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김미림,정지숙,이명희,이기동 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3
해양 심층수는 일본, 미국 등에서 200m 이하의 심해에서 취수되고 있으며, 물의 특성으로 부영양성, 저온안정성 및 청정성을 들 수 있다. 본 연구에서는 발효빵의 효모증식에 대한 해양 심층수와 그 염의 효과에 대해 조사하였다. 해양심층수와 심층수염을 첨가하여 발효한 빵의 부피증가율은 증류수만을 사용한 빵보다 높게 나타났다. 또한 해양 심층수를 이용한 식빵의 기공 형태는 증류수로 제조된 식빵의 기공보다 둥글고 일정하였다. 한편, 식빵의 전반적인 기호도에서 증류수와 심층수염을 혼합하여 첨가한 식빵이 6.56으로 가장 높은 관능평점을 나타내었다. Deep seawater in pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.
율무쌀의 添加가 肉鷄의 成長, 肉質 및 血液像에 미치는 影響
金基元,姜奉泰,文点東,李乙熙 진주산업대학교 1981 論文集 Vol.19 No.-
This experiment was conducted to investigate the effect of added 1%(T1), formular feed+hulled Coix Lacyma L.3%(T2), formular feed+hulled Coix Lacyma L. 5%(T3) and formular feed+hulled Coix Lacyma L.7%(T4), on Water Holding Capacity, Tenderness, PH and Blood Picture for 56 days from July 20, 1981 to September 4, the same year at brooder house, Jinju Agricultural and Forestry Junior Technical College. The results obtained were summarized as follows: 1. Chemical compositions of Coix Lacryma L. were moisture 12.15%, crude protein 14.25%, crude fat 2.0%, crude fiber 12.55%, NFE 53.16% and crude ash 5.07%. 2. Body weight gain was highest in the T3 plot and there were signigicant(p<.05) differences between the others except C, T1 and T4. 3. Feed efficiency and feed intake of T3 were superior to those of all the others and there were significant(p<.05) differences between the others except C1-T1 and T2-T4. 4. Benefit per kg Broiler was highest with 225.76 won in the T3 and next was 216.1 won in the T2 and in the others, was lower than 207.5 won of C plot. 5. As WHC, Tenderness and PH in breast and leg muscle were 58.0:56.6, 110.2: 109.9 and 6.77:6.72, those of breast muscle were slightly high. 6. Means of RBC, Homoglobin and WBC were 252±20.19×10 exp (6)/㎣, 7.5±9.13 gm/ml and 18.1±1.44×10 exp (3)/㎣. 7. Percentages of white blood cell were lymphocyte 60.9±3.09, heterophile, 21.8±3.55, Eosinophile 2.3±1.03, basophile 1.9±07 and monocyte 13.1±2.89%.
김동수,박지현,류병호,양승택,문윤희,김희숙 慶星大學校 1993 論文集 Vol.14 No.4
Attempts were made to investigate the levels of chemical components and detoxification of the salted puffer overies, Fugu xanthopterus, "Ggachibog" and Fugu rubripes rubripes, "Chambog", processing of solid salt mixtures containing sodium bicarbonate, during storage period. Fresh ovaries of the puffers were divided into three portions, sprinkled with a solid salt mixture containing 0,1 or 2% NaHCO₃, and were stored at room temperature for 12 weeks. The samples were examined at each step and assayed for pH, VBN, amino-N, toxicity and thin- layer chromatogram pattern. The results were summarized as follows: The values of pH were appeared to be different with the added amount of siodium bicarbonate and the values of pH were over 7.0 in a salt mixture containing 2% NaHCO₃. The change of VBN value was also revealed about 85mg/100g in A division and 90-100mg/100g in both B and C, respectively, in the salted ovary of puffer "Ggachibog" from 8 weeks. In case of salted product from the "Chamboh" ovary, it had slightly lower value than that of "Ggachibog" ovary. Also, the value of amino-N was increased until 4-6 weeks and was slowly down after the weeks in all samples. All salted products were found to lose most of the toxicity during storage period when the salt containing NaHcO₃was used for sprinkling. In the case of raw ovaries being weak toxicity below 5.0 MU/g or 24.1 MU/g, the toxicity of salted product was dropped near the level to be edible. Therefore there was significant detoxification of the puffer ovaries by the salt mixture containing sodium bicarbonate. Finally, the toxins isolated from each raw puffer ovary were detected to be TTX-related components by thin-layer chromatogrphy.
안옥희,김숙희,안지연 영남대학교 지역발전연구소 1997 새마을지역개발연구 Vol.21 No.-
The purpose of this study is to investigate the space feature of kindergarten affiliated to a college in Taegu city. The subjects were 6th kindergarten affiliated to a college and the s w e y was carried out to measure from Mar. to Apr. in 1995. As the results, Kindergarten usually situated in campus and it's separate structure. Generally, the space design was satisfactory, but the equipment design was not consideration of children's body size.
바이폴라 집적소자용 Si Photodioded의 설계 및 시물레이션
장지근,이상열,김윤희 단국대학교 신소재기술연구소 2001 신소재 Vol.10 No.-
Optical Link용 receiver module을 one chip IC로 실현하기 위해 바이폴라 집적소자용 si photodiode를 설계하고 simulation기법(tool: SILVACO/ATLAS)을 이용하여 이의 전기·광학적 특성을 분석하였다. 제안된 그물망(web) 모양의 소자는 바이폴라 IC기술로 제작이 가능하며, simulation 결과 에피층의 두께가 12㎛, 도핑정도가 1.1×10^15/㎤인 Si 웨이퍼를 사용할 경우 우수한 디지털 광신호 분리능력{I(1-state_/I(0-state)>10^2}과 약 700nm의 파장 범위에서 peak spectral response를 나타내었다. A Si photodiode was designed and its electro-optical characteristics were analyzed by simulation(tool: SILVACO/ATLAS) to realize one chip received module for optical link. the proposed device can be fabricated by bipolar IC technology. The simulation results show that the web type device has the good discrimination characteristic{1(1-state)/I(0-state)>10^2} between digital optical signals and peak spectral response in the wavelength of about 700 nm when it is fabricated from Si water with epitaxial thickness of 12um and the doping concentration of 1.1×10^15/㎤.
이기동,권승혁,이명희,김숙경,주길재,권중호 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1
고품질 참외 농축액을 제조하기 위해 농축공정에서 중요한 변수로 작용하는 가열시간을 달리하면서 제조한 농축물에 대한 관능적 평가를 실시한 결과, 가열 후 맛이 최대평점을 나타낸 조건은 가열온도가 96.63 ℃ 및 가열시간이 14.31 min일 때 였으며, 전반적인 기호도가 가장 높은 조건은 가열온도가 97.18℃ 및 가열시간이 14.55 min 일 때 였다. 가열온도 및 가열시간을 달리하면서 실험한 결과 참외 농축액 제조를 위해서는 가열온도 98℃로, 가열시간 13 min으로 처리하는 것이 적당하였다. This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95℃ and 21.63 min and organoleptic aroma showed maximum value at 63.14℃ and 20.38 min. Organoleptic taste showed maximum value at 96.63℃ and 14.31 min and overall palatability showed maximum value at 97.18℃ and 14.55 min The best condition was 98℃(heating temperature) and 13 min(heating time) at oragnoleptic evaluation of oriental melon juice.
모기유충에 대한 살충성 Bacillus thuringiensis H9B 균주의 특성
이기희,김광현,김병우 동의대학교 기초과학연구소 1994 基礎科學硏究論文集 Vol.4 No.1
One strain of mosquitocidal Bacillus thuringiensis, H9B, was isolated from soil. The biochemical characteristics and flagella antigenicity of the strain H9B is similar to that of B. thuringiensis subsp. darmstadiensis. The delta-endotoxin of the strain H9B coincided with that of B. thuringiensis subsp. darmstadiensis strain 73E10-2 on agarose double immunodiffusion test. The delta-endotoxin of B. thuringiensis subsp. israelensis contains hemolysin fragment (28 kd) on SDS-PAGE when the delta-endotoxin was solubilized in alkali, while that of the strain H9B does not contain 28 kd protein. In the biological activity, the delta-endotoxin of strain H9B was 2 or 3 times stronger than that of the strain 73E10-2; The LC_50 against mosquito larvae (Aedes agypti) of delta-endotoxin from the strain H9B is 70 ng/ml, and that from B. thuringiensis subsp. israelensis and the strain 73E10-2 26 ng/ml, 186 ng/ml respectively.; The hemolytic activity of delta-endotoxin from the strain H9B has twice stronger than that from the strain 73E10-2.