Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.
A series of four sodium α-sulfo fatty vinyl ester oligomers including sodium α-sulfo lauric acid vinyl ester oligomer, sodium α-sulfo myristic acid vinyl ester oligomer, sodium α-sulfo palmitic acid vinyl ester oligomer and sodium α-sulfo stearic acid vinyl ester oligomer were examined for surface activities such as surface tension, foaming power, foam stability, emulsifying power, dispersion effect, solubilization of orange OT. The critical micelle concentration(CMC) was also evaluated. Consequently, these sodium α-sulfo fatty acid vinyl ester oligomers were shown to have a good cohesive power and dispersion effect.
Four fatty acid vinyl esters were synthesized by transesterification between vinyl acetate and lauric acid, myristic acid, palmitic acid, stearic acid, respectively. Fatty acid vinyl ester oligomers were prepared from polymerization of four fatty acid vinyl esters in the presence of potassium persulfate in methanol. The α-sulfonation of these four fatty acid vinyl ester oligomer were carried by direct addition of sulfur trioxide. Especially, molecular weights of sodium α-sulfo fatty acid vinyl ester oligomers were measured by boiling point method.
보의 비선형 해석프로그램의 개발에 있어서 변형연화현상을 고려해 주기 위하여 한점의 변위를 점증시키면서 구조물의 나머지 변위와 가해지는 하중들을 구하는 변위제어법을 사용하였으며, 신속한 결과의 도출을 위하여 단면의 성질인 모멘트-곡률 곡선을 이용하였다. 이때 변형연화현상으로 인하여 요소길이에 따라 같은 구조물일지라도 해석결과가 다르게 나타나는데 이 점을 보완해 주기 위해서 파괴에너지 개념을 도입하여 모멘트-곡률 곡선을 보정하였으며, 비선형 해석을 보다 단순화시키기 위하여 과다철근보에 대해서는 탄성-연화, 과소철근보에 대해서는 탄성-소성-연화로 선형화된 모델을 사용하였다. 이러한 본 해석프로그램을 이용하여 실험된 철근콘크리트 보들을 해석한 결과 보의 하중-처짐 곡선은 실험결과와 거의 일치함을 보였다.
As for the Japanese dietary style and dietary equipments, many are regarded, with the rice plant imported, as the influence of China and Korea, while traditional culture has recently changed in Japanese and Korean urban lives because of the increase of nuclear families and modernization of lives. Of 1,244 junior high school students of boys and girls in Tokyo and Seoul, we investigated the present situations of the employment of dining equipments October to November, 1987. The results obtained are as follows. More cases that each member of a family had his or her own dining equipment were found in Japan. The frequency of using chopsticks was high in both countries. Korean children, having no struggles, handled chopsticks better than Japanese children. As for the dishing-up of sidedishes, more than half of Japanese used their individual plates, while in Korean families they used whole dishes. As for the employment of dining equipments, Japanese people have established their own style because of the national character of delicacy and finicality. This kind of traditional habits were found much more in extended families than in nuclear families. In Korea, the traditional spirit and the broad-minded characteristics cherished in the continental circumstances were manifested in the employment of dining equipments and their strong national character will not easily accept the wave of modernization.
주진동계인 외팔보의 자유단에 부진동계인 부가질량을 설치하여 부가질량의 크기와 충격 틈새 및 접촉면적을 변화시켜 그때의 진동진폭 특성을 실험함으로써 밝혀진 결과들을 요약하면 다음과 같다. 1) 부가질량의 상하 충격작용이 계의 진동진폭 감소에 상당히 큰 효과가 있으며 일종의 충격감쇠기로써 사용할 수 있음이 실험적으로 확인되었다. 2) 부가질량이 같을 때 충격틈새를 적절히 조정함으로써 진동진폭을 감소시킬 수 있다. 3) 충격 틈새가 일정할 때, 부가질량이 클수록 진동진폭은 감소하지만, 특정 조건에서는 부가질량이 작아도 진폭 감소효과가 크다. 4) 부가질량과 충격틈새가 일정한 조건에서 그 틈새가 작을 때 (1mm, 2mm) 부가질량의 접촉마찰면적이 클수록 진동진폭은 감소한다. 5) 계의 진동진폭 감소가 클 때, 주진동계와 부가질량의 진동진폭에는 위상차가 발생하며 충격감쇠 효과가 가장 클 때 위상차도 최대로 된다. 6) 일반적으로 부가질량이 클수록 진폭은 감소한다. 향후의 연구과제로서 충격시의 소음을 감소시키며 감쇠작용을 증가시키기 위해 접촉면에 적절한 방진고무를 설치하여 그때의 진동 감소 특성을 구명할 것이 요구된다. 이러한 일련의 기초연구를 통하여 목적으로 하고 있는 충격식 동흡진기의 설계 및 이에 대한 실험을 수행할 것이다.
이 연구쓴 철근콘크리트R 의 전단파괴 ufl 카니즘에대한 근본적인 성질올 밝히기 위해서 전단균열의 생
성 빛 진행과정을 해석적으로 연구하였다 유한요소않에 파피역화 (fracture mechanics) 올 결합시킨 program
율 이용하여서, 첼단 콘크리트 보에서 균열이 진행함에 따라 바꿔지는 內部應力상태와 균열정점에서의
stress intensity factors 둥을 조사하여서, 전단균열의 생성 빛 진행의 끈 본석인 이유를 밝히고자 하였다.
해석 설 파로 밝혀진 사섣닫을 간단한 실힘으로 비교 검증하였다
'Eum Sik Bo,' the old cook book in Korean, had been kept on microfilm by Hwang, but the condition of copy was not clear so that interpretation of the content was very difficult. The interpreted content was classified and analyzed. The kinds of cooking food recorded in this book were alcohol beverage 12, Side dish 12, Dessert 11, etc. The materials used for the cooking foods cereals, meats, fishes, honey, vegetables, etc. - were various and the cooking methods were described in detail. But the unit of measuring and the used utensils were very poor. The special feature of 'Eum Sik Bo' were the fact that red pepper was not used as seasoning and that Nu Ruk was used for Sik He and Ma ji Jub for Nu Ru Mi compared with 'Eum Sik Di Mi Bang' and 'Zu Bang Moon' According to these points, 'Eum Sik Bo' was supposed to be written contemporary or a little later than 'Eum Sik Di Mi Bang(1670's)' and 'Zu Bang Moon (the end of 17th Century).'
The results obtained by survey on 599 respondents of different age groups for preference of 84 prepared foods were subjected to statistical principal component analysis, factor analysis, analysis of variance, scheffe verification, and discriminant analysis so as to find a structure of preference for foods. The results may be summarized as follows: 1. The results of the factor analysis indicate that 84 prepared food items may be classified into 3 groups and that by knowing an indvidual's preference to one prepared food, one can presume his preference to the others in the same group without carrying out actual test. 2. The results from an analysis of variance showed that most of primary school children extremely liked snacks, seniors liked Korean cooking, primary school children and collegians had weaknesses for western cookings while kindergarden children and adults over 50 years old disliked them.
본(本) 연구(硏究)는 Top교잡(交雜)에 의한 김의털의 포복습성(匍匐習性)을 관찰(觀察)하고, 단순상관계수(單純相關係數)에 의한 Top교잡(交雜)의 후대검정(後代檢定)을 통(通)하여 주요(主要) 특성(特性)들간의 관계(關係)를 알아보기 위해 실시(實施)되었다. 그 결과(結果)는 다음과 같다. 비포복형(非匍匐型)의 검정친(檢定親)과 교잡(交雜)된 포복형(匍匐型)들의 주복(株輻)이 가장 넓었으며, 다른 군(群)들과 유의차(有意差)가 있었다. 가장 주복(株輻)이 좁은 군(群)은 비포복형(非匍匐型) 검정친(檢定親)과 교잡(交雜)된 비포복형(非匍匐型)이었다. 초장(草長)과 종자수량(種子收量)은 포복형(匍匐型) 검정친(檢定親)과 교잡(交雜)된 비포복형(非匍匐型)과 비포복형(非匍匐型) 검정친(檢定親)과 교잡(交雜)된 포복형(匍匐型)이 포복형(匍匐型) 검정친(檢定親)과 교잡(交雜)된 포복형(匍匐型)이 더 길고 많았다. 그리고, 비포복형(非匍匐型) 검정친(檢定親)과 교잡(交雜)된 비포복형(非匍匐型)이 가장 짧고 적었다. 방임수분(放任受粉)과 같이 초장(草長)과 주복(株輻), 초장(草長)과 수량(收量), 주복(株輻)과 수량간(收量間)엔 정(正)의 상관관계(相關關係)가 있었으며, 유의차(有意差)를 나타내었다. 주복(株輻), 초장(草長), 종자수량(種子收量)(수량(收量))에 있어서, 비포복형(非匍匐型) 검정친(檢定親)과 교잡(交雜)된 포복형(匍匐型)과 비포복형간(非匍匐型間)에는 유의차(有意差)가 있었다. 그러므로 검정친(檢定親)으로는 포복형(匍匐型)보다 비포복형(非匍匐型)을 사용(使用)하는 것이 바람직하다고 사료(思料)된다.