• Journal of Life Science
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• v.13 no.6
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• pp.764-774
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• 2003

The edible plants sold at the market in Busan were classified into 8 divisions, 11 classes, 46 orders, 67 families, 156 genera, 183 species and 45 varieties, and a total of 228 kinds of plants were included in them. Among the 228 kinds of edible plants, Angiospermae were the highest number of 202 kinds (88.60%), and next came Fungi of 9 kinds (3.95%), Phaeophyta of 5 kinds (2.19%), Rhodophyta of 4 kinds (1.75%), Pteridophyta of 3 kinds (1.32%) Gymnospermae of 2 kinds (0.88%), Chlorophyta of 2 kinds (0.88%), and Lichenes of 1 kind (0.44%) in order In the taxon of family, Cruciferae, Rosaceae, Leguminoceae, Cucurbitaceae, Umbelliferae, Compositae, Liliaceae, and Gramineae include many species. In the taxon of genus, Brassica(14 species), Prunus(9), Lactuca(9), Allium(7), Citrus(5), Cucumis(4), Cichorium(4) in order contain many species. Among tile edible plants, Chamjuknamu(Cedrela sinensis) is wrongly named Gajuknamu(Ailanthns altissima). And there are others which are called in a wrong way: Endive is wrongly called Chicory, Saeneutaribeoseot, Saesongi and Padeudeknamul(Japanese hornwort), Chamnamul. Gyul and Milgam, Geumgam and Gamgyul, Banana and Pacho, Paprika and Pimang(Pimento) are the names of the same plants. The number of the kinds of edible plants is different in each season. Fall has the most edible plants, and it is followed by spring, summer and winter. The edible parts of plants which are sold at the market are leaves, young sprouts, fruits, grains, roots, stems and petioles.

• Journal of Haehwa Medicine
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• v.12 no.2
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• pp.235-244
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• 2004

WIPO international government committee will finish to develop toolkit for making documentation on discussions of intellectual property protection with TK, GR until the late 2003. As they construct DB of TK, GR, it becomes in a hurry to construct DB of TK information in Korea. We looked into application of copyright in force and a lot of problems in terms of analyzing medical books in the resent condition or protecting them in Korea. There are 29 kinds which have been lost, 12 kinds which could have read in parts, 136 kinds which have been existed of Korean medical books before 1900. There are also a lot of medical books which have been published after 1900 and still are unpublished. It would be 406 medical books from China totally, 111 kinds from Chosun Dynasty version, 134 kinds from Euybangeuchui, 225 kinds from Hyangyackjibsungbang, 78 kinds from Dongeuybogam. We consider to know whether Korean medical books could been applied to the copyright in force or not in accordance with discussions of WIPO on the period, subject(author), contents of protection. If it is applied to the copyright in force, it will be decided to revise according to discussions of WIPO. On the other hand, the problem which is occurred to protect Korean medical books is friction with China as importing their medical books, to find our medical books actively which has been unpublished. Finally, We have to revise administration and intellectual property standards or protect our medical books by making new administration laws.

• Journal of Environmental Science International
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• v.6 no.2
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• pp.165-171
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• 1997

The floristic characteristics and ecological conservation measures for the plant resources of the Mt. Kumjung(801m), Pusan, Korea were discussed. The field works was done for about twenty times in nine major areas from March, 1995 to Octover, 1996. The total number of vascular plants In this area were summarized as 103 families, 312 genera, 493 species and 564 kinds. The fourteen kinds of artificially planted, ten kinds of Korean endemics and twenty-nine kinds of Korean rare and endangered species in the area were revised and compiled in the list. The flora of the area were categorized into the South-coast put of the Korean Region, where the species such as Platycarya strobilacea, Quercug serrata, Eutya japonica, Camellia japonica, Trachelosperm urn asia talcum vu . in termedium, Quercus acu tissima were roles as major floristic components in the Korean Region and endemized in the south-cosat part of Korea. The natural communities such as Pinus thunbergii Community, Quercus mongolica community, Cupinus laxiflora Community, Wistria floribunda Community and swamp vegetation in Bukmun area as well as upland grassland at the summit of Kodangpong were represented for their floristic values in the area. The thirty kinds of medichinal plant, fifteen kinds of ornamental plants and thirteen kinds of edible plants are faced potentially in endangered from the outrageous collections by the local peoples. The action plan for the conservation management of the area which enables sustainable use by the local peoples must have established in the near feature.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.39-52
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• 2011

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, $1^{st}$ set (two, five, and 70 kinds of dasik), $2^{nd}$ set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.10a
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• pp.97-100
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• 2004

It is now very important that we have to explore the excellency of Korean traditional foods and to hand down the taste of it to the next generations, because the shapes of the foods or the foods themselves are fading out on the ground that the western style of foods are spreading very widely. However, the realistic research about the foods are very slight and the data of the systemic investigation and excavation about the Korean traditional foods are very short. In addition to this, we are need to investigate, excavate, and accumulate the data for the foods when there are persons who has some experience about how to cook and know-how about the actual foods in order to prepare the international reservation for [an agreement of biological diversity], which was signed at Riu, Brazil. The research is done at the province of Chungchung from March to December, 2001. We observed the foods of the province, separating it into Chungchun-namdo and Chungchung-bukto. We collected the kinds of foods by the questionnaire or the field investigation, and we studied the historical evidence for them conferring the books about the foods( for instance, Whang, Hae-Sung and others). And we took the pictures on the process of making foods that the initiate experts are demonstrating. The kinds of traditional foods in Chung-buk were 158 foods, of which main dishes were 42 including Pyogo busutbap, and side dishes are 93 including Guysan-chu-tang, and preferences were 26 including Chik-bu-kku-mi, based on the conference books. However, our excavation and investigation shown that traditional foofs of Chung-buk were 95 kinds, of which main dishes were 18 including Keingsengi-ju, and side dishes were 44 including Jinip-kimchi, and preferences were 33 including Gamtto-gaetteok. However, the questionnaire shown that the kinds of traditional foods of Chung-nam were 342, of which main dishes were 53 including Kukijasun-bibim-bap, and side dishes were 202 including Kkokgeial-teonjang-kuk, and preferences were 90 including Hodu-kawja. However, our excavation and investigation shown that the traditional foods of Chung-nam were 90 kinds, of which main dishes were 8 including Ssuk-bap, and side dishes were 64 kinds including Hobak-geikukji, and preferences were 21 kinds including Yeohyangchia.

• Journal of the Korea Fashion and Costume Design Association
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• v.8 no.3
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• pp.17-25
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• 2006

We performed the objective sensibility evaluation on knitted fabrics by the following procedures: setting acrylic fabrics with knitted fabrics as basis, knitted five kinds of blended spun yarns and four kinds of twisted filament yams made by different twisting methods(the amount and direction of twist) then, measuring mechanical properties in the use Kawabata Evaluation System, obtaining hand values and total hand values. The results are as follows: First, A(F)/W acrylic/wool spun knits obtain high scores in bending, compressing, shear properties, MMD, and thickness among five kinds of acrylic-blended knit fabrics. A(S)/W acrylic/wool blended knit represented prominent values at compressing properties and thickness and so wool-blended yams demonstrated superior characters comparing other blended yarns. To contrast, acrylic/rayon blended knits showed low scores in bending properties, shear properties and thickness, so that it affects to total hand values. On the one hand, among the four kinds of acrylic filament knitted fabrics, they do not exhibit any notable dynamic differences such as tensile properties of knitted fabrics by the twist number and direction of filament yarns, bending, shear, compressing properties, weight and thickness except surface properties. Second, fabrics showed the most high score at FUKURAMI (fullness and softness) among the hand values. A(S)/W acrylic/wool blended knits obtaining the lowest values at SAHRI (crispness) outrank at total hand values, so that it was the predominant knitted fabric in objective sensibility evaluation. In total hand values, five kinds of acrylic blended knits got a higher score than four kinds of acrylic filament knits, and the amount and direction of twist did not influence on total hand values among the four kinds of acrylic filaments.

• Journal of the Korea Fashion and Costume Design Association
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• v.12 no.3
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• pp.57-71
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• 2010

This study is to understand the actual condition of design and material of peanut-shaped diaper with looking at the types and characteristics of baby cloth diapers and domestic peanut-shaped diapers registered in the Patent Office. Furthermore, it is to suggest the basic data for designing more functional and comfortable cloth diapers. Here are the research result on the actual condition of design and material of baby cloth diapers. Firstly, 11 cloth diapers registered in the Patent Office can be divided into panty-shaped and straight line-shaped diapers. There are 7 kinds of panty-shaped cloth diapers which satisfy both the convenience of a disposable diaper and sanitation of a cloth diaper, and 4 kinds of straight line-shaped cloth diapers that minimize the weaknesses of existing cloth diapers. Secondly, domestic peanut-shaped cloth diapers can be divided into peanut-shaped, inserted, winged, velcro-attached diapers. Among 23 kinds of peanut-shaped cloth diapers from 16 companies, there are 12 kinds of peanut-shaped diapers which consist of layers of cloth to make peanut shape. There are 6 kinds of inserted diapers that insert extra diapers or handkerchiefs in between two sheets of cloth diapers and 3 kinds of winged diapers designed to shorten drying time with sawing only one side of several layered sheets. Also, there are 2 kinds of velcro-attached diapers that are removable according to the amount of excreta. Commonly used materials are cotton woven of diamond jacquard and knit of diamond Hole Stitch or Plain Stitch. And for handing the edge of diaper, the method of wrapping up the edge with cotton woven or knit bias is used.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.239-248
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• 2011

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.

• Korean Journal of Human Ecology
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• v.8 no.3
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• pp.551-563
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• 1999

In this study, university students were allowed to wear the slacks varying the thigh circumference(slim/straight type) and crotch length(long, middle, short crotch type). Tightness and uncomfortability for each slacks were measured to be expressed 5point-likert type. The results can be summarized as follows: 1. At the research for measuring uncomfortability, measures of slim types and straight types of thigh circumference, crotch length B and C, and the body movement such as sitting down on the chair, sitting down with their body curling like a ball, and getting down on their knees were higher in slim types than in straight types. 2. Only crotch length C had different measures between these two types in tightness. 3. In uncomfortability, each of them had different measures among three kinds of crotch length and two types of thigh circumference had different measures among three kinds of crotch length. Four kinds of movement had different measures among three kinds of crotch length in uncomfortability. While uncomfortability of crotch length B was the highest one, that of crotch length A was the lowest one. 4. In tightness, each of them had different measures among three kinds of crotch length. While tightness of crotch length C was the highest one, that of crotch length A was the lowest one. Four kinds of movement had different measures among three kinds of crotch length in tightness.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.3
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• pp.109-114
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• 2001

The object of this experiment was to evaluate nutritive value of roughage which was collected by Woosung Feed Co., Ltd. in Korea in 1999-2000. Nineteen kinds of roughage(l32 samples) were collected by Woosung Feed Co., Ltd. and their chemical composition, ADF, NDF, Ca and P. were analysed. In addition, their DMD, DMI, WV and hay grades were calculated based on analysed values. The CP content of roughage was ranged from 17.35%(alfalfa hay) to 4.00%(Italian ryegrass hay), and ten kinds of roughage under six percentages were observed. The NDF content of roughage was ranged from 47.50%(sugarcane leaf) to 78.84%(orchardgrass hay), and eight kinds of roughage above seventy percentages were observed. The DMD of roughage was ranged from 66.38%(beet pulp) to 50.95%(orchardgrass hay). The WV of roughage was ranged from 60.1 l(orchardgrass hay) to 125.07(sugarcane leaf). In hay grade of roughage, the first grade was assigned to sugarcane leaf only and the third grade and fourth grade were assigned to four kinds of roughage each. Bermudagrass straw received the fifth grade, and the nine kinds of roughage received the poor grades. As shown in the above results, nineteen kinds of roughage were mostly low in crude protein contents and dry matter digestibility, but they were high in fibrous contents. Futhermore, while only one kind of roughage was evaluated as obtaining the first grade, nine kinds of roughage were evaluated as the poor grade. Hence, we know that roughage which was collected in Korea was mostly low in their quality and that there was significant difference in their feed value among those roughage(P<0.05). Therefore, it is necessary to mark the hay quality for purpose of distributive circulation of roughage. (Key words : Roughages, Nutritive value, DMD. RFV. Hay grade)