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곽해수,Chogsom Chimed,유상훈,장윤혁 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2
The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14°C for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C4) concentrations of PMT-added Appenzeller cheese were significantly higher than that of the control. Lactic acid bacteria counts in the cheese were not significantly influenced by ripening time from 0 to 6 mon or the concentrations (0-4%, w/w) of PMT. In terms of texture, the hardness of PMT-added Appenzeller cheese was significantly increased compared to the control. The gumminess and chewiness of PMT-added Appenzeller cheese were similar to those of the control. However, both cohesiveness and springiness of PMT-added Appenzeller cheese were slightly decreased. In sensory analysis, bitterness and sourness of Appenzeller cheese were not significantly changed after supplementation of PMT, but sweetness of the cheese was significantly increased after increasing the ripening time from 0 to 6 mon and increasing the concentration from 1 to 4% (w/w). Based on these results, the addition of the concentrations (1-4%, w/w) of PMT to Appenzeller cheese can be used to develop functional Appenzeller cheese.
Discriminatory experiences of international students in South Korea
Dembereldorj Zoljargal,Suren Chimed 한국교육정치학회 2014 敎育政治學硏究 Vol.21 No.2
The study explains discriminatory experiences of international students in one of the campuses in South Korea through the lens of neo-racism. Neo-racism is a theory of segregation that postulates discrimination is based on individual’s national identity, culture, and country of origin. For deeper understanding discriminatory perceptions of international students, the study applied a qualitative study with semi-structured interviews with purposive sampling at one aggressively internationalizing university. The study found implicit and explicit forms of discriminatory experiences, discriminatory perceptions of exclusion, different treatments based on nationality, lack of cultural knowledge, stereotype, and English language ability. Drawing from the findings, the study concludes that discriminatory experiences of international students are more status-based rather than country of origin based in a context of South Korea. It suggests that discrimination as segregation exists, and therefore, it is desirable to consider this issue into relevant policies and practices.
Kwak, Hae-Soo,Chimed, Chogsom,Yoo, Sang-Hun,Chang, Yoon Hyuk Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2
The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C<sub>4</sub>) concentrations of PMT-added Appenzeller cheese were significantly higher than that of the control. Lactic acid bacteria counts in the cheese were not significantly influenced by ripening time from 0 to 6 mon or the concentrations (0-4%, w/w) of PMT. In terms of texture, the hardness of PMT-added Appenzeller cheese was significantly increased compared to the control. The gumminess and chewiness of PMT-added Appenzeller cheese were similar to those of the control. However, both cohesiveness and springiness of PMT-added Appenzeller cheese were slightly decreased. In sensory analysis, bitterness and sourness of Appenzeller cheese were not significantly changed after supplementation of PMT, but sweetness of the cheese was significantly increased after increasing the ripening time from 0 to 6 mon and increasing the concentration from 1 to 4% (w/w). Based on these results, the addition of the concentrations (1-4%, w/w) of PMT to Appenzeller cheese can be used to develop functional Appenzeller cheese.
김석출 ( Seok-chool Kim ),치미드공칙슴라 ( Gonchigsumlaa Chimed ) 배재대학교 한국-시베리아센터 2012 한국시베리아연구 Vol.16 No.2
2002년 UNWTO 컨퍼런스에서 차키아 몽골 대통령은 경제의 다각화와 국제관광객 유치 증대를 위해 관광산업의 중요성을 강조한 바 있다. 그럼에도 불구하고, 몽골의 농촌관광 특히 지역전통축제에 대해 체계적으로 알려진 바가 없다. 그러므로, 본 연구는 몽골의 다양한 지역축제를 소개하고, 체계적으로 분류하고, PEST 분석을 통해 지역축제 활성화를 위한 개발전략을 제시하는데 그 목적이 있다. 결론적으로, 사회문화적 관점에서는 자연적 재해가 지역주민의 경제와 삶의 질을 저해하고 있는 주요요인으로 밝혀졌다. 지역주민의 삶을 되돌리고 관광객이 갖고 있는 지역축제에 대한 부정적인 이미지를 회복하기 위해 빠르고 적절한 복구가 요구된다. 또한 수요예측과 위기관리경영을 도입하여 사전에 그러한 재난을 방지하는 시스템도 요구된다. 기존의 주민화합형 축제는 지역경제에 큰 도움을 주지 못하므로 주민화합형 축제를 관광축제의 개념과 결합시킬 필요가 있다. 그렇게 함으로써 지역주민들의 삶의 질을 개선하고 장기적인 관점에서 지역경제에도 도움을 줄 것으로 기대한다. In UNWTO conference 2002, the President of Mongolia, Elbegdorj Tsakhia, has pinpointed tourism as a means to diversify the Mongolian economy and outlined plans to increase international tourist arrivals to the country. Nevertheless, little has been known to us in terms of traditional rural event tourism. Therefore, this study introduces the range of rural event tourism in Mongolia and attempts to classify the type of rural event tourism in Mongolia and derive marketing implications by the PEST analysis. From the socio-cultural point of view it is strongly recommended that an appropriate and fast restoration needs to be undertaken in order to get rural residents' stable life back and mitigate the negative image of the traditional events toward the tourists. In addition, community-based type of events are taking place mainly for the purpose of harmony and cohesion of local community. However, this type of community-based events need to employ the concept of tourism which will bring positive economic impact to local community so that the farmers and nomads can sustain or upgrade the quality of their lives.
Chiming Gu,Fang Chen,Ibrahim Mohamed,Margot Brooks,Zhiguo Li 한국탄소학회 2018 Carbon Letters Vol.26 No.-
We assessed the effects of combining bio-char with straw residue mulching on the loss of soil soluble nutrients and citrus yield in sloping land. The two-year study showed that straw residue mulching (ST) and bio-char application combined with straw residue (ST+BC) can significantly reduce soil soluble nutrient loss when compared with the control treatment (CK). The comparative volume of the soil surface runoff after each of the treatments was as follows: CK > ST > ST + BC. Compared with the CK, the runoff volume of the ST was reduced by 13.6 % and 8.5 % in 2014 and 2015, respectively. Compared with the CK, combining bio-char with the ST application reduced the loss of soluble nitrogen and improved the soil total nitrogen content reaching a significant level in 2015. It dramatically increased the soil organic matter content over the two year period (36.3% in 2014, 50.6% in 2015) as well as the carbon/nitrogen ratio (C/N) (16.6% in 2014 and 39.3% in 2015). Straw mulching combined with bio-char showed a trend for increasing the citrus yield.