• Journal of the Korean Home Economics Association
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• v.39 no.10
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• pp.19-28
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• 2001

China adopted a free market economy system and is about to enter into the WTO(World Trade Organization). It has now emerged as one of the most promising markets in the world for the near future. The purpose of this study was to investigate in Chinese and Korea women's street fashion and to suggest basic information for high quality clothing merchandising for China. The subjects in this study were 800 photos it was taken at the fashion street and college in Beijing(400) and Seoul(400). The survey was taken from December, 1999. SAS(Statistical Analysis System) is used for frequency, percentage, average, standard deviation, $X^2$-test. The results of this study are as follows. Examination on the Korean and Chinese street fashion showed that Korean and Chinese have different preference for silhouette, length, and color. China has different sensibility of the items of clothing. The Chinese students prefer classical and individual Chinese street clothing. Korean student has shown very fashionable street clothing all items. It is needed to different merchandising project for clothing in China.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.513-520
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• 1998

A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survey. Seventy five percent of students answered that they like kimchi. They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture the saltly and sweet. Chinese cabbage kimchi (87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi (ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi (leek kimchi), Pa kimchi (green onion kimchi), Kkennip kimchi (perilla leaf kimchi), Godulbaegi kimch (Korea wild lettuce kimchi) and Gat kimchi (Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimchi preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school (14.1%) and college(10.9%) and general cooking education (33%). They preferred to buy kimchi at the Agricultural Cooperative Association (48.5%) or a large kimch factory (32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.4
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• pp.655-665
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• 2009

The purpose of this study is to find out the Korean fashion brand purchasing behavior of Chinese woman college students who would be the one of major customers in Chinese market along with their preferences of Korean wave and fashion leadership. The data was collected from 379 Chinese female college students on Qingdao, China. The results based on the data analysis were as follows. 1. The students's preferences for Korean wave about Korean drama, popular song, films were relatively high. 2. Chinese female college students's evaluation of Korean fashion brand was high, especially, for the fashion trend, design/style, color, cutting and sewing, fitting, and material. However, they valued that its price was expensive. 3. The fashion leadership was classified as fashion innovation or fashion opinion leadership. 9.0% of the respondents were fashion dual leaders who were fashion innovator and fashion opinion leader. 4. The higher family income of the respondents was the better fashion leadership, preferences for Korean wave, perceived quality and attitude toward Korean fashion brand. The results showed that promotion strategy focused on keeping the Korean wave through drama, films, and popular song. And the development of high fashion brand and the word of mouth marketing through fashion dual leader were also needed in order to make inroads into China market.

• Korean Journal of Pharmacognosy
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• v.40 no.3
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• pp.251-256
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• 2009

Cordyceps bassiana is a parasitic fungus and used as a Chinese traditional medicine. It has been called as DongChungHaCho(summer-plant, winter-worm) in China. Acute oral toxicity was examined in male and female ICR mice. Butanol fraction from Cordyceps bassiana(BuCb) was administered orally at a dose of 2,500 mg/kg, 5,000 mg/kg, 10,000 mg/kg. No death and abnormal clinical signs were observed throughout the administration period. The acute toxicity test on mouse did not show any oversign in net body weight gain, food and water consumptions, organ weights, gross pathological findings by different doses of BuCb. Also, biochemical examination revealed no evidence of specific toxicity. These findings show that BuCb has wide margin of safety on acute toxicity with single exposure.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.307-312
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• 2000

The purpose of this study is to understand the Chinese noodles(mian tiao). Wheat seems to have been cultivated 3-4,000 years before according to the archaeological evidences from the neolithic sites. The five grains(rice, millet, beans, barley, barnyard millet) already appeared in the period prior to Chin dynasty and were used as whole grain, but it was not until Chun Chu Zhan Guo period that the introduction of the flouring method stimulated the cultivation of wheat. In Chin-Han period, when water power and animal force were put into usage to facilitate the mass production of wheat flour, 'Bing', a designation for all the food made of wheat first appeared in the literature, and it was this 'Bing' that had later developed into noodles. In Wei Chin Nan Bei Chao period, roasted 'Bing', namely 'Kao-Bing' made its first appearance, and in Tang period, various noodles were created with the increase of restaurants specialized in noodles. In Song dynasty, 'La-Mian', the noodles stretched and beat from noodle dough, was first introduced, and in Yuan period, invention of drying method made the appearance of dried noodles, 'Gua-Mian', possible, which was good for easy and long preservation. Qing dynasty developed the noodles with a variety of assorted ingredients. The Chinese noodles are classified by various standards such as main ingredients, cooking methods, kinds of sauce, secondary ingredients, shape, eating method, flavor, and look.

• The Journal of Pediatrics of Korean Medicine
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• v.30 no.4
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• pp.99-110
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• 2016

Introduction Jaundice is one of the most common conditions found in neonatal period. Phototherapy is one of the main treatments for neonatal jaundice. However, several adverse effects of the phototherapy have been reported, including DNA damage recently. Therefore, a variety of treatments have been conducted to shorten the duration of phototherapy. Meanwhile, it has been hardly tried to prevent neonatal jaundice, but diverse approaches have been tried in traditional Chinese medicine (TCM) for many years. Therefore, this study aims to analyze the studies for the treatments to prevent neonatal jaundice based on TCM. Materials and Methods Various literatures have been searched via CNKI, and PubMed using the terms "neonatal jaundice" (新生儿黄疸, 胎黃, 胎疸) in category of 'Traditional Chinese Medicine', 'Traditional Chinese Medicinal Herbs' and 'Combination of Traditional Chinese Medicine With Western Medicine'. The search range included randomized controlled trials (RCTs), controlled clinical trials (CCTs), case reports, reviews and animal experiments published from 2013 to 2015. Results A total of 104 studies were found. 93 articles were excluded by reviewing the titles and abstracts. Out of the remaining 11 studies, 9 articles were RCTs, 2 articles were CCTs. The treatment used in neonatal babies in the studies were, using herbal remedies (meditation 5, bath 3 and retention enema 1) and the acupressure. All treatments were initiated within the first 24-48 hours after their birth. Then, there was a study that the subjects taken the herbal medicine were women during pregnancy. The outcome assessments used were the serum total bilirubin (TB), transcutaneous bilirubin measurement (TCB), the incidence of the hyperbilirubinemia, the duration time of the jaundice. Especially, TB, TCB and the incidence of the hyperbilirubinemia have decreased significantly more than that of the control group in the most of the results. No severe adverse events were reported in all articles reviewed. Conclusions Conventional treatment such as, herbal medicine in TCM, seems to be the effective way to prevent neonatal jaundice or hyperbilirubinemia. Therefore, the conventional treatment may be favorable choice for preventive treatment for neonatal jaundice.

• Korean Journal of Adult Nursing
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• v.22 no.2
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• pp.143-152
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• 2010

Purpose: The purpose of this study was to identify the predictors of acculturative stress among Chinese students in Korea. Methods: Between October and December 2009, two hundred one Chinese students from three universities located in Cungnam province, were included in the current study using a questionnaire survey. Data analysis was done using SPSS/WIN 17.0 program. Results: The average score of acculturative stress was $38.50{\pm}6.97$. There were significant differences in acculturative stress according to educational level, economic status, type of residence, speaking skill in Korean, listening skill in Korean, grade point average, satisfaction for studying abroad, and perceived health status. The acculturative stress was significantly correlated with depression, resilience and social support. The strongest predictor of acculturative stress among Chinese students was depression. Conclusions: The findings suggest that developing programs to improve psychological health may provide a buffer against acculturative stress experienced by migrating Chinese students. Furthermore, more studies are needed to explore variables that influence on the international students' acculturation in Korea.

• BMB Reports
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• v.31 no.4
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• pp.377-383
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• 1998

Thioltransferase, also known as glutaredoxin, was purified from Chinese cabbage (Brassica campestris ssp. napus var. pekinensis) by a combination of ion-exchange chromatography and gel filtration. Its purity was confirmed by SDS-polyacrylamide gel electrophoresis and its molecular weight was estimated to be about 12,000 which is comparable with those of most known thioltransferases. The enzyme utilizes 2-hydroxyethyl disulfide, S-sulfocysteine, ${\alpha}-chymotrypsin$, insulin, and trypsin as substrates in the presence of reduced glutathione. The enzyme has Km values of 0.03-0.97 mM for these substrates. It appeared to contain dehydroascorbate reductase activity. The pH optimum of the enzyme was 8.5, when 2-hydroxyethyl disulfide was used as a substrate. It was greatly activated by reduced glutathione. Its activity was not significantly lost when stored at high temperature, indicating its thermostable character. It may play an important role in thiol-disulfide exchange in plant cells.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.359-367
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• 1996

To study the dining-out behaviour of housewives, the frequency, food preference, expense for dining-out in social meeting, family gathering, daily meal were surveyed with a total of 454 housewives in Pusan. (1) In the frequency of dining-out, once or twice a month shows highest percentage, 59.7% and 45.8% for social meeting and family gathering respectively. The occasion of dining-out for the daily meal is less than 1 or 2 time per 6 month (62.6%). The frequency of dining-out is highly dependent on demographic variables such as age, academic background, family income, car ownership. (2) The preference for Korean dishes is found to be top in all occasions for dining-out. And then for the social meeting, chinese food, western style food, japanese cuisine and fast food are prefered in order, while western style food and chinese cuisine are rather prefered than japanese cuisine and fast food in occasion for family gathering. When they dine out just for daily meal, korean food is prefered first and preference for chinese food, western style food, fast food is followed in order. Japanese cuisine is prefered the last. (3) Housewives answered highly that the expense they spend for dining-out for social meeting (45.8%) or family fathering (46.8%) is 5,000 to 10,000 won per person. For these occasions, the expense is different with family income. Namely, if their income is higher than 3,000,000 won, they usually spend 10,000 to 15,000 won for the occasion. And for the daily dining-out, 34.7% respondents answered that they spend 2,000 to 3,000 won.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.303-310
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• 1994

This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at $80^{\circ}C{\sim}85^{\circ}C$. 3. Meat Pot Stew showed little significant differences in color and in its change among three soups. Chinese Cabbage Beanpaste Soup did not make any change of color at both $35^{\circ}C{\sim}40^{\circ}C\;and\;50^{\circ}C{\sim}55^{\circ}C$. 4. In a Meat Pot Stew case, appearance conspicuously changed at $35^{\circ}C{\sim}40^{\circ}C$, which resulted in losing appetite. Three soups showed a good response above at $65^{\circ}C$ and a very poor response at below $55^{\circ}C$. 5. Radish Clear Beef Soup, Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a tender texture at above $80^{\circ}C,\;65^{\circ}C\;and\;50^{\circ}C$. 6. Chewiness showed a good acceptability from $50^{\circ}C\;to\;80^{\circ}C$ in Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup cases, but only in the case of Meat Pot Stew showed good response at $80^{\circ}C{\sim}85^{\circ}C$. 7. In cases of Radish Clear Beef soup, Meat Pot Stew, bland and stinking aroma, and aftertaste were increased remarkably in proportion as temperature was lowered. In case of Meat Pot Stew, especially, it turned out to be almost impossible to eat at $35^{\circ}C{\sim}40^{\circ}C$. 8. In cases of Radish Clear Beef Soup, Chinese Cabbage Heanpaste Soup, overall acceptability at $65^{\circ}C$ was comparatively good but aroma and taste at below $65^{\circ}C$ was so bad that there was the eminent tendency to avoid tasting.