• 한국식생활문화학회지
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• 제6권1호
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• pp.31-41
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• 1991

The effect of color, as measured on the spectrometer, on the 4 basic tastes(sweet, salty, sour & bitter) perception of a series of colored and no-flavored solutions was quantified by 16 taste panel using magnitude estimation without modulus. The regression lines for each colored series were found to differ indicating that color had a significant effect on sweetness, sourness and bitterness. A sucrose level of 4.0%, a citric acid level of 0.05%, and a nicotinamide level of 0.08% maximized the effect of color on taste's perception and its acceptability. Although color tended to confuse the perception of saltiness, this effect was not significant except for yellow solutions.

• 수완나부미
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• 제14권1호
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• pp.109-131
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• 2022

This paper compares the French Gustave Flaubert (1821-1880) and the Vietnamese Vũ Trọng Phụng (1912-1939), and explores transformations of their aesthetic experiences that led to the autonomization of French literary field in the nineteenth century and Vietnamese in the early twentieth century. Inspired from the term "archive" coined by Michel Foucault, this article argues that Flaubert, in abandoning the bourgeois tastes, contested realism and built his own writing ideology and style, which is called subjective realism. On the other hand, it also argues that Vũ Trọng Phụng, through the popular report genre, he gained success and evolved his own novel writing style, aptly called the realism of speech. It is ostensible that the transformation in the two authors' writing style and aesthetic experience was derived from the way they distanced themselves from their contemporaries' common tastes while making use of free indirect speeches, all with the aim of granting readers the autonomy of reading.

• International Journal of Oral Biology
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• 제47권4호
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• pp.49-54
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• 2022

Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.

• 식품산업과 영양
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• 제12권1호
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• pp.40-50
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• 2007

• 대한한의학원전학회지
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• 제23권6호
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• 대한한의학방제학회지
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• 제20권2호
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• pp.137-151
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• 2012

Objectives : provides the basis on steaming processing method (SPM) which was stated in 'Dongeuibogam' and 'Euihakipmun'. Methods : Drugs and prescriptions listed in 'Dongeuibogam' and 'Euihakipmun' were investigated by following criteria; (i) name and prescription of SPM-applied drugs, (ii) protocols on the use of the supporting materials, (iii) kind of supporting materials, (iv) processing period, (v) part of the herb plants, (vi) efficacy of herbal drugs, (vii) tastes of herbal drugs, (viii) meridian tropism of the herbal drugs. Results : 1. The number of herbs was 92 species of from 'Dongeuibogam', 87 from 'Euihakipmun', and the number of prescriptions was 197 from 'Dongeuibogam' and 119 from 'Euihakipmun'. 2. Infiltrating steaming and mixing and steaming procedures were used to process supporting materials. 3. The abundance of supporting materials was in the order of alcohol and ginger juice. 4. A twelve hour-period was most frequently used. 5. The herbal parts used most were in the order of fruit, seed, roots, and stem. 6. According to an efficacy category, a drug supplementing invigoration was used most frequently and a drug eliminating heat followed next. 7. Based on four spirit features, herbs showing warm, cold, and mild features were used most. 8. In considering five tastes, herbs showing sweet and bitter tastes were used most. 9. The herbs supporting the function of liver, kidneys, spleen, stomach, and lung were used in SPM. The herbs converging to the kidneys and the liver were conducted most in 'Dongeuibogam' and 'Euihakipmun' respectively. No case for herbal drug converging to 'Samcho' was reported. Conclusions : Our investigation on the use of SPM from 'Dongeuibogam' and 'Euihakipmun' revealed that there are special principles underlying the use of supporting materials, SPM period, parts and efficacy.

• Journal of Community Nutrition
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• 제8권4호
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• 한국축산식품학회지
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• 제40권6호
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• pp.908-923
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• 2020

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1⁺ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p<0.05). Regarding the nucleotides, no differences occurred in all the identified nucleotides between the two beef types (p>0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p<0.05). In terms of sensory aspects, the panelists found no differences in scores of all the eating quality traits between the two sex types of beef (p>0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.

• 한국의사학회지
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• 제28권1호
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• pp.53-60
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• 2015

Objectives : This is what tries to study irregular pairs between five viscera and five tatstes. And than tries to make convincing explanation. Methods : We analysed "SuWen ZangQiFaShiLun素問 藏氣法時論", "YiXueQiYuan醫學啓源", "TangYeBenCao湯液本草", "BenCaoGangMu 本草綱目" and "FuXingJueZangFuYongYaoFaYao輔行訣臟腑用藥法要". We found difference and similarities between these books. Result & Conclusions : "YiXueQiYuan", "TangYeBenCao", "BenCaoGangMu" inherit pairs between five viscera and five tatstes from "ZangQiFaShiLun". "YiXueQiYuan" had added examples of herbs to "ZangQiFaShiLun". "TangYeBenCao" had added examples of priscriptions to "ZangQiFaShiLun". "BenCaoGangMu" had added examples of herbs to "ZangQiFaShiLun". But new pairs between five viscera and five tatstes had suggested in the "FuXingJueZangFuYongYaoFaYao". We think that the new pairs are more logical than the others.

• 한국콘텐츠학회논문지
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• 제12권6호
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• pp.201-210
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• 2012

본 연구는 기존 텔레비전 연구에서 활용된 레퍼토리 개념을 통해 문화예술 콘텐츠를 선택하는 방식을 구체적으로 탐색했다. 본 연구의 주요 결과는 다음과 같다. 첫째, 문화예술 분야 레퍼토리 비율을 개인별 문화 서비스 레퍼토리로 환산하여 계산한 결과, 레퍼토리 1은 평균 1.66개, 레퍼토리 2는 평균 4.27개로 나타났다. 이들 레퍼토리는 영화 취향을 중심으로 수직적으로 구성되어 있다. 둘째, 인구사회 요인별로 레퍼토리 개수를 살펴본 결과, 레퍼토리 1의 경우에는 성별, 연령, 소득 모두에서 집단 간 차이가 유의미한 것으로 나타났다. 레퍼토리 2도 유사하게 차이가 나타났다. 셋째, 레퍼토리가 전혀 없는 응답자와 1개 이상인 응답자를 구분하는 요인으로 연극, 영화, 뮤지컬 등의 취향이 중요한 역할을 차지하는 것으로 나타났다. 본 연구를 통해 응답자들이 갖고 있는 레퍼토리는 대체적으로 영화와 연극 등 대중문화 중심적인 것으로 나타났다. 반면, 클래식이나 무용, 미술전시회 등의 순수 문화예술 분야에 대한 취향은 응답자별로 분산되는 것으로 나타났다. 반면, 레퍼토리 2를 분석할 때, 순수 문화예술 분야에 대한 취향 정도가 적지 않은 만큼 적극적인 마케팅 및 홍보가 뒷받침된다면 시장을 확대할 수 있는 가능성이 높을 것으로 판단된다.