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Potato Juice Fermented with Lactobacillus casei as a Probiotic Functional Beverage
김남조,장혜림,윤경영 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.5
This study was conducted to evaluate probiotic potato juice as a potential substrate for the production of Lactobacillus casei, and the change in the functionality of potato juice was monitored during fermentation. L. casei grew well in potato juice without nutrient supplementation,and lactic acid bacteria of fermented ‘Haryoung’ juice reached 1.7×109 CFU/mL after a 48 h fermentation. DPPH radical scavenging activities of the potato juices decreased after a 72 h fermentation, but fermented colored potato juice still maintained >50% radical scavenging activity. The survival rate of L. casei fermented in ‘Haryoung’ juice was 89.0% after exposure to an acidic condition, and L. casei in all fermented potato juice samples showed the ability (50-85%) to survive in the presence of bile. These results suggest that fermented potato juice might serve as a probiotic functional beverage for vegetarians or consumers who are allergic to dairy products.
균형성과표(BSC)를 적용한 성과평가모형 개발: 녹색농촌체험마을을 대상으로
김남조,문성민 한국관광학회 2007 관광학연구 Vol.31 No.3
As a new rural tourism policy, the project of Green Rural Tourist Village for promoting rural economy and increasing rural quality of life has been implemented by the Ministry of Agriculture and Forestry since 2001. The need for evaluating the project in terms of its efficiency and effectiveness called for a useful tool to monitor and evaluate the project. The primary purpose of this study is to develop a model that can monitor and evaluate the condition and output of Green Rural Tourist Village using the balanced scorecard (BSC). By means of an in-depth interview, an on-site survey using questionnaires, and consultation with experts, the constructs that can reflect BSC concept and evaluate performance of Green Rural Tourist Village were determined. The model suggested in this study is consisted of three perspectives, after merging the “financial perspective” in the original BSC concept into the “internal business process perspective” as one: the residents of a host community, the visitors, and the internal business process. The performance evaluation model of this study was designed to depict both output and outcome indicators hierarchically (i.e., a Critical Success Factor [CSF], a Critical Success Indicator[CSI], and finally a Key Performance Indicator[KPI]). 핵심용어(Key words):성과평가, 개념모형, 균형성과표, 녹색농촌체험마을
표면 측정 시스템을 이용한 아크 가열 시편의 삭마 특성 분석
김남조,임소영,오필용,신의섭 한국항공우주학회 2015 한국항공우주학회 학술발표회 논문집 Vol.2015 No.11
본 연구에서는 삼차원 표면 측정 시스템을 이용하여 고엔탈피 환경에서 삭마 재료의 특성을 측정하고 분석하였다. 고엔탈피 환경 모사를 위해 재료 3종에 대한 0.4MW 아크 가열 풍동 시험을 수행하였다. 표면 측정 시스템을 이용하여 시험 전후에 삭마 재료의 이미지 데이터를 획득하였다. 이미지 데이터를 통한 재료 각각의 표면 거칠기와 침식량을 정량적으로 산출하고 비교 및 분석하였다. 이를 통해 삭마특성이 우수한 재료를 선정하고 표면 측정 및 분석 절차를 확립하고자 하였다. In this study, A non-contact three-dimensional surface measuring system is used to measure and analyse ablation properties of materials exposed high enthalpy environments. The test of 0.4MW arc-heated wind tunnel is performed and surface images of ablative materials before and after arc-heated test are measured using surface measuring system. Surface roughness and recession of ablative materials are quantitatively compared and analysed to obtain three-dimensional surface data. Finally, one of the ablative materials is selected due to superiority of ablation characteristics and overall process of measurement and analysis is established.