본 연구는 인간의 심층적이고 경험적 특성을 다루는 정신분석학과 타 고난 본성을 다루는 명리학 구조를 비교분석하여 동서양의 심리학적 이 론으로 인간 정신의 복잡하고 다층적인 이해를 도모하고자 하는 데 그 목적이 있다. 이에 프로이트의 지형학적 구조이론과 명리학 명조의 상관 성을 무의식과 천간·지지, 의식과 일간, 전의식과 지장간에서 고찰하였 다. 연구 결과는 다음과 같다. 첫째, 무의식과 천간·지지는 역동성을 포 함하는데 전의식과 지장간이 교량적 역할을 한다. 둘째, 의식과 일간은 균형을 지향한다. 셋째, 전의식과 지장간은 잠재적 요소가 존재한다. 결 론적으로 정신분석학과 명리학 구조의 역동성, 균형과 잠재성은 인간 정 신과 내면세계에 대한 통합적 시각을 제공하여 이를 통해 심리상담에서 인간이 주체적 삶을 살아가도록 다층적 이해를 강조한다.

To identify sand crab Ovalipes punctatus populations and establish management units for each population, mtDNA COI regions were analyzed. As a result, the clade of O. punctatus in Korea were separated by two with a genetic distance of 0.17 – 2.08%, and there was no significant difference in the result of pairwise FST values representing genetic differentiation by sampling areas (p > 0.05). Also, no geographical separation found in the distribution of haplotypes and the results of the haplotype network. This result suggests that O. punctatus larvae were dispersed for a long time by the ocean current by suffering meroplanktonic period for 1 month, and increased the gene flow due to the development of the swimming legs for the increase in mobility. Therefore, in the results of mtDNA COI region analysis of O. punctatus in the East Sea, Yellow Sea, South Sea and East China Sea (Ieodo) of Korea, no clear intra-species differentiation was found.

본 연구는 건강기능식품 프랑스해안송껍질추출물 중 catechin, caffeic acid, ferulic acid, taxifolin에 대한 동시분석법을 개발하는 연구이다. 최적분석조건을 확립하기 위해 시료 채취량, 용매 조건을 비교 검토하였으며, UPLCMS/ MS를 이용하여 각 4개 성분에 대한 정확한 분석 및 분석시간의 효율성도 향상하였다. 분석 시 사용한 컬럼은 Acquity UPLC BEH C18이며, 정량이온으로 catechin, caffeic acid, ferulic acid, taxifolin 각각 133, 135, 245 및 248을 선정하였다. 확립된 시험법에 대해 특이성, 직선성, 검출한계, 정량한계, 정확성, 정밀성 등의 밸리데이션을 수행하였다. 4개 성분 모두 50-25000 mg/L 농도에서 결정계수(R2) 0.999이상으로 높은 직선성을 확인하였다. 또한 회수율은 84.9-104%이었고, 정밀성은 1.2-4.3%의 RSD를 확인하였다. 개발된 시험법은 프랑스해안송껍질추출물 중 catechin, caffeic acid, ferulic acid, taxifolin 분석을 위한 시험법으로 활용되기에 적합한 것으로 판단된다.

김치의 미생물학적 안전성은 중요관리점인 세척공정에서의 미생물 저감화 효과 확보가 필수적이다. 세척 효과는 공정에 투입되는 세척용수의 유량에 영향을 받게 된다. 본 연구는 세척공정 중 세척용수를 재활용하여 세척용수 유량을 증가시키는 방식의 미생물 저감화 효과를 평가하였다. 세척공정 중 용수의 세척 단계별 재활용 유무에 따라 작업시간대별로 절임배추와 세척용수 시료를 채취하여 일반세균과 대장균군 수를 분석하였다. 3단계의 세척공정에서 세척용수는 각각 2단에서 1단, 3단에서 2단으로 사용 후 재투입되도록 조작하였다. 세척용수의 미생물수는 작업시간이 증가함에 따라 증가하는 것으로 나타나 세척조에 잔류하는 용수의 미생물 오염도가 증가하여 세척 효과는 시간이 지날수록 떨어지는 것으로 확인되었다. 작업 1시간 간격을 비교하였을 때 일반세균수는 약 0.26~0.43 Log CFU/g, 대장균 군수 약 0.17~0.18 Log CFU/g차이를 보였다. 세척단계를 거치면서 절임배추의 미생물수는 감소하였으나 작업시간이 증가할수록 증가하여, 작업시작 30분 후 일반세균수는 약 1.38 Log CFU/g, 90분에서는 약 1.17 Log CFU/g로 감소 효과가 떨어지는 것으로 나타났다. 재활용하지 않은 세척 공정을 거친 절임배추의 일반세균 저감화는 세척 1단, 세척 2단, 선별, 세척 3단, 탈수 단계에서 0.11, 0.51, 0.58, 0.75, 1.27 Log CFU/g였고, 세척용수를 재활용한 세척 공정을 거친 배추는 0.22, 0.43, 0.47, 0.69, 0.95 Log CFU/g 감소하여 세척용수를 재활용하지 않는 세척공정에서의 미생물 저감화 효과가 높은 것으로 나타났다. 대장균군의 경우도 각각 0.16, 0.32, 0.33, 0.37, 0.54 Log CFU/g 감소와 0.16, 0.28, 0.29, 0.32, 0.43 Log CFU/g 감소로 일반세균과 비슷한 경향으로 나타나 세척공정 중 세척용수의 재활용은 절임 배추의 미생물 저감화에 효과가 없는 것으로 판단된다. 따라서 절임배추의 세척 효과를 높이기 위해서는 세척조에 잔류하는 용수의 미생물 오염도를 제어할 수 있도록 세척단계별로 유입되는 세척용수의 유량 관리를 조절하는 방안 마련이 필요하다.

The goal of this study is to develop a teaching model for aviation French in the university. This curriculum model focuses on three major features - i.e. linguistic (lexical, phonological and syntactical), situational and cultural- as criteria for teaching. As for the lexical aspect, using Crocker(2014) as the main textbook, as well as in-flight service announcement scripts, the model satisfies the scope of the special vocabulary used in this field. In regard to the phonological aspect, the model uses Crocker(2014)’s main textbook audio files, along with a security video released by Air France in 2015. Regarding the syntactical aspect, this study focuses on ‘the voice’, or ‘the mode’ airline employees generally use, conveying an atmosphere of courtesy and professionalism in their interaction with passengers. The linguistic feature therefore, goes with the situational feature. In addition, the model includes a cultural feature, professions working in the aviation industry will likely encounter. It is important to address frequent cultural mistakes to the learners so that they can appreciate the need to tolerate and respect different cultures. Regarding overall curriculum, the model focuses on listening and reading comprehensions in the first half of the course. But starting from week nine, the model focuses on speaking and writing skills by providing a role play section and a composition section. In the final two weeks, the model requires learners to give presentations on topics related to the air industry.

The purpose of the present study is to learn about English conversation instructors, in particular, to find out (1) who they are; (2) how they cooperate with English teachers at schools; and (3) what needs they have to serve better as English teaching staff at schools. An online survey was administered to all English conversation instructors at elementary and secondary schools in Korea. Around 4,630 English conversation instructors- 2,920 at elementary schools and 1,710 at secondary schools- participated in the study. The collected data were analyzed: (1) to describe the characteristics of English conversation instructors; (2) to examine how they are sharing teaching duties with English teachers; and (3) to assess the needs for their competency development. The needs of English conversation instructors were analyzed by calculating the gap between the current competence and the expected competence. The difference of English conversation instructors competence development needs at the elementary level and at the secondary level were then further analyzed through Analysis of Variance. The results of this study can be used as basic data to establish the training system for English conversation instructors’ competence development.

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at 85~90℃ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at 56~60℃ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

This study was conducted to investigate the anthropometric data, nutrient intakes and serum profiles in premenopausal and postmenopausal women living in Gyeonggi-do Province, Republic of Korea. The subjects were 49 premenopausal women and 63 postmenopausal women who are not taking any hormone or cardiovascular drugs. Anthropometric measurements were taken by a trained practitioner and the data for dietary intakes were obtained by a 24-hour recall method. Serum samples were collected and analyzed for the total cholesterol, triglyceride (TG) and lipoprotein fractions. The mean age of the premenopausal women was 45.17±3.28 years and that of the postmenopausal women was 62.52±4.14 years. The height and weight were 157.86±4.35 ㎝, 58.75±6.01 ㎏ in premenopausal women and 156.42±3.62 ㎝, 57.63±5.38 ㎏ in postmenopausal women, respectively. WHR (waist hip ratio) in postmenopausal women was significantly higher than that of premenopausal women (p<0.05). There were no differences between the pre-and postmenopausal women in the intakes of energy, protein, fat, Ca, Fe, vitamin A, vitamin B1, vitamin B2, niacin, vitamin C and vitamin E. However carbohydrate and Na intakes in postmenopausal women were significantly higher than those of premenopausal women. In postmenopausal women, Ca intake was below and Na intake was extremely high considering KDRIs (Dietary Reference Intakes for Koreans). Serum triglyceride in postmenopausal women was positively correlated with age, BMI (body mass index) and WHR. Serum total cholesterol and triglyceride in postmenopausal women showed significantly negative correlations with fiber intake. These results suggest that it is necessary to help postmenopausal women maintain a healthy body weight. Postmenopausal women needs to increase Ca (calcium) intakes and diet quality by decreasing the intakes of Na (sodium). In addition, an adequate intakes of fiber is recommended for postmenopausal women to prevent cardiovascular disease.

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of 120℃ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1～73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 ㎖/1, 000 g rice, at 90～95℃, 3 h) and saccharogenic enzyme with malt(45 g/1, 000 g rice, at 55～57℃, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86～5.66, solidity was 79.48～82.28%. Color L value was 25.82～27.92, a value of 1.28～2.81, b value were 2.98～4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

본 논문에서는 식품 중 퀴놀론계(QNs) 합성항균제(marbofloxacin, norfloxacin, danofloxacin, ciprofloxacin, enrofloxacin, difloxacin, sarafloxacin, oxolinic acid 그리고 flumequine) 9종을 분석하기 위하여, 액-액 추출 과정을 거쳐서 형광검출기가 장착된 액체크로마토그래피를 이용하여 QNs를 효율적으로 동시분석하는 방법을 확립하였다. 컬럼은 Zorbax Eclipse XDB-C8(150 mm×4.6 mm, 5 μm), 이동상 용매는 200 mM ammonium acetate buffer (pH 4.5)와 ACN로 기울기 용리를 사용하였으며, 유속은 1.5 ml/min, 그리고, 주입량은 10 μl로 설정하여 분석하였다. 확립 된 분석조건으로, 표준검정 곡선은 10-500 μg/kg의 농도범위에서 상관계수가 0.9989 이상의 양호한 직선성을 나타내었으며, 회수율은 50, 100 그리고 500 μg/kg의 농도에서 89.6-106.5 %로, 향상된 추출효율을 나타내었다. 검출한계는 1-16 μg/kg이었고, 정량한계는 3-47 μg/kg이었으며, 일내(intra-day)와 일간(inter-day) 정밀도(CV%)는 0.2-15.0 %, 0.5-11.7 %이었다. 따라서, 확립된 분석방법은 광어 및 계란 중의 QNs을 효과적으로 분석하는데 이용될 수 있을 것으로 사료된다.