본 조사지역인 구미시 환경자원화시설은 경상북도 구미시 산동면 백현리에 위치해 있으며 2011년 완공되었다. 준공기간동안 서식지 훼손과 단절과 같은 요인들로 인해 시설 조성지역 주변의 곤충상이 변했을 거라 사료되어 완공 후 조사를 시행하고 이전 환경영향평가 자료와 비교하였다. 환경영향평가 당시 총 10목 44과 74속 82종이 확인되었고, 2016년 조사결과 총 10목 59과 101속 107종이 확인되었다. 딱정벌레목 36종, 노린재목 22종, 벌목 10종, 잠자리목 9종, 메뚜기목 9종, 매미목 8종, 파리목 7종, 나비목 5종, 그리고 사마귀목 1종 순으로 출현하였으며 출현종 가운데 환경부 보호종 2급이 애기뿔소똥구리 (Copris tripartitus(Waterhouse)) 가 출현하였다. 조사자료 비교결과 환경자원화 시설 완공 후 시공 전보다 출현종수가 다양해졌 다는 것을 확인했다.

The study was carried out to know the occurrence of the chilli trips of two varieties from three grape farm in Kyeongsangbukdo province, Korea. During the grape fruiting season, this work surveyed at intervals of about fifteen days from Jun to September, 2015 by using the yellow sticky trap. The peak occurrence time of chilli thrip at Hwaseo-myeon was in September and was August at Modong-myeon. The Gyeongsan site was almost more three times high occurrence density than that of Hwaseo-myeon and Modong-myeon of Sangju area. According to the variety and locality, occurrence time and density were different hightly.

본 연구는 2016년 5월부터 2016년 9월에 경북 김천시 봉산면에서 장기간 도로로 단절된 경부고속도로(46년 전 완공) 및 경부선 철도(111년 전 완공)지역에서 종 구성의 변화와 다양성에 대해 알아보기 위해 보행성 딱정벌레르 대상으로 실시하였다. 조사 결과 딱정벌레과 11속 17종 287개체를 확인하였다. 우점종은 Synuchus nitidus 105개체 아우점종은 Coptolabrus jankowskii로 68개체가 확인되었다. 고립 지점과 비고립 지점에서 모두 확인된 종은 우점종과 아우점 종이며 Synuchus cycloderus, Nebria chinensis는 고립된 1개 지점을 제외한 서식지를 확인하였다. 고립과 지점에서 일부 종의 유전자 다양성에 대한 정보를 확보하기 위한 유전자 분석이 필요할 것으로 예상된다.

화산은 충북 괴산군에 위치한 가장 높은 산으로 본 연구는 백화산 일대를 중심으로 산림생태계내 기후변화에 따른 곤충종의 분포상 모니터링을 실시하였다. 500, 700, 900m 고도에서 조사지점을 선정하고 버킷식유아등트랩과 함정트랩을 이용하여 정량채집을 실시하였다. 또한 자동온습도계(HoBo Pro V2)를 설치하여 1시간 간격으로 온습도를 측정하였다. 고도별 현지조사 결과 총 200종 15,469개체가 조사되었으며, 딱정벌레과 총 12속 18종 473개체, 나비목(나방) 총 14과 173종 1,294개체, 개미과에서 총 9속 9종 13,702개체가 확인되었다. 본 조사결과 국립수목원(2011)에서 지정한 기후변화취약곤충류 중 갈색발왕개미, 작은산누에나방 등의 남방계 곤충 7종과 극동혹개미, 썩은잎가지나방 등 북방계 곤충 7종의 분포가 확인되었다.

경북 군위군에 위치한 팔공산의 딱정벌레목 곤충상 모니터링을 위하여 고도별 3개 지점으로 분류하여 유아등 채집, 함정트랩, 스위핑 채집으로 정량 조사하였으며 2014년 6월부터 8월까지 총 3회 현장조사를 실시하였다. 조사결과 총 23과 82종 571개체가 채집되었으며, 주요 채집 결과는 잎벌레과(24.4%), 딱정벌레과(13.4%), 무당벌레과(12.2%) 순으로 조사되었다. 주요 개체수는 딱정벌레과(41.9%)가 239개체로 가장 높은 비율로 조사되었으며 잎벌레과(25.4%), 나무좀과(11.2%), 금풍뎅이과(6.1%) 순으로 나타냈다. 각 지점의 군집 분석은 다양도(H′), 우점도(DI), 종풍부도(RI), 종균등도(EI) 및 분산분석(ANOVA)을 실시하였다.

공검지는 경북 상주시에 위치해 있는 저수지로써 2011년 국내에서는 최초로 논 습지 보호지역으로 지정되었다. 또한 역사적으로 매우 유서 깊은 저수지로 원삼국 시대에 만들어진 것으로 추정되며 의림지 및 벽골제와 더블어 조선시대 3대 저수 지로 알려져 있다. 이러한 역사적 중요성을 계승하고 보전하기 위해 공검지에 대한 지속적인 곤충상 연구를 실시하였다. 곤충상 확인을 위해서 곤충 채집 시기는 2014 년 3월, 6월, 9월로 총 3회 실시하였으며 채집은 Pitfall trap, Sweeping, Searching의 방법을 사용하였다. 본 연구 결과, 출현 종수는 3월 5목 18과 26속 28종, 6월 6목 42과 75속 81종, 9월 6목 37과 73속 78종이 조사되었다. 환경부 지정 특정종과 고유종은 3월 특정종 2 종, 6월 특정종 13종, 고유종 2종, 9월 특정종 10종, 고유종 10종이 조사되었다. 공 통되게 관찰된 목은 딱정벌레목, 노린재목, 파리목 및 벌목으로 나타났다. 각목별 종수는 딱정벌레목은 3월 17종, 6월 44종, 9월 37종이며 노린재목은 3월 5종, 6월 8 종, 9월 19종이며 파리목은 3월 2종, 6월 4종, 9월 4종이며 벌목은 3월 2종, 6월 7종, 9월 3종이 조사되었으며 채집 시기의 변화에 따라 조사된 목은 나비목과 잠자리목, 메뚜기목으로 나타났다. 각 목별 종수는 나비목은 3월 2종, 6월 2종이며 잠자리목 은 6월 14종, 9월 5종이며 메뚜기목은 9월 10종으로 조사되었다. 채집 시기별 계절 적 요인에 따라 3월과 비교하여 6월과 9월에 목과 종수가 증가하였다. 본 연구는 공검지에 나타나는 곤충의 종 및개체수를 확인하여 논습지 보호지역 의 보존 및 관리 기초자료를 제공하고자 한다.

The purpose of this study was to analyze food behavior of tourists to develop consumer-oriented local cuisines for the Goseong dinosaur festival. A random sample of 518 tourists took part in one-on-one interviews which were conducted between May 7 and May 28, 2006. The highest percentage of people were in the 30-39 age group, and the over 60 years were the second highest. The participants resided mainly in urban areas of Gyeongnam province and other large Korean cities. Most of the tourists had breakfast at home before leaving for the festival, 27.8% skipped breakfast or bought and ate various food s as a breakfast on the way to the main venue. The proportion of the tourists who wanted to eat lunch at outlets in the main venue was 39.8%, while 34.6% of the tourists brought their lunch boxes. Only 14.5% had a desire to eat lunch at restaurants in Goseong. 33.8% of the tourists were willing to pay 5,000-6,000 Won per capita for the lunch, 15.6% wanted to pay 7,000-10,000 Won per capita. Noodles and Gimbab were chosen as favorite dishes for lunch by 15.4% of tourist while Bibimbab was selected by 12.0%. Various aspects of food behavior were different between the two predominant age groups. For example, the prices and the kinds of meals they wanted, and the places they preferred to eat meals. Therefore, it is suggested that more than 2 kinds of local cuisines have to be developed for the predominant age groups. The price of the local cuisine for the 30s age group should not exceed 5,000-6,000Won, whereas less than 10,000Won is an appropriate price for the over 60s. Menus for children also need to be developed, along with breakfast menus specifically for the 30s age group.

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4~5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.

Judging from the studies carried out by Dr. Jo, Yong Jin on the Koreans' faces, Koreans divided into two constitutions according to their facial features and heritages. The one population is the Northern lineage whose ancestor migrated from Siberia in ice age. In order to survive in cold climate, they have developed a high level of metabolic heat production. Cold adaptation for preventing heat loss results in a reduction in the facial surface area with small eyes, nose and lips. The other population is the Southern lineage who is the descent of native in Korean peninsular. They have big eyes with double edged eyelids, broad nose and thick lips. It is generally believed that both genetic and environmetal factors influence eating behaviors. Although we can't recognized their heritage that may contribute to the metabolism and eating behavior, we commonly recognize their physiological heritage acceding to their facial features. In order to investigate the relationship among the size and shape of facial feature, the eating behavior, anthropometric measurement in female college students, the eating behaviors was measured during an instant-noodle lunch eaten in a laboratory setting at the ambient temperature of 23℃. The anterior surface area of left eye and length of right eye were positively correlated with the difference between the peak postprandial and the meal-start core temperature. The surface area of lower lip also negatively correlated with the meal-start core temperature and meal duration. In addition, the total lips' area was positively correlated with the difference between the peak postprandial and the meal-start core temperature and negatively correlated with the meal duration. However anthropometric measurements were not related with the size of facial features.

This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at -20°C (SAF20), -40°C (SAF40) and immersed-liquid freezing at -40°C (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at -20°C and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.