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St.Ignatius와 예수會의 成立 : 敎育의 特徵을 中心으로
宣君星 대구효성가톨릭대학교 1990 연구논문집 Vol.41 No.1
This Study quote from The Characteristics of Jesuit Education(1986) as a reference document, which is edited by International Commission on the Apostolate of Jesuit Education. Since this commision was organized in 1982 for the first time, the commission drew up a draft through having meetings to self-examinate it repeatedly for four years. And then the commission distribute the draft to the Jesuit parishes and schools to ask reconsideration and re-examination for the draft. The processes for having meetings, making a draft, distributions to all over the world, re-consideration for the draft, and collecting opinions are interconnected with 'Ratio Studiorum'(1599) which drew up about four hundred years ago. It is interesting that the document is now completed sincec 'Ratio in 1586', the first draft, was already birthed four hundred years ago. Not only the members of the commision but the process for drawing up of the document has international chracter. The Jesuit educational system are ultimately based on spiritual vision in character. In other words, the characteristics of Jesuit education and the thought of St. Ignatius are related with inside of spiritual vision in each othe . It is, therefore, becomming to know as one of special features of Jesuit that a view of the world of St. Ignatius is applied to the Jesuit Education.
강군중,이을희 진주산업대학교 농업기술연구소 1999 農業技術硏究所報 Vol.12 No.-
Astragalus membranceus Bunges extract를 요구르트 믹스에 0%, 5%, 10% 및 15%를 첨가하여 요구르트를 제조한 후 5℃에서 12시간 정도 저장한 다음 pH, 점도, 유산균 수, 당질함량 및 유기산 등을 조사하였던 바 pH와 점도는 Astragalus membranceus Bunges extract의 첨가수준이 높을 수록 다소 낮아지고 유산균 수는 증가되는 경향으로 나타났다. lactose의 함량은 Astragalus membranceus Bunges extract의 첨가수준이 높을수록 증가되었으나 sucrose의 함량은 감소되는 경향이었고 요구르트의 외관 조직 및 풍미는 대조구에 비해 Astragalus membranceus Bunges extract 첨가구에서 다소 개선되었다. The plain yoghurt was manufactured by adding with 0, 5, 10 and 15% level of Astragalus membranceus Bunge's extract. As soon as the fermentation was over, the products of were immediately kept in 5℃ refrigerator for 12 hours and analyzed pH, viscosity, viable cells of lactic acid bacteria, carbohydrate, organic acid and sensory property of the yougurt. As the levels of Astragalus membranceus Bunge's extract in youghurt mixture increased, the viscosity and pH of the products decreased, but the number of viable cells of lactic acid bacteria and the lactic acid of the yoghurts increased in plain youghurt. The lactose production in the treatments of Astragalus membranceus Bunge's extract showed slightly decrease, whereas sucrose production increase than that of the control. Generally high sensory evaluation scores were obtained from the yoghurt base treated with 5% Astragalus membranceus Bunge's extract.
김군자,류호경,이영근,김동섭 밀양대학교 농업기술개발연구소 2000 農業技術開發硏究所報 Vol.4 No.1
This study was carried out to examine the qualities of soybean curd residue for utilizing as foodstuff. The content of moisture, crude protein, crude fat and ash were 80.98, 3.32, 0.94 and 0.82%, respectively. The major fatty acids were linoleic acid, oleic acid, linolenic acid and stearic acid. The hydrolysate of protein of sobean curd residue was composed chiefly of aspartic acid, glutamic acid, glycine, alanine, arginine and threonine, but the major free amino acids of soybean curd residue were arginine(234.1), ethanolamine (91.6), γ -amino-n-butyric acid(60.2), glutamic acid(55.8), valine(49.8), asparagine(47.3) and Iycine(48.3μ mol/100g). Key words : Soybean curd residue, Fatty acid, Amino acid
강군중,이양우,김태정 진주산업대학교 농업기술연구소 1999 農業技術硏究所報 Vol.12 No.-
토양개량제에서 분리한 5종의 미생물을 토양이 1% 첨가된 YPD배지에 배양하면서 경시적으로 배양기의 pH, 생균 수, 가용성 인산등을 조사하였던 바 그 결과를 요약하면 다음과 같다. 배양기내의 pH는 aerobe의 JUFA03와 anaerobes의 JUFA05에서는 초기의 pH와 시간이 경과할수록 그다지 큰 차이를 보이지 않은 반면 aerobe의 JUFA01-02와 anaerobe의 JUFA04균에서는 배양시간이 경과함에 따라 점진적으로 저하되는 경향을 보였다. 호기성균인 JUFA01과 JUFA02는 시간이 경과함에 따라 용액중의 인산함량을 증가시킨 반면 JUFA03은 48시간까지 증가하다가 그 이후부터는 오히려 감소시켰다. JUFA01과 JHFA02는 배양기내의 대부분의 인산을 흡수하여 세포내 축적한 반면에 JUGA03, JUFA04 그리고 JUFA05 가용성 인산을 배양후 72시간이 경과한 후 각각 36.90%, 78.23% 및 96.08%만 이용하였다. 따라서 부영양화의 원인물질 중 수중의 인산을 이와 같은 미생물을 이용하면 감소시킬 수 있음이 확인되었다. Phosphate solubilizing microbes were isolated form the soil inhancer and selected 5 microorganisms among them, cultivated in YPD medium adding 1% of soil. The pH, number of cells, phosphate solubilizing activities with time of those microbes were analysed. As result, pH of the aerobes, JUFA01 and 02, and anaerobe JUFA04 decreased gradually with time, whereas the aerobe JUFA03 and anaerobe JUFA05 remained as initial pH. The amount of soluble phosphate released by the aerobes, JUFA01 and 02, increased with time where as that of JUFF03 increased up to 48 hours and after that decreased. The aerobes, JUFA01 and 02, utilized the most of phosphates in the medium and accumulated those in the cells, where as JUFA03, JUFA04 and JUFA05 discharged the free phosphate form in the medium as 24.07%, 45.29 %and 55.17 %after 72 hours repectively. Therefore, the certain microbes was proved to be suitable for the reducing the soluble phosphate in water which caused to eutrophication.
姜君中 진주산업대학교 1980 論文集 Vol.18 No.-
本 試驗은 멀칭의 種類, 망사의 사용 및 각 작물에 배추를 간작하므로써 배추의 진딧물과 배추 좀나방의 번식을 억제시킬 수 있는가를 알아보기 위하여 실시하였으며 그 결과는 다음과 같았다. 배추 좀나방의 수는 각 처리간에 유의성이 없었다. 망사를 씌웠거나 멀칭을 하고 망사를 씌운 처리구에서의 진딧물 분포는 망사를 씌우지 않은 처리구의 분포보다 훨씬 적게 나타났다. 수확 3일 전에 진딧물 수를 조사한 결과 Aluminum foil로 멀칭한 처리구의 멀칭하지 않은 대조구에서 보다 무려 55%나 감소하였다. 고구마와 토마토를 간작한 처리구에서의 진딧물 수는 유의성이 인정되었다. 배추의 수량에 있어서는 Aluminum foil로 멀칭한 구가 대조구에 비하여 30% 증가하였고 Decis 2.5 EC로 처리한 구에서는 대조구에 비하여 12.5% 증가하였다. 시금치, 깍지 강남콩과 고추를 간작한 처리구에서도 수량에는 유의성이 인정되었으며 Decis를 처리한 구에서 가장 높은 수량을 얻었다. This experiment was carried out to explore the possibility of reducing damage to Chinese cabbage by aphids and diamondback moth using of various mulches, nylon net covers and intercropping with several other crops. The population density of diamondback moth was not significantly different among the treatments. Aphids population of nylon net cover and mulch net cover only was much less than those non-nylon net covered. Aluminum foil mulch reduced populations of aphids by 55% than bare mulch at 3 days before harvest. In the intercropping experiment no. of aphids infested Chinese cabbages was significant less when it was planted between yellow sweet potato and tomato. The yields of Chinese cabbage were higher in aluminum foil mulch(30% increased over control) and Decis 2.5 EC(12.5% increased than control). Spinach, snapbean and pepper intercropping increased yield significantly. Spraying with Decis gave the highest yield in this experiment.
宣君星 대구효성가톨릭대학교 1988 연구논문집 Vol.37 No.1
Francisco de Vitoria, domingo do Soto, Luis de Molina, and Francisco Surarez were the typical Spanish scholastics of the 16th Century . The first two theologicians belonged to Dominic Order and taught their theology at Salamanca university, while the latter two appertained to Jesuit Society. They all exerted possible efforts to revive the Thomist theology against the attacks of nominalism and Renaissance humanism of that time. As aresult Luis de Molina wrote a book entitled Concordantia 1598 which represented the Spanish Schoolmen's theological idea of harmony of God's grace and human free will. And in political thoughts, they also strived to render the Christian ethics sustainable by means of natural law theory in the advent of secularism and raison d'Etat theory as seen in Machiavelli's Il Principe that was famous for its immorality and statism. The 16th Centruy-Spanish natural law theory-that was called 'a natural system of ethics' by Bernice Hamilton owing to its independence of divine positive law or God's revelation -had an interim characteristics because the keynote of this theory shifte from natural law to natural rights under the joint influence of nominalism and reformation laying emphasis on the individual man. The Spanish natural law theory of 16th Century and the ius gentium theory from Vitoria to Suarez in particular had a great effect to Hugo Grotius' international law theory. In this respect we can perceive fully the importance of the 16th Century-Spanish scholastics' natural law and their political and legal theories as a whole.
강군중,이을희 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-
The plain yoghurt was manufactured by adding with 0, 1, 2, 3, 4% level of unit arrow root starch. As soon as the fermentation was over, the products were immediately kept in 5℃ refrigerator for 12 hours and analyzed pH, viscosity, viable cells lactic acid bacteria, organic acid and sensory property of the yoghurt. As the levels of arrow root starch in yoghurt mixture increased, the viscosity of the products increased, but the pH, the number of viable cells of lactic acid bacteria and the lactic acid of the yoghurt gave more value in 1% and 2% arrow root starch level yoghurt than any other levels. Generally high sensory evaluation scores were obtained from the yoghurt base treated with 2% arrow root starch.