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학교급식 식자재 공급업체 선정요인의 우선순위에 관한 연구
박명주,김석환,이정실 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.4
The purpose of this study is to examine how nutritionists, principals and parents evaluated the importance and priorities of different selection factors for food materials suppliers in an attempt to suggest how to ensure the best supplier choice, since the selection of the best supplier was mandatory for the successful TQM of school food services. This study especially aims to develop priority alternatives based on relative rather than absolute assignments on selection of suppliers for school food service materials. To apply AHP, the selection factors of a food materials suppliers were grouped into five categories, which included quality, service, reliability, hygiene and price. And the five categories involved 28 elements. As the result, quality was considered most crucial on the whole, followed by service, reliability, hygiene and price; and food labeling in the category of quality evaluated as that of first priority in the totality evaluation elements.
Joung Whan Park,이남근,김병용,Hye Kyung Kim,Ki Ok Kwon,함영태 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.2
In this study, traditionally fermented Korean soybean paste, eoyukjang, was characterized and its microorganisms were isolated. The contents of amino-type and ammonia-type nitrogens in the pastes we examined were 89.60 to 98.93mg/% and 0.32 to 0.30mM, respectively. Antioxidant activity increased during ripening, with antioxidant activities in 1- and 4-year-old pastes measured at 9.80 and 13.84 μmol of Trolox equivalents/g, respectively. Twenty-two and 19 microorganisms were isolated from soybean pastes under aerobic and anaerobic conditions,respectively. After identification, Bacillus amyloliquefaciens,Bacillus subtilis, and Bacillus vallismortis were dominant. In the enzyme activities, protease and lipoxygenase activities were observed from 0.065 to 0.733 unit/mg protein and 0.016 to 0.19 unit/mg protein, respectively. Amylase activity was, however, broad between 43.1 to 571.8 unit/mg protein.
김완수,김영태,이성열,이종석,황규왕,Park, Young Lip 대한피부과학회 2002 대한피부과학회지 Vol.40 No.7
Unilateral nevoid telangiectasia was first described by Blaschko in 1899. Since then there have been fewer than 100 reported cases. This rarely reported disorder consists of multiple telangiectasias primarily located unilaterally in the C3-Tl dermatomes. We describe unilateral nevoid telangiectasia in 13-year-old boy with association with increased estrogen level in puberty.
Alfalfa 파종시 질소와 석회시용이 토양특성 , 잡초발생 , 사초수량 및 사료가치에 미치는 영향
이종경(Joung Kyong Lee),서성(Sung Seo),임윤환(Youn Whan Lim),박광진(Kwang Jin Park) 한국축산학회 1990 한국축산학회지 Vol.32 No.10
This experiment was carried out to determine the effects of nitrogen (0 and 80kg ha^-1) and lime application (0, 2 and 4 t ha^-1) at the seeding time on the soil properties, weeds development, dry matter(DM) yield and nutritive value in alfalfa(Medicago satiua L.) meadow, 1988 to 1989. Soil pH and nutrients on 6 months after adjustment with lime was increased with increasing level of lime. Percentage of weeds was decreased with increasing of N fertilization and lime application. Higher DM production and crude protein yield(CPY) of alfalfa were observed by N fertilization at the seeding time. Also the DM production, CPY, and is vitro digestible dry matter were increased significantly with higher lime application(p $lt;0.05). Based on the results, it is suggested that enough lime application at seeding time of alfalfa are more effective for forage production and nutritive value. Also N fetilization is desirable for alfalfa growth.
Combined effect of pH and water activity on inhibition of spore germination of Bacillus cereus
( Jung Whan Chon ),( Joung Ki Lee ),( Ji Yeon Hyeon ),( Jun Ho Park ),( Dong Hveon Kim ),( Hong Seok Kim ),( Kwang Young Song ),( Kim Ho Seo ) 한국예방수의학회(구 한국수의공중보건학회) 2012 예방수의학회지 Vol.36 No.2
The effect of pt-I values of 6.5, 6.0, 5.0, and 4.0 on spore germination of Bacillus cereus (B. cereus) was investigated at water activity (a%) values of 0.98, 0.96, 0.94, and 0.90 in a controlled medium at 30°C for 7 days. The best condition for germination of spores of B. cereus was observed at pH 6.5 with a, 0.98. No matter what combination of a and pH is used, a complete inhibition of spore germination was achieved at either a,.. value of 0.90 or pH value of 4.0. Spore germination was also delayed or inhibited at a.... 0.98 with pH 4.0, a,, 0.96 with pH 5.0, and a 0.94 with pH 6.5, 6.0, 5.0, or 4.0. The results indicate that the combined inhibitory effects of pH and water activity on the germination of B. cereus spores in controlled medium could be applied to food preservation.
Bo Young Park,Han A Cho,So Yeong Bang,Min Jeung Oh,Eun Ji Lee,Whan Hui Lee,Jae Min Joung,Mi Sook Yoon 대한치과의료관리학회 2023 대한치과의료관리학회지 Vol.11 No.1
Social phobia is a mental disorder that triggers physical reactions, such as cold sweats, headaches, and panic attacks, as a result of anxiety about a particular situation. Individuals with social phobia are thought to be more sensitive to dental anxiety and may have difficulty visiting the dentist as a result. This study aimed to determine the relationship between social phobia and dental fear among college students, who are reported to have a high prevalence of social phobia. A total of 120 survey responses were analyzed. To investigate the variation in dental fear levels based on the level of social phobia, the total social phobia score was divided into two groups: 41 points or more, and 40 points or less. The disparity in dental fear scores was then analyzed using a t-test. The study found that the average score for dental fear was statistically significantly higher in the group with a total social phobia score of 41 points or more compared to the group with a total score of 40 points or less (p<0.05). Furthermore, the group that scored 41 points or higher on the social phobia scale reported experiencing symptoms such as feeling nauseous at the dentist (3.29 points), sweating upon entering the dentist (3.13 points), and feeling afraid when looking at the dentist (3.13 points). The score was high (p<0.05). Therefore, dental patients exhibiting anxiety symptoms require a comfortable treatment environment to alleviate dental fear, and safe, pain-free dental treatment techniques must be employed.
Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
Jung, Suk-Hee,Park, Joung-Whan,Cho, Il-Jae,Lee, Nam-Keun,Yeo, In-Cheol,Kim, Byung-Yong,Kim, Hye-Kyung,Hahm, Young-Tae The Korean Society of Food Science and Nutrition 2012 Preventive Nutrition and Food Science Vol.17 No.3
This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.