As energy consumption of building and the reduction of carbon dioxide emissions have been emphasized, phase change materials(PCM) have been introduced as building materials due to its high heat storage performance. Using shape-stabilizing technique, octadecane/xGnP shape-stabilized PCM(SSPCM) can prevent leakage and improve heat storage performance. The objectives of this study are to propose mix design method of concrete mixed with SSPCM and to evaluate mechanical behaviors of the concrete mixed with SSPCM manufactured according to the proposed mix design. Based on the previously reported material test result, the existing mix design of plain concrete(Concrete standard specification, 2009) is modified to consider reduction of strength in concrete due to the addition of SSPCM. To verify the proposed mix design, specimens are fabricated according to the proposed mix design and axial strength tests and three-point loading tests are performed. Test results show that compressive strengths of the tested specimens reach the designed strength even when two different mix ratios of SSPCM are used. From three-point loading tests, flexural stresses decrease as mix ratio of SSPCM increases.

This paper presents experimental studies aiming at evaluation of structural behaviors of RC (Reinforced Concrete) beams externally strengthened with taper ended CFRPs(Carbon Fiber Reinforced Polymers). Experiments are performed with RC beams having different numbers of CFRP layers and length of each layer. The beams are subjected to four point-bending with simply supported condition. Test results of taper ended CFRPs and non-tapered CFRPs are compared and the better strengthening effect is observed from tapered ended CFRPs.

본 연구에서는 코골이 방지 베개의 효율성을 검증하기 위해 수면다원검사 측정 결과를 이용한 분석 방법 및 총 수면 시간과 코골이 시간 등의 효율성 평가에 유용한 변수를 제안하는 것으로 연구가 진행되었다. 사용된 코골이 방지 베개는 두 개의 polyvinylidene fluoride (PVDF) 진동 센서와 펌프, 밸브, 공기주머니로 구성되어있다. 두 진동센서를 통해 코골이 신호를 정확하게 검출하고, 코골이 판정 시 제시된 알고리즘에 따라 베개 내부에 부착된 공기 주머니를 팽창시켜 목을 들어줌으로써 좁아진 기도를 확보하게 해 코골이를 경감시키도록 베개가 설계되었다. 베개의 유효성을 검증하기 위해 수면다원검사를 실시하였고, 실험에는 두 명의 피실험자가 참여하였으며 코골이 베개의 사용 유무에 따라 실험이 진행되었다. 수면다원검사로부터 다양한 변수값을 측정하여 분석하였고, 이 결과 값들로부터 베개의 유효성을 판단하였다. 두 피실험자 모두 총 수면시간은 큰 차이를 보이지 않았으며 총 코골이 시간과 가장 긴 코골이 시간은 감소하는 것을 확인하였고 코골이방지 베개가 코골이를 효율적으로 경감하도록 하는 것을 알 수 있었다. 본 연구의 결과로부터 수면다원검사를 통해 코골이 방지 베개의 유효성을 확인하였으며 측정된 각 변수들과 수면의 질과의 관계를 살펴봄으로써 향후 많은 연구에 활용될 것이다.

코골이 및 수면 무호흡증 등의 수면 질환은 정신적, 육체적 피로감을 유발하고 정상적인 활동에 심각한 영향을 미치고 있다. 코골이는 공기가 좁아진 기도를 통과할 때 진동에 의해서 일어나는 호흡잡음이고, 수면 무호흡은 기도 주변의 조직이 이완됨에 따라 기도가 일시적으로 막히게 될 때 일어나는 현상이다. 이러한 문제를 해결하기 위해 수면 중 코골이를 검출하고 이를 경감하려는 많은 시도가 이루어져왔다. 본 연구에서는 수면 중 코골이 신호의 검출에 있어서 오류가 발생되는 원인인 주변 잡음이나 기타 영향을 제거하기 위한 새로운 센싱 시스템과 분석 알고리즘의 개발을 수행하였다. 센싱 시스템은 베개 내부에 내장되는 두 개의 polyvinylidene fluoride (PVDF) 진동 센서를 포함하고 있으며 검출되는 신호를 수집, 저장하는 하드웨어부와 코골이 신호를 판단하는 신호처리부로 이루어졌다. 베개에 내장되는 PVDF 센서 중 제 1센서는 코골이 신호를 검출하고 제 2센서는 코골이 신호 및 주변의 잡음을 검출한다. 본 실험에는 10명의 피험자가 참여하였으며 수면 중 잡음이 발생할 수 있는 다양한 환경 조건 하에서 신호를 검출하여 분석하였다. 그 결과 다양한 잡음환경 하에서 코골이 신호가 코골이가 아닌 잡음에 비해 약 70% 이상의 에너지 값을 가지는 것을 확인하였고 이를 통해 잡음으로부터 코골이 신호를 정확하게 검출하는 것을 확인하였다. 본 연구의 결과는 수면 중 발생하는 코골이의 경감을 위한 베개의 개발과 정량적인 수면상태 평가를 통해 건강한 수면 환경을 제시할 수 있는 숙면 유도 시스템의 개발에도 활용될 것이다.

본 연구에서는 한국산업표준에서 제시하는 콘크리트 강도 시험용 공시체를 이용하여 콘크리트 보강용 FRP의 부착 성능을 평가하기 위한 실험방법을 제안하고 이에 따라 FRP의 부착성능을 평가해 보도록 한다. 따라서 탄소섬유와 유리섬유로 이루어진 FRP를 두 겹으로 보강하여 양생한 철근 콘크리트 보에서 보강재의 탈락이 유도될 수 있도록 실험체를 설계하고, 3점 재하 시 적절한 파괴형상 및 부착강도가 나타나는 지를 실험을 통해 관찰하였다. 실험결과, 보강재의 탈락으로 인한 파괴가 유도되었으므로, 본 연구에서 제안된 실험방법을 통하여 크기가 작은 일반강도 콘 크리트 실험체에서 FRP의 부착강도를 평가할 수 있는 것으로 사료된다.

This study was performed to analyze the retarded degree of Garaetteok retrogradation added with different ratios 0-15% (w/w) of apple pomace dietary fiber powder (DFP). SEM (×500) showed that air cell size on the Garaetteok surface increased as DFP content increased, whereas control had a compact structure without air cells. The degrees of Garaetteok retrogradation after 3 days at 4 and 25℃ by α-amylase iodine method were 57.44 and 41.55% for control, respectively. On the other hand, those of 15% DFP Garaetteok were 28.38 and 15.05%, respectively. Enthalpy changes (δE) by DSC of control, 10 and 20% DFP Garaetteok after 3 days of storage at 4℃ were 4.41, 4.17, and 3.80 J/g, respectively, whereas those at 25℃ were 2.14, 1.04, and 0.72 J/g. Hardness of 15% DFP Garaetteok was around 48% compared to that of control after 3 days of storage at 25℃. Increasing DFP content from 0 to 15% decreased L color value from 86.2 to 55.1, whereas a and b values increased from -1.9 to 8.9 and from 5.3 to 20.8, respectively. In a sensory intensity test, hardnesses of 15% DEP Garaetteok were significantly different at 1 and 0.1% compared to those of control after production and followed by storage for 3 days at 4℃, respectively.

To examine the key success factors for long-lasting restaurants, we visited 10 restaurants with 30 or more than 30 years of tradition, located in Seoul and Gyeonggi-do districts, to research these restaurant menus and customer characteristics by observation and interview. The results were analyzed using descriptive statistics. The outstanding feature noted was that each and every restaurant had its own simple and specialized menu. We found that this feature created a virtuous circle that reinforced itself through a positive feedback loop. The simple and specialized menu increased both the cooking efficiency and food quality while it reduced both food and labor costs, this enabled the customers to eat at an affordable price and have generous servings. This lead to customer satisfaction and revisits to the restaurant, which triggered word-of-mouth referral and expansion of their customer base. This in turn created higher operating profit margins that could be reinvested in the business. The secret recipes for cooking, invented by their founders, were passed on from generation to generation. Their customer base included customers of all ages from children to senior people. And their regular customers consisted of neighboring office workers and families traveling from a long distance. We hope that our findings on long-lasting restaurants, especially of the virtuous cycle created due to the simple and specialized menus with secret recipes, will contribute to the development of Korean style long-lasting restaurant model.

본 연구는 하이브리드 FRP로 보강된 철근 콘크리트 보의 구조거동 예측을 목표로 구조해석을 수행하여 기존에 발 표된 실험 연구 데이터와 비교하였다. 보다 정확한 구조해석을 위하여 현존하는 다양한 부착강도 모델을 검토한 후, 이 중 콘크리트 피복분리를 예측하는 Teng and Yao model과 FRP 탈락 현상을 예측할 수 있는 Smith and Teng model을 유한요소 해석 모델에 포함시켰다. 비선형 재료 및 형상 역시 구조해석 모델에 포함되었으며 이렇게 해석 된 결과는 실험결과와 비교하여 유사한 경향을 나타냈다. 그러나 다양한 하이브리드 FRP로 보강한 철근 콘크리트 보의 파괴모드를 보다 정확하게 예측하기 위하여 현존하는 수치식의 수정 및 도입이 필요하다.

To identify "Gongsik", defined as food-sharing by picking food from a common plate using personal utensils, we conducted 7 focus group interviews including 47 university students during a 6 month period. Focus group discussions were audio taped, transcribed, and categorized into major themes. We divided Gongsik into the following categories: practical reasons, socio-psychological reasons, boundaries, suppressive situations, emotional characteristics, attitudes towards using different utensils, and future prospects. Gongsik appeared to be useful for fostering quick food sharing, intimacy and solidarity, and a fixed behavior learned at home. If the amount of food was too small to provide individual servings, as in Jjigae, Gongsik was likely to occur spontaneously. Family, close relatives, friends, and lovers sharing common activities and/ or blood ties were composed the boundaries of Gongsik. However, Gongsik was avoided in elegant restaurants or in view of foreigners. Participants showed mixed feelings towards Gongsik. Gongsik conducted with a spoon was considered to increase the degree of suggested intimacy in a food sharing context. Half of the students believed that the practice of Gongsik would be maintained into the future. Gongsik is a culturally-specific behavior that includes both positive and negative meanings. Aside from improving understanding of the cultural aspects of food-sharing, we suggest that the negative aspects of Gongsik related to the issue of hygiene be considered in food and nutrition education.

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

Based on the experiment results of laboratory scale modified anoxic-oxic process for leachate treatment, biological nitrogen removal program was verified in terms of SS, COD, and TN concentration. These measured water qualities concentration could be predicted by biological nitrogen removal program with R2 of 0.994, 0.987, 0.990, respectively. No error was occurred between water qualities concentration and quite wide range of water qualities concentration (i.e., 50-4200 mg/L) during the modelling. Each unit and final effluent of simulated concentration was kept good relationship with that of measured concentration therefore this biological nitrogen removal program for sewage or wastewater treatment plants has good reliance.

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent 60,000~100,000 won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent 4,000 ~5,000 won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about 3,000~5,000 won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.

This treatise deals with chronic state of famine and exploitation of famine relief food in the later half of Chosun Period and especially in relation with socio-economic changes. There with the impact of socio-economic factors on the chronic state of famine and exploitation of famine relief food is studied mainly with a literary approach. The influential factors which lead to the chronic state of famine were not only climatic restrictions such as flood and drought but socio-economic factors such as foreign invasion (Japanease invasion and Ching's invasion), frequent breaking out of revolt and technological development of agriculture (rice transplantation). And disorder of land system and cultivation of cash crops by the richer peasantry, lowering the economic status of the poorer peasantry who were a major constituents of the population, aggravated the famine state. Because the poorer peasantry were under the shortage of food, they had to seek something edible in the fields and mountains. In this process various kinds of famine relief foods were exploited by the poorer peasantry. The majority of famine relief foods were wild vegetables. Consequently the Chronic state of famine was a cause to introduce various edible wild vegetables into Korean food, which influenced modern vegetarian food habits and firmed the Korean's favorite taste to be hot and salty. These wild vegetables couldn't have a marvelous effect on the relief of starved people. Potatoes and sweet potatoes, which were newly introduced foreign crops, were encouraged to be cultivated for famine relief. But these tubers, unable to be staple food, didn't contribute to an increase in population.