• Applied Biological Chemistry
• /
• v.30 no.4
• /
• pp.315-322
• /
• 1987

Attempts were made to unravel the differences in the textural properties between a dry type, Wonki and a moist type, Chunmi sweet potato. The changes in the ingredients, cellular shapes, degree of gelatinization and hardness of sweet potatoes during baking were studied. Alcohol insoluble solid, starch and protopectin contents and activities of amylase and polygalacturonase of Wonki sweet potato were higher than those of Chunmi sweet potato. The cell sizes were smaller and the number of starch granules within the cells were higher in Wonki than in Chunmi. Gelatinization occurred in Wonki more lately than in Chunmi during baking. The difference in hardness after baking between Wonki and Chunmi was found distinctively. But both samples were gelatinized completely, the difference in hardness was not found.

• Korean Journal of Food Science and Technology
• /
• v.20 no.3
• /
• pp.412-418
• /
• 1988

Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly $11{\mu}m$ and those of Chunmi starch were $12{\mu}m\;and\;17{\mu}m$. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.

• Korean Journal of Food Science and Technology
• /
• v.18 no.6
• /
• pp.431-436
• /
• 1986

The action of crude amylolytic enzymes extracted from Wonki and Chunmi sweet potatoes, ${\alpha}-amylase$, and ${\beta}-amylase$ on the sweet potato starches from Wonki (dry type) and Chunmi (moist type) were studied. The activity of crude amylolytic enzyme extracted from Wonki was higher than that extracted from Chunmi. The content of reducing sugar released from the reaction between crude amylolytic enzyme and Chunmi starch preheated at $70^{\circ}C$ was higher, but that preheated at $95^{\circ}C$ was lower than that from Wonki starch preheated at the same temperature. The activites of ${\alpha}-amylase$ and ${\beta}-amylase$ on the Wonki starch were higher than those of the Chunmi starch at the same conditions. Iodine affinity of amylolytic enzyme-treated starch was decreased and enzyme treated starch granule shape was found with porous structure having inner layers. X-ray diffraction patterns of amylolytic enzyme-treated starches were the Ca type like the intact starches and relative crystallinity was decreased.

• Korean Journal of Food Science and Technology
• /
• v.17 no.6
• /
• pp.421-425
• /
• 1985

The changes of pectic substances during baking at $175{\sim}180^{\circ}C$ for 30 minutes and polygalacturonase activities of three sweet potato cultivars on textural properties were investigated. The three different types of sweet potato cultivars were the dry type (Wonki), the intermediate type (Shinmi), and the moist type (Chunmi). The moisture content, alcohol insoluble solid content, composition of pectic substances and hardness were determined before and after baking. It was found that HCl-soluble pectin was significantly changed into water soluble and sodium hexametaphosphate soluble pectin by baking. The dry type, Wonki showed the lowest moisture content, but the highest alcohol insoluble solid content and hardness. Wonki, whose polygalacturonase activity was the highest, had the highest HCl-soluble pectin content after backing.

• Applied Biological Chemistry
• /
• v.28 no.3
• /
• pp.156-161
• /
• 1985

Physicochemical properties and characteristics on lintnerization of sweet potato starches from Wouki(the dry type), Shinmi(the intermediate type) ana Chunmi(the moist type) were investigated. Swelling and gelatinization curves of these starches showed a two-stage process. Swelling powers of starches were higher in order of Shinmi, Chunmi and Wonki over a range of temperatures. Amylose content of Wonki was higher than those of other two. Hydrolytic patterns of three starches with 2.2 N HCI at $35^{\circ}C$ showed two distinct stages. Hydrolysis extents of Wonki starch were lower than those of Shinmi and Chunmi starches. X-ray diffraction patterns of native and lintnerized starches were the Ca crystalline type. The relative crystallinities of these starches were higher in order of Worki, Chunmi and Shinmi.

• The Journal of Korean Medical History
• /
• v.14 no.1
• /
• pp.153-166
• /
• 2001

Lee Dong-won based on the machanism of internal disease founded on Umhwa and Wonki in discriminating internal injury from external. His general idea of discrimination of internal injury from external could be thought as an reinterpretation of the concept from "Neijing", to Triple heater Wonki and ascending and descending of stomach qi. He distinguished between Yin disease and Yang disease and classified into internal and external injury. "Insufficiency of yang brings about cold syndrome." and "An excess of yang brings about heat syndrome." are considered as external infection, and "Insufficiency of yin brings about heat syndrome." and "An excess of yin brings about cold syndrome." as internal injury.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.19 no.3
• /
• pp.590-595
• /
• 2005

The following conclusions are produced by the consideration of Bojungikki-tang(補中益氣湯) from the view point of Hyungsang medicine. A review on the explanation and provisions of Bojungikki-tang stipulated in 'Donguibogam(東醫寶鑑)' results in the idea that the main purpose of Dongwon(東垣) and various application in clinic by Jeesan(芝山) cannot be understood without the deep comprehension of ki(especially Jungki and Wonki) and the fire. Jungki(中氣, the middle warmer ki) is the ki of stomach. Wonki(元氣, the original ki) is a combination of innate Jung(先天之精, Ki stored between the two kidneys) and acquired Jung(後天之精, Ki of the stomach) and the sources of five Jang and six Bu, twelve meridians and triple warmer. Yin fire is referred to the ministerial fire of spleen, liver and kidney. Excess or lack of the ministerial fire can cause a disease and especially the excess of it is harmful to original ki. Deficiency of original ki is thought to be a cause of allergic diseases. Damages on the original ki by the abdominal surgery lead to a disease. Pale complexion, long face and the long limbs are considered as the Hyungsang of deficiency of Jung ki by Jeesan. Clinical cases of Bojungikki-tang in Hyungsang medicine draw the following conclusions ; Bojungikki-tang is usually prescribed to the person who has one of the following Hyungsang : Bangkwang type, pale complexion, long face, short-sight, astigmatism and wrinkles on face. Bojungikki-tang can be applied to the every disease caused by the deficiency of original ki regardless of name and symptoms of disease.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2014.04a
• /
• pp.619-620
• /
• 2014

• Proceedings of the Korea Information Processing Society Conference
• /
• 2014.04a
• /
• pp.854-857
• /
• 2014

본 연구에서는 난청 환자들을 위한 소음 훈련 소프트웨어 시스템 제안을 목표로 한다. 일반 병원에서도 난청 환자들을 위한 소음 훈련은 하지만, 이는 몇 가지 한계점들이 있다. 이러한 한계점들을 7.1 사운드 채널을 다루는 소프트웨어 시스템을 통해 극복하고자 하는 것이 본 연구의 목표이다.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 2002.05a
• /
• pp.152-153
• /
• 2002