본 연구에서는 한반도의 지진활동을 공간 통계학 방법을 이용하여 지진발생의 무작위성에 대한 검정과 집중도의 추정을 수행하였다. 무작위성에 대한 통계적 검정은 검정통계량을 이용한 방법과 경험분포를 이용한 두 가지 방법을 사용하였다. 역사지진과 계기지진의 두 대상자료에 대하여 적용한 결과, 두 자료 모두 무작위적이지 않고 군집적인 분포를 가지고 있는 것으로 판명되었다. 한편 비모수 밀도함수 추정방법을 이용한 진앙지 분포의 집중도는 역사지진의 경우 한반도 중부, 충남, 전북, 경북지역에서 높게 나타났다. 또한 계기지진의 경우에는 황해도-충남 해안-경북 내륙을 연결하는 "L"자 형태의 집중도를 보인다.

Three potato cultivars, Sumi,Daejima and Namjak, were prepared as slices. They were dipped in distilled water for 20 seconds. The potato slices were packed in polyethylene bags and stored at 5℃. Browning degree, total phenol and chlorogenic acid contents and polyphenol oxidase (PPO) activity were measured. And the correlation analysis of browning parameters were conducted. The results were as follows. There were increase in browning degree, phenolic content and PPO activity during cold storage of potato slices with different cultivars. Among three cultivars, Sumi showed the highest browning degree, phenolic content and PPO activity and also showed the highest % increse of browning and PPO activity during cold storage. On the contrary, Daejima was the lowest. But Daejima showed the highest % increase in phenolic contents during cold storage. With Sumi, browning degree was significantly correlated with PPO activity and phenolic contents (p〈0.05). With Daejima and Namjak, a significant correlation was found between browning degree and PPO activity (p〈0.05). From the above results, enzymatic browning reactions of potato slices and factors affecting them were dependent on cultivar. Among the tested three cultivars, Daejima showed the lowest browning degree during cold storage and thus seems to be desirable for minimal processing.