• Korean Journal of Veterinary Research
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• v.15 no.2
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• pp.309-314
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• 1975

In survey for internal parasites of 395 heads of swine by fecal examination at ict, incidences of each parasite were obtained as follows: Giardia lamblia 1.0% Entamoehaspp. 55.4 Eimeria& Isospora spp. 22.5 Balantidium coli 66.6 Metastrongylus elongatus 17.6 Ascaris suum 25.6 Oesophagostomun dentatum 29.1 Hyostrongylus ryubidus 14.6 Trichuris suis 4.2 Strongyloides ransomi 7.2 Mecistocirrus digitatus 1.0 Check-list for the internal parasites of swine made by all the materials repor years from 1920 to 1975 in Korea is as follows: No. Parasites Habitat References 1. Ascaris lumbricoides small intestine Kawamura(1923) 2. Oesophagostomum dentatum large intestine Kawamura(1923) 3. Echinococcus veterinorum lung & liver Kawamura(1923) 4. Cysticercus cellulosae muscle Yunoba(1923) 5. Sarcooystis sp. muscle Arahayase(1927) 6. Entamoeba polecki intestine Kuwabara(1931) 7. Balantidium coli large intestine Huruyama(1931) 8. Metastrongylus elongatus lung Lee(1956) 9. Gongylonema pulckrum oesophagus Isshiki(1960) 10. Ascarops strongylina stomach Isshiki(1960) 11. Cysticercus tenuicollis peritoneum Isshiki(1960) 12. Cysticercus bovis? diaphragm Isshiki(1960) 13. Toxoplasma gondii interna organs Mun(1960) 14. Trichuris suis large intestine Lee et al.(1963) 15. Stephamirus dentatus feces Lee et al.(1963) 16. Spirometra mansonides fat layer of muscle Jang(1964) 17. Hyostrongylus rubidus stomach Kim et al.(1969) 18. Strongyloides ransomi feces Kim et al.(1969) 19. Eimeria perminuta feces Jang(1972) 20. E. debrieki feces Jang(1972) 21. E. polita feces Jang(1972) 22. E. scabra feces Jang(1972) 23. E. scrofae feces Jang(1972) 24. Isospora suis feces Jang(1972) 25. Entamoeba coli feces Jang(1975) 26. Mecistocirrus digitatus feces Jang(1975) 27. Giardia lamblia feces Jang(1975).

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.41-49
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• 2001

The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.

• Microbiology and Biotechnology Letters
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• v.23 no.1
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• pp.1-5
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• 1995

Bacterial strains showing the fibrinolytic activity were screened from Chungkook-jang and Natto (Japanese traditional soy food). The strains isolated from Natto revealed a high level of fibrinolytic activity, wherease nearly half of the isolates from Chungkook-jang did not show the relevant activity. However, one strain isolated from Chungkook-jang showed the highest fibrinolytic activity (1.84 plasmin unit), and subsequently identified as Bacillus species. The fibrinolytic strain was designated as Bacillus sp. CK 11-4.

• Journal for History of Mathematics
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• v.16 no.2
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• pp.11-22
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• 2003

In this paper, we investigate the types and roles of ancient mathematical proof by exploring Gu-Jang-Sal-Sul. Gu-Jang-Sal-Sul is a ancient Chinese mathematics book. Types of proof contained in Gu-Jang-Sal-Sul are enactive proof and intuitive proof and the role of proof is explanation. And we suggest social background of proof in Gu-Jang-Sal-Sul topographically, culturally, and logically.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.223-231
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• 1994

This study was designed to investigate the effects of Garlic Jug A Jii, a popular processed food for Korean was given of HCI-ethanol in rats as experimental Model. Oral administration HCI-ethanol to fasted rats produced extensive necrosis in the gastric mucosa. Pretreatment with garlic juice and 3 week stored Garlic Jang A Jii juice prevented such necrosis and the effects were dose-dependent. The effects of garlic Jang A Jii juice comparing with raw garlic juice were reduced but statiscally significant differences were not found. 5 week-stored Garlic Jang A Jii was inhibited the formation of gastric mucosal injury. Comparing with garlic Jug A Jii for 3 weeks, while garlic Jang A Jii juice and 1 : 10 diluted garlic Jang A Jii juice did not show significant shifts but the effects of 1 100 diluted garlic Jang A Jii was decreased. Oral administration of disulfide prevented the gastric mucosa injury whereas sulfhydryl blockers such as N-ethylmaleimie and indomethacin was decreased on gastric mucosa protective effect. The content of diallyl disulfide was 1.41mg% in raw garlic, 0.96mg% in garlic Jang A Jii for 3 weeks. The content of diallyl disulfide was gradually reduced according to the elapse of storage period.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.569-576
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• 2020

Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermented after roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented with roasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140℃ for 21 min (CY140), 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) which was decided by pre-test and compared to one made without roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness and yellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was the highest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N of Chungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid and glutamic acid was highest on fermented soybean roasted for 140℃, 21 min (CY140) and followed by fermented soybean roasted on 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) and CY0 (without roasting).

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.478-484
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• 1991

As a work on the preparation of spread type product using chungkook-jang, proximate composition and enzyme activity of chungkook-jang were analyzed and extrusion capillary viscometer was made. The effects of moisture content, oil type and content and temperature on the rheological properties of chungkook-jang spread were investigated. As the moisture content of chungkook-jang spread increased from 55% to 65%, apparent viscosity $({\eta}a)$ decreased and spreadibility and L value in Hunter color system increased. On the contrary, as the added oil content of chungkook-jang spread increased from 10% to 30%, rla increased and spreadibility and L value decreased. Specially, in case of palm olefin addition, the rla of chungkook-jang spread was more high than that of soybean oil addition. As the temperature of chungkook-jang spread increased, rla decreased and spreadibility increased. In the same conditions, the ${\eta}a$ of chungkook-jang spread increased in order of B. natto, B. natto and B. subtilis mixture and B. subtilis fermentation.

• Journal of architectural history
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• v.17 no.6
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• pp.45-65
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• 2008

Hoe-amsa temple was renewed by Zen priest Na-ong(1320-76) in the later Goryeo dynasty(918-1392), and he introduced the institution of Zen Buddhism temple of Yuan dynasty(1271-1368) in China. And in 13-14 century, many Zen Buddhism temple were built in east Asia, like China, Japan, Korea and so on. Hoe-amsa temple became to be ruined in the middle years of Joseon dynasty(1392-1910), and the ruin was excavated recently. The purpose of this study is to make a searching examination the history of Hoe-amsa temple by analyzing the historic records and excavation relics, and to clarify the function of Jeongcheong, east Bang-jang and west Bang-jang of Hoe-amsa temple, by comparative analysis with Bang-jang architecture of Zen Buddhism temple of Yuan dynasty. As the result of this study it can be said like follow. Hoe-amsa temple maintained the form made by priest Na-ong in spite of several times of repair in Joseon dynasty, and it was reflected in excavation relics of now. The Jeongcheon of Hoe-amsa temple was the space called Chimdang where the chief priest performed lectures and ceremony, the west Bang-jang was the living space of chief priest, and the east Bang-jang was lodging for honored guest. The architecture composed by Jeongcheong, east Bang-jang and west Bang-jang was the adaptation of institution of Bang-jang architecture of Zen Buddhism temple in Yuan dynasty, on the base of general architecture form of Goryeo dynasty.

• Journal of Korean Society of Rural Planning
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• v.18 no.3
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• pp.103-110
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• 2012

This study aims to find out the geographical distribution, the physical structure and characteristic of Gudle-jang Paddy-field in Cheongsando. On the basis of this study, the potential value and the assignment for the preservation of Gudle-jang Paddy-field were suggested. Gudle-jang Paddy-field is centrally distributed to Cheongsando and has various features as follows. First, it has the Ondol structure which is used Gudle-jang. Second, it has an irrigation canal which has functions of the tank and the prevention of cold-weather damage as well as the irrigation and drainage canal. The values of Gudle-jang Paddy-field are as follows; 1) It is the peculiar and inherent agricultural structure which is only found in Cheongsando. 2) It is the structure that the agricultural civil engineering and the agricultural water management technique of traditional methode are applied. 3) It has the worths of the traditional culture of Korea. 4) It is the important resource creating superb rural landscape of the region. In spite of these values of Gudle-jang Paddy-field, there were little efforts to preserve it. From now on, it is needed to form of sympathy about the value of Gudle-jang Paddy-field and to make efforts for preservation of it. Also the institutional and political strategy should be provided to preserve and manage Gudle-jang Paddy-field.

• Korean Journal of Pharmacognosy
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• v.37 no.4 s.147
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• pp.302-306
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• 2006

'Pae Jang (敗醬)' is one of Chinese crude drugs used mainly as a edema, abdominal pain and hemoptysis, etc. With regard to the botanical origin of 'Pae Jang', it has been considered to be Patrinia scabiosaefolia of Valerianaceae, but there has never been studied pharmacognostically. To clarify the botanical origin of the 'Pae Jang', we studied on the anatomical characteristics of the roots of three species growing in Korea. Through our studies, the botanical origin of 'Pae Jang' from Korea was proved to be the under ground portions of Patrinia scabiosaefolia and Patrinia villosa.