목적 : 안경광학과 학생들의 일반적 특성 중 성별과 연령에 따라 전공만족, 자아존중감, 대학생활적응에 차이가 있는지 알아보고, 전공만족 및 자아존중감이 대학생활적응에 영향을 미치는지를 살펴보고자 한다. 방법 : A대학교 안경광학과 학생들을 대상으로 설문조사를 실시하였으며, 수집된 자료는 IBM SPSS Statistics 23을 이용하여 빈도분석, 기술통계량, T-검정, 일원배치분산분석, 회귀분석을 실시하였다. 결과 : 전공만족은 조사대상자들의 성별과 연령에 따라 차이가 없었으나 자아존중감은 성별(t=2.056, ρ<0.5)과 연령에 따라(F=4.938, ρ<0.01) 차이가 있었으며, 대학생활적응은 성별에 따라(t=3.136, ρ<0.01) 차이가 있었다. 일반적인 전공만족은 대학생활적응에 정적인 영향을 미치고 있었으며(β =.612, ρ=.000), 자아존중감의 하위요인인 자기주장(β=.466, ρ=.000), 지도력과 인기(β=.191, ρ<.05), 자아존중(β=.184, ρ<.05)이 대학생활적응에 유의 한 영향을 미치는 것으로 나타났다. 따라서 전공만족과 자아존중감은 안경학과 학생들의 대학생활적응에 중요한 변인임을 확인하였다. 결론 : 안경광학과 학생들의 대학생활적응을 위해서 자아존중감과 전공만족도를 높이는 교육 및 적응 프로그램을 개발하고, 학생 상담시스템을 구축하여 정기적인 상담과 지도가 필요하다.

목적 : 학습코칭이 대학생의 자기주도학습 능력 및 학업성취에 영향을 미치는지를 살펴보고, 자기주도학습이 학업성취에도 영향을 미치는지 알아보고자 한다. 방법 : 조별 학습 및 팀기반 학습을 6개월 이상 경험한 전남 소재 안경광학과 전공학생 86명을 대상으로 설문조사를 실시하였으며, 수집된 자료는 IBM SPSS Statistics 22를 이용하여 빈도분석, 기술통계량, 신뢰도분석, 회귀분석을 실시하였다. 결과 : 학업성취는 학습코칭과 자기주도학습에 양(+)의 상관관계가 있는 것으로 분석되었다. 학습코칭은 학업성취에 정적인 영향을 미치는 것으로 나타났으며(β=.503, p<.001), 전공만족도가 높을수록 학업성취도가 높은 것으로 나타났다(β=.351, p<.01). 학습코칭이 자기주도학습에 미치는 영향을 살펴본 결과, 유의한 영향을 미치는 것으로 나타났으며(β=.325, p<.01), 남자인 경우(β=.259, p<.01), 학점이 높을수록(β =.222, p<.05) 자기주도학습 수준이 높은 것으로 분석되었다. 자기주도학습이 학업성취에 미치는 영향을 알아보고자 회귀분석을 실시한 결과, 대학생의 자기주도학습은 학업성취에 영향을 미치고(β=.547, p<.001), 전공만족도가 높을수록(β=.404, p<.001) 학업성취에 유의한 영향을 미치는 것으로 나타났다. 결론 : 학습코칭은 대학생의 자기주도학습 및 학업성취에 큰 영향을 미쳤고, 전공만족도가 중요한 변인임을 확인하였다.

This research was carried out to find herbal preservatives for Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. When Makgeolli was kept at 25℃ to find the changes in acidity, total microbial cell number, yeast cell number, and bacterial species variety, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, and Makgeolli was changed to complete off-flavor. Acetobacter pasteurianus is the main acidifier in Makgeolli and shows a synergy effect in acid formation when cultured in combination with Lactobacillus casei. Among 12 herbs, the ethanol extract of Sutellaria baicalensis showed antimicrobial activity against A. pasteurianus, whereas the ethanol extract of Coptidis rhizoma showed antimicrobial activity against L. casei. Makgeolli added with Sutellaria baicalensis extracts demonstrated a lower acidity than that with Coptidis rhizoma extracts, which indicates that the inhibition of an acetic acid former is more important than that of a lactic acid former in Makgeolli preservation. Sutellaria baicalensis extracts prolonged the shelf life of Makgeolli by 1～2 weeks at a minimal inhibitory concentration (0.63 ㎎/㎖) during storage at 10℃.

This research was carried out in order to discover acid-forming bacteria during fermentation of Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. In Makgeolli kept at 25℃, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, whereas the total cell count and bacterial type remained unchanged; the result implies that a succession of bacterial types, including acid forming bacteria, occurred. Two acidforming bacteria were isolated from acidified Makgeolli and were identified as Acetobacter pasteurianus and Lactobacillus casei. When fresh and heat-treated Makgeolli were inoculated with Acetobacter pasteurianus and/or Lactobacillus casei, the greatest amount of acid was formed in Makgeolli inoculated with Acetobacter pasteurianus and Lactobacillus casei and also in Makgeolli with Acetobacter pasteurianus alone. This result indicates that Acetobacter pasteurianus is the main acidifier; furthermore, it shows the synergy effect in acid formation with Lactobacillus casei.

In this study, we investigated the applicability of the photostimulated luminescence(PSL), thermoluminescence( TL) and electron spin resonance(ESR) methods for various foods which are not allowed to be irradiated in Korea. All 15 foods including sesame, almond, peanut, cocoa powder etc. were analyzed. Samples were irradiated at 1~10 kGy using a 60Co gamma-ray irradiator. In PSL study, the photon counts of all the unirradiated samples showed negative(lower than 700). The photon counts irradiated(1 kGy) dried shrimp, roasted peanut and seasoned peanut showed positive(higher than 5,000) and the other samples were negative or intermediate(> 700 and < 5,000). In TL analysis, results showed that it is possible to apply TL method to all foods containing minerals. In ESR measurements, the ESR signal(single-line) intensity of irradiated foods was higher than non-irradiated foods. In particular, the specific ESR signals of irradiation-induced crystalline sugar, cellulose and bone radical were detected in dried plum, raisin, dried cherry, mango(dried, frozen), rambutan, cocoa(powder), cinnamon, parsley, carrot, broccoli, dried arrow squid, dried pollack and dried shrimp. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods because TL method is not able to detect the irradiated foods rarely composed of minerals. ESR is also a difficult method to detect the changes of ESR signal patterns of food. It is concluded that TL analysis or ESR assay is suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

It is evident that Riemann was famous in music history and theory But in this study the writer made researches only in harmonic theories. His harmonic theory is summarized in harmonic dualism and theory of functional harmonic progression. The major triad is derived from the harmonic series and the minor triad from the mirror inversion of this series, called the "undertone series." Riemann uses the term "clang" to indicate this series. The major triad is thus termed an "overclang" and the minor triad an underclang. The tonic triad is dependent on its dominant and subdominant: every chordal structure can thus be traced back to these functional triads and each triad can be represented by one of its constituent pitches or intervals. In 20th century Schenker and Hindemith is related with the theory of funtional harmonic progression. There is similarity between Riemann's three tonal functions of tonic, dominant, subdominant and Schenker's Stufen and Hindemith emphasis on tonal center of a degree progression. In conclusion, it is quite evident that Riemann' harmonic theories are still very much alive today. It is the writer wish that this thesis may contribute to a comprehensive presentation of Riemann's theory of harmony.