To maintain optimal performance in a floor heating system, the elements of system must be consisted of the adequate structure in order that the heat flow is efficiently transmitted from the floor structure to indoor space. The aims of this study is to propose the optimal structure type and present applicable design data of a floor heating system. The design data suggested in this study can be applied to cooperate energy efficiency design as well as comfortable indoor thermal environment in the early design stage.

남부지방에서 분리한 곤충병원성곰팡이 Beauveria bassiana GY1-17균주를 이용하여 산림해충인 오리나무잎벌레(Agelastica coerulea), 밤나무혹나방(Meganola melancholica), 회양목명나방(Glyphodes perspectalis), 잔디해충인 등얼룩풍뎅이(Blitopertha orientalis), 채소해충인 배추좀나방(Plutella xylostella) 및 거세미나방(Agrotis segetum)의 생물적 방제 가능성을 알아보기 위하여 실험한 결과, 오리나무잎벌레와 배추좀나방유충은 7.0~2.0 conidia/ml 농도에서 처리 7일과 5일후 100%의 치사율을 나타내었다. 밤나무혹나방유충은 0.03875~3.1 conidia/ml 처리에서 66.7~100%의 높은 치사율을 보였으나 회양목명나방유충은 2.0~2.0conidia/ml 처리에서도 전혀 치사되지 않았다. 등얼룩풍뎅이유충은 3.7 conidia/ml 농도에서 46.7%의 치사율을 보였고, 거세미나방유충은 2.5 conidia/ml 농도에서 63.3% 치사율을 나타내었다.

This study was conducted to gather the baseline data on realities of experimental-practice and opinions toward spot-practice, and to examine how to cope with the problems raised at the Department of Food and Nutrition of Junior Technical College in Korea. Ouestionairs were gathered from 42 chairmans of the Department of Food and Nutrition and 140 present dieticians worked in Seoul, Bucheon and Seongnam area. The results are as follows, First, as a whole, each college had 2∼3 experimental laboratory (Lab), in which Cooking Science Lab, Chemistry Lab and Microbiology Lab were occured at higher frequency as Lab`s name. Second, the numbers per experimental-practice class were more than 40 at most colleges. 85% of present dieticians have answered to feel too much numbers per the class during their college days, whereas professors` opinions toward the numbers per class were suitable at 20∼30 persons per class. Third, professors` opinion toward the adquate ratio of the theory subject classes to experimental subject classes was suitable at 60 : 40. Dieticians answered to take the theory subject classes partly or mostly on behalf of the experimental-practice classes. Fourth, the main reasons which inhibited normal experimental-practice class were the class for emphasis on examination, the shortage of experiment budget, the excess of class members, the shortage of experimental Lab. Also, this results showed same propensity to present dieticians` opinion toward the same question above. Fifth, among the experimental-practice subjects established at the Department of Food and Nutrition, Diet Therapy Lab was highest frequency class emphasized on theory followed by Nutrition Counselling Lab, Food Processing and Storage Lab, Food Hygiene Lab and Food Microbiology Lab in that order. Here, Basic Chemistry Lab, Biochemistry Lab, Food Microbiology Lab were pointed as subjects far from the present task of dieticians. Sixth, Department of Food and Nutrition, as a whole, has conferred with spot-practice arrangement. About 50% (all who want to join spot-practice) of second year students took part in spot-practice. In the other way, all colleges except for 2 colleges didn`t give the credit for the spot-practice system. Seventh, according to the on analysis on spot-practice places, manufacturing company was at highest frequency followed by hospitals, elementary school having group feeding system in that order. Especially, 16.7% (5 colleges) of the total colleges sent the students to the research institute related to food industry for spot-practice experience. Eighth, Professors` opinions toward the spot-practice time and periord were preferable on summer vacation of second year and for 1∼2 weeks, respectively. On the contrary, 74 dieticians answered to the adquate period as for 4 weeks. Ninth, 86 dieticians of the total 140 answered to complete the spot-practice during their college days, which helps the present task of them. Lacks of spot-practice program, Lacks of comprehension of upper personnels and lacks of group feeding equipments ranks higher as difficulties in spot-practice management.

A new sesame variety “Jinki” was developed from Yeongnam Agricultural Research Institute in 2005. The cross was made by high quality and yielding “Jinbaek” to the F1 hybrid of “Suwon 129” with high yield capacity and “ALM3” with disease resistance, follow

A new sesame variety “Kopoom” was developed from Yeongnam Agricultural Research Institute in 2005. The cross was made by shattering resistance F1 hybrid of Dongro x SC645 to the high yielding capacity F1 hybrid of Yoosung x Mokpo 9, followed by pedigree s

Dong-Ho Kang. 2001. The Use of Language Learning Strategies in Korean EFL Input-Poor Contexts. Studies in Modern Grammar 24, 179-201. The purpose of this study was to identify Korean students` learning strategies through the cross-sectional study as a first step to make a framework of the strategy instruction. The retrospective interview and think-aloud procedures were used to assess the learning strategies of sixty students from grades 7, 8, and 9. The results showed that (1) biological or developmental increase in strategy use did not appear with Korean middle school students and regardless of their proficiency levels, all students seldom used social strategies; (2) the differences between advanced students and poorer students were significant in the use of metacognitive and memory strategies; (3) specific strategy use depended on the type of tasks; and (4) there was no difference between males and females across levels. The findings suggest that effective language learning strategies should be taught for a students and be modeled simultaneously with what is being taught, but with different emphasis of the strategy use.