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Tae‐Kyun Hong,Kym‐Na‐Ra Hwang,Jun‐Ran Kim,Young‐Joon Ahn 한국응용곤충학회 2009 한국응용곤충학회 학술대회논문집 Vol.2009 No.10
The toxicity of Kaempferia galanga rhizome materials and constituents against Meloidogyne incognita second‐stage juveniles (J2) and eggs were examined. The active principles of K. galanga rhizome were identified as the phenylpropanoids ethyl (E)‐cinnamate (EC, 1) and ethyl (E)‐p‐methoxycinnamate (EMC, 2) by spectroscopic analysis. Results were compared with those of carbofuran, fosthiazate, and metam‐sodium. In direct‐contact mortality bioassay, EC (LC50, 0.037 mg/ml) was the most toxic constituent, followed by EMC (0.041 mg/ml). EC was more effective than carbofuran (LC50, 0.092 mg/ml) but less active than fosthiazate (0.002 mg/ml). EC, egg hatch was inhibited 100, 93, and 87% at 125, 62.5, and 31.25 μg/ml, respectively. EMC caused 100, 81, and 75% inhibition of egg hatch at 125, 62.5, and 31.25 μg/ml, respectively. The inhibition of two phenylpropanoids were similar or more inhibition to that of either carbofuran or metam‐sodium but was lower than that of fosthiazate. In contact + fumigant mortality bioassay, EC and EMC treatments resulted in 86 and c 73% mortality at 0.5 and 0.125 mg/g soil, respectively. The lethality of these phenylpropanoids was almost similar to that of either carbofuran or metam‐sodium but was lower than that of fosthiazate. In vapor‐phase mortality bioassay, EC and EMC were more effective in closed container than open containers, indicating that the mode of delivery of these compounds was, in part, a result of vapor action. K. galanga rhizome‐derived materials, merit further study as potential nematicides and hatching inhibitors for the control of M. incognita populations.
林泰均,羅重烈,洪性鳳 고려대학교 의과대학 1986 고려대 의대 잡지 Vol.23 No.1
A method was described for recording in vivo evoked potential of afferent fibers supplying the cat's uterus from the whole dorsal roots between T11 and S4 spinal segments. 1. The evoked potentials were recorded from T12, T13, L1, L7, S1, S2, and S3 segments of the spinal dorsal roots 71-hen the uterus was stimulated electrically with the intensity of 50V, duration of stimuli of 1 ms, and the frequency of stimuli of 5Hz. 2. Three types of the evoked potentials mere observed from the above dorsal roots. 1) A-β fibers from TI3 and S2 segments had the conduction volocity ranging from 24~37m/sec to 27~46m/sec. These fibers mere seemed to conduct touch and pressure sense from the uterus to the spinal cord. 2) A-β fibers from the dorsal root segments of T12, 13, L1, 7, & S1, 2, 3, had the conduction velocity ranging from 2.7m/sec to 31.6m/sec and seemed to conduct the pain and temperature sense. 3) C1 fibers from T12 dorsal root segments had the conduction velocity ranging from 1.5 m/sec to 2.2m/sec. These fibers were presumed to conduct the pair and temperature sense from the uterus. 3. The compound action potential evoked by stimulation of the uterus usually had three or four peaks, conducted at 1.5~2.2m/sec, 2.8~31.6 m/sec, and 23.5~45.5 m/sec respectively, and were likely to correspond to the fast afferent, middle, and slow afferent fibers respectively. 4. It seemed that the impulses from the uterus probably conducted through myelinated, thin myelinated and unmyelinated nerve fibers. 5. The blood pressure was increased by the electric stimulation on the uturus, but the rate of increase was noted to diminish as the dorsal roots were cut in the order of from S4 to T11. The factor for the increased BP seemed due to the painful stimulation on the uterus.
Determinant`s Factors to Employment Status of College Graduate Majored in Culinary Arts
Tae-Kyun NA,고범석 한국식품보건융합학회 2022 식품보건융합연구 (KJFHC) Vol.8 No.3
The purpose of this study was to investigate the factors that determine whether college graduates majoring in culinary arts are employed. To achieve this purpose, this study largely divided the factors affecting the status of employment into the personal background, college life, and employment preparation activities factors. And, the data of 164 graduates who graduated from culinary arts-related departments participating in the Graduate Occupational Mobility Survey (GOMS) were used. The analysis results are summarized as follows. First, it was found that the health status and experience of job-seeking activities of college graduates majoring in culinary arts decreased the employment probability. On the other hand, major satisfaction and certification acquisition were found to increase the employment probability. Second, the health status and experience of job-seeking activities of graduates who participated in 2018GOMS were found to decrease the employment probability, and major satisfaction and grade were found to increase the employment probability. Third, it was found that only the health status of graduates who participated in 2019GOMS affected the status of employment. Therefore, in order to increase the employment rate of culinary arts majors at the end of COVID 19, universities need to make efforts to increase their satisfaction with their majors and their grades while attending college.
나태균(Tae Kyun Na),이선호(Sun Ho Lee),박인수(In Su Park) 한국조리학회 2004 한국조리학회지 Vol.10 No.3
In a study, the selection of a relevant methodology cannot be determined without an effort. First of all, the philosophical view or understanding of the nature of a study area will be agreed, based on which a series of judgment will be performed on a process identifying a foundation or a validity of a knowledge. The findings are as follows. First, it analyzed the trend of food service ? culinary art-related studies by subject and examined its awareness. The most studies are related to trend analysis - food service, 104 papers, following by financial and strategic fulfillment, 76 papers. Service quality and customer-related studies are 38, individual and organization-related studies are 31 papers, education training 18 papers, while legal review are only 2 papers. Second, for trend analysis and awareness on study methodology, research study is at the first , 39%, following by literature study, 38.7%. Most studies are performed research and literature studies together.
외식조리 관련 전공자의 학년과 진로결정 자기효능감 수준에 따른 진로준비행동의 차이분석
나태균(Tae Kyun Na),정양식(Yang Sik Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.4
The purpose of this study is to analyze foodservice and culinary arts majors` career preparation behavior by grade and career decision-making self-efficacy levels. Toward this end, 250 students majoring in foodservice and culinary arts were selected as a sample from three universities located in Chungcheong province. A total of 217 copies of the questionnaire were analyzed after excluding 33 copies. The results of this study are as follows. First, upper-grade students were more actively engaged in career exploration, information collection, experiencing behavior, and career preparation behavior than lower-grade students. Second, the level of career preparation behavior of the group with higher career decision-making self-efficacy was higher than the other with lower career decision-making self-efficacy. Third, the interactive effects of career decision-making self-efficacy and grade on career preparation behavior proved to be statistically insignificant. Thus, career decision self-efficacy should be improved and the foundation of structured career education should be established according to grade.
메뉴 라벨의 제시 유형과 소비자 지식 수준에 따른 커뮤니케이션 효과
나태균(Tae Kyun Na),최인섭(In Sub Choi) 한국조리학회 2008 한국조리학회지 Vol.14 No.1
The purpose of this study is to analyze the effects of the presenting type of menu labels(regular/descriptive) and knowledge level(high/low) on the advertisement(Ad) comprehension, attitude toward the Ad, attitude toward the brand, purchase intentions. For that reasons, 157 university students who are majoring in foodservice management or culinary arts were conveniently selected as sample for 2×2 factorial design. A final sample of 153 responses were deemed usable and then two-way ANOVA was used for statistical analysis. The findings are as follows. First, there were significant differences between the presenting types of menu labels and communication effects including the Ad comprehension, attitude toward the Ad, attitude toward the brand, purchase intentions. It can be known that descriptive menu labels showed higher communication effects than regular menu labels. Second, there were significant differences between the knowledge levels and communication effects including the Ad comprehension, attitude toward the Ad, and purchase intention but not in attitude toward the brand. It can be known that consumers with relatively high knowledge levels showed higher the Ad comprehension, attitude toward the Ad, purchase intention than consumers with low knowledge levels. The results of this study can be used as data for more effective menu marketing and basic of further empirical study for effectiveness of menu labels.