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This pape is described the typical damage caused Power T-MOS FETs by varying surge voltage. All sample devices are punchured above 100v surge voltage, particulary, we foud damage of silicon oxide layer at 200 volt surge voltage by one time. And we used to poly vinyl tape and paper tape in order to remove dust by mort process. The result, we obtained 3000 volt ESD (Electro-Static Discharge) at poll vinyl tape and also obtained lass than 100 volt at paper tape. Finally, we conclude paper tape has more less E.S.D. than poly vinyl tape in order to remove to dust.
This study was performed to investigate patients' perceptions of the quality of hospital food and food-related services and to identify key determinants of patient satisfaction with hospital food and food-related services. A questionnaire with a list of 17 items to be rated on a 4-point hedonic scale (l=dissatisfy extremely to 4=satisfy extremely) was designed, pretested, revised, and used in this study. A total of two hundred seventy hospitalized patients in a university hospital in Taejeon was selected after careful screening in consideration of sex ratio and medical treatments, with 258 completing all questionnaires. Statistical analyses were done using SAS program to evaluate the level of satisfaction and to determine the order of influence of factors relative to satisfaction. Among the items of satisfaction with meals, quantity of cooked rice received the highest score (mean score=3.02 on a four-point scale; SD=0.67). Cleanliness of spoon, chopsticks and dishes was also the highest (mean score=3.11; SD=0.53) among the satisfaction with food services. The results of multiple regression analysis identified variety of menu (r=0.388) and courtesy and hygiene of staff who serve meals (r=0.219) as the most critical determinants of patient satisfaction with hospital food and food services. These results emphasize the need for a comprehensive and differentiated approach in measuring and monitoring patient satisfaction with hospital food and food services.
Aflatoxin degradation potential of ultraviolet (UV) irradiation on solid media was investigated. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on potato-dextrose agar (PDA) in Petri plates. The plates were then irradiated with different wavelength of ultraviolet (UVA 358 nm, UVB 306 nm, and UVC 254 nm), different intensity UV energy, and different exposure time. Aflatoxin was degraded at all wavelengths of UV. The degradation ratios of aflatoxin level by UV irradiation were dose-dependent and time-dependent. The total aflatoxin level was significantly decreased to 71.8% in 1 hour (p<0.05) and to 48.6% in 4 hours (p<0.01) by UVA irradiation. After 12 hours' exposure to UVA, a 78.0% degradation of total aflatoxin was observed (p<0.01). These results indicate that ultraviolet energy could be an effective factor in aflatoxin degradation although its effect on food safety should be studied and examined further.
In Japanese-style soy sauce, 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone(HEMF) produced by Saccharomyces rouxii has antioxidant activity and anticarcinogenic effects. In Natto and Chunggugjang, microbial serine proteinase such as nattokinase produced by Bacillus species had fibrinolytic activity in vivo. In Korean-style soy sauce, brown pigments produces by Bacillus subtilis group strain have animutagenic effect, anticarcinogenic effect and antioxidant activity, and promote productiong of interferon. There are peptides having cytotoxicity in Korean-style soy sauce and soybean paste. In Korean-style Doenjang, unknown substances produced by Bacillus subtilis group strain have antimutagenic and anticarcinogenic effect. There is immunopotentiator produced by unknown microorganism in Korean-style Doenjang.