스페인어 주어-동사 불일치 구문 연구

김준한(Jun Han Kim) 언어과학회 2009 언어과학연구 Vol.51 No.-

곶감추출물 첨가비율에 따른 곶감젤리의 품질

김준한(Jun-Han Kim),김종국(Jong-Kuk Kim) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.7

곶감추출물용액의 첨가비율(5, 10, 15, 20 및 25%)에 따른 곶감젤리 제품의 수분은 6.74~14.03%, 조단백질은 6.83~7.53%, 조회분은 2.61~13.21%의 함량을 나타내었다. 젤리 제품의 수분활성도는 0.678~0.748 수준이었으며, 당도는 56.66~76.59 수준으로, pH는 5.30~5.38범위로, 적정산도는 0.06~0.09% 수준이었다. 곶감추출물용액의 첨가량 증가는 젤리제품의 명도, 적색도 및 황색도 값을 높여주었다. 유리당으로 maltose가 753~1,297 ㎎/100 g의 높은 함유량을 나타내었다. Malic acid는 25% 곶감추출물용액을 첨가한 젤리제품에 263 ㎎/100 g으로 가장 높은 함유량을 나타내었다. K은 69.64~154.37 ㎎/100 g으로 곶감젤리제품의 주요 무기질로서 높은 함유량을 나타내었다. 곶감추출물용액의 첨가는 곶감젤리제품의 씹힘성, 뭉치는 성질 등을 감소시키는 역할을 하는 것으로 나타났다. 관능평가에서 색은 15% 곶감젤리제품이 4.35로, 맛에서는 10% 곶감젤리제품이 4.39로, 향미에서는 15% 곶감젤리제품이 4.57로, 조직감은 15% 곶감젤리제품이 4.43으로 높은 관능적 점수를 얻었으며, 전체적인 기호도의 경우는 10% 곶감젤리제품이 4.29로 가장 높은 관능점수를 얻었다. 이상의 결과를 종합해 볼 때 곶감 젤리제조에 있어 10~15% 곶감추출물용액을 첨가하여 제조하는 것이 가장 바람직하다. This study was carried out to develop jelly food using dried persimmon. Jelly products were prepared with the ratio of 5, 10, 15, 20 and 25% of dried persimmon extract. Quality characteristics of its products were investigated. Proximate compositions of jelly were 6.74~14.03% of moisture, 6.83~7.53% of crude protein, 0.62~1.16% of crude lipid, 2.61~13.21% of crude ash, respectively. Water activity and brix (%) of jelly products ranged from 0.678 and 56.66% to 0.748 and 76.59%. The pH and total acidity of jelly products ranged from 5.30 and 0.06% to 5.38 and 0.09%. In the Hunter's color values, L, a and b vaules of jelly products were increased, respectively. Major free-sugar and organic acid of jelly products were maltose (753~1,297 ㎎/100 g) and malic acid (263 ㎎/100 g in 25% dried persimmon jelly). Major mineral of jelly products was K (69.64~154.37 ㎎/100g). In the texture property, addition of dried persimmon extract decreased gumminess and chewiness. In sensory score of dried persimmon jelly, color, flavor, texture and sweetness of 15% dried persimmon jelly were high score, taste and overall acceptance of jelly products were high score, respectively. Judging from research results of the jelly products, recommended substitution level for addition of dried persimmon extract in jelly was 10~15%.

연구논문 / 홍화씨분말을 이용한 음료 및 티백차의 품질특성

김준한(Jun Han Kim),최명숙(Myung Sook Choi),문광덕(Kwang Deog Moon) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2000 한국식품저장유통학회지 Vol.7 No.2

연구논문 : 볶음 홍화씨 분말첨가 식빵의 품직특성

김준한(Jun Han Kim),최명숙(Myung Sook Choi),문광덕(Kwang Deog Moon) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2000 한국식품저장유통학회지 Vol.7 No.1

탈지 홍화씨박 에탄올추출물 함유 기능성 건강음료의 제조

김준한(Jun-Han Kim),김종국(Jong-Kuk Kim),강우원(Woo-Won Kang),김귀영(Gwi-Young Kim),최명숙(Myung-Sook Choi),문광덕(Kwang-Deog Moon) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7

탈지 홍화씨박 에탄올추출 동결건조분말을 첨가한 기능성 건강음료의 제조와 유용성분을 조사하였다. 수율은 60% 에탄올추출 동결건조분말이 8.42%로 가장 높았고, 당도는 10.6~13.8%, pH는 2.90~3.68, 적정산도 0.10~0.83 수준이었다. L값은 DSD-I가 94.82±2.45, a값과 b값을 DSD-Ⅴ가 27.15±2.65와 28.67±2.69로 높은 값을 보였다. Glucose는 6015.3~7918.2 mg%, sucrose는 1511.4~2091.0 mg% 수준으로 음료의 주된 당으로 확인되었고, 유기산으로는 citric acid가 179.2~981.3 mg% 수준이었다. 총페놀 함량은 60% 에탄올추출 동결건조분말이 99.17 mg%와 DSD-II에 307.84mg%와 DSD-Ⅴ에 224.06 mg%로 많은 양을 함유하고 있었다. 총플라보노이드 함량은 80% 에탄올추출 동결건조분말에 50.29 mg%와 DSD-Ⅴ에 125.20 mg%로 다소 많은 양을 함유하고 있었다. Serotonin-I 함량은 80% 에탄올추출 동결건조 분말에 18.81 ppm과 음료는 2.42~2.89 ppm 수준으로 함유하고 있었다. Serotonin-II 함량 역시 80% 에탄올추출 동결건조분말에 30.17 ppm과 음료는 3.79~4.59 ppm 수준으로 함유하고 있었다. Acacetin 함량은 amyloglucosidase 가수분해후 60% 에탄올추출 동결건조분말에 9.83 ppm과 음료는 0.98~1.26 ppm 수준으로 함유하고 있었다. EDA(%)는 amyloglucosidase 가수분해 후 60% 에탄올추출 동결건조분말이93.97±2.21%와 음료는 DSD-I이 94.79±2.26%와 DSD-II가 94.69±1.37%로 BHA 100 ppm 농도 93.83±1.49%보다 높은 항산화 활성을 보였다. 음료의 관능평가에서는 1% 인삼추출액과 홍화 황색색소를 첨가하여 제조한 DSD-II가 전반적으로 높은 관능 점수를 얻었다. Functional healthy drinks were processed with freeze dried powders of ethanol extract from of defatted safflower (Carthamus tinctorious L.) seed cake and some useful components of the drinks were investigated. Yield of freeze dried powder was the highest as 8.42% when it extracted with 60% ethanol (60% EFDP). Each drink contained 0.02% of freeze dried powder and ranged 10.6~13.8% of soluble solid, 2.90~3.68 of pH, 0.10~0.83% of titratable acidity. ‘L’ value of drink-I (DSD-I) was the highest as 94.82±2.45, ‘b’ and ‘a’ value of drink-Ⅴ (DSD-Ⅴ) was highest as 27.15-2.65 and 28.67±2.69, respectively. Major free sugars of drink were 6015.3~7918.2 mg% of glucose and 1511.4~2091.0 mg% of sucrose. The content of citric acid was the highest as 179.2~981.3 mg%. The content of total phenol in 60% EFDP was 99.17 mg% and that of drink-II (DSD-II) and DSD-V was 307.84 mg% and 224.06 mg%, respectively. Total flavonoid was contained as 50.29 mg% in 80% ethanol extract (80% EFDP) and 125.20 mg% in DSD-V. N-[2-(5-hydroxy-1H-indol-3-yl) ethyl] ferulamide (serotonin-I) was determined as high as 18.81 ppm in 80% EFDP and ranged 2.42~2.89 ppm in drinks. N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide (serotonin-II) was determined as 30.17 ppm in 80% EFDP and ranged 3.79~4.59 ppm in drinks. Acacetin, flavonoid compound were 9.83 ppm in amyloglucosidase hydrosis+60% ethanol extract (A+60% EFDP) and ranged 0.98~1.26 ppm in drinks. Electron donating ability (EDA, %) was measured and compared with 100 ppm BHA as chemical antioxidant. EDA was 93.97±2.21% in A+60% EFDP, 94.79±2.26% in DSD-I, 94.69±1.37% in DSD-II, and 93.83±1.49% in BHA. DSD-II added with hot water extract solution from Korean ginseng and safflower yellow pigment recorded the highest sensory score.

욥기에 나타난 베헤못의 정체성과 역할 (욥기 40:15-24)

김준 ( Kim¸ Jun ) 한국서양고대역사문화학회(구 한국서양고대사학회) 2020 서양고대사연구 Vol.59 No.-

본 연구는 욥기에서 특별한 존재로 언급되는 베헤못의 정체성이 무엇이며 그 정체성에 비추어 베헤못이 욥기 40:15-24에서 어떤 역할을 하고 있는가를 고찰한다. 욥기 본문에서 베헤못은 허리, 배, 다리, 꼬리를 가지고 있으면서 강에서 주로 서식하는 동물처럼 묘사되고 있다. 구약성경의 히브리어 베헤못은 대부분 들짐승들을 의미하기에 욥기 본문의 베헤못을 강력한 힘을 가진 수중 생활을 하는 하마 혹은 물소 무리로 생각할 수도 있다. 그러나 욥기 본문에서 베헤못은 고유명사로 하나님이 창조한 피조물 중 으뜸가는 강력한 하나의 존재로 묘사되고 있다. 또한 베헤못에 대한 묘사는 문학적 과장법이 사용되었다고 하더라도 그에 부합하는 실재하는 동물을 찾기는 불가능하다. 베헤못에 대한 묘사는 실재하는 동물의 범주를 넘어서는 인간이 대적할 수 없는 존재이다. 베헤못은 하나님의 두 번째 응답에서 함께 언급되고 있는 신화적 리워야단과 함께 생각해 볼 때 하나님이 창조한 신화적 피조물로 이해해야 한다. 구약성서시대 이후 기록된 제2성전기 묵시문학에서도 베헤못은 신화적 존재로 보다 분명하게 나타난다(에스드라4서 6:49-52; 바룩2서 29:4; 에녹1서 60:7-9, 24). 베헤못은 구약성경의 신화적 존재들인 리워야단, 탄닌, 라합, 얌(바다) 등과 같이 태고적 전투와 혼돈의 상징성을 함의하고 있는 신화적 피조물로 이해할 수 있다. 욥기 본문에서 베헤못은 혼돈의 상징성을 함의하고 있음에도 하나님의 공의로운 창조 질서 가운데 부정적 의미로 사용되지 않고 있다. 하나님은 베헤못의 강력함을 오히려 경이롭게 언급하고 있으며 이를 통해 욥의 질문에 응답하고 있다. 욥기 본문에서 베헤못의 역할을 하나님의 견해에서 혼돈은 단순히 부정적인 것이 아닌 창조 질서와 조화 안에서 자신의 자리를 가지고 있다는 점을 통해 욥이 생각하고 있는 공의와 혼돈에 대해서 재고하기를 요청하는 것이다. This study examines the identity of Behemoth, which is mentioned as a special being in the book of Job, and what role Behemoth plays in Job 40:15-24 in light of that identity. In the book of Job, Behemoth has a waist, a belly, legs, and a tail, and is described as an animal that lives mainly in rivers. The Hebrew word behemoth in the Old Testament mostly means wild beasts, so behemoth in the text of Job can be thought of as a group of hippopotamuses or a group of water buffaloes, powerful animals that live a semi-aquatic life. However, in the text of Job, Behemoth is a proper noun and is described as one of the foremost and most powerful creatures created by God. In addition, it is impossible to find a real animal that corresponds to the description of Behemoth, even if literary exaggeration is used. The text of the Book of Job describes Behemoth as being beyond the realm of animals, and as being beyond human power. Behemoth should be understood as a mythical creature created by God when considered in connection with the mythical Leviathan mentioned together in God's second answer. In the apocalyptic literature of the Second Temple literature written after the Old Testament period, Behemoth appears more clearly as a mythical being. Behemoth can be understood as a mythical creature that implies a symbol of chaos, such as Leviathan, Tannin, Rahab, and Yam (sea), the mythical beings of the Old Testament. Although Behemoth implies a symbol of chaos, it is not used in a negative sense in God's righteous creation order. God speaks of the power of Behemoth in a rather marvelous way, and through this, he answers Job's question. The role of Behemoth in the Book of Behemoth in the text of Job calls for a reconsideration of justice and chaos in Job's thinking, through the fact that chaos from God's view is not simply negative, but has its place in the order of creation and harmony.

보문 : 양송이 버섯의 MVP 및 CA 저장 효과

김준한(Jun Han Kim),김종국(Jong Kuk Kim),문광덕(Kwang Deok Moon),손태화(Tae Hwa Sohn),최종욱(Jong Uck Choi) 한국식품저장유통학회(구 한국농산물저장유통학회) 1995 한국식품저장유통학회지 Vol.2 No.2

스페인어 "lo que" 자유 관계절(Free Relative Clauses) 연구

김준한 ( Jun Han Kim ) 한국스페인어문학회 2016 스페인어문학 Vol.0 No.79

The purpose of this paper is to account for the syntactic peculiarities of Spanish Free Relative Clauses and to provide an appropriate analysis for them. On the basis of the ``multidominant structure`` adopted in more recent works by Wilder(1999, 2008), Citko(2005, 2011), Riemsdijk(2006a,b), among others, we will propose a novel analysis of the free relative clauses in Spanish. More specifically, it is assumed that the neutral definite article ``lo`` forms the relative DP merging with the empty pronoun ``pro`` and that this relative DP ``lo+pro`` moves to Spec-CP in order to checking its [+rel] feature. We suppose under this hypothesis that the relative DP, which has moved to Spec-CP, merges again with the matrix verb yielding the multidominant structure. Our multidominance analysis can well account for the so-called ``Matching Condition``, which is generally observed in Free Relative Clauses. However, this multidominance analysis is so strict that it can not explain the Spanish data in which the Matching Condition is not satisfied. To resolve this problem, we assume that some Spanish verbs that subcategorize CP as a complement do not merge with the relative DP, but with the CP that contains it in its Spec position and in this case the multidominant structure is not formed.

산소가 혼입된 Cr 박막의 질화처리에 따른 구조적 특성

김준,변창섭,김선태,Kim, Jun,Byun, Changsob,Kim, Seontai 한국재료학회 2014 한국재료학회지 Vol.24 No.4

Metallic Cr film coatings of $1.2{\mu}m$ thickness were prepared by DC magnetron sputter deposition method on c-plane sapphire substrates. The thin Cr films were ammoniated during horizontal furnace thermal annealing for 10-240 min in $NH_3$ gas flow conditions between 400 and $900^{\circ}C$. After annealing, changes in the crystal phase and chemical constituents of the films were characterized using X-ray diffraction (XRD) and energy dispersive X-ray photoelectron spectroscopy (XPS) surface analysis. Nitridation of the metallic Cr films begins at $500^{\circ}C$ and with further increases in annealing temperature not only chromium nitrides ($Cr_2N$ and CrN) but also chromium oxide ($Cr_2O_3$) was detected. The oxygen in the films originated from contamination during the film formation. With further increase of temperature above $800^{\circ}C$, the nitrogen species were sufficiently supplied to the film's surface and transformed to the single-phase of CrN. However, the CrN phase was only available in a very small process window owing to the oxygen contamination during the sputter deposition. From the XPS analysis, the atomic concentration of oxygen in the as-deposited film was about 40 at% and decreased to the value of 15 at% with increase in annealing temperature up to $900^{\circ}C$, while the nitrogen concentration was increased to 42 at%.

실험계획법을 활용한 지료 리파이닝 공정의 최적화

김준한 ( Jun Han Kim ),권혁무 ( Hyuck Moo Kwon ),홍성훈 ( Sung Hoon Hong ),이민구 ( Min Koo Lee ) 대한설비관리학회 2014 대한설비관리학회지 Vol.19 No.1

Most companies producing raw materials for other companies usually have a mass production system with a limited number of buyers. Optimization of the manufacturing process for this type of production system will have a big impact on the business competitive power. Pulp industry is a raw material industry consuming a huge amount of electric power. Thus, optimization of its production process is very important to reduce its manufacturing cost. In this paper, DOE(Design Of Experiments) is used to optimize the refining process of the pulp production system for practical field application. And the results are further analyzed not only to improve the pulp quality but also to accumulate knowledge on the process for future innovation.