직물 표면을 문지를 때 느끼는 촉감은 여러 가지 기계적인 자극이 손 끝에 전달되어 느끼게 되므로, 직물의 표면의 특성을 분석하는 것은 매우 중요하다. 그러므로 표면을 덮고 있는 잔털의 양과 숫자를 측정하는 방법을 개발하고 촉감해석에 사용할 수 있도록 하였다. 표면의 거칠기는 비접촉으로 측정하여 잔털의 성질까지 포함된 스펙트럼을 얻었으며 FFT 분석을 통해 직물의 표면 구조의 특징과 상관되는 결과를 확인하였다. KES-F System에서 측정한 Hand Value와 비교 분석한 결과, 표면 거칠기와 잔털량과 잔털수는 객관적인 촉감해석에 중요한 요소로 사용할 수 있었다.

수의축산분야에서 개발되어진 생식세포 체외조작기술은 의학 및 생물학을 포함한 생명과학 분야에 광범위하게 이용되고 있다. 특히 생식세포의 생존성을 체외에서 장기간 유지시키는 동결보존 기술은 현재 생식의학분야 첨단의료 기술의 발전 및 효율성 향상에 필수적으로 인식되고 있으며, 이에 대한 다양한 연구결과가 소개되고 있다. 본 강의에서는 동결보존기술의 임상적 의미 및 주요 동결기법의 확립과정, 그리고 이를 이용한 최근의 임상연구결과를 간략히 소개하려 한다.

This study was performed to investigate the changes of amount of S. typhimurium during cooking processes using pork and japchae (a Korean food which is made from meat, vegetables and noodles), and to support a practical application to develop a hazard analysis critical control point (HACCP) model. The pork was purchased in a retail shop, cut (0.5 cm × 10 cm × 10 cm, 25 g), tested for Salmonella contamination (results : negative), inoculated with S. typhimurium (10^7 CFU/g), then treated in various conditions related to cooking. After thawing for 24 hours in various conditions, the number of S. typhimurium was increased to 10^(10) CFU/g at a refrigerated temperature (4-10℃), and to 10^(21) CFU/g at room temperature (22-29℃). After thawing in a microwave oven for 40 seconds, the number of S. typhimurium increased to l0^8 CFU/g. During the thawing period, the number of S. typhimurium increased over time. At the refrigerated temperature, the number of the bacteria was 10^(10) CFU/g after 24 hours, 10^(13) CFU/g after 48 hours, and 10^(20) CFU/g after 72 hours. At room temperature the number of bacteria reached 10^(11) CFU/g in 2 hours, 10^(15) CFU/g in 4 hours, 10^(16) CFU/g in 8 hours, 10^(18) CFU/ g in 12 hours, and 10^(21) CFU/g in 24 hours. After cooking in a frying pan (150±7℃) for 3 minutes, the bacterial count was 10^6 CFU/g. After cooking in hot water for 20 minutes, the bacterial count was 10^7 CFU/g at 60℃, 10^6 CFU/g at 63℃, and 10⁴ CFU/g at 65℃. The fried pork was mi×ed with cooked vegetables, noodles, sesame oil, sesame seeds, and seasonings to make Korean japchae. This process took 10±2 minutes. The bacterial count in the japchae increased to 10^7 CFU/g from the count of 10^6 CFU/g of the fried pork before it was mixed with the other ingredients. These results indicate that the amount of S. typhimurium is effected by various different cooking processes. This study can suggest that pork should be cooked in water at over 65℃ for 20 minutes in order to prevent food poisoning, if the pork is contaminated with S. typhimurium. The presence of S. typhimurium in the raw pork is identified in an HA for japchae, and the primary CCP for japchae is inadequate cooking (cooking method and time/temperature). We need to standardize time-temperature-size and amount of pork in cooking japchae, because pork is usually cooked in ordinary frying pans when we make this food.

The purpose of this study was to determine whether the biomechanical variables of the walking patterns of the obese children compared with those of normal children would revealing significant differences. Normal(N=25) and obese(N=19) subjects were screened based on a health record which was examined to eliminate any subjects who had any pathological condition related to their gait. Data for a minimum of 5 repeated walking trials were collected using a stop watch and a tape measure. Basic kinematic analyses yielded data based on the following variables : stride length divided by leg length, and cadence divided by leg length. This measurement data was classified by the Obesity Index calculated from by height, weight data. Results showed no significant difference among normal, obese and subjects(p>.05). Difficulties in formulating the experimental condition and poor equipment quality are thought to be reason for the inconclusive results. Future studies might include medical complications such as tibia vara, genu valgum, other diseases caused by obesity.

하계 대한해협 서수도에는 연직적으로 특성이 서로 다른 세 개의 수괴가 존재한다. 그 중 표층수에 대하여 인접 해역의 해수 특성과 상호 비교함으로써 그 기원과 유로를 추정하였다. 그 결과, 표층수는 동지나해의 대륙붕 상에서 형성된 Kuroshio수와 중국대륙연안수의 혼합수로써, 중국대륙연안수의 영향을 더 많이 받는 것으로 나타났다. 대부분의 표층수는 Kyushu Island의 서쪽 해역, 경도 126˚E와 127˚E 사이 해역과 제주도 동쪽 해역을 거쳐 유입되고, 한국 연안 부근에 있는 일부 표층수는 제주도 서쪽해협을 거쳐 유입된 것으로 나타났다.