용탕단조법에 의해 제조된 Mg-9AI-2Zn 합금을 미세조직관찰, 미소경도측정, 인장시험 등을 행하여 시효거동과 기계적 성질을 조사하였다. 용탕에 가압을 한 결과 주조결함이 제거된 미세한 주조조직을 얻었으며 미세조직은 초정 α(Mg 고용체), 과포화고용체 α상 및 β(Mg17AI12)화합물의 3가지 상으로 구성되어 있었다. 160˚C및 200˚C에서 시효열처리한 결과 β석출물에 의한 피크 경도값이 나타났으며 피크경도에서의 석출물의 형태는 lamella 형태의 불연속 석출물이 대부분이었고 과시효에 따라 불연속석출물의 조대화와 함께 연속석출물의 분율이 증가하였다. 용탕단조방법에 의해 제조된 Mg-9AI-2Zn 합금의 인장특성은 인장강도 261.4MPa, 연산율 7.6%로서 상용 AZ 92 합금보다 인장강도 및 연신율에서 우수한 기계적 성질을 가졌는데 이는 Zn의 고용강화 및 용탕의 가압에 의한 효과였다.다.

Zr이 0.03wt%함유된 Mg-8.14Li-3.93AI 합금의 시효거동을 미소경도와 미세조직의 변화, 열분석 등으로 조사하였다. Zr의 첨가로 인하여 3원계 Mg-8.23Li-4.02A에 비하여 조직이 미세화되었으며 모든 시효조건에서 경도값이 높게 나타났다. 열분석결과 발열피크는 준안정 석출상인 MgLi2AI(θ)의 석출과 θ상에서 안정상인 AILi으로의 변화와 관련된 것이고, 흡열피크는 θ와 AILi상의 재용해에 대응되는 것으로 판단되었다. 피크 경도값(103Hv)은 θ의 석출이 완료되는 393K에서 0.5시간 시효시 나타났으며 피크 경도조건에서의 미세조건은 β기지에 θ와 AILi상이 공존하고 있음을 투과식 전자현미경으로 확인하였다.

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered 3000~5000 won for lunch and 5000~15000 won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, 2 (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

This study understands the actual conditions and problems for making traditional Korean food into the fast food. 1. Convenience to eat and nice atmosphere with friends (25%) are the best motive of visiting fast food restaurant. 2. The frequency of eating fast food is one to three times a month and the result of analysis on interrelation of human being in social anthropology represents that the fast food represents negative (-) interrelation by increasing of the age. The opinion about the fast food's nutrition is that the fast food lacks the nutrition (23.3%) and has excessive fat (40%). 3. The consumers were satisfied with the atmosphere of the fast food restaurant and unsatisfied with it's high prices. 4. The consumers' opinion on making the traditional food into a fast food was 66.4%. The consumers' opinions on traditional food to be improved are the sanitation (37.9%), the cookery (25%), the taste (11.7%), the nutrition (10.7%) and the opinions about inheritance of the traditional food is that 87.5% of people gave positive responses.

Flying and solidification behaviors of the particles manufactured by centrifugal atomization were investigated. Both models were solved by the explicit FDM. Flying calculation supported the experimental results that the finer particles flied shorter than coarser particles and that particles flied shorter for lower rotation velocity than for higher velocity. Cooling curve and dendrite arm spacing were predicted by use of heat transfer analysis.

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

As Al-Li based alloys are to find widespread use in aerospace and other structural applications in which their low-density high specific stiffness properties be exploited, their mechanical properties must adequately match those of the which they intended to replace. In order to develop these purposed, the precipitation behaviors of the rapidly solidified Al-Li-Ti alloys aged at various temperature were investigated. δ' phase precipitated homogeneously in the matrix during not only melt quenching but also aging at the aging temperature of 160℃ and 210℃. The addition of the Ti in Al-Li alloy promoted the formation of δ' phase. The addition of Ti on the δ' solvus line had a little effect over the thermodynamics δ' solvus line. The reason for these behavior was that the δ' phase was suppressed to precipitate as much as supercooling by melt quenching. The discontinuous precipitation reaction occurred by the preferential growth of δ' phase due to the migration of grain boundary provided the driving force dependent of solute concentration fluctuations.

급냉응고된 Al-3.51wt%Li-0.34wt%Zr 합금의 시효거동을 시차주사열량계(DSC)에 의한 열분석 방법으로 조사하였다. DSC에 의한 비열측정 결과 δ’의 석출에 의한 발열반응과 δ, β 및 복합석출상의 석출에 의한 발열반응을 확인하였으며 δ’ 및 δ의 재고용에 의한 2개의 흡열반응을 확인하였다. 70˚C 저온시효시 δ’의 석출에 의한 발열반응 이전에 흡열반응이 나타났으며 이것은 δ’ 석출 이전에 δ’ 전구생성물이 형성되었음을 의미한다. DSC 곡선상에 나타난 발열과 흡열곡선을 해석하여 얻은 δ’상 석출과 재고용의 활성화에너지값은 각각 83KJ/mol과 98KJ/mol로서 Al-Li 2원계 및 Al-Li-Mg에 비해 높은 값을 나타내엇으며, 시효에 의한 강화가 일어나 DSC에 의한 비열변화 조사결과 나타난 δ’상 석출 완료 시효조건점 (210˚C, 1시간)에서 최고경도값(Hv 160)을 나타내었다.

The relationship of obesity and related behaviors was analyzed among 361 primary school children, 4th and 5th grade, in one of private school in Seoul in July 1994. Compared to 1985 Korean Children's Growth Standard, the surveyed children have shown remarkable growth, which is the secular trend in growth of Korean children accompanied with rapid economic growth. But the relative incremental weight was far larger than that of height and this trend was more evident among children over 50th percentile, which shows a wide prevalence of obesity of the surveyed children. By WLI index, 15% of the children was overweight and 13% was obese. The higher the WLI, the more frequent and stronger stress they had. The nutrition knowledge score of obese children was higher compared to others. They were especially sensitive to their physical fitness but many normal or underweight-children also experienced stress due to their body weight and have tried to lose weight by incorrect methods. On the other hand many obese children thought they were optimal or underweight. These results reasserts the importance of nutrition education focused on children aheading puberty. They need to know the correct degree of obesity and to get appropriate education through teachers, dietitians, parents and doctors. The findings of this study could be applied to a nutrition implementation policy to ensure better physical fitness of children aheading puberty in the future.

응력부식균열(SCC) 감수성평가를 위한 여러 시험방법들중 저변형율시험방법은 비교적 ?은 시간내에 금속재료의 SCC감수성을 평가하기 위한 효과적인 시험방법이다. 그러나 저변형율 시험방법만으로 SCC과정의 미시적 파괴거동ㅇ르 분석하는 것은 매우 어렵다. 종래, 음향방출(AE)시험은 재료의 파괴과정시 미시균열의 개시 및 전파거동을 감시하는데 유효한 기법으로 잘 알려져 있다. 그러므로 본 논문에서는 저변형율시험과 음향방출시험을 이용하여 SCC의 전파과정과 AE신호 특성사이의 상호관계를 분석하였다. 실험결과, 재료의 미시파괴 과정에서 발생하는 AE신호들은 뚜렷히 시험환경에 의존하였으며, 인공해수중에서 SCC과정시 발생된 AE신호 특성은 Air상태 보다 상당히 크게 나타났다. 그리고 SCC거동은 AE신호의 진폭인자로서 명확하게 평가할 수 있다.

The purpose of this study is to investigate the socio-economics status and the dietary behaviors of college students in Pusan. This survey was carried out through questionnaries and the subjects were 244 men and 229 women students of 7 universities in Pusan. The results of this study can be summarized as follow: 1. 54.1% of men and 43.5% of women were having breakfast regularly, while 43.9% of men and 30.1% of women were having dinner regularly. 2. Mean score of the eating behavior was 3.29 in men and 3.21 in women, and of the concern on food and nutrition was 8.46 in men and 9.98 in women. 3. Eating behavior had significantly high relationship with concern on food and nutrition but had a little relation with valuation on food and nutrition. 4. Variation in valuation and concern on food and nutrition or in eating behavior were negatively related with smoking and drinking. A considerable correlationship between smoking and drinking was found.

2mol%의 이트리아로 안정화된 정방정상 지르코니아 분말을 800˚C부터 1500˚C 까지 온도별로 열처리하여 분말내 입자크기 및 입자간에 존재하는 구속력을 변화시킨 다음, 정방정상의 전이도 및 안정화효과가 무열상전이, 응력유기상전이, 등온상전이 에 미치는 영향을 고찰하였다. 그 결과 Y-TZP 분말내 정 방정상의 전이도는 고용체의 양이 일정할 경우 열처리온도의 변화에 따른 입자크기와 입자간에 존재하는 구속력의 크기에 의존하였는데 열처리온도가 증가함에 따라 전이도가 점차 증가하여 1300˚C로 열처리한 분말에서 최대값을 보였다. 그러나 1300˚C 이상으로 열처리한 분말에서는 열처리온도가 증가함에 따라 구속효과의 증가에 따라 전이도가 정차로 감소하였다. 전이도가 큰 분말에서는 정방정상이 무열상전이, 응력유기상전이, 등온상전이를 쉽게 일으켜 단사정상으로 전이하였다.

Eight hundred college students in Seoul area were surveyed for consumer behaviors and opinions about fast food restaurants at library, student center and class room from August 26 to 30, 1991. The result of this study showed that 70% of college students preferred to eat hamberger or chicken and 49% of them visited to fast food restaurants 1-3 times per month. The reasons given by students for patronizing fast food restaurants were the following, from most to least frequence: 'convenient', 'pleasant atmosphere', 'nice place to stay with friends', 'taste of food', 'speed of service', 'to be able to stay as long as I want', 'hygiene', 'variety of food price', 'nutritious food'. Majority of college students(71%) selected their food by preference, but 22% of them done by price. They were least satisfied with price and quantity of fast food. Therefore, it is important to develop domestic brand fast food restaurants to lower the price of fast food.

Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.

As for the Japanese dietary style and dietary equipments, many are regarded, with the rice plant imported, as the influence of China and Korea, while traditional culture has recently changed in Japanese and Korean urban lives because of the increase of nuclear families and modernization of lives. Of 1,244 junior high school students of boys and girls in Tokyo and Seoul, we investigated the present situations of the employment of dining equipments October to November, 1987. The results obtained are as follows. More cases that each member of a family had his or her own dining equipment were found in Japan. The frequency of using chopsticks was high in both countries. Korean children, having no struggles, handled chopsticks better than Japanese children. As for the dishing-up of sidedishes, more than half of Japanese used their individual plates, while in Korean families they used whole dishes. As for the employment of dining equipments, Japanese people have established their own style because of the national character of delicacy and finicality. This kind of traditional habits were found much more in extended families than in nuclear families. In Korea, the traditional spirit and the broad-minded characteristics cherished in the continental circumstances were manifested in the employment of dining equipments and their strong national character will not easily accept the wave of modernization.