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박세원,박성식,Park, Se-Won,Park, Seong-Sik 사상체질의학회 2017 사상체질의학회지 Vol.29 No.2
Objective The purpose of this study was to provide appropriate methods of taking decoction in Sasang Constitutional Medicine. Methods We investigated the methods of taking decoction written in Lee Je-ma's writings such as "Donguisusebowon(東醫壽世保元)", "Donguisusebowon-Sasangchobongwon(東醫壽世保元四象草本卷)", "Dongmuyoogo(東武遺稿)" and several papers which related to methods of taking decoction. Results and Conclusions The effects of decoction can be affected by the methods of taking decoction. Therefore, when administering decoction of Sasang Constitutional Medicine to the patient, we should consider the stages of disease and condition of patient. This paper shows the appropriate methods of taking decoction in Sasang Constitutional Medicine. Further studies should be needed to find out the appropriate administration methods of various dosage forms.
색각에 대한 사상체질별 반응 차이 연구 - 드레스("The dress") 색깔을 중심으로 -
박세원,이용재,금나래,배효상,박성식,Park, Se-Won,Lee, Yong-Jae,Keum, Na-rae,Bae, Hyo-Sang,Park, Seong-Sik 사상체질의학회 2017 사상체질의학회지 Vol.29 No.3
Objectives The purpose of this study was to investigate the difference in color perception among Sasang Constitution in "The dress" which has been arousing controversy whether its color is blue/black or white/gold. Methods 85 participants classified as Sasang Constitution were asked to answer three questions about "The dress". They were asked firstly the overall colors of the dress, secondly the colors of the specific parts of it, thirdly color ranges they perceived as gold, white, blue, black, respectively. These process were run twice. Results and Conclusions The overall colors of the dress were perceived as blue/black more than white/gold, regardless of Sasang Constitution. And also the ratio between blue/black and white/gold were not significantly different among Sasang Constitution. But when a specific part(spot ii) shown, Soyangin perceived its color as blue more than Taeeumin in the first process. In the case of color range, Soyangin perceived range of black wider than Taeeumin in the second process.
토마토 ‘York’ 품종의 수확시기 및 저장온도별 과실의 품질 변화
박세원(Se Won Park),고은영(Eun Young Ko),이미림(Mi Rim Lee),홍세진(Sae Jin Hong) 한국원예학회 2005 원예과학기술지 Vol.23 No.1
본 연구는 토마토의 관행 수확시기인 변색과(5℃, 10℃, 15℃, 그리고 실온)와 비교하여 분홍색과(1℃, 5℃, 10℃, 그리고 실온)의 저장온도에 따른 품질평가로 토마토 과실의 실온유통과 저온유통을 위한 온도조건을 구명하기 위해 수행하였다. 토마토 과실의 가용성고형물은 통계적 유의차는 없었으나 변색과보다는 분홍색과가 상온보다는 저온저장에서 높은 함량을 보였다. 토마토 과실의 주요당인 glucose와 fructose의 수확시 함량은 각각 8.1-8.9mgㆍg⁻¹ FW와 8.2-8.7mgㆍg⁻¹ FW으로 변색과와 분홍색과의 두 성숙기의 과실 사이에 통계적 유의차는 없었다. 저장기간 중 변색과는 10-15℃에 저장한 과실이, 분홍색과는 5℃와 특히 1℃에 저장한 과실이 높게 유지되었다. 토마토 수확시 citric acid 함량은 변색과보다 분홍색과가 많으며 malic acid는 변색과에서 많았으며, 두 유기산은 저장 중 점차 감소하였고 저장온도가 높을수록 특히 변색과는 실온저장 시 분홍색과는 실온과 10℃ 저장에서 감소율이 높았다. 토마토 저장 중 무게변화는 변색과에서 심하였으며 저장온도가 높을수록 무게 감소율이 증가하였으며, 토마토 과실의 경도는 온도가 낮을수록 높게 유지되었다. 토마토 과실의 Hunter L과 a 값은 저장온도가 높을수록 특히 변색과에서 급격히 변하였으며, 5℃에 저장한 변색과 와 1℃와 5℃에 저장한 분홍색과는 저장중 수침, 착색지연 및 착색불량 등의 저온장해 현상이 발생하였다. 저장기간을 적숙과까지로 설정할 경우 변색과는 10℃ 정도가 가장 좋은 저장 온도 조건이며 저장기간은 실온저장 시 약 7일, 15℃ 저장 시 약 11일, 10℃ 저장 시 약 18일로 관찰되었고, 분홍색과는 5℃ 이상 10℃ 이하가 적절한 저장온도 조건이며 실온저장은 약 4일, 10℃ 저장은 약 7일로 판단된다. Fruit quality of ‘York’ tomatoes harvested at breaker and pink stages was investigated at different storage temperatures. The storage temperatures for the breaker fruits were 5, 10, 15℃ and room temperature, while those for the pink fruits were 1, 5, 10℃ and room temperature. Soluble solid contents were highest in the pink fruits stored at lower temperatures. Glucose and fructose contents were 8.1-8.9 and 8.2-8.7 mgㆍg⁻¹ FW in breaker and pink fruit at harvest and showed no significant difference between both stages. Decreases in organic acid content was greater in treatments of higher storage temperatures than those in the other treatments. Water content and firmness of the fruits stored at higher temperatures rapidly declined, especially in the breaker fruits. Symptoms of chilling injury such as soaking, delay of coloration and unattractable appearance were found when tomatoes were stored at lower than 5℃. Storability of the breaker fruits, which was evaluated by elapsed days to red ripe stage could be stored for 7, 11, and 18 days when they were stored at room temperature, 15, and 10℃, respectively. On the other hands, storability of the pink fruits could be 4 and 7 days at room temperature and 10℃, respectively. Results indicate that the optimum storage temperature to maintain the quality of breaker fruits is about 10℃, while that for the pink fruit is between 5-10℃.