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중소기업에 있어서 효과적인 ERP 패키지 선정을 위한 방법론과 Web-based DSS개발에 관한 연구
김진수,임세헌 중앙대학교 산업경영연구소 1999 산업경영연구 Vol.8 No.2
정보기술의 발달과 중요성이 증대됨에 따라 신속하게 정보시스템 구현이 가능한 ERP(Enterprise Resource Planning) 패키지 도입에 대한 관심이 증대되고 있다. 특히, 대기업에 비하여 자금력, 기술력, 전문인력 면에서 열세인 중소기업에서 ERP 패키지 도입에 많은 관심을 가지고 있다. 하지만, 체계적인 ERP 패키지 도입을 위한 효과적이고 구체적인 방법론이 부족하여 많은 중소기업들이 ERP 도입을 지원할 수 있는 보다 체계적인 ERP 패키지 평가요소와 방법론 개발이 시급한 실정이다. 따라서, 본 연구의 목적은 중소기업이 보다 쉽고 체계적으로 ERP 패키지를 평가할 수 있는 평가요소 및 방법론을 개발함으로써 중소기업의 성공적인 ERP 도입에 기여하고자 한다. 또한, 이를 웹에 기반을 둔 의사결정지원시스템의 기본설계를 제공함으로써 사용자들이 보다 쉽게 의사 결정을 할 수 있는 시스템 개발에 기여하고자 한다. Many enterprise are interested in building ERP (Enterprise Resource Planning) system because of its rapid development of management information systems. Especially, small and medium size enterprises are more concern about ERP package. Even though there are many successful cases of building ERP systems, however, many cases are also failed due to lack of a systematic evaluation methodology. Therefore, the purpose of this study is to develop a systematic evaluation methodology of ERP package and a framework of Web-based DSS (Decision Support Systems) for evaluation.
콩 단백질/펙틴/몬모릴로나이트 나노복합 필름의 특성 및 산소 투과도 연구
정세환,김성철,조규순,신용섭,장상희,홍기헌,이태진,신부영 嶺南大學校 工業技術硏究所 2004 工業技術硏究所論文集 Vol.32 No.2
In this study, Mechanical property, thermal property, watervapor, and oxygen permeability of biodegradable Soy protein/Pectin-montmorillonite nanocomposite, prepared with Na^(+)-MMT, have been studied. X-ray diffraction and TEM experiments an polymer/silicate composite samples demonstrated that the intercalation of polymer chains leads to increase in the spacing between silicate layers. In addition, it were found that the intercalated Soy protein/Pectin/montmorillonite nanocomposite were prepared. It was found that the addition of only a small of clay was enough to improve the thermal stability and mechanical property of Soy protein/Pectin/montmorillonite nanocomposite. watervapor of Soy protein/Pectin/montmorillonite nanocomposite was generally lower than that of Soy protein/Pectin. oxygen permeability of Soy protein/Pectin/montmorillonite nanocomposite was generally lower than that of Soy protein/Pectin.
백롱민,박재현,김진환,백세민,오갑성,정연철 大韓成形外科學會 1993 Archives of Plastic Surgery Vol.20 No.5
The shape and contour of the upper third of the face is provided basically by the frontal bone. A relatively thin soft tissue coverage, which consists of the skin and frontalis muscle, readily shows subtle changes on the underlying frontal bone. The forehead represents the fortune of one's youth from the viewpoint of physignomy, and a broad forehead with minimal supraorbital bossing and round curvature is preferrd in the Orient. The forehead with a deficient, flat contour or asymmetry could be indicated for augmentation. The exact site and amount of augmentation are dicided preoperatively using clinical assessment, medical photographs, and cephalometric analysis. Hydroxyapatite(Pyrost), because of its nonresorbability, seems to have advantages over other alloplastic materials for forehead augmentation. From March 1989 to February 1992 forehead augmentation has been performed in 60 patients. Through a coronal incision, the dissection was carried over the periosteum to the supraorbital ridge and the lateral orbital rim. The subperiosteal pocket was made through a small incision, and was packed with Pyrost. When indicated, facial rhytidectomy, or reduction malar plasty was performed simultaneously. The result had been satisfactory and long lasting. There had been no implant shifting, infection, or bony erosion when examed from 1 year to 4 years after surgery.
Kim, Su-Yeon,Kim, Bo-Min,Kim, Jung-Bong,Shanmugavelan, Poovan,Kim, Heon-Woong,Kim, So-Young,Kim, Se-Na,Cho, Young-Sook,Choi, Han-Seok,Park, Ki-Moon The Korean Society of Food Science and Nutrition 2014 Preventive Nutrition and Food Science Vol.19 No.3
In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.