• 동아시아식생활학회지
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• 제3권1호
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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.

• 동아시아식생활학회지
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• 제8권4호
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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.

• 동아시아식생활학회지
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• 제8권4호
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• pp.430-440
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• 1998

이상의 결과로 돼지고기는 비교적 미생물 오염도가 낮아 1kGy 조사로 저온성 미생물을 제외한 오염미생물의 생육을 검출한계 이하로 감소시킬 수 있었으며 모든 오염미생물의 살균을 위해서는 3kGy의 선량이 요구되었다. 감마선조사와 저장기간에 따른 일반성분 변화의 경우 수분함량에 있어서만이 저장기간에 따라 다소 감소되었으며, pH 및 산도는 감마선 조사에 의한 영향은 없었으나 저장기간이 경과함에 따라 pH는 증가하고 산도는 감소하는 경향을 보였다. 총 아미노산 조성에서는 가장 많이 검출된 것이 glutamic acid였고, 저장기간에 따른 함량변화는 거의 없었으며 감마선 조사에 의한 영향도 매우 미비하였다. 무기질 함량의 경우 주요 무기질성분으로 potassium, phosphorus, sodium, magnesium 순이었고 감마선 조사에 의한 조성변화는 없었다.

• 대한한의학원전학회지
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• 제24권4호
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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.

• 생명과학회지
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• 제16권5호
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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.

• 한국식품과학회지
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• 제35권3호
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• pp.410-416
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• 2003

돈육에 칼슘 용액 주입 후 분자량 약 30 kDa의 키토산 1%와 젤라틴 3%의 혼합액을 코팅하여 $1^{\circ}C$에서 18일간 저장한 결과, 키토산/젤라틴을 코팅 처리한 전 실험구에서 저장성 및 지질의 산화도가 낮게 측정되었고, 적색도는 돈육의 내 외부에서 약간 증가하는 경향을 나타내었다. 키토산/젤라틴을 코팅한 돈육의 경우 저장기간 동안 수분함량 및 pH 변화에서도 안정하게 유지되었고, 보수력은 칼슘을 주입한 다음 키토산/젤라틴 혼합액으로 코팅한 돈육에서 비교적 높게 측정되었는데, 전반적으로 큰 차이를 보이지 않았다. 연도는 칼슘 용액을 돈육의 내부에 주입한 경우에 shear force가 가장 낮게 측정되었고, 이러한 결과는 근원섬유의 소편화도에서도 같은 결과를 나타내어 연도를 개선시키는데 효과적이었다. 따라서 돈육에 칼슘 용액을 주입하고, 키토산을 표면 처리하면 저장성의 증진 및 연도의 개선 등으로 돈육의 품질을 향상시키는데 적합한 방법이라 사료된다.

• 생명과학회지
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• 제23권4호
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• pp.554-559
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• 2013

현미에는 탄수화물 뿐 아니라 비타민, 미네랄 등과 같은 영양성분이 함유되어 있다. 현미는 당뇨 등과 같은 질환관리에 매우 유용하지만, 취반 등의 어려움 등으로 대중적인 소비가 어려운 실정이다. 본 연구에서는 현미 표면에 풍부한 섬유소를 제거하기 위해 분해 효소를 이용하는 가공 방법의 가능성을 수행하였다. 일정시간 물에 담근 후 현미의 무게 변화를 측정하였을 때, 대조군 또는 collagenase 가공한 현미에 비해 pectinase 가공한 현미의 무게가 심하게 증가하는 것을 알 수 있었다. 수용액에서 현미를 침지한 후 pectinase를 처리하면 현미의 미강 부분이 거칠어지고, 미세한 구멍이 형성되는 것을 전자현미경 관찰을 통하여 확인하였다. 또한 이러한 pectinase를 이용한 현미 가공에도 불구하고 현미고유의 영양성분은 거의 완벽하게 보존되고 있음을 알 수 있었다. 한편, pectinase 가공 전후의 현미를 대상으로 수분 흡수력, 녹말 반응도의 차이를 조사하였을 때, pectinase 처리 현미에서 높은 수분흡수력, 녹말 반응도가 있음을 알 수 있었다. 이러한 결과는 기존의 현미 도정 방법에 비해 pectinase 처리에 의해 현미 가공방법은 영양성분이 보존될 뿐 아니라 식감, 미감 등에서 우수한 가공방법임을 제시할 수 있다.

• 한국기록관리학회지
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• 제16권1호
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• pp.89-120
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• 2016

본 연구는 InterPARES 3와 ITrust의 배경, 주요 연구분야, 주요 연구성과를 소개하고, IP 3와 ITrust 주요 연구내용의 비교분석을 통하여 InterPARES 프로젝트의 기록관리에 대한 개념 및 변화를 이해하고자 하였다. 이를 위해 IP 3와 ITrust 연구프로젝트에 대한 내용분석을 수행하였으며 이를 통해 주요 키워드를 도출하고, 연구프로젝트 제목을 워드클라우드로 도식화하여 IP 3와 ITrust 비교에 활용하였다. IP 3와 ITrust 연구결과를 환경, 범위, 주제, 키워드, 연구목표, 기록관리 생애주기관점에서 비교분석하였다. 연구결과 InterPARES는 1) 장기보존 뿐만 아니라 생애주기 전반에 적용될 수 있는 분야로, 2) 진본성의 개념에서 신탁의 개념으로, 3) 전자기록에서 인터넷, 디지털 포렌식, 열린정부 또는 공공데이터 등을 포함하는 범위로 연구의 내용과 주제가 광범위하게 확장되고 있음을 파악하였다.

• 보존과학연구
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• 통권28호
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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.

• 한국식품영양과학회지
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• 제31권3호
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• pp.469-474
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• 2002

본 연구는 반건조 오징어의 저장기간 연장을 위해 감마선 조사기술의 적용 가능성을 평가하기 위해 수행되었다. 반건조 오징어를 함기 및 진공포장하여 0, 3, 5, 7 kGy로 조사한 후에 1$0^{\circ}C$에서 저장하면서 실험에 사용하였다. 미생물학적 측면에서 비조사구는 저장기간 동안 급속하게 부패가 진행되었으며, 선택배지를 사용한 검사에서 곰팡이와 효모가 저장 중 반건조 오징어의 주요 오염미생물로 확인되었다. 감마선 조사로 미생물수가 감소하였으며, 반건조 오징어의 보존을 위해서는 7 kGy 이상의 선량이 요구되었다. VBN 함량은 저장 중 조사선량이 증가할수록 함량의 증가가 억제되는 것으로 나타났다. 조사 직후 TBA값은 모든 처리구에서 차이가 없었다. 감마선 조사에 의한 관능적인 차이는 관찰되지않았다.