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A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL ("제민요술(齊民要術)"에 수록된 식품조리가공법 연구보고(4) -어자.포(脯).석.갱(羹).학.증(蒸).부-)

  • Yoon, Seo-Seok;Yoon, Suk-Kyun;Cho, Hoo-Jong;Lee, Hyo-Gee;Ahn, Myung-Soo;Ahn, Sook-Ja;Suh, Hye-Kyung;Yoon, Duk-Ihn;Lim, Hee-Soo
    • Korean journal of food and cookery science
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    • v.6 no.4 s.13
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    • pp.85-97
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    • 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.

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Monitoring Study on Exposure Levels of Environmental Pollutants in Residents of a Non-Industrial Area, Korea (비산단지역 환경오염 수준 및 주민의 생체지표 모니터링)

  • Kim, Dae-Seon;Ahn, Seung Chul;Ryu, Jung Min;Yu, Seung Do
    • Journal of Environmental Health Sciences
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    • v.38 no.6
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    • pp.482-492
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    • 2012
  • Objectives: The main purpose of this study is to produce background data which can be compared with data on vulnerable areas such as industrial complexes in Ulsan, SihwaBanwol, Gwangyang, Yeosu, Pohang, Cheongju and Daesan in Korea. Methods: This study was performed on 1,007 local residents in Gangneung using personal questionnaires and medical check-up. Environmental pollutants including heavy metals in blood and urine were analyzed and the results are as follows. Results: According to the results of medical check-up, 705 subjects were "Normal (A and B)", 232 subjects were "Disease doubtful (R1)" and 70 subjects were "High blood pressure or Diabetes doubtful (R2)". Regarding geometric mean concentration, blood lead was 1.57 ${\mu}g/dL$, urine cadmium was 0.82 ${\mu}g/g-cr$, urine mercury was 0.98 ${\mu}g/g-cr$ and urine arsenic was 15.78 ${\mu}g/g-cr$. In the analysis of 11 kinds of VOCs in blood, vinyl chloride, 1,3-butadiene and dichloroethylene were not detected, while the detection rate of other chemicals was above 70% except chloroform(49.7%) and trichloroethylene(19.0%). In analysis of 16 kinds of PAHs in blood, 10 kinds showed more than 80% in detection rate. Also, detection rate of 4 kinds of PCBs in blood ranged 52 to 78%. Conclusions: Compared with industrial compelxes, the concentration of blood lead was lower, while urine cadmium and mercury levels were similar. Also, urine arsenic ranged at a significant level. Further study is required to find the cause of regional differences in concentrations of environmental pollutants.

The Changes of Vitamin C and Lactic Acid Bacteria Count in Dongchimi used Different Kinds of Water (물의 종류를 달리한 동치미의 발효과정 중 비타민 C와 젖산균수의 변화)

  • Ahn, Gee-Jung;Shim, Young-Hyun;Yoo, Chang-Hee
    • Culinary science and hospitality research
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    • v.11 no.2
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    • pp.91-109
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    • 2005
  • The purpose of this study was to investigate the changes of vitamin C and lactic acid bacteria count in Dongchimi used different kinds of water (distilled water, purified water, Cho Jung Carbonated Natural water). Dongchimi used different kinds of water was fermented at $10^{\circ}C$ for 46 days. The changes of pH on Dongchimi used different kinds of water decreased in all samples during fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi used Cho Jung Carbonated Natural water arrived slowly at best tasting condition(0.3~0.4 point) compared with other conditions. The changes of salt content were ranked high one by one , Cho Jung Carbonated Natural water>purified water>distilled water during fermentation period. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test conditions for 12 days of fermentation. Vitamin C content was measured high in Dongchimi used Cho Jung Carbonated Natural water during the fermentation period. Because calcium content was high in carbonated natural water, carbonated natural water had the highest calcium content during the fermentation period. The changes of lactic acid bacteria count showed the highest price at all experimental groups in 15 days of fermentation, but those of Dongchimi used Cho Jung Carbonated Natural water showed the highest price in 19 days of fermentation.

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A Study on the Kwanmo of Kokuryo (고구려 관모(冠帽)연구)

  • 정완진;이순원
    • Journal of the Korean Society of Costume
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    • v.23
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    • pp.151-168
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    • 1994
  • The purpose of this study is to examine all kinds of Kwanmo of Kokuryo. The results are as follows . There are nine kinds of Kwanmo in Kokuryo : Kun(건), Chaik ( 책), Jeolpoong(절풍), Sogol (소골), Jowookwan (조익관), Rakwan (라관), Kagkwan(각관), Rip(립) and Jumdongkwan (금동관), Kun(건) is a piece of cloth which covers hair. There are two types of kun(건) : Hari band type and entire head cover type. Chaik(책) was originated in China , but people of Kokuryo didn't wore chinese Chaik (책) as it was. They created unique shape of their own. Jeolpoong (절풍) is the cone-shaped knwanmo which is chiefly made of leather. In the early period it was worn by the nobility , but gradually trickcled down common people's Kwanmo. Sogol(소골) is the cone -shaped Kwanmo which is made of silk and decorated with gold and silver. Only the nobility wore it, Jowookwan(조익관) is the knwanmo decorated with natural bird feather or metallic feather. Mainly it was worn by the nobility in hunting , Besides, worriors, diplomats, dancers and musicians wore it. Rakwan (나관) was worn by the highest class. There were three kinds of Rakwan (나관) : Baekrakwan(백나관). Cheongrakwan (청나관) and Birakwan (비나관). The king of Kokuryo wore BAekrakwan (백나관). It was simlar ini shape to chines Mookwan (무관). Kagkwan (각관) was the kwanmo unique to Kokuryo. It was used by the nobility . Rip (립)was originated on purpose to protect people form the sunshine or rain. There were two kinds of Rip(립) ; Bangrip (방립) and Pyungyangja(평량자). The former was used by the nobility, the lattr was used by common people in hunting . The Kwanmo which was decorated with gold and silver developed into Kumdongkwan(금동관). The Kwanmo which is similar to Kumkwan (금관) of Baekje and Shilla has been shown in Kaimachong (가마총) 무 dJumdongkwan(금동관) was excavated in the ancient tombs of Kokuryo.

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Development of Air Force Winter Service Uniform Slacks Pattern and Automatic Pattern Drafting Program for Mass Customization (대량 맞춤 생산을 위한 공군 동약정복 바지 패턴 제도법 및 자동 제도 프로그램 개발)

  • Kim, In Hwa;Nam, Yun Ja;Kim, Sung Min
    • Fashion & Textile Research Journal
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    • v.15 no.2
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    • pp.256-267
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    • 2013
  • This study is conducted to improve the fitness of Air Force winter service uniforms pants through the development of a pants pattern drafting method and automatic pattern drafting program for mass customization. The initial study pattern drafting method is formed through an analyses of 4 kinds of conventional pants pattern drafting methods for education and 3 kinds of conventional pants patterns of Air Force apparels. The initial study pattern drafting method is converted into the final study pattern drafting method after twice conducting a wearing test. To verify the final study pants pattern, a motion adaptability evaluation, an ease amount evaluation and an appearance evaluation are conducted. The results of the final study patterns were better than conventional winter service uniforms in the motion adaptability evaluation and the appearance evaluation. However, the results show similar values between the final study patterns and conventional winter service uniform patterns in the ease amount evaluation. An automatic pattern drafting program was developed based on the final study pattern drafting method. The program allowed the achievement of customized pants patterns through the placement of customer body sizes into the size input window. It also provided two kinds of ease amount and two kinds of waist belt level options.

Study of Toxicity Presence Classification about Herbal Diet in Tang-aec-pyeon of Dong-ui-bo-gam (동의보감 탕액편에 기재된 식이본초의 독성유무에 대한 분류 연구)

  • Shin, Ho-Dong;Jeong, Jong-Un
    • The Journal of Korean Medicine
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    • v.32 no.1
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    • pp.12-35
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    • 2011
  • Objectives: The two criteria to clarify the toxicity of a herbal diet are well known. Although mechanical analysis of effective ingredients, a western approach, is widely used, the toxicity presence classification through the herbal analysis from a viewpoint of a theory of the herbal medicine properties has been disregarded. This study is for the safe use of a herbal diet through classification and study of toxicity presence in the herbal diet from the view of a theory of herbal medicine properties, one of the methods of Oriental Medicine. Methods: We classified and studied the toxicity presence in four kinds of herbal diets, waters and grains, animals groups, fruits and vegetables, and herbs and trees, excluding mineral natural drugs, of 1,400 kinds of medicines in 16 chapters of Tang-aec-pyeon, Dong-ui-bo-gam, for which the herbal analysis from a viewpoint of the theory of the herbal medicine properties has been used. The criteria of the toxicity presence in the herbal diet have been largely classified into the toxicant and the non-toxicant, and the toxicant is in turn classified into the insignificant, the medium and the significant. The category to clarify herbal diet has been limited to simultaneous utilization of food and natural drugs. The main text is Dong-ui-bo-gam, although diverse other references have also been used. Results: There are toxicant diets: a kind of tortoise meat of animals groups; five kinds of grains part in fruits and vegetables: aengdo, peach, oyat, small apple and gingko nut; and 12 kinds of vegetables part in fruits and vegetables: ginger, oriental cabbage, lettuce, chongbaek, onion, garlic, leek, fern, houttuynia cordata (myeol), pyeongji, geundae, and spinach, which should be prohibited from long-term use both as food and medicine. Conclusion: If herbal diet is used as health food supplements or food, the toxicity presence should be considered on the grounds of an Oriental Medicine theory of the herbal medicine properties.

A Study on the Amino Acid Contents of Edible Mushrooms (식용(食用)버섯류(類)의 아미노산(酸)에 관(關)한 연구(硏究))

  • Pyo, Myoung-Yun;Ro, Ihl-Hyeob
    • Journal of Nutrition and Health
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    • v.8 no.1
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    • pp.47-59
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    • 1975
  • Free amino acids in extracts and total amino acids in hydrolysates of eleven species of edible mushrooms were analyzed by amino acid autoanalyzer (Technicon PNC-1 Type). All these 11 species of mushroom can be repesented for convenience sake as follows. S-1; Agaricus campestris Fr. S-2: Agaricus campestris S-3; Pholiota nameko(I. Ito) S. Ito et Imai S-4; Auricularia auricula-judae(Fr.) $Qu{\acute{e}}l$ S-5; Tremella fuciformis Berk. S-6; Tricholoma matsutake(S. Ito et Imai) Sing. S-7; Pleurotus ostreatus Fr. $Qu{\acute{e}}l$ S-8; Lentinus edodes Berk Sing. S-9; Ramaria botrytis (Pers.) Ricken S-10; Coprinus comatus(Fr.) S.F, Gray S-11; Gyrophora esculenta The results obtained from this study are as follows. 1) 17 kinds of amino acid, including 7 kinds of essential amino acid in human nutrition except tryptophan were identified and quantified. 2) Of all free amino acids contained in mushrooms, glutamic acid is the richest, and then comes Ala, Thr, Pro and Lys in that order. There were no found Cys'and His in S-9;His in S-1; Met and Arg in S-11; Cys and Met in S-5;Pro, Cys, Met, Lys and Arg in S-4. Of all total amino acids which are closely related with nutritional valuation, glutamic acid is the richest, and then comes Asp, Ala, Arg, Leu, Thr, Gly in that order. Especially S-1 and S-2 contain high quantity $o{\acute{i}}$ proline in both free and total amino acids. 3) Cotents of ammonia in extracts of mushrooms in decreasing order in S-1, S-10, S-8, S-2, S-7, S-6, and S-2, S-6, S-8, S-9, S-1 in hydrolysates of mushrooms. 4) Gross Contents of free amino acid in extracts is high in decreasing order in S-10, S-1, S-7, S-6, S-8, and total amino acid in hydrolysates is high in S-10, S-2, S-2, S-8, S-1, S-9, S-6. 5) Besides 17 kinds of amino acid, 5 kinds of unknown amino acid are found in extracts and hydrolysates.

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A Study on the proper gathering amount of Gathered Skirt(I) (개더스커트(Gathered Skirt)의 적정 개더분량에 관한연구(I))

  • Suh, Mi-A;Kwon, Ji-Young
    • Journal of the Korean Society of Costume
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    • v.46
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    • pp.159-170
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    • 1999
  • This study was for reasonable gathering by a fabric and a skirt length. So the purpose of this study was to show the basic data to forecast the gathering effect of gathered skirt which was more aesthetical and suitable for a use in time of making pattern. To find the reasonable gathering amount by a length of gathered skirt and a fabric the methods of this study were divided on three types-five kinds of the gathering amounts three kinds of fabrics and three kinds of skirt ength-so forty five kinds of the samples were made. As the visual evaluation of the gathered skirt were practiced bgy these factors. The following are the results of this research. 1. For this research of fabrics the gathering amounts which were shown visually the most aesthetical silhouette in the same material and skirt length were decided on 1.5 times or 2.0 times. On the other side 0.5 times and 2.5 times of gathering amount were got a low estimation visually 2. Except in case the skirt length was 40cm and gathering amount were 1.0 times and 1.5 times in the same gathering amount and length of skirt it was estimated that wool fabric was most aesthetical silhouette fabric. On the other hand it was got low estimation which the cotton was not good for draping effect because it was got the lowest estimation level in all cases. 3. Considered as a whole in the same gathering amount and fabric the fabric widths for gathering which were shown the most aesthetical silhouette were estimated the length of 60cm in cotton fabric 80cm in polyester fabric and 40cm in wool fabric. Therefore as a fabric was weighty a length of a skirt was shorten so, it was estimated visually more beautiful.

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Harmful Microorganisms Occurred on the Bed-logs of Several Quercus spp. for Shiitake Cultivation (표고재배시 여러 종류의 참나무골목에 발생되는 해균상)

  • Park, Won-Chull;Ka, Kang-Hyeon;Yoon, Kab-Hee;Ryu, Sung-Ryul;Lee, Bong-Hun
    • The Korean Journal of Mycology
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    • v.35 no.1
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    • pp.33-36
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    • 2007
  • An attempt was made to investigate the status of harmful microorganisms occurring on different kinds of oak bed-logs during shiitake cultivation. As a result, totally 14 species of harmful microorganisms, including Trametes versicolor, were confirmed. Twelve kinds of harmful microorganisms were observed on Quercus acutissima, 9 kinds on Q. mongolica and 10 kinds on Q. aliena. Diatrype stigma, Hypoxylon truncatum, Hypoxylon sp. and Trichoderma sp. occupied 75.1% of the total harmful fungi occurred on Q. acutissima. H. truncatum and Trichoderma sp. occupied 71.2% of the total harmful fungi occurred on Q. mongolica. On Q. aliena, the occurrence of H. truncatum, Trichoderma sp. and Hypoxylon howeianum was 80.3%. D. stigma and Hypoxylon sp. were observed exclusively on Q. acutissima bed-logs, and the outbreak ratios were 51.6% and 13.1%, respectively. H. truncatum was observed on 46.6% of Q. aliena bed-logs and Trichoderma sp. was observed on 30.3% of Q. mongolica bed-logs.

Middle School Students' Intakes of and Preferences for Seafoods Provided by School Food Service in Gyeongnam Area (경남 일부지역 중학생의 학교급식에서 제공되는 수산식품 섭취실태 및 기호도에 관한 조사 연구)

  • Cheong, Hyo-Sook
    • Korean journal of food and cookery science
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    • v.28 no.6
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    • pp.829-837
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    • 2012
  • This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.