There are two parts(middle and southern) according to dividing line of district in Korea. Middle part contains Kang Won, Chung Chung, Gyeong Gi, Seoul, In Cheon and Dae Jeon. Southern part contains Gyeong Sang, Jeol La, Je Ju, Bu San, Dae Gu, Ul San, and Gwang Ju. It is known that there are some differences between middle and southern part on weather. The climatic differences might affect human body. Thus, the mall objective of this study is to analyze effects of climatic differences which influence somatotype characteristics on residents in two regions. In order to compare and analyze data, Rohrer index and drop-value were used. Also, this paper provides typical ratios according to dividing line of district.

The objective of this study was to determine the effect of dietary oils on the levels of the γ-linolenic acid in chicken meat lipids. Three hundred ten five, 1-d old, male, Ross strain, broiler chicks were fed for 35 d to compare diets containing evening primrose oil(EPO) and hemp seed oil(HO) to a control diet. Fatty acid composition of lipid from chicken skin, thigh and breast muscle were determined at the end of the trial. The level of γ-linolenic acid of lipids from chicken meat fed diets containing EPO or HO was significantly higher than that of the control group(p〈0.05). The level of γ-linolenic acid of lipids from chicken skin was highest in the group, which had been fed the EPO 0.85%, followed in order by EPO 0.7%, 0.5%, EPO mixed oil, HO and HO mixed oil. There was a significant difference in the level of γ-linolenic acid of chicken skin between the control and treatment groups(p〈0.05). The level of γ-linolenic acid of lipids from chicken thigh muscle was also similar to skin, and significantly higher than that of the control group(p〈0.05). The level of γ-linolenic acid of lipids from chicken breast muscle was highest in the group, which had been fed the EPO 0.5%, followed in order by EPO 0.7%, 0.85%, HO 0.5% and HO mixed oil. There was a significant difference in the level of γ-linolenic acid of chicken breast muscle between the control and treatment groups(p〈0.05).

The transesterifications of beef tallow and the mixture of beef tallow and rapeseed oil were conducted at 65℃ respectively using TMAH, NaOH and their mixed catalysts. The reactants were emulsified with 1vol% emulsifier and propylene glycol. The overall conversion of beef tallow was 95% at such optimum conditions as the 1:8 of molar ratio and 0.8 wt% TMAH. The overall conversion of mixed fat at the 1:8 of molar ratio and mixed catalyst of 70 wt% TMAH 30 wt% NaOH was close to 97% which appeared at 0.8 wt% TMAH in 80min. And the kinematic viscosity of biodiesel mixture using the mixed catalyst was 6.5mm2/s at 40℃.

본 연구에서는 한반도 중부지역 하천에서의 귀화식물 분포를 조사하였다. 자연하천에 분포하고 있는 귀화식물의 분류군 수 및 비율은 상류에서 하류로 갈수록 증가하였으며, 도심하천의 귀화식물 비율은 자연하천에 비해 월등히 높았다. 귀화식물의 생활형은 1년생 초본이, 원산지는 유럽과 북아메리카 원산이 많았다. 귀화식물의 유사도를 조사해 본 결과, 하류인 홍천강과 중류인 내촌천이 가장 높았다. 조사지의 모든 초본의 비율과 귀화식물 비율은 상류에서 하류로 갈수록 증

Volatile fatty acids (VFAs) are malodor compounds which are produced from the decomposition of animal or plant species. It is very difficult to detect VFAs due to their strong adsorptive properties. In this study we develop an analytical method using headspace-GC/FID with an alkali-impregnated filter sampling. The addition of NaCl and H₂S0₄ makes the salt-out and pH-lowering effect, respectively. The high boiling points (141~185℃) and vapor pressures require a high temperature and long heating time for the standard sample in vials to reach an equilibrium. The analytical response was highest when the absolute quantity in the sample was 5 mL in a 22 mL vial. The addition of NaCl for the salt-out effect can give a higher sensitiviry by a factor of 1.1~4.2 than that of Na₂SO₄. The mass amount of 4.6 g of NaCl can result in a higher sensitivity, which is higher than the supersaturated solubility of 4.2 g. The concentration of H₂SO₄ is as low as 2% (v/v). When the concentration range is 8.3 -562.1 ppb, a coefficient of R²~0.99 can be obtained for the five VFAs samples. The analytical errors in a reproducibility test are less than 10% and the detection limit is estimated to be 0.05~0.1 ppb. Our headspace-GC/FID analytical method can be utilized to effectively detect the five kinds of VFAs which shall be restricted in Republic of Korea from the year of 2010.

본 연구는 답리작에서 양질의 조사료를 최대한 생산하기 위한 적정 사료작물을 선발하고자 경남 밀양 영남농업연구소에서 보리(5품종), 밀(2), 호밀(3), 이탈리안 라이그라스(IRG, 3) 등 4작목 13품종을 공시하여 년까지 3년간 생육단계별로 생육특성, 수량 및 사료가치를 조사하였다. 보리의 출수기는 4월 일, 유숙기는 5월 일, 황숙기는 5월 일이었다. 유숙기황숙기 기준 건물수량은 ha당 톤이었으며, 평균 ADF는 29.7%, NDF는 56.3%였고

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44~45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

The purpose of this study is to examine the planning principles and historical meaning of Eupchi constructed during the Joseon Dynasty. I investigated the general character of Eupchi based on analyses of published materials from the Joseon Dynasty. The Joseon Dynasty, which started in 1392, set up Eupchi in a position to effectively govern the whole country. Eupchi was differentiated from the surrounding villages, and became the center of administration and education. Eupchi was established based on techniques taken from the capital. Following precedence in the capital, Eupchi was transformed with spaces for Confucian ceremonies. The cityscape of Eupchi was also differentiated from the surrounding villages. Such transformation of Eupchi represents the progress of urbanization. The developments found in Eupchi spread around Korea, and mark an important stage in the historical evolution of Korean urbanization. The Joseon Dynsasty used similar techniques from the capital to establish Eupchi. However, I found some differences between Eupchi and the capital.　The Joseon Dynasty recognized that walls could protect not only the capital city but also the country from foreign enemies. Protective walls were required for a capital, but not for Eupchi. In addition, Eupchi did not have commercial institutions supported by the Dynasty. This further demonstrates that different planning principles were used at Eupchi.