• 혜화의학회지
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• 제21권2호
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• pp.139-147
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• 2013

Objectives: The aim of this study was to investigate the preventive effects of Sambok-go for upper respiratory tract infection. Methods: Sambok-go was performed to outpatients which had visited Daejeon university oriental medicine hospital. The number of participants who received Sambok-go at least once were 85, 21 patients did not receive Sambok-go three times were excluded first. Participants who received treatment three times were 64 patients. After the 2011 winter, 2012.05 we follow-up by telephone, except eight, 56 patients were analyzed. Sambok-go is composed of 8 kinds of medicinal herbs. Each Sambok-go weighs about 1.1g and attatchment surface diameter is about 1.5 cm. Sambok-go was attached to both side of 폐유(肺兪)(BL13), 심유(心兪)(BL15), 폐유(膈兪)(BL17), patients under the age of 15 were attached for an hour, patients over 15 years age were attatched for 3 hours. Results: Among the finally analyzed 56 participants, we compared the number of flu outbreak during winter before and after treatment. Before treatment measured $6.14{\pm}6.57$, after treatment measured $1.57{\pm}1.14$. In conclusion, the number of flu outbreak was significantly decreased(p<0.001). To investigate the effect of worsening factors on the pre-existing upper respiratory diseases, we checked whether the patients had pre-existing upper respiratory diseases. The patients who already had old upper respiratory diseases were 34. The increase in the frequency of deterioration in 5 patients, 4 patients no change, decreased in 24 cases, one patient was unresponsive. After evaluating the satisfaction of The patients who were treated with the Sambok-Go, the 29 cases were very satisfied, the 23 were satisfied, None of the paitents showed dissatisfaction or bad dissatisfaction. Conclusion: Sambok-go seems to be effective in the prevention of URI. Further studies are recommended to confirm this effect.

• 대한한방소아과학회지
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• 제24권2호
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• pp.59-74
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• 2010

Objectives The purpose of this study is to analyzing clinical trials of the current acupoint sticking treatment on Sambok* to prevent winter diseases through summer prophylactic treatment. Methods 33 Chinese clinical studies published in last fifteen years were selected for analysis. Results Acupoint sticking treatment on Sambok* is used in asthma, rhinitis, bronchitis. Commonly used herbs are Sinapis Semen(白芥子), Asari Herba Cum Radix(細辛), Euphorbiae Kansui Radix(甘遂), Corydalis Tuber(玄胡索), Moschi Moschus(麝香), Ephedrae Herba(麻黃), Cinnamomi Cortex Spissus(肉桂) and Commonly used acupoints are Feishu(肺兪), Kohwang(膏肓), Shinsu(腎兪), Pisu(脾兪). 33 studies showed that the effect of treatment in different age, symptom, acupoints, herbs, methods. However, it shows that acupoint sticking treatment on Sambok* is effective in various diseases, especially in respiratory disease. Conclusions This study shows that acupoint sticking treatment on Sambok* is effective in preventing many diseases. More clinical studies about acupoint sticking treatment and standardizations to evaluate effectiveness are needed to prove its efficacy clearly.

• 천문학논총
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• 제29권1호
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• pp.1-16
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• 2014

Sambok (三伏, Three Hottest Days) is the common designation of Chobok (初伏, Early Hot Day), Jungbok (中伏, Middle Hot Day), and Malbok (末伏, Late Hot Day), and widely known to be one of the Korean folk customs. Hence, Sambok is notated in Manseryeok (Ten Thousand-Year Almanac) and in the annual astronomical almanac published by Korea Astronomy and Space Science Institute. In this paper, we investigate the changes of Sambok in Korea based on various documents such as Joseonwangjosilok (朝鮮王朝實錄, Annals of the Joseon Dynasty), Jeungbo-Jakryeoksik (增補作曆式, The Supplement of Manual for Calendar Making), astronomical almanacs, and so forth. According to Jeungbo-Jakryeoksik preserved in Kyujanggak Institute for Korean Studies, Chobok and Jungbok are defined as the third and fourth Gyeongil (庚日, The Day Starting with the Seventh Heavenly Stems in Sexagenary Cycles Assigned to Each Day) after the summer solstice, respectively, and Malbok is the first Gyeongil after Ipchu (Enthronement of Autumn). However, if the summer solstice is Gyeongil, then the third Gyeongil counting from the solstice becomes Chobok. Malbok depends on the time of Ipchu. Ipchu itself becomes Malbok if the time of Ipchu is in the morning, or next Gyeongil becomes Malbok if it is the afternoon. On the other hand, Malbok is defined as Ipchu itself regardless of its time according to Chiljeongbobeob (七政步法, Calculating Method for Sun, Moon, and Five Planets), Chubocheobryeo (推步捷例, Quick Examples for Calendrical Calculations), and so on. To verify the methods used to determine Sambok, we examined the record in the extant almanacs during the period of 1392 to 2100 for which the summer solstice or Ipchu is Gyeongil. As a result, we found a periodicity that if the time of Ipchu is in the morning, in general, the time is in the afternoon after two years and then is back into in the morning after nineteen years, i.e., the 2 + 19 years periodicity. However, we found the 2 + 17 years periodicity in some years. We also found that the Chobok method of Jeungbo-Jakryeoksik has been used since 1712, the thirty-eighth reign of King Sukjong (肅宗). In addition, we supposed that Malbok had been determined by the method like Chubocheobryeo since either 1846, the twelfth reign of King Heonjong (憲宗), or 1867, the fourth reign of King Gojong (高宗). At present, these methods of Sambok are customarily used without any legal basis. We, therefore, think that this study will help conventionalize the method defining Sambok in the future.

• 한국식생활문화학회지
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• 제6권2호
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• pp.155-173
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• 1991

This study was conducted to research on the observing state of Korean traditional holidays and the traditional foods related to those days through the questionnaires completed by 578 housewives who live in Kangreung, Daejeon, Jeonju, and Daegu area. For data processing, SAS program was employed, and all data was analyzed by frequency, percentage, and $x^2-square$. The results are as follows; 1. In observing the traditional holidays, more than 90% of housewives who answered the inquiry keep up SEOLNAL, DAEBOREUM, and CHUSEOK, whithout regarding regions. There are larger number of people who keep up IPCHUN, JUNGWHAJEAL, and DANOH in Kangreung and SAMBOK in Daegu than that of other regions (p<.001). Compared to general circumstances, CHOPAIL is more commonly celebrated by older class as well as lower educated class (p<.001) Also, the consequence shows that Buddhists observe IPCHUN, SAMJITANL, CHOPAIL, DANOH, SAMBOK, and DONGJI more commonly compared with other classes (p<.001), IPCHUN, SAMJITNAL, (p<.01). DAEBOREUM, YUDU, SAMBOK, JUNGYANGJEOL, OHIL, and DONGJI (p<.001) are celebrated more generally among extended. 2. On inheritance of the traditional holidays, most of the housewives answered that the SEOLNAL, DAEBOREUM, CHUSSEOK, and DONGJI are to be inherited. Compared to general circumstance CHOPAIL is suggested to be inherited by older people (p<.001). The IPCHUN, CHOPAIL, SAMBOK (p<.001), and DANCH (p<.01) are suggested by Buddhists that YUDU and SAMBOK are by nuclear. 3. In preparaing festive foods, DEOKGUK on SEOLNAL, OHKOKBAP and MUKEUNNAMUL on DAEBOREUM, SONGPYEON and GATEUNNAMUL on CHUSEOK, and PATJUK on DONGJI are being made very generally. KANGJEONG on SEOLNAL, BUREUM on DAEBOREUM, KALGUKSU and SAMGYAETANG on SAMBOK, DARKJIM on CHUSEOK, SUJEONGGWA and DONGCHIMI on DONGJI appeared comparatively high rated of making. 4. In normal times, DEOKGUK, MANDU, INJEOLMI, SIKHYAE, SUJEEONGGWA, PYEONYUK, JEONYUEO, SIRUDDEOK, BOKSSAM, MUKEUNNAMUL, SONGPYUN, MINARINAMUL, YUKGAEJANGGUK, KALGUKSU, SAMGYAETANG, HOBAKJIJIM, TORANTANG, GATEUNNAMUL, NUREUMJEOK, DAKJIM, KALBIJIM, PATJJUK, and DONGCHIMI is usully made. 5. The source to learn about traditional foods is mostly by her mother and the rest orders are husband's mother, cooking books, mass media (including T.V), school education, and cooking instituse, etc.

• 한국식생활문화학회지
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• 제17권3호
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• pp.225-239
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• 2002

This is the research on the observing annual customs, the annual custom foods and the application of the annual custom foods to the school foodservice. We sample 419 housewives live in Kyungnam area and 174 dieticians work at the primary and secondary schools. Annual customs the housewives and dieticians observe at high degree are Chuseok, Seolral, Jeongwoldaeboreum, Dongji, Chopail, Sambok etc. The housewives observe more Seolral, Chuseok and Dongji than the dieticians and the dieticians observe more Sambok than the housewives.(P<.001) When they provide school foodservice, the dieticians observe Dongji at the highest degree. In Kyungnam they eat most the gakjongnamul as annual custom foods on Chuseok and Seolral. They eat most ogokbap and mugeunnamul on Jeongwoldaeboreum, minarinamul on Chopail, and samgyetang on Sambok and patjuk on Dongji as the annual custom foods. Most of dieticians (94.3%) answer that it is good to provide annual custom foods as the school foodservice on annual customs. However, they indicate some practical problems to do such as inadequacy of the school cooking facilities, its not suiting students' tastes, etc. The rate of housewives' answers that we have to transmit annual customs is higher than that of dieticians.(P<.001) Seolral topped the list of annual customs both housewives and dieticians answer must be transmitted, followed by Chuseok, Jeongwoldaeboreum, Dongji. Dongji is followed by Chopail(P<.001) in the housewives' answers while Sambok(P<.001) in the dieticians' answers. Though most of the respondents know the origins, dates and details of annual customs they think must be transmitted, they don't know well those of the other ones. By their mothers both housewives and dieticians have come to know about annual customs and mostly affected. Secondly housewives affected by their mothers-in-law while dieticians by their school education.(P<.001)

• 한국식품영양학회지
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• 제21권2호
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• pp.243-255
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• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.

• 한국식생활문화학회지
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• 제18권2호
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• pp.160-171
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• 2003

We surveyed dietitians' perception on application of festival foods in the school foodservice in Busan area. The questionnaires were distributed to 244 dietitians working in elementary(143 individuals), middle(50 ind.), and high schools(51 ind.). The mean scores of dietitians' perception for the succession of the festival foods are 4.57/5.00 at Seolnal, 4.28/5.00 at Jeongwoldaeboreum, 4.12/5.00 at Dongji, 4.02/5.00 at Chuseok, 3.91/5.00 at Sambok, 3.27/5.00 at Dano, 3.00/5.00 at Chopail, 2.67/5.00 at Samjitnal, and 2.65/5.00 at YuDu. The dietitians have frequently practice the Sambok foods to the school foodservice menu, followed by the foods for Dongji, Jeongwoldaeboreum, Seolnal, and Chuseok. About two third of dietitians(72.2%) answered that it is needed to provide festival foods as the school foodservice menu for festive days. However, the survey indicate that putting festival foods on the school foodservice is hampered by the facts that foods do not appeal to the students' taste and it is difficult to cook the foods by school foodservice facilities. Mean scores of dietitians' acquaintance with about the origins and contents of festive days are Dongji(3.67/5.00), Seolnal(3.63/5.00), Sambok(3.60/5.00), Jeongwaldaeboreum(3.58/5.00), Chuseok(3.39/5.00) and Dano(3.23/5.00). When the dietitians provided lunch for the students, 80.1% of them occasional give the information on the festival foods to the students. Therefore, it is recommended to hand down festival foods that the dietitians develope the recipe for foods applicable in school foodservice and e government adopt a policy and education programs.

• 한국버섯학회지
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• 제3권2호
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• pp.65-70
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• 2005

국내의 NaCl 함유한 부존자원중 버섯배지화 하기 위하여 내염성 느타리버섯 균주를 선발하고, 선발된 균주를 NaCl 함유 톱밥배지에서 재배하여 생장 및 형태적 특성을 조사한 결과는 다음과 같다. 가. 느타리 버섯 64품종중 NaCl이 3% 첨가한 PDA 배지에서 김제 10호, 농기2-1호, 명월, 병느타리1호, 부평소엽1호, 삼복, 춘추2호 등이 다른품종에 비해 균사생장 및 균사밀도가 양호하였다. 나. 명월은 NaCl 0.5%, 김제10호, 부평소엽1호는 1.0%, 농기2-1호, 병느타리1호, 삼복, 춘추느타리 2호는 1.5%까지 자실체 형성이 가능하였다. 다. 톱밥배지에서 염농도가 높아질수록 배양기간이 길어졌으며 대가 짧아지고 가늘어졌으며 수량이 감소했다. 라. 배지내에 NaCl 함량이 높아질수록 버섯의 $K_2O$, CaO 흡수능은 감소되었으며 자실체내의 NaCl함량은 배지내 NaCl농도가 높을수록 증가하였다.

• 한국식품조리과학회지
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• 제11권2호
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• pp.140-144
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• 1995

This study was surveyed to know Korean festival foods. 1. 62.97% of the students had high level of interest in festival foods, but that was not significantly different by sex and major. 2. The percentage of which they knew about festival foods 92.7% in Seolnal (New Year's day), 89.6% in Chongwol Daeboreum (the 15th of January), 82.0% in Sambok (the period of summer hot day), 74.7% in Chuseok (Korea thanks giving day), 43.3% in Hansik (the day which eat cold foods), and less than 30ft in the other festival day. 3. The festival day which are celebrated was Seolnal, Chuseok, and Chongwol Daeboreum in the order, and Dongii was a lower percentage than the other previous studies. 4. The festival day which they had to succeed was Seolnal, Chuseok, Chongwol Daeboreum, and Dongii in the order of the higher ratio.

• 한국버섯학회지
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• 제9권4호
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• pp.155-160
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• 2011

본 연구는 느타리버섯 자실체가 생육온도에 따른 수량성과 자실체의 형태적 특성을 확인하기 위하여 느타리버섯 품종 중에서 저온, 중온, 고온성 품종을 구분하여 12개 품종에 대하여 실험을 실시하였다. 수량성에 있어서는 품종의 온도 반응적 특성에 맞는 온도에서 수량성이 가장 높게 나타났다. 형태적 특성에 있어서는 갓크기는 온도처리에 따른 일정한 경향을 보이지 않았으며, 갓두께에 있어서는 저온 처리인 $10^{\circ}C$에서 품종에 관계없이 가장 두껍게 나타났다. 대길이는 삼복 외 4품종은 온도가 증가하면서 같이 증가하였으며, 그 외의 품종은 품종에 따라 약간의 차이를 보였다. 대굵기에 있어서는 대체적으로 온도 증가에 따라 가늘어지는 경향이나 품종간 약간의 차이가 나타났다. 버섯수확소요일수에서는 $10^{\circ}C$처리에서 가장 기간이 길었으며, 품종별 가장 짧은 소요일수를 보인 것은 품종의 온도 특성에 따라 다르게 나타났다. 품종에 따라서 온도에 반응하여 기형적 형태를 보이는 경우가 있었는데 이런 특이적 현상은 수한1호의 경우 저온 처리인 $10^{\circ}C$에서 버섯이 발이후 어린 버섯 갓 표면에 백색 인피가 형성하며 성장 후에는 갓의 일부분에만 발생하거나 없어지는 현상이 있었으며, 춘추2호에서는 고온인 $20^{\circ}C$ 이상에서는 대가 뒤틀리며, 대기 휘어지는 특이적 현상이 발생하였다.