• Journal of Society of Preventive Korean Medicine
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• v.18 no.2
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• pp.81-88
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• 2014

Objective : This study is a survey research that investigates the kinds of medicinal herbs actually used in Yaksun(medicianal food) restaurants, the frequency and the way of using herbs in Yaksun. Through this study, we assumed that it will be used basis data on further Korean Yaksun research. Method : We conducted survey targeting for 26 Yaksun restaurants and Temple food restaurants serving Yaksun cuisine(medicinal food) menu from July 2012 to January 2013. The questionnaire was composed of several parts including the kinds of medicinal herbs that was used in Yaksun, medicinal food types that use a lot of medicinal herbs, medicinal herbs criteria used in the selection of medicinal food, and education experience learning Yaksun cuisine. Results : Only 11 restaurants answered the questionnaire among the targeting restaurants of survey objects. The number of Herbs was investigated in each restaurant was maximum 65 kinds and minimum 7 kinds (average 32 kinds). All restaurants used Angelicae Gigantis Radix in their restaurant. And Nelumbinis Semen, Zingiberis Rhizoma, Glycyrrhizae Radix, Acanthopanacis Cortex, and Gardeniae Fructus are well used medicinal herbs in Yaksun. Types of medicinal food using a lot of herbs were rices porridges rice cakes, both vegetables salads and stews soups. Almost chefs or restaurant's representatives learned cooking medicinal food at temples, food research centers, university attached institutions, and cooking schools. Conclusion : Medicinal herbs used in Yaksun restaurants are familiar with Korean and easily available. These herbs has better efficacy, taste, scent, color in comparison of the others. For the development of Korean Yaksun, further research of divers parts in Yaksun materials should be conducted.

• The Journal of Korean Medicine
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• v.28 no.3 s.71
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• pp.86-99
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• 2007

Objectives : Cancer patients who are afraid of unpleasant therapy and doubt a perfect cure often seek out traditional Korean medicine or many other kinds of complementary and alterative medicine (CAM) instead. This study was carried out in order to learn the prevalence and kinds of the traditional Korean medicine and CAM to evaluate awareness of and attitude toward it. Methods : 213 patients with gastric cancer who had undergone surgery in the department of gastrointestinal surgery and visited for routine follow-up from November to December of 2004 were included. A questionnaire survey was done by trained interviewers for CAM and demographic information. Results : 96.7% of patients had experience with CAM. The kinds and frequencies of CAM were diet and nutrition 21.0%, folk remedy 21.0%, pharmacological treatment 13.5%, oriental medicine 5.3% and mind-body intervention 1.4%. 56.8% of patients had experienced 2-6 kinds of CAM, 37.4% more than 7. Among diet and nutrition, ginseng (62.9%) was highest, followed by ox leg bone soup (50.8%) and pumpkin (31.5%). Among the folk remedies, elm tree was highest at 46.5%, followed by phellinus linteus (Sang-Whang) at 26.8% and ganoderma lucidum (Young-Gee) 20.7%.satisfaction with CAM was relatively low (43.2%), many patients (78.2%) replied that they would use it continuously. Conclusion : Most patients had experience with many kinds of CAM, but didn't discuss it with medical doctors. If scientific study proves whether or not each kind of CAM is actually effective ondisease, it will help to improve the health of patients and prevent the inappropriate usage and cost.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.887-893
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• 1999

This study was conducted to investigate flavor components of sigumjang meju and barley bran. Among 52 kinds of flavor components identified in barley bran, the content of hexanal was the most followed by butanoic acid, 2-pentylfuran and hexanoic acid. Among 66 kinds of flavor components identified in 12 sigumjang mejus, the contents of 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone and tetramethylpyrazine were more than those of any other components. Twenty two kinds of flavor components were detected in both barley bran and sigumjang meju. The contents of butanoic acid, hexanal and 2-pentylfuran were higher in barley bran than sigumjang meju. The contents of 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone and tetramethylpyrazine were higher in sigumjang meju than barley bran. Thirty kinds of volatile components were detected only in barley bran and 44 kinds were detected only in sigumjang meju.

• Journal of Ocean Engineering and Technology
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• v.21 no.5
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• pp.33-38
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• 2007

The welding methods have been applied in the most structural products from multi-field of automobile, ship construction and construction, and so on. The structure steel must have enough strength of structure. In this study, SS400 steel and STS304 steel were used to estimate the corrosion characteristics of the weld thermal cycle simulated HAZ. To evaluate the corrosion characteristics, also, the materials with two conditions were used in 3.5% NaCl. The one is to the drawing with diameter of ${\Phi}10$ and the other is to the residual stress removal treatment. The electrochemical polarization test and immersion test were carried out. From test results, corrosion potential, corrosion current density, weight loss ratio and corrosion rate were measured. In the kinds of SS400 steels, corrosion potential of weld thermal cycle simulated specimens after the heat treatment showed somewhat the direction of noble potential. And in the base metal to be drawing weight loss ratio and corrosion rate occurred higher than the other kinds. In the kinds of STS304 steels, the result of base metal to be drawing was similar to results of SS400 steels, too. Two kinds of $750^{\circ}C$ and $1300^{\circ}C$ of weld thermal cycle simulation after the heat treatment were rather higher than the other kinds in weight loss ratio and corrosion rate.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.33 no.6
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• pp.601-608
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• 2007

The aim of this study was to evaluate the effect of mouthrinse products containing deep sea water. We used original deep sea water(DSW) and processed deep sea water desalinated by reverse osmosis at one time(DDW-1), by reverse osmosis at two times(DDW-2) and concentrated by reverse osmosis(CDW). We made 2 kinds of mouthrinse products containing CDW and other agents for smell and taste and one product without deep sea water. The negative control was distilled water. In vivo study, the dental plaque index scores and the gingival index scores were reduced after 4 weeks mouthrinsing three times daily with 4 kinds of deep sea water and 3 kinds of mouthrinse products(p<0.05). The pH of dental plaque in 1 minute after mouthrinsing was not higher than 5.5 in all solutions, but the pH in 20 minutes after mouthrinsing was higher than 5.7 in DSW, CDW and 3 kinds of products which had higher mineral contents. In vitro study, the mouthrinse solutions containing the higher mineral contents were also the more effective in reduction of methyl mercaptan which is one of the causes of halitosis. The 2 kinds of products containing deep sea water killed Streptococcus mutans(ATCC 25175) in culture plates in one minute. These results indicate the usability of deep sea water in mouthrinses for oral hygiene management.

• Journal of the Korean Society of Costume
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• v.67 no.1
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• pp.56-73
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• 2017

The purpose of this study is to categorize the lotus patterns of traditional Korean fabrics. This study collected 169 fabrics of Korean lotus flower patterns and then made a list of era, configuration of pattern, type of artifact, findspot and holding institutions. It analyzes the characteristics of 251 kinds of lotus woven on 169 Korean fabrics, 251 kinds of lotus on 169 fabrics divided into Realistic Type, Design Type, and Abstract Type. They consist of 213 kinds of Design Type(84.8%), 21 kinds of Realistic Type(8.4%), and 17 kinds of Abstract Type(6.8%). The largest part of lotus patterns is Design Type. Design Types are subdivided into 14 types. This result contrasted with the conclusion of the research paper about peony patterns in Traditional Korean Textiles. The largest part of peony patterns was Realistic Types. Realistic Types of lotus patterns in Korean textiles are subdivided into 6 types. Korea has more diverse forms and a higher ratio of Realistic Types than China and this can be interpreted to reflect that there is a tendency in Korea to prefer natural patterns. Besides abstract Types are subdivided into 3 types. When the lotus flower patterns of Korea and China are categorized and similar types are compared, there are some unique patterns that appear only in Korea or China. Not only that, similar types display differences in pattern arrangement methods and portrayal among the two countries. If such study results are utilized, they can be grounds for distinguishing the production area of lotus flower textile fabrics when they are newly excavated in the future.

• Journal of Oriental Neuropsychiatry
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• v.23 no.2
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• pp.129-146
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• 2012

Objectives : The purpose of this literature review was to clarify the procedure of historical changes centered on medications of 10 kinds of headache in "Donguibogam"(東醫寶鑑). Methods : We searched the database-China Academic Journals(CAJ). For papers published since 2007-2011, which are classified in categories. Results : 1. By searching medications of 10 kinds of headache in "Donguibogam"(東醫寶鑑), 32 prescriptions were selected. 2. We reviewed the books, which is clarified as the reference of the aforementioned 32 prescriptions in "Donguibogam"(東醫寶鑑). 3. 31 books mentioned in head part of "Uibujeonrok"(醫部全錄) were also selected as the reference, and we searched the aforementioned 32 prescriptions in the former 31 books. Conclusions : 1. The herb medications of 10 kinds of headache in "Donguibogam"(東醫寶鑑) were mostly affected by "Seuideukhyobang"(世醫得效方). 2. 21 prescriptions among 32 prescriptions in "Donguibogam" were directly quoted from the books that the prescriptions were firstly appeared and 11 prescriptions among the 32 prescriptions were re-quoted from other books that succeeded the source books. 3. We suspect that the components, dosages of the herb medications of headache in chapter Du(頭) of "Donguibogam" were revised, according to the author's clinical experience and circumstances. 4. Cheon-gungdajo-san(川芎茶調散) was the most cited prescription in medical books. A total of 12 books were recorded from "Hwajegukbang(和劑局方)" to "Donguibogam(東醫寶鑑)".

• Journal of The Korean Association For Science Education
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• v.17 no.4
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• pp.493-499
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• 1997

Many science teachers can be able to miswrite the vocabularies for seven kinds of experimental tool names on blackboard of secondary school in Korean language. The diagnosis test for the miswriting possibility was carried out by science teachers in secondary school. We questioned "How can you write each of Korean vocabulary for seven experimental tools?" to each of one hundred and fourty science teachers in three class of physics, chemistry, and biology during inservice training course of Gyeongsang National University on August in 1997. First of all, for the investigation we showed the real things of seven tools to the teachers and they wrote each vocabulary for each tool name on blackboard in English. In addition we explained the general use of each tool name. And then the teachers answered the vocabularies of them on one written paper. The miswriting results for seven tools were as follows. There appeared various miswriting vocabularies for each tool name. For examples, meas cylinder was miswritten two kinds of Korean name and the miswriting ratio of 4%, Mortar & pestle was miswritten four kinds of name and the ratio of 12%, Beaker & desiccator were miswritten one kind of name and the ratio of 51% and 36%, separately. Separatory funnel & spuit were miswritten two kinds of name and the ratio of 54% and 58%, separately. Schale was miswritten four kinds of name and the ratio of 51%. We might conclude that the cause of miswriting vocabularies for the tool name could be due to the original miswriting in Korean-English or English-Korean dictionaries as well as the seience teachers by themselves.

• Food Science and Preservation
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• v.12 no.1
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• pp.68-74
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• 2005

This study was carried out to analyze to the flavor components of Lindera obtusiloba BL leaf teas by different processing methods. 81 kinds of flavor components in the masted tea, 78 in the roasted tea after steaming, 88 in the withered tea, 86 in the fermented tea, 72 in the steamed tea, and 89 in the air dried tea ware by GC/MS. Hydrocarbones in Lindera obtusiloba BL leaf teas were 45 kinds of $\beta-piepne$, and 16 kinds of alcohols such as Linalool, n-octanoal, phenyl acetaldehyde, $(-)-\alpha-terpineol$, elemol, and cholest-5-en-3-ol. 11 kinds of ketones sachas 2-ethyl-2- propyl-cyclohexanone, and 8 kinds of aldehydes sach as phenyl acetaldehyde, tetradecanal, 10-undecanal, 4-Bromo-2-methylbutanal were found. Esters were methyl 9,12,15-octadecatrienate, didodecyl phthalace, 1,2-benzenediccarbaboxy acid-bis (2-ethylhexyl)ester and phenols was 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol.

• Korean Journal of Veterinary Service
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• v.31 no.2
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• pp.239-254
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• 2008

This study was conducted in order to get basic data on standards and specifications of health and functional foods. A total of 101 kinds of functional healths foods were examined during the period of January to December 2005. Among them, 89 kinds were local products and 12 kinds were imported products. Test items were 6 kinds of heavy metals (lead, cadmium, mercury, copper, zinc and manganese), 5 bacteria (common bacteria, coliform group, E coli, Bacillus cereus and Clostridium perfringens), and 6 preservatives (sorbic acid, benzoic acid, DHA, ethyl paraben, propyl paraben and butyl paraben). As a result of heavy metals, cadmium, was detected from the glucosamine products by 1.52ppm in average, mercury from cereal products by 0.004ppm in average, and lead from chlorella foods by 3.48ppm in average. Bacteria were identified from 3 cereal products, and amount of common bacteria were about $4.8{\times}105cfu/g$ in average. E Coli and Coliform group were isolated from 2 products and 4 products, respectively. All of those products were flour meal products. Any of 6 kinds of preservatives was not detected from all the products. It is thought that these test results will be available as basic data for enactment of relevant laws and regulations for production and control of safer and more hygienic foods in the future because the standards of the harmful heavy metals are not complete or available yet according to the Food Sanitation Law and the Functional Healths Foods Law.