The Saemangeum watershed is required to manage water pollution effectively but the effect of liquid manure (LM) on soil and water quality in the basin is not clearly identified as yet. This study aims at assessing the effect on soil of a rice field and water quality of water bodies near the rice field during rice-crop time period to find out the effect of LM, the effect of rainfall, and the effect of rice-crop environment on soil and water quality by analyzing data of nitrogen components. As a result of the LM distribution, NO3-N was much higher than other N components in the entire soil layers and it was accelerated by rainfall right after the LM distribution. Compared to chemical fertilizer (CF), LM was slightly affected but still influenced on the surface water quality. During weak rainfall, low nitrogen concentration in topsoil was resulted as NH3-N decreased and Org-N and NO3-N increased. NO3-N concentration in the water of irrigation canals increased with time. During intensive rainfall, NO3-N and Org-N of the soil were measured highly in the submerged condition, while the water quality of the rice field was lower due to flooding into the irrigation canal as well as the growth of the rice plants. Also, total nitrogen was increased more than 7 times and it showed serious water quality deterioration due to LM and excessive fertilizer distribution, and rainfall during all rice-crop processes. The effect of LM on water quality should be studied consistently to provide critical data while considering weather condition, cropping conditions, soil characteristics, and so on.

본 연구에서는 막여과공정, 오존접촉공정, 활성탄흡착공정, 자외선소독공정 등이 계층형으로 배치된 정수처리 실증시설의 설계 및 운영을 통해 수직형 정수 처리시설의 최적 설계/운영방안을 도출하고자 하였다.

Polytetrafluoroethylene (PTFE) membrane has high resistance to chlorine, which is a great advantages in chemical cleaning to recover water flux during membrane processes in drinking water systems. A humic kaolin water with approximately 4 mg/L of DOC and 10 NTU of turbidity was prepared as a feed water. Coagulation pretreatment with or without settling was applied. The coagulation with settling showed the greatest water production. The reduced flux was effectively recovered by NaOCl cleaning, i.e., 21% recovery by 50 mg/L of NaOCl cleaning and 49% recovery by 500 mg/L NaOCl cleaning. The images of SEM and AFM analyses were corresponded to the water flux variation. However, when the floc was accumulated on the membrane surfaces, the efficiency of NaOCl cleaning was substantially limited. In addition, dynamic contact angle became greater after cleaning, which indicates changes in characteristics of fouling layer such as surface hydrophobicity. Proper cleaning technologies during enhanced backwash using NaOCl would expand application of PTFE membranes in drinking water systems.

An algebraic model for turbulent heat fluxes is proposed on the basis of the elliptic blending equation. The algebraic model satisfies the temperature-pressure gradient correlation characteristics of near-wall region and the flow center region far away from the wall. That is, the turbulent heat flux conditions for both regions are connected by the solution of the elliptic blending equation. The predictions of turbulent heat transfer in a plane channel flow have been carried out with constant wall heat flux and constant wall temperature difference boundary conditions respectively. Also, the rotating channel flow with constant wall temperature difference is considered to test the applicability of the model. The prediction results show that the distributions of the turbulent heat fluxes and mean temperature are well captured by the present algebraic heat flux model.

In this study, the evaluation criteria of performance and applicability is developed to rank the combinatorial technologies for SWG (Smart Water Grid) system using AHP (Analytic Hierarchy Process) method. Security, safety, solution, suitability and sustainability which are goals of SWG technology, are used as upper level hierarchy elements. And three detailed elements for each upper level hierarchy are adopted as the lower level hierarchy. The weighted value which represents the importance of each element, could be determined through questionnaires accomplished by groups of specialists who are engaged in relevant waster industry and research area. To assess the accuracy of the evaluation criteria developed in this study, a simulation on four decision alternatives for smart water grid was carried out as an evaluation. Consequently which showed 90 % of accuracy.

Local Nusselt number and temperature field distribution within the compound duct with gap have been measured. Measurement of air and wall temperature span a range of gap width from 2mm to 6mm. Also, the Reynolds number is variated from 20,000 to 40,0000. In order to observe the correlations between gap width and turbulent heat transfer, the present measurement has tried to verify the enhancement effect of heat transfer when a gap exists within the compound channel. From this measurement, we could see that the pulsating flow has generated a strong turbulent flow mixing within the compound channel. And the turbulent flow mixing in the pulsating flow plays an effective role of enhancing the Nusselt number by making the fluid temperature uniformly within the compound channel.

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

The object of this research is to examine the planning principles of Sangju which has an old history The results of the investigation are as follow 1. Sangju placed on the plains in the castle, it is established in Korea Dynasty 2. The formation of Sangju is infruenced Feng-shui. They plants Chestnuts against centipede mountain 3. Sangju is similar to the configuration of the another city in Feng-shui and elements of Component. But, many buildings(jin-Young(Military site), Choong-Ui-Dan, Choong-Yeol-Sa) are associated with the war in Sangju. 4. The City hall is located on the west side of the hotel(Kaek-Sa). It is located on Wang-San which is a place where citizens with symbolism. So, the City hall is higher than Kaek-Sa 5. The cruciform style road which connected with 4 gates was formed in the castle.

The purpose of this study were to investigate middle and high school students' food habits and food attitudes, and to assess student's nutrient consumption. A self-administered questionnaire was developed based on review of literature. The questionnaire consisted of three sections (food habits, food attitudes, and food consumption). The questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. A final response rate was 88.2% (3,570) excluding responses that had significant missing data. Data of the food habits and food attitudes were analyzed with descriptive analysis, 2-test, and t-test using SPSS WIN(ver.11.0). The student's self-reported food consumption data was converted into nutrient consumption using conversion factor. Many middle and high school students skipped breakfast and/or dinner. Approximately 29% of the students did not eat vegetables and fruits. Scores of the middle school student's attitudes(19.1) towards foods were significantly higher than those of the high school student's attitudes(18.7)(p〈.001). Student's nutrient intakes were estimated according to the student's self-reported food consumption data. The nutrient intakes were compared with DRIs(Dietary Reference Intakes: DRIs) for their age groups. The result of EAR(Estimated Average Requirement: EAR) cut-point method demonstrated 57.7% of middle school boys, 64.4% of middle school girls, 70.2% of high school boys, and 71.0% of high school girls did not meet EAR for Calcium. Additionally, it showed that 39.0% of middle school boys, 23.7% of middle school girls, 58.4% of high school boys, and 24.4% of high school girls did not consume EAR for Vitamin B1. 25.7% of middle school boys did not meet EAR for Vitamin B2, while 44.4% high school boys did not satisfy EAR for Vitamin B2.

본 연구는 돼지 체외 수정란의 생산에 있어서 체외성숙 시간이 핵성숙, 다정자 침입율 및 배 발생과 배반포의 부화율 배반포의 부화에 미치는 효과를 검토하였다. 돼지 난포란의 핵성숙율이 체외성숙 36, 38, 40, 42 및 44 시간째에 각각 68.0, 78.0, 79.5, 73.8 및 81.8%로서 각 군간에 유사한 경향이었으며, 체외 수정 후 다정자 침입율도 각각 48.7, 36.0, 44.4, 38.9 및 31.8%로서 차이가 없었다. 체외 성숙 시

본 연구에서는 서울 소재 초등학교와 고등학교 급식의 위생관리 실태를 분석하므로 학교급식의 안전성을 확보하여 식중독 사고예방 및 급식품질 개선을 이루고자 하였다. 이를 위해 HACCP에 기준한 위생관리 평가도구를 설문지로 개발하여 관리자들이 자가 평가하게 하고,그 결과를 분석하여 위생관리 실태를 파악하고 취약한 부분을 규명하였다. 위생관리 평가도구는 온도 소요시간, 개인위생 및 기기 설비위생의 3영역으로 구분 하여 33문항, 5문항, 15문항씩 총 53문항으로 구성하였다. 평가문항에 대해서는 5점척도를 이용하여 표시하도록 하였다. 조사된 학교는 초등학교 98.4%(253개교), 고등학교 1.6%(19개교)였다. 세 영역중 개인위생에 관한 수행수준은 평균 4.06$\pm$0.57로 나타나 가장 잘 수행되는 것으로 조사되었다. 기기.설비위생의 수행수준은 평균 3.84$\pm$0.53로 나타났고, 온도.소요시간은 평균 3.45$\pm$0.46으로 나타나 보통정도의 수행수준으로 조사되었다. 특히 전체 문항중 수행수준이 가장 낮은 것으로 조사된 ‘조리 후 보관(2.03$\pm$0.94)’의 경우는 현행 학교급식업체들이 조리가 끝난 식품을 취급할 열장 또는 보온 기기, 냉장고를 거의 구비하지 못하고 있으며, 조리된 음식이나 차게 배식하는 음식의 적정 온도유지를 위한 온도계 사용이 전혀 이루어지지 않고 있기 때문인 것으로 사료 된다. 기기 설비위생영역에서 가장 낮은 수행정도를 보인 ‘싱크대의 용도별로 분리사용 여부(3.03$\pm$1.10)’와 ‘손 씻는 시설의 적절한 장소 위치 여부(3.07$\pm$1.13)’의 수행수준을 향상시키려면 적절한 개수의 싱크대를 구비해야 하며, 조리실내에 손 씻는 시설을 갖추어야 할 것이다. 결론적으로 학교급식 안전성 확보를 위한 위생관리 업무 향상을 위해서는 본 연구에서 가장 취약한 부분으로 드러난 시설 및 기기들을 우선 보완해야 할 것으로 사료된다.

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

본 연구는 학교급식에서 Cook/chill system으로 생산 가능한 음식으로 돼지 불고기를 선정하고 모의실험을 통해 급식생산체계를 반복 실시함으로서 식품 위해 분석 중요관리점(HACCP)을 규명하고, 저장기간중의 음식품질 평가를 통해 합리적인 저장기한을 설정하고자 수행되었으며, 그 연구결과는 다음과 같다. 돼지불고기는 냉동상태로 운반되지 않아 온도상승이 일어난 검수 단계를 제외하면 각 생산 단계별 기준이 준수된 양호한 상태 하에서 생산된 것으로 나타난다. 생산단계별 미생물 분석결과, 원재료($4.26{\pm}0.11\;Log\;CFU/g$)에서 중온균수가 조리하지 않은 식품 기준 이내이나 다소 높게 나타났고, 양념장($5.97{\pm}0.04\;Log\;CFU/g$)에서는 조리하지 않은 식품 기준에 근접한 수준이었으며, 양념으로 재우는 과정($5.56{\pm}0.21\;Log\;CFU/g$)도 위험 수준이었다. 가열 조리 후 최종 음식온도가 $8.25{\pm}3.54^{\circ}C$에 도달하였으나 중온균수($5.17{\pm}0.04\;Log\;CFU/g$)가 급식 단계 음식기준을 초과한 위험한 수준이었고, 기타 미생물은 검출되지 않았다. 급속 냉각과 저장 1일, 3일, 5일 동안도 중온균수가 급식단계 음식 기준에 근접한 위험한 상태였고 기타 미생물은 검출되지 않았다. 재가열 처리에 의해 저장 1일($4.62{\pm}0.22\;Log\;CFU/g$), 3일($4.55{\pm}0.20\;Log\;CFU/g$), 5일($4.25{\pm}0.16\;Log\;CFU/g$) 모두 중온균수는 감소하여 급식단계 음식기준에 충족한 상태가 되었다. 배분 3조건에서도 급식단계 음식 기준 이내에 들었다. 저장 5일간 이화학 분석 결과 pH, 산가, 휘발성 염기 질소 모두 저장 5일에 유의적으로 증가하였고, 관능평가에서는 모든 항목들이 유의적인 차이를 보이지 않았다. 티아민 정량 분속 결과 ,가열 전의 티아민 함량을 100%으로 했을 때, 가열 후에는 78.6%로 손실이 일어났으며, 냉각과 저장 1일, 3일은 티아민 손실을 거의 일으키지 않는 것으로 나타났다. 그러나 저장 5일에는 티아민이 현저히 저하되어 62.5% 보유에 그쳤다. 저장기간에 따른 미생물적, 이화학적, 관능적 품질을 분석한 결과와 티아민 함량의 변화를 고려하여 돼지불고기의 저장기한을 3일로 제안하며, 생산 단계별 온도-소요시간 측정 및 미생물 분석을 통해 규명된 중요관리점은 돼지고기와 양념장재료인 파, 마늘, 생강의 구입 및 검수, 가열조리, 냉각, 저장, 재가열과 배식단계였다.