• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.26 no.3
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• pp.20-35
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• 2013

Objectives : The purpose of this study is to provide grounds for the development of preparation of Korean medicine through investigating the usage of smoking preparation, fumigant and buccal preparations in "Dongeuibogam". Methods : We have researched the usage of related preparations as following procedure : 1. Choosing a related words such as combustion(燒, 燎, 燃) smoking(烟), fumigation(熏, 熏烟, 熏洗), inhalation(聞, 嗅, 齅), holding in mouth(含, 噙). 2. Searching sentences : We have searched sentences containing the related words in "Dongeuibogam", analyzed the selected sentences and made tables of the usage including indication, formula, material. Conclusions : 1. Smoking preparations and Fumigant can be classified into two different groups : 1) internal usage for the treatment of internal diseases such as dizziness, congestion, stroke, cough. 2) external usage for the treatment of wounds, sores, genital diseases, anal disease and for the prevention of diseases. 2. Buccal preparation is mainly used for the treatment of mouth, tongue, throat and lung diseases. 3. These preparations have been used not only for external diseases but internal diseases. 4. Each preparation has chief herbs for its peculiar properties of treatment.

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• v.26 no.3
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• pp.443-449
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• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.