• The Research Journal of the Costume Culture
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• v.7 no.1
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• pp.82-99
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• 1999

The purpose of this study was to investigate the traditional costume colors in ancient Korea. The results of this study can be summarized follows : The traditional costume colors in ancient Korea was affected on Chineses goverment official\`s costume colors, specially in Tongil Silla Dynasty. Goverment official\`s costume colors were purple(紫), red(赤), yeoolw(黃), blue(靑). The traditional Korean colors for clothes were devided in the white costume for low class and the colored costume of high class. The traditional Korean colors for colthes became fixed in the later Chosun dynasty, According to developing of dyeing technic, the prohibition of red costume for low class made for wear red undercloth. And on account of costume color in sumptuary law occured the transition of costume color. As transition of costume color, yellow(黃) changed in light in light yellow(松花色), purple(紫) did in dark green purple(茶割) Also it was found that the traditional Korean color for clothes was many kinds of soft, deep, natural colors out of red(紫)·yellow(黃)·white(白)·black(黑)·blue(靑).

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.6
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• pp.1383-1389
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• 2008

This paper investigates the attitudes of medical users toward Korean oriental medicine and traditional Chinese medicine and their future demand. The subjects are 404 university students both in Korea and in China. The items that were questioned in this paper were the attitudes toward Korean oriental medicine and traditional Chinese medicine, the experience of using the medicine, the reason they used the traditional medicine, the factors that made them satisfied with the medicine, and the future plan for using the traditional medicine. The reason the university students were selected as subjects was that they have more possibilities as future users of the traditional medicine. This paper show that Chinese students have more positive attitude toward the traditional medicine than Korean students. The Koreans' experience rate of using the traditional medicine was comparatively high and the subjects in both the countries used the western medicine for the symptoms of a cold and dental problems. For the illness of stomach, Korean and Chinese subjects used the traditional medicine and the western medicine half and half. This paper presented the subjects with the common 14 diseases that they can have and asked which medicine they will use when they have the diseases. The results of analysis indicate that the subjects tend to use different medical institution according to the diseases. The subjects in Korea and China selected different medical institution for the same disease. From the analysis of the questionnaire, it can be seen that there are some differences between Koreans and Chinese in using the medical institution, which results from the difference in medical culture and the relationship between the traditional medicine and medical users could be figured out.

• Bulletin of Food Technology
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• v.23 no.1
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• pp.2-14
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• 2010

• Korean Journal of Oriental Medicine
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• v.13 no.1 s.19
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• pp.69-75
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• 2007

There are various treatment methods in traditional tales concerning Heo jun. Among these tales We will introduce cases connected with Gwakhyangjeonggisan. In this treatise We will not lay great emphasis on significance in oriental medicine but on significance of traditional tale. This study will provide some research material on traditional medicine.

• Journal of Korean Home Economics Education Association
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• v.25 no.3
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• pp.93-104
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• 2013

The aim of this study was to investigate the associations among the food choice motives, attitude to the traditional fermented food, and traditional fermented food consumption behavior in adolescents. Using a web-based self-completion questionnaire, food choice motives, attitude to the traditional fermented food, and frequency of traditional fermented food consumption were examined in 319 high school students in Seoul. As follows are the results of this study; first, food choice motives were emerged by seven factors, and labeled as good food, healing, convenience, weight control, familiarity, price, and health. Attitude to the traditional fermented food and consumption behavior of traditional fermented food were emerged as independent factor, respectively. Second, food choice motives had the significant effect on the attitude to the traditional fermented food(p<.05). Among them, price had the strongest effect(${\beta}$=.235), followed by healing(${\beta}$=.190), health(${\beta}$=.175), and convenience(${\beta}$=.126). Third, the consumption behavior of traditional fermented food was strongly influenced by the attitude to the traditional fermented food(${\beta}$=.549). Finally, weight control was the only direct driver for traditional fermented food consumption. Price, healing, health, and convenience acted as indirect drivers for traditional fermented food through the positive attitude to the traditional fermented food. In conclusion, since the formation of the positive attitude to the traditional fermented food is important for the increase of traditional fermented food consumption, the analysis of underlying food choice motives and attitude to the traditional fermented would be essential.

• Journal of the Korean Institute of Landscape Architecture
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• v.29 no.5
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• pp.1-19
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• 2001

This paper is designed to find and develop new concepts for the sustainable traditional village in Korea. To this end, it is necessary that concern for the traditional village should diversify and expand, and not concentrate solely on the cultural properties and architecture-oriented historic elements. In consideration of this notion, this paper suggests introduction of maintenance and management as a practical concept for the embodiment of the sustainable traditional village. This paper aims to explore the concrete maintenance and management systems of Korean and Japanese cases, to analyze differences and characteristics between the two nation\\\\`s, and through these comparisons, to suggest sustainable maintenance and management methods for the traditional village in Korea. Primary data was collected by field and interview survey on each village in the two nations several times during about a two year period. The major findings of this paper are presented in three categories--maintenance management frame, maintenance management contents, and necessary principles for progressive maintenance management, and are as follows; In the first step, suggests the basic directions, boundaries, and systems for the maintenance and management of sustainable traditional villages. And in the second step, analyzes the relationship among the contents of maintenance and management methods with focus on the village space, village attraction, and village community. Our results suggests diverse maintenance and management contents for the sustainable village maintenance and management. Finally, the basic principles for the application, and use as valuable tools for sustainable village maintenance and management, are strongly recommended.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.32-49
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• 2012

This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.4
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• pp.28-34
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• 2001

Korea traditional handmade paper, Hanji, has been known for more than thousand years for its high strength, high whiteness, high gloss, good ink reception and long lasting quality. Main component fiber of the Hanji is called 'Dak', which is the bast fiber of the Korea paper mulberry ($\textit{Broussonetia kazinoki}$). Dak has long fiber length, and high cellulose DP, if processed properly. The quality of Hanji is partly from the superior quality of Dak over wood fiber, and partly from the traditional papermaking process. The traditional papermaking process includes pulping, bleaching, refining, use of natural polymer, and sheet making process. Every traditional process has its special role. Comparisons between the modern papermaking technology and the traditional process were made in this study. The traditional process effectively protected cellulose DP in pulping and bleaching process, protected fiber length in refining process, and developed the high strength in the sheet forming process over the modern papermaking process.

• Korean Journal of Pharmacognosy
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• v.47 no.1
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• pp.12-17
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• 2016

In this study, the purification of the MeOH extract from the stems and leaves of Pourthiaea villosa var. brunnea using column chromatography furnished a main compound, lyoniside. The structure was elucidated on the basis of $^1H$ and $^{13}C$ NMR spectroscopic data. Quantitative analysis of lyoniside was conducted by HPLC method and the highest content of lyoniside was found in 50% MeOH reflux extraction. To investigate the anti-inflammatory effect of the lyoniside, we measured nitric oxide and pro-inflammatory cytokines such as TNF-${\alpha}$, IL-$1{\beta}$, IL-6 levels in lipopolysaccharide-induced murine macrophage cell line RAW 264.7. As a results, lyoniside decreased the level of nitric oxide and IL-6 in concentration dose dependent manner in RAW 264.7 cells.

• Korean Journal of Pharmacognosy
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• v.47 no.3
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• pp.211-216
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• 2016

In the course of our continuing search for biologically active components from Korean medicinal plants, we isolated the main compound, luteolin 5-glucoside from aqueous fraction of Ajuga spectabilis. The structure was elucidated by the basis of $^1H$ and $^{13}C$ NMR and TOF ESI-MS data. Quantitative analysis of luteolin 5-glucoside was carried out on a XBridge C18 column ($S-5{\mu}m$, $4.6{\times}250mm$) with gradient elution composed of acetonitrile:water. The results exhibit that the average content of main compound in A. spectabilis were 0.048%. Oxidative stress plays a major role Alzheimer's disease (AD) and other neurodogenerative disease. AD is major health problem and there is currently no clinically accepted treatment to cure or stop its progression. Pretreatment with luteolin 5-glucoside markedly attenuated $H_2O_2$-induced cell viability loss in a dose-dependent manner. Luteolin 5-glucoside also inhibited the formation of intracellular reactive oxygen species in SH-SY5Y. The results suggest that luteolin 5-glucoside from A. spectabilis has protective effects against oxidative stress-induced cytotoxicity, which might be a potential therapeutic compound for treating and/or preventing neurodegenerative disease implicated with oxidative stress.