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맛있는 김치의 저장기간을 연장시키기 위하여 여러가지 저장용기와 저장온도를 달리하여 각 군마다 5포기씩의 김치를 담그고 각각에 The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18±2℃ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. PH in Kimchi stored at 5℃ after fermentation at 18±2℃ was slowly decreased as compared to the Kimchi stored at 18±2℃ after fermentation. 4. PH and acidity showed no significant changes after 90 days storage when Kimchi was stored at -5℃ or -80℃ were compared to that of the Kimchi stored at 18±2℃, but texture score of Kimchi stored at -5℃ or -80℃ after fermentation at 18±2℃, but texture score of Kimchi stored at -5℃ or -80℃ were compared to that of the Kimchi stored at 18±2℃ after fermentation. 5. In the group of Kimchi stored at 10℃, immediately after pickling it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5℃ after 4days fermentation at 18±2℃. And, for long period preservation of Kimchi, it took would be effective to store at -80℃ after fermentation at 18±2℃.
This study was performed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of high school and college students (males 200, females 200) in the Daegu area. The daily intake was determined by a 24-hr dietary recall method. The results were summarized as follows: The recognition score of calcium of the subjects was male 10.46, female 11.54, respectively. Also the preference score of calcium source foods of the subjects was male 3.40, female 3.51. The students preferred yoghurt, ice cream, sweet potatoes and milk, in the order, but they disliked beans boiled in soysauce, sesame seeds and cheese. The frequency of calcium source foods were remarkably low. Milk products were the most preferred and eated calcium source food. A day's calcium intake was 54.1~61.1% of RDA for Koreans. The meal skipping, diet and nutrition consideration ratio of the subjects were 66.5, 13.3, 20.0% respectively. There was a significant positive correlation between the recognition and preference scores of calcium.
목적: 골종양 환자나 외상, 골수염, 인공관절 치환술 등의 환자 등의 환자 치료에 많이 사용하는 장관골의 동종 이식에 대한 PRP (Platelet-Rich Plasma)의 효과를 토끼를 이용한 실험으로 알아보고자 하였다. 대상 및 방법: 20마리의 토끼를 대상으로 각각에 일련번호를 붙이고, 각 토끼의 양측 척골에 약 2㎝ 길이의 골편을 얻어 장관골 결손을 만들고 동시에 동종 장관골을 얻어, 홀수 토끼의 척골 골편을 짝수 토끼의 골결손 분위에 이식하고, 반대로 짝수 토끼의 척골 골편을 홀수 토끼의 골결손 분위에 이식하였다. 그 후 각 토끼의 좌측 척골 이식 부위에는 아무런 처치를 하지 않고 대조군으로 삼고, 우측 척골 이식부에는 PRP 0.7cc를 처치하여 실험군으로 삼았다. 술 후 0, 4, 8, 12주에 골이식부에 대한 방사선 촬영을 통하여 골유합 성적을 평가 비교하였다. 결과: 실험군의 척골 분절 결손부에서는 대조군에서보다 동종 분절골 이식부의 골유합이 방사선학적으로 향상된 것을 관찰 할 수 있었다. 결론: 동종 장관골 분절 이식시 PRP를 병용하여 사용할 경우 더욱 효과적인 신생조직 형성을 유도할 수 있으며, 임상에도 유용하게 적용할 수 있으리라 사료된다. Purpose: The purpose of this study was to evaluate the effect of Platelet-Rich Plasma(PRP) on the healing of the allograft for the treatment of the segmental bone defect of the ulna in Rabbits. Materials and Methods: About 2 ㎝-sized segmental bone defects were created on both ulna of twenty rabbits. The rabbits were divided into two groups, even and odd number groups after numbering them from 1 to 20. The segmental bone from the odd numbered animal was transplanted to the even numbered animal, and the even numbered to the odd numbered. The left side of the ulna was grafted with a segmental allograft only. The right side of the ulna was grafted with a segmental allograft and 0.7cc of PRP. Radiographs obtained at 0, 4, 8, and 12 weeks postoperatively were graded for radiologic union. Result: The use of the combination of PRP and segmental allograft demonstrated improved healing on radiographic study compared with that demonstrated after use of allograft alone. Conclusion: The results of the study suggests that the use of the combination of PRP and segmental allograft can be considered as an alternative method to manage the segmental defect of the long bone.
Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02, 0.04, 0,1, 0.2, 0.4, 1,0, 2,0, 4.0%), different boiling times (0, 10, 20, 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 100%)were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid, At above 60℃, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.
주관절 손산 중 상완골 내 상과 골절은 단독으로 혹은 주관절 탈구와 동반되어 발생하는 것이 일반적이다. 저자들은 15세 남자 환자의 좌측 요골 두 아탈구가 동반된 상완골 내 상과 골절을 경험하였다. 도수 정복을 시도하였으나 요골 두 아탈구의 정복을 얻을 수 없어 관혈적 정복술로 치료하엿다. 6개월추시 결과 후휴증이 없는 정상적인 관절 상태를 확인할 수 있었다. 연령, 원인 , 손상 기전으로 분석해 보면 이 동반 손상은 발생하기 매우 어렵고, 문헌 탐색 결과 현재까지 동일한 증례를 찾아볼 수 없었으므로 보고하는 바이다. It has been known that fracture of medial epicondylar apophysis of distal humerus may be isolated of associated with elbow deslocations. We have experienced a case which medial epicondylar fracture of the distal humerus was associated with subluxation of the radial head. Initially, we had tried reduction of subluxated radial head by closed method, but failed. Finally open reduction gad been performed. At 6 month after open reduction, clinical and radiological result were excellent. As it is difficult for those associated injuries to occur simultaneously and the similar cases never have been reported yet, we would like to present this case with a review of the literature.
Dietary composition is a major determinant of cancer risk in human and experimental animals. Major and minor components of the diet may enhance or suppress the metabolism of carcinogens. In this study, the methanol layer, methanol and hexane partition layers of compositae species including Artemisia princepa var. orientalis, Arctiem lappa, Chysanthemum coronarium, Lactucascariola and Carthamis tinctorius were screened for the cytotoxicity on human hepatocellular(HepG2) and human cervix epitheloid carcinoma (HeLa) using MTT method. The methanol partition layer of Artemisia princeps var. orientalis(APMM) showed the strongest cytotoxic effects on HepG2 and HeLa cells among the other compositae species extracts. The cytotoxicity of APMM on HepG2 and HeLa cells were 94% and 95%, respectively a dose of 50㎍/ml of extracts.
가정에서 맛있게 먹을 수 있는 김치를 과학적인 방법으로 손쉽게 만들기 위한 방안의 하나로 배추절임에 있어서 절임소금의 적당한 농도를 조사하였다. 적당한 소금의 농도(16%)로서 절임한 배추에 세 종류의 다른 부재료를 첨가한 김치에 대하여 pH, 산도, 환원당, 유리아미노산 및 관능검사를 실시한 결과를 요약하면 다음과 같다. 1. 배추를 12%의 소금물에 5시간 절인 김치는 숙성이 빨리 진행된 반면, 20%의 소금물에 절인 김치는 숙성속도가 늦었다. 숙성기간 동안 배추의 조직속에 함유되어 있는 염도는 12%의 소금물에 절인 김치는 2.3±0.2%, 16%의 소금물에 절인 김치는 2.6±0.2%, 20%의 소금물에 절인 김치는 3.7±0.2%이었다. 관능검사 결과는 12%의 소금물에 절인 김치가 담근 첫날 매우 좋은 성적을 나타내었으며, 숙성이 진행됨에 따라 16%의 소금믈에 절인 김치의 관능적 평가가 가장 높았다. 20%의 소금물에 절인 김치는 전 숙성 기간동안 낮은 성적을 나타내었다. 종합적으로 16%의 소금물에 5시간 절인 것이 가장 좋은 평가를 받았다. 2. 위의 실험결과를 바탕으로 배추는 염도 16%의 소금물에 5시간 절인 배추에 기본 양념외에 부재료로서 각각 무, 부추, 실파를 넣고 담근 김치와 대조구로 아무것도 넣지 않은 김치에 대하여 같은 실험을 한 결과 pH, 염도, 산도에는 그다지 차이를 보이지 않았다. 그러나 총 유리아미노산 함량은 파첨가김치가 매우 높게 나타났으며, 관능검사 결과는 부추첨가 김치가 가장 좋은 평가를 받았으며 다음으로는 무첨가김치, 파첨가김치, 대조김치의 순이었다. This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. Several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 20℃ were experimented. The results are as follows: As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation, the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar in Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16% soaking-water was higher scored than that in 12% or 20% in crispness, salty taste, sweet taste, and overall acceptability. Salt concentration of Kimchi in 12% soaking-water was 2.3% and in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4 days at 20℃ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.
In this study 8 male athletes and 8 female athletes for matches requiring endurance were examined for the purpose of comparison and analysis on the effect of absorption of sugars and effect of absorption of sugars+protein+fats restoration of muscular glycogen after elapse of 4 hours subsequent to closing 90 minutes exercise. (Amount of energy absorbed was same). Examinees were tested with 3 kinds of performance such as CPF Performance whereby they were made to take ① sugars (0.75 g/㎏) and protein (0.1g/㎏) and fats (0.02 g/㎏) after elapse of 1 hour subsequent to long hours of exercise and CHO Performance whereby examines were made to take ② sugars (1g/㎏) alone and Performance whereby they were made to take ③ placebo (which does not contain any sugars, protein or fats). Also the examinees took meals which had same amount of energy and nitrogen during the Performance on the date prior to experiment or on the date of experiment. Women during the exercise showed significantly higher rate of oxidation of fats, basic element of energy than that of men. In CHO Performance and CPF Performance value of blood sugar and density of insulin were significantly higher in comparison with performance with placebo. At such cases there was no difference between different genders. Same kind of phenomena were confirmed with restoration of muscular glycogen. From such fact it could be observed that absorption of fats alone and absorption of sugars+protein+fats in comparison with absorption of placebo after exercise promoted relatively higher level of restoration of muscular glycogen for both men and women.
해수분위기에서 부식속도에 관한 데이터 베이스를 구축하였다. 본 데이터 베이스 system 프로그램은 커다랗게 두가지의 기능을 가지고 있는데 한가지는 데이터를 입력하는 기능이며 다른 한가지는 검색기능이다. 각각의 기능들은 몇개의 필드로 구성 되어 있다. 데이터베이스의 주된 필드들은 record, key-no, material type, material common name, environmental condition, corrosion rate등이다. 이중 중요한 연결고리용 필드는 각 데이터 들의 key-no로 사용하였다. We construct the Data-Base about corrosion rate of metal material in the sea water. In Data-Base system program have mainly 2 functions, one is data-input mode, the other is search mode. Each mode enclose some fields. Main fields are compose of record, key-no, material type, material common name, environmental condition, corrosion rate. Relation field is key-no of each data.