• KOMUNHWA
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• no.70
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• pp.63-88
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• 2007

The purpose of this writing is to examine the places and instruments of the dissection for deformed animal carcasses excavated in shellfish stacks of the period of the Proto-Three Kingdoms(삼한) and the Three Kingdoms(삼국). The remains were chosen, which had been excavated and finished in the analysis of the animal carcasses, and the main objects are all shells and deer, especially among Mammalia. As the result, the dissection of shells was not taken place in the habitats of the animals, but inside or around of the residence of the people. For deer, too, it was done in the public place or specific area around and inside the residence. As concerns the method of dissection for shells, for Pelecypoda(부족류), represented by Meretrix lusoria(백합), the inner meat was taken out by wrenching the shell with a kind of small knives, or by boiling, and sometimes by cracking the middle of the shell in the case of big Meretrix lusoria and Dosinorbis japonicus(떡조개). For Rapana venosa(피뿔고둥), representative of Gastropoad(배발류), the people broke the top or some parts of the body to get the inner meat or used some kind of needles and stylus to pick the inner meat out after boiling. Abalones‘ meat was attached firmly to the shell, so very sharp and proper metal instruments were used to take the meat out Relatively small-sized Reishia clavigera(대수리),Top shell(밤고둥) meats were taken out by breaking the top parts after boiling, then sucking the meats, or by picking them out by using needles and stylus in the original shape. In the case of large Mammalia like deer, in the full consideration of the point that deer itself are used in various ways, they were dissected in the order of skinning, taking out the internal organs, cutting front and rear legs, separating joint parts and meats, extracting bone-marrow by 철정, 철부, ironed hand knife in very delicate ways. It seems that skinning, and front and rear legs' cutting were taken place in the place around the residence, on the other hand joint parts' separating and bone-marrow extracting in the residence. The tools for the dissection were confirmed to be hand-knife, honed ax, hammer stone, bondstone, needles and stylus, and some other sharp instrument. They were used properly according to objects.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.459-464
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• 2002

This experiment was conducted to know the changes of bioactive component content in four-year-old peony (Paeonia lactiflora Pall.) root with various drying methods such as room temperature drying, $50^{\circ}C$ heat-air drying, room temperature drying after $80^{\circ}C$ boiling water treatment and freeze drying, and to establish the optimum drying method for high quality production of Paeoniae Radix. For this purpose, the contents of paeoniflorin, albiflorin and five phenolic compounds (gallic acid, benzoic acid, (+)-catechin, (-)-epicatechin and (+)-taxifolin 3-O-$\beta$-D-glucopyranoside) in peony root with different drying methods were analyzed by RP-HPLC. The contents of paeoniflorin, albiflorin and (+)-taxifolin 3-O-$\beta$-D-glucopyranoside at room temperature drying were higher than in the other drying methods and that of gallic acid at 8$0^{\circ}C$ boiling water treatment was the highest among that of all drying methods. In the case of freeze drying, the contents of (+)-catechin, benzoic acid and (-)-epicatechin were the highest among those of all drying methods. As increase of drying and treatment temperature, the contents of paeoniflorin, albiflorin, (+)-taxifolin 3-O-$\beta$-D-glucopyrano-side, (+)-catechin and benzoic acid were decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.359-362
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• 1984

This experiment was carried out to determine the effect of cooking methods of boiling and frying on the removal of mercury from vegetables. Garand chrysanthemums and the leaves of young radishes contained 0.23 and 0.15 ppm of mercury, respectively. When they were boiled, the content of the mercury decreases to 78 percent in garland chrysanthemums and 73 per cent in radish leaves. When they were fried, the content of the mercury decreases to 69 percent in garland chrysanthemums and 60 percent in radish leaves. After the vegetables were exposed to 0.11 ppm of mercury dichloride for 2 hours, the raw garland chrysanthemums and the raw young radish leaves were contaminated with 6.65, 6.10 ppm of mercury, respectively. When the vegetables were boiled after this contamination, the mercury was dissolved and. melted out about 10.0%, however, when the vegetables were fried the mercury was dissolved and melted out about $12{\sim}24%$. When the vegetables were exposed to 1.0 ppm of mercury dichloride, the raw garland chrysanthemums was contaminated with 10.79 ppm of mercury and the radish leaves 10.83 ppm of mercury. The mercury was dissolved and melted out about 10-20% and 10-30% when the vegetables were boiled and fried, respectively. From these results, it can be suggested that frying is more effective cooking method than boiling for the elimination of mercury from its contaminated foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1195-1204
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• 2017

This study was designed to determine the effects of three cooking methods, boiling, microwave, and steaming, on elemental compositions of green pumpkin, zucchini, and sweet and ripened pumpkin. The cooking methods were carried out at 3, 5, and 10 min. The samples were then dried, crushed, and decomposed by microwave-assisted digestion method. Macro elements were analyzed by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES), whereas ICP-Mass Spectrometer (ICP-MS) was used for micro elements determination. From the results, macro elements were present in the order of K, P, Ca, Mg, S, Fe, Zn, and Na in all analyzed pumpkins. Among micro elements, Mn, Cu, Rb, and Ba, were present at high levels. For the effects of cooking methods, boiling significantly reduced the concentrations of elements. Cooking time affected concentrations of elements in the same manner with large differences between elemental contents in samples cooked for 5 and 10 min. Regarding micro elements contents, both effects were not significant. Similar elemental compositions with different concentration levels in all pumpkin types were observed. Green pumpkin and ripened pumpkin showed high retention rates of inorganic components upon steaming, and zucchini and sweet pumpkin showed high retention rates upon microwave cooking. Conclusively, cooking method and time affect amounts of residual inorganic ingredients in pumpkin.

• Journal of the Ergonomics Society of Korea
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• v.30 no.2
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• pp.311-317
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• 2011

Objective: The present study was intended to identify (1) the intra- and inter-rater reliabilities of a visual sensibility evaluation protocol and (2) the effects of NaCOC color and scouring method on the visual sensibility of NaCOC. Thirty female participants(20s & 30s) were participated in the visual sensibility evaluation of NaCOC. Background: Interests in naturally colored organic cotton(NaCOC) increase rapidly in parallel with the social trend of eco-friendly living and wellbeing. Method: Three color sets (ivory, green, and coyote-brown) of NaCOC specimens including one untreated and four treated specimens($Na_2CO_3$; NaOH; enzyme; boiling water) were examined in the study. The visual sensibility evaluation was conducted by the test-retest method using nine pairs of bipolar visual sensibility adjectives(bright-dark; clear-murky; heavy-light; vivid-subdued; warm-cool; fresh-stale; strong-weak; showy-plain; and luxurious-cheap). Results: As a result of reliability of a visual sensibility evaluation protocol, inter-rater variability(average SD=1.06) of visual sensibility evaluation was more than 1.4 times the intra-rater variability(average SD=0.74). However, both the sensibility evaluation reliabilities did not show any systematic pattern of changes. Lastly, ANOVA and post-hoc analysis showed that preferred scouring methods for a visual sensibility adjective pair significantly vary depending on NaCOC color. Application: Both the reliability of visual sensibility evaluation protocol and the analysis of proper scoring method of NaCOC in the study would be useful information to design the affective textile.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2470-2476
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• 2011

Inherent strain method, a hybrid method of experimental and numerical, is known to be very efficient in predicting the plate deformation due to line heating. For the simulation of deformation using inherent strain method, it is important to determine the magnitude and the region of inherent strain properly. Because the phase of steel transforms differently depending on the actual speed of cooling following line heating, it should be also considered in determining the inherent strain. A heat transfer analysis method including the effects of impinging water jet, film boiling, and radiation is proposed to simulate the water cooling process widely used in shipyards. From the above simulation it is possible to obtain the actual speed of cooling and volume percentage of each phase in the inherent strain region of a line heated steel plate. Based on the material properties calculated from the volume percentage of each phase, it should be possible to predict the plate deformations due to line heating with better precision.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• Nuclear Engineering and Technology
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• v.36 no.6
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• pp.528-539
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• 2004

It is essential in commercial reactors that the safety limits imposed on the fuel pellets and fuel clad barriers, such as the linear power density (LPD) and the departure from nucleate boiling ratio (DNBR), are not violated during reactor operations. In order to accurately monitor the safety limits of current reactor states, a detailed three-dimensional (3D) core power distribution should be estimated from the in-core detector signals. In this paper, we propose a calculation methodology for detailed 3D core power distribution, using in-core detector signals and core monitoring constants such as the 3D Coupling Coefficients (3DCC), node power fraction, and pin-to-node factors. Also, the calculation method for several core safety parameters is introduced. The core monitoring constants for the real core state are promptly provided by the core design code and on-line MASTER (Multi-purpose Analyzer for Static and Transient Effects of Reactors), coupled with the core monitoring program. through the plant computer, core state variables, which include reactor thermal power, control rod bank position, boron concentration, inlet moderator temperature, and flow rate, are supplied as input data for MASTER. MASTER performs the core calculation based on the neutron balance equation and generates several core monitoring constants corresponding to the real core state in addition to the expected core power distribution. The accuracy of the developed method is verified through a comparison with the current CECOR method. Because in all the verification calculation cases the proposed method shows a more conservative value than the best estimated value and a less conservative one than the current CECOR and COLSS methods, it is also confirmed that this method secures a greater operating margin through the simulation of the YGN-3 Cycle-1 core from the viewpoint of the power peaking factor for the LPD and the pseudo hot pin axial power distribution for the DNBR calculation.

• Analytical Science and Technology
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• v.33 no.1
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• pp.11-22
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• 2020

When extracting semi-volatile components of herbal medicines using hot water vapor, some substances may react with water vapor or oxygen, and some volatile substances may be lost, when using an organic solvent extraction method has the disadvantage that it may contain a non-volatile material and residual organic solvent. In addition, it is inefficient to separate semi-volatile substances from herbal medicines into each single component and conduct biological activity research for each component to determine the effective ingredient, and some components may be lost in the separation process. In this study, semi-volatile substances evaporated under two pressure-reduced conditions in Chinese herbal medicines such as Cnidii Rhizoma, Aucklandiae Radix and Amomum Fructus were separated by cooling with liquid nitrogen. Those were analyzed by gas chromatography-mass spectrometry (GC-MS) to identify the components, and this method may be used to study biological activities at the cellular level. The substances separated under reduced pressure, essential oil obtained by simultaneous distillation extraction (SDE) method and substances by using solid phase micro-extraction (SPME) from Cnidii Rhizoma, Aucklandiae Radix and Amomum Fructus were analyzed by GC-MS. In the case of Cnidii Rhizoma and Aucklandiae Radix, there were some differences among the essential oil components obtained by SDE and those identified by low temperature capture (CT) and SPME method, these were believed to be produced by some volatiles reacting with water or oxygen at the boiling point temperature of water.

• Plant Biotechnology Reports
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• v.4 no.1
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• pp.49-52
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• 2010

A DNA extraction method using Chelex 100 is widely used for bacteria, Chlamydomonas, and animal cell lines, but only rarely for plant materials due to the need for additional time-consuming and tedious steps. We have modified the Chelex 100 protocol and successfully developed a rapid and simple method of DNA extraction for efficient PCR-based detection of transgenes from a variety of transgenic plant and algal species. Our protocol consists of homogenizing plant tissue with a pestle, boiling the homogenized tissue in a microfuge tube with 5% Chelex 100 for 5 min, and centrifuging the boiled mixture. The supernatant, which is used for PCR analysis, was able to successfully amplify transgenes in transgenic tobacco, tomato, potato, Arabidopsis, rice, strawberry, Spirodela polyrhiza, Chlamydomonas, and Porphyra tenera. The entire DNA extraction procedure requires <15 min and is therefore comparable to that used for bacteria, Chlamydomonas, and animal cell lines.