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한재숙,김정애,한경필,김동석,소기신행,이갑랑 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6
The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.
인지욕구와 광고의 성적표현 유형에 따른 광고태도의 중재효과
박희랑,김재영 한국방송광고공사 2005 광고연구 Vol.0 No.67
본 연구는 인지욕구와 성적 소구 유형에 따라 발생하는 즐거움과 각성이 광고태도와 구매의도에 직접적인 영향을 미치는지 혹은 간접적인 영향을 미치는지를 실험을 통해 밝혀보는데 있다. 연구결과, 인지욕구 수준과 로맨틱 표현 수준에 따라 즐거움과 각성을 처리하는 방식이 다르며, 즐거움과 각성이 광고태도 및 구매의도에 미치는 영향 또한 다르게 나타났다. 즉, 광고에서 성의 영향력은 성적 표현에 의해 야기된 각성이 즐거움을 초래하는 정도에 달려있음을 알 수 있는데, 이러한 결과는 광고에서 성은 각성이 아닌 즐거운 감정상태를 통하여 광고태도에 정적인 영향을 끼치고 있음을 알 수 있으며, 특히 인지욕구가 높은 집단의 경우 구매의도에 각성이 어느 정도 영향을 미치고 있음이 밝혀졌다. This study investigated the direct or indirect effects of the level of need for cognition and the type of sex appeal in terms of the attitude toward the advertisement(Aad) and purchase intention(PI). As results, pleasure turd arousal were differently treated by the types of the level of need for cognition and the expression level of romanticism. Also, pleasure and arousal influenced differently die Aad and PI. That is, according to the advertising type, the effect of romanticism were differently influenced by the level of pleasure caused by the arousal level of sex appealed expressions. These results indicated that romanticism positively influenced And depending on the pleasure level and especially in the high level group of need for cognition, arousal influenced the PI in some degree.
Aspergillus niger에 있어서 섬유질 분해효소계의 동질효소 양상에 미치는 기질의 영향
盧載郞,李榮河,鄭宰勳 충남대학교부설 생명공학연구소 1992 생물공학연구지 Vol.2 No.-
The influence of cellulosic and hemicellulosic substrates on the production of cellulase and xylanase complexes in Aspergillus niger was investigated. The culture conditions with different substrates exhibited profound effects on the level of endoglucanase (CMCase), β-glucosidase, endoxylanase and β-xylosidase, and on their isozyme patterns. However, intracellular and extracellular isozyme patterns of cellulase and xylanase complexes were qualitatively identical and appeared to be simultaneous in the early growth phase. Prolonged incubation led to the increase in the concentrations of isozymes with a little changes in the relative proportions of those isozymes. These results suggest that the biosynthesis of cellulase and xylanase complexes in A. niger is coordinately regulated at the level of induction. Moreover, multiple forms of extracellular cellulase and xylanase complexes seem to be the outcome of specific gene expression and should not be considered solely as the consequence of post-secretional modification of synthesized enzymes.
이재구,남궁랑,함도훈,박주현,이종만 경복대학 1997 京福論叢 Vol.1 No.-
최근 대학교육은 교육시장의 개방으로 경쟁이 더욱 치열해 지고 있다. 이러한 경쟁에서 살아 남기 위해서는 보다 새로운 교과과정의 개편이 필요하며, 전문대학 경영과 또한 예외는 아니다. 본 연구에서는 본교 경영과의 교과과정 개선방안으로서 코스별 전공제 운영, 실무중심의 교육, 교과목의 수정 및 확충, 졸업자격제시행 등에 대한 방안을 제시하였다. 코스별 전공제 운영 방안에 대해 특히 심도있게 살펴보았으며, 이러한 개선방안에 대한 세부운영방안을 수립하고 빠른 시일내에 시행하여야 한다. Nowadays, college's education trend to compete more than before according to open of education market. On this tendency, it needs not only new reform of curriculum in order to survival, but also BA department's curriculum of in this study, the important program of our BA department. Suggest operation of course specialization system, practice oriented education, modification and enlargement of curriculum, graduation-requirements system, and other alternatives. Specially we studied hard about operation of course specialization system, we hard to establish the detail operation alternatives on the improvement program within few day and we must implement it.
한경필,한재숙,소기신행,김동석,박미란,이갑랑 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1
The purpose of this study was to investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel (S₃). The highest pH of 5.95 was for the potato soup with added potato peel (S₄). The highest lightness of 69.46(1, value) was for the potato soup with added potato peel (S₃) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup (S₂) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 175 mg and 2.20 mg, for Si and S4 respectively. In sensory evaluation. the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel (S₄). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel (S₃) (p<.01).
영양표시정착화사업(Ⅱ) : 식품참고량설정에 관한 연구 Study on the Establishement of the Reference Amount in Foods
김대병,장영미,김인복,이혜영,장재희,김보영,이정구,김창민,정해랑 식품의약품안전청 2000 식품의약품안전청 연보 Vol.4 No.-
본 연구는 영양표시에서 1회분량 및 영양소함량표시의 기준으로 사용되는 "식픔창고량"에 관한 연구를 수행하므로써 합리적이고 일관성있는 영양표시기준 개선을 위한 기초자료로 활용코자 하였다. 이를 위하여 미국 및 캐나다를 중심으로 제외국의 현황 및 식품참고량 설정방법을 조사 ·연구 하으며 제도도입 및 개선 방안을 강구하였파. 또한, 시판 제품의 영양료시현황 및 음료류 둥의 포장단위 등을 피악하여 식품참고량설정을 위한 기초자료로 활용코자 하였다. 앞으로 국민건강 ·영양조사자료의 체계적인 통계분석, 가공식품의 섭취량조사 등을 통하여 우리나라 국민의 1인 1회 섭취량자료의 축적이 선행되어야 할 것이다. The purpose of this ?roject is to study on the reference amounts customarily consumed per eating occasion to improve the nutrition labelling standards. We Performed to study on the methodology to establish the reference amounts on the basis of the review on the advanced counITy's status. And we investigated the packaged unit ofprocessed foods. Further study is needed to establlsh the customarily consumed amount per eating occasionthrough the statistical analysis of nationwide food consumption data. Our results will be helpful information to improve nutrition labelling system in Korea.