본 연구는 aflatoxin이 오염된 옥수수에서 각 전처치 방법과 조리 및 가공 방법에 따라 aflatoxin이 감소되는 정도를 관찰하고자 수행되었다. Aspergillus parasiticus ATCC 15517 접종하여 aflatoxin을 생성시킨 옥수수(GCB70, 미국산)에 태양 광선 조사, UY 조사 및 물 세척 등의 전처치를 실시하였으며, 각 전처치 후의 시료를 옥수수의 일반적인 조리 및 가공 방법(끓이기, 찌기, 굽기 및 튀기기)에 따라 죽, 떡, 빵 및 팝콘을 만들었다. Aflatoxin이 생성된 옥수수 시료(AC)와 전처치에 따른 부과물로서 AC에 태양 광선을 7일 조사시킨 시료(SC), UV를 56시간(7일간) 조사시킨 시료(UC) 및 물 세척을 3회 수행한 시료(WC), 그리고 이들의 조리 및 가공 완성품에 대한 aflatoxin 함량을 HPLC로 정량하였다. AC의 total aflatoxin 함량은 전처치 시료에서는 태양 광선 조사시와 UV 조사시(UC)에 유의하게 감소하였으며(p<0.05), 물 세척시에는 감소하였으나 유의한 감소는 아니었다. AC, SC, UC 및 WC를 조리 및 가공전 태양 광선 조사와 UV 조사는 aflatoxin 분해에 효과적인 것으로 나타났다. 또한 끓이기, 찌기, 굽기 및 튀기기 등의 조리 및 가공 방법은 aflatoxin의 감소에 도움이 되며, 특히 열에 지속적으로 노출되는 것이 가장 효과적인 것으로 나타났다. Aflatoxin이 오염된 옥수수에서 aflatoxin을 식품 중 기준치 이하로 감소시키기 위하여 더 많은 연구가 필요하다.

Most of the Korea's small and medium sized firms have been subcontracted in mechanical and electronics industries. It is focused on packing subcontracting in an electronics industry which exports products to its foreign plants at non-mass jobbing production. This study suggests a estimation method of the subcontracting cost in packing work, considering work omission rate, ware in process, lot size, learning effect, and MARR.

해충의 발생시기와 발생량에 대한 정확한 예찰정보는 해충의 효율적인 종합적 방제를 위하여 필수적으로 요구된다. 해충의 효율적인 발생 예찰조사를 위해 디지털 영상처리 알고리즘을 이용하여 벼농경지에서 주요 해충인 멸구류를 자동적으로 인식하고 밀도를 측정하도록 하였다. 야외경작지에서 촬영한 입력영상에 대해 구성인자분해과정, 탑헷(top-hat)변환, 역치적용, 최소/최대 필터링 등의 방법을 적용하여 벼 잎에 붙어 있는 멸구 개체를 인식하고 개체수를 헤아렸다. 평균인식율은 95.8%를 보였다. 또한 인지된 각 멸구류 개체 크기를 측정하여 멸구류의 연령분포 추정을 가능하게 하였다

At present, most of web-based applications are on the basis of HTML-based form documents. These HTML-based form documents only play a role as user interfaces, but they don"t involve the procedures or rules of processing business works that aim to documents. However, form documents imply methods for treating documents, and these procedural knowledge embedded can utilize to actively perform business work processes. Procedural knowledge is defined in ERML(Executable Rule Markup Language), which is a XML-based rule markup language that has a format of Prolog rules. The ERML is not only executable in an inference engine, but also can be geared with WfMS (Workflow Management System) and can be used in a heterogeneous rule-based application. Thus, this paper proposes a ERML-based scheme for processing active documents as device for automating a workflow that involve a process of treating documents. Our active documents themselves involve declarative knowledge to support the process and control of business rules embedded in documents and the automation of processing documents. Also, we propose a framework for processing the defined active documents. In order to demonstrate the usefulness of the proposed framework, a prototype called ActiveWebForm is designed and implemented for a case of processing a request for requisition of IP(Internet Procurement) system. As a result, our approach is expected to contribute to intelligence and automation of Internet applications as processing documents by embedding declarative knowledge.

Changes in ATP and related compounds, TMAO, TMA, creatine and creatinine were analyzed to establish the processing conditions for rapid- and low salt-fermented liquefaction of anchovy(Engrulis japonica) extracts during fermentation. Experimental sample A: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. ATP, ADP, AMP and IMP were broken down during fermentation period, while inosine and hypoxanthine or hypoxanthine were detected in each fermented liquefaction of anchovy. However the amounts of them were varied from collection to collection according to the pretreatment methods. Possibly ATP and their related compounds will not make a great contribution to the umami taste in fermented liquefaction of anchovy. The contents of TMAO were decreased during fermentation period, ranging from 3 to 15 mg/100g in the fermented liquefaction of anchovy after 180 days. The TMA contents were increased slowly during fermentation period, ranging from 60 to 114 mg/100g in the 180 days specimens, however their contents were varied from sample to sample. The contents of creatine and creatinine were increased during early fermentation period, and then they were decreased in the last period. As for distribution of nitrogen in the anchovy extracts, the contribution of creatine and creatinine to the extractive nitrogen was occupying 6.8, 5.7, 4.6 and 5.7% in the experimental sample A, B, C and D, respectively. The contribution of ATP and related compounds to the extractive nitrogen was occupying 2.1, 2.4, 2.2 and 2.7% in the experimental sample A, B, C and D, respectively. The contribution of TMAO and TMA to the extractive nitrogen was very low as they are occupying 0.7~1.2% in the four experimental samples.

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at 50℃ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied 0.6~27.7%(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

Objective: The purposes of this study were to understand behavior problems of preschoolers and to investigate the relationship between behavior problems and the sensory processing skills. Participants: Parents of preschoolers between ages of 4 and 6 who attended D kindergarten or S nursery school in the national capital region. Method: Parents filled out the questionnaire at home from 12th to 14th of August in 2002. We used SSP (short sensory profile) which was used by Kim, Mi-Sun in 2001 to understand the sensory processing skills. We also used CBCL (child behavior checklist) which was reconstructed by Jung, Yeon-Woo in 2001 to understand behavior problems. The results were analyzed with SAS 6.12. Results: 1. The total incidents in behavior problems were 87 out of 200. And the total incidents in sensory processing were 164 out of 190. Among low-ranking patterns, the mark of overactivity was highest with 21.56 point and the mark of flinching activity was lowest with 13.97 point. 2. There was no significant difference in the gender comparison of sensory processing, but there were significant differences in gender comparison of aggressive behavior and flinching behavior in behavior problems. 3. There was no significant finding in age difference. 4. In correlation between behavior problems and sensory processing skills, as the incidents of hyperactivity rose the incidents of underresponsive/seeks sensation and auditory filtering decreased significantly. In relations, as the incidents of anxiety behavior rose the incidents of underresponsive/seeks sensation and auditory filtering decreased significantly. In relations, as the incidents of flinching behavior rose, incidents of movement sensitiveness, low energy and weakness decreased. In relations, as the children acted aggressively the incidents of sensitiveness, low energy, weakness and auditory filtering decreased. In relations, as children acted immaturely the incidents of sensitiveness, underresponsive/seeks sensation, auditory filtering, low energy and weakness decreased significantly. Conclusions: We hope that the children who have behavior problems with difficulties in sensory processing skills can be distinguished on the basis of this study. And we also hope the development of a study which can present the effectiveness of sensory integrative treatment for the children with behavior problems.

Aflatoxin은 곰팡이가 생성하는 2차 대사산물로서 사람에게 발암성 등의 건강 위해를 야기할 수 있다. 쌀은 aflatoxin 생성을 위한 좋은 기질 중의 하나이므로 본 연구는 쌀의 조리 및 가공 과정 중 aflatoxin의 감소 정도를 알아보기 위해 수행되었다. 국내산 일반미에 Aspergillus parasiticus ATCC 15517의 포자 현탁액을 접종하여 aflatoxin을 생성시키고 한국인이 일상적으로 섭취하는 밥, 떡(백설기), 식혜 및 쌀튀기를 상법에 따라 조리 및 가공하여 각 과정 중의 부과물과 최종 완성품에서 aflatoxin 함량을 HPLC(high performance liquid chromatography)에 의하여 분석하여 비교하였다. 밥을 조리하는 과정 중에는 쌀 씻기 과정 중에 aflatoxin이 감소되었고, 조리가 끝난 후 완전히 감소되지는 않았지만 조리된 밥에서는 aflatoxin이 53.1%만큼 유의하게 감소되었다(p<0.05). 떡을 조리한 후에는 aflatoxin의 감소율이 88.6%로 매우 유의하게 감소하였다(p<0.01). 쌀튀기의 경우 가공 후 aflatoxin 감소율이 92.4%로 매우 유의한 감소를 보였다(p<0.01). 이상의 결과에서 aflatoxin이 함유된 쌀을 조리 및 가공하였을 때에 쌀튀기 > 식혜 > 밥 > 떡의 순으로 aflatoxin이 감소되었다. 떡을 제외한 다른 완성품에서는 aflatoxin이 우리 나라의 식품중 기준치(10 ppb) 이하로 낮아졌다. 이로부터 쌀의 조리 및 가공 과정 중의 세척, 찌기, 발효 및 popping 등은 aflatoxin의 감소에 도움이 되며, 특히 고온 및 고압이 효과적인 것으로 나타났다. 떡에서 aflatoxin이 식품 중 기준치 이하로 감소되지 않은 부분에 대해서 안전성 확보를 위하여 더 자세한 연구가 필요하다.

포장은 건조수축이나 온도변화 또는 차량의 반복하중 등으로 인하여 균열이 발생하게 된다. 발생된 균열 부위로 우수의 침입 및 비압축성 물질이 침투하여 하부층의 지지력 저하, 과다한 스폴링, 2차 균열 등의 파손이 발생하게 된다. 이런 문제점을 해소하기 위해서는 균열폭을 제한하여 관리해야하며 이것은 정확한 균열폭 감지를 필요로 한다. 현재의 측정방법은 공간적 시간적으로 많은 제약을 받는 현미경을 이용한 육안조사가 전부인 실정이다. 본 연구의 목적은 망원렌즈를 장착한 자동포장상태 조사장비를 사용하여 도로에서 주위차량과 비슷한 속도로 주행하면서 가장 정확한 균열폭을 감지할수 있는 조건을 찾는 것이다. 본 연구는 모의조사를 통하여 균열폭 크기에 따른 카메라 초점거리를 결정하고 망원렌즈를 부착한 카메라로 노면을 확대 촬영한 자료를 이미지프로세싱 프로그램인 STADI-2에서 여러 가지 factor를 사용하여 산출된 균열폭과 현장조사를 통하여 현미경으로 실측한 균열폭을 비교 분석한 결과, 이미지프로세싱을 이용한 최적균열폭 감지조건을 제시하였다. 연구결과 CRCP(연속철근콘크리트포장)에서는 카메라 초점거리 75mm를 사용하여 균열폭 0.5mm~1.2mm일때 정확도 80%이상으로 측정 가능했으며 아스팔트포장에서는 카메라 초점거리 12.5mm를 사용하여 균열폭 1.8mm~3.3mm에서 90%의 정확도로 균열폭을 감지할 수 있었다.