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김행란 한국사회복지질적연구학회 2010 한국사회복지질적연구 Vol.4 No.2
This research is based on the statement of social workers from their direct experiences. It aims to develope theory about the process for forming the identity of social workers by understanding, describing and analyzing the process in general. Research data were collected through in-depth interviews with social workers from October 2006 to March 2007. Data collection and analysis of the process were performed simultaneously, and they were compared and analyzed continuously. The results of the study in the open coding of the result from this research,there were drawn 76 notions, 26 subcategories and 12 upper-categories. The results of the axial coding, causal condition about identity making process of social worker who is working at the facilities for disabled was to ‘step in social worker’, and central phenomenon was ‘being placed in unfavorable circumstances’, and contextual conditions was ‘recognition of society and ego’. causes that stimulate or force the structural conditions that need for action/interaction strategy came out intentional satisfaction, supporting realtions. action/interaction strategy was ‘effort’, ‘frustration’, ‘trying to change’, and the that result came out ‘abandonment’, ‘peaceful living’, ‘take the lead in a life’. 본 연구는 장애인생활시설에서 일하는 사회복지사들이 직접 경험한 진술을 토대로 이들의 정체성 형성과정을 총체적으로 이해하고 서술, 분석하여 정체성 형성과정에 관한 실체이론을 개발하는 데 목적을 두었다. 본 연구의 자료 수집은 2006년 10월부터 2007년 3월까지 심층 면담을 통해 이루어졌다. 자료 분석은 자료수집과 동시에 진행하였고, 지속적인 비교분석을 하였다. 연구결과 개방코딩에서 76개의 개념과 26개의 하위범주, 12개의 상위범주가 도출되었다. 축 코딩에서는 패러다임에 의한 범주 분석결과 인과적 조건은 ‘사회복지사의 길로 들어섬’, 중심현상은 ‘열악한현실에 처함’, 맥락적 조건은 ‘사회적 인식’, ‘자기 인식’이었다. 작용/상호작용 전략은 ‘노력함’, ‘좌절함’, ‘변화를 시도함’이었으며, 그 결과는 ‘체념함’, ‘안주함’, ‘ 주도적으로 살아감’으로 나타났다.
김행란,김경미,이주혜,유상호,이소민,김광옥 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
Long steeping process of waxy rice involved in Gangjung production is essential for obtaining good quality Gangjung, but it causes many related problems. The objective was to examine physiochemical properties of waxy rice flour and expansion properties of Gangjung manufactured using waxy rice flour treated with protease (P-flour), α-amylase (A-flour), or in combination of the two (PA-flour) over different durations. While crude protein and reducing sugar contents of P-flour and Aflour differed depending on enzyme treatment time, it was not observed for PA-flour. Gangjung made with P-flour or A-flour could show similar expansion rate to that of Gangjung made with waxy rice flour steeped under the optimal condition, however, Gangjung made with PA-flour showed lower expansion rate than of the optimal one. These findings indicate that treatment of waxy rice flour with either protease or α-amylase, but not both, could reduce the steeping time involved in Gangjung production.
김행란,김경미,우관식,정헌상,김광옥 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5
Effects of steeping temperature (15, 25, and 35℃) and steeping period (1, 11, and 21 days) on volatile compounds isolated from waxy rice and gangjeong made using steeped waxy rice were evaluated. Six acids, 4 alcohols, 2 carbonyls, 1 furan, and 2 hydrocarbons were detected in waxy rice. Acids and alcohols accounted for the majority of isolated compounds. Compositions of volatile compounds differed according to steeping temperature and time, probably due to changes in microorganisms and enzymes. Forty volatile compounds were isolated from gangjeong made using steeped waxy rice, including 3 acids, 7 alcohols, 10 carbonyls, 1 furan, 10 terpene hydrocarbons, 5 aliphatic hydrocarbons, 2 sulfur-containing compounds, and 2 miscellaneous compounds. Most volatiles were generated via lipid oxidation and decomposition. 2-Pentyl furan was the major volatile compound in gangjeong. Volatile aroma compounds from waxy rice and gangjeong made using steeped waxy rice varied according to steeping conditions and frying processes.