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호텔 직원의 조직몰입이 비재무적 성과에 미치는 영향 - 노조윤리 유형에 따른 조절 효과 -
서재수,정웅용,정규엽 한국호텔관광학회 2014 호텔관광연구 Vol.16 No.3
This report aims to demonstrate corporate development and a new labor union relationship in the era of competition by suggesting the direction of labor union based on the new definition of labor union ethics and reasons for the management and labor unions as components for a company to work together for the enhancement of ESG. For this, I set and verified six sub-hypotheses in two area. The interpretation and implication. First, I classified types of labor union ethics into two groups through clustering analysis. The two groups are 'passive group consisting of managers' and 'active group consisting of employees'. Second, I examine hypotheses 1-1, 1-2 and 1-3 about organizational commitment and ESG through multiple regression analysis. The analysis of three sub-hypotheses of hypothesis 1 shows that affiliative commitment among organizational commitment factors is found to be meaningful for ESG, and corporate value commitment is found to be not meaningful. Third, I studied three sub-hypotheses of hypothesis 2 that deals with types of labor union ethics that moderates the impact of organizational commitment on ESG. The result was only 2-3 hypothesis, 'there might be differences in the impact of organizational commitment on ESG(leaning and growth indicator) depending on types of labor union ethics' has a moderating effect. After confirming moderating effect of each type of labor union ethics, I carried out multiple regression analysis by dividing groups into passive group consisting of managers and active group consisting of employees, which demonstrates
徐載壽 高神大學校 1987 論文集 Vol.15 No.-
This paper was carried out to eluciate the browning reactions of lipid originated compounds with nitrogenous compounds in dried hair tail fish. The major fatty acids were C16:0, C18:1, C20:5, C22:6. The nonpolar lipid contained the higher percentage of C18:1 while the polar lipid contained the higher percentage of C22:6. When this fish was dried and stored, polyunsaturated fatty acids markedly decreased, particularly, in both phospholipid and glycolipid than in neurtal lipid. The browning was developed more rapidly in the liposoluble fraction than in the water soluble fraction of sample, and the loss of available lysine and polyene acids were a companied. In the test of hair tail fish oil, the phosphatidylcholine was largest in quantity, but the phosphatidylethanolamine appeared more active in the development of browning.
아미노酸과 脂質間의 非酵素的 褐變에 있어서 Aw와 溫度의 影響
徐載壽 高神大學校 1995 論文集 Vol.22 No.-
This studies were investigated the browning reaction of model system(amino acid-fish oil). The 23 amino acids and oil induced during dehydration Aw 0.52 to 0.95 were classified into three types : I - showed high rate at Aw o.74 than at Aw 0.52, 0.95(lysine, histidine, tryptophan, glycine isoleucine). Ⅱ - showed high rate at Aw 0.95 than at Aw 0.52, 0.74(cysteune, glutamine, valine, taurine alanine, arginine, asparagine, serine, cystine, glutamin caic). Ⅲ - showed high rate at Aw o.52 than at Aw 0.74, 0.95(methionine, aspartic acid, phenylalanine, trans-4-hydroxy-L-proline). Activation energy of the amino acids-lipid was 10 to 35 Kcal-mole, and Q10 were 2 to 7.
육의 Nonheme철에 미치는 가열과 화학적 처리에 의한 효과
서재수 高神大學校 1989 論文集 Vol.17 No.-
Treatment of arkshell samples with heat(boiling, micro wave and steam), nitrite and ascorbic acid for decreased nonheme iron concentrations. Nitrite appears to protect against slowly in nonheme iron. But nonheme iron concentrations were higher ascorbic acid containing samples compared with samples without ascorbic acid. Boiling, microwave and steam cooking of arkshell increased the level of nonheme iron in the meat compared with the uncooked control. There are not effect of concentration in nonheme iron by cooking method.
서재수 고신대학교 자연과학연구소 2000 고신대학교 자연과학연구소 논문집 Vol.10 No.-
The removed lipid was easily recovered by filteration or centrifigation of wastewater washed fish meat in surimi processing. The recovered lipid yield was 33.6% and it was utilized as a material of mayonnaise. The C_(18:0), C_(16:1), C_(18:0), C_(20:5), and C_(22:6), are major fatty acids in the recovered lipids. The polyunsaturated fatty acids were composed of 32.38% of total fatty acids. The recovered lipid was an excellent substitute of soybean oil in processing of mayonnaise and the maximum percentage of substitution ratio was 30%.
徐載壽 고신대학교 자연과학연구소 1991 고신대학교 자연과학연구소 논문집 Vol.1 No.-
This studies was carried out in order to investigate the browning reactions of fish and oil-amino acid and the properties of browning products. Browning was rapidly developed with the begining of decline in PoV and CoV and a remarkable decrease in such polyunsaturated fatty acid C_(20:5), C_(22:5), C_(22:6), compared with the other fatty acids, was resulted. In the water soluble fraction of the browning products obstained from the fish was detected some antioxidation activity. But in the liposoluble fraction which covers most of the browning reactions in the fish meat was not detected anitoxidation. And all of the browning products provided in this experiment showed very low reducing activity.