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장식원,신용태 崇實大學校 1999 論文集 Vol.29 No.1
There were no considerations for QoS(Quality of Service) in early realtime communication service model which took into account only transmission of realtime. However, as network goes developed, the user wants better service and the guarantee of QoS becomes very important issue in realtime communication service. Most current realtime communication service is designed to operate on UDP protocol. Because if we need guarantee realtime we could not retransmit for packet errors. This thesis proposes a reliable realtime communication service model. To reduce of using UDP protocol, we adopt the local server which is located in between client and server. Furthermore, server and local servers use TCP protocol. This is about reducing packet damages by making retransmission possible for errors. By using of redundant transmission mechanism which transmits packet to the client, local server decreases the packet damage rate. Redundant transmission mechanism is that in case of previous packet is lost, we can recover it by sending the packet with the information of previous packet. Moreover, local servers were made to work properly, in case of being congested in network. Besides, the model which is proposed in this thesis was evaluated in the test by COMMET Ⅲ.
Molecular Cloning of the Arginine Biosynthetic Genes from Corynebacterium glutamicum
Chun, Jae-Shick,Jung, Sam-Il,Ko, Soon-Young,Park, Mee-Young,Kim, Soo-Young,Lee, Heung-Shick,Cheon, Choong-Ill,Min, Kyung-Hee,Lee, Myeong-Sok The Microbiological Society of Korea 1996 The journal of microbiology Vol.34 No.4
Complementation cloning of the argC, E, B, D, F, and G genes in Corynebacterium glutamicum was done by transforming the genomic DNA library into the corresponding arginine auxotrophs fo Escherichia coli. Recombinant plasmids containing 6.7 kb and 4.8kb fragments complementing the E. coli argB mutant were also able to complement the E. coli argC, E, A, D, and F mutants, indicating the clustered organization of the arginine biosynthetic genes within the cloned DNA fragments. The insert DNA fragments in the recombinant plasmids, named pRB1 AND pRB2, were physically mapped with several restriction enzymes. By further subcloning the entire DNA fragment containing the functions and by complementation analysis, we located the arg genes in the order of ACEBDF on the restriction map. We also determined the DNA nucleotide sequence of the fragment and report here the sequence of the argB gene. When compared to that with the mutant strain, higher enzyme activity of N-acetylglutamate kinase was detected in the extract of the mutant carrying the plasmid containing the putative argB gene, indicating that the plasmid contains a functional argB gene. Deduced amino acid sequence of the argB gene shows 45%, 38%, and 25% identity to that from Bacillus strearothermophilus, Bacillus substilus, and E. coli respectively. Our long term goal is genetically engineering C. glutamicum which produces more arginine than a wild type strain does.
Chang, Pahn Shick,Rhee, Joon Shick 한국미생물 · 생명공학회 1991 Journal of microbiology and biotechnology Vol.1 No.3
Glycerolysis of triolein by lipase from Chromobacterium viscosum lipase was studied batchwise in AOT-isooctane reversed micelles. The reaction mixture was extracted with chloroform and the content of triolein, 1,2-diolein, 1,3-diolein, 1-monoolein, and free fatty acid in the condensed chloroform solution was determined using high performance liquid chromatography (HPLC). The effect of agitation speed on the initial rate of conversion was examined. As the speed of agitation increased up to 700 rpm, the reaction rate increased. However, above 700 rpm, the rate approached maximum and did not increase that much. The glycerolysis activity and the stability of the enzyme were affected by stirring and addition of histidine or copper. Addition of histidine and copper increased the rates of glycerolysis but they are detrimental to the operational stability in reversed micelles.
Shick, Shin Mal 한국가정과학회 1999 한국가정과학회지 Vol.2 No.2
저항성분(RS)은 건강한 사람의 소장에서 소화되지 않는 전분이나 전분질 식품의 부분이다. 저항전분은 4가지 형태로 구분하는데 RS 1은 물리적으로 효소와 만나지 않는 부분, RS 2는 생전분으로 감자, 바나나와 고아밀로오스 옥수수전분. RS 3는 노화된 전분 그리고 RS4는 화학적으로 변성시킨 전분이다. RS 함량은 열에 안정한 α-아밀라아제나 pancreatin pancreatic α-아밀라아제와 미생물에서 분리된 아밀라아제 등을 이용한 몇 가지 방법에 의해 분석되고 있다. RS는 대장에서 미생물에 의해 발효되어 단쇄지방산을 생성하는데 특히 부티릭산이 생성된다. 아세트산이나 프로피온산은 간의 대사에 영향을 주며 부티릭산은 항 종양(양 대장암) 특성이 있다. RS는 소화가 되지 않아 저열량원이므로 당뇨병 환자나 운동에 의한 혈당 조절이 필요할 때 조절능력을 갖는다. RS가 건강에 중요한 인자임이 알려지면, 건강을 위해 매일 섭취량의 증가를 권장해야 할 것이다.
관광지에서의 음식서비스 경험이 관광자만족에 미치는 영향
최식원 ( Shick Won Choi ),박석희 ( Suk Hee Park ) 경기대학교 관광종합연구소 2012 여가관광연구 Vol.19 No.-
한국의 국가 이미지에 대한 조사 결과 조사 대상의 절반이 넘는 52.4%가 ‘한국 하면 독특한 문화가 떠오른다’고 대답했고, 문화 관련 항목 중에서는 음식(51.8%)이 가장 강한 이미지로 나타났다(성균관대학교 국가브랜드 경영연구소, 2003: 38, 53). 이는 음식의 문화관광자원으로서의 가치를 시사하고 있으며, 외식업의 한 부분으로서의 음식이 아니라 관광활동, 더 나아가서는 문 화생활 등 폭 넓은 관심이 필요하다는 것을 말해주고 있다. 이에 본 연구는 음식에 대한 관심 과 중요도가 커짐에 따라 관광활동에서의 음식에 대한 불만 또한 증가하고 있는 것을 확인하고, 관광활동에서 음식과 관광전반만족에 어떤 관련성이 있는지 조사하였다. 경주를 방문 관광 객을 대상으로 실증분석 결과, 음식서비스에 대한 만족은 관광만족과 방문객 충 성도에 긍정적 인 영향을 미치고 그 중 음식가치 요인이 가장 큰 영향력을 보이는 것을 확인하였다. According to "Survey on National Image" conducted by National Brand Management Institute at Sungkyungwan Univ, half of respondents mentioned "culture" as one of Korea`s representing images. Among them, Korean food and beverage were taken account of 51.8%. This shows the potential of food and beverage as tourism resource and activity. In this regard, the purpose of this paper is to analyze the relations between food service and overall tourist satisfaction. Data were collected by conducting the survey to 398 available visitors in Gyeongju where one of the best tourist destination in Korea. The results are as follows: Firstly, food and beverage was one of big determinants of overall satisfaction. Secondly, the satisfaction on food and beverage made positive effect on visitors royalty. Thirdly, longer stayers was more affected by food and beverage service. This implies that there needs continuing study on the relations between tourist satisfaction and food service, so we can reach a general model on the role of food service. And also there needs ongoing evaluation and concern on food service so we can apply the result through different management technique to the practice.