http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
채미진,정구복,강성수,강명석,김유학,이동배 한국토양비료학회 2014 한국토양비료학회지 Vol.47 No.6
Phytoremediation is a technology using plants and associated soil microbes to reduce the concentrations ortoxic effects of contaminants in the environments. It is regarded as a cost-effective, efficient, eco-friendly, andsolar-driven technology with good public acceptance. This study was conducted to find the plantsaccumulating heavy metals in soils contaminated with Cd and Pb. Experimental plots (plot size: 0.81 m2) wasartificially contaminated using a contaminated soil collected from a field in vicinity of Wondong mine (WD). Sunflower, corn and castor were tested for their potential to remove heavy metals from the contaminated soils. The results indicated that sunflower was most effective in accumulating heavy metals and thus remedying thesoils among the three crops. Dry weight and heavy metal uptake of sunflower shoot differed with growthperiod. For example, the Cd content of shoots including leaf and stem were 0.31mg, 2.23 mg, and 0.96 mg perplot at 4, 8 and 12 weeks after planting in Cd4-WD treatment; in addition, the dry weight of the shoots inCd8-WD treatment was reduced due to heavy metal toxicity. This experiment showed that sunflower absorbedCd, Pb and Zn in their shoots up to 8 weeks of planting; thereafter heavy metals uptake was diminished. Thisimplies that the efficiency of these plants in cleaning the contaminated soils may be high at the early stage ofplant growth.
채미진,정하일,김명숙,이태구,이은진,백선혜,이승규 한국토양비료학회 2023 한국토양비료학회지 Vol.56 No.2
Many soil amendments are used to remediate paddy soils polluted with heavy metals, including arsenic (As)and lead (Pb). This study was conducted to assess the efficacy of three inorganic soil amendments, such ascalcium carbonate (CaCO3), calcium sulfate (CaSO4), and ferrous sulfate (FeSO4), on As and Pb co-contaminatedpaddy soils. The amendments were applied alone and/or in combinations to compare theirs efficacy forthe As and Pb stabilization and the rice growth. In addition, two single extraction methods, 1 M ammoniumnitrate (NH4NO3) and Mehlich-3, were used to assess the effects on As and Pb immobilization using amendments. The alone (CaSO4 and FeSO4) and combined (CaCO3 + CaSO4, FeSO4 + CaCO3, FeSO4 + CaSO4)amendment treatments significantly decreased the extractable As concentrations in NH4NO3 and Mehlich-3extraction of the treated soil. Furthermore, FeSO4 alone treatment indicated the maximum reduction of theextractable As concentration in Mehlich-3 extraction of the treated soil. The extractable Pb concentrations byFeSO4 alone treatment were significantly increased in both extractions of the treated soil, but no significantdifferences were observed in CaSO4 alone and combined amendment treatments, relative to the concentrationsin the untreated soils (As and Pb co-contaminated paddy soils). Shoot dry weight (DW) of rice plants slightlydecreased with the application of alone and combined amendments compared with that of the untreated soils. However, As concentrations in the leaf sheath of rice plants were reduced 21 - 41% by the alone and combinedamendment treatments, but no significant difference was observed in the leaf blade relative to the untreatedcontrol. On the other hand, Pb concentration in the rice plants with FeSO4 + CaSO4 (1:1) treatment significantlyincreased in the leaf sheath and leaf blade, but no significant differences were observed in all organswith other amendments compared with the untreated control. Therefore, FeSO4 can be applied to a feasibleapproach for alleviating As stress in rice plants and reducing the affect of the As accumulation of As and Pbco-contaminated paddy soils.
채미진,배현주,윤지영 한국외식경영학회 2008 외식경영연구 Vol.11 No.2
The principal objective of this study was to assess the consumption practices and selection attributes of university students with regard to ready-to-eat foods (RTE). A survey was administered, using questionnaires, to 200 university students. A total of 188 of the questionnaires proved usable, resulting in a response rate of 94.0%. Statistical analyses were conducted using the SPSS package program(version 12.0 for Windows). The results of the statistical analyses were as follows. The most frequently reported motivation for the purchase of RTE was convenience, at 84.1%. The ratio at which RTE were substituted for a meal was 69.1%. The validity of the 24 features was evaluated via factor analysis. Six total factors were identified as follows: 'Factor 1. Food quality', 'Factor 2. Package and Brand', 'Factor 3. Accessibility and convenience', 'Factor 4. Preference', 'Factor 5. Purchasing experience of the past', and 'Factor 6. Propriety of price and consistent food quality'. Women considered 'Preference' and 'Propriety of price and consistent food quality' more important than did men (p<0.05). Students who frequently used convenience stores to buy RTE considered 'Food quality' and 'Propriety of price and consistent food quality' less important than did others who used big discount stores or specialized stores. As a consequence, the selection attributes of RTE were influenced by the demographic characteristics and purchasing environment of consumers. For this reason, RTE marketers should focus their marketing efforts and formulate strategies toward the satisfaction of customers' needs. The principal objective of this study was to assess the consumption practices and selection attributes of university students with regard to ready-to-eat foods (RTE). A survey was administered, using questionnaires, to 200 university students. A total of 188 of the questionnaires proved usable, resulting in a response rate of 94.0%. Statistical analyses were conducted using the SPSS package program(version 12.0 for Windows). The results of the statistical analyses were as follows. The most frequently reported motivation for the purchase of RTE was convenience, at 84.1%. The ratio at which RTE were substituted for a meal was 69.1%. The validity of the 24 features was evaluated via factor analysis. Six total factors were identified as follows: 'Factor 1. Food quality', 'Factor 2. Package and Brand', 'Factor 3. Accessibility and convenience', 'Factor 4. Preference', 'Factor 5. Purchasing experience of the past', and 'Factor 6. Propriety of price and consistent food quality'. Women considered 'Preference' and 'Propriety of price and consistent food quality' more important than did men (p<0.05). Students who frequently used convenience stores to buy RTE considered 'Food quality' and 'Propriety of price and consistent food quality' less important than did others who used big discount stores or specialized stores. As a consequence, the selection attributes of RTE were influenced by the demographic characteristics and purchasing environment of consumers. For this reason, RTE marketers should focus their marketing efforts and formulate strategies toward the satisfaction of customers' needs.
채미진 ( Mi Jin Chae ),배현주 ( Hyun Joo Bae ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the 20 May~30 June 2007 in the Daegu and Gyeong-sangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.