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김기영,김종민,함영환,장용근,김종득,장상목 ( Ki Young Kim,Jong Min Kim,Young Hwan Ham,Yong Keun Chang,Jong Deuk Kim,Sang Mok Cahang ) 한국센서학회 1994 센서학회지 Vol.3 No.2
A quartz crystal microbalance (QCM) sensor system for the detection of odorants, especially environmental pollutant, has been constructed by depositing various phospholipids, activated carbon and lead compound pigment onto the surface of the QCM. The characteristics of a QCM operating at 9 MHz deposited with phosphatidyl- choline were analysed. An explanation is given for different odorant affinities based on the monolayer properties of phospholipids. The identification of odorants is discussed in terms of a comparison of their normalized resonant frequency shift patterns and relative response intensities calculated from the response areas. Applying the lead compound pigment coated QCM, it was possible to detect sulfur compound specifically. Using a number of different lipid-coated QCMs, odorants could be identified by comparing the response patterns.
김기영,김종민,권영수,이범종,장용근,김종득,장상목 ( Ki Young Kim,Jong Min kinm,Yung Soo Kwon,Burm Jong Lee,Yong keun Chang,Jong Deuk Kim,Sang Mok Chang ) 한국센서학회 1994 센서학회지 Vol.3 No.2
The use of preformed polymers and their cross-linking has been attempted in order to improve the intrinsic fragility of monolayers and Langmuir-Blodgett(LB) films. The evaluation of the characteristics of the LB multi-layer by using an AT-cut quartz crystal has been also attempted. This study reveals that the polyether pendants of 2C18VE3 lie at thee air-water interface at low surface pressures and are forced down into the subphase when the monolayers are compressed. This characteristic behavoir of the pendant polyethers is very clear on aqueous poly allyl amine(PAA) and is also observeable on saturated aqueous NaCl and CaCl₂. And the characteristics of LB multi-layers could be evaluated by using AT-cut quartz crystal in situ .
김기영(Ki Yong Kim) 한국조리학회 1995 한국조리학회지 Vol.1 No.-
The result of this study will be influenced on hotel food & beverage to large extent. And that is linked with what the government is pursuing. What This study focused are followings. First, this study is tried to survey the role of tourist hotel F&B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F&B. Third, this study looked for the further alternatives on the issues of tourist hotel F&B. Such focuses as these can be expected various effects, and several of those are as followings. First, this study can expect the understanding on the flow of F&B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Third, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.
김기영(Ki Yong Kim) 한국조리학회 1997 한국조리학회지 Vol.3 No.1
This study has been made on the basis of the theoretical model of Becker`s time allocation concerning housewives` advance into society-a primary cause for enlargint the scope of our food service market and developing the food service industry as a whole. The primary purpose of this study is to clarify the close relationship between housewives` activities in the course of allocating their time and the demand for the food service through Becker`s theory of Total income and Total pirce, analyzing the information obtained through the questionaires sent to the housewives in metropolitan areas. The result of the questionaires shows that the demand fof food service is closely related to women`s market activities. Yet it has become clear that the demand for food service comrelates with housewives` allocation of time in terms of sharing profits. As a result, it is true that the increase in housewnves` income per hour has brought about the increase of the term of employment and the decrease in their cooking time, thus greatly incteasing the opportunities to dine out In other words, the increase of housewives` income and the decrease in their cooking time have come to make a great contribution to shortening the time needed to take care of family matters while increasing the demand for eating out, or food service. And it is also clear that the common practice to dine out is derived from the reductioh in our domestic duties, indicating the choice of social division of labour, but it needs to be noted that the gradual increase in women`s income is sure to have exerted a considerable influence on this practice of eating out.