The amount of Sea Casualty is increased by heavy sea traffic, increasing sea-borne cargoes, and superannuated vessels. This study analyzed the circumstance of ship salvage in Korean Salvage Units and management of Salvage Divers in Korea and other countries in order to make establishment of Ship Salvage Divers. This paper reputed the object, the necessity and the character of Ship Salvage Divers. For the purpose of study two parts are considered in order to analyze the environment of salvage divers(the circumstance of Sea Casulties and Ship Salvage). Under the present circumstance in Korea this development planning study may be restricted, but the effective planning to activate Korean Ship Salvage Diver is abstracted as follows; First, the political assistance of concerned government authority is needed. Second, establishment of new course, grade, certificate and licence for Salvage Diver is a Pre-requisite factor for the successful enactment. Third, establishment of Korean Ship Salvage Diving Center or School is strongly required.

생물체와 자연현상을 대상으로 하는 농업은 알려지지 않거나 불확실하고 애매한 정보를 처리해야 하는 경우가 많다. 따라서 농업시스템 시뮬레이션에 있어 다수의 가정이 필요하여 시뮬레이션 결과의 신뢰성이 떨어지게 되는 경우가 있다. 이러한 경우에 전문가 시스템, 퍼지, 인공신경망 등의 인공지능(Artificial Intelligence) 기술이 효과적으로 이용될 수 있으며 최근에 농업 분야에 응용이 활발해지고 있다. 전문가 시스템(Expert System)은 인공지능의 한 분야로서 인공지능이 실용화되는 과정에서 가장 각광받는 분야 중의 하나이다.(중략)

본 연구에서는 시설 재배 수박에 자주 발생하는 8가지 병과 1가지 생리장해 증상을 진단할 수 있는 수박병 진단용 전문가시스템인 WDES를 개발하였다. 사용된 전문가시스템 개발도구로 HCLIPS를 사용하여 한글 입출력이 가능하게 하였다. WDES의 지식베이스는 35개 IF-THEN 형식의 규칙으로 구성되었으며 추론과정은 순방향 추론방식을 채택하였다. 질문 문항별로 도움말, 도움그림, 질문이유 등의 도움기능을 포함시켜 사용자가 질문 문항에 대한 답변을 쉽게 할 수 있도록 하였다. 수박재배자와 전문연구자들이 WDES를 사용해 본 결과 WDES의 타당성과 실용가능성을 인정할 수 있었다. 실제 수박밭에서는 다양한 종류의 병과 생리적 장해가 함께 발생되고 있으므로 WDES가 실용적으로 사용되기 위해서는 각종 병 증상들에 대하여 좀더 세부적인 특징을 파악하여 지식베이스 내의 규칙을 보완해야 한다.

The purpose of this study is to prove the propriety of prolongation in educational term of department of food and nutrition at junior college in Korea in order to improve the quality of dietitian by giving substantial education. The prolongation of educational term from two to three years is necessary to cultivate a more excellent dietitian because of the following three reasons. First, the freshmen in junior colleges are poor in basic scholastic ability which is needed for the study of nutrition science. Second, many new subjects which will support the new rolles of dietitian, in acordance with social changes, should be supplemented in curriculum. Third, the subject of spot-practice for dietitian should be established as a regular course in curriculum.

본 논문에서는 시 간 종속 하증을 받는 대형 전산구조응력 해석 문제를 위한 유한요소 모델링 기법 이 소 개된다 유한요소 ]ι 멘 i깅의 분할기준은 분제에 대한 해석 결과에 대한 오차선정에 근거를 둔 다. 이 -와자산정은 해삭션과치에 의한 잔유 에너지의 크기플 유한요소별로 산정한다. 이의 시간존장 IL조촬에 대한 응 용븐‘ 구조연속체의 Ritz 고유진동 모드 를 계산하고 이뜰 진동 모드 중에서 저주따 에 상용하논 진동꼬드에 대해 잔유 에너지의 크기가 구조체 전체영역에서 평형을 유지하도록 유한요 소 모덴냉윤 수행한다‘ 마지막으로‘ 여기서 제안된 알고리즘이 몇 예제플을 통해서 검증된다.

본 연구에서는 건물의 완성에 커다란 영향을 주게되는 건물의 예비설계분야에 전문가 시스템의 기법을 이용한 설계지원시스템을 개발하기 위한 모델을 구축하였다. 이러한 시스템은 기존의 수치해석용 프로그램으로 수행되던 구조부재의 물량에 의한 경제성이외에도 건물의 안정성, 시공성, 그리고 건축공간성등의 경험적 영역까지를 고려한 많은 대안을 사전에 검토해봄으로서 더욱 효율적인 설계를 가능하게 하고, 또한 구조설계의 오류를 초기에 방지할 수 있게 한다.

The objective of this study was to propse the way that could enlarge the course in life for the graduates of Department of Food and Nutrition in Junior College. This study was carried out through the analysis of statistical data and questionaries gathered from professors of Department of Food and Nutrition in Junior College and from dieticians of industry, school and hospital. The results of this study could be summarized as follows. 1. The cultivation number of dieticians is too excessive in comparison with the need, and so it is necessary for the colleges to restrict the new establishment of Department of Food and Nutrition for a time, and for the government to tighten the employment system of dieticians. 2. The employment of dieticians will be extended to such fields as school, hospital, public health center and counsel office of nutrition to act as a nutritional educator or a medical server in the future, and consequently the colleges which cultivate dieticians should improve the curriculum to agree with this. 3. It is necessary for the government to renovate the system of dietician arrangement to such a way as establishes a new rule in which additional dietician should be employed in accordance with the feeding number in industry and hospital, as restricts the position-combine of a dietician with a cook in a large feeding institute, as gives the qualification of a nutritional instructor only to the diatician at public health center, as gives the qualification of a nutrition -teacher to the dieticians who completed the course of study for the teaching profession and then allows them to act as a nutrition-teacher in school. 4. The way to give a higher grade of educational opportunity should be given to the graduates of Department of Food and Nutrition in Jonior College for the supplement of dietician`s faculty.

This study was conducted to gather the baseline data on realities of experimental-practice and opinions toward spot-practice, and to examine how to cope with the problems raised at the Department of Food and Nutrition of Junior Technical College in Korea. Ouestionairs were gathered from 42 chairmans of the Department of Food and Nutrition and 140 present dieticians worked in Seoul, Bucheon and Seongnam area. The results are as follows, First, as a whole, each college had 2∼3 experimental laboratory (Lab), in which Cooking Science Lab, Chemistry Lab and Microbiology Lab were occured at higher frequency as Lab`s name. Second, the numbers per experimental-practice class were more than 40 at most colleges. 85% of present dieticians have answered to feel too much numbers per the class during their college days, whereas professors` opinions toward the numbers per class were suitable at 20∼30 persons per class. Third, professors` opinion toward the adquate ratio of the theory subject classes to experimental subject classes was suitable at 60 : 40. Dieticians answered to take the theory subject classes partly or mostly on behalf of the experimental-practice classes. Fourth, the main reasons which inhibited normal experimental-practice class were the class for emphasis on examination, the shortage of experiment budget, the excess of class members, the shortage of experimental Lab. Also, this results showed same propensity to present dieticians` opinion toward the same question above. Fifth, among the experimental-practice subjects established at the Department of Food and Nutrition, Diet Therapy Lab was highest frequency class emphasized on theory followed by Nutrition Counselling Lab, Food Processing and Storage Lab, Food Hygiene Lab and Food Microbiology Lab in that order. Here, Basic Chemistry Lab, Biochemistry Lab, Food Microbiology Lab were pointed as subjects far from the present task of dieticians. Sixth, Department of Food and Nutrition, as a whole, has conferred with spot-practice arrangement. About 50% (all who want to join spot-practice) of second year students took part in spot-practice. In the other way, all colleges except for 2 colleges didn`t give the credit for the spot-practice system. Seventh, according to the on analysis on spot-practice places, manufacturing company was at highest frequency followed by hospitals, elementary school having group feeding system in that order. Especially, 16.7% (5 colleges) of the total colleges sent the students to the research institute related to food industry for spot-practice experience. Eighth, Professors` opinions toward the spot-practice time and periord were preferable on summer vacation of second year and for 1∼2 weeks, respectively. On the contrary, 74 dieticians answered to the adquate period as for 4 weeks. Ninth, 86 dieticians of the total 140 answered to complete the spot-practice during their college days, which helps the present task of them. Lacks of spot-practice program, Lacks of comprehension of upper personnels and lacks of group feeding equipments ranks higher as difficulties in spot-practice management.

According as the economic growth and the development of highly industrialized society have improved the nation`s standard of living, a great change in recognition of public health has occurred and also brought about a concomitant change in the roles and responsibilities of nutritionists. Consequently, the curriculum of Junior Colleges is required to be revised so as to provide substantial education through which the acquisition of necessary professional knowledge and technique as intermediate technicians and the efficient training can be achieved. On the basis of the survey and analysis of the current curriculum and of the functional structures of nutritionists, this study made an attempt to frame a model curriculum that may provide effective education and training and help to establish a desirable curriculum of Junior Colleges.

This study was carried out to propose the way to give substantial education for the students of Departments of Food and Nutrition in Junior College. Ouestionaries were gathered from the professors of the Departments of Food and Nutrition in Junior Colleges. The results of this study could be summarized as follows. 1. The professors and assistant teachers appointed in Department of Food and Nutrition in Junior Colleges were insufficient in number showing the sufficiency proportion of 35.8% and 61% respectively. 2. Part time lecturers took charge of lectures on major subject up to 27%. 3. The academic backgrounds of all professors were above a master`s degree, and the number of professors who were in the doctor`s course and who had got doctor`s degree amounted to 31.5% and 27.9% respectively. 4. The number of professors who had majored in the course of Food and Nutrition at university or at graduate school was the most and that of Food Engineering ranked the next. 5. The number of professors having careers in the fields of food and nutrition before the appointment to professor amounted to 32%. 6. The number of professors having domestic training managed by the Education Ministry amounted to 67.8%, but those having foreign training amounted to only 8.3%. 7. The number of domestic scientific journals subscribed by one professor was on an average 2.8, but that of foreign was only 0.8. 8. Each professor associated on an average 2.7 kinds of academic society, and published 3.6 pieces of thesis in the last three years. 9. The professors were comparatively satisfied with their present occupations, but they were dissatisfied with such points as deficiency of educational postulates, insufficient income, low level in intellectual faculties of their students and lack of social understanding.