• 대한예방한의학회지
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• 제17권1호
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• pp.125-135
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• 2013

Objectives : Medical treating with eating foods is one of important therapies in East Asian traditional medical knowledge and is referred as a therapy to treat diseases through foods. Since the food cannot be separated from ordinary people living, the medical treating with eating foods is a therapy with strong locality and contains many autogenous parts. Methods : Recently, the world is showing much interest for genetic resources, and the concept of intellectual property is rapidly expanding as the field of 'new knowledge property right' as well. Thus, the knowledge of medical treating with eating foods recently draws much attention in the economic aspect beyond the scholarly interest for traditional medicine. Here, I would like to summarize and report the contents related to medical treating with eating foods on "Yi, SeikKan experience prescriptions" which was discovered before. Results & Conclusions : First, medical treating with eating porridge on "Yi, SeikKan experience prescriptions" is classified into one with nonglutinous rice as the main ingredient and the other with other grains as the main ingredient. It is differently utilized depending on the nature of the grain. Second, medical treating with eating rice on "Yi, SeikKan experience prescriptions" was born from our nation's unique way of living and is classified into one way to eat rice mixed with ground medicinal herbs, another one to cook and eat rice with mixed grains and the other way to use as the external application. Medical treating with eating rice is assumed to replace the meal. Third, "food section" was given separately and discussed in this book. There were some parts different from existing medical knowledge due to the accumulation of experience using medicinal herbs. Fourth, we should pay attention to experience a book on medicine where vibrant medical information has been recorded in order to discover and process our traditional knowledge resources as a useful form.

• 동아시아식생활학회지
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• 제23권2호
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• 한국식생활문화학회지
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• 제23권4호
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• 대한한의학방제학회지
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• 제19권2호
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• pp.161-178
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• 2011

동의보감(東醫寶鑑) 중(中) 향부자(香附子)가 주약(主藥)으로 배오(配伍)된 85개 처방(處方)에 대하여 자료조사(資料調査)를 한 바 다음과 같이 요약(要約)할 수 있었다. 1. 향부자(香附子)가 주약(主藥)으로 구성(構成)된 방제(方劑)의 치료영역(治療領域)에 따른 처방빈도는 부인문(婦人門)이 16.4%, 포문(胞門)이 15.2%, 기문(氣門)이 10.5%, 적취문(積聚門)이 8.1% 순으로 많은 빈도수를 차지하였으며, 그 밖에도 20개 치료영역(治療領域)에 사용되었음을 알 수 있었다. 2. 향부자(香附子)는 구사(求嗣), 월경부조(月經不調), 기울(氣鬱), 기통(氣痛), 적취(積聚)등의 병증(病症)에 가장 많이 활용되고 있었으며, 그밖에도 55개 병증에 사용하였다. 3. 향부자(香附子)가 주약(主藥)으로 사용된 처방(處方)의 병인병리(病因病理)는 제기울체(諸氣鬱滯), 칠정(七情), 담음(痰飮), 식상(食傷), 풍한(風寒)등의 병리(病理)가 많았다. 4. 향부자(香附子)가 주약(主藥)으로 사용된 처방(處方)의 1회 향부자(香附子) 사용량은 6리(厘)~6전(錢)까지 이며, 1전(錢)을 가장 많이 사용하였다. 5. 향부자(香附子)는 배오(配伍)되는 약물(藥物)과 처방에 따라 이기해울(理氣解鬱), 소간이기(疎肝理氣), 조경지통(調經止痛)등의 다양한 작용을 하는 것을 알 수 있으며, 향부자(香附子)가 주약(主藥)으로 사용된 처방(處方)의 기본방(基本方)으로는 교감단(交感丹), 이진탕(二陳湯), 육미삼릉환(六味三稜丸)을 가장 많이 사용하였음을 알 수 있다.

• 대한위생학회:학술대회논문집
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• 대한위생학회 2001년도 학술심포지엄:먹는물의 안전성 확보 방안(대한위생학회)
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• pp.119-140
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• 2001

This experiment from March 1, 1998 to August 31, 2001 through XRD, XRF, SEM, EDS had effects as follows. 1. According to the results of test using XRD and EDS, we found that the main ingredients causing corrosion of steel pipe was ${Fe_2}{O_3}$, that of cast iron pipe was $CaCO_3$. 2. The main ingredient of corrosion products in a water pipe was Fe. On an average Fe occuied 93.36% of corrosion products in case of steel pipe while it did 85.47% in case of cast iron pipe. 3. In case of a piped water passed through SCALE BUSTER over 10 times, the corrosion products decreased largely by the galvanic effect and sacrifical anode caused by the concerntration of Zn.

• 한국식품조리과학회지
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• 제16권3호
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• pp.203-209
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• 2000

This study compared the characteristics of consomme prepared by homeskill(Consomme A) and quantity food production skill(Consomme B) as well as by the main ingredients of Consomme. The highest portion of amino acids in Consomme was arginine, followed by glutamic acid and alanine. In sensory evaluation, Consomme A prepared with chicken meat and Consomme B with mixed beef & chicken were most preferred. This result showed that higher total amino acid content gave better sensory scores. There was a significant correlation between the turbidity of sensory evaluation and the color b value. Turbidity and viscosity of instrumental measurement were also significantly correlated.

• 한국수학교육학회지시리즈B:순수및응용수학
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• 제16권2호
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• pp.213-225
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• 2009

This paper deals with the existence of positive solutions for a kind of multi-point nonlinear fractional differential boundary value problem at resonance. Our main approach is different from the ones existed and our main ingredient is the Leggett-Williams norm-type theorem for coincidences due to O'Regan and Zima. The most interesting point is the acquisition of positive solutions for fractional differential boundary value problem at resonance. And an example is constructed to show that our result here is valid.

• 대한한의학방제학회지
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• 제22권1호
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• pp.13-32
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• 2014

Objectives : Until now the study of Cnidii Rhizoma, hemorrhage, brain waves, such as ischemic brain injury, analgesic, effect overcome of the stress from pregnancy melanin formation and inhibiting effects skin whitening have been published regarding this article. Cnidii Rhizoma demonstrates its different abilities depending on the characteristics. This paper reported that effect of Cnidii Rhizoma in Dongeuibogam blended prescriptions as main medicine. In addition, by analyzing data, we studied about utilizing of Cnidii Rhizoma. Methods : Cnidii Rhizoma in Dongeuibogam Prescriptions as the main ingredient was built with database of 202 prescriptions. Thus analyzed data was summarized in detail.(Table-1) If there is no difference in the title of the prescription but in other case the configuration information is different, formulations 1 and 2 were divided by the table. Results : The following results were reached through investigations on the prescriptions usikng Cnidii Rhizoma as a key component. 1. Prescriptions taking Cnidii Rhizoma as a monarch drug are utilized for 40 therapeutic purposes. In particular, 12.3% of prescriptions appear in the chapter of head, and 10.8% of those appear in the chapter of women, and 9.4% of eye, 8.9% of child, 6.4% of wind disease respectively. 2. Prescriptions utilizing Cnidii Rhizoma as the main ingredient are used in the treatment of headache, dizziness and pregnancy hemorrhage fetal movement, premature birth and they are also used for treating 131 different types of disease. 3. The dosage of Cnidii Rhizoma in formulas is from 2pun(about 0.75g) to 5don(nearly 18.75g), however 1don(nearly 3.75g) has been taken the most for clinical application. 4. We find out that according to herbs or prescriptions, Cnidii Rhizoma has a variety of functions such as ascending & descending of energy. Samultang is the most useful base prescription which used the Cnidii Rhizoma as the main component. Conclusion : These results suggest that, Cnidii Rhizoma once-amount use (don nearly 3.75g) 4g in head, gynecology, ophthalmology, pediatrics and paralysis disease associated with oriental medicine resource development can be considered to be widely used These results suggest that Cnidii Rhizoma was used most with 1 don(4g) and can be widely used for the resource development to the disease such as brain, gynecology, ophthalmologhy, pediatrics and wind-associated symptoms.

• 대한한의학방제학회지
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• 제17권2호
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• pp.21-38
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• 2009

This report describes 86 prescriptions related to the use of Herba Schizonepetae main blended from Dongeuibogam. The following conclusions were drawn through investigations on the prescriptions that use Herba Schizonepetae as a key component. Prescriptions that Herba Schizonepetae was taken as a monarch drug are utilized for22 therapeutic purposes, for example, eye disease, abscess disease, head and tooth, and woman disease. In particular, 16.3% of prescriptions appear in the chapter of eye. Prescriptions that utilize Herba Schizonepetae as the main component are used in the treatment of eye, abscess and woman disease, head disease, tooth disease and they are also used for treating 56 different types of disease. Herba Schizonepetae is used in pathogenic factors such as wind and used in pathology related to the liver and stomach system. The dosage of Herba Schizonepetae is 1pun 3li(about 0.49g) to 4don(about 14g), however 5pun 3li(about 1.99g)~1don(about 3.75g) has been taken the most for clinical application. Bangpungtang and Saenglyosamultang are the most useful base prescriptions which use the Herba Schizonepetae as the main ingredient.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2014년도 추계학술대회 논문집
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• pp.75-78
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• 2014

MLCC is one of the most frequently used component in high-tech device like smart phone. Because of dynamic characteristic of piezoelectric materials which is main ingredient of MLCC, its vibration leads to acoustic noise from pcb. To solve this problem at minimal cost, company has to change only the main noise-generating MLCC to low noise-generating MLCC. To find the main noise source, this study approached to solution from a vibration point of view. From mode shapes of pcb at particular frequencies, two groups can be obtained; MLCCs soldered at where maximum deformation occurs and where anti-phase with respect to the other group appears. When the MLCC belongs to 1st group does not working, amplitude at where maximum deformation occurs decreases compared to when all MLCCs are working. This tendency also appears in noise measurement. This analysis can be put to use in various fields where require noise reduction or noise source identification.