선망어법의 어회과정에 있어서 어군행동에 관한 기초적인 연구를 목적으로 제주 근해에서 사용하고 있는 고등어 선망어구인 파워불록용 선망(Powetblock seine)과 앞으로 예상되는 단선조작에서의고등어 선망어구인 트리플레스용 선망(Triplex seine)의 두 가지 모형망을 1/180로 제작 하고 선망에 의해 포위된 어군의 망내행동과 양쪽 선단의 개구부를 통하여 도피하는 어군의 행동을 관찰 분석함과 동시에 망단의 개구부의 면적 및 장력변화 등을 해석하였으며, 그 결과는 다음과 같다. 1. 죔줄죄기 소요시간 20분일 때, 개구부로 도피하는 아군의 평균 유영속도는 Powerblcok seine에서 9.71cm/sec, Triplex seine에서 9.97cm/sec였다. 2.죔줄죄기 소요시간 20분중 좀줄을 50% 정도 감아들었을 때, 선망내의 어군은 Powerblock seine의 경우 I section 10%, II section방향으로 10% 유영하는 행동을 보였다. 3.죔줄죄기 소요시간 20분중 10분 경과했을 때, 전면 망단 개구부의 면적 감소율은 Powerblock seine이 63.5%, Triplex seine이 어군도피에 대한 수평적 서단능력이 높았따. 그리고, 좀줄에 걸리는 최대장력은 Powerblock seine이 약 8.1톤, Triplex seine이 8.3톤으로 나타 났는데, 양자의 차이는 그다지 크지 않았다.

This study was undertaken to investigate college students' dietary behavior and consciousness of Korean traditional food during in 1996. 490 students in junlanamdo were asked to fill out the questionaries. The data was analyzed SAS package. The results were summarized as follows; 1. The average height and weight were 172.8 cm, 63.8 kg for male and 160.9 cm, 49.2 kg for female. Students' living their own home were 52.6% and self lodging students were 24.9%. 2 Eating type of college students appeared that they prefered to cooked rice at breakfast, dinner and lunch. 85.3% of college students prefer Korean food. Male have a meal for hunger and female for pleasure (p<0.002). 3. The standard of food choice were taste of food. Majority of college students(85.9%)) think that the Korean traditional food should be succeeded and developed. However, they want the taste of Korean traditional food to be changed for their preference (58.2%). Opinion of students on traditional food to be improved are the cookery (38.8%), the sanitation (26.7%), the presevation (24.7%), the taste (6.7%) and the nutrition (3.1%).

The purpose of this study was to determine the influences on physical status and study achievement by the dietary behavior of the youth in Korea. The survey was carried from June to July, 1995 by way of questionnaire to 397 students. The students' study achievement records and physical status were analyzed by the factor of dietary behavior. The results were as follows: 1 The average physical status of male students was lean, but females were standard. 76ft of mothers of the subjects were working in specialty farming. The monthly income of their family was 1000~1500 thousand Won and students' pocket money was 20~40 thousand Won per month. 2. The aspects of meal behavior included the general idea that the meal was thought to relieve hunger, and preference of taste was spiciness The most important factor of the meals for the students was taste. Their bad meal habits were quick eating and irregularity of meals. 3. There was a significant difference in the comparison of the study achieving records with the frequency of supper However, there was no one meaningful difference between study achievement records and the attendance rate to school, health status, and living conditions. However, there was a significant difference between their study records and eating with family. The students, who had the breakfast and/or supper with family, remarked better study records than other groups. 4. Also, there was a significant difference of study records with physical status. The overweight or obese students had a lower degree of study score (p〈0.1). Adolescence is considered a period of setting up dietary behavior, so it is necessary to educate good nutrition and dietary habits for students to keep in healthy physical condition and with high study achievements.

우리나라 남해안의 거제도 도장포와 남해군 미조면에 설치되어 있는 수심 20m해역의 중형 정치망어구를 대상으로 길그물 및 통그물의 어군수도기능과 원통그물의 어군체유효과 등을 현장 실험을 통해 검토, 분석하였다. 어류에 Tag를 부착하고 통그물의 각부와 길그물의 주변에 방류 시켜 다음 양망과정에서 재포하였으며, 본 실험을 통해 얻은 결과를 요약해 보면, 다음과 같다. 1. 정치망의 헛통에서 방류하여 양쪽 원통 안으로 들어가 재포된 입망률은 소형 고등어가 20.3%, 소형 전갱이는 16.2%, 감성돔은 10.3%, 꼬치고기는 19.1%, 학공치는 16.3%, 전어는 20.0%였으며, 전체 방류미수 667마리 중에서 115마리로 17.2%였다. 2. 양쪽 원통에서 방류하여 다시 그 원통그물내에서 재포된 잔류율은 소형 고등어가 21.7%, 소형 전갱이는 21.5% 감성돔은 6.7%, 꼬치고기는 17.8% 학공치는 16.8% 전어는 19.1%를 나타냈으며, 전체 방류이수 1,513마리 중에서 284마리로 18.8%였다. 그리고 81.2%는 원통그물로부터 빠져나갔다. 3. 창문으로부터 25m거리의 길그물 양측 지점에서 방류하여 헛통으로 들어간 비율, 즉 길그물의 수도율은 소형 고등어가 58.9%, 소형 전갱이는 74.6%, 감성돔은 38.0%, 꼬치고기는 54.7% 학꽁치는 58.6%, 전어는 54.5%였으며, 총방류미수 1,086마리 중에서 627.4마리로 평균 57.8%를 나타내었다. 따라서 소형 고등어, 소형 전갱이, 꼬치고기, 학공치 및 전어는 길그물의 차단수도교과가 크게 작용하는 어종으로 나타났다. 4. 꼬치고기, 학공치, 전어는 조상측의 원통그물에 많이 입망되었고, 소형 전갱이와 감성돔은 조하측 원통그물에서 많이 입망되었다. 5. 소형 고등어와 소형 전갱이는 조하측 원통그물에서 잔류율이 높았고, 감성돔, 꼬치고기 및 학공치는 조상측 원통그물에서 잔류율이 높았다.

매미나방(Lymantria dispar)에서 추출된 카이로몬을 이용하여 난기생천적인 짚시알깡충좀벌(Ooencyrtus kuvanae)에 대한 유인성을 olfactormeter로 측정하였다. 매미나방알의 인편과 털에서 추출한 카이로몬은 79.9%의 유인성을 나타내어 알에서 추출한 카이로몬의 67.6%보다 높은 유인력을 나타내었다. 짚시알깡충좀벌의 탐색시간은 인편과 털의 추출물에서 115.5초 인편과 털을 제거하지 않은 알에서 113.2초로 유사하였다. 정상적으로 산란된 기주알에 대해서는 91.0%가 유인되어서 난소에서 적출한 미성숙알의 15%보다 크게 높았으며 탐침까지의 시간은 84.2초로 난수에서 적출한 알의 114.0초보다 짧았다. 생식부속샘에서 분비되는 접착물질은 88%로서 가장 높은 반응을 보였고, 탐색시간은 89.2초, 최초탐침시간은 26.8초를 나타냈다. 6종류의 유기용매를 사용하여 추출한 카이로몬을 대상으로 짚시알깡충좀벌의 유인도를 조사한 결과 n-hexane의 추출물에서 가장활발한 반응을 나타냈으며 자연난에서 우화한 것이 인공난에서 우화한것보다 3배이상 높은 반응을 보였다.

본연구는 여대생을 대상으로 야윈형 (BMI 20 미만), 정상형 (BMI 20∼25), 비만형(BMI 25 이상)을 각각 41, 48, 58명씩 총 147명을 선정하여 체형에 따른 식품 영향 섭취 실태와 식행동을 비교하여 다음과 같은 결론을 얻었다. 1. 1일 총 식품 섭취량중 아침과 간식은 체형간에 유의적인 차이를 나타냈다(P<0.01). 한국인 영향권에 비해 일부 영양소(야윈형은 단백질, 인 정상형은 인, 비만형은 단백질, 인)만 권장량이상을 섭취하였다. 모든 체형에서 대부분의 영양소량이 권장량 이햐로 나타나 여대생의 영양섭취가 불균형으로 나타났다. 체형간에 유의적인 차이를 나타낸 영양소의 섭취는 단백질(P<0.01)과 칼슘(P<0.05)으로 단백질은 비만형이 가장 많이 섭취하였으나, 칼슘은 야윈형이 가장 많이 섭취하였다. 2. 모든 체형에서 열량은 영양권장량 이하로 섭취하였고, 체형간에 유의적인 차이는 나타나지 않았다. 그러나 간식으로부터의 열량섭취는 체형별 창가 나타나 비만형이 간식으로부터 가장 많은 열량을 섭취하였다.(P<0.05) 3. 본인의 체형에 대한 인식은 체형간에 유의적인 차이는 없었지만 과소인식형보다 과대인식형이 더 많은 것으로 나타났다. 과대인식형은 야윈형에서 61.0%, 과소 인식형은 비만형에서 17.2%로 나타났다(P<0.01) 4. 영양소 섭취에 직, 간접으로 영향을 주는 결식, 편식, 식사의 불규칙성에 대하여 자신의 인식 정도와 3일간의 식이섭취 조사에서 밝혀진 문제점을 비교한 결과, 편식에 대한 인식은 비교적 정확하였으나 결식과 식사의 불규칙성에 대한 인식은 정확하지 않았다. 이상과 같이 여대생은 자신의 식행동과 체형에 대한 인식이 정확하지 않았고, 영양섭취도 대부분이 권장량 이하였으므로 앞으로 올 바른 식생활을 위한 영양교육이 필요한 것으로 나타났다.

This experiment was carried out to investigate the effect of pasture types(mixture and mono tall fescue pasture) and endophyte infection on the animal behavior of Korean native cattle at the Experimental Field of Grassland and Forage Crops Division, Natio

본 연구에서는 해양목장에서 음향을 사용한 어군행동제어에 관한 기초적인 자료를 얻기 위하여, 감지하기 쉬운 주파수의 순음과 먹이의 조합으로 어류를 학습시켜서, 음향 순치의 가능성을 검토했다. 미차체장이 385~459mm인 수컷 8마리와 암컷 5마리를 실험 수조에 수용하여, 수조내에 설치한 수중 스피커로부터 감지하기 쉬운 200Hz의 순음을 방성하면서 원격급이 장치로부터 급이하여 조건학습을 실시했다. 학습과정을 수록한 비디오 영상으로부터 물고기의 행동을 해석하여 색이장에 출현하는 빈도를 방성 전.방성 중.방성 후로 나눠서 해석했다. 학습 개시 일로부터 8일째에 학습 음에 첫 반응을 보였으며, 4일간 학습을 중지한 후에 학습 음을 방성 하여도 반응을 보였다. 방성 후에 음원부근에 위집 하는 율이 방성 전보다 높아져서, 1분간의 평균 출현빈도는 51%였다.

This experiment was carried out to evaluate the effect of pasture type on behavior pattern, change of body type and daily gain of Korean native goat at the College of Natural Science of Kon-KuK University in Chungju. The results are summarized as follows

대형정치망의 원통내에 있어서 멸치어군의 이동행동은 1992년 12월 1일부터 12월 4일까지 일본국 석천현 칠미시 연안에 있는 안단 정치망 어장 3호망에서 스케닝 소나를 이용하여 실시하였는데, 그 결과를 요약하면 다음과 같다. 1. 2개의 원통시아에 어군의 이동행동은 주야간에 차이가 있었고, 밤보다는 낮에 더 많이 이동하였다. 2. 제2 원통에 멸치어군이 존재하였을 때, 제1원통에 있는 멸치어군이 제2 원통으로의 입망 비율은 78%였고, 제2 원통에 멸치어군의 존재는 제2원통에의 입망 비율에 영향을 미쳤다는 것을 시사하고 있다. 그러나, 제2원통에 조밀하게 멸치어군이 존재하였을 때, 제 2원통에 입망한 어군의 체류시간은 매우 짧았고, 제2 원통에서 어군의 밀도 상승은 어군의 도피 비율을 증가시킨다는 것을 시사하고 있다. 3. 멸치어군은 원통에 입망할 때, 대부분이 망의 중앙에서 먼바다 쪽으로 방향을 바꾸어 이동하였다.

To study the dining-out behaviour of housewives, the frequency, food preference, expense for dining-out in social meeting, family gathering, daily meal were surveyed with a total of 454 housewives in Pusan. (1) In the frequency of dining-out, once or twice a month shows highest percentage, 59.7% and 45.8% for social meeting and family gathering respectively. The occasion of dining-out for the daily meal is less than 1 or 2 time per 6 month (62.6%). The frequency of dining-out is highly dependent on demographic variables such as age, academic background, family income, car ownership. (2) The preference for Korean dishes is found to be top in all occasions for dining-out. And then for the social meeting, chinese food, western style food, japanese cuisine and fast food are prefered in order, while western style food and chinese cuisine are rather prefered than japanese cuisine and fast food in occasion for family gathering. When they dine out just for daily meal, korean food is prefered first and preference for chinese food, western style food, fast food is followed in order. Japanese cuisine is prefered the last. (3) Housewives answered highly that the expense they spend for dining-out for social meeting (45.8%) or family fathering (46.8%) is 5,000 to 10,000 won per person. For these occasions, the expense is different with family income. Namely, if their income is higher than 3,000,000 won, they usually spend 10,000 to 15,000 won for the occasion. And for the daily dining-out, 34.7% respondents answered that they spend 2,000 to 3,000 won.

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered 3000~5000 won for lunch and 5000~15000 won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

The purpose of this study was to find out how much they have several aspects of food related knowledge and eating behaviors of high school students in Sungnam area. The self-administrated questionnaire was used. The result were as follows: 1. The average height of boys and girls was 172.6±0.7 cm and 156.3±1.5 cm respectively. The average weights of them were 62.4±0.5 kg (male) and 47.2±0.8 kg (female). BMI (Body Mass Index) of them were 20.74±0.14 (male), 18.82±0.28 (female). The average age is 16.7 years old. 2. The 66.5% of the subjects were spent more than one-third of their pocket money in buying on light meals during three times a week. There were significant differences between income level of family. Boys spent more money on each meal than girls. And significant differences were also obserbed by their residence area and Bundang residences spent more in buying snacks. 3. The rate of skipping meals was 51.2% in boys compared with 68.0% in girls. The frequencies of buying snacks instead of main meal were high in girls. Time limits in eating may possibly be the main reason for skipping meals (59.8%), especially in the morning. Skipping a breakfast becomes general eating habits in high school students, because of pressure for time to go to school. 4. It is required that parents should be taught to prepare balanced lunch box for their children because the rate of students who prepared two lunch boxes are 49.4%. 5. The students took snacks once or twice a day. They usually bought snacks in school concessions (51.8%) and they selected items of snack instinctivly. The girls ate snacks during lunch break time (31.7%) and after dinner (23.6%). Boys ate snacks after dinner (29.1%). Preference of foods were different by sex. Boys preferred bread (31.7%), milk and otherdairy products (80.8%), cola and soda (42.0%) as their snacks between meals. Girls selected biscuit, chip, beverage, coffee as their snacks, frequently. 6. BMI value of the group who ate between meals more than three times a day was lower (18.78±0.65) than that of the group who ate nothing between meals (20.71±3.79). 7. As for the nutritional knowledge, the students generally had higher correct rate of answer about which nutritive components of food has (76.6%). But they had lower knowledge on questions of nutritive values in food (10.6%). There was a meaningful relation between favorite food and nutritional knowledge. In conclusion, there were some problems on nutritional knowledge and eating habits among the high school students. Therefore, it was required that girls should be learned to recognize the importance of breakfast and needed to select balanced meals and snacks. And it was required that the nutrition education should be complemented to motivate and improve practical eating behaviors.

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, 2 (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.