http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 진남영 (검색결과 14 건)
- 무료
- 기관 내 무료
- 유료
-
진남영(Nam-Young Jin),이용만(Yong-Man Lee),민태욱(Tae-Uk Min) 한국주택학회 2010 주택연구 Vol.18 No.3
본 논문의 목적은 우리나라에서 경매시장의 매각가격과 일반시장의 거래가격 간에 차이가 존재하는지, 시장상황에 따라 가격 격차가 달라지는지 여부를 실증적으로 분석하는데 있었다. 서울특별시 도봉구와 강남구, 그리고 경기도 용인시 수지구의 아파트를 대상으로 경매 매각가격과 일반 거래가격의 차이를 추정한 결과, 모든 지역에서 경매 매각가격이 일반 거래가격에 비해 할인되는 것으로 나타났다. 그리고 할인의 정도는 지역에 따라 달랐는데, 아파트가격이 상승기에 있었던 도봉구가 3.54%, 안정기에 있었던 강남구가 7.40%, 하락기에 있었던 수지구가 12.45% 할인되는 것으로 추정되었다. 우리나라 법원경매에서 매각가격이 일반 거래가격보다 할인되는 것은 일차적으로 우리나라 법원경매에 존재하는 명도비용 등으로 인해 법원경매의 거래비용이 일반시장의 거래비용보다 높기 때문인 것으로 보인다. 그리고 시장상황에 따라 할인율이 달라지는 것은 우리나라 법원경매의 최고가밀봉입찰방식에 기인하는 것으로 보인다. 최고가밀봉입창방식에서는 입찰자의 수가 적을수록 경매 매각가격의 할인율이 커지는데, 시장상황이 나쁠수록 입찰자 수가 줄어들기 때문에 경매 매각가격의 할인율이 커지는 것으로 보인다. The real estate auction in Korea is understood as a means for enabling people to purchase at the lower price than real estate transactions practiced through negotiation at the ordinary market. The complexity of the legal relationship between right and obligation has made a great contribution to leading people to understand the auction as the means for purchasing real estate at low prices. If so, is the price traded through the court auction low than the general market though the object defective in title is excluded? Therefore, this study was intended to investigate whether there was a gap between real estate traded through the court auction and at the general market by making a comparison between them and how far it existed if any. For this purpose, it selected as the object for its analysis the apartment traded in Dobong-gu and Kangnam-gu, Seoul, and Suji-gu, Yongin in Kyonggi Province, whose sales prices showed the uptrend, the plateau and the downtrend over the period between Jan, 2007 and June, 2008. And then it attempted to make an empirical analysis of the difference in the prices agreed on between apartment knocked down through auction and that traded at the general market by using the hedonic price model. As a result, it was found that the sales price at auction was lower than transaction prices at the general market in all the areas. It was found that the rate of price gaps was -3.54% in Dobong-gu, -7.40% in Kangnam-gu and -12.45% in Suji-gu. These findings are identical with the general understanding that the sales price at auction would be lower than transaction prices at the general market in Korea. But it was found that there was a considerable difference in the rate of price gap in the selected areas according to transactional methods.
-
원부재료의 투입 순서가 유화형 소시지의 품질 특성에 미치는 영향
진상근,김일석,남영욱,조주현,허선진,강석남,Jin, Sang-Keun,Kim, Il-Suk,Nam, Young-Wook,Cho, Ju-Hyun,Hur, Sun-Jin,Kang, Suk-Nam 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2
Silent cutter작업 시 T1(지방을 얼음 다음 투입), T2(지방을 얼음보다 앞에 투입), T3(모든 원부재료 일시 투입) 처리구로 하여 모든 처리구들은 4.5분간 커팅하여 최종 유화물의 온도를 15 이내로 제조하여 원부재료의 투입 순서에 따른 유화형 소시지의 품질 특성을 분석한 결과는 다음과 같다. pH는 T1이 가장 높고 T3가 유의적으로 가장 낮았다(p<0.05). 전단가는 T1이 다른 두 구보다 유의적으로 높았다(p<0.05). 경도와 검성은 T1이 다른 두 구보다 유의적으로 낮았다(p<0.05). 맛은 유의적으로 T2>T1>T3 순이었으며, 육색은 T1과 T2가 T3보다 유의적으로 높았다(p<0.05). 유리수분 및 보수력, 기계 측정 육색 전 항목, 조직감의 표면경도, 응집성, 탄력성 및 씹힘성, 관능평가의 향, 다즙성, 연도 및 전체적 기호도는 처리 간에 유의적인 차이는 없었다(p>0.05). 종합적으로 보면 유화물 제조 시 얼음 다음에 지방을 투입한 T1이 다른 두 구에 비하여 육의 품질 특성상 가장 양호한 결과였다. Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.
-
원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성
진상근,김일석,남영욱,박성찬,최승연,양한술,최영준,Jin, Sang-Keun,Kim, Il-Suk,Nam, Young-Wook,Park, Seong-Chan,Choi, Seung-Yun,Yang, Han-Sul,Choi, Young-Joon 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4
This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.
-
-
삼점검사법 및 척도묘사분석에 의한 한우 및 화우 쇠고기의 관능적 품질특성
김일석,진상근,남영욱,고병순,조주현 진주산업대학교 산업과학기술연구소 2007 산업과학기술연구소보 Vol.- No.14
한우 및 화우 쇠고기 2부위(우둔 및 채끝)에 대한 관능적 특성을 조사하였으며 그 결과는 다음과 같다. 한우 및 화우의 우둔 및 채끝 부위 모두 풍미, 냄새, 육색, 연도 및 전체적인 기호도에서 유의적인 차이가 없었으나(p>0.0), 다즙성은 화우 우둔 부위가 다른 시료들에 비해 유의적으로 낮게 나타났다(p<0.05). 삼점검사 결과 한우 우둔 및 화우 채끝과 화우 우둔 및 한우 채끝 조합구가 유의적인 높은 식별강도를 나타내었다(p<0.01). 일본 표준색판에 의한 육색 및 지방색 측정결과 유의적인 차이는 없었다(p>0.05). To evaluate the sensory characteristics of Hanwoo and Japanese Wagyu beef, two-portion samples were purchased and tested. The result obtained were as follows; In both rump and strip loins, Hanwoo and Japanese Wagyu beef were no difference in flavor, aroma, off-flavor, color, tenderness and acceptability, while Juiciness of rump portions from Japanes Wagyu was significantly (p<0.05) lower among the samples. According to the results from the triangle test, the combinations of Hanwoo rump : Japanese strip loins and Japanese Wagyu rump : Hanwoo strip loins was the most significantly(p<0.01) distinguished among the pairs of samples. There were no differences (p>0.05) in meat and fat color by Japanese Standard Color Plates(JSCP) between rump and strip loin.
-
-
-
하경희,김일석,진상근,남영욱,조주현,Hah, Kyung-Hee,Kim, Il-Suk,Jin, Sang-Keun,Nam, Young-Wook,Cho, Ju-Hyun 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2
본 연구는 버크셔종의 성별에 따른 육질 특성을 파악하고자 실시되었으며, 60일령의 Berkshire 40두를 2 돈방에 암컷과 거세돼지 각각 20두씩 배치하여 출하 시(약 110 kg)까지 비육한 후 도축하여 실험에 공시하였다. 일반성분은 성 간에 차이를 보이지 않았고, pH는 암퇘지보다 거세돼지가 높게 나타났다(p<0.05). 보수력, 가열감량, 전단가 및 콜레스테롤 함량은 성 간에 차이를 보이지 않았다(p>0.05). 육색의 밝기를 나타내는 명도는 암퇘지보다 거세돼지가 높게 나타났으나(p<0.05), 적색도와 황색도는 유의적인 차이를 나타내지 않았으며, 지방색도 성 간에 차이를 보이지 않았다(p>0.05). 돈육의 물리적인 특성 중 표면경도, 경도, 검성은 암퇘지보다 거세돼지가 더 낮게 나타났으나(p<0.05), 응집성, 탄력성 및 씹힘성은 성 간에 유의적인 차이는 나타나지 않았다(p>0.05). 종합적으로 볼 때 암퇘지에 비해 거세돼지 육이 pH와 명도가 높고 표면경도, 경도 및 검성이 낮아 부드러운 조직을 나타내었다. This study was conducted to investigate the proximate composition and physico-chemical characteristics of Berkshire pork by gender. A total of 40 pigs(60 kg) were divided into 2 groups(gilt and barrow) and raised to 110 kg of live weight. pigs were conventionally slaughtered, and then chilled overnight. Pork loin(longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The proximate composition was no different between genders, and the pH was higher iii the barrow group(p<0.05). The water holding capacity, cooking loss, shear force, and cholesterol content were no different between genders. With regard to meat color, the $L^*$ value was higher in the barrow group(p<0.05), but the $a^*\;and\;b^*$ values were no different between genders. The fat color was also no different between genders. The texture properties, brittleness, hardness, and gumminess of the gilt group were higher than those of barrow group(p<0.05), but cohesiveness, springiness, and chewiness were no different. In conclusion, the pH and $L^*$ values of the barrow group were higher than those of gilt group, and tenderness was higher in the barrow group.
-
임차인 주택관리협동조합의 운영 현황 및 입주자 만족도: 서울시 협동조합형 공공임대주택을 중심으로
김란수 ( Kim Ran-soo ),진남영 ( Jin Nam-young ) 한국협동조합학회 2017 韓國協同組合硏究 Vol.35 No.1
본 연구는 서울시에서 공급된 협동조합형 공공임대주택에 거주하는 입주자를 대상으로 임차인 주택관리협동조합의 운영현황과 거주 만족도를 조사·분석하였다. 분석내용은 주택 관리, 공동체 활동 및 협동조합의 운영에 관한 것이다. 연구의 결과 협동조합형 공공임대주택에 거주하는 거주자들은 주택관리, 공동체 활동, 협동조합 운영에 대체로 만족하는 것으로 나타났다. 다만, 협동조합의 운영에서 무보수 활동과 법인 운영을 위한 행정업무 및 세무회계 업무에 부담을 느끼고 있다. 주택관리의 범위에서는 협동조합은 공용부문 청소, 공용공과금 수납, 및 간단한 수리를 담당하고, 서울주택도시공사는 공가점검 및 관리, 하자보수 등 신뢰성과 책임성을 지닌 부분을 담당해야 하는 것으로 조사되었다. 공동체 활동에서는 모든 입주자가 정기적인 회의에 참여하고 있었으며 참여도도 매우 높았다. 마지막으로 주택관리모델로서 협동조합형 공공임대주택에 대하여 평균 이상의 만족도를 보였다. 본 연구는 불투명한 공동주택관리가 사회문제로 대두되고 있는 상황에서 협동조합형 공공임대주택이 주택관리의 대안모델로서 입주자의 만족도를 향상시킬 수 있음을 알 수 있었다. The purpose of this study is to analyze the satisfaction of housing management, community activities and cooperative management for residents living in cooperatives public rental housing in Seoul. The results of this study is that the residents living in the cooperative public rental housing are satisfied with housing management, community activities and the management of the cooperative. However, they feel a burden tax accounting business for unpaid activities and corporate management in the management of the cooperative. In the range of housing management, cooperatives take charge of cleaning of the public sector, public utility costs storage and a simple repair. SH is a residential area corporation, checking and management of the cantilever, the reliability of such defect repair it was found that to be responsible for that responsibly moiety. In community activities, all of the residents were participating in the regular meeting. Finally, they are satisfied for public rental housing as housing management model. In situations where management of opaque apartment building has become a social problem, the cooperatives public rental housing as an alternative model of housing management, has been found that it is possible to improve the residents` satisfaction. The purpose of this study is to analyze the satisfaction of housing management, community activities and cooperative management for residents living in cooperatives public rental housing in Seoul.
-
KCI
스콜라연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
