• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.135-142
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• 1988

"Eum Sik Bo," the old cook book in Korean, had been kept on microfilm by Hwang, but the condition of copy was not clear so that interpretation of the content was very difficult. The interpreted content was classified and analyzed. The kinds of cooking food recorded in this book were alcohol beverage 12, Side dish 12, Dessert 11, etc. The materials used for the cooking foods cereals, meats, fishes, honey, vegetables, etc. - were various and the cooking methods were described in detail. But the unit of measuring and the used utensils were very poor. The special feature of "Eum Sik Bo" were the fact that red pepper was not used as seasoning and that Nu Ruk was used for Sik He and Ma ji Jub for Nu Ru Mi compared with "Eum Sik Di Mi Bang" and "Zu Bang Moon" According to these points, "Eum Sik Bo" was supposed to be written contemporary or a little later than "Eum Sik Di Mi Bang(1670's)" and "Zu Bang Moon (the end of 17th Century)."

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.

• Journal of the Korean Institute of Rural Architecture
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• v.2 no.1
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• pp.33-46
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• 2000

Go-Sul-Sik(高設式) On-Dol(溫突) houses have a combination of high Ma-Ru and high On-Dol structure. This type of house had been developed in the process of combining Ma-Ru with On-Dol. Go-Sul-Sik On-Dol houses give a clue to unveil exchanging process of Korean On-Dol and Ma-Ru. Go-Sul-Sik On-Dol can be understood as an architectural type of introducing On-Dol into the upper classes' Ma-Ru afterwards. Apparently, Go-Sul-Sik On-Dol houses were not a two-story building. But they had a two-story structure because of On-Dol rooms, which implied a symbolic rank and On-Dol's practicality as well as its being high. Go-Sul-Sik On-Dol houses were peculiar architectural type which realized lives of the very individual authority and symbolic representation within the strict Confucian society. It seemed to be derived from an alternative of the upper classes' architectural culture integrating an ideal into reality.

• Plant Resources
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• v.8 no.3
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• pp.202-208
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• 2005

Osmotic stress is one of major limiting factors in crop production. In particular, seasonal drought often causes the secondary disease in the field, resulting in severe reduction in both quality and productivity. Recent efforts have revealed that many genes encoding protein kinases play important roles in osmotic stress signal transduction pathways. Previously, the AtSIK (Arabidopsis thaliana Stress Inducible Kinase) mutants have shown to enhance tolerance to abiotic stresses, accompanying with higher expression of abiotic stress-related genes than did the wild-type plants. In this study, we have transformed potato (cv. Taedong Valley) with the AtSIK expression cassette. Both PCR and RT-PCR using AtSIK-specific primers showed stable integration and expression of the AtSIK gene in individual transgenic lines, respectively. Foliar application of herbicide ($Basta^{(R)}$) at commercial application rate (0.3% (v/v)) revealed another evidence of stable gene introduction of T-DNA which includes the bar gene for herbicide resistance. Overexpression of the AtSIK gene under dual CaMV35S promoter increased sensitivity to salt stress (300 mM NaCl), which was demonstrated by the reduction rate of chlorophyll contents in leaves of transgenic potato lines. These results suggest that possible increase of osmotic tolerance in potato plants may be achieved by antisense expression of AtSIK gene.

• Journal of Sasang Constitutional Medicine
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• v.17 no.1
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• pp.16-24
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• 2005

1. Objectives This study is purposed to find a dietary treatment of Taeyangin in the ${\ulcorner}$Sik Ryo Chan yo(食療纂要)${\lrcorner}$(1460). 2. Methods It was researched as bibliographic study with ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$ of the oldest Korean book concerned about a dietary treatment and ${\ulcorner}$Hyangyakjipseongbang(鄕藥集成方)${\lrcorner}$ ${\ulcorner}$Euibangyoochui(醫方類聚 )${\ulcorner}$ etc. 3. Results and Conclusions (1) ${\ulcorner}$Hae Dong Moon Hun Chong Rok(海東文獻總錄)${\lrcorner}$ misquoted ‘Five Vegetable(五菜)’ written in ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$ as 'One leaf(一葉)'. (2) The efficacy of persimmon, Mo Gwa, Oh Ga Pi(the root bark of various araliaceous shrubs), Crucian, Ju Du Kang, Watershied plant(Brassenia purpurea) in this book are the same or similar to those of ${\ulcorner}$Dongyi Suse Bowon${\lrcorner}$ and ${\ulcorner}$Dongmu Yugo${\lrcorner}$. But some of them are represented as having different properities in Sasang Constitutional Medicine(SCM) and ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$. For example, dried persimmon is used for the treatment of deafness, Crucian for asthma and Song Jul(松節) for bruises in ${\ulcorner}$Sik Ryo Chan Yo${\lrcorner}$ but SCM. (3) This book doesn`t have a definite expression about Sasangin, but it contains documents of clinical cases. So it seems that this book would somewhat affect to SCM after ages.

• Proceedings of the Materials Research Society of Korea Conference
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• 2007.11a
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• pp.60.1-60.1
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• 2007

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.808-816
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• 2022

This study was conducted with a view toward enhancing the industrial utilization of a male sailfin sandfish Arctoscopus japonicus based on its application in the preparation of Sik-hae, a Korean traditional fermented fishery product prepared using hard-boiled rice and enzymatic malt sprouts. As an alternative to rice and malt sprouts, we evaluated the utility of rice Koji for Sik-hae fermentation by investigating the physicochemical changes that occur during fermentation. The sailfin sand fish Sik-hae fermented with 10% or 20% rice Koji was found to show similar fermentation characteristics to the control fermentation with 20% hard-boiled rice and 4% malt sprouts, with respect to acid production, texture profile, and the softening of bones during the entire fermentation period. In particular, compared with the control, the addition of 10% rice Koji reduced the dehydration of Sik-hae and increased the content of free amino acids, which contributed to preventing a marked reduction in pH during fermentation. Accordingly, 10% rice Koji is proposed as a viable alternative enzymatic agent for the preparation of Sik-hae, which can contribute enhancing the desired properties of this traditional food product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.596-605
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• 2023

Sik-hae is a traditional Korean salt-fermented seafood having a low salt content and a high concentration of Lactobacillus, unlike most salt-fermented fish and fish sauce, which have a high salt content and low concentration of Lactobacillus. This study aimed to investigate the health-promoting functional properties of 10 types of commercial sik-haes. The results showed that for the commercial sik-haes studied, angiotensin-I-converting enzyme inhibitory activity, DPPH radical scavenging activity, α-glucosidase inhibitory activity, xanthine oxidase inhibitory activity, and sodium nitrite scavenging activity ranged from 29.0% to 46.3%, 35.5% to 65.4%, 0% to 20.0%, 20.1% to 78.8% , and 17.9% to 82.6%, respectively. Antimicrobial activity against Escherichia coli, Vibrio parahaemolyticus and Staphylococcus aureus was rarely detected. The results on healthy functional properties suggest that the commercial sik-haes are expected on the antioxidative activity in F-1-F-5, AP-1, BES, and S, xanthine oxidase inhibitory activity in the other 9 types expected for A, and sodium nitrite scavenging activity in the other 9 types expected for AP-2.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.231-240
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• 1994

Sik-hye(rice beverage) made of grain and malt is one of the typical traditional soft drink special day and as a seasonal food in these days as in those. In order to investigate the kind and the temporal variation of the raw materials and the cookery of the sik-hye, the literature survey was carried out. The related literatures after the 'Su-mun-sa-sul' published in 1740, which is known as the first detailed record of the sikhye, were collected. Among them, the 30 references were chosen for further investigation of the changes of the material and the cookery. The sik-hye was classified into two groups of a sweet rice drink type and sikhai type. The former includes sikhye, gamju and dansul, and the latter Andong sikhye. When to drink, how to drink, meterials and how to make according to the type of sikhye descirbed in the literatures were also summarised.

• The Journal of Korean Medical History
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• v.13 no.1
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• pp.103-110
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• 2000

Practical use of "So Mun Hyun Ki Won Byung Sik" on 'O Un Ju Byung' in "Dong Eui Bo Gam" has been analysed and is found that the author, Hur Jun of "Dong Eui Bo Gam", had applied "So Mun Hyun Ki Won Byung Sik" in explaining morphology of disease. Also, treatment and prescriptions were based on his personal opinion.