or GyeJiJakYakJiMoTang(桂枝芍藥知母湯) for HanBi of internal organs, YangHwaHaeEungTang(陽和解凝湯) for HanBi, DokHwalGiSaengTang(獨活寄生湯), EuiYiInTang(薏苡仁湯) for SeupBi, YukGunJaTang(六君子湯) for GiHeoBi(氣虛痺) and SeongYouTang(聖兪湯) for HyeolHeoBi(血虛痺). 17. YangYuHak(楊有鶴) liked to use SoGyeongHwalHyelTang(疏經活血湯) and he would rather use DoIn(桃仁), HongHwa(紅花), DangGui(當歸), CheonGung(川芎) than insects. 18. SaHongDo(史鴻濤) made RyuPungSeupTang(類風濕湯)-((HwangGi 200g, JinGu 20g, BangGi(防己) 15g, HongHwa(紅花) 15g, DoIn(桃仁) 15g, CheongPungDeung(靑風藤) 20g, JiRyong(地龍) 15g, GyeJi(桂枝) 15g, WoSeul(牛膝) 15g, CheonSanGap(穿山甲) 15g, BaekJi(白芷) 15g, BaekSeonPi(白鮮皮) 15g, GamCho(甘草) 15g).