This study aimed to research meal quality and the dietary behaviors of college students for desirable dietary lives and provides basic data for nutritional education by examining polymorphism distribution of the UCP2 gene according to gender, by investigating attitudes in terms of their dietary habits and dietary lives, and by analyzing serum lipid levels and body composition. A survey was conducted with a total of 222 students - 93 male and 129 females. Based on a selfreporting method, the questionnaires were answered over 20 minutes, and UCP2 insertion/deletion gene polymorphism and blood samples were also analyzed. The results showed that the male students and female students had average BMI of 22.50 and 20.73 kg/m2, respectively. According to answers regarding their dietary lives, 51.4% of the students showed 'irregular eating' patterns, which is regarded as something to be corrected. In terms of eating regularity, 51.6% of the male students and 59.7% of the female students had irregular meal schedules. As the most important meal of a day, 64.0% of the students answered 'breakfast' but only 53.6% answered that they ate breakfast everyday. In addition, 39.8% of the male students and 50.4% of the female students ate between meals 'once a day'. When questioned if they were satisfied with their body shape, 17.8 and 45.2% of the male students answered they were 'satisfied' or needed to 'gain weight', respectively, whereas 17.8 and 77.5% of the female students answered they were 'satisfied' or needed to 'lose weight', respectively. The results of the UCP2 gene polymorphism analysis showed that 33.7% of the males belonged to the DI heterozygote group, 64.2% belonged to the DD homozygote group, and 2.1% belonged to the II homozygote group. For the female students, 63.4% belonged to the DI heterozygote group, 35.1% belonged to the DD homozygote group, and 1.5% belonged to the II homozygote group. According to the blood and serum lipid analyses, the male students showed average HDL-cholesterol, LDL-cholesterol, and hemoglobin levels of 57.20, 93.80, and 15.00 mg/dL, respectively, while the female students presented average levels of 56.69, 102.88, and 13.13 mg/dL, respectively. In conclusion, this study found no significant effects in terms of UCP2 gene polymorphisms, but it is suggested that practical plans must be designed that allow college students to use nutritional knowledge in their daily lives, and in particular, nutrition education needs to be develop that would enable female college students to recognize their bodies appropriately and to control their weight in desirable ways.

참나무시들음병 발생지역의 임분구조 특성 파악을 통한 피해해석을 목적으로, 전라남도와 제주도를 제외한 전국 7개도 18개 참나무시들음병 발생지역을 대상으로 식생조사를 실시하였고(Group A), 아울러 참나무시들음병의 매개충인 광릉긴나무좀(Platypus koryoensis)에 의한 피해 모니터링을 목적으로 설치된 경기도와 강원도 내 5개 고정조사지에도 식생조사를 실시하였다(Group B). 그 결과 전국 18개 지역(Group A) 가운데 17개 지역에서 참나무속(Quercus spp.) 수종들의 우점도가 가장 높게 나타났으며, 참나무시들음병 피해 모니터링을 목적으로 설치한 5개 고정조사지(Group B)에서는 참나무시들음병 피해 정도를 나타내는 지표 가운데 하나인 천공률(Relative Density of Entrance Holes)과 조사지 내 참나무속 수종들의 상대밀도 간에 통계적으로 매우 유의한 상관관계(R2=0.89, p〈0.05)가 인정되어, 임분구조상 참나무속 수종의 우점도는 참나무 시들음병의 발생과 관련성이 높은 것으로 판단되었다.

The purpose of this study was to investigate the effect of shrimp flour on quality characteristics of dumpling shell. Dumpling shell samples were prepared with wheat flour along with the addition of different amount of shrimp flour, followed by functional measurements and sensory evaluations. According to amylograph data, the composite shrimp flour/wheat flour samples had increased gelatinization temperature with increasing shrimp flour content, while initial viscosity at 95℃, viscosity at 95℃ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L value decreased, but a and b values increased with increasing shrimp flour content. Furthermore, the addition of shrimp flour increased hardness and decreased chewiness in all samples. Overall, sensory evaluations proved that dumpling shell with 10% added shrimp flour was preferred over the other samples.

The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3~9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.

For use in ultrasonic actuators, we investigated the structural and piezoelectric properties of (1 - x)Pb(Zr0.515Ti0.485)O3 - xPb(Sb1/2Nb1/2)O3 + 0.5 wt% MnO2 [(1 - x)PZT - xPSN + MnO2] ceramics with a variation of x (x = 0.02, 0.04, 0.06, 0.08). All the ceramics, which were sintered at 1250˚C for 2 h, showed a typical perovskite structure, implying that they were well synthesized. A homogeneous micro structure was also developed for the specimens, and their average grain size was slightly decreased to 1.3μm by increasing x to 0.8. Moreover, a second phase with a pyrochlore structure appeared when x was above 0.06, which resulted in the deterioration of their piezoelectric properties. However, the 0.96PZT-0.04PSN+MnO2 ceramics, which corresponds with a morphotropic phase boundary (MPB) composition in the (1 - x)PZT - xPSN + MnO2 system, exhibited good piezoelectric properties: a piezoelectric constant (d33) of 325 pC/N, an electromechanical coupling factor (kp) of 70.8%, and a mechanical quality factor (Qm) of 1779. The specimens with a relatively high curie temperature (Tc) of 305˚C also showed a significantly high dielectric constant (εr) value of 1109. Therefore, the 0.96PZT - 0.04PSN + MnO2 ceramics are suitable for use in ultrasonic vibrators.

들잔디의 최적 조직배양 조건을 확립하기 위하여 들잔디 성숙종자로부터 재분화능이 높은 배발생 캘러스 유도효율에 미치는 몇 가지 요인에 관하여 조사하였다. 성죽종자의 소독은 30% (v/v) NaOCl 농도로 60분간 처리하였을 때 가장 낮은 오염율과 가장 높은 캘러스 유도 효율을 보였다. 옥신류의 혼용처리에 따른 배발생 캘러스 유도효율은 2,4-D와 diacamba를 각각 3 mg/L로 혼용처리 하였을 때 가장 높은 배발생 캘러스 유도효율을 나타내었다.

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

Graphite for the nuclear reactor is used to the moderator, reflector and supporter in which fuel rod inside of nuclear reactor. Recently, there are many researches has been performed on the various characteristics of nuclear graphite, however most of them are restricted to the structural and the mechanical properties. Therefore we focused on the thermal property of nuclear graphite. This study investigated the thermal emissivity following the oxidation degree of nuclear graphite with IG-11 used as a sample. IG-11 was oxidized to 6% and 11% in air at 5 l/min at 600˚C. The porosity and thermal emissivity of the sample were measured using a mercury porosimeter and by an IR method, respectively. The thermal emissivity of an oxidized sample was measured at 100˚C, 200˚C, 300˚C, 400˚C and 500˚C. The porosity of the oxidized samples was found to increase as the oxidation degree increased. The thermal emissivity increased as the oxidation degree increased, and the thermal emissivity decreased as the measured temperature increased. It was confirmed that the thermal emissivity of oxidized IG-11 is correlated with the porosity of the sample.

레드 톱 밴트그래스의 성숙종자로부터 최적조직배양조건을 확립하기 위하여 종자로부터 배발생 캘러스 유도 및 식물체 재분화 체계를 확립하였다. 종자로부터 배발생 캘러스 유도시 첨가되는 auxin으로는 2,4-D가 가장 효율적이었으며, 2 mg/L의 2,4-D가 첨가된 MS 배지에서 가장 높은 빈도로 배발생 캘러스가 유도되었다. 배발생 켈러스로부터 식물체 재분화는 0.5mg/L의 2,4-D와 2 mg/L의 BA가 첨가된 N6 배지에서 배양했을 때 64.4%의

Fuzzy partition is a conceptual vehicle that encapsulates data into information granules. Fuzzy equalization concerns a process of building information granules that are semantically and experimentally meaningful. A few algorithms generating fuzzy partiti