• 동의생리병리학회지
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• 제20권1호
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• pp.257-261
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• 2006

The symptoms of malaria are periodic alternting of fever and chills on every one, two or three days. The patient has a fever at the first time of malaria, feels a chill, and has muscle pain at the next time. The long cycle of malarial fever such as every 2 or 3 days means that it takes a turn for the worse. In this study, oriental medicine was taken based on the oriental medicine principle such as Gagamcheongbi-tanggami(加減淸脾湯加味方), and the patient takes a turn for the better. The purpose of this paper is to report the patient with malarial fever, a chill and muscle pain who was improved dy oriental medical treatment.

• 대한한의학원전학회지
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• 제12권1호
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• pp.168-195
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• 1999

The hakgil is the important disease in the oriental medicine historically. In the preseant time also this disease continually appear all over the world. So purpose of this study is that consider the symptoms and pathogenesis of hakgil(瘧疾) with the point of view of oriental medicine. And in this study, the results are summarized as the followings. 1. The symptos of hakgil(瘧疾). 1) Rigor and heat spasm : The main symptoms of hakgil is the severe and periodical rigor and heat spasm. Generally the rigor first appear and later the heat spasm appear. According to the first and last, severe and weak, the hakgil is classified to hanhak(寒瘧), onhak(溫瘧), danhak(癉瘧), binhak(牝瘧). 2) The regulation of the time of spasm : The spasm occour in the same time daily or one time in two days, three days or several days. And the spasm time is regulary in day or night. 3) The term between the spasm and next one become later or faster. It can be decided that the becoming worse and better in the disease with the signs. 4) The seasonal property Generally the hakgil appear in summer and early autumn. 5) The other kind of hakgil there are five-organ hakgil(五臟瘧), six-kyung hakgil(六經瘧), janghak(瘴瘧), kuihak(鬼瘧), six-gi hakgil(六氣瘧), damhak(痰瘧), sikhak(食瘧), and so on. 6) The pulse condition of the hakgil is chiefly hyun(弦). 2. The pathogenesis of the hakgil 1) The cause of the hakgil The causes of the hakgil first are the seo(暑) or heat(熱) that make the problem in the cycle of five phases(五行). In the consequence, il open the hole of skin so that the pathogenic factors easily invade the humanbody and at the same time the pathogenic factor in the inside easily come out, that make the spasm. In the second time the pathogenic factor of yin(陰) - wind(風), cold(寒), water(水) invade through the opened skin to combine with the factor in the inside. Such condition make the hakgil and the accessory spasm. 2)The pathogenesis of hakgil(瘧疾) (1) The rigor and heat spasm of hakgil(瘧疾) appear because in summer the human body don't accomplish a task of summer because of hot weather or heat, so in autumn the ki(氣) of human body separate into yin(陰) and yang(陽), and the skin of human body is weaken so the saki(邪氣: pathogenic factors) is easily come into the human body. At this time the circulation of ki(氣) is obstructed, so the jungki(精氣: vital substance) apply to straighten the circulation of ki(氣), if the jungki(精氣: vital substance) help the yin(陰) the rigor spasm appear in the opposit direction the jungki(精氣: vital substance) help the yang(陽) the heat spasm appear. (2) The period of circulation of ki(氣) and jungki(精氣: vital substance) is one day, so the general period of spasm of hakgil(瘧疾) is one day, But if the saki(邪氣: pathogenic factors) come into the human body deeply, the jungki(精氣: vital substance) cannot apply 10 straighten the circulation of ki(氣) every day so the period of spasm become longer.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.262-266
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• 2000

기관지염, 폐염, 기침, 감기, 학질, 땀내기약 및 보약등으로 사용되었으며, 최근에 혈당강하 효과도 밝혀진 둥글레를 이용하여 발효주를 제조함으로써 술의 효과와 약리효과를 동시에 얻을수 있는 건강발효주를 제조하여 시험한 결과는 다음과 같다. 둥글레 엑스첨가 발효주는 대조구와 전체적으로 비슷한 발효특성을 보였다. 총산은 둥글레 첨가구가 대조구보다 약간 높았으며, pH는 모든 처리구에서 발효 2일만에 급격히 떨어져 발효 4일 이후로는 4.0내외로 변화가 없었다. 총당은 발효 1일에 가장 많이 생성되었으며, 발효초기 총당은 발효 1일에 가장 많이 생성되었으며, 발효초기 총당은 대조구가 적고 둥글레 엑스 첨가량이 많을수록 총당 함량은 많았다. 알콜함량은 발효초기에는 대조구가 둥글레 엑스첨가구보다 높았으며, 발효 6일 이후로는 모든 처리구에서 15.5%로 큰 차이가 없었다. 총산, pH, 품온, 총당 및 알콜함량은 발효 1~3일 사이에 급격한 변화를 하는 것으로 보아 술을 담금후 1~3일에 발효가 가장 왕성하게 일어났다. 관능평가 결과 둥글레 엑스를 첨가한 발효주가 대조구보다 우수하다는 유의성은 없었지만 품질의 저하나 변질이 발행하지 않았으며, 기호성 향상을 위한 연구가 더 진행된다면 둥글레의 약리효능을 이용한 둥글레 발효주는 품질의 고급화를이룰수 있을 것으로 기대된다.