The main aim of the paper is to reveal what is the sign in art and architecture and what is difference between technology and art. By keeping in mind the suggestions of Heidegger's four different worlds, we become able to discern or elaborate on four different contexts of signs and modes in which the sign can work. World (1) is not conceptualized by selected relations of some of things' aspects with one another; rather, it is constructed by our sensory impressions. The sign of World (1) simply points to other objects occurring in the situation. World (2) emerges as an ontological term, and signifies, in terms of relations that are now brought systematically forth, the Being of those entities of World (1) which we naively perceive or take for granted. The sign of World (2) signifies a constructed world. World (3) is understood as the 'wherein' or environment of beings whose total activity is proven to be inseparable from their circumstances. The sign of World (3) is to recover the perspicuous silence of World (3). The World (4) is the ontological-existential understanding of worldhood. The sign of World (4) is to reveal the conspicuous silence of World (4). Finally, the paper suggests that art including architecture cannot be the sign of World (1), (2) but the one of World (3).

The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.

The compacts of pure and phosphorus-coated iron powder with 0~0.8%C were sintered at for 40 min. in cracked ammonia gas atmosphere. The tensile and impact strengths were measured and the relationship of the results with carbon content, phosphorus, quenching and tempering was investigated. The results obtained can be summarized as follows : (1) The tensile strength of sintered compacts increased slowly with carbon content. Increase in tensile strength by heat treatment was evident especially in the low carbon specimen. The specimen with phosphorus showed higher strength compared to pure iron compacts value. (2) No inflection point of elasticplastic deformation on stress-strain curve was observed in sintered steel. The elastic modulus of sintered steel had the same tendency as tensile strength. But the elongation showed the opposite tendency. (3) The impact absorption energy of sintered steel without addition of phosphorus decreased successively with carbon content and by quenching and tempering. On the contrary, addition of phosphorus resulted in an increase of the impact absorption energy. Quenching and tempering did not affect the impact energy especially in high carbon content. (4) The main fracture source was pore in specimen and the propagation of crack occured mostly along the grain boundaries. But the intragranular fracture was also observed in high carbon, quenched and tempered specimen, and especially in the specimen with phosphorus.

In this research, investigations were made on the effect of type and load of organic substrate on phosphorus release. Reactors of three different sizes were operated, being fed on five kinds of organic substrates. The quantitative analyses were made on phosphorus release and substrate utilization under anaerobic condition. The molar ratios of the uptaken organic substrate to the released phosphorus were 0.5 with acetate, 0.6 with glucose, 0.8 with glucose/acetate, and 1.2 with glucose/acids, respectively. The phosphorus release was inhibited at the higher organic load than the normal at stead state. Both acetate and acids/glucose enhanced phosphorus release- as well as uptake-rate, however, the complete phosphorus removal was achieved after the microbial adaptation to the new environment. In case with acetate, operation was hampered by the poor sludge settleability and phosphorus uptake was not enough although the phosphorus release was active. But with milk/starch, the phosphorus release and uptake was well developed even though phosphorus release was not comparatively high. From this study, it was concluded that organic substrates, such as glucose seemed to be converted fatty acids after fast bio-sorption, followed by concurrent uptake of these acids by excess phosphorus removing bacteria.

A survey of food intake and waste rate on 60 Korean style restaurants in Seoul. The results were summarized as follows: 1. The total served weight of Pibimbab(mixed rice) was 475.66 g per person, waste rate was 6.0%, frequent side dishes were bae-chu kimchi, kak-du-gi, suk-ju-namul by the order. 2. Han- jeong-sik(Korean style full course food) were served with many kinds and varied numbers of side dishes, and waste rate of those were higher than other menu items. 3. The average serving size of Naeng-myeun(Cold noodle) was 641.00 g, and the waste rate was 11.1%. The waste rate of side dishes was about zero. 4. Man-du kuk(dumpling soup) was served 695.34 g. Most of side dishes served has high waste rate which is more than 50%, average. 5. Seol-nong tang(meat soup) was served 755.70 g, side dishes of that were simple such as kak-du-ki or paek kimchi. The average waste rate of side dishes was about 40%. Yuk-gae-jang(Hot meat soup) was 494.83 g a person, waste rate of that were 24.1%, and minimum and maximum waste rate of side dishes were 3.3, 100%, respectively. 6. Kimchi chigae(Kimchi stew) and Doen-jang chigae(fermented soy stew) were served with varied number of side dishes. 7. Deong-sim gui(grilled meat) and Pulgogi(grilled meat with sauce) were served 196.83 g and 308.98 g. The average waste rate of those were 0.7% and 5.8%, respectively. But waste rate of side dishes was 33%. We would like to decrease waste rate by proposing recommended items and weight of some food for 「Good Menu」.

Phosphorus(P) cycle of Miscanthus sinensis, Sasa palmata and Artemicia princeps for perennial plants and Polygonwn thunbergii for annual plant were investigated in natural plant communities established in Andosol region. 1. Perennial plants contained abou