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신용국,백승천,김수광,서동순 한국유가공기술과학회 1998 Journal of Dairy Science and Biotechnology (JMSB) Vol.16 No.2
The purpose of consumer sensory tests is to assess the personal response by current or potential customers of a product or specific product characteristics. There are several sources of bias in obtaining consumer response than often lead to misleading results. These biases include the situational variables of the testing environment, the products and the subjects. This paper discusses the sources of bias in consumer testing, need to be controlled when conducting consumer test.
Baick, In Hak,Luciani, Carla V.,Park, Seung Young,Lim, Taehoon,Choi, Kyu Yong American Chemical Society 2012 INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH - Vol.51 No.51
<P>An experimental and theoretical modeling study is presented on the kinetics of reversible oligomerization of <SMALL>l</SMALL>-lactic acid and the formation of <SMALL>l</SMALL>-lactide in closed reactors with SnCl<SUB>2</SUB>·2H<SUB>2</SUB>O/<I>p</I>-toluenesulfonic acid as a binary catalyst mixture. The experimental data and model simulations indicate that about 10 wt % <SMALL>l</SMALL>-lactide is produced by the cyclization of two repeating units of poly(<SMALL>l</SMALL>-lactic acid) at the chain end during the oligomerization process. The effects of the catalyst and reaction temperature at 160–200 °C on the discoloration of the reaction mixture have also been investigated, and it was observed that the discoloration of the reaction mixture was quite significant in the presence of the catalyst at high temperatures. The relevant kinetic parameters for the chain-growth reaction as well as cyclic <SMALL>l</SMALL>-lactide formation reaction have been estimated for both noncatalyzed and catalyzed reversible oligomerization reactions.</P>
Education and Training for Teachers and Leaders in Connection with Rural Development in Korea
Baick, Dai Hyen 建國大學校 敎育硏究所 1980 論文集 Vol.4 No.-
韓國의 農村開發에 있어서 보다 적극적이고 가장 效率的이고 根本的인 方法은 農村指導者와 農業系學校의 敎師養性에 보다 무거운 比重을 두는 일이다. 이상과 같은 事實은 새마을運動 指導者를 포함한 農村指導公務員과 農業敎員들의 (1) 正規 農業敎育訓練이 標準水準 이하이며, (2) 習得한 知識과 機能이 그네들의 職務代行에 不適合하며, (3) 실제 農業에 있어서의 經驗이 없고 農民들을 理解하며 그네들의 問題를 解決해주는 能力이 거의 없고, (4) 農民과의 意思疏通機能이 不足하거나 전연 없으며, (5) 계속적 自己練修의 努力이 결핍되어 있다는 여러 硏究物들이 지적하고 있는 것으로도 알 수 있다. 農村指導公務員과 農業敎師 養成은 訓練生의 選拔과 事(職)前 및 事後訓練過程으로 나눌 수 있는 바 訓練生의 選拔에는 특별한 裝置가 필요하다. 이 모든 과정의 成敗는 바로 이 選拔過程에 달려있기 때문이다. 전과정 履修者에 대한 資格基準審議와 該當職에의 雇傭保障 등은 訓練生의 選拔作業과 밀접한 關係가 있다.
Baick, Seung-Chun,Kim, Cheol-Hyun Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.3
The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.