• Mycobiology
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• 제42권3호
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• pp.256-261
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• 2014

A ${\beta}$-glucosidase producing yeast strain was isolated from Korean traditional rice wine. Based on the sequence of the YCL008c gene and analysis of the fatty acid composition, the isolate was identified as Saccharomyces cerevisiae strain HJ-014. S. cerevisiae HJ-014 produced ginsenoside Rd, $F_2$, and compound K from the ethanol extract of red ginseng. The production was increased by shaking culture, where the bioconversion efficiency was increased 2-fold compared to standing culture. The production of ginsenoside $F_2$ and compound K was time-dependent and thought to proceed by the transformation pathway of: red ginseng extract ${\rightarrow}Rd{\rightarrow}F_2{\rightarrow}$ compound K. The optimum incubation time and concentration of red ginseng extract for the production of compound K was 96 hr and 4.5% (w/v), respectively.

• 한국환경교육학회지:환경교육
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• 제15권2호
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• pp.30-48
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• 2002

This study is on theoretical foundation for orthodoxy korean style Environmental Education based on oriental ecological thought. The main theme is that various kinds of all the ideas related with ecological thought based on oriental thoughts for EE should be focused into Moderation, the core-concept of oriental confuscian thoughts. The Moderation has not meant just a personal enlightenment, as it has known to general people, it can be developed into social status core-consciousness for regulating the natural resource. So we should focus on this conceptual developing mechanism personal enlightenment into social status for our orthodoxy konean style EE. It can be infered from Taoism, Confuscionism Buddism, especially, Anxiety Consciousness (WOOHWAN) for grand-scale anxiety to public society and universal cosmos. And also I drawed Harbermas-philosophy to provide good means for fortifying this research. His communication theory and restoration of real life for public people communication can be connected to oriental thoughts in the aspect of reciprocative response among the community people. So our orthodoxy korean style EE can be erected on the community-based regionality and their public communication through reciprocative response process. We should try to make this surrounding conditions nature-familiar oriental philosophy has provided from ancient times in the aspect all the traditional thought has been eco-deterministic.

• 한국식생활문화학회지
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• 제29권3호
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• pp.240-249
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• 2014

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students' parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were 'To stick to style of Korean traditional foods' (68.2%), 'Palatable' (21.8%), 'Education for children' (6.4%), and 'Beautiful and fine custom' (3.6%). The awareness point of 'Korean traditional foods are easy for cooking' increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

• 동의생리병리학회지
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• 제32권4호
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• pp.217-225
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• 2018

This study was to investigate the relationship between ultrasonographic examination and pattern identification classification on cinical studies in chinese medicine. We searched clinical studies related correlation between ultrasonographic examination and pattern identification classification in chinese medicine, that published from 2013 to 2016 in China National Knowledge Infrastructure (CNKI) databases by keywords, 'ultrasound(超?)', 'chinese medicine(中?)', 'syndrome differentiation (辨?)'. Seventeen studies were found. There were 7 studies of gynecological diseases including polycystic ovary syndrome and uterine myoma, 5 studies of fatty liver, 3 studies of arthritis, and 1 studie of thyroid nodule and lymphadenopathy respectively. As a result, ii is thought that there was a certain degree of correlation between the change of the ultrasonographic image and the pathological types according to traditional chinese medicine (TCM) syndrome differentiation and ultrasonographic examination could be used as secondary means for the TCM syndrome differentiation classification. In conclusion, by using ultrasonograph device in a medicinal way of TCM and traditional korean medicine (TKM), it is thought that more detailed and accurate diagnosis and treatment are possible and the evidence for reasonableness of syndrome differentiation in TCM and TKM its validity can be secured.

• 한국의류학회지
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• 제47권6호
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• pp.1012-1026
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• 2023

This study used the Q-methodology to identify and categorize the types of subjective perceptions of Korean hanbok among foreigners currently living in Korea, and to explore the characteristics of each type. We used the QUANL PC program to analyze the data. We categorized foreigners' perceptions of hanbok into three types. The first type comprised the "hanbok experience novice tradition affirming" individuals who thought hanbok was beautiful, affirming Korean culture and traditional clothing. They encountered hanbok for the first time upon arriving in Korea. The second type was the "design preference positive change". These individuals thought hanbok's design was beautiful and belived Korea's image improved because of hanbok. The third type was the "change-seeking tradition negative". This group believed that hanbok was not traditional Korean clothing and required modernizing. The first category comprised mostly individuals from Nepal, the second category was Myanmar, and the third category was China. Thus, different nationalities have different perceptions of hanbok. Future research should explore how foreigners from diverse nationalities perceive hanbok and coduct a comparative analysis based on nationality.

• 대한영양사협회학술지
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• 제26권2호
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• pp.101-115
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• 2020

The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children's foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children's foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children's foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children's foodservice facilities.

• 한국식생활문화학회지
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• 제23권5호
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• pp.543-555
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• 2008

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

• 한국실내디자인학회논문집
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• 제21권5호
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• pp.363-371
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• 2012

Magoksa is famous for its location and history, compared to other traditional temples in Korea, as seen in remarks of Monk Doseon in the Shilla Dynasty: "This temple is where the three disasters can not penetrate." In contrast, the reality is that active researches are not conducted, especially on spatial studies. Magoksa has its unique spatial characteristics that can not be found in other temples of Korea, but the existing studies on Magoksa have focused on style or design aspects, and the research has placed importance in a survey form due to the lack of historical materials. The reason for approaching Zhuangzi's philosophy in studying Magoksa's space is because of the fact that it has affected Zen Buddhism and Pure Land Buddhism of Mahayana Buddhism, and that Magoksa was completed by Monk Bojo of Zen Buddhism. It is expected to deduce the meaningful results due to the reasonal aspects of mutual elements by studying Magoksa as a Buddhism temple through Zhuangzi's philosophy in that context. In pursuit and reinterpretation of the essence of Korean traditional architecture, it is important to consider morphological, stylized aspects, but a variety of methodologies might be also presented in understanding the philosophical aspects.

• 패션비즈니스
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• 제17권2호
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• pp.95-116
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• 2013

The purpose of this study is to link traditional patterns to man's fashion goods design. Of all the traditional patterns, the bat pattern was chosen for use during the development of a man's fashion goods design as like as neck-tie, pocketchief and scarf. This study is based upon document searches, including research papers. Thought these searches, it investigates the form of traditional bat patterns, tessellation which can be found easily in the Islamic culture as well as in tile and carpet patterns and a modern painting by Gustav Klimt(1862-1918). Based on this investigation, the study attempt to modernize the bat pattern and apply the neck-tie, pocketchief and scarf. The design procedure includes three sub-processes: selection, arrangement and color-scheme. In conclusion, six designs of man's fashion goods were created by using one of Korea's traditional patterns - the bat pattern. Therefore, this study offer invaluable suggestions for multifaced research on how to come up with design concepts which apply Korea's traditional patterns to Man's fashion goods design.

• 한국식생활문화학회지
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• 제32권3호
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.