강화 지역의 인삼 재배 역사

이성동,Lee, Sungdong 고려인삼학회 2020 인삼문화 Vol.2 No.-

우리나라 한방 의서 중 인삼의 첫 기록은 고려 시대 임시 수도인 강화 도읍기 때 강화도에서 출간된 향약구급방에 나타나 있다. 강화지역에서 인삼재배의 시작은 1100년경부터 시작되었을 것으로 사료 된다. 본격적인 인삼재배 시작은 1920년경 개성인삼조합의 특별구역으로 지정되면서부터였고, 1950년 한국전쟁 시작 때까지 계속되었다. 1953년 휴전 이후부터 강화지역에서 인삼재배가 다시 시작되었다. 1967년에 강화삼업조합이 창립되었으며, 이때 재배 면적이 약 200ha(60만평)이었고, 1974년에 약 900ha(270만평)으로 증가 되었다. 따라서 강화는 1970년대 중반기에 우리나라 전국 시, 군 가운데 인삼재배 면적과 생산량이 가장 높은 지역이였다. 강화지역에서 생산되는 인삼은 주로 6년근이고, 홍삼원료로 사용되어 국내 인삼생산지로 더욱 유명하게 되었고, 그 명성이 현재도 계속되고 있다. Ginseng was first addressed ever in the medical record in HyangYakGooGupBang (鄕藥救急方), the oldest Korean medical book published in Kingdom of Goryeo (918-1392) when Ganghwa was the provisional capital city at the time. It is believed that ginsengs in Ganghwa were planted and cultivated from 1100s. Intensive ginseng production in Ganghwa began when Ganghwa became the special district of the Kaesong Ginseng Union (開城人蔘組合) in 1920s, this intensive production continued till the Korean War in 1950. After the Korean War ended in 1953, ginseng production was resumed. In 1967, Ganghwa Ginseng Association (江華蔘業組合) was founded. The total acreage of ginseng harvested was nearly 200 ha in 1967 and it increased to ha 900 in 1974. By mid-1970s, Ganghwa became the largest ginseng region in Korea by total production and acreage. Most of ginseng roots cultivated in Ganghwa are six years old. Ganghwa, which was already well-known for red ginseng productions, has become even more famous for ginseng production.

지역별 식물 추출물의 중금속 및 미네랄 함량에 대한 연구

이성동(SungDong Lee),홍순선(SoonSun Hong),최달웅(DalWoong Choi) 고려대학교 보건과학연구소 2005 보건과학논집 Vol.31 No.2

  Metals differ from other toxic substances because they are not destroyed. Metals redistribute continually in the environment by both physical and biological system. Their redistribution in environments can produce potential toxic effect on human body, plants and animals. Heavy metals can be absorbed and concentrated in plants and animals. They can easily incor??porate into food. The plants are highly exposed to heavy metals and minerals because they are always in contact with water, air and soil. The heavy metal contents in herb can be increased by environmental contam??ination. Many metal contamination from environment cause is originated from natural source and human by-product. This study was performed to determine the heavy metal and mineral (lead, arsenic, cadmium, mercury, chromium, cooper, selenium, zinc, iron, manganese, aluminium) contents in herbal extracts at different areas. The concentrations of 11 heavy metals from 21 different areas were analyzed by Inductively Coupled Plasma Mass Spectrometer. Lead, arsenic, aluminium contents of 2 different area samples were higher than 19 other area samples. Generally, herbal extract samples from some specified area have higher values than samples from other areas in many heavy metal contents. This result is considered to be due to exposure to environmental contaminations.

마니산 참성단의 제천례와 향교의 석전례 시 제수와 제례과정 비교

이성동(SungDong Lee),김영순(YoungSoon Kim) 고려대학교 보건과학연구소 2006 보건과학논집 Vol.32 No.1

  In this study we have compared the foods used in sacrificial rituals and the procedures of those two sacrificial rituals. In any sacrificial rituals in Korea, traditional foods that handed down from old times are well prepared in order to show descendants’ thanksgiving and pray for prosperity.<BR>  Jecheonrye(a ritual for the worship of the heavenly gods) which is held on the altar called Chamseongdan at the top of Mt. Manisan, which is located in Ganghwa county started by Dangun, the foundation of Gojoseon, the Korean nation at the first. In contrast, Seokjeongrye(the semiannual services in honor of Confucius) was introduced from China in Gogureo period (in Korean history).<BR>  Jecheonrye started with ideology of “Hongik Ingan” meaning, devotion for public welfare by Dangun, the founding father of the first Korean kingdom in order to pray God in heaven that God would reign the country with maximum service to humanity. This ritual is currently held by a private organization, and the foods and procedure of the ritual are rather simple.<BR>  Seokjeongrye held by individuals, groups, or a minister called Hunkwan, the purpose of this ritual is to give thanks to their teachers including Confucius for helping themselves to acquire knowledge and build up their characters.<BR>  Foods for Jecheonrye consist of 11 types of vegetablefoods. In contrast, foods for SeokJeongrye include 13 types of vegetable foods as well as 8 types of animal foods.<BR>  Among the foods, several cereals including rice, and water were used in both rituals. The foods for those rituals were consisted based on what people normally eat in their everyday life; however, according to time, area, and situations, some of the foods were sometimes replaced with other similar foods.

순무 음식에 대하여

이성동(SungDong Lee) 고려대학교 보건과학연구소 2004 보건과학논집 Vol.30 No.2

  Turnip has been cultivated for a long time in the country. Recently, it is mainly cultivated in Kanghwa. The total production of turnip is estimated at 3,000M/T per year. Comparing to Koran radish, turnip has 70% more energy, protein, and carbohdrate; 1.6~3.5 times as much calcium, phosphorus, iron, sodium and potassium. turnip also has 2.0~4.5 times as much vitamin B₁, vitamin B₂ and niacin. Examples of traditional food made from turnip are several kinds of turnip-Kimch"i, soup, herbs, raw turnip foods and so forth. The production processes of cultivating, processing, sales, and merchandising of turnip should be improved and better-organized so that we can minimize the loss from under- or over-producing of the products. Studies of turnip should be continued in these areas so that turnip with higher qualities can be produced in the future.

순무의 생산, 이용 및 효능에 대한 현황조사 연구

이성동(SungDong Lee) 고려대학교 보건과학연구소 2006 보건과학논집 Vol.32 No.1

  Turnip has been cultivated for over 1,000 years in Korea. Nowadays, it is mainly cultivated as a speciality in Ganghwa. The average number of households that grow turnip is estimated at 5,000 ; the total annual production is estimated at 1,600 M/T. In contrast to Korean radish, turnip has 70% more energy, protein and carbohydrate, as well as 1.6∼3.5 times as much calcium, phosphorus, iron, sodium and potassium. Turnip also contains 2.0∼4.5 times as much vitamin B1, vitamin B2 and niacin. Currently, the most common turnip product is turnip-Kimch’i, among the other turnip products are watery turnip-Kimch’i(Dong-chi-mi), dried turnip, powdered turnip, turnip vinegar, turnip juice, etc. A decade ago, there were only about 20 types of turnip products, such as several kinds of turnip-Kimch’i, herbs, raw turnip food, turnip medicine, etc. Nowadays, the turnip related industry has extended to over 120 turnip products which include new kinds of turnip-Kimch’i, rice-cakes, cakes, noodles, juice, health products, cosmetics, and so on. Studies of turnip should be continued diversely so that turnip with higher qualities can be produced, and that the efficacy and functions of turnip towards human bodies can be better known. In addition, the production processes of turnip - cultivating, processing, sales, and merchandising - should be improved and better organized so that the losses from under-or over-producing the products can be minimized.

일부 서울 거주 노인층과 젊은 연령대별 외식실태 비교 연구

이성동(SungDong Lee),박은도(EunDo Park),김영순(YoungSoon Kim) 고려대학교 보건과학연구소 2006 보건과학논집 Vol.32 No.2

  To compare the foodservice habits of older adults over 65 years of age and young adults, a random sample of 184 healthy adults, consisting of 86 men and 98 women, among residents of Seoul was surveyed. From this survey, we found the following results. The sample included 70 individuals over 50 years of age, most of whom indicated limitations in economic self-support. It turns out that it is under 50 year-old people who use well-being menu or promotion menu. The survey found that 5.6 percent of people over 65 years old eat fast food, while 20.6 percent of people between the age of 50 and 64 years old eat fast food. Both of groups say that fast foods are convenient to eat. With regard to use of traditional foods, older adults over 65 showed strong preference of rice cake(55.6%) over traditional beverage(8.3%), while those between the age of 50 and 64 preferred rice cake(26.5%) and traditional beverage(26.5%) equally. When eating out, 88.9 percent of older adults over age 65, 87.5 percent of people between the age of 30 and 49 years old, 44.8 percent of people between the age of 20 and 29 years old preferred Korean-style food. 26.0 percent of people between the age of 20 and 29 years old also preferred Western-style food. When choosing a restaurant, people older adults over age 65 primarily considered taste(59.1%) and nutrition (30%), while the group aged 30-49 picked taste(28.9%) and price(13.4%) and Lastly the group aged 20-29 indicated the atmosphere of the restaurant(44.0%) and taste(23.4%). For the criteria used for food selection when dining out, older adults over age 65 picked, in the order of preference, taste(63.9%), healthfulness(27.2%), and easiness of digestion(8.3%). The group aged 50-64 indicated healthfulness(45.7%), taste(25.7%), and acceptable price(17.1%). The group aged 30-49 indicated acceptable price(27.0%), usual choice(18.9%), and healthfulness(17.6%). Lastly the group aged 20-29 indicated usual choice(20.8%), acceptable price(18.5%), and appropriateness for circumstances(15%). People over age 50 do not have any special requests to restaurants, while the group aged 30-49 indicated cleanness (24.1%) and quality of food(18.1%), and the group aged 20-29 indicated cleanness(20.8%) and variously priced menu(18.2%).

전통 사찰음식과 약선 - 일상식을 중심으로

남희정(HyeeJung Nam),이성동(SungDong Lee),김영순(YoungSoon Kim) 고려대학교 보건과학연구소 2005 보건과학논집 Vol.31 No.2

  The Buddhist temple foods, one of the Korean traditional food, has not been delivered literally, but orally. Therefore, the tastes and recipes of the temple foods are not systemized. The functions of medicinal foods are to prevent of disease and to extend the human life. The temple foods have been based on eating habituation and physical conditions and developed with the abundant medicinal food materials. In presents, the studies of temple foods is processed in many fields. The temple foods will establish as healthy foods and popular foods in the worlds. For the popular of the temple foods, the recipes and cooking methods of the foods will be deeply studied.

대학 건물의 공간 단위 에너지 소비량 분석에 관한 연구

정혜진(Jung, Hye-jin),이성동(Lee, Sungdong),이장호(Lee, Jangho) 한국기후변화학회 2023 한국기후변화학회지 Vol.14 No.1

베트남 LPG Cavem 및 LPG 입출하 시설 건설공사

김도훈(Dohoon Kim),주채만(Chaeman Joo),이성동(Sungdong Lee) 대한토목학회 2022 대한토목학회지 Vol.70 No.5