서울과 같은 대도시의 농경지는 인간의 간섭이 끊임없이 이루어지는 준자연지역으로 생산성보다는 도시의 생물다양성보존 및 경관다양성을 통한 일반시민의 자연체험이라는 측면에서 관리.보호될 필요가 있다. 그러나 도시지역의 농경지는 개발용지로 토지이용이 전환되어 급속히 감소하고 있다. 본 연구에서는 서울시를 대상으로 농경지 패취의 시간변화에 따른 토지이용변화를 살펴보고 서울시 비오톱유형도에 근거한 농경지 패취를 분석하여 서울지역 농경지의 경관생태학적 구조와 특성을 파악하고, 이러한 분석결과를 토대로 생물다양성 증진을 위한 농경지 관리모델을 구상하는데 그 목적이 있다.

Risk assessment traditionally are conducted on individual chemicals; however, humans are exposed to multiple chemicals in daily life. The organophosphotus (OP) pesticides are considered in a single risk assessment because they act by a common mechanism of toxicity, and there is likely to be expose to multiple OP pesticides simultaneously or sequentially. The OP pesticides act by inhibiting the enzyme acetylcholinesterase (AChE) and have available extensive database. AChE is widely distributed droughout the body, most importantly in the nervous system. Inhibition of AChE results in accumulation of acetylcholine in the nervous system that results in clinical signs of cholinergic toxicity, including increased salivation and lacrimation, nausea and vomiting, muscle fasciculation, lethargy and fatigue, among others. To conduct an exposure assessment for pesticides in the diet, we need to know the food consumption patterns of the population, and the pesticide residue levels in the foods that are consumed. This study was conducted to identify cumulative dietary risk due to multiple OP pesticides that can be exposed through various foods. Total 22 food samples including cereals, vegetables and fruits were collected randomly two times from food markets in several sites (4 cities). The subjected foods were selected by regarding of highly consumed foods to general Korean people. The 12 OP pesticides including Acephate, Azinphos-methyl, Chlorpyrifos, and Diazinon were monitored. For the exposure assessment, general adult group of 60 kg body weight was regarded as target population and food consumption data suggested by Lee et al. (2000) were used as consumed value of individual food Analyses of samples for OP pesticides have been carried out according to the multiclass multiresidue analysis method and acephate and methamidophos analysis method of Korea Food Code. In general the levels of OP pesticides found in the food samples were very low or not detected. The detected highest value was 0.282 ppm as methidathion in mandarin and acephate, chlorpyrifos, methamidophos and methidathion were detected in several foods. To quantify simultaneous exposure, toxic equivalency factor of proportionately corresponding potency giving decreased AChE activity on the basis of reference dose 0.3 ㎍/kg/day to the chlorpyrifos was applied. The estimated dietary daily intake of OP pesticide was 4.52 × 10^(-2) ㎍/kg/day as mean value. The hazard index (HI) is the sum for OP pesticides being considered together was 0.15. The HI less than 1 indicates the exposure may be lower than an acceptable level.

토양으로부터 직접 추출한 DNA를 cross hybridization하는 방법을 통해서 서로 다른 토양 환경 간에 미생물 군집의 유전형적 유사성과 상대적 다양성을 비교하였다. 그 결과 소나무삼림토양이 다른 토양에 비해 상대적 다양성이 높은 것으로 밝혀졌으며, 경작지, 나지, 초지, 신갈삼림 순으로 다양성 정도를 나타내었다. 또한 유전형적 유사성의 정도에 따른 집괴 분석 결과 소나무삼림과 경작지 토양, 신갈나무삼림과 초지 토양 그리고 나지 등 세 부류로

Titanium cabide, TiC-x mole% Al composites, and functionally-graded materials (FGMs) of TiC-x mole% Al were synthesized by an electrothermal combustion (ETC) method. TiC-70 mole% Al composite was not ignited by indirect tungsten coil heating, but can be synthesized by an electrothermal combustion. The velocity of the combustion wave decreased with increasing addition of Al and increased with an increase in the applied electric field. Functionally-graded TiC-Al materials were made from reactant layers with compositions of Ti+C+x moles Al with x ranging from zero to 70 by an electrothermal combustion. In the FGM products a nearly linear change in composition in the graded region was observed in samples with 0 x 70 with x being the mole% Al.

A survey of food intake and waste rate on 60 Korean style restaurants in Seoul. The results were summarized as follows: 1. The total served weight of Pibimbab(mixed rice) was 475.66 g per person, waste rate was 6.0%, frequent side dishes were bae-chu kimchi, kak-du-gi, suk-ju-namul by the order. 2. Han- jeong-sik(Korean style full course food) were served with many kinds and varied numbers of side dishes, and waste rate of those were higher than other menu items. 3. The average serving size of Naeng-myeun(Cold noodle) was 641.00 g, and the waste rate was 11.1%. The waste rate of side dishes was about zero. 4. Man-du kuk(dumpling soup) was served 695.34 g. Most of side dishes served has high waste rate which is more than 50%, average. 5. Seol-nong tang(meat soup) was served 755.70 g, side dishes of that were simple such as kak-du-ki or paek kimchi. The average waste rate of side dishes was about 40%. Yuk-gae-jang(Hot meat soup) was 494.83 g a person, waste rate of that were 24.1%, and minimum and maximum waste rate of side dishes were 3.3, 100%, respectively. 6. Kimchi chigae(Kimchi stew) and Doen-jang chigae(fermented soy stew) were served with varied number of side dishes. 7. Deong-sim gui(grilled meat) and Pulgogi(grilled meat with sauce) were served 196.83 g and 308.98 g. The average waste rate of those were 0.7% and 5.8%, respectively. But waste rate of side dishes was 33%. We would like to decrease waste rate by proposing recommended items and weight of some food for 「Good Menu」.