http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 박재윤(Jae Woon Park) (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
-
문성모(Moon, Sung-mo),박재윤(Park, Jae Yun),김성기(Kim, Sung Ki),하봉운(Ha, Bong-Woon),황준성(Hwang, Jun Seong) 한국비교교육학회 2010 比較敎育硏究 Vol.20 No.4
본 연구는 교육대학이나 사범대학 등 교원양성기관에 부설되어 있는 학교에 대한 역사적 기원을 밝히는 데 그 목적을 두고 있다. 특히, 체계적인 교원양성의 역사가 독일의 프로이센에서 비롯되었다는 점에서 독일 교원양성기관의 역사 속에서 부설학교의 유례, 역사적 필요성, 기능의 변천을 살펴본 후, 향후 우리나라 교원양성기관 부설학교의 발전 방향을 살펴봄으로써 시사점을 도출하고자 하였다. 독일의 교사양성은 대학에서부터 비롯된 ‘학문적인’ 상급학교 교사양성과 세미나-아카데미-대학의 순차적 발전과정을 거친 ‘실천적인’ 하급의 초등학교 교사의 양성이라는 두 축으로 구분되어 발전하였으며, 다시 이론과 실천의 통합이라는 요구를 통해 오늘의 사범대학과 같은 대학수준의 교원양성기관으로 자리잡게 되었다. 한편, 그 부설학교는 전문적 인력양성 과정 속에서 특히 초등 수준 교사의 양성 필요로 인해 설치된 교사세미나에 부설학교가 설립되면서 태동되었지만, 점차적으로 교사양성과정에 있어서 교육이론과 실천의 조화를 추구하면서 그 필요성이 확산되고 기능적으로도 발전을 해왔다. 교원양성기관 부설학교의 발전과정은 교원의 체계적인 양성을 위한 역사적 노력의 결과라 할 수 있다. The purpose of this study is to examine the historical foundations of the schools attached to Teacher Education Institutes in Germany and to find the implications that will have in regard to changes in schools attached to National/ Private Universities in Korea. To do so, the study analyzes the origins, characteristics, roles and structures of the schools attached to Teacher Education Institutes in Germany. Teacher education programs in Germany have been developed through two systems: First is for the teachers in Gymnasium and Second is for Grundschule and Hauptschule. But they gradually advanced to university level institutes to engage knowledges(theories) and practices(methods). The roles and tasks of the schools attached to Teacher Education Institutes were developed and changed in accordance with the trends to enhance teacher education programs as well. Therefore, the history of the schools attached to Teacher Education Institutes in Germany is the products of national strategies to nurture better professional teachers.
-
단백질 분해효소를 이용하여 제조한 속성 멸치 액젓의 펩티드 특성
최영준(Yeung Joon Choi),김인수(In Soo Kim),조영제(Toung Je Cho),서덕훈(Duck Hoon Seo),이태기(Tae Gee Lee),박영범(Yeung Beom Park),박재윤(Jae Woon Park) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4
Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchovy, liver and viscera of squid were 55, 40∼45 and 45∼60℃, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex duriag 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300∼1,000dalton detected by Sephadex G50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver. In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.
-
단백질 분해효소를 이용하여 제조한 속성 멸치 액젓의 팹티드 특성 1. 단백질 분해효소에 의한 멸치 액젓 및 Actomyosin 의 가수분해
김인수(In Soo Kim),최영준(Yeung Joon Choi),허민수(Min Soo Heu),조영제(Toung Je Cho),임영선(Yeong Sun Im),구연숙(Yeun Suk Gu),여생규(Saeng Gyu Yeo),박재윤(Jae Woon Park) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4
The optimal conditions of enzymatic hydrolysis for preparation of rapid salted and fermented anchovy sauce (SFAS) using various proteases such as trypsin, chymotrypsin, crude enzyme from squid liver and viscera, Alcalase, Neutrase and Protamex were studied. SFAS prepared with squid viscera had higher level of VBN (173.6 ㎎/100 g) when stored for 70 days than other samples, and peroxide values were almost equal among all samples during fermentation period. Total amino acids and nonprotein nitrogenous compounds remarkably increased as SFAS treated with Alcalase or Protamex which exhibited higher the hydrolysis rate of 57% at 60 day than others. The optimal pHs of trypsin, chymotryosin, Alcalase, Neutrase and Protamex on anchovy actomyosin were 7.5, 6.5, 6.5, 7.0 and 5.0, respectively. Optimal temperatures of trypsin, chymotryosin, Alcalase and Neutrase were 55, 45, 60 and 55℃, respectively. Otherwise, Protamex activity increased as temperature increased from 20 to 70℃. Protamex had higher K_m (3.545) and K_(max) value (2.688) than others. Protamex affected less by NaCl had 52.5% activity at the fermentation conditon of 20℃ and 25% NaCl. Protamex appeared to be very effective for the hydrolysis of crude actomyosin from anchovy.
ScienceON연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
