• The Korean Journal of Food And Nutrition
• /
• v.33 no.6
• /
• pp.624-630
• /
• 2020

This study examined the quality characteristics of Makgeolli to investigate the availability of Korean sweet potato cultivars as alcoholic beverages. The following sweet potato varieties were used: Gogunmi, Daeyumi, Shingunmi, Shinyulmi, Shincheonmi, Jinyulmi, Jinhongmi, Jeungmi and Pungwonmi; their alcohol contents ranged from 12.20% to 14.20%, with the lowest value in Makgeolli made with Jeungmi and the highest value in Makgeolli made with Jinhongmi. The DPPH radical scavenging activity was in the range of 37.51~77.02%, with the lowest value in Makgeolli made with rice (control) and the highest value in Makgeolli made with Gogunmi. As a result of analyzing the aroma component of sweet potato Makgeolli, 27 kinds of aroma components were detected, and six kinds of alcohols, 13 kinds of esters, four kinds of acids, and four kinds of other compounds were found. Regarding the number of aroma compounds, Makgeolli made with Shinyulmi showed the lowest number with 14 kinds, while Makgeolli made with Pungwonmi showed the highest number with 27 kinds.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.4
• /
• pp.428-455
• /
• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• Journal of the Korean Society of Food Culture
• /
• v.5 no.1
• /
• pp.77-99
• /
• 1990

In this thesis, according to the kinds of tzeam in the main materials of fish, vegetable and etc was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking by 49 books published in Korea from 1670 to 1987. 1. It was 69 kinds of tzeam in the main materials of fish vegetables and etc. 2. Materials were classified into the main-materials, sub-materials, seasioning and decorations. 3. There were 42 kinds of measuring units, of them 16 kinds were for volume, 16 kinds were for quantity, 2 kinds were for length and the rest measuring units were 8 kinds. 4. There were 22 kinds of cooking terms. The terms of them, 15 kinds were for heating methods, 7 terms of them were for the cutting process.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
• /
• v.8 no.1
• /
• pp.131-132
• /
• 1995

After studing of viewpoint of surgical disease in seven medical books related with Ju Dan Gye(朱丹溪) among four eminent physicians in the Jin and Yuan dynasties(金元四大家) I get conclsion as following. 1. Studied surgical diseases are total 40 kinds. 2. In 40 kinds surgical diseaes, case of having theory are 20 kinds, cases of having no theory and having only treatement by medicine are 20 kinds. 3. In therapy, cases that mainly use a method to eliminate pathogenic factors are 27 kinds; Acute mastitis(乳癰), Deep-seated mammary abscess(내巖), Acute appendicitis(陽癰), Bone cellulitis(附骨疽), Carbuncle of the lower abdomen near external genitalia(便毒), Leprosy(癩風), Macule(斑), Rash(疹), Urticaria(은疹), Scrofula(나역), Stagnant plegm(結核), Goiter andtumer(영유), Erysipelas(丹), Furuncle(정瘡), Scabies(疥瘡), Chancre(下疳瘡), Syphilitic skin disease(樣梅瘡), Incised wound (金瘡), Dermatopathy of lower limb and heel(脚足部瘡), Pemphigus(天疱瘡), Itching eruption due to blood-heat or wind heat(血風瘡), Dermatopathy of head(頭面瘡), Scald and burn(湯火瘡), Tetanus(破傷風) , Ecthyma(염瘡), Fistula(久漏瘡), Tinea(癬瘡), Cases that mainly use external therapy are 5 kinds; Rhagades of hand and foot(手足군裂), Vulvar ulceration(婦人陰瘡), Chilblain(凍瘡), Rabies(풍狗咬), Tinea capitis(白禿瘡), Cases that mainly use a reinforcing method are 4 kinds; Internal deep-rooted carbuncle(內疽), Pruritus and dryness of skin(皮膚乾燥), Anul fistula(漏瘡), Macule Caused by disorder of internal organ(內傷發斑), Cases that mainly use eliminating first and then reinforcing are 2 kinds; Pyogenic infection and ulcerous disease of slin( 疽瘡상癰疽瘡瘍), Lung abscess(肺癰), Case that mainly uses reinforcement and elimination in combination is only Haemorroid(痔瘡). Case divided into two groups that are reinforcing method and a method to eliminate pathogenic factor is only Trauma(打撲). Case that have no treatment by medicine is only Abscess of the scrotum(囊癰). 4. In 40 kinds surgical diseases, we can know that except a few important surgical diseases, Ju Dan Gye haven't distinguished viewpoint in many surgical diseases, because there are many cases that have no theory and have only simple treatment of medicine, and that mainly use a method to eliminate pathogenic factors and external therapy. 5. Representative theory of Ju Dan Gye, nourishing Yin and extinguishing fire(滋陰降火), has little effect on therapy of surgical disease. We need to try statistical division of internal and external remedy in the future, and by studing of surgical disase in medical books related with four eminent physicians in the Jin and Yuan dynasties, I think we can see their viewpoint of surgical disease.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.5
• /
• pp.734-743
• /
• 1995

This study was conducted to summarize the known kinds and characteristics of traditional special kimchies in Pusan and Kyungnam province. The taste of kimchi varies from region to region within Korea. In the southern part of the country, where the weather is much warmer, more salt is added along with salted anchovy(Myulchi Jeot), and the kimchi is less juicy and richer in flavor. More than 180 different varieties of kimchi are reported in Korea, but there are 30~40 different kinds of kimchi in Pusan and Kyungnam province depending on the main ingredients are known. Puchu kimchi(leek kimchi), Uung kimchi(burdock kimchi), Kongnip kimchi(soybean leaf kimchi) are the typical traditional special kimchi in Pusna and Kyungnam province. Todays, dietary cultures has been gradually changed, and diminished the local characteristics. Also, these tendency appears in the taste of the traditional special kimchi. However, it still remains the distinciton in the taste, ingredients and the methods of preparation of kimchies of Pusan and Kyungnam province. In this paper, the dispersed informations on the kinds, characteristics, and the preparation method of the special kimchies known in literatures and inherited persons in Pusan and Kyungnam province were tried to put together.

• Korean Journal of Acupuncture
• /
• v.21 no.4
• /
• pp.167-177
• /
• 2004

Objective : The purpose of this study is as follows. We classify headache into ten 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 headache treatment from ancient to malearn. Results : The ten kinds of headache have each treatment. above all, In treatment of headache due to middle - headache (正頭痛) and megrim(偏頭痛) have pain in the formable of ache part. Therefore, general point such as GV20, GV23, ST8, TE23, Extra Meridian are used in turn, also wind-cold-headache(風寒頭痛) and many kind of headache such as GV16, LI4, GB20 are mainly used much in turn. Especially BL is in common use. Conclusions : We conclude that ten kinds of lumbago have each different acupuncture & moxibustion points and treatment, so if we follow each treatment we might obtain more higher rate the treatment of headache.

• Journal of the Korean Society of Tobacco Science
• /
• v.26 no.2 s.52
• /
• pp.186-192
• /
• 2004

This study was carried out to analyze the organic acids, polyphenols, pigments and fiber materials concentration with a different stalk position and grade of korean leaf tobaccos. Eight kinds of flue-cured leaf tobaccos which were different stalk position and grade were used for this study. Three kinds of major organic acids(citric, malic and oxalic), 2 kinds of polyphenols(chlorogenic acid and rutin), 3 kinds of pigments($\beta$-carotene, chlorophyll-a and chlorophyll-b), and 2 kinds of fiber components(pectin and lignin) were analyzed. All of these chemical components were changed with a different stalk position. When the citric acid, malic acid, $\beta-carotene$, chlorophyll-a, and lignin concentration were low in the middle stalk position and high in both bottom and upper position, oxalic acid and chlorogenic acid show the highest concentration in the middle stalk position. All of these chemical components also changed with a different grade of leaf tobaccos. As the citric acid, malic acid, $\beta-carotene$, chlorophyll-b, and lignin concentration decreased as the grade ascended, the oxalic acid and chlorogenic acid concentration increased as the grade ascended. This results assumed that the quality of korean leaf tobacco was directly proportional to oxalic acid and chlorogenic acid concentration but it was inversely proportional to citric acid, malic acid, $\beta-carotene$, chlorophyll-b and lignin concentration.

• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.10 no.4
• /
• pp.44-49
• /
• 2011

The crawler crane, which consists of a lattice boom, a driving system, and movable vehicle, is widely used in a construction site. It needs to be installed an overload limiter to prevent the overturning accident and the fracture of structure. This research is undertaken to provide the relation formula for designing the overload limiter as follows: First the relation formulas between the wire-rope tension and the hoisting load or the overturning ratio according to the luffing angle and length of a lattice boom are established. Secondly the derived formulas are corrected by using the compensated angle considering the deflection of boom through the finite element analysis. The stiffness analysis is carried out for 30-kinds of models as a combination of 6-kinds of luffing angle and 5-kinds of length of boom. Finally the shape design of a stick type load cell, which is the device to measure the wire-rope tension, is performed. 5-kinds of notch radius and 5-kinds of center hole radius are adopted as the design parameter for the strength analysis of the load cell.

• Journal of Nutrition and Health
• /
• v.10 no.4
• /
• pp.19-23
• /
• 1977

It is said that a mode of dietary behavior changes together with socioeconomic and cultural transformation. Formation of dietary habit of pre-school children influences upon direction of this changes, specially. So, this study was planned to analyst the dietary pattern of pre-school children. A survey was carried out for 3 days of 28 pre-school children with a mean age of 4 years and 3 months. Each child's matter wrote dietary pattern and kinds of food as staple, subsidiary and snack. The results showed that; (1) the average meal frequency a day was 3.1 and interval between meal was 5.1 hours (for breakfast to lunch & lunch to supper) and 12.6 hours (for supper to breakfast), (2) there were 27 different kinds of foods as staple and cereal products consumed the most among those, and 82 different kinds of foods as subsidiary and KIMCHI products were eaten the most rating, (3) the average snack frequency a day was 5.0. There were 76 different kinds of foods as snack, among them cold drink was the best. The present observation suggested that pre-school children had a tendency to take meat regularly, but snack very irregularly, and kinds of foods taken as staple, subsidiary and snack didn't keep the nutritional balance. Parent's concern about dietary behavior of their children is demanded more than ever.

• Journal of the Korea Fashion and Costume Design Association
• /
• v.2 no.1
• /
• pp.113-121
• /
• 2000

The effect of Sunlight exposure on reducing the microorganism counts in the bedding materials was experimented by using 3 kinds of microorganisms(S. aureus, K. pnenmoniae and E. coli) and 3 kinds of fabrics (cotton, silk and polyester). Counts of the microorganism were examined before and after sunlight exposure. The sunlights were controlled U.V and Daylight D50 using MacBeth artificial light source. The specimens were exposed for 5 min, 10 min and 30 minutes under the $20^{\circ}C$ and 60% R.H, distance is 50cm from the light source. Results were as follows, 1. The reduction rate of the 3kinds of microorganisms was remarkably great under the U.V exposure. The U.V. exposure was very effective way to sterlize the bedding materials in the house care. 2. S. aureus was the most susceptible to U.V. exposure and the sunlight exposure. E. coli was the most resistant to the U.V and the sunlight exposure. 3. The reduction rate of the 3 kinds of fabrics was not significantly different. The polyester is more resistant than the silk and the cotton. Those were shown good reduction rate if all kinds of microorganism under the U.V and daylight.