• Korean Journal of Pharmacognosy
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• v.36 no.2 s.141
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• pp.102-108
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• 2005

We have studied the physico-chemical change and pharmacological transformation of traditional herbal medicines with processing. Evodia fruit (EF) has processed for the purpose of detoxification and reduction of its bitter taste. There are various methods of processing EF in Oriental medicinal reference. Among them, we processed EF according to the method of Sang-han theory, the most famous medicinal reference. We processed EF with washing in hot water, and then dried. Processed EFs(PEFs) were prepared according to the above procedure through repetition of 1,3,5 and 7 times respectively. The contents of weight loss, water extract, diluted ethanol extract, ether extract, total ash, acid insoluble ash, alkaloids and limonin in non-processed EF (NPEF) and PEFs were examined. The weight loss, and contents of water extract and dilute ethanol extract in PEF showed decrease in proportion to increase of washing time, while the contents of ether extract, total ash and acid insoluble ash showed little change as compared with those of NPEF. And the content of evodiamine and rutaecarpine was not changed distinctly. However, the content of limonin decreased in the final processed material in proportion to increase of washing times with hot water. And the intense of bitter taste in PEF was also reduced. These results were ascribed to the flowing-out of the water-soluble portion. The biological activities of NPEF and PEF were also investigated. In the test of DPPH scavenging effect, xanthine oxidase inhibition effect and TBA-Rs effect, PEF was more effective than NPEF in vitro. Also, both NPEF and PEF showed potent analgesic and anti-inflammatory effects against in mice. Especially, PEF by 3 times washing with hot water was more effective than other PEFs. From these results, it is considered that PEF should be prepared by 3 times washing with hot water.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.5369-5377
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• 2014

Korean pagodas were constructed in the shape of a wood pagoda, brick pagoda, stone pagoda, etc. On the other hand, the currently remaining traditional pagodas are those having nonflammable materials, such as brick, stone, etc. Compared to the stone pagoda, there is data regarding brick pagodas, but there is little literature data on how to construct these pagodas. This appears to be because there are relatively few Korean brick pagodas currently remaining, they are locally restricted, the material limit is not overcome, pagoda's historical and regional problems have not been analyzed, and pagoda construction is centered on pagoda construction. Therefore, this study examined the local cultural characteristics on the construction of brick pagodas. As a result, cultural exchange between Korea and China was performed through the silk road and there was a marine route for cultural exchange. Such exchange was shared with the East Asia area as well, which can be found by comparing remains at related areas. Exchange with China can be mentioned as the selective exchange of local powers as well as blind learning. Second, brick pagoda were constructed in Korea because of the good quality soil easily. Uisang's Hwaeomjong was negotiated with the main power not agreeing with Buddhism, which was popularized and the local power. Third, brick pagoda construction was influenced by negotiation related between Balhae and Silla, in which the ethnic influence was locally affected and could be mentioned as being a culturally selective result transferred from China. As a result, brick pagodas can be oriented by forming a unitary state rather than a small country within China's influence range as well as cultural transfer through the silk road.

• Journal of Fashion Business
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• v.5 no.2
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• pp.105-115
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• 2001

When restoring a tomb of Songeun, Park Ik that damaged by typhoon in Kobubri, Chungdomyon, Mill Yang, Kyoung Nam in October 2000, a flower designed stone and fresco was discovered. Soneun Park Ik passed the civil service examination in Kongmin dynasty and was consecutively occupied Sajaedogam(司宰少監; regarded as one of second highest official rank). The fresco realistically depicts custom of ordinary people in end of Koryo, beginning of Chosun dynasty that it is considered as an important research material in study of ostumes. Therefore, this research intend to contribute to study of costumes in general public of Koryo that has insufficient study materials through study and analyze of costumes in the fresco with literature research. The number of figures in the fresco is presumed as 26-27 in all but clearly observed figures is only five women and four men and partly damaged figures are two men and two women. Women are worn relatively long yoo that can cover hip as an upper garment and Sang(裳) as trousers. The upper garments are all adjusted to right and has Jikryoung gik (straight collars) but there are strip attached collars or double collars among the Jikryoung gik. The length of Sang reaches to ankle and a waistband is trailed to below the knees. Most of hair are combed in the two sides and made a ring, moreover worn ceremonial coronet, which imply the ceremonial parade. Distinguished from the frescos of Koguryo, there are no women wearing Po(袍) also Yoo with Dae(帶) and without were coexisted. The mens costume is mainly appeared in two types. One(元) is Danryoungpo, Po with round collar and wearing a lozenge shaped crest with a brim, the other is Jikryoung Po, Po with straight collar, and wearing Ballib(拔笠), the latter is a costume of two man presumed as envoys. In the case of Danryoungpo, its length reached to ankle that shows decorum and in Jikryoungpo its length is below the knees that seem to offer practicality for envoys to guide a long journey. Both man and women are in decent cloth with a crest, which simple costume for ordinary people as a Chaksoopo that has comfortable length for movement and narrow sleeves. Songeun Park Ik actively worked under regency of One dynasty that influence of Mongol is seen in mans crest. There are some changes but including womens costume most of cloth are followed Korean traditional costume style.

• Journal of the Korean Geographical Society
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• v.42 no.1 s.118
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• pp.121-132
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• 2007

This paper examines the spatial and temporal variability in the water depth caused by artificial structures in Geum Estuary of South Korea. Water depth data set extracted from marine maps of 1979, 1990, 1996 and 2004 were used in a GIS to derive volumetric estimates of gains and losses of sedimentary material. Artificial structures caused above 2m in water depth to be shallow between 1979 and 2002 in the estuary system, particularly through disturbance of a natural transport in suspended sediment concentrations. The mutt significant change in suspended sediment transport were observed in area affected by embankment for fresh water, inducing the water depth shallower than before in almost 80% of the area. This was probably because of an continuous abundant mud supply from coastal river oven after blocking the fresh water. The spatial analysis made it possible to identify area wide patterns of water depth change subject to many different type of artificial structures, which tanner be acquired by traditional field sampling. It is anticipated thai this research could be used as a valuable reference to confirm the outputs from past field researches for sedimental process in more visual and quantitative manner.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.512-523
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• 1999

A purpose of this study was to figure out the best cooking conditions of salted-dried fish by a sensory evaluation on cooked salted-dried flathead. Cooking of the salted-dried fish is traditional and popular in Korea, and salted-dried flathead is a favorite with southern Korea. The raw material for the examination were a raw flathead and 3 degrees salted(2%, 4%, 6%)-dried flathead which added 3 kinds cooking treatment (steaming, boiling, baking) within three different times(5, 10 and 15 min.) respectively. The category scaled descriptive test and response surface methodology were applied for the evaluation, and the results of the evaluation were analyzed by SAS program. The result of the study were as follows : 1. For the steaming cooking, scale at 6% salt concentration and 5 minutes cooking time were the best conditions of the salted-dried flathead cooking. 2. For the boiling, 6% salt concentration and 10 minutes cooking time were the best conditions. 3. For the baking, 6% salt concentration and 10 minutes cooking time were the best conditions. 4. The baking group got higher estimations on the items of browning, cooked condition and meaty aroma than steaming and boiling group on Duncan's multiple range test. According to the result of the Duncan's test, baking is better cooking way for the salted-dried flathead.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.165-175
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• 2008

Pacific saury, Cololabis saira kwamaegi, is a traditional local food of the Eastern sea area centering around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes have made it edible only during the winter months. Therefore, to improve its storage, this study examined the effects of storage material, type, temperature, and duration on compositional changes in kwamaegi. The studied samples were kwamaegis that had been dried naturally for 15 days. The storage materials included an A-film, a self-developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene; as well as a B-film made of polyethylene, nylon, polyethylene, nylon and polyethylene. The B films were used after pressing and laminating. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were $0^{\circ}C$, $-15^{\circ}C$, and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Pathogenic bacteria and rheology were measured to observe general compositional changes. The whole kwamaegi showed a total cell number of $1,565{\pm}112$ CFU/100 g flesh, while the divided Kwamaegi showed significantly greater bacterial numbers at $2,031{\pm}145$ CFU/100 g flesh. Psychrophils and halophils increased significantly while coliform were not found; the number of mesophils also increased, but not significantly. There were no significant cell number variations between the A-film and B-film. At $0^{\circ}C$, both the A-and B-films resulted in cell numbers of $115{\sim}212$ CFU/100 g flesh, revealing just $7.3{\sim}10.4%$ of the initial storage levels. Overall, there were no significant differences between the storage materials. Generally, as the storage temperature and duration increased, the moisture content of the kwamaegi decreased. Also, as storage duration and temperature increased, crude protein and crude lipid contents increased; in addition, they increased proportionally as the moisture content of the fish decreased. There were no significant differences in crude ash content with respect to the storage materials, storage temperatures, or storage durations. Finally, there were no significant differences between the kwamaegi samples naturally dried for 15 days and those stored in the B-film vacuum storage for 6 months for strength, hardness, cohesiveness, springiness, gumminess, and water activity.

• Journal of Conservation Science
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• v.28 no.1
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• pp.21-27
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• 2012

In the Chosun period, the noble class usually buried the dead bodies in the lime-covered tomb. Recently their costumes are excavated while maintaining the shape. However, the textiles discovered from the inside have been degradated by a body and moisture. To conserve these textiles one of the most important thing is how to clean these textiles right after the excavation. The purpose of this study is to examine the effects of wet cleaning to minimize the color change of textile remains. For this purpose, silk and cotton were dyed with natural dyes (7 red, 1 blue, 6 yellow, 4 green and 4 purple colors), then they were kept for 6 months with pork meat at $10^{\circ}C$, and were washed by four cleaning solutions (water, anionic surfactant (SDS), non-ionic surfactant (Triton X-100) and natural surfactant (saponin)) at $20^{\circ}C$ and $40^{\circ}C$. The color change was evaluated by color difference (${\Delta}E$) between non-treated and after washed samples. From the results, it was found that the color changes are significantly different depending on the washing temperature, textile material, the cleaning agents and the type of dyes.

• Journal of the Korean Ceramic Society
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• v.38 no.12
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• pp.1155-1161
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• 2001

Yittrium Iron Garnet(YIG) has been used as an important material in the circulator/isolator which is used in RF communication system, mobile phone, adn satellite broadcasting, etc. In this study, we investigated the microstructural and magnetic properties of YIG ferrites with the sintering temperature and additives. We fabricated the YIG ferrites substituted with Ca, In, V by the traditional ceramic sintering method at 1250$\^{C}$, 1275$\^{C}$, 1300$\^{C}$ and 1325$\^{C}$. Powders were granulated by using a spray dryer. Crystallographic and microstructural properties were measured by using XRD and SEM. Magnetic properties were measured by using a VSM for saturation magnetization (4$\pi$M$\_$s/) and FMR (Ferromagnetic Resonance) experiment for ferromagnetic resonance line width (△H). The YIG ferrite, Y$\_$1.6/Ca$\_$1.4/Fe$_4$V$\_$0.7/In$\_$0.3/O$\_$12/, sintered at 1300$\^{C}$, showed higher saturation magnetization and lower ferromagnetic resonance line width than any other sintering temperatures.

• Korean Journal of Social Welfare
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• v.38
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• pp.126-152
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• 1999

The social welfare system in modern world is generally recognized as the most effective measure against the social problems in capitalist societies. When a social welfare program is introduced to solve a social problem, however, it used to cause another new problem at the same time. In order to overcome this circularity, we need to consider not only quantitative but also the qualitative aspect of social welfare. In line with this problematic, this thesis tries to examine the social welfare thoughts in Confucianism in order to rethink the meaning of social welfare. In contrast to the modern social welfare as a social right, the social welfare in Confucianism was basically regarded as the grace of a king whose purpose was to legitimate his domination. But it was also based upon Confucian humanism and institutionalized into the Confucian govern mentality. It was practiced through the Confucian communality whose basic concept lies in the traditional family system. The social welfare in this society was to be fulfilled automatically by promoting the production and by consolidating the solidarity of the community. The social intervention, therefore, was principal1y indirect and preventive rather than direct and postfactum. The social welfare supports in Confucian societies included not only the material but also the psychological. In these senses, it sounds like that the Confucian welfare system reached the very high standard. Although the real practice should be cautiously differentiated from its ideal state, we may find interesting implications from the social welfare thoughts in Confucianism.

• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.