http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
라인댄스 참여자들의 신체적 자기효능감과 건강증진행위가 심리적 행복감에 미치는 영향
박인실(In Sil Park),김영환(Young Hawn Kim) 한국사회체육학회 2011 한국사회체육학회지 Vol.0 No.43
This study is aimed at helping Line Dance become sound sports for all and a leisure activity by analyzing the influence of Line Dance participants` physical self-efficacy and health promotion acts on their mental happiness and providing basic data to expand the base of Line Dance and to vitalize it. This study was conducted about 262 female adults in the Metropolitan areas who are teaching or learning Line Dance at Korea Line Dance Association. Data was handled using the Windows SPSS 15.0 Version and the factor analysis, reliability analysis, frequency analysis, correlation analysis and multiple regression analysis were executed. These analyses produced following results. First, the analysis of correlation between physical self-efficacy and health promotion acts showed that the two were in a static relation. Second, a study on the influence of physical self-efficacy on mental happiness showed that perceived physical ability factors had negative effects on confidence and sense of immersion factors, while perceived physical abilities of physical self-efficacy and physical self-expression confidence factors had positive effects on pleasure and self-realization factors. Third, a study of the influence of health promotion acts on mental happiness showed that confidence factors influenced maintenance of inter-personal relations and management of stress, immersion factors influenced self-realization, sports, nutrition, maintenance of inter-personal relations and management of stress, pleasure factors influenced health responsibility and management of stress, and self-realization factors influenced health responsibility, sports, nutrition and management of stress. According to the above analysis results, mental happiness increases as Line Dance participants feel higher physical self-efficacy and make more health promotion acts.
가스아토마이징된 Zl87.3misch metal8.3Ni4.4 분말의 냉각속도와 수지상 가지 가격에 관한 고찰
김지훈(Ji Hun Kim),예병준(Byung Joon Ye),김영환(Young Hawn Kim) 한국주조공학회 1999 한국주조공학회지 Vol.19 No.1
N/A The present work is an attempt to evaluate the relationship between dendrite arm spacing and average cooling rate in gasatomized Al_(87.3)misch metal_(8.3)Ni_(4.4) powder by means of the following methods. One is calculation of heat transfer coefficient and average cooling rate, which are derived from estimated particle velocity during gas-atomization. The other is measurement of secondary dendrite arm spacing, which are observed on the particle surface. Then, we make experimental equation for this relationship in case of permanent mold casting and compare it with similar equation in case of rapidly solidified powder. Both average cooling rates and solidification rates are considered to represent the variance of dendrite arm spacings in two types soidification route. Even though there is a considerable difference in each average cooling rate, the dendrite arm spacing values are similar in two cases; particle diameter, 100㎛, and casting width, 2.05㎜. It is because that each solidification route has similar solidification rate. (Received October 7, 1998)
양파의 Quercetin 관련 물질의 분리 기술 개발 - 1. 양파의 Quercetin 관련 물질의 함량과 안정성
강성구(Seong-Koo Kang),김용두(Yong-Doo Kim),현규환(Kyu-Hawn Hyun),김영환(Young-Whan Kim),송보현(Bo-Hyeon Song),신수철(Soo-Cheol Shin),박양균(Yang-Kyun Park) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.4
양파 착즙후 부산물인 고형물(양파박)과 양파껍질에 함유되어 있는 유용성분인 quercetin 관련물질을 분리하는 기술을 개발하기 위하여 양파의 유리 quercetin 관련물질의 함량과 이 성분들의 열, 빛 및 pH에 대한 안정성 등을 조사하였으며 그 결과를 요약하면 다음과 같다. 양파의 부위별 유리 quercetin 관련물질의 함량은 비가식부위가 317.99㎎%로 가식부위의 4.10㎎%보다 77배 이상 풍부하였다. 생양파를 압착하여 착즙한 착즙액과 양파박에 함유된 유리 quercetin 관련물질의 총 함량을 보면 2.26㎎%와 1.57㎎%를 보였으며, 양파를 80℃에서 10분간 가열한 후 압착하여 착즙한 착즙액과 양파박에 함유된 유리 quercetin 관련물질의 총 함량은 2.96㎎%와 1.30㎎%로 각각 나타났다. 양파에 다량 함유된 quercetin 물질에 대한 열 안정성은 200℃에서 1시간 동안 가열해도 비교적 안정하였으며, 자외선에 장시간 노출시 약간 감소하는 것으로 나타났으며, 48시간에는 0시간보다 10~15%의 감소량을 보였다. pH용액에 대한 안정성은 quercetin은 강산 및 강알카리에서도 비교적 안정하였다. quercitrin과 rutin은 강산에는 불안정한 것으로 나타났다. To use onion (Allium cepa L.) residue as raw materials of food products, contents and stability of quercetin-related substance in onion were investigated. The amount of quercetin-related substance of onion was richer in the inedible portion(317.99㎎%) than the edible portion(4.10㎎%). Total quercetin-related substances of juice and residue from fresh onions were 2.26㎎% and 1.57㎎%, respectively, but they were changed to l.50㎎% and 2.96㎎% by heating at 80℃ for 10min. Quercetin was found to be stable at 200℃ for 60 min, but it was unstable to light. When it was illuminated with 30W, the content was decreased and reached to 80~85% of the original content after 48 hours. Quercetin was not affected by pH, but quercitrin and rutin were unstable below pH 5.