Recently, sewer–pipe constructions replacing deteriorated pipes are currently underway in the downtown area. To resolve many problems in the conventional method of open-cut construction, lining-board system using light-weight GFRP panels is developed. The pultruded GFRP panels can be successfully used for the developed lining-board system as temporary decks and retaining walls in virtue of light weight, high strength and high durability. In this paper, the structural safety and serviceability of the lining-board system are examined through FE analyses and experiments. Further more, a field application of the lining-board system is presented. The field application shows that quality and environment of construction can be significantly improved.

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

본 연구 는 뮤지컬 관객의 SNS 사용에 있어 자기 결정성 이론의 중요한 세 가지 변수인 자 율성, 유능성, 관계성이 관객 만족과 SNS 재이용에 미치는 영향에 대한 인과관계를 설 명하기 위한 것이다. 이를 위해 SNS를 이용하는 뮤지컬 관객을 대상으로 설문조사를 진행하 였으며, 정보 검색 및 공유 역량(자율성)과 정보 전달 역량 및 타인에 대한 영향력(유능성), 커 뮤니티 보유와 지속적 관계(관계성)를 물어 이러한 요인들이 관객 만족과 SNS 재이용에 영향 을 미치는지를 살펴보았다. 연구 결과 자기결정성의 세 가지 요인인 자율성과 유능성, 관계성 은 모두 관객 만족에 유의한 영향을 미치는 것으로 나타났으며, 그 가운데 관계성이 더 큰 영 향력을 보이고 있음을 밝혀냈다. 또한 관객 만족은 SNS 재이용에 매우 유의한 영향을 미치는 것으로 나타났다. 결과적으로 본 연구는 뮤지컬 관객의 지속적인 동기 부여를 위한 SNS 활용 마케팅 전략을 모색하는 데 근거자료로 활용될 수 있으리라 본다.

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at 85~90℃ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at 56~60℃ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

It has been more than twenty years since the application of GFRP bridge decks in construction fields. Recently, a few studies by governments and individual researchers have investigated in-use GFRP bridge decks. Areas of trouble include the problems of cracking, spalling and the de-bonding of the pavement or the wearing surface on GFRP bridge decks, all of which affect the long-term durability and serviceability of these new construction materials. Related to these problems, reflective cracks on asphalt pavement are directly related to pultruded GFRP bridge decks. This study investigates the behavior of an adhesive joint under weak-axis bending by tests and FE analyses to identify the causes of pavement cracks in in-use pultruded GFRP bridge decks. In detail, the flexural stiffness and the load-carrying capacities in strong and weak axes are measured during bending tests on pultruded GFRP decks. Next, tensile local failures of an epoxy adhesive due to the concentration of deformations at adhesive joints are identified via a weak-axis bending test. Finally, the tensile failure of an epoxy adhesive due to the local concentration of deformation at an adhesive joint under weak-axis bending is verified through a finite element analysis.

In recent days composite bridge decks are increasingly used to new and rehabilitated bridges due to their many advantages such as light weight, high strength, high durability, low maintenance costs and fast installation. To further promote usage of composite bridge decks, the authors have developed decks of new profile having innovative vertical snap-fit connection. Through this development, significant enhancement of constructability and economy are obtained by overcoming the drawbacks of conventional composite decks of tongue-and-groove connection. The paper introduces some research results and notable applications for the developed composite decks of snap-fit connection using for pedestrian bridges. Owing to their considerable advantages of the developed composite decks, increasing number of applications is currently underway in Korea.

독도는 울릉도에서 216.8Km 떨어져 있는 우리나라 최동단에 위치한 섬으로, 2개의 큰 섬인 동도와 서도, 그리고 주변의 89개 부속도서로 구성되어 있는 총면적 187,554m2로 섬 일대는 천연보호구역(천연기념물 제336호)으로 지정되어 있다. 독도는 화산 폭발로 형성된 화산섬으로 대부분은 가파른 절벽으로 이루어져 있어 생물이 살기 어려운 환경을 하고 있다. 이러한 지형적 특성으로 상륙이 어려워 과거에는 독도 생물에 대한 조사가 많이 이루어지지 않았으나, 2000년대부터 많은 조사가 이루어 지고 있다. 곤충의 경우 Jolivet(1974)가 독도잎벌레를 신종보고한 것이 최초이며, 이후 자연보존협회, 해양수산부, 환경부, 대학, 연구소 등에서 조사를 실시하여 독도의 곤충을 보고하였다. 가장 최근에는 오 등(2012), 강 등(2013), 유 등(2013)이 보고하여 지금까지 140종의 곤충이 보고되었다. 본 연구는 국립수목원과 국립중앙과학관 등 생물다양성기관연합 주관으로 실시한 생물상 조사결과로, 2012년부터 2013년까지 총 5회의 독도 조사를 실시한 결과 딱정벌레목, 파리목, 나비목 등 총 7목 32과 51종의 곤충이 확인되었다. 그 중 나비목에 속하는 세미창날개뿔나방 (Labdia semicoccinea (Stainton)), 순무좀나방(Leuroperna sera (Meyrick)) 등 5종의 분포가 새롭게 확인되었기에 보고한다.

본 연구는 전라북도에 위치한 박물관 중 대지면적 10,000㎡이상, 연 관람인원 50,000명 이상인 국·공·사립 박물관 6개관을 대상으로 옥외공간 조경시설의 현황을 현지 조사하여 옥외공간의 조경시설 특성을 파악하고 실제 이용자들에게 설문조사를 통하여 선호도 및 만족도를 통해 문제점을 분석하고자 한다. 이는 향후 박물관의 옥외공간 조경시설을 계획 및 설계하고자 하는데 필요한 기초자료로 활용하는 데에 목적이 있다. 본 연구에서 도출된 조경시설 선호도 분석 결과, 휴게시설은 벤치를, 조경식물은 유실수·조경수를, 수경시설은 분수형을, 편익시설은 옥외화장실을 선호하였다. 전체 만족도에 영향을 준 조경시설은 조경식물, 수경시설, 안내시설, 조명시설, 편익시설의 순서로 나타났다. 옥외 조경시설의 이용활성화를 위해서 지속적이고 체계적인 유지관리 대책이 요구된다. 옥외공간 프로그램 중 체험 프로그램의 이용만족도가 높았으며 프로그램 참여시기는 봄을 선호하였다. 옥외공간 프로그램의 전체적인 만족도는 보통수준이었다. 옥외공간 프로그램 활성화를 위해서는 구체적이고 다양한 프로그램이 요구되며 이를 시행하기 위해서는 지역 자원봉사자 및 해설가를 배치해야 한다고 사료된다.

본 논문은 미술품 수집가이자 예술 후원가인 스웨덴 귀족 롤프 드 마레(Rolfe de Maré)가 건 립한 세계 최초의 무용박물관인 국제무용아카이브(Archives Internationale de la Danse)의 전시회 를 분석함으로써 롤프 드 마레의 현대무용에 대한 관점이 어떻게 연관되어 드러났는지를 살펴 보는 데 연구의 목표를 둔다. 연구방법은 문헌연구로 진행하되, 특별히 2006년 프랑스 국립무용 센터가 출간한 본격 연구서와 아카이브 자료, 2009년 출간된 롤프 드 마레 평전을 중심으로 하 였다. 연구결과 오랜 미술품 수집을 통해 예술가들과 교류하면서 스웨덴 발레단(Ballets Suédois) 을 창설하고, 발레단 활동 속에서 총체예술의 이념과 국제주의 시각, 프리미티즘과 관련한 민족 지학적 관심을 구현함으로써 현대무용에 대한 관점을 적용해간 과정을 살펴보았다. 그리고 이러 한 관점이 국제무용아카이브의 전시회에 연관되어 있음을 밝혀냈으며, 이를 위해 전시회의 유형 을 예술로서의 무용, 학제간 연구, 민속 및 민족지학적 연구, 인물 연구로 나누어 살펴보았다. 결론적으로 롤프 드 마레의 현대무용의 관점이 전시회와 연관되어 있음을 조명함으로써, 우리에 게 가능한 무용아카이브 전시회의 구도와 시사점을 도출하였다.

Purpose of this study is to propose a specific model by utilizing existing research. In addition, to make the model suitable form to apply to companies through benchmarking and continuous improvement. Through this study, the actual production Cap a D companies doubled in a short time. Improve the internal management capabilities through management innovation is the industry's highest level of performance is maintained. SCM operations substantially, which consists of a performance management through research model for SCM build on the success factors that are described in terms of this research has been in progress, most of the existing research to develop a specific and explicit models presented can be said. Similar ferroalloy industry standard applicable to the entire model, which means This approach also suggests that other types of industrial significance.

나비목에 속하는 꼬마굴나방과는(Nepticulidae) 성충의 크기가 수 mm로 나비목 중에서 가장 작은 종들이 포함된 분류군으로, 전 세계적으로는 11속에 800여 종이 기록되어 있다(Davis, 1999; Nieukerken, 1985). 꼬마굴나방과의 연구는 주로 유럽의 학자들에 의해 구북구 지역을 중심으로 이 루어 졌으나, 아시아 지역의 종이 연구 된 것은 1970년대에 들어서이다. 일본의 경 우 Kuroko (1982, 1999), Kemperman & Wilkinson (1985), Kumata & Nakatani (1995) 등에 의해 약 65종이 기록되어 있으며, 중국의 경우 Nieukerken & Liu (2000), Liu & Nieukerken (2001), and Nieukerken (2008) 등에 의해 13종이 기록 되어 있다. 우리나라에서는 Park(1983)에 의해 처음으로 소개 되었으나, 종에 대한 동정은 이루어지지 않고 Stigmella sp.로 보고되었다. 이후 Lee & Byun(1997)에 의 해 2속 3종이, Stigmella fumida Kemperman et Wilkinson, S. aladina Puplesis, and Bohemannia nuvila Puplesis, 보고된 것이 전부 일정도로 우리나라에서는 연구가 되지 않은 분류군이다. 본 연구에서는 국립수목원에서 수행한 자생생물상 조사 및 표본인프라 구축 사 업을 통해 확보된 표본 검경한 결과 Stigmella dentatae Puplesis 등 3종의 한국미기 록종이 확인 되었기에 보고한다.

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of 120℃ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1～73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 ㎖/1, 000 g rice, at 90～95℃, 3 h) and saccharogenic enzyme with malt(45 g/1, 000 g rice, at 55～57℃, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86～5.66, solidity was 79.48～82.28%. Color L value was 25.82～27.92, a value of 1.28～2.81, b value were 2.98～4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.

Cosmetics using natural materials which was purchased in retail stores, distributed in Gyeonggi province(32 samples) and online through internet(24 samples) were analyzed by pesticide residues and target preservatives for assessing the safety of it. Natural or organic certifications was identified in 22 samples among 56 samples and most of them were Ecocert. Pesticide residues was detected in 3 samples among 56 samples and each compound and concentration was permethrin(0.6 mg/kg), tricyclazole(11.7 mg/kg) and malathion(0.05 mg/kg). All of it was purchased through internet. Target preservatives was detected in 13 samples among 56 samples and one of them was over the maximum allowed concentration and the rest of them were within the maximum allowed concentration of the respective preservatives. The compound which was over the maximum allowed concentration was benzoic acid and compounds which were within the maximum allowed concentration were sorbic acid, benzoic acid and methylparaben. They were all identified substances in products and the number of detected preservatives in retail stores were higher than online samples purchased through internet. As a result of this study, The method of analyzing pesticide residues and limit in cosmetics using natural materials should be set up as soon as possible and the monitoring about preservatives in cosmetics using natural materials should be conducted on continuously.

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

Random amplified polymorphic DNA (RAPD) and fluorescent amplified fragment length polymorphism (FAFLP) analyses were executed on a total of 28 Salmonella spp., including 6 ATCC reference strains, 2 isolates from outbreaks of food poisoning in Gwangju, and 20 isolates from carcasses. For RAPD analysis, four primers, named P1254, 23L, OPA-4, OPB-17 were used producing amplification fragments ranged from 0.18kb to 2.6kb. As a result, 5 types using P1254, 5 types using 23L, 3 types using OPA-4, and 6 types using OPB-17 and a total of 18 RAPD types were achieved. For FAFLP analysis, bacterial genomic DNA was digested with endonucleases EcoRⅠ and MseⅠ, site-specific adaptors were ligated, and PCR amplification was carried out with an EcoR1 adaptor-specific primer labelled with fluorescent dye. Amplified fragments, which were separated on a polyacrylamide sequencing gel ranged from 35bp to 300bp were analysed. Results were displayed as a dendrogram with genetic distance. Twenty two Salmonella isolates and 6 reference strains were divided into 14 groups in a level of 0.136 genetic distance. In conclusion, Salmonella isolates of chicken carcasses have different genetic properties when compared to reference strains and isolates from outbreak of food poisoning.