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Kyu-shik Jeong,정원일,Jae-yong Chung,Mi-young An,Chae-yong Jung,Gyoung-jae Lee,Jong-soo Kang,Byeong-cheol Kang,Young-heun Jee,Bruce H Williams,Young-oh Kwon,Da-hee Jeong 대한수의학회 2003 Journal of Veterinary Science Vol.4 No.2
Cirrhosis Occurring in a Young Woodchuck (Marmota monax) Due to Vertical Transmission of Woodchuck Hepatitis Virus (WHV)Da-hee Jeong, Won-il Jeong, Jae-yong Chung, Mi-young An, Chae-yong Jung, Gyoung-jae Lee1, Jong-soo Kang1, Byeong-cheol Kang2, Young-heun Jee3, Bruce H Williams4, Young-oh Kwon5 and Kyu-shik Jeong*College of Veterinary Medicine, Kyungpook National University, Daegu 702-701, Korea1Shinwon Scientific Co., LTD, Research Institute, Suwon, Korea2Clinical Research Institute, Seoul National University, Seoul 110-744, Korea3College of Veterinary Medicine, Jeju National University, Jeju 690-756, Korea
정용길,민병권 충남대학교 경상대학부설 경영경제연구소 1998 경영논집 Vol.14 No.2
본 연구는 서비스 품질의 개념화와 측정 및 전반적 서비스 품질과 고객만족이 재구매의도에 미치는 관계에 관하여 조사하고자 하는데 목적이 있다. 분석결과 서비스 품질은 다차원이 아닌 단일한 하나의 차원으로 묶이고 있는 것으로 나타났으며, 전반적 서비스 품질과 고객만족, 그리고 재구매의 도간의 관계에서는 전반적 서비스 품질이 고객만족과 재구매의도에 정(+)의 영향관계를 나타내는 것으로 분석되었으나, 고객만족이 재구매의도에 미치는 영향관계는 유의하지 않은 것으로 나타났다.
정용진,서권일,신승렬,서지형,강미정,김광수 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4
To utilize abundant poor persimmon fruits effectively, it was studied on alcohol fermentation strains which were isolated and indentified from poor persimmon fruits. The strains which had exellent alcohol production ability were analysized morphogical, cultural characteristics and identified Saccharomyces cerevisiae YJK 20, Sacahroimyces kluveri DJ 97. Alcohol production ability between the isolated strains and industrial alcohol yeasts was compared in the YPD medium, persimmon extract medium. Isolated strains had high alcohol production ability in both of two medium, respectively. So it was expected that the strains, YKJ 20 and DJ 97 had good alcohol fermentation ability of persimmon fruits.
과학적 규칙성 지식의 생성 과정 : 경향성 지식의 생성을 중심으로 Focused on the Generation of Scientific Pattern-Knowledge
권용주,박윤복,정진수,양일호 한국초등과학교육학회 2004 초등과학교육 Vol.23 No.1
The purpose of this study was to suggest a grounded theory on the process of undergraduate students' generating pattern-knowledge about scientific episodes. The pattern-discovery tasks were administered to seven college students majoring in elementary education. The present study found that college students show five types of procedural knowledge represented in the process of pattern-discovery, such a s element, elementary variation, relative prior knowledge, predictive-pattern, and final pattern-knowledge. Furthermore, subjects used seven types of thinking ways, such as recognizing objects, recalling knowledges, searching elementary variation, predictive-pattern discovery, confirming a predictive-pattern, combining patterns, and selecting a pattern. In addition, pattern-discovering process involves a systemic process of element, elementary variation, relative prior knowledge, generating and confirming predictive-pattern, and selecting final pattern-knowledge. The processes were shown the abductive and deductive reasoning as well as inductive reasoning. This study also discussed the implications of these findings for teaching and evaluating in science education.
Yield of Rice Affected by Meteorological Elements in Yeosu Area of Korea
Kwon,Byung-Sun,Choi,Seong-Kyu,Shin,Jeong-Sik,Shin,Jong-Sup,Shin,Dong-Young,Hyun,Kyu-Hwan,Kuk,Yong-In,Park,Hee-Jin 한국자원식물학회 2003 Plant Resources Vol.6 No.2
This study was conducted to investigate the relationships between yearly variations of meteorological elements and yearly variations of productivity in rice. In addition, correlation coefficients among yield and yield components were used to find out the relationships between meteorological elements and productivity. Yearly variation of the mean air temperature in May was large with coefficients of variation(C.V.) of 25.0%, but the variation of the duration of sunshine in May were relative small. No. of panicles per hill and 1,000 grains wt. of brown rice were great with C.V. of 21.1, 19.7%, respectively, brown rice yield show more or less C.V. of 5.5% and milled rice show still less variation. Correlation coefficients between temperatures in period of cultivation from May and yield were positive correlations. Correlation Coefficients between precipitation in period of cultivation from Sep. to Oct. and yield are positive correlations. Correlation coefficients amount the panicle length, no. of panicles, no. of spikelets, ratio of ripened grains, 1,000 grains wt. of brown rice, milled rice yield, brown rice yield and milled rice yield were positively significant at the level of 1 %, respectively.
흰쥐에서의 카르복시메칠셀룰로오스나트륨과 겔란검 혼합겔의 유착방지 효과
권윤환,이시범,이정권,박용덕,박정숙,황성주 한국약제학회 2004 Journal of Pharmaceutical Investigation Vol.34 No.6
The aim of the present study was to investigate the efficacy of a mixed gel formulation composed of sodium carboxymethyl cellulose and gellan gum (Na-CMC gel) for the prevention of adhesions after laminectomv. The anti-adhesive effect of the Na-CMC gel was tested in a controlled randomized study using an animal model of lumbar laminectomv. The animals (60 female Sprague-Dawlev rats) were randomly allocated into two treatment groups to receive the Na-CMC gel on the injured area or no gel (control). The incidence of adhesions and their grade were blindly evaluated at 4. 8 and 12 weeks after surgery. The amount of scar tissue and tenacity were grossly reduced by the Na-CMC gel at postoperative 4. 8. and 12 weeks. The mean adhesion scores were 0.75. 125. and 1.38 at 4. 8. and 12 weeks in the gel-treated group. respectively. No significant inflammatory reaction was observed and the healing of wound was not affected by the Na-CMC gel. The Na-CMC gel reduced the amount of scar formation and tenacity in rat laminectomv model without affecting the healing of operation wound and other complications. Therefore. the Na-CMC gel may be the potential to prevent postsurgical adhesions in clinical state.
정용진,서권일,김광수 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3
Physicochemical properties of marketing and intensive persimmon vinegar were investigated, the results are as following: Total. acidity in D, H, S, J, sweet persimmon(SP) and persimmon vinegar were 4.20, 3.03. 2.58, 3.30, 5.92 and 5.81%, respectively, and the value of intensive persimmon(IP) vinegars were higher than that of others. SP sample was lower than any other vinegar as compared to L value in colors, no sample was lower than H and S vinegar in turbidity and browning. Brix of IP samples were lower than that of other vinegars, there was a little fructose in the all samples. Among the organic acids, galacturonic acid content except acetic acid was the highest, and ascorbic and malic acid were detected a little. Calium content was the highest of minerals in persimmon vinegars, phosphorus was detected a little. Alcohols of 5~6 types were analyzed in each samples, free amino acids of 17~24 types were analyzed, D and IP vinegars have more alcohols and amino acids, and their contents were higher than the others. Volatile components of 6~9 types were analyzed in each samples, these have more ethanols except acetic acids than other volatile components, and the contents of IP samples were higher than that of marketing persimmon vinegars.
權純錫,徐龍權,鄭永和,金善政 동아대학교 공과대학 부설 한국자원개발연구소 1989 硏究報告 Vol.13 No.1
Natural convection heat transfer from the corner between a vertical flat plate and adiabatic wall has been studied for various inclination angles of the adiabatic wall and Rayleigh numbers by using Mach-Zehnder interferometer in air. Natural convection heat transfer is increased with increasing the inclination angle of the adiabatic wall. The local Nusselt number is increased to x/L=1/18 and then decreased at θ=30° And 60°, but decreased at θ=90°, 120°, 150° And 180° as the dimensionless plate length increases. The mean Nusselt number at θ=30° Shows minimum and at θ=180° Maximum for constant Rayleigh numbers.
2단계 발효에 의한 포도식초와 재래식 포도식초의 품질 비교
정용진,이명희,서권일,김주남,이용수 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.4
Grape vinegar(A) and grape onion vinegar(B) added (3% of onion juice) were produced through two stages of fermentation(alcohol fermentation and acetic acid fermentation) to increase the grape's use. Grape wine which contained 5.6% alcohol was produced on the 3rd day of first stage. Then through the second stages, grape vinegar, of which total acidity was 5.37% was produced. The quality of (A) and (B) which was produced through the two stages of fermentation was compared with the traditional grape vinegar(C,D) in the market. The content of sugar in (D) was a little higher such as 5.4 °Brix than others. That of (A) and (B) was 5.13, 4.98 °Brix respectively. The content of remaining alcohol in (C) was high such as 0.23% comparatively, But there was no remaining alcohol in (A) and (B). The content of acetic acid was 4.3~5.3% as a major organic acid of vinegars. The content of tartaric acid was 340.0 in (A), 316.7 in (B), 322.6 in (C) and 391.7㎎% in (D). The content of lactic acid was distinctly high such as 277.4㎎% in (D). There were differences such as 9.2~15.5㎎% in the content of total free amino acids among grape vinegars. (D) contained 15.5㎎% of total free amino acid and (B) also highly such as 12.0㎎%. Potassium was high in grape vinegars. The content of potassium, sodium and copper was higher in (A) than (B).