• 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 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.

• 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.

• Journal of the Korean Home Economics Association
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• v.42 no.1
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• pp.181-195
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• 2004

The purpose of the study was to explore the degree of children's access to media and the relationship between the use of media and language development of Korean-Chinese bilingual children in Yanji, China. Questionnaires were answered by 258 4th graders and their parents. The results showed that the children had an access to a variety of media. The children's use of language(Korean/ Chinese) differed to the type of media： they had more access to Korean language in the use of newspapers/magazines, books, and radio, and to Chinese language in the use of computer. They had comparatively a balanced access to Korean/chinese language in the use of TV. Stepwise regression analyses revealed that the children's access to Chinese language in the use of media, proficiency of a parent's Chinese language, and a parent's affection were related to proficiency of the children's Chinese language. Implications are derived from the use of media in development of bilingualism.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.210-212
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• 1990

• Proceedings of the Ginseng society Conference
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• 1990.06a
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• pp.68-70
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• 1990

• 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.43 no.1
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• pp.116-124
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• 2019

Background: Ginsenosides are known as the principal pharmacological active constituents in Panax medicinal plants such as Asian ginseng, American ginseng, and Notoginseng. Some ginsenosides, especially the 20(R) isomers, are found in trace amounts in natural sources and are difficult to chemically synthesize. The present study provides an approach to produce such trace ginsenosides applying biotransformation through Escherichia coli modified with relevant genes. Methods: Seven uridine diphosphate glycosyltransferase (UGT) genes originating from Panax notoginseng, Medicago sativa, and Bacillus subtilis were synthesized or cloned and constructed into pETM6, an ePathBrick vector, which were then introduced into E. coli BL21star (DE3) separately. 20(R)-Protopanaxadiol (PPD), 20(R)-protopanaxatriol (PPT), and 20(R)-type ginsenosides were used as substrates for biotransformation with recombinant E. coli modified with those UGT genes. Results: E. coli engineered with $GT95^{syn}$ selectively transfers a glucose moiety to the C20 hydroxyl of 20(R)-PPD and 20(R)-PPT to produce 20(R)-CK and 20(R)-F1, respectively. GTK1- and GTC1-modified E. coli glycosylated the C3-OH of 20(R)-PPD to form 20(R)-Rh2. Moreover, E. coli containing $p2GT95^{syn}K1$, a recreated two-step glycosylation pathway via the ePathBrich, implemented the successive glycosylation at C20-OH and C3-OH of 20(R)-PPD and yielded 20(R)-F2 in the biotransformation broth. Conclusion: This study demonstrates that rare 20(R)-ginsenosides can be produced through E. coli engineered with UTG genes.