• Herbal Formula Science
• /
• v.22 no.1
• /
• pp.47-64
• /
• 2014

Objectives : Bi-jeung is a traditional oriental medical name. Bi-jeung is similar to rheumatoid arthritis(RA). This study was investigated to get the practical use of Bi-jeung prescriptions in Byunjeungrok. Methods: Original records related Bi-jeung in Byunjeungrok are interpreted and contemplated. Results: Bi-jeung prescriptions in Byunjeungrok are put stress on Byunjeung in conformity with entrails good energy enforcing as well as evil energy eliminating removing damp-evil among wind-evil cold-evil and damp-evil showing concrete prognosis. Conclusions: This study indicates that Bi-jeung prescriptions in Byunjeungrok have an influences for RA. It may also suggest that Bi-jeung prescriptions may expand therapy field for treatment of RA. and its complications.

• Korean Journal of Computational Design and Engineering
• /
• v.18 no.1
• /
• pp.10-20
• /
• 2013

The Yoon Jeung residence is a well-known and prototypical aristocratic house example showing typical and interesting characteristics of the traditional houses in the middle region of Korea. When it comes to understanding the architectonic characteristics of a Korean traditional house, it was not easy to actually capture the compositional and/or constructional knowledge of the building even though it is a wooden building with many wooden members showing their compositional relations. Now with the help of the BIM tool, the Building Information Modeling tool, we could actually be able to compare and analyze each member and their compositional relations. In this paper we examine the unique traditional composition method used in extending the building's structural sections utilizing the bended-joint characteristics of traditional buildings with exemplar case of the Yoon Jeung residence. Thereby we examine those relationships among three major compositional parts namely the plan based spatial compositions, the upper wooden compositions and the roof forms so as to specify the building's typical characteristics with reasonably acceptable causes. The inner and outer block of the residence are handled with their bended-joints with more detailed knowledge of categorization by way of joint relationships among members.

• Korean journal of food and cookery science
• /
• v.21 no.4 s.88
• /
• pp.399-405
• /
• 2005

This study investigate the effects of variations in the mont of raw yeast added to Jeung-Pyun on the quality changes during a storage period ranging from $0\~4days.$ The results of height and volume showed that Jeung-Pyun prepared with the $0.5\%$ raw yeast added had the most fermentation. The rheological properties measured by texturometer were significantly different among the raw yeast-added Jeung-Pyun during the storage period. The degree of hardness of raw yeast-added Jeung-Pyun slowly increased during storage at room temperature ($20^{\circ}$). Hunter's color test showed no significant differences. In sensory evaluation, Jeung-Pyun prepared with $0.5\%$ raw yeast-added had the most favorable quality.

• Proceedings of the Materials Research Society of Korea Conference
• /
• 1998.08a
• /
• pp.48.4-48
• /
• 1998

• Korean journal of food and cookery science
• /
• v.6 no.4 s.13
• /
• pp.85-97
• /
• 1990

This study is carried out to understand and analyze the cooking and processing methods presented in the CHE MIN YO SUL-Chinese books of husbandary-written in sixth century that composed of two part (agricultural production and product-utilization). Especially Ouja, Po, Suk, Keng, Hak, Jeung and Bu written in part II which studied this time. There are Eight kinds of Ouja, seven kinds of Po and Suk, Twentynine kinds of Keng and Hak, Sixteen kinds of Jeung and Bu. Ouja is something like Korean Kajamisikhae which cooked with fresh fish, dried fish, pork, rice and then seasoned. Po is a dried slice beef, poultry and fish with seasoned, Suk is a dried in original shape with seasoned. These are something like Korean dried beg, dried fish and Amchipo. Keng is a clear soup and Hak is a boiled muddy soup with cereal. Jeung is a steamed beef, poultry, fish in the earthenware steamer and Bu is a roasted in the copper pan.

• Korean journal of food and cookery science
• /
• v.16 no.3
• /
• pp.267-271
• /
• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.

• The Journal of Korean Philosophical History
• /
• no.42
• /
• pp.39-70
• /
• 2014

Neo-Confucianism of Myungjae Yoon Jeung either accepted Yulgok Neo-Confucianism as it was or modified it. In this study, his Neo-Confucianism was divided into acceptance and modification in Yulgok Neo-Confucianism and examined. In the acceptance of Yulgok Neo-Confucianism, it was clarified that Neo-Confucianism of Myungjae Yoon Jeung thoroughly inherited characteristics of Yulgok Neo-Confucianism, including 'Yiguijimyo', 'Yitongguiguk' and 'Guibalyiseungildo'. However, Myungjae was not just satisfied with inheriting Yulgok Neo-Confucianism as it was, but modified and inherited the theory of Yulgok by suggesting his own original preaching. There were three original preaching of his in overall; 'emphasis on the control of Li', 'argument method on a theory of gaining knowledge by the study of things', and 'perception on moral mind, human mind and human desire'. Ultimately, it is concluded that Myungjae modified, inherited and developed Yulgok Neo-Confucianism to adjust a theory of Neo-Confucianism in a position of 'Yiguijimyo', based on 'a theory of Guibalyiseungildo' of Yulgok as a Confucian scholar of Giho school. It is consistent with his life philosophy that he avoided speculative arguments on Neo-Confucianism and pursued solid study(實工) with solid mind(實心). It is also consistent with his view of learning that he believed that theories of ancient sages were already rich that we should read them and practice their true knowledge(眞知), and making an effort on writing regardless of them was not a study of Mushil(務實). However, due to his younger students, he was classified as a scholar who emphasized the control of 'Li' the most in Yulgok school, and a new academic tie of Giho Soron was created. It is the most important significance that Neo-Confucianism of Myungjae has in that of Giho.

• 한국가스학회:학술대회논문집
• /
• 2001.10a
• /
• pp.167-172
• /
• 2001

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2009.10a
• /
• pp.714-715
• /
• 2009

• Proceedings of the Korean Society of Life Science Conference
• /
• 2005.09a
• /
• pp.78-78
• /
• 2005