• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.10 no.1
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• pp.209-246
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• 1997

In the literatual study on the Ecthyma, the results were as follows. 1. The pathogenic factors of Ecthyma is divided three parts. One is exogenous pathogenic factors which including the wind evil, wind heat and toxic material produced by wetness evil. Another is endogenous pathogenic factors which including the declination of kidney-yang, impairment of the liver and kidney, the lower classes of yin-fire, accumulation of wetness-heat in the spleen asthenia, impairment of the liver and kidney, wetness-heat of three yang, asthenic heat-syndrome of three yin. The other is pathogenic factors neither endogenous nor exogenous which including the food and living, uncontrol sexual excess, anxiety and angry, injury of skin, injury of insects and animals. 2. Five viscera which was concerned with Ecthyma are liver, spleen and kidney. 3. Frequent region of Ecthyma are S-36(足三里) and C-7(陰交). External Ecthyma was rose to wetness-heat of three yang channel that cured easily. Internal Ecthyma was rose to asthenic heat-syndrome of three yin channel that cured hardly. 4. In the frequency of prescription, the most numerous prescription is Bojungikgitang(補中益氣湯) and the next are Kyukgigo(隔紙膏) and Yukmijihwanghwan(六味地滉丸). 5. In the frequency of medicine, the most medicine is Calomelas(輕粉) which included Hydrargyrum(水銀) and the next are Olibanum(乳香) and Resina Commiphorae Myrrhae(沒藥) which regulating vital energy and pain control medicine used that in order to destroy insects and remove polson. 6. In classification of the medical action, medicine of clearing away summer-heat and heat evil and activating blood circulation to dissipate blood stasis used to be very busy which in order to remove the disorder of vital energy for virulent heat-evil. 7. In classification of four characters, the most part is warm medicine, the next are cold and cool medicine and there is a few that is hot medicine. 8. In classification of five tastes, the most numerous tastes are bitter and acrid, the next are sweet, salty and sour tastes. 9. In classification of virulence of medicine, the most part is non-toxic, the next are weakly and deadly poison. 10. In classification of channel distribution, the most is the medicine that belongs to liver channel, the next are the lung, spleen, stomach and kidney channel.

• Korean Journal of Applied Biomechanics
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• v.17 no.1
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• pp.91-97
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• 2007

The purpose of this study was to investigate the changes of various balls velocity under the different surface conditions after impact. For this study, four different balls were used which are golf ball, tang-tang ball, table tennis ball, and iron ball. And two different types of ground conditions were used which are artificial grass green and glass green. Movements of putter head and ball were recorded with 2 HD video cameras(60 Hz, 1/500s shutter speed). Small size control object($18.5cm{\times}18.5cm{\times}78.5cm$) was used in this study. To transfer the same amount of kinetic energy to the ball, pendulum putting machine was used. Analyzing the process of impact and the ball movement, a putter was digitized the whole movement but the ball was digizited within the 50cm movement. Velocities were calculated by the first central difference method(Hamill & Knutzen, 1995). Putter head velocities were about 112.2cm/s-116.2cm/s at impact. Maximum ball velocities were appeared 0.08s-0.10s after impact no matter what the ground conditions are. Table tennis ball recorded higher ball velocities than the other ball velocities and iron ball recorded the lowest ball velocity in this group. But Table tennis ball was influenced with the frictional force and immediately was decreased at the artificial grass green condition. If an object is received the kinetic energy under the static condition(v=0cm/s), the object recorded the maximum velocity shortly after the impact and then decreased the velocity because of the frictional force. The ball distance from the start position to the peak velocity position is about 6cm-10cm under the 112.2cm/s-116.2cm/s putting velocity with putter. 0.25 seconds later after impact balls were placed 40cm distance from the original position except iron ball. In this study, ball moving distances were too short therefore it was not possible to investigate the reactions after the translational force is disappeared. Rotational force would play a major role at the end of the ball movement. Future study must accept two things. One is long distance movement of ball and the other is balanced ground. Three-piece ball is a good item to investigate the golf ball movement on the different surface conditions.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.923-929
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• 2006

Sponge cakes were prepared by replacing wheat flour with rice flour ranging from 10-40% and their physico-chemical, textural and sensory properties were examined. Rice flour addition decreased the moisture content and increased the total sugar and protein contents of the sponge cake. The viscosity and specific volume of batter increased with rice flour addition. 'L' values of crumb of sponge cakes with 20% or more rice flour were lower, whereas corresponding 'a' values were higher than those of the control. Textural hardness was increased, and textural cohesiveness and springiness were decreased with the addition of 30% or 40% rice flour. perceived that sponge cake with 20% or more rice flour had a weaker sweet flavor than the others. With the addition of 30% or 40% rice flour, sponge cake showed a stronger roasted and weaker greasy flavor, and less softness and cohesiveness than the other sponge cakes. The sensory did not find my significant difference in overall acceptability between the control and rice flour-added sponge cakes. Therefore, wheat flour could be replaced by rice flour up to 40% without reducing acceptability.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.901-906
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• 1997

In order to reproduce and improve quality of traditional kochujang, various raw materials were added to prepare kochujang by replacing part of the glutinous rice. Chemical composition, microbial characteristics and enzyme activities were investigated during fermentation. Crude protein and salt contents of kochujang did not change significantly during fermentation, but moisture contents increased linearly. The pH and titratable acidity of kochujang changed little in garlic added group. The viable cell counts of aerobic bacteria and yeasts in the kochujang increased until 60 days of fermentation and then decreased slowly except for the garlic added group in which they increased during the last period of fermentation. Aerobic bacterial count did not show any remarkable differences among the samples and slowly decreased after 60 days of fermentation. The activities of liquefying and saccharifying amylases decreased until 45 days, but increased at 60th day. Acidic protease activities of each group were strong during the initial period, but neutral protease showed the highest activity from the 30 to 45 days of fermentation. Protease activities increased by addition of soy sauce, Chinese matrimony vine and purple sweet potato.

• Korean Journal of Medicinal Crop Science
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• v.23 no.3
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• pp.223-230
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• 2015

To study the effect of crop rotation on the control of ginseng root rot, growth characteristics and root rot ratio of 2-year-old ginseng was investigated after the crops of 18 species were cultured for one year in soil contaminated by the pathogen of root rot. Fusarium solani and Cylindrocarpon destructans were detected by 53.2% and 37.7%, respectively, from infected root of 4-year-old ginseng cultivated in soil occurring the injury by continuous cropping. Content of $NO_3$, Na, and $P_2O_5$ were distinctly changed, while content of pH, Ca, and Mg were slightly changed when whole plant of crops cultured for one year were buried in the ground. All of EC, $NO_3$, $P_2O_5$, and K were distinctly increased in soil cultured sudangrass, peanut, soybean, sunnhemp, and pepper. All of EC, $NO_3$, $P_2O_5$, and K among inorganic component showed negative effect on the growth of ginseng when they were excessively applied on soil. The growth of ginseng was promoted in soil cultivated perilla, sweet potato, sudangrass, and welsh onion, while suppressed in Hwanggi (Astragalus mongholicus), Deodeok (Codonopsis lanceolata) Doraji (Platycodon grandiflorum), Gamcho (Glycyrrhiza uralensis), Soybean. All of chicory, lettuce, radish, sunnhemp, and welsh onion had effective on the inhibition of ginseng root rot, while legume such as soybean, Hwanggi, Gamcho, peanut promoted the incidence of root rot. Though there were no significant correlation, $NO_3$ showed positive correlation, and Na showed negative correlation with the incidence of root rot.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1515-1521
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• 2004

As one of the research series for the industrialization of sikhae, this study was evaluated the taste compounds present in different temperature conditions, $5^{\circ}C$, $20^{\circ}C$ and alternating temperature (stored at $5^{\circ}C$ after 10 days fermentation at $20^{\circ}C$), respectively. The changes in proximate compositions were negligible but the amounts of total sugar decreased during fermentation. The pH of sikhae products except the product fermented at $5^{\circ}C$, decreased during fermentation and was maintained at the rage of 3.8~4.4 after 10 days. The values of acidity, VBN and amino-N gradually increased with fermentation times and with increasing temperature condition in all products. Three organic acids (lactic, citric and malic acid) were disclosed as key compounds affecting the sourness in Alaska pollack sikhae. The result of taste value revealed that 6 amino acids having sweet and umami taste (aspartic acid, glutamic acid, alanine and lysine) and bitter taste (valine and methionine) as major amino acids affecting the taste of sikhae products, and increased with fermentation times. Hypoxanthine was the main component in ATP related compounds. Amino-N was comprised more over 50% of the Ex-N in sikhae products, and followed by total creatinine-N, TMAO-N and TMA-N in that order.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.89-93
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• 2001

The quality characteristics of doenjangs added with squid internal organs were evaluated. The contents of moisture, salt and amino type nitrogen were similar among traditional doenjang and squid doenjang(I, II, III). But the color values were different. pH and peroxide value(POV) were high in squid doenjangs. Squid doenjang(I, II, III) contained much taurine($53.26{\sim}170.90\;mg%$) and ${\alpha}-aminobutyric$ acid($35.17{\sim}151.00\;mg%$) which were not detected in traditional doenjang. Also aspartic acid and glutamic acid related to palatable taste, threonine, serine and proline related to sweet tastes were much more in squid doenjangs. Contents of isoleucine and leucine related to bitter taste were similar with traditional doenjangs. Comparing with traditional doenjang, volatile flavor components in squid doenjangs had high ratio of esters such as ethylbutylether and aldehydes such as 2-propanal, 3-methylbutanal in contrast with low alcohols. Especially ethylbutylether, 2-propanol, 3-methyl-1-butanal, 2,6,10,14-tetramethyl-pentadecane, ethyllinoleate were only in squid doenjangs. From the sensory evaluation after 4 weeks, squid doenjang(II) added with 10% squid internal organs obtained the highest scores for taste as differing from traditional soybean paste and squid doenjang(I). But the total acceptability was higher in traditional doenjang because of strong fishy smell and dark color in squid doenjang. After 8 weeks squid doenjang(I, II) obtained high scores for taste and low scores for color and flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.233-240
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• 2007

The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest 'L' values were found for white sugar added group but the highest 'a' and 'b' were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at $20^{\circ}C$, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p<0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.29-34
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• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.408-413
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• 2005

Rheological properties and sensory characteristics of prickly pear jelly made from κ-carrageenan and glucomannan were examined. Prickly pear extract (PPE) fermented by Lactobacillus casei LS (isolated from soy milk curd residue) exhibited pH 3.12, 1.15% acidity (lactic acid) and 2.7 × 10/sup 9/ CFU/mL lactic acid bacteria. In the effect of concentration of fermented PPE, the jelly containing 4% fermented PPE had higher springiness and slightly lower hardness than that without fermented PPE, and was superior to color and taste. The hardness and brittleness of jellies were enhanced by the addition of 0.25% citric acid. The addition of 0.25% ascorbic acid resulted in the production of soft jelly like pudding. In the effect of concentration of κ-carrageenan, the hardness and springiness of jellies were increased by adding 0.75% κ-carrageenan, but was decreased by adding at the 0.9% level. In the overall preference of jellies including sweet and sour taste, higher score was obtained by the fortification of 0.6% and 0.75% κ-carrageenan, 0.25% citric acid and 30% fructose syrup.