Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at 25℃ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.

Fermentation characteristics of Baikhaju (a typical Korean traditional alcoholic beverage) were investigated during fermentation with differently treated rice samples, which were steamed rice (SR), plain steamed rice bread (RB), rice porridge (RP) and roasted rice (RR). The RB sample showed an excellent fermentation efficiency with the highest alcohol production (20.84%). The SR and RR samples showed 17.79% and 17.31% of alcohol production, respectively. The RP sample was the lowest alcohol production (11.47%). The pH values of all the beverage samples were similar and were ranged from 3.6 to 3.9. The fermentation periods of RB and RR samples were longer than the SR and RP. The inner temperature and microbial growth in all the beverages increased at each of input steps of the rice and Nuruk (a Korean-style bran koji). Fusel oil content of the SR and RP samples (613.6 ppm) was higher than that of RR (482.7 ppm). The RB sample with the best fermentation efficiency had the lowest fusel oil content (341.8 ppm). The RP sample showed the highest score in sensory evaluation and RB sample showed the lowest. The results on sensory evaluation were contrary to those on the fermentation efficiency.

Fermentation characteristics and quality changes of the typical Korean traditional alcoholic beverages (Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun) were investigated during fermentation and after aging, respectively. They were prepared by their own brewing methods with respect to the same contents of rice and Nuruk (Korean-style bran koji). The consumed total sugar content of the alcoholic beverages (Sokokju, Baikhaju, Samhaeju and Hosanchun) which were brewed with the multiple input steps of seed mash and raw material (ABMIS) was higher than that of the alcoholic beverage (Kwahaju) which was brewed with the single input step (ABSIS). The pH values of all the beverages were similar and were ranged from 3.2 to 3.6. The acidity of ABMIS were lower than that of ABSIS, but alcohol concentration of ABMIS were higher. The fermentation period of the alcoholic beverages with triple input steps was the longest among them. The inner temperature and microbial growth in all the beverages increased at each of input steps of the raw materials. Fusel oil content of ABMIS was lower than that of ABSIS. Major components of the fusel oil were iso-amyl alcohol, iso-butanol, n-propanol, ethyl acetate and acetaldehyde, and its minor components were methanol and n-butanol. The results on quality changes of the alcoholic beverages after aging showed increase of alcohol in ABMIS, but decrease of sugar and acidity. Fusel oil contents of Kwahaju and Samhaeju decreased to be ranged from 3.1% to 13.9% after aging, but those of Sokokju, Baikhaju and Hosanchun increased to be ranged from 10.9% to 23.0%. Sensory evaluation of ABMIS showed better scores than that of ABSIS. It was suggested that the brewing method with multiple input steps of seed mash and raw material was one of the methods to increase fermentation efficiency for brewing the Korean traditional alcoholic beverages.

Physicochemical and sensory characteristics of Korean traditional alcoholic beverages, such as Kwahaju, Sokokju, Baikhaju, Samhaeju and Hosanchun were investigated during fermentation with the difference of input step and treatment of rice and Nuruk (Korean-style bran koji). pH values in all treatments were similar to be ranged 3.1~3.2, but acidity of the treatment brewed without seed mash was 1.5~2 times higher than that of the treatment brewed with seed mash. The concentration of alcohol in all treatments increased as the concentration of the Nuruk increased. The alcohol concentrations of Samhaeju and Hosanchun ranging from 6.5% to 7.7% were higher than those of Kwahaju, Sokokju and Baikhaju ranging from 7.9% to 10.6%. Residual reducing sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 4.6 g/L to 9.7 g/L were lower than those of Samhaeju and Hosanchun ranging from 14.2 g/L to 15.5 g/L. The consumed total sugar contents of Kwahaju, Sokokju and Baikhaju ranging from 125.4 g/L to 159.2 g/L were higher than those of Samhaeju and Hosanchun ranging from 111.2 g/L to 123.8 g/L, and the treatments brewed with seed mash showed more sugar consumption than the treatments brewed without seed mash. Sensory quality in the treatments brewed with seed mash was better than those of without seed mash. Concentration of Nuruk and preparation of seed mash from it were critical factors compared to input step and treatment of rice in Korean traditional alcoholic beverage brewing.

In vitro antimutagenic activity of methanol extract from brown rice and its physico-chemical characteristics were investigated using Salmonella typhimurium reversion assay and SOS chromoteat. Methanol extracts of brown rice were not mutagenic compared with direct and indirect mutagenicities of 4NQO (4-nitraquinoline oxide), 2NF(2-nitrofluorene), Trp-p-1(3-Amino-1,4-dimethyl-SH-pyrido-[4,3-b]indole), and Trp-p-2(3-Amino-l-methyl-SH-pyrido[4,3-b] indole). Antimutagenic activity against the indirect mutagenicitiea induced by Trp-p-1, Trp-p-2 and AFB₁ (aflatoxin B₁) was found in methanol extract. Even though antimutagenic activity showed dose-dependent, it remained constant at inhibition rate ranging 60%-90% when the concentration was above 3mg/plate in the S. typhimurium reversion assay and 0.2-0.6 mg/assay in the SOS chromotest. The antimutagenic activity of the methanol extracts was stable at various pH (2, 7 and 10), temperatures (60, 80 and 100℃) and heating times (2, 4, 6, 8 and 10 min at 100℃).

Bridge inspection based unmanned aerial vehicle (UAV) has received considerable attention due to its several advantages such as reliability and safety as well as saving time and cost. An unmanned inspection equipment for bridge inspection is composed of UAV and imaging devices such as RGB cameras and infrared cameras. However, many challenging issues should be solved in order to apply this technology to the field. In this paper, an UAV based crack detection method is investigated. To detect the cracks, the image processing techniques with deep learning algorithm are used. To build the spatial information of aging bridge, 3D point cloud based background model is generated.

In recent days, many damages have been detected in superannuated bridges. Especially, the fatigue problems become serious in the maintenance of the bridges. It is important to investigate the load bearing capacity of the girder ends ability when some crack damages have occurred in the steel bridge. In this study, typical crack damages have dealt with analytically; one is the crack which occurred in the vicinity of the welding of the sole plate, the other is the crack which occurred in the vicinity of the gusset section of the web. Based on the analytical results, the relation between the load carrying capacity at the girder end and the crack length/direction is discussed. The crack occurred in the part which a tension field forms with cracks of steel girder on which shearing force acts in analysis in case a crack occurs, it turned out that reduction of ultimate shear strength is large.

본 연구는 노숙인들의 자활증진을 위한 커뮤니티가든 프로그램 시행을 위해 노숙인에 대한 이해와 실태를 정확히 파악하고자 관련 연구동향을 분석하였다. 우리나라 노숙인은 IMF라는 외환위기를 계기로 사회의 관심을 받게 되었으며 경제상황이 좋아지면 사회에 복귀할 것이라는 예상과 달리 노숙인의 수는 줄지 않고 있다. 노숙 인은 일반인에 비해 신체적, 정신적 장애의 유병률이 높은데, 건강 은 자활의지와도 연관이 있어 노숙인의 건강관리는 자활을 위해 매 우 중요하다. 노숙인의 지원 목적은 사회로부터의 격리가 아닌 사 회복귀이며 가장 효과적인 방법은 일자리의 제공과 직업훈련이다. 노숙인에게는 생존권의 보장이라는 측면에서 기초생활유지와 사 회통합을 위한 각종 서비스가 지원되고 있다. 최근 노숙의 근본 원 인을 해결하고자 주거지원 정책이 시행되고 있는 가운데 지원주택 에 지속적인 서비스의 결합이 시도되고 있다. 이와 같은 지원주택에 커뮤티니가든을 도입하는 것은 노숙인들의 자활 증진을 위한 신체 적, 정신적 건강관리와 소통의 공간을 통한 사회성 향상, 직업교육 의 공간 제공 등 종합적인 서비스를 가능하게 할 것으로 기대된다.

We have experienced cracking around column bottom and safety check places on a bridge due to lamp post shaken by traffic and wind. So we need to take a measure to decrease stress on lamp post by suppressing vibration. In this study, We have tested how much we can reduce the stress by using an anti vibration damper.

연구는 도시농업 활동을 자활에 활용한 사례를 분석하여 도 시취약계층의 자활능력 증진을 위한 기술을 개발하고 이를 주거공 간에 적용할 수 있는 도시농업 활동 유형을 도출하는 것이 목적이다. 도시농업은 최근 전 세계적으로 도시빈민을 위한 안전한 먹거리 공급과 소득창출의 수단으로 활용되는 사례가 많다. 도시농업 활동 은 장소와 종류, 대상자에 대한 범위도 초기와 달리 많이 확장되었 으며, 다원적 기능을 적극 활용하여 다양한 효과를 보고 있다. 특히 도시취약계층의 자활을 위해 기술교육뿐만 아니라 사회적 응을 위한 일상적인 생활 기술까지도 교육하고 있다. 또한 지속적 인 자활을 유지할 수 있도록 지역사회에서 여러 경로로 지원하고 있다. 도시농업 활동의 국외 사례를 자활개념에 기초하여 분석한 결 과, 자활능력 증진을 위한 도시농업 활동은 일자리를 고려하고 대 상자의 자활정도에 따라 도시농업 활동에 흥미를 갖고 활동에 참여 하도록 심신의 회복을 돕는 치유형, 개인의 건강한 식생활과 식비 지출 절약에 도움이 되는 자가소비형, 함께 도시농업 활동을 하면 서 지역사회와 교류하게 되는 사회관계형, 생산활동을 통해 수입과 일자리를 갖게 되는 일자리형으로 구분하였다. 도시농업 활동을 자활능력 증진을 위해 실제 적용하기 위해서는 대상자의 자활정도에 따라 적절한 활동과 지원을 적용하는 것이 필 요하다. 따라서 이와 같이 구분된 도시농업의 유형이 자활능력 증 진을 위한 사업에 적용한다면 효과적인 사업을 수행하게 될 것으로 기대된다.

This study presents application of behavior monitoring system of a tall building with TLCD (Tuned Liquid Column Damper). The TLCD is installed on a 64-story, 237m building in incheon, and monitoring system consists of an anemometer, accelerometers, water gauges, and internet-based data logging system.

The static aerodynamic forces are composed of six components. Three components of them such as drag force, lift force and pitching moment are the biggest influence on the structure. These aerodynamic forces are generally evaluated from wind tunnel test or CFD. In this study, drag and lift force coefficients are estimated using relation of actual and analytical displacements. The actual displacements are measured by monitoring system when the bridges were under the typhoon. The analytical displacements due to uniform load are calculated by FEM. Also, the adequacy of estimation method was conformed by comparing the result of this study with that from the wind tunnel test of the similar bridge section.

강교의 정확한 피로균열의 발생원인 또는 교량의 피로안전성을 검토하기 위해서는 적합한 응력이력 측정이 요구된다. 그러나 실제 현장에서의 응력이력 측정은 현장 여건과 경제성, 작업성 등의 이유로 1개소의 스트레인게이지를 설치하여 계측을 실시한다. 이는 특정 구조물의 실제 치수와 게이지 길이 용접부 응력집중 등의 영향을 고려하지 못하고, 구조 모델링을 통한 응력해석에도 많은 어려움이 있다. 그러므로 본 연구에서는 용접단부에 다수의 게이지 설치, 최소 길이 게이지 사용, 설치 위치 등의 개선된 방법을 적용하여 용접단부와 스트레인게이지 설치 거리에 따른 변형률 진폭에 대한 상관식을 도출하고 국제용접협회 (IIW)의 제안식과 비교하였다. 또한 적합한 피로등급 상세범주 선정을 통해 공용중인 교량의 피로손상도 평가 및 잔존수명을 예측하고 분석하였다. 그 결과 피로균열 발생빈도가 높은 부재파악, 용접단부와 게이지 설치 거리에 따른 변형률의 정량적 파악으로 정확한 피로손상도 평가 및 잔존수명 예측이 가능하므로 향후 교량의 응력이력계측 시 개선된 방법을 적용해야 할 것이다.

The corrosion is a main cause of degradation damage in the steel bridges. The evaluation whether the repair or reconstruction would be need or not for the corroded steel member, is based on cross section and quantity of corroded portion. It is considered reasonable that the evaluation will be base on the endurance of the corroded member. In this study, the bending endurance of the I-shaped steel girder with the local corrosion on the lower flange is discussed by using elastic-plastic finite element analyses. That simple way of estimating it is also proposed.