• The Korean Journal of Community Living Science
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• v.17 no.3
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• pp.43-53
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• 2006

In order to improve on the stability during the storage of Han-gwa, this study measured peroxide value, AOM test of ginseng and antioxidants added to Han-gwa. 1.2% of ginseng added to Han-gwa consists of moisture (3.37%), protein(1.30%), lipids (11.54%), carbohydrate(82.45%) and ash (1.34%). The hardness of Han-gwa was 257.7 for 1.2% of ginseng added to Han-gwa and 269.8 for Han-gwa without ginseng. The expansion coefficient of Han-gwa including 1.2% of ginseng was 12.9 magnification to Bandegi, indicating that it was inversely proportioned to the amount of ginseng. The induction period of the AOM test according to the concentration of ginseng in Han-gwa was extended to $0.53{\sim}0.83$ of magnification than the test of Han-gwa without ginseng. According to changes in AOM, acid value, peroxide value and thiobarbituric acid value of Han-gwa with various packing materials, PP multilayer film packing was the most effective material for storage of Han-gwa at 30C. 1.2% of ginseng added to Han-gwa and rosemary extract in a panel test was the most effective, and using PP multilayer film packing for Han-gwa was found to be the most useful method.

• Journal of the Korean Home Economics Association
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• v.42 no.10 s.200
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• pp.129-141
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• 2004

The purposes of this study were to explain consumer attitude, behavioral intention and behavior(expenses) in the purchase of Han-gwa and to explore the influencing factors on them. To achieve these purposes, the Heckman two-step model was utilized to utilize the recursive system of attitude, behavioral intention and behavior. The results of this study were as follows: 1) Seventy-six percent of consumers presented their favorable altitudes to purchase Han-gwa, while $47\%$ of consumers had behavioral intention for purchasing Han-gwa. In addition, purchasing expense of Han-gwa per year as a proxy variable of behavior was less than 100,000 won for most consumers. 2) First, consumer attitude was found to be significantly influenced by the type of family and food safety. Second, the behavioral intention for purchasing Han-gwa was found to be significantly influenced by consumer attitude, age, income, education and price. Finally, consumer behavior(expenses) of purchasing Han-gwa was found to be significantly influenced by the behavioral intention, income and purchasing place.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.594-602
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• 2013

This study investigated consumer perception and purchase behavior regarding Han-gwa (traditional Korean confection) in housewives residing in the Seoul and Gyeonggi area. This study was conducted by self-administered questionnaires. Out of 839 questionnaires, 713 questionnaires (85.0%) were used for statistical analyses including frequency analysis, the Chisquare, and one-way ANOVA. Based on the data collected, independence variables were divided less than 40 years (<40), 40s, 50 years or higher (50) by age. The major findings were as follows; Firstly, 72.1% of the total respondents had the experience of purchasing Han-gwa. Gangjeong was the most popular item among purchased. As the purpose of purchasing, holiday gift and snack was on the highest rank. Hypermarkets / discount stores (48.9%) was the most common place for the place of purchase. Secondly, there was a significant difference in the perception of Han-gwa by age; respondents aged 50 years or older showed more positive perception in Han-gwa in 3 factors among total of 11 factors. Thirdly, for the popularization of Han-gwa, 'too sweet taste (44.2%)' and 'small portion size (22.9%)' were pointed to be improved by respondents. Results of this study indicate that 1) Yu-gwa and Yak-gwa require new product development based on age segmentation, and health and food safety are important variables considered when housewives purchase Han-gwa.

• Journal of the Korean Society of Costume
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• v.60 no.1
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• pp.76-90
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• 2010

Gwa-du(裹肚), name of a garment, appears often from documentary records of Joseon Dynasty. It is assumed as one of the upper garments for men, and according to the record, it was worn as a set with Dan-ryung(團領), Dap-ho(搭胡), Chul-rik(帖裏), Han-sam(汗衫), pants and socks. After the Japanese Invasion of Korea in the 17th century, it changes to a shape of wrapping clothes with straps at four corners, and used to cover the stomach of a corpse like sash. From 16th-17th century, before the Japanese Invasion of Korea, the excavated costume shows a clothing which takes a role of Jegori, longer than Han-sam(汗衫) and shorter than Po(袍). In this study, this clothing is called Gwa-du(裹肚). This study examined the usage and shape of Kwa-du from some documentary records- "朝鮮王朝實錄-The Annals of the Joseon Dynasty", "禮書- Book of Manners", "宮中件記- Googjoonghalkee, recording court goods and commodities lists" and more with actual clothing. Kwa-du is presumed to have changed to men's Jegori So-chang-ui(小氅衣) after 17th century.

• Journal of the Korean Institute of Landscape Architecture
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• v.24 no.4
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• pp.85-95
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• 1997

The purpose of this study is to investigate the function of "Chang-Won-Seo" which is one of government organizations in charge of landscape architecture during Chosun-Dynasty This study is based on the analysis of historic documents published by the government offices during Chosen-dynasty. The landscape architectural administration during Chosun-Dynasty was mainly undertaken by the Ministry of Industry in both central and local government. Especially, the government office titled "Seon-Gong-Gam" under the Ministry of Industry was in charge of landscape construction. There were seven divisions under the "Chang-Won-Seo" and three divisions such as "Kwa-Won-Saek" , "Saeng-Gwa-Saek" and "Keon-Gwa-Saek" took charge of main part of the work. "Kwa-Won-Saek" was In charge of the management of public fruit gardens and lotus ponds constructed in Han-Yang(Seoul) in order to harvest fruit and edible lotus seeds. "Saeng-Gwa-Saek" was responsible for the supply of fresh fruits to the royal family and the government offices while "Keon-Gwa-Saek" took charge of supplying them with dried fruits. In view of the responsibilities of three divisions, it is concluded that the function of "Chang-Won-Seo" was not to construct and manage the pleasure gardens controlled by the government. but to manage the public fruit gardens and to supply the royal family and the government offices with fresh and dried fruits.

• Journal of Acupuncture Research
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• v.28 no.2
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• pp.43-47
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• 2011

Objectives : The purpose of this study is to investigate the effectiveness of treating low back pain patients with Wan-Gwa acupuncture. Methods : Clinical study was conducted to 42 patients who were treated in Dept. of Acupuncture and Moxibusion, Woosuk University Hospital from March 1 to December 31, 2010. Subject were randomly divided into two groups. In one group(control group), patients were treated with acupuncture. And in the other group(test group), patients were treated with both acupuncture and Wan-Gwa acupuncture. To estimate the efficacy of treatments, visual analog scale(VAS) and Oswestry disability index(ODI) were checked. 13 patients were excluded and we investigated 14 patients of control group and 15 patients of test group entirely. Results : 1. In both two groups, VAS and ODI of patients were decreased significantly in the statistics 2. In test group, ODI of patients were decreased more significantly in the statistics than ODI of patients in control group. Conclusions : We suggest that cotreatment of acupuncture and Wan-Gwa acupuncture on low back pain patients can be recommended as a useful therapy.

• Genomics & Informatics
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• v.12 no.4
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• pp.165-170
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• 2014

Genome-wide association (GWA) studies have found many important genetic variants that affect various traits. Since these studies are useful to investigate untyped but causal variants using linkage disequilibrium (LD), it would be useful to explore the haplotypes of single-nucleotide polymorphisms (SNPs) within the same LD block of significant associations based on high-density variants from population references. Here, we tried to make a haplotype catalog affecting body mass index (BMI) through an integrative analysis of previously published whole-genome next-generation sequencing (NGS) data of 7 representative Korean individuals and previously known Korean GWA signals. We selected 435 SNPs that were significantly associated with BMI from the GWA analysis and searched 53 LD ranges nearby those SNPs. With the NGS data, the haplotypes were phased within the LDs. A total of 44 possible haplotype blocks for Korean BMI were cataloged. Although the current result constitutes little data, this study provides new insights that may help to identify important haplotypes for traits and low variants nearby significant SNPs. Furthermore, we can build a more comprehensive catalog as a larger dataset becomes available.

• Animal cells and systems
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• v.8
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• pp.69-69
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• 2004

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• Proceedings of the EASDL Conference
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• 2004.10a
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).