The objective of this study was to investigate the consumption pattern of snacks-containing trans-fatty acid in adolescents living in the Kwang-ju area of Korea, and to analyze the relevance toward their eating behaviors, body composition, nutrient intakes, and consumption frequency of snacks-containing trans fatty acid. A survey questionnaire was developed in order to investigate general environmental factors, eating behavior, nutritional knowledge, and the consumption frequency of snacks-containing trans fatty acid. A total of 312 middle school students were surveyed. The collection rate was 97% and ultimately 282 cases were analyzed. Anthropometric measurements, body composition data, and nutrient intakes were also collected. The consumption frequencies for snacks-containing trans-fatty acid were negatively correlated with food behavior scores (p〈0.01) however, pocket money and snack intake frequency per day were positively correlated with consumption frequency. Also, snack consumption frequency had some correlation with the subjects' anthropometric measurements and body composition data such as total body water (p〈0.01), body protein (p〈0.01), body minerals (p〈0.01), and skeletal muscle mass (p〈0.01). Finally, the consumption frequency of snacks-containing trans fatty acid was significantly correlated with calcium intake (p〈0.05), it also showed correlations with vitamin A, retinol, β-carotene, and folic acid intake, although statistical significance was not verified.

Since the 1990s, the second generation of Zirconium alloys containing main alloy compositions of Nb, Sn and Fe have been used as a replacement of Zircaloy-4 (Zr-Sn-Fe-Cr), a first-generation Zirconium alloy, to meet severe and rigorous reactor operating conditions characterized by high-burn-up, high-power and high-pH operations. In this study, the mechanical properties and creep behaviors of Zr-Sn-Fe-Cr and Zr-Nb-Sn-Fe alloys were investigated in a temperature range of 450~500˚C and in a stress range of 80~150 MPa. The mechanical testing results indicate that the yield and tensile strengths of the Zr-Nb-Sn-Fe alloy are slightly higher compared to those of Zr-Sn-Fe-Cr. This can be explained by the second phase strengthening of the β-Nb precipitates. The creep test results indicate that the stress exponent for the steady-state creep rate decreases with the increase in the applied stress. However, the stress exponent of the Zr-Sn-Fe-Cr alloy is lower than that of the Zr-Nb-Sn-Fe alloy in a relatively high stress range, whereas the creep activation energy of the former is slightly higher than that of the latter. This can be explained by the dynamic deformation aging effect caused by the interaction of dislocations with Sn substitutional atoms. A higher Sn content leads to a lower stress exponent value and higher creep activation energy.

This study analyzed the survey results of 302 college students from a coed university in Korea. The following three research components were examined: relationships among different eating styles, violation behaviors after unwanted eating, and consumption behaviors for three different food types. The analysis results showed that restrained eating was positively related to emotional eating, but negatively related to external eating. And emotional and external eating displayed a positive relationship. Body shape dissatisfaction was a significant variable in explaining restrained eating behavior. After unwanted eating, the restrained eaters expressed more regrets and stronger determination to diet than the less restrained eaters. The emotional eaters and external eaters responded that they could not stop eating and performed binge eating behaviors when they failed their diet. With regard to food attitudes and eating styles, snacks were favorably related to emotional eating. Fast food attitudes were negatively associated with restrained eating. Preference was the only significant variable in explaining snack consumption frequency; however sex, preference, and restrained eating were significant for fast foods. Finally, vegetarian foods were explained by preference and sex.

Multidirectional reinforcement is aimed primarily at overcoming interlaminar weakness, hence a major interest lies in the mechanical properties of multidirectional carbon/carbon composites. Mechanical properties depend on the type of carbon fiber, the size of the fiber bundle, the spacing of the bundles, the angles of the bundles relative to the axes of the block, and matrix formation. In the present studies, PAN based carbon fiber preforms manufactured different size of unit cell have been prepared. Densification of these used high pressure infiltration and carbonization technique with coal tar pitch as matrix precursor was carried out. Scanning electron microscopy has been used to study the fracture behavior of composites. The size of unit cell of the preforms has considerably affected on the flexural properties as well as microstructure of the carbon/carbon composites.

교통하중하의 포장구조체에 대한설계나 비선형해석에 있어 도로하부재료의 회복변형특성이 활용되고 있으나 국내에서는 관련연구가 매우 미진한 실정이다. 또한 매우 제한적인 범위의 자료만이 회복탄성계수를 추정하는데 활용되고 있어 본 연구에서는 도로기초 지반재료인 보조기층과 노상토를 대상으로 비선형특성을 파악하기 위한 반복재하 회복탄성계수 시험을 실시하였다. 또한 이를 토대로 응력조건을 고려한 회복탄성계수 예측모델과 적합한 응력의존 모델을 결정하고 이를 이용하여 유한요소 해석방법을 활용하여 포장체 및 도로하부 지반재료에 대한 거동을 파악하였다.

This study aimed to offer some basic data for nutrition education to housewives by comparing behaviors of eating out targeted on housewives who live in Daejon surveyed by classification of regions and by family forms. As for their ages, 79 housewives (16.0%) are less than 30, 179 housewives (36.8%) are between 30 and 39, 156 housewives (35.9%) are between 40 and 49 and 74 housewives (15.2%) are more than 50, and as for their final academic careers, 204 housewives (41.9%) graduated from universities, which was the most and as for religions, 172 housewives (35.3%) had no religion, which was the most, and in the case that they had religions, 137 housewives (27.5%) believed in Christianity. And as for occupations, 327 housewives (69.0%) had no job, and in case they had jobs, 123 housewives (25.3%) that occupied the most were professional. As for husbands’ occupations, profession was the most for 143 housewives (29.4%) and as for monthly income, 2 million won~3 million won was most as 40.0%. As for times of eating out, ‘4 times a year’ was said by 131 housewives (26.9%), which was the most, and as for the times of food home service, ‘seldom’ was said by 221 housewives (45.4%), and as to the expense for eating out a month, ‘less than 100,000 won’ was said by 219 housewives (45.0%), which was the most, and as for the reasons of their eating out, ‘for harmony in a family’ was said by 119 housewives (24.4%). As for times of eating out by general items of housewives, it was appeared that the younger, the higher in education, less in religion, more in occupation, the more professional in their husbands’ jobs, the more nuclear in family forms, fewer in number of family members and the more average family income per a month, they had more times of eating out. Regarding the factors influencing on eating out, ‘high price’, ‘nutritive imbalance’ and ‘use of MSG’ were pointed by 204 housewives (41.9%), 83 housewives (17.0%) and 63 housewives (12.9%) respectively as the problems of food service shops. And as for the question why their went to their regular restaurants, 185 housewives (38.0%) said ‘taste of food’, and the most considerable thing when they selected menu at a restaurant was ‘taste of food’ for 167 housewives (34.3%). The survey showed that a lot of housewives thought the prices at restaurants were high, and they valued taste of food most, therefore food service shops should improve the taste and nutrition of food.

The purpose of this study was to investigate the eating habits and eating behaviors, nutrition knowledge of students in 4, 5 and 6th graders of elementary school in Jeonju Area. The subjects for questionnaire were 2,568 elementary school students (boys 1,364, girls 1,204). The results were analyzed by SPSS program, and were as follows. In anthropometric data, there were significant differences between boys and girls. In eating habits and eating behaviors, there were significant differences in the rate of 'Hasty eating habit(p<0.01)', 'Most heavy meal(p<0.01)', 'Eating when receive stress(p<0.05)', and 'Frequency of snack eating per day(p<0.01)' between boys and girls. In total scores of nutrition knowledge, there were significant differences between boys and girls. In nutrition knowledge, there were significant differences in the rate of 'Carbohydrate and fat give heat and force.(p<0.001)', 'Carbohydrate is nutrient that make muscle and blood of our body.(p<0.01)', 'Overeating of carbohydrate does not contribute gain of weight. (p<0.05)', To intake vitamin, it is good to eat fresh fruit and vegetable.(p<0.01)', 'Calcium deficiency is leading to anemia.(p<0.001)' between boys and girls. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit and behavior, meal management and Korean dietary culture. Also, nutritional education at home must be emphasized.

Austenite precipitation behavior was studied with solidification rates and alloying contents, N and Cr, in duplex stainless steels by directional solidification. Directional solidification experiments were carried out with solidification rates, 1~100mm/s, and N and Cr contents, 0~0.27wt.%, 25~28wt.% respectively, in a duplex stainless steel, CD4MCU. As the solidification rate increases, the dendrite spacing reduced and the austenite phase in the ferrite matrix became finer. The volume fraction of austenite phase increased and its shape went to be round with increasing nitrogen contents in duplex stainless alloys. The Cr alloying element, even though it is a ferrite former, showed to enhance the nitrogen solubility in the alloy and caused the austenite round and finer. Also, Cr was supposed to decrease the austenite volume fraction, but it increased the austenite slightly due to increasing nitrogen solubility during solidification.

벤토나이트 완충재의 열수거동 실험에서는 고준위폐기물처분장 완충재로 유력하게 고려되고 있는 국산 벤토나이트를 대상으로 열수특성을 규명하고, 또 그 결과를 바탕으로 KRS 처분환경에서 벤토나이트 완충재의 장기건전성을 평가하였다. 실험결과, 벤토나이트 완충재의 열수반응은 주 구성광물인 스멕타이트의 일라이트화를 통해 진행되었으며, 온도, 농도, pH는 이러한 일라이트화에 중요한 열수반응인자 역할을 하였다. KRS 처분환경에 대한 국산벤토나이트 완충재의 장기건전성을 분석한 결과, 정상상태에서는 벤토나이트 완충재가 오랜 기간 동안 방벽재기능을 유지하였지만, 보수적인 조건에서는 약 년이 경과했을 때 벤토나이트 완충재를 구성하는 스멕타이트의 50%이상이 일라이트로 전환되어 방벽재로서의 팽윤능력을 상실할 수 있음을 예상할 수 있었다.

In this work, activated carbons (ACs) were prepared from polystyrene-based cation-exchangeable resin (PSI) by a chemical activation with KOH as an activating agent. The surface morphologies were observed by using SEM, and the textural properties were investigated by using nitrogen adsorption at 77 K. From the experimental results, it was found that the well-developed micro- and mesopores were produced by a chemical activation, and the textural properties including specific surface areas and pore volumes were greatly enhanced. The electrochemical behaviors of the ACs showed similar phenomena with that of textural properties. These results indicated that KOH activation played an important role in the changes of surface, and pore structures, resulting in enhancing the electrochemical properties of the ACs prepared in present work.

골프의 대중화가 이루어짐에 따라 다양한 연령대가 골프웨어 시장에 흡수되면서 기존의 50~60대 고객 뿐 아니라 30~40대 전문직 종사자들과 20-30대의 젊은 새로운 소비자층이 형성되어 골프웨어에 대한 소비자의 요구도 다양화되어 가고 있다. 본 연구는 골프웨어에 대한 새로운 소비자 요구를 조사하고 분석하여 다양하고 폭넓어진 골프웨어 시장에서 차별화된 상품개발과 기획에 반영할 수 있는 자료를 제공하고자 하였다. 본 연구의 조사 대상자는 대전지역에 위치한 골프 연습장을 이용하고 있는 20세 이상의 남녀 150명으로 하였다. 조사방법은 설문지법(Questionnaire method)으로 설문지의 내용은 남녀 골프 참가자들의 인구 통계학적 특성과 운동습관 및 태도에 관한 문항, 현재 착용 중인 골프웨어의 특성에 관한 문항, 골프웨어에 대한 소비자 요구 사항 문항으로 총 45문항을 개발하여 조사를 실시한 결과. 다음과 같은 결론을 도출하였다. 조사대상자 들이 현재 착용하고 있는 골프웨어에 대한 특성을 살펴 본 결과, "착용쾌적감이 좋다", "신축성이 있어 활동적이다", "사이즈가 전반적으로 잘 맞는다", "촉감이 좋다"의 문항들에서는 3.5점 이상의 높은 평점을 나타냈으나, "적당한 가격이다", "보푸라기가 잘 생기지 않는다", "세탁후 수축, 신장, 탈색, 이염이 잘 일어나지 않는다"등의 문항들은 3점이하의 비교적 낮은 평가 결과를 나타내었다. 골프웨어에 대한 소비자 요구사항을 파악하여 제품개발에 반영할 수 있도록 하기 위하여 21개의 소비자 요구사항을 추출하였다. 골프웨어에 대한 소비자의 요구사항 중 "착용감"이 가장 중요하게 고려되는 항목으로 나타났으며, 그 다음으로는 "흡수성", "촉감", "신축성", "차외선 차단", "사이즈"등의 순으로 중요하다고 응답하였다. 골프웨어에 대한 소비자의 요구사항이 어떤 차원으로 구성되어 있는가를 밝히기 위해 요인분석을 실시한 결과, 유행/디자인 특성요인, 섬유소재 특성요인, 위생성능 특성요인, 체형보정 특성요인 등 4개의 요인이 추출되었다.

The influences of various carbonization temperatures on electrical resistivity and morphologies of polyacrylonitrile (PAN)-based nanofiber webs were studied. The diameter size distribution and morphologies of the nanofiber webs were observed by a scanning electron microscope. The electrical resistivity behaviors of the webs were evaluated by a volume resistivity tester. From the results, the volume resistivity of the carbon webs was ranged from 5.1×10-1 Ω·cm to 3.0×10-2 Ω·cm, and the average diameter of the fiber webs was varied in the range of 310 to 160 nm with increasing the carbonization temperature. These results could be explained that the graphitic region of carbon webs was formed after carbonization at high temperatures. And the amorphous structure of polymeric fiber webs was significantly changed to the graphitic crystalline, resulting in shrinking the size of fiber diameters.

본 연구에서는 정서능력과 뇌반구 기능이 문제행동에 미치는 영향을 밝히는 것이 주된 목적이었다. 남자 중학생 1,050명을 연구의 대상으로 하여 정서능력척도검사(Trait Meta-Mood Scale), 뇌 정보처리 특성 검사(Brain Preference Indicator Test), 그리고 공격성과 비행은 한국판 아동자기보고 검사(Korea Youth Self Report-Child Behavior Check List)를 사용하여 조사 연구하였다 연구 대상은 초기청소년기에 해당하는 남녀 중학생 1,479명을 표집하였다. 연구결과 문제행동을 많이 가진 집단은 보통 아동들에 비해 정서능력 요인중 정서의 명확성이 유의미하게 낮았으며, 자신에 대한 정서 주의는 많이 기울이는 것으로 나타났다. 뇌정보 처리에서는 주로 우반구 우세적 정보처리를 많이 하는 것으로 나타났다 뇌정보처리 특성과 정서 명확성 그리고 정서주의가 문제행동의 하위 요인인 공격성향과 비행성향 모두 유의미하게 설명하는 것으로 나타났다. 반면, 성별과 정서개선, 성별과 정서명료의 상호작용효과가 나타나, 이 두 요인이 공격성과 비행에 영향을 주는 효과가 남자와 여자학생 간에 다르게 나타났다.

이온전도도가 높은 상온 이온액을 이용하여 저온, 고온 상분리에 의한 multi-stage phase separation process로 새로운 고정화 이온액 전해질 막(supported ionic liquid electrolyte membranes, SILEMs)을 제조하였다. PVDF와 imidazolium계 이온액을 각각 분리막 소재와 전해액으로 사용하였다. 이온전도도 특성을 알아보기 위해 SILEMs을 LCR meter를 이용 해 30℃부터 130℃까지 실험하였다. 가습조건에서 cast Nafion 막의 이온전도도는 30℃부터 100℃까지는 직선적으로 증가하였으나 그 이후에는 감소하였다. 그러나 SILEMs의 경우 운전온도의 증가에 따라 이온전도도가 증가하였다. 또한 SILEMs의 이온전도도 거동은 가습과 관계없이 거의 같았다. SILEMs의 이온전도도는 30℃에서 2.7×10 -3 S/cm이었고 온도가 130℃까지 증가함에 따라 2.2×10 -2 S/cm까지 거의 직선적으로 증가하였다. SiO2를 이용하여 SILEMs의 물리적 성질에 대한 무기첨가제의 영향에 관하여 연구하였다. SILEMs에 SiO2의 첨가는 비록 약간의 이온전도도 감소는 있으나 SILEMs의 기계적 강도를 향상시킬 수 있었다.

The purpose of this study was to observe organizationally and suggest specific data of teachers' teaching behavior of physical education in elementary school and raise the efficiency of class through the intervening the teaching behavior of desirable teac

The purpose of this study was examined the difference of learning behavior between learners taught by the educational practice teacher and learners taught by the experienced teacher as well as the teaching behavior of both the educational practice teacher

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000~10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.