최근 국내외에서는 수질안정성 향상 및 부지면적 저감을 위해 막여과 공정도입이 활발한 추세이며 특히, 정수처리 분야에서는 정밀여과(Microfiltration) 및 한외여과(Ultrafiltration) 공정이 많이 적용되고 있다. 막여과 공정의 경제성 향상을 위해서는 세정 시점의 예측 및 세정 주기 연장이 매우 중요한 요소이다. 따라서, 본 연구에서는 인공신경망(Artificial neural network)을 활용하여 UF 공정차압(Transmembrane pressure) 예측 모델을 개발하고자 한다. 입력변수로는 유입수 온도, pH, 탁도 등의 일평균값을 이용하였다.

This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were 184.33±2.69 and 179.80±5.22 μg GAE/g, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

This study applied microbubbles to reduce membrane fouling in wastewater reuse membrane processes, evaluated and compared the transmembrane pressure with or without the application of microbubbles and the cleaning efficiency with the application of aeration and microbubbles. In addition, this study analyzed foulants removed from the membrane surface. Changes in the transmembrane pressure of membranes with the presence or absence of microbubbles were observed. As a result, transmembrane pressure (TMP) increasing rate decreased twofold when applying microbubbles to realize stable operations. This study compared and evaluated cleaning efficiency applying aeration and microbubbles. As a result, the cleaning efficiency was 5% higher on average when applying microbubbles. In turbidity and total organic carbon (TOC), foulants were discharged when applying microbubbles twice as much as applying aeration. It is thought that particulate foulants precipitated on the membrane surface were more likely to desorb because the adhesion between the membrane surface and particle was weakened by microbubbles. Therefore, it is considered possible to effectively control membrane fouling because of the increase in cleaning efficiency when applying microbubbles to wastewater reuse membrane processes.

Microfiltration (MF) and Ultrafiltration (UF) membrane processes capable of producing highly purified water have been extensively applied as a pretreatment process in the wastewater reuse field with the improvement of membrane properties and resistance, development of operating protocols, and improvement of technologies of backwashing and physicochemical cleaning, and improvement of scale and antifoulants. However, despite of the development of membrane production and process technologies, fouling still remains unresolved. This study confirmed that foulants such as polysaccharides, proteins and humic substances existed in final treated effluent (secondary effluent) by fluorescence excitation emission matrix (FEEM) and fourier transform infrared spectroscopy (FTIR) analysis. In addition, when constructing ozone oxidation and coagulation processes as a hybrid process, the removal efficiency was 5.8%, 6.9%, 5.9%, and 28.2% higher than that of the single process using coagulation in turbidity, color, dissolved organic carbon (DOC), and UV254, respectively. The reversible and irreversible resistances in applying the hybrid process consisting of ozone oxidation and coagulation processes were lower than those in applying ozone oxidation and coagulation processes separately in UF membrane process. Therefore, it is considered possible to apply ozonation/coagulation as a pretreatment process for stable wastewater reuse by and then contributing to the reduction of fouling when calculating the optimal conditions for ozone oxidation and coagulation and then to applying them to membrane processes.

본 연구는 서울시내 150개 음식점에서 수거한 계절별 음식 8종류 400건의 나트륨 및 칼륨 함량을 조사하였다. 계절별 음식은 여름철 메뉴 물냉면, 비빔냉면, 가을철 메뉴 떡볶이, 어묵꼬치, 튀김, 겨울철 메뉴 짬뽕, 우동, 해물 칼국수를 포함하였으며, 각 시료의 나트륨과 칼륨 평균함 량 분석결과는 통계적으로 유의한 차이가 있는 것으로 나타났다(p < 0.05). 나트륨 평균함량은 짬뽕 391.4 ± 72.7 mg / 100 g, 튀김 385.1 ± 92.7 mg / 100 g, 떡볶이 373.3 ± 90.6 mg / 100 g, 어묵 꼬치 366.9 ± 81.8 mg / 100 g는 다른 그룹에 비해 유의적으로 높게 나타났으며, 비빔냉면 255.3 ± 67.0 mg / 100 g, 해물칼국수 261.9 ± 57.2 mg / 100 g으로 가장 낮게 나타났다. 칼륨 평균함량은 짬뽕 88.6 ± 21.4 mg / 100 g, 비빔냉면 84.8 ± 24.1 mg / 100 g, 떡볶이 81.7 ± 23.7 mg / 100 g으로 다른 그룹에 비해 유의적으로 높게 나타났으며, 물냉면 41.2 ± 10.4 mg / 100 g, 어묵꼬치 39.5 ± 18.4 mg / 100 g, 우동 36.3 ± 17.8 mg / 100 g으로 가장 낮게 나타났다. 음식점에서 제공하는 각 메뉴의 1인분 기준으로 나트륨 함량은 짬뽕 3,780.7 ± 878.8 mg, 물냉면 3,463.2 ± 1178.7 mg, 어묵꼬치 2,715.9 ± 1078.3 mg, 해물칼국수 2,671.1 ± 786.5 mg, 우동 2,298.8 ± 592.3 mg으로 WHO에서 정한 1 일 권장 나트륨 섭취량 2,000 mg 보다 높은 결과를 보였다. 조리하는 음식점에 따라서 짬뽕은 많게는 5,768.9 mg 까지 나트륨이 함유되어 있어 나트륨 1일 권장 섭취량보 다 2.9배나 섭취하게 되므로 나트륨 과다 섭취로 인한 건강문제를 야기시킬 수 있다. 나트륨/칼륨 섭취비율에 대해 분석한 결과 어묵꼬치 10.8 ± 4.3, 우동 10.2 ± 4.0, 물냉면 8.6 ± 2.3, 튀김 5.9 ± 1.9 순으로 높게 나타났다. 비빔냉면이 3.2 ± 1.0으로 Na/K 섭취비율이 1에 가까운 비율을 나타냈고, 어묵꼬치의 Na/K 섭취비율이 최고 26.6로 칼륨함량에 비해 나트륨함량이 높은 것을 알 수 있었다. Na/K 섭취비율은 바람직한 섭취비 율인 1:1의 1/3이하로 칼륨 섭취가 크게 부족한 것을 알 수 있었다. 칼륨의 섭취량이 증가하면 나트륨 흡수를 감소시킬 수 있으므로 나트륨의 과잉 섭취로 유발되는 고혈 압에 대해 보호 작용을 한다고 알려져 있다. 나트륨 섭취 를 줄이기 위해서 정부의 시책과 더불어 국민건강을 위하여 나트륨 섭취를 줄이고 칼륨 섭취를 증가시킬 수 있는 효과적인 식단 및 나트륨을 비롯한 영양성분표시를 의무화해 소비자들에게 정확한 영양정보를 제공함으로써 올바른 식품의 선택뿐만 아니라 실천할 수 있는 생활습관의 교육 등 Na/K 섭취비율을 높일 수 있는 메뉴 및 방법을 다각적으로 연구할 필요가 있다.

This study aimed to analyze beverage usage motives according to selection attributes of beverage shops. Questionnaires were completed by 509 persons living in the Seoul, Gyeonggido area. The results show significant differences by gender, age, and monthly income. Female customers stayed longer and spent more money than males. Younger customers (20’s, 30’s) stayed longer and visited beverage shops to meet friends. Those with higher incomes stayed shorter and visited beverage shop with company staff. In the factor analysis of selection attributes of beverage shops, there were four factors: ‘physical environment’, ‘economic benefit’, ‘specialized service’, and ‘approach convenience’. Two clusters, derived from selected attributes of beverage shops, were ‘highly involved group’ and ‘low involved group’. The ‘highly involved group’ was high income and highly educated, whereas the ‘low involved group’ was low income and low educated. ‘The highly involved group’ drank beverages in the office and school while the ‘low involved group’ drank beverages at home. The ‘highly involved group’ cited safety, comfort, pleasure, and happiness more than the ‘low involved group’ at beverage shops. Beverage shops should develop health beverages such as caffeine or sugar-controlled beverage for ‘the highly involved group’. Discounts for take-out beverages and promotional coupons should be used for the ‘low involved group’.

담관낭종은 담도가 비가역적으로 확장된 선천성 질환으로 담도암의 발생 위험으로 인해 수술적 절제를 시행하는 것이 원칙이다. 임신 중에는 호르몬의 영향 및 확대된 자궁, 증가된 복압 등으로 담관낭종이 증상을 일으킬 수 있다. 그러나 임신 중에는 생리적 변화로 나타나는 임신 자체의 증상과 낭종에 의한 증상을 구분하기가 어렵고, 임신 중 시행할 수 있는 영상 검사가 제한되어 있어 담관낭종의 진단이 지연됨으로써 산모와 태아에게 치명적인 결과를 초래할 수 있다. 또한 수술로 인한 태아와 산모의 이환율과 사망률을 고려할 때, 즉각적인 외과 수술보다는 담관낭종으로 인한 합병증을 예방하고 출산 시까지 산모와 태아를 안전하게 보호하기 위한 단계적인 치료 전략이 중요하다. 저자들은 임신 중 담관낭종에 의해 발생한 황달 및 복통으로 내원한 26세 산모에서 투시 조영술 도움 없이 내시경 초음파를 이용한 담도 배액술을 시행하여 증상 완화와 함께 최대한 임신을 유지할 수 있었다. 이후 성공적인 출산 및 산후 회복기를 거쳐 담관낭종을 수술적으로 제거한 1예 를 경험하였기에 문헌고찰과 함께 보고하고자 한다.

To enrich a country’s food culture, it is essential that residents understand and care about that culture. Although various efforts to globalize Korean food have been made outside Korea, the importance of understanding Koreans’ perception of and increasing interest in Korean food has been neglected. Thus, this study was conducted to identify the cognitive structures regarding Korean food among 30 Koreans living in metropolitan cities using in-depth laddering interviews based on the means-end chain theory. The most dominant cognitive structures toward Korean food were familiarity (attributes), ease of digestion and health (functional consequences), sense of responsibility and will to live (psychosocial consequences), and family affection and sense of achievement (values). In short, Koreans were found to consume Korean food to achieve perceived high-dimensional values rather than simply for its attributes or benefits. These findings have important implications for future strategies and policies aimed at increasing Korean food consumption by Koreans, as they suggest that underlying and symbolic values rather than the attributes of Korean food are more effective in promoting its consumption. Further studies on understanding perceptions and values using a larger Korean population are needed to preserve and further develop Korean food.

본 연구에서는 고속으로 활주하는 선박의 승선감 향상 및 운항성능 특성 연구를 위해 30ton급 세관감시정의 측정위치에 따른 멀미도 해석을 수행하였다. 특히, 관공선내의 선원들은 유사시에 신속·정확한 판단이 요구되므로 측정위치에 따른 멀미도의 영향에 대한 연구가 필요할 것으로 판단하였다. 멀미도 평가는 ISO 2631-3(1985)을 기준으로 하였다. 평가 기준은 30분, 2시간, 8시간 이후 성인 100명 중 10명이 멀미를 한다 는 국제표준 지표이며 조우주파수와 수직가속도 성분으로 나타난다. 멀미도 해석은 Maxsurf Motion 모듈을 이용하였다. 30ton급 세관감시정은 고속활주형 선박의 특성을 갖기 때문에 선속에 따른 트림변화를 고려하였다. 입사각은 선체 전 방향에서의 영향을 고려한 범위로 선정하였다. 선 속의 경우 선박 운용상태(정박, 저속, 고속)을 고려하여 적용하였다. 측정위치의 경우 선원들의 주 활동 구역을 고려하여 선정하였다. 해석결과 멀미도의 영향은 30knot, 180°의 경우에 가장 크게 분석되었다.