Diseases were surveyed in 5 Rice paddy field areas of Organic paddy field and conventional paddy field. The 3 major diseases, rice leaf blast, bacterial leaf blight and sheath blight in rice were surveyed at duck raising, rice bran and conventional rice paddy field. They were serious in duck raising paddy field, rice bran paddy field more than conventional paddy field. The Ilpum variety were infected seriously more than Chucheong. At the effectivity test of the environment-friendly substance for the rice-seed sterilization, 1000-times diluted brown-rice vinegar showed controlling effect against Bakanae disease, and germination rate also was good. There was no Weeds Control efficacy by cultivating of hairy vetch in rice paddy field. However, extract of hairy vetch Leaf and root repressed the germinating of lettuce seed.

Byung-Soo Park, Woosoon Kang and Mija Kim. 2000. On English Gerundive Constructions: A Constraint-Based Lexical Approach. Studies in Modern Grammar. 22, 107-124. In this paper, we support Malouf`s (1998) proposal that there be an independent syntactic category, gerund. In terms of the type hierarchy of syntactic categories, it is possible to say that the category gerund belongs both to a verbal category and to a nominal category without being either a verb or a noun. On the other hand, we attempt to modify Malouf`s analysis of certain control and raising verbs which require gerundive complements. Under his analysis, an NP and a gerundive construction that fallow a control or raising verb must always constitute a GP (Gerundive Phrase). However, in addition to those cases, we show that there are cases in which the two elements must not constitute a GP; they are separate parts of a VP, together with the preceding head daughter. Our analysis is based an the possibility of passivizing the NP occurring before the gerundive complement. We also show that the unexpressed subject of a gerundive phrase is systematically identifiable under our analysis, without adding anything to the present control theory.

찌는 시간을 달리하여 절단한 차는 색과 향이 3분과 5분간을 찐 후 절단하였을 때 우수하였다. 가용성 고형분 함량, 추출 수율이 증가됨에 따라 맛의 기호성은 증진되었고, 탁도와 갈색도, 색도의 증가는 색깔의 기호성을 증진 시켰다. 3분간 찐 후 절단하여 시간별로 볶은차와 5분간 찐 후 절단하여 시간을 다르게 볶은차는 전체적 기호성이 5분간 볶았을 때 우수하였고, 가용성 고형분 함량, 추출수율, 탁도, 갈색도, 전체 색도는 볶는 시간에 비례하여 증