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고정삼,김찬식,고명수,양영택 濟州大學校 亞熱帶農業硏究所 1992 亞熱帶農業硏究 Vol.9 No.-
제주산 금귤을 소재로 한 금귤 젤리화 식품과 금귤-벌꿀절임을 제조하고, 이들의 물성, 기호성, 저장성 등에 관한 특성을 검토하였다. 젤라틴 2.5%와 물엿을 사용한 젤리화 금귤은 硬度가 195g-force이며, 탄성은 114%로서 後食用 製品으로 알맞은 것으로 평가되었다. 금귤-벌꿀절임은 20% 이내의 벌꿀을 함유한 제품이 官能評價에 좋은 結果를 얻었다. 加熱處理하여 밀봉한 製品은 32℃˚에서 20일간 貯藏하였을 경우에도 전혀 微生物 검출이 되지 않았으나, 加熱處理하지 않은 製品의 경우 製造工程 등에서 오는 汚染으로 인하여 벌꿀함유량에 관계없이 일부 微生物 增殖이 일어나 저장 및 유통중에 變質이 우려된다. In order to utilize Kumquats, a Fortunella variety produced in Cheju island, sensory evaluation and texture parameter of Kumquats processed foods were invesigated. Hardness and springiness of Kumquats jelly made with addition of 2.5% gelatin and maltose syrup was 195 g-force and 114% respectively, and the commodity was suitable for a dessert food in sensory evaluation. Kumquats slice contained below 20% honey was also evaluated as good for a tea of dessert food. Honey-Kumquats slice with heat treatment was safe for microbial growth during storge for 20 days at 32℃, but molds, bacteria and yeasts contaminated during processing were grown on Kumquats-honey commodities without heat treatment.
Mobile PDA를 위한 위치기반 Web Map Service 설계 및 구현
김명삼,최영길,정영지 원광대학교 2004 論文集 Vol.33 No.-
최근 무선 인터넷의 발전으로 이동환경에서 위치정보를 활용한 사용자 선호 기반의 정보 및 부가서비스가 많은 호응을 얻고 있다. 사용자의 위치에 따른 지도나 POI(Point of Interest) 정보의 제공은 이러한 서비스의 기본이라 할 수 있다. 그러나 모바일 환경에서는 특정지역이나 시스템에서 한정적인 서비스만을 제공하고 있으며 일부 CNS(Car Navigation System)에서는 이러한 정보가 메모리형태의 저장소에 포함되어 서비스되고 있지만 단말기 독립형 서비스이므로 정보의 동적 업데이트나 실시간 정보를 적용하기 힘들다. 본 연구에서는 XML 웹서비스를 이용하여 이동클라이언트인 PDA에서 실시간 위치정보를 적용한 벡터기반의 SVG지도 및 POI 서비스가 가능한 클라이언트/서버 시스템을 설계하고 구현하였다.
강명주,지삼룡,박석주,이재익,조영완,김준영,박성재,박은택,이연재,이상혁,설상영,배상균 인제대학교 2006 仁濟醫學 Vol.27 No.-
Carcinoid tumors have been reported in a wide range of organs but most commonly involve the lungs, bronchi and gastrointestinal tract. Within the gastrointestinal tract, appendix is the most common location for carcinoid, followed by the distal small intestine, the rectum, and the stomach. Among these, primary involvement of the ampulla of Vater is extremely rare. We report a case of carcinoid tumor of ampulla of Vater. A 62-year-old man presented with epigastric soreness. Gastroduodenal endoscopy showed hyperemic bulging mass on ampulla of Vater and diagnosed as carcinoid tumor by histologic finding, with immunohistochemical study. In ^(111)In-octreoscan, tumor had regional lymph node metastasis, but no evidence of distant metastasis. Pancreatoduodenectomy with lymph node dissection was performed.
갓김치의 이화학적, 미생물학적 및 관능적 특성에 발효숙성 온도가 미치는 영향
이규한,장명숙,박삼수 단국대학교 1997 論文集 Vol.31 No.-
As a part of the improvement of taste and shelf-life, the effects of fermentation temperature on the physicochemical characteristics of mustard leaf kimchi was examined. The setting of fermentation temperature and time in this experiment was as follows : type A-stored in the refrigerator under the constant rate of 4℃ right after preparation, type B-stored in the refrigerator of 10℃, after the progression for 60 days with the same treatment as the type A method, type C-constant fermentation in 10℃, type D-12hrs, fermentation with the same treatment as the type C method and stored under 4℃ condition and type E- 36hrs. fermentation in 10℃ refrigerator and stored under 4℃ condition. The result was as follow: the value of pH of the mustard leaf kimchi was 5.24 right after preparation. As the pH values of the mustard leaf kimchi in the palatable pariod, 4.6∼4.8 have been reported by preinvestigator. In this experiment, the palatable period when the values of pH were 4.6∼4.8 were as follows : type A - 78∼96 days, type B- 66∼72 days, type C- 18∼30 days, type D- 68∼80 days, and type E- 60∼78 days. In these periods, total acid content were as follows : type A- 0.78∼0.82%, type B- 070∼0.90%, type C- 0.73∼0.80%, type D- 0.79∼0.80%, and type E- 0.74∼0.80%. In the initial period of the fermentation of the mustard leaf kimchi the values of pH were lower and total acid content were higher than those of oriental cabbage kimchi, and the both times required to reach the palatable period and keep the palatable period was long. Total vitamin C content decreased according to the increase of fermentation days, but at the palatable period it increased in the range of 12.5∼20.0㎎%, after that, it decreased slowly, type A showed that the value decreased slowly, and type B and type D showed low values. About the color of the mustard leaf kimchi, the values of L decreased at begining then increased again, that of a decreased, on the other hand, that of b increased. On the microbiological properties of the mustard leaf kimchi, as the fermentation progressed, the cell number increased. The total and lactic acid bacteria cell numbers in type E were 3.0×10 exp(8)∼1.0×10 exp(10) respectively in the palatable period and these numbers were the highest values.
이형환,김삼찬,황광현,임창로,조용칠,정인명 건국대학교 교육대학원 1991 敎育論叢 Vol.15 No.-
Endotoxin crystals produced by B.thuringiensis var. darmstadiensis cultured in modified GYS medium over 72 h were ovoidal in shape and separated using Renografin gradient centrifugation. The crystal protein bands were observed. When B.thuringiensis var sotto was grown in the modified GYS broth, it entered stationary phase at 8-9 h after inoculation. Proteinaceous crystals were banded at the position in 40% of Renografin gradient. The solubilized crystal proteins were formed by two bands, 130 Kd and 68 Kd in the SDS-PAGE. One plasmid was observed in B.thuringiensis var darmstadiensis and no plasmid in var. sotto in this study. Enzyme activity of amylase produced B.thuringiensis var kurstaki strain in the basal medium was 0.4 units per ml, and was enhanced to 0.6 units per ml in the basal medium contained soluble starch, Ca^++, Mg^++ and Mn^++ ions. Amylase production medium containing soluble starch was suitable for the amylase production and the highest activity appeared at 4-6 h after cultivation at 32℃. The amylase activity obtained by ethanol precipitation was 0.20 units per ml in 0.1 M phosphate buffer. The band of the molecular weight of 50 Kd was observed by SDS-PAGE analysis. Km value of the amylase for the soluble starch was 6.80 mg per ml.
유전체 충전형 플라즈마 반응기를 이용한 Trichloroethylene의 분해반응
이해완,류삼곤,박명규,박현배,황경창 한국화학공학회 2003 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.41 No.3
유전체 충전형 플라즈마 반응기를 이용하여 공기중 trichloroethylene (TCE)의 분해반응에 대한 연구를 수행하였다. 방전전력, 체류시간 및 반응물 유입농도 등과 같은 여러 가지 운전변수에 따른 TCE의분해효율을 조사하고, 반응 부산물의 분석을 통하여 TCE 분해 반응 메커니즘을 제시하였다. 실험결과 방전전력 및 체류시간이 증가함에 따라 TCE 분해효율은 증가하였으나 유입농도의 변화에 대한 영향은 거의 없었다. BaTiO_3를 충전한 반응기가 알루미나를 충전한 반응기보다 분해효율이 높았으나 TCE의 완전 산화분해의척도가 되는 CO_x(CO+CO_2)의 수율 및 CO_2의 선택도는 BaTiO_3를 충전한 반응기보다 알루미나를 충전한 반응기가 월등하게 높았다. 반응생성물 분석결과 주반응 생성물은 CO_x,CHCl_2COCl, C_2H_2Cl_2O_2및 COCl_2로 공기중 TCE의 분해 메커니즘은 주로 ClO와 OH 라디칼에 의한 반응으로 판단된다. The decompositon of trichloroethylene (TCE) in air using a ferroelectric packed-bed reactor was studied. The effects of discharge power, residence time, inlet concentration and other operating conditions on the decomposition efficiency were investigated and the analysis of reaction products was conducted to suggest the mechanism of TCE decomposition. Experimental results showed that the decomposition efficiency of TCE increased with increasing discharge power and residence time but was unaffected by inlet concentration. The decomposition efficiency for BaTiO_3 packed reactor was higher than that for alumina packed reactor, but the yield of CO_x(CO+CO_2) and selectivity of CO_2 as the measure of the complete oxidation of TCE were higher in alumina packed reactor. The main products of TCE decomposition were CO_x,CHCl_2COCl, C_2H_2Cl_2O_2 and COCl_2. On the basis of the results, it is inferred that the decomposition of TCE in air proceeds by OH and CIO radical reaction mechanism.
박인기,이명수,염동삼,민춘기 忠南大學校體育科學硏究所 2002 體育科學硏究誌 Vol.20 No.1
The purpose of this study was to investigate the effects of eight weeks of muscular training and aerobics exercise on the balance and muscular strength elderly women. 18 subjects were divided into the control group and the execise group. The control group maintained their usual activities and the participated in the program that was designed to muscular training and aerobics exercise. ANOVA revealed significant differences between groups for the balance and the strength. The trend observed in the balance and strength between groups suggest that exercise continued over a longer period of time may increase balance and muscular strength.
정은욱,지삼룡,이영태,박지훈,김동기,제인수,채두근,박성재,박은택,이연재,이상혁,설상영,정정명 白中央醫療院 2005 仁濟醫學 Vol.26 No.1
Afferent loop syndrome is an uncommon complication of a gastrectomy and Billroth Ⅱ reconstruction. It may cause symtoms at any time from the first postoperative day to many years after the gastrectomy. Afferent loop syndrome is characterized by abdominal pain, vomiting and elevation of serum amylase. Thus, it is difficult to differentiate afferent loop syndrome from other cause of acute pancreatitis. However, the history of gastrectomy can be an important clue for diagnosing afferent loop syndrome. We experienced one case of chronic afferent loop syndrome with acute pancreatitis. After appropriate management, the abdominal pain disappeared and serum amylase level decreased. We report this case with a review of relevant literatures.