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이효지(Lee Hyo-gee) 비교민속학회 2000 비교민속학 Vol.18 No.-
Korean food culture is greatly influenced by it's natural environment. Gimjang Kimchi, which is made for winter, contains a high percentage of vitamins and is considered a good fermented food. It is also becoming a world famous food. Kimchi can be divided into two different kinds. The increase in rice production, coupled with the increase of participation in buddhism, has led to Koreans to eating more vegetables and less meat. Koreans eat Kimchi with rice. Koreans started to eat Kimchi from the three kingdoms period. Various Kimchi were developed during the Josun dynasty. To make Kimchi, preserve Kimchi with salt, which makes Kimchi fermented, then put green onions, ginger, garlic, red peppers, and pickled sea food to make Kimchi taste delicious. Kimchi also contains a lot of nutrients; therefore, it is considered a healthy food. And now it is becoming popular not only in Korea, but throughout the world. You can find in the wide range of Kimchi the diversity and composition of Koreans. Kimchi is representative of Korean food. It is a healthy food. So l dare to say that Kimchi is a precious cultural asset. When we look at the origin of the word Kimchi, there are two ways to explain it. First, in Chinese characters the word Kimchi changed from hae(?), gieyum(漬?), eyumgie(?漬), eyumchae(?菜), geu(?), gie(漬), chimchae(沈菜) second, in Korean, it changed from chimchae→dymchae→gymchae→kimchae→kimchi. In this paper, I would like to talk about the developing process, changes, nutritions, ingredients, regional characteristics. Kimchi making for the winter, and the Kimchi pot.
가속도계 기반의 편마비 환자 보행 평가를 위한 보 검출
李孝基(Hyo-ki Lee),李景中(Kyoung-joung Lee),金榮浩(Young-ho Kim),朴時?(Si-woon Park) 대한전기학회 2006 전기학회논문지 D Vol.55 No.10
In this paper, an algorithm to detect steps in hemiplegic patients using a 3-axis accelerometer attached on the trunk was proposed. The proposed algorithm consisted of the signal pre-processing, the step detector, the classification of steps and the calculation of stride time. Two FIR band-pass filters were designed and steps were measured by the combination of filtered signals in the vertical and the anteroposterior directions. In addition, the classification of steps and the calculation of stride time were computed by using the detected steps and lateral signals. For the experiment, fourteen hemiplegic patients were participated and the linear accelerations of the trunk and foot switch signals were measured synchronously. To evaluate the system performance, the detected steps and initial contacts by the foot switch were compared. The average error between the steps and initial contacts was 0.024ms and the difference of the average stride time was 0.01s. Finally, all gait events were detected exactly. Results showed that the accelerometry could use for the gait evaluation in clinical rehabilitation therapies.