Association for International Tea Culture最新文献_第2页

Review on the Recipe, Making Procedure and Availability of Mixed Tea in the Joseon Dynasty Period, Korea 朝鲜时期混合茶的配方、制作过程和可用性综述

Association for International Tea Culture Pub Date : 2023-03-30 DOI: 10.21483/qwoaud.59..202303.29

引用次数: 0

A Study on the Development of Tea Culture in the Ming and Qing Dynasties 明清两代茶文化发展研究

Association for International Tea Culture Pub Date : 2023-03-30 DOI: 10.21483/qwoaud.59..202303.51

Ying Chen

引用次数: 0

차나무 뿌리에서 분리한 조사포닌의 산화적스트레스 억제 및 미백효과 从茶树根部分离的皂苷具有抑制氧化压力及美白效果

Association for International Tea Culture Pub Date : 2023-03-30 DOI: 10.21483/qwoaud.59..202303.1

{"title":"차나무 뿌리에서 분리한 조사포닌의 산화적스트레스 억제 및 미백효과","authors":"","doi":"10.21483/qwoaud.59..202303.1","DOIUrl":"https://doi.org/10.21483/qwoaud.59..202303.1","url":null,"abstract":"The aim of this research was to investigate the inhibitory effects of oxidative stress, tyrosinase, L-DOPA auto-oxidation, and melanogenesis for whitening effect using tea plant root’s crude saponin. The inhibitory effects of oxidative stress, tyrosinase, L-DOPA auto-oxidation, and melanogenesis increased depending on the concentration of tea plant root's crude saponin. when the concentration of tea plant root’s crude saponin was increased from 50 µg/mL. to 500 µg/mL with SNP 0.3 mM, the survival rate of HepG2 cell was increased from 57.58% to 65.78%, which was about 1.36 fold increase compared negative control without saponin. The maximum inhibitory activity of tyrosinase in Clone-M3 cell was obtained, 61.34% when the tea plant root’s saponin concentrations was 300 µg/mL. The maximum activity of L-DOPA auto-oxidation inhibition was 36.24% at 300 µg/mL. It was confirmed that this plays a major role in the reaction of converting L-tyrosine, which is known to slow down the initial rate determination step, into DOPA in melanin production. The melanin inhibitory activity in Clone-M3 cell with α-MSH were increased from 3.71% to 27.84%, when the crude saponin concentrations were increased from 25µg/mL, to 300µg/mL. Tea plant root’s crude saponin means that it is effective in inhibiting melanin production by inhibiting the activity of tyrosinase proteins in Clone-M3 cells.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"134 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77882170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Study on Virtues of Personal Education In Colleges and Personality Traits of Tea Culture 高校个人教育美德与茶文化人格特质研究

Association for International Tea Culture Pub Date : 2023-03-30 DOI: 10.21483/qwoaud.59..202303.101

Hyegyeong Choe

引用次数: 0

A Study on Food and Related Crafts for Wedding Procession of Noble Families in the 1800s: Focused on 『Jeungbosalyepyeonlam』 and 『Bongjeobyolam』 19世纪贵族婚礼游行的食物及相关工艺研究——以“正宝礼莲”和“奉节礼莲”为中心

Association for International Tea Culture Pub Date : 2023-03-30 DOI: 10.21483/qwoaud.59..202303.71

B. Choi

{"title":"A Study on Food and Related Crafts for Wedding Procession of Noble Families in the 1800s: Focused on 『Jeungbosalyepyeonlam』 and 『Bongjeobyolam』","authors":"B. Choi","doi":"10.21483/qwoaud.59..202303.71","DOIUrl":"https://doi.org/10.21483/qwoaud.59..202303.71","url":null,"abstract":"The purpose of this study was to comprehensively examine 『Jeungbosalyepyeonlam』, which recorded the wedding procession of noble families in the 1800s, and 『Bongjeobyolam』, which recorded wedding food, and reconstruct food table setting and related crafts to identify cultural characteristics. The main results are as follows. First, the table setting for elderly guests accompanying the groom or the bride contained consideration to relieve fatigue and aid digestion. Second, the big table for the groom or the bride was sent to the in-laws' house, honoring the cooking skills and happiness of both families and indwelling the wisdom of learning each other's food customs and tastes. Third, the table settings for dinner and late-night snack on the first day of the bride and groom symbolized their harmony. Fourth, the bride's family promoted the groom's health by selecting good ingredients for an early breakfast, lunch or snack, and dinner table setting. Fifth, plum blossom tea placed on the groom's tea table could be the subject of an elegant conversation at the first meeting with the bride's relatives. Each of these table settings was also a cultural outcome in which crafts such as tableware, soban, oiled paper cover, and bojagi were harmonized. In conclusion, the table setting for the wedding procession of noble families in the 1800s has significance that can be used as a prototype of cultural content that connects the wedding ceremony, food, and crafts complexly.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73058437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Study on Satisfaction of Coffee Shop: focused on Yeongwol 咖啡店满意度研究——以英越为例

Association for International Tea Culture Pub Date : 2022-12-31 DOI: 10.21483/qwoaud.58..202212.31

Eun-Joo Kim, Seon-mi Jo

{"title":"A Study on Satisfaction of Coffee Shop: focused on Yeongwol","authors":"Eun-Joo Kim, Seon-mi Jo","doi":"10.21483/qwoaud.58..202212.31","DOIUrl":"https://doi.org/10.21483/qwoaud.58..202212.31","url":null,"abstract":"This study analyzed the satisfaction of coffee shop in Yeongwol of Gangwon-do aimed at its residents. Sociodemographic characteristics, actual use and satisfaction of customers were researched and influence variable on satisfaction of customers was identified based on existing research. Total 180 copies of questionnaire were distributed aimed at customers of coffee shop in Yeongwol from September 19th to October 17th. Unreliable response were deleted from 200 copies of questionnaire and then 156 copies were analyzed using statistical program SPSS for Win. 29.0. First, the frequency analysis was conducted to identify sociodemographic characteristics of subjects. Second, exploratory factor analysis was conducted to verify its validity and reliability of used measurement tool, and Cronbach’α value was derived. Third, the average and standard deviation were calculated and correlation analysis was conducted to identify the characteristics of goods, service, atmosphere and customers’ satisfaction. Also, independent t-test and one-way analysis of variance(ANOVA) were conducted and then Scheffe test was conducted. Fourth, the multiple regression analysis was conducted to research the influencing relationship between goods, service, atmosphere and customers’ satisfaction. The result of this study is as follows. As the quality of goods and service in coffee shop, the customers’ satisfaction gets higher. Thus, steady development of menu is necessary to improve the quality of goods, and employee training and internal guidance for the improvement of service should be prepared to provide standardize service.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84164000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Study on Characteristics & Utilization amng Fruit Dasiks 果香植物的特性与利用研究

Association for International Tea Culture Pub Date : 2022-12-31 DOI: 10.21483/qwoaud.58..202212.71

Gyeong-suk Min

引用次数: 0

A Study on Emotional Evaluation and Perception of Sotdae-pattern of Teaware 茶具形态的情感评价与感知研究

Association for International Tea Culture Pub Date : 2022-12-31 DOI: 10.21483/qwoaud.58..202212.1

Sook-kyoung Kim, B. Choi

{"title":"A Study on Emotional Evaluation and Perception of Sotdae-pattern of Teaware","authors":"Sook-kyoung Kim, B. Choi","doi":"10.21483/qwoaud.58..202212.1","DOIUrl":"https://doi.org/10.21483/qwoaud.58..202212.1","url":null,"abstract":"The objective of this research is to present the base data for development of teawares with Sotdae-patterns by studying the emotion and perception of expert group and consumer group. For this study, teawares with individually drawn five types of Sotdae-pattern were made in October 1-31, 2022. These teawares were photographed and each pattern was included in the survey. A total of 24 experts and 26 consumers were surveyed, who use teawares more than once a week. The survey was conducted in November 1-7, 2022. and the survey data were analyzed by SPSS 29.0. The main results are as follows. First, the five Sotdae-patterns were generally highly evaluated with Korean emotion. In addition, patterns of Bukhansan mountain-Sotdae and Ojuk(black bamboo)-Sotdae showed natural and artistic sensibility, whereas, patterns of Sky-Sotdae, Earth-Sotdae and Community-Sotdae were assessed with inventive and individual emotion. Second, the purchase intention of teawares was high in the order of Ojuk-Sotdae pattern > Bukhansan mountain-Sotdae pattern > Sky-Sotdae pattern > Community-Sotdae pattern > Earth-Sotdae pattern. Third, using the Sotdae-pattern teawares reflected introspection with psychological stability and relaxed mind, and expectation of communication in a comfortable mood with someone while drinking tea.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81767645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

기능성차 개발을 위한 아위느타리 버섯 발효액 추출물의 아세틸콜린에스테라제 저해활성에 관한 연구 旨在开发功能性性别差异的紫丁香菇发酵液提取物乙酰胆碱酯阻抗活性研究

Association for International Tea Culture Pub Date : 2022-12-31 DOI: 10.21483/qwoaud.58..202212.135

Hee-Kyung Lee, On-you Choi, Hyun-suk Choi, Myung-ja Lee, Kwanghyun Yu

{"title":"기능성차 개발을 위한 아위느타리 버섯 발효액 추출물의 아세틸콜린에스테라제 저해활성에 관한 연구","authors":"Hee-Kyung Lee, On-you Choi, Hyun-suk Choi, Myung-ja Lee, Kwanghyun Yu","doi":"10.21483/qwoaud.58..202212.135","DOIUrl":"https://doi.org/10.21483/qwoaud.58..202212.135","url":null,"abstract":"This study was to investigate the inhibitory activity of oxidation and acetylcholinesterase using acetone, hexane, ethyl acetate, hot water and ethanol extracts of mycelia obtained from submerged culture from Pleurotus eryngii (DC. ex Fr.) Quel. var. ferulae Lanzi for function tea development. Among various solvent extracts on the oxidation inhibitory activity, the ethanol extract obtained 66.18% of the maximum inhibitory activity. In the case of acetylcholinesterase inhibitory activity, the hot water extract obtained 13.24% of the maximum inhibitory activity. The maximum inhibitory activity of acetylcholinesterase was obtained 17.36% at 40℃ of extract temperature. The maximum inhibitory activity of oxidation was obtained 63.28% at 60℃. The oxidation inhibitory activity was increased from 50.63 to 60.17% when extract time was increased from 2hr to 4hr at 60℃. On the other hand, in the case of over 6hr of extract time, it was decreased to 55.43% at 12hr of extract time. Thermal and pH of acetylcholinesterase inhibitor were stable at 10-30℃ and pH 5.0 to 9.0. As a result, it is considered that this pretreatment effect is effective in promoting inhibitory activity of acetylcholinesterase and oxidation using P. eryngii (DC. ex Fr.) Quel. var. ferulae Lanzi mycelia.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89326760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Study on Activation Plan of Education Program in Tea Museum: Focused on Hoann Museum of Tea Ware 茶博物馆教育项目激活方案研究——以河南茶具博物馆为例

Association for International Tea Culture Pub Date : 2022-12-31 DOI: 10.21483/qwoaud.58..202212.95

Byung-hwa Yun

引用次数: 0