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劉?眞 대한일어일문학회 2013 일어일문학 Vol.58 No.-
This study is meaningful that this study looked into the type classification of quoted expression in the syntactic, pragmatic aspects and examined the characteristics of quoted expression as a multi-dimensional analysis through comparative crossing apply of politeness strategies in Lakoff(1973) and Brown & Levinson(1987). First, baced on analysis of quoted expression, quotations in repetition of ‘a form of noun’, ‘a predicative form’, ‘a form of shift style’, ‘a partial form’, and ‘a form of question’ emerged frequently compared to other types. Second, in a case of quotations in repetition in continuous turn, hesitance of a (2)politeness strategy and a negative strategy were relatively highly expressed. And this is because a speaker producing quotations implies a kind of question using a form of monologue. At the same time repeating a quoted sentence can be analyzed as giving a choice to listeners rather than FTA of listeners. By contrast (2)politeness strategy, negative strategies, and off records were described many times in quotations in turns produced intervals. In this case question type using a rhetorical question about the meaning of speech which is not given by enough information of speaker about a source of quotations or can not be understood by a quoted utterance and utterance cutting in other person’s conversations appeared frequently. Third, (3)politeness strategy, expressions without redressive action, positive strategies were observed frequently in a quotation in repetitions by same person in same turn. In this case I could find a feature that an imperative sentence that is representative sentence pattern of an expression without redressive action was cited. By contrast (3)camaraderie, a positive strategy were emerged frequently in a quotation in repetitions by same person in different turn.
유승진,진종언,오성훈,류민정,황권택 한국키틴키토산학회 2019 한국키틴키토산학회지 Vol.24 No.3
In this study, antioxidant activity was investigated in yogurt fermentation using GABA lactic acid bacteria(LAB). In DPPH radical scavenging ability, the control group was 26.71%, the 0.5% GABA LAB culture added group was 50.56%, and the 1% added group was 65.44%. The 2% addition group was the highest with 73.55%, which was significantly higher in proportion to the amount of LAB extract added. In ABTS radical scavenging activity, the control group was 44.01%, and 0.5% to 58.71% of GABA LAB culture extracts, 74.19% to 1%, and 82.41% to 2%. ABTS radical scavenging activity was also significantly increased (P < 0.05) in proportion to the LAB culture extract addition concentration. In the reducing power by FRAP, the control group was 0.43, 0.5% at 0.52, 1% at 0.85, and 2% added group was 1.13, which was the highest in the 2% group. The FRAP value of the control group and the 0.5% group was not significant, and the FRAP value increased significantly as the amount of GABA LAB culture extract increased (P <0 .05). The total polyphenol content was the lowest at 327.54 µg/mL in the control group, and the highest polyphenol content was 368.06 µg/mL in 0.5% to 345.86 µg/mL, 1% to 359.03 µg/mL, and 2%. The flavonoid content was 381.16 CE µg/mL, 416.02 CE µg/mL, 440.04 CE µg/mL and 469.38 CE µg/mL in the control group and 0.5, 1, 2% added GABA LAB culture extracts, respectively. The concentration of GABA LAB culture extract increased significantly (P <0.05). As a result, GABA extract has been identified as a high antioxidant activity in lactic acid bacteria fermented yogurt has the potential to be used as a variety of functional products.
유승진 ( Seung Jin Yoo ),진종언 ( Jong-eon Chin ),오성훈 ( Sung Hoon Oh ),류민정 ( Min Jung Ryu ),황권택 ( Kwontack Hwang ) 한국키틴키토산학회 2018 한국키틴키토산학회지 Vol.23 No.3
본 실험은 떡 가공상품을 가정식 대체식으로 이용하고자 유통기한을 설정하였다. 통팥찰떡과 녹두깨찰떡에 대하여 실험을 실시하였고, 떡은 편의용으로 하고자 증숙 후 바로 tray에 sealing하는 구조로 개발하였고, 증숙후 바로 처리에 따른 미생물 오염을 최소화하고자 하였다. 냉장유통을 위하여 0, 4, 10℃에서 총균수, 대장균군, 수분함량, 관능변화검사, 물성변화, 색도변화를 측정하였다. 최장 21일간의 시험에서, 2종의 시료에서 총균수는 5.87±0.09 log를 넘지 않았고, 대장균군은 두 시료 모두 검출되지 않았다. 수분함량변화에서는 통팥찰떡과 녹두깨찰떡은 3가지 온도 모두에서 시간에 따라 유의하게 차이가 나지 않았다. 색도의 변화중 특히 L값의 변화가 저장기간 중 유의적 차이가 없었다. 또한 물성의 변화가 5% 미만을 유지하여 노화에 따른 변화가 나타나지 않았다. 다만 관능적 변화에서 통팥찰떡의 21일에 유의적인 저하를 보여, 최대 설정한 여러 품질지표 중「식품공전」규격에 따라 떡의 품질한계일을 설정하였다. 실험결과 떡의 품질한계일은 0℃에서 21일, 4℃에서 21일, 10℃에서18일로 산출되었다. 제품 유통 시 여러 가지 변수를 고려하고자 안전계수 0.8을 곱하여 최종 유통기한은 16일(0℃, 4℃), 14일(10℃)로 설정하였다. In this experiment, we set the expiration date to use the rice cake processing product as a substitute for home. Experiments were carried out on the brown rice cake and green bean curd rice cake. The rice cake was developed to be sealed to the tray immediately after boiling for convenience, and it was tried to minimize microbial contamination due to the treatment immediately after boiling. Total bacterial counts, coliform group, moisture content, sensory evaluation, physical properties, and chromaticity were measured at 0, 4, and 10℃ for refrigerated distribution. In the test for up to 21 days, the total number of bacteria in the two samples did not exceed 5.87 ± 0.09 log, and the two samples were not detected in the coliform group. The changes of moisture content did not show a significant difference in time between the three kinds of temperature. There was no significant difference in the L value among the changes of chromaticity during the storage period. Also, changes in physical properties were maintained at less than 5%, indicating no change due to aging. However, the sensory change showed a significant decrease in 21 of Korean sweet rice cakes, and the quality limit date of rice cakes was set according to the “Food Codes” standard among the maximum set quality indicators. The quality limit of rice cake was 21 days at 0℃, 21 days at 4℃ and 18 days at 10℃. The final shelf life was set to 16 days (0℃, 4℃) and 14 days (10℃) by multiplying the safety factor of 0.8 by various factors in product distribution.
황권택,진종언,오성훈,류민정,유승진 한국키틴키토산학회 2018 한국키틴키토산학회지 Vol.23 No.4
Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, 12 o C for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at 4 o C storage, but the antimicrobial activity was maintained at 12 o C storage and at 8 o C and 21 days storage. In the case of grape seed extract, only the 4% of the culture at 8 o C satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at 12 o C for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature (4 o C). However, at 8 o C and 12 o C, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except 4 o C, but these properties were not observed at 8 o C and 12 o C. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and 12 o C, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at 4 o C and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at 4 o C. However, at 8 o C and 12 o C, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.