Demand for organic analysis increase as industries are growing and many products are spreaded in the daily life. One of many products is oil spill dispersant. It was used for oil accident in the ocean. When oil spill dispersant spread at the ocean, the petroleum in the ocean is dispersed. The oil spill dispersant is made of non ionic surfactant and petroleum oil. The non ionic surfactant disperse petroleum from oil accident. The other part is petroleum oil which has aromatic hydrocarbon. Because the aromatic hydrocarbon is cancerogenic material, it directly injure animals in the ocean. This cause the second pollution in the human body. Many oil accidents still are controlled by oil spill dispersant. Therefore quality control of the oil spill dispersant become important and this also demand for the exact quantitative analysis of aromatic hydrocarbon. Hereupon the first we develop separate petroleum oil from surfactant. The second standardize analytical method of aromatic hydrocarbon in the separated petroleum oil.

Along with the enlargement of WTO, issues about standardization activity are more and more become concerning object worldwide. Countries launch the work that putting the standardization in order, such as re-establishing their standardization strategy. Wit

The purpose of this study is to carry out comparative analysis of the differences between the trend of biometrics-related system(security) standardization in the world and that of Korea, and to suggest ideal directions and building plans for domestic biometrics industry. Its purpose also includes constructing promptly a standardization of domestic biometrics industry based on the suggested standards.

The purpose of this study is to carry out comparative analysis of the differences between the trend of biometrics-related product standardization in the world and that of Korea, and to suggest ideal directions and building plans for domestic biometrics industry. Its purpose also includes constructing promptly a standardization of domestic biometrics industry based on the suggested standards.

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

This article is concerned with various aspects of establishing the global standard for occupational safety and health management system (OHSMS). The notion, main features, and brief history of the OHSMS are presented. The OHSAS 18000, its assets and liabilities, are reviewed as a prototype of the global standard. It is also addressed the possibility of combining ISO 9000(quality management system), 14000(environmental management system) and the OHSMS into the integrated management system (IMS) as a whole. The concepts of internal and external customers are presented to explain why the environment, safety and health should be incorporated into the notion of total quality 'Participation of the members' and 'standardization of the 4Ms (Man, Machine, Materials and Method)'are emphasized as the major enablers of the IMS. Finally, the industrial, academic and governmental roles are discussed for developing the IMS and setting it down into the Korean industries.

국제광고에 관한 기존연구들은 개념적 내지는 이론적 연구가 주류를 이루고 있으며, 진행된 몇몇 실증연구들조차 각 대중매체의 광고내용을 상호 비교하는 결과론적인 연구만이 수행된 상태이다. 따라서 본 연구에서는 국제광고 유형(patten) 표준화에 영향을 미치는 변수들은 무엇이며, 그러한 변수들의 상대적 영향력을 실증적으로 분석하고자 하였다. 이를 위해 국내시장에 진출해 있는 48개 외국인투자기업 광고담당자를 대상으로 국제광고 유형 (pattern) 표준화 정도를 종속변수로 하여 총 7개의 독립변수들을 대상으로 다중회귀분석을 실시하였다. 다중회귀분석 결과, 제품관여도, 광고 기획시 최고경영자의 현지국 특성 고려정도, 현지자회사에 대한 본사의 통제정도 순으로 국제광고 유형(pattern) 표준화 정도의 결정에 유의한 영향력을 행사하는 것으로 나타났다. 이는 기업이 국제광고 유형(pattern) 표준화 정도를 결정함에 있어서 무엇보다도 먼저 자사제품의 특성을 파악하는 것이 중요하다는 것을 암시하고 있다.

The purpose of this study is to find the standard value of hand width, of grip strength and of pinch strength by age, sex, and by left hand and right hand and also to find how the general characteristics influences grip strength and pinch strength. Martin Vigorimeter (List No. 17-27-01) was used for measuring grip strength, and the pinch gauge (0∼30 lbs) of B&L engineering for measuring pinch strength. The subjects of this study are the children at the age of three to seven years, who attending the babies' play room, kindergarten and the primary school in Seoul and the Kyungki province area. They all were normally developed without any significant neurology problem. wo hundred girls and two hundred boys were partifipated in this study. They were divided into ten subgroups according to the age of six month interval. Each group consisted of forty children of twenty boys and twenty girls. Analysis of data presents the technical statistics upon the hand width of right and left hand and the grip strength and pinch strength according to the age and sex. Multiple regression analysis using mixed liner model was operated in order to find how the general characteristics (of the age, sex, and side of hand) influence hand width, grip strength, and pinch strength individually. Also, we calculated the correlation among hand width, grip strength and pinch strength under the condition of controlling general characteristics; and to find correlation between the right hand and the left hand of the age and sex, we carried out paired t-test and came to the conclusion as follows: 1.　Hand width is significantly increased with the increase of age (p<0.01). The increase of hand width according to age, boy is wider than that of girl significantly (p<0.01), and the right hand is wider than that of the left hand significantly (p<0.01). 2.　Grip strength is significantly increased as the age and hand width increased (p<0.01). The increase of grip strength according to the age, boy is stronger than that of girl significantly (p<0.01), and grip strength of the right hand is stronger than that of the left hand(p<0.01). 3.　Three-jaw pinch strength is increased as the age, hand width and grip strength are increased(p<0.01). But there is no significant difference of three-jaw pinch strength according to sex and the side of hand(p>0.05). 4.　Tip pinch strength is significantly increased as the age and grip strength are increased(p<0.05). The increase of tip pinch strength according to the age, boy is stronger than that of girl significantly (p<0.05), but there is no significant difference between the right hand and the left hand(p>0.05). 5.　Lateral pinch strength is significantly increased as the age and grip strength are increased(p<0.01). But the increase of lateral pinch strength, there is no significant difference according to the hand width, sex and the side of hand(p>0.05). 6.　The test of correlation among hand width, grip strength and pinch strength showed the correlation between grip strength and pinch strength was stronger than the correlation between hand width and pinch strength(0.3<r<0.7). There was strong correlation between each pinch strength(0.3<r<0.7). Above all, the correlation of three-jaw pinch strength and tip pinch strength was strongest(0.7<r<1.0). 7.　The test of hand width according to the age and sex, and the difference between the right hand and the left hand in grip strength and pinch strength showed that there was significant difference against all the test of hand width, of grip strength, and of pinch strength in the age group from seven years and six months to seven years and eleven months than the age group under six years, specially in girls group(p<0.05).

본 연구는 철골 건축구조물에 관한 정보의 표현과 교환을 위하여 STEP을 이용한 구조해석 및 설계용 통합 시스템의 모델을 제시한다. 이러한 통합시스템을 구축하기 위하여 철골 구조물 제품모델을 위한 AP 230을 근간으로 기하 및 위상 정보를 나타낼 수 있는 Part 42와 상세한 구조해석을 표현할 수 있는 Part 104을 추가시키고자 한다. 이렇게 함으로서 철골구조물에 관한 종합적인 엔지니어링 정보의 표현을 보다 명확하게 하고 또한 정보의 교환을 보다 쉽게 할 수 있게 된다. 이러한 통합시스템의 개발모델에 따르면 구조물에 관한 상세정보와 시공정보들도 쉽게 추가할 수 있다.

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

To study on the standard food cooking method of perilla seed soup, author analyzed the fatty acids of the soup by gas chromatography, and estimated its appearance, flavor, taste, viscosity, and overall taste by the sensory evaluation. We measured the change of TBA (Thiobarbituric acid) values of the oil from perilla seed soup during the period of storage at 4℃. The results were as follows: 1. The sensory evaluation indicated the best level at the S4 group, the ratio of rice powder to perilla seed was 50 to 40. 2. The most fatty acid of S4 group (perilla seed: 40 g) was linolenic acid. 3. The TBA values of the oil from perilla seed soup increased continuously according to the storage duration at 4℃. According to these results, it was concluded that perilla seed soup would supplement essential fatty acid, linolenic acid.