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김성미,이춘자 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3
The "Jeungbosallimgyeongje" was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, "Eumsigdimibang(1670s)", "Sallimgyeongje(1715)", "Gyuhapchongseo(1815)" and "Choson-mussangyorijebeop(1930)", were compared. The ingredients mentioned included soybeans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. "Manchojang", which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the "Gyuhapchongseo", there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same. However, in the "Chosonmussangsinsikyrijebop", fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in "Jeungbosallimgyeongje" were various and at first hot pepper sauce made from "Manchojang" appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.
구멍갈파래 엽상체의 a 형광유도과정의 특성과 수은의 영향
김미경,강수경,이춘환,이진범,정익교 동의대학교 기초과학연구소 1995 基礎科學硏究論文集 Vol.5 No.1
The effects of mercury on the photosynthetic machinery of Ulva pertusa Kjellman were examined by measuring oxygen evolution, pigment contents, and fluorescence induction process. By increasing the concentration of added HgCl₂upto 0.6 ppm, oxygen evolution rate and pigment contents were decreased gradually. Chlorophyll α/b ratio was also decreased, suggesting that chlorophyll α was decreased (probable degraded) more rapidly than chlorophyll b by the treatment of mercury. Overall pattern of the fluorescence induction curve was very similar to that measured from terrestrial plant leaves. However, several characteristic differences observed: (1) fluorescence intensity decreased very rapidly after P(peak), (2) D(dip)-P increase was significantly reduced when measured 30 sec after a saturation pulse, and (3) Fmax was decreased when measured again 30 sec after a first measurement by using a saturation pulse. Due to the second and third characteristics, at least 30 min dark interval was required before starting an additional measurement using a sample. When the mercury concentration was increased, Fp (fluorescence intensity at P) was decreased gradually, but Fi(the intensity at inflection) did not increased. The decrease in Fp could be explained by the inhibition of mercury at a site near oxygen evolving complex. By the addition of 0.2 ppm HgCl₂, Fp was increased slightly without significant changes in ID pattern. This result suggests that the inhibition site of mercury at the electron transport chain on the reducing side of PSⅡ is not the Q_B or DCMU binding site. When the mercury concentration was increased, Fo was decreased slightly, but Fmax, (Fv)m/Fmax, qQ and qN was decreased significantly. By the addition of mercury more than 0.6 ppm, photosynthetic activities was almost completely blocked but pigment contents was stayed the same.