본 연구의 목적은 저개발국가의 발전을 지원하는 국제개발협력CSO의 동기를 윤리적 관점에서 분석하여, 국제개발협력 동기의 윤리적 정당성 을 조명하고 시사점을 제시하는 것이다. 연구는 한국과 영국의 국제개발 협력CSO 협의체의 회원단체 각각 120개와 321개를 대상으로 홈페이지 에 게시한 비전·미션 선언문과 같은 목적문에 명기된 활동 동기를 학자 들이 제시한 원조의 의무에 대한 윤리적 기준으로 분석하여 세 유형으로 분류했다. 분석 결과 첫째, 한국과 영국의 CSO 모두 공리주의와 인도주 의에 기반하여 전 세계의 고통받는 이들을 돕는 것을 도덕적인 의무로 인식하는 도덕적 의무주의 동기유형이 각각 73.4%, 74.4%로 가장 큰 비 중을 차지했다. 둘째, 종교적 신앙에 기반한 종교적 기반 동기유형은 한 국은 23.3%, 영국은 7.2%이고, 셋째, 국제개발협력을 구조적 불평등을 시정하는 책임으로 인식하는 글로벌 정의실현 동기유형의 비중은 한국이 3.3%, 영국은 18.4%다. 국제개발협력 역사가 긴 영국의 CSO가 초창기 종교적 기반에서 이후 인도주의와 인권을 강조하는 것으로 전환된 것과 는 달리, 한국의 CSO는 지속적으로 종교적 기반 동기유형이 작지 않은 비중을 차지해 왔으며, 글로벌 정의실현 동기유형의 비중은 매우 미미하 다. 추후 변화를 지속적으로 주목해야 할 것이다. 국제개발협력에 참여하 는 CSO는 정체성을 담은 목적문이 제시하는 동기와 실제적인 활동을 점 검하여 정체성과 활동의 윤리성을 재확인할 필요가 있다.

Rice can be the contaminating with soil-borne bacteria. Furthermore, the contaminated bacteria can be grown during immersion process for produce wet-milled rice flour. Therefore, disinfectants can be added during the immersion process. Antibacterial activities of the natural disinfectant, fermented rice spent water (FRSW), and the chemical disinfectants, chlorine dioxide (CD) and sodium benzoate (SB), were respectively determined when added in pure cultures of target bacteria such as Salmonella typhimurium, Escherichia coli, and Bacillus cereus or when added to immersion water in the immersion process. In addition, rinsing effects for removing bacteria were determined when rice was rinsed with water before and after the immersion process. Antibacterial activities were rapidly increased as increasing amounts of the disinfectants are added to the pure cultures of the target bacteria. Antibacterial activity of CD was the most effective among the three tested disinfectants when added to the pure cultures of the target bacteria, respectively. Those of the same disinfectants were increased when they were increasingly added to the immersion water. However those of the disinfectants were less effective when added to the immersion water. On the other hand, rinsing effects for removing bacteria were the most effective when rice was rinsed only with water without the immersion process. Collectively, rinsing rice with water only was more effective than using disinfectants in the immersion water during rice flour production.

Steamed rice is usually used as an essential ingredient when Takju or Yakju is brewed in Korea. Alternatively, non-steamed rice can be used to keep thermolabile nutrients and fresh tastes richer in Takju or Yakju. In this study, therefore, the physicochemical properties (ethanol and sugar contents, pH, total acidities, and turbidities)and the fermentative microbial profiles (aerobic mesophillic bacteria (AMB), fungi, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Escherichia coli and coliforms) have been compared among 4 Takju and 1 Yakju samples brewed using steamed or non-steamed rice. Yakju brewed using non-steamed rice has approximately 2-3 times higher ethanol and sugar contents than other 4 Takjus brewed using steamed or non-steamed rice. The pH and total acidity values of all the 5 samples ranged 3.77-4.30 and 0.12-0.35, respectively. As for turbidities, Yakju brewed using nonsteamed rice was transparent, but other 4 Takjus were not. The AMB and fungal counts for Yakju brewed using nonsteamed rice were approximately 104-fold less than those for 4 Takjus. The LAB counts for Takju and Yakju brewed using non-steamed rice were 103-fold less than those for Takjus brewed using steamed rice. The AAB counts ranged 2-6 log10CFU/mL for all the 5 samples. E.coli and coliforms were not detected. Overall, there was no significant difference in microbial counts among 4 Takjus brewed using steamed or non-steamed rice, but Takju has higher microbial counts than Yakju. All the 5 samples were conclusively considered to be hygienically brewed and processed containing plenty of beneficial microorganisms.