본 연구는 안동 사문암지대의 관속식물상, 현존식생 및 토양특성에 대한 조사를 수행하였다. 2014년 4월부터 10월까 지 총 7회에 걸쳐 현지조사를 실시한 결과 관속식물은 88과 239속 311종 6아종 33변종 6품종 3교잡종으로 총 359분류 군이 확인되었으며, 본 연구에서 249분류군의 분포가 새로이 밝혀졌다. 안동 사문암지역은 식물구계학상 온대중부지역 에 속하고 낙엽활엽수와 침엽수의 혼합림으로 구성된다. 한반도 고유종은 외대으아리, 은사시나무, 오동나무, 벌개미취 가 확인되었다. IUCN 평가기준에 따른 적색목록식물은 7분류군으로 준위협종(NT)에 채고추나물, 원지, 쑥방망이, 관심대상종(LC)에 낙지다리, 솜양지꽃, 창포, 미평가종(NE)으로 멱쇠채가 조사되었다. 식물구계학적 특정식물은 Ⅳ등 급 2분류군, Ⅲ등급 5분류군, Ⅱ등급 4분류군, Ⅰ등급 7분류군 등 19분류군이 발견되었다. 귀화식물은 34분류군으로 확인되었으며, 귀화율 9.5%, 도시화지수 10.6%로 나타났다. 연구지역의 산림토양은 표층~20㎝에서 양토와 미사질양 토, 20㎝~40㎝에서 양토와 미사질점토인 것으로 분석되었다. 토양 내 중금속은 Ni과 Cd의 함량이 높은 것으로 나타났다.

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

This study was carried out to investigate the flora and the vegetation of Samusan mountain on Jecheon-si, located in the middle part of the Korean peninsula. The vascular plants which were collected in 9 times from June 2014 to October 2015 were identified as 502 taxa in total, including 102 families, 314 genera, 445 species, 6 subspecies, 49 varieties, 1 form and 1 hybrid. The largest families were as follows; Asteraceae (70 taxa), Poaceae (52 taxa), Rosaceae (30 taxa), Fabaceae (28 taxa), and Cyperaceae (20 taxa). Of them, Korean endemic plants numbered 10 taxa, and vascular plants listed in the red data according to the International Union for Conservation of Nature (IUCN) numbered 14 taxa. The floristic regional indicator plants found in this area were 61 taxa in total. Among them, 5 taxa revealed the floristic grade Ⅴ, 11 for floristic grade Ⅳ, 14 for floristic grade Ⅲ, 10 for floristic grade Ⅱ, and 21 for floristic grade Ⅰ. The alien plants were identified as 43 taxa and the percentage of naturalized index (NI) was 8.6%, and urbanization index (UI) was 13.4%, respectively. Samples of the forest vegetation on the Samusan Mt. were mainly classified as Pinus densiflora, Quercus variabilis, Q. acutissima, Q. mongolica, Zelkova serrata and Robinia pseudoacacia forest. The vertical structures of the forest were stable and the DBH-Class analyses showed that the dominant tree species would be maintained. In the surveyed areas, high plant diversity was shown, and a number of endemic, rare, calcicole plants and phytogeographically important plants were found. Nonetheless, numerous and diverse biological resources native have been consistently disturbed or damaged by human activities without some form of protection. Therefore, it is needed to set up strategies for conservation forest vegetation in this study area.