• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.516-520
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• 1996

This research is based on the literature and field study of buddhist the kinds; of temple kimchi and of the way how it is made. It has been spread by word of mouth to be 50 kinds of kimchi. But, according to this study. 24 kinds of kimchi or so are found to be present. The kinds of buddhist temple kimchi differ according to each area, Its condition of climate and materials mainly produced in that area. The distinctive features of buddhist temple kimchi are to use kamcho, soysauce and soybean paste instead of sugar and salted fishes. At conclusion the further study is necessary to preserve and inherit the remaining kinds of kimchi.

• Quality Improvement in Health Care
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• v.24 no.1
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• pp.30-39
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• 2018

Objectives: In Korea, there are many kinds of evaluations for medical institutions. However, evaluations are increasingly burdensome for medical institutions because evaluation agencies, evaluation timing, and evaluation methods are different. The purpose of this study is to improve the efficiency of evaluation for medical institutions and ultimately to provide quality medical services to patients. Methods: In this study, 2,310 indicators of 19 kinds of evaluation for medical institutions were analyzed. Results: 1,424 indicators were available for on-site surveys and 886 indicators were not available for on-site surveys. There were 4 kinds of evaluation that can be integrated in total, 12 kinds of evaluation that can be integrated partially, and 3 kinds of evaluation that need to maintain the current evaluation system. Conclusion: In order to provide patient-centered quality medical services through reduction of burden due to the evaluation for medical institutions, it is necessary to deeply discuss the efficiency of evaluation integration and result utilization.

• Proceedings of the Korea Concrete Institute Conference
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• 2000.04a
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• pp.126-129
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• 2000

To investigate the influence of kinds of cement on state of high-strength concrete, this study deals with the engineering properties of high-strength concrete used 4 kinds of ordinary portland cement. The result of this study be summarized as follows. 1) It appeared that the change in fluidity with time differ with kinds of cement. 2) The difference of setting time was seen over 3 hours according to kinds of cement. Therefore, it must be examined about used materials when high-strength concrete is manufactured in the construction field.

• Journal of environmental and Sanitary engineering
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• v.13 no.1
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• pp.104-111
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• 1998

This study was performed to investigate the contents of preservatives in cosmetic lotions and creams. The 55 kinds of creams and the 45 kinds of lotions were tested, and the 6 kinds of preservatives such as sorbic acid (SA), benzoic acid (BA), methlparaben(MP), ethylparaben(EP), propylparaben(PP) and butylparaben(BP) were determined for domestic and foreign cosmetics by high performance liquid chromatography(HPLC). The recovery rates of methanol extraction and distillation method were respectively the range of 84.82 - 99.62% and 17.47 - 79.91% for the spiking concentration of 1.2% in the cosmetic lotions. Excellent isolation was showed at the wavelength of 230nm for 6 kinds of preservatives. Preservatives were detected for all tested samples and their concentration were not exceeded in cosmetic combination limits. Paraoxybenzoate esters(MP, EP, PP, BP) were used in the 98.0% of samples and not less than 2 kinds of preservatives were used in samples.

• Journal of Pharmacopuncture
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• v.8 no.1
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• pp.73-80
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• 2005

Objectives : The purpose of this study is as follows. We classify belly-ache into six kinds as mentioned in DongUiBoGam (東醫寶鑑), and are going to present each acupuncture & moxibustion treatment. Methods : For the purpose of looking for each treatment, we referred to a large number of literature for belly-ache treatment from ancient to malearn. Results : The six kinds of belly-ache have each treatment above all, in treatment of belly-ache due to cold-belly-ache (寒腹痛) and hotbelly-ache (熱腹痛) have pain in the formable of ache part. Therefore, general point such as CVl2, CV8, ST36, Extra Meridian are used in turn. Also bad-blood-belly ache and many kinds of belly-ache such as BL18, BL17, LR2 are mainly used much in turn. Especially CV is in common use. Conclusions : we conclude that six kinds of belly-ache have each different acupuncture & moxibustion points and treatment, so if we follow each treatment we might obtain more higher treatment rate of belly-ache.

• Journal of the Korean Wood Science and Technology
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• v.22 no.1
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• pp.72-79
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• 1994

To analyze terpene components, the essentail oil were extracted with steam distillation method from normal needle, damaged needle and pinecone of Pinus densiflora. The extracted essential oil was analyzed by gas chromatography and gas chromatography-mass spectroscopy. The results were summarized as follows; 1. Normal needles involve 43 kinds of terpene components, but damaged needles contained only 29 kinds. The most abundant components of normal and damaged needles were respectable ${\alpha}$-pinene and caryophyllene oxide. ${\alpha}$-pinene content in normal meedles amounted to 15.99 percents and caryophyllene oxide in damaged was 8.15 percents. 2. Pinecone showed 23 kinds of terpene components and among them the most abundant component was ${\beta}$-phellandrene, of which content showed 19.31 percents. 3. In normal needles, excluding ${\alpha}$-pinene, the contents of 8 kinds of other monoterpenes, reached to 48 percents of the total terpenes, 4. In damaged needles, excluding ${\alpha}$-pinene, the contents of 4 kinds of other monoterpenes, reached to 11 percents of the total terpenes. 5. In pinecone, excluding camphene, the contents of 6 kinds of other monoterpenes, reached to 58 percents of the total terpenes.

• Textile Coloration and Finishing
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• v.24 no.1
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• pp.79-90
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• 2012

This study surveys the characteristics of the PU/MWNT foaming film according to foaming conditions. For this purpose, firstly, 16 kinds of PU/MWNT forming films were prepared with 4 kinds of dispersion solutions (IPA/MWNT, DMF/MWNT, MEK/MWNT, and Toluene/MWNT) and 4 kinds of blowing agents (organic I, organic II, capsule, and inorganic). The electrical resistivity of these PU/MWNT foaming films according to the dispersion solutions and blowing agents were analysed and discussed with surface profile and cell morphology of measured by SEM. And secondly, 24 kinds of PU/MWNT foaming films were also prepared with 2 kinds of IPA dispersion solution contents and 3 kinds of blowing agents with variation of the blowing temperatures and film thickness. The physical properties of the PU/MWNT foaming films such as electrical resistivity (surface and volume) and triboelectricity with cell morphology were measured and discused through the quantities of IPA, blowing agent added and also physical conditions(temperature, thickness so on) for establishing optimum foaming conditions with good electrostatic dissipation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.365-370
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• 1999

To investigate the effect of natural plants on the prolongation of optimal fermentation time of kakdugi, various kakdugies, added with hot water extract from 105 kinds of natural plants(68 medicinal plants and 37 vegetables), were fermented at 20oC until optimal fermentation time. In case of control without addition, the time required to reach the optimum acidity(0.6% lactic acid) was 60 hr. Among 105 kinds tested, 48 plant(42 medicinal plants and 6vegetables) extracts decreased the acidity after 60 hr fermentation to less than 50% of control. In addition, these extracts extended the optimal fermen tation time(>120 hr) by more than 2 folds. Moreover, among the above 48 kinds, 12 sorts of extracts raised the hardness of kakdugi, by more than 30%, compared to control. And the number of lactic acid bacteria in kakdugi added with the above 12 kinds was not smaller than that of control. In sensory test, 8 kinds of medicinal plants(including Phyllostachys edulis) were found to be acceptable. Based on these results, it is suggested that kakdugi added with 8 kinds of medicinal plants was adequate in the prolongation of optimal fermentation time of kakdugi.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.670-676
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• 2016

In this study, we analyzed the utensils, covers and mats that were used for making meju, the shape of meju, and the heating method used for making meju from the 225 ways of preparing jang mentioned in the 32 volumes of the ancient cook books from 530 AD to 1950. The heating method of traditional meju bean and starch included 57 kinds of steaming, 59 of boiling, 21 of roasting + boiling, and 2 of cooking. The shape of meju included 41 kinds of egg, 27 of ball, 22 of lump, a kind of doughnut, 8 kinds of hilt, 6 of flat, 4 of chip, and a kind of square. Among the 72 gochoojang meju, the heating method of bean included 9 kinds of boiling, and 6 kinds of steaming; whereas the heating method of starch included 19 kinds of steaming of dough, 11 of rice cooking, and 5 of boiling of dough. The utensils for molding of bean meju were 49 kinds of straw sack, 14 of round straw container, 11 of heating bed, 7 of large straw bowl or Japanese-snailseed, 5 of jar, 4 of ditch, 3 of straw bowls, 2 of pottery steamer of dough, 2 of gourd, and a kind of long round bamboo bowl and sack of straw. The cover and the mat used for molding of meju included 36 kinds of straw, 17 kinds of paper mulberry leaf, 15 of wide straw seat, 14 of mugwort, 11 of pine tree leaf, 10 of soybean leaf, 6 of cocklebur leaf, 6 of sumac leaf, 6 of barley straw, 6 of mulberry leaf, 5 of fallen leaf, 5 of cogon grass, 4 of reed seat, 3 of scrap of cloth, 2 of Indian bean tree leaf, a kind of reed. There were only 5 kinds of hanging.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.277-286
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• 1990

Sun is the one of steaming cook and mainly boiled the main material of vegetables and etc. In this thesis, according to the kinds of sun was to analysis reference frequency to them the materials measuring unit of materials, the terms of working and the kitchen utensil by books published in korea from 1420 to 1987. 1. It was 18 kinds of sun in our traditional documents. 2. Materials were classified into the main-material, submaterials and seasionings. 3. There were 20 kinds of measuring units, of them 9 kinds were for volume, 6 kinds were for quantity and the rest measuring units were 5 kinds. 4. There were 12 kinds of kitchen utensil for cooking, they were mainly used a chaeban, chae, castle. 5. There were 18 kinds of cooking terms. The terms of them, 6 kinds were for heating methods, 12 kinds were for the cutting process.