• Journal of Korean Medical classics
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• v.24 no.6
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• pp.101-110
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• 2011

There are not a few cases in Oriental medicine where a different prescription should be given to some of the patients whose symptoms are similar to each other. In other words, there might happen a misdiagnosis due to an extremely delicate difference in symptoms of the same diseases, causing a patient's condition to get worse or to be even on the brink of death. In such a context, the records in "WooJam JabJeo(愚岑雜著)" are worthwhile to do in-depth research on. Jang-Taegyung described his first-hand experience in major medical treatment very vivaciously during his ages between 25 and 42. Particularly, most of the prescriptions recorded in this book include not only his empirical prescriptions on the patients who life was almost on the brink of death but it also so plentifully contained the process of overcoming the side effect caused by other clinics' misdiagnosis; thus, that this book is drawing attention in that it could be indispensable materials not only in the research on medical history but also for clinical treatment. Particularly, as regards two cases of insanity, this book mentions the reason for using totally different prescription on one case from the other case even though the two cases had a similar symptom, through which we can acquire somewhat concrete experience in curing scenes though indirectly during the period of the Joseon Dynasty. We were able to get the result from the analysis of the two cases of insanity as follows: 1. WooJam, in treating the two cases of insanity due to the severe exacerbation of yang energy, managed to treat the one case by inducing a bowel movement and the other case by inducing urination. Such a different treatment seems to be greatly attributable to the constitutional factor of the two patients. Such an Oriental-medicine-based method of diagnosis and prescription as WooJam's is rarely found in Western medicine-i.e., that's why more thorough research on Oriental medicine is deeply required. 2. In case of the second patient, the patient arrived at insanity due to another clinic's treatment on perspiration on the patient with severe mouth thirst. This medical story once again highlights the importance of a diagnosis in today's Oriental medicine and at the same time it's a good example showing how big the side effect caused by the abuse of medicinal herbs is. The second patient's body fluids ran dry and finally his yang energy got exacerbated all the more due to the treatment by perspiration.

• Journal of East-West Nursing Research
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• v.3 no.1
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• pp.17-26
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• 1998

The purposes of this study were to identify the contents, frequency of use, and the rationales of folk remedies frequently used for first aid at home for stomachache, vomiting, strain, food poisoning, vaginal bleeding, or wounds of snake or dog bite, or bee sting. As the method of the study, data were collected by conducting a questionnaire of 185 persons, who filled it out or who were interviewed from May to August in 1998. The collected data was analyzed by using frequency and the rationales for the contents of the folk remedies were described base on literatures. The results were as follows,. 1. The folk remedies for stomachache in frequency order were 'warming the abdomen', 'rubbing the abdomen with a hand', or 'pricking a finger to bleed', which have the rationals. 2. The folk remedies for vomiting in frequency order are 'drinking water of watery radish' and 'pricking a finger to bleed', which have the rationales. 3. The folk remedies for strain in frequency order are 'soaking the affected area into cold water or applying an ice pack' and 'after soaking jasmine in water, making a dough with flour, and then attaching it on the affected area', which have the rationales, Additionally, although the frequencies are low, 'drinking brewed Achyranthis Radix' and 'applying brewed leaves and stalks of Sambuci Cortex' have the rationales. 4. The folk remedies for food poisoning in frequency order are 'drinking black beans and licorice brewed together' and 'eating mung beans', which have the scientific grounds. 5. The folk remedies for bloody discharge in frequency order are 'drinking brewed lotus root' and 'eating boiled chicken stuffed with root of bell-flower'. However, 'drinking brewed Thujae orientalis Folium' has the rationales. 6. The folk remedy for snake bite wounds that has the scientific grounds is 'sucking blood by a person without hurt in the mouth'. However, quite a lot of people apply alum or soy paste, which has no rationales. 7. The folk remedies for the bee sting in frequency order are 'after removing the sting, applying soy paste or sauce' and 'applying saliva'. No rationales for 'applying saliva' have been found. 8. The folk remedy for the dog bite wound that has the rationales is 'applying juice of leaves or stalks of Xanthii Fructus'. However, 85% of surveyed people use remedies that have no scientific grounds, such as 'applying burnt dog hair mixed with (sesame) oil' and 'applying soy paste or sauce'. Various materials are used in folk remedies for first aid treatment as shown above. Some of the folk remedies have the rationales since their medicinal actions have been found. However, the medicinal actions of the majority have not been found, but only known that they are effective, Especially for the materials except botanical drugs, they are used without knowing the effects since their components and pharmacognosies have not been described in any literature. The results of this research may be used for materials to educate the surveyed people or to consult them. Accordingly, the folk remedies that have the rationales are required to continue to study to find out the effects.

• Journal of Korean society of Dental Hygiene
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• v.10 no.6
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• pp.1001-1014
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• 2010

Objectives : The purpose of this study is about discovering the basic references to find the ways to vitalize handicapped dental clinics. Methods : The study was analyzed by the satisfactions of those patients who took the advantages of using the dental care at B-welfare center and also their transformed perceptions after the services are influenced. The analysis was the questionnaire consisting of 100 items and survey data. Results : 1. The satisfaction of the dental service for the disabled was respectively high which was the average of 4.49. 2. Their satisfactions of receiving kindness services by volunteers and employees were the highest in the entire research of successful handicapped dental services and it was 4.78 overall. 3. The satisfaction of using handicapped dental clinic has the higher range of female users than male's. In the mean time treatment details of the dental care and the satisfaction towards to the volunteers and faculty at the center show the statistical significance gap. 4. The oral care service after experiencing the dental clinic for handicapped relived their discomforts of using the regular dental clinic which shows their highest satisfaction as it is the point of 4.75. 5. the change perception after dental treatment for handicapped has the higher range of females than men's and solving the problems of mouth reference and discomfort of using regular clinics show the statistical significance gap. 6. In the change perception after having dental treatment for handicapped the thought of the possibility of periodical dental care shows the highest perception when the number of visiting is usually shorter and it shows the statistical significance. Conclusions : According to the satisfaction of those inpatients who use free dental care services that belong to dental clinics for handicapped in a part of Seoul welfare centers human services were appeared as the most important factor due to their advantages of taking services from volunteers and staff members. On the other hand to enhance the medical treatment information and environment which showed the weakest factors each inpatient should be specifically specialized for their needs and also further study on plans which enhance their perceptions toward to a better quality of oral-related life is required after using dental treatment service.

• The Journal of Korean Academy of Sensory Integration
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• v.8 no.1
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• pp.1-13
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• 2010

Purpose : The purpose of the study is to find out the effect of wearing a weighted vest for sensory modulation disorder children. Methods : The participant of the study was an elementary school student, male, aged 7. The ABA single case study was used to design the study which was performed for 14 sessions. During the mediation period(B), the participant received the study cognitive education wearing weighted vest weighing 1.3kg. Results : Abnormal behaviors such as suddenly standing up from the chair, shaking body front and back, and left and right, sucking his thumb and putting the back of his hand to his mouth showed tendency to decrease gradually. Discussion : The participant's abnormal behaviors decreased as the sessions went by, which means the sensory integration therapy can improve the behavior of the child suffering the sensory modulation disorder. The design of the study had certain limitation to explain the influence a weighted vest to sustain the effect of the sensory integration therapy. New study design is needed for the extended studies to prove the lasting effect of a weighted vest for the sensory integration therapy and to suggest protocols incorporating wearing know-hows, proper wearing time, and the weight of a weighted vest.

• MISULJARYO - National Museum of Korea Art Journal
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• v.100
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• pp.82-110
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• 2021

This study specifically examined the date of the black glazed bowls marked with "Gongyu (供御)" or "Jinzhan (進琖)" of Jian ware, one of the key research topics related to the bowls. The results of this study can be summarized as follows. Jian Kiln produced various shapes of black glazed bowls, but almost all of the inscriptions of "Gongyu (供御)" or "Jinzhan (進琖)" are found only in two certain type bowls: Type I, the Shukou type bowls (束口碗), or Type II, the Piekou type bowls (撇口碗). Of these, there are significantly more of the former in existence. For Type I bowls marked with "Gongyu (供御)" or "Jinzhan (進琖)", the mouth of the bowls is slightly evaginated outwards, and the inclination angle of the side slope is about 50°. The shape feature, Shukou (束口) is formed which is slightly indented around the bowl about 0.3~0.5cm below the mouth of bowl. And the height of the bowls is relatively low compared to other Type I black glazed bowls produced by Jian Kiln, so the height divided by the diameter is 0.5 or less. There is little difference in shape between the black glazed bowls marked with "Gongyu (供御) and those with "Jinzhan (進琖)". However, taking into consideration the excavation situation of both type bowls, the former is considered to be ahead of the latter in terms of production date. On the other hand, the black glazed bowls of Jian ware, which have the same shape features as the Type I bowls marked with "Gongyu (供御)" or "Jinzhan (進琖)" have not been found in the tombs dating from the end of the 12th to the beginning of the 13th century from which typical Jian kiln black glazed bowls of the same type were excavated. For the Hakata site (博多遺址) in Japan, the black glazed bowls with such a shape feature were excavated from early 12th century sites, rather than from the late 12th to early 13th century sites at which the typical black glazed bowls of Jian kiln were found. Considering that the black glazed bowls from Fujian province were imported into Hakata with almost no time gap, it is very unlikely that the production time of Type I black glazed bowls marked with "Gongyu (供御)" or "Jinzhan (進琖)" will deviate from the early 12th century. In conclusion, it is considered that the black glazed bowls marked with "Gongyu (供御)" or "Jinzhan (進琖)" of Jian ware were produced in the early 12th century.

• Journal of Distribution Science
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• v.11 no.2
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• pp.35-44
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• 2013

Purpose - Until recently, studies on customer values for restaurants recognized two path structures; the SERVQUAL model, that is, service quality? perceived value? customer satisfaction? behavioral intention, and the customer value? customer satisfaction? behavioral intention path that categorizes customer values into functional value and hedonic value. This study, instead, classifies the consumption values of fast-food restaurants based on the consumption value system provided by Sheth, Newman and Gross (1991) and illustrates the new path structure, consumption value? customer satisfaction? behavioral intention, targeting college students for a generalization of the consumption value system of fast-food restaurants. Research design, data, and methodology - This study establishes five hypotheses based on the relationship between each type of consumption value (functional, emotional, social, and epistemic) and customer satisfaction, and the relationship between customer satisfaction and behavioral intention. For this analysis, data was collected by conducting a pre-test and administering a survey to 213 college students who are regular customers at fast-food restaurants in Seoul, Korea. The data collected was then analyzed using SPSS 15.0 and AMOS 6.0 statistical packages. Results - The study showed that: First, the consumption values of fast-food restaurants are classified into the following four categories: functional value, emotional value, social value, and epistemic value while consumption value can be applied to customer value of fast-food restaurants. Second, the functional and epistemic values had a positive impact on customer satisfaction. The resulting satisfaction is attributed to the intrinsic characteristics of fast-food restaurants like the consistent quality of food, reasonable prices, fast service, and unique or new experiences on every visit. On the other hand, emotional and social values did not affect customer satisfaction. The results on emotional value differed from the general studies on restaurants while the results obtained for social value were not consistent with the studies on high-end restaurants. Third, customer satisfaction had a positive impact on behavioral intention. The survey showed that college students reflected behavioral intention - repurchase intention and word-of-mouth - if they were satisfied with the food quality and employee services provided. Simultaneously, it was seen that the impact of functional value on customer satisfaction of fast food restaurant goers was more than that of epistemic value. Conclusions - The consumption values of fast-food restaurant users could be classified into four categories, functional, emotional, social and epistemic values, based on the consumption value system provided by Sheth, Newman and Gross (1991). It proved that the customer values of restaurant goers can be extended to the path structure of consumption value? customer satisfaction? behavioral intention to confirm its generalization. The study also showed that marketing managers need to focus more on the factors that influence functional value as the fast-food restaurant users consider timely services with the consistent quality of food at a reasonable price and at a convenient place more important than the new experiences or uniqueness.

• Management & Information Systems Review
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• v.29 no.1
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• pp.117-144
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• 2010

This paper planned to review positively the influence of leading variables - Functional benefits, Emotional benefits, Self-expressive benefits over Consumer-brand relationship, and the structural relationship between Consumer-brand relationship and Brand attachment, Word-of-mouse. For it, we verified our hypothesis utilizing Hierarchial chi-square analysis that was available to statistically verify the size between 2 paths out of Structural models As the result of research, Emotional benefits was more influential than Functional benefits in the formation of Consumer-brand relationship. Additionally, the influential difference between Emotional benefits and Self-expressive benefits was not found in the formation of Consumer-brand relationship. In other words, both Emotional benefits and Functional benefits were proved to have a positive influence on forming Consumer-brand relationship. On the other hand, Self expressive benefits played a more influential role than Functional benefit in the formation of Consumer-brand relationship. The fact was also proved that the higher the formation level of Consumer -brand relationship was, the greater positive influence over Brand attachment and Word-of-mouse Through the above results, it is more desirable to establish brand strategy for forming Consumer-brand relationship through Emotional benefits and Self expressive benefits rather than Functional benefits. Additionally, the Consumer-brand relationship formed by Value benefit is expected not only to get the level of attachment, showing like love, toward the brand deeper, but also to achieve the effect of positive, long term communication through voluntary Word-of-mouse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.25 no.1
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• pp.6-11
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• 1989

Some distinctive defects in the conventional stow net were examined and presented in the previous report of this series. To find out the more effective gear by correcting the defects, the authors carried out another experiment by using a newly designed gear. 1. Special features of the newly designed gear are: (1) stretched width of front end on top, bottom and side panel are decreased 20%, on the other hand, the frank of the panels are increased 10% compared with the conventional gear. Front end of top and bottom panels are bias cutten up to 20% of the length of panels. (2) Length of the head rope and ground rope are shortened 6% by changing of the shape of the top and bottom panels. (3) Lacing lines are attached to four longitudinal seaming lines with suitable hanging ratio. (4) Stretched height of the shearing device were shortened 17%, and the buoyancy on top of the device were increased 20%. (5) Length of the biforked pendants were arranged to be shorter on top-most and bottom-most ones, and loner on middle ones. 2. The observed result can be expressed as (1) Wrinkles in the front end of top panels are removed and fringe line of panels become smooth. (2) Opening height of mouth is observed 3% higher than that of the conventional gear. (3) Opening width is 1.5 to 1.6 times wider than that of the conventional gear. (4) Hydrodynamic resistance is decreased 10%-17%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.86-96
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• 2002

The distributions of suspended particulate matter (SPM), chlorophyll a, particulate organic carbon (POC) and nitrogen (PON) and particulate biogenic silica (PBSi) along the salinity gradient were investigated in the Seomjin River estuary from March 1999 to April 2001. Sampling sites were set based on the surface salinity during each cruise rather than geographic locations. Concentrations of SPM were less than 20 mg/L, suggesting relatively low input of terrestrial SPM despite large freshwater discharge through Seomiin River, Chlorophyll a peaks occurred at 5$\~$ 15 psu salinity zone (10$\~$20 km from Nan Cho Island) in November 1999, at 15$\~$25 psu (10$\~$20 km) salinity zone in April 2000 and at 1$\~$15 psu salinity zone (15$\~$20 km) in October 2000 (ca. 8$\~$58%\mu$g/L). Concentrations of POC, PON and PBSi were also high at the same zone. Relatively low ratios of POC to chlorophyll a in mid-salinity zone where POM peak occurred suggests high contribution of living phytoplankton to the total POC. On the other hand, relatively high ratios of POC to chlorophyll $\alpha$ in very low salinity zone and the mouth of estuary indicated relatively high portions of detrital POC. Consequently, the low concentrations of SPM in this estuary and the high concentrations of chlorophyll $\alpha$ and the low ratios of POC to chlorophyll $\alpha$ in the mid-salinity zone suggest that production of living phytoplankton is primary factor in controlling distribution of POM along the salinity gradients in the Seomjin River estuary.