• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.14 no.2
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• pp.207-223
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• 2001

The Wonyenaejang is equivalent to the (senile)cataract in western medicine. The word cataract is used to describe the natural lens that has turned cloudy. As the natural lens of the eye becomes cloudy, it does not allow light to pass through it. Cataracts usually start as a slight cloudiness that progressively grows more opaque. As the cataract becomes more mature(increasingly opaque and dense), the retina receives less and less light. The light that does reach the retina becomes increasingly blurred and distorted. This causes gradual impairment of vision. If left untreated, cataracts can cause needless blindness. Although there are many kinds of cataracts, a senile cataract is the most common one. We chose the oriental medicine textbooks and the oriental medicine journals that were dealing with the symptoms, etiology, and internal/external treatments. The results were as follows : 1. The main causes of this disease are weak liver and kidney, burning up of the wind and heat in the liver and gall, weak spleen and stomach. 2. As the internal treatment of the Cataract, Geegukjihwangtang is mostly prescribed. 3. As the external treatment of the Cataract, (l) In the field of medicine for external application is commonly prescribed (2) In the field of drug action, frequently used treatments are as follows. emission of the evil, alleviation of fever, removal of lump of blood, and the medicine for external applications. (3) In the field of four Qi, cold medicine is commonly prescribed. (4) In the field of five tastes, bitter/hot/sweet mdicine are commonly prescribed. (5) In the field of toxicity, non-togic medicine is commonly prescribed. (6) In the field of channel distribution, most of the medicine belong to liver channel.

• Journal of Korean Society of Water and Wastewater
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• v.23 no.2
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• pp.189-198
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• 2009

Tastes and odor in water caused by geosmin and 2-MIB are the major customer complaints for water utilities. Therefore, control of geosmin and 2-MIB is a worldwide concern. In this study, the effects of biofilter media type (three different activated carbons and anthracite), empty bed contact time (EBCT) and temperature on the removal of geosmin and 2-MIB in BAC filters were investigated. Experiments were conducted at three different water temperatures (5, 15 and $25^{\circ}C$) and four different EBCTs (5, 10, 15, and 20 min). The experimental results indicated that the coal based BAC retained more bacterial biomass on the surface of the activated carbon than the other BACs, and increasing EBCT or increasing water temperature also increased the geosmin and 2-MIB removal in BAC filters. To achieve above 50% of removal efficiency for geosmin and 2-MIB in a BAC filter, above 10 min EBCT at $5^{\circ}C$ and 5 min EBCT at above $15^{\circ}C$ were required. The kinetic analysis for the biodegradation of geosmin and 2-MIB indicated a first-order reaction rate at various water temperatures. Data obtained from the BAC filters at various temperatures were also used to evaluate pseudo first-order rate constants for geosmin and 2-MIB. The half-lives evaluated at 5, 15, and $25^{\circ}C$ for geosmin and 2-MIB ranged from 2.39 to 10.31 min and 3.35 to 13.97 min, respectively, which can be used to assist water utilities in designing and operating BAC system.

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.1
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• pp.35-39
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• 2012

Sweet potato soju(SPS) has been made by vacuum distillation because sweet potato contains much fibrous materials which give high density to sweet potato mash. Generally, the SPS made by vacuum distillation has soft flavors and tastes. If the viscosity of sweet potato mash could be decreased by degradation enzyme, the process and production of SPS making by the method of vacuum distillation may be simplified and easier to distil the fermented sweet potato. Because the fibrous materials of sweet potato contains pectin with methoxyl group, methanol can be produced by fibrous degradation enzyme. For appling the fiber degradation enzymes to sweet potato mash for making SPS, the enzyme should be needed to degrade fibrous material without producing methanol. Special two fibrolytic enzymes are selected from 26 kind of commercial enzymes for the simplified and easier production of sweet potato soju by vacuum distillation, The selected enzyme A and X can degrade the fibrous material pectin of sweet potato without producing methanol. Although the different companies have produced the enzymes, same cellulase has been prepared from Trichoderma. reesei. The viscosity of sweet potato mash treated by the enzymes is decreased by 3 times with comparison to the viscosity of sweet potato mash of control group. The methanol concentration in the vacuum distilled SPS treated with the enzymes is 0.16%. The concentration is similar to that of commercially distilled SPS(0.15%). The result may suggest that the selected cellulases, A and X, can be used to make SPS by vacuum distillation.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.180-189
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• 2005

The purpose of this study is to determine the optimal mix ratio of Maneul-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The feeling after swallowing was best when the ratio of garlic juice was $7\%$. As a consequence of surveying the tastes of Maneul-Sulgi, it was found that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be $7\%$ for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation Hardness of sensory examination and mechanical examination for adhesiveness.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.136-146
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• 2014

A study was performed on the consumption of prepackaged meals (Dosirak) sold by food service providers through Importance-Satisfaction Analysis (ISA) to determine the factors that consumers seek in quality Dosirak. According to the analysis, food service providers need to concentrate on food freshness and temperature while maintaining food taste. As for food packaging, consumers were found to prefer microwaveable plastic containers the most (29.3%). Nonetheless, they found that packaging needed improvements in securing food content during transportation and in food labeling, especially for expiration dates. The study also investigated which factors, including menu selection and advertising, affected the sales of food service provider Dosirak the most. The most important factor was determined to be price. Regarding menu selection, the quality of food seasoning and ingredients, daily specials and the variety of combination sets were found to be important. Availability of delivery (3.83/5.00), advance ordering (3.82/5.00) and discounts (3.75/5.00) were important factors in advertising. The conclusions of the study point to a consumer base that recognizes the ease and benefits of Dosirak but desires high quality food items at low cost. To expand the consumer base, food service providers must continually develop new menu items that satisfy consumer tastes and trends, maintain sanitary conditions and improve food labelling.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.811-816
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• 1998

A fermented vegetable kimchi swells in package bags often during distribution to comsumer after storage. The swelling has been prohibited by packaging the kimchi in a modified LDPE film that has been made by filling a ceramic powders disinfecting to lactic acid bacteria and growth enhancing to vegetables. The film exhibited higher permeability to carbon dioxide and ethylene than LDPE film. The tastes of kimchi in the film sustained its optical quality longer than that in LDPE film at room temperature.

• Journal of Fashion Business
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• v.6 no.4
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• pp.83-98
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• 2002

The purpose of this study is to find out the orientations and characteristic in clothes buying of each age group of elderly women, based on the actual self-image and the ideal self-image of clothing. Grasping the diversity of their clothes' buying orientations will be helpful in making a better merchandise production planning for apparel, and in launching new brands into the market. The study will also provide useful data in developing sales strategies which enable to supply goods that meet consumers' needs and tastes in the quality market, and consequently will help to classify the market. Samples were 488 women of 55 and over, dwelling in Pusan Metropolitan City. The data was analysed by using MANOVA, ANOVA, and the Cronbach's $\alpha$ reliability was also applied. The conclusions based on the theoretical background and the result of questionnaire surveys were as follows: 1. The order of priority of buying orientations based on clothes's actual self-image was 'practicality', 'cautiousness' and 'economical effectiveness' without regard to age. The items that showed the significant differences in 50's were 'cautiousness', 'experimentation', 'fashion-consciousness' and ostentatiouness, and in 70's were 'economical effectiveness', 'experimentation', 'impulsiveness' and 'environmental friendliness', and none in 60's. 2. The order of priority based on clothes' ideal self-image was the same as that of actual one, and there was no significant difference between age groups.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.780-787
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• 2017

The consumption of high-salt foods is an independent risk factor for increased hypertension. Thus, evaluating the relationship of taste sensitivity and pleasantness of high-salt foods such as Korean jang products, would help contribute to an understanding of salty food eating behaviors of the Korean rural elderly. This study aimed to verify the association between taste sensitivity and salinity of Korean jang products, and the preferences of food groups and nutrient intake in the rural elderly. We studied 269 elderly persons (males 83, females 186) aged above 65 years, residing in the rural area, Sunchang gun Jeonbuk. For each subject, a recognition threshold of 4 basic tastes and pleasant concentrations of NaCl were estimated using the sip- and-spit method. Taste preferences, frequency of intake of food groups, nutrient intakes, and salinity and sweetness of Korean jang products (Doenjang, Ganjang, Gochujang) were assessed. No association was found between salt taste recognition threshold and optimally preferred concentration of salt and salinity of Korean jang products. However, the sweet taste recognition threshold was positively related to the sweetness of Korean jang products. Also, the salinity of Doenjang positively correlated with the frequencies of food groups and nutrient intakes. That is to say that the sweet taste sensitivity was related to the sweetness of Korean jang products, but was not sensitive to the salty taste. The salinity of Doenjang correlated with the consumption of food and nutrient intakes. Taken together, these findings suggest the need for appropriate intervention and education to reduce the salinity of Doenjang, which is an important modifiable factor contributing to reducing sodium intake in the rural elderly.

• Journal of the Korea Society of Computer and Information
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• v.7 no.1
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• pp.161-173
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• 2002

The increasing disposable time through advancing information has come to make the tourism industry as well as the information communication industry glow in the 21st century We cannot make rational decision without proper guide information. It is impossible to anticipate tourism Products which are invisible products consisting of a variety of basic combinations of products. Tourists are getting dissatisfied with tourism experts' distorted guidance every year. A recent survey shows that the current tourism information system can't meet the need of tourists who are informative and individualized. This paper presents tourism information system that offers the most appropriate tour courses depending on the tastes of tourists by utilizing expert system, artificial intelligent applied technology. This paper is the first attempt to maximize comsumer satisfaction by developing the intelligent agent system that is able to reflect the traits of individualized customers' in the tourism industry The establishment of this system will contribute to activating the tourism industry, ultimately, by decreasing inconveniencies and tour schedules appropriate to the purpose of individual tours.

• International Area Studies Review
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• v.22 no.1
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• pp.237-257
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• 2018

The distinction between high culture and popular culture is gradually weakening. Taste is becoming a new standard to distinguish culture. This research analyze sports film by taste cultural perspective. In perspective of Universality, and is Both emphasized the individual attitude of sincere effort. This can be interpreted as a capitalist ideology. Analyzing the two films as a global and local tastes culture, shows a new world that follows the birth of a star player and deifies the football beyond borders and races. shows the distrust of the system through the K-League Citizens' Club and the trust in individual who does their best in the meantime.