• Herbal Formula Science
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• v.30 no.3
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• pp.211-224
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• 2022

Objects : Recent taste theory has been advanced to the receptor and cell of taste. We tried to apply the taste theory to the Kimi theory (氣味論) of 『ShinNongBonChoKyung (神農本草經)』 for the purpose of resonance between the Kimi theory and the taste theory. Methods : The special issues in Current Opinion in Physiology of the year 2021 gave us much information. Based on it, we have searched for more papers using google scholars with the key words; taste, taste receptor, sweet, umami, bitter, salty, sour. Then, we analyzed and compared the Kimi theory of 『ShinNong BonChoKyung)』 with the research papers of physiological taste. Results : Three classification of the herbs in 『ShinNongBonChoKyung』 is very reasonable based on the Taste theory. There is umami and no spicy in the taste theory, and Sweet includes umami in the Kimi theory. Taste is such a complex and connective sensory reaction of the brain and body of human being. There are much more results to couple the Kimi with the taste theory. Conclusions : The pharmacological property of Kimi theory of 『ShinNongBonCho Kyung』 will help the taste theory much more develop and expand. In addition to qi(氣), the Kimi theory will also find a way to be in harmony with modern pharmacology in the respective of taste(味) with the help of taste theory.

• Animal Systematics, Evolution and Diversity
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• v.25 no.2
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• pp.189-195
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• 2009

Two new species of the genus Nesodillo Verhoeff, 1926, N. kimi and N. philippinensis, are described from Philippines. For the shape of frontal shield, Nesodillo kimi resembles N. monticola (Vandel, 1973) from New Guinea, but differs from it in the shape of male pleopod 1 exopod. N. philippinensis is distinguished from N. kimi by the shape of frontal shield not depressed in the middle of upper border, and of telson with broadly rounded distal margin.

• Korean Journal of Environmental Biology
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• v.37 no.3
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• pp.335-342
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• 2019

The purpose of this study was to investigate the toxic effects of zinc in collembolan Paronychiurus kimi at the individual (survival and juvenile production) and population (population growth and age structure) levels after 28 days of exposure in artificially spiked soil. These toxic effects were interpreted in conjunction with the internal zinc concentrations in P. kimi. The EC₅₀ value for juvenile production based on the total zinc concentration was 457 mg Zn kg^-1 dry soil, while the LC₅₀ value for adult survival and r_i=0 value for population growth were within the same order of magnitude (2,623 and 1,637 mg Zn kg^-1 dry soil, respectively). Significant differences in adult survival, juvenile production, and population growth compared with the control group were found at concentrations of 1,500, 375, and 375 mg Zn kg^-1 dry or higher, respectively, whereas significant differences in the age structure, determined by the proportion of each age group in the population, were observed in all treatment groups. It appeared that the internal zinc level in P. kimi was regulated to some extent at soil zinc concentrations of ≤375 mg Zn kg^-1 dry soil, but not at high soil zinc concentrations. These results indicate that, despite zinc being regulated by P. kimi, excess zinc exceeding the regulatory capacity of P. kimi can trigger changes in the responses at the individual and population levels. Given that population dynamics are affected not only by individual level but also by population level endpoints, it is concluded that the toxic effects of pollutants should be assessed at various levels.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.346-356
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• 2005

This study was conducted to investigate how to apply the theories of oriental medicine appropriately, which direction should be taken, and how it should be developed The results are as follows. First, to develop medicinal cuisine, it is necessary to grasp the theoretical system, considering Ohaeng and Omi, the five viscera and the six entrails, organs and body, by raising the level of understanding comprehensively about the relationship between the characteristics of each groups of Sasang Constitutions and the theories of Eumyangohaeng, and the relationship between the theory of Kimi. and food, and then to explain developed medicinal cuisine and apply those theories to inventing new ones. Secondly, to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of Kimi. Thirdly, to develop medicinal cuisine according to the perspective of Kimi. Theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of Kimi, Eumyangohaeng, and Sasang Constitutions share so that it is possible to invent medicinal cuisine which is good for anybody to protect disease specific to a certain group of constitutions with, and serves as the dietary regimen customed to each constitution group. Lastly, the scientific effect of the medicinal cuisine which is developed according to the theory of Kimi., Eumyangohaeng, and Sasang Constitutions should be verified by scientific researches and clinical experiments. And it is believed to be essential for the government to make efforts to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement.

• Proceedings of the Korean Society of Applied Entomolohy Conference
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• 2005.05a
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• pp.166-166
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• 2005

• Korean Journal of Oriental Medicine
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• v.1 no.1
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• pp.419-431
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• 1995

The common KIMI-Theory of Oriental medicine has evaluated clinical effects of herbal-drug based on KI, nature of berbs, and tastes. The KI in the theory consists of hotness, warm, cool and coldnes and also the Mi does five tastes such as sour, bitterness, sweet, spicy hotness and saltiness. However the KI does not mean thermal effect only. Thus we tried to determine skin and rectal temperatures at the same time for evaluating the relationship between KI and berbs. Male, adult Sprage-Dawly rat was chosen and berbal extract, 10g/Kg, was given orally once at 9:00 A.M. changes in rectal and skin temperatures were measured at 10, 30, 60, and 90 mins after the drug administratin. The changes in body temperatures are in greate deal of agreement of KI written in Herbology literatures.

• 한국IT서비스학회:학술대회논문집
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• 2003.11a
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• pp.316-322
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• 2003

[ ${\ulcorner}$ ]2003 중소기업 정보화 수준 평가${\lrcorner}$ 결과, 중소기업의 정보화 수준은 49.22점으로 대기업의 70%에도 미치지 못하는 것으로 조사되었다. 본 조사는 정보화 추진의지, 추진환경, 설비수준, 활용수준 등 네 평가부문으로 중소기업의 정보화 수준을 평가하였는데, 평가결과 국내 중소기업은 추진환경이 가장 취약한 것으로 나타났다. 한편 기업의 정보화 발전단계를 다섯 단계로 설정 모형화한 결과, 단계별 정보화와 평가부문간에 유의적인 차이를 보였고 각 단계별 진전에 필요한 요인들도 상이하게 나타났다. 현재 중소기업은 정보화 발전단계 중 세 번째 단계인 업무효율화 단계로, 다음 단계로 발전하기 위해서는 추진환경 개선과 함께 정보시스템의 확대 및 유지노력이 필요하다. 또한 일정 수준 이상의 중소기업에게는 정보화에 따른 역기능을 예방 대응하기 위한 정책적 지원이 필요하며, 정보화에 대한 인식 전환과 다양한 정보화 교육을 통한 시스템 활용수준의 제고 노력이 필요하다.

• Korean Journal of Oriental Medicine
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• v.3 no.1
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• pp.169-181
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• 1997

Kimi(氣味) means five tastes(五味), sour, bitterness, sweetness, hot taste and astringency, and four conditions(四氣), cold, hot, warm and cool, in the oriental medicine. This is defined based on yn-yang 5 evolutive phasis(陰陽五行), and 5 evolutive phasis on the change of season. Four seasons, spring, summer, autumm, winter are clearly different but, the rainy season(長夏) is not. In the thee of Ki (氣), not worm not hot(平) is included in addition to the four conditions that is because the rainy season is not differentiated clearly. KImi have realations to the four seasons, that is, warm and hot taste is considered as spring, hot and astringency as summer, not worm not hot and sweetness as rainy season, cool and sour as autumm, and cold and bitterness as winter. 4 conditions can be classified more detail, because the changes of the seasons are continuous. In the action mechanisms, Gardeniae Fructus reduces Heat of Insufficency Type(虛熱) of the upper class of medicinal herbs(上焦), and Rhel Rhizoma reduces Exessive Heat(實熱) of the under class of them(下焦). The assay methods for four groups medicines can be developed in three ways according to the indicators as follows. First, by the indicator which defines cold-acting medicine(寒性藥) such as Rhei Rhizoma, Coptidis Rhizoma, Scutellariae Radix, Gardeniae Fructus and is differentiated clearly from Hot-acting medicine(熱性藥) at the same time. Second, when the medicines are classified into another four groups as Drugs for Dispelling Internal Cold(溫裏藥), Drugs for Relieving Exterior Syndrome(解表藥), Drugs for Dispelling Phlegm(祛痰藥), Drugs for Regulatings Ki Flow(理氣藥), by the indicator which satisfies each group and is differentiated from other groups, at the same time. Third, by the indicator which has to be defined for each medicinal herb for four classification, individually.

• Korean Journal of Environmental Biology
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• v.35 no.2
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• pp.169-174
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• 2017

Acute and chronic toxicities of methyl ethyl ketone and methanol were investigated on Paronychiurus kimi (Collembola), for evaluating the potential effects of accidental exposures of these chemical substances on the terrestrial environments. This study was undertaken to establish a toxicity database for these chemical substances, which was required for the preparation of the response compensation and liability act for agricultural production and environmental damage. The 7-d acute toxicity and 28-d chronic toxicity were conducted using the OECD artificial soil spiked with varying, serially diluted concentrations of methyl ethyl ketone and methanol. Mortality was recorded after 7-d and 28-d of exposures, and the number of juveniles were determined after 28-d of exposure in the chronic toxicity test. In both assessments, methanol was more toxic than methyl ethyl ketone in terms of mortality ($LC_{50}$) and reproduction ($EC_{50}$). The 7-d $LC_{50}$ of methyl ethyl ketone and methanol were 762 and $2378mg\;kg^{-1}$ soil dry wt., respectively, and the 28-d $LC_{50}s$ were 6063 and $1857mg\;kg^{-1}$ soil dry wt., respectively. The 28-d $EC_{50}$ of methyl ethyl ketone and methanol were 265 and $602mg\;kg^{-1}$ soil dry wt., respectively. Comparison of results obtained in this study with literature data revealed that P. kimi was more sensitive to methanol than other soil invertebrates. However, given the high volatility of the chemicals tested in this study, further studies are necessary to improve the current test guideline, or to develop new test guidelines for an accurate assessment of chemicals that require toxicity databases for chemical accidents.

• Clinics in Shoulder and Elbow
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• v.9 no.2
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• pp.143-148
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• 2006