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임재근,강재덕,신용진 明知大學校 産業技術硏究所 2000 産業技術硏究所論文集 Vol.19 No.-
In this thesis, we fabricate a zero-magnetostrictive amorphous ribbon, measure the impedance effect, and then investigate possibility to be used as a sensor material. Co72.5Fe5.5MoB15Si5 is used as composition of specimen alloy. We first melt the specimen in high frequency induction furnace and then rapidly quench it by using single roll technique. As the result, we obtain a ribbon where length=93㎜, thickness=12㎛ and width=1㎜. Consequently, it is proved through this study that zero-magnetostrictive amorphous ribbon can be used as an excellent magnetic sensor material.
안용근,편재영,김승겸,신철승 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5
홍시를 살균처리하지 않은 것, 열처리 살균한 것, 염산처리 살균한 것과 염산처리 살균한 곶감 12%에 설탕 15% 용액을 17℃에서 36일간 발효시켰다. 무처리구와 염산처리구는 감에 부착되어 있던 유산균과 초산균으로 오염되어 산패되었다. 그래서 곶감의 산도는 4.4, 열처리한 것은 산도는 5.0, 산처리한 것은5.8, 무처리함 것은 13.5ml(0.1N NaOH/10ml sample)를 나타냈다. 에탄올 함량은 열처리구는 11.2%, 곶감은 10.0%, 산처리구는 9.4%무처리구는 6.1%였다. 가장 기호성과 안정성이 높은 것은 열처리하여 28일간 발효시킨 것이었다. 열처리구로 36일간 발효시킨 술은 총당 4.65%, 환원당 3.65%, 단백질, 0.03㎎/ml, 아미노산 0.17㎍/ml, pH 3.4, 펙틴 13.02㎍/ml, 균체수 5.75 logCFU/ml를 나타냈다. 곶감주도 기호성은 높았으나 발효속도가 낮았다. The possibility of wine making from soft and dried persimmon and the effects of treatment for persimmon on the quality of wine have been investigated. Soft persimmon was pretreated by two methods, of heat and hydrochloric acid treatment. Fermentation mash was composed of 12% persimmon and 15% of sucrose, and was fermented at 17℃ for 36 days. The fermentation using persimmons which were untreated and treated by acid was not successful because of contamination caused by lactic acid and acetic acid bacteria. Acidity of the fermented broth produced from boiled, dried, acid treated and untreated persimmon was 4.4, 5.0, 5.8 and 13.5ml(0.1N NaOH/10ml broth), respectively. Ethanol concentration of the fermented broth produced from boiled, dried, acid treated and untreated persimmon was 11.2, 10.0, 9.4 and 6.1%v/v, respectively. The wine fermented for 28day's fermentation using boiled persimmon as substrate had the best quality and stability. After 36 day's fermentation using boiled persimmon, following composition was obtained: 4.65% of total sugar, 3.65% of reducing sugar, 0.03㎎/ml of protein, 0.17 ㎍/ml of amino acid and 13.02 ㎍/m1 of pectin. The pH and yeast cell of the boiled persimmon broth were 3.4 and 5.75 logCFU/ml. Fermented wine using dried persimmon had also good quality but the fermentation rate was slow.
주민참여형 농어촌 테마공원 개발계획 연구 : 청풍지구 농어촌 테마공원을 중심으로
박용순,윤영근,제상호,손경석 경기대학교 부설 관광종합연구소 2014 여가관광연구 Vol.21 No.-
Rural theme park is an on-going business that has been practiced by Ministry for Food, Agriculture,Forestry and Fisheries since 2007. The business aimed to facilitate urban and rural interchange and local economy activation. Rural theme park themed communities by using unique natural and cultural properties owned by the locals. the project adopts bottom-up development that reflects opinions of residents in the tourism planning process. However, it seems to be true that residents have been excluded from tourism planning process even if they were the host of the project for the reasons of lack of knowledge on community-based rural tourism development and lack of experience on bottom-up development. The case of Chung Poong Area in Je Cheon rural theme park used in this study has prioritize residents' involvement in planning procedure. This project emphasized the importance of residents' participation and their role in the entire process of tourism development that ranges from project site decision to the major business decision. Thus, this study suggests a direction that can be used for the future rural theme park projects and community-based project related to planning and design in rural area. 농어촌 테마공원(Rura1 Theme Park) 사업은 2007년부터 농림수산식품부에서 지속적으로 증가하고 있는 농촌관광 수요를 충족하고 농촌지역의 활성화를 위해 진행하고 있는 사업으로 도농교류 및 지역경제 활성화를 목적으로 하고 있다. 농어촌 테마공원은 농촌지역이 가지고 있는 고유한 자연적,문화적 자원 등을 주제로 지역특색에 맞게끔 다양한 형태의 테마공원을 조성하는 것으로 지역주민의 의견을 적극적으로 수렴하는 상향식 사업으로 진행해 나아가고 있다. 그럼에도 불구하고 사업의 실질적인 주체인 지역주민의 경우 주민참여형 농환지역개발사업에 대한 이해부족과 상향식 사업에 대한 경험부족 등으로 계획수립 과정에서 소외되고 있는 것 또한 현실이다. 본 연구는 제천지구 농어촌 테마공원 기본계획을 수립하는 과정에서 지역주민의 참여를 우선적으로 고려하였으며,대상지 선정에서부터 주요사업 도출과정에 이르기까지 계획수립의 전과정에서 걸쳐서 지역주민의 참여와 역할에 대해서 언급하고 있다. 따라서 향후 농어촌테마공원뿐만 아니라 농어촌지역계획 수립과 관련한 주민참여형 사업에 기초자료로 활용될 수 있는 방안을 제시하고자 한다.
金容菫 군산대학교 1976 群山水産專門大學 硏究報告 Vol.10 No.3
Culturing the young shells of Cipangopa1udina malleata bred on 15th of june, 1975, their growth was observed under the natural conditions with no addition of food, continually The results could be summarized as follows; 1. C. malleata began taking food beginning from the latter Part of April (water temperature, more than 15℃. when early June to middle of October at the range of water temperature, 20-25℃, they showed the strong food-taking activity, and from late August at more than 30℃ and November at less than 10℃. to the next middle of April, they started aestivation and hibernation. 2. C. malleata bred of 15th of June, increased to 4.8g in body weight and 28.2㎜ in shell length a year. The main elements which were dominating over the body weight of C. malleata, were, in turn, water content in the tender Parts of the body, in the hollow parts between shell and muscle, the shell weight and the muscle weight, Scores affecting the body weight of each element were 6 : 4 : 2 : 1.
古群山島産 멸치의 資原生物學的 硏究 : 1. 漁體의 組成에 對하여
金容菫 군산대학교 1982 群山水産專門大學 硏究報告 Vol.16 No.3
From May to October, 1981, Some examinations were performed concerning the compositon in the body of anchovies, Engraulis japonica collection along the cost of the Gogunsans, mainly near the Gwanri-Do, Bangchug-Do and Hoenggyeong-Do area, and 860 anchovies were sampled as the object of the study. The observed results are summarized as follows. 1.The body length composition was changed in each season and in spring-season (form May to June) the body length of anchovies showed as 5.6 - 11.8cm which was the largest size of the groups and Summer (from truly to August) anchovies appeared 3.6-8.4cm of body length, Autumn (from September to October) anchovies showed 1.8 - 6.9cm and they were the mixture of the medium and the small size groups. 2.The coefficient of fatness ranges from 6.32 to 8.54 and it gains according to the increase of the body length, but if their length showed more than 7cm increasing ratio of the coefficient of fatness small become excessively. 3.The average value of vertebrae numbers (execpt Urostyle) figured 44.09(July - August), the smallest number of the year and 44.628(May - June), the highest value of the year. The seasonal variation of average value of vertebrae numbers was not so significant at the result of variance analysis.
김용길,양재근 경기대학교 교육대학원 1996 경기교육논총 Vol.5 No.-
The purpose of the study was to establish a path-relationship among the variables of participation in sport and job stress, and to identify their path-relationship empirically. This study classified participation in sport into three kinds of direct, indirect and total participation in sport, which were measured by Likert 5 scale-method, using the questonnaire in the study of sociolizaition done by Lim(1986) Job stress was measured by the worker job stress questionnaire developed by Lee & Park(1988) The subject of this study were 436 workers of electric products in six areas. they were selected by systematic stratified randomization, and responded to the questionnaires by self-administration method. The collected data were analyzed by the SPSSX Program using IBM3090 at the Seoul National University Computer Center. The finding of this study were described as follows. 1. Direct participation in sports were not predicting Job stress. 2. Indirect participation in sports were predicting variables fur Job stress. 3. Total participation in sports were not predicting Job stress.
안용근 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4
개고기는 한국을 비롯한 중국, 일본, 프랑스, 벨기에, 독일, 필리핀, 베트남, 북미나 아프리카의 토인들, 미국 인디언, 카나다 원주민과 알래스카 원주민들이 식용하였다. 한국에서는 삼국시대부터 식용하여 온 오랜 역사가 있다. 그래서 개와 개고기 식용에 관련된 수많은 언어, 속담, 풍속이 있다. 오랜 역사 속에서 개고기 식용에 대한 수많은 기록과 요리 방법이 있다. 그러나 현재는 보신탕, 수육, 전골, 두루치기, 무침, 개소주 등의 요리만 남아 있다. 한국에서는 전통적 풍속에 따라 여름 복날 모두 개고기를 먹는다. 또, 충남의 부여, 서천, 보령, 청양 지방과 그에 접한 공주, 익산, 논산 일부에서는 장례, 회갑, 생일 등의 집안 행사에 개를 잡아서 손님을 접대하는 풍속이 있고, 이 범위는 점점 확대되고 있다. 이곳은 과거 백제의 중심지역이었다. 그럼에도 불구하고 외국인들이 한국의 개고기 음식문화를 비판하는 것은 부당하고, 월권적인 행위이다. Dog meat was begun to be edible by the Chinese, Japanese, the French, Belgian, German, Philippines, Vietnamese, North-Americans, African-Indians, Canadian-aborigines, Alaskan aborigines, including Koreans. According to the record, Korea has a long history to have eaten dog meat from the era of Samkug(three kingdoms, BC 57∼AC 668) and so, there are numerous languages, proverbs, and customs related to the dog meat. Over the long history, there have been many records and recipes about the edibleness of dog meat. But at present time, only the way of cooking such as Bosintang(a soup), Suyuk(a boiled meat), Duruchigi(boiled meat added spice and slightly roasted), Muchim(boiled meat added by spice and mixed), Gaesoju(an extract), Jeongol(boiled meat mixed with spices, vegetables and water on the pot), remains. Koreans eat dog meat, following the traditional customs in the Boknal(hottest day in summer). Also the areas of Buyo, Sochon, Boryong and Chongyang of Chungnam province, and the adjacent areas like Kongju, Iksan, and Nonsan have customs to kill the dog and offer dog meat to the guests in time of small or big occasions such as funeral ceremony, Hoigap(anniversary of one's 60th birthday), and one's birthday. This range of customs is expanding larger and larger. These areas are the center of past Baekche(BC 57∼AC 660). In spite of this, it is unreasonable, and excessive action for foreigner to fine fault with the dog meat, or Korean food culture.