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강소진,권영혁,박준봉,허익,정종혁,Kang, So-Jin,Kwon, Young-Hyuk,Park, Joon-Bong,Heer, Yeek,Chung, Jong-Hyuk 대한치주과학회 2009 Journal of Periodontal & Implant Science Vol.39 No.1
Purpose: The present study was performed to evaluate the effect of hydroxyapatite dental paste on tooth hypersensitivity compared to other materials. Materials and methods: In the general fluoride dental paste, strontium fluoride dental paste and hydroxyapatite dental paste, patient-performed VAS and VAS(ice test) were measured at baseline, 1weeks and 4weeks. Results: 1. In patient-performed VAS, there were significant differences reducing of tooth hypersensitivity between general fluoride toothpaste and hydroxyapatite toothpaste. 2. In operator-performed VAS(ice test), there were significant differences reducing of tooth hypersensitivity among each group, between general fluoride toothpaste and hydroxyapatite toothpaste and between general fluoride toothpaste and strontium fluoride toothpaste. Conclusion: In conclusion, hydroxyapatite toothpaste can be applied for control of tooth hypersensitivity.
Effects of Color and Serial-Position of Words on L2 Vocabulary Recall and Retention
강소진,이진화 서울대학교 언어교육원 2013 語學硏究 Vol.49 No.2
This study investigated the effects of word color, serial-position, and their interaction on L2 learners’ recall and retention of words. Adopting a repeated-measure design, this study presented 19 Korean middle school students with low frequency English words and pseudo words under each of the four conditions: [–Order –Color], [–Order +Color], [+Order –Color], and [+Order +Color]. Their vocabulary recall and retention were measured by immediate and delayed free recall tasks, along with written retrospective protocols. Overall the results of this study supported the effects of color, serial-position and their interaction on immediate recall and partly on retention. The participants’ immediate recall test scores were higher when some words in the list were marked in color ([+Color] conditions) and the further analyses of individual words showed that those colored words were recalled and retained more frequently and foremost than non-colored ones. It was also found that words in first and last positions resulted in high recall and retention,with stronger primacy effect of the first position than recency effect of the last position. Yet, when color was added, the recency effect turned out to be stronger than primacy effect. Finally, written retrospective protocols confirmed that the participants actually paid attention to color and serial-position of words while processing the presented words
연구논문 : 팥 추출물의 구강세균에 대한 항균성 및 일부 기능성 성분에 대한 연구
강소진 ( So Jin Kang ),한영숙 ( Young Sook Han ) 한국식품조리과학회(구.한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.1
This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm(t(R) 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.
강소진(So Jin Kang),김상숙(Sang Sook Kim),정혜영(Hae Young Chung) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.7
To investigate major characteristics affecting the consumer acceptability of Cheonggukjang, the physicochemical characteristics and consumer perception of 16 Cheonggukjang samples (seven commercial samples and nine samples prepared in the laboratory) were analyzed. Overall, consumer acceptability of Cheonggukjang increased with higher contents of amino nitrogen and volatile basic nitrogen, as well as at lower moisture contents. Cheonggukjang samples with higher consumer acceptability showed higher purchase intent (%) and willingness to pay (won/200 gram package), implying consistency in consumer evaluation. Ideal characteristics of Cheonggukjang were lighter color, less water in the soup, stronger characteristic Cheonggukjang taste, sweetness and nutty taste, as well as less off odors, saltiness, and bitterness. The result of this study demonstrates the needs to improve sensory quality by considering the relatively low consumer acceptability of Cheonggukjang samples.