• Advances in Traditional Medicine
• /
• 제7권4호
• /
• pp.441-443
• /
• 2007

A preliminary in vitro acid neutralizing capacity test of twelve traditional Ayurvedic antacids were performed in this study. Five traditional preparations of ash of conch shell, ash of oyster, ash of pearl, limestone, and ash of cowrie showed high acid neutralizing capacity similar to standard antacid combination of $Al(OH)_3\;and\;Mg(OH)_2$. Among these the ash of conch shell found the highest acid neutralizing capacity. The ash of tamarind and ash of Achyranthus aspera showed moderate acid neutralizing capacity. The acid neutralizing capacity of red ochre; ash of iron; mixture of niter, alum and ammonium chloride; saltpeter; and ash of mica found below the USP 23 limit.

• 대한용접접합학회:학술대회논문집
• /
• 대한용접접합학회 1997년도 특별강연 및 추계학술발표 개요집
• /
• pp.77-80
• /
• 1997

Spot welding has been used in the sheet metal joining processes because of its high productivity and convenience. In this study, predicting methods of fatigue life of spot welded joint have been studied fatigue life of conch-peel spot welded joint was influenced by tail effect. Fatigue life was estimated by stress index parameter considering multiaxial stresses and tail effect. Fatigue tests were conducted with the coach-peel specimens using SPCC.

• The Korean Journal of Ecology
• /
• 제25권1호
• /
• pp.59-62
• /
• 2002

Dokdo, which is located in the middle of the East Sea, is a small island tilth a total area of 0.186 $\textrm{km}^2$. However, this small island, with its mild oceanic climate, has rich bio-resources and picturesque natural surroundings. Dokdo in the crystaline waters and In the central area of the deep sea is a treasury of algaes (sea oak, sea mustard, gulf weed, laver, agar-agar, etc.), molluscs (squid, ear shell, conch, etc.) and fishes (Alaska pollack, anchovy, saucy, herring, etc.). On the other hand, there are a lot of grasses and various kinds of grasses on the land of Dokdo. And a lot of back-tailed gulls (about 20,000 Individuals) live on this island. There have been disputes on the sovereignty over Dokdo between Korea and Japan. Japan has claimed sovereignty over Dokdo since Japan incorporated the island into Japanese territory in 1905 when it occupied the Korean Peninsula by force. Korea governed Dokdo not only before 1905 but also after its liberation in 1945. The Korean government, while heavily financing building facilities like pleas and quays, is endeavoring to preserve the natural surroundings of this island.

• 대한임상독성학회지
• /
• 제15권1호
• /
• pp.65-67
• /
• 2017

Even though Neptunea contricta appears similar to Batilus cornutus and Rapana venosa, they are different in tetramine content which inhibits the neuronal calcium channel. Therefore, mistaking Neptunea contricta for Batilus cornutus or Rapana venosa, can result in the occurrence of toxic symptoms. Three patients developed nausea, epigastric pain, chest pain, dizziness, blurred vision, dyspnea, hypertension and tachycardia after eating Neptunea contricta. Moreover, consumption of one only piece was sufficient to cause symptoms because each Neptunea contricta has 17.3 mg of tetramine. Accordingly, care should be taken when patients are consuming more than 5 pieces because toxic symptoms such as dyspnea can occur. Moreover, correct species identification is important because the quantity of tetramine varies among sea snail species. Finally, it is important to educate people to remove the salivary glands completely before consuming Neptunea contricta.

• 수산해양교육연구
• /
• 제15권2호
• /
• pp.219-225
• /
• 2003

So far, for pearl culture using abalones, a plastic nucleus has been planted in an abalone by perforating the shell. But after planing 80 % of abalones died, and even if they live, the pearl's hardness was not so good. The weak hardness made the pearl valueless. The quality of a pearl is decided by the gloss and the quality of the pearl's layer. This study is to find the right nucleus for abalones and to decrease a death rate of abalones by selecting the right planting place. This study was also performed to obtain valuable pearls with proper size, gloss, and good color. Below is the result of the research; Conch shells out of the various nucleus materials were the best. Their shape, color and gloss were very good. The nucleus was planted in the part that a shell is grown up under the absorption ball, as a result a pearl sack was quickly made. After 15 days, out of every pearl, pearl sacks were made. The pearl formation was measured every month. From the abalone shell which was planted in April, qualitative pearls which was from 5mm to 5.81mm in size were obtained in December.

• 보존과학연구
• /
• 통권30호
• /
• pp.171-187
• /
• 2009

The Seated iron Vairocana Buddha statue of Dopiansa Temple, Cheolwon was designated National treasure No. 63, it is very important to rearch about Korean Buddha statue because it has an inscription on the back indicates that it was made in 865 A.D., the fifth year of the reign of King Gyeongmun(861-875) of Unified Silla(668-935), through the devoted faith of some 1,500 Buddhist followers of the Cheorwon-gun area. In this conservation treatment, for the Seated iron Vairocana Buddha statue of Dopiansa Temple, Cheolwon plating layer and cashew paint layer of the iron pedestal were removed and for the paint the Body of the Buddha, fake metal layer and plaster layer were removed, stabilizing treatment and coating treatment were done, and removal and restoration of earlobe which had been damaged and later was restored with plaster in the regilding in 1988, and the white hair on forehead was replaced with material of rock crystal, and conch-shaped hair damaged was restored on 35 spots.

• 한국식품영양과학회지
• /
• 제36권11호
• /
• pp.1472-1481
• /
• 2007

동래파전의 유래에 대한 문헌이 없어 문헌적 고찰이 이루어지지 않았다. 사례연구에 의하면 조선조에서 삼짇날 임금님께 진상한 음식(동래할매파전 옥호의 주인의 구술)인 상류층 음식으로, 벚꽃 피기전의 초봄의 계절음식 및 재실음식(이씨 및 왕씨 부부, 추씨 등의 민간구술)으로 이루어졌고 이로써 부산 향토음식임이 입증되었다. 동래파전의 식재료는 조선쪽파, 미나리, 해산물(대합, 홍합, 조갯살, 굴, 새우, 논고동), 쇠고기, 계란, 찹쌀 및 멥쌀가루, 맛국물(멸치, 다시마 국물)등이며, 이들 식재료를 조리 순서대로 얹어 참기름으로 구워낸 것으로 5가지 기초 식품군이 골고루 배합된 음식이다. 동래파전의 표준화에서 맛에 관련된 인자는 식재료 인자와 열원인자를 들 수 있다. 식재료 인자 중 찹쌀 및 멥쌀 가루에 멸치와 다시마의 국물을 섞은 반죽에서 쌀가루의 전분과 파가 어우러져 파전에 깊은 맛을 주고, 맛국물은 구수한 맛과 칼슘을 공급하여 파전에 맛과 영양의 상승효과를 주고 있으며, 참기름은 불포화지방산의 공급과 함께 파전에 유지맛과 고소한 맛을 주고 있다. 또한 조리 시, 강한 열원에서 번철을 달구어 식재료를 순서대로 얹어 뒤집고, 다시 반죽을 얹어 뚜껑을 덮은 후 열원을 약하게 하여 쌀 전분의 완전호화를 도와 파전의 깊은 맛을 배가시킨다 동래파전의 100g 당 에너지는 148 kcal, 단백질 8.8 g, 지방 2 g, 식이섬유 8.6 g, 칼슘 57.7 mg, 철분이 1.8 mg이었으며 1인분(245 g)당 에너지는 364 kcal, 단백질은 21.6g, 칼슘은 141 mg, 철분은 4.4 mg으로, 철분과 단백질의 함량이 우수한 것으로 나타났다. 아미노산 조성은 시스틴, 리신, 루이신, 발린, 이소루이신 등의 필수 아미노산의 함량이 높았으며 필수 및 비필수 아미노산의 조성이 균형된 음식이다. 구성 지방산 중 올레인산, 리놀레산, 리놀렌산의 함량이 각각 20.5%, 20.1%, 10.4%로 불포화지방산이 58.3%이었으며 P/M/S가 0.73/0.67/1이었다. 동래파전의 섭취 증가를 위하여서는 자주 먹을 수 있는 일상의 음식으로, 또 저 연령층의 섭취확대를 위한 급식메뉴로, 그리고 때와 장소의 구애 없이 간편히 이용할 수 있고, 우리국민은 물론 외국인의 입맛을 공략할 수 있는 조리방법 개발에 많은 노력과 연구가 필요하다고 생각한다. 본 연구에서는 전통적, 향토적 동래파전의 식재료 종류와 분량, 조리법에만 중점을 둔 조리표준화를 행하였으나 향후의 연구는 동래파전의 산업화에 중점을 두고 젊은 층을 중심으로 고 연령층 등 각 연령층이 선호할 수 있는 우리전통음식인 동래파전 패스트푸드화에 노력을 기울여야 할 것이다.