• 대한한의학원전학회지
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• 제29권1호
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• pp.113-123
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• 2016

Objectives : In this study, we tried to analyze the relationship between effect terms and five tastes in heat-clearing herbs. In order to analyze exactly, we also attempted to extract and refine the effect terms. And finally, we tried to infer the effects of each tastes and suppose new effects of each heat-clearing herbs based on their tastes. Methods : Firstly, we extracted the five tastes and effect terms among the heat-claearing herbs written in Herbology. After that, we divided each effect terms to single meaning term and refined them. We also grouped herbs by tastes and set the effect terms in the order of frequency. So we could analyze the relationship between the tastes and the effect terms and supposed the effect of each herbs. Results & Conclusions : We extracted 7 tastes and 87 effect terms. And they was refined to 63 effect terms. As the result of analyzing the effect terms based the tastes, all of heat-clearing herbs included the effects of heat-clearing and detoxification, regardless of tastes. The herbs which have the bitter tastes, included the effects of drying dampness, fire-purging and blood-cooling. And we supposed new effects in 10 kinds of herbs among them. The herbs which have the sweet tastes, included the effects of blood-cooling and fluid-engendering. The herbs which have the hot tastes, included the effects of inducing diuresis and swelling-dispersing. And we supposed new effects in 2 kinds of herbs, by analyzing the relationship between the tastes and effect terms.

• 대한한의학원전학회지
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• 제30권4호
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• pp.69-82
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• 2017

Objective : This study was conducted to infer the effect of superficies-resolveing herbs by analyzing effect terms which have extracted and refined, based on four temperatures and five tastes. Method : Firstly, temperatures, tastes and effect terms were extracted from the 27 kinds of superficies-resolving herbs written in Herbology. Then, each effect terms was divided into single meaning term and refined as typical term, using the inclusive effect terms I established. After that, herbs were grouped by tastes and found the effect terms which are mentioned most frequently. And it could be supposed to be classified into each herb's new effects based on the relationship between properties and those effect terms. It is also inferred into new tastes from some herbs by analysing the representative effects group of each taste and finding which other tastes can be related to each herb's effect. Result & Conclusion : All the superficies-resolving herbs can have wind-dispelling effect and superficies-resolving effect, except Bulpleuri Radix. This herb is able to has just the wind-dispelling effect. And it's more appropriate to categorize Bulpleuri Radix to heat-clearing herb group than superficies-resolving herb group, considering its several, distinctly cold characteristics. Some effects are concentrated to wind-cold-dispersing herb group and others to wind-heat-dispersing herb group. Each tastes has its own representative effect group. And, according to its tastes' representative effect, some of herbs are reasonable to get new effect term. With not so feasible reason, 4 kinds of herbs are supposed to contain all of hot, bitter, and sweet tastes. Also It's needed to study much deeper whether Perillae Herba, Zingiberis Rhizoma Crudus and Elsholtziae Herba are belong to superficies-resolving herb group or to interior-warming or damp-dissolving aromatic herb group.

• 대한한의학원전학회지
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• 제29권2호
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• pp.203-212
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• 2016

Objectives : In order to infer the effect of blood-activating and stasis-dispelling herbs by the analysis of effect terms which have extracted and refined, based on five tastes. Methods : I extracted the effect terms and five tastes of blood-activating and stasis-dispelling herbs written in Herbology. Extracted effect terms was divided into single meaning term and was refined as typical term. After that, I sorted herbs according to the five tastes and find the most highly mentioned effect terms. And I infered each herb's effects based on the relationship between five tastes and most highly mentioned terms. Results & Conclusions : I extracted 5 tastes and 53 effect terms and refined it as 43 effect terms. As the result of analyzing the effect term based the tastes, blood-activating and stasis-dispelling herbs are usually have blood-activating and pain-relieving. The herbs that have the hot taste, have the effect of moving-qi, stasis-breaking and aggregation-dispersing. And I supposed new effects of 5 kinds of herbs among them. The herbs that have the sweet tastes, have the effect of stasis-dispelling. And I supposed new effects of 2 kinds of herbs among them by analyzing the relationship between the tastes and effect terms.

• 대한한의학원전학회지
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• 제13권1호
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• pp.304-327
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• 2000

This report is closely related to ${\ulcorner}$Simple question Five Qi Anouncement${\lrcorner}$ that you shouldn't take a Hot Taste excessively in case of Qi pathology because a Hot Taste runs to Qi, you shouldn't take a Salty Taste excessively in case of Blood pathology because a Salty Taste runs to Blood, you shouldn't take a Bitter Taste excessively in case of Bone pathology because a Bitter Taste runs to Bone, you shouldn't take a Sweet Taste excessively in case of muscles pathology because a Sweet Taste runs to Muscles, you shouldn't take a Sour Taste excessively in case of Sinews pathology because a Sour Taste runs to Sinews. Also the report mainly describes to relations between Five Tastes and BloodVessel-Organs of human body, to pathological change of a Five Tastes' one-sided diet or taking too much, and to various disease caused by that. And the section is called 'An Essay on Five Tastes', that Five Tastes of food and medicines could make human body either healthy or damaged so you should be careful. This report is divided into two chapter, the first chapter presents to specific diseases according to runnings of Five Tastes, the second chapter shows the pathological process how the human body would change and what kind of disease attacts human body as result of taking Five Tastes. So this section is important remarkably as a viewpoint of food and medicines.

• 대한한의학원전학회지
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• 제31권1호
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• pp.45-55
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• 2018

Objectives : This study was conducted to infer the effect of superficies-resolveing herbs by analyzing effect terms which have extracted and refined, based on four temperatures and five tastes. Methods : Firstly, temperatures, tastes and effect terms were extracted from the 27 kinds of superficies-resolving herbs written in Herbology. Then, each effect terms was divided into single meaning term and refined as typical term, using the inclusive effect terms I established. After that, herbs were grouped by tastes and found the effect terms which are mentioned most frequently. Results & Conclusions : All the superficies-resolving herbs can have wind-dispelling effect and superficies-resolving effect, except Bulpleuri Radix. This herb is able to has just the wind-dispelling effect. And it's more appropriate to categorize Bulpleuri Radix to heat-clearing herb group than superficies-resolving herb group, considering its several, distinctly cold characteristics. Some effects are concentrated to wind-cold-dispersing herb group and others to wind-heat-dispersing herb group. Each tastes has its own representative effect group.

• 대한한의학원전학회지
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• 제25권2호
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• pp.15-24
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• 2012

Objective : I would define the differences of sentences that 'A tongue can detect five basic tastes' and 'A mouth can perceive the five cereals' in Youngchu Macdo(靈樞 脈度). Methods : 1. I refer to literatures for the sentences in Youngchu Macdo 2. I look into the symptoms which may be caused by heart and pancreas troubles, respectively. Result : Human being can not detect a specific taste on his heart trouble. That is, acid, bitter, sweet, hot, and saltness can be all one. Human being may lose his appetite on his pancreas trouble. Even though the viscera and the tongue are connected to on-meridians, the function of a tongue is managed and controlled by a heart. Such a tongue perceives five basic tastes. Conclusion : A healthy tongue appreciates five basic tastes clearly and a healthy mouth may stimulate his appetite.

• 상하수도학회지
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• 제10권4호
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• pp.94-102
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• 1996

This study was accomplished to get the basic data for the optimum chemical feed, evaluating interference between tastes and odors chemicals and coagulants in existing water treatment processes. During the tastes and odors occurs at D intaking tower area in 1995, PAC(Powdered Activated Carbon) feed with coagulants was PAC feed only and with coagulant simultaneously were appeared TON removal efficiency about 84%-87% within 20 min reaction time, but feed with time intervals was about 98% TON removal efficiency. Therefore in the case of PAC feed with coagulant, it is effective to feed coagulant on some time intervals in removing tastes and odors. It is not effective to feed PAC with chlorine dioxide($ClO_2$) or chlorine simultaneously in removing tastes and odors, because these chemicals were reduced the adsorption capacity of PAC.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2008년도 춘계학술발표대회 논문집
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• pp.173-178
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• 2008

Flagship store has rapidly come into being is the typical tool of brand-communication between enterprises and consumers. Flagstore comprised of a lot of tastes delivers brand-image and builds brand- identity. this research on the ground of Semiotics by Pierce, examined closely the connections between two tastes and analyzed the brand-image had prodused through tastes. The method study restricts the four analytical subjects of the fashion-brands have successfully built brand-image and identity and arranges each brand - identity and constructive strategy. After that, it analyzes the examples of Flagstore on the ground of Semiotics. The purpose of this research focuses how the tastes will have occurred on the Flagstore will express and analyze the brand -identities and presents a methodology it will be able to designe.

• 한국콘텐츠학회논문지
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• 제13권10호
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• pp.226-233
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• 2013

본 연구는 영화 소비 과정을 탐색하기 위해 영화 취향 및 영화 정보 이용 요인들, 인구사회 요인들을 투입해 영화 소비에 미치는 영향을 살펴보았다. 본 연구의 주요 결과들은 다음과 같다. 첫째, 영화 소비에 가장 큰 영향을 미치는 요인은 영화 취향으로 나타났다. 응답자들은 영화 취향 정도가 증가할수록 영화소비가 늘어나는 것으로 나타났다. 둘째, 영화 취향은 영화 정보를 인터넷으로 검색하거나 영화 블로그를 이용하는 행위에 유의미한 영향을 미치는 것으로 나타났다. 영화 취향 정도가 높을수록 인터넷으로 영화정보를 검색하거나 영화 블로그를 이용하는 것으로 나타났다. 한편, 영화 블로그를 이용하는 응답자들은 영화 소비가 늘어났던 반면 영화 인터넷 검색 여부는 영화 소비에 영향을 미치지 않았다. 셋째, 성별이나 소득과 같은 인구사회 요인들 중에서 성별 요인만 영화 소비에 정적인 영향을 미치는 것으로 나타났다. 여성 응답자일수록 영화 소비 정도가 증가했다. 반면, 소득 요인은 영화 소비에 영향을 미치지 않았다.

• 한국식품조리과학회지
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• 제26권2호
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• pp.155-164
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• 2010

The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.