서론 : 본 논문은 수동휠체어와 전동휠체어를 지원하는 제도에 관해 국내와 국외를 분석하고, 한국⋅미국⋅일본의 제도를 비교하여 한국에서 이동성 보장구 지급을 위한 제도적 발전방향을 제시하는데 목적이 있다. 본론 : 한국⋅미국⋅일본 세 개 국가의 이동성 보장구 지원정책에 대해 분석하고, 각 나라별로 지급하는 이동성보장구의 종류와 지원서비스에 관하여 고찰하였다. 분석 결과 미국과 일본에서는 수동 및 전동휠체어를 기능별로 세분화시켜 장애인의 기능에 적합한 보조기기를 제공하고 있다. 또한 보조기기를 제공하는 전담기관을 설치하여 휠체어지급에 필요한 서 비스뿐만 아니라 치료와 훈련과 같은 종합적인 서비스를 제공하고 있다. 마지막으로 휠체어 지급 시 전문가의 의견을 토대로 적합한 휠체어를 제공하고 있다. 결론 : 우리나라 역시 장애인들에게 적합한 보조기기를 지급하기 위해 지급되는 수동 및 전동휠체어의 종류를 세분화 할 필요가 있고, 다양한 서비스를 제공하기 위한 제도적 개선이 필요하다. 본 연구가 보조기기 지급제도의 개선에 도움이 되기를 바란다.

E (Electric) -glass fibers are the most widely used glass fibers, taking up 90 % of the long glass fiber market. However, very few papers have appeared on the physical characteristics of E-glass fibers and how they depend on the fiberizing temperature of fiber spinning. Glass fiber was fabricated via continuous spinning process using bulk E-glass. In order to fabricate the E-glass specimen, raw materials were put into a Pt crucible and melted at 1550 oC for 2hrs; mixture was then annealed at 621 ± 10 oC for 2hrs. The transmittance and adaptable temperature for spinning of the bulk marble glass were characterized using a UV-visible spectrometer and a viscometer. Continuous spinning was carried out using direct melting spinning equipment as a function of the fiberizing temperature in the range of 1175~1250 oC, while the winder speed was fixed at 500 rpm. Subsequently we investigated the physical properties of the E-glass fiber. The average diameter of the synthesized glass fiber was measured by optical microscope. The mechanical properties of the fiber were confirmed using a UTM (universal materials testing machine); the maximum tensile strength was measured and found to be 1843 ± 449MPa at 1225 oC.

E-glass (electrical glass) fiber is the widely used as a reinforced composite material of PCBs (printed circuit boards). However, E-glass fiber is not stable because it has a dielectric constant of 6~7. On the other hand, D-glass (dielectric glass) fiber has a low dielectric constant of 3~4.5. Thus, it is adaptable for use as a reinforcing material of PCBs. In this study, we fabricated D-glass compositions with low dielectric constant, and measured the electrical and optical properties. In the glass composition, the boron content was changed from 9 to 31 wt%. To confirm the dependence of the dielectric constant on melting properties, D-glass with 22 wt% boron was melted at 1550 oC and 1650 oC for 2hrs. The glass melted at 1650 oC had a lower dielectric constant than the glass melted at 1550 oC. Therefore, the D-glass with boron of 9~31 wt% was fabricated by melting at 1650 oC for 2hrs, and transparent clear glass was obtained. We identified the non-crystalline nature of the glass using an XRD (x-ray diffractometer) graph. The visible light transmittance values depending on the boron contents were measured and found to be 88.6%~ 82.5%. Finally, the dielectric constant of the D-glass with 31 wt% boron was found to have decreased from 4.18 to 3.93.

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee’s, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

Excessive salt intake in body induces health risks resulting in high blood pressure or heart diseases. Therefore, the low salt concentration and salt-tasted food is needed by means of the modification of the manufacturing process. The purpose of this study is to study the effect of inhomogeneous salt localization in bread to enhance the saltiness of encapsulated salt. 0, 0.5, 1.0, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted to 2.0% by addition of salt. After baking the bread, moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate, and sensory test were measured. From this study, moisture content had no significant difference in control and treatments (p>0.05), except for 2.0% LS. The lightness in all treatments was higher than the control’s (p<0.05), whereas there was no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using the encapsulation of salt.

The reduction of the content of sodium chloride in noodle was studied to prevent the problems related to excessive sodium intake, such as high blood pressure and cardiovascular diseases. This study investigated the effect of hydrolyzed anchovy products (HAP) on the salty taste of cooked noodle. The experiment was set up to determine the general properties of dough in dried and cooked noodles, with a sensory test used while increasing the concentration of HAP at same salt contents. There was no significant difference in water binding capacity, solubility, swelling power, lightness, and cooking properties. The redness, yellowness, and hardness were increased upon increasing the contents of HAP. From the sensory evaluation, cooked noodle with added HAP had a high score in appearance, color, texture, and flavor. Moreover, 50% and 75% HAP showed higher values than the control item in saltiness, preference of saltiness, and overall acceptance. Consequently, the HAP could have an effect on dried noodles or cooked noodles as a salty taste enhancer without changing the noodle’s properties.

In the food industry, freezing storage has been an important process for maintaining the properties of food materials. In order to maintain the quality of blanched Colocasia esculenta (L.), Schott stem, packaging, freezing, and thawing methods were optimized by determinations of the physicochemical properties. For the comparison of packaging method, Colocasia esculenta (L.) Schott stem packed by air containment had the lowest significant differences of properties such as hardness and drip loss compared to the control samples. Overall, the drip loss of Colocasia esculenta (L.) Schott stem had lower value at fast freezing rate (immersion freezing). Considering the result of the drip loss, high frequency thawing was more effective than other thawing methods. Therefore, it was supposed that samples treated by air-containing packaging, immersion freezing, and high frequency thawing used the optimal method to maintain the original quality of Colocasia esculenta (L.) Schott stem.

Food freezing preservation is an important process due to its high quality and long shelf-life. In order to improve the quality of frozen sweet potato stem, the freezing rate, thawing, and packaging method was optimized by the determination of physical properties. There was no significant difference among the treatment of freezing rate. Further, the drip loss of sweet potato stem was higher at a relatively fast freezing rate (immersion freezing) than at slow freezing rate (natural convection freezing at -20 or -40oC). For the comparison of packaging methods, the aircontaining packaged sweet potato stem had the lowest significant differences from the result of color, pH, and hardness. From the result of the drip loss, the high frequency and microwave using thawing samples were more effective than room temperature and water thawing. Therefore, fast freezing and thawing rate with air-containing package were recommended to obtain the better quality of sweet potato stem.

This study was carried out to investigate the effect of liposome-coated salt (LCS) on the salty taste intensity of noodle. Dough, dried noodle, and boiled noodle with LCS were evaluated physico-chemically for water content, water binding capacity, solubility, swelling power, color, texture, cooking properties, and sensory test. There were no significant differences in water content, water binding capacity, lightness, yellowness, and texture of noodle between the noodles with liposome-coated salt and non-coated salt. For the sensory analysis, the panel did detect more salty taste at 1.0% and 2.0% of LCS compared to the control. From these results, this study demonstrates that liposome coated salt can enhance salty taste, maintaining the same salt concentration without the physical property changes of noodle.

나트륨의 과잉 섭취는 비만, 고혈압과 연계된 심장 질환과 뇌졸중의 위험을 증가시키는 것으로 알려짐에 따라, 세 계보건기구(WHO)는 나트륨의 일일 권장 섭취량을 제시하여 나트륨 섭취량을 제한하고자 하였다. 이에 따라 짠맛을 그대로 유지한 채 나트륨의 섭취량을 저감화하기 위한 방법으로 대체염(salt-replacer)과 짠맛 증진제(salt enhancer)가 대두되고 있으며, 그 중 짠맛 증진제는 효모 추출물, 아미노산 등을 사용하여 감칠맛과 짠맛을 증진시키는 효과가 있 다. 한편, W1/O/W2 에멀전의 W1층에 물을 포집하여 짠맛을 느낀 후 상대적으로 나트륨 농도를 낮추는 효과를 나타낼 수 있다. 따라서 본 연구에서는 짠맛 증진제로 사용되는 전복 추출물을 첨가한 W1/O/W2 에멀전을 제조한 후 이를 생 치즈에 적용하여 이화학적 특성을 분석하였다. 37℃로 가열한 우유에 0.4% 구연산, 0.1% 응유 효소 및 처리구에 따라 제조한 W1/O/W2 에멀전 1%를 첨가하여 40분 동안 응고시킨 후 유청을 제거하여 커드를 수득하여 생 치즈를 제조하 였고, 이의 수분 함량, pH, 색도, 조직감 및 소금 용출 속도를 측정하였다. 또한 짠맛의 정도를 측정하기 위해 관능 평 가를 실시하였다. 생 치즈의 수분함량, pH, 색도, 조직감 등은 처리구 간 유의적인 차이를 나타내지 않은 반면, 관능 평가에서 처리구 간 나트륨의 함량이 동일함에도 불구하고, 전복 추출물을 첨가한 W1/O/W2 에멀전을 적용하여 제조 한 생 치즈의 짠맛이 더 높은 결과를 나타내었다. 이에 따라, 본 연구에서 전복 추출물을 적용한 W1/O/W2 에멀전이 짠맛 증진제로써의 효과를 나타냈음을 확인하였다.

소금은 인체에서 생리작용을 위한 필수적인 물질 중 하나로, 염화나트륨(NaCl)을 주성분으로 한다. 그러나 구성 성 분인 나트륨의 과잉 섭취는 고혈압, 뇌졸중 등 심혈관질환과 골다공증의 발생률을 증가시키는 것으로 알려져, 건강유 지 및 삶의 질 향상을 위하여 나트륨 저감화를 위한 연구가 진행되고 있다. 따라서 본 연구에서는 운반체의 역할을 할 수 있는 maltodextrin을 NaCl에 적용하여 제조한 NaCl-maltodextrin 복합체를 쌀튀기의 시즈닝에 적용하여 짠맛의 증진 효과 및 나트륨 저감화 효과를 확인하고자 수행되었다. NaCl와 maltodextrin을 2:1(w/w)로 혼합한 후, 이의 20%의 수용액을 분무건조하여 NaCl-maltodextrin 복합체를 제조하였다. 분무건조 시 inlet temperature (130-170℃)와 atomizing pressure (6-22 × 10 kPa)를 각각 다르게 적용하였으며, 이 때 blower는 0.6 m 3 /min이었다. 제조한 NaCl-maltodextrin 복 합체의 외관 관찰 및 주사형 전자 현미경을 사용하여 하여 NaCl-maltodextrin 복합체 입자의 크기를 측정하였다. 또한 로터리쿠커를 사용하여 복합체를 양념한 쌀튀기를 제조하였고, 관능검사를 진행하여 NaCl-maltodextrin 복합체의 짠맛 의 저감화 효과를 확인하고자 하였다. NaCl-maltodextrin 복합체의 입자 크기 측정 결과, 분무건조 시의 inlet temperature 에 따른 차이는 나타나지 않았으나, atomizing pressure가 높아질수록 입자의 크기가 감소하였다. 양념한 쌀튀기의 관 능검사 결과 160℃의 inlet temperature와 22 × 10의 kPa atomizing pressure의 조건으로 제조한 NaCl-maltodextrin 복합체 로 양념한 시료의 짠맛이 가장 강한 것을 확인하였다. 가장 작은 NaCl-maltodextrin 복합체 입자 크기가 가장 강한 짠 맛을 나타냄에 따라 NaCl-maltodextrin 복합체가 혀와 접촉할 수 있는 표면적이 증가한 것에 기인한 것으로 판단된다. 이에 따라, 분무건조를 이용하여 제조한 NaCl-maltodextrin 복합체의 짠맛 증진 효과를 확인하였으며, 입자의 크기가 작을수록 더욱 효과적일 것으로 기대되었다.

The overconsumption of dietary salt is recognized to play a negative effect on human health such as increasing blood pressure. The purpose of this study is to investigate the effect of hydrolyzed anchovy products (HAP) on the salty taste of dried noodle. The physicochemical properties and sensory test of dried noodle were determined at different concentrations of HAP. The lightness of the noodle samples was decreased with increasing levels of HAP whereas their redness and yellowness were increased. There were no significant changes in hardness and texture properties by HAP concentration, compared to those of the control. From the sensory evaluation, the 25% and 50% HAP samples showed a high score on saltiness, preferredness, and overall taste acceptability. Consequently, the HAP could be utilized in dried noodles or cooked noodles as a salt enhancer without significantly altering the charateristics of noodles.

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year schoolaged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children

This study was carried out in order to investigate Korean food acculturation by married immigrant women and how it affects their children’s eating habits. Using an in-depth interview method, 26 domestically residing married immigrant Chinese, Vietnamese, and Indonesian women in Korea were surveyed to investigate adaption to Korean food at the time of their immigration, their current dietary life, their preferred Korean food, major factors in managing their children’s eating habits, etc. The results reveal that depending on the married immigrant women’s country of birth, which plays an important role in a family’s dietary life and health, acculturation phenomena occurred in which the specific eating habits of each country were grafted into Korean food. Furthermore, due to their school-age children’s display of acceptance of both their homeland’s and Korea’s food culture, we believe that this can become a pivot point for non-governmental diplomacy where Korean food can be understood along with the mothers’ countries.

Anti-reflection coating films have used to increase the transmittance of displays and enhance the efficiency of solar cells. Hydrophobic anti-reflection coating films were fabricated on a glass substrate by sol-gel method. To fabricate an anti-reflection film with a high transmittance, poly ethylene glycol (PEG) was added to tetraethyl orthosilicate (TEOS) solution. The content of PEG was changed from 1 to 4 wt% in order to control the morphology, thickness, and refractive index of the SiO2 thin films. The reflectance and transmittance of both sides of the coated thin film fabricated with PEG 4 wt% solution were 0.3% and 99.4% at 500 nm wavelength. The refractive index and thickness of the thin film were n = 1.29 and d = 105 nm. Fluoro alkyl silane (FAS) was used for hydrophobic treatment on the surface of the anti-reflection thin film. The contact angle was increased from 13.2˚ to 113.7˚ after hydrophobic treatment.

본 연구는 바그너의 총체예술 개념에서부터 정보예술의 개념에 이르기까지 총체정보예술 개 념의 구성적인 틀과 그 특징을 도출하고, 현대 무용사례인 윌리엄 포사이드의 <Synchronous Objects for One Flat Thing, Reproduced>(2009)를 논의대상으로 작품 속에 드러나는 총체예술적 속성과 매체미학적 의미를 해석하고자 하였다. 포사이드의 작품은 2000년도 그가 무대버전으로 창작한 것을 온라인상의 정보예술의 형태로 발전시킨 것으로 무용수의 춤추는 신체 없이도 신체적 사고가 가능하다는 포사이드의‘안무 오 브제’개념을 예증해주는 작품이다. 총체정보예술로서 포사이드의 작품은 다음과 같은 다섯 가지 의 매체미학적 논의를 불러일으킨다. 첫째, 작품 속에서 실현되는 춤 움직임의 데이터화는 모션캡처와 같은 동작감지기술이 단순한 춤의 양적 외형적 데이터를 추출해내는 것과 달리 춤에 내재된 비가시적 요소 특히 질적인 속 성을 드러내며 춤에 내재된 안무적 사고와 지식의 영역을 가시화한다. 둘째, 디지털화된 춤 정보는 형태적으로 매우 무관해 보이는 20가지의 시각적 오브제로 표현 되지만 본질적으로는 하나의 춤 정보로부터 발생된 동기발생물이다. 셋째, 웹을 기반으로 한 작품으로서 춤의 선형적 전개방식을 해체하고 관객은 예술가가 정해 놓은 느슨한 의미의 틀 안에서 자신만의 해석을 완성해 나아간다. 넷째, 네트워크망을 기반으로 전통적인 관조적 예술감상 방식에서 분석적인 방식으로 작품을 감상하고 몰입한다. 종결된 작품으로서가 아니라 감각적 형태를 지속적으로 변화시키고 창조해 가는 생태학의 논리가 발견된다. 다섯째, 총체정보예술로서 포사이드의 작품은 단순히 춤 데이터의 재생산이 아닌 춤을 중심으 로 하는 새로운 매체작품의 탄생과 예술의 통합을 주도한다.

PURPOSES : This study is to analyze expected effect of a accident decrease when motorcycle safety inspection is introduced. METHODS : Based on the literature review of effect of 4-wheel vehicle inspection, probability of occurring accidents among defective motorcycles are calculated by using the number of estimated defective motorcycles and accidents resulting from defects of motorcycles. Then, the number of decreased accidents which is resulting from eliminating defects of motorcycles by safety inspection is estimated by using probability of occurring accidents among defective motorcycles. RESULTS : If the ratio of eliminating defects of motorcycles is 95% after motorcycle safety inspection, the effects of accident decrease of motorcycle safety inspection are analyzed from 2005 to 2008. As a result, 46,292 defective motorcycles are repaired and 1,376 accidents are prevented when the probability of occurring accidents among defective motorcycles is 2.97%. CONCLUSIONS : This study suggests the expected effect of motorcycle safety inspection is that the inspection can prevent 1,376 motorcycle accidents. However, the number of preventing motorcycle accidents are small, compared with the total number of motorcycle accidents because there are limitations to investigate the causes of defective motorcycle accidents. A more precise analysis of the expected effect of motorcycle inspection is possible when a systematic investigation of the causes of the accidents is implemented.

TiO2 thin films consisting of positively charged poly(diallyldimethylammonium chloride)(PDDA) and negatively charged titanium(IV) bis(ammonium lactato) dihydroxide(TALH) were successfully fabricated on glass beads by a layer-by-layer(LBL) self-assembly method. The glass beads used here showed a positive charge in an acid range and negative charge in an alkaline range. The glass beads coated with the coating sequence of(PDDA/TALH)n showed a change in the surface morphology as a function of the number of bilayers. When the number of bilayers(n) of the(PDDA/TALH) thin film was 20, Ti element was observed on the surface of the coated glass beads. The thin films coated onto the glass beads had a main peak of the (101) crystal face and were highly crystallized with XRD diffraction peaks of anatase-type TiO2 according to an XRD analysis. In addition, the TiO2 thin films showed photocatalytic properties such that they could decompose a methyl orange solution under illumination with UV light. As the number of bilayers of the(PDDA/TALH) thin film increased, the photocatalytic property of the TiO2-coated glass beads increased with the increase in the thin film thickness. The surface morphologies and optical properties of glass beads coated with TiO2 thin films with different coating numbers were measured by field emission scanning electron microscopy(FE-SEM), X-ray diffraction(XRD) and by UV-Vis spectrophotometry(UV-vis).