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여필순(Lu Bi Shun),이철우(Lee Chul Woo) 한국경제지리학회 1998 한국경제지리학회지 Vol.1 No.2
The purpose of this study is to analyze the locational characteristics and viabilities of township enterprises in Yan bian Korean ethnic autonomous district. From the late of 1970s, Chinese township enterprises have heavily contributed to the rapid economic development in China, to alleviating the rural surplus labor, and to reducing the disparity between urban and rural in term of socio-economic condition. From the late 1980s. Chinese township enterprises in Yan bian Korean ethnic autonomous district have rapidly development in urban areas and also in the places that were easily accessed into main cities. The locational characteristics implied the management characteristics that attempted to solve the lack of capital and technique, and marketing difficulties through the existed firms in urban areas rather than the accessibility of the market. Chinese township enterprises in Yan bian Korean ethnic autonomous district utilized locally available low wage labors of legal agrarian(nung-min-gung) to compete the large firms in urban areas. Township governments positively affected the development of the enterprises in the early stage : while, in the latter stage, they limited the autonomous management. If the economic system in China would be changed into the capital economic system in the future, the institution should allow to the maximum autonomous management of township enterprises.
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盧英順(Lu Ying-Shun) 대한중국학회 2006 중국학 Vol.27 No.-
This paper gives a description of the syntactic and semantic features of the constructions of “Verb + chu /chulai /chuqu”. It points out that these constructions mainly express the meaning that an entity transfers or is transferred from the inside of a container to the outside, or vice versa. The various features depend on the relevant cognitive scenes directly or indirectly.
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呂弼順(Bi Shun Lu) 한국지역지리학회 2013 한국지역지리학회지 Vol.19 No.4
본 연구는 경제개혁 이후 중국 연변조선족자치주내 조선족 인구감소의 메카니즘과 그 결과가 농촌지역에 미치는 영향 및 지역의 변화를 설명하기 위한 것이다. 중국의 시장경제체제의 도입, 호적제도의 약화 및 한·중 국교수립 이후 이동성향이 높아지고 통혼권과 거주지역이 확산되면서 조선족사회는 출산력수준의 급격한 저하와 젊은 층 및 여성 위주의 인구이동이 지속적으로 진행되었다. 이는 곧바로 농촌인구의 급격한 감소와 고령화로 이어져, 농업의 쇠퇴와 농촌지역의 조선족사회집단 해체, 기능약화, 민족교육의 위축 및 지도력 약화라는 결과를 초래하였다. 감소된 노동력 을 보완하기 위한 농업경영상의 변화는 타지역 한족(漢族)농민들로 충당되었고 농업의 한족화 현상과 조선족에 비해 한족 농민들의 경제력 상승추세가 나타나고 있으며, 작물구성의 변화는 전통적 수전농업 체계에서 한전(旱田) 단작영 농체계로 특화되어 가는 경향이고, 노동력 효율적 분배가 가능한 상업적 작물이 인기가 높은 것으로 나타났다. 현재 조선족농업인구는 지속적으로 감소하는 추세이고 변화하고 있는 새로운 농업환경에 적절히 대응하지 못하는 문제들이 존재하며 이는 결국 조선족농촌마을이 소실될 위기에 놓여 있어 파격적인 정책지원 및 농촌개발정책의 수립이 중요하다. This study illustrates the mechanism of The Decrease of Korean population in Yanbian Korean Autonomous Prefecture (YBKAP) and some changes of regional characteristics since China`s economic reforming. Due to China`s Implementing market economic system, deregulating in family register system, higher mobility since establishing Sino-Korean diplomatic relations, the expansion of intermarriages and residential areas, Korean community is confronted with lower birthrate and continuous mobility of the young and women. It directly connects to a decrease in urban population and aging, causing a decline in farming production, disintegrating of Korean community, weakening the function of villagers` organization, shrinking in Korean education and leaderships. For supplementing the shorted labor, Chinese farmers from other areas flow into the YBKAP, showing some different trends, such as farming Chinesization, Chinese farmers` higher economic level than Korean, the Korean traditional paddy field transforming into dry farmland with single-crop farming and pursuing commercial production in labor management. At the moment, declining population in Korean community in rural areas means that the community could not respond the changes of farming environments appropriately and in some way it is facing with the crisis of die away from the Chinese society. It needs an unconventional support and development policies in YBKAP rural areas.
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여필순 ( Bi Shun Lu ),장뢰 ( Zhang Lei ) 관광경영학회 2012 관광경영연구 Vol.52 No.-
Regional tourism spatial structure is the projection of tourist activities in space, also the relationship between the relative balance of tourism elements in space such as position, contact, interaction and concentration degree, etc. Regional tourism development can be adjusted to the best condition by regulating and controlling regional tourism spatial structure. This article researches the tourism development trend and tourism resources classification statistics in Chang-Ji-Tu regions, the space layout evolution of Chang-Ji-Tu regions tourism scenic area(spot) is divided into three stages depending on the general features of tourism scenic area(spot) space layout, tourism scenic area(spot) point layout stage, circle-layer stage featured by scatter, network layout stage featured mainly by filling. The result shows the process of the evolution of Chang-Ji-Tu regions tourism scenic area(spot) is "scatter-gather-filling". Tourism spatial structure takes Chang-Ji urban circle and Yan-Long-Tu urban circle as the core, the highway between Changchun and Hunchun as the axis, radiating to surrounding cities and towns to form a primary network development model, tourism development level, the natural form of tourism resources spatial distribution, tourist transportation, tourism market demand and the original tourism spatial structure are the driving factors of tourism spatial structure evolution in Chang-Ji-Tu regions, among these factors the tourism developmental level of Chang-Ji-Tu regions is the most fundamental inner power.
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Effect of Heat Treatment on the Lipophillic Pigments of Fresh Green Tea Liquor
Jian-Liang Lu,Zhan-Bo Dong,Shun-Shun Pan,Chen Lin,Xin-Qiang Zheng,Borthakur Devajit,Yue-Rong Liang 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
Changes in lipophillic pigments concentration and its relation to color of fresh green tea liquor during heat treatment were studied. The results showed liquor greenness decreased markedly with extension of incubation time at 55℃, while the brightness and yellowness changed a little. Significant increase in ‘a’ and ‘b’ values of tea liquor was observed at 95℃. Color change of liquor at 55℃ was accompanied by a decrease in the level of chlorophylls, lutein and neoxanthin, and an increase in the pheophytins and β-carotene levels. However, all pigments except β-carotene decreased with time extension at 95℃. Significant correlation was found between pigments and color difference index. The browning of fresh green tea liquor was attributed to vicissitudes of lipophillic pigments during heat treatment, especially to the change of chlorophylls/pheophytins ratio. Result also showed addition of Zn²? at 1.6 μ㏖/ℓ could partially alleviate the decrease in greenness during heat treatment.
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