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구수경 국어국문학회 2004 국어국문학 Vol.- No.136
The object of this thesis is to look into the narrative technique and inner form that rising writers had mainly used in 1950s novels. The 1950s novels include a motif that is directly or indirectly connected with war. Because the war is the absurdest situation that man can experience. Postwar novels is also created by modernistic methods that destroy the literary convention. First of all, we mostly come in contact with crippled characters who are described by a single sensuous image in postwar novels. Moreover, there are abnormal relations between man and woman which destroy the existing ethical virtue. They symbolize the period of postwar that lose the order and value of normal life. The unstable inner mind of the protagonist is also presented by the stream of consciousness through the free association. It is a technique that objectively presents different mental states, thoughts, and recollections. It leads to the literary form that consist of the loose plot and the spatial order of time. In postwar novels, we find the plural points of view which variously illuminate an event. Also, the outer or inner conflict of the protagonist is objectively presented through dialogue, action, or inner monologue. In conclusion, postwar novels in 1950s show the common feature which novelized the war experience. On the order hand, it is expressed by creative methods that is experimental and various.
구수경,서동원,김순임,심기현 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
The antioxidant activities and nutritionalproperties of Jeonyak made with beef bone stock andgelatin were investigated. Traditional Jeonyak (J1) wasprepared with beef bone stock, whereas modified Jeonyakwas made with gelatin and honey (J2) or with gelatin andoligosaccharides (J3). All 3 kinds of Jeonyak had antioxidantactivities and J1 had the highest activity. The α-glucosidaseinhibitory activity was measured to investigate the antidiabeticeffect and J3 had the highest inhibitory activity of 80.47%. Glycine was the most abundant amino acid in all 3 kindsof Jeonyak. Both traditional and modified Jeonyaks haveantioxidative and antidiabetic effects, suggesting that Jeonyakcan be used as an effective traditional functional food.
오리 부산물 종류별 영양학적 특성 및 냉동저장 (-20℃)에 따른 품질변화
구수경,황순회,임상동,이강현,김영붕,Ku, Su Kyung,Hwang, Soon Hoe,Lim, Sang Dong,Lee, Kang Hyun,Kim, Young Boong 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1
The objective of this study is to increase the utilization of duck by-products. The nutritional characteristics of four kinds of duck by-products (liver, heart, gizzard, and feet) were determined. The quality changes of four kinds of duck by-products were evaluated during frozen storage at $-20^{\circ}C$. The crude protein and cholesterol contents showed the highest level in liver while the crude fat content was determined to be the highest content in feet at 13.90%, and lowest in gizzard at 0.57%. Duck by-products contained USFA in the range of 48.69-77.66%, and the highest level in feet (p<0.05). During storage of duck by-products at $-20^{\circ}C$, the pH of duck by-products was in the range of 6.24-7.15, and there were no significant differences during the 4 mon storage period at $-20^{\circ}C$. Microbial counts of duck by-products except the gizzard were decreased significantly as storage time elapsed. In the sensory evaluation, overall acceptability of by-products (liver, heart, gizzard and feet) showed a tendency of decreasing value through storage, because off-flavor was increased with increased storage. Considering the combined results, one can conclude that duck by-products provide a good source of protein, and it was judged that the use of raw meat would be most appropriate within 3 mon of frozen storage.