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The purpose of this study is to find out the direction of career education in the era of industrial revolution in the 4th Industrial Revolution and to clarify what future talents are from the results of career education of creative city in Hwaseong City. Elvin Toffler foresaw the third wave in his book, The Third Wave, as an electronics revolution. His foresight was right for the humanity of the 21st century, and Klaus Schwab named this age as the “fourth industrial revolution era.” Future talent who will lead the era of the fourth industrial revolution is perhaps the 21st century man who can understand the essence of the fourth industrial revolution and lead the future society. The core competencies needed for the future society known through the Davos Forum and the Future Employment Report can be summarized as creative problem-solving capability and ability to collaborate through teamwork. Therefore, Hwaseong City has been trying to realize human resource development plan that will lead the fourth industrial revolution era through creative intelligence education which is the core of Gyeonggi Province education. This is based on the fact that Hwaseong City, which has recognized the revolutionary changes of the future industry and tried to find concrete plans in talent with creative intelligence, correctly read the trend of future education The purpose of this study is to clarify the significance and purpose of 3 STEP of fieldwork experience, linked career education particularly, from self-exploration, deepening of career in Hwaseong City pursued by the 4th Industrial Revolution era, and It is meaningful to have an opportunity to look for directions and plans for career-job experience education pursuant to the 2017 Gyeonggi Free Year Program.
열풍건조로 제조된 껍질을 포함한 적양파 분말은 강력한 항산화제인 플라보노이드 함량이 생양파즙에 비해 약 22배로 고농도로 농축되어 있으며, 60-70% ethanol 농도에서 70℃, 2시간 추출 시 가장 높은 수율을 나타내었다. 이때 추출된 플라보노이드의 함량은 DPPH radical 소거능과 상관계수 0.877의 높은 상관관계를 나타내었다. 적양파 분말의 플라보이드는 주로 quercetin 배당체인 Q3,4"G, Q4"G와 QA로 이루어져 있으며, 15:39:47의 비율로 구성되어 있었다. 염산, 젖산, 초산 등 다양한 종류의 산처리에 의해 적양파 분말 속 quercetin 배당체는 QA로 전환될 수 있었으며 저농도 초산용액에서 QA로 전환되는 비율이 높았다. 이는 적양파 분말에 포함된 glucosidase가 저농도 산용액에서 활성화되면서 일어나는 반응으로 사료되었다. 초산 처리초기에는 diglycoside인 Q3,4"G의 de-glycosylation이 급격히 일어났으며, 초산처리 6시간 이후에는 Q4"G의 분해와 함께 QA가 증가하여 24시간 경과 후에 최대 QA의 함량에 도달하였으며, QA의 증가는 DPPH radical 소거능과 유의적인 상관성(r=0.90)을 나타내어 생리활성의 증가를 나타내었다. 본 연구결과, 양파의 주요 플라보노이드인 quercetin 배당체는 저농도 초산 처리로 빠르고 간편하게 QA로 전환이 가능하였으며, 이와 더불어 생리활성의 증가도 도모할 수 있었다. 적양파 분말을 이용하여 저농도 산처리를 통하여 QA로의 전환률을 높이면, 고농도의 quercetin을 함유한 양파 소재의 개발이 가능할 것이며, 이를 통해 기능성 양파 가공품의 개발로 이어질 수 있을 것이다. Flavonoids are bioactive plant metabolites that have a range of beneficial effects on human health. Quercetin 4′-glycoside (Q4′G), quercetin 3,4′-diglycoside (Q3,4′G), and quercetin aglycone (QA) are the main flavonoids found in onions. QA, in particular, is likely to have a greater biological effect than glycosides. To develop an onion extract with high quercetin content, the optimal extraction conditions for red onion powder containing the outer layer of the onion were determined. The effects of acid treatment on the concentration of quercetin glycosides and QA were evaluated. The flavonoids of red onion powder were optimally extracted under 60-70% ethanol at 70℃ for 2 h. The deglycosylation of Q3,4′G and an increase in Q4′G content occurred within 6 h of 0.2% acetic acid treatment. The QA content and deglycosylation of Q4′G eventually peaked at 24 h. In addition, QA content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were highly correlated, with a correlation coefficient of 0.90.
Application of the Community Dance for the patients with life expectancy limited of the DA that resided this study. - The planning objective and the content of the happy time and my beautiful dance are as follows. · The declaration of the cancer which feels the psychological burden and anxiety being separated from the previous social relationships. - Notification of the disease name - The objective of the provision of opportunity of the Dance experience for the objects of the patients lies in encouraging the participating individual`s pride and letting them feel the feeling of solidarity in the society and family relationship. · The content of the Dance experience composed for the recipients is composed of the process, ① feeling one`s own body-perception of the body ② Awakening of the senses utilizing the media and ③ symbolization - making meaningful movements. · The Dance with the theme of “Happy time, my beautiful Dance!” proceeds as follows based on the ① looking for the opportunity for the self sense of closeness and self interaction (having the time to communicate with oneself), ② having the time for the emotional regulation and concentration(meditation) of the attention, ③ looking at objects and phenomenon from a different point of view. ④ feeling the sense of belonging and stability through looking at the dances of others and of one`s own. - Perception (Self conception through knowing the body) - Proliferation (Detecting the self and searching for the meaning of self) - Acception (Giving new meanings.) · The Community Dance for the cancer patients planned and executed programs for 1 time a week for 4 weeks, each session being 60~90 minutes.
This project examines the use of dance experience for self-finding of youths as part of the school system as school culture is viewed as same with youth culture. Despite the importance of adolescence during which young people’s identity is developed, school culture requires standardized time management and uniform behaviors. To address this problem, ‘body-awakening’ dance experience, which can help individuals to accept and explore their egos in the daily routine at school, is suggested in this study. The goals of this program are ① self awareness (having time of focusing on oneself); ② sense opening and expanding (focusing on one’s body as a link with mind and heart); and ③ self expression (viewing oneself in a different perspective by clarifying personal experience). This program was conducted for 30 minutes per week, 4 times at each school. Specifically, the program was conducted in order of ① exploration of oneself, ② exploration of relationships, ③ exploration of space, and ④ exploration of energy. The dance experience was to concentrate on and observe one’s body with the aim of recognizing changes in it. Students were asked to express and share their experiences with a language of movements or behaviors. According to the program characteristics, this program was conducted once a week during the morning self-study sessions. Students participating in this program could find a significance from it in that this program would vitalize their daily life and provide an opportunity to act with friends. In addition, they were motivated to recognize and love their own bodies in the process of accepting, observing, and exploring themselves as they were, which would help them regain self-confidence. The necessity of continuing this program is emphasized.
다양한 기능적 특성을 가지는 단백질 가수분해물의 개발을 위하여, casein, ISP, wheat gluten, gelatin의 4종류 단백질 기질을 alcalase, bromelain, papain, neutrase, trypsin 등의 효소를 이용하여 가수분해물을 제조하였다. 각 단백질에 대한 효소 분해과정을 확인하기 위하여 pH-stat 방법을 이용하여 시간에 따른 단백질 가수분해도(DH)를 측정하였고, 단백질 종류와 효소 종류에 의한 쓴맛 정도와 단백질 가수분해물의 용해성을 검토하고자 DH 10%에서 가수분해를 종결짓고, pH 6.5에서 각각의 용해성과 쓴맛을 NSI(nitrogen soluble index) 측정과 관능검사로 비교하였다. 시간에 따른 가수분해도는 단백질에 따라 다양하게 나타났으며, Casein, ISP, wheat gluten, gelatin의 순으로 높게 나타났다. 모든 단백질에서 alcalase의 가수분해도가 가장 높았으며, neutrase, bromelain, papain의 가수분해도는 비슷한 정도를 보였다. 그러나 trypsin의 경우는 casein에서는 매우 높았지만, ISP에서는 가장 낮았다. DH 10%에서 casein은 trypsin 가수 분해물이, ISP와 gluten은 brolmelain과 neutrase 가수분해물이, gelatin의 경우 사용된 모든 효소 가수분해물이 쓴맛이 약하고 용해도가 높아 좋은 기질-효소 조합으로 선택될 수 있었다. 따라서 쓴맛이 적고 용해도가 높은 단백질 가수분해물은 가수분해도의 조절과 단백질과 효소 조합의 선택, 단백질 가수분해물의 농도 조절 등으로 얻을 수 있었다. To develop commercially available food protein hydrolysates, the effects of different types of enzymes and substrates on bitterness and solubility of partially hydrolyzed food proteins were investigated. Four types of proteins (casein, isolated soy protein (ISP), wheat gluten, and gelatin) and five types of proteolytic enzymes (a microbial alkaline protease (alcalase), a microbial neutral protease (neutrase), papain, bromelain, trypsin) were used. To profile the pattern of hydrolysis, the degree of hydrolysis (DH) were monitored during 180 min of reaction time by pH-stat method. Casein showed the highest susceptibility to hydrolysis for all five proteases compared to those of ISP, gluten, and gelatin. In addition, the bitter intensity and solubility (nitrogen soluble index, NSI) of each protein hydrolysate were compared at DH 10%. Bitterness and solubility of protein hydrolysates were highly affected by DH and the types of enzymes and substrates. At DH=10%, casein hydrolysate by trypsin, ISP and gluten hydrolysates by either bromelain or neutrase, and gelatin hydrolysates by the five proteases tested in this study were highly soluble and less bitter.