The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

본 연구는 대구지역 공⋅사유림 내 산림습원의 식생구조와 분포를 파악하기 위하여 보존가치가 있는 산 림습원의 발굴 및 보전, 향후 체계적인 관리방안을 수립하는데 기초자료를 제공하기 위함에 있다. FGIS 를 이용하여 예상 지점을 도출하고, 산림습원의 보호를 위한 완충구역을 설정하였다. 산림습원으로 판별된 11개 지점을 층위별로 구분하여 분석한 결과, 63과 131속 148종 2아종 14변종 5품종으로 총 169분류군의 식물이 출현하였다. 산림습원의 종다양도는 관목층에서 1.560으로 가장 높게 나타났고, 균재도는 관목층에서 0.913로 가장 균일한 상태를 나타냈으며, 교목층, 아교목층, 관목층 모두 0.3이하로 나타나 한 종이 우점하지 않고 층위별로 다수의 종이 공존한다는 것을 알 수 있었다. 완충구역은 습지의 종류, 지형 등을 고려하여 핵심지역 경계부로부터 20~50m로 설정하였다.

본 실험은 염과 건조 스트레스를 받은 벼 식물체의 생리학적 반응을 잎의 수분 보유적인 측면에서 조사하여, 벼의 내성품종과 비내성품종을 효율적으로 선발하기 위한 critical level을 밝혀 내성품종 육성에 응용할 수 있는 기초자료를 제공하고자 수행한 시험결과를 요약하면 다음과 같다. 1. NaCl 및 PEG 처리에 의한 벼 식물체의 반응은 일차적으로 뿌리 신장의 억제가 NaCl 처리에 의해 관찰되었으나, PEG 처리에서는 벼 식물체의 뿌리가 PEG 처리 농도를 증가함에 따라 증가하는 경향이 보였다. 2. NaCl 및 PEG 처리에 의한 벼 식물체의 잎의 RWC와 LWP 사이의 상관관계를 조사한 결과, 40 mM NaCl ()와 80 mM NaCl 처리구 () 에서 RWC와 LWP사이에 높은 상관관계가 확인되었으나, PEG 처리에 의한 RWC와 LWP 사이에는 8% PEG 처리구()에서만 상관관계를 보였다. 3. RWC와 LWP사이에 높은 상관의 결과로부터 측정방법이 까다로운 LWP보다 간단하게 측정할 수 있는 RWC를 이용하여 염 및 건조 스트레스에 대한 내성 품종을 선발하는 것이 효율적이라 사료된다. 4. 염에 대한 벼 내성품종을 선발할 경우에는 80 mM NaCl을 처리한 후 48시간째에 선발하는 것이 적합하고, 한발에 대한 내성품종 선발에는 8% PEG를 처리한 후 96시간째에 선발을 하는 것이 효율적이라 사료된다.

The modern agriculture has been damaged through the rapid changes due to the policy of the plundering of food during the Japanese colonial era, the Korean War, the industrialization, etc. The purpose of this research is to define the scope and the concepts of the modern agricultural heritages and to establish utilization standards of the modern agricultural heritages. With such a purpose, this research proceeds with three phases. First, the definitions the systems of the organizations the modern age and the modern agricultural heritages. Second, the analyses of the patterns and the special characteristics through the general investigation. Third, the regeneration through the comparative examinations of the case examples of the conflicts between the modern agricultural heritages. And the new attempts through the drawing of the new discussion points and the advanced tendencies are proposed. It is judged that this research will provide the point of the aim when looking at the modern agricultural heritages as the historical and cultural assets, and that it will provide the several principles when formulating the plans for the invigoration of the farm villages and the plans for the developments of the agricultural regions and provide the bases for the practical formulations.

Now, the conservation policy of historic environments in Korea which started in early 1980's, is in a danger. In addition, because of economic crisis started last year, the concerns for historic environments are growing weaker. However, this situation can be a good opportunity to prepare for the coming conservation works, The purpose of this study is to find clues for conservation of historic environments by considering foreign precedents. For concrete results, this study selects historic rural settlements as a case and focuses on the relationship among related people in the light of the their rights. Based on the consideration of foreign precedents, three different characters in the conservation process could be identified compared with korean cases; 1) Except partial works of public sector, generally the conservation process is under the control of nonprofit groups and residents themselves, 2) Conservation methods include with the proper change process for the sustainable settlement, and avoid the unconditional past-oriented approach, 3) Conservation methods are composed of not only the preservation of external forms such as assets but also the continuous participation and management of the community. And the most important clue which has been extracted is that the diverse rights of related people in the historic rural settlements should be kept in balance thoroughly.