KASI and Seoul National University developed the Fast Imaging Solar Spectrograph (FISS) as one of major scientific instruments for the 1.6 m New Solar Telescope (NST) and installed it in the Coude room of the NST at Big Bear Solar Observatory (BBSO) in May, 2010. The major objective of the FISS is to study the fine-scale structures and dynamics of plasma in the photosphere and chromosphere. To achieve it, the FISS is required to take data with a spectral resolution higher than 105 at the spectrograph mode and a temporal resolution less than 10 seconds at the imaging mode. The FISS is a spectrograph using Echelle grating and has characteristics that can observe dual bands (Hα and CaII 8542) simultaneously and perform fast imaging using fast raster scan and two fast CCD cameras. In this paper, we introduce briefly the whole process of FISS development from the requirement analysis to the first observations.

E. fetida를 방사선과 수은에 각각 노출시킨 후, 체강세포를 추출하고 단세포 겔 전기영동 기법을 이용하여 DNA의 손상정도와 시간의 경과에 따른 수복 양상을 평가해 보았다. 그 결과, 방사선 조사 후의 시간이 경과할수록 대체로 DNA 손상정도가 감소했으며, 12시간 내에 모든 실험군의 DNA가 완전히 수복되었다. 정확한 수복 완료 시간을 알아보기 위해 OTM 값을 대조군과 비교해 보면 2.5와 5Gy는 방사선 조사 후 약 2시간, 10과 20 Gy

각종 유전독성학적 물질로 인한 생물체내의 영향을 평가해보기 위해 E. fetida를 대상으로 본 연구를 수행하였다. 염화수은에 대한 DNA 손상을 알아보는 실험에서는 노출 시간에 상관없이 노출 농도에 비례한 유전자의 손상이 나타났다. 방사선이 지렁이의 DNA 손상에 미치는 영향을 알아본 실험에서도 역시 방사선 총 선량의 증가에 따라 DNA 손상이 증가하는 경향을 보였다. 염화수은에 48시간 동안 노출시키고 방사선을 조사한 지렁이의 세포를 comet as

In this study, the current status of the business foodservice industry, evaluation of leftover food and customer satisfaction with foodservice at direct operation and consignment foodservice businesses in Chungbuk were examined. This study has managerial implications in terms of improving the quality and effectiveness of the business operation of the foodservice industry. The sample size of this study included 800 customers who use foodservices provided by 11 selected businesses including 6 direct operation and 5 consignment foodservice businesses. From these 800 customers, a total of 692 were used (direct operation foodservice (n=361) and consignment foodservice (n=331) businesses). The results were as follows; First, as for the main reasons for using the employee restaurants in types of direct operation and consignment foodservice business, ‘the close location’ had the high percentage. Approximately 41% of respondents were not satisfied with the foodservice in the employee restaurants. Second, leftover food from consignment foodservices was higher than that for direct operation foodservices. Third, there were significant differences in customer satisfaction with five areas of foodservice between the two types of food service businesses: food, sanitation, feeding environment, mealing process and information and service. Customer satisfaction in the direct operation foodservice was higher than that of the consignment foodservice. In terms of the satisfaction level of foodservices, mealing process was the highest, followed by sanitation, food, and information and service in the direct operation and consignment foodservice businesses. Overall, satisfaction with the business foodservice was affected by the customers’ satisfaction in five areas of foodservices (e.g., food, sanitation, feeding environment, mealing process, information and service). Especially, ‘food’ and ‘information and service’ were important areas for determining overall customer satisfaction with foodservice. In addition, the overall satisfaction was negatively correlated with the quantity of leftover food in the direct operation and consignment foodservice business.