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한국산 동사리속 ( Genus Odontobutis ) 어류의 유전적 분포
주정치기 (酒井治己),전상린,십정호지 (십井浩志),암전명구 (岩田明久) ( Harumi Sakai,Sang Rin Jeon,Hiroshi Tsujii,Akihisa Iwata ) 한국하천호수학회 1996 생태와 환경 Vol.29 No.1
Two species of Odontobutis from Korea, O. interrupta and O. platycephala, were analyzed electrophoretically at 17 allozyme-coding loci. A dendrogram of Nei`s genetic distance revealed that populations from the southwest part of the Korean Peninsula in both species were relatively distantly related.
주정은,변광의,이경애 한국식품조리과학회 2007 한국식품조리과학회지 Vol.23 No.4
In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomaltooligosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensory properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb with the oligosaccharide substitution. Decreases in textual hardness, chewiness, and brittleness occurred with the oligosaccharides. Sensory panels perceived that the oligosaccharides darkened the crust of the rice flour sponge cake and the panelists rated the cakes with the oilgosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others. 설탕의 50%를 이소말토올리고당 또는 프락토올리고당으로 대체한 쌀스폰지케이크의 품질 특성을 검토하였다. 올리고당을 사용한 스폰지케이크는 설탕만 사용한 대조군 스폰지케이크에 비해 반죽의 점도는 높고 비중은 낮았다. 올리고당 사용시 스폰지케이크의 굽기 손실은 감소하고 수분함량, 비체적, 부피 지수는 증가하였다. 스폰지케이크 표면 및 내부의 L값은 올리고당을 사용한 스폰지케이크가 대조군에 비해 낮아 더 어두운 스폰지케이크가 만들어진 것을 알 수 있었다. 올리고당을 사용한 스폰지케이크는 대조군에 비해 견고성, 씹힘성, 부서짐성이 낮아졌다. 관능검사에 의하면 올리고당을 사용한 스폰지케이크는 대조군에 비해 표면의 색이 진하고 단맛이 약하며 더 부드럽고 더 촉촉한 것으로 평가되었다. 선호도는 올리고당을 사용한 스폰지케이크가 대조군에 비해 높았으며 이소말토올리고당을 사용한 스폰지케이크가 가장 높은 선호도를 나타내었다.
주정은,구상회 (사)디지털산업정보학회 2014 디지털산업정보학회논문지 Vol.10 No.2
In recent highly competitive business environment, collaboration has become one of theimportant business strategies for companies to survive and/or prosper. There are manydifferent types of collaboration strategies, and it is crucial for companies to select the rightones according to the types of collaboration they require. To select the right type ofcollaboration options for business, in the past research, there have been two importantcriteria to classify collaboration types, namely governance (who makes key decisions - onekingpin participant or all players?) and membership (can anyone participate, or just selectplayers?). In this research, we add a new classification criterion, recognition of collaborationpurpose, which means whether collaborators know or do not know the purpose ofcollaboration in advance. Recently, we see many cases in which social media data are usedin many unknown purposes a priori. In this research, we add such cases to develop newclassification model.