본 논문은 존 밀턴의 󰡔실낙원󰡕에 담긴 서사시의 전통을 영웅적 줄거리와 영웅적 자질을 중심으로 분석하고, 이를 통해 진정한 영웅은 누구인지를 고찰하는 것을 목표로 한다. 호머의 그리스 영웅 아킬레우스와 오디세우스는 신의 계보를 가진 용맹한 군인이자 존경할 만한 지도자로서, 과오에도 불구하고 힘과 충성심으로 칭송을 받는다. 버질의 로마 영웅 아이네아스는 강력한 지도자이자 영광스러운 전사로, 신들의 명령을 이행하여 용맹한 나라의 토대를 구축한다. 비록 이니아스가 디도를 절망에 빠뜨린 채 떠나도, 그는 잊을 수 없는 의무에 대한 헌신으로 여전히 존경을 받는다. 밀턴의 󰡔실낙원󰡕에 나타난 영국 서사시의 영웅적 자질은 그리스-로마 서사시의 영웅적 자질과는 근본적으로 다르다. 저항이 아닌 복종, 자만이 아닌 겸손, 영웅적 죽음 이후의 영광스러운 부활을 통해 󰡔실낙원󰡕은 기독교적 영웅의 자질을 드러낸다. 사탄은 그리스-로마의 영웅을 답습하는 거짓 영웅이지만, 하나님은 예지하지만 허락하고 배신에도 불구하고 희생하며, 부활하여 구원함으로써 진정한 영웅으로 부상한다. 이러한 새로운 영웅적 자질로 인해 󰡔실낙원󰡕은 왕정복고 시기의 사회정치적 소용돌이 속에서 영국의 기독교 서사시라는 새로운 전통으로 자리매김하게 된다.

본 논문은 레오 톨스토이의 안나 카레니나와 케이트 쇼팽의 각성을 비 교 연구하여, 서구의 기독교적 일부일처제를 중심으로 두 여주인공의 불륜, 별 거, 그리고 자살의 의미를 분석하는 것이다. 서구의 전통에서 일부일처제와 합 법적인 자녀 출산은 기독교적 가치와 더불어 남녀평등, 가정 복리, 사회 안정을 위해 필수적인 요건으로 이해되었다. 톨스토이와 쇼팽은 여주인공의 결혼을 그 들의 선택, 위기, 그리고 발견을 중심으로 시작부터 종결까지 그려낸다. 여주인 공의 충동적이거나 우연적인 선택은 결혼의 파괴적인 요소로 내재해 있다가, 그 들이 불륜에 빠질 때 불가피하게 결혼의 위기로 이어진다. 그리고 이들이 결혼 제도 밖에서는 사회적 존중과 인정을 받으며 지속적 사랑과 완전한 연합을 이 룰 수 없음을 깨달을 때, 그들의 환멸은 자살로 귀결된다. 톨스토이와 쇼팽은 일 부일처제에 순응하고 이를 탐색하는 한편, 그 제도에 의문을 제기하고 대항하면 서, 일부일처제의 필요충분조건을 모색한다.

본고는 조정래의 『태백산맥』에 담긴 종교와 이데올로기의 상관관계를 분석하고, 작가가 재창조한 민족·민중 신앙의 성격을 고찰하는 것을 목표로 한다. 조정래는 『태백산맥』 창작 보고서에서 이 작품의 집필 동기를 분단의 원인을 규명하고 분단의 요소를 제거하여 통일의 새 길을 여는데 있다고 밝힌 바 있다. 분단의 원인을 미군과 친일파를 비롯한 민족 내 반동세력에서 찾는 작가는, 종교 역시 민족과 민중 중심의 통일 국가의 건립에 기여할 때 이상적인 것으로 제시 한다. 무속은 민중의 연대와 공동체의 기복에 기여할 때 그 가치가 승인되고, 불교는 무소유를 기반으로 토지의 무상분배를 꿈꿀 때 긍정된다. 유교는 한민족 고유의 전통을 존중하는 범위 내에서 인정되지만, 기독교는 제국주의적 외래 종교로 간주되어 그 교리와 교세 역시 비판의 대상이 된다. 『태백산맥』에서 이상적 종교로 제시되는 것은 민중의 혁명을 실천한 민족 종교 동학이며, 여타의 종교는 혁명적 통일 민족국가 건설에 기여하는 방식으로 해석되고 평가된다. 이처럼 이데올로기적 목표에 종교를 복속시키는 것은 다양한 종교를 활용하여 동학을 이상적 종교로 제시하고 민중과 민족 중심의 혁명을 독려하는 효과를 낳는다.

In this study, clinching characteristics of aluminum and galvanized steels were investigated for the application of clinching as a joining technique to aluminum wheelhouse assembly. A6451 aluminium alloy and galvanized steel sheets were joined by hybrid joining(clinching + adhesive bonding). Tensile-shear load and fracture mode of hybrid joints were investigated. Maximum tensile-shear load of hybrid joints was about six times higher than that of clinched joints without adhesive. Energy absorption values of hybrid joints were higher than those of clinched joints without adhesive as well as resistance spot welded steel joints. Developed aluminum wheelhouse assembly showed higher static stiffness than the existing steel parts. Aluminum wheelhouse inner panel unit was 44% lighter than the steel unit, and the final assembled aluminum wheelhouse was 14.6% lighter than the existing steel parts.

The purpose of this study was to analyze fish communities in the Wonju stream located in Wonju-si in Gangwon-do, and to evaluate the health of the stream through past and present changes. We performed investigations four times from May 2015 to September 2016. In the survey, 5,201 individuals which belonged to 27 species and 9 families were collected. Zacco platypus was the dominant species and Pungtungia herziwas the subdominant species. Eight Korean endemic species (Acanthorhodeus gracilis, Zacco koreanus, Coreoleuciscus splendidus, Squalidus gracilis majimae, Microphysogobio yaluensis, Iksookimia koreensis, Koreocobitis rotundicaudata, Coreoperca herzi) were observed and showed a ratio of 16.54%. The fish community of dominance (0.72±0.10), diversity (1.37±0.32), evenness (0.61±0.13), and richness (1.70±0.23) were evaluated. According to our analysis of tolerance guilds, the total individual number of intermediate species was higher than the sensitive and tolerant species. As a result of the trophic guild analysis,the omnivore and insectivore species were relatively high. The value of the qualitative habitat evaluation index (QHEI) in the wonju stream was averaged 121.2 (±23.4), indicating a suboptimal condition. Stream health showed that the fish assessment index (FAI) value was an A to C grade in the Wonju stream. A correlation coefficient analysis with FAI and various factors was analysed statistically, and had a high correlation in QHEI, with the omnivore species, insectivore species, intermediate species, sensitive species, dominance, diversity, evenness, and richness.

본 연구는 양질의 조사료를 최대한 생산하기 위해 월동 사료작물 재배기술을 보완하고 봄 파종의 가능성과 생산성을 구명하고자 수원 국립축산과학원에서 국내개발 품종을 공시하여 2009년 3월부터 6월까지 수행하였다. 처리내용은 단파 3처리 (이탈리안 라이그라스 (IRG) 조생종 Kowinearly, 중생종 Kowinmaster, 청보리 유연)와 혼파 2처리 (Kowinearly와 유연, Kowinmaster와 유연) 등 5처리였다. 생육기간 중 IRG에서 도

Daily intakes of 14 preservatives were evaluated by using their maximum permitted levels(MPL) and national food disappearance data in 1998. The estimated daily intake (EDI) of each preservatives were compared with corresponding acceptable daily intakes (ADIs). EDIs of dehydroacetic acid, sodium dehydroacetate, p-hydrobenzoic acid ester, propionic acid, sodium propionate and calcium propionate were leas than 2% of ADI and judged to be safe. However, EDI of sorbic acid and potassium sorbate were 76.61 mg/person/day and it reached 5% of its ADI. EDI of benzoic acid and sodium benzoate were 85.65 mg/person/day and it reached 31% of its ADI. The highest intake of benzoic acid came from carbonated drink.

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

본 연구에서는 상법보다 메주농도를 높게하여 간장을 제조한 후, 2년의 장기 숙성을 거쳐 시료를 제조하고, 메주 농도와 숙성 기간에 따른 맛 특성 변화를 알아보기 위해 간장의 일반 성분 및 당류를 분석하였다. 간장의 일반 성분 중 pH는 4.5~5.3 범위로, 숙성 기간에 따라 감소하였고, 적정 산도는 pH와 상대적인 경향을 보이며 숙성기간에 따란 증가하였다. 총산은 586.145~1008.169mg%로 역시 숙성기간에 따란 증가하였으며, 모두 메주농도 1.3;4에서 높게 나타났다. 완충 작용은 숙성 기간에 따라 유의적으로 증가하였다. 조단백은 6.0681~11.5431 범위로 숙성 기간에 따라 증가하였고, 메주농도 1.3:4에서 그 함량이 높았다. 조지방은 0.03~0.2%로 숙성 초기와 1.3:4에서 함량이 더 높게 나타났다. 수분은 50~70%로 숙성기간에 따라 감소하였고, 식염은 20.54~30.33%로 숙성 기간에 따라 증가하다 2년째는 감소하였다. 순고형분은 숙성 기간에 따라 증가하였고 메주농도 1.3:4에서 더 높았다. 각 시료의 환원당 함량은 숙성기간 도안 완만한 증가를 보였고, 유리당으로는 galactose 261~744mg%, glucose 139.07~339.91mg%, fructose 59.71~168.88mg% 순서로 높은 함량을 나타냈다.

This study was carried out in order to investigate effective aroma components of Korean traditional soy sauce. Volatile aroma compounds were extracted by solvent extraction, TMS esterification of methyl acetate extracts and SDE, and analyzed by GC/MSD. 140 voltile aroma compounds were detected by three different extraction methods. Most abundant volatile compounds were acids and phenols and identified aldehydes, hydrocarbons, ketones, furans, furanone, alcohols, esters, nitrogen compounds, sulfur compounds and thiazoles, too. In the analytical sensory evaluation of soy sauce aroma, there were significant differences between each soy sauce sample in all test item. To sum up, Sweet odor was high in Kyupjang. Nutty odor and traditional soy sauce odor were similarly high in Kyupjang and high concentration soy sauce. Kyupjang had high score in overall odor preference than Chungiangs. The result of multiple regression of soy sauce odor characteristics and gas chromatography pattern demonstrated that offensive and sour odor was affected by octadecanoic acid. Contributive compounds to sweet odor were 1,2-benzenedicarboxylic acid and 3,6-dioxa-2,7-disilacotane. Benzoic acid 4-methyl ethyl ester and nonacotane were identified as major compounds of nutty odor. Contribu live variables of traditional soy sauce odor were benzoic acid 4-methyl ethyl ester and 9,12-octadecadienoic acid. The main factors of odor preference were 3-methyl pentanoic acid, acetic acid, 2,6-dimethyl heptadecane and 3,6-dioxa-2,7-disilacotane.

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were 4.46~4.90 and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.

Infanthood is a crucial period when mental and emotional developments take place along with physical growth. Adequate supply of nutrition is essential during this period and there is an urgent need for proper education and guidance on balanced nutrition. Therefore, this study tried to set the direction for developing baby food by investigating the conditions of weaning status and mothers perspectives on weaning. According to the result of this study, the average period when interviewees began weaning of their infants is 4.1 months and finishing period of weaning is 14.2 months on average. The frequency of consuming commercial weaning food is once a week. As high as 88.4% and the fruit juice was mainly used as the starting weaning food. The consumtion rate, more than once a day, is as high as 60%, they use commercial weaning food for convenience, especially when they are out. The 65% of surveyed group show rather dissatisfactory view about the commercial weaning food, and wanted improvements and changes. Interviewees wanted to obtain the information on baby food sold in the market and how to prepare baby food through technical literatures, and they frequently relied on commercial baby food due to its convenience. The most desired type of baby food was semi-solid paste in a disposable package that can be stored at room temperature.

본 연구에서는 한국 전통 간장의 담금용기를 달리하였을 때와 메주의 농도를 상법보다 높게 하였을 때의 질소성분 함량과 향기성분을 분석하고 향미의 관능검사를 실시한 후 향기성분 패턴과의 통계적 해석을 통해 어떠한 성분이 간장의 관능 특성에 영향을 주는지 알아보았다. 본 연구에서 얻은 결과들을 요약하면 다음과 같다. 1. 간장의 맛에 가장 큰 영향을 미치는 요인으로 평가되고 있는 질소성분의 함량에서, 총질소의 경우는 메주의 농도와 상관없이 유리병이 항아리보다 높았으며 메주의 농도가 높은 경우 많은 양을 함유하는 것으로 나타났다. 그러나 유리병은 항아리보다 적은 양의 amino태 질소와 더 많은 양의 ammonia태 질소를 함유하고 있어 질적인 면에서 떨어지는 것으로 나타났다. 2. 유리아미노산의 함량을 조사한 결과, 총유리미노산의 함량은 150일 이후 최고치를 보였다. 지미와 감미를 내는 glutamic acid, aspartic acid, serine, alanine, Iysine의 함량이 높게 나타났고, 쓴맛에 관여하는 valine, phenylaalanine, leucine, isoleucine의 함량도 높게 나타났다. 3. 휘발성 유기산으로는 acetic acid가 가장 많이 함유되어 있는 것으로 나타났고 항아리가 유리병보다 함량이 높았으며 메주농도 1 : 4는 완만한 증가를 보이나 1.3 : 4는 숙성기간 150일에 급격한 증가를 나타냈다. 고린내의 주요성분으로 알려져 있는 butyric acid는 유리병 1 : 4와 항아리 1.3 : 4가 비슷한 경향을 보였으며 유리병 1.3:4에서는 급격하게 감소하였다. 그러나 모든 군에서 숙성기간이 경과할수록 감소하는 일정한 경향을 보였다. 이 외에 valeric acid와 capric acid가 소량씩 함유되어 있는 것으로 나타났다.

Infanthood is a crucial period when mental and emotional developments take place along with physical growth. Adequate supply of nutrition is essential during this period and there is an urgent need for proper education and guidance on balanced nutrition. Therefore, this study was designed to assess to current status of lactation and to investigate mothers' perspectives on human milk and formular milk. As random samples for this study, a total of 352 mothers having infant under the age of 4 were surveyed. 27.3% of mother surveyed were breast-feeding, 38.0% were formula-feeding and 34.7% were mixed-feeding. According to the result of this study, the percentage of breast feeding was on the decrease, while the dependence on formular milk was on the rise. The main reason of formula-feeding was insufficient secretion of human milk on mothers part. The major factors that affect to select feeding method were employment status, degree of education, family income and age. Also, the interviewees desired the product fortified with special ingredients that are hot contained in formular milk currently available in the market. The most concerned problem of formula milk was indigestion and the interviewees wanted the formular milk to be improved digestibility.

This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at 15℃ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.