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KLPGA대회 갤러리의 추구편익 및 선택속성이 재관람의도에 미치는 영향
김가나(Kim, Ga-Na),김소연(Kim, So-Yeon),김차용(Kim, Cha-Yong) 한국사회체육학회 2015 한국사회체육학회지 Vol.0 No.62
The very purpose of this research is to find out if the desired benefits which KLPGA gallery holds and selection properties influence people’ choices on their re-visits. The participants for this research were 20-year-old male and female who had participated ‘ADT CAPS Championship 2014’ and ‘Chosun-posco Championship 2014’. 200 surveys per championship which amounted to 400 surveys were given out. The survey was conducted in Non-Probability Sampling method within which judgement sampling method was used. 106 surveys which were deemed as inaccurate and insincere were isolated and the remaining 294 surveys were selected as effective measurement. As for the data processing, IBM SPSS 21.0 Version program was used to perform frequency analysis, factor analysis, reliability analysis, correlation analysis and multiple regression analysis. The result of analysis is as follows. First, the difference in benefit sought and selection attribute depending on demographic characteristics, it showed difference in accessibility factor in gender and showed significant difference at leisure activities, health promotion, and facility level in age. Second, amongst desired benefits from KLPGA competition gallery, it turned out that activities carried out during leisure, famous sports players and competition factors influenced on people choice of revisiting. On the other hand, social activities, promotion of health and skill learning factors did not contribute on choices of revisiting. Third, although the service and accessibility within KLPGA competition were seen to have provided positive influence on revisit, facility standard, cost factors were seen to be irrelevant from the purpose of this research.
기후변화협약에 대응하는 건물에너지 정책에 관한 의식조사 연구
김혜진(Kim, Hye-Jin),탁지연(Tak, Ji-Yeon),이민정(Lee, Min-Jeong),이하연(Lee, Ha-Yeon),김소담(Kim, So-Dam),최주혜(Choi, Ju-Hye),김나임(Kim, Na-Im),김은서(Kim, Eun-Seo),김병선(Kim, Byung-Seon) 대한건축학회 2017 대한건축학회 학술발표대회 논문집 Vol.37 No.2
According to Paris Agreement that will replace Kyoto Protocol, Korea set a target of 37% reduction in Business As Usual (BAU). Buildings account for about 30% of Green House Gas (GHG) emissions, and many countries are promoting the policy to supply green building. Korea induces energy efficiency improvement and energy saving of buildings through a range of policies. However, it has a difficulty in producing actual effect by problems of the process of policy formulation and lack of awareness of policy demanders. Therefore, I searched solutions to supply green building and save energy using buildings to analyse and examine ordinary citizens pertaining to government policy.
연구노트 : 무 절임 제조 시 천일염과 스타터 첨가에 따른 품질특성 비교
나종민 ( Na Jong Min ),김영섭 ( Yong Xie Jin ),김세나 ( Se Na Kim ),김정봉 ( Jung Bong Kim ),조영숙 ( Young Suk Cho ),김광엽 ( Kwang Yup Kim ),김행란 ( Haeng Ryan Kim ),김소영 ( So Young Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6
본 연구는 국내산 천일염(장판염, 토판염)의 성분 비교와 이를 이용하여 무 절임을 제조할때 첨가한 스타터와 함께 발효기간 동안의 변화를 알아보고자 수행하였다. 그 결과 두 소금간의 일반성분 중 수분함량은 차이를 보였지만 회분함량은 그룹간의 차이를 보이지 않아, 생산시기가 동일한 점을 고려할 때천일염 생산방식에 따른 차이라고 판단된다. 이들의 무기성분 함량은 소금의 주성분인Na 함량은 큰 차이를 보이지 않았고, Ca, K 그리고 Mg 함량은 장판염이 높게 측정된 반면, Fe 그리고 Zn 함량은 토판염이 높게 측정되었지만, Ca 함량을 제외하고 크게 차이를 보이지 않았다. 천일염의 당도 측정 결과 10.70 Brix로 높은 함량을 나타내어 어떤 종류의 당으로 구성되었는지에 대한 정성분석 연구가 요구된다. 무 절임 중 천일염과 스타터 첨가에 의한 발효 변화를 관찰하였을 때 스타터를 첨가한 그룹이 스타터를 첨가하지 않은 그룹보다 활발하게 유리당, 유기산 등 2차 대사산물을 생성하여, 우점종으로서 초기 미생물조절에 영향을 끼쳤다고 판단된다. 그리하여 실험에 사용된 Leuconostoc mesenteroides B-512F 균주의 스타터 첨가가 발효과정 중 미생물 균총 변화에 큰 영향을 주므로, 발효식품 제조 시 초기미생물 조절자로서의 명확한 역할 구명이 필요할 것으로 생각된다. In this study, the effects of the use of a starter on radish soaked at 4℃ for 28 days using two kinds of domestic sun-dried salt (white and gray salt) were determined. As a result, the moisture contents of the radish soaked with white and gray salt were 7.93 and 4.50%, respectively. The salinity levels were found to be equal (90%). No significant difference was found between the two groups in terms of the mineral contents of the salts therein (37812.41±1922.95 and 39755.13±1205.70 mg/100 g, respectively). However, iron and zinc contents of gray salt were higher than those of white salt while the calcium, potassium, and magnesium contents were lower than those of white salt. After the addition of the starter, the sugar content increased, the pH decreased, and the total acidity rapidly decreased compared with the non-starter group during fermentation. The total microorganism count of the two groups increased during the fermentation period of 28 days. From the initial fermentation for 7 days, the lactic acid bacteria in the non-starter group increased while those in the leuconostoc starter group steadily increased within the whole fermentation period. The Leuconostoc spp. in non-starter group increased, but that in the starter group decreased to pH 4.0 on day 14.