Purpose: This study explored illness experiences and the demands for a health-related program tailored to individuals with chronic disease at one of the Korean Seon Centers. It also utilized this information as foundational data for developing a program tailored to their needs. Methods: The study utilized focus group interviews to collect data from members of one of the Korean Seon centers who have chronic disease, regarding their illness experiences and their expectations for disease management programs. The collected data was then analyzed using the qualitative content analysis method. Results: The analysis yielded five overarching themes and 14 subthemes. These themes included opposing responses to disease diagnosis, reflections on the causes of disease, efforts toward disease recovery, obstacles to disease recovery, and the need for a customized disease management program. Conclusion: The findings highlighted the challenges the participants faced in their disease recovery process. They expressed a strong desire for a comprehensive management program that incorporates in-depth information, experience sharing, and education. Such a program would empower individuals to take control of their physical and mental well-being.

This study was designed to investigate the contents of icariin during ripening of Epimedium koreanum with sugar and Soju (25, 30, and 35% alcohol contents) using a homemade method. Contents of icariin of Epimedium wine were examined using high performance liquid chromatography. Icariin levels in Epimedium wine increased during the first 3 days of storage; after 6 days, icariin contents decreased gradually until 30 days. Contents of icariin in Epimedium wine by storage temperature (5 and 20°C) were not different during storage. After 30 days, icaiin was not detected in all tested Epimedium wines. Epimedium wines were assessed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) and (ABTS) radical scavenging activity. DPPH and ABTS radical scavenging activities increased in early storage periods, however, after 6 or 9 days, activities decreased gradually.

In the oral literature of Qing Dynasty, there are a lot of Chanese characters with variant forms, including the standardized and vulgar forms, the traditional and simplified forms, and the ancient and modern forms. These variant forms of the same character ususlly can tell us the evolution of the word meaning and pronunciation, and also can tell us the new difference of the wording meaning and pronunciation between the forms of the character in Qing Dynasty, such as “得dĕi-得„ (《Yu yen tzuerh chi》)、哪-那„ (《Yu yen tzuerh chi》)、狠/哏-很、這麼-這們、喝-欱、他-怹tān（《Yan jingfuyu》）”. Therefore, the variant forms of the same character have great value in the history of words. In the literature of dialect in Qing Dynasty, the words of dialect recorded the pronunciation of dialect very well, yet these dialect words have not been paid much attention to in academic research. It is expected that these variant forms of the same character can draw more attention in researching of ancient books.

This research was carried out as a survey on the contents of Lead (Pb) and Cadmium (Cd) in 5 type agricultural products unestablished safety guideline in Korea. The average levels of Pb: onion 0.010 mg/kg, cucumber 0.018 mg/kg, garlic 0.012 mg/kg, green pepper 0.027 mg/kg, sesame 0.029 mg/kg. The average levels of Cd: onion 0.006 mg/kg, cucumber 0.002 mg/kg, garlic 0.008 mg/kg, green pepper 0.011 mg/kg, sesame 0.024 mg/kg. The present result of this study showed that Pb and Cd contents in the whole samples were less than the maximum residual levels of the codex standard. The levels of exposure assessment for Pb and Cd by intake from vegetables and sesame were merely at 1.3 × 10−⁴(mean) ~5.1 × 10−⁴(95th percentiles) μg/kg bw/day for Pb, 7.5 × 10−5(mean)~3.6 × 10−⁴(95th percentiles) μg/kg bw/day for Cd. The data from this research will be valuable source for database construction for science-based safety control and management for the trace metal contamination in food including agricultural products.

닭고기를 이용하여 소시지류의 제조 가능성을 검토하기 위하여 돼지고기와 닭고기에 인산함유 소금과 양념류를 첨가하여 cold cut을 제조하고 탈기포장하여 저장기간동안의 품질을 비교 연구하였다. 돈육 cold cut이 계육 cold cut보다 미생물의 증식이 더 빠르고 산가가 더 크게 감소하였으나 TBA가는 계육 cold cut의 증가폭이 더 컸다. 조직감 측정에서는 springeness, cohesiveness는 두 시료간에 유의적 차이를 보이지 않았다. 돈육 cold cut과 계육 cold cut의 관능검사에서는 색, 외관, 냄새에서 유의적 차이를 보였으나, 조직감, 풍미, 전체적인 수응도에서는 유의적 차이가 나타나지 않았다. 이러한 연구결과 닭고기를 이용한 소시지류의 제조 가능성을 볼 수 있었다.

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature 4℃ and 20℃) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were 21.37±1.06 μg/g dry weight (DW) and 20.96±3.33 μg/g DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at 20℃ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at 20℃ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

This study investigated the quality characteristics between spring cultivars of Kimchi cabbage(Brassica rapa L. ssp. pekinesis). We measured the weight, length, width, formation index, midrib thickness and moisture contents of fresh Kimchi cabbage for characteristics of growth. And we analyzed the free sugar, amino acid, organic acid, mineral, pectin and cellulose contents of fresh Kimchi cabbage. The hardness and firmness were measured for texture of fresh Kimchi cabbage. The weight of 'K-power' cultivar was the highest than other cultivars. The ‘Jeongsang’ cultivars was the thinnest midrib thickness in cultivars, but it was not significantly different. The free sugar levels of spring cultivars was the highest in ‘Chunkwang’. Malic acid content of ‘Jeongsang’ was significantly different among spring cultivars. Also amino acid content of ‘K-power’ and ‘Chunkwang’ were significantly different among spring cultivars Mineral content in ‘K-power’ and ‘Bomaknorang’ were greater than that of other cultivars. Especially Na, Ca and Mg contents of ‘K-power’ and ‘Bomaknorang’ were higher four times than that of other cultivars. Pectin content of ‘Jeongsang’ was higher than that of other cultivars, but it was not significantly different. Hardness and Firmness were not significantly different among spring cultivars.

시호의 개화습성 및 수정양식을 파악하여 육종의 기초자료로 이 음하고자 본 실험 을 수행하였다. 지경발달에 있어서 추정된 1차지경의 총수는 106.6개였고, 2차지경까지 발달하여 개화되었을 때 총 소화수의 이론치는 9,622개였다. 지경순위별 화기의 크기 정도는 산경, 소산경, 화판, 자예, 웅예, 자방표면, 소화악의 크기 모두 주경 〉 1차지경 〉 2차지경의 순으로 작아지는 경향을 나타내 지경의 발달이 진전될수록 소화의 크기가 작아진다는 것을 알 수 있었다. 지경전개별과 동일 지경내 화총 등의 개화시기는 뚜렷이 구분되었다. 소화, 소화총, 화총을 각각 망사 및 유산지로 피봉시켜 본 결과 결실이 전혀 이루어지지 않아 품매보다는 충매에 의한 방법으로 수정하는 타식성 식물로 인정되었으나, 식물체 전체를 망사로 씌웠을 때는 일부결실이 이루어져 부분자식성작물로 판단되었다. 화기 성숙단계별 수분능력은 자예성숙기인 8일 이후부터 결실이 가능하였으며, 특히 11~13일에 결실율이 높게 나타났다.

시호의 화기구조 및 화기내 각 기관의 발달과정을 파악하여 육종의 기초자료로 활용하고자 본 시험을 수행하였다. 소화의 전체크기는 2mm정도로 매우 작으며, 산경 및 소산경의 길이는 각각 22.5mm, 3.6mm이었다 또한 자예, 웅예의 길이는 각각 1.0mm, 1.3mm이었고, 자방표면은 길이 0.9mm, 폭 1.4mm정도를 나타내었다. 시호의 화기 발달과정 각 시기는 웅예출현기 1~6일, 화판탈락 및 자예출현기 6~8일, 자예성숙기 8~16일, 자예퇴화기 16일 이후로 구분할 수 있었다. 따라서 시호는 자웅이숙 중 웅예성숙으로 타화수정을 하는 식물로 인정되었다.