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기후변화에 대응한 도시정책과제 우선순위 및 단계별 추진방안
유선철(兪善喆),여관현(呂官鉉) 한국정책과학학회 2017 한국정책과학학회보 Vol.21 No.3
본 연구는 기후변화에 대응하여 도시정책과제의 우선순위를 설정하고 단계별 추진방안을 제시하는 것을 목표로 하였다. 이를 위해 도시부문에서의 도시정책과 관련된 이론적 검토와 선행연구 검토를 통해 차별성을 도출하고, 정책과제를 대항목과 중항목으로 구분하였다. 구분된 정채과제를 대상으로 AHP 분석기법을 적용하여 정책과제 항목별 가중치를 설정하여 우선순위를 설정하고 단계별 추진방안을 제시하였다. 그 결과 첫째, 대항목의 정책과제를 기후변화 완화측면, 적응측면, 탄소시장 및 재원 3항목으로 분석한 결과 완화, 적응, 탄소시장 및 재원 순으로 분석되었다. 둘째, 14개의 중항목 정채과제를 분석한 결과 기후변화 적응측면의 적응체계구축, 완화측면의 신재생에너지 및 자원순환체계 도입, 적응측면의 기후변화 적응행동 유도 및 정책 추진 순으로 도출되었다. 그리고 이러한 정책과제들을 단기 및 중단기 과제로 구분하여 단계별 추진방안을 제시하였다. 본 연구결과를 바탕으로 향후 중앙정부 및 지방자치단체에서 지속적으로 실행하게 될 기후변화에 대응한 정책과제의 제시와 이를 추진하기 위한 기초자료로 유용하게 활용되기를 기대해 본다. This Study aimed to select the priority and implementing strategies of urban policy agenda in response to climate change. So, we are review the climate change policy and AHP analysis techniques and AHP survey on policy agenda response to climate change. Based on the these results, we suggested priority and implementing strategies of policy agenda. The priority of major items of policy agenda analyzed as follows first, climate change mitigation, second, climate change adaptation, third, carbon market and financial aspects and middle items as follows first, introduction of new and renewable energy and resource circulation system, second, expansion of carbon sinks such as park green spaces, third, introduction of urban structure for carbon reduction, fourth, land use plan oriented public transportation, etc. Analyzing the priorities of 14 middle items and results are as follows first, establishment of climate change adaptation system, second, introduction of new and renewable energy and resource circulation system, third, promoting climate change adaptative behavior and polices, etc. Based on this, we proposed a implementing strategy by dividing into short-term and mid- and long-term tasks. We hope that it will be useful as a basic data for presenting policy tasks and responding to climate change in the future.
유선아 한국교원대학교 뇌·AI기반교육연구소 2023 Brain, Digital, & Learning Vol.13 No.4
This methodological review explores the emerging field of domain-specific creativityassessment. It explores the potential of game-based learning analytics from a neuroscienceperspective and examines the ability of real-time data collection to provide detailedinsights into the cognitive and creative processes of domain-specific creativity. The reviewemphasizes the pedagogical implications of innovative methodologies and presents theadvancement of individualized, adaptive learning systems of game-based environmentsto assess domain-specific creativity. To illustrate, the exemplary study uses a multimodalapproach that integrates functional near-infrared spectroscopy (fNIRS) neuroimaginganalysis, game log data, and screen recordings for creativity assessment. The studyelucidates the theoretical frameworks linking neuroscience metrics to constructs suchas creativity, learning styles, and achievement goal orientations. The conclusion outlinesavenues for future research while acknowledging current limitations in the field, includingthe complexity of data analysis, financial constraints, and ethical considerations.
Quality Characteristics of Fermented Sausage Prepared with Soy Sauce
유선아,박성은,서승호,손홍석 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
The contributions of soy sauce to the quality characteristics of fermented sausages were investigated. The number of lactic acid bacteria in sausages prepared with soy sauce increased from the first day of fermentation, and the population reached approximately log 7 CFU/g by the 5th day of fermentation. The pH decreased sharply to 5.0-5.1 by the 5th day of fermentation, in accordance with the dramatic increase of titratable acidity. After 36 days of fermentation, the levels of total organic acids and amino acids in soy sauce sausages increased to 3,026.3-3,116.4 mg/100 g and 1,132.2- 1,172.8 mg/100 g respectively, and this level was even higher than those of the sausage fermented with a starter culture. 2% soy sauce sausage also showed higher values of hardness, chewiness, and smoke odor than the control. These results suggest that soy sauce has great potential as an alternative starter culture and additive for the quality improvement of fermented sausages.
A GC-MS based metabolic profiling of fermented sausage supplemented with pineapple
유선아,박성은,서승호,이현지,이경인,손홍석 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
A GC-MS based metabolomic study was performed to understand metabolic changes during sausage fermentation and to investigate how the incorporation of pineapple affects the metabolic profiles of fermented sausages. Principal component analysis models showed clear metabolic differences among the fermented sausages according to the fermentation periods and the pineapple addition. Increased amounts of amino acids and organic acids except for citric acid, along with decreased levels of sugars were observed after fermentation. Higher levels of sugars and citric acid in the pineapple supplemented sausages dramatically decreased during the early stage of fermentation. The contents of lactic acid, phosphoric acid, succinic acid, ribonic acid, valine, leucine, isoleucine, glycine, threonine, glutamic acid, glucose, and sucrose were significantly increased in the 2% pineapple addition sausages. GC-MS and PCA analytical methods provide a new approach to understand of the metabolic changes in fermented sausages during fermentation.