본 연구는 서해안에서 상선의 어구 손괴로 인한 추진기 장애를 예방하기 위해 연안자망어선의 월별분포를 제시하였다. 분석 방법은 2014년 1년간의 어선위치발신장치 데이터를 이용하였다. 조업 해구도를 기준으로 경·위도 30′× 30′크기의 해구별 간격으로 격자를 설정하였다. 총 56개 해구를 대상으로 격자를 구성하였다. 연구 결과 밀도지수가 가장 높았던 194해구는 어구 손괴가 없었다. 반면, 밀도지수가 상대적으로 작은 193해구는 상선의 주 통항경로에 어구가 설치되기 때문에 손괴가 발생했다. 이 분석을 바탕으로 어구 손괴는 밀도지수에 비례하지 않고 상선의 주 통항경로에 따라 손괴위험이 존재하는 것으로 나타났다. 따라서 상선의 안전항해를 위해 5월부터 9월까지 위도 34.5° ~ 35.5°, 경도 125.67° ~ 126°를 항행경보구역으로 통보하면 추진기 장애와 어구손괴와 같은 해양사고를 예방할 것이다. 따라서 상선이 193해구와 203해구를 항해할 때는 안전한 항해를 위해 위도 34.5° ~ 35.5°, 경도 125.5° ~ 125.67°을 추천한다.

본 연구는 울산항의 정박지 규모의 적정성을 평가하기 위한 방법을 제시하고, 이를 통해 현재 뿐만 아니라 항만개발에 따른 미래의 정박지 규모의 적정성을 분석하는데 그 목적이 있다. 이를 위해 울산항의 정박지 적정성 평가를 위한 정박지 가동률 개념을 제시하였다. 그리고 이 가동률 개념을 울산항의 2014년 정박지에 적용하여 가동률을 계산한 결과 모든 정박지에서 가동률이 100 %를 넘지 않는 것으로 도출되어, 추가 정박지 지정이 필요하지 않은 것으로 분석되었다. 또한 울산항의 2020년 가동률을 추정한 결과 E1정박지가 168.3 %로 가장 높았으며, E3정박지가 131.1 %, E2정박지가 118.5 %, 그리고 M정박지가 108.7 %인 것으로 계산되어, 2020년에는 정박지가 부족할 것으로 판단된다. 따라서 울산항의 항만개발에 따른 정박지 가동률을 100 % 수준으로 낮추기 위해서는 E1정박지는 11척, E2정박지는 1척, E3정박지는 2척, M정박지는 1척이 추가적으로 정박할 수 있는 수역이 필요할 것으로 분석되었다.

In this study, the recently developed Al 2013 alloy was T8-tempered and, to improve the strength and corrosionresistance, slight amounts of Zr of 0.2 wt% and 0.5 wt%, respectively, were added and the mechanical properties were analyzed. For microstructure and precipitate analysis, OM observation, XRD analysis, and TEM analysis were performed, and for the mechanical property analysis, hardness and tensile strength tests were done. Also, in order to determine the corrosion rate according to the Zr content, a potentiodynamic polarization test was performed and the properties were compared and analyzed. The size of the precipitate varied with the content of Zr and was finest at Zr content of 0.2 wt%; it grew larger at 0.5 wt%, at which point the hardness value accordingly showed the same trend. On the other hand, as calculated from the aspect of chemical bonding among atoms, it was confirmed that the tensile strength and the corrosion-resistance increased with the same trend.

Various kinds of processes are used in the Public Sewage Treatment Works(PSTWs) in order to achieve water quality criteria and TMDL in the watershed. The performance of the existing processes at PSTWs depends on influent characteristics, effluent quality target, amount of sludge production, power cost and other factors. In present, the Selection Guideline for the Available Treatment Process of PSTWs is used for a process decision in the country. But there are some problems regarding redundancy of assessment factors and complexity of assessment procedure in the guideline. In this study, we did a test application of AHP for process selection of PSTWs, which propose is to simplify assessment factors such as pollutant removal amount, sludge generation, electricity consumption, stability of operation, convenience of maintenance, easiness of existing process application, installation cost, and operating cost concerning of environmental factors, technical factors and economical factors. According to the study, the PSTWs selection procedure guideline can be improved using application of AHP method.

With the increase in installed solar energy capacity, comparison and analysis of the physical property values of solar cells are becoming increasingly important for production. Therefore, research on determining the physical characteristic values of solar cells is being actively pursued. In this study, a diode equation, which is commonly used to describe the I-V behavior and determine the electrical characteristic values of solar cells, was applied. Using this method, it is possible to determine the diode ideality factor (n) and series resistance (Rs) based on light I-V measurements. Thus, using a commercial screen-printed solar cell and an interdigitated back-contact solar cell, we determined the ideality factor (n) and series resistance (Rs) with a modified diode equation method for the light I-V curves. We also used the sun-shade method to determine the ideality factor (n) and series resistance (Rs) of the samples. The values determined using the two methods were similar. However, given the error in the sun-shade method, the diode equation is considered more useful than the sun-shade method for analyzing the electrical characteristics because it determines the ideality factor (n) and series resistance (Rs) based on the light I-V curves.

Jeju Eoseungsaeng lake which is a main water resource of Eoseungsaeng water treatment plant(Q=15,000 m3/d) experienced high chromaticity(40 CU) and pH(9.46) in 2013. This could decline customer's confidence on drinking water quality unless proper identification and removal of chromaticity were implemented. To find cause of chromaticity, water monitoring on various water parameters including TOC, algal cell count, Chl-a, turbidity, SS, conductivity, etc. were implemented. Iron and manganese were excluded from the cause of chromaticity due to its low concentration (i.e., < 0.02 mg/L). Correlation among water parameters showed that relationship between algal cell count and chromaticity was the highest(R=0.43), which suggested that presumably the main reason of chromaticity occurrence in Jeju Eoseungsaeng lake was algae.

It was confirmed that the extreme value distribution model applies to probability of exceeding more than once a day monthly the facility capacities using data of daily maximum inflow rate for 7 wastewater treatment plant. The result of applying the extreme value model, A, D, E wastewater treatment plant has a problem compared to B, C, F, G wastewater treatment plant. but all the wastewater treatment plant has a problem except C, F wastewater treatment plant based 80% of facility capacity. In conclusion, if you make a standard in statistical aspects probability exceeding more than once a day monthly can be ‘exceed day is less than a few times annually’ or ‘probability of exceeding more than once a day monthly is less than what percent’.

This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

With the interest on operational efficiency due to the rapid growth of food material distribution industry and food service industry, the study adopts DEA (Data Envelopment Analysis) model and examines to measure the technological, pure technical and scale efficiency those companies engaging in the food material distribution and food service business. As a result of analysis, the companies operating integrated business have relatively higher efficiency than those operating only food material distribution or food service companies while the result indicates that three efficiencies don’t have significant difference depending on whether affiliated companies or not. In the results from the measuring by DEA.

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

This study analyzed trends and contents of ancestral ritual foods of Korean traditional Jong-ga as a domestic thesis. In searching the keywords related to ancestral ritual foods using a thesis search site, a total of 15 theses in seven journals were selected for analysis. Three theses from 1996 to 1999, six theses from 2005 to 2008, and another six theses from 2012 to 2016 were announced. In measuring frequency by dividing case families analyzed in the thesis into region, there were 83 families, including seven families from Gyeonggi (8.4%), seven families from Chungcheong (8.4%), two families from Honam (2.4%), and 67 families from Yeongnam (80.8%). Fifty-four families out of 67 families from Yeongnam were located in Andong-si, occupying 65.1% of the 83 families. The family showing the highest frequency was ‘Seoae Jong-ga’ (12 times). The family clan with the highest frequency was eight families of the ‘Jinseong Lee clan’ In the future, it would be necessary to understand the research flow through analysis of research trends in ancestral ritual foods of Jong-ga as well as interdisciplinary research and methodological diversification of studies on ancestral ritual foods of Jong-ga.

This study aimed to compare and analyze two respective versions of Jusikbangmun: Nogajae’s and National Library of Korea. Types and composition of recipes, archives, classification of names and contents, techniques, tools, and measurement were analyzed. Nogajae’s, owned by the Yuwagong family, has established sources while the writer and its publication year are unknown. The other version from the National Library of Korea, on the other hand, has a clear publication year (February, Year Jeongmi) while writer is unclear. In terms of its archive, Nogajae’s is twice the size as that of the National Library of Korea, which is the same percentage (85.42%) as that from Nogajae’s. However, six types of liquor have been written in its 2 books, respectively, and no overlaps occurred. Considering the Korean alphabet, Nogajae’s was published earlier. Nogajae’s and the one from the National Library of Korea have 104 kinds of foods (118 times) and 50 kinds of foods (51 times), respectively.

본 연구는 유식사상의 아뢰야식과 정신분석의 무의식을 비교하여 인간 마음의 본질에 대해서 고찰하였다. 무의식과 아뢰야식의 심층 적인 비교를 통하여 서양의 상담이론과 불교 상담의 통합적인 상담 의 이론적 근거를 마련하고 내담자에 대한 깊은 통찰을 이끌어 내고 자 하는 상담자들에게 도움을 주고자 하는 데 그 목적이 있다. 두 이론의 공통점은 인간의 마음은 자신이 인지하는 부분과 그렇 지 못하는 여러 층으로 되어 있으며, 그 중에서도 무의식과 아뢰야식 은 인간의 행위와 사고에 많은 영향을 주는 경험의 저장소로서 언제 든지 현실로 발현될 수 있는 가능성으로 존재한다는 것이다. 차이점으로는 프로이트의 무의식은 본능적인 측면으로 자아와의 대립관계 로 억압되어 현실에서 왜곡되어 나타나는 부정적인 측면과 본능에 의한 고정불변을 강조한 반면, 유식사상의 아뢰야식은 각자의 과거 로부터 훈습하고 찰나생멸의 반복과정을 겪으며 유기적으로 흐른다는 것이다. 이와 같이 프로이트의 무의식과 유식사상의 아뢰야식의 비교함으 로써 정신분석의 무의식이론에 대한 한계를 유식사상의 아뢰야식을 통하여 보완함으로써 진정한 자기의 뿌리가 무엇인지 자각하도록 한다. 그리고 현실과 정신의 괴리감에 고통스러워하는 내담자에 대한 상담자의 통찰과 내담자 스스로 자신과의 소통을 통해 행복한 삶으 로 나아갈 수 있도록 하는 기초가 되는 데 이 연구의 의의가 있다고 하겠다.

본 연구는‘부유’단감의 경제적 가치를 평가하기 위해 이루어졌다. 연구를 위해 최근 9년간의 단감 ‘부유’주산지 소득조사 원시자료(707농가)와 현장을 방문하여 조사한 47농가의 자료를 이용하여 kg 당 수취가격, 투입비용, 주당 수량을 분석하였다. 연구결과 단감‘부유’의 손익분기수령은 성장기 8수 령과 쇠퇴기 85수령으로 분석되어 단감‘부유’의 경제적 갱신 한계 수령은 85수령으로 나타났다. 주당 수량은 65수령을 전후로 가장 높은 것으로 나타났다. 경제적 내용연수 85수령을 기준으로 한 단감‘부 유’의 주당 경제적 가치는 수익접근법에 의해 10,488천원, 비용접근법에 의해 9,249천원으로 분석되었 다.

Recently, polycosanol products have been actively introduced into the domestic market based on their potential biological activity. The analytical procedures of polycosanol, which determine the TMS derivatives of each polycosanol with GC-FID, were presented for inspection of standards. However, the conventional procedures are not readily applicable to polycosanol emulsion which is prepared by mixing polycosanol and water together with emulsifiers because of their interferences. Therefore, the quantitative analytical procedure of polycosanol emulsion with GC-MS at selected ion monitoring mode was proposed and its validity was inspected for standardization. The analysis of polycosanol standards according to the proposed procedure showed the following values: 90.5% for reproducibility; 0.48-5.83% for the RSD; 0.000479-0.001314 μg/μL for the LOD; 0.001452-0.003983 μg/μL for the LOQ; 80.38-108.98% for accuracy; and 0.01-4.88% for the coefficients of variation. The average reproducibilities of polycosanol emulsions according to the current procedure were 87.43±4.48% and 88±2.2%, respectively, which were within the 80-120% range of the designated amounts. Therefore, it was found that the proposed analytical procedure with GC-MS at SIM mode in this study would be promising for the accurate quantitative analysis of polycosanol emulsion.

본 연구에서는 양파정식기의 정식시 개공기와 토양 간 상대속도를 최대한 0으로 근접시키기 위해 4절 링크-캠 기구를 갖는 정식시험장치를 제작하여 정식시험을 실시하고 최적 작업조건 및 형상을 구명하였 다. 시험조건은 모종나이 50일, 주간거리 130, 140, 150mm, 정식속도 45, 50, 55, 60No/min, 토양수 분함유량 10, 20, 30%, 토양 관수 후 경과 일 수 1, 2, 3, 4일로 하였다. 시험결과 정식률은 주간거리 140mm와 정식속도 50∼55No/min에서 100%로 가장 높게 나타났다. 식부자세는 사질양토에서 주간거리 140mm, 정식속도 50No/min일때 평균 11.2±13.9°로 가장 안정적인 자세로 정식하였고 개공폭은 38.2±1.9mm로 가장 작게 나타나 식부개공기 직경 34mm보다 4.2mm밀림이 나타났다. 최대하중평균은 정식속도 60No/min, 주간거리 150mm일때 45.1±5.1N로 나타났고, 최대정식동력은 124.2±11.8W로 나 타났다. 토양수분함유량은 30%일때 가장 낮았고, 관수 후 1일차가 가장 낮았다. 개선된 4절링크-캠 방 식 식부장치는 주간거리 140mm에 맞는 캠 형상을 갖게 함으로서 개공기-토양 상대속도가 0이 될 수 있었다. 따라서 본 양파정식기 식부장치는 필요 주간거리에 맞추어 상대속도 0의 캠 형상을 갖게 함으 로서 식부성능을 최대화할 수 있는 것으로 판단된다.

The reduction of the content of sodium chloride in noodle was studied to prevent the problems related to excessive sodium intake, such as high blood pressure and cardiovascular diseases. This study investigated the effect of hydrolyzed anchovy products (HAP) on the salty taste of cooked noodle. The experiment was set up to determine the general properties of dough in dried and cooked noodles, with a sensory test used while increasing the concentration of HAP at same salt contents. There was no significant difference in water binding capacity, solubility, swelling power, lightness, and cooking properties. The redness, yellowness, and hardness were increased upon increasing the contents of HAP. From the sensory evaluation, cooked noodle with added HAP had a high score in appearance, color, texture, and flavor. Moreover, 50% and 75% HAP showed higher values than the control item in saltiness, preference of saltiness, and overall acceptance. Consequently, the HAP could have an effect on dried noodles or cooked noodles as a salty taste enhancer without changing the noodle’s properties.