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변재옥,한재숙 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.2
This study was conducted to investigate the perception and using behavior for the Green Tea by a survey. The subjects of this study were consisted of 43.1% of males and 56.9% of females in Daegu city and Gyeong-Sang Buk-Do Province. The main results are as follows : About 85.9% of the participants preferred the Green Tea owing to good for health but the others didn't like owing to not delicious. 51.1% of the subjects had one cup of Green Tea per day. The responses to the 13 questions of the Green Tea were measured on 5 point Likert scale. The item 'Green Tea is natural food' received the highest point but 'Green Tea is delicious' received the lowest. About one half of total subjects knew how to make the Green Tea and 40.4% of them learned the recipes from their mother. About 63.7% replied 'Increasing' prospects for the Green Tea consumption. About 53.7% said the plan should be 'made of good quality Green Tea' for the purpose of better improvement and extention of consumption.
한국산 녹차 5종의 물의 온도 및 우린 횟수별에 따른 Chlorphyll 함량의 변화
변재옥,최석현,小机信行,이연정,김동석,한재숙 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2
This study was carried out to examine the changes of chlorophyll a and b contents by the extraction temperatures and the number of soaking using five kinds of Korean green teas(3 kinds of green tea and 2 kinds of tea bag) which were obtained from a local market in Daegu city, Korea. The chlorophylls were extracted with 80% acetone, and determined by a visible spectrophotometer. The concentration of chlorophyll in Sulrok(tea bag) were the highest among all kinds of teas when they were extracted at 60, and decreased with the number of soaking increased. On the other hand, the chlorophyll content of green teas was the highest at 80, and decreased with the increase of the number of soaking as the tea bag did. It was found that the Korean tea bag contained more chlorophyll than green teas did, and green teas contained significantly more chlorophyll b than chlorophyll a.
한국 및 일본산 녹차(茶)의 Chlorophyll 및 Ascorbic Acid의 함량 비교
변재옥,김미향,Byun Jae-Ok,Kim Mi-Hyang 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.1
This study analyzed the changes of chlorophyll and ascorbic acid contents according to the extraction temperatures and the number of soakings using five kinds of Korean and Japanese green tea(3 kinds of green tea and 2 kinds of tea bag) which were obtained from local markets in Korea and Japan. The findings are as follows: 1. The chlorophyll contents of Japanese green tea were $2\sim3$ times higher than those of Korean green tea. 2. The chlorophyll contents of Korean green tea in high and middle grades were increased with increasing temperature $(80>70>60^{\circ}C)$ but the contents in low grade were increased with decreasing temperature. The contents of chlorophyll in Japanese green tea were almost similar in low, middle and high grades. 3. Ascorbic acid content was higher in low grade Korean green tea but it was higher in high and middle grades of Japanese green tea. Chlorophyll contents of Japanese green tea were higher than those of Korean green tea but ascorbic acid contents of Korean green tea were higher than those of Japanese green tea.
미국 거주 한인들의 전통음식에 관한 인식조사 (Ⅰ) : 이용실태와 개선방안을 중심으로 Actual State of Utilization and Improvement Measures
변재옥,한재숙,박경숙 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.1
This study was conducted to investigate the actual state of utilization of Korean traditional foods by Korean Americans residing in L.A. area and to provide come policies, to improve their attitudes for Korean traditional foods. The proper period preparing traditional foods was the occasion of family events(47.0%) and Korean festivals (40.8%). Festival foods were prepared in Sulnal(=New Year's Day), Chusok(=the Korean Thanksgiving Day), Daeborum(=the 15th of January by the lunar calendar). Dongji(=the winter solstice) and Tano(=the 5th day of the 5th by lunar month), respectively. Sixty five percent of all the respondents expressed their wish to hand down the cooking methods of traditional foods. However, only 28.6% of the respondents at their twenties replied positively on this matter. To maintain and develop traditional foods abroad, it is necessary that older generations sometimes offer opportunities to meet with them to the coming Korean generations to taste traditional foods and that Korean food companies establish special selling agencies abroad and export standardized traditional foods. And furthermore, if tourism corporations and cooking schools hold a food exhibition and or a food-tasting party, occasionally, in conjunction with the embassies and legations abroad, the utilization of traditional foods will increase.
卞在玉 嶺南大學校社會科學硏究所 1982 社會科學硏究 Vol.2 No.1
My intention in this article is to introduce the Freedom of Information Act of the United Ststes of America to korea in the hope that this will be of some help when we make such a law in near future. In a democratic political system open government is a virture by itself. Public disclosure of government held information is the touchstone of the democracy especially in information-oriented-society where government can fabricate the public opinion by withholding some informations from disclosure as well as by releasing the others. Freedom of information concept is currently being considered seriously for adoption in Australia, Great Britain, Canada, West Germany, France, and Japan. Sweden is the only nation, other than the U.S.A., to have such a law. In near future we must follow this trend of the open government and anti-secrecy of bureaucrat in order to promote the democracy and avoid the political corruption. The steadfast efforts of the United States Congress together with mass media in legislative drive for this law is a very good example of the tenacious spirit of the democracy to other countries. So I tried to introduce the eleven-years legislative efforts ranging from the draft of the bill to the coming into effect, and also tried to show the development of this law through thrice amendments to it to bring better implementation and administration. The text of the Freedom of Information Act of 1967, 1974, and 1976 are atteched herewith, with hopes that they will be served as the reference materials for those who have interest and are going to study on this law.