• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.1
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• pp.145-149
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• 2009

Sturge-Weber Syndrome is a rare congenital disorder and is characterized by port wine nevus following one or more divisions of trigeminal nerve, ocular involvement(eg, glaucoma) and neurologic involvement(eg, epilepsy, mental retardation). Oral menifestations include unilateral blood vessel expansion of the oral mucosa and gingiva, gingival hyperplasia, giant tooth, ipsilateral large tongue, blood vessel anomaly of maxilla or mandible and abnormal eruption sequence. This case report is about 8-year-old Sturge-Weber Syndrome patient presented violet discoloration on upper gingiva and buccal mucosa, gingival hyperplasia and abnormal eruption sequence. In this case, we performed lingual frenectomy and periodic oral hygiene management, and obtained satisfactory result.

• The Journal of Korea Assosiation for Disability and Oral Health
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• v.6 no.1
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• pp.15-18
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• 2010

Sturge-Weber syndrome is a rare nonhereditary developmental condition that is characterized by a hamartomatous vascular proliferation involving the tissue of brain and face. The clinical features are characterized by port wine nevus following one or more divisions of trigeminal nerve, ocular involvement and neurologic involvement such as epilepsy, mental retardation, and contralateral hemiplegia. Oral manifestations include unilateral blood vessel expansion of the oral mucosa, vascular hyperplasia of gingiva, pyogenic granuloma-like massive hemangiomatous proliferation of oral mucosa, macrodontia, ipsilateral macroglossia, blood vessel anomaly of maxilla or mandible and abnormal tooth eruption sequence. This case report is about 11-year-old Sturge-Weber syndrome patient presented port wine nevus on the face, venous malformation on soft plate and buccal mucosa. In this case we performed simple extraction of several deciduous teeth and periodic oral hygiene management. If a patient with Sturge-Weber syndrome has to undergo dental surgery in affected areas of the mouth, great care must be taken to prevent severe hemorrhage.

• MISULJARYO - National Museum of Korea Art Journal
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• v.104
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• pp.40-69
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• 2023

This paper examines the relationship between celadon wine vessels and royal banquets by focusing on their unique forms. It explores the symbolism in their forms and designs and the changes that took place in the composition of these vessels. By examining the royal annals in Goryeosa (The History of the Goryeo Dynasty), the relation of celadon wine vessels and royal banquets is examined in terms of the number of banquets held in the respective reigns of the Goryeo kings, the number of banquets held by type, and the purpose of holding them. A royal banquet was a means of strengthening the royal authority by reinforcing the hierarchy and building bonds between the king and his vassals. It was also an act of ruling that demonstrated the king's authority and power through praise of his achievements and virtues. Royal banquets were held most often during the reigns of King Yejong (r. 1105-1122), King Uijong (r. 1146-1170), King Chungnyeol (r. 1274-1308), and King Gongmin (r. 1351-1374). Particular attention is paid here to the changes in the types and forms of celadon wine vessels that occurred starting in the reigns of King Yejong and King Chungnyeol, which is also the period in which the number of royal banquets increased and royal banquet culture evolved. The king and his subjects prayed for the king's longevity at royal banquets and celebrated peaceful reigns by drinking and performing various related acts. Thus, the visual symbolism of vessels for holding, pouring, or receiving alcohol were emphasized. Since the manner of drinking at a banquet was exchanges of pouring and receiving alcohol between the king and his subjects, the design of the ewers and cups had a significant visual impact on attendees. It can be seen, therefore, that decorating wine vessels with Daoist motifs such as the immortals, luan (a mythological bird), turtle dragons, fish dragons, and gourd bottles or with Confucian designs like hibiscus roots was intended as a visual manifestation of the purpose of royal banquets, which was to celebrate the king and to pray for both loyalty and immortality. In particular, the Peach Offering Dance (獻仙桃) and Music for Returning to the Royal Palace (還宮樂), which correspond to the form and design of celadon wine vessels, was examined. The lyrics of the banquet music embodied wishes for the king's longevity, immortality, and eternal youth as well as for the prosperity of the royal court and a peaceful reign. These words are reflected in wine vessels such as the Celadon Taoist Figure-shaped Pitcher housed in the National Museum of Korea and the Bird Shaped Ewer with Daoist Priest in the Art Institute of Chicago. It is important to note that only Goryeo celadon wine vessels reflect this facet of royal banquet culture in their shape and design. The composition of wine vessel sets changed depending on the theme of the banquet and the types of liquor. After Goryeo Korea was incorporated into the Mongol Empire, new alcoholic beverages were introduced, resulting in changes in banquet culture such as the uses and composition of wine vessel sets. From the reign of King Chungnyeol (r. 1274-1308), which was under the authority of the Yuan imperial court, royal banquets began to be co-hosted by kings and princesses, Mongolian-style banquets like boerzhayan (孛兒扎宴) were held, and attendees donned the tall headdress called gugu worn by Mongol women. During the reign of King Chungnyeol, the banquet culture changed 132 banquets were held. This implies that the court tried to strengthen its authority by royal marriage with the Yuan court, which augmented the number of banquets. At these banquets, new alcoholic drinks were introduced such as grape wine, dongnak (湩酪), and distilled liquor. New wine vessels included stem cups, pear-shaped bottles (yuhuchunping), yi (匜), and cups with a dragon head. The new celadon wine vessels were all modeled after metal wares that were used in the Yuan court or in the Khanates. The changes in the celadon wine vessels of the late Goryeo era were examined here in a more specific manner than in previous studies by expanding the samples for the study to the Eurasian khanates. With the influx of new types of wine vessels, it was natural for the sets and uses of Goryeo celadon wine vessels to change in response. The new styles of celadon wine vessels linked the Goryeo court with the distant Khanates of the Mongol Empire. This paper is the beginning of a new study that examines the uses of Goryeo celadon by illuminating the relations between royal banquets and these unique celadon wine vessels that are stylistically different from everyday vessels. It is to be hoped that more studies will be conducted from diverse perspectives exploring both the usage of Goryeo celadon vessels and their users.

• The Journal of Korean Medicine
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• v.17 no.1 s.31
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• pp.329-335
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• 1996

Rehmannia Radix is a thick tuberous root about 3-6 cm diameter. The tuberous root is repared for medicine. The material in the fresh state is shengdihuang (生地黃). The material in the dried state is gandihuang (乾地黃). Shudihuang (熱地黃) is made by taking juicy roots, washing them in millet wine, steaming on a willow frame in a percelain vessel, drying, and resteaming and redrying nine times. The aim of this experiments was to investigate the effect of Rehmannia Radix Water extracts on the plasma renin activity and plasma levels of aldosterone and atrial natriuretic peptide (ANP) in rats. The results of study were as follows: Plasma renin activity was not changed after administration of Rehmannia Radix water extracts. Plasma levels of aldosterone was decreased significantly after administration of Shudihuang (熱地黃) water extracts. Plasma levels of atrial natriuretic peptide was increased significantly after administration of Shudihuang (熱地黃) water extracts.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.285-290
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• 2007

The leukocyte recruitment and transmigration across the endothelial barrier into the vessel wall are crucial steps in atherosclerosis. Leukocyte trafficking on the endothelium is elicited by induction of endothelial adhesion molecules, and its transmigration is mediated by degradation of basement membrane proteins through enzymatic activity of matrix metalloproteinases (MMP). The current study investigated whether resveratrol, a polyphenol present in grapes and red wine, was capable of inhibiting leukocyte adhesion to tumor necrosis factor (TNF)-${\alpha}$-activated endothelium. It was found that resveratrol inhibited the TNF-${\alpha}$-activated endothelial expression of vascular cell adhesion molecule-1 in a dose-dependent manner. In addition, resveratrol hampered THP-1 monocyte adhesion to activated endothelial cells. This study further examined whether resveratrol interfered with transendothelial migration of leukocytes. The MMP-2 gelatinolytic activity of endothelial cells was enhanced by TNF-${\alpha}$, which was attenuated by an addition of ${\geq}25{\mu}M$ resveratrol. In addition, 25 ${\mu}M$ resveratrol mitigated the MMP-9 activity of THP-1 cells, followed by a marked inhibition of transendothelial migration. These results demonstrated that resveratrol suppressed monocyte adhesion and migration induced by TNF-${\alpha}$ through modulating expression of adhesion molecules and gelatinolytic activity of MMP. These findings suggest that dietary resveratrol may be therapeutic agent for inhibiting leukocyte recruitment into the subendothelium during inflammatory atherosclerosis.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.694-701
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• 2014

This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing aging time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was $6.98{\pm}0.28$.

• Korean Journal of Heritage: History & Science
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• v.47 no.3
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• pp.86-107
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• 2014

The large stone cist tomb 8501 of Lingcheng prefecture Xiaoheishigou, according to Chinese chronology, was built during the late Western Zhou period. However in this tomb not only Chinese Zhongyuan style bronze ceremonial vessels but also indigenous style bronze ceremonial vessels and instruments and hybrid bronze ceremonial vessels with a mixture of both indigenous and Chinese styles were excavated in large numbers. The bronze ceremonial vessel assemblage of Xiaoheishigou, in comparison with the decorum regulations and bronze cauldron and coffer system of the Chinese Zhongyuan region of the same time period, belong to that of the lowest status category. However, in contrast to the lowest class category tombs of the Chinese Zhongyuan region, in this tomb, with the exception of cauldrons and coffers, the remaining food and wine vessels of the assemblage match the standard of emperors and feudal rulers of vassal states. This is reinforced by the burial of musical instruments. Of the bronze ceremonial vessels of Xiaoheishigou large stone cist tomb 8501, the indigenous and hybrid styles, in consideration of manufacture technology seem to have been manufactured locally. However, the form, pattern and also the standards of the Western Zhou style bronze ceremonial vessels are identical to those of the Chinese Zhongyuan region and therefore it is clear that they were manufactured in Western Zhou. The reason for these precious ceremonial vessels which were manufactured and used in the many individual vassal states of the Chinese Zhongyuan region being buried in Xiaoheishigou, seems to have been the result of economic exchange and friendly political relations between the Xiaoheishigou and other groups rather than these vessels having been plundered by the Xiaoheishigou group. A distinct cultural sphere existed between the Upper Xiajiadian culture and Western Zhou which interacted frequently with both sides.

• KOMUNHWA
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• no.70
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• pp.133-161
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• 2007

It is judged that celadons with '○' pattern and '⊙' pattern have the indication of manufacturer by engraving mark at the internal center of the bottom. These celadons were produced at No.8.23.27 kiln sites located at Sadang-ri(사당리), Daegu-myon(대구면), Gangjin-gun(강진군), Jeollanamdo(전라남도), Korea and '⊙’ patterned celadon porcelain was found only at No. 23 and 27 kiln sites, so it is assumed that its production sites were limited. Kinds of celadons included bowl, dish, cup, bottle, case and vessel for emptied wine and there were a lot of dishes with a variety of patterns. These celadons were engraved by molded design technique using the same ceramic design as the pattern of celadons in the period of their prosperity and it was appropriate method to produce celadons of a good quality with production method to keep decorative design like pattern or size uniformly. It was also found that inlay method was not universalized in this period and similar celadons were produced with molded design in large quantities. These celadons had partially fire clay temper, but most of them were burnt by supporting the inner bottom of U-type base with quartzite after whole glazing. It was known through relics excavated at Seokreung(석릉) royal tomb of King Heejong(희종) at Ganghwa(강화) and Hyeeumwon(혜음원) temple site at Paju(파주) and military house at Wakamiyaoji(약궁대로) avenue Kamakura(겸창)-city, Japan(일본) that these celadons were manufactured at two quarters of the 13th century centering around 1230s. Therefore, these celadons will be significant materials to fill the gap of the celadons in the 13th century resulted from the record chronologically that green celadons were manufactured in the 12th century. And this period was invaded by Mongolia(몽고), but central control was achieved and green celadons were continuously produced. It was also considered that these celadons were excavated at Gabgot-ri(갑곶리) and Gwanchung-ri(관청리), Ganghwa(강화), Hyeeumwon temple, Paju which played the role of temporary palace, Bu1guksa(불국사) temple at Gyeongju(경주), Silsangsa(실상사) temple at Namwon(남원) and relics of Jangheung(장흥) adjacent to Daeguso(대구소) and these were produced for high class.