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중쇄와 장쇄지방 식이가 Cholesterol 급여 흰쥐의 혈청지질에 미치는 영향
조정순,이은숙 한국유화학회 1987 한국응용과학기술학회지 Vol.4 No.1
Beacuse of its more complete hydrolysis and rapid absorption, MCT is expected its usefulness in the diets of patients with malabsorption syndrom. Also, several authors reported that serum cholesterol level was lower after MCT feedings. In this study, rate of each experimental group were fed for 4weeks with 20% MCT, 20% corn oil, mixed diet of 10% MCT and 10% corn oil, mixed diet of 17% corn oil and 3% shortening. After experimental diet, it was measured to growth rate and serum cholesterol, triglyceride and phospholipid level. The results were as follows; 1. The body weight gain was the lowest in MCT group and others were lower than control group. 2. Serum total cholesterol level was the lowest in corn oil group and others were significantly lower than control group. Free cholesterol level was lower in all experimental groups than control group too. 3. Serum HDL-cholesterol level was significantly higher in all experimental groups than control group. 4. The ratio of VLDL, LDL-Cholesterol to HDL-Cholesterol was significantly lower in all experimental groups than control group. 5. Serum triglyceride level was higher in all experimental groups than control group. Serum phospholipid level was significantly in only mixed diet group of corn oil and shortening than control group. 6. The ratio of total cholesterol to phospholipid was significantly lower in corn oil diet group than control group.
조정순 서울대학교 언어교육원 2015 語學硏究 Vol.51 No.2
The purpose of the present study was to investigate whether and how working memory capacity contributes to discourse comprehension in L2. Participants were 60 Korean college students of various academic backgrounds, and their working memory capacity was measured by a reading span task in L1 and L2. Their L2 knowledge and background knowledge were also measured to examine the relative contribution of working memory capacity to L2 reading. Major findings include the following: there was more overlap between L1 and L2 working memory capacity than between L2 working memory capacity and L2 knowledge, suggesting L2 working memory capacity would be more of memory capacity itself than of L2 knowledge; only composite working memory capacity significantly predicted L2 discourse comprehension, but not storage or processing component alone; composite working memory capacity proved to be an independent contributor to L2 discourse comprehension, though less powerful than knowledge variables.
한국산 메밀 채소의 조리방법에 따른 성분변화에 대한 연구
김영순,조정순 명지대학교 자연과학연구소 1996 자연과학논문집 Vol.13 No.-
여러가지 조리방법에 따른 메밀채소의 영양소(chlorophyll, 단백질, 당, 회분, rutin) 손실을 연구하였다. 1.0% NaCl을 사용하여 데치는 경우가 물로 데친 경우보다 영양소 손실이 적었다. 데치기는 여러농도의 NaCl로 했으며 0.5% NaCl 용액이 영양소 손실이 가장 적었다. 80℃에서 데친 메밀채소가 여러가지 영양소의 양이 많았다. 그러나 영양소 손실은 조리시간과 함께 증가하였다. 특히 1분이상 조리하는 경우 영양소의 손실이 많았다. Nutrients(chlorophyll, protein, sugar, ash, rutin) loss of Buckwheat vegetable under various cooking condition was investigated. Using 1.0% NaCl solution as blanching solution, loss of nutrients was less than using water as blanching solution, loss of nutrients was less than using water as blanching solution. Blanching was carried out under various NaCl concentrations and 0.5% NaCl solution had a little loss of nutrients. Buckwheat vegetable cooked at 80℃ had much contents of various nutrients. But loss of nutrients was increased with cooking time. Especially cooking over 1 minute showed much loss of nutrients.
오성천,서연희,조정순 명지대학교 자연과학연구소 1997 자연과학논문집 Vol.16 No.-
To make Natto, traditional Japanese food fermented by Bacillus natto, acceptable to Koreans, garlic(2%) and ginseng(2%) were added. General soybean Natto(S₁), 2% garlic Natto(S₂), 2% ginseng Natto(S₃) and black soybean Natto(S₄) were prepared. The proximate composition revealed the most moisture content in S₂ among the all samples. The most cmde protein, crude fat and ash were found in S₄. The non-fibrous and fiber contents were the most in S₁ and S₃. In the texture characteristics, hardness and gumminess were the highest in S₄. The highest springness and cohesiveness were found in S₁. Adhesiveness and chewing were the best in S₂ and S₃. In the sensory evaluation, S₃ showed the best preference, appearance and color. In the aspects of taste and texture, S₄ was mostly prefered. Flavor and viscosity of S₂ were the best among the all samples. The general soybean Natto(S₁) without any addition showed low values in most examinations and tests. In the sensory evaluation, S₃ has the best overall acceptability among the all experimental Nattos.
Effects of Different Approaches to Reading Instruction for Korean College EFL Student
조정순,임인재 한국응용언어학회 2009 응용 언어학 Vol.25 No.1
The purpose of this study was to examine the effect of different approaches to teaching reading in EFL classrooms. The participants enrolled in a college English reading course were taught via explicit grammar‐activities, vocabulary enhancement activities, writing activities, and collaborative activities, respectively. Changes in their reading comprehension ability were measured by the tests before and after the course. We also examined the change in participants’ own perception of their learning over the course using self-rating questionnaires, and the interview data with the instructors were used for data triangulation. The results showed the writing integration group, followed by the explicit grammar instruction group, improved the most in overall reading comprehension and in their perception of English proficiency, indicating that active production of L2 benefitted their reading skills more than receptive activities. Findings from this study imply that the integration of teaching reading and writing could be particularly effective for advanced EFL learners such as college- level students. It naturally leads students to critical reading and encourages them to use vocabulary and grammatical structures carefully, all of which seem to facilitate the development of reading skills.