1. 육류의 고기 구성요소
육류는 수분과 단백질 그리고 지방·탄수화물ㆍ비타민ㆍ미네랄로 구성된다.
① 수분은 고기의 약 70%를 차지하고 있다. 수분은 많은 성분들을 용해시켜 포함하고
있으므로 그 함량 및 화학적 존재 상태는 육질에 큰 영향을 미친다.
② 단백질은 약 18.5%(16∼22%)를
2) Managing external debt using sustainability indicators
External debt management involves balancing resource mobilization and deployment as well as orderly repayment of future obligations. For sustainable debt management, policy makers need to project accurate debt dynamics that are sensitive to the way the current account deficits are being financed. If borrowed resources are not used produ
1. The basis on which posterity will rank our civilization is the quality of our ideas. Our position among civilizations is determined by the _________.
① location of our civilization ② value of our thought
③ influence we have ④ rigidity of our thought
⑤ quantity of our thought
2. As you drive a car on a straight road where the sun is beating down, you may seem to see a shim