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Kim Soo‐Wan,Ahn Sang‐Hoon 한국사회복지학회 2020 Asian Social Work and Policy Review Vol.14 No.1
The purpose of this study is to theoretically and empirically examine whether public spending in education, health care, and welfare service operates as a fruitful investment in welfare states, which has been implied in the literature of social investment arguments. Based on comprehensive review of existing literature, this study suggested a tripartite mechanism of social investment effect of such spending, that is “enhancement of human capital,” “support for labor force participation,” and “job creation.” To find the empirical evidence, a pooled time‐series cross‐section analysis was conducted with the data of 15 advanced welfare states from 1980 to 2015 using estimation technique of fixed‐effect model. The results confirmed that public spending in education, health care, and welfare service had a positive medium‐term as well as long‐term effect on economic performance, while cash‐type welfare spending had an obscure or no visible effect on economy. Government consumption that is a proxy and control variable of size of the welfare state showed a positive effect on real GDP in the medium term but a negative effect in the long run. In conclusion, this study suggests that reinforcing social services should be recognized and dealt with as essence of social investment strategy.
김완수 호남대학교산업기술연구소 2011 산업기술연구논문집 Vol.17 No.-
Jeotgals, time-lapse foods, which fresh seafoods are salted, fermented and aged at ambient conditions for a limited time, and with the help of microorganisms or enzymes, some ingredients are decomposed and/or new components are formed, giving increase in nutritional, organoleptical and preserving characteristics. Jeotgals are largely divided into Jeotgal and Sikhae. The former(Jeotgal) is classified into liquid type Jeot for Kimchi making, solid(flesh) type Jeot for side dish and fish sauce for condiment of assorted foods. Sikhae is developed as a substitute for Kimchi in the area of salt shortage, that is, Kimchi style Jeotgal. In this paper, the origin, classification and compositions of Jeotgals, and commercially available those products were reviewed 젓갈류는 어패류를 자연 조건에서 염장 후 발효ㆍ숙성시키면 미생물 또는 효소의 도움으로 식품 성분이 분해되거나 새로운 성분이 만들어져 영양가, 기호성, 저장성이 증가된 시간의 음식이다. 젓갈류는 젓갈과 식해로 분류하는데, 젓갈은 김치에 사용하는 액젓, 반찬(찬품)으로 사용하는 육젓, 조미식품으로 사용하는 어간장 등 여러 용도에 사용되고 식해는 일반적으로 소금이 귀한 지역(함경도, 강원도)에서 발달하여 김치 대용식으로 애용되는 김치형 젓갈이다. 본 논문은 젓갈류의 기원, 분류, 성분 및 시판 젓갈에 대해 고찰하고자 한다.
김완수 호남대학교 산업기술연구소 2014 녹색산업연구 Vol.20 No.1
To increase the yield of RS3 which gives physiologically active properties, three different concentrations (0.25, 0.5 and 1.0% based on starch amount) of three organic acids (citric, succinic and malic acids) were added to commercial corn starch-water suspension. As a control, RS3 untreated with acid was used. Higher increase in RS3 yield was obtained when the concentration of acid was 0.25% by using pancreatin-gravimetric method, regardless of the type of acid. Compared to control RS3, ratios of yield increase in acid treated RS3s were about 26.7-47.5%. According to SEM, it was observed that exfoliation was accelerated in the surface of all the RS3 particles due to a repeated heating-cooling cycle. The B type of X-ray diffraction pattern was observed from all RS3 samples., indicating retrograded starch. 식이섬유와 유사한 생리활성을 제공하는 RS의 수율을 높이고자, 세 가지 유기산(citric, succinic, malic acid)을 농도를 달리하여 (0.25%, 0.5%, 1.0%, 전분 기준, w/w) 옥수수 전분 현탁액(전분: 물 = 1: 3.5)에 첨가하여 저항전분(RS3)을 제조한 후 그 입자 특성을 살펴보았다. RS 수율은 본 유기산의 종류에 관계없이 산 농도가 0.25%일 때 가장 많이 증가하여 산첨가를 하지 않은 control에 비해 RS3의 수율이 약 26.7~47.5 % 증가되었다. SEM 관찰로, 모든 RS3의 입자 표면은 제조 시 반복된 가열-냉각 과정으로 박리가 가속화되었음을 보여주었다. X선 회절도에 의한 citric acid 처리 RS3의 결정형은 첨가된 산농도에 관계없이 모두 B형의 결정형(노화전분)을 나타내었고 2θ=17̊의 노화피크는 증가하였다.
김완수 호남대학교 산업기술연구소 2012 녹색산업연구 Vol.18 No.2
To manufacture commercially available waxy rice flour for providing convenient storage and supply, as a preliminary test, physicochemical characteristics of waxy rice flours and its starches under alkaline conditions using different soaking time and drying treatments were investigated. Results found in this study were as follows: Wet milled rice flour had an improving effect on reducing ash content (down to 30%) and overall color, compared to control(Dry-milled rice flour). WG rice flour showed uniform size of particles with soaking time, compared to DG rice flour, while starches were not much significantly different. Swelling powers and solubilities of WG flour and its starch at 80℃ were higher and lower than those of DG one, respectively, for 1 and 3 days' soaking time. Key words: Waxy Rice Flour, Waxy Rice Starch, Soaking Time, Drying Condition 저장과 유통의 편이성을 제공하는 시판용 찹쌀가루를 제조하기 위한 실험으로 수침처리한 찹쌀가루를 풍건과 분쇄의 순서를 달리하여 제조한 찹쌀가루와 알칼리 침지법으로 쌀가루에서 분리한 전분의 이화학적 특성을 살펴보았다. 그 결과는 다음과 같다. 수침시간에 따라 찹쌀가루의 회분 함량이 대조군(건식제분한 찹쌀가루)에 비해 약 30%까지 감소하여 쌀가루의 전체적인 색도가 향상되었다. WG 찹쌀가루 입자는 DG 찹쌀가루에 비해 수침시간에 따라 균일해졌지만 전분은 건조방법에 따라 큰 차이를 보이지 않았다. 80℃에서 팽윤력과 용해도는 WG 찹쌀가루와 전분이 각각 DG 찹쌀가루와 전분에 비해 각각 높은 수치와 낮은 수치를 보였다. 주요어: 찹쌀가루, 찹쌀 전분, 수침시간, 건조 조건
김완수 호남대학교 산업기술연구소 2013 녹색산업연구 Vol.19 No.2
쌀 가공용 즉석 쌀가루를 제조하기 위해 멥쌀(일미벼)을 수침처리(1, 24, 72시간)한 후 풍건과 분쇄의 순서를 달리하여 제조한 멥쌀가루와 알칼리 침지법으로 분리한 멥쌀전분의 특성을 살펴보았다. 대조군(건식제분)에 비해 수침시간이 길어질수록 단백질은 DG가, 회분은 WG가 감소하였고 전체적인 밝기(⊿E)가 상당히 향상되었다. 80℃에서 팽윤도(SP)는 건조순서에 관계없이 멥쌀가루는 수침 1시간, WG 멥쌀전분은 수침 24시간, DG 멥쌀전분은 수침 1시간일 때 가장 높았다. 80℃에서 용해도는 대조군에 비해 WG쌀가루는 감소하고 DG쌀가루는 증가하였지만 전분은 모두 증가하였다. To prepare ready-to-use rice flour for the processed foods, characteristics of nonwaxy rice flours which were soaked under different time (1, 24, 72 hours), then air-dried and milled(DG) or milled and air-dried(WG), and of rice starches which were isolated by alkaline conditions were investigated. Compared to a control (raw milled rice without soaking), protein of DG was decreased, crude ash of WG was considerably decreased and the overall brightness(⊿E) of all the soaked rice flours was improved with soaking. Swelling power(SP) at 80℃ of all rice flour was the highest at 1 hour’ soaking, and those of nonwaxy rice starch were the highest at 1 day’ soaking for WG, and at 1 hour’ soaking for DG, respectively. Compared to a control, solubility at 80℃ of WG rice flour was decreased, of DG rice flour was increased, and those of all the rice starches were increased.
김완수 호남대학교 산업기술연구소 2012 녹색산업연구 Vol.18 No.2
인류 역사에서 가장 오래된 작물의 하나인 밀은 몽고를 거쳐 한반도로 전파된 것으로 추정된다. 6․25 전쟁 후 밀은 미국의 무상원조로 점차 소비가 확대됨에 따라 현재는 국민 1인당 밀소비량이 쌀 소비량의 약 45%를 차지하고 있다. 이로써 자급률이 3%내외인 밀은 대부분을 수입하고 있는 실정이다. 따라서 슬로우 푸드인 국산밀의 사용은 안전한 먹거리 제공, 국민 건강 유지, 환경보존효과, 농가소득증대, 외화절약으로 국가 경제에 이득을 줄 수 있다. 주요어: 밀, 식문화, 국산밀, 품종 It is assumed that one of the oldest crop in human history, wheat has been introduced into the Korean Peninsula via Mongolia. Since the Korea War, by a gratuitous aid from U.S., wheat has gradually been consumed and currently per capita consumption of wheat is almost 45% as much as that of rice. For this, it is a fact that most wheat, whose self-sufficiency rate is barely 3%, is imported from abroad. Therefore, utilization of Korean domestic wheat as a slow food, could supply safe food material, support national health, affect environmental preservation, increase farmers' income and save foreign currency, giving a beneficial effect on the national economy. Key words: Wheat, Cultural Food, Korean Wheat, Cultivars
원양수,한도흥,박완식,Tatiana Stuchinskaya,이홍승 영남대학교 환경문제연구소 2000 環境硏究 Vol.20 No.1
공기중 휘발성유기화합물의 처리를 위해 전자빔 가속기를 이용하여 Trichloroethylene(TCE)의 분해특성에 대해 연구하였다. TCE를 포함한 공기는 서로 다른 반응분위기, 초기농도의 변화, 수증기 존재유무와 같은 변수하에서 분해실험이 행해졌다. 산소를 반응분위기가스로 사용하였을 경우 최대분해율이 나타났는데, TCE 초기농도 2000 ppm에 대해 20kGy에서 99%의 분해율을 보였다. TCE 농도는 산소와 공기 조건하에서 지수함수적으로 감소했으며, TCE 분해효율에 대한 수증기 효과가 행해졌다. 수증기 (5600ppm) 존재하에서 TCE분해율은 수증기가 존재하지 않을 경우보다 약 10% 높게 나타났다. 1차 생성물로 Dichloroacetic acid, Dichloroacethyl chloride, Dichloroacethyl ester acetic acid 등이 생성되었고 분해와 산화반응을 통해 CO, CO2로 전환되었다. 또한 Perchloroethylene, Hexachloroethane, Chlorofona Carbon tetrachloride와 같은 과염소탄소 화합물이 생성되었다. Decomposition of trichloroethylene (TCE) in electron beam irradiation was examined in order to get information on treatment of VOC/air. Air containing vaporized TCE has been studied in a flow reactor with different reaction environments, various initial TCE concentration and in presence and absence of water vapor. Maximum decomposition was observed in oxygen reaction environment and degree of decomposition was about 99 % at 20 kGy for 2000 ppm initial TCE. The concentration of TCE exponentially decreased with dose in oxygen and air. The effect of water vapor on TCE decomposition efficiency was examined. The decomposition of TCE in presence of water vapor (5600 ppm) was by ca. 10% higher than in absence of water vapor. Dichloroacetic acid, dichloroacethyl chloride and dichloroethyl ester acetic acid which were identified as primary products, were decomposed and oxidized to give CO and CO2. Perchloroethylene, hexachloroethane, chloroform and carbon tetrachloride were also observed as highly chlorinated products.
金完洙 서울 敎育大學校 1975 論文集 Vol.8 No.-
The purpose of this study is not to define the meaning of morality but to clarify the categories of it. This categorical analysis is necessary for the purpose of the tentative definition of morality. To do this, I have reviewed these in the six fields as follows: 1) Moral behaviour consists of all the various things people do in connection with moral rules. the training procedures and learning process of moral behaviour do not differ in principle from those found in other sorts of behaviour. Moral man is little more than a complex net work of conditioned responses and learned habits. 2) aCCORDING TO fRUCIAN DOCTRINE, Moral man is pictured as a lonely and rather helpless ego struggling to satisfy the insistent demandsof an amoral id without angering the watchful and punitive parents who are now permanently installed within his own mind) in a real world that is, in the last analysis, totally indifferent to his welfare. 3) Morality is not just a matter of rules but also of dispositions or traits, intention, reasons, and motives. 4) Social-group theory sees moral man essentially as a conformist who complies with the expectations of there out of an imperative need to be accepted by them. 5) Accroding to the ethical theories of the moral judgement, morality is depend upon a priori or a posterior principles; the metaphysical theories of value, naturalists, deontologists, new naturalists, deontolgists, new naturalsts, emotivists and the modern one who asserts the third principles. Among these the most difficult and unsolvable argument is the theories of emotivists. 6) The ultimate sanctions for morality are religious. Moral education is impossible without the habitual vision of greatness. 7) In Taoism Tao, inBuhdism Buhdha, in, Confucianism Hyo, and in Korean Humanism In-Nae-Cheon are the basic moral concepts of morality. They are, so called, the naturalistic deontologist. Consequently I have understood the concept of morality requires to solve what the relationis. But the problem of relation is connected with the very difficult one. It includes all problems from the logical relation to the metaphysical one. Expecially it must answer to what is implication and negation. Implication and negaition are the basic problems of philosophy. These two have to face with the "Other"problems. Therefore morality will be defined after the more close examination of these kinds of researches.
옥수호,홍규완 동의공업대학 1999 論文集 Vol.25 No.1
In this paper, We have classified temporal events in active rule, studied the properties of them, and implemented the SQL-like temporal event definition language and the temporal event processor. Temporal events are classified into primitive events and composite events. Primitive events are defined as absolute-time events and database operation events with an event modifier, PRE or POST. Composite events are defined as relative time events, periodic events, aperiodic events, disjunction, conjunction and sequence. For processing temporal events we have designed the Temporal Event Preprocessor(TEP) and the Temporal Event Detector(TED). The TEP consists of parser, database operation event transformer, and query executor. The TED consists of initializer, absolute-time event detector, database operation event detector, and composite event detector. TEP and TED have been implemented as a front-end system running on the extended relational active database system, PostgreSQL V6.0, and tested using various business applications.