In this study, the types and characteristics of rice cake, cookies were investicated in the rice grown area-Korea, Japan (Tokyo, Osaka), China (Hongkong), Thai (Bangkok, ChiengMai), Indonesia (Bali, Jakarta), and Philippine (Manila). 1. Rice cakes and cookies were made from rice powder and rice granule. Specially, there were two kinds of basic rice powder one was rice powder in dry and the other was rice juice grinded with water on the millstone. Rice juices were named in China, MeeChang, in Manila, Galapong, in Bangkok, rice powder. 2. The kinds and numbers of steamed rice cakes were the most available in all investicated area. In Hongkong, Bangkok, ChiengMai, and Manila, beatened or kneaded rice cakes could not be seen almost. Only in Hongkong and Bangkok, fried rice cakes were available, while in Japan, boiled rice cakes were not seen almost, and also baked rice cakes were not seen in Korea, Hongkong, Bali, Jakarta. 3. In the east-south Asian area, except rice and glutinous rice, coconut and palm fruits and banana were using in recipies of rice cakes and cookies. They gave soft and tender mouth feeling, white color, and good emulsifying status. 4. The kinds and numbers of rice cookies were the most available in Bangkok, but in Bali and Jakarta, the least. The cookies of Japan had similar texture and shape to rice cake while most of cookies in Hongkong were fried in oils. In Korea, the kinds and numbers of rice cookies were less than those of rice cakes.

옥수수 흑조위축변이 심한 변화 경산에서 나병정도가 다른 7개 옥수수 품종(수원 19호, 진주옥, 수원 99호, Pioneer(P) 3160, P 3233, P3282, P3352)과 3개 수수 품종(P 931, P 947, P956)을 흑조위축병 발생이 심하지않은 4월 23일과 흑조위축병 발생이 심한 5월 20일에 파종하여 이들의 사일리지수량과 사료가치를 분석한 결과를 요약하면 다음과 같다. 1.옥수수는 수수보다 입채율이 높았고, 간장은 수수가 옥수수보

This study is directed to study of the stratigraphy, sedimentary rocks and depostitional environment of the Jinju Formation in the Jinju-Sacheon area. The Jinju Formation in the area is subdivided into the lower member, middle member and upper member by their lithologic characteristics. Each member of the Jinju Formation is composed mianly of grey arkose sandstone, sandy shale and dark grey shale. A few thin layers of limestone and calcareous shale are intercalated in the upper parts. As in most places, sand shale of the formation shows onionJstructures and contains many nodules. The grain particle analysis of the sandstone samples were obtained moderately sorted, positive skewness and meso-kurtic. The significant sedimentary structures such as the pillow, cone-in-cone, large scale suncrack, ridge-type cross-bedding, cylindrical muddy lime concretion and stromatolites are sampled from the non-marine Cretaceous Jinju Formation in the Kyeongsang basin, Korea. The fades fossils of the Cretaceous snakeflies, freshwater fishes, cyzicuses, cladophlebis spp., and plant stems were excavated from the black shale of the formation. The paleocurrent study, was carried out by means of the statistical analysis of the cross-stratification, ripple mark, slump structure, and parting lineation, which are palecocurrent structure. The investigator presents his own computer programming process for the calculation of statistical parameters. The paleocurrent direction, depositional strike, source area, and the depositional center of the basin of the Jinju Formation are judged to be southeast, northeast, northwest, and southeast, respectively. The depositional environment on the formation in the studied area is determined definitely the fluvial environment in view of the interdisciplinary assessment of the analysis results of paleocurrent structures listed above.

서울지역을 대상으로 라면의 소비실태를 설문지로 조사하였다. 회수된 2,432명 중 801명은 라면을 거의 먹지 않았다. 라면의 소비 빈도는 일주일에 1-2회가 가장 높았고, 소비 빈도는 중학생, 고등학생, 대학생, 직장인, 가정주부의 순서로 감소하였다. 대부분의 소비자는 라면을 식사대용으로 소비하며, 국물맛이 면발보다 더욱 중요하다고 생각하였다. 가장 바람직한 면발의 텍스쳐는 쫄깃쫄깃한 것이었고, 국물맛은 매운맛을 선호하였다. 라면의 소비실태는 남녀별로 또한 직업별로 차이를 보였으나, 라면의 품질인자에 대하여는 차이를 보이지 않았다.

This study was surveyed by 318 male and 288 female college students eating out behaviours in Seoul. The results were summarized as follows; 1. Listed below are the major kinds of eating out of the home, breakfast form 8.9%, lunch 76.9%, supper 24.5% and snacks 25.7%. 2. 'Lunch out everyday' by male 53.5%, by female 52.5% 3. The reason why they lunch out indicates carrying a lunch box is 'inconvenient' by 35.1%, 'convenient' by 32.2%, 'hard to prepare the lunch box' by 19.9%. 4. When they choose kinds of food they are ascribed to 'preference' by 66.5%-74.6% the highest percentage of all. 5. The percentage rate of families who eat out Korean food gained the highest percentage by 59.7% next western food 16.6%, chinese food 15.2%, but the lowest percentage was Japanese food by 4.3%. 6. Ra-myun and noodles occupy the highest percentage of male by 43.7%-40.6%, female by 32.4%-54.3%. 7. When viewed from food preference for eating out take fried chicken, Pizza, Kalbi, Bulkoki and Tangsuyook. 8. The price the students generally pay for lunch was 500-1400 wons, averages to 1,000 wons. The price of eating out per capita a day, when taken by family unit averages to 5,200-5,900 wons. 9. College students offered suggestions for 'expensive in prices' 59.1%, 'Unsanitary' 14.1% when eating out.

가야산지역 계곡부와 능선부의 해발고와 사면부위에 따른 삼림구조를 조사하기 위하여 해인사-두리봉 동측 계곡부(해발 600~1,000m)에 해발고와 사면부위에 따라 63개 조사구 국일암-가야산 정부 능선부(해발 700m~1,430m)에 해발고에 따라 38개 조사구를 설치하였다. 계곡부 전체의 군집형은 신갈나무-조록싸리군집이었으며, 능선부는 소나무, 신갈나무-진달래군집이었다. 계곡부와 능선부의 유사도지수는 38.2%이었다. 계곡부 전체의 종다양도는 1.3402m 능선부는 1.0098이었다. 식생천이는 소나무, 잣나무→신갈나무→졸참나무, 서어나무로 진행되는 것으로 추정되었다. 계곡부의 사면 하부에서 상부로 감에 따라 상대우점치가 증가하는 수종은 신갈나무, 갈참나무, 진달래, 조록싸리 등이었으며, 감소하는 수종은 서어나무, 물푸레나무 등이었다. 해발고가 높아짐에 따라 계곡부와 능선부에서 모두 신갈나무의 상대 점치는 증가하는 반면, 소나무는 감소하는 경향을 보였다. 계곡부에서는 해발고가 높아짐에 따라 교목상층 밀도, 관목층 밀도는 증가하는 경향을 보였으며, 출현종수, 종다양도는 해발고와 사면 부위가 높아짐에 따라 모두 감소하였다. 계곡부의 사면 상, 중, 하부간 유사도지수는 66.6~69.2%,해발고대간 유사도지수는 25.9~79.8%로써 사면 부위보다 해발고에 따른 종구성 상태의 차이가 심한 것으로 나타났다. 능선부에서는 해발고가 높아짐에 따라 교목상층 밀도, 흉고단면적은 감소하는 경향을 보였으며, 종다양도는 일정한 경향을 보이지 않았다. 능선부의 해발고대간 유사도지수는 27.9~98.2%이었다.

가야산국립공원지역의 현존식생을 파악하기 위하여 식생상관 및 종조성에 의한 식물사회학적 분석을 통해 식생군집을 분류하였으며 이를 기초로 녹지자연도를 사정하였다. 가야산의 식생은 크게 소나무림과 낙엽활엽수림으로 구성되었으며 구분된 식생군집은 다음과 같다. 1. 소나무 군집 1) 소나무-진달래 하위군집 2) 소나무-조록싸리 하위군집 3) 소나무-조릿대 하위군집 4) 소나무-대사초 하위군집 2. 신갈나무 군집 1) 신갈나무-철쭉군집 a) 전형하위군집 b) 산앵두나무 하위군집 2) 신갈나무-조릿대군집 3) 신갈나무-조록싸리군집 3. 졸참나무 군집 4. 서어나무-졸참나무 군집 5. 흰참꽃군집 6. 참싸리-억새군집

The study area is the southwestern peripheral part of the KyoˇSngsang Basin. The maximum thickness of the Nakdong Formation is only 200m thick in this area and gradually thins toward the west. The Sindong Group is relatively coarse-grained here. The Chilgok Formation and the Silla Conglomerate Formation occur in the Changsoˇn Island, but they apparently entail toward the northwest and are no more so divisible in the northern vicinity of Namhae, where they are collectively called here $quot;Namhae Formation.$quot; The angular unconformity between the Yuchsoˇn Group and the low-lying formations is obvious in this area. The Changsoˇn Formation, the basal unit of the Yuchoˇn Group in this area, is composed mainly of andesitic rocks but contains in its upper part the Jijok Member composed of reddish tuffaceous sedimentary layers. Overlying the Changsbn Formation is a unique sedimentary facies of the Yuchoˇn Group. It is here called the Danghangri Formation, of more than 400m thick and composed mainly of pebbly and conglomeratic sandstones. The composition of the pebbles of the Danghangri Formation, i.e., gneiss, quartzite, andesite etc. connotes the dual provenances of the basement rocks and the penecontemporaneous volcanic rocks. The sandstones of the Sindong Group(38 samples) are mainly arkose or arkosic arenite and subordinately subgraywacke and subarkose. A sequential variation of composition is apparent from the Nakdong Formation dominated by subgraywacke to the Jinju Formation dominated by arkose.

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

A simple analytic model has been made to describe the radio appearance of nonspherical stro¨mgren region(e. q. comet-shaped H II region), assuming that(1) ionizing photons are conserved to a given solid angle within which they are emitted, and (2) a supersonic motion of a surrounding medium creates a shocked region in front of the non-spherical Sro¨mgren region. On the basis of this calculation, a model for the cometary H II region G34. 3+0.2 has been constructed to obtain dynamical parameter of the surrounding medium(V=100㎞/tsec at a_0=1㎞/sec)with a value of n_u=103㎝^(-3). The theoretical radio appearance of the model reproduces both the emission maximum at' the head part and the dominant shell structure as the radio observation of G34.3+0.2 has displayed.

치악산 국립공원 지역의 현존식생과 녹지자연도를 분석하기 위하여 식생상관을 조사하였으며, 이를 기초로 하여 녹지자연도 조사에 관한 사정기준에 따라 조사하여 다음과 같은 결과를 얻었다. 치악산의 현존식생은 농경지와 인공 조림지를 포함하여 모두 11개의 식생군으로 분류되었다. 이 중에서 소나무 군집이 36.83%로 가장 넓었으며, 신갈나무 군집이 22.35%. 소나무-신갈나무 군집이 7.37%의 순으로 나타났다. 소나무와 신갈난무의 순림 또는 이 수종에 의한 혼효림은 총 면적의 74.50%로 거의 주종을 이루고 있었다. 한편 치악산의 녹지 자연도 등급은 자연성이 높은 녹지 자연도 9가 전체의 35.9%로서 가장 넓은 면적을 차지하고 있으며, 녹지 자연도 8은 28.5%를 차지하여, 결과적으로 볼 때에 현재 치악산 국립공원 지역의 자연성은 매우 높은 것으로 사료되었다.