• 대한예방한의학회지
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• 제4권1호
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• pp.122-131
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• 2000

This dissertation is try to figure out why chestnut belongs to kidney channel, from the viewpoint of five elements theory. After studying chestnut's property, flavor, channel tropism, main cure ability, prescriptions, shape, sweet, and prohibitions, I came to the following results. 1. Property of chestnut is warm and has no toxicity, so it is less related than kidney property. 2. Flavor of chestnut is salty and sweet, so it has some relation to kidney and spleen properties. 3. Channel tropism of chestnut enters mainly into kidney channel, and then spleen and stomach channels. 4. Chestnut controls kidney function of storing the essence of life, determining the condition of bone and marrow, conduction water metabolism, affecting reasoning activity, and controls activity of nine openings of body. It also has effects on functions of spleen, intestines and stomach. 5. Prescriptions including chestnut is similar to that of human brain, it is possible to reason out that chestnut has some relation to human brain. 7. As flavor of chestnut flower is similar to that of spermatic fluid, so it has som relation to kidney property. 8. As chestnut has property of blocking qi and it causes spleen, stomach and colon system to be confused, so it is suggested that persons with weakende spleen and stomach be not allowed to take in.

• 한국식생활문화학회지
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• 제12권3호
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• 한국식생활문화학회지
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• 제18권1호
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• Corrosion Science and Technology
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• 제16권2호
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• pp.85-89
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• 2017

One of the most challenging issues in the oil and gas industry is corrosion assessment and management in subsea structures or equipment. At present, almost all steel pipelines are sensitive to corrosion in harsh working environments, particularly in salty water and sulphur ingress media. Nowadays, the most commonly practiced solution for a damaged steel pipe is to entirely remove the pipe, to remove only a localized damaged section and then replace it with a new one, or to cover it with a steel patch through welding, respectively. Numerous literatures have shown that fiber-reinforced polymer-based composites can be effectively used for steel pipe repairs. Considerable research has also been carried out on the repair of corroded and gouged pipes incorporated with hybrid natural fiber-reinforced composite wraps. Currently, further research in the field should focus on enhanced use of the lesser and highly explored hybrid-biocomposite material for the development in corrosion prevention. A hybrid-biocomposite material from renewable resource based derivatives is cost-effective, abundantly available, biodegradable, and an environmentally benign alternative for corrosion prevention. The aim of this article is to provide a comprehensive review and to bridge the gap by developing a new hybrid-biocomposite with superhydrophobic surfaces.

• 한국식품영양과학회지
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• 제30권5호
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• 한국구조물진단유지관리공학회 논문집
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• 제24권2호
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• pp.9-14
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• 2020

필터가 장착 된 먼지 감소 팬을 포함하여 새로운 유형의 Composite Cyclone Scrubber를 개발하고, 목표 설치 및 유지 보수 비용에 대해서는 기존 도로 오염 저감 시스템 대비 64 %의 투자비 절감 (61 억 원 vs. 170 억 원), 기존 도로 오염 저감 조치 (72.6 억 원) 대비 사회적 비용편익이 43 % 증가, 50.8 억 원)가 예측되고 있다. 장치의 구성은 송풍기 형 나선형 가이드 베인이며, 분사 압력은 미세먼지를 포집한다. 분사 각도 및 접촉 범위가 다양한 노즐, 스프레이 액체 등과 순환 수를 이용한 스프레이이며, 분사 된 물이 Guide Vane과 45도 각도로 충돌로 인해 오염된 가스를 만나기 때문에 41.4 % 더 많은 미세 먼지를 포집한다. 이는 기존의 집진기보다 141 % 증가한 것이다. 포집 액체, 순환 빗물 및 우물 공급원과 관련하여 우리는 특허에서 막대한 양의 에너지와 경제적으로 절약되는 친환경 시스템을 기대한다. 가이드 베인 및 금속 필터는 90 % 이상의 미세 먼지를 줄였으며, 분무 된 물은 베인과 필터를 청소하여 유지 관리 예산을 최소화했다. 개발 된 설계의 예비 평가를 통해 특징적인 물분사로 인하여 유지 보수 예산을 줄일 수 있다.

• Journal of Nutrition and Health
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• 제9권4호
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• pp.28-35
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• 1976

To know changes of the food preferences and the practice of pica during pregnancy, ninety two women in the latter half of pregnancy were interviewed in April, 1976 at ten medical centers in Seoul. They were average 27.1 years old, and mostly middle class. 83.7% of the total subjects felt the changes of food preferences due to pregnancy within the first trimester. 60.9% had vomiting as well as losing their appetite and 17.3% vomited three or more times daily which might induce difficulties of water and electrolytes balance in body. The preferences about foods, the taste of foods, and various dishes cooked during morning sickness were changed significantly and showed in lower scores of likes and higher scores of dislikes than those before pregnancy. Particularly, cooked rice and kimchi indicated the increase of more than 50% in dislikes. The preferences after the morning sickness were turned back to those before pregnancy. Desire for water through foods like soft drinks, juice, ice cream, and gamju and salty foods seemed to be spontaneous during pregnancy. A majority of the subjects had three meals and no snack had included more snacks instead of meals during losing appetite and thereafter, had more frequent meals and snacks. Superstitions about chicken, squid, and cuttlefish for pregnant women were prevalent. 11.9% tabooed chicken because of harm for fetus. On the contrary, intended higher inclusions of milk, meat and dried small sardines would be helpful to satisfy the increased recommended allowances of calcium and protein for them. The practice of pica was found in 5.4% and rice was the only real item mentioned. Pica such as amylophagia or geophagia often reported in the U.S. was not answered in this study.

• 한국수산과학회지
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• 제34권2호
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• pp.109-113
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• 2001

재래식 창란 젓갈은 정치상태로 제조공정이 진행되기 때문에 염장 및 숙성 시간이 오래 걸리며, 또한 높은 수분함량으로 변패가 빠른 단점 등이 지적되고 있다. 이러한 단점을 개선하기 위해 본 연구에서는 제조공정 중에 교반염장 과정 및 염지 유출수 제거과정을 도입하여 염장조건의 최적화를 시도하였다. 그 결과 원료창란에 $12\%$의 식염을 첨가하여 $20^{\circ}C$에서 10rpm으로 교반한 경우 염장 2시간만에 목표염도인 $11\%$에 도달하였으며 이는 정치염장의 경우 6시간이 소요되는 것에 비교하면 염장시간을 4시간 단축시킬 수 있었다. 또한 교반염장 후 2시간째에 유출수를 제거한 경우의 Aw는 0.88이었으며, 반면 유출수를 제거하지 않은 창란의 Aw는 0.94인 것으로 나타나 높은 수분함량 때문에 나타나는 품질변화 등의 문제를 해결할 수 있을 것으로 사료되었다.

• 한국습지학회지
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• 제23권4호
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• pp.342-351
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• 2021

이 연구의 목적은 MODFLOW를 이용하여 신규 지하수 관정 추가로 인한 영향을 예측하기 위해 지하수의 변화와 지하수두 또는 매개변수 민감도에 미치는 영향을 평가하는 것이다. 이 연구에서는 동해시의 전천유역 하류지역을 대상으로 두 가지 조건을 모의하였다. 첫 관측된 지하수위값을 이용하여 자연상태 정류 흐름을 모의 할 수 있는 매개변수를 결정한 후, 이미 설치되어 있는 관정까지 포함하여 모형을 구축하였다. 구축된 모형을 이용하여 지하수 관정의 추가 설치에 따른 영향을 모의하였다. 두 번째는 동해시의 물 부족 문제를 해결하기 위한 방법으로 관정을 계획하고 모의하였다. 모의 결과, 최대 지하수위 저하는 첫 번째 대수층에서 약 0.35m로 나타났으며, 이는 해수의 침입은 발생하지 않는다는 것과 관정의 계획이 물 부족의 해결책으로 무리가 없다는 것을 나타낸 것이다. 마지막으로 MODFLOW에서 사용되는 매개변수의 민감도 분석을 실시하였다. 민감도 분석 결과에서 초기 수두, 비등방성 계수, 수리전도도 및 일반수두경계가 민감한 매개변수로 판명되었다.

• 아시안잔디학회지
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• 제23권1호
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• pp.35-44
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• 2009

본 연구는 해안가 매립지인 간척지에서 염분이 포함된 물을 관수하면서 한지형잔디와 난지형 잔디 총 8종의 생육을 평가해 보고자 수행되었다. 사용된 관개용수의 전기전도도(ECw)는 $0.28{\sim}3.3\;dS{\cdot}m^{-1}$)의 범위였다. 토양은 모세관수 차단층 처리구와 무처리구를 각각 비교하였다. 모세관수 차단층 처리구의 전기전도도는 $0.55{\sim}4.29\;dS{\cdot}m^{-1}$의 범위를 보였고, 모세관수 차단층을 설치하지 않은 시험구에서는 $1.8{\sim}9.4\;dS{\sim}m^{-1}$의 범위를 나타내었다. 파종 후 관행적인 관리 하에서 잔디의 피복률, 엽색, 품질, 밀도, 생육랑 등을 조사하였다. 간척지 염해지 조건에서 피복률이 90% 이상을 보이며 양호한 생육을 보인 초종은 '중지', 크리핑 벤트그래스, '세녹', '밀록' 등 4개 초종이었다. 켄터키블루그래스, 퍼레니얼 라이그래스, 켄터키+라이그리스 혼합 및 종자형 한극잔디 '제니스' 등 4 초종은 염해 피해를 받아 조성율이 70% 이하로 낮게 나타났다. 모세판수 차단층 설치지역에서는 크리핑 벤트그래스와 켄터키 블루그래스의 생육이 무설치구에 비해 우수하였으며, 난지형 잔디류는 모세관수 차단층 설치유무에 따른 피복률 차이는 관찰되지 않았으나, 뿌리길이는 모세관수 차단층 설치구가 길어지는 경향을 보였다. 본 연구자료는 간척지에 건설되고 있는 골프장에서 염류 모세관수 차단층 설치 유무에 따른 한지형 잔디와 난지형 잔디의 생육조건을 구명하는데 필요한 기초자료로 활용할 수 있을 것이다.