The main aim of this study was to investigate side dishes served to guests of head families (Jong-ga) in Korea. In order to conduct of this research, we analyzed two books published by the Rural Development Administration (RDA) on the foods and the stories from head families: "Sharing beyond succession, stories and foods from the head families" and "Aesthetics of Serving". The total number of head families serving foods to guests was 10: 5 from Gyeongsangbuk-do, 2 from Jeollanam-do, 1 from Gyeonggi-do, 1 from Gyeongsangnam-do, and 1 from Chungcheongbuk-do. We classified the foods into 7 categories, staple dishes, side dishes, rice cakes, desserts, beverages, alcoholic beverages and others, on the basis of previous studies. Most foods served to guests were side dishes (119). These were further classified into 14 categories: Guk Tang, Namul, Hwe, Bokkeum, Mareunchan, Gui, Jorim, Pyeonyuk Jokpyoen Suran, Jiim Seon, Jeon Jeok, Jangajji, Kimchi, Jeotgal Sikhae and Jang. The most common side dish was Jangs (17), served by 8 head families. The next most common side dishes were Marenchan (15), Jeon Jeok (14) and Kimchi (11).

This study was to examine Kwa-Jung-ryu, a traditional Korean confectionery, made by head families. We examined the materials and recipes of Kwa-Jung-ryu, which were classified into Yumilgwa, Yugwa, Jeonggwa, Dasikgwa, Yeot-Gangjeong, Dang (Yeot), and others. There were 13 head families that introduced Kwa-Jung-ryu, two each from Gyeonggi-do, Jeolla-do, and Chuncheong-do, and seven from Gyeongsang-do. There are 33 types of Kwa-Jung-ryu, which averages to about 2.5 types per family. But the Pungsan Ryu, Yeoju Lee, and Andong Kwon families introduced the most Kwa-Jung-ryu with 5 types each. The most popular types of Kwa-Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa by 6 families (Jeonggwa by 3, Pyeon-gang by 1, and Jeonggwa and Pyeon-gang by 2), and Dasikgwa and other Kwa-Jung-ryu by 5 families (Gotgam-mari by 4 and Seopsansam by 1). Classifying Kwa-Jung-ryu by recipe, the most frequently introduced were 8 types of Jeonggwa-ryu, 7 types of Yumilgwa, 5 types of Dasikgwa, 3 types of Yeot-Gangjeong and Dang (Yeot), and 2 types of Yugwa.

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (7.70±0.95), Eonyang Bulgogi (7.62±2.10), Daetongbap (7.59±1.60), Darkgalbee (7.20±1.56), and Jeonbokjuk (6.67±1.64), whereas Koreans rated higher scores for Eonyang Bulgogi (8.28±1.19), Darkgalbee (8.20±1.00), Jeonju Bibimbap (7.73±1.08), Jeonbokjuk (7.69±1.44), and Moyackgwa (7.43±1.52).

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

서식지 파편화로 발생하는 야생동물과 차량과의 충돌사고(이하 '로드킬')를 방지하기 위해 2000년대 후반부터 야생동물이동통로가 활발하게 설치되었으나 로드킬 발생은 여전히 감소하지 않고 있어 야생동물이동통로의 실효성 분석이 필요하며, 설치 이후 단편화된 유지관리로 인해 야생동물이동통로에 대한 평가 및 기능개선을 위한 관리기법이 부족한 실정이다. 이에 본 연구에서는 야생동물이동통로의 유지관리를 위한 기본방향 및 관리기법을 제시하기 위해 현재 설치 운영되고 있는 367개 이동통로에 적용할 수 있는 평가항목과 항목별 중요도를 AHP 기법에 의해 파악하였다. 분석결과, 평가항목은 3단계로 구분할 수 있었으며 총 10개 평가항목이 도출되었다. 야생동물이동통로의 유지관리를 위한 우선순위 도출을 목표(Level 1)로 시설인자, 환경인자, 동물인자, 관리인자로 구성된 Level 2의 중요도 분석에서는 환경인자가 가장 중요한 것으로 나타났다. Level 3에서는 구조 적합성(시설인자), 주변지형과의 조화(환경인자), 야생동물 이용빈도(동물인자), 모니터링 기기 운영여부(관리인자)가 중요 평가항목으로 조사되었다. 즉 야생동물이동통로의 유지관리를 위해서는 주변지형과의 조화와 야생동물 이용빈도를 우선적으로 고려해야 할 것이다. 이같은 연구 결과는 우리나라에 설치되어 있는 야생동물이동통로의 유지관리 방향 및 각 이동통로의 정비전략을 모색하기 위한 평가자료로 활용될 수 있다.

This study investigated the food and dietary educational content in primary, middle and high school textbooks in order to provide fundamental data for the development of educational programs on Korean traditional food culture. The research objects consisted of 51 kinds of textbooks (15 kinds of primary school textbooks, 29 kinds of middle school home economics textbooks and 7 kinds of high school home economics textbooks), and the contents related to food and dietary education were counted and analyzed. The content analysis was performed using two categories: application method and subject matter. Application method included texts, cases, visual aids (pictures, photos, illustrations, chart, etc.) and activities, whereas subject matter consisted of seven types (well balanced nutrition and health, understanding of food and nutrition, cooking principles, cooking lessons, traditional foods and culture, others). The results of the application method in primary school textbooks show that visual aids were the most common in all six grades. For the subject matter, 'understanding of food and nutrition' was most abundant in primary school textbooks while 'well balanced nutrition and health' accounted for a large part of the contents in middle school textbooks. However, the contents regarding traditional foods and culture were insufficient in primary and middle school textbooks. These results suggest that educational contents on traditional foods and culture should be added to primary and middle school textbooks and covered in various subjects. Furthermore, high school 'home economics' contents need to emphasize comprehensive food and dietary education and adjust to 'science & technology for life'.

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

The fluvial sequence developed along the channel margin of meander bends in the midstream of the Yeongsan River consists of channel deposits at the bottom and overbank deposits at the top, and shows a fining-upward trend. The fluvial deposits consist of 7 sedimentary facies, and facies association forms 7 architectural elements. The channel deposits formed as channel bar or point bar. The channel bar deposits consisted of architectural element of gravel bedform were formed by channel lag deposits within the channel; whereas, the channel bar deposits consisted of architectural elements of downcurrent-dipping inclined strata sets, cross-stratified and horizontally stratified sets, and horizontally stratified sets were formed by downstream migration of sand wave or downstream transport of sand by traction current in the upper flow regime conditions within the channel. The point bar deposits consist of architectural elements of down current-dipping inclined strata sets, horizontally stratified sets, cross-stratified and horizontally stratified sets, and laterally inclined and horizontally stratified sets. These architectural elements are thought to have been formed by the combined effects of the migration of sand dunes and the formation of horizontal lamination in the upper flow regime plane bed conditions. The overbank deposits consist of the architectural elements of overbank fine and sand sheet and lens. The overbank fines were formed by settling of mud from slackwater during flooding over floodplain whereas the sand sheet and lens were formed by traction of sands introduced episodically fiom channel to the overbank during flooding.

This study investigates the impact of International Monetary Fund(IMF) Age on the household behavior of food consumption and analysis the related factors(demographic variables, family life style) to find out the reasonable consumer's consciousness and food market conditions. The results are as follows. 1. General life style and food life style, considered as family life style, were classified into 7 types and 9 types respectively as family life style by factor analysis. 2. The rationality of using and disposing stage on food life has increased, the rationality of the planning stage on food life has decreased since the IMF age began. But the rationality of overall food consumption has hardly changed. 3. The amount of purchasing was decreased, discount store was favorite place to buy food, and safety and freshness were major determinants in purchasing for most of food items. But this was different with food items. The various information sources were used impartially to buy food, cash was used mainly, and the degree of using the discount ticket/coupon was a little low. 4. Income level is an influential factor on the rationality of the planning and purchasing stage on food life, while environment-oriented food life style has influenced on the rationality of using and disposing stage. The purchasing amount of grain products, meats, milk products, bread and snacks, drinks, alcoholic drinks, water and convenience goods has influenced by demographic variables, eating out had been influenced by general life styles, and fruits, healthy foods, processed foodstuffs, favorite foods, vegetables seaweeds, import foods and seafood had been mainly influenced by food life style since IMF age began.

최근 기후변화에 효과적으로 대응하기 위해서 신뢰성 높은 설계홍수량을 산정할 필요성이 커지고 있다. 본 연구에서는 홍수빈도해석법과 설계 강우-유출 관계 분석법으로 산정되는 확률홍수량의 차이를 분석하였다. 우리나라의 경우 관측유량 자료가 부족하여 설계홍수량을 결정할 때 설계 강우-유출 관계 분석법으로 산정된 확률홍수량을 이용하고 있다. 관측 유량 자료를 활용한 홍수빈도해석법의 결과를 참값으로 가정하여 분석한 결 과, 설계강우-유출 관계 분석법으로 산정된 확률홍수량은 홍수빈도해석법으로 산정된 확률홍수량에 비해 약 79% 과대 산정되는 것으로 나타났다. 따라서, 본 연구에서는 설계강우-유출 관계 분석법으로 산정된 확률홍수량을 보정하는 회귀곡선식을 개발하였다. 이를 위해 우리나라 8개 댐 유역의 강우와 유량자료를 획득한 후, 비선형 회귀분석을 통하여 보정식을 제안하였다. 본 연구에서 제안한 보정식을 적용할 경우, 설계강우-유출 관계 분석법으로 산정된 확률홍수량보다 평균적으로 정확도가 약 65.0% 향상되었다. 또한, 유역의 크기를 고려하면, 유역의 크기를 고려하지 않았을 때보다 평균적으로 정확도가 약 2.1%p 증가하였다.

본 연구에서는 금강유역에 대한 지역홍수빈도분석을 실시하고 재현기간에 따른 홍수량을 추정하는 관계식을 제안하였다. 유역 내 유량자료의 수문학적 독립성과 동질성에 대한 검증을 위하여 Lag-1 자기상관성 분석, 동질성 검정, 이상치 검정, 불일치척도 검정을 수행하였다. 검정 결과, 금 강유역의 대상 관측소들은 시간에 대하여 독립적이고 동질적 모집단에 속하며 이상치는 없었다. 일반 극치 분포(GEV), 3변수 대수정규 분포(LN- Ⅲ), 피어슨-III 분포(P-Ⅲ), 일반 로지스틱 분포(GLO), 일반 파레토 분포(GPA) 등 5개의 3변수 확률분포함수에 대한 L-모멘트비도와 평균가중거 리(AWD), 그리고 ZDIST 적합도 산정 결과, GLO 분포함수가 금강유역의 최적 확률분포형으로 선정되었다. GLO 분포를 바탕으로 지역홍수빈도를 추정하는 회귀모형을 제안하였고, 강경 관측소의 관측 유량을 이용하여 회귀모형의 적용성을 검증하였다.

This study is to investigate the waterproofing effects on the splice length of the waterproofed sheet. A Total of 10 specimens were produced and tested in order to investigate the waterproofing effects for reinforced concrete members. Test variables are the lengths of splice, the attachment method of waterproofed sheet and existence of mesh. The splices’ length set as 5%, 6.6%, and 10% of waterproofed sheet’s width. Two ways of Epoxy adhesion and hot-melt were used. Also, the mesh put to enhance the adhesion capacity between waterproofed sheets. The results of the experimental test, the specimens which composed with splice length over 6.6% of waterproofed sheet, epoxy adhesion constructed and with/without mesh did not showed water leakage. Whereas, the specimen of splice length under 5% and epoxy applied showed water leakage. In addition, the specimen with mesh (BE-S1-M1) proved less water leakage than the one without mesh (BE-S1-M0).

This study aims to verify the method of calculating blast load making similar damage from impact loading. In this process, LS-DYNA is used for modeling beam blast test. From the analysis, the max deflection of impact test and blast analysis is similar, so this method is verified.

The potential antioxidant activities of different fractions from Prunella vulgaris var. lilacina were assayed in vitro. Among several fractions, n-BuOH fraction showed the highest 1,1-di[henyl-2-picrylhydrazyl (DPPH) free radical scavenging (IC50=0.50μg/mL). The results of 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) assay showed the concentration dependency and n-BuOH fraction appeared a better result than the other fractions at the same concentrati on in this study. Moreover the total phenol and flavonoid contents of n-BuOH fraction contained the highest level. Additionally, correlation analysis indicated a high correlation between the antiradical activity and the total phenolic and flavonoid contents (p 〈 0.001). It suggests that n-BuOH fraction obtained from the 70% EtOH crude extract of Prunella vulgaris var. lilacina has wide potential for use as a source of antioxidant material.

Prunus sargentii of Rosaceae familiy, has been reported to have radical scavenging activity and anti-inflammatory effect. On these facts, this research was conducted to evaluate pharmaceutical activities of the bark extracts P. sargentii. Free radical scavenging activities of fraction (Fr) -5~10 isolated from P. sargentii was higher than 80% respectively at 10ppm. The superoxide dismutase (SOD)-like activity of Fr-5, 9 were about 97, 84%, respectively at 1,000 ppm. Xanthine oxidase inhibitory effect of Fr-9, 10 were about 75, 78%, respectively at 1,000 ppm. The tyrosinase inhibitory effect related to skin-whitening was 72, 68% in Fr-2, 9 isolated from Prunus sargentii R. at 1,000 ppm. Hyaluronidase inhibition activity related to the anti-inflammation effect was 98% for Fr-8 at 500 ppm. Isolation of the methanol soluble fraction from P. sargentii yielded two major phenol compounds, (-)-epicatechin and taxifolin. The structure of the compound was certainly determined by chemical analyses, as well as NMR and Mass spectroscopy. The present study was carried out in a search for new cosmetic material from the bark from P. sargentii. and, (-)-epicatechin and taxifolin were isolated as active principles. So P. sargentii R. methanolic extracts may be used for the cosmetic material.

화장품에 응용 가능한 소재를 발굴하기 위한 목적으로 추출조건에 따른 울금 (Curcuma longa L.)의 항산화 효과 및 미백 효과를 수행한 결과는 다음과 같다. 1. DPPH 라디칼에 대한 소거능은 시료 농도 1,000 μg/ml에서 초임계 추출 시료는 89.0%의 저해율을 나타내어, 3가지 추출법 중 초임계 추출물이 가장 높은 전자공여능을 나타내었다. 2. 울금 추출물의 SOD 유사활성을 측정한 결과 3가지 추출방법 중 초임계 추출물의 경우 시료 농도 500 μg/ml에서 95.0% 가장 높은 SOD 유사활성을 나타내었다. 3. Xanthine oxidase 저해활성을 측정한 결과, 시료 농도 1,000 μg/ml의 초임계 추출물에서 40%의 저해능을 나타내어 물, 에탄올, 1,3-butylene glycol 추출물에 비해 높은 효과를 나타내었다. 4. 울금 추출물의 tyrosinase 저해 활성을 측정한 결과 에탄올 및 초임계 추출물의 경우 1,000 μg/ml의 농도에서 각각 82.0, 89.0%로 높은 tyrosinase 저해 활성을 나타내었다. 이상의 실험 결과를 종합해 볼 때, 울금을 이용한 4가지 추출법 중 초임계추출법이 가장 높은 항산화 효과 및 미백효과를 나타내어 화장품의 소재로서 응용이 가능할 것으로 사료된다.