일방향 응고한 AI-CuAI2공정 복합재료의 미세조직에 미치는 응고조건과 진동의 영향에 대해서 조사하였다. 진동하에서 성장속도(R) 변화에 따라 일방향응고 시켰을때 열구배(G)는 32˚C/cm와 35˚C/cm를 유지했다. 공정조직은 성장조건(G/R)에 따라 변화되었다. 조직미세화는 진동의 영향도 컸지만 G/R의 영향이 더 크다는 것을 알 수 있었다. 층상 간격은 λ2 =상수 라는 관계에 따라 성장속도와 더불어 변화 되었다.

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare 「the same menu」 for dinner about 65%. 「The rate of domestic manufacturing of preservated food 」 is superior in Korea. 「Goch'ujang」 is made by the 92% of Koreans, 「Doenjang」 89%, 「Ganjang」 48%, 「Oiji」 44% and 「Kimchi」 40%. 「Umeboshi」 is made by the 65% of Japanese, 「Rakkyo-Zuke」 37%, 「Kajitsu-syu」 40%, and 「Miso」 27%. Two countries' common seasonings are 「Ganjang」, 「Salt」, 「Chemical condiment」, 「Sugar」, 「Pepper」, 「Doenjang」 and 「Vinegar」. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. 「Mother's representative food」 as home dish are conscentrated on each count's native food. 「Kimch'i lyu」 is made by the 42% of Koreans, 「Doenjangchigae」 39%, 「Dakgangjong」 31%, and 「Saongsonmaeuntang」 19%. 「Misoshiru」 is made by the 83% of Japanese, 「Nishime」 76% and 「Nikujaga」 38%. Korea has more diverse kinds of food. People eat out 「when they have special home events」, 「when they would like to do」, and 「when they are going out」, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. 「Carriage」 and 「Eating politely」 are common items. The extent to which 「people practice table manner」 and to which 「people think of it as being worth practicing」 are high in Japan than Korea.

오늘날 국가간의 경제활동의 활발해짐에 따라 무역마찰의 문제가 끊임없이 대두되고 있다. 무역마찰의 주 원인이 동일 기업활동에 대해 불공정(Inequity)을 지각하는 정도에 있어 국가간 차이가 있기 때문이라고 볼 때 공정성차원에 있어 국제간(Cross-Cultural)비교는 시사하는 바가 크다할 수 있다. 본 연구에서는 일본에서 이미 수행된바 있는 일본, 미국경영자들의 공정성 인식의 차이에 관한 연구를 한국경영자들에게 까지 확대적용(Replication)해 봄으로써 실제 이들 국가간에 공정성 인식에 차이가 있는지 알아보고 그 원인을 문화적차원에서 규명해 보고자 했다. 연구결과 공정성 인식에 있어 한. 미. 일 경영자들간에 상호 유사점과 상이점이 존재한다는 것이 밝혀졌다. 이와같은 결과는 무역마찰의 해소의 방안으로써 각 국가의 경영자들이 국가간에 존재하는 상이한 문화체계를 인정하고 이를 이해하고자하는 노력이 필요하다는 점을 시사해 주고 있다.

This study was carried out to investigate the succession patterns of dietary culture and to find out all the educational problems with female college students in both countries as the central figure. The results are as follows. The degree of knowledge acquisition about food of annual custom is 58% in Korea and 72% in Japan. What the rate of knowledge acquisition is high among both countries’ similar food of annual custom are 「Seolnal(Gantan)」, 「Sambok(Doyonohi)」, and 「Chuseok(Tsukimi)」. Cooking experience of festive food is 45% in Korea and 58% in Japan. Among both countries' common festive food what cooking experience is high in Korea are 「Seolnal」 and 「Chuseok」, which are over 97%. In Japan those are 「Gantan」 and 「Tsukimi」, which are over 80%. Regarding learning experience of festive food 「Seolnal」 and 「Gantan」 are beyond 80% and 「Chuseok」 is 88%. In Japan 「Tsukimi」 is 71% and 「Omisoka」 is 85%. The learning sources of food of annual custom are parents and schools in common, and Korea has another learning sources, mass communication. Festive food that is cooked shows much similarity between two countries, but each country has originality. As common food of annual custom 「Seolnal」 has nine kinds of food, 「Sambok」 has three kinds, and 「Chuseok」 has five kinds in Korea In Japan 「Gantan」 has fourteen kinds of food, 「Doyonohi」 has three kinds, and 「Tsukimi」 has five kinds. The successive consciousness about food of annual custom is concentrated on a specific food in Korea. And Japanese consciousness is shown as an expansion-type on diverse food. Korean successive consciousness is 69.4% and Japanese consciousness is 82%. The higher the rate of knowledge acquisition, cooking experience, and learning experience are in both countries, the higher successive consciousness is. So we must note for the importance of home and school’s education.

쑥갓의 개화에 미치는 한계일장을 구명하고 차광처리, 관수량 및 생장조절제 처리에 따른 쑥갓의 개화반응을 보고자 실험하여 다음과 같은 결과를 얻었다. 일장을 12, 14 및 16시간으로 처리한 결과 일장이 증가할수록 초장은 증가하였으며, 개화시기는 빨라졌다. 또한 생육이 진전될수록 일장에 민감하게 감응하고, 화기 발육도 빨라졌으며, 특히 엽수가 8매 이상일 때 장일처리 효과가 뚜렷하였다. 쑥갓의 개화 유도에 필요한 장일처리 일수는 10일 이상인 것으로 나타났다. 차광처리시 65% 차광구(40,0001ux)는 대조구보다 약 20일 늦게 개화하여 개화지연 효과가 나타났다. 관수량은 증가시킬수록 개화가 억제되었다.

The purposes of this study are to examine the structural differences between the agriculture of Korea and Japan, to clarify the characteristics of Korean agriculture and to determine the extent of development of agriculture in Korea as compared to Japan, In order to do this, the existing literature research reports and secondary data of both countries were used. The main findings are as follows : 1) The percentages of upland fields have inclined to increase in Japan, while those of paddy fields have increased in Korea. However, the size of cultivated land per farm is about the same. 2) The percentage of part-time household was 85% in Japan, against 22% in Korea. 3) Farm household income was more than non-farm household income in Japan, wherease : 92% was non-farm household income in Korea. 4) The farm mechanization is more advanced in Japan than Korea. In conclusion, Korea legs behind Japan in the following areas: (1) Farm mechanization (2) the structure of food consumption ; (3) industrialization and urbanization in Korea progressed more rapidly as compared with Japan ; (4) industry became overconcentrated in the Seoul metropolitan area.

A study of eating behavior was conducted among 274 children of Nan Hyang elementary school, located in low income area of Seoul, where a school lunch program is not operated. During weekdays, 19.6% of children ate breakfast and 18.4% ate supper alone or with their siblings. The school provided boxed lunches for 10.5% of the children with governmental funds, who were chosen by the school based on their household income. But the percentage of the children skipping breakfast was 14.6%, lunch 10.3% and supper 8.0%. The results of nutritional analysis of the children who had three meals a day and those of children skipped one of the regular meals were compared. The group who had three meals consumed more nutrients except vitamin C than the group skipped meal (p〈0.01). Most common meal pattern was consisted of cooked rice, Kimchi and side dishes. When the children didn't have afternoon classes, 10.0% of the children ate Ramen only at home without any side dishes. Among the protein sources, the beans and bean products were the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the most common items. When we studied the three different lunches such as A) the boxed lunches provided by school, B) the boxed lunches from home and C) the lunches ate at home, the A) lunches provided the milk products, fruits, ice cakes·setc. Their favorite foods were fruits, yoghurt, Chinese black noodle, and sweet potatoes whereas being not prefered foods, were aromatic vegetables. It seemed that the increasing rate of working mothers and the overflooding of instant foods have caused to neglect children's meal management. To solve these problems, nutrition education and extend of school lunch programs should be emphasized.

輸出商品이 輸入國의 消費者들에 의해 얼마나 選好되는지의 여부는 주로 原産地國 情報와 商標國 情報를 통해 상품의 품질에 대한 消費者의 認知와 밀접한 관련이 있다. 본 硏究는 韓國의 소비자들이 韓國, 美國 및 日本의 純粹製品과 混合製品의 品質에 대한 각각 어떻게 인지하고 있는지 正確性, 迅速性, 使用上의 容易性 등 品質의 主要 屬性에 따라 原産地國 및 商標國의 이미지를 비교·평가하고, 國際經營戰略에 있어서 이의 應用方案을 모색하였다. 본 硏究는 低關與製品인 학습용 계산기에 대한 說問紙를 작성하여 우리나라 3개대 학생150명을 대상으로 設問調査法에 의해 이루어졌다. 說問은 각 屬性에 1에서 7점까지 점수를 주는 쎄븐스케일의 語義差異法을 사용하였으며, 商標國과 原産地國을 행렬로 조합하여 製品屬性別 評價를 t-檢證하였다. 硏究의 주요 發見內容은 다음과 같이 요약할 수 있다. 첫째, 製品의 評價에 있어서 품질의 모든 속성에서 日本에서 제조된 日本商標의 製品이 韓國이나 美國의 그것보다 높게 평가되었으며, 韓國製品과 美國製品 사이에는 별 차이가 없었다. 이러한 결과는 製品平價가 經濟發展 水準과 正의 相關關係에 있다는 旣存硏究와 상이함을 보여주고 있다. 한편 이는 消費者의 특정국에 대한 民族的感情이 제품의 原産地國 이미지에 그대로 영향을 미치고 있다는 사실을 示唆해 주었다. 둘째, 原産地國이 商標國보다 중요하게 평가된다는 기존의 연구가 재확인되었다. 한편 原産地國이 先進國일 경우에는 商標國에 별로 영향을 받지 않으나, 原産地國이 後進國일 경우에는 상표국이 보다 중요하게 고려되었다.

Semicarbazone formation of nine monosubstituted benzaldehydes was studied kinetically in 20% methanol buffer solution at 15, 25, 35, and 45circC. The rate of p-nitrobenzaldehyde semicarbazone formation is 2.7 times as fast as that of benzaldehyde, while p-hvdroxybenzaldehyde is 3.6 times as slow as that of benzaldehyde. Activation energies for p-chlorobenzaldehyde, benzaldehyde, p-methylbenzaldehyde, p-methoxybenzaldshyde, p-hydroxybenzaldehyde, and p-dimethylaminobenzaldehyde semicarbazone formation are calculated as 5.80, 6.19, 6.57, 7.06, 8.03, and 6.46 kcal/mol respectively. It is concluded from the effect of ionic strength that the reaction is affected by not ions but neutral molecules involving hydrogen bonding between oxygen atom of carbonyl group and hydrogen atom of acid-catalyst, and concerted attack of the necleophilic reagent, free base on carbonyl compound. Also, the effect of solvent composition is small in 20% and 50% methanol (and ethanol) aqueous solutions. The σ-Σ plots for the rates of semicarbazone formation at pH 7.1 show a linear σ-Σ relationship (σ=0.14l, in contrast to that at pH 2.75 and pH 5.4 corresponding to σ-Σ correlations reparted by Jencks. The rate of semicarbazone formation at pH 5.4 show a relationship which is convex upward, resulting in a break in the curve but at pH 2.75, slight difference from a linear relationship. As a result of studying citric acid catalysis, second-order rate constants increase linearly with citric acid concentration and show a 2 times increase as the catalyst concentration is varied from 0.025 to 0.1 mol/1 at pH 2,9, but slight increase at pH 5.3. The rate-determining step is addition below pH 5 but is dehydration between pH 5 and 7. Conclusively, the rate-determining step of the reaction changes from dehydration to addition in respect to hydrogen ion activity near pH 5. The ortho: para rate ratio of the hydroxybenzaldehydes for semicarbazone formation is about 17 at 15℃. It is concluded that the results constitute strong evidence in favor of greater stabilization of p- than o-hydroxybenzaldehyde by substituent which donate electrons by resonance and is due to hydrogen bonding between the carbon-bound hydrogen of the-CHO group and the oxygen atom of the substituent.

첨가 부재료를 달리한 김치를 18℃에서 24시간 예비 발효시킨 후, 4℃에서 35일간 저장하면서 질산염, 아질산염 및 vitamin C의 함량변화를 살펴보았다. 염도가 2.5% 수준인 김치 숙성도를 pH와 산도로 판정해 볼 때, 초기 숙성속도는 새우젓〉멸치, 갓, 마늘〉대조구, 무우〉ascorbic acid〉K-sorbate 순이었고 35일 후 pH 기준으로, 그 숙성도는 대조구〉갓〉무우〉ascorbic acid, 멸치젓〉새우젓〉K-sorbate〉마늘 첨가구 순이었다. 총 vitamin C 함량은 적숙기인 2주에 ascorbic acid 첨가구를 제외한 시료들에서 18.2-26.4 mg%로 담금직후와 같은 수준이었다. 그 중 환원형 ascorbic acid 보존율은 마늘, 갓, K-sorbate 첨가구에서 비교적 좋았다. 질산염, 아질산염의 함량은 숙성초기에 마늘, 무우첨가 김치에서 비교적 높았으며, 숙성기간 중 질산염의 함량범위는 260-490ppm이었고, 숙성 3주째에 최소량을 나타내었으며 이때 아질산염은 검출되지 않았다. 그리고, 총 vitamin C 함량도 이때 가장 낮았다.

A power spectral analysis is made seasonally for the data of daily mean temperature and pressure at Seoul(37°34'N, 126°58'E), Chupungnyong(36°13'N, 128°00'E), Kwangju(35°08'N, 126°55'E) from March 1961 to February 1986. The time sequences of the power spectra for the daily mean pressure show that power spectral density is generally high at the period of 20-30days and 10 days in winter, 15-20 days and 8.6 days in spring, summer and autumn. For the daily mean temperature, the power spectral density is generally lower than that of pressure and changes largely following the seasons, high in winter and low in summer. The time sequences of the' power spectra are much the same pattern as that of pressure in spring and autumn, but in winter show high power spectral density at the period of 5.5-7.5 days, much the same period as '3 cold days and 4 warm days' which is the popular weather lore on the winter temperature fluctuations in Korea. Judging from the phase differences between observation stations of temperature and pressure changes, which is less than 20 degrees, the phase changes of temperature occurs in sequence of Seoul, Chupungnyong, Kwangju and in case of pressure much the same as in the temperature at the period of above 15 days, but below the period of about 15 days in the opposite sequence. The correlations between the interannual changes of seasonal mean of weather elements and the power spectral density at each period are investigated to show that the positive correlation is between the power spectral density at the period of above 20 days and temperature in summer, that at below 4.5 days and precipitation in spring, that at below 6.7 days and temperature in winter.

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

수도(水稻) 생육초기(生育初期)에 규산(珪酸)을 처리(處理)할 때 유묘(幼苗)의 엽선단(葉先端)으로부터 배출(排出)되는 일액량(溢液量)과 일액(溢液)을 통(通)해 어느 정도((程度) 규산(珪酸)이 외부(外部)로 배출(排出)되며, 일액중(溢液中)의 규산(珪酸)과 엽소(葉燒)와의 관계(關係)를 구명(究明)하고저 다수계(多收系) 품종(品種) 삼강벼와 일반계품종(一般系品種) 낙동벼를 공시(供試)하여, 온도범위(溫度範圍)가 인 실내(室內) 자연광하(自然光下)에서 인 vinyl 상자(箱子)로 밀폐(密閉)하여, 수경(水耕) 재배(栽培)한 수도(水稻) 유묘(幼苗)에서 채취(採取)한 일액중(溢液中)의 규산(珪酸)을 분절(分折) 조사(調査)하여던 바 결과(結果)를 요약(要約)하면 다음과 같다. 1. 규산(珪酸) 처리(處理) 농도(濃度)가 200ppm까지 증가(增加)할수록 일액량(溢液量)은 증가(增加)하였으며, 규산(珪酸) 처리(處理) 농도(濃度)가 200ppm 일때 일액량(溢液量)은 낙동벼 4.30mg/plant, 삼강벼 4.34mg/plant이었으며, 250ppm이상(以上)에서는 일액량(溢液量)이 감소(減少)하였다. 2. 규산(珪酸) 처리(處理) 농도(濃度)가 높을수록 일액량(溢液量) 함유(含有)되어 있는 규산(珪酸)의 농도(濃度)는 증가(增加)하였으며, 일액중(溢液中) 규산(珪酸)의 농도(濃度) 대(對) 규산(珪酸) 처리(處理) 농도(濃度) 비(比)는 100ppm 이상(以上)에서는 감소(減少)하였다. 3. 처리(處理)된 규산(珪酸)은 단시간(短時間)에 수도근(水稻根)으로 흡수(吸收)되어 일액(溢液)을 통(通)해 배출(排出)되며 처리(處理) 후(後) 12시간(時間)에 배출(排出)된 일액(溢液)에 규산(珪酸)의 함량(含量)이 가장 많았으며, 규산(珪酸) 처리(處理) 300ppm에서의 일액중(溢液中) 규산(珪酸)의 농도(濃度)는 낙동벼 172.6ppm/cc, 삼강벼 199.8ppm/cc이었다. 4. 일액중(溢液中)에 함유(含有)되어 있는 규산(珪酸)의 농도(濃度)와 엽소(葉燒)의 정도(程度)는 정(正)의 상관(相關)(낙동벼 , 삼강벼 )이 있었다.