The objective of this study was to estimate the trends of air quality in the study area by analyzing monthly and seasonal concentration trends obtained from sampled data. To this aim, the mass concentrations of PM2.5 in the air were analyzed, as well as those of metals, ions, and total carbon within the PM2.5. The mean concentration of PM2.5 was 22.7 ㎍/㎥. The mass composition of PM2.5 was as follows: 31.1% of ionic species, 2.2% of metallic species, and 26.7% of carbonic species (EC and OC). Ionic species, especially sulfate, ammonium, and nitrate, were the most abundant in the PM2.5 and exhibited a high correlation coefficient with the mass concentration of PM2.5. Seasonal variations of PM2.5 showed a similar pattern to those of ionic and metallic species, with high concentrations during winter and spring. PM2.5 also had a high correlation with the ionic species NO3 - and NH4 +. In addition, NH4 + was highly correlated with NO3 -. Through factor analysis, we identified four controlling factors, and determined the pollution sources using the United States Environmental Protection Agency(U.S. EPA) pollution profile. The first factor, accounting for 19.1% of PM2.5 was attributed to motor vehicles and heating-related sources: the second factor indicated industry-related sources and secondary particles, and the other factors indicated soil, industry-related and marine sources. However, the pollution profile used in this study may be somewhat different from the actual situation in Korea, since it was obtained from US EPA. Therefore, to more accurately estimate the pollutants present in the air, a pollution profile for Korea should be produced.

In this study, the effect of calcium leaching on chloride ion penetration resistance of mortar specimens was evaluated. According to test results, the penetration depth of chloride ion was increased after the calcium leaching attack.

이 글은 17세기 말에 조·일 양국 간에 벌어진 ‘울릉도 쟁계’와 관련해서 돗토리번의 사료를 중심으로 쟁점이 되고 있는 문제 중에 ‘다케시마 도해면허’의 발급 시기와 성격, ‘다케시마 도해금지령’의 독도 포함 여부, 그리고 1696년에 안용복이 도일한 목적에 대해 역사적 사실관계를 규명하고자 한 것이다. ‘다케시마 도해면허’의 발급 시기와 성격과 관련해서는 기존의 1618년 발급설과 1625년 발급설이 있었지만 이 연구에서는 그것이 상반되는 것이 아닌 1618년과 1625년 두 차례에 걸쳐 발급된 것이며, 쇼군과 번주가 교체될 때마다 갱신해야 하는 면허라는 것을 증명했다. 그리고 당시의 일본 국내법적으로 효력이 상실된 면허장을 사용한 오야·무라카와 가문과 돗토리번 당국의 ‘울릉도 도해사업’도 불법행위를 자행한 것임을 증명했다. 또 ‘다케시마 도해금지령’의 독도 포함여부와 관련해서는 1740년에 오야·무라카와 가문이 사사봉행소를 비롯한 에도막부의 관련기관에 제출한 청원서를 통해 오야·무라카와 가문뿐만 아니라 에도막부도 ‘다케시마 도해금지령’에 독도가 포함되어 있다는 인식을 공유하고 있었다는 것을 증명했다. 그리고 안용복의 도일 목적은 개인적인 피해보상 차원에서 이루어진 것이지만, 그 과정에서 울릉도와 독도가 조선의 강원도에 소속된 섬이라고 주장하였으므로 결과적으로는 목적과는 다르지만 독도에 대한 영유권을 주장한 것은 틀림이 없다는 사실을 증명했다.

In this study, a feed-back system for vulnerable urban area by debris flow is suggested in order to carry out effective maintenance. The feed-back system consists of deriving vulnerable elements, providing structural alternatives, analyzing investigation·inspection and investigating damages.

본고의 목적은 울릉도쟁계의 결과 일본인이 더 이상 울릉도와 독도로의 도해를 금지당한 것에 대한 일본 측의 인식을 정리하고 그 역사적 의미를 분석한 것이다. 그를 위해서 (1) 17세기에 일본의 산인지방민들이 울릉도 근해에서 실행했던 어업활동의 성격과 그 주체였던 요나고의 오야 가문과 무라카와 가문의 성격을 정립하고, (2) ‘죽도 도해 면허’가 발급된 맥락을 17세기 초 일본의 정치적·사회적 배경에서 파악하고자 한다. 그리고 (3) 1696년에 막부가 지시한 ‘죽도도해금지령’이후에 오야와 무라카와 가문이 울릉도와 독도 도해에 대해서 어떻게 인식하고 있었는지를 밝히고자 한다. 이를 통해 현재 일본 정부가 주장하고 있는 것처럼 당시 도해를 금지당한 당사자인 오야와 무라카와 가문도 울릉도에 대한 도해는 금지 당했지만 독도에 대한 도해는 금지당하지 않았다고 인식하고 있었던 것인지에 대한 해답을 제시하고자 한다.

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties ‘Sindongjin’ and high amylose rice varieties newly developed for food processing, ‘Dodamssal’ and ‘Goami4’ were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

Yogurt is produced by fermentation of milk using bacteria known as “yogurt cultures”. Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

In this study, the regular inspection check-list for vulnerable areas of debris flow was developed in order to cope with expected debris flow in urban areas. First, items for regular inspection were obtained by the Delphi technique, and the regular inspection check-list was developed based on obtained items. The check-list was verified and improved by means of applying it in 2 test-bed site.

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.

We investigated the physicochemical properties and starch structure of various rice varieties including 15 colored cultivars. NKHC showed the highest level of protein, lipid, and total dietary fiber levels. Reddish brown rice showed higher lipid content than that in black rice cultivars. Apparent amylose content of waxy and non-waxy colored rice varieties was within the range of 3~5% and 15~18%, respectively. IP exhibited the highest total starch (TS) content, whereas, NKHC and HJJ showed lower TS content than that in other cultivars. Pasting temperature of all colored rice cultivars, except IP, was about 68°C. Peak viscosity of IP, JJJ, Hong, and GGHM showed high values of 138, 130, 128, and 124, respectively. All the colored rice cultivars presented A-type X-ray diffraction pattern and polygonal shapes of starch granules were observed using scanning electron micrographs (SEM). Major groups of amylopectin chain lengths were B (12 < DP ≤ 24) and A (DP ≤ 12). SMHC showed the highest B chain content and the lowest A chain content (P < 0.05). These experimental results provided useful information for scientists and the food industry regarding colored rice starches.

본 논문은 모차르트가 사망하던 해 작곡한 《클라리넷 협주곡 K. 622》의 구조 분석이 목적으로 고전 협주곡 형식의 틀에서 벗어난 몇몇 요소들을 협주곡 형식의 ‘이탈’로 해석해 야 하는가? 그렇지 않다면 K. 622 악곡 자체의 ‘고유한 특성’으로 해석해야 하는가? 라는 의 문에 대한 답을 찾고자 연구되었다. 본 연구에서의 분석 결과 K. 622는 4개의 합주부와 3개 의 독주부가 번갈아 연주하는 고전 협주곡의 기본 틀과 주요 부문의 역할을 준수한다는 점에 서 ‘이탈된 협주곡 형식’으로 볼 수 없었다. 다만 협주곡을 구성하는 기본 요소들의 조성 계 획이나 양상이 일반적 특성을 벗어나는 예를 발견할 수 있었으며 이는 K. 622 악곡만이 가지 는 고유한 특성으로 해석하는 것이 타당할 것이다. 고전 협주곡 형식의 구조는 작곡가, 작품시기, 작품별로 다양하게 나타나기 때문에 하나 의 형식적 틀로 정형화 할 수는 없다. 더욱이 모차르트 원숙기 협주곡의 작품 형식에 대한 논 쟁이 지금도 진행되고 있을 만큼 분석자의 입장에서는 획일화된 틀에 끼워 맞추기 보다는 작 품별로 고유한 특성이 존재할 수 있다는 유연한 사고를 가지고 접근하는 것이 중요할 것이 다.

Consumption of oat-based food is rapidly increasing due to consumer preference for functional foods. Until now, breeding is focused on the development of naked oat for food in Korea. Hulled oats recognized as forage have strong merits for yield and stability in cultivation except milling properties. Lately, advanced milling technology provides an opportunity to use hulled oats for food. Therefore, the processing characteristics of hulled oats are of great importance for food use. This study examined the physicochemical properties and dietary fiber of 9 Korean oat cultivars (4 hulled oats as compared with 5 naked oat cultivars). Findings showed that the color values (i.e. L and W) of hulled oat cultivars in seed and flours are lighter than the naked oats. The protein and ash contents are higher in hulled oats as compared with naked oats. The unsaturated fatty acid (USFA), mainly C18:1, C18:2 were 80~83%. USFA of ‘Daeyang’ (DY, naked) and ‘Jopung’ (JP, hulled) were 82.0 and 81.9% respectively. Total Dietary fiber and Total β-Glucan contents ranged from 13.2 to 20.6% and from 3.4 to 4.1% in oat flours. The ‘DY’ (4.10%, naked), ‘JP’(4.09%, hulled) and Highspeed (4.07%, hulled) showed high levels of β-Glucan contents. Findings of the study will provide useful information in extending the use of hulled oats for food.

이 논문은 독도문제와 직접적인 관련이 있는 지방자치단체인 일본의 시마네 현 및 오키노시마초와 한국의 경상북도 및 울릉군의 홈페이지를 대상으로 (1) 사이트의 가시성, (2) 콘텐츠의 체계성, (3) 관련자료 제공여부, (4) 자료의 활용성, (5) 영유권 주장의 명확성, (6) 대외 홍보의 유용성을 기준으로 각각의 사이트에 대해 고찰해 본 것이다. 위의 네 사이트의 특징을 독도 영유권에 대한 효율적인 홍보라는 관점에서 정리해 보면, 현재로서는 경상북도의 홈페이지가 가장 우수한 것으로 보인다. 향후 보다 효과적인 홍보활동을 위해서 경상북도는 자료의 제공과 활용성 제고를 위한 노력이 필요할 것으로 보이며, 울릉군의 경우는 좀 더 독도 영유권에 대한 우리의 입장을 명확하게 주장할 수 있는 콘텐츠가 필요할 것으로 보인다.

In this paper, performance based design method was applied to the special shear wall system to verify the cost effective approach of the method. Linear dynamic analysis, inelastic dynamic analysis and inelastic static analysis are used to analyze for comparing to the strength-based design method in economic performance. Simulation result shows that was shown the construction cost savings was achieved by reducing the amount of reinforcement steel when applying the performance based design method.

This paper addresses the seismic performance of reinforced concrete coupling beams with various reinforcing details for a design alternative to simply the reinforcement details of coupling beam. The numerical analysis and test results showed that angle reinforced coupling beam exhibited a better stable behavior in comparison with non-diagonally coupling beams and sustained corresponding drift ratio, peak-to-peak stiffness and cumulative dissipated energy in comparison to diagonPally coupling beam.