• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 동의신경정신과학회지
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• 제35권1호
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• pp.69-99
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• 2024

Objectives: This study aimed to systematically review the effectiveness and safety of traditional herbal medicine treatments for metabolic syndrome (MS) in patients receiving antipsychotic drugs (APs). Methods: We searched 11 domestic and foreign databases for randomized controlled trials (RCTs) using traditional herbal medicines for MS in patients receiving APs. Results: Twenty RCTs conducted in China were included in the analysis. The most common disease among the participants was schizophrenia. Most studies used the 2004 Chinese Diabetes Society (CDS) standards as the diagnostic criteria for MS. The most used prescription was Yukultang (Liuyu-tang). The most used herbal material was Pinelliae Rhizoma, followed by Poria, Citri Reticulatae Pericarpium, and Glycyrrhizae Radix et Rhizoma. Traditional herbal medicines were mostly reported to improve the symptoms of MS. Conclusions: Traditional herbal medicines may be effective in improving the symptoms of MS in patients receiving APs. However, the quality of the included studies was low, and the studies were heterogeneous. Methodologically rigorous clinical studies on traditional herbal medicine treatments for MS in patients receiving APs are needed.

• 유통과학연구
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• 제14권6호
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• pp.81-87
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• 2016

Purpose - In recent, a research finds that advanced selling can influence a consumer's choice(Kim et al., 2013). Advanced selling is defined as the new product launching strategy which company allows consumers to preorder new product before its release(Chu & Zhang, 2011). Prior researches have focused on the benefits of advanced selling(e.g., information gathering for demand prediction, an advantage for pricing strategy, and so on) for companies using this strategy(Chen, 2001; Chu & Zhang, 2011; Li & Zhang, 2013; Tang et al., 2004; Xie & Shugan, 2009). However, Kim et al.(2013) find it can also influence a consumer's choice. In detail, they suggest that when consumers use advanced selling, they are likely to prefer high-performance options rather than low-price options based on construal level theory(Trope & Liberman, 2003). In this paper, we tried to expand the prior researches for finding the mechanism of the influence of advanced selling on a consumer's choice. The purpose of this research is to test the mediating effect on the influence of advanced selling. Research design, data, and methodology - To find the mechanism of the influence of advanced selling, we designed an experiment for testing mediation effect. we recruited 93 students from a university. We assigned participants into one of two groups using randomization method. The participants with each group were given a scenario describing the sales strategy. Finally, they made a choice between high-performance option and low-price option. Sequentially, they also responded some questions for testing mediation effect. Results - First, we replicated prior research to test the influence of advanced selling. As a result, we could find that consumers prefer the high-performance option when they preorder it to purchase at the time of consumption. Thus, the replication result is the same as prior research. Second, we tested that advanced selling can influence the perception of temporal distance. The results confirmed that consumers perceived longer temporal distance in advanced selling condition(β = 1.575, SE = 0.272, p < 0.001). Third, we predicted that temporal distance can increase the importance of desirable attributes and decrease the importance of feasible attributes. The results suggested that temporal distance decreased significantly the importance of attributes related to feasibility(β = -0.19, SE = 0.07, p < 0.01), however, it had non-significant effect on increasing the importance of desirable attributes. Finally, we used Sobel-test for testing mediation effect, and it confirmed that the importance of feasible attributes had mediating role of the influence of advanced selling(Sobel test statistic = -2.110, SE = 0.111, p < 0.05). Conclusions - In this paper, we tried to find the mechanism of the influence on advanced selling from a consumer's choice. With an experiment, we confirmed that the importance of feasible attributes could mediate the effect on advanced selling. Therefore, we suggested some theoretical and practical contributions from this research. Finally, we discussed research limitations and suggested future research topics.

• 대한의료기공학회지
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• 제1권1호
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• pp.13-59
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• 1996

Dep. of Classics &Medical History, College of Oriental Medicint, Kyung Hee University Today, many people are more interested Today, many people are more interested in preventing the disease than curing it. Chi-Kung(氣功) is the way of Life-Cultivation(養生法) peculiar to the orient, it is reported in china that Chi-Kung has an excellent curative value not only in curing the disease but also in preventing it. But the full-scale study of Chi-Kung is not be made up to now in Korea, so I studied the developmental history of chinese Chi-Kung through the oriental medical books. From this study, I reached the following conclusions; 1. Chi-Kung is naturally derived from the self-preservation instinct to adapt oneself to circumstances of the nature, but in the investigation from the documentational records, it is originated in the treatment method of the Sam-Huang-O-Jae(三皇五帝) period to cure the abnormal circulation of the vital force and blood caused by damp(濕). 2. As the principle and the method of the Life-Cultivation of the Chun-Chu-Jeon-Kook(春秋戰國) period were recorded in Huang-Jae-Nai-Gyung(黃帝內經) detailly and the remedy examples by ancient Chi-Kung such as Tao-Yin(導引), Haeng-Chi(行氣) were presented, we considered that theoretical basis of the development of Life-cultivation and Chi-Kung study was furnished in that period. 3. A famous doctor, Hwa-Ta(華引) lived in Han dynasty, researched the theory and practice of Tao-Yin transmitted from the former generations, as that result, he formed a kind of medical, gymnastics what is called O-Keum-Hi(五禽?). It is considered that 'O-Keum-Hi' is a Tao-Yin method developed more practically and systemetically than the Tao-Yin appeared in the 'Jang-Ja'(莊子) or 'Hoy-Nam-Ja'(淮南子). 4. In Wui-Jin-Nambook-Jo(魏曺南北朝) periods, the contents of Chi-Kung were more abundant under the influence of Buddhism(佛敎) and Taoism(道敎). Galhong(葛洪), the author of 'Po-Bak-Ja'(抱朴子) arranged the ancient Chi-Kung method systematically first of all, Tao-Goeng-Gyung, the author of 'Yang-Seong-Yeun-Myung-Rok'(養性延命錄) recorded the 'Yook-Ja-Geul'(六字訣) first time. 5. There is a new development of Chi-Kung therapy in Soo-Tang-Odae(隋唐五代) periods, especially So-Won-Bang(巢元方), the author of 'Jey-Bang-Won-Hwu-Ron' collected almost all of the Chi-Kung method, for curing the disease formed before Soo(隋) period. From that fact, we supposed that Chi-Kung was utilized more widely in curing the disease. 6. 'So-Ju-Cheon-Hwa-Hu-Peob'(小周天火候法) was adopted as the best orthodox approach under the influence of Nae-Tan-Taoist(道敎內丹學波) in Song-Keum-Won(宋金元) periods, especially in the song dynasty, 'Pal-Dan-Geum'(八段錦) was appearde and assignment of six-Chi(六氣) for bowel and viscera in the 'Yook-Ja-Geul'(六字訣) was decided firmly, that is to say Lung-Si(肺-?), Heart-Kha(心-呵), Spleen-Hoa(脾-呼), liver-Hoe(肝-噓), Kidney-chui(賢-吹), Three-Burner-shi(三焦-?). 7. In Myung-Cheong(明淸) periods, The general practitioner applied the principle of 'Byun-Jeng-Ron-Chi(辨證論治) to the Chi-Kung field, and after Myung dynasty the style of doing 'Yook-Ja-Gyel'(六字訣) was developed to the moving style. 8. Today, in china, the study on the Chi-Kyung is being progressed constantly under the positive assistance of government, Chi-Kung-Hak(氣功學) has taking its place as a branch of study step by step. It is considered that the establishment of Chi-Kung-Hak Classroom(氣功學敎室) and Medical Chi-Kung Center(氣功療法室) for special and systematic research are needed, at the same time the settlement of institutional system for training the Chi-Kung technician(氣功師) is also needed.

• Asian-Australasian Journal of Animal Sciences
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• 제30권10호
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• pp.1405-1409
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• 2017

Objective: This experiment was to determine proper physical traits in the diet for goats by investigating the effects of physically effective neutral detergent fiber (peNDF) content on dry matter intake (DMI), digestibility, and chewing activity in black goats fed with total mixed ration (TMR). Methods: Six growing wethers of Korean native black goats (Capra hircus coreanae) aged 8 months and weighing between 26.9 kg and 27.1 kg ($27.03{\pm}5.05kg$) were used in this experiment. Three diets of varying peNDF content were obtained by original TMR (T1), 12,000 rpm grinding (T2), and 15,500 rpm grinding (T3) of the same TMR diet. The $peNDF_{1.18}$ content of the experimental diets was 23.85%, 21.71%, and 16.22% for T1, T2, and T3, respectively. Results: Average daily gain (ADG) was higher in T2 group compared to those of the control and T3 groups, but ADG and DMI were not affected by the dietary particle size and peNDF content. Also, there was no difference between apparent nutrient digestibility of dry matter, crude fiber, ether extract, neutral detergent fiber, and acid detergent fiber. Although there was no significant difference, rumination and total chewing time were associated with decreased peNDF content. Conclusion: The feeding of peNDF-based TMR showed no impact on apparent nutrient digestibility and nitrogen balance. Further studies are required with a wider range of dietary peNDF level and particle size to better identify the effect of dietary peNDF and particle size on chewing activity and performance in goats.

• 한국식생활문화학회지
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• 제9권5호
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• pp.447-455
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• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• 헤리티지:역사와 과학
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• 제46권3호
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• pp.94-113
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• 2013

동관왕묘(東關王廟)는 중국 촉(蜀)나라의 장수 관우(關羽)를 모신 사당이다. 이러한 사당이 우리나라에 세워지기 시작한 것은 1598년 정유재란 때부터이다. 당시 조선에 파병된 명나라 장수들은 관우의 힘으로 일본의 침략을 막아내길 염원하면서 그들의 주둔지마다 관왕묘를 세웠다. 임진왜란이 끝난 후 중국 명나라 황제와 조선의 국왕은 외세를 물리치려는 의지로 관왕묘를 세우고자 하였다. 1599년 8월 조선 정부는 '동관왕묘조성청' 이라는 관청을 임시로 설치하고 인력과 물력을 총동원하였다. 명나라 기술자의 감독 아래 연 2,400명의 조선 장인과 역군(役軍)들이 중국 제저우(解州) 관제묘(關帝廟)를 본으로 삼아 영건하여 3년 뒤인 1602년 봄에 동관왕묘를 완공하였다. 한 중 기술자가 협력하여 세웠기 때문에 관왕묘의 정전 건축과 내부 구조 및 조각상에는 양국의 양식이 반영되어 있다. 이를 요약하면 다음과 같다. 동관왕묘 내부에는 7기의 조각상이 서 있다. 관우상 1기는 금동상이며, 나머지 6기는 소조상 위에 채색한 것이다. 이들 조각상들은 1602년에 만들어졌고, 관우와 그를 배위하는 관평(關平) 주창(周倉) 조루(趙累) 왕보(王甫)는 삼국시대에 실존했던 인물들의 초상조각이었다. 하지만 그들의 복식은 관우를 추숭하던 당송대에 확립된 도상을 따르고 있었으며, 세부적으로는 명대적 요소와 조선적 배치가 절충되어 있었다. 이로 미루어 송대 이후 확산된 <의용무안왕(義勇武安王)> 판화의 도상이나 명나라 만력황제가 1593년 조영한 제저우 관제묘의 명대 관우 도상이 동관왕묘를 제작할 때 직접 영향을 끼쳤을 것으로 여겨진다. 하지만 현재 동관왕묘와 비교되는 중국 제저우 관제묘의 경우 건축과 조각상이 모두 청대 18~19세기에 중건된 것이기 때문에 직접적인 비교는 어렵다. 오히려 그렇기 때문에 동관왕묘의 조각상은 17세기 초 한 중 관왕묘 중에서 제작시기가 가장 이른 예로서 당시의 원형을 지니고 있다는 점, 한 중 기술자의 합작으로 규모가 매우 크다는 점, 금동으로 만든 관우상은 유일하다는 점, 문무 배위상을 각 1쌍씩 마주 배열하여 조선왕릉의 석인 배치와 친연성이 있다는 점 등 여러 면에서 미술사적 가치가 매우 크다고 할 수 있다.

• 동의생리병리학회지
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• 제18권5호
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• pp.1232-1236
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• 2004

In the Far-Eastern traditional medicine, Oi[Energy] implies a wide range of meaning and is emphasized. There is nothing that is not related to this Qi, as seen in physiology, pathology, the relationship between human body and nature, the movements of intestines and gyeongnak[energy networks], the process of outbreak and change of illness, remedial laws, the features and effects of drugs, and so on. Accordingly, Nei Jing also says, 'every sickness arises from OL' The Qi has multi-meanings, and each of lots Of past physicians researched and analyzed it in different perspective, thus making the Qi-theories much richer. Still. there were not so many physicians who discussed the theme of Daqi. The denomination of Daqi is seen in Nei Jing and Jin Gui Yao Lue, and the physicians like Yu Chang in Ming dynasty and Zhang Xi Chun in Cheng dynasty, etc. applied and utilized Daqi by exploring its functional actions for human life and associating it with clinical practices. Yu Chang said that Daqi is Xiong Zong Yangqi[Positive Energy in Breast] governing every Qi, and that if this Qi is full, it spreads through body and protects the body from sickness, and vice versa. Summarizing his researches on the Daqi in Jin Gui Yao Lue and on the opinions of Yu Chang as well as his experiences, Chang Xi Chun maintained that the Qi accumulated in breast must be named Daqi, which constitutes the contents of Zongqi[Chief Energy] mentioned in Nei Jing. Once the Qi is vacant, breathing is not smooth, whole body is enervated, spirit becomes dim, thinking ability falls drastically. Furthermore, if the Qi is extremely vacant or more worsens, breathing stops. And he prescribed the medicines including Sheng Xian Tang as remedies against the symptom of Daqi XiaXian[Fall in Great Energy]. The recognitions of Daqi by Yu Chang and Zhang Xi Chun are consistent with each other. At any rate, their theories and prescriptions may be high in practical value in contemporary clinics.

• 동국한의학연구소논문집
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• 제7권1호
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• pp.1-32
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• 1998

청말 중서의회통파인 장석순의 의학사상을 "의학충중참서록"를 중심으로 정리하였다. 고전을 철처히 이해하여 동양의학의 이론을 바탕으로 서양의학을 접목시켜 장점을 취하고 단점을 보완하려고 노력하였다. 그의 의학적인 이론으로는 대기론, 기화론, 간병론, 화어법 등이 있고, 상한론과 온병학의 통합을 주장하고 내과병증에 다양한 방법을 제시하였다.

• 한국약용작물학회지
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• 제15권3호
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• pp.148-151
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• 2007

1. 맥문동 괴근크기별 전체 괴근수는 각 처리별로 약간 차이를 보이나 주당 50개에서 58개 사이로 형성 되었고, 그 중 2cm이상 가장 많이 형성된 처리는 3.5소 +두엄 +유박 +계분 +초목회 처리구였다. 2. 괴근 심도 조사를 보면 0${\sim}$20cm사이에 가장 많이 분포한 처리구는 3요소 +두엄이며, 21 ${\cdot}$ 30cm 이상에 가장 많이 분포한 구는 3요소 +두엄 +유박 +계분 +초목회 처리구 였다. 3. 건근수량은 3요소 +두엄 +유박 + 계분 +초목회 처리구에서 414kg/10a로 가장 많았고, 그 다음은 3요소 +두엄 +유박 + 계분 +초목회 처리구 이며, 3요소 +두엄의 관행 보다 34%, 25%의 수량을 높일 수 있었다.