• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.360-378
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• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.430-440
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• 1998

Meat is a perishable product since it offers favorable conditions for microbial contamination and multiplication. Besides, undercooked and raw meat has been linked to outbreaks of hemorrhagic diarrhea due to the presence of microbial pathogens. Therefore, this study was conducted to find out the effect of the use of gamma-irradiation in order to improve preservation and eliminate this microorganisms. The Initial level of microbial contamination in pork was 1.1$\times$10$^3$ CFU/g (aerobic bacteria), 5.3$\times$10$^3$CFU/g (psychrophile), 3.1$\times$10$^3$ CFU/g (coliforms) and 3.2$\times$10$^3$ CFU/g(Listeria), All kinds of contaminated microorgnisms were sterilized by gamma irradiation at 3 kGy. The proximate composition of pork was not significantly changed by irradiation dose and storage period. The pH was slightly increased during storage period and titratable acidity decreased. However, no significant changes in pH and acidity were observed by gamma irradiation. There was no difference in total amino acid content regardless of irradiation dose and storage period. Glutamic acid was detected at high levels throughout the storage period. The major mineral compositions of pork were potassium, phosphorus, sodium, magnesium. No significant difference in the components of minerals were observed by gamma irradiation.

• Journal of Korean Medical classics
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• v.24 no.4
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• pp.9-21
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• 2011

Mankind spends a third of it's lifetime sleeping. Sleep deficiency can cause several psychological and physical complications - as well as death - if prolonged over extended periods. Therefore, sleep is a substantial part of life and essential to the preservation of human-life. In modern society, human-beings are having more difficulty with sleep than ever before. Consequently, the need for medical research on sleep has increased as well. There are no studies in current western medicine that focuses entirely on sleep alone. However, there have been ongoing research by traditional eastern medicine on sleep and sleep-related-dysfunctions since ancient times which has yielded diverse results. Undertaken a study of the sleep and sleep-related-dysfunction in traditional medicine of East-asia, I have summarized my studies into the following. 1. From ancient china to the age of the warring state(戰國時代) - ground on few data that we can get - humans have a simple and rough cognizance of sleep and sleep-related- dysfunction. But people are little removed from shamanism yet. 2. After Han(漢) dynasty, in "Huang Di Nei Jing(黃帝內經)" and "Shang Han Lun(傷寒論)" and "Jin Gui Yao Lue(金匱要略)", people present a basic physiology and pathology of sleep. 3. The theory has improved repeatedly in quality and quantity through "Zhen Jiu Jia Yi Jing(針灸甲乙經)" of Huang Fu Mi(皇甫謐) of Jin(晉) dynasty, "Bei Ji Qian Jin Yao Fang(備急千金要方)" of Sun Si Miao(孫思邈) of Tang(唐) dynasty to "Tai Ping Sheng Hui Fang(太平聖惠方)" of Song(宋) dynasty.

• Journal of Life Science
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• v.16 no.5
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• pp.806-811
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• 2006

The regulation of labelling criterion for genetically modified (GM) foods has been enforced since 2001 in Korea. Therefore, GM soybean (GMS) or GM maize (GMM) processed foods must be labeled as GMO derived. We surveyed to see whether this regulation is kept relevantly or not and the distributive statue of GM processed foods. Using the method of polymerase chain reaction (PCR) based on endogenous gene (Le1n, SSIIb), promoter gene (P35S), terminator gene (NOS) and transgenic gene (RRS, Bt11, Bt176, GA21, T25, Mon810), we detected GMS and GMM processed foods circulating at the market in Busan area. Out of total 100 samples, 38 items were showed to be contaminated with recombinant gene by qualitative PCR. Among 82 domestic and 18 imported items, 32 (39.0%) and 6 (33.3%) items were detected with GM ingredients respectively. Also among the 80 soybean and 20 maize processed foods, 23 (28.7%) and 15 (75.0%) foods were sensitive to detect GMS and GMM ingredients respectively. For the qualitative PCR positive foods, we chased identity preservation (IP) certificates. And we verified that the PCR positive crops were grown up, harvested and shipped separately from GMO but just mixed with GMO in the threshold of the non attentional contamination levels (3%). Thus we can not find out any regulation-violent case at all. The results of this study will help to keep the regulations of GM labelling and be informative to consumers who want to know the laboratory results of GMO testing.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.410-416
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• 2003

Effects of calcium and chitosan treatments on storage and quality of pork were investigated. Porks were coated with 1% each of 30 and 120 kDa chitosans in 3% gelatin solution. Self-life and antioxidation increased significantly in all samples. In contrast with non-treated group, pH of the chitosan-treated group was very stable. Moisture content and water activity (Aw) were similar among all samples. Water-holding capacity decreased slightly, whereas cooking loss increased, during storage in all samples. Value of redness increased in chitosan-coated pork. Tenderness of pork injected with calcium was the highest among all samples. These results showed that preservation and quality of pork were improved by the treatment of calcium and 30 kDa of chitosan.

• Journal of Life Science
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• v.23 no.4
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• pp.554-559
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• 2013

Brown rice (Oryza sativa) is rich in nutrients, including dietary fiber, vitamins, minerals, and other unmeasured constituents, as well as carbohydrates. Brown rice is an applicable staple for chronic diseases, such as diabetes and hyperlipidemia, but it is not commonly used in dietary management due to several reasons. In this study, we investigated the possibility of using digestive enzymes to process brown rice. When the weight of the brown rice was measured after packing in the same volume of water, it was increased in pectinase-treated brown rice compared to control or collagenase-treated brown rice. Using SEM analysis, we observed huge scratches and nanopores on the surface of the brown rice after the pectinase treatment, but the nutritional components were preserved. We also analyzed the water adsorption rate and performed a starch reaction assay to examine the physical changes after the pectinase treatment. The pectinase-treated brown rice showed a higher water adsorption rate and a faster starch reaction than the nontreated brown rice. These results suggest that digestive enzymes like pectinase can aid the nutritional preservation of brown rice and improve its taste.

• Journal of Korean Society of Archives and Records Management
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• v.16 no.1
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• pp.89-120
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• 2016

This study aims to understand the concept and changes of the records management of InterPARES based on the analysis of background, main research interests, and major achievements of IP3 and ITrust. To this end, this study conducted a content analysis of IP3 and ITrust to drive main keywords. This study also utilized word clouds from IP project titles. In addition, a comparative analysis of IP3 and ITrust was conducted based on the environment, scope, core research areas, keywords, objectives, and record management life cycle perspectives. The research identified that InterPARES research was widely expanding the content and subject areas of the study: 1) to apply across the life cycle, as well as long-term preservation; 2) to focus on the concept of trust as well as the concept of authenticity; and 3) to include the concept of the Internet, digital forensics, and the open government along with electronic records.

• 보존과학연구
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• s.28
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• pp.21-37
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• 2007

Paper cultural asset show various deterioration characteristics and behaviors according to the environmental conditions during the storage. The understanding of the paper itself and its conservation knowledge is thus prerequisite to preserve paper cultural assets and pass them to descendants in a good condition. The Annals of Joseon Dynasty is one of the most important our written cultural assets (National treasure No.151) and it is registered as a UNESCO Memory of the World. The Annals of Joseon Dynasty is composed of 1707 volumes and 1,187 books that were written on the official history of 472 years(AD 1392-1863) from King Taejo to King Chuljong (25 generations). Among them, beewax-treated Annals show severe damages due to the deterioration of wax materials such as breaking, hardening, darkening, discoloring and whitening. Urgent measures should be taken to preserve the Annals and prevent further deterioration. Therefore, a systematic and scientific approach on the conservation and restoration of the Annals of Joseon Dynasty is definitely necessary. So it can be used an example to show how much the preservation science can conserve the paper cultural assets. In this respect, this study focuses on analyzing paper properties and deterioration behaviors of the Annals of King Sejong, the most damaged one, using non-destructive micro analysis techniques.