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김정미,심현섭,이은주,Kim, Jeong-Mee,Sim, Hyun-Sub,Lee, Eun-Ju 한국음성학회 2005 음성과학 Vol.12 No.3
This study was to examine the relationship between maternal interactive behaviors and stuttering behaviors in preschool children who stutter. Participants were twenty-four children who stutter and their mothers. For the purpose of the current study, 5$\sim$10 minutes of 50 minutes videotaped scenes originally collected to develop fluency assessment instrument were re-videotaped. They included mother-child interactions during playing with toys and reading book situations. Mothers-children interactive behaviors were assessed with Maternal Behavior Rating Sroles(MBRS) and Child Behavior Rating Scales (CBRS). And children's stuttering were assessed with Paradise-Fluency Assessment(P-FA). The results were as follows: 1) the maternal interactive behavior did not significantly differ depending on situations, but scores of maternal responsive factor were higher in the play situation than in the reading situation. 2) Maternal responsiveness might influence on promoting the children's pivotal behavior with children who stutter. And 3) the level of maternal responsiveness was the predictor of children's stuttering behaviors. The therapeutic implication of the results were discussed.
김정미,김옥희,Kim, Jeong-Mee,Kim, Ok-Hee 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1
This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.
아로마테라피용 배초향(Agastache rugosa) 줄기의 방향성 정유 성분
김정미,Kim, Jeong-Mee 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.3
This study was carried out to investigate the flavoral essential oil components in the stems of Agastache rugosa. These components were analyzed using gas chromatography-mass selective detector (GC-MSD). The stems of Agastache rugosa were contained alcohols, aldehydes, ketones, fatty acid esters, and terpenoids. The peak area (%) of estragole was highest among its oil components and the next were pulegone and menthone. The terpenoid alcohols found were 1-octen-3-ol, chavicol, spatulenol, 3-hexen-1-ol, 2-cyclohexen-1-ol, methyl eugenol, and octaethyllene glycol. The stems also contained ketones such as pulegone, menthone, cis-isopulegone, 2-cyclohexene-1-one, 3-octanone, 1-cyclohexanone, isoindole-1-one, t-ionone, inden-2-one, as well as the aldehydes of 4-methoxycinnam and benzaldehyde. The following esters were also detected 1-isopulegone-3-yl acetate, caryophyllene oxide, acetate and benzendicarboxylic acid ester. The terpenoids in the stems were identified as caryophyllene, limonene, cyclohexasiloxane-D, germacrene-D, anethole, cadinene, muurolene, and bourbonene. Overall Agastache rugosa contained several functional oil components including phenylpropanoids and terpenoids as flavoral essential oil components for natural aromatherapy.
연구논문 : 체크 패션에 나타난 미적 특성에 관한 연구
김정미 ( Jeong Mee Kim ) 한국의류산업학회 2015 한국의류산업학회지 Vol.17 No.1
The purpose of this study is to investigate the aesthetic characteristics of check fashion of the 20th century and to analyze the formativeness for them shown in recent collections. The results of this study are as follows; 1) Before the First World War, check patterns were used for S silhouette dresses and hobble dresses. During the two wars, they were used for garconne style dresses and military suits. Check patterns were used for mini style in the 1960s, uni-sex style in the 1970s, and power suits in the 1980s. Especially after the 1980s, check patterns have followed the fashion trend of each season and appeared in retro styles. Consequently, the aesthetic characteristics of check dresses of the 20th century are traditionality, ornamentation and eclecticism. 2) Traditionality of check fashion shown in recent collections was implied in the classic styles like suits with its grey glen check, avant-garde styles like boxy coat with its dark blue tartan check, and so forth. Ornamentation was shown in the modern styles like jackets decorated with block check colored white and black, casual styles like bomber jackets with hound tooth check colored white and black, and so forth. Eclecticism was reflected in the romantic styles like one-piece dresses with hound tooth check colored white and light blue, elegant styles like low-cut dress with its dark blue window pane check, ethnic styles like long cape with gingham check colored white and black, and so forth.