• 동국한의학연구소논문집
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• 제6권1호
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• pp.1-34
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• 1997

동양의학에서 "상한론(傷寒論)"의 발전은 대체로 삼단계(三段階)의 과정을 거쳤으나 "삼강정립(三綱鼎立)"설이 대세를 이루고 있었다. 이러한 관점에 대항하여 변증논치규율(辯證論治規律)을 연구한 학파(學派)가 나타나게 되었는데 우이(尤怡)가 그 중 한사람이다. 우이(尤怡)의 생애(生涯), 저서(著書), 학술사상(學術思想) 및 후세에 미친 영향 등을 조사하고 특히 "상한론(傷寒論)"을 안법류증(按法類?)하여 육경(六經)에 따른 정치법(正治法) 권변법(權變法) 알선법(斡旋法) 구역법(救逆法) 유병법(類病法) 명변법(明辨法) 잡치법(雜治法) 등의 치법(治法)에 대하여 연구하여 보고하는 바이다.

• 동국한의학연구소논문집
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• 제9권
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• pp.127-138
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• 2000

잠양법(潛陽法)은 평간치법(平肝治法)의 일종으로 간양(肝陽)이 상항(上亢)해서 나타나는 두목혼훈(頭目昏暈), 수족추휵, 구안괘사, 설건어삽(舌乾語澁), 두통불지(頭痛不止), 졸연도지(猝然倒地) 등의 증상(症狀)에 쓰는 치법(治法)이며 중풍(中風)의 표실증(標實證)을 다스리는 목적으로 다용(多用)되고 있다. 중풍(中風)에서의 활용(活用)은 청대(淸代)에 이르러 본격화되었는데, 엽천사(葉天士)는 "자액식풍(滋液熄風), 유양영락(濡養營絡), 보음잠양(補陰潛陽)"을 사용하였고, 장백룡(張伯龍)은 "잠진섭납(潛鎭攝納)"하는 치료법을 사용하였다. 중풍(中風)의 병리(病理)가 본허표실(本虛標實)하므로 항상 자음(滋陰), 보수(補水)하는 치법(治法)과 상호보완적(相互補完的)으로 사용되고 있다. 잠양법(潛陽法)이 다용(多用)된 병증은 간신음허(肝腎陰虛), 풍양상요(風陽上擾)로 인한 중경락증(中經絡證)과 중장부증(中臟腑證) 중에서 양폐증(陽閉證)이며, 탈증(脫證)의 일부와 중풍일구(中風日久)로 인(因)한 전간(癲癎)에도 사용되었다. 잠양락(潛陽樂) 중 진주모(珍珠母), 석결명(石決明), 대모(玳瑁), 모려(牡蠣), 패치(貝齒), 구판(龜板), 별갑(鱉甲) 등 개류(介類)의 효력이 뛰어나고, 치방(治方)으로는 진간식풍탕(鎭肝熄風湯), 호잠환(虎潛丸), 고본단(固本丹), 복맥탕(復脈湯), 천마구등음(天麻鉤藤飮), 영양각탕(羚羊角湯) 등이 활용되고 있다.

• 대한한의학원전학회지
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• 제13권2호
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• pp.107-107
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• 2000

1. Ounyukki(五運六氣) theory was first developed from observation of astronomical phenomena. Natural phenomena were explained and incorporated into the concepts of Yukki(六氣), and Ohaeng(五行, the concept that all matter in the world are comprised of five fundamental elements), during Chon-guk(戰國) and Han(漢) periods. In that period. Kanji(干支, the method to present time with ten and twelve different kinds of symbol's combinations) was used to record Ounyukki(五運六氣). Theoretical study of Un-gi(運氣, the abbreviation of Ounyukki) was almost completed in Un-gichilpyon(運氣七篇) of Naekyong(內經). Un-gi(運氣) theory was further studied and considered to be very important socially, as well as medically, in Tang(唐), Song(宋), Kum(金), and Won(元) periods. Hagan(河間) published various studies based on Un-gi(運氣) theory in Kum won(金元) periods. 2. Hagan(河間) realized the limitation of a remedy method, of Sanghan(傷寒) theory. Therefore, he made an assumption that the prevalence of diseases in his period are closely related to Hwayol(火熱, a fire and a super-heat; two things out of Yukki(六氣)). His new theory was a result of the study on Kyongjon(經典, bibles of the oriental medicine) and the phenomena of nature. 3. Hagan(河間) used a combination of two basic theories of Pimuripsang(比物立象) and Hanhaesungjeron(亢害承制論) to make understood Hwayol(火熱) theory, Pimuripsang(比物立象) theory explains a method to appreciate the essence of things by comparing Sang(象, an expression of how something appears on the outside) and then making another Sang(象) from the comparison. Hanhaesungjeron(亢害承制論) is a theory to emphasize the importance of a balance of Yukki(六氣). It is that, if one of the elements is exceeded, other thing in the other five elements dominate the exceeded thing to control it for the balance between Yukki(六氣). In addition, he articulated P'yobon(標本. inside and outside of a thing) theory to differentiate the disease symptoms. These theories will help to distinguish real and fake symptoms of diseases, on which Hagan(河間) emphasized its importance. 4. Hagan(河間) published a new theory to explain Ounyukki(五運六氣) theory based on the observation of the nature and the experience from medical practice. And he added Chobyonggi(燥病機, course and rule causing disease in dry conditions) to Pyonggishipkujo(病機十九條, nineteen course and rule causing disease), it strengthened Pyonggi(病機, course and rule causing disease) theories. Moreover. he utilized Un-gi (運氣) theory in a real life situation by applying Un-giron(運氣論) to diagnosis like Maekchin(脈診, a method to diagnose by taking the pulse) and to prescription. 5. Modern society is an era in which it is hard to appreciate the principles of the changes due to the various unusual weather. Therefore, it is necessary to make a new paradigm using Un-gi(運氣) theory, like Hagan(河間) did in Kumwon(金元) period. 6. Unusual weather changes and the geriatric diseases such as cancer and diabetes, may have Sang(象) of Hwayol(火熱) theory at the other side. These diseases have been and will create more serious problems in modern society. As a method to solve these problems. it seems to be very important to understand and apply Hagan's(河間) Hawyol(火熱) theory to modern society.

• 대한한의학원전학회지
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• 제13권2호
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• pp.108-145
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• 2000

1. Ounyukki(五運六氣) theory was first developed from observation of astronomical phenomena. Natural phenomena were explained and incorporated into the concepts of Yukki(六氣), and Ohaeng(五行, the concept that all matter in the world are comprised of five fundamental elements), during Chon-guk(戰國) and Han(漢) periods. In that period. Kanji(干支, the method to present time with ten and twelve different kinds of symbol's combinations) was used to record Ounyukki(五運六氣). Theoretical study of Un-gi(運氣, the abbreviation of Ounyukki) was almost completed in Un-gichilpyon(運氣七篇) of Naekyong(內經). Un-gi(運氣) theory was further studied and considered to be very important socially, as well as medically, in Tang(唐), Song(宋), Kum(金), and Won(元) periods. Hagan(河間) published various studies based on Un-gi(運氣) theory in Kum won(金元) periods. 2. Hagan(河間) realized the limitation of a remedy method, of Sanghan(傷寒) theory. Therefore, he made an assumption that the prevalence of diseases in his period are closely related to Hwayol(火熱, a fire and a super-heat; two things out of Yukki(六氣)). His new theory was a result of the study on Kyongjon(經典, bibles of the oriental medicine) and the phenomena of nature. 3. Hagan(河間) used a combination of two basic theories of Pimuripsang(比物立象) and Hanhaesungjeron(亢害承制論) to make understood Hwayol(火熱) theory, Pimuripsang(比物立象) theory explains a method to appreciate the essence of things by comparing Sang(象, an expression of how something appears on the outside) and then making another Sang(象) from the comparison. Hanhaesungjeron(亢害承制論) is a theory to emphasize the importance of a balance of Yukki(六氣). It is that, if one of the elements is exceeded, other thing in the other five elements dominate the exceeded thing to control it for the balance between Yukki(六氣). In addition, he articulated P'yobon(標本. inside and outside of a thing) theory to differentiate the disease symptoms. These theories will help to distinguish real and fake symptoms of diseases, on which Hagan(河間) emphasized its importance. 4. Hagan(河間) published a new theory to explain Ounyukki(五運六氣) theory based on the observation of the nature and the experience from medical practice. And he added Chobyonggi(燥病機, course and rule causing disease in dry conditions) to Pyonggishipkujo(病機十九條, nineteen course and rule causing disease), it strengthened Pyonggi(病機, course and rule causing disease) theories. Moreover. he utilized Un-gi (運氣) theory in a real life situation by applying Un-giron(運氣論) to diagnosis like Maekchin(脈診, a method to diagnose by taking the pulse) and to prescription. 5. Modern society is an era in which it is hard to appreciate the principles of the changes due to the various unusual weather. Therefore, it is necessary to make a new paradigm using Un-gi(運氣) theory, like Hagan(河間) did in Kumwon(金元) period. 6. Unusual weather changes and the geriatric diseases such as cancer and diabetes, may have Sang(象) of Hwayol(火熱) theory at the other side. These diseases have been and will create more serious problems in modern society. As a method to solve these problems. it seems to be very important to understand and apply Hagan's(河間) Hawyol(火熱) theory to modern society.

• Nutritional Sciences
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• 제8권1호
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• pp.61-70
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• 2005

To investigate the dietary behavior and food preference by the obesity index, 524 children (male 265, female 259) from 4 elementary schools in Gyeonggi area participated in this study. The overweight group included more boys (52.5%) than girls (47.5%). The overweight group had significantly higher values in height, weight, Obesity index (OI), Body mass index (BMI), and Rohrer index (RI) than the underweight or normal weight groups. The majority (43.4%) of children showed 11-20 minutes of eating time, and boys ate significantly rapidly than girls (p<0.00l). Snack was consumed 2-3 times a day, with the preference principally for ice-cream and cookies. The frequency of eating out was 1-2 times a month, representing 71.4% of subjects, and 73.3% of children preferred Korean style meals, followed by Western, Chinese and Japanese foods. Twigim (frying) was the preferred cooking method for vegetables, fish and meat. The food preference study showed that Ssalbap, Hyunmibap and Boribap were preferred in the rice group. For one-dish foods in the rice group, Jjajangbap, Kimchibokeumbap, Bokeumbap were preferred, with the tendency that boys preferred significantly more Curry rice (p<0.05) and Chickenbap (p<0.01) than girls. The preference for guk, jjigae, and tang group showed that Soegogimiyeokguk, Chamchikimchijjigae were preferred Boys preferred significantly more Samgyetang (p<0.05), Haemultang (p<0.05) and Yukgaejang (p<0.01) than girls, and girls preferred significantly more Kongbijijjigae (p<0.05) than boys. It is considered that organized and continuous nutritional education beginning in childhood, is necessary to for the development and formation of desirable dietary behaviors.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2009년도 추계학술발표대회
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• pp.5.1-5.1
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• 2009

Organic photovoltaic (OPV)cells have attracted considerable attention due to their potential for flexible, lightweight, and low-cost application of solar energy conversion. Since a 1% power conversion efficiency (PCE) OPV based on a single donor-acceptor heterojunction was reported by Tang, the PCE has steadily improved around 5%. It is well known that a high parallel (shunt)resistance and a low series resistance are required simultaneously to achieve ideal photovoltaic devices. The device should be free of leakage current through the device to maximize the parallel resistance. The series resistance is attributed to the ohmic loss in the whole device, which includes the bulk resistance and the contact resistance. The bulk resistance originated from the bulk resistance of the organic layer and the electrodes; the contact resistance comes from the interface between the electrodes and the active layer. Furthermore, it has been reported that the bulk resistance of the indium tin oxide (ITO) of the devices dominates the series resistance of OPVs for a large area more than $0.01\;cm^2$. Therefore, in practical application, the large area of ITO may significantly reduce the device performance. In this work, we investigated the effect of sheet resistance ($R_{sh}$) of deposited ITO on the performance of OPVs. It was found that the device performance of polythiophene-fullerene (P3HT:PCBM) bulk heterojunction OPVs was critically dependent on Rsh of the ITO electrode. With decreasing $R_{sh}$ of the ITO from 39 to $8.5\;{\Omega}/{\square}$, the fill factor (FF) of OPVs was dramatically improved from 0.407 to 0.580, resulting in improvement of PCE from $1.63{\pm}0.2$ to $2.5{\pm}0.1%$ underan AM1.5 simulated solar intensity of $100\;mW/cm^2$.

• 대한한방내과학회지
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• 제41권5호
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• pp.754-760
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• 2020

Objectives: This study reports on the efficacy of using Korean medical treatment for suspected gastric ulcer. Methods: We treated a patient with suspected gastric ulcer using Korean medical treatments (herbal medicines, acupuncture, and herbal acupuncture therapy). We evaluated the results using a numerical rating scale (NRS) to measure abdominal pain. The degree of gastrointestinal symptoms was also evaluated using the Korean Gastrointestinal Symptom Rating Scale (KGSRS). The generic health status was evaluated using the European Quality of Life-5 Dimensions (EQ-5D) scale. Results: The NRS and EQ-5D scale scores were improved after the treatments. The change in the KGSRS scores showed that the patient's abdominal pain was relieved. Conclusions: The results of this case study suggest that Korean medicine therapies may be effective in the treatment of suspected gastric ulcer.

• 한국식생활문화학회지
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• 제26권5호
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• pp.455-467
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• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

• 한국식생활문화학회지
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• 제28권1호
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• pp.12-30
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• 2013

The main aim of this study was to investigate side dishes served to guests of head families (Jong-ga) in Korea. In order to conduct of this research, we analyzed two books published by the Rural Development Administration (RDA) on the foods and the stories from head families: "Sharing beyond succession, stories and foods from the head families" and "Aesthetics of Serving". The total number of head families serving foods to guests was 10: 5 from Gyeongsangbuk-do, 2 from Jeollanam-do, 1 from Gyeonggi-do, 1 from Gyeongsangnam-do, and 1 from Chungcheongbuk-do. We classified the foods into 7 categories, staple dishes, side dishes, rice cakes, desserts, beverages, alcoholic beverages and others, on the basis of previous studies. Most foods served to guests were side dishes (119). These were further classified into 14 categories: Guk Tang, Namul, Hwe, Bokkeum, Mareunchan, Gui, Jorim, Pyeonyuk Jokpyoen Suran, Jiim Seon, Jeon Jeok, Jangajji, Kimchi, Jeotgal Sikhae and Jang. The most common side dish was Jangs (17), served by 8 head families. The next most common side dishes were Marenchan (15), Jeon Jeok (14) and Kimchi (11).

• 한국식품조리과학회지
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• 제24권4호
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.