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Endovascular Embolization of a de Novo True Posterior Communicating Artery Aneurysm 23 years After Surgical Clipping of an Ipsilateral Posterior Communicating A rtery-internal Carotid Artery Aneurysm : A Case Report
We describe a true posterior communicating artery (PCoA) aneurysm, which is an uncommon variant of intracranial aneur-ysm that was treated by endosaccular embolization. A 64-year-old woman was admitted for management of an unruptured left PCoA aneurysm. She had undergone microsurgical clipping of an ipsilateral internal carotid artery (ICA)-PCoA aneurysm 23years prior to the current presentation. Angiography showed a saccular aneurysm 3 mm distal to the junction of the ICA and the fetal-type PCoA arising on the opposite side of the vessel to that of the previous clipping. Endovascular embolization was performed to occlude the lumen of the aneurysm while preserving the patency of the PCoA. Based on angiograms, hemody-namic stress seems to be the most feasible explanation for the de novo development of an aneurysm at the first acute bend within the PCoA in our patient. For this anatomical reason, endosaccular coil deployment was possible without the use of a balloon or stent.
Enzymatic hydrolysis of wood is the reaction to produce glucose from wood using enzyme which derives from microorganism. Glucose can be transferred easily to ethanol by fermentation. Ethanol is the starting meterial for producing acetone, butanol, citric acid and lactic acid. The mechanism of the enzymatic hydrolysis of cellulose are reasonably explained in terms of the sequential action of three different types of enzymes, endo-cellulase, exo-cellulase, and β-glucosidase. The goal of this work was to investigate the cellulose hydrolysis pretreated polar with various concentration NaOH, the crystallinity of cellulose, lignin contents and the degree of hydrolysis.
Launched in the end of march, 2003, e-trade Service Provider is an online B2B marketplace that brings together buyers and sellers from around the globe. In this study, I offered research of e-trading company system that is the supporting system of domestic small & medium sized company and could observe that is trying to propel the e-trade according as general trading companies have e-trade era and existent role is shrunk in advance research. And this study investigates the present status and development of e-Marketplace which is the most actively used in the e-trade stages market research, searching for business partners, negotiations to contract. It also shows the present status and development of e-Marketplace as an e-trading company designated by government, which gives prospect of profitable model of e-Marketplace. This study investigates the improvement and performance in e-trading companies program, I hope that the findings of this study will be a helpful material to government for making policy.
The purpose of this study is to investigate the relationship between service quality and customer revisit and to analyze the relationship between service quality and recommendation intention. The results of the analysis are as follows: First, in the demographic characteristics, women use coffee shops more than men. Among them, there are many students aged 20 in college. Second, the service quality of coffee shop was influenced by staff service, such as speed of service, proper explanation of order, friendly guide of employee, description of product, prompt calculation and greeting to customer. Third, service quality of coffee shop influenced recommendation intention. Fourth, customer 's visitation influenced recommendation intention in service quality of coffee shop. As the point of contact is the coffee shop, the service of the employee is important. Therefore, continuous education is required for the service such as quick service, friendly guide, product guide, and quick calculation. If you look at the practical improvement based on the above analysis, you can develop a product for the customer service, create a manual for the service, allocate the staff to keep and manage the coffee, develop the menu according to the change of the coffee industry environment, It is important to recognize that the management of changes in the indoor environment directly affects the management goals of coffee shops. .