http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
조경은 ( Kyung Eun Jo ),강도명 ( Do Myung Kang ) 한국지적장애교육학회(구-한국정신지체아교육학회) 2012 지적장애연구 Vol.14 No.1
본 연구는 지적장애인의 고용을 지원하기 위한 정책을 수립하는데 근거가 될 수 있는 기초자료를 제공하는 연구로서 제2차 장애인고용패널조사에 참여한 지적장애인패널의 인구사회학적 특성 및 장애관련 특성, 지적장애인의 배경 변인과 취업 및 미취업과의 관계, 그리고 지적장애인의 취업 및 미취업을 예측하는 요인을 탐색하는 것이다. 본 연구에서는 한국장애인고용공단 고용개발원에서 조사한 「제2차 장애인고용패널조사(2009년)」원자료(raw data)를 이용하여 분석하였다. 본 연구에서 지적장애인의 경제활동에 영향을 미치는 요인을 분석하기 위하여 SPSS 18 버전을 이용하여 빈도분석, 교차분석, 다중회귀분석을 실시하였다. 취업에 미치는 영향력을 살펴본 연구결과는 경제활동 상태에 영향을 미치는 변수로 성별, 장애등급, 일상생활만족도가 유의미한 영향을 미쳤으며, 학력, 고용서비스 경험, 직업훈련/교육 경험, 자격증 보유, 건강상태, 주관적 사회경제적 지위는 유의미한 영향을 미치지 못한다고 나타났다. This study is to provide basic data which can be a base for establishing policy to support employment of Intellectual disabilities and to explore features of sociology of population and disability-related features of panels with intellectual disabilities who participated in the 2nd Research on Employment Panel for the Disabilities, the relationship between background variables of Intellectual disabilities and employment&unemployment, and the predictive factors for employment& unemployment of Intellectual disabilities. The present study is analyzed using raw data of ``the Second Panel Research on the Employment of the Disabled (2009)`` by EDI(Employment Development Institute) of KEAD(Korea Employment Agency for the Disabled). The frequency analysis, cross tabulation analysis and multiple regression analysis using SPSS 18.0 are initiated to analyze factors that affects to economic activities of Intellectual disabilities. As a result of analysis for effect on employment, gender, degree of disability, and satisfaction for daily living have significant effect as a variables that affect to the status of economic activities. And education, employment service experience, vocational training/education experience, with/without licenses, health condition and subjective socio-economic status have no significant effect.
표고버섯 분말을 첨가한 Sponge Cake의 품질 특성
조경아 ( Kyung A Jo ),이영주 ( Young Ju Lee ),심창환 ( Chang Hwan Sim ),김경제 ( Kyung Je Kim ),전순실 ( Soon Sil Chun ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.2
To make sponge cake using Lentinrrs edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ appreciably, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3-6% L. edodes powder and decreasing with 9-12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L, edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6-12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in a11 sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the mount of L, edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L, W e s powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3-6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.
조경화 ( Kyung Hwa Jo ),류근준 ( Geun Jun Lyu ),김응수 ( Eung Su Kim ) 한국센서학회 2011 센서학회지 Vol.20 No.1
We developed a small methane detection system because methane gas is used in many areas and is dangerous. The developed system consisted of LD(Laser Diode) tuned a wavelength of 1.65 ㎛, two mirrors to collect a laser beam, photo detector. It could detect methane gas at a long range and its sensitivity was 1.98 V/CH4 %.
조경행,김태영,김성웅,정노희,남기대 ( Kyung Haeng Jo,Tae Young Kim,Seong Ung Kim,No Hee Jeong,Ki Dae Nam ) 한국공업화학회 1994 공업화학 Vol.5 No.1
비이온성 계면활성제인 5종의 모노글리세릴 피로글루타메이트류는 초산나트륨 촉매하에 피로글루탐산과 모노글리세리드를 에스테르 반응시켜 높은 수율로 제조하였다. IR, ^1H-NMR로 그들의 구조를 확인하였고 계면장력, 유화력을 측정하였다. 반응 생성물들의 오일용액에서의 물에 대한 계면장력은 5∼9dyne/㎝까지 저하되었고, 계면장력 저하능은 모노글리세리드 피로글루탐산 에스테르의 소수성 탄소부에 의존된다. 벤젠 및 대두유에서의 유화력을 측정한 결과 대두유보다 벤젠의 유화력이 우수하였으며 유화제로서의 응용이 기대된다. Nonionic surfactants, monoglyceryl pyroglutamates, have been synthesized in a high yield by esterification of monoglyceride with pyroglutamic acid in the presence of sodium acetate catalyst. Their structures were confirmed by IR and ^1H-NMR studies. For these compounds, surface active properties including interfacial tension and emulsifying power were measured. The interfacial tensions of their oil solution against water were decreased to 5∼9dyne/㎝ and the tendency of lowering the interfacial tension was depending on the increase of carbon atom number in the hydrophobic alkyl chain of monoglyceryl pyroglutamates. The experimental results indicated that emulsifying power of the nonionic surfactant was better in benzene than in soybean oil. Due to the good surface properties, the nonionic surfactants, monoglyceryl pyroglutamates, are expected to be used as emulsifiers.