• 동아시아식생활학회지
• /
• 제10권6호
• /
• pp.465-479
• /
• 2000

The ${\ulcorner}$Ganpyun Chosun Yori-Jebup${\lrcorner}$, was written in Korean in 1934 The analytical results on this book were as follows :1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32materials, 3 kinds of Jut with 4 materials. 8 kinds of Jang with 25 materials and 1 kind of Cho with4 materials.2. There were 47 kinds of DDug(Korean rice cake) with 38 materials.3. Hangwa included Yumilgwa, Suksilgwa, Kangiung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials. 4 kinds of(Suksilgwa with 7 materials, 6 kinds of Kangjung with 10materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials.4. Korean Beverage included Hwachae and Cha(Korean Tea) . There were 12 kinds of Hwachae with 39materials and 4 kinds of Cha(Korean tea) with S materials.5. Nambi and Sot were used as utensil.6. The measuring units were 'mal', 'sul', 'doi', 'hob', 'ryang', 'geun', 'pun' etc. The foods were prepared frequently by "shaking" and heated by "steaming" .uot;steaming" .ot; .

• 대한한방소아과학회지
• /
• 제18권1호
• /
• pp.165-177
• /
• 2004

Objective : The purpose of this study is to report a pediatric patient combined some peculiar diseases of nervous system in childhood. Methods : The patient with preceding five kinds of retardation developed five kinds of flaccidity and five kinds of spasticity after chronic infantile convulsion. We treated the progress of her condition, measured spasticity of both leg by MAS(Modified Ashworth Scale). Results and Conclusion: The general condition of patient, symptoms of five kinds of flaccidity and MAS grade of both leg spasticity had been improved. And so this study requires further studies about peculiar diseases of nervous system in childhood.

• 한국도서관정보학회지
• /
• 제6권
• /
• pp.141-158
• /
• 1979

This is a bibliographical study of the editions of the Hsin-Ching-Fu-Chu published between 16th and 17th centuries, together with the postscript written by Yi-Hwang. For this research, 14 kinds of the editions are studied, the results of which are analyzed as follows; (1) The publishing date: 2kinds of the editions are published before 1969, and 12 kinds after 1569 when Yi-Hwng died. (2) The method of publishing: 2 kinds were printed by movable types, the others by block-plates. (3) The publishing place: 12 kinds were put out in Korea, and 2 kinds in Japan. The publishing places of 6 kinds of Korean editions are known. They are Muncheon-Gun, Gyoseokwan, etc.., For other 6 kinds of Korean editions, the publishing places are unknown. (4) 6 kinds of editions were printed in the double-border-line style, and consisted of 10 lines, each line having 17 characters. Such forms are regarded as the traces of the printing style of Gyoseokwan. One kind of editions was printed with single-border-line.

• 한국초등과학교육학회지:초등과학교육
• /
• 제23권1호
• /
• pp.8-16
• /
• 2004

The purpose of this study is to provide implications for developing science textbooks and curriculum. The textbooks of elementary and secondary school Science were analyzed for their animal-related learning contents. Among learning materials, 165 kinds of animals were presented in Science of elementary school textbooks (37 kinds in Inquiry life, 162 kinds in Science), 167 kinds in Science of middle school, 486 kinds of high school (172 kinds in Science of high school, 180 kinds in Biology I, 366 kinds in Biology II). There are most kinds of animals in Biology II textbooks than in other textbooks. It was appeared that animal species were diverse in order of Class Insecta, Mammalia, Aves in the elementary school Science textbooks, Mammalia, Insecta, Aves in the middle school, Mammalia, Aves, Pisces in the high school.

• Applied Biological Chemistry
• /
• 제46권3호
• /
• pp.207-213
• /
• 2003

시판의 amylase와 protease효소제로 원료를 처리하여 담금한 효소제 사용 고추장 숙성과정 중 휘발성 향기성분을 purge and trap 장치로 포집하여 GC-MSD로 분석, 동정한 결과 alcohol 16종, ester 16종, acid 7종, aldehyde 4종, alkane 2종, benzene 1종, ketone 3종, alkene 1종, amino 2종, phenol 1종, 기타 1종 등 54종의 휘발성 향기성분이 동정되었다. 동정된 향기성분 수는 담금직후에 alcohol 7종, ester 6종, aldehyde 3종 등 총 23종이 검출되었으나, 30일에는 alcohol 4종, ester 1종을 비롯한 8종이 추가 검출되어 31종으로 증가되었다. 120일에는 49종으로 향기성분 수가 최대에 달하였다. 숙성 전 과정을 통하여 검출된 향기성분은 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol 등 alcohol류 6종, ethyl acetate, isoamyl acetate, ethyl butyrate 등 ester류 5종, butanal, acetaldehyde 등 aldehyde 3종, 기타 6종 등 총 20종이었다. 향기성분의 면적비율(peak area%)은 숙성기간에 따라 다소 차이가 있으나 ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol 등이 높아 이들 성분이 효소제사용 고추장의 향기 주성분으로 나타났다. 숙성시기별로는 담금직후에 ethyl acetate가, 90일에는 3-methyl-1-butane이, 이외의 기간에는 ethanol이 가장 높았다.

• 동의신경정신과학회지
• /
• 제16권2호
• /
• pp.25-34
• /
• 2005

Background and Objectives There was no clinical data except literary study on mutual correlation with autistic disorder in Western medical diagnosis and five kinds of flaccidity in infants(五軟), five kinds of retardation(五遲) in Oriental medical diagnosis. This study was performed to investigate the correlation of five kinds of flaccidity in infants(五軟), five kinds of retardation(五遲) to the children with autistic disorder and to set the time table for clinical diagnosis of developmental retardation by making a comparative study of normal developmental children so we can treat the children with autistic disorder in good time. Method We made the comparative study of interview sheets recorded by parents of total 163 children who were diagnosed as autistic disorder who visited HaeMa Oriental Medical Clinic with interview sheets recorded by parents of generally accepted normal developmental children(263) and then we took statistics. Results : 1. There was significant correlation with speech and walking among five kinds of flaccidity in infants(五軟), five kinds of retardation(五遲) in autistic disorder statistically and clinically in comparison with normal children. 2. There wasn't significant correlation with growth time of tooth among five kinds of flaccidity in infants(五軟), five kinds of retardation(五遲) on diagnosis of autistic disorder in comparison with normal children. 3. There was significant correlation with retardation of times going to toilet by oneself (it does not consist in five kinds of flaccidity in infants(五軟), five kinds of retardation(五遲).) in both of autistic disorder. Conclusion Autistic disorder was significantly correlated with the faculty of speech(語遲), retardation in walking out(行遲) of five kinds of flaccidity in infants(五軟), five kinds of retardation(五遲). We need to concrete the index of diagnosis, because it is so difficult to measure times and register retardation in tooth eruption(齒遲), retardation in hair-growing(髮遲), debility of neck and nape(頭項軟), flaccidity of extremities(手軟) and flaccidity of muscle(肌肉軟). And we can also use times going to toilet by oneself as one of diagnostic criteria because of its significant correlation. It is required to make early diagnosis of five kinds of flaccidity in infants(五軟), five kinds of retardation(五遲) using these criteria, and to treat them early by oriental medicine.

• 한국식품영양학회지
• /
• 제21권4호
• /
• pp.545-552
• /
• 2008

This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.

• 한국식생활문화학회지
• /
• 제2권1호
• /
• pp.45-54
• /
• 1987

This paper is a part of the regional characteristics of Korean chotkal. The kinds and materials of Korean chotkals are studied by interviewing local people living in 142 different regions which are bigger than 'myon' in size. Regions are classified according to the structural style of commoner's house. Regional characteristics of chotkal are analyzed and interpreted with natural environmental factor. The rest of my further interested subject will be followed in later issues ; the ways of preservation, period of fermentation according to the regional characteristics and uses of Korean chotkal. The results of this study can be summerized as follows, 1. There are 145 different kinds. 2. Raw materials of 145 kinds of chotkal are devided roughly into five groups ; (1) fishes in 87 kinds (2) Pelecypoda and Gastropoda in 14 kinds (3) Cephalopoda in 10 Kinds (4) Crustacea in 32 kinds and (5) Holothuroidea and Echinoidea in 2 kinds. They can also be classified according to the parts of individual material ; (1) body or flesh in 118 kinds (2) internal organs in 15 kinds and (3) eggs in 12 kinds. Regions are devided into four provinces ; 'Kwanso', 'Chungbu', 'Nambu', and 'Kwanbuk' in which the number of different kinds of chotkal are 32, 41, 99 and 34, respectively. Raw materials vary because of the distribution of marine life in different regions. Fishes and Cephalopoda are used in all four regions, Pelecypoda and Gastropoda in 'Kwanso', 'Chungbu' and western part of 'Nambu' regions. Different species of Crustacea used in each different regions ; sea crab and sea shrimp in the western coastal area, fresh water crab in the field area, fresh water shrimp in 'Chollado', mantis crab at 'Shihung-gun' in 'Kyonggi-do', Holothuroidea and Echinoidea are used in 'Nambu' regions. Chotkal are not used at all in six local districts which are located in inland areas where the transportation is inconvenient.

• 대한가정학회지
• /
• 제34권2호
• /
• pp.283-302
• /
• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• 한국식품영양학회지
• /
• 제21권2호
• /
• pp.243-255
• /
• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.