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안상희 ( Sang Hee An ),이주연 ( Ju Yeon Lee ),김송원 ( Song Won Kim ),류기형 ( Gi Hyung Ryu ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.3
본 연구는 수분함량 22, 25, 28%, 스크루 회전속도 200, 250 rpm, 용융물 온도 110, 120, 130℃의 조건범위로 조절하고 원료 사입량 100 g/min으로 고정하여 압출 성형한 밤 과육의 물리적 특성(직경 팽화율, 비길이, 체적밀도), 수분 용해지수 및 수분흡착지수, 환원당 함량과 항산화 활성에 대해 분석하였다. 밤 압출성형물은 직경 팽화율이 증가할 수록 비길이와 체적밀도는 감소하였고, 수분용해지수와 수분흡착지수는 수분함량이 낮아질수록 증가하였다. 압출성형을 통하여 환원당 함량, DPPH 라디칼 소거능, 총 페놀함량 및 플라보노이드 함량은 감소하였으며, 탄닌함량은 압출성형을 통해 2.94±0.10-4.23±0.12 mg/g 범위로 낮아지는 경향을 나타내었다. 결론적으로 압출성형 후 수분용해 지수의 증가는 밤 음료의 용해도 개선의 효과를 나타낼 수 있으며, 또한 압출성형공정은 소비자 기호성에 영향을 미치는 탄닌의 쓴맛을 감소시키는 가능성을 제시하였다. 이를 통해 다양한 식품의 중간소재로써 압출성형 밤이 활용될 수 있다고 판단된다. 밤의 식품중간소재 기초자료로서 응용될 것으로 생각되지만, 압출성형 최적조건을 보다 효과적으로 도출하기 위한 연구가 필요할 것으로 판단된다. The effects of extrusion conditions on the physicochemical properties of extruded chestnut fruit were determined by analyzing expansion index, specific length, bulk density, water solubility index (WSI), water absorption index (WAI), reducing sugar, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, total phenolic compound, flavonoid content and tannin content. The extrusion conditions contained moisture contents of 22, 25 and 28%, screw speeds of 200 and 250 rpm, melt temperatures of 110, 120 and 130℃. The expansion index decreased as the moisture content increased from 22% to 25%. In contrast, the specific length and bulk density increased along with increasing moisture content. WSI and WAI were found to increase through the extrusion process. The reducing sugar, DPPH radical-scavenging activity, total phenolic compound and flavonoid content all decreased. The tannin content of the extruded chestnut fruit was 2.94 to 4.23 mg/g lower than the non-extruded chestnut. Based on these results, extrusion- cooking may be useful for tannin reduction and applied in value-added chestnut related products such as snacks, noodles and beverages etc.
접속어미의 통어론적 특징 : 15세기 국어의 접속월을 중심으로
金頌元 건국대학교 부설 중원인문연구소 1990 論文集 Vol.9 No.-
This study is attempted to make a systematic description of the connective sentence constructions in the 15th centuri's Korean by comprehensive analysis of connective endings. The connective sentences are connected by the various connective endings. On the basis of the meaning relations of the antecedent and consequent clause, the Connective sentences are classified. This study deals with the syntactic constraints on the connective sentences with regard to Mood. The following are some remarkable achievements that have been made in this study. (1) The system of the connective sentences and the classification of the connective endings are as follows. 1. Linking relation endings: ① -고(곡, 옥, 구), ② -으며, ③ -니와(거니와/어니와/가니와), ④ -??, ⑤ -아/어(거아/거어), ⑥ -디, ⑦ ??/들(드란), 2. Relative relation endings: ① -으나, ② -어도/아도(라도/나도), ③ -고도/오도, ④ -??, ⑤ -??, ⑥ -??(디위/디외/디웨), ⑦ -??, ⑧ -??, ⑨ -??, ⑩ -으니, ⑪ -고, ⑫ -으며, 3. Cause-Result Relation endings: ① -으니, ② -??, ③ -아/어(악/억, 거/어), ④ -라, 4. Appreciable relation endings: ① -??/??(??) 5. Conditional relation endings: ① -으면, ② 은대(??), ③ -은댄(은덴, ??, 은든, ??, 단, 든), ④ -??, ⑤ -을덴(뎐), ⑥ -??/늘, ⑦ -??(??), 6. Intentional relation endings: ① -고져/오져, ② -과뎌(??), ③ -굇고(엣고/겟고/�T고), ④ -으려, ⑤ -사, ⑥ -옷, ⑦ -곳디, ⑧ -가, 7. Resultative relation endings: ① -??(애), -도록, ② -게/에(긔/의, ??/??, -거), 8. Selective relation endings: ① -으나, 9. Purposive relation endings: ① -으라, 10. Repeating relation endings: ① -으락, ② -암/엄, 11. Simultaneous relation endings: ① -다가며, 12. Proportional relation endings: ① -디옷, ② -??, 13. Emphasis relation endings: ① -나, ② -도, 14. Value relation endings: ① -암직/엄직, ② -어만, 15. Comparative relation endings: ① -곤/온, ② -노니, 16. Simulative relation endings: ① -??/듯(덧), -다시, -드시, -디시, 17. Convertive relation endings: ① -다가/라가, ② -으나, (2) The syntactic constraints on the connective sentence with regard to Mood-Declarative, Interrogative Imperative, and propositive Mood are described as Table 56(Page 56) in Chapter II or III.
金頌元 건국대학교 1985 論文集 Vol.21 No.1
In the Korean Language Flection and derivation are used as the ways of making new words. This language is essentially an agglutinative one. Accordingly, in this language it is a fundamental rule to form caustive verbs by means of agglutinative derivation Human languages are generated accoding as the personal affairs and various movements are dealt with. Therefore a lot of derivative causative forms can be seen in the words expressing emotions and movements. By the way, Considering Several Conditions, there are Some words that are not derived which, must be changed info derivative Causative verbs. The verbs, "오다" (come) , "가다" (go), can be presented as examples for this. The reason why these verbs cannot be derided must be explained phonologically and morphologically. That is to say, evasion of homonyms and adherence to the same forms of words for the sake of the preservation of original meaning are the main reasons. And it is demanded that the non-derivativity of the emotion expressing adjectives must be explained Syntatically and semantically. Structural caustive verbs assuming such a form as "-게 하다" replaced such non-derivative words as caustive verbs, and this new form has come to be used.