http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
대학생의 스포츠동아리 참여자의 사회적지지가 대학생활적응에 미치는 영향
송윤상,문황운,김상배 한국발육발달학회 2020 한국발육발달학회지 Vol.28 No.4
The purpose of this study is to analyze the effect of college sport club participants Social Support on the College Adjustment. To accomplish the purpose, 360 participants were sampled by means stratified cluster random sampling method. only 317 questionnaires were statistically processed, while 43 questionnaires were excluded because their respondents failed to complete instrument and judged insincere in filling out questionnaire. To analyze the data collected, statistical techniques, such as Descriptive Staistics, Reliability Analysis, Independent-sample t-test, and one-way ANOVA, multiple regression Analysis were used, and as for difference verification between individual groups in relation to significant results, Duncan’s multiple range was conducted.The study hypothesis was verified through the above research method and procedures and the following results have been drawn out. First, the background variable of the college sport club participants of was proved to affect th degree of their ego-resilience and social support on the college adjustment. Specifically, their period of participation, frequency of participation and expenses made a statistically meaningful. Second, the college sport club participants of social support was proved to affect the college adjustment. Specifically, social adjustment, personal-emotional adjustment and institutional attachment made a statistically meaningful difference.
송윤상 ( Yunsang Song ),최양호 ( Yang Ho Choi ) 한국리스크관리학회 2023 리스크 管理硏究 Vol.34 No.4
본 연구에서는 사망 및 투자수익률의 확률론적 방법에 기초한 시나리오를 통해서 개인이 연금 대신 대안투자(자가연금)를 선택하였을 경우에 발생할 수 있는 파산확률과 손실금액을 산출하였고, 파산확률과 손실금액을 고려하여 이를 장수리스크로 정의하였다. 기존의 연구는 파산확률을 고정된 생존확률에 의존하여 산출하였고 부족금액이 발생한 시점의 부족금액을 리스크량으로 정의하였으나, 본 연구는 베르누이 분포를 이용하여 실제 사망의 분포를 산출하여 사용하였으며 각 사망 시점에서 손실금액을 평가하여 이를 리스크량으로 계량화하였다. 기존 연구는 단순히 확률에만 관심 있었다면 본 연구는 실제 확률론적 방법을 적용하였고 사망시점의 리스크량 평가까지 확대한 것에 의의가 있다. 또한 확률론적 방법에 의한 투자P/F별로 최적의 연금개시 연령을 제시하였다. In this study, we calculated the ruin probability that could occur when individuals choose self annuity plans instead of conventional annuity, based on the actual mortality rate and investment return scenarios. We defined this as longevity risk by considering both the ruin probability and the maximum loss amount. Previous research calculated the ruin probability based on fixed survival probabilities and defined the shortfall amount at the point of occurrence as the risk amount. However, in this study, we used the Bernoulli distribution to estimate the distribution of actual ages at death and quantified the loss amount at each death point as a measure of risk. While previous research was solely interested in probabilities, this study applied actual probabilistic methods and expanded the evaluation to include the risk amount at the time of death. Furthermore, we provided the optimal retirement age for each investment portfolio based on the probabilistic approach.
최윤상,박관식,김학윤,김현욱,송동헌,정해정,이주운,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6
The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.
최윤상,김현욱,황고은,송동헌,김용재,정태준,김영붕,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2
The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory char- acteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/ boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
최윤상,정태준,황고은,송동헌,함윤경,김영붕,전기홍,김현욱,김천제 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.