• 한방안이비인후피부과학회지
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• 제14권2호
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• pp.207-223
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• 2001

The Wonyenaejang is equivalent to the (senile)cataract in western medicine. The word cataract is used to describe the natural lens that has turned cloudy. As the natural lens of the eye becomes cloudy, it does not allow light to pass through it. Cataracts usually start as a slight cloudiness that progressively grows more opaque. As the cataract becomes more mature(increasingly opaque and dense), the retina receives less and less light. The light that does reach the retina becomes increasingly blurred and distorted. This causes gradual impairment of vision. If left untreated, cataracts can cause needless blindness. Although there are many kinds of cataracts, a senile cataract is the most common one. We chose the oriental medicine textbooks and the oriental medicine journals that were dealing with the symptoms, etiology, and internal/external treatments. The results were as follows : 1. The main causes of this disease are weak liver and kidney, burning up of the wind and heat in the liver and gall, weak spleen and stomach. 2. As the internal treatment of the Cataract, Geegukjihwangtang is mostly prescribed. 3. As the external treatment of the Cataract, (l) In the field of medicine for external application is commonly prescribed (2) In the field of drug action, frequently used treatments are as follows. emission of the evil, alleviation of fever, removal of lump of blood, and the medicine for external applications. (3) In the field of four Qi, cold medicine is commonly prescribed. (4) In the field of five tastes, bitter/hot/sweet mdicine are commonly prescribed. (5) In the field of toxicity, non-togic medicine is commonly prescribed. (6) In the field of channel distribution, most of the medicine belong to liver channel.

• 상하수도학회지
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• 제23권2호
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• pp.189-198
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• 2009

Tastes and odor in water caused by geosmin and 2-MIB are the major customer complaints for water utilities. Therefore, control of geosmin and 2-MIB is a worldwide concern. In this study, the effects of biofilter media type (three different activated carbons and anthracite), empty bed contact time (EBCT) and temperature on the removal of geosmin and 2-MIB in BAC filters were investigated. Experiments were conducted at three different water temperatures (5, 15 and $25^{\circ}C$) and four different EBCTs (5, 10, 15, and 20 min). The experimental results indicated that the coal based BAC retained more bacterial biomass on the surface of the activated carbon than the other BACs, and increasing EBCT or increasing water temperature also increased the geosmin and 2-MIB removal in BAC filters. To achieve above 50% of removal efficiency for geosmin and 2-MIB in a BAC filter, above 10 min EBCT at $5^{\circ}C$ and 5 min EBCT at above $15^{\circ}C$ were required. The kinetic analysis for the biodegradation of geosmin and 2-MIB indicated a first-order reaction rate at various water temperatures. Data obtained from the BAC filters at various temperatures were also used to evaluate pseudo first-order rate constants for geosmin and 2-MIB. The half-lives evaluated at 5, 15, and $25^{\circ}C$ for geosmin and 2-MIB ranged from 2.39 to 10.31 min and 3.35 to 13.97 min, respectively, which can be used to assist water utilities in designing and operating BAC system.

• 동의생리병리학회지
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• 제26권1호
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• pp.35-39
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• 2012

Sweet potato soju(SPS) has been made by vacuum distillation because sweet potato contains much fibrous materials which give high density to sweet potato mash. Generally, the SPS made by vacuum distillation has soft flavors and tastes. If the viscosity of sweet potato mash could be decreased by degradation enzyme, the process and production of SPS making by the method of vacuum distillation may be simplified and easier to distil the fermented sweet potato. Because the fibrous materials of sweet potato contains pectin with methoxyl group, methanol can be produced by fibrous degradation enzyme. For appling the fiber degradation enzymes to sweet potato mash for making SPS, the enzyme should be needed to degrade fibrous material without producing methanol. Special two fibrolytic enzymes are selected from 26 kind of commercial enzymes for the simplified and easier production of sweet potato soju by vacuum distillation, The selected enzyme A and X can degrade the fibrous material pectin of sweet potato without producing methanol. Although the different companies have produced the enzymes, same cellulase has been prepared from Trichoderma. reesei. The viscosity of sweet potato mash treated by the enzymes is decreased by 3 times with comparison to the viscosity of sweet potato mash of control group. The methanol concentration in the vacuum distilled SPS treated with the enzymes is 0.16%. The concentration is similar to that of commercially distilled SPS(0.15%). The result may suggest that the selected cellulases, A and X, can be used to make SPS by vacuum distillation.

• 한국식품조리과학회지
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• 제21권2호
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• pp.180-189
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• 2005

The purpose of this study is to determine the optimal mix ratio of Maneul-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The feeling after swallowing was best when the ratio of garlic juice was $7\%$. As a consequence of surveying the tastes of Maneul-Sulgi, it was found that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be $7\%$ for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation Hardness of sensory examination and mechanical examination for adhesiveness.

• 한국식품영양학회지
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• 제27권1호
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• pp.136-146
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• 2014

A study was performed on the consumption of prepackaged meals (Dosirak) sold by food service providers through Importance-Satisfaction Analysis (ISA) to determine the factors that consumers seek in quality Dosirak. According to the analysis, food service providers need to concentrate on food freshness and temperature while maintaining food taste. As for food packaging, consumers were found to prefer microwaveable plastic containers the most (29.3%). Nonetheless, they found that packaging needed improvements in securing food content during transportation and in food labeling, especially for expiration dates. The study also investigated which factors, including menu selection and advertising, affected the sales of food service provider Dosirak the most. The most important factor was determined to be price. Regarding menu selection, the quality of food seasoning and ingredients, daily specials and the variety of combination sets were found to be important. Availability of delivery (3.83/5.00), advance ordering (3.82/5.00) and discounts (3.75/5.00) were important factors in advertising. The conclusions of the study point to a consumer base that recognizes the ease and benefits of Dosirak but desires high quality food items at low cost. To expand the consumer base, food service providers must continually develop new menu items that satisfy consumer tastes and trends, maintain sanitary conditions and improve food labelling.

• 한국식품과학회지
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• 제30권4호
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• pp.811-816
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• 1998

김치포장이 부풀지 않으면서 맛이 유지될수 있는 새로운 재질을 갖는 포장재를 개발하기 위해 식물 성장을 촉진시키는 생리활성능력과 항균력이 뛰어난 것으로 알려진 은처리한 소재를 LDPE필름에 충전하여 포장재를 만든후 김치를 포장하여 $20^{\circ}C$저장중 품질변화를 관찰하였다. 이 포장재는 이산화탄소가스와 에틸렌 투과도가 뛰어나 포장재를 부풀게 하지 않았으며 김치냄새방출도 은처리한 소재의 탈취효과로 인해 약간만 방출되었다. pH의 경우에는 김치맛이 가장좋은 $4.0{\sim}4.5$ 범위기간이 두배 이상 증가되었다. 젖산균의 수에 있어서도 미미하기는 하지만 LDPE의 경우보다 젖산균 성장이 지연됨을 보여주었다. 전체적인 평가로 판단해볼 때 은처리한 소재를 충전시킨 AC3O포장재가 LDPE포장재보다 김치저장특성이 뛰어나 김치맛이 상온에서 더 오랫동안 좋은 맛을 유지하였다.

• 패션비즈니스
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• 제6권4호
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• pp.83-98
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• 2002

The purpose of this study is to find out the orientations and characteristic in clothes buying of each age group of elderly women, based on the actual self-image and the ideal self-image of clothing. Grasping the diversity of their clothes' buying orientations will be helpful in making a better merchandise production planning for apparel, and in launching new brands into the market. The study will also provide useful data in developing sales strategies which enable to supply goods that meet consumers' needs and tastes in the quality market, and consequently will help to classify the market. Samples were 488 women of 55 and over, dwelling in Pusan Metropolitan City. The data was analysed by using MANOVA, ANOVA, and the Cronbach's $\alpha$ reliability was also applied. The conclusions based on the theoretical background and the result of questionnaire surveys were as follows: 1. The order of priority of buying orientations based on clothes's actual self-image was 'practicality', 'cautiousness' and 'economical effectiveness' without regard to age. The items that showed the significant differences in 50's were 'cautiousness', 'experimentation', 'fashion-consciousness' and ostentatiouness, and in 70's were 'economical effectiveness', 'experimentation', 'impulsiveness' and 'environmental friendliness', and none in 60's. 2. The order of priority based on clothes' ideal self-image was the same as that of actual one, and there was no significant difference between age groups.

• 한국식품영양학회지
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• 제30권4호
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• pp.780-787
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• 2017

The consumption of high-salt foods is an independent risk factor for increased hypertension. Thus, evaluating the relationship of taste sensitivity and pleasantness of high-salt foods such as Korean jang products, would help contribute to an understanding of salty food eating behaviors of the Korean rural elderly. This study aimed to verify the association between taste sensitivity and salinity of Korean jang products, and the preferences of food groups and nutrient intake in the rural elderly. We studied 269 elderly persons (males 83, females 186) aged above 65 years, residing in the rural area, Sunchang gun Jeonbuk. For each subject, a recognition threshold of 4 basic tastes and pleasant concentrations of NaCl were estimated using the sip- and-spit method. Taste preferences, frequency of intake of food groups, nutrient intakes, and salinity and sweetness of Korean jang products (Doenjang, Ganjang, Gochujang) were assessed. No association was found between salt taste recognition threshold and optimally preferred concentration of salt and salinity of Korean jang products. However, the sweet taste recognition threshold was positively related to the sweetness of Korean jang products. Also, the salinity of Doenjang positively correlated with the frequencies of food groups and nutrient intakes. That is to say that the sweet taste sensitivity was related to the sweetness of Korean jang products, but was not sensitive to the salty taste. The salinity of Doenjang correlated with the consumption of food and nutrient intakes. Taken together, these findings suggest the need for appropriate intervention and education to reduce the salinity of Doenjang, which is an important modifiable factor contributing to reducing sodium intake in the rural elderly.

• 한국컴퓨터정보학회논문지
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• 제7권1호
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• pp.161-173
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• 2002

정보화의 진전에 따라 가처분 시간의 증대는 관광산업이 정보통신산업과 더불어 21세기 성장을 주도할 산업으로 꼽히게 되었다. 관광 상품은 일반 비즈니스와 달리 상품을 사전에 파악할 수가 없고 다수의 기초적인 상품의 조합으로 이루어지는 무형의 서비스 상품이므로 올바른 안내정보를 가지고 있어야 합리적인 의사결정 할 수 있게 된다. 그러나 인간 관광전문가의 편향된 안내로 인한 관광객의 불만은 커져가고 있으며 현재의 관광정보 시스템으로는 고도화/개별화되는 관광객의 욕구를 수용하지 못하고 있다. 따라서 본 연구에서는 인공지능 응용 기술인 전문가시스템을 이용하여 관광객의 성향에 따라 가장 적합한 관광 코스를 능동적으로 구성하고 고객에게 적합한 형태로 재구성하여 제공해 주는 지능형 관광 정보시스템을 설계하였다. 본 연구는 대표적인 서비스산업인 관광산업에서 개별화된 고객의 성향을 반영할 수 있는 지능형 에이전트 시스템을 개발함으로써 소비자의 만족도를 극대화하기 위한 국내 최초의 시도이다. 이러한 시스템이 구현되면 기존 관광 소비자의 불편사항을 감소시키고, 개별 관광 목적에 적합한 관광 일정을 안내할 수 있게 되어 궁극적으로 관광산업의 활성화에 기여할 수 있을 것이다.

• 국제지역연구
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• 제22권1호
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• pp.237-257
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• 2018

고급문화와 대중문화의 구분이 점차 약해지고, 취향을 중심으로 한 새로운 기준이 제시되고 있다. 이에 따라 대중적 텍스트로서 콘텐츠에 대한 분석도 일반적 해석과 더불어 취향문화적 관점에서 이루어져야 한다. 본 논문은 스포츠영화를 기존의 보편적 분석에서 탈피하여 취향 문화의 관점에서 재해석하고자 했다. 이를 위하여 축구를 소재로 한 영화 <골!>과 <비상>을 선정하고 스포츠영화로서의 보편적 관점과 축구를 중심으로 형성된 취향문화의 관점에서 두 영화를 분석하고 비교했다. 두 영화는 모두 성실한 노력이라는 개인의 태도를 중요시했다. 이는 기존의 스포츠영화 분석에서 말하는 이데올로기 도구로서의 기능이라 볼 수 있다. 취향문화의 관점에서 두 영화를 재분석하면, <골!>은 스타선수의 탄생을 따라가며 국경과 인종을 넘어 축구를 중심으로 한 세계를 보여준다. 반면 <비상>은 K리그 시민구단을 통해 시스템에 대한 불신과 그 속에서도 최선을 다하는 개개인에 대한 신뢰를 강조한다. 취향문화적 관점을 통해 동일한 대중적 텍스트에서 더 다양한 의미를 파악할 수 있다.