• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.33-43
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• 1987

The cooking processes of Yackwa writen in 27 Korean books were reviewed. The changes of the names, shapes, materials and methods of dough, and the methods of frying, the materials and methods of soaking, garnishes were reviewed based on the historical literatures. 1. The changes of names of Yackwa were Yackwa, Kwajul, Chokwa and the shapes were bird, animal, round or cubic. The diameter was about 3.5cm, and thickness was from 0.5cm to 1.5cm. 2. The major ingredients of Yackwa were flour, honey, sesame oil and alcohol beverages. Sometimes, soybean powder and rice powder were used instead of flour, and chochung, sugar water, sugar syrup were used instead of honey. Sesame oil was usually used but salad oil were used occasionally. Usually pure liquor, distilled spirits, rice wine, cloudy and coarse rice wine, whisky were used as alcoholic ingredient and water was used at boiling state. Sesame and sesame salt, ginger and ginger juice, pepper powder, pine nuts powder, salt were used as minor ingredients. 3. Though the flour was kneaded extensively or gently, the latter was peculier since 1940. 4. The dough was fried in oil at $120{\sim}160^{\circ}C$ for $5{\sim}15$ minutes. at that time, The shape will be broken if temperature of oil is too low and too harden if temperature is too high. 5. Fried dough was soaked in honey before 1940, but thereafter other sweeteners, such as chochung, syrup were also used. Ginger juice, dried ginger, citron juice were used for flavor. 6. For enhancing the flavor and softening excess oil was removed from the fried Yackwa, and then it was soaked in honey. 7. The garnishes of Yackwa were pine nuts powder, cinnamon powder, sugar, etc.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.16 no.1
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• pp.42-62
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• 2003

Subjects : We tried to analysis dermatosurgical prescriptions including 477 WonBang(元方) prescriptions for SangJungHaTong(上中下統) introduced by HwangDoYeon(黃道淵). Methods : Prescriptions in BangYakHapPyun(方藥合編) is generally categorized into SangTong(上統), JungTong(中統), HaTong(下統) which are called PoJe(補劑), HwaJe(和劑), KongJe(功劑) respectively. This study classified and analyzed major diseases and symptoms appeared in dermatosurgical prescription and composition of medicine, as well as in BangYakHapPyun(方藥合編). Results and conclusions : The results of examining dermatosurgical prescriptions in WonBang(元方) of SangJungHaTong(上中下統) in BangYakHapPyun(方藥合編) are as follows; 1. The proportion of dematosurgical prescriptions was SangTong(上統) $\frac{10}{126}$(7.9$\%$). JungTong(中統) $\frac{22}{181}$(12.1$\%$), and HaTong(下統) $\frac{16}{163}$(9.8$\%$), which means that JungTong(中統)(HwaJe 和劑) takes up relatively the largest portion. 2. As for SangTong(上統), upper level herbs used in medicine are Glycyrrhiza uralensis(甘草), Paeonia japonica(白芍藥), Angelica gigas(當歸). Astragalus membranaceus(황기). Ginseng(人蔘), Poria cocos(복령), Atractylodis macrocephalae rhizoma(白朮). Cinnamon(肉桂), Rehmaniniae radix preparat(熱地黃). And these herbs are the components of Sipjundaebo-tang(十全大補湯), one of the most well-known medicine for weak energy and blood(補氣血). 3. As for JungTong(中統), in addition to medicine for weak energy and blood. Ledebouriella seseloides(防風) that removes ill elements on skin surface and Pung(風) called "wind". Limonium tetragonum(桔梗) that eliminates discharges and sputum, Angelica dahurica(白芷) that removes discharge and suppress tumor are applied. Other herbs are Ostericum koreanum(羌活). Skullcap(황령),Schizonepeta tenuifolia(荊芥), Aurantii fructus(地殼), Cimicifuga heracleifolia(升麻), Bupleurum falcatum(柴胡), Lonicerae flos(金銀花). These herbs are more effective for wind-calming treatment. cooling down fever, clearing skin irritation, detoxication. removal of tumor and discharge than replenishing energy and blood. 4. As for HaTong(下統), Angelica gigas(當歸) and Ledebouriella seseloides(防風), the two major herbs for SangTong(上統) and JungTong(中統), are mostly used. In addition, Skullcap(黃芩), Gardenia jasminoides(梔子), Eisenia bicyclis(大黃) are other major components and their key efficacy is to lower fever and KongHa(功下). 5. Herbs applied for SangTong(上統), JungTong(中統), and HaTong(下統) in large quantity are Glycyrrhiza uralensis(甘草) that harmoniously combine different herbal elements and Poria cocos(복령) that discharges humidity and watery elements out of body, removes humid and hot elements, and strengthen gastrointestinal system. Based on this, it is inferred that prescriptions for this study focus largely on treatment of humid and hot elements. In the composition of this prescription, Angelica gigas(當歸), Paeonia japonica(白芍藥), and Cnidium officinale(川芎) are taking up relatively large proportion, which are basic herbs for Samul-tang(四物湯). Therefore, it is incurred here that the concept of "replenishing blood" bears importance in dermatosurgical treatment. 6. As for herb medicines used for more than two types of prescriptions of SangTong(上統), JungTong(中統), and HaTong(下統), most of them are simultaneously used for SangTong(上統) and JungTong(中統), or for JungTong(中統), and HaTong(下統) except for Atractylodis macrocephalae rhizoma(白朮) and Gleditsia sinensis(조각자). This finding implies that prescription or treatment that are simultaneously applied are replenishing and harmonizing, or harmonizing and attacking while replenishing and attacking never go together.

• Korean Journal of Poultry Science
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• v.47 no.4
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• pp.211-217
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• 2020

This study evaluated calcium hydroxide (slaked lime) and a combination of plant extracts ('natural product'; clove, cinnamon, and saponin; 1:1:1 ratio) as acaricidal control mechanisms for poultry red mites. Red mite susceptibility was evaluated after treatments with 10% slaked lime, 20% slaked lime, and 1% natural product. The duration of the acaricidal effect was also tested at 0, 10, 30, and 60 min after treatment using 20% slaked lime, 1% natural product, or a mixture of both. In the in vitro experiment, the slaked lime treatments were 73.2% (10% slaked lime) and 85.1% (20% slaked lime) effective on red mites. In acaricidal effect of control materials over times, with 20% slaked lime, the acaricidal effect decreased to 50.7% after 30 min, and 12.7% after 60 min (P<0.05). With 1% natural product, there was no acaricidal effect after 30 min (P<0.05). With 20% slaked lime +1% natural product, all of poultry red mites died until 30 min, and 92.9% after 60 min (P<0.05). On the farm, poultry red mites were observed that the number of poultry red mites increased 7,923 from 36 to 45 weeks, but then decreased to 483 after 20% slaked lime plus 1% natural product treatment. These results indicate that combining slaked lime and plant extracts effectively control poultry red mites.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.233-246
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• 2012

In this study, we investigated the applicability of the photostimulated luminescence(PSL), thermoluminescence(TL) and electron spin resonance(ESR) methods for various foods which are not allowed to be irradiated in Korea. All 15 foods including sesame, almond, peanut, cocoa powder etc. were analyzed. Samples were irradiated at 1~10 kGy using a $^{60}Co$ gamma-ray irradiator. In PSL study, the photon counts of all the unirradiated samples showed negative(lower than 700). The photon counts irradiated(1 kGy) dried shrimp, roasted peanut and seasoned peanut showed positive(higher than 5,000) and the other samples were negative or intermediate(> 700 and < 5,000). In TL analysis, results showed that it is possible to apply TL method to all foods containing minerals. In ESR measurements, the ESR signal(single-line) intensity of irradiated foods was higher than non-irradiated foods. In particular, the specific ESR signals of irradiation-induced crystalline sugar, cellulose and bone radical were detected in dried plum, raisin, dried cherry, mango(dried, frozen), rambutan, cocoa(powder), cinnamon, parsley, carrot, broccoli, dried arrow squid, dried pollack and dried shrimp. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods because TL method is not able to detect the irradiated foods rarely composed of minerals. ESR is also a difficult method to detect the changes of ESR signal patterns of food. It is concluded that TL analysis or ESR assay is suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.