• 한국식생활문화학회지
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• 제16권4호
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• pp.269-275
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• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• 한국문헌정보학회지
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• 제45권1호
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• pp.189-210
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• 2011

본 연구는 실제 폭소노미를 사용하는 참여자의 태깅 경험, 태깅과 폭소노미에 대한 인식을 파악하며, 폭소노미에 따른 웹 분류의 의미에 대해 탐구하고자 한다. 세 개의 폭소노미 시스템 Connotea, CiteULike, Delicious의 12명 참여자와 함께 정성적 연구의 틀 내에서 웹 설문, 인터뷰, 일기연구를 수행하였다. 참여자들의 태깅 행위를 이루는 기본구성요소를 파악하고, 태깅활동에 참여하게 되는 동기와 그 태깅동기들이 참여자들이 사용하는 태그에 어떻게 반영되는지를 조사하였다. 또한 정보탐색(information foraging) 이론을 적용하여 참여자들이 태깅을 통해 참여하는 사회성과 상호작용성에 대한 경험과 인식을 분석하고, 정보냄새로서의 태그에 대하여 논의하였다. 이용자 참여를 기반으로 하는 본 연구의 실증적 연구결과들은 폭소노미를 활용한 웹 정보서비스를 다양한 각도에서 이해하는데 도움을 주고, 웹 정보자원의 분류와 조직에 있어서 폭소노미의 유용화를 연구하는 개념적 틀을 제시함으로써 폭소노미 현상의 연구 향상에 기여할 수 있을 것으로 기대한다.

• 한국콘텐츠학회논문지
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• 제19권12호
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• pp.121-128
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• 2019

본 연구는 2019 칸 국제광고제에서 수상한 작품들을 분석하여, 다섯 개의 주제를 가지고 크리에이티브 트렌드를 제시하였다. 다감각 경험, 크리에이티비티와 데이터와의 결합, 진정한 휴머니즘, 행동하는 브랜드, 그리고 사회 약자에 대한 배려라는 주제들이 글로벌한 크리에이티브 트렌드로서 많은 기업들이 소비자들에게 전달하고자 하는 메시지임을 확인했다. 단순한 시각적 자극에서 벗어나 소리 및 향기를 이용해 적극적으로 브랜드를 알리고자 하는 노력들은 기존에도 있었지만, 어떻게 새롭게 보여줄 것인가를 고민한 캠페인이 눈에 띄었다. 데이터들 속에서 의미 있는 소비자 인사이트를 찾아내 그것에 크리에이티비티를 더해 소비자들에게 감동을 주고, 결국 행동의 변화를 일으키고자 하는 캠페인들 역시 칸 국제광고제에서 호평을 받았으며, 진정한 휴머니즘을 바탕으로 한 광고들도 좋은 평가를 받았다. 기업의 철학 그리고 브랜드의 목적을 져버리지 않고 옳은 것을 행하는 '행동주의'에 앞장선 나이키의 사례는 큰 반향을 일으켰다. 마지막으로, 사회 약자인 장애인들을 배려한 프로젝트들 역시 2019 칸 국제광고제에서 수상했다.

• Journal of Ginseng Research
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• 제39권2호
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• pp.94-104
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• 2015

Background: Ginseng (Panax ginseng Meyer) is an important medicinal herbs in Asia. However, ginseng varieties are less developed. Method: To developed ginseng varieties, a pure line selection method was applied in this study. Results: Gumpoong was testing of 4-yr-old specimens in 2002, the proportions of the below-ground roots that were rusty colored for Gumpoong was 1.29 in Daejeon and 1.45 in Eumseong, whereas the proportions for its yellow berry variant were 2.60 and 2.45 in the two regions, respectively. Thus the Gumpoong was resistant to root rust. Sunpoong has a high yielding property. Its average root weight is 70.6 g for 6-yr-old roots. Its yield is 2.9 kg/$1.62m^2$ and the rate of heaven- and earth-grade product is 20.9%, which is very high compared to 9.4% for Yunpoong. Sunone is resistance to root rot and the survival rate of 4-yr-old roots was 44.4% in 1997, whereas that of the violet-stem variant landrace was 21.7%. Sunhyang has content of arginyl-fructosyl-glucose (AFG), which produces the unique scent of red ginseng, is $95.1{\mu}mol/g$ and greater than the $30.8{\mu}mol/g$ of Chunpoong in 6-yr-old plants. Sunun and Cheongsun are being nurtured to protect genetic resources. Conclusion: Developed ginsneg varieties will be used as the basis for the protection of genetic resources and breeding.

• 한국자원식물학회지
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• 제18권2호
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• pp.309-314
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• 2005

본 연구는 원예 및 조경용 식물로 최근 들어 관심을 받고 있는 옥잠화에 대한 개화습성, 수분 양식 및 결실특성에 대한 기초정보를 얻고자 수행되었다. 옥잠화는 주로 야간에 백색꽃이 개화하는 식물로 개화초기와 개화성기에는 대부분 풍매에 의해 수정되었고, 개화후기로 갈수록 착화 간격이 줄어들고 옥잠화 특유의 향기가 감소하여 풍매에 의한 착협율과 충매에 의한 수정율이 증가하는 것으로 조사되었다. 착협율과 결실율은 방임구 각각에서 $33.3\%$와 $24.3\%$로 나타났으며, 이에 비해 인공교배는 각각 $65.0\%$와 $40.9\%$로 나타나 인공교배가 착협율과 결실율에서 높게 나타났다. 개화기간에 있어서 하루 중 수정율은 개화성기인 $19\;:\;00{\sim}20\;:\;00$시에서 높았으며, 이때의 최적온도는 $25{\sim}28^{\circ}C$ 이었다.

• 한국의류학회지
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• 제42권3호
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• pp.544-559
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• 2018

Korea's traditional aesthetic criterion changed with a new makeup culture that followed the social change caused by modernization. Such transitional features are well seen in the cosmetic advertisements of the 1920's and 1930's. To investigate the cultural characteristics and aesthetic-criteria changes of makeup culture at this period, this thesis analyzes cosmetic advertisements carried in newspaper media of the 1920's and 1930's from an aesthetic perspective. This study found that after the late 1920's, more diverse tones were used for face-powder makeup, collapsing the visual, powder-focused makeup which had been considered criteria for beauty, in combination with smelling and tactile senses such as scent or touch. Domestic makeup had the highest value attached to basic skincare in terms of the aesthetic effect via powder makeup; however, Japanese makeup still stressed the importance of color. Besides, particular facts were found as to social significance of makeup acts such as powder users' age group, safety, superiority and rivals of products, and appeal for makeup popularization. This thesis demonstrates how traditional female beauty appears in powder advertisements in the modern period and how it is related to present-day female beauty.

• 한국비블리아학회지
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• 제22권3호
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• pp.189-206
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• 2011

본 연구는 정보채집(information foraging) 이론을 적용하여 웹 정보자원을 조직, 검색, 공유하는 폭소노미 이용자의 상호작용을 체계적으로 연구, 분석하는 개념적 틀을 제시하고자 한다. 폭소노미 상호작용 이해를 위한 개념적 틀은 최종 이용자의 세 가지 정보행위간의 유기적인 관계로 구성되어 있다: (1) 태그를 활용하여 웹 정보자원을 분류하고 조직하는 태깅; (2) 폭소노미 내에서 유용한 정보 자원을 발견하고 검색하는 정보탐험; (3) 폭소노미를 통해 유사한 관심을 갖고 있는 다른 이용자를 발견하고 커뮤니티를 구성하며, 협업을 통해 새로운 정보자원을 창출해내는 지식공유. 이 틀에서 최종이용자는 정보환경에 유연적으로 적응하며 폭소노미를 통해 줄곧 관심사에 관한 정보를 수집, 모니터하며 다른 이용자와의 효율적인 공유와 검색을 위해 끊임없이 탐험하는 정보채집자(information forager)로 이해된다. 본 연구에서 제시한 개념적 틀은 이용자와 폭소노미의 역동적이고 복잡한 상호작용 현상을 포괄적으로 조망함으로써, 향후 폭소노미를 비롯한 웹 정보서비스의 유용화 연구 설계에 보다 체계적인 이론적 토대를 제공할 수 있을 것이다.

• 대한본초학회지
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• 제36권1호
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• pp.87-95
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• 2021

Objective : Liquidambaris Storax, the processed resin of Liquidambar orientalis Mill., has been therapeutically used as orifice-opening medicinals in Korean Medicine. However, unauthenticated resinous drugs from various origins were sold as Liquidambaris Storax. This study aimed to establish the quality assessment of genuine Liquidambaris Storax and to provide quantitative differences of Liquidambaris Storax in herbal markets. Methods : Bibliographic research on ancient Liquidambaris Storax was performed using classic books of herbology. The quality assessment was approached by searching modern books of herbal medicines. The marker compounds in Liquidambaris Storax from various origins were quantitatively analyzed using high-performance liquid chromatography. Results : L. orientalis was botanically characterized by palmately 5-lobed shape of leaves. Genuine Liquidambaris Storax was recognized as resinous or semi-solid form (ancient―Song dynasty) to liquid form (Myeong/Cheong dynasty) and two processed forms were available in current markets. Genuine liquid Liquidambaris Storax should be lengthened as a thread when it was lifted by a stick and be sunken under the water. The crystals of cinnamic acid was seen under microscopic observation and the scent of benzaldehyde occurred after the treatment with potassium permanganate. Cinnamyl alcohol, cinnamic acid, and cinnamaldehyde were quantified in two liquid samples of Liquidambaris Storax, while cinnamaldehyde was not quantified in resinous (semi-solid) sample. Conclusion : This study presents the detailed methods of quality assessment for genuine Liquidambaris Storax as well as the status in the herbal markets. Further quantitative study with diverse samples is required to establish the quality standard of Liquidambaris Storax.

• 동의생리병리학회지
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• 제34권6호
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• pp.309-318
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• 2020

Besides respiratory infection, COVID-19 has many neurological symptoms not only loss of smell and taste but also fatigue and brain fog. But it is a challenge to treat the neurological symptoms especially of anosmia and ageusia. In order to search for the therapeutic methods, the geographical diversity and pathological mechanisms of the COVID-19 and two symptoms were investigated from the latest clinical studies. Because the environmental conditions of the monsoon climate zone of East Asia and the Mediterranean and Oceanic climate zone of Italy, Britain, United States and tropical Brazil are different, each of diverse etiology and internal milieu should be considered differently in the treatment. SARS-CoV-2 exhibits the dampness-like characteristics and the olfactory and gustatory disorders are particularly more common than other flu or cold. and it tends to show features of damaging the lung qi of olfaction and heart-spleen qi of gustation. The mechanisms of olfactory and gustatory loss are various according to precursory, inflammatory, non-inflammatory and sequelar forms, so the therapeutic method should be designed for each period and pathology. If the process of inflammation arises from nasal and respiratory, olfactory epithelium to the central nervous structure by way of blood brain barrier, the treatment should be corresponded with the stage and depth of pathogen place. And if the olfactory loss is asymptomatic or in the initial stage, it can be applied intranasal topical scent therapy to relieve temporary locking of qi movement, but maybe also used in parallel together with herbs of relieving dampness toxin latent in the lung parenchyma.

• Journal of Ecology and Environment
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• 제46권1호
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• pp.62-75
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• 2022

Background: Pollinators help plants to reproduce and support economically valuable food for humans and entire ecosystems. However, declines of pollinators along with population growth and increasing agricultural activities hamper this mutual interaction. Nectar and pollen are the major reward for pollinators and flower morphology and volatiles mediate the specialized plant-pollinator interactions. Limited information is available on the volatile profiles attractive to honey bees and bumblebees. In this study we analyzed the volatile organic compounds of the flowers of 9 different plant species that are predominantly visited by honey bees and bumblebees. The chemical compositions of the volatiles were determined using a head space gas chromatography-mass spectrometry (GC-MS) method, designed to understand the plant-pollinator chemical interaction. Results: Results showed the monoterpene 1,3,6-octatriene, 3,7-dimethyl-, (E) (E-𝞫-ocimene) was the dominating compound in most flowers analyzed, e.g., in proportion of 60.3% in Lonicera japonica, 48.8% in Diospyros lotus, 38.4% Amorpha fruticosa and 23.7% in Robinia pseudoacacia. Ailanthus altissima exhibited other monoterpenes such as 3,7-dimethyl-1,6-octadien-3-ol (𝞫-linalool) (39.1%) and (5E)-3,5-dimethylocta-1,5,7-trien-3-ol (hotrienol) (32.1%) as predominant compounds. Nitrogen containing volatile organic compounds (VOCs) were occurring principally in Corydalis speciosa; 1H-pyrrole, 2,3-dimethyl- (50.0%) and pyrimidine, 2-methyl- (40.2%), and in Diospyros kaki; 1-triazene, 3,3-dimethyl-1-phenyl (40.5%). Ligustrum obtusifolium flower scent contains isopropoxycarbamic acid, ethyl ester (21.1%) and n-octane (13.4%) as major compounds. In Castanea crenata the preeminent compound is 1-phenylethanone (acetophenone) (46.7%). Conclusions: Olfactory cues are important for pollinators to locate their floral resources. Based on our results we conclude monoterpenes might be used as major chemical mediators attractive to both honey bees and bumblebees to their host flowers. However, the mode of action of these chemicals and possible synergistic effects for olfaction need further investigation.