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경남 일부지역 중학생의 학교급식에서 제공되는 수산식품 섭취실태 및 기호도에 관한 조사 연구
정효숙,Cheong, Hyo-Sook 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6
This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.
Regularity of solutions of 3D Navier-Stokes equations in a Lipschitz domain for small data
정효숙,김남권,곽민규 대한수학회 2013 대한수학회보 Vol.50 No.3
We consider the global existence of strong solutions of the 3D incompressible Navier-Stokes equations in a bounded Lipschitz do- main under Dirichlet boundary condition. We present by a very simple argument that a strong solution exists globally when the product of L2 norms of the initial velocity and the gradient of the initial velocity and Lp,2, p ≥ 4 norm of the forcing function are small enough. Our condition is scale invariant and implies many typical known global existence results for small initial data including the sharp dependence of the bound on the volumn of the domain and viscosity. We also present a similar result in the whole domain with slightly stronger condition for the forcing.