• Journal of the Korean Home Economics Association
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• v.33 no.2
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• pp.143-150
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• 1995

This study was carried out in order to compare flavor of sesame oils prepared with Korean and Chinese sesame. There were no significant differences in the fatty acid composition, sesamin and tocopherol content of Korean and Chinese sesame oils. The color of Korean sesame oil was darker than that of Chinese sesame oil. It seemed that of Chinese sesame oil by analysis of aroma characteristics. Sensory evaluation showed that the acceptability of Korean sesame oil was higher than that of Chinese sesame oil in ordor test, whereas there were no significant differences between the acceptability of Korean sesame oil that of Chinese sesame oil in seasoned cucumber test.

• Proceedings of the Korean Society for Language and Information Conference
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• 2002.02a
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• pp.28-35
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• 2002

Automatic identification of Chinese personal names in unrestricted texts is a key task in Chinese word segmentation, and can affect other NLP tasks such as word segmentation and information retrieval, if it is not properly addressed. This paper (1) demonstrates the problems of Chinese personal name identification in some If applications, (2) analyzes the structure of Chinese personal names, and (3) further presents the relevant processing strategies. The geographical differences of Chinese personal names between Beijing and Hong Kong are highlighted at the end. It shows that variation in names across different Chinese communities constitutes a critical factor in designing Chinese personal name Identification algorithm.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.3
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• pp.611-616
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• 2003

Through the whole period of the twentieth century, Chinese Traditional Medicine has been affected by the political and cultural changes of Chinese society. Before the 1949 Communist Revolution, Chinese Traditional Medicine was regarded as a dark past which should be cleared off. But Chinese Traditional Medicine has been reevaluated as a national medicine and spreaded quickly since the 1949 Communist Revolution. Moreover, 'the bare foot doctor' who received short term training appeared during the Cultural Revolution. It enhanced the status of Chinese Traditional Medicine. At the same time, it was estimated as a model of the self-reliant development of Third World countries. But the direction of development of Chinese Traditional Medicine was changed again recently. Chinese government has adapted the open-economy policy since the late 1970s. Accordingly Chinese Traditional Medicine also has been changed. Nowadays it pursues the professional development strategy. This paper inquired the following research questions. First, what kind of historical changes in the development strategy of Chinese Traditional Medicine has happened? Second, how much Chinese Traditional Medicine has accomplished the professionalization? Third, what kind of problems Chinese Traditional Medicine has met in the process of professionalization? Finally, why Chinese Traditional Medicine has adapted the professional development strategy?

• Journal of Ginseng Research
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• v.21 no.3
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• pp.187-195
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• 1997

The Chinese ginseng roots were collected at twelve places of Jilin Province and two places of Liaoning Province in China and their appearances were compared with those of the Korean ginseng roots. The color of the most of the Chinese red ginseng was brown or dark brown and the color of many of the Chinese dried ginseng was pale yellow and the root-age of the most of the Chinese red ginseng as well as the Chinese dried ginseng was evaluated five or six year regardless of the collection places, so it cannot be easily concluded that the color and the root-age of the Chinese ginseng roots are different from those of the Korean ginseng roots. However the rhizomes and the lateral roots of the Chinese ginseng roots were poorly developed and many of them did not have either rhizome or lateral roots. Moreover the rhizomes of the Chinese red ginseng as well as the Chinese dried ginseng were much more easily removed than those of the Korean red ginseng and the Korean white ginseng. Therefore it is thought that the development status of the rhizome and the lateral roots of the Chinese ginseng roots are quite different from those of the Korean ginseng roots.

• Journal of the Korean Society of Costume
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• v.63 no.2
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• pp.125-143
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• 2013

This study aims to clarify the identity of contemporary Chinese fashion design by examining how the characteristics of Chinese tradition are accepted and presented in fashion under the influences of western cultures. This study performed a literature survey on related works. Also this study performed demonstrative analysis of Chinese daily newspapers (People's Daily and Xinmin Evening News, 2007-2010) and fashion collections by Chinese and Chinese descent designers(2007-2011). The results are as follows: First, China is trying to express Chinese traditional ideas and factors in the design areas, and also trying to achieve an universal generalization. Second, the Chinese designers emphasized traditional ideas and culture in their designs. The Chinese descent designers were affected more by western culture. The common aesthetic consciousness were the beauties of sophisticated and splendorous decoration, vastness and elegance. Also the compromised images, neutral images and antique images were common in both groups. Third, the Chinese designers presented fashion designs on formalized and imitation stage. Also they tried to make a metaphorical stage. The Chinese descent designers showed designs on a metaphorical stage. In conclusion, the contemporary Chinese fashion design should find the way to globalize and identity of the traditional culture code simultaneously.

• Journal of Ginseng Research
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• v.46 no.6
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• pp.759-770
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• 2022

Background: Aerobic cellular respiration provides chemical energy, adenosine triphosphate (ATP), to maintain multiple cellular functions. Sirtuin 1 (SIRT1) can deacetylate peroxisome proliferator-activated receptor gamma coactivator 1 alpha (PGC-1α) to promote mitochondrial biosynthesis. Targeting energy metabolism is a potential strategy for the prevention and treatment of various diseases, such as cardiac and neurological disorders. Ginsenosides, one of the major bioactive constituents of Panax ginseng, have been extensively used due to their diverse beneficial effects on healthy subjects and patients with different diseases. However, the underlying molecular mechanisms of total ginsenosides (GS) on energy metabolism remain unclear. Methods: In this study, oxygen consumption rate, ATP production, mitochondrial biosynthesis, glucose metabolism, and SIRT1-PGC-1α pathways in untreated and GS-treated different cells, fly, and mouse models were investigated. Results: GS pretreatment enhanced mitochondrial respiration capacity and ATP production in aerobic respiration-dominated cardiomyocytes and neurons, and promoted tricarboxylic acid metabolism in cardiomyocytes. Moreover, GS clearly enhanced NAD⁺-dependent SIRT1 activation to increase mitochondrial biosynthesis in cardiomyocytes and neurons, which was completely abrogated by nicotinamide. Importantly, ginsenoside monomers, such as Rg1, Re, Rf, Rb1, Rc, Rh1, Rb2, and Rb3, were found to activate SIRT1 and promote energy metabolism. Conclusion: This study may provide new insights into the extensive application of ginseng for cardiac and neurological protection in healthy subjects and patients.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.555-564
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• 2013

The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.

• Phonetics and Speech Sciences
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• v.2 no.3
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• pp.75-80
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• 2010

The present research investigated the characteristics of voice between genders and nationalities by measuring the acoustic parameter values of Korean and Chinese students. Sound Forge was used to collect voice samples and Praat was used to measure and analyze jitter, shimmer, NHR, $sF_0$, and pitch range. The results of this research are a follows. First, during prolongation of the vowels, there was no significant difference in $F_0$ between Korean and Chinese males and Korean and Chinese females. Korean males and females had higher $F_0$ values than Chinese males and females. Secondly, during sentence reading, there was no significant difference between Korean and Chinese males in $sF_0$. But between female groups, there was a significant difference in $sF_0$. Thirdly, during sentence reading, the pitch range in Korean males was found to be narrower compared to Korean and Chinese females who had wider pitch range, showing a significant difference. Fourthly, jitter in the five vowels /a, i, u, e, o/ was found to be higher in Chinese than Korean subjects. In the vowels /a, e, u/ females were higher than males showing a significant difference. Fifthly, shimmer in the vowels /a, e, u/ was found to be higher in Chinese than Korean subjects showing a significant difference. Finally, NHR in the vowels /a, u, o/ was found to be higher in Chinese than Korean subjects showing a significant difference.

• Journal of Family Relations
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• v.23 no.1
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• pp.121-137
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• 2018

Objectives: This study examined the effects of perceived equity in decision-making and gender role attitudes on marital satisfaction among Chinese-Han and Korean-Chinese migrant women. Methods: Data were drawn from the 'National Survey on the Multi-Cultural Families in 2015' and 1,350 Chinese migrant women born after 1979 under the implementation of "one child policy" were selected. Chi-squared test, t-test, and multiple regression analysis were performed for analysis. Results: There were differences between Chinese-Han and Korean-Chinese in marital satisfaction and perceived equity in decision-making. For Chinese-Han, 'balanced group (perceived fairness in decision-making)' showed higher marital satisfaction than 'underbenefited group (husband is more dominant in decision-making)'. For Korean-Chinese, there was no significant difference between the groups. Conclusions: This study found how the perception of equity in decision-making would affect the quality of international marriage relationship. Especially, for Chinese-Han women, the equity plays an important role in marriage relationship.