• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1180-1185
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• 2015

This study was performed to investigate the biological activity of yangha flower buds as well as to manufacture of yanggeng prepared with various levels (0 g, 3 g, 6 g, 9 g, and 12 g) of yangha flower buds. DPPH and ABTS scavenging activities of yangha flower buds were 96% and 57% compared to levels of vitamin C, respectively. In the oxygen radical antioxidant capacity assay, antioxidant activity increased dose dependently up to $500{\mu}g/mL$ of yangha flower buds. There was no toxicity up to $1,000{\mu}g/mL$ in vascular smooth muscle cells, and yanggeng significantly reduced migration and proliferation by platelet-derived growth factor-BB-stimulated rat aortic smooth muscle cell migration and proliferation. In the sensory evaluation, the optimal sample was YY9, which was prepared with 9 g of yangha flower buds. It can be concluded that yangha flower buds show antioxidant and vascular protective activities. The optimal sample (YY9) is expected to contribute as a new functional food.

• 주택과사람들
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• s.222
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• pp.66-69
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• 2008

경기 침체와 미분양 급증으로 유동성 위기에 처한 건설 업체들이 늘면서 미분양 아파트 '땡처리' 시장이 확대되고 있다. 지난해 10월부터 시장 회복을 위해 주택공사가 미분양 아파트를 매입 중이지만, 매입을 완료했거나 올해까지 매입할 미분양 분량은 총 5000가구(약 1조 원)에 달한다. 게다가 미분양 아파트 펀드를 준비 중인 부동산 자산 운용사에 매입 의뢰가 들어온 미분양 물량 규모만 해도 2조 원에 이른다. 결국 3조원대 상당의 아파트 땡처리 시장이 열린 셈이다.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.405-410
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• 1992

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and temperature of adding water. Evaluation was conducted through sensory evalation and objective evaluation. The results were summarised as follows. 1. In sensory evaluation on various volume of water and temperature of adding water, the most favorite tendency on the quality was at the 25% adding water and hot water ($80^{\circ}C$). 2. This condition corresponded to the low level of hardness, adhesiveness and the high level of springiness and cohesiveness, chewiness in comparison with Instron measurement.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.47-52
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• 1991

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and number of kneading in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In sensory evaluation on the various volume of water and unmber of kneading, the most favorite tendency on the overall guality was at the 25% addition water and over 50 times kneading with glutious rice powder. 2. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparison with Instron measurement.

• 전기의세계
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• v.38 no.5
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• pp.34-42
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• 1989

포항 방사광가속기의 입사장치인 2.5GeV 양전자 선형 가속기에서 양전자를 포획하는 solenoid lens와 접속용 사극자석의 system에 대하여 살펴보았다. 이론적 결과를 토대로 하여 이를 PLS 양전자 injector에 적용한 결과를 소개하고자 한다.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.71-75
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• 1994

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volume of adding water and volume of adding salt the most favorite tendency on the guality was at the 25% adding water and 1∼1.5% adding salt. Evaluation was conducted through sensory evaluation and objective evaluation The results were summarized as follows. 1. In sensory evaluation on various volume of water and volume adding salt the most favorite tendency on the gualtity was at the 25vo adding water and 1∼1.5% adding salt. 2. This condition corresponded to the low level of hardness, adhesiveness, gumminess, chewiness and high level of springiness in compa-rison with Instron measurement. In summary the most favorite factor is 12 hours soaking time, 25% adding water (hot water), 1∼1.5% adding salt, over 50 times kneading.

• Korean Journal of Veterinary Research
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• v.34 no.1
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• pp.19-24
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• 1994

비유중기, 건유초기 및 임신말기의 C3H/HeN 마우스의 비장, 장간막림프절, 말초림프절(액와, 상완 및 샅림프절)유래 림프구에서 생산되는 lymphokine의 양을 비교하였다. 비장에서의 IL-2 생산양은 임신말기와 비유중기에 낮았지만, IL-4, IL-6와 $IFN_{\gamma}$의 생산양은 임신말기와 건유초기에 높았다. 말초림프절에서의 IL-4, IL-6 및 $IFN_{\gamma}$ 생산양은 임신말기와 건유초기에 높았지만, IL-2의 생산양은 임신말기, 비유중기 및 건유초기에 각각 감소하였다. 장간막림프절에서의 IL-4 생산양은 임신말기와 비유중기에 각각 증가하였으나, IL-2의 생산양은 임신말기에 감소하였다. 이와같이 전반적으로 건유초기와 임신말기에 IL-2의 생산양은 낮지만, IL-4, IL-6와 $IFN_{\gamma}$의 생산양이 높은 결과는 이 시기에 유방염의 발생비율이 높은 것과 연관성이 있는 것으로 추정된다.

• Strategy21
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• s.39
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• pp.242-250
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• 2016

본 논문은 왜 인도해군이 인도양을 벗어나 태평양 해역으로 진출하려는지에 대한 이유를 설명한다. 인도는 거대한 섬 국가이자, 해양국가이다. 이에 인도해군(Indian Navy: IN)은 인도양에서의 해양안보(maritime security) 활동을 주도하고 있으며, 이는 이 해양에서 발생되고 있는 다양한 비군사적 위협에 대한 기여로 나타나고 있다. 예를 들면 아덴만 해적퇴치작전 등이다. 인도는 지리적으로 중국 등의 대륙국가와 국경을 접하고 있으나, 태평양 연안국가들과 긴밀한 양자간 관계를 유지하고 있으며, 아울러 다양한 다자간 협력체에 적극적으로 참가하고 있다. 후자의 경우 EAS, ARF, ASEAN 등의 협력체이다. 또한 인도는 경제, 사회문화적으로 태평양 연안국가들과 동질성을 갖고 있다. 그 동안 인도해군은 태평양에 대한 많은 기여와 관심을 갖고 있었으며, 이는 서태평양해군심포지움(WPNS) 업저버 국가 등의 다양한 활동 확대에서 발견되고 있다. 인도는 동방정책(India's Look East Policy)를 외교정책으로 채택하고 있으며, 이는 태평양에서의 해양안보에 대한 기여와 참여를 의미한다. 이는 최근까지 왜 인도해군이 중국, 아세안, 한국, 일본 및 호주 등과 긴밀한 해양협력 관계를 유지하고 있는지에 대한 주된 이유를 설명한다. 이러한 인도해군의 기여는 태평양 해양에서의 해양 평화와 번영에 기여할 것으로 전망된다.

• Journal of Educational Research in Mathematics
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• v.20 no.4
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• pp.445-458
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• 2010

This study intends to investigate the process of the development of quantity concept and how to deal with the quantity calculus in elementary school, and to find out the implication for improving the curriculum and mathematics textbooks of Korea. There had been the binary Greek categories of discrete number and continuous magnitude in quantity concept, but by the Stevin's introduction of decimal, the unification of these notions became complete. As a result of analyzing of the curriculum and mathematics textbooks of Korea, there is a tendency to disregard the teaching of quantity and its calculus compared to the other countries. Especially multiplication and division of quantity is seldom treated in elementary mathematics textbooks. So these should be reconsidered in order to seek the direction for improvement of mathematic teaching. And Korea's textbooks need the emphasis on the quantity calculus and on constructing quantity concept.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.260-270
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• 2016

The quality characteristics of Yangha pickles soaked in different concentrations of soy sauce (0~40%) for 90 days were investigated. As a result, the pH and sweetness levels of pickles significantly increased with an increasing concentration of soy sauce in soaking solution (p<0.05). Saltiness was maintained at levels of approximately J1 0.10~0.30%, J2 0.47~0.90%, J3 0.90~1.60%, J4 1.43~2.30%, and J5 1.77~3.07% during the storage periods. These results show that the saltiness of Yangha pickles was substantially lower than that of commercial pickles. Total cell number decreased until 45 days, after which it gradually increased. We observed no visible changes in reducing sugars during storage. The hardness increased with an increasing amount of soy sauce. J2 pickle (add 10% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability.