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강재란 ( Jae Ran Kang ),김경민 ( Gyeong Min Kim ),황초롱 ( Cho Rong Hwang ),조계만 ( Kye Man Cho ),황정은 ( Chung Eun Hwang ),김정환 ( Jeong Hwan Kim ),김정상 ( Jong Sang Kim ),신정혜 ( Jung Hye Shin ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.4
In this study, we investigated the quality characteristics of Korean soybean paste, Doenjang, fermented for 6 weeks at room temperature with the addition of 0, 10, 20 and 30% garlic. Samples were analyzed in one-week intervals. The lightness decreased in all samples as the fermentation period and garlic concentration increased. Yellow index decreased in weeks 5~6 compared with weeks 0-1, for which the values were lower for the garlic-added Doenjang than the control. The pH increased, greatly reducung the acidity in week 1 compared with week 0. Significant differences in the pH and acidity were not observed among the sample groups. Amino type nitrogen contents increased continuously up to weeks 5, displaying no significant differences among the sample groups at weeks 5 and 6. In addition, reduction in the sugar content increased depending on the fermentation period. It increased in all sample groups by about 2.5 times after 6 weeks compared with the initial levels. Isoflavone content was also reduced generally depending on the fermentation period. In the early fermentation periods, the aglycone contents were the higher than the glycosides, while the glycoside contents increased over the fermentation period. The presence of Bacillus was not significantly different among the garlic added groups, but yeast was lower in the Doenjang with high garlic content.
오만진(Man-Jin Oh),손화영(Hwa-Young Son),강재철(Jae-Cherl Kang),이가순(Ka-Soon Lee) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.5
식물체로 부터 항산화성분을 분리, 이용하고자 칡뿌리 분말에 ethanol, methanol, chloroform, isopropyl alcohol을 가하여 칡뿌리 추출물을 조제하였다. 돈지, 우지, 대두유, 팜유에 0.1% 수준의 칡뿌리 추출물을 첨가하고 60℃, 100℃, 145℃에서 저장하였을때, 시간의 경과에 따른 Po value Co-value, TBA value를 측정하여 칡뿌리 추출물의 항산화 효과를 검토한 결과는 다음과 같다.<br/> 칡뿌리 분말로부터 3단계 용매추출에 의하여 얻어진 추출물의 수율은 2.5%이었고, 0.1%를 첨가하여 60℃에서 가열처리 하였을 때 α-tocopherol 100ppm첨가구와 비슷한 항산화 효과를 나타내었다. 60℃에서 칡뿌리 추출물의 항산화 효과는 우지, 돈지에서 매우 높았고 대두유에서는 효과가 적었으며 100℃에서는 우지>팜유>돈지의 순이었다. 또는 145℃에서 돈지, 팜유, 대두유에 대한 추출물의 항산화 효과는 거의 인정되지 않았으며 온도가 높아짐에 따라 칡뿌리 추출물의 항산화력은 저하되었다. This research was performed to investigate the antionxidative effect of Pueraria root extract on edible oils and fats at various temperature. Antioxidative fractions in Pueraria root were extracted by three consecutive solvent system, i. e. methanol, chloroform and isopropyl alcohol. The yield of extract obtained from Pueraria root powder was 2.5%. Antioxidative. activities of the extracts when added to edible oils and fats were effective than that of 100ppm alpha-tocopherol addition. Antioxidative effect of Pueraria root extract on animal fats were more effective than vegetable oils at 60℃. Antioxidative activity by the peroxide value was higher in the order of tallow, palm at 100℃. The activity of Pueraria root extract was lowered when temperature was increased. It was conclude that extract of Pueraria root has remarkable antioxidative activity. in the oxidation of edible oils and fats.
이팔진(Lee Pal-Jin),강재만(Kang Jae-Man) 한국지역정보화학회 2005 한국지역정보화학회지 Vol.8 No.1
지역정보화는 각 지역별로 존재한 다양한 문화적인 특성들과 연결될 때 지역개발과 경제를 활성화시킨다. 본 논문에서는 지역정보화의 주요 서비스 문제점을 파악하고, 홈페이지를 통해 제공되고 있는 지역정보화의 서비스 상태를 파악한다. 이를 위해 웹에서 지역문화의 운영 및 평가하기 위한 분석모델을 제안하며, 사용자 서비스 수준 관점에서 분석모델을 위한 분석지표를 설정한다. 이들은 사용자 편의성, 상호작용, 디자인, 부가기능으로 이루어진다. 이들 지표를 이용하여 수집된 데이터를 기본으로 사용자 서비스 수준의 운영상태를 파악한다. 본 연구의 결과는 지방정부가 운영하는 홈페이지의 서비스 수준을 향상시킬 수 있는 중요한 자료로 활용될 것이며, 문화와 지역정보화 사이의 연결을 위한 중요한 정책을 세우는 초석으로 활용될 수 있다. Local informatization improves the region development connecting with the various cultural characteristics of an area. In this paper, we tried to apply to our study to identify the major service problems of local informatization and investigated the status of local information associated with the traditional culture and the information service status of their homepage. An new analysis model for operating and evaluating the local culture in Web is proposed. An analysis index used for an analysis model in aspects of user service level can be represents as follows: user friendly facilities, interactive, design, and additive functions. Then, we analyzed the operating state of user service level from the collected data based on these index. In terms of this study it is possible to use of data for improving the service level for provincial governments. The results of this study provide cornerstone to build new policies for the linkage between culture and local informatization.
AL1050 소재의 양·음각 점진성형 공법간 성형 정밀도 비교
이경부(Kyeong-Bu Lee),오현만(Hyun-Man Oh),강재관(Jae-Gwan Kang) 한국생산제조학회 2013 한국생산제조학회지 Vol.22 No.5
Incremental forming of sheet metal is a modern method of forming sheet metal, where parts can be formed without the use of dedicated dies. Existing experimental configurations for incremental forming can be broadly classified into two categories, i.e., negative and positive forming. In this paper, forming qualities such as shape accuracy and surface roughness of Al 1050 material were discussed for different forming methods. The formed and the corresponding opposing surfaces were measured with a three-dimensional scanner and a surface roughness tester. It was found that in terms of shape accuracy, the best opposing surface was obtained with positive forming, whereas the worst formed surface was obtained with negative forming; furthermore, the opposing surface is always better than the formed surface, regardless of the forming method used.