• The Journal of the Society of Stroke on Korean Medicine
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• v.8 no.1
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• pp.12-16
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• 2007

Objectives : This study was done to investigate the relationship between Sasang constitution and the facial skin in acute stroke patients Methods : In the time of period Mar. 2007 to Jun. 2007, 103 patients with stroke admitted in the department of Internal Medicine of Kyungwon University Seoul Oriental Medical Hospital, Kyungwon University Incheon Oriental Medical Hospital, Kyunghee University Oriental Medical Hospital, Dongguk Il-san Oriental Medical Hospital were included. We assessed the type of Sasang constitution, and the type of Sasang constitution of 51 patients were confirmed. We investigated general characteristics, stroke type and the relationship between Sasang constitution and the facial skin. Results : The color of face have no significant differences by Sasang constitution. But So-yang have blue and purple colored lips than So-eum and Tae-eum have. Conclusions : In this study, we found the relationship between Sasang constitution and the facial skin in acute stroke patients. But it seems necessary to investigate more cases to concrete conclusion on this theme.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.427-436
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• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.