• Journal of Nutrition and Health
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• v.22 no.3
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• pp.159-166
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• 1989

The effect of blanching time and power settings of microwave oven on the ascorbic acid retention in seven kinds of vegetables were investigated. The vegetable were blanched for 120 or 180 sec. at three different power setting, 650 watt(high power), 500 watt(medium power) and 160 watt(low power). The retentions of ascorbic acid in cabbage, garland chrysanthemum, mungbean sprout, amaranth and carrot were higher when they were blanched at the high power than those blanced at the lower power stettings. Blanching of spinach and yul-moo(small korean radish) showed that the vitamin was more retained by the medium power heating. Blanching at the low power revealed that the ascorbic acid retention was reduced remarkably as the blanching time increased. From the scoring difference tests the 10-panel members indicated that the texture of three-tested vegetables was more acceptable when they were blanched at the high power setting.

• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.

• The Plant Pathology Journal
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• v.15 no.1
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• pp.28-33
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• 1999

Phytophthora root rot of Chniese cabbage and spinach is reported for the first time in Korea. The diseases ocurred at Yangju, Seosan and Yeocheon in Korea from 1995 through 1998, mainly in lowland and submerged areas. Symptoms consisted of stunt, yellows, wilt and eventual death due to root rot. Fourteen isolates collected from naturally infected plants were all identified as P. drechsleri based on mycological characteristics. PCR-RFLP analysis of rDNA of the isolates confirmed the above result, since the restriction band patterns of the small subunit and internal transcribed spacers were identical to P. drechsleri and P. cryptogea, but distinct from closely related species of P. erythroseptica, P. cambivora, P. sojae and P. megasperma. The pathogen showed strong pathogenicity to Chinese cabbage, moderate to spinach, radish, cabbage and tomato, and weak or none to brown mustard, kale, chicory and pepper in pathogenicity tests.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.84-90
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• 1997

This study was nudertaken to investigate the major food sources of energy, frotin, fat, carbohydrate and crude fiber based on the data from the National Nutrition Survey in 1993. Results were summarized as followed : the most important source of energy was rice providing 52.9% of total energy intake. Instant noodle, pork, bread and beef were major sources of energy in order. Protein sources were rice, beef, pork, egg and pollack in order. And the primary sources of fat was pork and the rank next to pork were soybean oil in large city, instant noodle in small city and rice in rural. Rice contributed the most to total carbohydrate followed in order by instant noodle, bread, apple and kimchi. Crude fiber was impartially provided from various foods such as kimchi, red pepper powder, apple, red pepper and radish. Number of foods providing 90% of nutrient intake were 41 for energy, 43 for protein, 32 for fat, 19 for carbohydrate and 29 for crude fiber. Among region, mean amount of nutrients intake didn't show any significant differences(p>0.05). In conclusion, rice was found to be the most important sources of various nutrients.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.43-58
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• 1990

To analyze wedding feast dishes of royal prince (1651, 1696) of Choson Dynasty, studied Gare Dogam Euigwae. Historic book 'Gare Dogam Euigwae' discribed wedding feast dishes of king‘s Choson Dynasty. The results obtained from this study are as follows. Dishes were arranged in four kinds of table, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry, and fruits (pine nuts, orange, dried persimmon, torreya nuts, dried chestnut, jujube). Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable (wild ginseng, platy-codon, radish, white gourd melon, ginger), dried slices of meat seasoned with spices (abalone, octopus, shark, pheasant), cooked meat (wild goose, fowl, egg, pheasant, abalone), and fried fish (roe deer, fish, duck, pigeon, sparrow). The main table (同牢大宴床) and the second table (右挾床) stand as a symbol for integrity. The third table (左挾床) symbolize longerity. The fourth table (面挾床) symbolize bearing many young and connubial felicity.

• Journal of Sasang Constitutional Medicine
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• v.28 no.3
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• pp.205-214
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• 2016

Objectives This paper was aimed to review the preceding research on the origins, changes and constructive principle of Taeeumjowi-tang.Methods We reviewed Jema Lee's original works including Dongyisusebowon and relevant books to analyze Taeeumjowi-tang-related items. To compensate insufficient evidence of literature, we also refocued physiological and pathological pecularities of Taeeumin and relevant symptomatology.Results and Conclusions 1) The origins of Taeeumjowi-tang should be Mahwang-tang, Saengmaek-san, Seokchangpowonji-san, and Gondam-san. 2) Taeeumjowi-tang went through Saengmaek-san, Sanyakhwawi-jeon, Bopyesaengmaek-tang, Gilgyungsaengmaek-san, and Bopyewon-tang before it was built as the final version. 3) Taeeumjowi-tang consists of a) big blue lilyturf (麥門冬) and Omija (五味子) which are directly of help to exhale and disperse qi-fluid of Lung, b) balloon-flower (桔梗) which helps circulation of qi-fluid from Head to Lung, c) adlay (薏苡仁) and dry nut (乾栗) which are directly of help to raise up qi-fluid of Wiwan, d) ephedra (麻黃) which helps circulation of qi-fluid from Wiwan to skin, e) calamus (石菖蒲) which directly helps the psychological function of Ear, and f) radish seed (蘿葍子) which slightly eliminate the excessive function of Small intestine, treating Wiwanhan symptomatology in Taeeumin.

• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.6
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• pp.91-97
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• 2015

The Unmanned Aerial Vehicles (UAVs) have several advantages over conventional RS techniques. They can acquire high-resolution images quickly and repeatedly. And with a comparatively lower flight altitude i.e. 80~400 m, they can obtain good quality images even in cloudy weather. Therefore, they are ideal for acquiring spatial data in cases of small agricultural field with mixed crop, abundant in South Korea. This paper discuss the use of low cost UAV based remote sensing for classifying crops. The study area, Gochang is produced by several crops such as red pepper, radish, Chinese cabbage, rubus coreanus, welsh onion, bean in South Korea. This study acquired images using fixed wing UAV on September 23, 2014. An object-based technique is used for classification of crops. The results showed that scale 250, shape 0.1, color 0.9, compactness 0.5 and smoothness 0.5 were the optimum parameter values in image segmentation. As a result, the kappa coefficient was 0.82 and the overall accuracy of classification was 85.0 %. The result of the present study validate our attempts for crop classification using high resolution UAV image as well as established the possibility of using such remote sensing techniques widely to resolve the difficulty of remote sensing data acquisition in agricultural sector.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.564-571
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• 2014

This study examined elementary school students' perceptions and acceptances related to kimchi in Jecheon area. This study examined with 388 elementary school students. Demographic characteristics of subjects, perceptions and acceptances related to kimchi were surveyed by self-developed questionnaires. Exactly 54.1% of subjects ate kimchi more than once per day, whereas 2.8% of subjects never ate kimchi. With regard to location, the home showed the highest percentage. Exactly 94.3% of respondents answered that eating kimchi was good for health. For acceptance, 86.9% of respondents answered that they liked kimchi. Reasons for liking kimchi were texture and special taste in order, whereas the most common reason for disliking was spicy taste. Baechu-kimchi (Chinese cabbage kimchi) was highly preferred, whereas pa-kimchi (green onion kimchi) was not. Subjects with an extended family preferred oisobagi (cucumber kimchi). There were significant differences between the groups with balanced dietary habits and unbalanced dietary habits in terms of acceptance for chonggak-kimchi (small radish kimchi), yeolmu-kimchi, kkadugi, mulkimchi (watery kimchi) and oisobagi. Elementary school students in Jecheon area recognized the importance and necessity of kimchi in Korean meals. Exactly 23.7% answered spicy taste as the reason for liking reason while 37.3% answered spicy taste as the reason for disliking. These results suggest that various kinds of kimchi need to be developed for elementary students with different levels of spiciness in addition to continuous nutrition education about balanced dietary behaviors at school and home.

• Journal of Sasang Constitutional Medicine
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• v.34 no.3
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• pp.21-30
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• 2022

Objectives This paper was aimed to review the preceding research on the origins, changes and constructive principle of Mahwangjeongchun-tang. Method Based on Jema Lee's works such as Dongyisusebowon and Dongmuyoogo, we analyzed contents related to Mahwangjeongchun-tang and its modification. Moreover, we reviewed physiological and pathological pecularities of Taeeumin symptomatology and applied the theory to induce the principle of the modified Mahwangjeongchun-tang in Sasang medicine. Results and Conclusion 1) The origins of Mahwangjeongchun-tang might be Mahwang-tang, Jungchun-tang and Saengmaek-san. 2) Mahwangjeongchun-tang had been changed in composition when it moved from Manbyonghoichun to Dongyisusebowon. 3) Mahwangjeongchun-tang consists of a) Platycodi Radix (桔梗), Liriopis Tuber(麥門冬) and Scutellariae Radix(黃芩) which directly or indirectly enhance lung function, b) Ephedra Sinica(麻黃) which affects circulation of lung companion, c) Prunus Armeniaca(杏仁) and Ginkgo Biloba(白果) which affect wiwan's upward circulatory force, d) Radish Seed (蘿葍子) which affects small intestine's digesting effect, e) Mori Cortex Radicis(桑白皮) and Farfarae Flos(款冬花) which affect cough and asthma.

• Journal of the Korean Wood Science and Technology
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• v.27 no.2
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• pp.62-69
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• 1999

With increased utilization of chemical fertilizer, soil fertility is getting serious problem. As a result, using organic soil conditioner (woody wastes or sawdust compost) would be only solution to recover soil vitality. In this study, manufacturing and characteristics of organic soil conditioner from Shiitake bedlogs (woody wastes) were studied. Also, to investigate the effect of continuous application of this bedlog compost on growth of plants, growth tests for radish and tree seedlings were done. The results are as follows ; Analytical results of decayed and fresh wood materials showed almost same as its wood components. The mixing ratio of raw materials with the other filling materials is essential for the manufacturing as well as good quality of its compost during composting process. In this experiment, mixing 12kg of urea, 25kg of lime, 40kg of chicken shit, and small amount of fermentation aids corresponding to I ton of sawdust resulted in good composts. Their moisture contents were adjusted to about 55%. Temperature of pile, in composting process, rose after I week and kept about above $60^{\circ}C$ for certain period. They were turned two times, 30th and 59th day, respectively, after piling. This bedlog compost contained 81.7% of high organic matter, 1.4% of a little nitrogen, 6.75 of pH and 25 - 30 of C/N ratio. There were no harmful effect on germination and growth of plants, such as radish and softwood and hardwood seedlings. Concerned to the effect of bedlog compost on soil temperature, the compost did not affect plant growth by changing soil temperature abruptly, but compensated the soil temperature such as a little increasing on the early morning, a little decreasing on the mid-day or afternoon (pm 2:00), and increasing on the early evening (pm 6:00).