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 : 최옥자(Ok?Ja Choi) (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
-
초등학교 5학년 자연과 실험 수업에 대한 문화기술적 연구
최옥자,김효남,백성혜 한국교원대학교 과학교육연구소 1999 청람과학교육연구논총 Vol.9 No.1
The most of elementary school science textbook contents are composed of observation and experiment activities. When students study natural phenomena, observation and experiment are strongly emphasized to improve understanding of scientific concepts and inquiry abilities. The purpose of this study is deep understanding about experimental science classes. This ethnographic study is conducted by observations of experimental science classes in natural setting and interviews of teachers, students of the 5th grade. The conclusions of this study are as follows: First, the general process of the elementary science experimental classes is 'identifying learning purposes→planning experiments→predicting the results→experimenting→summarizing the results.' The experiments are conducted by group activities and the teachers conceived that the most difficult step considered by students is 'planning experiments'. Second, students like hands-on activities, but they feel difficulty on less guided experiments. Students perform results oriented-activities. Third, in group activities, students prefer to work with the same gender or collaborative peers.
-
-
山林經濟에 기록된 이조시대 음식과 현대 한국음식의 위생학적 보존법의 比較考察
최옥자 세종대학교 1978 세종대학 논문집 Vol.7 No.-
Food processing and preservation methods have long been neglected by traditional Scientists in Korea, Fortunately, Sanlim Kyungje published by Hong Man-Sun In 17th Century, sheds light on popular food processing and preservation Methods of those days. This is a comparative study of contemporary food processing and preservation methods and that of ancient times. also both merits and shortcomings of ancient food preservation methods were critically analized in light of food hygienics.
-
최옥자,이행재 順天大學校 師範大學 附屬 科學敎育硏究所 1995 科學과 敎育 Vol.3 No.-
감자를 마이크로파로 단시간 처리하여 50일 동안 저장한 후 분리한 감자전분의 이화학적 성질 변화에 대한 실험 결과는 다음과 같다. 감자전분의 물결합력은 저장에 의해 증가하였으며, 마이크로파 가열시간이 길수록 저장후 전분의 물결합능력은 증가되었다. 요오드반응은 저장 및 마이크로파 가열에 의하여 감소하였으며, 마이크로파 가열 시간이 길수록 저장 후 blue value 및 아밀로오스 함량은 더 감소되었다. 전분입자의 형태는 저장 및 마이크로파 가열에 의한 변화는 나타나지 않았다. X-ray 회절도에 의한 상대적 결정화도는 저장에 의해 감소하였으나, 마이크로파 가열 후 저장한 경우에는 증가되었다. 아밀로그램에 의한 감자전분의 호화개시온도와 냉각점도는 저장 및 마이크로파 가열시간이 길수록 저장 후 상승되었고, 최고점도 및 breakdown은 더 낮아졌다. DSC에 의한 감자전분의 호화온도 범위는 저장하였을 때 약간 상승된 반면, 호화엔탈피는 감소되었다. 마이크로파로 가열하여 저장한 경우 마이크로파 가열시간이 길수록 호화온도 및 호화엔탈피는 더 높게 나타났다. The purpose of this study was to investigate the properties of potato starch after the storage of potato heated by microwave. Potatoes were exposed to the microwave energy in a 560 W, 2,450 MH₂ oven for 30, 60 and 90 seconds and stored 50 days. The results were as follows; As the microwave heating time took longer, water binding capacity increased, while blue value and amylose content decreased. The shape of potato starch granules was not changed by microwave heating and storage. Relative crystallinity by the x-ray diffraction was shown to have decreased a little bit with storage, but to have increased after storage by microwave heating. The longer microwave heating time and storage was, the higher gelatinization temperature and cold viscosity by the amylogram were, while the lower maximum viscosity and breakdown were. When in storage, gelatinization temperature of potato starch by the DSC appeared to increase a little bit, but enthalpy decreased. When in microwave heating, gelatinization temperature and enthalpy were getting higher.
-
김영환,정현숙,김용두,최옥자,강성구 順天大學校 師範大學 附屬 科學敎育硏究所 1997 科學과 敎育 Vol.5 No.-
동백종실의 이용성을 검토하기 위해서 NaCl(1.5%), ethanol(99.9%), blanching의 방법으로 쓴맛을 제거하여 관능검사를 한 결과는 다음과 같다. 1. 동백종실의 쓴 맛을 제거하는데는 NaCl용액보다는 알콜이 더 효과적이었으며, blanching, NaCl용액 및 알코올을 병행처리 하였을때 쓴맛이 잘 제거되었다. 그러나 동백종실은 알맹이로 되어 있어 쓴맛의 제거에 많은 시간이 소요되고, 완전하게 쓴맛이 제거되지 않으므로 종실자체를 식품으로 이용하는 것은 문제점이 있다고 생각된다. 2. 동백유박의 쓴맛제거는 증류수와 NaCl용액에서도 쓴맛이 거의 제거되었으며, 알콜의 경우는 30% 농도일 때 가장 효과가 좋은 것으로 나타났다. 동백유박은 동백종실에 비하여 쓴맛의 제거가 훨씬 더 용이하였으며, 식품재료로서의 이용가능성에 대한 기호도가 높은 것으로 나타나 이를 이용한 식품의 개발은 가능하다고 생각된다. This study was carried out to investigate the utilization of Camellia seed and defatted Camellia seed flour as food. We removed bitter taste of Camellia seed and defatted Camellia seed flour by using NaCl solution, ethanol, and blanching method. The following are the results of a sensory evaluation. 1. It was bitter taste rather than color or flavor which has made a great effect on the possibility of utilization for food materials. Alcohol was more effective than NaCl solution in removing bitter taste of Camellia seed, while bitter taste was easily removed when the processing with blanching, NaCl solution, and alcohol was employed. Since Camellia seed was consisted of grain, however, much time was needed to remove bitter taste. Because bitter taste wasn't perfectly removed, it has a problem in using Camellia seed for food materials. 2. Bitter taste of the defatted Camellia seed flour was almost removed in the distilled water, NaCl solution, and alcohol with a variety of concentrations. When various concentrations of alcohol were used, 30% concentration worked best, Bitter taste of defatted Camellia seed flour was removed more easily than that of Camellia seed. In conclusion, it is thought to be possible to develop into food, because of a high possibility of utilization as food materials
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
