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부산지역의 정보통신벤처기업 인적자원관리의 실태와 개선방안에 관한 연구
윤영삼,서재홍 한국중소기업학회 2002 中小企業硏究 Vol.24 No.2
본 연구는 부산지역 정보통신벤처기업의 인적자원관리의 개선방안을 모색한다는 목적을 가지고 이를 달성하기 위하여 이론적 검토로서 벤처기업 인적자원관리의 경향과 부산지역 벤처기업의 동향을 살펴보고 부산지역의 정보통신벤처기업의 인적자원관리의 실태를 조사하여 과제와 개선방안을 모색하여 제시하였다. 부산지역 정보통신벤처기업의 인적자원관리는 관계지향형과 거래지향형이 혼합되어 있으며 직원들의 불만족도와 이직의도가 높았다. 이에 따라 인적자원관리상의 과제와 개선방안으로는 인적자원관리의 공식화 향상, 연고채용을 줄이고 공개채용 비중을 늘림, 교육훈련 특히 개인주도의 교육훈련의 실시 강화, 다양한 보상제도의 도입 등에 의한 보상수준의 향상, 전망제시의 강화, 집단적 협의체제의 활성화가 요구됨을 제시하였다. 또한 이상과 같은 인적자원관리의 개선을 위해 경영자의 인식과 실시의지가 중요하며 이러한 점에서 경영자에 대한 인적자원관리교육의 필요성을 제시하였다. 마지막으로 본 연구의 한계와 시사점을 제시하였다. A goal of this study is to explore the improvement scheme of IT venture company's Human Resource Management (hereafter called HRM) in Busan. In order to achieve this goal, this study examined the peculiar trend of venture company's HRM and the trend of IT venture company in Busan and analyzed the reality of IT venture company's HRM in Busan by the survey method. As a result, this study found that IT venture company's HRM in Busan is mix of relation-oriented and transaction-oriented type and the level of dissatisfaction and intention of separation are relatively high. Therefore this study suggested that there is need to carry out improvement scheme such as the more formalization of HRM, the enlargement of a public employment, the enlargement of the individual based education and training opportunity, the improvement of the reward through the introduction of a various reward system, the increasing of presentation of vision and the activating of a joint labor-management council. Also this study suggested that in order to improve HRM the education system for top managers of venture company is needed. Lastly, limitations of this study and suggestions for the study were suggested.
치아 맹출전 시행한 기관 삽관이 유치열기에 미치는 영향에 대한 증례보고
신윤경,Hyun, Hong-Keun,김영재,김정욱,장기택,이상훈,김종철,한세현 大韓小兒齒科學會 2008 大韓小兒齒科學會誌 Vol.35 No.3
유치 맹출전에 치조융기에 가해진 외상은 유치의 맹출 지연 및 형태이상,치배의 변위 등을 일으킬 수 있으며 심한 경우 구개의 흠 형성,절치의 결함 및 후천성 구개열 등을 야기할 수 있다. 본 증례는 치아가 맹출하기 전에 수차례의 기관 삽관을 시행한 병력이 있는 심한 저체중아에서 맹출지연,형태이상,법랑질 저형성,영구치 치배 등의 변위가 관찰되어 이를 보고하는 바이다. Delayed eruption and abnormal morphology of the primary incisors following intubation may be due to follicular displacement and localized trauma caused by the process of intubation. Result of such damage included palatal groove formation, defective incisors and acquired clefts. This clinical report presents effect of intubation on the primary dentition of premature low-birth-weight children prior to tooth eruption.
주용하,박재훈,윤승길,김영호,김성민,정길웅 한국국제농업개발학회 2002 韓國國際農業開發學會誌 Vol.14 No.4
1. 수분흡수율이 가장 높은 시간은 다원콩(침지 후 4시간)을 제외한 모든 품종이 침지후 2시간이었으며, 둔화되기 시작한 시간은 침지후 약 10시간이었고, 평형에 도달한 시간은 침지후 약 16시간이었다. 2. 수분흡수율은 품종간에 차이가 있었는데 가장 높은 수분흡수율을 보인 품종은 검정콩2호이었으며, 가장 낮은 품종은 다원콩이었다. 3. 발아율의 범위는 28이었으며, 평균발아율은 93.9%이었고, 가장 높은 품종은 청자콩과 흑청콩이었다. 4. 발아세의 범위는 52이었으며, 평균발아세는 81.9%이었고, 가장 높은 품종은 흑청콩이었다. 5. 평균발아일수와 T_50의 범위는 모두 2이었으며, 평균은 각각 2.6과 2.3이었고, 품종간에는 선흑콩이 가장 길었다. 6. 발아균일도의 범위는 3.1이었으며, 평균은 1.3이었고, 높은 그룹(흑청콩·청자콩·검정콩2호·다원콩·검정올콩)과 낮은 그룹(검정콩1호·일품검정콩·선흑콩)으로 분류되었다. 7. 알칼리붕괴도는 공시품종의 평균이 4.65이었으며 등급은 4∼5등급을 나타내었다. 붕괴도가 가장 높고 우수한 품종은 검정콩1호였으며 가장 낮은 품종은 선흑콩이었다. The water absorption rate after soaking of seeds was the highest at 2 hours in all varieties except Dawonkong(4 hours after soaking), and became slowed down at 10 hours, and reached moisture equilibrium in stopping almost at 16 hours. The water absorption rate was different among varieties, the highest variety was Geomjeongkong #2 whereas the lowest variety was Dawonkong. The range of germination percentage was 28, and average value 93.9%, and the highest varieties were Cheongjakong and Heukcheongkong. The range of germination speed was 52. average value 81.9%, and the highest variety was Heukcheongkong. The range of average days to germination and T_50 were all two days and these average was 2.6 and 2.3, respectively. Seonheukkong among varieties was very long in average days to germination and T_50. The range of germination uniformity was 3.1 and average was 1.3 and divide into two groups such as high group(Heukcheongkong, Cheongjakong, Gemjeongkong #2, Dawonkong, Geomjeongolkong) and low group(Geomjeongkong #1, llpumgeomjeongkong, Seonheukkong). Varietal mean of alkali digestibility value was 4.65 belong to 4∼5 class, the highest variety was Geomjeongkong #1 whereas Seonheukkong was very low among varieties.
전신성 홍반성 루프스에서 고용량 경정맥 당질코르티이드로 치료된 단백질 소실성 장질환 1예
이규형,권창모,김현도,윤대영,이재웅,홍여훈,이충기 영남대학교 의과대학 2005 Yeungnam University Journal of Medicine Vol.22 No.2
Generalizes edema and hypoalbuminemia are relatively common presenting manifestations in many clinical situations. The differential diagnosis of hypoalbuminemia include; Kwashiorkor, synthetic dysfunction of the liver, and excessive protein loss as in nephrotic syndrome. In systemic lupus erythematosus (SLE), hypoalbuminemia and generalized edema are most commonly due to protein loss associated with lupus nephritis; gastrointestinal involvement is uncommon, and therefore protein loss through the gastrointestinal tract is quite rare. We report a case of a protein losing enteropathy (PLE) associated with SLE. The patient was referred to out hospital for generalized edema, arthralgia and facial rash. After clinical evaluation, the patient met the criteria for the SLE diagnosis; hypoalbuminemia with general edema was consistent with a protein losing enteropathy. After two weeks of therapy with parenteral high dose glucocorticoid, the patients was improved in laboratory findings as well as clinical symptoms.
Yun-won Lee,Jae Yeong Lee 보안공학연구지원센터 2014 International Journal of Bio-Science and Bio-Techn Vol.6 No.6
Gangwon Province, located in the mid-eastern part of the Korean Peninsula, is blessed with beautiful mountains and beaches that offer some of the best sceneries and vacation spots throughout the year. It also provides a wide variety of food that embraces local identity. The mountainous region in the west and the seaside region of the east both add more colors to its local food in terms of recipes and ingredients. In addition, this study focuses on its renowned novelist Kim Yu-jeong, developing food contents through storytelling which was reflected on his works.