• Journal of Korean Medical classics
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• v.34 no.2
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• pp.45-62
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• 2021

Objectives : To study the characteristics and meaning of the division pharmaceutical method in the Donguibogam through analysis of formulas that apply such method. Methods : Each formula applying the division method within the Donguibogam was analyzed Results & Conclusions : In the Donguibogam, medicinals to which the division pharmaceutical method was applied were baizhu[白朮], cangzhu[蒼朮], zhiqiao[枳殼], wuzhuyu[吳茱萸], xiangfuzi[香附子], chuanlianzi[川練子], huangbo[黃柏], etc. Formulas where this method was used were few, while the four methods that were used, together with the Center represents the principle of the five phases. The formulas that applied the division method usually did not adopt the tablet or decoction form, which means they were meant to treat slowly, treating deficiency or stagnation diseases due to problems in the middle-lower body such as the Spleen, Liver and Kidney. It could be said that compared to other more common formulas, this was a unique method. The division pharmaceutical method allows for usage of a wider variety of processing methods compared to single ingredient formulas, while there is lower chance of interference among the different types of processing. Another benefit is that the properties of the main medicinal ingredient could be preserved as much as possible. In addition, the division method allows for the main ingredient and the processed ingredient to interact exclusively, after which the processed medicinal is eliminated leaving only the main ingredient. This allows for maximum improvement of the main ingredient. The division method includes the principles of formula composition as well, whose concept could be positioned between single ingredient formulas and common formulas.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.5
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• pp.571-575
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• 1996

An experiment was conducted to measure the true metabolizable energy (TME) values of seven major poultry feed ingredients, two feed concentrates and one randomly collected layer mixed feed prepared from the available feed ingredients. The results of this study were the most thorough evaluation of the TME content of some selected common feed ingredients of Bangladesh. The observed TME values of some feed ingredients were very close to the values of different origins of feed ingredients. But the TME values measured in mixed layer feed were very low which could not support the standard requirement of laying birds. There values will be of assistance in describing the energy content of the most common available feed ingredients of Bangladesh.

• Herbal Formula Science
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• v.21 no.2
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• pp.100-109
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• 2013

Objectives : "Donguibogam(東醫寶鑑)" is a medical book of the Joseon Dynasty compiled by Heo Jun and was first published in 1613. It recorded a great deal of prescriptions which contained pork and gave detailed explanations of parts of pork's natural properties and effects. Pork is widely used as a food ingredient in the world but the traditional medicine community has a contraindication of pork and traditional herbal medicines taken together. The aim of this study was to find the supports to develop pork functional foods for the treatment of diseases in "Donguibogam". Methods : Therefore we investigated the documents recorded in "Donguibogam" about usefulness of pork which were used for not only a food ingredient but also a medicine. Results : "Donguibogam" introduced 25 parts of pork including liver, kidney, stomach, bladder, heart etc, and a variety of taking ways i.e. common usages which are internal, external, common use, and aid use which cure a variety of diseases not a simple food but a therapies food. Conclusions : We confirmed that pork has been used to treat many diseases, so we propose to develop pork functional foods available for prevention and cure of certain diseases.

• Fisheries and Aquatic Sciences
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• v.25 no.7
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• pp.390-402
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• 2022

In this study we investigate physical and chemical characteristics of immature and mature skipjack tuna (Katsuwonus pelamis) roes in fresh and dried forms. Fresh roes were studied for histological structure and also dried by three methods: hot air drying (HD), vacuum drying (VD) and freeze drying (FD). The obtained roe powders were analysed for proximate composition, color value, fatty acid composition, amino acid profile, equivalent umami concentration (EUC) and protein pattern. Unyolked oocytes were more common in immature roes, while fully yolked oocytes were more common in mature roes. All dried tuna roes contained high content of protein and lipid (69.31%-70.55% and 11.14%-16.02%, respectively). The powders obtained by FD provided the highest lightness value (L^*). The main fatty acid found in all roe powders was docosahexaenoic acid (DHA) (23.49%-27.02%). Glutamic acid, leucine, and aspartic acid were the three most abundant amino acids found in the powders (13.58-14.61, 8.06-8.42, and 7.81-8.39 g/100 g of protein, respectively). The mature roe powder obtained from HD provided the highest EUC value (73.09 g monosodium glutamate/100 g of samples). The protein band at molecular weight of 97 kDa (vitelline) represented the major protein. Therefore, dried tuna roe could be a functional ingredient source of protein and lipid rich in DHA and it also has potential to be used as taste enhancer with umami compound.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.24 no.2
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• pp.197-203
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• 2024

Food allergies are common and accidents occur annually. However, many people lack knowledge of the severity of allergies and food ingredients. Allergy-related applications currently on the market have problems such as providing information by relying only on certain certified products, food ingredients, and barcodes. This design plans a customized service application for food allergy patients. In this application, after extracting the text of the image using OCR technology, the food ingredients were read and displayed in large letters. In addition, if the user selects an ingredient that cannot be consumed through filtering technology, the restricted food is quickly and conveniently shown when searching for food ingredients. Finally, when scanning a barcode or searching for a product, food ingredient information is provided through barcode scanning and search engine technology that provides ingredient information of the product. Therefore, the purpose of this paper is to design an app in which users with food allergies can easily check food ingredients and avoid allergic reactions using databases and various information search methods.

• Research in Plant Disease
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• v.11 no.1
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• pp.66-71
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• 2005

The effect of medium components such as wheat bran, rice bran, oat meal, and soybean meal as basic ingredients and KH2PO4, glucose, and molasses as additives on mass production and anti-potato common scab activ ity of a streptomycete A020645 strain as a biocontrol agent (BCA) candidate was investigated. Of basicingredients, oat meal was the best one for mass poduction and enhancement of anti-potato common scabactivity. The biomass production of the active strain was more enhanced when 0.1-0.01.% glucose or molassesas additive were added into the basic medium. These information may have important implications in applying for effective formulation of BCA.

• Advances in concrete construction
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• v.9 no.4
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• pp.337-343
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• 2020

In the present study, by employing fragility analysis, the seismic vulnerability of a concrete girder bridge, one of the most common existing structural bridge systems, has been performed. To this end, drift demand model as a fundamental ingredient of any probabilistic decision-making analyses is initially developed in terms of the two most common intensity measures, i.e., PGA and Sa (T₁). Developing a probabilistic demand model requires a reliable database that is established in this paper by performing incremental dynamic analysis (IDA) under a set of 20 ground motion records. Next, by employing Bayesian statistical inference drift demand models are developed based on pre-collapse data obtained from IDA. Then, the accuracy and reasonability of the developed models are investigated by plotting diagnosis graphs. This graphical analysis demonstrates probabilistic demand model developed in terms of PGA is more reliable. Afterward, fragility curves according to PGA based-demand model are developed.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.192.2-193
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• 2003

Capsaicin, a pungent ingredient in chili pepper, is known to excite sensory neurons that mediate pain sensation. This effect of capsaicin is determined by unique receptors and the capsaicin receptor (transient receptor potential subfamily V, member 1 (TRPV1)) was cloned recently. TRPV1 contains six transmembrane domains and three ankyrin repeats at N-terminal. This characteristic architecture is common in other ion channel in TRPV families. (omitted)

• Proceedings of the Korean Society for Bioinformatics Conference
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• 2000.11a
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• pp.86-87
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• 2000

Protein folding is a fundamental problem in structural bioinformatics and so numerous studies have been devoted to the subject. As the most common regular secondary conformation in proteins, helix has been an important ingredient of the protein folding problem. In particular, alanine based polypeptides are widely studied to identify the helix folding process in that the aianine amino acid is known to have one of the highest helix propensities. In principle, intrinsic helix propensities can be obtained from gas-phase measurements where solvent effect is absent. Hudgins et al. studied alanine-based peptides in vacuo using high-resolution ion mobility measurement technique. It was reported that introduction of a single Iysine at the C terminus resulted in the formation of very stable, monomeric polyalanine helices. We also have investigated helix formation in vacuo with different terminal charge conditions; we have found a new type of helix motif, To the best of our knowledge, this type of helix conformation has not been characterized before and we name it as I-helix.