본 연구의 목적은 과학영재들의 과학 지식에 대한 과학철학적 관점을 조사하고, 토론과 읽기 활동에 따른 관점의 변화 양상을 분석하는 것이다. 이를 위해 과학영재 교육프로그램에 참가하는 중학교 2학년 10명을 연구대상으로 선정하였으며, 연구의 결과는 다음과 같다. 첫째, 활동 전 학생들의 과학 지식에 대한 관점은 상대주의(n=2), 반증주의(n=2), 상대주의와 절충주의의 경계(n=1), 반증주의와 절충주의의 경계(n=3), 상대주의, 반증주의 및 절충주의의 경계(n=1), 귀납주의와 절충주의의 경계(n=1)에 위치하는 것으로 나타났다. 이 결과는 대부분의 학생들이 과학 지식에 대한 현대적인 과학철학적 관점을 가지고 있음을 의미한다. 둘째, 토론 및 읽기 활동이 학생들의 과학 지식에 대한 관점의 변화에 영향을 미치기는 하였지만, 일부 문항들에서 귀납주의 항목을 선택했던 학생들은 토론과 읽기 활동에도 불구하고 지속적으로 같은 응답을 유지하는 견고성을 보였다. 이는 전통적 과학철학 관점에서 현대적 과학철학 관점으로의 변화가 용이하지 않음을 시사하는 한 예이다.

Pressure loads caused by gas, water and wind are the most important load cases in structural analysis. Often the pressure loads are approximated by constant directional loads since it is difficult to evaluate the exact value. However, the pressure load is defined as a displacement dependent one and it is necessary to consider the follower effects of the load in analysis procedure. In this study, the large deformation analysis considering geometrical nonlinearity for shell structures under pressure loads is presented. Finite element by using a three-node flat triangular shell element is formulated and the follower effects of the pressure load are included in the formulation. Some of results are presented for cantilevered beam under uniform external pressure and thin circular ring under non-uniform external pressure. The present results are in good agreement with the results available in existing literature and commercial software ABAQUS.

이 연구는 계절 변화에 대한 초등학생의 선개념과 수업에서 나타나는 개념 변화 양상을 조사하는 것이다. 연구 대상은 인천광역시의 초등학교 5학년생 78명을 대상으로 하였다. 계절 변화에 대한 학생들의 선개념을 알아보기 위하여 그림과 글로 응답하도록 구성된 지필 검사지를 사용하였으며, 동일한 검사 문항을 이용하여 각각 수업 중의 중간 검사, 수업 후의 사후 검사, 그리고 1주일 후 지연 검사를 통하여 학생들의 개념 변화 양상을 조사하였다. 응답 결과의 분석은 3명의 본 연구자들간에 의견의 일치를 보아 분석하였다. 조사 결과, 사전 검사에서 대안 개념을 가지고 있는 일부 학생들의 경우 수업 후 또 다른 대안 개념을 형성하며, 이들이 가지고 있는 계절 변화 개념은 안정되어 있지 않은 상태로 나타났다. 또한 계절별 지구와 태양 사이의 공간 분포의 변화에서는 거리와 가열 효과가, 그리도 계절별 별자리의 변화에서는 지구의 자전 개념이 계절 변화에 대한 학생들의 올바른 개념 형성에 장애가 되는 요인으로 나타났다.

We carried out high-resolution(FWHM=3' .3) HI 21 cm observations of the supernova remnant(SNR) PKS0607+17 and HII region S261 using Arecibo 305-m telescope. The observation was to investigate whether the high-velocity(HV) gas detected in the southern area of PKS0607+17 by Koo & Heiles(1991) is physically associated with the SNR or not. The velocity of the HV gas ranges from +64 km/s to +87 km/s, which is difficult to result from the Galactic rotation. The HV gas could be the gas accelerated by supernova blast wave. However, because the observation of Koo and Heiles(1991) was carried out using Hat Creek radio telescope(FWHM ≃ ≃ 36'), the association of the HV gas with the SNR could not be investigated. Using the Arecibo HI 21cm data, we have found that the HV gas appears m the southern part of the SNR and its velocity ranges from +61 km/s to +77 km/s. But the HV gas is scattered m the whole field, not only toward PKS0607+17 but also outside the SNR Accordingly the HV gas is probably not associated with the SNR, but is accidentally aligned along the same line of sight toward the SNR. Instead we have found that HI clouds at low velocities could be possibly associated with the SNR. In Arecibo HI 21cm channel maps the HI gas seems to surround the southern boundary of the SNR at VLSR VLSR = +19.6 ~ +40.2 km/s. But because the region of the Arecibo HI 21cm observation is not wide enough to examine the HI gas distribution, we investigated this area using the Berkely low-latitude HI survey data(Weaver & Williams 1974) too. There we found HI gas surrounding the radio continuum boundary of PKS0607+17 at VLSR VLSR = +21.6 ~ +258 km/s. It is possible that this HI gas is associated with the SNR, in which case, the velocity of the SNR Vo Vo ≃ ≃ +26 km/s, its distance d ≃ ≃ 12.5 kpc and its radius R ≃ ≃ 145 pc. If we assume that the expansion velocity is ~10 km/s, then the age of the SNR is ∼4.4×106 ∼4.4×106 years. PKS0607+17 could be one of the oldest SNRs in the Galaxy. We also studied HI propertities of the HII region S261, which is ∼1∘ ∼1∘ away from PKS0607+17. There has been no high-resolution m 21 cm observational study on S261. We discovered HI cloud located at the north-eastern part of S261 at VLSR VLSR = +5 km/s ~ +10 km/s, which is possibly associated with the HII region. The central velocity of the HI cloud VLSR VLSR = +7.2 km/s and the corresponding distance d = 1.5 kpc. This velocity is comparable to the radio recombination line velocities.

멥쌀식혜에 Saccharomyces cerevisae를 가해 28℃에서 10일간 발효시켜서 식혜주를 제조하였다. TCL 및 HPLC 분석 결과 발효에 따라 글루코오스는 하루, 말토오스는 4일, 말토트리오스는 6일까지만 존재하였다. 그러나, 분자량이 큰 말토올리고당과 한계덱스트린은 발효되지 않았다. 에탄올은 6.5%를 나타냈다. 식혜주의 아미노산 함량은 2.9μ㏖/ml, 단백질 함량은 457㎍/ml를 나타냈다. pH는 3.67, 산도는 3.1ml를 나타냈다. 한계덱스트린은 ^1H-NMR로 분석 결과 식혜에 존재하는 것과 구조상 변화가 없었다. α-1, 4- 결합에 대한 α-1, 6-결합의 비율도 5.6:1을 나타냈다. 관능검사 결과, 맛은 와인과 비슷하였다.

백김치를 담근 후 15℃에서 60일간 밀폐상태로 발표시키면서 발효일수 경과에 따른 pH, 총산함량 및 미생물수의 변화를 조사하고, 주요 미생물군집을 분리·동정하였다. 담금 즉시의 김치는 pH 6.15, 총산 0.03%였고, Gram 음성 간균류가 최우점 미생물이었으며 이들의 주요 속 구성은 Pseudomonas 55%, Enterobacter 40%, Erwinia 5%였다. 젖산균은 발효 2일 이후부터 최우점 미생물이 되었으며, 발효 4일, 12일 및 50일에 젖산균의 1차, 2차 및 3차 정상기를 각각 나타내었다. 젖산균 2차 정상기의 김치는 pH 3.51, 총산 0.59%로 적숙상태에 해당되며, 이 때 주요 젖산균의 종 구성은 Lactobacillus bavaricus 55%, Leuconostoc mesenteroides subsp. mesenteroides 42.5%, Leuconostoc paramesenteroides 2.5%였다. 젖산균 3차 정상기의 김치는 pH 3.40, 총산 1.10%로 과숙상태에 해당되며, 이 때 주요 젖산균의 종 구성은 Lactobacillus plantarum 65%, Lactobacillus brevis 35%였다. 젖산균들을 동정할 때에 Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc paramesenteroides. Lactobacillus plantarum 및 Lactobacilus brevis로 동정된 균주들은 기존의 분류체제에 비교적 잘 일치하였으나, Lactobacillus bavaricus로 동정된 균주들은 일치하지 않는 점들을 많이 나타내었다. 젖산균의 수가 증가할 때에 효모의 수가 감소하였고, 젖산균의 수가 감소할 때에 효모의 수가 증가하였다. 효모의 정상기는 젖산균의 제2정상기와 제3정상기의 사이인 30일에 나타났으며, 이 때 주요 효모의 속은 모두 Saccharomyces였다.

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around 15~20℃ for 5~8 days or 3~4 days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were 5.9~6.8% for moisture, 3.43~4.09% for crude protein, 22.35~27.65% for crude fat, 0.27~0.31% for ash, 15.6~18.4% for fructose, 10.6~13.7% for glucose, 0.34~1.0% for sucrose, and 0.79~2.37% for maltose, respectively. Fatty acid contents of Yackwa were 10.54~10.73% for palmitic acid, 4.12~4.18% for stearic acid, 25.8~26.9% for oleic acid, 51.6~52.1% for linoleic acid, and 0.27~0.34% for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p〈0.001).

In this paper, we propose a modified ORB-SLAM (Oriented FAST and Rotated BRIEF Simultaneous Localization And Mapping) for precise indoor navigation of a mobile robot. The exact posture and position estimation by the ORB-SLAM is not possible all the times for the indoor navigation of a mobile robot when there are not enough features in the environment. To overcome this shortcoming, additional IMU (Inertial Measurement Unit) and encoder sensors were installed and utilized to calibrate the ORB-SLAM. By fusing the global information acquired by the SLAM and the dynamic local location information of the IMU and the encoder sensors, the mobile robot can be obtained the precise navigation information in the indoor environment with few feature points. The superiority of the modified ORB-SLAM was verified to compared with the conventional algorithm by the real experiments of a mobile robot navigation in a corridor environment.

In this paper, the slope of the footplate is adjusted to compensate for the centrifugal force with a series elastic actuator (SEA) attached to the Segway’s body to improve the cornering characteristics during turning. To ensure Segway’s driving safety in the curvature motion, it is necessary to compensate for the centripetal force by tilting the footplate to generate inward force from gravity. When the footplate is tilted under the control of SEA, the vertical load on both wheels has been changed accordingly. The frictional force of the wheel has been changed by the change of the vertical force, which requires adjustment of driving torque to keep the curvature trajectory. That is, the driving torque has been controlled to keep the curvature trajectory considering the frictional force caused by the turning motion. Four SEAs are attached to the footplate to control the slope of the footplate and the real curvature motion has been demonstrated to verify the effects of SEAs in the high- speed curvature motion.

This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content of K was high after 10 days aging in Yukjok garlic and after 15 days in the elephant garlic. The Fe, Na, K, and Mg content was high in Yukjok black garlic after 15 days, and Na, K, Ca, and Mg were high in the elephant black garlic aged for 15 days. The crude fat content was high in both Yukjok black garlic and elephant black garlic after 15 days. Vitamin C content was highest in both types of garlic after aging for 15 days. An analysis of four kinds of organic acids showed that citric acid was the only organic acid to appear in raw garlic of Yukjok garlic and elephant garlic. Black Yukjok garlic and elephant black garlic had a greater total amino acid content than the raw garlic of either type. However, among the tested amino acids, 13 kinds of amino acids were at their highest after five days of ripening in Yukjok black garlic, while 15 kinds of amino acids were abundant in elephant garlic after the same period. Eight kinds of amino acids were high after aging for 15 days. Through this study, it was confirmed that, in the process of making black garlic, changes in the main components of the garlic occur through different routes, and these changes vary depending on the garlic species. Therefore, this study provided basic data for the processing of Seosan's Yukjok black garlic and elephant black garlic.

The purpose of this study was to investigate eco-friendly measures to manage major diseases which cause heavy economic damages to ginseng. Morphological, physicochemical, and molecular biological species identification was carried out after isolating useful antagonistic bacteria from ginseng fields. In addition, optimal conditions for mass culture were established, and he efficacy of the bacteria in the prevention of the diseases was verified in the field. The results showed that about 150 bacteria were extracted from 150 ginseng fields in the whole county. Among them, B. pyrrocinia LA101 was finally selected, which had a strong antagonistic potency against Alternaria panax, Botrytis cinerea, Rhizoctonia solani, and Cylindrocarpon destructans on agar media. The B. pyrrocinia LA101 is a baculiform gram-negative bacterium identified as Burkholderia pyrrocinia according to results from an API(Analytical Profile Index) kit, 16S rRNA, and gyrase gene sequencing analysis. It was donated to the microbe bank of the Agricultural Genetic Resources Center at the National Academy of Agriculture Science under the Rural Development Administration on September 28, 2011 (Donation No. KACC91663P). A patent for the mass culture technology was granted in August 2012 (Patent No. 10-1175532).

A new algorithm has been propose to detect the reflected light region as disturbances in a real-time vision system. There have been several attempts to detect existing reflected light region. The conventional mathematical approach requires a lot of complex processes so that it is not suitable for a real-time vision system. On the other hand, when a simple detection process has been applied, the reflected light region can not be detected accurately. Therefore, in order to detect reflected light region for a real-time vision system, the detection process requires a new algorithm that is as simple and accurate as possible. In order to extract the reflected light, the proposed algorithm has been adopted several filter equations and clustering processes in the HSI (Hue Saturation Intensity) color space. Also the proposed algorithm used the pre-defined reflected light data generated through the clustering processes to make the algorithm simple. To demonstrate the effectiveness of the proposed algorithm, several images with the reflected region have been used and the reflected regions are detected successfully.