본 연구는 도시숲을 경관생태학적으로 해석하고 평가하기 위한 모형 개발과 적용을 통해 평가의 실효성을 검증하는 것을 목적으로 한다. 연구결과를 요약하면 다음과 같다. 평가지표는 층위구조, 입지상태, 활엽수구성비율, 식생구성종수 등 17개이다. 평가지표 간 상관관계분석 결과, 높은 관계성을 가진 것은 임령(X8)과 공간형성기간(X10)으로 상관계수가 0.684로 나타났으며, 부(-)의 상관성을 가진 지표들은 층위구조(X1)와 위험성(X13)으로 상관계수가 -0.412로 분석되었다. 평가모형구축을 위한 다중회귀분석 결과, 10개의 모형이 도출되었으며, 총 17개 변수 중 층위구조(X1), 식생구성종수(X4) 등을 제외한 입지상태(X2), 활엽수구성비율(X3) 등 10개의 변수만이 유의확률 95%에서 통계적으로 유의하였다. 모형의 회귀식과 합산평가 매트릭스법과 비교분석 결과, 모형 3의 회귀식이 정확도 91.7%로써 전체 10개 모형 중 가장 정확한 결과를 나타내는 것으로 분석되었다. 향후 지속적인 모니터링을 통해 평가모형에 대한 정확도 증진기법에 대한 연구도 함께 수행되어야 할 것이다.

한반도 남해안 일원에 분포하는 공룡발자국 화석산지는 파도와 조석의 영향을 받아 지속적으로 훼손되고 있다. 이러한 상황에서 공룡발자국 화석의 훼손 및 멸실 등에 대비한 보존 방안과 자료의 확보가 시급하다. 본 연구에서는 천연기념물 제499호 가인리 화석산지의 공룡발자국 화석을 대상으로 디지털 사진 측량 기법을 이용하여 3D 이미지 기록을 획득하였다. 획득한 3D 이미지 자료는 공룡발자국 화석과 화석산지에 대한 형태적 정보의 영구 기록과 보존이 가능하다. 또한 공룡발자국 화석의 변화 양상을 주기적으로 측정하여 그 값을 수치적으로 비교함으로써 시간에 따른 자연적 풍화율을 수치적으로 분석할 수 있다. 이외에도 3D 모델링 기법은 발자국 화석의 형태 분석, 복제 및 전시, 홈페이지 탑재 등을 통하여 다양하게 활용될 수 있다.

마늘 분말을 첨가한 요구르트의 품질특성 평가를 위하여 탈지분유에 0.1~0.5%(w/v) 마늘 분말을 혼합하고 Streptococcus thermophilus와 Lactobacillus delbrueckii subsp. bulgaricus의 혼합균주를 접종하여 42℃ 에서 24시간 배양하였다. 마늘 분말 첨가량에 따른 유산균의 생육정도, 요구르트의 이화학적 및 관능적 특성 을 검토하였다. 마늘 분말이 첨가된 요구르트의 적정산도는 0.78~0.81%로 마늘 분말이 첨가되지 않은 대조 군(0.73%)보다 높았다. 마늘 분말을 첨가한 요구르트의 생균수는 0.3% 첨가군에서만 상대적으로 낮았고 여 타 실험군은 대조군과 유의적인 차이가 없었다. 마늘분말의 첨가량이 증가함에 따라 요구르트의 점도도 상승 하여 0.5% 마늘 분말이 첨가된 요구르트의 점도가 가장 높았으며, 색도는 대조군과 마늘 분말 첨가 요구르트 사이에 유의적인 차이가 없었다. 관능적 특성을 조사한 결과 마늘 분말의 첨가에 따라 색은 더 높은 선호도를 보였고, 마늘 맛이나 향은 마늘 분말의 첨가량에 비례적으로 증가하였으며, 전반적인 기호도는 0.1%와 0.3% 첨가시는 대조군과 유의차가 없었다. 이상의 결과를 종합하여 볼 때 요구르트 고유의 품질특성이나 유산균의 생육 및 관능적 특성에 영향을 미치지 않는 범위에서 첨가 가능한 마늘 분말의 적정 수준은 0.3% 미만으로 판단된다.

Bismuth-telluride based thermoelectric powders were fabricated by two-step planetary milling process which produces bimodal size distribution ranging . The powders were reduced in hydrogen atmosphere to minimize oxygen contents which cause degradation of thermoelectric performance by decreasing electrical conductivity. Oxygen contents were decreased from 0.48% to 0.25% by the reduction process. In this study, both the as-synthesized and the reduced powders were consolidated by the spark plasma sintering process at for 10 min at the heating rate of and then their thermoelectric properties were investigated. The sintered samples using the reduced p-type thermoelectric powders show 15% lower specific electrical resistivity () than those of the as-synthesized powders while Seebeck coefficient and thermal conductivity do not change a lot. The results confirmed that ZT value of thermoelectric performance at room temperature was improved by 15% due to high electric conductivity caused by the controlled oxygen contents present at bismuth telluride materials.

Carbon-nanotube-embedded bismuth telluride (CNT/) matrix composites were fabricated by a powder metallurgy process. Composite powders, whereby 5 vol.% of functionalized CNTs were homogeneously mixed with alloying powders, were successfully synthesized by using high-energy ball milling process. The powders were consolidated into bulk CNT/ composites by spark plasma sintering process at for 10 min. The fabricated composites showed the uniform mixing and homogeneous dispersion of CNTs in the matrix. Seebeck coefficient of CNT/ composites reveals that the composite has n-type semiconducting characteristics with values ranging to with increasing temperature. Furthermore, the significant reduction in thermal conductivity has been clearly observed in the composites. The results showed that CNT addition to thermoelectric materials could be useful method to obtain high thermoelectric performance.

The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at 30℃. The values of L (lightness),a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed 5.37 × 107CFU/g at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p < 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-I, T-II, T-III) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at 30℃.

The objectives of this study were to investigate the microbial contamination levels on food service in university and to provide the information of microbial contamination to improve food safety. A total of 288 samples were collected during summer and winter season between 2006 and 2008 from 4 food services located in the university in Western Gyeongnam and were used to detect sanitary indicator bacteria [aerobic plate count (APC), coliform,and Escherichia coli] and pathogenic bacteria (Staphylococcus aureus, Salmonella spp.). As a result, APC and coliform for hand and kitchen utensils which are used often by the employee were detected at high levels of 1.1~5.5and 1.3~5.3 log CFU/(100 cm2, hand), respectively. The contamination levels of APC and coliform in cooked foods and drinking water were 0.8~6.4 and 1.3~5.0 log CFU/(g, mL), respectively. Especially, the cooked foods showed the highest contamination for APC (2.1~6.4 log CFU/g) and coliform (1.0~5.0 log CFU/g). We think the reason that the cooked foods may be contaminated with APC and coliform on cooking process by using employee’s hand and kitchen utensils. Moreover, S. aureus for hand and kitchen utensils was detected at levels of 2.8~3.0 and 2.0~2.3 log CFU/(g,hand), but Salmonella spp. was not detected. According to the above results, contamination levels of the samples were mostly decreased irrespective of summer and winter season. The results obtained indicated that it is necessary to periodic monitoring for microorganism contamination and education about personal and environmental hygiene to employee for ensuring food safety of food service in university.

Odorous compounds emitted from the melting process for material recycling of plastic have an effect on the sensory annoyance to the nearby residents. The objective of this study was to investigate emission characteristics of malodor in the domestic plastic recycling plants. The olfactometric results showed that the odor concentration among the surveyed plants were significantly different, depending on the melting temperature and material sources. The higher melting temperature led to the higher odor concentration. In particular, as for a plant where melting temperature was 320℃, the odor concentration exceeded 100,000 dilution ratio. However, as the temperature was reduced, the odor emission decreased gradually. This result indicates that reduction of the melting temperature is effective measure to decrease the emission of odor compounds. Quantitative and qualitative analysis of odorous compounds showed that regulatory odor substances such as sulfur compounds, aldehydes and VOCs were found with high concentration in the exhausted gases. Liquid tar in the exhausted gases makes it difficult to remove odorous compounds with traditional odor control devices. In order to eliminate both odorous compounds and liquid tar effectively, a combustion method is strongly recommended in these plants.

볏짚버섯속 유망버섯인 차신고버섯은 현재까지 1종만이 품종으로 등록되어 있는 실정으로 국내 고유품종 확보 및 버섯재배품종 다양화에 기여하고자 품종육성 연구를 수행한 결과, 차신고버섯 신품종 ‘다산’의 균사생장적온은 25~30℃이었으며 탄소원으로 glucose(maltose), 질소원으로 ammonium chloride(pepton)를 사용 시 균사생장 및 균사밀도가 우수하였고 탄소원과 질소원 무첨가 시 균사는 생장하였으나 균사의 밀도가 비교적 낮았다. 또한 버섯발생 특성은 신품종 “다산”이 초발이 소요일수, 수확 소요일수 및 수량은 각각 12~13일, 6~8일, 118.2g 으로 진향품종에 비해 다소 발이가 늦은 편이나 수량성은 양호하였다. 또한“다산”’ 품종은 갓의 색깔은 대조품종 보다 진하고 갓의 직경은 작았으며 대의 길이는 길고 갓의 직경이 작은 자실체 특성을 가지고 있었다.

The digital era in the 21st century is globalized and is collapsed boundary among countries, thereby being able to be said to be characterized most largely by proceeding with being a form like a federation and EU. A change into digital era brought about a change in all the aspects of human behavior and culture, not a change simply in temporal significance and technological significance. In recent days, all the services came to be possibly used the integrated device with the same network owing to innovation of communication technology, which is represented by digital, network, and internet. Now, the broadcasting industry, computer industry, and communication industry are exceeding the peculiar sphere by being mutually merged. Each of industrial sector centering on internet is showing the phenomenon of being united. The hybrid trend, which was formed by phenomenon in the complex digital media society, tended to be indicated in fashion and makeup design. As the digital media era was generated, the hybrid trend induced a change into society in open and horizontal idea. It came to be known that there is independent trend in each field even while organically working in the middle of the whole frame that fashion and makeup express a human being's external beauty. This implies that makeup is not what is always influenced by fashion as an accessory in fashion and a supplementary role, but what can show its contrary phenomenon. This study examined characteristics, which are shown in fashion and makeup due to hybrid influence with greeting the digital media era. This study was carried out in order to be conducive to objective data available for giving help to the future direction and marketing data in product of the relevant businesses, through the results of this study.

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

This study aimed to compare 2 protocols recommended to patients with chronic cervical cord injury: each protocol included breathing exercises (inhalation-oriented or exhalation-oriented) and facilitation maneuver for the accessory respiratory muscles. Seventeen patients with chronic cervical cord injury volunteered to participate in this study, and we randomized these patients into 2 groups: the inhalation-oriented breathing exercise group (IOBEG) and exhalation-oriented breathing exercise group (EOBEG), consisting of 8 and 9 patients, respectively. Patients in the IOBEG performed inspiratory exercises using intermittent positive pressure breathing devices, while those in the EOBEG performed expiratory exercises using incentive spirometry. All exercises were performed by the subjects twice a day for 4 weeks, with each session lasting an average of 20 min. The outcomes were assessed on the basis of the pre- and post-treatment values of vital capacity (VC), forced vital capacity (FVC), forced expiratory volume in 1 second (FEV1), and FEV1/FVC. In the IOBEG, no significant differences were observed between the pre- and post-treatment values of any of the measured variables (p>.05); however, in the EOBEG, significant improvement was noted in the VC, FVC, FEV1 measured (p<.05) after the treatment. In addition, the rates of change in the values of VC, FVC, and FEV1 differed significantly between the 2 groups (p<.05). These findings suggest that the EOBEs can enhance respiratory function and are clinically feasible in patients with chronic cervical cord injury. Further studies will be undertaken to evaluate the clinical application of these findings.

This study aimed to analyze the expression of Hybrid in Contemporary Hair Design that is one kind of total fashion. In this research, by background of the hybrid characteristics of the messes culture art, the hybrid characteristics of the hair design has been defined as characters which is the mixture of timeless spaces, styles, sexes, unsuitable elements and cultures. The results of analysis by the expression of the hybrid hair design after 2000 is like this. As the researching, the hybrid characteristics of the hair design by the mixture of unsuitable elements and styles have been presented the highest. The result of the frequency of the apparition in the hair design molding elements according to the expression of the hybrid hair design, the hybrid characteristics of the unsuitable elements and style has been presented ideological form and the artificial form was the highest. The case of the hybrid of the activated texture, the unsuitable elements, style and timeless space has been presented excellently one after another. In the color tone, the mixture of the style, the unsuitable elements and timeless space has been presented one by one. The case of the hybrid of the image, the unsuitable elements that is the highest the frequency of the apparition was presented the image of the avant-garde, the fantastic and humor one after another.

This study was conducted to investigate the effects of weight control programs on BMI, serum profiles, nutrition knowledge and eating behaviors of adult obese women. The subjects of this study were 33 adult obese women aged 30- 65 years residing in Seoul. The weight control program for obese women included nutritional education, cognitive behavioral therapy and exercise for 12 weeks. The weight control experience of the subjects was 60.6%. They preferred physical exercise and diet restriction to weight control and 72.7% of subjects answered that the reasons for wanting to control their weight was health. The BMI of test subjects significantly decreased (p<0.001) from 28.3 to 27.1 after the 12 weeks of the weight control program. In addition, the % body fat significantly decreased (p<0.001) from 36.4% to 34.5% after completion of the weight control program. SGPT levels in the serum were also significantly decreased (p<0.05) after the program. Triglyceride levels significantly decreased from 194.9 mg/dL to 98.1 mg/dL (p<0.01) and the HDL cholesterol level significantly increased (p<0.01) from 55.8 mg/dL to 60.0 mg/dL after completion of the weight control program. Nutritional knowledge and eating behavior scores were significantly increased (p<0.001). In addition, the eating self-efficacy of the subjects was significantly increased (p<0.01); however, the food diversity scores were not changed after the program. These results suggest that the weight control program for adult obese women may be effectively used to promote weight reduction and improve nutritional knowledge and eating behavior.

최근 들어 미래산업에 대한 관심이 더욱 고조됨에 따라 과학기술에 있어서도 미래를 예측하는 것, 특히 미래 과학기술 변화의 징후, ‘weak signals’의 탐색에 대한 요구도 증가하고 있는 추세이다. weak signals란 현재에는 불확실하고 비정상적인 신호이지만 미래변화를 주도할 예비 징후를 의미하며, 이는 미래예측에 있어서 중요한 실마리를 제공하게 된다. weak signal에 대한 연구는 기술의 미래를 연구하는 데 있어 중요한 단초를 좀 더 먼저 제공한다는 점에서 중요성을 인식할 수 있으나, 그 개념부터 탐색 방법, 활용에 이르기까지 그리 길지 않은 역사를 가진 분야로 더욱 심도 깊은 연구가 요구되고 있다. 또한 이를 탐색하는 방법에 있어서 주로 높은 수준의 감각과 전문성을 갖는 전문가의 내용분석에 의해 이루어져 왔으나, 그러한 분석이 쉽지 않을 뿐만 아니라 범위도 넓고, 그 분석결과의 해석 또한 전문가 개인의 판단에 맡길 수밖에 없다는 한계가 있었다. 본 연구에서는 이러한 작업을 좀 더 객관적으로 지원할 수 있는 방법을 제시하기 위한 것으로서, 비정형적 기사정보를 대상으로 정보분석에 의해 계량적인 결과를 도출하고, 이를 바탕으로 전문가의 징후 발견 논거를 마련