Under the WTO system, global standardization of professionalism in architecture practice calls for transformation of curriculum in architectural education in Korea. This paper compares the curriculum standards of international accrediting authorities such as NAAB and RIBA based on UIA accord which defines fundamental knowledge and abilities of an architect. As a result this paper extracts 51 achievement oriented criteria of architectural education in Korea. It can be categorized as communication, design, cultural context(history and theory, human behavior and social aspects), technical systems(structural systems, environmental control systems, construction material and assemblies) and practice(project process, project economics and business management, laws and regulations). Based on this recommended Korean curriculum standards, current curriculum is analyzed focusing on the 5 architectural programs in Seoul. Through this analysis, it became clear that some area - social and economic aspects in architecture, sustainability in architecture, understanding and selection of construction material, assemblies and environmental control system, recycling of existing building, professional liability, professional rules of conduct, project economics and project management - need to be covered and emphasized to meet the international standards in professional education in architecture. The result in this paper will be used as a basic data in the process of finding the direction of restructuring curriculum for professional architectural education in Korea.

This paper is second part on the auditory thresholds and fish behaviors to the underwater sounds for luring of target species at the set-net in the coast of Cheju. In order to obtain the critical ratio of yellow tails(Seriola quinqueradiata) and the emission level of underwater sound for luring of them, we make experiments to measure the auditory threshold of them using conditioning with electric shock. In state that the white noise with 10dB higher sound pressure level than ambient noise is emitted, the auditory thresholds of yellow tails are measured with 100~116.5dB and they are higher than those in state of no emission of white noise by the masking effects of it. Although sound pressure level of background noise go down, the auditory thresholds go up with frequency above than 300Hz.The critical ratio of yellow-tails in frequency of 80Hz, 100Hz, 200Hz, 500Hz, 800Hz are 46dB, 40dB, 50dB, 52dB, 60dB, 70dB respectively. The sound pressure level of which the signal sound is recognized by yellow tails under the ambient noise is above 100dB and the critical ratio of them is above 40dB.

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.

최근 국제경쟁력에 대한 연구와 토론이 매우 활발함에도 불구하고 아직까지 국제경쟁력과 관련된 각종 논의들이 체계화되지 못하고 있다. 본 연구에서는 무역이론, 해외직접투자이론, 글로벌 전략이론, Porter(1990)의 Diamond 모델 등 기존의 국제경쟁력 연구를 패러다임 차원에서 분석하였다. 기존 연구들은 국제경쟁력을 창출하는 주체(subject), 연구의 분석단위(unit of analysis), 국제경쟁력의 원천(sources)과 결과(outcomes) 개념들을 혼동하고 있거나 본국 (home base)과 다국적 기업의 역할에 대해 서로 다른 가정을 하고 있었다. 앞으로의 국제경쟁력 연구는 개발 기업이나 산업이 아닌 산업 군집(cluster)을 연구대상으로 하여 그동안 각기 별도로 논의되었던 기업, 산업, 국가 차원의 경쟁력 요인을 통합하는 노력을 기울여야 할 것이다. 이때 통합 모델의 이론적 근거로 제도론적 접근법을 들 수 있다. 제도론적 접근법에서는 기업의 행동이 영향을 미치는 특정 국가에 내재하는 제도들간의 관계(arrangements) 혹은 연결 메카니즘(mechanism)에서 국제경쟁력의 원천을 탐구하는 것이다. 다만, 한가지 주의할 점은 국가간경쟁력 모델을 기업에 적용시키거나 기업경쟁력 모델을 국가 차원으로 확장시켜 통합 모델을 만들어서는 안된다는 것이다.

입자의 정밀여과에 있어 임계플럭스의 이론치를 계산하기 위해 확산(diffusion), 횡방향이동(lateral migration), 전단유도확산(shear induced diffusion), 그리고 입자의 정전기적 반발력에서 기인하는 상호작용에 의한 상승이동(interation enhanced migration) 등의 입자의 역전달 이동을 고려하였다. 보통의 여과조건에서 제타전위의 절대치가 20~40mV이고 직경이 0.1μm~10μm인 입자의 경우 상호작용에 의한 이동이 가장 중요한 역전달 메카니즘이었다. 입자크기에 따라 계산된 임계플럭스값을 실험적으로 확인하기 위해 다양한 크기를 갖는 구형인 적철광(hematite)입자를 합성하여 여과실험을 수행하였다. 이 실험치는 역전달 이론에 의해 예측된 플럭스의 이론치와 비교적 잘 일치하였다.

The language of architecture is a kind of tool which helps people to experience the environment not as the thing itself but as a meaningful one. It, gathered by place, constitutes 'genius loci', as the existential structures. It, in other words, gives a thing 'cognitive quality', and serve people to 'dwell' because 'a place is a gathering thing with concrete presence.' Our environment, only when it possesses the language, presents itself as a namable thing or an understood world. Such a meaningful identification is dwelling. The modern world is a complex melting-pot. It is 'complexities' and 'contradiction'. The language of architecture is never created, rather it is selected by needs of the time and the place. In this sense, architectural design means discovery and interpretation of the poetic order of architypal form and style, and the poetic order is a way for people to dwell in the humanistic sense. These reminds me of Martin Heidegger's statement : 'Architecture belongs to poetry, and its purpose is to help man to dwell.'

박벽개단면을 갖는 단일 형강재는 압축재로 될 수 있는데 예를 들면 트러스에서 복재가 이런 경우이다. 이 때에는 부재의 조립 때문에 발생하는 필연적 편심을 구조설계시에는 보통 무시한다. 그러나 편심의 영향은 부재를 설계할 때, 특히 압축부재의 설계에서는 고려되어야 할 사항이다. 비틀림이나 혹은 휨과 비틀림에 의해서 좌굴을 일으키는 압축재의 임계하중은 지배하는 비분방정식의 해를 구함으로써 결정된다. 본 논문에서는 채널([), 등변앵글(L), 리프채널(C)의 편심변화에 따른 내하력을 도표로 나타내기로 한다. 또한 식이복잡하므로 컴퓨터를 이용하여 계산한 후, 그 결과를 SURFER프로그램을 사용하여 그래프로 표시하였다.

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforma. The results of the study are summarized as follows : time-temperature control management was needed because timetemperature abuse more than 8 hours at dangerous temperature zone (5-60℃) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equipments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

가돌리늄박막의 큐리온도를 비저항의 온도에 따른 변화를 측정함으로써 결정하였다. 이비저항 실험치에서 구한 큐리온도의 값은 기존의 자화도에서 구한 큐리 온도값과 잘 일치함을 보여준다. 또한 박막의 큐리온도 실험값들은 얇은 박막일수록 큐리온도가 낮아지는 두께에 따른 변화를 잘 보여주고 있다. 유한 축척이론에 의한 분석에서 임계지수 λ 는 0.82 ± 0.15가 나왔으며 이 값은 이론치인 1.48과 일치하지 않는다. 이 사실은 다른 많은 실험에서 확인한 바와 일치하고 있다.

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Korean soups (Galbitang, Sullungtang, Jangkuk) prepared at Korean restaurants. Cooked foods were sometimes held at room temperature long enough to permit multiplication of bacteria that might have been present. This was confirmed by the finding of large numbers of aerobic mesophilic colonies (106) in samples of such foods after handling and holding for several hours before served. These bacteria decreased down to 101~102 while the contaminated Tang were served. And internal temperature of Tang served was approximately 70℃. Critical control points identified were, pre-preparation, handling after cooking and holding on display. Guidelines were suggested for effective quality control of Tang (Korean soups) production. Handlers of these foods need to be informed of the hazards and appropriate preventive measures.

선박용 강판(KR Grad A-3)과 라임티타니아계 피복 아아크 용접봉(E4303)을 이용하여 대기중용접 및 습식 수중 용접하여 TRC 임계응력치, 열 사이클, 경도분포, 확산성 수소량, micro조직 등을 실험적으로 조사한 결과를 요약하면 다음과 같다. 1. TRC 시험에 의한 초기 임계응력치 Σ 하(cr) 은 대기중 용접 및 수중용접의 어느 쪽에서도 Y groove 형상의 경우가 각각 71kg/mm 상(2), 51kg/mm 상(2) 로서 가장 높고, 반대로 45˚r 형 groove의 경우가 각각 52kg/mm 상(2), 41kg/mm 상(2)로서 최저이며, 수중용접부의 냉파괴 감수성이 대기중용접보다 높다. 2. 용접부의 경도는 조립 열영향부에서 가장 높고 대기중용접에서 약 H 하(k) 365, 수중용접에서는 급격한 냉각속도 때문에 약 H 상(k) 670으로 높게 되어 후자의 경우 파괴 감수성의 증가에 의한 낮은 임계응력치를 갖게 된다. 3. 48시간 동안의 확산성 수소량은 대기중용접에서 약 18cc/100g-weld-metal, 수중용접의 경우 약 48cc/100g-weld-metal로서 수중용접의 경우가 약 3배 정도 더 침입하고 있으므로 이의 방지책이 필요하다.