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김관 全南大學校 農漁村開發硏究所 1970 農業科學技術硏究 Vol.5 No.-
The Contents of Levulinic acid and Formic acid in the Korean soy-suce was analyzed and the results are summerized as follows. 1. The amount of total nitrogen in amino acid soy-souce was twice as compared with fermented soy-souce but the amount of other components were similar. 2. Formic acid is determined by the method of silica gel column chromatography. 3. As the Formic acid is volatile it is thought to be desirable that the qualitity is decided by the method of total carbonyl. 4. It is thought to be desirable that the content of Levulinic acid in fermented soy sauce and amino acid soy-sauce should below 0.005meg/ml T.N and 0.06meg/ml T.N respectively.
김관,오금순,강길진,박종훈 한국농화학회 2000 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.4
In order to investigate structural properties of Chindo black rice(grown in Chindo, Chonnam) starch and its amylopectin, Chindo black rice was investigated in comparison to Shinsun waxy rice. The maximum absorbance wave and intrinsic viscosity of Chindo black rice starch and Shinsun waxy rice starch were 523 ㎚, 521 ㎚ and 183 ㎖/g, 178 ㎖/g, respectively. β-amylolysis limit(%) of Chindo black rice and Shinsun waxy rice starch were 62.8% and 60.3%, respectively. Chindo black rice was determined to be a waxy rice due to the results of iodine reaction and elution profile on Sephroce CL-2B. The chain of amylopectins in Chindo black rice distributed fraction 1(F₁) of above degree of polymerization((DP) ̄) 55, fraction 2(F₂) of (DP) ̄ 40∼50 and fraction 3(F₃) of (DP) ̄ 15∼20, and the ratio of F₃ to F₂ for Chindo black rice was higher than that for Shinsun waxy rice. The super long chain of amylopectin in Chindo black rice was consisted much more than that of Shinsun waxy rice. β-limit dextrins in Chindo black rice amylopectin distributed F₁ of above (DP) ̄ 55, F₂ of (DP) ̄ 30∼45 and F3 of (DP) ̄ 10∼20. Little difference was shown between elution patterns of the pullulanase treated β-limit dextrins of Chindo black rice amylopectin and Shinsun waxy rice amylopectin. These results suggest that Chindo black rice starch was similar to Shinsun waxy rice starch.
김관,허수영,이해범 한국임상수의학회 2012 한국임상수의학회지 Vol.29 No.6
An 8-month-old, 3.5 kg intact female Toy Poodle was presented for non-weight-bearing lameness on left hindlimb. In radiological testing, left proximal tibal type II Salter-Harris physeal fracture and fibular fracture were seen. Following open reduction, the fracture was stabilized with cross-pins, tension band wires, and a hinged transarticular external skeletal fixator (HTAESF). The range of the HTAESF was increased to 25^o at 7 days postsurgery and to 70^o at 14 days post-surgery. The HTAESF was removed 3 weeks after surgery. At 6 weeks post-surgery,the fracture was successfully healed with no complications and the patient recovered a normal gait. Seven months post-surgery, the patient had a normal gait and a normal stifle joint range of motion compared to the contralateral normal limb. This is a case in which the combined use of cross-pins, tension band wires, and HTAESF was successful for treatment of a proximal tibial physeal fracture in a dog. It is thought that these methods are beneficial for stability of fracture site and recover of joint’s normal range of motion through early joint movement.
김관,윤한교,김성곤,이신영,Kim, Kwan,Yoon, Han-Kyo,Kim, Sung-Kon,Lee, Shin-Young 한국식품과학회 1987 한국식품과학회지 Vol.19 No.4
칡 전분 화화액(4, 5, 6 및 7%)의 리올로지적 성질은 측정온도 $30{\sim}66^{\circ}C$에서 지수법칙에 따랐으며, 의가소성 유동거동을 보였다. 유동거동 지수는 측정온도에 대하여는 거의 비슷한 값을 보였으나, 농도의 증가에 따라 다소 감소하여 의가소성 경향이 증가하였다, 그러나 점조도 지수는 농도의 증가에 따라 증가하였으며, 측정온도에 대하여는 반대의 경향을 보였다. 칡 전분 호화액의 겉보기 점도는 농도의 증가에 따라 지수함수적으로 증가하였고, 활성화에너지는 $4.068{\sim}4.542kcal/mole$이었다. The rheological properties of gelatinized arrowroot stach solution $(4{\sim}7%)$ followed the power law and showed a pseudoplastic behavior at the temperature range of $30{\sim}66^{\circ}C$. The flow behavior index was essentially remained constant at all temperatures, but decreased as starch concentration increased. The consistency index was exponentially increased with the increase of starch concentration. The activation energy of flow of gelatinized starch solution was $4.068{\sim}4.542\;kcal/mole$.