MMH(Manual Material Handling)와 관련되어 최근 요통질환으로 인한 요양신청이 크게 증가하는 추세에 있다. 본 연구에서는 Lifting 작업시 적용되는 중요 요소들 중 수평거리가 변함에 따른 IEMG 값을 이용하여 EMG 변화를 살펴보았다. 좌ㆍ우 EMG 값간에는 유의한 차이가 없었으며, 수평거리 35cm와 55cm간에는 유의한 차이를 보였다. 이는 수평거리가 길어질 경우 척추기립근의 동원량이 증가한다는 것을 의미한다. 따라서 요추부의 부담도를 줄이기 위해 수평거리를 줄이는 것이 요통예방을 위해 무엇보다 중요한 것이라 하겠다. 인체측정치와 EMG 값 사이의 상관관계에서는 35cm일 때 키, 가슴둘레, 허리둘레 등이, 55cm일 때 체중, 몸통너비, 허리두께, 손바닥폭 등이 상관관계가 있는 것으로 나타나고 있다.

The purposes of this study were to investigate changes in serum lipid levels with age and gender, and to determine which factors affect the serum lipid profiles. The anthropometric parameters(height, weight, waist girth, hip girth) and biochemical status(cholesterol, triglyceride, HDL-chol.) were measured for clinically normal adults(male 89, female 91) in Yeongdong area. The results are as follows: 1. The obesity index was significantly higher in female(115.2±15.2%) than in male(109.9±13.4%), but waist/hip girth ratio(WHR) was significantly higher in male (0.89±0.05) than in female(0.81±0.06). 2. Male subjects had higher triglyceride and atherogenic index and lower HDL-cholesterol and relative cholesterol than those of female subjects. 3. Prevalences of hypercholesteolemia, hypertriglyceridemia and hypoHDL-cholesterolemia were 9.0%, 9.0%, 14.6% respectively in male and 9.9%, 2.2%, 4.4% in female. 4. WHR positively correlated with serum cholesterol, TG, LDL/HDL and A.I., and negatively correlated with HDL-chol. and relative chol. Correlation analyses indicated that WHR seemed to be more closely associated with serum lipid levels(rather than obesity index). 5. Age showed positive correlations with waist girth, WHR, cholesterol, LDL-cholesterol, LDL/HDL and A.I., but negative correlations with height, body weight and relative cholesterol. 6. There was significant differences in TG concentration between drinker(169.3±130.0mg/dl) and non-drinker(111.4±64.5mg/dl), and smoker(165±103.6mg/dl) and non-smoker (110.8±39.0mg/dl). That is to say that as risk factors for hyperlipidemia are obesity index, serum lipid concentration, life style(such as alcohol drinking and smoking) and age. Specially major risk factors are drinking, smoking and regulated exercise in male and age is an important risk factor in female.

새로운 TiN 선구체인 TEMAT(tertrakis etylmethylamino titanium)과 암모니아를 이용하여 TiN 박막을 형성하였다. 단일 증착원으로 증착시킨 경우에는 70~1050Å/min의 증착률을 얻을 수 있었으며 증착온도에 지배를 받았다. 275˚C의 증착온도에서 0.35μm의 접촉창에서 약 90%의 도포성을 얻을 수 있었다. TEMAT에 암모니아를 첨가하였을 때 단일증착원에서 3500~6000μΩ-cm정도의 갑을 나타내던 비저상이 ~800μΩ-cm 정도로 낮아졌으며 대기중 막의 안정성도 향상되었다. AES의 분석결과에서도 암모니아의 첨가로 현저한 산호와 탄소 함량의 감소를 나타내었다. 그러나 암모니아의 유량을 증가시킬수록 0.5μm 접촉창에서 나타난 tiN 박막의 도포성은 감소하였고 이는 TEMAT와 암모니아의 기상 반응에의한 높은 첩착계수를 가진 중간 생성물의 형성에 의한 것으로 생각된다. 반응 부산물에 대한 분석은 QMS에 의해 이루어 졌으며 transamination 반응에 의한 TiN 증착 기구를 제시하였다. 추가적으로 XPS 분석으로 TEMAT와 암모니아의 반응에 의해 만들어지는 탄소는 금소기 탄소였으며 β-수소 반응이 transamination 반응과 경쟁적으로 일어남을 나타내었다.

Photo-crosslinkable polyimide(PI) which contains CF3 moiety was synthesized. Polarized UV light transformed ketone group of PI to hydroxyl group, which was confirmed by IR and UV-visible spectroscopy. We investigated the dichroic UV-absorption before and after photo-reaction with linearly polarized light. In particular we have attempted to clarify the relationship between the anisotropy of surface region and surface azimuthal anchoring energy and knew that the anchoring energy of photo-alignment PI is comparable with that of mechanical rubbing.

Consumption and general views of housewives in Inchon on commercial kochujang(fermented red pepper-soy paste) were surveyed by questionnaires in June through August, 1997. Respondents considered the taste (88.1%) as the most important factors to determine the quality of kochujang and preferred hot(621%) and bright red colored kochujang(70.6%) with fine red pepper powder Eighty seven percent of respondents preferred the traditional kochujang to the commercial one mainly due to the taste and the reliability to the materials kochujang. Especially all housewives at the age of sixty and over preferred traditional kochujang and those at twenties had a higher preferrence for the commercial one compared to other age groups. While 51.4% of the respondents consumed both e traditional and commercial kochujang, 16.2% and 32.5% did only commercial and traditional kochujang, respectively. Consumption of commercial kochujang decreased with age and main food with it was pan fried dishes(33.7%). Convenience(76.6%) was the major reason for purchasing commercial fried and most respondents(44.1%) selected the special brand from the previous experience of their own. Problems to be improved in commercial kochujang were better taste(31.3%) and development of diverse usage(62.4%).

뇌전위에서 개인차가 없는 일반적인 규칙을 지닌 두개의 정보 변수, 즉 ILF와 IHF를 발견하였다. 이러한 일반성을 지닌 정보 변수가 청각, 후각, 촉각 자극에 의해 유발된 쾌하거나 불쾌한 감성 상태를 구분할 수 있으며 전두엽에서 그 경향이 두드러짐을 확인하였다. 전두엽의 뇌전위에서 감성 자극이 주어지가 전과 자극이 주어지는 동안의 ILF, IHF값을 정규화함으로써 새로운 변수, Relative Quantified Emotional State(RQES)를 구현하였다. RQES는 쾌, 중립, 불쾌한 감성의 정도를 선형적으로 정량화하였다. 따라서 하나의 전극으로 측정한 전두엽부분의 뇌전위로부터 RQES값을 계산하면 인간의 쾌, 불쾌 감성을 신뢰도있게 정량화 할 수 있다.

철근콘크리트부재가 갖는 균열의 발생, 항복 및 파괴 등의 단계별 역학적 거동의 특성을 정확히 예측하고 모사할 수 있는 해석기법의 개발을 목적으로 하였다. 이를 위해서 균열발생후의 철근과 콘크리트의 부착거동, 균열면에서의 골재의 맞물림 거동 및 철근항복후의 모델링 등에 의해서 반복하중을 받는 철근콘크리트 구조부재의 항복후 파괴거동을 예측할 수 있는 해석모델을 개발하였다. 두께가 서로 다릉 부재간의 접합부에서는 단면강성이 급변하기 때문에 기초의 바닥으로부터 철근의 인발, 접합면의 미끄러짐 및 접합면의 관입 등의 국소적인 불연속 변형이 집중하게 된다. 이와 같은 국소적인 불연속 교각구조의 변형능력에 미치는 기여도는 일반적으로 무시할 수 없는 정도이므로, 불연속 변형을 고려하기 위한 접합요소(joint element)를 도입하였다. 또한 축방향철근 및 횡방향 구속철근의 유무 및 그 양 등에 따른 구속효과를 적절히 표현할 수 있는 해석모델을 개발하였다. 각각의 해석모델들을 조합한 유한요소 해석프로그램에 의한 결과를 다른 연구자들의 결과와 비교하여 타당성을 검증하였다.

The modification of rice powder was attempted by treatment of acetic acid and epichlorohydrin to improve the functional properties of baby food. The initial gelatinization temperature of rice powder determined by amylograph was decreased from 79.5℃ to 63℃ by modification. The apparent and maxium viscosity of rice paste at 95℃ before and after modification were increased from 92B.U. to 236B.U. and from 100B.U. to 202B.U., respectively. The light transmittance of modified rice paste was increased from the temperature of 60℃ and by increasing the degree of substitution at the fixed temperature, while decrease more or less by the treatment of epichlorohydrin. The degree of retrogradation of the paste was decreased from 28.7 to 18.0 upon modification. The rate of syneresis of modified rice powder was decreased with increasing the drgree of substitution and ,the extend of epichlorohydrin treatment. Syneresis was not observed when acetylated rice powder whose DS value is 0.048 was treated with 0.25% of epichlorohydrin for the formation of cross-linkage. The addition of modified rice powder in preparation of semi-solid type infant food could improve the quality without lowering overall digestibility.

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from 79.5℃ of unmodified rice to 67.5℃ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at 95℃ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by α-amylase, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89ft, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The 「results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.