• 농업과학연구
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• 제20권2호
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• pp.181-188
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• 1993

한국산 가금육(육계, 재래닭, 오골계 및 꿩의 다리살과 가슴살)을 냉동후 $5^{\circ}C$, $20^{\circ}C$ 및 microwave로 해동하고, 해동방법에 따른 품질변화를 검토하여 다음과 같은 결과를 얻었다. 1. 해동 후 pH는 각 해동조건에서 냉동 전보다 모두 낮아졌으며 microwave 해동시의 pH 변화가 제일 적었고, 가슴살이 다리살 보다 큰 pH의 변화를 보였다. 또한 가금육의 품종별 비교에 있어서 pH의 저하는 오골계의 경우 가장 컸으며, 꿩에서 가장 적었다. 2. 해동후의 육즙 발생율은 microwave 해동시 가장 적었으며 부위별로는 다리살이 9~11%, 가슴살이 11~14%로 다리살의 경우 다소 낮아 보수력은 좋게 나타났다. 또한 품종별로는 육계 및 꿩에서의 육즙 발생율이 적었고 오골계에서 가장 많았다. 3. pH와 보수력은 1차함수의 관계로 pH가 낮아짐에 따라 육즙발생이 많이 생겨 보수력이 떨어지는 경향을 보였다. 이때 r값은 -0.82~-0.91의 값을 나타내었다. 4. 모든 가금육에 있어서 가슴살보다 다리살의 전단력이 컸으며, microwave 해동과 $5^{\circ}C$ 해동에 있어서는 비슷한 경향을 보였으며, $20^{\circ}C$ 해동에 있어서는 전단력의 큰 변화를 보여주었다. 5. 전단력과 pH는 1차 함수의 관계로 pH가 내려감에 따라 전단력이 저하하는 경향을 보였으며 이때 r값은 0.80~0.96의 값을 나타내었다.

• 한국가금학회지
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• 제20권4호
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• pp.203-208
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• 1993

육성기 꿩의 주령별 체중과 정강이 길이에 관한 상호관계를 조사하고, 조기 체중과 정강이 길이가 종꿩으로의 최종 선발주령인 20주령의 체중에 대한 회귀분석 결과 다음과 같았다. 부화시부터 20주령까지 성장기 꿩의 동일주령에서 체중과 정강이 길이는 암꿩에서 0.50~0.83, 수꿩에서 0.57~0.85의 정의 상관관계(P＜0.01)를 보여주고 있었으며, 부화시 체중은 4, 8 및 12주령의 체중과는 상관관계가 인정되지 못했으나 (P＞0.05), 부화시 체중과 16 및 20주령 체중과의 상관계수는 암컷에서 0.44(P＜0.01) 및 0.44(P＜0.01)로, 수컷에서는 각각 0.32(P＜0.05) 및 0.30(P＜0.05)로 성장말기 체중과 정의 상관관계로 나타나고 있었으나, 부화시 정강이 길이와 20주령의 체중 사이에는 암수 모두에서 상관관계가 인정되지 않았다(P＞0.05). 20주령의 체중에 대한 조기 측정치(12주령 이전)들의 회귀모형들을 검토한 바, 부화시와 12주령시 측정치를 포함한 모형 ($R^2$＝0.96), 8주령과 12주령시 측정치를 포함한 모형($R^2$＝0.96), 또는 부화시, 8주령 및 12주령시 측정치를 이용한 모형($R^2$＝0.97)으로 평가하는 것이 좋을 것으로 사료되었다.

• 한국동물위생학회지
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• 제25권3호
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• pp.245-257
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• 2002

The gene encoding the HN protein from the CBP-1 strain, a heat stable Newcastle disease virus (NDV) isolated from diseased pheasants in Korea, was characterized by reverse transcriptase- polymerase chain reaction(RT-PCR) and the nucleotide and amino acid sequences were analyzed following cloning of the HN gene. In all of the NDV strains studied, a 1.75 kb size cDNA fragment for the HN gene was generated by RT-PCR and smaller specific band sizes harboring the internal portions of the HN gene were also detected by using four pairs of primers. The RT-PCR was sensitive enough to detect viral transcripts when the virus titer was above 25 hemagglutination units. The amplified 1.75 kb cDNA was cloned into a BamHI site of the pVL1393 Baculo transfer vector. The nucleotide sequences of the 1,758 bp HN gene from the CBP-1 strain were determined by the dye terminator cyclic sequencing method. The gene sequences were compared among the strains of CBP-1, Texas GB, Beaudette C, LaSota, B1 and Ulster. The homology of the CBP-1 HN gene to other HN variants was 97.8% to Texas GB, 98.4% to Beaudette C, 95.4% to LaSota, 95.6% to B1 and 90.2% to Ulster. As the deduced 577 amino acid sequences were compared among the strains, the homology for CBP-1 HN appeared to be 96.7% to Texas GB, 97.9% to Beaudette C, 95.5% to LaSota, 95.5% to B1 and 92.7% to Ulster. It was evident that the amino acid sequences included 5 sites for N-asparagine linked glycosylation and 12 cysteine residues. The three conserved leucine residues within the predicted transmembrane domain of the HN protein are amino acid 30, 37 and 44. The three antigenic sites on the HN protein of NDV are amino acids 347(Glu), 481(Asn) and 495(Glu). These data indicate that the genotype of the CBP-1 strain is more closely associated with the strains of Texas GB and Beaudette C than it is for the LaSota, B1 and Ulster strains.

• 한국식생활문화학회지
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• 제7권2호
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• 한국식생활문화학회지
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• 제30권2호
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• pp.158-169
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• 2015

Tean Mado Shipwreck No. 3 is presumed to have been shipwrecked between 1260 and 1268. It departed from a Southern costal area of Yeosu in Jeonnam Province to Ganghwa Island, its final destination at which the temporal regime of Koryo Dynasty was located. In the shipwreck, a total of 35 wooden tablets were found, and forwarding places, senders, receivers, descriptions, and quantities of freight were written on the wooden tablets. The names of receivers included Kim Jun, who was influential in the late Musin Era of the Koryo Dynasty, and key institutions such as Junmin and Sambyulcho of the Musin force. Twenty wooden tables had lists of food items such as barley, abalone, salted-fermented abalone, mussel, dried mussel, salted fermented mussel, dried shark meat, fish oil, pheasant, and dried dog meat. The food items in the late 13th century were systematically examined using scientifically determined food organic remains and records of wooden tablets among the marine relics of Mado Shipwreck No. 3.

• 복식
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• 제60권7호
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• pp.74-87
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• 2010

Jeokgwan(翟冠, crown decorated with pheasant motifs) is a queen's ceremonial headdress during the early Joseon dynasty. It originated from Bong-gwan(鳳冠, crown decorated with phoenix motifs) worn by the Chinese empress. Bong-gwan(鳳冠) was originally various types of hairpins worn with the topknot hair style, such as Bongchae(鳳釵) Hwasu(花樹) Bakbin(博鬢), but during the Sung dynasty(宋, 960-1279) these ornamental hairpins were combined with the crown worn by the empress. Bong-gwan(鳳冠) worn during the Ming dynasty(明, 1368-1644) varied according to the wearer's social status and it was worn both by the empress and other court ladies. Jeokgwan(翟冠), one type of Bong-gwan(鳳冠) worn by the queens and princesses of Ming dynasty, was given to those of the Joseon dynasty as a gift until the early 17th century. According to the portraits and remains of China, when women wore the Jeokgwan(翟冠), they were supposed to place the crown onto the hair, and then, fix the crown to the hair by putting on gorgeous hairpins. The lower edge of the crown was wrapped around with Gu-gwon(口圈), which was decorated with kingfisher's feathers. There are several flowery decorations on Gu-gwon(口圈), and this style is similar to Daeyobanja(大腰斑子), a queen's ceremonial hairband during the late Joseon dynasty.

• 대한한의학원전학회지
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• 제25권3호
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• pp.39-49
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• 2012

Objective : "Sikryochanyo"written by Jeon Soonyi is the first Food-Therapy book at Korea. In "Sikryochanyo", there are many kinds of food-Therapy including prescriptions for thirst disease. Conception of hirst disease in traditional mendicine contains diabetes in some aspects. One of the Ingeative methods in diabetes limits taking protein but "Sikryochanyo" shows several prescriptions including protein. Method : We will try to find out cases of Food-therapy for thirst disease in "Sikryochanyo" and classify several prescriptions including protein. Result : In "Sikryochanyo", several prescriptions for thirst disease including protein were treated as materia medica widely such as stomach of cow and pig, intestine of pig, head of dear, rabbit, chicken, goose, pheasant, milk and lung of sheep. Conclusion : On several types of prescriptions for thirst disease including protein there are plenty of usage with its own effectiveness.

• 한국응용곤충학회지
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• 제33권4호
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• pp.237-241
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• 1994

1984년부터 1993년까지 해충 피해가 나타난 66개 인삼 포장에서 해충의 종류와 피해 양상을 조사하였다. 곤충유로 큰검정풍뎅이, 참검정풍뎅이, 큰다식풍뎅이, 애우단풍뎅이, 방아벌레, 땅강아지, 왕귀뚜라미, 조명나방, 숫검정밤나방, 도둑나방, 벼잎물가파리, 미동정 줄기굴파리류, 가루깍지벌레, 달팽이류도 들민달팽이와 명주달팽이 그리고 쥐류 및 꿩이 인삼을 가해하는 것으로 확인되었다. 이 중 큰검정풍뎅이, 참검정풍뎅이, 땅강아지, 들민달팽이, 명주달팽이의 발생빈도가 높은 편이었다. 인산의 지하부(뿌리) 피해는 경사지의 2년근 포장에서 춘기 (5~6월)과 추기(9~10월)에 나타나고 지상부(잎과 줄기) 피해는 평지의 3년근 이상의 부초 포장에서 춘기에 주로 나타났다. 3개 포장이 심한 지하부 피해로 인해 폐장되었다.

• 한국식생활문화학회지
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• 제18권6호
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• pp.491-505
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• 2003

Yeolgujatang is traditional casserole with meat, fish and vegetables in special pot. Name of Yeolgujatang was in 1800s, as yeolgujatang, yeolgujatangbang, yeolguja, in 1900s, Yeolgujatang, royal feast food in Yi Dynasty was yeolgujatang, Meon-sinseolro, tangsinseolro. Yeolgujatang frame has legs and a lid, and a cylinder that can contain charcoal at the center of its rounded pot. with this charcoal, food can be cooked. Its material has changed from brazier to brassware, stainless steel, and silver. Nowdays electric sinseolro was also launched, which uses electric power instead of charcoal. Materials in yeolgujatang are beef, intestines, pork, chicken, pheasant, fish, sea bream, abalone, shrimps, vegetables, mushroom, ddock, guksu, cooked rice, seasening and garnish. Nutrition of Yeolgujatang per capita contains 221.5kal of calory, 17.3g of protein, 16.5g of fat, 6.1g of carbobydrates, 2g of fiber, 57.6mg of calcium, 208mg of phosphorus, 4.3mg of ferrum, $2177{\mu}gRE$ of vitaminA, 1.58mg of vitamin $B_1$, 0.3mg vitamin $B_2$, 6.6mg of vitaminC and 5.26mgNE of niacin. Yeolgujatang is excellent in nutrition, except for calcium and vitaminC.

• 한국식생활문화학회지
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• 제31권1호
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• pp.51-63
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• 2016

The aim of this study was to investigate food culture represented by the grain yard, water well, kitchen, and meat storage space which were depicted in the mural painting of An-Ak tomb No. 3. The mural paintings of An-Ak tomb No. 3 were compared with those of ancient Chinese tombs before the 4th century in order to understand their characteristics. Above all, the tomb murals describe the form and function of the stove (buttumak) as well as the cuisine using the cauldron (sot) and steamer (siru) in a very interesting manner. The meat storage space of An-Ak tomb No. 3 shows whole carcasses of animals such as roe deer, dog, and pig. However, Chinese murals show that while small animals such as soft-shelled turtle, fish, chicken, duck, pheasant, rabbit, etc. were stored as whole carcasses without being cut into pieces, large animals such as cows and pigs were slaughtered and each piece of their carcasses such as the head, thigh, meat loaf, and cardiopulmonary part was separately depicted. These tomb murals vividly describe the food culture of Koguryo and China before the 4th century.