본 연구는 IPCC (2006)의 농업분야 온실가스 배출권 측정의 새로운 지침에 의거하여 과수와 토양, 대기 간의 탄소수지 산정 방법론을 제시하고자 전남 나주시의 배 재배농가를 대상으로 토양 호흡량과 초본류, 그리고 과수의 생태계 순생산량을 측정하였다. 토양 호흡량 및 초본류 생태계 순생산량은 Closed Dynamic Chamber (CDC) 방법으로 측정하였고, 배 과수의 생태계 순생산량은 EddyPro 5.2.1 프로그램을 이용하여 공분산법으로 측정하였다. 배 과수원의 토양 호흡량으로 연간 429.1 mg CO2m-2 h-1이 배출되었으며, 토양온도민감도 (Q10)는 2.3으로 나타났다. 초본류의 경우 측정기간 동안 호흡이 광합성보다 우세하게 나타났다. 2015년 6월 20일부터 24일까지 초본류의 광합성 또는 호흡을 통해 흡수 및 배출된 CO2의 총합은 156.1 mg CO2m-2 h-1으로 상대적으로 호흡이 더 많았던 것으로 나타났다. 배 과수의 광합성 또는 호흡에 의한 CO2 총합은 - 680.1 mg CO2m-2 h-1로 광합성에 의해 CO2가 흡수되었다. 배 과원 단위의 토양 호흡량과 초본류 및 배 과수의 광합성 및 호흡량의 총합은 - 0.04 ton CO2ha-1로 CO2의 흡수원이었다. 결론적으로 배 과원에서의 다양한 접근방법을 통한 향후 다년생 목본 작물 재배지에서의 탄소수지 산정 방법론 제시에 꼭 필요하다고 판단된다.

This study was conducted to find out the soil CO2 emission characteristic due to rain fall pattern and intensity changes. Using Automatic Opening and Closing Chambers (AOCCs), we have measured annual soil respiration changes in Pinus koraiensis plantation at Seoul National University experimental forest in Mt. Taehwa. In addition, we have monitored heterotrophic respiration at trenching sites (4×6 m). Based on the one year data of soil respiration and heterotrophic respiration, we observed that 24% of soil respiration was derived from root respiration. During the rainy season (end of July to September), soil respiration at trenching site and trenching with rainfall interception site were measure during portable soil respiration analyzer (GMP343, Vaisala, Helsinki, Finland). Surprisingly, even after days of continuous heavy rain, soil water content did not exceed 20%. Based on this observation, we suggest that the maximum water holding capacity is about 20%, and relatively lower soil water contents during the dry season affect the vital degree of trees and soil microbe. As for soil respiration under different rain intensity, it was increased about 14.4% under 10 mm precipitation. But the high-intensity rain condition, such as more than 10 mm precipitation, caused the decrease of soil respiration up to 25.5%. Taken together, this study suggests that the pattern of soil respiration can be regulated by not only soil temperature but also due to the rain fall intensity.

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at 5oC for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr coldstored mung bean starch gels.

Seasonal variation in species composition and abundance of fish assemblage in the north coast (NC: Ayajin) and central coast (CC: Hupo) of the East Sea were calculated using samples collected by trammel net during 2011-2012. A total of 20 species from NC and 17 species from CC were collected. Of the fishes collected, the dominant fish species were Glyptocephalus stelleri and Careproctus rastrinus in the NC, and Dasycottus setiger and G. stelleri in the CC. These 2 fishes accounted for 71.7% and 81.0% of the total number of individuals collected in the NC and CC, respectively. The number of fish species, number of individuals, biomass and species diversity indices fluctuated with the seasons. The cluster analysis and non-metric multidimensional scaling (MDS) based on Bray-Curtis similarity revealed that the fish assemblages classified into north and central groups. Analysis of similarity percentages of species contributions (SIMPER) indicated that most individual of G. stelleri and Gadus macrocephalus contributed to north group, and D. setiger and G. stelleri in central group, whereas 15 species contributed to 90% of the dissimilarity.

이 연구에서는 교사와 학습자를 대상으로 실시한 발음 교육에 관한 설문 조사를 바탕으로 중국인 화자를 위한 한국어 발음 교재 개발 방안을 제시하였다. 설문조사를 통해 단일 언어 학습자의 발음교재의 필요성을 밝히고 있고, 기존의 교재를 분석하고 오류 유형을 고려하여 발음 교재 개발 방안을 제시하려 하였다. 발음에 있어서 전반적으로 한국인과 같은 발음이거나 비슷한 발음 수준을 원하고 있는 학습자의 요구를 반영하여 발음 교육의 목표를 정하였고 그에 따라 적합한 단원구성과 제시방법을 선택하여 실제 단원 구성을 하였다.

In this study, the contamination levels of total aerobic bacteria, E. coli, total coliform and S. aureus of seasoned dried fishes (SDF) in Korea were investigated. A total of 81 SDF samples were purchased randomly from 28 stores. Contamination range of total aerobic bacteria, total coliform and S. aureus were 150~1,700,000, 10~31,000and 10~220 CFU/g, respectively. E. coli was detected in only one samples in the qualitative test. We have analyzed quantitatively Staphylococcal enterotoxins (SE-type A, C and D) produced by S. aureus contaminated in SDF using a TECRA kit and standard curve. The curve equation was Y = 0.1499 * X + 0.1183 and maximum amount of SEs in SDF was 0.71 ng/ml. Reduction speed of S. aureus in SDF stored at 37 ℃ was the highest among the samples stored for 8 days at different temperature of 7, 18 and 37℃ . On the basis of the results, SDF in Korea can be contaminated by a variety of pathogenic bacteria. Therefore, precautionary measures are necessary for consumer protection, including the improvement of sanitary conditions in the processing plants in Korea.

This study was carried out to investigate the physicochemical properties of mung bean starch and the texture of cold-stored (5℃ for 0, 24, 48, and 72 hours) mung bean starch gels added with soy bean oil (0, 2, 4, 6%). The swelling power of mung bean starch added with soy bean oil did not significantly change, whereas solubility increased significantly. Soluble carbohydrate content of mung bean starch added with soy bean oil decreased without any significant differences, whereas soluble amylose content decreased significantly. In RVA viscosity, pasting temperature and peak viscosity of mung bean starch added with soy bean oil were not significantly different, whereas minimum viscosity decreased and breakdown and consistency increased significantly. In RVA viscosity, there were no differences according to concentration of soy bean oil. DSC thermograms show that onset temperature of mung bean starch added with soy bean oil did not significantly change, whereas the enthalpy increased in the case of 4% and 6% oil addition. Rupture properties of freshly prepared mung bean starch gels added with soy bean oil increased in the case of 2% and 4% oil addition, and oil addition to mung bean starch gels suppressed changes in rupture properties during cold storage. There were no significant differences in the texture of freshly prepared mung bean starch gels added with soy bean oil, whereas hardness, chewiness, and gumminess of cold-stored mung bean starch gels added with soy bean oil decreased. In the above textural charactristics, there were no differences due to concentration of soy bean oil. Thus, the addition of 2-4% soy bean oil to mung bean starch is appropriate for improving the quality characteristics of cold-stored mung bean starch gels.

Physical education should be designed to facilitate students' intellectual, emotional, and social growth. The researcher applied the sport education model in real school settings in order to provide high quality school physical education programs. The pur

The purpose of this study is to understand factors of risk perception and purchase obstruction by consumer characteristics and purchase experience of clothing in online. The collection of the research materials was progressed by online and offline. Out of 374 usable questionnaires used for examining this study, 278 questionnaires were collected from offline and 107 questionnaires were collected from online. Frequency analysis, factor analysis, reliability analysis, t-test, One-way ANOVA and multiple regression analysis using SPSS WIN 12.0 were conducted. Three factors of perceived risk were extracted: harmonic/image, quality/shopping process, payments. Based on these dimensions, ANOVA was conducted. The results indicated that the more purchasing experience people had, the less the extent of perceived risk they got, and quality/shopping process risk mostly among them. As the factors which obstruct purchasing decision, a security obstruction, a reliability obstruction, a convenient obstruction and an information insufficient obstruction are extracted. Also, the factors have got the result of same aspects as the perceived risk recognized by the Internet shopping experience. Meaningful differences between groups appear at security obstruction, reliability obstruction, and convenient obstruction. Perceived risk almost influenced on purchase obstruction when purchasing clothes in Internet shopping mall. When consumers perceiving harmony/image risk highly make decisions, they usually hesitate or abandon due to reliability obstruction, convenient obstruction. All the factors: including security obstruction, reliability obstruction, convenient obstruction and information insufficient obstruction made consumers perceiving quality/shopping process risk highly obstruct purchase decision.

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage (25℃ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

This study was carried out to determine the quality characteristics of Jeju mandarin orange jellies containing sugar (control) and sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol) to be consumed by the elderly. The gelling agents were carrageenan and gellan gum at the concentration of 0.27%, respectively. The average age of the subjects for the acceptance test was 78. The lightness (L), redness (a), and yellowness (b) values of the carrageenan gel were higher than those of the gellan gum gel using the same sugars. The L, a, and b values of the carrageenan gel made with sugar derivative sweeteners were higher than those of the respective gel made with sugar. Whereas there were almost no differences between the color values of the gellan gum gels made with sugar and sugar derivative sweeteners, respectively. The gelling and melting temperatures of the carrageenan gel with erythritol were highest and those of the respective gel with xylitol were lowest among the sugar derivative sweeteners. The gelling and melting temperatures of the gellan gum gels with erythritol and isomaltooligosaccharide, respectively, were lower, and those of the respective gel made with xylitol were higher compared to that with sugar. There was no break down in the gellan gum gel. The break down rate of the carrageenan gel made with isomaltooligosaccharide was highest and that of the respective gel with xylitol was lowest among the sugar derivative sweeteners. The hardness, adhesiveness, springiness, and chewiness of the gellan gum gel were greater compared to the carrageenan gel. The adhesiveness levels of the carrageenan gels made with sugar derivative sweeteners were lower, and their springiness was higher than the respective gel with sugar. All the TPA characteristics of the gellan gum gels made with erythritol and xylitol, respectively, were higher than the respective gel with sugar. The rupture properties of the gels were the same as their TPA characteristics. The sensory acceptance of the carrageenan and gellan gum gels made with sugar were highest among all the sweeteners. There were no significant differences in the sensory acceptance scores of the carrageenan gels made with xylitol, erythritol, and sugar, respectively, and there were also no significant differences in the sensory acceptance scores of the gellan gum gels made with xylitol, sorbitol, and sugar, respectively. Xylitol was preferred in both the carrageenan and gellan gum gels. Thus, xylitol appears to be an appropriate alternative sweetener to sugar in Jeju mandarin orange jelly for consumption by the elderly, with regard to the acceptability and stability of the gel.

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and k-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, k-carrageenan and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of k-carrageenan and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with k-carrageenan. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with k-carrageenan and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

Metastatic spread to cervical lymph nodes(LNs) is a major determinant of outcome in oral squamous cell carcinoma (SCC). To provide an useful method for the detection of lymph node micrometastases, we fulfilled the histopathological examination and reverse transcriptase polymerase chain reaction(RT-PCR) using the paraffin-embedded LNs of oral SCC patients. In this study, 78 LNs from 12 patients with primary oral SCC were analyzed. Metastases in the regional LNs were evaluated by RT-PCR for squamous cell carcinoma antigen(SCCA) and cytokeratin 5(CK5). Detectability of metastatic LNs by RT-PCR was compared with histopathological examination. Of 78 LNs, CK5 and SCCA mRNA were detected in 32(41.0%) and 8(10.3%), respectively. Histopathologically, 10(12.8%) of 78 LNs were positive. CK5 mRNA was detected in all 10 histopathologically positive LNs. In contrast, SCCA mRNA was detected in 5 of 10 histopathologically positive LNs. These findings suggest that genetic diagnosis by RT-PCR based on CK5 mRNA expression may be sensitive and clinically useful technique to detect the presence of metastatic carcinoma cells in regional lymph nodes of oral SCC.

2000년 3월부터 11월까지 부산항으로 수입된 목재류에서 검출된 나무좀과(Scolytidae), 긴나무좀과(Platypodidae), 개나무좀과(Bostrichldae), 가루나무좀과(Lyctidae)의 종류 및 검출된 기주와 수입국을 조사하여 국내 유입의 가능성이 있는 해충을 파악하는 한편, 이들 해충의 국내 유입을 차단하기 위한 자료로 활용 하고자 본 조사를 실시하였다. 부산항의 수입재에서 검출된 나무좀과, 긴나무좀과, 개나무좀과, 가루나무좀과는 총 23속 52종이었으며, 검출된 수입재는 15개 국에서 수입한 13과 19종의 원목, 제재목, 기타 등이었다. 나무좀과에서는 3아과 16속 35종이 검출되었다. Xyleborus속에서 12종, Ips속에서 6종, Trpodendron속에서 3종, Arixyleborus속에서 2종, 그 외 Alniphagus속 등에서 12속에서 각각 1종씩 검출되었다. 검출된 수종은 말레이시아를 비롯한 11개국에서 수입한 13속 16종이었으며, 남양재인 말레이시아산 나왕류에서 2속 13종의 가장 많은 종이 검출되었다. 긴나무좀과는 Platypus cupulatus, P. curtus 등 1아과 1속9종이 채집되었다. 검출된 수종은 호주, 파푸아 뉴기니아 등 6개국에서 수입한 4속6종이었고, 말레이시아산 나왕류에서 6종이 검출되었다. 개나무좀과는 2아과4속5종이 검출되었다. Herernbostrychus aequalis, Dinoderus bifoveoratus 등이 검출되었다. 검출된 수종은 말레이시아, 엘살바도르등 4개국에서 수입한 4속 6종이었으며 말레이시아산 나왕류에서 4종이 검출되었다. 가루나무좀과는 Trogoxylon sp., Minthea rugicoliis, Minthea sp. 등 2속 3종이 검출되었다. 검출된 수종은 필리핀 등을 비롯한 3개 국에서 수입한 2속 3종이었다.an으로 강한 대조도를 갖는 128x128의 고해상도 EPI 영상을 얻을 수 있었다. 결론 : 제안한 Half Fourier기법을 이용하여 기존의 영상보다 해상도를 높인 EPI영상을 single scan으로 얻을수 있었으며, 에코의 적절한 배치를 통해 임상에서 널리 사용되는 대조도를 얻을 수 있었다. 제안한 방법은 특별한 하드웨어의 추가 없이, 펄스 시퀀스와 tuning 및 재구성 알고리즘 등의 소프트웨어적인 방법만으로 구현이 가능하여 많은 임상 응용이 기대된다.체 실험을 통하여 확인하였다.