본 연구는 전국에 위치한 땅밀림 산사태지 총 22개소를 대상으로 땅밀림 산사태 발생에 영향을 미 치는 산림환경인자에 대한 인자별 발생분포율을 분석하였으며, 결과는 다음과 같다. 땅밀림 산사태 의 입지환경인자 중 토심은 중(31~60㎝), 표고는 101~200m, 토성은 사양토, 모암은 퇴적암, 지형습 윤지수는 -20~20, 풍화정도는 심한 곳에서 많이 발생하였다. 강우환경인자 중에서 선행강우량은 301~400mm/15day, 발생당일 강우량은 100mm 이하, 강우강도는 6~10mm/hr에서 많이 발생하였다. 사면환경인자 중에서 사면경사는 21~30°, 사면곡률은 -2~0, 사면길이는 100m 이하, 사면방위는 동사 면, 산사태위험등급은 2등급, 산사태 기발생횟수는 0회에서 많이 발생하였다. 임상환경인자 중에서 영 급은 3영급, 임상은 침엽수림지에서 많이 발생하였다. 또한 이를 토대로 땅밀림 산사태 발생면적과 각 산림환경인자간의 상관관계를 분석한 결과, 모암(퇴적암), 방위(남동사면, 남서사면), 경사도(41°이상), 사면곡률(1~3%)은 1% 수준에서 부의 상관관계를 나타내었다. 산사태 위험등급 Ⅴ등급이 1% 수준에서 정의 상관관계를, 시간당 강우강도 ＜ 5mm가 5% 수준에서 부의 상관관계를 나타내었다. 연속강우량 ＜ 100mm는 5% 수준에서 부의 상관관계를, 사면길이 ＜ 100m는 5% 수준에서 부의 상관관계를, 201-400m는 1% 수준에서 정의 상관관계를 나타내었다.

Purpose – This paper want to confirm whether the guilty consciousness moderates the relationship between luxury brand awareness and purchase intention. The purpose of this study is to clarify the effect of buying intention of counterfeit luxury brand and to increase intention of purchase of genuine brand. Research design, data, and methodology - This study was analyzed using SPSS 19 and SPSS Macro. An internal consistency analysis was performed to verify the reliability of the measuring instruments and Pearson's miniscule correlation to examine the correlation of variants. In addition, the data were averaged to perform regression analysis and to see the control effects of guilt, and the significance of the control effect was verified using SPSS Macro. Results - The first hypothesis that the perception of luxury brands will have a positive effect on the intent of buying counterfeit luxury brands was found to be significant. Next, a hypothesis was also established that the sense of guilt would have a significant moderating effect on the relationship between the recognition of a luxury brand and the intention of buying a counterfeit brand. Conclusions - The study expanded the study of counterfeit brand names by making an empirical check on the effects of brand awareness and guilt for the first time in the research done so far.

This study developed a high-utility type of vinegar from Rubus coreanus by optimizing its fermentation conditions. In the alcohol fermentation process, the optimal conditions for the maximization of the alcohol contents were an initial sugar concentration of 15 °Brix, a temperature of 30℃ and 4 days. The optimal conditions for the acetic acid fermentation were 9 days of fermentation at 30℃ and 200 rpm, with 6% alcohol and 2% initial acidity. The sucrose, fructose, and glucose contents were 952.90, 491.01, and 386.62 mg%, respectively. The free organic acids were acetic, malic, succinic, malonic, oxalic, and lactic acids. The total free amino acid content was 104.33 μg/mL, with alanine, glutamic acid, γ-amino-N-butyric acid, and o-phospho-ethanolamine as the major amino acids. The K, Na, and Mg contents were 1,686.10, 172.50, and 69.33 ppm, respectively. The total phenolic and anthocyanin contents were 25.19 and 80.71 mg/100 mL, respectively. The DPPH- and ABTS.+ radical scavenging activities were approximately 65 and 94%, respectively. Moreover, the vinegar’s β-carotene bleaching activity and reducing power showed that it had strong anti-oxidant properties. These results show that Rubus coreanus vinegar has anti-oxidant properties and may be used as functional food.