한어(漢語)를 기록하는 언어부호로서 한자는 점진적으로 발전을 거듭하여 성숙한 문자체계를 갖추었다. 서사(書寫)의 측면에서 한자는 고문자 단계에서 서사원소(書寫 元素)의 계통(系統)적인 발전 과정을 거쳐, 예서에서 한자의 기본 ‘필획‘이 완성되었 다. 고문자 서사원소의 체계적인 발전은 크게 두 가지 방향으로 이루어졌다. 하나는 고문자 서사원소의 본질적인 변화이다. 이는 서사원소가 사물을 묘사하는 선에서 글 자를 구성하는 선으로 변화하는 과정이다. 다른 하나는 고문자의 서사원소가 유형화 되는 과정이다. 서사원소의 유형화를 통하여 소전에서는 자형에 사용된 모든 ‘선‘이 9가지 기본 대유형으로 귀납되었다. 이러한 고문자 서사원소의 계통적 발전 과정은 한자발전사에서 매우 중요한 과정으로, 이를 통하여 한자는 예변(隸變)의 단계를 진 행할 수 있는 기반을 마련하였다.

본 논문은 漢字構形學과 漢字字體學을 이론의 근거로 삼고, 소전의 서사원소 체계에 대한 분석을 바탕으로 하여 서사원소가 소전 자체의 특징을 구현하는 방식에 대하여 묘사하였다. 소전의 자체는 고문자형체 발전의 내부적인 발전 방향에 순응하여 “整齊勻稱, 輪廓偏長, 圓轉 下垂”의 특징을 드러낸다. 9,451자소전의 자형에서 서사원소로 가장 많이 사용된 弧線과 橫線 그리고 豎線의 서사표현을 선의 형태와 선의 조합방법 등의 내용에 중점을 두고 묘사하였다. 이를 통해 소전의 주요선이 자체의 특징을 나타내기 위해 운용한 서사방법들이 상당히 성숙한 체계를 갖추고 있음을 논하였다.

Predictive food microbiology(PFM) is an emerging area of food microbiology since the later 1980's. It does apply mathematical models to predict the responses of microorganism to specified environmental variables. Although, at present, PFM models do not completely developed, models can provide very useful information for microbiological responses in HACCP(Hazard Analysis Critical Control Point) system and Risk Assessment. This study illustrates the possible use of PFM models(PMP: Pathogen Modeling Program win5.1) with milk in several elements in the HACCP system, such as conduction of hazard analysis and determination of CCP(Critical Control Points) and CL(Critical Limits). The factors likely to affect the growth of the pathogens in milk involved storage temperature, pH, Aw and NaCl content. The variable factor was storage temperature at the range of 4-15℃ and the fixed factors were pH 6.7, Aw 0.993 and NaCl 1.3%. PMPwin5.1 calculated generation time, lag phase duration, time to level of infective dose for pathogens across a range of storage temperature. The levels of safety associated with milk which were defined based on various storage temperature as affecting microbial growth according to PMPwin5.1 were classified in $quot;safe temperature zone$quot;, $quot;caution temperature zone$quot; and $quot;danger temperature zone$quot;, respectively. These zone ranges were determined by the lag phase duration and time to level of infective dose based on shelf life of milk, which is required 5 days in domestic legal. These results can be used to conduct a hazard analysis and set the criteria for CCP or CL. Though PFM contains limitation in the use, PFM models can be useful instrument to support of guarantee of food safety.

A survey was conducted to investigate the attitudes of public officials related to food hygiene toward food safety. The official groups were divided into four sub-groups based on their area, agency, gender and age. Response of each group to the survey was statistically analysed. The survey's results showed that most of them (87.0%) were satisfied with a domestic level of food hygiene. But, some of them (29.8%) considered unsatisfactoryly on safety of the food they eat. Their response to food safety did not statistically significant between each group of area, agency and age but, in case of gender, female group showed stastically more negative attitude to food safety than male one (P$lt;0.05). All groups chose residues of chemical substances such as pesticides and food additives as the most potential food risk factor followed by foodborne pathogens, heavy metals and animal drug residues. The results are not consistent with the scientific judgement. Therefore, more education and information were needed for these groups. They pointed out food manufacturer as a responsible group for poor food hygiene (48.7%). In addition, food manufacture and processing were selected as main business types with the lowest level in the food hygiene but official, working in the area of the central government and Seoul metropolitan city, pointed out food services establishments as the poorest hygiene one (P$lt;0.01). This result suggested that education and information to let mind of responded groups change, working in this part, and governmental financial support are needed to improve hygiene level of food manufacture and processing (70.3%). They also chose HACCP as the most effective way for improving the level of food hygiene followed by Recall, PL (Product Liability), monitoring, labeling and increasing of number of company with good manufacture and processing (GMP).