The present study invesrigates the current state of English education/research institutes belonging to four-year universities in Korea. Out of 102 institutes that are currently being operated in 167 universities, 67 institutes responded the survey questionnaire. The survey revealed that the universities established foreign-language education institutes to help students meet the challenge of the internationalization era, many of which establisheà in the 1990s. Most of the institutes, however, were small in their size and focusing on short-term profit-making programs, neglecting research on foreign language education. The paper suggests that the institutes should strive to develop good program, improve its research efforts, and networking among similar institutes in different universities.

Port State Control(PSC) plays important roles in ensuring the ship＇ safety as well as preserving the marine environment in port and coastal sea. The effect of PSC carried out according to the procedure and document offered by Tokyo MOU depends greatly on inspector and inspection technique. So, it is very important to inspect ships impartially with advanced method. In the case of Korea, the only 30 percent of ships with deficiencies visited to ports are inspected due to the lack of PSC inspectors. So new inspection technique and module are required in order to improve inspection efficiency and to resolve problems mentioned. In this paper, we introduce a module for PSC inspection and evaluate it by inspecting 10 model ships and comparing with present method. The proposed module is expected to obtain the objectivity of inspection, to offer inspection guideline and to determine the priority of inspection ships.

A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of 10~20 age groups did.(p〈0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p〈0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p〈0.05) They prefered 200~500g packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p〈0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p〈0.001)

A survey on the preference of kimchi and actual amounts of kimchi intake conducted from july to october 1999 to get basic information needed for the augmentation of kimchi intake. Total 1,241 of women and men aged 10~60 in kyung-nam area participated in this survey. Except people aged 20~30, all of subjects, especially in people aged 60 and over, liked fresh prepared kimchi best, and then fermented kimchi. But all of subjects disliked over fermented kimchi.(p〈0.001) And women(4.3±0.9) liked better fresh prepared kimchi than men(4.2±1.0), men(4.0±0.9) liked better fermented kimchi than women(3.9±1.1).(p〈0.05) In subjects aged above 40, as age grow up, the preference of fermented kimchi and over fermented kimchi grew lower. All of subjects best liked chinease cabbage kimchi, and then chonggak kimchi, kakdugi, yeulmu kimchi, dongchimi in order. And women liked better nabag kimchi, yeulmu kimchi, sesame leaf kimchi, bek kimchi, cucumber kimchi, godulppegi kimchi than men and men liked better chinease cabbage kimchi, kakdugi, dongchimi than women.(p〈0.05) People aged 10~20 and above 60 disliked chonggag kimchi. The preference of kakdugi were high in people aged 10~20, but as age grow up, the preference of kakdugi became lower.(p〈0.001) The preference of nabak kimchi and dongchimi with juice were significantly high in people aged 60 and over but people aged 10~20 disliked. Also subjects aged 10~20 disliked significantly yeulmu kimchi, sesame leaf kimchi, green onion kimchi, bek kimchi, cucumber kimchi, mustard leaf kimchi and godulppegi kimchi and subjects aged 20~30 disliked significantly yeulmu kimchi, mustard leaf kimchi, godulppegi kimchi(p〈0.001). But subject aged 30 and older liked all kinds of kimchi. The amounts of kimchi intake in Kyung-nam area were same level of average amount(100g) of korean intake but the amounts of kimchi intake of men(106.4±74.0) were more than women(96.9±69.5)(p〈0.05)

현장조사 결과 패드-팬 시스템의 경우 6개 농가 모두 사용하고 있었으며, 온실 내기온은 외부기온보다 2~5℃ 낮았다. 이시스템의 냉방효율은 평균 77.4% 이었으며, 외부의 상대습도가 60%이하 일 경우 냉방 효율이 높았다. 포그 시스템의 경우 현장조사에서 9농가 중 6농가가 사용을 못할 정도로 많은 문제점이 발견되었다. 포그입경, 분무수량, 운영 방법등 개선해야 할 사항이 많았다. 실험온실의 경우도 노즐의 설치 위치와 제어방법에서 문제점이 발견되었다. 포그입자가 커 증발하지 못하고 대부분이 바닥과 차광망으로 낙하하였고, 지역 기상조건을 고려하지 못한 제어방법으로 냉방효과를 떨어뜨리고 있었다. 냉방효과를 높이가 위하여 노즐의 위치 선정, 제어방법에 대한 연구가 수행되어야 하며, 지역적 기상특성을 고려한 연구와 내부 습도를 낮게 유지하는 연구도 수행되어야 할 것이다.

본 연구에서는 액상성장법(LPE법)으로 Bi2-x(sub)LSr2Ca(sub)1+x(sub)LCu2O(sub)8+d (x(sub)L=0, 0.05, 0.1, 0.2) 막(film)을 작성하여 초전도특성을 알아보았고, XPS 측정으로 얻은 Sr3d과 Ca2p의 피크분해 결과와 EPMA 측정 결과를 통하여 각 layer에 있어서 원자들의 분포상태에 관하여 조사하였다. 작성한 막(film)의 c-축의 길이는 x(sub)L(융해조성비)의 증가에 따라 단조로이 증가하였고, 임계온도 T(sub)c는 x(sub)L=0.1 부근에서 최고치를 나타내고 있었다. x(sub)L의 변화에 따른 임계온도 T(sub)c와 c-축의 길이의 변화는 BiO-layer에 있는 과잉산소의 변화에 의한 것이며, SrO-layer에서 원소들의 분포상태와 결손이 초전도특성 및 결정구조에 영향을 미치고 있음을 알 수 있었다.

The issue of health and nutritional wellbeing becomes one of the utmost concerns for the welfare of the elderly in a society of increased aging populations. This study was conducted to assess nutritional state and to identify possible dietary factors that might influence health and nutritional state of the free living elderly women. Two hundred sixty two elderly women, aged 60-90 who are actively participating in a continuing education program for the elderly in Seoul area, were interviewed using a dietary habit questionnaire and a 24-hour recall. Anthropometric measurements such as heights, weights, body mass index, and tricep skinfolds and dental status were significantly different between the two age groups, 〈75 and ≥ 75 years of age. Sixty eight percent of the subjects were using nutritional supplements regularly, in the descending order of vitamin-mineral supplements(40%), botanicals(27.6%), tonic drinks(16%), and health foods(13.2%). For hot beverages, our study subjects drank coffee (33.6%) and green tea (17.9%) frequently, followed by doongulae, job's tears, citron and kyulmyung tea. With regard to micronutrients, vitamin C intake was found to be lower in the group aged over 75 compared to that below 75 (p〈0.05). Calcium intake was significantly higher among the elderly with good dental status followed by the groups with gingivitis, denture, and missed teeth with poor chewing abilities (p〈0.05). The amount of personal spending money was found to be a significant contributing factor (p〈0.05) to the energy and nutrient intake in an individual. The results of the present study can be applied to the identification of the possible factors that might intervene the aging process, to the planning of the nutrition education program, and to the development of health food products for the promotion of health and nutrition of the elderly women.