This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger’s appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.

This study was performed to compared the effectiveness of individual treatments (electrolyzed water: EW, organic acid, and ultrasound) and their combination on reducing foodborne pathogens from perilla leaves. Perilla leaves were innoculated with a cocktail of Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus. Inoculated perilla leaves were treated with EW combined with different concentration of acetic acid (0.5%, 1.0%, 1.5%, 2.0%) for 1 min at room temperature. Treatment of 3 pathogens on perilla leaves with electrolyzed water combined with ultrasound (25 kHz) and 0.5% acetic acid was also performed for 1 min. While the numbers of S. Typhimurium and B. cereus showed reduced with increasing acetic acid concentration, there is no difference in the number of S. aureus treated with EW containing 0.5% to 1.5% acetic acid. Discoloration was observed the perilla leaves treated with EW combined with more than 1.0% acetic acid. For all three pathogens, the combined treatment of EW and ultrasound resulted in additional 0.42 to 0.72 log10 CFU/g. The maxium reductions of S. Typhimurium and B. cereus were 0.95, 1.23 log10 CFU/g after treatment with EW combined with 0.5% acetic acid and ultrasound simultaneously. The results suggest that the treatment of EW combined with 0.5% acetic acid and ultrasound increased pathogens reduction compared to individual treatment.

The study indicated that antimicrobial activity about gram positive and gram negative bacteria of ginger-oleoresin(GO) extract with the condition of ethanol and supercritical fluid extractions. As the concentration of extraction increases, the clear zone of GO ethanol extract also increased dependently. This led the antimicrobial activity of gram positive bacteria to take bigger place than gram negative bacteria especially in Listeria monocytogenes. There was a high antimicrobial activity in E-III treatment where the ratio of the ginger powder extract to ethanol extraction was 1:6. It was quite effective to treat the antimicrobial activity of GO ethanol extract under 80oC and there was not big difference in the intervals which were the extraction time - 1 to 7 hours. The antimicrobial activity of supercritical fluid extract seemed to take the biggest place in Listeria monocytogenes. From the supercritical fluid extract, it was shown the strong ability of antimicrobial activity in the condition with 100 bar 35oC, 250 bar 35oC and 250 bar 65oC. Furthermore, according to the case of solvent extract, there was not any significant difference in the antimicrobial activity with condition of extraction. However, there was significant antimicrobial activity in E-III treatment of 100 bar and 500 bar of extraction pressure, and 35oC and 65oC of extraction temperature.

The quality properties of peeled ginger (PG) were investigated during CA storage at different CO₂concentrations. O₂ concentration was kept constant at 5% while CO₂of 6%, 14%, 22% and 30% were used. It was found that the weight loss rate tended to decrease with an increase of CO₂. In the case of fixed 10 ℃ storage, the Lvalue and a-value of the exterior color in treatment increased more than that of control with respect to time, while the b-value of the exterior color and the cutting plane color showed no significant difference. In the exterior color, the results of PG-25 ℃ showed similar with PG-10 ℃ except b-value of the exterior color which showed not a little change. The cutting plane color did not showed significantly difference in the PG samples between 25 ℃ and 10 ℃ . Hardness of the PG during storage was found to decrease most severely at 6% of CO₂concentration regardless of storage temperature. The growth of microorganisms during storage of the PG tended to be restrained as CO₂concentration increased. However, microorganisms, when maintained at 25 ℃ storage, multiplied rapidly to 10^8 CFU/g within 4 days regardless of concentration.

The objectives of this study were to analyze the design elements of hairstyles, wedding headdresses, and necklines in wedding magazine pictures by using content analysis method and to investigate the differences in image perception according to hairstyle, wedding headdress, and neckline. A quasi-experimental method by questionnaire was used. The experimental design was a 2×5×4(hairstyles×wedding headdresses×necklines) factorial design by 3 independent variables. The subjects consisted of 378 female college students. The results are as follow. First, the most popular among hairstyles, headdresses, and neckline forms were the updo hairstyle, dark brown hair color, the crown headdress, white flowers, and the horizontal bared top. Second, the elements determined to be most elegant and attractive were the medium-up hairstyle and the crown with a veil. However the wedding hat was perceived to be high in individuality and tenderness, while the flower and the wedding hat were perceived to be very pretty. The halter neckline was perceived to be higher in individuality and attractiveness than the other neckline types. Third, the medium-up hairstyle when wearing a crown with veil was perceived to be the most elegant. Placing a flower in the long-wave hairstyle was evaluated as looking most pretty. Fourth, the medium-up hairstyle was higher in preference than the long-wave style. Among wedding headdresses, there was greatest preference for a crown.

In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was 8.96 ± 0.68% at 500 bar 65℃ extraction condition. The total color difference (ΔE) values decreased at high pressure. In case of the 100 bar pressure conditions, ΔE-values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene,β-sesquiphellandre, β-phellandre, αγ-curcumene, 2,3-butandiol, β-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.

외국어 학습에서 읽기는 언어와 정보 획득 외에도 문화를 수용하는 과정에서 가장 큰 비중을 차지한다. 학문적 목적 한국어의 읽기 교육에서 특히 중급 단계 이후 학습자들은 과거 읽기 교육의 목적이었던 정확한 읽기 능력을 기르는 것과 함께 텍스트를 빠른 속도로 읽어내야만 한다. 이를 위해서는 전문 교육 과정 안에서 학습자에게 제공되는 텍스트의 역할이 무엇보다 중요하다. 현재 읽기 교육에서 텍스트는 학습자들에게 읽기 과정과 이해에 미치는 요인들에 대한 고려가 제대로 이루어지지 않고 주어진 텍스트를 읽고 텍스트 내용을 이해, 점검하는 과정으로만 대부분 그 역할을 다해왔다. 따라서 본 연구는 읽기 수업에서 학습 단계나 수준에 맞지 않는 텍스트에 대해 단순화 및 상세화를 거친 텍스트의 재구성이 필요함을 인식하고, 한국어 학습자들에게 제공되는 읽기 텍스트에 대한 이해와 읽기 능력 향상을 위해 중급 단계 학습자를 대상으로한 자료 구성 방안을 찾는 데 그 목적이 있다. 이를 위해 텍스트에 대한 요구 조사를 시행한 뒤, 현행 읽기 교재의 텍스트에서 단순화와 상세화가 어떻게 나타나는지 살펴본 뒤 직접 텍스트 재구성을 해보고자 한다.

In 21st century, subordinated relationship of fashion from the body has been disappearing, and fashion is understood as variable and creative field. This research aims at analysis about the relationship between the body and fashion depending on the theories about the authority and the desire. So, this utilizes between theoretical study and empirical analysis. For concentrated study, research period limits from 2000 to the present time 2010. Contemporary body and fashion have being changed into various forms and values, become complex and de-territory. Especially, body is symbol of ambivalence eroticism that gives point to sexual property, and the object of fetishism and machine having a desire. This study's purpose draw a parallel with between the limits of contemporary body that couldn’t be rid of the capital and desire, and the liberty of fashion that escape from the body’s influence has being changed independent and fluid space. This research's results are as follow as; contemporary de-territory fashion is expressed as 1) symbol of the object and physical material property, 2) self-transcendental instrument fashion, 3) independent spatial molding, 4) de-centering fashion.

원예용 오이방제 약제로 등록된 51종 살균제에 대하여 진디혹파리(Aphidoletes aphidimyza) 알에 대한 독성을 조사하였다. 농약보조제에 대한 독성평가는 실시하지 않았다. ethaboxam+Famoxadone, Copper oxychoride+dithianon, dimethomorph+ dithianon 에서 각각 21.5%, 18.6%, 16.4%의 살충독성을 보였을 뿐, 실험에 사용된 모든 약제는 30% 이하의 낮은 살충독성을 나타내었다. 10% 이상의 독성을 보인 약제는 5종 뿐이었으며 나머지 46종의 약제는 10% 이하의 독성을 보였다. Flucioxonile과 Kresoxim-methyl의 경우 콜레마니진디벌 성충에 대하여 각각 90.6%와 53.1%의 살충률을 보이나 진디혹파리 알에 대하여는 각각 3.1%와 9.7%의 낮은 살충률을 보였다.

The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at 30℃. The values of L (lightness),a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed 5.37 × 107CFU/g at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p < 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-I, T-II, T-III) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at 30℃.

The purpose of this study is to categorize the dimensions of the visual evaluation of the costume details of the retro romantic fashion and to research on the costume details and the visual evaluation by evaluators’ gender, age, and major, and on their preferences. Quantitative research were conducted for this study. Based on the pictures, 10 costume details were selected for the survey questions and data were collected. All 446 subjects who participated in this research were college students(males and females) residing in or near Seoul. Data were collected in September, 2008. The collected data were statistically analyzed using SPSS which included: factor analysis, Cronbach’s α reliability analysis, three-way ANOVA, two-way ANOVA, one-way ANOVA, Duncan’s multiple range tests, and the t-test. The results of visual evaluation of retro romantic fashion are as follows: First, as a result of the factor analysis of the costume detail evaluation, five factors including attractiveness, decorativeness, cuteness, retro, and femininity surfaced. Second, the gender difference in the results of the research revealed that women rated decorative, cute, retro, and feminine characteristics higher than men did. Third, there were significant interactive effects in attractiveness and femininity depending on costume details and evaluators’ gender. Fourth, subjects majoring in fashion valued attractiveness and femininity of the stimulus over non-fashion majoring subjects. Fifth, there were significant differences in the preferences of costume details depending on gender.

Drapery costume started with using one fabric to loosely wrap around one's body without using technical skills or needlework. Drapery becomes a beautiful and indeterminate form of pleated costume which determines the costume silhouette and serves as an essential component for the composition of artistic costume. The purpose of this study was to examine the aesthetic characteristics of drapery costume using literature review. The study methods include considerations of the formation process of drapery costume with the analysis of costume in pictures. For modern costume designs, the study analyzed the designer's dress with a focus on drapery forms, which appeared in the collections from 2001 to 2007. First, drapery costume contains the beauty of human body. Drapery costume reveals the smallest movement of the body. The beauty of drapes, which is naturally revealed along the curve of the body, and the pleats which form on the soft cloth create the beauty of body. Second, drapery costume has rhythmical beauty. Drapery pleats feature not only functions, but also unique formativeness that provides rhythmicity and regular or irregular direction effects by line. Third, drapery costume features elegant beauty. Bias cutting by draping can effectively express the elegant characteristics of the fabric. In making a piece of clothing, the composition method can express elegant beauty by covering up the shortcomings of the fitting and by fitting to the body line without cutting the fabric, or fitting it by bias cutting.