• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1279-1285
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• 2004

To evaluate the antimutagenic effect and hepato protective of bamboo trees and bamboo byproduct, hot-water extracts from four kinds of bamboo [wang-dae (Phyllostachys bambusoides S. et Z.), som-dae (Phyllostachys nigra var. henonis), maengjong-juk (Phyllostachys pubescens) and o-juk (Phyllostachys nigra Munro)] and maengjong-juk extract coated rice were evaluated for antimutagenicity by Ames test using Salmonella typhimurium TA100. Bamboo extracts showed strong antimutagenic activity in the Ames test which MNNG was used as mutagen in the absence and presence of S9 mix. Maengjong-juk extract coated rice diet suppressed the loss of body weight significantly. Food intake was increased in maengjong-juk extract coated rice supplemented group but showed no significant differences between control and maengjong-juk extract coated rice diet groups. Food efficiency of maengjong-juk extract coated rice supplemented group was significantly higher than that of the control group. Liver weight was significantly increased by maengjong-juk extract coated rice diet administration. Plasma GOT & GPT activities of rabbit were significantly suppressed in maengjong-juk extract coated rice supplemented group. These results suggest that bamboo trees extracts and maengjong-juk extract coated rice are bioavailable resource on treatment of cardiovascular disease, such as atherosclerosis and hypercholesterolemia.

• Journal of Haehwa Medicine
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• v.10 no.1
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• pp.259-268
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• 2001

As mentioned above, I have acquired some valuable results about medical treatments with acupuncture for "Trigeminal neuralgia" after studying oriental medical books. 1. The course of medical treatments with acupuncture was, first of all, applying general ones, and then, assisting ones based on occuring area of pain and the cause. 2. For general treatments, "Chok-yangmyong-Wi-Kyong", distributed widely on the face, was used in great numbers. The order, according to the number of using times, of spots for acupuncture was Ha-kwan(11 times), Hap-kok(10), Chan-juk(7), Hyop-geo, Tae-yang, Sa-baek(individually 6). 3. For assisting treaments based on occuring area of the pain, spots of the Kyong-rak, passing through occuring area of the pain, and Kyong-woe-ki-hyol were used in great numbers. 4. The order was O-je, Chan-juk, Yang-baek(individually 8), Tae-yang(5) for the pain of first branch of the trigeminal nerve; Sa-baek(12), Kwan-ryo(6), Go-ryo(5) for the pain of second one; and Hyop-geo, Ha-kwan(individually 6), Dae-young, Hyop-seung-jang(individually 5). Seung-jang(4). 5. For assisting treatments based on the cause, "One-hyol(原穴)", "Rak-hyol(絡穴)" and "5-soohyol(五輸穴)" were used in great numbers. 6. The order was Pung-ji(10), Hap-kok(9), Woe-kwan(5) for "Woe-Kam(外感)"; Nae-jong(12), Tae-chung(10), Chok-sam-ri(7) for "Kan-Wi-Hwa-Seung(肝胃火升)"; Tae-gue(7), Sam-um-kyo, Pung-ji(individually 2) for "Ho-Hwa-Sang-Seung(虛火上升)"; Pung-ryung(4) for "Pung Dam-Jo-R ak (風痰阻絡)"; Kyok-su(2) for "Ki-Che-Hyol-Ho(氣滯血虛)".

• The Journal of Internal Korean Medicine
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• v.27 no.4
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• pp.827-835
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• 2006

Objectives : This study investigated the actual condition of an oriental medical office in a public health center. Methods : We classified patients who visited an oriental medical office in the public health center of Gyeyang-gu over a 1-year period, according to age, sex, disease, etc. The number of patients was 6529. Results : Analyzing these 6529 persons, 65.8% were female, and 79.6% were seniors aged over 65. By disease category motor systemic disease or circulatory disease affected 84% of the patients. By medication or treatment category. O-Juk-San (五積散) at 38.3% was the greatest proportion, and Pal-Mul-Tang (八物湯) the second greatest. As to medical fee, 80.2% of the patients were not charged for treatment. Conclusions : The extract of herbal medication should be more expanded in the medical insurance, and should be improved in quality. The oriental medical office in a public health center should focus more on health promotion and disease prevention than patient care. For accomplishing this goal, the institutional position and rights of oriental medical doctors as civil officials should be equal to those of western medical doctors.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.179-206
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• 1996

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, $X^2$ (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.170-182
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• 2014

The study surveyed the dietary behavior, food intake, and food preference for breakfast of elementary, middle, or high school students, a total of 354 boys and 305 girls. The students skipped breakfast due to no appetite, followed by no time. Elementary school students ate grains and potatoes more often than middle or high school students(p<0.05), and bap was the most frequently consumed cereals, with juk and tteok as the least. High school students ate meat, ham, sausage and boiled fish cake (eomuk) more often than the elementary or middle school students(p<0.05). Middle school students ate milk and dairy products as well as vegetables and fruits more often(p<0.05) than other foods. Preference for fish and fresh vegetables and salad was significantly high in middle school students. The score of dietary behavior was the highest in elementary school students, followed by middle and high school students(p<0.001). As the students advanced to the upper grade schools, breakfast skipping increased, with lowered dietary behavior scores. The results suggest that a variety of breakfast menus and recipes should be developed at home and schools by considering the preference of students in order to reduce breakfast skipping and to improve their satisfaction with breakfast.

• Journal of the Korean housing association
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• v.24 no.6
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• pp.93-101
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• 2013

This research purposes to understand architectural aim which the owners of buildings in the Doa-Rak-Dang block pursue through the history of family and construction. Moreover its other purpose is to find the design concepts which were selected to achieve the aim and the design elements which were applied to realize the design concepts. To accomplish the objects, it got rid of a stationary viewpoint but it approached with a dynamic viewpoint which can read the changes in the steps during various periods. Through the 100-year history of construction, the architectural aim of the Doa-Rak-Dang block is to establish the tradition of the Ok-San-Pa family to get over the social limitations of the family of a child by a concubine which began from Lee, Eun-Juk's mistress. The design concepts which were used by the owners of the Dok-Rak-Dang block to achieve the purpose are the extension of public territory and the enrichment of territoriality which have social-political, economical and symbolic means. The geometric applications such as axises and regulating lines were the design elements which were chosen to fulfill the concepts. If the establishment of the architectural aim and design concepts, the process of selecting and constructing proper design elements, and the geometric application in the process are the design principles of the Doa-Rak-Dang block, the principles can be summarized as the geometric applications of axises and regulating lines interacting as the standard of the extension of public area.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.1
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• pp.37-44
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• 2014

Preservatives such as paraben, phenoxyethanol, and chlorphene are commonly used in cosmetics thanks to cheap price and good antiseptic effect. Recently, consumers' concerns about their possible toxicity and skin irritation forced them to be replaced with straight 1,2-alkanediols. However, as the alkanediols may also irritate skin, limited amount of them should be used in cosmetics. Three 1,2-alkanediols including 1,2-pentanediol, 1,2-hexanediol, and 1,2-octanediol in cosmetics were analyzed simultaneously by gas chromatogrphy with flame ionization detector. As a result of method validation, the specificity was confirmed by the calibration curves of 1,2-pentanediol, 1,2-hexanediol, and 1,2-octanediol showing good linearity correlation coefficient of above 0.999 over the concentration range of $100{\sim}1,200{\mu}g/g$. The limit of detection (LOD) and quantification (LOQ) of 1,2-pentanediol, 1,2-hexanediol, and 1,2-octanediol were 31, 40, and $19{\mu}g/g$ and 98, 108, and $57{\mu}g/g$, respectively. The precision (Repeatability) of the amount in cosmetics showed less than 2.0%. Relative Standard Deviation (% RSD) and the Accuracy (% recovery) of the amount in cosmetics showed 99.3 ~ 103.3, 99.4 ~ 106.7, 97.5 ~ 107.3% respectively. As a result, simultaneous analysis of antimicrobial three 1,2-alkanediols in cosmetics were possible. This method can be utilized in accurate quantitative analysis of 1,2-alkanediols in cosmetics.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.357-365
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• 2006

The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.