• The monthly packaging world
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• s.348
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• pp.80-85
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• 2022

• The Journal of Dong Guk Oriental Medicine
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• v.10
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• pp.86-97
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• 2008

Objective: The purpose of this study is to determine oriental medical concept of emotional intelligence, and to develop the ways of treatment. Methods: We investigated the literature of the oriental and western medicine about an emotional intelligence. Results: Regarding an emotional intelligence from the oriental medicine, it will follow in attributes of five elements(五行), five emotions(五志), seven passions(七情). Due to the five emotions and seven passions will take to control themselves with following the principle of poles at interinhibition, and intergeneration among the five phases. There is a possibility of trying to apply in reflection control of emotion(partIV). Five emotions(五志), depression theories(鬱症), and a control of theories of seven passions(七情調節) will be applied an emotional stability and an emotional control. Conclusion: This study showed that oriental medicine has more merits better than western medicine about emotional intelligence, because oriental medicine consider that the body and mental is an inseparable relation. The further study is necessary with the concept formulation and a historical investigation about an emotional intelligence.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.639-648
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• 1989

The possibility of the use of soy sauce koji and commercial proteolytic enzyme for the acceleration of fish fermentation without affecting its characteristic flavor and nutritional quality inherent to the final products was investigated. Fish sauces were prepared experimentally from small horse mackerel under sixteen kinds of conditions and the chemical composition of those were examined, individually. The amino type nitrogen content, ration of amino type nitrogen to total nitrogen and protein conversion ratio were the highest in the fish sauce product treated with soy sauce koji, of which 10% salt was added to the minced raw fish at the start and additional 10% salt was added to the mixture after 48hrs, incubation.

• Korean journal of applied entomology
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• v.58 no.3
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• pp.189-196
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• 2019

While the darkling beetle, Alphitobius diaperinus (Panzer) (Coleoptera: Tenebrionidae) is considered a pest of stored products, it does not pose a significant economic threat to this industry. The grains these beetles feeding on are often already damaged. However, the beetle is now being treated as the foremost premise pest in the poultry industry in many countries of the world. Recently, the darkling beetle has also infested in broiler chicken houses of Korea. The problems caused by this pest destroy the insulate facilities of poultry houses, reduce chick's overall performance, transmit pathogenic organisms, and have been leading to substantial economic losses for poultry producers. Therefore, we conducted surveys on the status of infestation and damage of this pest in broiler chicken houses. Because there is no simple one step process that will completely eliminate darkling beetle populations from broiler facilities, we would like to outline further studies on the proper control measures.

• Herbal Formula Science
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• v.9 no.1
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• pp.405-417
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• 2001

Objective : Rett syndrome is a neurological disorder occurring primarily in girls. By process of treatment for a case which was diagnosed as Rett syndrome and out patient department treatment from the 12th, April, 1999 to November, 2001, the results are as follows. Method & Results : This patient was diagnosed as five-development disorders categories(五遲, 五軟), medicated with Yukmijihwang-tang(Liuweidihwang-tang, 六味地黃湯) and Kyejigayonggolmoryu-tang(Guizhijialonggu-tang, 柱枝加龍骨牡蠣湯). And acupunture therapy was taken on Shinjyungkyuk(shenchongge, 腎正格) and Paekoe(百會 GV 20), Taechu(大椎 GV 14), Renzhong(人中 GV 26). As a result, the patient's hypotonia and intermittent seizures were improved. Conclusion: Rett syndrome is most often misdiagnosed as autism, cerebral palsy or non-specific developmental delay. In oriental medicine, RS can be diagnosed as five development disorders categories (五遲, 五軟) and oriental medication with acupuncture treatment can improve RS patient's conditions.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.385-391
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and change of physicochemical properties in the fermentation during 60 days were examined. The contents of moisture, crude protein, ash and salinity of salted anchovy changed little during the fermentation with 62.5~63.8%, 12.0~14.1%, 12.8~13.8%, and 12.8~13.8%, respectively. but crude lipid decreased from 15.5~15.8% initially to 13.1~13.9% finally. The p during the fermentation decreased slowly until day 50 and increased afterwards. Acidity increased remarkably on day 10 and changed little afterwards. This increase in acidity was particularly observed in the use of Asp. oryzae koji. Amino nitrogen contents sharply increased until day 20 wit 686.0~756.0mg% and then increased slowly. Ammonia nitrogen contents in the use of koji increased until day 40 or 50 and decreased after that ; while those without koji steadily increased until day 60. The TBA values for all the samples reached the highest point on day from 20 to 30 and decreased afterwards. The TBA values and ammonia nitrogen contents were higher in Bacillus sp. koji than in Asp. oryzae koji. The alcohol contents of anchovy paste a little decreased during 10 days, increased slowly after that until day 50, and then decreased. The content of alcohol was higher in the use of koji than in the non koji.

• Food Science and Preservation
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• v.21 no.3
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• pp.434-441
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• 2014

This study investigated the quality characteristics and sensory evaluation of Doenjang samples made of soybean koji and prepared with Bacillus subtillus 3-B-1 and/or Aspergillus oryzae 6-M-1 isolated from traditional Meju, to replace the koji with wheat flour. Among the quality characteristics of doenjang during its fermentation at $30^{\circ}C$ for 40 days, its moisture decreased by degrees, but its amino-type nitrogen and reducing sugar increased by degrees. The color of the doenjang made of koji and prepared with Aspergillus oryzae 6-M-1 changed more significantly than that of the doenjang with Bacillus subtilis 3-B-1. The viable cell and mold counts increased by degrees during the fermentation. The results of the sensory evaluation of the doenjang made with koji and prepared with Aspergillus oryzae 6-M-1 did not significantly differ from those of the doenjang with Bacillus subtilis 3-B-1 and of the commercial doenjang. These results showed the possibility of preparing doenjang with soybean koji instead of wheat flour koji.

• Applied Biological Chemistry
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• v.6
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• pp.79-87
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• 1965

The contents of insoluble protein nitrogen, water soluble protein nitrogen anti peptides' nitrogen were determined of the samples which were taken in seven and half hours intervals during soybean-koji preparation to study changes of soybean protein, and the contents of total nitrogen and amino nitrogen were measured for the fractions resulting from molecular sieving by using Dowex 50 having various cross linkages for the peptides from soybean-koji extracts. As the results of the studies, The followings were obtained: 1. The contents of insoluble protein nitrogen and peptides' nitrogen are fairy constant at the earlier stage, where the former decreased and the latter increased markedly as mycelia grow, then rate of the decreases and the increases of them become lower at later stage after sporulation. The contents of water soluble protein are also constant at the earlier stage until covering of mycelia over the koji and increased since then until the stage of sporulation and then decreased at the later stage. 2. The amount of peptides nitrogen in each fraction obtained by the molecular sieving was almost constant at the earlier stage and the values in fractions of X-16, X-12, X-8. X-4 and X-2 increased considerably together as mycelia grow. Then the values in the fractions showed almost plateaux, after sporulalion, where the effluent fraction showed markedly increased values throughout mycelia growth.

• Applied Biological Chemistry
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• v.6
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• pp.107-117
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• 1965

(1) In order to study the specificity of Aspergillus soya protease to soybean protein, as well as the types of peptides formed during soybean-koji prerapation the amino acid sequence for the di & tripeptide and N-terminal amino acid residue and C-terminal amino acid residue were identified. As the results of the study, the following were obtained. Gly, Glu. Ala. Ser. Glu. Ser. Ala. Val (Cys, Glu, Ser, Ala, Arg, Try, Leu or Ileu) Asp. Phe (His, Arg, Cys, Asp, Ser, Ala, Leu or Ileu) Glu. Ala (Cys, Gly, Met) Glu. Ala (Asp, Glu,) Gly. Met (Asp, Glu, Ala, Tyr, Leu or Ileu, Lys,) Gly. Leu or Ileu (His, Asp, Glu, Gly, Ser, Lys, Thr, Phe,) Cys. Gly (Asp, Tyr,) Glu. Pro (Asp, Glu, Ser, Gly, Thr, Ala, Val, Leu or Ileu) Try. Ser (Gly, Glu, Arg, Ala, Met, Leu or Ileu,) Asp. Met (Asp, Glu, Ala, Try, Pro, Leu or Ileu,) His Thr (Ser, Gly, Tyr, Pro, Leu or Ileu,) Glu. Gly (Asp, Ala, Ser, Glu,) Leu or Ileu (2) It has revealed that Aspergillus soya protease has considerably wider range of specificity than that of chymotrypsin, pepsin and trypsin but not mold protease and Aspergillus saitoi protease. It can be said that Asp. soya protease split the bond adjacent to glutamic acid, aspartic acid, glycine, serine, alanine, cystine, tryptophan, histidine preferably acidic amino acid as C-terminal amino acid residue.

• The Journal of Korean Philosophical History
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• no.27
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• pp.63-84
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• 2009

I analyzed about the Ruyi(儒醫)'s mind on this article. Ruyi led and Nei-Jing (內經)'s Xin(心)-Shen(神)-Qingzhi(情志) it developed a medical theory. Qingzhi comes true confucianism aims became the good tool. Junhuo(君火)-Xianghuo(相火) for them to apply medically. Junhuo-Xianghuo is a possibility of seeking a ground from Nei-Jing. Junhuo governs all body and Xianghuo takes charge of the role which raises the body. It is to divide huo(火)with relationship of the king and the liege man. After Yuan-dynasty(元代) Ruyi medical sciences grasped Junhuo-Xianghuo with confucianism structures. The representative scholar is Zhu zhen-heng(朱震亨). I analyzed Zhu's Junhuo-Xianghuo. Xin-huo rules over the body. For expression of active Chi, it set the dual structure-'Junhuo-Xianghuo'. And it divided Junhuo from desire and sentiment. And Zhu zhen-heng attempted Taoism and medical science and Confucianism from the process under integrating. And analyzed Junhuo-Xianghuo Confucianism meaning. With Junhuo-Xianghuo and Confucianism described a relationship in the Zhu zhen-heng's theory. Finally view of Ruyi, medical science is the method of confucianism aims comes true.