• 한국과학교육학회지
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• 제35권4호
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• pp.649-663
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• 2015

과학교육 논문의 글쓰기 실태를 한국어 기초 문법과 번역투의 측면에서 조사하고 그 개선점을 찾아보았다. 과학교육 연구는 사회과학과 자연과학의 특성을 모두 나타내며 양적 연구를 더 많이 하는 특징이 있어 논문 글쓰기 방식에 영향을 미칠 수 있다. 이 연구에서 번역투는 순수한 한국어가 아닌 외국어에서 유래한 상투적 표현을 말한다. 한국어 기초 문법은 호응의 문제, 맞춤법 띄어쓰기 문장 부호의 문제, 사동표현의 문제, 무분별한 영어 사용의 문제로 정리하였고, 번역투는 영어번역의 문제, 일본어 번역의 문제, 영어와 일본어 번역의 문제로 구분하였다. 이에 따라 한국과학교육학회지 한 호에 실린 논문 9편의 글쓰기 중에서 한국어 기초 문법에 어긋나는 사례와 번역투에 해당하는 사례를 찾아 문제를 논의하고 대안을 제시하였다. 빈도가 높은 문제사례는 '~적', '영어 사용', '복수 표현', '하다류 피동', '~고 있는', '~을 통하여', '~에 대하여', '가지다', '관형격조사 ~의', '사물주어 수동태', '사동(시키다)' 등이었다. 연구 결과에 기초하여 과학교육 소논문의 글쓰기 특징을 '양적 연구의 글쓰기', '학술 연구의 객관적 글쓰기', '외국에서 유래한 연구의 글쓰기' 세 가지로 정리하였다. 과학교육 논문 글쓰기에 나타나는 문제를 개선하기 위해 과학교육 연구자는 한국어 기초 문법과 번역투에 관심을 기울이고, 구체적인 사례와 내용을 숙지할 필요가 있다. 이 연구의 결과는 한국어 글쓰기 교육과 문법 교육에 활용할 수 있다.

• 한국식품조리과학회지
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• 제23권5호
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• 사상체질의학회지
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• 제20권2호
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• pp.30-42
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• 2008

1. Objectives This paper was tried to find out the clinical use of Gwanjung-tang by comparing patients' chief complain and natural symptom. 2. Methods The study was researched as clinically with medical records of 88 patients who visited a certain oriental medicine clinic which is in Seoul during January, 2000 and June, 2006. 3. Results 1) The male patient who was treated with Gwanjung-tang(寬中湯) is rare. The rate of patients who visited clinic in her forties is 27.3%, in fifties is 18.2%, in thirties is 15.9%, in sixties is 12.5%, in twenties is 10.3%. 2) Chief complain which made patients to visit clinic is a chest pain(19.3%), back pain and shoulder pain (15.9%), edema (12.5%), headache (9.1%), irregular menstruation (8.0%), dyspepsia (8.0%), fatigue (8.0%), insomnia (5.6%), menopausal disorder (4.5%), lumbago (4.5%), abnormal condition of stools (2.3%), and abnormal condition of urine (2.3%). 3) Natural symptom is classified into appetite, digestion, stools, urine, sweat, and sleep. The rate of patients who complained abnormal condition of digestion is 71.6%, of sleep is 59%, of stools is 52.3%, of urine is 47.7%, if sweat is 34.1%, and of appetite is 30.7%. 4) The rate of patients who is treated with Gwanjung-tang between thirty and forty packs is 43.2%, twenty packs is 39.7%, between fifty and sixty packs is 5.7%, between seventy and eighty packs is 2.3%, and between ninety and hundred packs is 3.4%. 5) The rate of patients who is treated with Gwanjung-tang during 15 days is 45.5%, between 16 and 30 days is 26.2%, between 31 and 60 days 7.9%, between 61 and 90 days 3.4%, between 91 and 120 days is 4.5%, and more than 120 days is 12.5%. 6) There are not many cases that chief complain was abnormal condition of digestion (8.0%), sleep (5.6%) stools (2.3%), and urine (2.3%). But the rate of patients who complained discomfort of digestion(71.6%), sleep(59%) stools (52.3%), and urine (47.7%) is significantly high. 7) According to "Sasang Sin Pyeon", Gwanjung-tang was used in To-sa-gwak-ran (吐瀉藿亂), Hae-su (咳嗽), Jeok-chui (積聚), Pyo-han -bu-jong (表寒浮腫), Chang-man (脹滿), Chil-gi (七氣), Dam-um (痰飮), Dam-goe (痰塊), Seom-jwa-yo-tong (閃挫腰痛), Bi-tong (臂痛) of Soeumin, and it is corresponds with clinical cases for various components. 4. Conclusions Gwanjung-tang is a medicine of reconciliation, and it makes Stomach to be warm and take down Yin Qi. The most important effect of Gwanjung-tang is Sun-qi(順氣). So it is considerable that Gyejibanhasenggang-tang (少陰人 桂枝半夏生薑湯), Hyangsayangwi-tang (少陰人 香砂養胃湯), and Gwakhyangjunggi-san (少陰人 藿香正氣散) is also effective to symptoms above, because these are medicines of reconciliatio.

• 동국한의학연구소논문집
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• 제5권
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• pp.209-229
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• 1996

The purpose of this study is to investigate the recognition of "Jung Pung(中風)" mentioned in "Jae-Byoung-Won-Hu-Ron(諸病源候論)" The conclusion would be summerized as follows. 1. "Pung Byoung(風病)" is a symptom that man was damaged by "Pung Chi(風氣)", which is a wide meaning inclusive of cloudiness of conscious, apasia and the limbs disorder of "Jung Pung(中風)", "Bi 痺symptom", "Yeuk Jeil Pung(歷節風)", the skin disease, psychopathy and leprosy. 2. In cause of "Jung Pung(中風)", this book was received the theory of invasion of "Pung Sa (風邪)" from outside claimed in "Nae Kyoung(內經)", "Kum Gaeu Yo Rak(金?要略)", but in a viewpoint of "Hyel Chi(血氣)", "Young Yui(營衛)" and "Bi Yui Heo Sil(脾胃虛實)", especially, insists on the weakness of "Bi Yui(脾胃)" function. 3. In the pathology of "Jung Pung(中風)", there was a recognition that symptoms appear following each "Jang Bu(臟腑)" invaided and changed by a way of "Kyoung Rak Jang Bu(經絡臟腑)", because "Pung Sa(風邪)" invades the space of the skin, disturbs the circulation of "Hyel Chi(血氣)" in a inner and isn't given out in a outer. 4. Thereare, , , , , in the symptoms of "Jung Pung(中風)" and ", , , , , , in the similar symptoms of "Jung Pung(中風)". 5. The principle of treatement is "getting sweating, helping the insufficent energy and diminishing the sufficent energy", but the presciption isn't mentioned and "Do-in Method(導引法)" was recorded after each symptom because of taking a serious view of "Bo-Yang-Sun-Do(補養宣導)" 6. The prognosis of "Jung Pung(中風)"is suggested in a view of pulse diganosis, symptoms and is bad in case of appearance of no sweating, rigidity, vomitting a bubble and apasia.

• 철학연구
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• 제130권
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• pp.247-276
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• 2014

이 연구는 종래 '병렬적' 또는 '대립적'으로 이해되던 장횡거(張橫渠)의 기학(氣學)과 왕양명(王陽明)의 심학(心學)을 상호 소통의 차원에서 해명해 보려는 의도에서 이루어졌다. 필자는 여기에서 태허(太虛)와 양지(良知)의 개념을 직접 비교함으로써 기학(氣學)과 심학(心學)의 존재론적 구조가 상통함을 설명하려 하였고, 그리고 대심(大心)과 치양지(致良知)의 개념을 비교하면서 기학(氣學)과 심학(心學)의 공부론이 서로 소통하고 있음을 논증하였다. 장횡거의 태허론(太虛論)은 불교의 적멸론(寂滅論)에 대응하기 위해 만들어진 측면도 있다. 그러므로 심학(心學)을 기학(氣學)으로 이해하는 작업, 즉 양지(良知)의 본체를 태허(太虛)로 이해하게 되면 그동안 양명심학(陽明心學)이 정주학(程朱學)으로부터 줄기차게 받아야 했던 '불교적 이단론(異端論)'에 대한 비판적 시각으로부터도 자유로울 수가 있다. 이 연구는 횡거 철학의 전통을 정주리학(程朱理學)의 시각에서 뿐만 아니라 오히려 육왕심학(陸王心學)의 전통에서 읽을 수 있게 한다는 점에서 가장 큰 의미를 갖는다. 필자는 여기에서 성리학의 발전적 계승으로 양명(陽明) 심학(心學)을 해석하였고, 또한 양명(陽明) 심학(心學)의 이론선구로 횡거(橫渠) 기학(氣學)을 이해하였다.

• 천문학논총
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• 제36권3호
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• pp.79-95
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• 2021

This study aims to develop a restoration model of an armillary sphere of Tongcheon-ui (Pan-celestial Armillary Sphere) by referring to the records of Damheonseo (Hong Dae-Yong Anthology) and the artifact of an armillary sphere in the Korean Christian Museum of Soongsil University. Between 1760 and 1762, Hong, Dae-Yong (1731-1783) built Tongcheon-ui, with Na, Kyung-Jeok (1690-1762) designing the basic structure and Ann, Cheo-In (1710-1787) completing the assembly. The model in this study is a spherical body with a diameter of 510 mm. Tongcheon-ui operates the armillary sphere by transmitting the rotational power from the lantern clock. The armillary sphere is constructed in the fashion of a two-layer sphere: the outer one is Yukhab-ui that is fixed; and the inner one, Samsin-ui, is rotated around the polar axis. In the equatorial ring possessed by Samsin-ui, an ecliptic ring and a lunar-path ring are successively fixed and are tilted by 23.5° and 28.5° over the equatorial ring, respectively. A solar miniature attached to a 365-toothed inner gear on the ecliptic ring reproduces the annual motion of the Sun. A lunar miniature installed on a 114-toothed inner gear of the lunar-path ring can also replay the moon's orbital motion and phase change. By the set of 'a ratchet gear, a shaft and a spur gear' installed in the solstice-colure double-ring, the inner gears in the ecliptic ring and lunar-path ring can be rotated in the opposite direction to the rotation of Samsin-ui and then the solar and lunar miniatures can simulate their revolution over the period of a year and a month, respectively. In order to indicate the change of the moon phases, 27 pins were arranged in a uniform circle around the lunar-path ring, and the 29-toothed wheel is fixed under the solar miniature. At the center of the armillary sphere, an earth plate representing a world map is fixed horizontally. Tongcheon-ui is the armillary sphere clock developed by Confucian scholars in the late Joseon Dynasty, and the technical level at which astronomical clocks could be produced at the time is of a high standard.

• 한국식생활문화학회지
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• 제34권5호
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• pp.495-507
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• 2019

This study investigates the Gabo Jaedong Jemuljeongnyechaek, which is the recording of the darye executed over a period of a year in 1834 ($34^{th}$ year of reign by King Sunjo) in the latter part of the Joseon Dynasty, two years after the death of Princess Bokon, the $2^{nd}$ daughter of King Sunjo. Accordingly, we examined the types of darye (tea ceremonies) and the characteristics of the composition of foods at ancestral rites of the royal families of Joseon. Moreover, we also analyzed the cooking methods and characteristics of food terminologies used in the darye. This includes 39 categories of food and ingredients used for tea ceremonies held for one year, on behalf of the deceased Princess Bokon in 1834. The darye for the monthly national holiday was held along with the darye on the $1^{st}$ and the $15^{th}$ day of every month. The darye for rising up and the birthday darye were held on May $12^{th}$ and October $26^{th}$ of the lunar calendar, being the anniversaries of the death and the birth of Princess Bokon, respectively. The birthday darye and the darye for New Year's Day, Hansik ($105^{th}$ day after winter solstice), Dano ($5^{th}$ day of the $5^{th}$ month of the lunar calendar), and Thanksgiving "Chuseok" were held in the palace and at the burial site of the Princess. During the darye for rising up in May and the Thanksgiving darye at the burial site in August, rituals offering meals to the deceased were also performed. The birthday darye at the burial site of Princess Bokon featured the most extensive range of foods offered, with a total of 33 dishes. Foods ranging 13~25 dishes were offered at the national holiday darye, while the darye on the $1^{st}$ and the $15^{th}$ of the month included 9~11 food preparations, making them more simplified with respect to the composition of foods offered at the ceremony, in comparison to the national holiday darye. The dishes were composed of ddeok, jogwa, silgea, hwachae, foods such as tang, jeok, jjim, hoe, and sikhae, and grain-based foods such as myeon, mandu, and juk. Foods offered at the burial site darye included 12~13 dishes comprising ban, tang, jochi, namul, chimchae, and jang. Meals offered at the darye had a composition similar to that of the daily royal table (sura). Darye recorded in the Jemuljeongnyechaek displayed characteristics of the seasonal foods of Korea. Jemuljeongnyechaek has detailed recordings of the materials, quantities, and prices of the materials required for preparations of the darye. It is quite certain that Jemuljeongnyechaek would have functioned as an essential reference in the process of purchasing and preparing the food materials for the darye, that were repeated quite frequently at the time.

• 동양고전연구
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• 제55호
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• pp.35-58
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• 2014

이 논문은 회재(晦齋) 이언적(李彦迪, 1491~1553)의 "중용구경연의"를 고찰한 것이다. 주지하다시피 회재는 16세기를 대표하는 사상가 가운데 한 사람으로, 일찍이 조한보(曺漢輔, ?~?) 사이에 벌어졌던 태극논쟁(太極論爭)은 주자성리학(朱子性理學)을 조선에 정착시키는데 큰 역할을 하였으며, 아울러 지치주의(至治主義)의 이론적 체계를 확립한 학자이기도하다. "대학"과 "중용"에 담긴 지치주의 이념을 군주(君主)에게 진헌하고자 저술된 책이 바로 회재의 "대학장구보유"와 "중용구경연의"이다. 회재는 수기(修己)의 도(道)에 속하는 조목에 있어서 "대학"이 "중용"보다 더 체계적이고 자세한 반면에 치인(治人)의 도(道)에 해당하는 조목은 "중용"이 "대학" 보다 더 구체적이라고 하여 '표리(表裏)의 관계'로 파악하고, 이 둘을 함께 보아야만 제왕위치(帝王爲治)의 규모가 갖추어 진다고 하였다. 특히 "중용구경연의"는 송나라 진덕수(眞德秀)의 "대학연의(大學衍義)"와 명나라 구준(丘濬)의 "대학연의보(大學衍義補)"를 모방하여 당시의 군주였던 명종(明宗)으로 하여금 이제 삼왕(二帝三王)의 지치(至治)를 실현시킬 목적으로 저술된 책으로, 이는 퇴계의 "성학십도"와 율곡의 "성학집요"에 많은 영향을 끼쳤다.

• 한국식품영양과학회지
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• 제44권5호
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• pp.716-724
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• 2015

본 연구에서는 한국 차례 및 제사에 이용되는 식단의 엽산 함량을 분석하기 위하여 trienzyme 추출과 Lactobacillus casei를 이용한 microplate assay법을 검증하고, 이를 적용하여 분석하는 동안 분석 품질관리를 수행하여 분석 결과의 신뢰도를 확보하였다. 인증표준물질을 이용한 정확성 검증으로 분석값이 인증값의 상대표준 오차 범위 안에 포함되는 값을 얻었으며 식품군을 대표하는 시료를 선정하여 엽산 표준용액을 첨가한 시료와 첨가하지 않은 시료를 함께 분석하여 엽산 회수율을 측정 시 96.0~106.2%를 얻어 정확성이 높은 분석법임을 확인하였다. Repeatability와 reproducibility로 측정한 미생물학적 분석법의 정밀성 모두 5% 미만의 값을 얻어 정밀성이 우수함을 확인하였다. 제사 음식 중의 엽산 함량은 국 및 탕류($4.62{\sim}18.84{\mu}g/100g$)에서는 토란국이 가장 높은 함량을 나타내었으며, 나물류($6.13{\sim}48.40{\mu}g/100g$)에서는 미나리나물, 적 및 전류($5.49{\sim}49.50{\mu}g/100g$)는 홍합산적, 찜류($10.34{\sim}38.88{\mu}g/100g$)에서는 도미찜, 후식류($3.33{\sim}49.55{\mu}g/100g$)에서는 송화다식이 엽산 함량이 가장 높은 것으로 나타났다. 이러한 한국 의례 음식의 섭취는 1회 100g 섭취 시 성인 일일 권장 섭취량의 0.8~12.4%의 수준까지 엽산을 섭취할 수 있으며, 한상차림으로 섭취 시 평균 약 28.1%의 엽산을 섭취할 수 있는 것으로 보인다. 본 연구가 진행된 약 10개월 동안 분석 품질관리를 수행하였으며 품질관리도표(quality control chart)의 관리를 통하여 본 연구에서 진행된 모든 분석이 관리 하에 진행되었음을 확인할 수 있었으며 이는 본 논문에서 보고하는 총 59종의 한국 차례 및 제사 음식의 엽산 함량이 신뢰도 높게 분석되어 국가 엽산 함량 데이터로 활용될 수 있을 것으로 사료된다.

• 혜화의학회지
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• 제9권1호
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• pp.547-594
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• 2000

I. Introduction The essence of Oriental medicine consists of ancient books, experienced doctors and succeeded skills of common society. Many famous doctors studied medical science by their fathers or teachers. So the history of medical science is long. $\ll$DangDaeMyeongIImJeungJeongHwa(當代名醫臨證精華)$\gg$ written by SaWoogWang(史宇廣) and DanSeoGeon(單書健) has many medical experience of famous doctors. So it has important historical value. Bi(痺) means blocking. BiJeung is one kind of symptoms making muscles, bones and jonts feel pain, numbness or edema. For example it can be gout or SLE etc. So I studied ${\ll}BiJeungJuJip{\gg}$. II. Final Decision Following decisions of Chinese doctors of 20th century are as follows ; 1. JuYangChun(朱良春) emphasized on IkSinJangDok(益腎壯督) to treat BiJeong. And he devided WanBi(頑痺) as PungHanSeup(風寒濕), DamEo(痰瘀), YeolDok(熱毒), SinHeo(腎虛). He used insects for medicine. 2. ChoSuDoek(焦樹德) introduced past prescription. He used ChiBiTang(治痺湯) to treat HaengBi(行痺), TongBi(痛痺), ChakBi(着痺). He insisted that Han(寒; coldness) and Seup(濕; dampness) be Eum(陰) and Pung(風; wind) can change his character to be Eum. After all BiJeung is usually EumJeung. So he used GaeJi(桂枝) and BuJa(附子). By the way he used ChungYeolSanBiTang(淸熱散痺湯) for YeolBi, BoSinGeoHanChiWangTang SaBok(王士福) emphasized on the importance of medicine. He introduced many treatments like CheongYeol(情熱) for YeolBi and YiO(二烏) for HanBi. And he divided BiJeung period for three steps. At 1st step, we must use GeoSa(祛邪), at 2nd step, we must use BuJeong(扶正) and at 3rd step, we must use BoHyeol(補血), he insisted. And he introduced many herbs to treat BiJeung. 4. JeongGwangJeok(丁光迪) said that GaeJi(桂枝), MaHwang(麻黃), OYak(烏蘖) and BuJa(附子) are very important for TongRak(通絡). And pain usually results from Han(寒), so he liked to use hot-character herbs. 5. MaGi(馬志) insisted that BiJeung usually result from ChilJeong(七情). And he liked to use insects for treatment of BiJeung. 6. WeolSeokMu(越錫武) introduced 8 kinds of treatments and divided BiJeung period. Also he divided BeJeung for PungBi(風痺), HanBi(寒痺) and SeupBi(濕痺). 7. SeoGeaHam(徐季含) observed many patients and concluded that 86.7% of BiJeung is HeuJeung(虛症). 8. YuJiMyeong(劉志明) said that YeolBi is important and CheongYeol is also important. So he emphasized on DangGyuiJeomTongTang(當歸拈痛湯) and SeonBiTang(宣痺湯). 9. WangLiChu(汪履秋) studied cause of WanBi. Internal cause is GiHyeolHeo(氣血虛) and GanSinHeo(肝腎虛) and external cause is SaGi(邪氣) he insisted. 10. WangSaSang(王士相) said that YeolBi can be SeupYeolBi or EumHeuYeolBi(陰虛熱痺) and HanSeupBi(寒濕痺) is rare. He use WooBangJaSan(牛蒡子散) and BangPungHwan(防風丸) for SeupYeolBi, DangGyuiSaYeokTang(當歸四逆湯) for HanSeupBi. 11. JinTaekGang(陳澤江) treated YeolBi with BaekHoGaGyeJiTang(自虎加桂枝湯) and SaMyoSan(四妙散). If they don't have effect, he tried to cure BiJeung step by step. And he used e term of GeunBi(筋痺) and BangGiMogwaEIInTang(防己木瓜薏苡仁湯) was good for GeunBi. 12. MaSeoJeong(麻瑞亭) said that PungSeupYeokJeul(風濕歷節) is BiJeung and it is related to GanBinSin(肝脾腎; liver, Spleen, Kindey). And he emphasized on balance WiGi(衛氣) and YoungHeul(營血). 13. SaJeJu(史濟桂) said that GeunGolBi(筋骨痺) is similar to arthritis and sometimes called ChakBi. And SinBi(腎痺) is terminal stage of ChakBi, he said. He also used insects for treatment. 14. JeongJeNam(丁濟南) tried to cure SLE and used GyeJi, CheonCho(川椒), SinGeunCho(伸筋草), SunRyeongBi(仙靈脾), HyconSam(玄蔘) and GamCho(甘草). 15. JinGYungHwa(陳景和) emphasized on diagnosis of tongue. If the color of tongue is blue, it usually has EoHyeol(瘀血), for example. And he also used insects. 16. JuSongI(朱松毅) tried to devide YeolBi with OnByeong(溫病), Wi(衛), Gi(氣) and Hyeol(血). 17. RuDaBong(蔞多峰) said that JyeongHeo(正虛), OiSa(外邪) and EoHyeol are closely related. And he explained BiJeung by deviding the body into the part, for example head, neck, shoulder, waist, upper limb and lower limb. 18. YuMuBo(劉茂甫) defined PungHanSyubBi as chronic stage and YeolBi as acute stage.