• The Journal of Internal Korean Medicine
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• v.12 no.2
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• pp.113-128
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• 1991

This study has been carried out to investigate Pyu-Juk ( 肺積 ), Pyu-Ong ( 肺癰 ), Pyu-Ju ( 肺疽 ), Pyu-Am ( 肺癌 ) by referring to 56 literatures. The results were obtained as follows; 1. The treatllent-method of Pyu-Juk ( 肺積 ) are Ik Ki ( 益氣 ), SuI Yem Wha ( 洩陰火 ), So Juk ( 消積 ), Wha Juk ( 化積 ), Son Juk ( 損積 ), Ma Juk ( 摩積 ) Jo Chil Gi ( 調七氣 ), and herbs are Sik Bun Tang ( 息賁湯 ), Sik Bun Hwan ( 息賁丸 ), O Juk Hwan ( 五積丸 ), Ban ha Tang ( 半夏湯 ), Gil Gyung Tang ( 桔梗湯 ), Dae Chil Gi Tang ( 大七氣湯 ), Chil Gi Hwan ( 七氣湯 ) , Ga Gam Sik BlDl Hwan ( 加減息賁丸 ), Bil Rang San ( 檳郞散 ). 2. The treatment-method of Pyu-Ong ( 肺癰 ) Yang pyu ( 養肺 ), Yang Hyul ( 養血 ), Yang Gi ( 陽氣 ), Chung Geam Youn Pye ( 淸金潤肺 ), Hal Dam Bae Nong ( 豁痰排膿 ), Saeng Gi ( 生肌 ), herbs are Gil Gyung Tang ( 桔梗湯 ), Jung Ryuk Dae Jo Sa Pyu Tang ( ??大棗瀉肺湯 ), Chung Geom Wy Gyung Tang ( 千金 葦莖湯 ) Hwang Gi tang ( 黃嗜湯 ), Hyun Sam Chung Pyu Eum ( 玄蔘淸肺飮 ), Sip Mi Hwan ( 十味丸 ), Gil Gyung Baek San ( 桔梗白散 ), So Hong Eum ( 消膿飮 ), Sam Gi Bo Pyu Tang ( 蔘嗜補肺湯 ), sam Chul Gun Bi Tang ( 蔘朮健脾湯 ), Chung Pyu Gil Gyung Tang ( 淸肺桔梗湯 ), Yu Sung Hwan ( 如聖丸 ). 3. The treatment-method of Pyu-Ju ( 肺疽 ) are Be Bi ( 補脾 ), Bo Pyu ( 補肺 ), herbs are Hwang Gi Gum Jung Tang( 黃嗜補裨湯 ), lnSamBoPyuSan (人蔘補肺散) 4. The treatment-method of Pyu-Am ( 肺癌 ) are Bal Han ( 發汗 ), Chung Yul Hae Dok ( 淸熱解毒 ), Gang Hwa Do Dam ( 降火導痰 ), Hwa Rak Hwa a ( 和絡化瘀 ) Ik Pyu ( 益肺 ), Gun Bi ( 健脾 ), Ja Eum Yun Pyu ( 滋陰潤肺 ), Gi Hu Yang Bo ( 氣虛兩補 ), herbs are Gyul Yua Hae Dok Tang ( 莖熱解毒湯 ), Gang Hwa Jae ( 降火劑 ), Chil Yul Do Dam Tang ( 治熱導痰湯 ), Chong Ho Byul Gap Tang ( 靑蒿鱉甲湯 ), Ga gam Gil Gyung Tang ( 加減桔梗湯 ), Sang Mak San ( 生脈散), Yuk Mi Ji Hwang Tang ( 六味地黃湯 ), Baek Hap Go Geum Tang ( 百合固金湯 ), Dae Be Won Jun ( 大補元煎 ), Ga Mi Jae Che Bo Pyu Tang ( 加味載體補肺湯 ).

• Journal of Korean Medical classics
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• v.27 no.1
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• pp.67-76
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• 2014

Objective : Tarag refers to fermented milk, which has been recognized as daily food of summer in nomadic culture. Also, tarag is cleary defined as a fermented milk product in most of east Asian medical texts. When it comes to tarag-juk described in Korean medical texts, however, there is no definite distinction between milk porridge and tarag-juk. This paper is aimed at finding out whether tarag was merely meaning milk in Joseon. Method : Historical documents of related historical stage, Tibetan and East Asian medical texts, and some cookbooks are mainly consulted, as well as other sources that contains the perception of tarag in Korean history. Result : Tarag is documented as fermented milk in the medical texts of herbs, while tarag-juk is defined as milk porridge in some medical texts in Korea. In one of the Mongolian-Korean dictionary of 18C, milk tea is explained as tarag tea. Conclusion : Although there is not much evidence to back up this conclusion with satisfaction, it would not be to much to say that conception of tarag met some changes from yogurt to boiled milk during Joseon dynasty.

• The Journal of Internal Korean Medicine
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• v.12 no.2
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• pp.138-147
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• 1991

Review of literature on stomachache. According to investigated the pathology of a stomachache about all sorts of falling ill, I have been obtained following conclusions. 1. The cause of Ui Wan Tong are clod-wet-ui wan, sik juk, dam eum, a huy1 be made of gi bul soon (氣不順). 2. Pain of Je sang bu are called jung wan tong, dae bok tong, jung cho tong, cause are sik juk, han sa, chung juk. pain of je ha bu are called so bok tong, hache tong, soh bok tong, so bok are devided two part, one is so eum sin the other is gul eum gan, cause are jo gyul dae jang, yul gyu1 bang kwang, hyul gyul bang kwang, porak hu ect. 3. Pain of je bu are called je bok tong, hwan je e tong, so bok je ju tong, and cause are juk yu1, jo si, dam hwa. Pain of yang hyup bu are called yang hyup ha so bok tong, yang bang ge hyup tong, yang hup jisang tong, cause are ban gi,yang myung jo geom. According to above results, the patholosy of a stomach ache about the part of falling ill in a course of transformation on the epidemic fever comes into the viscera.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.23 no.1
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• pp.158-168
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• 2010

Objective : Jeungson-Ojeok-Hwan Bijukbang(JOH) has been used to treat patients with tumor etc. In the theory of Korean medicine, JOH can treat Juk-Chui. JOH is known to have treat Juk-Chui. Juk-Chui is analogous to tumor. Methods : For these reasons, the present study was designed to investigate the effects of JOH on solid tumor in mice in terms of immune-potentiating and direct cytotoxic action of JOH in vitro and vivo study. The present author investigated thymocyte and splenocyte proliferation to confirm immune-potentiating activity of JOH and also investigated tumor/body weight ratio and survival rates in tumor bearing mice. Results : In this study, administration of JOH decreased tumor/body weight ratio significantly, and prolonged survival duration compared to non-treated control. In addition, treatment with JOH suppressed proliferation rate of Sarcoma 180 (S-180) cells significantly, and elevated proliferation rates of thymocytes isolated from normal mice. These results were co-related with in vivo study. Conclusion : these results suggest that JOH is useful to treat patient with solid tumor, because JOH has direct toxic action for tumor cell and immune-potentiating action for T cells. Further study will need to elucidate exact mechanisms related in anti-cancer action of JOH.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.541-553
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• 2016

Medicinal porridge (藥粥) is made by putting rice or grains into a pot and boiling with water until a semi-liquid texture is obtained. Porridge is digested fast and absorbed by the body. Children or elderly people with weak digestive ability can eat it without difficulty. The authors of this literature focused on utilization of mung bean porridge (Nokdu-juk) based on SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty from 1623 to 1910. Four cases were found. The first case used mungbean for treating fever diseases (熱症), the second as a meal alternative, the third for wound recovery, and the last case described the culture of the joseon dynasty. According to the actual cases in SeungjeongwonIlgi (承政院日記), mung bean porridge (Nokdu-juk) was actively used to lower fever and strengthen the spleen and stomach. When suffering from the after effects of a malignant tumor or serious liver disease (肝病), an infectious disease, or a serious physical wound, people ate mung bean porridge (Nokdu-juk). It is suggested that mung bean porridge (Nokdu-juk) can be used as an alternative food treatment for the current medical field due to the prevalence of pain-killers and psychotropic drug abuse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1279-1285
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• 2004

To evaluate the antimutagenic effect and hepato protective of bamboo trees and bamboo byproduct, hot-water extracts from four kinds of bamboo [wang-dae (Phyllostachys bambusoides S. et Z.), som-dae (Phyllostachys nigra var. henonis), maengjong-juk (Phyllostachys pubescens) and o-juk (Phyllostachys nigra Munro)] and maengjong-juk extract coated rice were evaluated for antimutagenicity by Ames test using Salmonella typhimurium TA100. Bamboo extracts showed strong antimutagenic activity in the Ames test which MNNG was used as mutagen in the absence and presence of S9 mix. Maengjong-juk extract coated rice diet suppressed the loss of body weight significantly. Food intake was increased in maengjong-juk extract coated rice supplemented group but showed no significant differences between control and maengjong-juk extract coated rice diet groups. Food efficiency of maengjong-juk extract coated rice supplemented group was significantly higher than that of the control group. Liver weight was significantly increased by maengjong-juk extract coated rice diet administration. Plasma GOT & GPT activities of rabbit were significantly suppressed in maengjong-juk extract coated rice supplemented group. These results suggest that bamboo trees extracts and maengjong-juk extract coated rice are bioavailable resource on treatment of cardiovascular disease, such as atherosclerosis and hypercholesterolemia.

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2004.05a
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• pp.135-135
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• 2004

• The Korean Publising Journal, Monthly
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• s.157
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• pp.1-1
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• 1994

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.640-647
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• 2021

In this study, we analyzed three rice pre-treatment methods for the preparation of mit-sool (first mashing), with godubap (steamed rice), beombeok (undercooked porridge), and juk (porridge). The results can provide basic data for the development of takju with improved quality. In terms of the base alcohol, godubap produced the highest amount of alcohol (8.1%) after two days, followed by beombeok and juk. After two days of fermentation, soluble solids were measured at 15.3, 15.1, and 1.4°Brix in beombeok, juk, and godubap, respectively, The glucose content of godubap did not change significantly; however, the maltose content increased. In beombeok, maltose decreased from 16.48 mg/mL on the initial day 0 to 1.27 mg/mL on day 9. In juk, glucose and maltose increased from 14.05 and 11.49 mg/mL on day 0 to 31.39 and 42.53 mg/mL on day 2, respectively. Succinic acid levels increased in the godubap and beombeok mit-sool. However, succinic acid was not detected in godubap and juk during the initial stage of fermentation, and lactic acid was not detected in beombeok mit-sool. During the fermentation stage of deot-sool (second mashing), the highest alcohol content of takju made with godubap alcohol was 18.0% and the lowest alcohol content was 15.1% in beombeok on day 9. The total acidity was as high as 0.54% for beombeok, 0.41% for juk, and 0.39% for godubap. In the flavor analysis, ethyl caprate and ethyl caprylate, which were high on day 0 in godubap, decreased upon the completion of fermentation on day 9. Banana-flavored isoamyl alcohol content increased. For juk, ethyl caprate and ethyl caprylate, which were high on day 0, decreased on day 9. Flavor components, such as ethyl palmitate and ethyl linoleate were increased.

• Journal of the Korean earth science society
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• v.24 no.1
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• pp.7-21
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• 2003

The state-of-art third generation wave prediction model WAM was applied to the Korean seas for a winter monsoon period of January 1997. The wind field used in the present study is the global NSCAT-ERS/NCEP blended winds, which was further interpolated using a bi-cubic spline interpolator to fine grid limited area shallow water regime surrounding the Korean seas. To evaluate and investigate the accuracy of WAM, the hindcasted wave heights are compared with observed data from two shallow water buoys off Chil-Bal and Duk-Juk. A detailed study has been carried with the various meteorological parameters in observed buoy data and its inter-dependency on model computed wave fields was also investigated. The RMS error between the observation and model computed wave heights results to 0.489 for Chil-Bal and 0.417 for Duk-Juk. A similar comparison between the observation and interpolated winds off Duk-Juk show RMS error of 2.28 which suggest a good estimate for wave modelling studies.