The purpose of this study is to understand factors of risk perception and purchase obstruction by consumer characteristics and purchase experience of clothing in online. The collection of the research materials was progressed by online and offline. Out of 374 usable questionnaires used for examining this study, 278 questionnaires were collected from offline and 107 questionnaires were collected from online. Frequency analysis, factor analysis, reliability analysis, t-test, One-way ANOVA and multiple regression analysis using SPSS WIN 12.0 were conducted. Three factors of perceived risk were extracted: harmonic/image, quality/shopping process, payments. Based on these dimensions, ANOVA was conducted. The results indicated that the more purchasing experience people had, the less the extent of perceived risk they got, and quality/shopping process risk mostly among them. As the factors which obstruct purchasing decision, a security obstruction, a reliability obstruction, a convenient obstruction and an information insufficient obstruction are extracted. Also, the factors have got the result of same aspects as the perceived risk recognized by the Internet shopping experience. Meaningful differences between groups appear at security obstruction, reliability obstruction, and convenient obstruction. Perceived risk almost influenced on purchase obstruction when purchasing clothes in Internet shopping mall. When consumers perceiving harmony/image risk highly make decisions, they usually hesitate or abandon due to reliability obstruction, convenient obstruction. All the factors: including security obstruction, reliability obstruction, convenient obstruction and information insufficient obstruction made consumers perceiving quality/shopping process risk highly obstruct purchase decision.

The purpose of this study was to identify the competing values leadership of restaurant general managers and to investigate the impact of their competing values leadership on employee job satisfaction and turnover intention. A sample of full-time restaurant employees (n=360, 36% response) completed an e-mail survey. The results showed that among the eight sub-dimensions of competing values leadership roles, the monitor (4.04), producer (4.01), and director (3.99) roles were perceived as the most frequently used leadership styles of managers compared to broker (3.78), innovator (3.83), and mentor (3.91) roles (p <0.001). Additional T-test results suggested that an employees’ gender had an influence on how he/ she perceived the leadership style of their manager. Male employees were more likely to perceive that the director and mentor roles (4.19) were performed very well by their managers, while female employees perceived that their managers concentrated more on monitor (3.98) and producer (3.96) roles rather than on broker (3.73) and innovator (3.79) roles (p< 0.05). It was found that manager competing values leadership had a significant correlation with employee job satisfaction, and the mentor, coordinator, and innovator manager roles explained the relationship with 42.1% based on multiple regression analysis (p<0.001). In further findings, the manager competing values leadership roles had an effect on employee turnover intention. The results of the data were as follows: mentor and facilitator roles promoted a decrease in employee turnover intention and the director role caused employee turnover intention to increase. Ultimately, this study will be useful for restaurant managers to guide the application of appropriate competing values leadership roles in order to strengthen employee job satisfaction and to reduce turnover intention.

This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at 10oC, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.

본 연구에서는 서로 다른 지역에서 재배된 장뇌삼 8 품종과 밭에서 재배된 재배인삼 등 총 9개체에 대해 장 뇌삼 품종들 간의 유연관계를 분석하였다. RAPD분석에 사용한 random primer는 총 40종류(OPA 1～20, OPB 1～20)였으며, 이 중 34개가 각기 다른 지역에서 재배된 품종간의 집단을 형성하여 9개 품종간 유연관계를 밝히 는데 유용하였다. 유연관계를 분석한 결과, 홍천과 재배 인삼, 의성과 금산, 진안과 풍기와 강화, 상주와 안동 4개 의 그룹으로 구분되었으며 이는 다시 2개의 그룹「홍천- 재배인삼-의성-금산」,「풍기-강화-상주-안동」으로 구 분 되었다. 9개 지역에서 수집한 품종간의 유사도 값은 최저 0.30, 최고 0.53으로 나타났다. RAPD방법은 사용법 이 간단하고 소요시간이 적게 소요될 뿐만 아니라 적은 양의 DNA시료로도 분석이 가능한 검정법으로 형태적인 차이가 구별되지 않는 장뇌삼 품종 간의 유전적 유연관 계를 밝히는 데 유용한 방법임을 알 수 있었다. 그러나 품종별 계통유연관계를 보다 정확히 분석하기 위해서 AFLP 또는 Molecular Maker를 이용하거나 계통분류에 널리 이용되는 핵, 엽록체 DNA의 유전자 염기서열 비교 와 같은 정밀한 분자계통학적 연구가 수행되어져야 할 것으로 사료된다.

친전자성 치환반응을 통하여 제조된 술폰화 단량체와 비(非)술폰화 단량체의 직접 중합법을 통하여 서로 다른 술폰화도를 나타내는 술폰화 폴리아릴에테르술폰 공중합체를 합성하고, 이들로부터 직접 메탄올 연료전지용 이중층(層) 고분자 전해질 막을 제조하였다. 우수한 이온 전도특성을 나타내는 술폰화도 50%의 공중합체를 사용하여 전해질 막의 모체(母體) 전도층을 제조하고, 이들의 한쪽 표면에 술폰화도 10%의 공중합체를 도포한 후 건조하여 낮은 메탄올 투과 특성의 코팅층을 형성시켰다. 도포되는 공중합체의 질량비를 5~20%로 조절함으로써 코팅 층 두께에 따른 전해질 막의 특성 변화를 고찰하였으며, 형성된 코팅 층을 막-전극 접합체의 음극 면에 접합시켜 운전 시 메탄올 연료와 직접 접촉하도록 하였다. 이중층 형성 공정을 통하여, 단일 전해질 막과 동등한 수준의 이온 전도 특성을 유지하면서도, 전해질 막을 통한 메탄올 투과 특성이 현저히 개선된 우수한 효율의 고분자 전해질 막 제조가 가능하였다. 작동 온도 60°C, 2 M의 메탄올 공급 환경에서 수행된 연료 전지 성능 평가 결과, 막-전극 접합체 출력 밀도는 5%의 질량비에서 최대 134.01 mW/cm2였으며, 이로부터 상용 나피온 115 대비 105.5%의 향상된 성능 효율을 확인할 수 있었다.

This thesis started from the attempt to make it clear that 80’s American artist Keith Haring(1958-1990) had conducted social intervention of criticism, resistance, and participation through his works, and so pursued public value. Haring of graffiti fame left popular and familiar cartoon style pictures on the street wall, the billboards, the posters and so on. Popular and playful works was explained as his unique characteristics, but Haring’s creative way at the field has more value than just being grasped as artist’s personal characteristics. Haring’s work pieces became everyday art by joining with people’s life, and are working as a social speaking place. So I think that these Haring’s art works possess characteristics of ‘the public sphere.’ ‘The Public Sphere’ means that is independent and free from the government or partisan economic forces, so that is not connected with the interested relations, and that is the sphere of rational argumentation without ‘disguise’ or ‘fabrication’, and that is the sphere where general public can participate in and is inspected by them. The public sphere between the sphere of public authority such a nation and a market and the private sphere of free individual, it is mutually connected with them and works as the space forming public opinion. Private individuals communicate with this public sphere and perform a role of direct and indirect check, balance, and social criticism way off from power. Openness that should include the voice of not only leading power but also the socially weak such as citizens, women, homosexuals, minority races, and so on, and alienated class, is an index of the public characteristics. The public sphere is not working just with speech and mass media. Many artists as well as Haring open their mouth and act through an art at the center of society, and create another public sphere by an art. I understood that the real participatory and practical characteristics on the Haring’s work is a phenomenon and current of a part of the art world including Haring. Such current started from 1960s is the in-depth effort to be connected with the life more closely, to communicate with people, and to improve problems of life. And it has pursued public value on the different way from the nation or public power. Artists have intervened in the society with strategic and positive ways in order to raise pushed-out value and sinked rights as the public agenda, and labored to accept the value of variety and difference at the society. The aspect of such social intervention is the notable features, findable on the Haring’s works and process. Haring’s works include art historical meanings and are expressed with familiar and plastic language, so they were able to communicate with various classes. And he secured various customers at the field and the street. This communicative and public approach factor raised the possibility much for his works to work as the public sphere. Haring presented critical and resistant speech toward society with his works based on this factor. He asserted his position and justice of gender identity as a sexual minority. And his such work continued to movement for alienated class and social week over his own rights. His speech and message on the wall painting, poster, T-shirts, billboard of the subway, and so on worked as a spectacle and pressed concern with social issues and consciousness shift. And he’s been trying to protect and care people who is injured by HIV and drug and to realize social justice through social week protection. Haring’s works planned to meet many people as much as possible performed its role of intervening in society through criticism, resistance, speech, and participation, and controlling and checking social issues. These things considered, Haring’s works show his consciousness about public attributes of art, and obviously include public value seeking. And also we can find the meaning of such his work as that an art is working as the public sphere and shows the possibility to discuss and practice public issues.

We investigated eight active natural antimicrobials for preservation of functional beverages that are usually degraded by yeasts rather than by bacteria due to a high sugar content and a low pH. Five strains of yeasts (S. cerevisiae, Z. bailii, P. membranaefaciens, C. albicans, and P. Anomala) were tested with eight natural antimicrobial agents (ε-polylysine, yucca extract, vitamin B1 derivative, scutellaria baicalensis extract, chitooligosaccharid, allyl isothiocyanate, sucrose-fatty acid ester, and oligosaccharide). The lowest minimal inhibitory concentrations (MIC) were 10 ppm for oligosaccharide and sucrose-fatty acid ester against S. cerevisiae and Z. bailii, 10 ppm for allyl isothiocynate against P. membranaefaciens and C. albican, and 10 ppm for allyl isothiocynate and oligosaccharide against P. anomala . No growth were observed for five kinds of yeasts in functional beverages containing sodium benzonate at concentration of 0.015% or higher. The resistance of S. cerevisiae, Z. bailii, and P. Anomala against natural antimicrobial agents was lower than those of P. membranaefaciens and C. albican. Allyl isothiocyanate, oligosaccharide, and sucrose- fatty acid ester showed the highest antimicrobial activities among the eight tested antimicrobials. These results can be applied to develop new natural antimicrobial agents to improve microbial quality of functional beverages.

The effects of part of plum, alcohol content and addition of t-resveratrol on the formation of ethyl carbamate during the fermentation for wine were investigated at a time interval (45 days) for 6 months. The concentration of the ethyl carbamate in plum wine was determined according to KFDA guideline for ethyl carbamate analysis. In the plum wine with 16% or 30% alcohol content, the concentrations of ethyl carbamate were increased with time of fermentation periods. The maximum concentrations of ethyl carbamate in 16% and 30% plum wines after the fermentation for 6 months were 0.071 μg/g and 0.188 μg/g, respectively. When t-resveratrol was added at the level of 10 μg/g in both 16% and 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and 0.216 μg/ g, respectively. The addition of t-resveratrol at the level of 300 μg/g in both 16% or 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and 0.169 μg/g, respectively. The ethyl carbamate in the plum wine was not formed during fermentation for 6 month as using the flesh of plum, but 0.588 μg/g of ethyl carbamate was formed as using plum with plum seed. The addition of 300 μg/g of t-resveratrol actually increased the concentration of the ethyl carbamate by 0.088 μg/g as fermented for 6 months using plum with seed. These results suggest that the flesh of plum should be used to reduce the formation of ethylcarbamate for production of plum wine and that the addition of t-resveratrol during fermentation of plum wine can not reduce the concentration of the ethyl carbamate.

해양 염분의 단위가 퍼밀(%o)에서 다른 단위로 바뀐 지 오랜 세월이 지났다. 하지만 우리나라 중학교, 고등학교 과학 및 지구과학 교과서는 여전히 오래 전에 정의한 염분 단위인 퍼밀(%o)을 사용하고 있다. 본 연구의 목적은 염분단위의 변화와 측정 기술에 대한 역사적 발달 과정을 개괄적으로 다루고, 염분 단위들 사이의 차이를 제시하며, 그리고 교과서에서의 염분 단위 수정에 대한 필요성과 타당성을 강조하는데 있다. 이를 위해 제 7차 교육과정에 기초한 27종의 중등 과학교과서에서 다루고 있는 염분 단위의 표현, 염분의 정의들을 조사하였다. 분석 결과는 1967년부터 2008년까지 한국해양학회지에 게재된 논문들에서 사용하고 있는 염분 단위 사용의 빈도수와 비교하였다. %o 사용의 백분율은 교과서 본문에서 96.3%, 그림과 표에서 83.8%에 달하였다. 이에 반해 과학적 논문들은 1994년부터 psu를 사용하기 시작하였으며, 2004년 이후로는 %o을 거의 사용하지 않고 있었다.