이 논문에서는 9, 10세기에 만들어진 돈황 막고굴 제231, 237, 72굴 서 쪽 벽감 천장에 있는 서상도(瑞像圖)나 장경동에서 가져온 견본화(絹本 畵)에 그려진 서상 중에 미륵이라는 제기(題記)가 있는 도상을 다루었 다. 특히 이 도상에 대한 선행 연구를 검토하고 수정을 거쳐 새로이 알 게 된 사실을 추가하였다. 몇 가지 예를 들자면, ‘천축백은미륵서상(天 竺白銀彌勒瑞像)’에 관해서는 미륵을 백은색(白銀)으로 보는 근거를 고 찰하였고, ‘미륵수석가현서상(彌勒隨釋迦現瑞像),’ ‘건타라국백석미륵서 상(健陀羅國白石彌勒瑞像)’에 대해서는 선행 연구의 견해(同定)에 의 문을 제기하였다. 또, ‘복주철미륵서상(濮州鐵彌勒瑞像)’의 경우를 보면, 인도나 우전(于闐)의 서상이 대부분인 돈황의 서상도 가운데에 극히 드 물게 중국 내지의 서상으로, 문헌 사료에 따르면 구리(銅製)로 만든 모 조상이 개봉(開封)의 건국사(建國寺, 후의 相國寺)에 안치되어 여러 영 험을 보였다고 한다. 뿐만 아니라 돈황 사본의 서상기(瑞像記)에는 복 주의 상이 우전의 우두산(牛頭山)으로 찾아 와서 거주하였다고도 한다. 본 원고의 마지막에서는 하남(河南), 서역의 우전, 돈황으로 내력(由緖) 이 옮겨다녔던 복주천미륵서상의 성격과 의미를 논하였다.

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

가열하지 않은 간편섭취 농산물의 섭취를 통한 세균 감염의 가능성을 줄이고자, 가정에서 쉽게 구할 수 있고 잔류에 대한 염려가 없는 천연 항균성 식품을 이용하여 세척할 경우, 물 세척에 비해 세균의 감소효과가 있는지 확인하고자 하였다. 여러 가지 항균성 식품성분 중 마늘의 allicin, 생강의 gingerol, 녹차의 catechin, 계피의 cinnamic aldehyde, 고추냉이의 allyl isothiocyanate의 단계별 희석액으로 세척한 후, 단순 물 세척의 세척효과와 비교한 결과, 단순 물 세척에 비하여 세균 감소의 효과가 큰 것으로 통계적으로 확인되었다. 간편섭취 농산물에서 검출된 Bacillus cereus 오염의 유래 및 연관성을 확인하고자 유전적 상관성을 분석해 본 결과 유사도가 매우 높은 균주들이 많이 검출되었다. 이 사실을 통해 간편섭취 농산물의 생산, 가공, 포장, 유통 등의 과정에서 공통적인 요인에 의한 지속적인 오염의 가능성 및 소비자의 감염 가능성을 파악할수 있었으며, 감염을 예방하기 위한 사전적이고 체계적인 관리가 필요함을 확인하였다.

PURPOSES : In link matching using vehicular trajectory in a car navigation system, it is technically difficult to match the location of the subject vehicle with a link on an electronic map in the vehicle on a grade separation highway segment consisting of an elevated highway and atgrade highway, because of the overlap of geometric lines of the two highways. This study was initiated to propose a link matching algorithm using the characteristics of vehicular movement of the subject vehicle. METHODS : The selected test site is the highway segment between Jeong-reung IC and Gil-eum IC where the Inner Circulation Road and Jeong-reung-ro run together. To evaluate the proposed algorithm, this study collected the raw packet data of vehicles that drove on the test site. In a simulation environment, link matching was performed using an existing algorithm as well as the proposed algorithm. RESULTS: It was clearly found that the characteristics of vehicular movements are different on the two highways. CONCLUSIONS: The proposed algorithm outperformed the existing algorithm.

Fe-base superalloy powders with Y2O3 dispersion were prepared by high energy ball milling, followed by sparkplasma sintering for consolidation. High-purity elemental powders with different Fe powder sizes of 24 and 50mm were usedfor the preparation of Fe-20Cr-4.5Al-0.5Ti-O.5Y2O3 powder mixtures (wt%). The milling process of the powders was carriedout in a horizontal rotary ball mill using a stainless steel vial and balls. The milling times of 1 to 5 h by constant operation(350 rpm, ball-to-powder ratio of 30:1 in weight) or cycle operation (1300 rpm for 4 min and 900 rpm for 1 min, 15:1) wereapplied. Microstructural observation revealed that the crystalline size of Fe decreased with an increase in milling time by cyclicoperation and was about 15nm after 3 h, forming a FeCr alloy phase. The cyclic operation had an advantage over constantmilling in that a smaller-agglomerated structure was obtained. The milled powders were sintered at 1100oC for 30 min invacuum. With an increase in milling time, the sintered specimen showed a more homogeneous microstructure. In addition, ahomogenous distribution of Y-compound particles in the grain boundary was confirmed by EDX analysis.

The synthesis of NiTi alloy powders by hydrogen reduction and dehydrogenation process of NiO and TiH2 powder mixtures is investigated. Mixtures of NiO and TiH2 powders are prepared by simple mixing for 1 h or ball milling for 24 h. Simple-mixed mixture shows that fine NiO particles are homogeneously coated on the surface of TiH2 powders, whereas ball milled one exhibits the morphology with mixing of fine NiO and TiH2 particles. Thermogravimetric analysis in hydrogen atmosphere reveals that the NiO and TiH2 phase are changed to metallic Ni and Ti in the temperature range of 260 to 290oC and 553 to 639oC, respectively. In the simple-mixed powders by heat-up to 700oC, agglomerates with solid particles and solidified liquid phase are observed, and the size of agglomerates is increased at 1000oC. From the XRD analysis, the presence of liquid phase is explained by the formation and melting of NiTi2 intermetallic compound due to an exothermic reaction between Ni and Ti. The simple-mixed powders, heated to 1000oC, lead to the formation of NiTi phase but additional Ni-, Ti-rich and Ti-oxide phases. In contrast, the microstructure of ball-milled powders is characterized by the neck-grown particles, forming Ni3Ti, Ti-oxide and unreacted Ni phase.

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

The purpose of this study was to evaluate the sodium-related dietary attitudes, behaviors, and nutritional knowledge in university students according to the practice of dietary guidelines for Koreans established by the Ministry of Health and Welfare, Republic of Korea. Based on the total practice score related to the dietary guidelines (PDG), we classified subjects into a “low practice of the dietary guidelines (LPDG)” group (n=94, male=43, female=51) (total score of PDG ≤13) and a “high practice of the dietary guidelines (HPDG)” group (n=56, male=32, female=24) (total score of PDG >13). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using a questionnaire. The LPDG group had more subjects who were breakfast skippers (p<0.001) compared to the HPDG group. The LPDG group (31.26) had a significantly lower score in terms of salt-related dietary attitudes compared to the HPDG group (33.77) (p=0.0042). The score for salt-related dietary attitudes was significantly higher in the HPDG (32.52) group than in the LPDG (29.91) group (p=0.0041). There was no significant difference in the total score for salt-related nutrition knowledge between the groups. The correlation analysis indicated that the dietary guidelines practice score had a positive correlation with the salt-related dietary attitude score (r=0.3593, p<0.0001) and the dietary attitude score (r=0.3443, p<0.0001) after adjustments for sex. These results show that the degree of adherence to the dietary guidelines for adults may be related to sodium-related dietary attitudes, behaviors, and nutrition knowledge.

본 연구에서는 기존에 수행된 식품 중금속 모니터링 데이터를 이용하여 위해평가 및 모니터링을 수행할 때 요구되는 표본 수를 추정하고자 하였다. 중금속 3종 (카드뮴, 납 및 수은)과 17개의 식품을 대상으로 2,400개의 모니터링 데이터를 선정하여 연구에 활용하였다. 기존의 연구에서 수행된 모니터링 데이터의 표준편차와 오차범위 및 신뢰구간 값(95, 99% CI)을 활용하여 표본 수 추정공식에 따라 계산하였다. 표본 수 추정 공식에 따라 표본 크기를 추정한 결과, 95% 신뢰구간에서 카드뮴의 경우 계산된 표본의 크기는 최소 8개에서 최대 90개, 납의 경우 최소 7개에서 최대 1,062개, 수은의 경우 최소 11개에서 최대 238개로 각각 추정되었다. 식품 중 중금속 데이터의 표준편차와 오차범위가 표본 수를 추정하는데 가장 큰 영향을 주는 것으로 나타났다. 본 연구에서는 모니터링 데이터의 특성을 반영하여 표본 크기를 추정하고자 하였으며, 이는 향후 위해평가 및 모니터링 수행 계획을 수립하기 위한 표본 수를 결정하는 기초연구로 활용될 수 있을 것이다.

목적 : 본 연구의 목적은 경남 지역 전 학령기 아동의 시지각 능력에 대한 기초 자료를 제공하고 표준화 연구의 필요성을 제시하는 것이다. 연구방법 : 2013년 9월 27일부터 2014년 2월 28일까지 김해 소재의 C도서관과 창원 소재의 B도서관과 J 도서관에서 만 4세~6세 아동 60명(남아 30명, 여아 30명)을 대상으로 Motor Free Visual Perception Test-3 (MVPT-3)를 사용하여 아동의 시지각 능력을 평가 분석하였다. 결과 : 연령별 시지각 능력의 평균과 표준편차는 4세가 23.0±2.18, 5세가 25.4±3.02, 6세가 31.2± 3.46이었으며, 아동의 시지각 능력에 있어 연령 간 유의한 차이가 있었고(p=.000), 성별과 주거 지역 간 에는 각각 유의한 차이가 없었다(p=.580, p=.205). 교정연령과 시지각 연령 간에는 유의한 상관관계를 보였고(r=.783, p=.000), 원점수, 표준점수, 시지각 연령은 모든 연령의 아동에서 평가도구 개발대상인 미국 아동에 비해 높게 나타났다. 결론 : 본 연구의 전 학령기 아동은 같은 연령의 평가도구 개발 대상인 미국 아동에 비해 시지각 능력이 높게 나타났다. 본 연구의 결과는 MVPT-3을 사용한 평가와 해석 시 아동의 시지각 능력을 해석하기 위한 기초 자료로 사용될 수 있을 것이다. 또한 앞으로 아동의 객관적인 시지각 평가와 보다 명확하고 의미있는 MVPT-3의 해석을 위해 우리나라 아동을 대상으로 한 표준화 연구가 필요하다.

Providing dogs with a natural diet consisting of raw, natural food is recommended for optimum health and longevity. We are aimed to provide the available knowledges about the recommended natural food and home made recipes of natural diets through literature review. As the results, we reviewed the efficacy, nutrients composition, daily feeding dose, recommended natural foods, home made recipes of natural diets etc. All-natural diets are also called raw diets or barf diets (BF). The common theme of these diets is that they feed raw human grade ingredients. While the actual contents will vary in some cases, depending on the health needs of a particular dog, the quality of the food products does not change. Everything is raw and human grade ingredient. Conclusionally, natural provides nutritionally sound and species appropriate diets to be fed to dogs at any stages of life varied through the correct corresponding portions from puppies to seniors, during pregnancy and lactation. It is also suitable for any breed from toy to giant. There is strong research based evidence highlighting the benefits of natural diets diet free of contaminants seen in many foods today for companion dogs.

This article provides the case study report of Animal Assisted Therapy(AAT) in Hongcheon Elementary School. The program was conducted for once a week a total of 15 session form July to September and performed with 8 Students from the first grade to the fifth grade, 3 AAT therapists, 3 assistant therapists, 3 pet partners and 3 therapy dogs. The AAT program was titled as “Happy You & I with companion dogs” and performed for 3 school grade groups. The content of AAT program was designed to improve main psychological issues of students in 3 groups. 5 sessions of a total 15 sessions was conducted for a integrated group and other 10 sessions was for each group. STAIC, HTP and KFD were done as assessment scales for the first and the second grade students and Self-concept scale, CDI-C, STAIC, HTP, KFD and SCT was done for the fourth and the fifth grade students. As the results of pre-and post-test, We found the positive improvement in psychological symptoms of students.

Metal foams have a cellular structure consisting of a solid metal containing a large volume fraction ofpores. In particular, open, penetrating pores are necessary for industrial applications such as in high temperature filtersand as a support for catalysts. In this study, Fe foam with above 90% porosity and 2 millimeter pore size was suc-cessfully fabricated by a slurry coating process and the pore properties were characterized. The Fe and Fe2O3 powdermixing ratios were controlled to produce Fe foams with different pore size and porosity. First, the slurry was preparedby uniform mixing with powders, distilled water and polyvinyl alcohol(PVA). After slurry coating on the polyure-thane(PU) foam, the sample was dried at 80℃. The PVA and PU foams were then removed by heating at 700℃ for 3hours. The debinded samples were subsequently sintered at 1250℃ with a holding time of 3 hours under hydrogenatmosphere. The three dimensional geometries of the obtained Fe foams with an open cell structure were investigatedusing X-ray micro CT(computed tomography) as well as the pore morphology, size and phase. The coated amount ofslurry on the PU foam were increased with Fe2O3 mixing powder ratio but the shrinkage and porosity of Fe foams weredecreased with Fe2O3 mixing powder ratio.