• Journal of the Korean Society of School Health
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• v.24 no.1
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• pp.89-98
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• 2011

Purpose: The purpose of this study was to compare the difference in health-promoting behavior of Han-Chinese to Korean-Chinese university students in Korea. Methods: Subjects were 111 Han-Chinese and 105 Korean- Chinese university students. The data was collected using structured questionnaires from January 5 to May 30, 2009. The data analysis was carried out using the SPSS/WIN 12.0 program. Results: The average score of health- promoting behavior for Chinese students was 2.55, 2.49 for Korean-Chinese students and 2.61 for Han-Chinese students. The mean score of health-promoting behavior of Korean-Chinese students was lower than that of the Han-Chinese group (t=2.048, p=.042). There were significant differences in health- promoting behaviors according to socio-demographic characteristics between Han-Chinese and Korean-Chinese university students. The mean score of health-promoting behavior showed significant differences according to marital status (t=2.019, p=.046) in Han-Chinese students while there were significant differences in health-promoting behaviors according to motivation for studying abroad (t=2.732, p=.033) in Korean-Chinese students. Conclusion: Health-promoting programs should be developed for both Han-Chinese and Korean-Chinese students by considering socio-demographic characteristics. Korean-Chinese may be targeted as a priority group for promoting health behaviors.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.277-287
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• 2018

Background: Temperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different. Methods: In this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples. Results: The results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20R-ginsenoside Rs3 and ginsenoside Rs4. Polar ginsenosides were abundant in red ginseng steamed at low temperature, whereas higher levels of less polar ginsenosides were detected in red ginseng steamed at high temperature. Conclusion: This study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.

• Korean Journal of Heritage: History & Science
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• v.34
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• pp.138-171
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• 2001

This paper, based on the filed survey conducted from August 14 to 21, 2000, examines the architectural characteristics of traditional dwellings of Sujeonchon(수전촌, 水田村) village. Sujeonchon village is located on the northen slope of Changbaishan Mt., Andohyun(안도현, 安圖縣) of jilin Province(吉林省), a province in the northeastern region of China. The village was established between late 1940's and early 1950's by the Korean-Chinese. Later on, some of the Korean-Chinese residents moved out of the village and presently, the residents are composed of both the Korean-Chinese and the Chinese consisting about fifty-fifty. Since the cultural background and the living custom are different from each other ethnic group, that is, the Korean-Chinese and the Chinese, their dwellings reveal some differences between them. Through the study, the architectural characteristics and distinctions of the Korean-Chinese and Chinese dwellings are found and summarized as follows: 1.The way of building layout is different between them: the Chinese mainly follows the north-south direction of building layout, while the Korean-Chinese considers the surrounding environmental condition. 2.The floor level of kitchen is different between them: that of the Chinese house is same as the outdoor earth level, while that of the Korean-Chinese is lower than the outdoor level. 3.The way of providing the kitchen space is different between them: the kitchen of the Chinese house is consist of one separate room, while that of the Korean-Chinese is open to the living area. 4.The way of heating system is different between them: the Chinese house has kang only at the sleeping area, while the Korean-Chinese install whole under-floor heating of gudeul in the living area. 5.The attitude to the way of building is different between them: the Chinese are easily adapt to the new building materials and construction method, while the Korean-Chinese are showing strong attachment to the traditional way of building. 6.The houses of the Chinese and the Korean-Chinese have their own traditional ornaments and talismans on and in the building.

• Korean Journal of Child Studies
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• v.28 no.1
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• pp.129-145
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• 2007

The short form of the Early Adolescent Temperament Questionnaire-Revised(Ellis & Rothbart, 1999) was translated into Korean for Korean(N=367) and Korean-Chinese(N=258) children and into Chinese for Chinese-Korean(N=232) and Chinese(N=211) children. This 43 item scale of self-ratings was administered to 4th graders by home-room teachers in China and in Korea. Korean-Chinese children rated themselves higher on affiliation, depression, fear, pleasure- and perceptual - sensitivity and shyness than other groups. Chinese-Korean children were higher on affiliation, aggression and frustration, Chinese children were higher on activation control and Korean children rated themselves lowest on all subscales. Korean girls were higher than boys on activation control and affiliation. Korean boys were higher than girls on pleasure sensitivity. Chinese boys were higher than girls on aggression.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• Cross-Cultural Studies
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• v.35
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• pp.97-122
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• 2014

Since the arrival of Chinese immigrants in the 1850s, many Euro-American writers tended to project their fears, contempt, desires and fantasy onto the Other race and perceived Chinese Americans in stereotypes-dangerous villains, unassimilated aliens, quiet and passive servants, sexually submissive women, or seductive prostitutes. However in the 1970s and the 1980s Euro-American novels expressed varying attitudes towards Chinese Americans. Many earlier EuroAmerican writers began portraying positive characterizations of Chinese Americans. The purpose of this study is to examine the ways one of the Euro-American writers, Howard Fast characterized Chinese Americans in The Immigrants. Part of the novel concerns a Chinese American family. Fast gave a favorable portrayal of Chinese Americans. Unlike many Euro-American novelists who dealt only with Chinese American villains and prostitutes and view Chinese Americans as the lowest class of American society, Fast, on the other hand, portrayed Chinese Americans as law-abiding and useful citizens. Thus, I will discuss how Howard Fast subverted the familiar negative characterization of Chinese Americans and placed Chinese American experiences in the context of American immigration history. Many white Americans tended to notice only the lurid and sensational aspects in the Chinese American community. They seldom regarded Chinese Americans as people with homes and families and seldom saw Chinese Americans as individuals, as human beings with feelings, pain, and joy. To counter this racist view, Fast described the family life of Chinese Americans and depicted Chinese Americans as individuals with a full range of human emotions and with strong family and cultural ties. Though Fast debunked some myths about Chinese Americans, he also reinforces other stereotypes or some stereotypical illusions about them. In conclusion, I'll demonstrate Fast's work remains an incomplete representation of Chinese Americans.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.270-276
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• 2018

Background: Notoginsenoside Ft1 is a promising potential candidate for cardiovascular and cancer disease therapy owing to its positive pharmacological activities. However, the yield of Ft1 is ultralow utilizing reported methods. Herein, an acid hydrolyzing strategy was implemented in the acquirement of rare notoginsenoside Ft1. Methods: Chemical profiles were identified by ultraperformance liquid chromatography coupled with quadruple-time-of-flight and electrospray ionization mass spectrometry (UPLC-Q/TOF-ESI-MS). The acid hydrolyzing dynamic changes of chemical compositions and the possible transformation pathways of saponins were monitored by ultrahigh-performance LC coupled with tandem MS (UHPLC-MS/ MS). Results and conclusion: Notoginsenoside Ft1 was epimerized from notoginsenoside ST4, which was generated through cleaving the carbohydrate side chains at C-20 of notoginsenosides Fa and Fc, and vinaginsenoside R7, and further converted to other compounds via hydroxylation at C-25 or hydrolysis of the carbohydrate side chains at C-3 under the acid conditions. High temperature contributed to the hydroxylation reaction at C-25 and 25% acetic acid concentration was conducive to the preparation of notoginsenoside Ft1. C-20 epimers of notoginsenoside Ft1 and ST4 were successfully separated utilizing solvent method of acetic acid solution. The theoretical preparation yield rate of notoginsenoside Ft1 was about 1.8%, which would be beneficial to further study on its bioactivities and clinical application.

• Journal of Digital Contents Society
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• v.17 no.4
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• pp.227-234
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• 2016

When Chinese character used in Korea, so did the characters' pronunciation, so many Korean Chinese characters today have similar pronunciation with Chinese, but since Korean and Chinese pronunciations were preserved and developed in different alphabets, the written letter of the pronunciation also differs. This study on Chinese education, has constructed and implemented an easy way to study Chinese pronunciations by creating conversion rule set between Chinese pronunciation, Chinese Hanyu latin Pinyin and Korean chinese character pronunciation consisting of an initial sound, a medial vowel, and a final consonant. This study has established web version and application version of this conversion rule set education system to enhance Chinese education.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

• Fashion & Textile Research Journal
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• v.23 no.5
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• pp.545-558
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• 2021

This research analyzed the Chinese style design embodied in the collections of the new generation of fashion designers shown during the Shanghai Fashion Week to improve the understanding of Chinese style and the modernization of Chinese design. The research questions were 1) studying the development of the Chinese fashion industry chronologically and investing young designers' current situation, 2) investigating young designers' awareness of Chinese style and analyzing Chinese style design in collections. A literature and case study were conducted as the research method. The literature study focused on the books about the Chinese fashion industry and history, newspaper, articles, and so on. The case study was conducted among 63 Chinese style collections in 2016-2020 SFW by investigating fashion magazine reviews, articles, and so on. The findings are as follows: 1) Young Chinese fashion designers' awareness of Chinese style has three characteristics; the nonmaterial tendency from decreasing stereotyped images, combination of traditional culture and local youth culture, and commercialization with trends. 2) Chinese elements, including natural, character, and cultural elements were predominantly used in the concept, pattern, and shape. Nonmaterial characteristics were identified in concept, cultural combination characteristics in concept, shape, color, material, and pattern, and trend commercialization in shape, color, and pattern. In conclusion, Chinese young fashion designers had strong national consciousness and new awareness of Chinese style fashion in decreasing the stereotyped images of China. Thus, they used more varied expressions. Meanwhile, they faced difficulties in expressing nonmaterial Chinese elements by balancing them with Chinese style and globalization.