The current standard cost for recycling applied under the Extended Producer Responsibility(EPR) institution, is not coping with continuously increased number of obligatory subject items as well as a variety of variable cost changing factors regarding the recycling treatment cost caused by price fluctuation such as increased material and labor cost entirely across the society; changes in recycling treatment process following the developing technologies; and changes in the required work forces and equipments followed by the trends of automated facilities. Despite such various cost fluctuation factors, the current EPR is not coping with the trends, making the re-calculation process difficult, which causes differences between the real treatment cost for recycling. In this study, the analysis was made on main factors affecting on the related cost and the related price changing index was calculated, by conducting the influence evaluation on the standard cost factors of the current standard cost for recycling. Through theses results, more objective standard will be set for the re-calculation of standard cost for recycling to greatly contribute to setting up the midterm and long-term strategies in the future towards efficient institution.

This study proposes a priority model for program directors in charge of Corporate Social Contribution to make the best decision. This empirical analysis aims to discover the most significant area among various programs of Corporate Social Contribution Activities. The Analytical Hierarchy Process (AHP) is used to test the priority model. The study attempts to demonstrate how the model helps providing better decision choices in corporate practices. The priority preference in Corporate Social Contribution Activities programs among corporate social contribution practitioners, PR professors and NGO activists are studied for their priority on corporate social contribution programs, among they valued com mon benefit social activity most important.

이 연구는 감성의류용 형상기억 메모리직물의 제조 방법과 물성을 조사하기 위해 저온열처리와 정장열처리 가연법을 폴리프로필렌 POY와 SDY에 각각 적용하고 이들 사를 사용하여 PP형상기억메모리 직물을 air-jet직기에서 제조하였다. 물성비교를 위해서 PET와 PTT형상기억메모리 직물도 같이 제직하여 4가지 형상기억 메모리 직물시료를 만들고 이들의 여러 가지 물성을 측정 비료분석하여 다음과 같은 결론을 얻었다. PP형상기억 메모리 직물에 사용하기 위해 저온가연법과 정장열처리법에 의해 만든 PP가연사의 물성은 절단강 신도가제직성에 문제가 없는 값을 가졌으며 특히 열수축율이 습열은 1.5% 이하 건열은 3~5% 범위를 가짐으로써 PTT의 5~8%의 높은 열수축율에 비해 열적 안정성을 가졌다. PP형상기억 메모리 소재의 변형된 형태를 유지하는 소성적 성능 특성 평가법인 Toray 방추성 평가는 PP소재가 PTT와 같은 5급을 나타냄으로써 우수한 변형 유지특성을 보였다. 또한 PP형상기억 메모리소재의 보온성은 PTT소재보다 약 56% 향상된 결과를 보였으며 스프레이법에 의한 발수성은 PTT소재에 발수처리한 소재와 동일하게 5급의 우수한 발수성을 보였다. 그리고 PP형상기억 메모리소재의 형상기억 특성을 평가 할 목적으로 3D 이미지 방법과 카메라 측정결과 PTT소재와 비슷한 형상기억 특성을 보임을 확인 할 수 있었다.

To analyze and verify the effect of replacing thermal storage heater by a cascade cycle heat pump using midnight electricity was installed and tested at a customer's house in Wonju, Korea. The electric night storage heater is consist of 30kW electric heater and 2,700 liters of thermal storage water tank to supply hot water for warming house floor. The power for electric heater was cut off and hot water was only generated by cascade cycle heat pump. Current thermal storage water tank was not eliminated and electric heater wiring was modified. Some operation logic of the heat pump was also modified for proper operation. The required capacity of the heat pump and hot water temperature for given warming condition were estimated. The estimated capacity of heat pump was about 19kW and estimated hot water temperature for proper heating was at least 75℃.

본 연구는 결혼 예식장 종류에 따른 서비스스케이프 배색 이미지를 호텔 예식 연회, 일반 예식장, 종교 결혼식장 간에 비교하여 분석하고자 하였다. 서울 및 경기 지역 20~39세 400명을 대상으로 직접 방문 및 우편조사를 실시하였고 315부를 분석에 사용하였다. 통계 분석은 SPSS/WIN 17.0을 사용하였고, 신뢰도 분석, 요인분석, t-test, 분산 분석 등을 실시하였다. 요인 분석 결과 결혼식장 배색 이미지는 경쾌함, 고상함, 은은함의 3개 요인으로 분석되었다. 크론바하 알파값이 조사 도구의 신뢰도 분석을 위해 사용되었으며, 0.7 이상을 나타내어 적합하게 나타났다. 결혼식장 배색 이미지 분석 결과, '깨끗한'이 3.60으로 가장 높게 나타났으며, '온화한' 3.50, '은은한' 3.38 순으로 나타났다. 결혼식장 배색 이미지에 대한 결혼식장 유형별 차이를 분석한 결과 통계적으로 유의한 차이를 나타냈으며, 배색 이미지 중 '경쾌함' 요인은 일반 예식장이 3.00, '고상함' 요인은 호텔 결혼식장 3.64, '은은함' 요인은 호텔 결혼식장에서 3.60으로 가장 높게 나타났다. 결혼식장 배색 이미지에 대한 인구통계학적 차이 분석 결과, 성별, 결혼 유무, 한달 총수입에 따라 통계적으로 유의한 차이가 나타난 반면, 연령, 학력, 직업에 따른 차이는 나타나지 않았다. 본 연구 결과는 결혼식장 색채 마케팅 연구의 기초 자료로 활용될 수 있을 것으로 기대된다.

Questionnaire survey has been made for the above study. First, 65 question sheets have been distributed to railway operators and 55 sheets of them have been collected from them. SPSS 12.0 program package has been used to analyze those sheets concerning age, experience, school, background as a frequency analysis and t-test has been made to find out recognition level difference of a cheer response, depending on the operator's experience. T-verification has been made for two groups such as less than 10 years, and 10 years or more experience. Result from correlation analysis showed that there was no difference due to operators' experience.

Steamed rice is usually used as an essential ingredient when Takju or Yakju is brewed in Korea. Alternatively, non-steamed rice can be used to keep thermolabile nutrients and fresh tastes richer in Takju or Yakju. In this study, therefore, the physicochemical properties (ethanol and sugar contents, pH, total acidities, and turbidities)and the fermentative microbial profiles (aerobic mesophillic bacteria (AMB), fungi, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Escherichia coli and coliforms) have been compared among 4 Takju and 1 Yakju samples brewed using steamed or non-steamed rice. Yakju brewed using non-steamed rice has approximately 2-3 times higher ethanol and sugar contents than other 4 Takjus brewed using steamed or non-steamed rice. The pH and total acidity values of all the 5 samples ranged 3.77-4.30 and 0.12-0.35, respectively. As for turbidities, Yakju brewed using nonsteamed rice was transparent, but other 4 Takjus were not. The AMB and fungal counts for Yakju brewed using nonsteamed rice were approximately 104-fold less than those for 4 Takjus. The LAB counts for Takju and Yakju brewed using non-steamed rice were 103-fold less than those for Takjus brewed using steamed rice. The AAB counts ranged 2-6 log10CFU/mL for all the 5 samples. E.coli and coliforms were not detected. Overall, there was no significant difference in microbial counts among 4 Takjus brewed using steamed or non-steamed rice, but Takju has higher microbial counts than Yakju. All the 5 samples were conclusively considered to be hygienically brewed and processed containing plenty of beneficial microorganisms.

목 적: 본 연구에서는 CA(Cellulose Acetate; CA)안경테 전용 가공장비의 40,000 rpm급 고속 주축시스템에 대하여 구조설계 단계에서 안정성을 검토하였다. 방 법: 안경테 전용 주축시스템의 베어링 윤활과 예압구조 선정 및 주축계의 정/동/열적 특성 분석을 통하여 고유진동수, 최대변형, 열변위를 예측하였다. 결 과: 안경테 가공장비 주축의 윤활시스템은 최소미량급유방식인 오일-에어 방식을 채택하였으며 정동적분석 결과 안정성이 확보되었으나, 열변위량은 최대 0.135 mm로 고속 회전 시 주축 발란싱과 성능에 문제가 발생 할 것으로 예측되었다. 결 론: CA안경테 전용 가공장비의 40,000 rpm급 고속 주축시스템을 설계 단계에서부터 윤활 및 예압구조를 선정하였으며, 정동적분석을 통하여 구조안정성이 우수함을 예측하였다. 그러나 회전에 따른 열상승 및 열적변형에 취약하여 이에 대한 대책이 필요할 것으로 나타났다.

This study is to find out how much elementary school members have their consciousness against safety in their school. Simple questionnaire 1206 sheets have been distributed to the members and additional interview with teachers to take care of them. Statistically, frequency, and correlation analysis have been made and chi-test has also been made for data reliability. The results of these have been summarized as running on corridor with 53.4% in school safety, warming up exercise 45.2% in leisure safety, evacuation form classroom with 2.4% in fire safety, crossing around just in fromt or rear of vehicle with 61.2% in transportation safety. It is thought that safety training should be provided to more for man than for girl pupils and also, safety consciousness should be improved than all the other area.

This survey was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as nine kinds of tar colors (tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, new coccine, amaranth, erythrosine, allura red and fast green FCF) which are sold at stationary store around the school, were performed. Eighty two samples (3 snacks, 71 candies, 4 chocolates and 4 beverages)were analyzed for tar colors. Results of risk assessment for tar colors were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for tar color intake (95th) were 0-3.56%. The consumptions of tar colors from domestic and imported products for nine kinds of tar colors in candies were not significantly different. The results of this study indicated that each EDI of nine kinds of tar colors sold at stationary store around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

This study was carried out to investigate the distribution of disqualified boars tested on performance at the Second Korea Swine Testing Station from 2007 to 2009. Data used in this study were 6,758 records of Duroc, Landrace and Yorkshire breeding stocks which were registered in the herd book of the Korea Animal Improvement Association. Duroc breeding stocks tested performance were vastly outnumbered by Landrace and Yorkshire breeding stocks tested on performance. In disqualifying boars tested on performance, the Yorkshire was the most breeding stock. In the disqualifying factor in 2007, the shortage of index was the most factor. And the most of the disqualifying factors in 2008 and 2009 was the excess of daily age as reaching with 90㎏ body weight.

목 적: 본 연구는 ROC curve를 분석하여 나안시력과 자동굴절검사의 민감도/특이도에 따른 최상의 절단점(Optimal cutoff point)을 산출하고, 자동굴절검사가 선별검사(Screening)로 타당한지 알아보고자 한다. 방 법: 초등학생 293명을 대상으로 나안시력, 자동굴절검사, 자각적 굴절검사를 실시하여, 나안시력 0.5를 기준으로 자각적 굴절검사에 대한 최상의 절단점을 산출하고 이를 황금기준(GoldStandard)으로 가정한 후 이 절단점 및 인접한 값을 기준으로 정상/추가검사의뢰를 분류하였고, 나안시력과 자동굴절검사 결과에 대해 ROC curve를 이용하여 민감도/특이도가 가장 높은 최상의 절단점을 산출하였다. 또한 곡선아래면적(Area Under the Curve)을 이용하여 자각적 굴절검사의 분류 결과와 차이가 있는지 확인하여 자동굴절검사가 선별검사로서 타당한지 알아보았다. 결 과: ROC Curve를 이용하여 나안시력 0.5를 기준으로 한 자각적 굴절검사의 최상의 절단점은 -0.63D로 나타났다. 자각적 굴절검사 -0.75D를 황금기준으로 가정할 때 절단점은 나안시력은 0.5, 자동굴절검사는 -1.00D로 나타났으며, 두 검사법을 비교한 결과 나안시력과 자동굴절검사의 곡선아래면적은 통계적으로 차이가 없었다. 결 론: 어린이의 시각 선별검사를 위해 나안시력과 함께 자동굴절검사를 활용할 수 있을 것으로 생각된다.

The purpose of this study was to examine the relationships between MMPI(Minnesota Multiphasic Personality Inventory) scale and safety and health related indices in the shipbuilding workmen. The MMPI scores of the 230 shipbuilding workmen applicants and their performance records regarding safety and health were analyzed through t-test and one-way ANOVA to obtain the following results; (1) applicants intended to show the positive characteristics of their personality, and this attitude reflected a decrease on T-scores of MMPI; (2) there were significant relationships between some MMPI subscales and safety & health related indices. These results can be used to provide baseline information for more effective accident prevention programs.

A method was established for the simultaneous determinatioin of sugar alcohols, erythritol, xylitol,sorbitol, inositol, mannitol, maltitiol, lactitol and isomalt by High Performance Liquid Chromatography (HPLC). The sugar alcohols were converted into strong ultraviolet (UV)-absorbing derivatives with p-nitrobenzoyl chloride (PNBC). HPLC was performed on Imtakt Unison US-C18 column, using acetonitrile : water (77:23) as a mobile phase and UV detection (260 nm). The calibration curves for all sugar alcohols tested were linear in the 10~200 mg/L range. The average recoveries of the sugar alcohols from three confectioneries spiked at 100 ppm of eight sugar alcohol standards ranged from 81.2 to 123.1% with relative standard deviations ranging fromo 0.2 to 4.9%. The limits of detection (LODs) were 0.5~8 μg/L and the limits of quantification (LOQs) were 2~17 μg/L. Reproducibility of 8 sugar alcohols was 0.28~1.97 %RSD. The results of the analysis of confectioneries showed that 89 samples of 130 were detected and the sugar alcohols content of samples investigated varied between 0.4 and 693.7 g/kg. A method for the simultaneous determination of eight sugar alcohols will be used as basic data for control of sugar alcohols in confectioneries, and qualilty control in food manufacturing.