• 동의신경정신과학회지
• /
• 제26권3호
• /
• pp.201-210
• /
• 2015

This study aims to investigate the specific functions of the five spirits based on the characteristics of five phases. In Korean medicine, the mind is classified into five spirits and seven emotions. The spirits (hon, sin, ui, baek, ji) are a way of analyzing of people's mental structures, and they are affected by each other, influencing life activities both directly and indirectly. They are also related to the five viscera and come into their own functions through the characteristics of the five phases that are assigned to the viscera. Sin is the main agent of mental activity that is normal, correct, and perfect, and it directs the other four. Hon is activity that is exposed to the outside from mental and physical aspects such as planning, creative thinking, creating, judgment, speech, and emotional expression. Baek is internal activity, such as obtaining information, learning, seeing, hearing, smell, taste, and touch. Ui is meant to decide between new and already saved information based on comparative analysis. Ji is the activity of making the final decision and saving it in ui. Based on the above, we suppose that the five spirits' functions match the characteristics of the five phases.

• 동의신경정신과학회지
• /
• 제29권1호
• /
• pp.21-34
• /
• 2018

Objectives: The purpose of this study is to understand the theories about the psychophysiology and psychopathology of Korean Medicine. Methods: The concepts and functions of spirit (神), soul (魂魄), five spirits (五神), and seven emotions (七情) occurring in the Huangdineijing have been interpreted, and the correlation between thought and emotion considered. Results and Conclusions: (1) Spirit (神) refers to the source and discipline of vital activity and mental activity. (2) With soul (魂魄), ethereal soul (魂) manifests itself as the mental process, and corporeal soul (魄) as the physical sensory interaction, such as the nervous system. (3) In the five spirits, ethereal soul (魂) is the recognition process of drawing out memories. Spirit (神) is the process of creative thought. Cognition (意) is the ability to recognize and integrate information. Corporeal soul (魄) is the process of selecting what is important and choosing it. Will (志) is the process of storing memories. Ethereal soul (魂) and corporeal soul (魄) of the five spirits (五神) and soul (魂魄) use the same characters, but the meaning differs. Also, spirit (神) and the spirit (神) in five spirits (五神) are the same character, but, because the meaning is different, they need to be interpreted according to the context. (4) Heart (心), Cognition (意), Will (志), Thought (思), Consideration (慮), and Wisdom(智) are all cognitive processes, like perception, recognition, and thinking. (5) Psychopathology is when excessive emotion affects the five viscera, harming the Energy (氣) and Blood (血) and eventually affecting the five spirits, which causes problems in thinking. Therefore, for healthy mental functioning, not only must the emotions be regulated so that they do not become excessive, but the five viscera also need to be kept healthy.

• 대한한의학원전학회지
• /
• 제28권1호
• /
• pp.111-125
• /
• 2015

Objectives : The objectives of this study is to provide the theoretical basis to cure and prevent mental disease by translating and considering Benshen chapter in LingShu. Methods : First, I translate the contents of "Benshen" chapter in LingShu paragraph by paragraph. Second, I consider the contents of Benshen chapter in LingShu. Third, after considering each paragraph of Benshen chapter in LingShu, I think the relation of each paragraph and picture to myself Benshen chapter. Results and Conclusions : 1. Heart(心) appeared in Benshen chapter mediates the action of 'JeongSinHonBaek(精神魂魄)' and 'UiJiSaRyeoJi(意志思虑智)'. 2. 'UiJiSaRyeoJi(意志思虑智)' appeared in Benshen chapter means the process of the maturity of thought. 'Jeong(精)' which has a 'water(水), sink(沈), silent(靜)' image gets involved in the development from 'Ui(意)' to 'Ji(志)', because its process means the thought is deepening. 'Hon(魂)' which has a 'wind(風), cloud(雲), change(變)' image gets involved in the development from 'Ji(志)' to 'Sa(思)', because its process means the change of the thought. 'Sin(神)' which has a 'fire(火), bright(明), move(動)' image gets involved in the development from 'Sa(思)' to 'Ryeo(慮)', because its process means the expansion the horizon of the cognition. 'Baek(魄)' which has a 'metal(金), firm(剛), decide (決)' image gets involved in the development from 'Ryeo(慮)' to 'Ji(智)', because its process means the wise response to real world. 3. If one is immersed in one emotion and cannot escape from it, the functional change of Gi(氣) due to its emotion harms five spirits which move in the opposite direction and causes mental physical symptoms and has a possibility to die in the season which inhibit each five organs. 4. Five spirits(五神) acts based on 'HyeolMaekYeongGiJeong(血脈營氣精)' and in the symtoms caused by deficiency and excess of five organ Gi(五藏氣), symptoms of liver and heart appear in emotion and symptoms of spleen lung kidney appear in body. 5. Benshen chapter highlights the importance of checking 'Sin(神)' and 'Gi(氣)' treating a patient with acupuncture and mentioning the importance of observing deficiency and excess of five organ Gi(五藏氣) in the last paragraph means 'Sin(神)' and 'Gi(氣)' are inseparably related.

• 동의생리병리학회지
• /
• 제24권6호
• /
• pp.935-941
• /
• 2010

Fragrance(aroma) have many effects on body. Recently, aromatherapy was used to treat dementia, atopicdermatitis, alopecia areata, perineal disease, lymphatichydrops, and articularrheumatism. And people are interested in physical and mental effects of aroma, especially in mental. People empirically have been known the effects of aroma on soul and used aroma in life from long ago. They have had a meditation and had a sacrificial rites burning incense. Scholars also burned incense when reading books or tasting tea. Until now, there is no physiological study about recognition process and effects of aroma on body, but only many clinical studies using aromatherapy. Fragrance(aroma) is different from smell and good flavors of herbs. And it goes through nose and has effects on body in harmony on So-mun(素問). Also flavors of herbs are spreaded ki of herbs and have many effects on body. Aroma coming through the nose is recognized by co-operation of five-viscera(五臟), especially heart and lung. The nose and pectoral qi(宗氣) are related with lung. The lung opens into the nose, reflect its physiological and pathological conditions. Pectoral qi(宗氣) is the combination of the essential qi derived from food with the air inhaled, stored in the chest, and serving as the dynamic force of blood circulation, respiration, voice, and bodily movements. Because of the heart-spirit(心神), Heart is the organ can recognize the aroma, although the nose is the first organ of receiving aroma. Five spirits(五神: ethereal soul(魂), spirit(神), ideation(意), corporeal soul(魄), will(志)) and seven emotions(七情: joy(喜), anger(怒), anxiety(憂), thought(思), sorrow(悲), fear(恐), fright(驚)) are rerated with five-viscera(五臟) and essence-spirit (精神) processing steps and express of emotions. And aroma effects on five-viscera(五臟). So aroma have many effects on body, especially mentally.

• Applied Biological Chemistry
• /
• 제20권1호
• /
• pp.66-80
• /
• 1977

사과 증류주(apple One spirit) 숙성에 있어서 국산 참나무의 품종이 fine spirit숙성 술통재로서의 적성여부를 검토하는 기초적 연구의 일환으로 본 연구를 실행하여 다음과 같은 결과를 얻었다. 1. 양조 원료를 대체 할 수 있는 과실로서 현재 대량생산 되는 과실의 화학분석 결과는 다음과 같다. 사과 : (Apple) (Malus pumila Miller var domestica Schneider) 중 홍옥(Jonathan)은 총당 13.95%, 총산 0.46%, 휘발산 0.012%, pectin 0.20%, 국광(Ralls)은 총당 13.35%, 총산 0.43%, 휘발산 0.011%, pectin 0.455%이었다. 2. 사과중에는 당분과 산 이외에 cellulose, pectin, hemicellulose 등 때문에 사과즙수을이 떨어짐으로 Aspergillus niger SUAFM-430의 xylanase와 amylase, Aspergillus niger SUAFM-6의 cellulase, pectinase를 사과즙에 처리하여 사과즙의 수율을 향상시켰다. 그리고 이황산 처리로 과즙중 여러 미생물을 살균하고 배양효모로서 발효능이 우수한 sacharomyces cerevisiae var. ellipsoidens Rasse Johannisberg II (SUAFM-1018)을 사용하여 사과주를 양조하였다. 사과주(Apple wine)는 원료에 대한 수율이 $86{\sim}87%$이고 Jonathan, Ralls가 ethanol 13.5%, extract분 5.4%, methanol $0.04{\sim}0.05%$이었다. 3. 사과주의 증류수(fine spirit) 제조는 단식증류법(Pot still)으로 2회 증류로서 실험하였다. 사과(apple) fine spirit는 apple wine mash에 대한 수율이 86.6%이고, 홍옥(Jonathan) fine spirit는 pH 4.1, 국광(Ralls) fine spirit는 pH 4.2이었다. 4. 사과주를 증류하여 제조한 fine spirit를 숙성시키기 위하여 국산 참나무 24품종을 나무의 심재(心材) (Inner part)와 변재(邊材) (Outer part)를 사용하여 fine spirit의 숙성융통제를 선발하는 실험을 하였다. 참나무 24품종과 그의 심재, 변재 별로 참나무의 절편(oaa chip) $(1{\times}1{\times}5cm)$을 만들고 oakchip 2개를 각 fine spirit 300ml씩 들은 640ml용맥주병에 담그고, 6개월간 숙성시키면서 색, 향기, 맛 등을 조사하였다. A. 숙성용술통재 선발의 1차 screen결과로서 색추출속도가 우수한 참나무 품종은 다음 순서와 같다. 갈참나무(심재) Quercus aliena Blume(Inner part), 굴참나무(변재) Q variabilis Blume (Outer part), 갈참나무(변재) Q. aliena Blume (Outer part), 졸참나무(심, 변재) Q. serrata Thumb (Inner & Outer part), 신갈참나무(변, 심재) Q. mongolca Fisher (Outer & Inner part), 상수리 나무(변, 심재) Q. acutissima Carruthers (Outer & Inner part)의 순서등 5품종을 선정하였다. B. 숙성온도별 영향으로서 실온 $24{\sim}25^{\circ}C,\;30^{\circ}C,\;45^{\circ}C$ 별로 각 fine spirit에 oak chip을 넣고 숙성시킨 결과 $45^{\circ}C$에서 숙성시킨 것이 가장 숙성이 촉진 되었고 다음이 $30^{\circ}C$, 다음이 실온에서 한 순서의 경향이었다. C. 투명한 삼각후라스크에 각 fine spirit에 oak chip을 담그고 자외선 조사를 하여 3개월간 숙성 시켰드니 숙성효과가 contral구 보다 거의 2배가 촉진하는 흥미있는 사실을 확인하였다. D. 사과주에서 증류한 fine spirit 300ml에 2개의 oak chip을 담그어 숙성시킴에 있어 oak chip의 여러성분이 fine spirit에 용출되여 나오는 정도가 fine spirit의 pH에 중요한 관계가 있음을 알았다. E. 선정된 5개 품종의 oak chip과 블란서 참나무 술통재(Limousin white oak from France)를 control로 하여 각 사과주를 증류한 fine spirit에 2개의 oak chip($1{\times}1{\times}5cm$)을 담그고 실온, $(24{\sim}25^{\circ}C)$, $30^{\circ}C,\;45^{\circ}C$, 실온에서 자외선조사 하면서 각각 6개월간 매일주일 마다 진탕하면서 숙성시켰다. 6개월간 수성시킨 fine spirit(young brandy)의 관능 검사 결과는 다음과 같다. 불란서 oak chip의 실온 숙성한 fine spirit 하고 비슷한 것은 참갈나무 chip을 넣은 사과의 young bandy($45^{\circ}C$에서 숙성함)이었고 갈참나무 chip을 넣고 실온에서 UV-ray 조사한 사과의 young brandy는 불란서 oak chip의 실온 숙성한 young brandy 보다는 약간 떨어지지만 그런대로 국산 참나무를 각 fine spirit 숙성용으로 이용할 가치가 있음을 알았다.

• 한국산학기술학회논문지
• /
• 제14권8호
• /
• pp.3887-3896
• /
• 2013

본 연구의 목적은 쌀을 원료로 하여 증류주 제조시 쌀 특성에 적합한 최적의 증류주 효모를 선발하는데 있다. 사용된 5종류의 효모는 전반적으로 정상적인 발효패턴을 보였으나 송천효모(Y1)와 증류주 효모(Y5)가 다른 효모에 비해 우수한 발효력을 보였다. 또한 발효후 술덧을 분석한 결과 고급알코올은 증류주 효모(Y4, Y5)에서, 에스터는 송천효모(Y1)와 증류주효모(Y4, Y5)에서 유의적으로 높게 검출된 반면, 유기산 함량은 증류주 효모(Y3, Y4, Y5)에서 유의적으로 높게 나타났다. 발효술덧을 동증류기를 이용한 상압증류한 증류주 분석 결과 송천효모(Y1)와 증류주 효모(Y5)가 최종 알코올 농도가 높아 제조수율에 유리한 것으로 판단되며, 고급알코올과 에스터 등 향기 성분은 발효술덧 분석 결과와 같이 고급알코올은 증류주 효모(Y4, Y5)에서, 에스터는 송천효모(Y1)와 증류주 효모(Y4, Y5)에서 유의적으로 높게 나타나 발효술덧의 향기 패턴이 증류주에 대부분 전이되는 것으로 판단된다. 효모별 발효특성과 발효술덧 및 증류주의 물리화학적 특성, 관능평가를 종합한 결과 증류주 효모인 siha aktivehefe 6 brennereihefe(Y5)가 쌀을 이용한 증류주 품질 최적화에 가장 적합한 효모로 선발되었다.

• 한국의류학회지
• /
• 제35권6호
• /
• pp.687-699
• /
• 2011

Folk costumes in East Asia are characteristic in their colors of the five-element colors based on natural colors or achromatic colors (such as white or black) that imply the beauty of nature or the beauty of naivety. The Asian look adopts forms of Asian costumes into western costumes in terms of structure, silhouette, ornament, pattern, and color; in particular, color had very limited attributes. This study is a comparative study on colors, shown in East Asian folk costumes and the Asian look. It discovered the differences of color in East Asian folk costumes and the Asian look to discuss the backgrounds of difference. For research, it simultaneously conducted literary reviews and empirical research based on the Asian look. Asian colors that appeared in some costumes of the Asian look were influenced by East Asian costumes, while the primary color of playfulness or color for low chroma or black exuding a contemporary nuance (common in the western fashion) were prevalent. This revealed that the costume that had the attribute of playfulness in terms of structure, ornament, or patterns is adopted in western fashion through the fusion of eastern forms and pastiche. Colors of the Asian look are different from those of East Asia with superficial imitation, in which all the East Asian spirits and symbolism are lost. While folk costumes of East Asia hold symbolism derived from Asian spirits, the Asian look disintegrates the ideology of East Asian costumes and replaces it with a Postmodern playfulness.

• 한국가구학회지
• /
• 제23권3호
• /
• pp.242-251
• /
• 2012

Geomancy accepts with a pre-requisite that human beings adapt themselves to nature as an organism, because people and environment, bodies and space have the homogeneity which can not be divided by a dichotomy. The homogeneity as a structure alive implies a deep relationship with biorhythm and the change of space, and is regarded as a concept and role significant on the coordination. In other words, applying the element in the geomancy could be interpreted as a work giving a new meaning and spirit on a creation of space and furniture coordination. Harmony and balance shown in design concepts have a relationship with the meaning on Yin-Yang and the Five Elements theory. In addition, the characteristic in each element is suggested as an example applying the concept of geomancy through furniture coordination for each space in the chapter 4.

• 대한가정학회지
• /
• 제38권11호
• /
• pp.13-30
• /
• 2000

The purpose of this thesis is to find out the spiritual cloture inherent in outward elements of Korean traditional costume. For this purpose, the ‘Po(袍)’of the Chosun Period is decided as an object of this study. ‘Po’, which has been one of basic elements of traditional costume from ancient times, contributes to complete the attire and shows the courtesy most apparently. In addition, ‘Po’profoundly contains the spiritual culture of our own because it symbolizes the social status system and customs of the days. The spiritual culture incorporated in the traditional Po of Korea is examined by the study of the thought of Yin and Yang, and Five Elements, Taoism, Han(韓) and the aesthetic characteristics of Korea.

• 패션비즈니스
• /
• 제13권3호
• /
• pp.77-85
• /
• 2009

The purpose of this study is to design t-shirts by using doggaebi patterns as traditional cultural products. Byuksa has the meaning of keeping away wicked spirits and to receiving good fortune. Most of the pictures of magpies, tigers, dragons, hawks, and roosters contain the meaning of protection and the doggaebi pattern is a typical Byuksa pattern. By way of example of product development, this study will develop designs by using doggaebi patterns and promote beautiful Korean traditional patterns as well as Korean traditional culture. The reason for choosing the T-shirt is because T-shirts are a basic item that all people have and wear, so Koreans and foreigners get interested in them and buy them. This study presents designs for 5 kinds of t-shirts for adults and another five kinds for kids using doggaebi patterns. This study was limited to the doggaebi pattern, so it is expected more studies about patterns and many cultural products will develop.