이 연구의 목적은 서울대학교 백운산연습림 낙엽활엽수림에서 벌채 후 주연부 식생 변화를 모니터링 하는 것이다. 벌채 후 8년,10년이 경과한 시점 인 4차 조사(2001년)와 5차 조사(2003년) 결과에서 주연부식생의 변화는 다음과 같다. 시간이 경과함에 따라산림주연부에서 경쟁력 이 우수한수종은 비목나무, 병꽃나무,조록싸리, 생강나무,두릅나무 등이 었고,산림주연부와 인접한조사구에서 경쟁력이 우수한수종은 비목나무, 병꽃나무,고추나무 등이 었다. 벌채지 산림내부에서 경쟁력 이 우수한수종은 비목나무,생강나무 등으로 나타났다. 산림주연부에서 높은 경쟁력을 갖는 수종은 방위,광량, 고도, 기존 특정종의 성장에 따라 차이가 있었으나 양사면에서 높은 경쟁력을 갖는 수종은 비목나무와 병꽃나무이 었다. 조릿대는산림 벌채 후 초기 에 왕성한 생장력을 보였으나 시간이 경과함에 따라수관층이 형성되면서 감소세를 보였으며, 피복율은 남서향 사면보다 북동향 사면에서 우세하게 출현하였다. 조사기간별 유사도지수는 벌채시 산림주연부에서 산림내부로 거 리가 멀어질수록 낮아지는 경향을 나타냈다.

낙엽활엽수림 개벌 후 벌채지에서 주연부 식생구조 발달과정을 규명하기 위하여 서울대학교 농업생명과학대학 부속 남부연습림 내 백운산지 역 제26임반 벌채적지를 대상지로 선정하였다. 1994년에 두 개의 모니터링 조사구를 설치하였고, 1994년, 1997년, 1999년에 식생조사를 실시하였다. 벌채 후 6년간 주연부식생 변화는 다음과 같다. 시간이 경과함에 따라 산림주연부에서 경쟁력이 우수한 수종은 병꽃나무, 비목나무, 국수나무, 산초나무 등이었고, 산림주연부와 인접한 조사구에서 경쟁력이 우수한 수종은 고추나무, 비목나무, 덜꿩나무 등이었으며, 벌채지 산림내부에서 경쟁력이 우수한 수종은 병꽃나무, 비목나무, 생강나무등으로 나타났다. 두개의 모니터링 조사구에서 주연부 천이단 계상 우세종은 방위와 국지저 위치, 기존 우점수종에 따라 차이를 나타내었다. 벌채 후 경과년도에 따라 각 벌채지 산림 주연부에서 벌채지 산림내부로 거리가 멀어질수록 유사도지수도 낮아지는 경향을 나타내었고, 종다양도지수, 종수, 개체수 및 수관피도는 벌채지 산림주연부에서 벌채지 산림내부로 갈수록 감소하였다.

This was aim to study the changes of components by different parts and maturity of tomato. Tomato include the green pigment chlorophyll, the yellow pigment-carotene. the red pigment lycopene and the other component. These colors of tomatoes are reported to have important functional roles to promote health in human. The main objective of this study was to define changes in the content of the four tomato maturation that is ascorbic acid, chlorophyll, carotene, lycopene. A ascorbic acid contents of tomato fruits was the highest at 50th day. Chlorophyll contents of tomatoes fruits was the highest at 10th days after flowering. α-carotene contained low-quantity while all growth period. β-carotene contained the highest at 50th days after flowering, 1036.97μg. Lycopene contained the highest at 50th days after flowering, 5800μg.

This was aim to study the changes of components by different parts and maturity of tomato. We found that orally fed tomatine which induced a significant reduction in cholesterol in hamster in contrast to potato glycoalkaloids, the safety of tomatine was supported by our observation that pickled green tomatoes consumed widely in many countries has a high tomatine content. The tomatoes harvested during the first stage(10 days after flowering) contained tomatine 6333.49μg per 100g and dohydrotomatine and α-tomatine in a ratio of about 1:13.8. The tomatine content then decreased by about 85% during stage 2(20 days after flowering) an dehydrotomatine contene dropped to a value near zero during stage 3, 4 It on the tomatine content dropped to a value near zero during the final stage(50 days after flowering). With respect to health benefits at all stages of maturity, unripe tomato contain chlorophyll and α-tomatine should consumed.

This study is an attempt to prove a relationship between Le Corbusier's utopian attitude towards nature and architectural ideology and ideology by a form of inquiry into sociological interests. That is to find out contradictions and limitations in Le Corbusier's architectural world, namely particularity of his ideology by exploring the base entangled with special interests in the society up until formation of his architectural language. A process of this study is by; 1. Examining of background which affected Le Corbusier's attitude towards nature until the nature became his architectural language; 2. An analysis of Le Corbusier's architectural works. That is, this study's main interest is on formation of Le Corbusier's architectural language by his attitude towards nature which present in residential field especially focused on Villa Meyer and Villa Savoye, two best examples of his villa. 3. This study have a goal to investigate that utopian and ideological conception in architecture of Le Corbusier have a dialectic relationship between them. This goal can be achieved by observing in what ways Le Corbusier's utopian attitude towards nature is expressed in residential architectural language and researching into his inconsistent architectural ideology derived from applying architectural language present in villa to pre-fabricated apartment houses.

생태학적 관점에 입각한 환경 교육 과정 개발 연구의 일환으로, 초, 중, 고등학교의 과학 교과서에 실려있는 환경 관련 내용을 1)환경 오염의 원인, 2)환경 오염의 실태, 3)생태계 원리, 4)환경 위기극복을 위한 노력 등 4분야로 구분하여 분석하였다. 본 연구 결과, 초, 중, 고등학교 과학 교과서에 실려있는 환경 관련 내용은 생태주의적 관점보다는 환경주의적 관점에서 저술된 것으로 파악되었고, 또한 환경 관련 내용들은 서로 교과목간 또는 교과목 내에서

This study was performed to investigate the changes of amount of S. typhimurium during cooking processes using pork and japchae (a Korean food which is made from meat, vegetables and noodles), and to support a practical application to develop a hazard analysis critical control point (HACCP) model. The pork was purchased in a retail shop, cut (0.5 cm × 10 cm × 10 cm, 25 g), tested for Salmonella contamination (results : negative), inoculated with S. typhimurium (10^7 CFU/g), then treated in various conditions related to cooking. After thawing for 24 hours in various conditions, the number of S. typhimurium was increased to 10^(10) CFU/g at a refrigerated temperature (4-10℃), and to 10^(21) CFU/g at room temperature (22-29℃). After thawing in a microwave oven for 40 seconds, the number of S. typhimurium increased to l0^8 CFU/g. During the thawing period, the number of S. typhimurium increased over time. At the refrigerated temperature, the number of the bacteria was 10^(10) CFU/g after 24 hours, 10^(13) CFU/g after 48 hours, and 10^(20) CFU/g after 72 hours. At room temperature the number of bacteria reached 10^(11) CFU/g in 2 hours, 10^(15) CFU/g in 4 hours, 10^(16) CFU/g in 8 hours, 10^(18) CFU/ g in 12 hours, and 10^(21) CFU/g in 24 hours. After cooking in a frying pan (150±7℃) for 3 minutes, the bacterial count was 10^6 CFU/g. After cooking in hot water for 20 minutes, the bacterial count was 10^7 CFU/g at 60℃, 10^6 CFU/g at 63℃, and 10⁴ CFU/g at 65℃. The fried pork was mi×ed with cooked vegetables, noodles, sesame oil, sesame seeds, and seasonings to make Korean japchae. This process took 10±2 minutes. The bacterial count in the japchae increased to 10^7 CFU/g from the count of 10^6 CFU/g of the fried pork before it was mixed with the other ingredients. These results indicate that the amount of S. typhimurium is effected by various different cooking processes. This study can suggest that pork should be cooked in water at over 65℃ for 20 minutes in order to prevent food poisoning, if the pork is contaminated with S. typhimurium. The presence of S. typhimurium in the raw pork is identified in an HA for japchae, and the primary CCP for japchae is inadequate cooking (cooking method and time/temperature). We need to standardize time-temperature-size and amount of pork in cooking japchae, because pork is usually cooked in ordinary frying pans when we make this food.