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퍼스널 컴퓨터의 高解像度 그래픽 인터페이스 回路構成에 關한 硏究
洪元鎬,申宰浩,愼鏞璡 명지대학교 1986 明大論文集 Vol.17 No.-
This paper is studied on the implementation of high resolution graphic interface circuits, which is desgned for peripheral device of CRT by using CRT controller chip 6845. As a result of experiment with microcomputer, conventional Apple Ⅱ high-resoluion graphic display is improved more than four times.
이강희,오승민,홍원호,천지연 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.2
Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B6 and B9 (1,288.5 μg/100 g and 776.7 μg dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 μg/100 g and 712.2 μg/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.