Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in ?Gyuhapchongseo?glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

This article examines the types and cooking methods of Soondae (Korean Traditional Sausage) as recorded in 12 books of the Joseon dynasty (1392-1909). The ingredients used in Soondae during the Joseon dynasty were dog meat, beef, pork, lamb, and fish. There were no recorded mentions of Soondae in the early Joseon dynasty, but by the middle period there were three different dishes recorded. By the late era of the Joseon dynasty that number had increased to twelve. During the middle era of the Joseon dynasty, one kind of Soondae was prepared using dog meat, one using beef, and one using pork. By the late Joseon dynasty, there were six types of Soondae prepared using beef. They also had three kinds of Soondae prepared using lamb and two using fish, one using pork by that time. The frequency of the Soondae ingredients during the Joseon dynasty in order were beef (46.7%), lamb (20%), pork (13.3%), fish (13.3%), and dog meat (6.7%). Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe in order to make Soondae appealing to a global palate.

This study examined the prevalence of the traditional pressed sweet called dasik recorded in 15 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Dasik during the Joseon dynasty were categorized into 43% cereal powders, 18.6% tree fruits, 17.4% flower powders, 11.6% root clods, 8.2% dry-fish beef powders, and 1.2% vegetables. In the early era of the Joseon dynasty there were no reports of dasik in the royal palace. In the middle era of the Joseon dynasty there was one report of dasik in the royal palace. But in the late era of the Joseon dynasty there were 85 kinds of dasik reported in the royal palace. The most common ingredients were, most common first, Song-wha (松花), Huek-im (黑荏), Hwang-yul (黃栗), Nok-mal (菉末), and chungtae (靑太). The appearance and taste of dasik varied greatly throughout the time period, eventually resulting in nutrient supplementation. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

This paper reviews 14 studies of the Joseon Dynasty(1392～1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

This research is a literature survey on the Supply chain security. International organization and governments have build security regulations to improve the security in the shipment through supply chain. The researches on supply chain security were increasing during last 10 years. We were surveyed 53 research including Korean and international papers. ills study was classified by research subjects, security regulation, and research methods. Korean researches were focused to introducing and reviewing on the security regulation, but the researches on specific security reinforcement were very rare. International researches were concerned with the subject of the airport security scanning problem, transportation security problem, port selection problem.

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.

The family Limacodidae, which is generally known with a Korean common name, ‘Sswaegi’, belongs to the superfamily Zygaenoidea. Most species have strong hair-like bristles, which causes painful skin irritation on outer surface of larval stages. Members of the family are small to medium sized moths and can be defined with the combination of the following characteristics: larvae without crochets, adults with R3, R4 and R5 veins of the forewing stalked and papillae anales disk-shaped. The family contains approximately 1,000 species of 400 genera from the world and a number of species recorded from the tropical regions. In Korea, seven species were studied by Fixen (1887) for the first time. Since then, some fragmentary reports and taxonomic studies were made by several lepidopterists. Although there are 25 species of 19 genera known from Korea, comprehensive study for Korean limacodids has not carried out up to date. As the preliminary step for a revisional study on Korean species of the family, a literature review has been done, and some corrections were made on incorrect scientific names in ‘Checklist of Korean insects (2010)’, which was most recently published.

Langerhans cell histiocytosis (LCH) is a rare clinicopathologic disorder characterized by proliferation of histiocyte- like cells (langerhans cell histiocytes) accompanied by varying other inflammatory cells. LCH commonly involves the oral and maxillofacial region, but is very rarely seen. Then LCH has made it difficult to investigate the clinical and histological aspects. We investigated LCH of oral and maxillofacial region and analyzed clinical and histological characteristics. We reviewed the records of all patients who were diagnosed as LCH, retrospectively. Data included patient’s age, sex, chief complaint, clinical diagnoses, radiologic and histologic reports, and clinical course. We analyzed clinical and histological characteristics. From 2000 to 2007, 8 patients were diagnosed as LCH. 7 were children and 1 was adult. All cases involved mandible. Clinical type of all cases were“eosinophilic granuloma”. 6 cases were classified as“unifocal disease”and 2 cases were“multifocal single system diseases”. Microscopic findings commonly showed numerous histiocytes with eosinophilic cytoplasm (langerhans histiocytes). In 6 cases, immunohistochemical study was accomplished and confirmed the diagnosis of LCH. 6 cases were cured and not recurred, and 2 cases had loss of follow- up. Unifocal disease type of LCH may arise in Korean people more frequently than in western people (75% Vs 49%). Therefore, the higher frequency of unifocal disease of LCH is expected to raise the cure rate and to improve patient prognosis in Korean patients with LCH.

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

Epithelial-myoepithelial carcinoma (EMC) is uncommon, low-grade malignant epithelial neoplasm, and composed of ductal and large, clear-staining myoepithelial differentiated cells. we found four cases of EMC patients among those who visited the dental hospital of Seoul National University from 1998 to 2008. Immunohistochemical staining with epithelial and myoepithelial marker was done to verify the characteristic biphasic cell population. In our cases, the mean age of the patients was 61.5 years, which is consistent with previous reports. However, all the patients were female, and submandibular glands were the most affected sites. This is different from other reports that parotid gland was the most affected sites. There was recurrence and metastasis to lung in one out of four cases.

29-year-old female with chronic renal failure and a history of hemodialysis during 10 years showed localized jaw enlargement in the anterior mandible. She also revealed increased serum PTH level, osteosclerosis in her skull base and facial bone, chronic pain in the both knee joint, and gastrointestinal disorder which are symptoms of renal osteodystrophy. The patient was diagnosed hyperparathyroidism associated with chronic renal failure. Parathyroidectomy was performed, however, serum PTH level increased again after the parathyroidectomy, the affected area of the mandible was enlarged as the serum PTH level increased. The enlarged area seemed like as peripheral lesion clinically. We reported a case of localized jaw enlargement as oral manifestation in renal osteodystrophy.

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

Combined epithelial odontogenic tumors are very rare and represent hybrid lesion comprising adenomatoid odontogenic tumor intermixed with calcifying epithelial odontogenic tumor. The authors present 3 cases of combined epithelial odontogenic tumor which contained diagnostic areas for both adenomatoid odontogenic tumor and calcifying epithelial odontogenic tumor. Their behaviour and histogenesis were discussed.

The ultra-fine particles emitted by automobile are emerging issue because it is known to have adverse human health effect. Particles emitted from automobile and other engines are a complex mixture of elementary and organic carbons and other chemicals. Especially diesel particles are mainly composed of elemental carbon (soot) and volatile compounds derived from unburned and partially burned fuel, and lubricating oil and sulfate. More than 90% of particle number is usually in the ultra-fine particle size range. Ultra-fine particles are known to have increased ability to cause pulmonary inflammation. Adverse health effect may be explained by the greater surface area of the ultra-fine material, which delivered oxidative stress because of a greater surface for the generation of free radicals by as yet unknown mechanisms, or for release of redox-active transition metals and organics. In conclusion, over the past decade attention has been paid on physical/chemical characteristic, mechanism, toxicity, health effects, however, we do not have enough information about ultra-fine particles. So we need to conduct continuous research and management on ultra-fine particles.

The Korean tea culture appeared in a variety of ceremonies of the royal household. It was a method of religion for scholars and Buddhist monks, and sometimes it also was a refinement, too. in addition, it played an important role as a household medicine for the common people. As mentioned above, the Korean tea culture has a deep-rooted effect on the Korean traditional culture from the spiritual aspect, art, learning, to the practical life. Recently the tea culture has been rapidly coming into vogue. So the tea culture has been recognised not only to be an index of the cultural level, but also to be an important cultural phenomenon. Besides, It came to be a major role as a reception method by which we can communicate with quests from ail over the world. Because preferred tea was different according to the times and to the regions, tea utensils have been changed along with the tea culture. The present Korean tea culture has a tendency to go to the somewhat different way from the traditional one. This study has the purpose to let us apprehend the Korean traditional culture and hold the national pride. In addition, the value of the Tea should be assessed more properly, and our own Tea that is unique, simple, and natural, should be settled in the our culture.

21세기에는 본격적인 노인시대가 열릴 전망으로, 인구학적 변화에 따른 보건복지 국가정책방향에 대한 노인 작업치료의 효율적인 준비가 절대적으로 필요하다. 먼저 고령화 사회로 진입한 일본에서의 작업치료가 국가의 복지서비스방향에 따라서 변화하고 발전해온 것을 참고하기 위하여 우리나라와 일본의 보건의료복지서비스 정책, 작업치료사의 연도별 추이, 취업 현황, 교육 상황을 비교 하여서 노인작업치료의 발전방향과 준비를 위한 기초 자료를 제시하고자 하였다.앞으로 우리나라의 노인보건의료정책이 급속한 고령화에 따른 제반문제에 효율적, 합리적으로 대처해 나가길 바라며, 노인작업치료가 이러한 사회적 변화를 주도해 나가기 위한 더 많은 연구가 진행되기를 바란다.