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최선진,허준호,김철위 大韓齒科器材學會 1990 대한치과재료학회지 Vol.17 No.1
The aim of the present investigation was assess the thermal reaction during hardening of representative fourteen commercially available conventional dental amalgam alloys: DA HA HV KA AC CA FC IH MM OT SS SCA SA UT and six high-copper dental amalgam alloys: A-21 KS LA OP PM PA used in Korea. These tests were performed with a thermistor probe (YSI Model 42 SC) using physiograph(MK-IV, Narco, Biosystems, U.S.A.). The peak temperature of the thermal reactions of dental amalgams were determined by the mean value of three measurements. From the experiments, the results were as follows: 1. The results indicate that the peak temperature of exothermic reactions of the conventional amalgams was attained during 7.67 ±1.76℃ and 15.50 ±0.50℃, respectively. 2. The results suggest that the exothermic peak temperature for the high-copper amalgams was considerably higher than those of the conventional amalgams. 3. The results for the recommended ratio revealed significant increases in exothermic reactions and the (+) modified ratio showed significantly less exothermic reactions than the (-) modified ratio. 4. The results show that the peak temperature rise of dental amalgams was attained during 7.17 ±0.29℃ and 24.17 ±0.29℃ according to the type of amalgamators, respectively.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Jun Ho Choe,Ki Chang Nam,Samooel Jung,Binna Kim,Hye Jeong Yun,Cheo Run Jo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.1
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler(CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Choe, Jun-Ho,Nam, Ki-Chang,Jung, Samooel,Kim, Bin-Na,Yun, Hye-Jeong,Jo, Cheo-Run Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.1
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
崔俊鎬(Choe Jun Ho) 일본어문학회 2017 일본어문학 Vol.76 No.-
本稿は中島敦の「北方行」に登場する主要人物と中国人登場人物に対する分析を通して、作家の持つ中国に対する認識とその特異点の一端を確認したものである。まず第一篇では黒木三造が中国へと向かう船内で瘤をもつ中国人男性と遭遇する。奇怪な雰囲気を醸し出す男性は、一気に三造の興味を惹くものの二人の間でそれ以上の交流は進まず、結局その男性は物語の展開上あくまでも三造の混沌とした精神世界の内部を際立たせるための役割に過ぎない。続く第二篇では白夫人が登場する。彼女は家中の反対を押し切って中国人男性と国際結婚を果すが、二人の一連の恋愛話からは白夫人の夫に対する宗教的な救いという使命感が読み取れる。そしてその裏側には白夫人の中国人に対する優越意識と啓蒙的な先導意識が潜んでいる。また、白夫人と中国人姑との間柄からは、お互いに対する人種的な反感と拒否の情緒が読み取れ、日本人と中国人双方に内在する差別と偏見の溝の深さが提示される。最後に折毛伝吉が登場する第三篇と第五篇では、公寓とそこの下宿人である中国人たちを分析した。そして彼らは作品の中に登場する他の日本人在留民たちとは異なり、伝吉の中国化された日常を成立させるための必要不可欠な存在であることを明らかにした。 In this article, we analyze the main characters and Chinese characters of “Hoppoukou” written by Atsushi Nakajima, and confirm the recognition of China by Nakajima and some unique aspects of it. In Chapter 1, Sanzo Kuroki (黒木三造) meets a Chinese man with a lump on the ship for China. The Chinese man has a strange atmosphere, and it attracts Sanzo’s interest. The two men, however, do not engage in any further exchange. We argue that the story introduces the Chinese man with a lump as a means of depicting Sanzo’s chaotic mental world in a vivid manner. In Chapter 2, Mrs. Shiro is introduced. She married a Chinese man despite her family’s objection to this marriage. A series of stories about this couple, we claim, reveals her religious sense of mission to salvage her husband as well as her superiority sense over Chinese people and her leading consciousness of enlightening them. Further, the relationship between Mrs. Shiro and her Chinese mother-in-law represents their racial antipathy against each other and their negative feeling towards each other, which further indicates strong discriminations and prejudices inherent to both Japanese and Chinese people. Finally, in Chapters 3 and 5, where OrigeDenkichi (折毛伝吉) is introduced, Chinese people living at an apartment in China are depicted differently from Japanese residents, and they play an essential role in describing the life style of Denkichi accustomed to the life style of Chinese people.