• 한국진공학회:학술대회논문집
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• 한국진공학회 2009년도 제38회 동계학술대회 초록집
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• pp.47-47
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• 2010

Discharge under the water is very hard and demand considerable high voltage. But specially improved electrode can generate plasma discharge to salty water with relatively low voltage. A round shape ceramic electrode having many pinholes combined with metallic one can generate plasma. 400 volt, 10 kHz and 3 micro second pulse width were applied to repeatedly running synthetic seawater with 10 L/m velocity, containing cultivated E. coli and Bacillus. As a result, 18, 94, 99.97, 100, 100 % disinfection rates to E. coli and 17.1, 17.1, 82.9, 99.4, 99.9 % disinfection rates to Bacillus subtilis were achieved to 1, 2, 3, 4, 5 times repetitive treatment respectively. In the plasma condition, the ions and electrons are separated and new kinds of components are re-synthesized by the intensive movement of the components. Especially chlorine ions are separated and recombined to residual free chlorine like HOCl, $OCl^-$. The residual free chlorine concentrations of discharged water were 0.25, 0.88, 1.39, 1.59, 1.66 mg $Cl_2$/L after 5 times treatment respectively. Another unconfirmed radical and oxidants for example, OH, $H_2O_2$, and $O_3$ can have an effect on microorganism of course.

• 대한지역사회영양학회지
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• 제5권3호
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• pp.484-492
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• 2000

In an attempt to figure out the relationship between zinc status and taste acuity of old and young women, dietary zinc intake, urinary zinc excretion, and taste acuity were determined for 118 women. Zinc intake was measured by 2-day food records and food frequency method. Urinary zinc excretion was measured from urine samples collected for twenty four hours. Body fat, lean body mass (LBM), and total body water were measured by bio-impedence. Average dietary zinc intake by food record was 4.15$\pm$1.33mg (=35% if Korean RDA) for the old women and 5.41$\pm$2.76mg (=25% of RDA) for young women. When zinc intake was measured by a frequency method, the average intakes of the old and young women were 3.5$\pm$1.7mg 4.5$\pm$1.9mg, respectively. It appears that dietary zinc intake of young women was significantly higher than that of the old women. Average urinary zinc excretion of the subjects was 0.27$\pm$0.16mg in the elderly and 0.24$\pm$0.13mg in young women, which indicated a marginal zinc status. However, zinc status was not significantly different between old and young women. Correlation analysis indicated that zinc intake and urinary zinc excretion were positively related to BMI and LBM in young women. The old women (m=49) showed significantly higher taste detection thresholds than young subjects (n=47) for both sweet and salty tastes. Recognition thresholds for sodium chloride and sucrose were not significantly different between old and young women. The lower the taste thresholds for salty taste, the higher the average dietary zinc intake. However, taste perception concentration was not related to the urinary zinc excretion level.

• 대한한의학원전학회지
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• 제21권1호
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• pp.93-110
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• 2008

We got some conclusion about the function of five tastes from individual peculiarity, from "Sanghanjapbyeongnon(傷寒雜病論)" by Sungmoogi, like below. 1. Five tastes[五味] have their general function, but herbs of one tastes, each has special function, we can define it as individual peculiarity 2. For example, sour taste generally make it convergent, astringent. The sourness of Paeoniae Radix Alba[芍藥] can convergent resin, and be help nutrition, but same of Phaseoli Semen[赤小豆] can make him vomit. 3. Bitterness generally make it down, dry, and solid. Scutellariae Radix[黃芩], Coptidis Rhizoma[黃連] can bring down fever of heart and spleen, but Rhei Radix Et Rhizoma[大黃] eliminates solid illness. 4. Sweetness make it strong, harmonic, relax. Sweetness of Glycyrrhizae Radix[甘草] flows into spleen, make it relax the part of beneath heart. Puerariae Radix[葛根] can make scatter the cold on skin. 5. General nature of hot taste is diffusion, sheen, rampancy. Cinnam omi Ramulus[桂技] eliminates the Pung(風) in Wigi(衛氣). same Zingiberis Rhi zoma[乾薑] make inner cold scattered, and warm stomach. 6. Salty make Gi(氣) down, and slacken solidity, salty Natrii Sulfas[芒硝]removes heat of body. But Alismatis Rhizoma[澤瀉] removes needless water. 7. To know peculiarity of each herb, not only one taste but other combined tastes, and areas medical, agricultural, biologic, etc.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국식품영양학회지
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• 제24권4호
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• pp.589-601
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

• 농촌의학ㆍ지역보건
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• 제25권2호
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• pp.293-302
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• 2000

본 연구는 코호트내 환자-대조군 연구설계를 통하여 0.5% 소금물에 대한 역치와 위암발생 위험의 관련성을 구명하고자 수행되었다. 강화 코호트와 강화 암등록사업을 통하여 얻은 위암 환자군 90명, 지역사회대조군 141명을 대상으로 수집된 자료를 분석한 결과 두군간에 건강관련 변수들의 분포에 별 차이가 없었다. 다만 '주관적 건강수준'과 '동년배에 비교한 주관적 건강수준'에 차이가 있었다. Cox외 비례위험모형을 이용하여 '주관적 건강수준' 흡연, BMI 등 혼란변수를 통제하고 추정한 '0.5% 소금물을 싱겁다'고 느낀 군의 '그렇지 않다'고 느낀 군에 비한 위암의 상대위험도는 0.77로 통계적으로 유의한 수준이 아니었다(표4). 앞으로 이 분야에 대한 연구는 소금섭취량 측정수준의 상향조정은 물론, 매운 음식 섭취의 감안과 이 두변수의 교호작용등을 고려하되 환자 본인에게서 자료를 얻을 수 있는 병원내에서 수행하는 환자-대조군 연구를 수행함이 바람직하다고 생각한다.

• 한국한의학연구원논문집
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• 제11권2호
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• pp.23-33
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• 2005

Four Properties and five Flavors of Drugs is interpreted by adaptation of human body to the environmental theory(天人相應). The Structural model of the body is compared with sky, earth, sun and moon (天, 地, 日, 月). The natural changes of the four seasons give rise to that of Four Properties and five Flavors of Drugs. On equal terms it is happened in our body. On this study we can draw an analogy between sky, earth, sun & moon (天, 地, 日, 月) and the body. The six bu(六腑) is related to the earth, the five ju(五主) to the sky, the five jang(五臟) to the sun, the meridians system (經絡) to the moon. When spring, the air is warm, the water element of the earth is ascending, and the earth gives birth to the sour flavor. Like this, the water element is absorbed by six bu and then is ascended to the meridian system. When summer, the air is hot and the water element of the earth is floated, the earth make the bitter flavor. In the same way, the six bu absorbed the hot air from the five ju and the water element is quickly absorbed by six bu and then the water element is ascended to the meridian system. When rainy season (長夏), the earth creates the sweet flavor The sweet flavor give warmer energy to the five jang and the six bu. When autumn, the earth change the sweet flavor into pungent. The earth gives warmer energy to the sky, because of cool weather According to same process, the pungent flavor give warmer energy to the five jang and the six bu, and the meridian system gets back the water element from the five ju. When winter, the air is cold and the water element of the earth is hidden. The sky and the earth are not interchangeable. At that time, the earth produce the salty flavor and the water element is keeping in the meridian system.

• 동아시아식생활학회지
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• 제14권3호
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• 한양메디칼리뷰
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• 제34권3호
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• pp.130-136
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• 2014

Animals find nutritious foods to survive, while avoiding aversive and toxic chemicals through the chemosensory faculties of olfaction and taste. The olfaction is comparatively well characterized, but the studies of taste are only recently developing since after 2000. Genetic, immunohistochemistry, and electrophysiological studies with knock-out transgenic mice opened up the taste field in mammals. Taste in insects has been only recently been studied after mammalian taste receptors were identified. Flies also discriminate the differences of sweet, salty and sour food, while being able to detect and reject potential foods contaminated with toxins or detrimental chemicals. These discriminatory abilities indicate that flies house basic taste receptors in their taste organs like humans. For the last decade, the sweet and bitter gustatory receptors in Drosophila have been characterized. In this review, we compare the taste anatomy between humans and insects. We also introduce five canonical taste sensations in Drosophila. In addition, we introduce new taste repertoires, that fruit flies can sense water and fatty acids as well as the carbonation buffer in beverage. These studies on simple model organisms will open up a new potential for scientists to further investigate these characteristics in vertebrates.

• Journal of the korean society of oceanography
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• 제37권3호
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• pp.169-177
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• 2002

An eddy-resolving free-surface primitive-equation model with nonlinear terrain-following coordinates is established to study the exchange of water masses among the Asian marginal seas and their adjacent waters. A curvilinear coordinate system is used to generate the horizontal grid with a variable resolution for the regional oceans from $5^{\circ}$S to $45^{\circ}$N and $100^{\circ}$E to $155^{\circ}$E. The higher resolution region has about a 10 km by 10 km grid covering the complex geometry of the coastal marginal seas, while the lower resolution region has about a 30 km by 30 km grid covering the eastern Pacific. The model is initialized by the Levitus annual climitology and forced by the monthly mean air-sea fluxes of momentum, heat, and freshwater derived from the Comprehensive Ocean-Atmosphere Data Set. High-resolution and low-viscosity are identified as the key factors for a better representation of the exchange of waters through narrow straits and passages between the marginal seas and their adjacent waters. The dynamics of the loop currents and eddies in the South China Sea and Celebes Sea are examined in detail. It has found that the anticyclonic loop and detached eddies from the Kuroshio through the Luzon Strait play an important role in transporting warm and salty water into the South China Sea, while the cyclonic circulation of the Mindanao Current in the Celebes Sea plays a role in contributing cold water to the Indonesian throughflow. The deep undercurrent of the western Pacific is shown to provide fresher water to the South China Sea and Celebes Sea. These modeling results suggest that the exchange processes via the narrow straits and passages are of fundamental importance to the maintenance of water masses for the marginal sea region.