This survey was accomplished to compare the characteristics of water quality and algae at the Daechung Dam with those at its regulating reservoir from the year 2003 to 2005. In the case of Daechung Dam, three sites, such as the area near dam body, the Mooneui intake station, and Chudong intake station, were selected averaged data were used for the comparison. The water quality of the Daechung Dam are an follows; temperature is from 4 to 25℃(average 15), pH is from 7.3 to 8.6(average 7.9), DO is from 5.7 to 13.0mg/L(average 9.9), BOD is from 0.7 to 1.7mg/L(average 1.1), COD is from 2.5 to 4.4mg/L (average 3.1), SS is from 1.1 to 9.8mg/L(average 3.2), total coliform is from 0 to 37MPN/100mL(average 11), total phosphorus is from 0.008 to 0.074mg/L(average 0.022) and total nitrogen is from 1.087 to 2.175mg/L(average 1.492). The water quality of regulating reservoir are an follows; temperature is from 1.0 to 24.0℃(average 13), pH is from 6.7 to 8.2(average 7.6), DO is from 5.9 to 13.2mg/L(average 9.2), BOD is from 0.3 to 1.8mg/L(average 0.8), COD is from 2.4 to 5.3mg/L(average 3.8), SS is from 1.2 to 50mg/L(average 9.0), total coliform is from 0 to 260MPN/100mL(average 56), total phosphorus is from 0.005 to 0.224mg/L(average 0.04) and total nitrogen is from 1.123 to 5.227mg/L (average 2.3). The water quality of regulating reservoir had been the Class Ⅱ raw water criteria ein years ago, but it has been improved to Class I recently. Whereas the water quality of the Daechung Dam has been maintained as Ⅱ except COD.

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at 100℃. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

2005년 11월 13일 중국 동북3성에 있는 지린(吉林) 석유화학공장에서 일어난 폭발사고로 상수원인 송화강(松花, Songhua River)에 벤젠이 유출되어 인구 1000만명의 하얼빈시(哈爾濱)가 대 혼란에 빠진 사건의 실태와 이에 따른 교훈을 알고져 자료를 정리하였다.

Conventional Fe-Co alloys are important soft magnetic materials that have been widely used in industry. Compared to its polycrystalline counterpart, the nanostructured materials have showed superior magnetic properties, such as higher permeability and lower coercivity due to the single domain configuration. However, magnetic properties of nanostructured materials are affected in complicated manner by their microstructure such as grain size, internal strain and crystal structure. Thus, studies on synthesis of nanostructured materials with controlled microstructure are necessary for a significant improvement in magnetic properties. In the present work, starting with two powder mixtures of Fe and Co produced by mechanical alloying (MA) and hydrogen reduction process (HRP), differences in the preparation process and in the resulting microstructural characteristics will be described for the nano-sized Fe-Co alloy particles. Moreover, we discuss the effect of the microstructure such as crystal structure and grain size of Fe-Co alloys on the magnetic properties.