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채미진 ( Mi Jin Chae ),윤순강 ( Sun Gang Yun ),정구복 ( Goo Bok Jung ),권순익 ( Soon Ik Kwon ),홍성창 ( Seung Chang Hong ),김민경 ( Min Kyeong Kim ),소규호 ( Kyu Ho So ) 한국환경농학회 2013 한국환경농학회 학술대회집 Vol.2013 No.-
납 안정동위원소를 이용한 중금속 오염원의 기원 추적은 향후 오염원을 차단하고 복원대책을 수 립하는데 중요한 정보가 된다. 납은 204Pb(1.4%), 206Pb(24.1%), 207Pb(22.1%), 208Pb(52.4%)의 동위 원소로 구성되어 있는데 204Pb만이 지구 생성시부터 안정한 동위원소이고, 나머지 동위원소들은 각 각 238U, 235U 및 232Th의 방사성 붕괴에 의하여 생성된 방사기원 동위원소이다. 방사기원 동위원소 가 더 이상 형성되지 않는 광산과 계속적으로 형성되는 주변암석과는 Pb 안정동위원소 비율이 다를 것이라는 가정아래 Pb의 오염원을 해석하는데 적용되고 있다. 본 연구에서는 취약 농경지나 제 련소로 인한 Pb오염지를 대상으로 Pb오염원을 추정하기 위해서는 비오염원의 비교치 배경값이 우 선적으로 필요하다고 판단되어 현 연구를 수행하였다. 배경치로 활용된 자연토양은 전국 비오염 산림 토양을 화성암, 변성암, 퇴적암 등 모암특성별로 구분하여 잔적층 토양 322점을 대상으로 납 동위원소 비율을 측정하였다. 그 외에도 토양 층위별 Pb안정동위원소 비율(206Pb/207Pb, 208Pb/206Pb, 206Pb/204Pb) 및 농도를 측정하였으며 비율간의 상관관계와 비율과 농도와의 상관관계에 대한 경향성을 추정하여 관계해석에 이용하였다. 이용된 분석기기로는 ICP-MS(agilent 7500a)로 대략적인 해석을 위해 이용되었으며 향후 필요한 데이터를 추려 MC-ICP-MS를 활용하여 다양한 해석을 시도할 예정이다.
채미진 ( Mi Jin Chae ),배현주 ( Hyun Joo Bae ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the 20 May~30 June 2007 in the Daegu and Gyeong-sangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.