본 논문에서는 복합재 구조물에 손상이 있을 경우, 손상에 의해 변화된 구조물의 동적특성을 손상이 없는 상태로 회복하여, 전체 시스템의 안정성을 유지할 수 있도록 하였다. 층간 분리가 있는 구조물의 유한요소모델 구축을 위하여 향상된 층간 변위장 모델을 적용하였으며, 유한요소해석을 진행하여 구조물의 고유 진동수와 모드 형상을 관찰하였다. 능동제어 알고리즘과 압전 작동기를 적용하여 구조물의 진동 응답특성을 확인하였으며, 이를 바탕으로 손상된 구조물의 동적특성을 손상이 없는 상태로 회복할 수 있음을 확인하였다.

본 연구에서는 객관적인 아름다움에 대한 주관적인 미적 경험으로서의 인지적, 감정적 경험에 관여하는 뇌 활성화 과정을 기능적 자기공명영상을 이용하여 검토해 보았다. 우선, 프랙탈 이미지에 대한 미적평가 행동과 제로 보편적인 아름다움의 준거를 확인하였다. 평정 결과에 기초하여, 전체 270개 이미지 중 가장 점수가 높은 50개를 아름다운 이미지로, 점수가 낮은 50개를 아름답지 않은 이미지로 선정하였다. 두 가지 조건을 블록으로 제시한 신경영상 연구 결과, 아름답다고 평가한 이미지에 대해서는 미적 경험에 관여하는 인지적, 정서적 처리에 관여된 부위인 전두엽과 대상회와 뇌섬엽이 활성화되었으며, 아름답지 않다고 평가한 이미지에 대해서는 부정적인 정서와 관련된 중후두회와 전설소엽의 활성화가 관찰되었다. 아름다움 평가에 대한 조건별 접속분석의 결과, 미적평가가 긍정적인 이미지에 대해서는 측두엽의 활성화가, 부정적인 이미지에 대해서는 두정엽의 활성화가 특징적으로 나타났다. 이에 대해 의미론적 해석과 추상화 과정과 연결하여 논의하였다.

This study examined the roles of autolytic enzymes and microorganisms in the ripening process of salted Alaska pollack tripe made with various concentrations of salt i.e, 7.5% and 20% by weight. Salted Alaska pollack tripe treated with antibiotic agents for the inhibition of microbial growth and a control were prepared experimentally, and changes in chemical composition and viable cell counts were investigated, individually, during the ripening process. Just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt, viable bacterial cells occurred at a level of 10(5) CFU/g. In the control, bacterial counts increased rapidly to 10(7) CFU/g by the 14th day of ripening. However, in the sample treated with antibiotic agents, counts were decreased to a level of 10(4) CFU/g by the 3rd day of ripening and increased gradually to 10(6) CFU/g by the 5th day of ripening, and then the same value was maintained there-after. Just after the preparation of the high salt Alaska pollack tripe made with 20% salt, viable bacterial cells occurred at a level of 10(3) CFU/g. In both the samples treated with antibiotic agents and the control, bacterial counts decreased rapidly to 10°CFU/g by the 45th day of ripening and increased gradually there-after. The content of amino type nitrogen was 76.3 ㎎% just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt. Amino type nitrogen content was increased to 283.5 ㎎% by the 5th day of proper ripening in the control, but it was increased to 208.0 ㎎% in the sample treated with antibiotic agents. The difference in amino type nitrogen content was 75.5 ㎎/100 g. The content of amino type nitrogen was 57.2 ㎎% just after the preparation of the high salt Alaska pollack tripe made with 20% salt. Amino type nitrogen content was increased to 198.3 ㎎ by the 60th day of proper ripening in the control, but it was increased to 162.0 ㎎% in the sample treated with the antibiotic agents. The difference in amino type nitrogen content was 36.3 ㎎/100 g. The contents of VBN and TMA-N were 102.1 ㎎% and 20.5 ㎎%, respectively, at the 7th day of ripening in the low salt Alaska pollack tripe made with 7.5% salt. The content of VBN was 60.0 ㎎% and TMA-N was not detected at the 21st day of ripening in the sample treated with antibiotic agents. The control sample was spoiled by the 7th day of ripening but the sample treated with antibiotic agents was not spoiled by the 21st day of ripening. On the other hand, VBN content was 37.2 ㎎% and TMA-N was not detected at the 90th day of ripening in the high salt Alaska pollack tripe made with 20% salt, and the control sample was not spoiled.

Sik-hye(rice beverage) made of grain and malt is one of the typical traditional soft drink special day and as a seasonal food in these days as in those. In order to investigate the kind and the temporal variation of the raw materials and the cookery of the sik-hye, the literature survey was carried out. The related literatures after the 'Su-mun-sa-sul' published in 1740, which is known as the first detailed record of the sikhye, were collected. Among them, the 30 references were chosen for further investigation of the changes of the material and the cookery. The sik-hye was classified into two groups of a sweet rice drink type and sikhai type. The former includes sikhye, gamju and dansul, and the latter Andong sikhye. When to drink, how to drink, meterials and how to make according to the type of sikhye descirbed in the literatures were also summarised.