• Korean Journal of Heritage: History & Science
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• v.53 no.1
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• pp.88-105
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• 2020

This study examined existing theories of the characteristics of the abandoned tumulus site located at the east side of the Silla era Hwang Bok Sa (皇福寺) site and attempted an archaeological approach based on the derived facts, combining both the results of this study and those of a recently conducted excavation survey. The results of this investigation exhibited the following outcomes. First, the excavation survey revealed that the huge rounded stones discovered on the surface of a rice paddy field located at the east side of the Silla era Hwang Bok Sa were all protecting stones, processed on the front side in the form of a bow, designating a royal tomb. Most of these protecting stones had deviated from their original positions due to subsequent farming practices and some had been re-cycled for construction purposes as fences or foundations for structures built in the Silla era. Considering the prevailing belief in the concept of reincarnation, the bone rank system, and royal authority in the Silla era at that time, it would seem likely that the royal tombs were not intentionally destroyed. Therefore, it is speculated that the stones in this royal tomb were abandoned during construction of the tomb of the King at that time and then naturally re-cycled as building components used in construction sites in later years. Second, this study comparatively analyzed the scale and quality of the supporting stones at the royal tomb site in Guhwang-dong. The analysis results verified that those supporting stones were the same stones from the royal tomb used as supporting stones for statues symbolizing the twelve earthly branch spirits that were restored at the site of the tower at the royal tomb. This confirmed that the statues of the twelve earthly branches spirits sitting at the Hwang Bok Sa site were the protecting stones from a different royal tomb. Accordingly, the conclusion that has been generally accepted to date-that the protecting stones of the statues of twelve earthly branches spirits sitting at Hwang Bok Sa site were probably moved from the royal tomb site in Guhwang-dong-must inevitably be modified. Third, based on the structure of the protecting stones and type of the royal tomb, it is speculated that the individual buried in the royal tomb at Guhwang-dong is one of the kings who followed King Heungdeok and similar times of the buried person of the tomb that was considered as King Gyeongdeok, and who was before the buried person of the tomb that was considered as Kim Yu-sin. In addition, when considering the historical art patterns on the supporting stones of the statues that symbolize the twelve earthly branches spirits, which were moved to the site of the tower at the royal tomb, it is reasonable to believe that the person buried at the royal tomb at Guhwang-dong is likely one of the Kings of the late Silla era of the 9^th century.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.383-389
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• 2017

This study aimed to select a yeast strain for optimizing the quality of distilled spirits. The brewing and distilling properties of 4 KFRI (Korea Food Research Institute) yeasts (Y88-4, Y98-4, Y172-6, Y192-4) and 2 industry yeasts (C1, C2) were compared. For investigating the possibility of using these strains on an industrial scale, diverse analytical methods were applied to assess parameters associated with distilled spirit quality such as alcohol content, pH, total acidity, and soluble solid content. After 11 days of fermentation, the alcohol strength obtained using six yeast strains reached 13.9-16.4% (v/v), while pH was 3.9-4.0, and total acid was 0.40-0.52%. To compare GC-MSD Volatile flavor components, all the distilled spirit samples were diluted to 20% (v/v) alcohol strength. Seven fusel alcohols, 26 esters, 2 acids, and 3 miscellaneous compounds were detected in the distilled spirits. Y88-4 had the most abundant volatile flavor component and scored the highest overall preference in sensory evaluation. After analyzing the various properties of yeasts, strain Y88-4 was finally selected as the best strain for producing distilled spirits.

• (The) Research of the performance art and culture
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• no.34
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• pp.215-240
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• 2017

This paper reviewed the aspects of using Seoul gut and Hwanghaedo gut, which are gangshingut(exorcism by possessed shamans), and Gyeonggidodanggut and Southern coast byeolshingut, which are seseupmugut(exorcism by hereditary shamans), and based on that, examined the universality of using beats of mudanggut. This study should have examined the use of beats in donghaeangut and honamgut and it was the limitation of this paper. While it examined the universality and mentioned several cases of donghaeangut, this paper will have a clearer point when it studies the use of beats in donghaeangut. Through the process, this study tried to present that though the groups and aspects of performance differ from region to region, the universal principle may be the same. The beats used in gut of different regions have clearly different systems. Depending on performers and ways of performance, different beats are used. As for the system of beats, the name of beats and composition has uniqueness but there are similarities when compared to gut of other regions. In this paper, this was called universality. It means that there are significant differences in the composition of shaman songs, ways of performance, and use of beats but the system of beats is the same. Different aspects of using beats depending on performers are also regional universality. In Seoul gut, the use of beats is different depending on whether a janggujaebi performs gut in the sitting position, singing shamanistic songs or a shaman performs gut in the standing position. Gyeonggidodanggut is representative when it comes to the use of beats being clearly distinguished depending on performers. Beats differ depending on whether the performer is Miji or Sani. Also it is common that through the use of beats they convey the significance of performing shaman songs. It is found in the gut of all areas to express the meaning of cheongshin and oshin and this is seen more conspicuously when expressing some beats are closely related to the status of spirits. In Seoul gut, as the name sangsanjangdan and byeolsangjangdan show, the name of spirits are used as the name of beats and gut of all regions express the significance of expelling spirits through the use of beats. It means that ways of performance differ depending on regions, but there is an awareness of spirits, the main agent of gut. Though seseupmugut has weaker awareness than gangshingut and there are not various factors of performance that show divine power, the use of beats reveal that there is awareness about spirits.

• Journal of Korean Medical classics
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• v.28 no.1
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• pp.111-125
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• 2015

Objectives : The objectives of this study is to provide the theoretical basis to cure and prevent mental disease by translating and considering Benshen chapter in LingShu. Methods : First, I translate the contents of "Benshen" chapter in LingShu paragraph by paragraph. Second, I consider the contents of Benshen chapter in LingShu. Third, after considering each paragraph of Benshen chapter in LingShu, I think the relation of each paragraph and picture to myself Benshen chapter. Results and Conclusions : 1. Heart(心) appeared in Benshen chapter mediates the action of 'JeongSinHonBaek(精神魂魄)' and 'UiJiSaRyeoJi(意志思虑智)'. 2. 'UiJiSaRyeoJi(意志思虑智)' appeared in Benshen chapter means the process of the maturity of thought. 'Jeong(精)' which has a 'water(水), sink(沈), silent(靜)' image gets involved in the development from 'Ui(意)' to 'Ji(志)', because its process means the thought is deepening. 'Hon(魂)' which has a 'wind(風), cloud(雲), change(變)' image gets involved in the development from 'Ji(志)' to 'Sa(思)', because its process means the change of the thought. 'Sin(神)' which has a 'fire(火), bright(明), move(動)' image gets involved in the development from 'Sa(思)' to 'Ryeo(慮)', because its process means the expansion the horizon of the cognition. 'Baek(魄)' which has a 'metal(金), firm(剛), decide (決)' image gets involved in the development from 'Ryeo(慮)' to 'Ji(智)', because its process means the wise response to real world. 3. If one is immersed in one emotion and cannot escape from it, the functional change of Gi(氣) due to its emotion harms five spirits which move in the opposite direction and causes mental physical symptoms and has a possibility to die in the season which inhibit each five organs. 4. Five spirits(五神) acts based on 'HyeolMaekYeongGiJeong(血脈營氣精)' and in the symtoms caused by deficiency and excess of five organ Gi(五藏氣), symptoms of liver and heart appear in emotion and symptoms of spleen lung kidney appear in body. 5. Benshen chapter highlights the importance of checking 'Sin(神)' and 'Gi(氣)' treating a patient with acupuncture and mentioning the importance of observing deficiency and excess of five organ Gi(五藏氣) in the last paragraph means 'Sin(神)' and 'Gi(氣)' are inseparably related.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.369-376
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• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

• Communications of the Korean Mathematical Society
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• v.16 no.1
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• pp.103-111
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• 2001

In this paper, we investigate a generalization of the stability of a new quadratic functional equation f(∑(sub)i=1(sup)n x(sub)i)+∑(sub)1$\leq$i$\leq$n f(x(sub)i-x(sub)j) = n∑(sub)i=1(sup)n f(x(sub)i) (n$\geq$2) in the spirits of Hyers, Ulam, Rassias and Gavruta.

• The Korean Journal of Mycology
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• v.43 no.3
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• pp.196-199
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• 2015

The occurrence and characterization of yeast isolated from Korean traditional nuruk were investigated. Sequences of the D1/D2 domain of the 26S rDNA were identical for a strain examined and had a similarity value of 100% compared to sequences of the type strain of Saccharomyces cerevisiae (NRRL Y-12632). The isolate able to assimilate with trehalose, raffinose, and methyl-glucoside assimilate was also capable of glucose, galactose, maltose, and sucrose fermentation. It did not proliferate at $40^{\circ}C$ or above, but was able to grow in concentration of 50% glucose and 10% NaCl. By combining nucleotide sequence, morphological observation, and physiological characteristics, the isolate was identified as S. cerevisiae.

• Journal of Preventive Medicine and Public Health
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• v.36 no.4
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• pp.383-389
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• 2003

Objective : Studies have suggested that beer is associated with a high risk of mortality and morbidity. The purpose of this study was to investigate how types of alcoholic beverage are related to high risk acute harm. Methods : Data from the 1997 Korea's Behavioral Risk Factor Surveillance System Survey, collected through telephone questionings, were analyzed based on multi-stage stratified random sampling(N=1,045). Among those who had drunk at least one type of alcoholic beverage in the last month, one episode where the drinker had consumed the highest level of ethanol was selected, and the alcohol consumption per drinking day categorized into four risk levels of short-term, 'acute' harm, according to the WHO guidelines. Employing ordered logistic regression analyses, as the explanatory variables, types of alcoholic beverage, with and without socioeconomic characteristics, were considered. Results : Spirits and soju were more than ten and three times, respectively, more likely than beer, while makkolli and wine were almost as likely as beer, to involve high risk drinking, irrespective of controlling for the socioeconomic characteristics. Conclusions : Unlike most Western countries, in Korea, beer, rather than spirits or soju, is generally less likely to be associated with high risk drinking for acute harm, The influence of beverage types on high risk drinking for acute harm appears to vary between countries.

• KOMUNHWA
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• no.66
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• pp.87-112
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• 2005

Stain removal on ivory has been, for a long time, considered an undesirable treatment in conservation field because ivory is hygroscopic and anisotropic, having different physical properties in different directions. Cyclododecane, which sublimes at room temperature, has been investigated for its use in conservation field since 1995, as a reversible temporary consolidant, sealing agent or coating, water repellent, and barrier layer. This research aims to remove stains on ivory, temporarily protecting the none-stained area or painted area from methanol, acetone or the aqueous cleaning system using cyclododecane as a hydrophobic sealing agent. This research also aims to obtain information regarding whether cyclododecane can be safely and effectively used on archaeological wet ivory. Melted cyclododecane and saturated solutions of cyclododecane in mineral spirits, and hexanes were applied to ivory samples. Application methods, working properties of cyclododecane on ivory, and effect of cyclododecane coating on moisture content of wet ivory were evaluated. The sealing layer formed by molten cyclododecane or by saturated cyclododecane solution in hexane or saturated cyclododecane solution in mineral spirits did not form a secure contact with the surface of the highly polished ivory. The sealing formed with two different layers, in which saturated cyclododecane solution in hexane was applied initially and then molten cyclododecane was applied over the first layer, was found to securely protect the painted area. When the wet samples were kept in 100% RH environments for a month, active mold growths were observed except in the samples sealed with molten cyclododecane. In conclusion, cyclododecane was an efficient hydrophobic sealing agent to protect painting area while cleaning stains on ivory. It also prevented mold growing on wet ivory and wet bone. Evenness of cyclododecane film on ivory will be determined in UV light. Analytical techniques will include visual observation, polarized light microscopy, Scanning Electron Microscope, and Gas Chromatography.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.6
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• pp.935-941
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• 2010

Fragrance(aroma) have many effects on body. Recently, aromatherapy was used to treat dementia, atopicdermatitis, alopecia areata, perineal disease, lymphatichydrops, and articularrheumatism. And people are interested in physical and mental effects of aroma, especially in mental. People empirically have been known the effects of aroma on soul and used aroma in life from long ago. They have had a meditation and had a sacrificial rites burning incense. Scholars also burned incense when reading books or tasting tea. Until now, there is no physiological study about recognition process and effects of aroma on body, but only many clinical studies using aromatherapy. Fragrance(aroma) is different from smell and good flavors of herbs. And it goes through nose and has effects on body in harmony on So-mun(素問). Also flavors of herbs are spreaded ki of herbs and have many effects on body. Aroma coming through the nose is recognized by co-operation of five-viscera(五臟), especially heart and lung. The nose and pectoral qi(宗氣) are related with lung. The lung opens into the nose, reflect its physiological and pathological conditions. Pectoral qi(宗氣) is the combination of the essential qi derived from food with the air inhaled, stored in the chest, and serving as the dynamic force of blood circulation, respiration, voice, and bodily movements. Because of the heart-spirit(心神), Heart is the organ can recognize the aroma, although the nose is the first organ of receiving aroma. Five spirits(五神: ethereal soul(魂), spirit(神), ideation(意), corporeal soul(魄), will(志)) and seven emotions(七情: joy(喜), anger(怒), anxiety(憂), thought(思), sorrow(悲), fear(恐), fright(驚)) are rerated with five-viscera(五臟) and essence-spirit (精神) processing steps and express of emotions. And aroma effects on five-viscera(五臟). So aroma have many effects on body, especially mentally.