• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.2
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• pp.277-281
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• 2008

The objectives of this study lie in theoretical establishment of Bobee-tang for curing the asthenic syndrome of spleen through analyzing the component medicines and combination principles of Hyeongok's Bobee-tang, and furthermore, maximizing the clinical use of Bobee-tang. This study analyzed the component medicines and combination principles of Hyeongok's Bobee-tang based on the theory for properties and tastes of herbal medicines from the ${\ulcorner}$Yellow Emperor's Canon of Internal Medicine${\lrcorner}$, the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Bobee-tang is an odd prescription, composed of 7 kinds of ingredients : No.1 Radix Ginseng (2don;7.5 g), No.2 Rhizoma Atractylodis Macrocephalae (1don;3.75 g), No.3 Carapax Et Plastrumtestudinis (1don), No.4 Concha Ostreae (1don), No.5 Cortex Cinnamomi (1don), No.6 Rhizoma Zingiberis Praeparatae (1don), and No.7 Radix Glycyrrhizae (1don). First, to cure the asthenic syndrome of the spleen, the methods of invigorating the spleen and the heart, and purging the liver should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Bobee-tang is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• Herbal Formula Science
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• v.19 no.1
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• pp.131-144
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• 2011

Objectives : The objective of this study lies in theoretical establishment of formulas for invigorating five viscera for curing the asthenic syndrome of five viscera through analyzing the component medicines and combination principles of Hyeongok's formulas for invigorating five viscera, and furthermore, maximizing the clinical use of them. Methods : This study analyzed the component medicines and combination principles of Hyeongok's formulas for invigorating five viscera based on the theory for properties and tastes of herbal medicines from the "Yellow Emperor's Canon of Internal Medicine", the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's formulas for invigorating five viscera are Bogantang, Boseemtang, Bobeetang, Bopyeotang, and Boshintang. Results : There are three methods for curing the asthenic syndrome of five viscera according to the five elements doctrine: in case of Bogantang invigorating the liver, invigorating the kidney and purging the lung; Boseemtang, invigorating the heart, invigorating the liver and purging the kidney; Bobeetang, invigorating the spleen, invigorating the heart and purging the liver; Bopyeotang, invigorating the lung, invigorating the spleen and purging the heart; Boshintang, invigorating the kidney, invigorating the lung and purging the spleen. Conclusions : First, to cure the asthenic syndrome of five viscera, the methods of invigorating five viscera, and purging five viscera should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's formulas for invigorating five viscera are combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• Journal of Fashion Business
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• v.22 no.1
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• pp.82-99
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• 2018

The purpose of this study is to examine the characteristics that appeared in the fashion and colors of exotic tastes used by Renoir with a view to re-evaluating his-attitude towards exotic tastes. The methods used in this study were literature research and analysis of visual data from Renoir's works. The results of the study are as follows. Renoir's exotic tastes originated from the material perspective appearing in the fashions and accessories of Algeria, Orient, Spain, and Japan. Parisienne Odalisque Lise in Harem-style, Jeanne Samari in parisienne fashion holding a Japanese fan, and Gabriel in oriental fashion were portrayed as major muses. The Algerian style consisted of white, yellow or red veils, thobes, loose pants worn in Haik, and burnous. The Oriental-style was composed of harem pants, turbans, hair accessories, ornate zouave jackets, and oriental ornaments. The Spanish-style showed gay ornaments, fitted red or yellow matador costume, red bandannas, black hats, and red dresses, plus Spanish guitars. The Japanese-style consisted of kimonos, accessories such as fans, and backgrounds with interior articles such as vases, wall picture frames, and folding screens. The exotic fashion colors were red, yellow and white. Renoir expressed the works with his delicate skills and sense of craftsmanship, and he even added creative design portrayals sometimes. He selected fashions and accessories of exotic tastes as objects and expressed the objects with materials and colors reflecting regional characteristics as such, he can be regarded as an artist wed to who fashions of exotic tastes.

• Journal of Korean Medical classics
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• v.21 no.1
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• pp.93-110
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• 2008

We got some conclusion about the function of five tastes from individual peculiarity, from "Sanghanjapbyeongnon(傷寒雜病論)" by Sungmoogi, like below. 1. Five tastes[五味] have their general function, but herbs of one tastes, each has special function, we can define it as individual peculiarity 2. For example, sour taste generally make it convergent, astringent. The sourness of Paeoniae Radix Alba[芍藥] can convergent resin, and be help nutrition, but same of Phaseoli Semen[赤小豆] can make him vomit. 3. Bitterness generally make it down, dry, and solid. Scutellariae Radix[黃芩], Coptidis Rhizoma[黃連] can bring down fever of heart and spleen, but Rhei Radix Et Rhizoma[大黃] eliminates solid illness. 4. Sweetness make it strong, harmonic, relax. Sweetness of Glycyrrhizae Radix[甘草] flows into spleen, make it relax the part of beneath heart. Puerariae Radix[葛根] can make scatter the cold on skin. 5. General nature of hot taste is diffusion, sheen, rampancy. Cinnam omi Ramulus[桂技] eliminates the Pung(風) in Wigi(衛氣). same Zingiberis Rhi zoma[乾薑] make inner cold scattered, and warm stomach. 6. Salty make Gi(氣) down, and slacken solidity, salty Natrii Sulfas[芒硝]removes heat of body. But Alismatis Rhizoma[澤瀉] removes needless water. 7. To know peculiarity of each herb, not only one taste but other combined tastes, and areas medical, agricultural, biologic, etc.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.222-235
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• 2006

Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies $(p<0.05{\sim}p<0.001)$. Fourth, males preferred 2% rosemary added one in appearances and tastes in a sensory test. They preferred the 1% rosemary added group in terms of flavors, texture, and overall acceptability. Females preferred appearances of cookies with 2% rosemary and also preferred flavors, tastes, texture and, overall acceptability with 1% rosemary. Both of them less preferred 4% mint added one. Overall, this study found that respondents preferred 1% rosemary herb cookies. There should be further researches with less than 1% mint to make herb cookies.

• Proceedings of the Korean Biophysical Society Conference
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• 1996.07a
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• pp.15-15
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• 1996

In order to investigate the conformational preferences to elicit the tastes, conformational free energy calculations using the empirical potential ECEPP/3 and the hydration shell model were carried out on the L-aspartyl dipeptide methyl esters, L-$\^$+/HAsp$\^$-/-D-Xaa-OMe, in the unhydrated state, where Xaa includes sweet (Ala, Abu, Ser, Thr, Val, and lle), bitter (Phe, Trp, and Leu), and tasteless (Tyr and Met) residues. (omitted)

• Archives of design research
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• v.18 no.4 s.62
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• pp.195-204
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• 2005

This study was peformed to systematize the concept of taste being recognized as new cultural values, as well as to ascertain the looks and aesthetical values presented in modern fashion in terms of taste. Taste is the life style being pursued individually, a preference and the important factor that characterizes each individual among contemporaries. In particular, the fashion is an important means able to differentiate respective tastes. The taste-based looks including; the dandy-look, the kitsch-look, fetish-look, the grotesque-look, and the kidult-look, etc. are reviewed as cases. Those are well expressing the phases of each times. The looks reflecting contemporaries' various tastes, are symbolic means showing the positive expectations on the present and the future. The looks are unifying fashion and society, and the designers are able to be key roles satisfying customer's taste by presenting of their collections. It is expected that the outcome of this study may provide academic basis of the tastes and a framework of interpretation of the tastes and fashion looks within culture by the aesthetical values presented as fashion.

• Journal of the Korea Furniture Society
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• v.21 no.5
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• pp.380-391
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• 2010

Modular furniture's colors, materials, finishing materials and quantities are determined by users' tastes and it's diverse functions, shapes and sizes are determined by the spaces of users. That is, modules satisfy the diversity of consumers, meet differentiated individuals' tastes and enable communications with consumers rather than delivering one-way messages of designers. The contemporary spaces of the 21st century have been gradually shifting from uniform spaces attaching weight on individuals' individuality and tastes and along with it, the consumption of expensive custom-made furniture and foreign branded furniture is increasing to satisfy those small numbers of consumers who want to express diversified individuality. The modular furniture as a concept which is the most suitable to Mass Customization can be produced in large quantities while considering the diverse needs and tastes of individuals and it does not have absolute shapes or sizes. The concept of modular furniture shows similarities to the creation of fractals that forms shapes by self similarities, repeats and similar transformations which is in the same context as the characteristics of a modular design that presents diversity with scales, materials and jointing points. Fractals will be combined with the digital media of today to present great plasticity and influence designers more heavily. Pursuit of new modeling is a requisite for the creation of future spaces and it will require continuous creativity and the transformable modular furniture will contribute to the satisfaction of diverse consumers' needs. This study is to propose the modular furniture that considers the diversity of the public in the 21st century and their individuality and that will enable interactions between designers and consumers.

• The Journal of Korean Academy of Prosthodontics
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• v.37 no.6
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• pp.819-824
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• 1999

The purpose of this article is to present a clinical case report for palateless complete denture. Despite the contravacy of palatal uncoverage in upper complete denture, palateless complete denture has some merits for upper edentulous patient. Following the uncovering of the palatal portion, the patient became easy to talk and restored the lost good tastes. He is happy despite of the decrease of the retention of the upper complete denture. Palateless complete denture is a compatible alternative fir upper edentulous patients in cases of gagging, large palatal torus and restoring the lost good tastes. The clinical points are as follows : 1. The remaning alveolar ridge should be ovoid and have enough width and height for the sup-port and retention. 2. The patient must have strong wish to the palateless complete denture. 3. Palatal beading made on the palatal peripheral border give good border sealing of the palatal flange and minimaized the prominence of the denture flange 4. The peripheral border of the palatal flange should be reduced as thin as possible for more comfort. 5. Upper artificial posterior teeth should be arranged over the alveolar ridge crest and inner incline of the buccal cusp relieved for denture stability while chewing. 6. For stability of palateless complete denture, bilateral balanced occlusion should be sttained. Palateless complete denture will restore the lost good tastes and more comfortable and physiologic to upper edentulous patients and a good alternative to full palatal coverage complete denture in the properly selected cases.

• Journal of the Korean Society of Costume
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• v.64 no.8
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• pp.37-54
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• 2014

The purpose of this study is to define the tastes of middle-aged Korean men by analyzing their characteristics, such as self-image, and fashion style. This study was carried out by using the Q methodology for survey research. The results of this study are as follows; First, the self-images of middle-aged men were classified into 'comfortable, calm, neat, and gentle,' 'realistic, active, sociable, and familiar,' 'sensible, emotional, romantic, and rational,' 'refined, emotional, luxurious, and sophisticated,' and 'aggressive, sensible, realistic, and rational.' Second, by analyzing the congruity of clothing form, fashion accessory, and fashion color types, this study was classified into the following 10 fashion styles: 'modern classic,' 'sophisticated,' 'town casual,' 'traditional casual,' 'comfortable,' 'chic casual,' 'contemporary,' 'gentle classic,' 'classic sporty,' and 'soft classic.' Third, this study analyzed the self-images and fashion styles of the men, and produced the following personal tastes of middle-aged men: 'success-oriented,' 'ability possession,' 'internal stability-oriented,' 'freedom-oriented,' 'self-satisfaction,' 'individuality compromise,' 'emotional release,' 'stability-oriented,' 'practicability-oriented,' and 'youth effort' types. By combining those types with social dimensions, this study produced the following tastes of middle-aged men: 'stabilized traditions,' 'achievements with high sociality,' 'youthful individuality,' 'active self-realization,' and 'realistic, logical pursuit.' The results of this study can be used as a meaningful data for developing the marketing strategy, which reflects the middle-aged men's changed tastes.