The importance of third-world missions has been emphasized in the 20th century. The Holy Spirit uses third-world churches and their rnissionaries to evangelize many unreached people of the world. At this point, we need to study the roles of women leadership from a rnission-historical and field need-oriented perspective. Along the way, we may find the meaning of women leadership development that serves third-world rnissions. God called female leadership as well as male leadership to serve the world and to accomplish the Great CommImission. Women leadership in the history of modern missions showed outstanding comrnitment and excellence in serving the people in the rnission fields. Their main role in rninistry prevailed in educational, medical, translation, benevolent, and evangelical works. In this article, some outstanding women leadership cases are included, such as Lottie Moon’s story and three women leaders who are working in Islam mission fields. As a result of the ministries of these women leadership, many women in the third- world not only receive spiri tual salvation, but also get their social status be upgraded. Suggestions regarding contemporary mission strategies for the third-world missions are sumrnarized according to geographical, religious, and urban mission perspectives. Many women leaders are needed to serve Africa, Asia, and Central and South America in educational, medical and praise ministries, and many kinds of social works. Women in Confucianism, Hinduism, and Islam have been suffering according to their traditional customs and cultures. They need helping hands from Christian women leadership in order to be freed and receive emancipation from the darkness. In a post-modem world, the urban discipling mission strategies also demand women leadership to meet its various and holistic needs In conclusion, women leadership are crucially needed in the thirdworld missions. Female leadership, combined with male leadership, can complement their callings to accomplish the Great Comrnission. Therefore, women leadership development in Christian churches should be encouraged to go and make disciples in the third- world mission fields. Actually, women are consisted of two-thirds of the Christian congregations in the world. The women who are called by God should be developed to save and help women in non-Christian worlds. It is very important and urgent task before us today.

Korean churches and mssions have been influenced by their cultural regulations on women issues. Women were treated as inferior beings, who is destined to take role in less irnportant positions in Korean traditional society. In response, a protestant missionary established the fìrst school for Korean women and girls in 1886, as she preached the Gospel. As a result, socio-political leadership opporturlÌties were given to women in contemporary Korean society. However, the churches were reluaant to change their hierarchical concept on women and women leadership, which influenced rrusslOnaries’ lives, works and their rnission fìelds. This concept of women inferiority suppressed female church members and missionaries; it not only belittled thernselves but also affected the relationship with their male partners in ministry. To cope with these difficulties and to help Korean ffilSslOnaries, here we need to do critical contextualization. For the missiological process, we will study God's intentions for the status of women and their leadership through exarrurung the discussions between the complementarians and the full participationists on the issues. In the first and second Genesis, God created Man as male and female in his image and blessed them to rule over all creatures in the earth. Both in the cultural command in Gen.1:27,28 and the creation story in Gen.2: 18-24, we can see the equality of women in their human dignity, status and leadership role. It is dear that Jesus, the Son of God in the Gospels, also demonstrated his view on women in equal status and equal in discipleship and leadersþip for the kingdom of God. The Holy Spirit also affirmed the equality of women both in status and ministty through pouring out Himself according to his promise in Joel 2:28,29. Apostle Paul in his new creation theology, through Gal.3:28, prodaimed the equality of women both in spiritual and sκial bases. Even in the two difficult passages, 1Cor.14:34,35 and 1Tim.2:11,12, we found that Paul was not to teach universal truth but to exhorr them to apply in their special contexts. Moreover, Paul also showed his view on women in equality both in dignity of personality and ministty, by induding many women as his coworkers for his missionart works. As we learned above, to treat women in equal status and leadership role is right in the sight of God who is love and justice. Therefore, the hierarchical concept of Korean Church and missions should be transformed in the light of the biblical foundations of women in equal status and leadership, as a missiological prαess of critical contextualization. As we know, two• thirds of the Korean Church are consisted of women. The Korean Church should recover the equal status of their woman members in their hurnan dignity created in the image of God, and their leadership roles based on being outpoured by the Holy Spirit. I suggest that this biblical knowledge should be taught at seminaries and Bible study groups in the Korean Church--from children to the elders, from women to men, and from laymen to pastors. As a result, women in the Korean Church and ffilSSlon will develop thernselves to contribute for the kingdom of God. Healthy relationships and improved teamwork with their male partners are also expected. My hopes are that the synergy effect thus created in Shalom will help accelerate His kingdom come in the whole eanh.

본 연구는 학교급식에서 Cook/chill system으로 생산 가능한 음식으로 돼지 불고기를 선정하고 모의실험을 통해 급식생산체계를 반복 실시함으로서 식품 위해 분석 중요관리점(HACCP)을 규명하고, 저장기간중의 음식품질 평가를 통해 합리적인 저장기한을 설정하고자 수행되었으며, 그 연구결과는 다음과 같다. 돼지불고기는 냉동상태로 운반되지 않아 온도상승이 일어난 검수 단계를 제외하면 각 생산 단계별 기준이 준수된 양호한 상태 하에서 생산된 것으로 나타난다. 생산단계별 미생물 분석결과, 원재료($4.26{\pm}0.11\;Log\;CFU/g$)에서 중온균수가 조리하지 않은 식품 기준 이내이나 다소 높게 나타났고, 양념장($5.97{\pm}0.04\;Log\;CFU/g$)에서는 조리하지 않은 식품 기준에 근접한 수준이었으며, 양념으로 재우는 과정($5.56{\pm}0.21\;Log\;CFU/g$)도 위험 수준이었다. 가열 조리 후 최종 음식온도가 $8.25{\pm}3.54^{\circ}C$에 도달하였으나 중온균수($5.17{\pm}0.04\;Log\;CFU/g$)가 급식 단계 음식기준을 초과한 위험한 수준이었고, 기타 미생물은 검출되지 않았다. 급속 냉각과 저장 1일, 3일, 5일 동안도 중온균수가 급식단계 음식 기준에 근접한 위험한 상태였고 기타 미생물은 검출되지 않았다. 재가열 처리에 의해 저장 1일($4.62{\pm}0.22\;Log\;CFU/g$), 3일($4.55{\pm}0.20\;Log\;CFU/g$), 5일($4.25{\pm}0.16\;Log\;CFU/g$) 모두 중온균수는 감소하여 급식단계 음식기준에 충족한 상태가 되었다. 배분 3조건에서도 급식단계 음식 기준 이내에 들었다. 저장 5일간 이화학 분석 결과 pH, 산가, 휘발성 염기 질소 모두 저장 5일에 유의적으로 증가하였고, 관능평가에서는 모든 항목들이 유의적인 차이를 보이지 않았다. 티아민 정량 분속 결과 ,가열 전의 티아민 함량을 100%으로 했을 때, 가열 후에는 78.6%로 손실이 일어났으며, 냉각과 저장 1일, 3일은 티아민 손실을 거의 일으키지 않는 것으로 나타났다. 그러나 저장 5일에는 티아민이 현저히 저하되어 62.5% 보유에 그쳤다. 저장기간에 따른 미생물적, 이화학적, 관능적 품질을 분석한 결과와 티아민 함량의 변화를 고려하여 돼지불고기의 저장기한을 3일로 제안하며, 생산 단계별 온도-소요시간 측정 및 미생물 분석을 통해 규명된 중요관리점은 돼지고기와 양념장재료인 파, 마늘, 생강의 구입 및 검수, 가열조리, 냉각, 저장, 재가열과 배식단계였다.

본 연구는 학교급식에서 Cook/chill system으로 생산 가능한 음식으로 삼치구이를 선정하고 모의실험을 통해 급식생산체계를 반복 실시함으로서 식품 위해 분석 중요관리점(HACCP)을 규명하고, 저장기간중의 음식품질 평가를 통해 합리적인 저장기한을 설정하고자 수행되었으며, 그 연구결과는 다음과 같다. 심치 구이의 온도소요시간 측정 결과, 온도상승이 일어난 검수 단계를 제외하면 각 생산단계별 온도-소요 시간 기준이 준수된 양호한 상태 하에 삼치구이가 생산되었음을 알 수 있었다. 삼치구이의 생산단계별 미생물 분석 결과 , 중온성 표준평판 균수의 경우 원재료 ($2.58{\pm}0.12\;Log\;CFU/g$)에서 냉장보관($2.70{\pm}0.42\;Log\;CFU/g$)까지의 품질은 우수하였다. 양념장으로 재우는 과정($3.82{\pm}0.52\;Log\;CFU/g$)에서 반복 실험중 일차에서만 대장균군, 분변성 대장균군이 각각 0.84 Log MPN/g으로 검출되었다. $160^{\circ}C$, 10분의 습열 조리와 $180^{\circ}C$, 3분의 건열 조리를 통해 삼치구이 내부온도는 $76^{\circ}C$로 측정되었는데, 조리 직후 심치구이에서는 중온균 ($1.83{\pm}0.49\;Log\;CFU/g$)만 검출되었고 저온균, 대장균군, 분변성 대장균군은 검출되지 않았다. 급성 냉장과 저장 5일을 거치는 동안 중온균은 거의 검출되지 않았으며 나머지 분석대상 미생물도 검출되지 않았다. 재가열과 배분단계에서도 분석대상 미생물이 전혀 검출되지 않았다. 삼치구이 전 생산단계에 걸쳐 Salmonella 와 Listeria monocytogenes는 검출되지 않았다. 5일의 저장동안 분석된 삼치구이의 pH, 산가, 휘발성 염기질소(TVBN) 함량과 관능 평가 결과, 삼치구이의 저장기한은 4일 이내로 제안되었다. 규명된 CCPs는 삼치의 구입과 검수, 가열 조리, 냉각, 냉장, 재가열 및 배식 단계였다.

To provide basic information for the development of refrigerated convenience foods for Koreans, 492 house-wives residing in Seoul and Kyunggi Province were surveyed concerning satisfaction of buying precooked convenience foods, frequency of using them, preferred Korean dishes, and willingness to buy the convenience foods if they are developed. Statistical data analysis was completed using SAS package program. The satisfaction mean score of the marketed precooked convenience foods was 2.73 out of 5 and the housewives were least satisfied with feed additives and sanitation factors. The factors affecting satisfaction in purchasing were sanitation, taste, variety of type, nutrition, price, and food additives for side-dishes sold refrigerated or at room temperature, and taste, sanitation, variety of type, price, nutrition, and food additives for frozen prepared foods in order respectively. The frequency of using the precooked convenience foods was generally low but that of using the pickled dishes, Jokbal Soondae, and frozen prepared foods was relatively high. The answer of 'the thought that meals should be prepared in households' was the primary reason for avoiding using the precooked convenience foods and 'no time to cook' was the most frequent answer among the reasons for using them. Currently, the precooked convenience foods were used for snacks mainly, but the usages to be expected to increase were for lunchbox, main dishes, snacks, side dishes, special occasions foods, and leisure foods in order. Based on preference and buying priority, the dishes needed to be developed as refrigerated convenience foods among Korean dishes were identified. The result showed that 'preference' was not consistent with buying priority and the housewives perceived the factor of 'convenience' more importantly than 'preference' in purchasing the convenience foods.

Seoktanbyung, a traditional rice cake, was named in old literature, since from old times its taste was so good that one was not able to eat it without much regret. To suggest its standard preparing method, we prepared it by 0%, 10%, 15%, and 20% of the moderate standard of ground pine nuts which had much influence on its own special soft texture. The result of the analysis was as follows: The water content of Seoktanbyung was 31.62~34.62%. The degree of colour was L value: 48.17~56.88, a value: 6.07~8.24, and b value: 12.67~15.25, and the higher the degree of the addition of ground pine nuts was, L value and a value were more or less decreased, but b value was increased. The measured result of texture was: as for hardness and gumminess, there was a significance (p〈0.05) between Seoktanbyung with and without ground pine nuts, and as for cohesiveness, there was a significance (p〈0.05) between Seoktanbyung added 20% of ground pine nuts and another material, but each material showed a similar value of measure. The result of sensory evaluation was: as for sweetness and flavor, there was no significance among material, so ground pine nuts had no influence on the sweetness and flavor of Seoktanbyung, and as for crumbness and chewiness, there was a significance between Seoktanbyung with and without ground pine nuts. The general degree of the taste was: Seoktanbyung added 20% of ground pine nuts was the highest among others.

This study was devised to observe the inhibitory effect of 7 kinds of the acidic polysaccharide fraction(PG_1, PG_2, PG_3, PG_4, PC_5, PG_6 and PG_7) from Korean white ginseng on a lipolytic action of Toxohormone-L. Toxohormone-L is a lipolytic factor, found in ascites fluid of sarcoma -180 bearing mice and of patients with hepatoma. A substace that inhibited the lipolytic action of Toxohormone-L was isolated from white ginseng powder. This substance was an acidic polysaccharides. In vitro test showed that the inhibitory effect of PG_5 fraction of the lipolysis by Toxohormone-L was highest percent among other treatments at concentration of 50, 10, 200, 500 and l, 000㎍/㎖ of reaction mixture. And total inhibitory activity (units) of PG_1 and PG_4 was highest among other treatments at the same concentration and that of 10㎍/㎖.

공예산업의 활성화 문제점은 사회·문화적 트랜드에 대한 변화를 인지하지 못하고 과거의 생산체계를 고수하고 있기 때문이다. 물론, 전문 인력과 전시 및 판매할 수 있는 시설 등의 부족과 정책적인 지원체계 등 국가산업으로서의 인식과 체계가 부족하기 때문이기도 하지만, 공예문화의 산업화를 꾀하면서도 장인이나 명인에게만 너무 의존하는 인식과 접근법에도 문제가 있다. 생활양식의 변화와 새로운 트렌드 분석, 현대적 디자인 적용, 편익성과 효용성 등은 물론이거니와, 공예 본연의 의미인 실생활에 사용되는 조형물로 전통과 기술 그리고 문화를 내포하고 있어야 한다. 그러나 영세한 소규모의 가내수공업적 제작환경과 수요에 대한 분석 및 디자인과 기술개발 등의 지속적인 투자와 전문 인력 양성 등의 어려움이 악순환을 야기하고 있다. 이러한 산업적 기반에도 불구하고 지역적으로 성공한 산업화 유형분석을 통해 공예문화산업의 활성화를 위한 방향성을 제시하고자 한다. 본 연구를 통하여 첫째, 지역적 특색을 띄고 있는 공예의 특징을 활용한 협업체계의 구축, 둘째, 공예가 생활 속 예술품으로서의 기능을 할 수 있도록 저변확대, 셋째, 공예를 산업으로서 접근하는 인식, 넷째, 전통성, 예술성, 편익성 등을 포함하고 있는 복합산업으로서의 통합브랜드 구축 등을 성공요소로 도출하였다.