• Journal of Korean Medical classics
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• v.29 no.1
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• pp.77-97
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• 2016

Objectives : Yiyuan(醫原) written by Shi Shoutang(石壽棠) is well known for its focusing on the concept of dryness and dampness in medical theory. This study was done to analyze the formation process of main academic thought in Yiyuan, which included tracing its original sources that had made it possible to construct the main idea in this book. Methods : Firstly, Yiyuan was analyzed in comparison with Yili(醫理) by Yu Guopei(余國佩), which is regarded as the main origin of Yiyuan. And secondly, many diverse medical theories before Yu Guopei and Shi Shoutang was scrutinized to understand the process of the construction of dryness/dampness-centered medical theory. Results & Conclusions : Shi Shoutang took over the main idea of Yu Guopei and expanded it both in theoretical and clinical aspects. Especially, the most remarkable contribution by Shi Shoutang can be said that he used the astronomical theory which had the concept of multi-layered heaven and intensified the theoretical basis of medical theory emphasizing the significance of dryness and dampness. Besides, Shi Shoutang's medical theory was a thing which was also based on many cumulative assertions about dryness and dampness before him. Yu Jiayan's assertion on dryness and dampness could be acknowledged as the most influential one, and it also could be said that the arguments surrounding the property of dryness had formed the main question in the development of medical theory centered on dryness and dampness.

• Journal of the Korean Ceramic Society
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• v.29 no.1
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• pp.65-73
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• 1992

The effect of grain size on the time-dependent piezoelectrice degradation of a poled PZT of MPB composition Pb0.988Sr0.012 (Zr0.52Ti0.48)O3 with 2.4 mol% of Nb2O5 was studied, and the degradation mechanism was discussed. Changes in the internal bias field and the internal stress both responsible for the time-dependent degradation of poled PZT were examined by the polarization reveral technique, XRD and Vickers indentation, respectively. The piezoelectric degradation increased with increasing time and grain size, and the internal bias field due to space charge diffusion decreased with increasing grain size of poled PZT. The internal bias field, however, was almost insensitive to the degradation time regardless of the grain size. On the other hand, both the x-ray diffraction peak intensity ratio of (002) to (200) and the fracture behavior including the crack propagation support that the ferroelectric domain rearrangement of larger grain size showed rapid relaxation of the internal stress compared with smaller one, which is thought the origin of the larger piezoelectric degradation in the former. In conclusion, the contribution of space charge diffusion on the piezoelectric degradation of PZT is strongly dependent on both the grain size and the composition. Thus, the relaxation of internal stress due to the ferroelectric domain rearrangement as well as the amount and time-dependence of the internal bias field due to space charge diffusion should be considered simultaneously in the degradation mechanism of PZT.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.543-552
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• 1998

A sruvey was conducted to investigate the consumer perception of farm products and processed foods, and to figure out the future direction of food supply system to satisfy the consumer need. From the citizens in Taegu area, 532 housewives were selected as sample subjects by stratified random sam-pling procedure. The main criteria of consumers for purchasing farm products was quality and the main reason for purchasing imported products was cheap price(48.9%). Most of consumers(87%) thought that food safety of farm products was not belong to safe level. Consumers(79.7%) perceived that the labeling system for the place of origin and for the quality are necessary, but they did not have confidence in the current label. Nearly all the subjects(93.6%) were concerned about the hazardness of residual chemicals of imported products, desired the rigorous inspection system for imported products. Consumers in Taegu area had confidence in processed foods in the following order; farmerbrand-product(0.9%), government-authorized farm product(30.0%) and agricultural cooperative association product(26.4%). However, only 73.6% of the consumers had the experience to purchase farmers' processed foods. As a conclusion, it appeared that nutrition education for consumers on food-decision making is strongly required for the substantial segment of population who are still ignorant of safety of imported product and food distribution system.

• Journal of Genetic Medicine
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• v.11 no.1
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• pp.1-10
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• 2014

Type 1 diabetes (T1D) is a chronic autoimmune disease characterized by selective destruction of pancreatic ${\beta}$-cells resulting in insulin deficiency. The genetic determinants of T1D susceptibility have been linked to several loci, in particular to the human leukocyte antigen (HLA) region, which accounts for 50% of the genetic risk of developing T1D. Multiple genes in the HLA region, which are in strong linkage disequilibrium, are thought to be involved. Another important locus, with a smaller effect on genetic predisposition to T1D, is the insulin gene. The advent of numerous single nucleotide polymorphism markers and genome screening has enabled the identification of dozens of new T1D susceptibility loci. Some of them appear to predispose to T1D independently of the HLA and may be important in families with T1D who lack strong HLA susceptibility. Other loci may interact with each other to cause susceptibility. The autoimmune response against ${\beta}$-cells can also be triggered by environmental factors in the presence of a predisposing genetic background. Deciphering the environmental and genetic factors involved should help to understand the origin of T1D and aid in the design of individualized prevention programs.

• Journal of architectural history
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• v.8 no.4 s.21
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• pp.9-24
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• 1999

This study is on architectural characteristics of the existing ㅁ-shaped Yo-Sa with two stories in Buddhist temple. The Yo-Sa has had the function of space for not only monasticism but also living of buddhist priests and been one of the important spaces in Buddhist temple from the beginning of it. The Yo-Sa with two stories appeared mostly in the later Chosun Dynasty, so the origin of the Yo-Sa with two stories is thought that it might relate to the circumstances of temples in the later Chosun Dynasty. Having got in the period of Chosun Dynasty, Buddhism lost the power that he has enjoyed since Korea Dynasty was established and the economic power of temples as well. Because of a change for the worse, the Buddhist priests should manage with reduced income and combine many buildings with various functions into a singular to overcome their circumstances. Therefore a waekened economic power might be a primary factor which urged to change form of Yo-Sa from one-storied to two-storied. The ㅁ-shaped Yo-Sa with two stories have the Dae-Bang-Chae for worship, Seung-Bang for Buddhist's living room in the bottom floor and garnering spaces to store up the agricultural produce, miscellaneous article, etc in the top floor. The composition methods depend on the condition of the lay of land, intentional design, and so on. Therefore, the ㅁ-shped Yo-Sa with two stories shows the diversity of space composition and architectural characteristics.

• The Journal of the Petrological Society of Korea
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• v.5 no.1
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• pp.1-9
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• 1996

Eonyang amethyst deposits are thought to be spatially and temporally associated with the biotite granite of the Kyeongsang Basin. The examined euhedral quartz crystals in cavities in the aplite intruded biotite granite are colored-zoned from white at the base to amethystine at the tops. Three types of primary Inclusions were observed and three is representing each types are constructed to constrain the trapping conditions and fluid evolution involved during the formation of the amethyst. The intersection of the isochore representing the early fluid inclusions with solidus temperature of the host granite indicates initial quartz formation at about $600^{\circ}C$ and 1.0-1.5 kbars . Intermediate quartz formation, associated with the high-salinity inclusions, occurred at somewhat lower temperatures ($400^{circ}c$) and pressures of about 1 kbar. The amethystine quartz formed from $H_2O$-$CO_2$-NaCl fluids at temperatures between 280-$400^{circ}c$ and pressures of about 1 kbar. Early quartz is interpreted to have formed from fluids that either exsolved from or were in equilibrium with the granite at near solidus conditions, whereas the amethystine quartz apparently grew from fluids of at least partial sedimentary origin.

• Journal of Korean Society of Rural Planning
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• v.22 no.1
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• pp.81-91
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• 2016

This study identified the impact of the service quality of local food stores on customer satisfaction and revisiting intention of the customers as the interest into local foods is increasing. The main outcomes are as follows: First, many of the respondents said that they use the local food stores based on the trust in the origin of the products and good quality. Second, reliability and validity were suitable for factor analysis and the correlation had a positive (+) directivity. Third, reliability, assurance, empathy and tangibles were analyzed to have a positive (+) impact among the 5 aspects of service quality except for responsiveness. Fourth, customer satisfaction had a positive (+) impact on the intention to revisit the local food stores, and reliability, assurance and empathy had a positive (+) impact on revisiting intention at the statistical significance level except for responsiveness and tangibles among the 5 service quality aspects. Therefore, it is thought to be required to keep having interests into service quality to gain a competitive edge as a sustainable management system since the service quality of local food stores has impacts on customer satisfaction and intention to revisit.

• Journal for History of Mathematics
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• v.19 no.4
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• pp.81-96
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• 2006

This paper aims to review Leibniz's analytic ideas in his philosophy, logics, and mathematics. History of analysis in mathematics ascend its origin to Greek period. Analysis was used to prove geometrical theorems since Pythagoras. Pappus took foundation in analysis more systematically. Descartes tried to find the value of analysis as a heuristics and found analytic geometry. And Descartes and Leibniz thought that analysis was played most important role in investigating studies and inventing new truths including mathematics. Among these discussions about analysis, this paper investigate Leibniz's analysis focusing to his ideas over the whole of his studies.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.556-565
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• 2004

This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.

• Journal of the Korean Home Economics Association
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• v.36 no.10
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• pp.119-130
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• 1998

This is on the dance costume of ancient Greece. The present study classified the characteristics of Greek dance and dance costume according to the silhouette, quality of material, color and ornaments. Materials of the study are the pictures and figures presented in literatures, sculptures, crockeries, murals, coins. The dances of Greece can be classified into religious dance, educational dance, recreational dance, dramatic dance and various forms of dance on each dances were developed. Especially, it is the greatest character that Greeks gave dances educational value and created composit art including song, lines and dance. As dance costume, Himation, Chiton, Chlamys which Greeks generally wore were widely worn. Also, the beauty of dance costume was maximized by the changes of basic costumes and development of various ways of wearing. Especially, professional dancers wore costumes shorter than knee-length ones forming a A-line silhouette different from a cylindrical one. Thin cloth revealing body silhouette such as fiax hemp, linen, silk were used as materials of dance costumes. As for colors, white was mainly used, But orange, blue and green were used, too. They wore band, scarf, bonnet on the head and seldom used any ornaments except for fibula. They wore the same sandals which Greeks wore, Crepis, front-heeled shoes which is thought to be the origin of modern ballet shoes for the technique of toe in dance. As mentioned above, as the dance costume of Greece were mainly worn as the similar forms of the dance costume of Greeks, various forms of costumes were worn with the development of dance and bold ways of wearing and silhouette were developed unlike the costume of common people.