• Journal of Korean Medical classics
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• v.35 no.2
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• pp.99-120
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• 2022

Objectives : To analyze symptoms of olfactory dysfunction caused by COVID-19 from a Korean Medical Perspective. Methods : Previous studies dealing with olfactory dysfunction accompanying COVID-19 were studied and analyzed for general characterization. Physiology and pathology of olfactory functions within the classical texts of Korean Medicine were collected and analyzed, through which symptoms of olfactory dysfunction in COVID-19 were examined. Results : Olfactory dysfunction manifested in high ratios in the early stages of confirmed COVID-19 cases, at times independent of other nasal symptoms such as blockage or discharge. There was a high chance of loss of taste being accompanied, while mental problems such as a tendency to have difficulty concentrating were present as well. In most cases, recovery took one to two weeks. From a Korean Medical perspective, physiology of olfactory function is closely linked to the Lungs, Ancetral Qi[宗氣], and the Heart, while its dysfunction could be explained by pathological factors such as Wind-Cold, Fire stagnation, Qi deficiency, Wind stroke, etc. Conclusions : In the context of external contraction disease[外感病], olfactory dysfunction could be caused by problems in the Lungs and Stomach that are responsible for breathing, or the Heart which is involved in recognizing and differentiating scent. General characteristics of COVID-19 imply it to be closely related to the Heart. In clinical application, overall symptoms need to be considered in diagnosis and treatment planning, after which further approaches could made to determine the problem to be of the Lung and Stomach, or of the Heart.

• Journal of Dairy Science and Biotechnology
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• v.41 no.1
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• pp.26-33
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• 2023

Eugenol, which can be extracted from clove oil, is a phenolic aromatic compound and has been found to have antibacterial, antiviral, antifungal, anticancer, anti-inflammatory, and antioxidant functions. Consequently, clove oil has long been used in several fields (food, medicine, skincare). Hence, in this study, the sensory profile of clove oil contained in milk analogs (almond, oat, and soy milks) was evaluated at different amounts (added at 0.25%-0.5% increments from 0% to 1.5%). Because of the strong scent of clove oil, the value of the evaluation for sensory profile determined in this study tended to be low. However, compared with the control group, good values in the evaluation for the sensory profile were found in all samples containing 0.25% of clove oil. We evaluated clove oil contained in milk analogs to help increase their sales through products with improved functionality.

• SUVANNABHUMI
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• v.10 no.1
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• pp.63-91
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• 2018

One of the goals of this article is to continue the momentum begun by emerging scholarship on theory and practice of writing about visual culture of and in Southeast Asia. I hope to offer culturally sensitive and embodied ways of looking at images and objects as sites/sights of cultural knowledge as further theoretical intervention. The argument put forward in my essay is three-fold: first, I critique the prevailing logocentric approach in the field of Southeast Asian Studies and I argue that in a postcolonial, global, and transnational period, it is important to be inclusive of other objects as sites/sights of social, political and cultural analysis beyond written and oral texts. Second, I argue that although it has its own political and theoretical problems, the evolving field of Visual Studies as it is practiced in the United States is one of many ways to decolonize the prevailing logocentric approach to Southeast Asian Studies. Third, I argue that if one reads these Euro-American derived theories of vision and visuality through the lens of what Walter Mignolo calls "colonial difference(s)," then Visual Studies as an evolving field has the potential to offer more nuanced local ways of looking at and understanding objects, vision, and visuality. Last, I point out that unlike in the West where there is an understanding of pure, objective and empirical vision, local Southeast Asian perspectives on objects and visions are more embodied and multi-sensorial. I argue that if one is ethically mindful of the local cultural ways of seeing and knowing objects, then the evolving field of Visual Studies offers a much-needed intervention to the privileged, lingering logocentric approach to Southeast Asian Studies. Moreover, these alternative methods might help to decolonize method and theory in academic disciplines that were invented during the colonial period.

• Journal of Practical Agriculture & Fisheries Research
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• v.17 no.1
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• pp.21-43
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• 2015

Korean floricultural industry has grown under the full backing of government, as it placed itself as the main export item since 2000s. Despite its high-speed growth after the domestic production scale of trillion won, the floricultural industry lost its pace after 2005, due to the market-opening of agricultural product and global economic depression. Although the national income is growing and the level of civilized living is following, spending on flowers is faltering. As of such circumstances, necessity for analyzing flower consumption trend and behavior has came out, along with the calls for expansion plan of flower consumption, under the basis of result analysis on consumer reports. The result of the research contains the trend/consumption behavior analysis on domestic and foreign flower industry to boost floricultural industry, along with reviews on various studies of the developmental process of domestic and foreign cut-flowers/pot-plants consumption trend. Also this study has reached to the various recognition of people toward flower, through a public survey. Through such results, this study would like to propose the measures for diffusion of flower-consumption culture, achieving the improvement of life-quality of public along. First, efforts on reviewing the customer accessibility is essential to create flower- culture and the consumption. Second, to eliminate the obstacles that prevents flowers from public's daily life is essential. Third is the effective public-relations on flowers. To create consuming culture and to adhere the positive images, it is essential to research and systematically organize categories of color, scent, and elements of flower and utilize them. Last proposal is the organization of flower-concerned personnels and the leading groups. The change is affected by the economical, social environment, along with the emotions of consumers. Therefore the necessity for the leading group to be the control-tower of such changes are very clear.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.89-89
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• 2022

Soybean (Glycine max (L.) Merr.) is a representative food resource. To preserve the integrity of soybean, it is necessary to protect soybean yield and seed quality from threats of various pests and diseases. Riptortus pedestris is a well-known insect pest that causes the greatest loss of soybean yield in South Korea. This pest not only directly reduces yields but also causes disorders and diseases in plant growth. Unfortunately, no resistant soybean resources have been reported. Therefore, it is necessary to identify the distribution and movement of Riptortus pedestris at an early stage to reduce the damage caused by insect pests. Conventionally, the human eye has performed the diagnosis of agronomic traits related to pest outbreaks. However, due to human vision's subjectivity and impermanence, it is time-consuming, requires the assistance of specialists, and is labor-intensive. Therefore, the responses and behavior patterns of Riptortus pedestris to the scent of mixture R were visualized with a 3D model through the perspective of artificial intelligence. The movement patterns of Riptortus pedestris was analyzed by using time-series image data. In addition, classification was performed through visual analysis based on a deep learning model. In the object tracking, implemented using the YOLO series model, the path of the movement of pests shows a negative reaction to a mixture Rina video scene. As a result of 3D modeling using the x, y, and z-axis of the tracked objects, 80% of the subjects showed behavioral patterns consistent with the treatment of mixture R. In addition, these studies are being conducted in the soybean field and it will be possible to preserve the yield of soybeans through the application of a pest control platform to the early stage of soybeans.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.496-505
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• 2023

This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70℃) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L^*,(L^*, a^*, and b^*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60℃. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.207-218
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• 2005

In room temperature, Kimchi becomes acidified and a little decayed, scenting a bad smell, and It couldn't be well kept. But if it should be made into a pill, it could be preserved for a long time for marketing, with nutrition highly concentrated as well as with no scent. Therefore, making Kimchi into a pill needs drying. When dried Kimchi, lactic acid and fragrant ingredient will vanish along with volatilization. The cyclodextrin(CD) as a stabilizer shows that the protecting rate of volatility of lactic acid in Kimchi is higher before than that of after fermentation, and it is higher at the addition $2\%\;than\;of\;1\%$ in case of Kimchi with CD. But it doesn't give much effect on total sugar, reducing sugar, protein and amino acid. Evaporation rate of lactic acid is the least in freeze dry, and natural dry, heat dry come next, respectively. In heat dry, if dried at more than $60^{\circ}C$ for a long time, Kimchi exudes boiling and scorched scent, causing bitter taste. The result of HPLC with superose 12 column at 280nm and 210nm shows that place and amount of main peak is almost the same, but the distribution of other peaks are different, with the revelation of various peaks like peptide and amino acid. The Kimchi pill made by the addition of $1\%$ CD shows that concentration is eight times higher than general Kimchi, total sugar is $14.4\%$, reducing sugar is $8.8\%$, protein is $4.8\%$, amino acid is $2.4\%$, and other contents are $74.4\%$, acidity is 32.8, and pH is 3.5 each. The result of letting 20 people with obesity, 20 patients with constipation have 30 pills(total weight 30g) three times a day for 60 days reveals they lost $2.29\%$ in weight on the average, and 7 among 20 were all relieved in constipation, and 8 responded that they experienced its efficacy.

• Journal of Apiculture
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• v.32 no.3
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• pp.139-146
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• 2017

Floral scent emitted from many plants is the critical factors for pollinator attraction and defense for adaptation in environments. The fragrance components of flowers are different in composition by geographical origins, climate factors and the development stages of flowers. In the present study, we investigated the volatile-floral compounds in flowers of Robinia pseudoacacia L. and defined the chemical contribution for flowering periods. The volatile compounds analysis was performed by gas chromatography with mass selective detector after solid phase microextraction (SPME). We reported different compositional features of fragrance compounds according to flowering periods. The abundant compounds identified in stage 1 were ${\alpha}$-pinene (66.80%) and ${\beta}$-pinene (26.53%). Those of the stage 2 were (Z)-${\beta}$-ocimene (37.57%), ${\alpha}$-pinene (15.16%), benzaldehyde (16.63%), linalool (12.13%). The volatiles of stage 3 comprised an abundance of (Z)-${\beta}$-ocimene (64.94%), ${\alpha}$-pinene (9.84%), linalool (8.92%), benzaldehyde (1.71%). Leaf volatiles were distinct from those in the reproductive plant parts by their high relative amount of (E)-${\beta}$-ocimene (23.50%) and (Z)-3-Hexenyl acetate (27.87%). Differences in flower scents of the different stages and leaves are discussed in light of biochemical constraints on volatile chemical synthesis and of the role of flower scent in evolutionary ecology of R. pseudoacacia.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.80-91
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• 2015

This study investigated the sensory characteristics of Bulgogi sauce and Bulgogi added with various amounts (0, 25, 50, 75, 100 %) of licorice extract used as sugar. The color values, $^{\circ}Brix$, pH, attribute difference and acceptance of the samples were tested. As for the color of the Bulgogi sauce sweetened with various % of the licorice extract, a higher percentage of the licorice extract showed a higher L-value. In addition, the $^{\circ}Brix$ of the Bulgogi sauce significantly increased in conjunction with additional licorice extract, although the pH did not show any differences. Attribute difference analysis results revealed that the transparency of the Bulgogi sauce and gloss of the Bulgogi were highest in the sample containing 100% of licorice extract. The sweet odor, both for the Bulgogi sauce and Bulgogi, increased with higher amounts of licorice extract, as well as the scent of the herb. Furthermore, Bulgogi sauce with 50% licorice extract resulted in the highest score for umami taste. The aftertaste of both the Bulgogi sauce and Bulgogi appeared to be the highest with 75% of licorice extract. Bulgogi marinade prepared with 50% of licorice extract possessed the significantly highest score in the overall acceptance test.

• Journal of Periodontal and Implant Science
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• v.29 no.1
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• pp.141-151
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• 1999

To evaluate the effect of cetylpyridinium chloride in a powder form when used concomitantly with a commercial flouride containing tooth paste on inhibition of plaque formation, on gingivitis, and on irritation of oral mucosa, a double--blind, randomized parallel study was set up. Cetylpyridinium chloride was incorporated into a ligh brown colored powder with menthol added for scent. There were no diffemces between the active agent and the placebo which did not contain cetylpyridinium chloride in appearance, color, smell, taste, or dispenser. 98 healthy volunteers were assigned to one of two groups: brushing 3 times a day with flouride toothpaste and cetylpyridinium chloride powder, or brushing 3 times a day with flouride toothpaste and placebo. Before the test period, the subjects received through tooth cleaning and polishing. At basteline, GI, PI, BOP, and GCF of the Ramfjord teeth were measured in the experimental and placebo groups including 58 and 42 subjects repectively, After 4 weeks, GI, PI, BOP, GCF, compliance, irritation of the oral mucosa(redness, pus drainage, edema) and adverse reactions were measured. The PI, GI, and BOP of the experimental group recorded at baseline are 0.19${\pm}$0.19, 0.42${\pm}$0.31, and 0.08${\pm}$0.15. These scores showed significant decrease after 4 weeks of test period(0.11${\pm}$0.15, 0.22${\pm}$0.24, 0.02${\pm}$0.09 repectively at the end of the study) and inhibition of plaque accumulation and resolution of gingival inflammation could be observed. GCF shoed slight increase but this was not statistically different. Comparison of changes in measured scores of control and experimental groupshow GI, PI of the test indices have decreased. Test group showed significantly greater decrease in gingivitis and plaque accumulation after 4 weeks. GCF and BOP also showed greater decrease thant the control group but this difference was not statistically significant. At no time of the study period did any of the subjects show signs of irritation of the oral mucosa or adverse reactions. Following conclusions could be obtained from this study. The combined use of cetl powder and flouride toothpaste showed greater inhibition of plaque accumulation and greater decrease of gingivitis than use of flouride toothpaste with placebo agent.