경북 안동지역의 10개 하천 및 하천 주변으로부터 2004년 5월에 물, 토양, 퇴적물의 시료를 채취하였다. 이들 지역의 환경오염 수준을 평가하기 위해 표준공정시험법이나 U.S. EPA 법을 이용하여 시료 중의 총질소, 총인, 화학적 산소요구량, 중금속, 유기인 및 유기염소계 잔류농약, 그리고 dioxin-like PCBs 등의 오염물질의 분석을 실시하였으며, 이와 더불어 파밤나방(Spodoptera exigua)을 이용한 면역교란의 생체지표 분석을 병행하였다. 일반적으로 총질소가 9.12 mg/L 수준의 와야천을 제외하고는, 각 하천 중의 총질소, 총인, 화학적 산소요구량은 환경부에서 정한 허용기준치보다는 비교적 낮았다. 각 하천 시료 중의 납과 카드뮴의 함량은 허용 기준보다도 매우 낮았지만, 하천에 따라 차이가 있어서 미천, 길안천, 현하천의 납과 카드뮴 함유량은 다른 하천의 시료들에 비해서 몇 배 이상 높게 검출되었다. 잔류농약은 미천 주변의 토양에서 유기인계 살충제인 다이아지논, 파라치온, 그리고 펜토에이트가 0.19, 0.40, 농도로 검출되었다. 반면에 내분비계 교란물질로 알려져 있는 16종의 유기염소계 농약과 12종의 dioxin-like PCB congeners는 검출한계 미만으로는 확인할 수 없었다. 그러나 와야천의 시료에 대한 곤충면역 교란효과를 고려해 볼 때, 이 하천의 수질과 주변의 토양이 조사한 오염원 이외의 화합물에 오염되어 있을 가능성을 제시해 준다. 이상의 분석 결과를 토대로 화학적 및 생물학적 검정 기술의 제약점과 상호 보완성이 기술되었다

The purpose of this study is to bring light on the characteristics of the transition in the Ddeulzip. The subject of this study is clan village of Pungsan Kim's family in Andong Cultural Area. Architectural transition of Ddeulzip is analyzed into three part. The first part is settlement of family. In this process, there is a background and many types of settlement. The second part is the extension of family. The extensional types are 'near-by branch' and 'far-away branch'. The last part is variation of housing. Spacial requests of residence are changed endlessly. Thus the spacial types of Ddeulzip are changed by the construction time of building. In many case, we couldn't decide the building period. The genealogy of Chosun Dynasty is the base of family history. In this study, the construction activity of Ddeulzip is based on the genealogy. The phylogenetic tree of Ddeulzip in clan village is constructed by the genealogy. The figures of the type of bunch of grapes is made by phylogenetic tree based on the genealogy. Omi Village in Andong was settled at first in the 15C. The cause of settlement is the aim of escape from political oppression. For long time, Omi Village is developed gradually. There area is divided in some small family boundary. There spacial types are contained the characteristics of many times. Orock Village in Bonghwa is settled for search of best environment in the last of 17C. At that time, a lot of families of same clan are gathered in that village. For short time, Orock Village is enlarged quickly. Thus there spacial type is similar each other. But boundary of entire space of outdoor is constructed clearly by pavilion area, housing area and sanctuary area.

The purpose of this study is the analysis of 'perpendicular crossing Dori' with a structural character of Ddeulzip in Andong cultural area. There are many structural methods to solve the problems of Ddeuljip which is connected space in the rectangular type. There are 'Slope Base', 'Woosangak' roof, 'Seosangak' roof, and '4 beam roof framing' Moreover, they have been used 'perpendicular crossing Dori'. Its characters are as follows ; 1. The 'perpendicular crossing Dori' structure is occurred in different depth of width and length space of 'ㄱ' typed plan. At that time the beam of width is crossed in the middle of the beam of length without the order under them. 2. The 'perpendicular crossing Dori' structure is the method of free depth of width in regular distance of column which is different from general usage of balcony order. 3. The 'perpendicular crossing Dori' structure is founded north-western area of Andong Cultural Area(Bonghwa, Andong, Youngju, and Yeacheun). The best old sample was in Andong(16C) and the next is Yeacheun(17C) and the last is Bonghwa(18C). 4. The frequency in use of roof type of 'perpendicular crossing Dori' structure is 64% of 'Seosangak' and 36% of 'Woosangak'. The sample of 'Woosangak' house of 'perpendicular crossing Dori' structure is concentrated in Bonghwa. 5. The best merit of the 'perpendicular crossing Dori' structure is usage of double swing window in front of Anbang, It is the spacial success which overcomes the structural limits. And it is the structural rationality.

Participants of this 1998 survey included 100 physical therapists working in hospitals located in Andong City. 77.7% of the participants were in their twenties and 20.2% in their forties. 46.4% of the participants were 3rd year students at a junior college, and 1.0% were college graduates. 67.6% of the participants had less than 5 years experience and 1.0% 16 years experience in their field. 59.6% of the participants were married. Regarding questions about occupational satisfaction, many of the participants replied "normal" for the first and third questions, and few answered "very much". Most of the participants answered "normal" for all the questions concerning their work environment with few replying "very much". With regards to awareness of the physical signs of fatigue, "occasionally, yes" were the most frequent answers. Regarding awareness of the psychological signs of fatigue, the similar proportions of participants answered "occasionally, yes" as that for "feeling nothing". Similarly, with regard to awareness of the neuro-sensitive signs of fatigue, there was a similar ratio of participants answering "occasionally, yes" and "feel nothing". It can be concluded that there are many causes of fatigue amongst physical therapists. Improvements in daily nutrition, mental health and general well-being are important in tackling these problems. It appears that fatigue amongst physical therapists may be cumulative and due to prolonged working hours To promote better daily functioning and early recovery from fatigue, appropriate assignments of working and resting hours are necessary. They would also benefit the prevention of symptomatic problems in the waist and shoulder.

경상북도 안동 사문암지역 및 부근의 화강암지역에 분포하는 암석, 토양 및 식물체에 함유되어 있는 원소의 농도를 조사한 결과는 다음과 같다. 본 조사지역에분포하는 사문암에 함유되어 있는 주요 전이원소 함량(Ni 1.164ppm. Cr 366ppm. Co 109ppm. Fe 7.48%) 및 다른 대부분의 전이원소(Sc, Mn, Cu)도 화강암보다 높았으며 우리나라 efms 지역의 사문암에 함유되어 있는 농도와 비교하여 볼 때 매우 유사한 경향을 보이고 있다. 사문아토양의 경우 암석풍화토양 및 산림토양 모두 화강암토양에 비해 Ni, Co, Cr, Fe, Sc, Mn, Cu, Mg, Zn 농도가 높았으며 Pb는 반대의 경향을 나타내었다. 토양내 원소 함량은 이들의 모암에 함유되어 있는 원소 함량의 변화와 일치하고 있으며 같은 모암인 경우 산림식생의 영향에 따라 면 원소들의 차이가 다소 나타났다. 식물체 내 원소의 농도는 토양의 농도에 비해 모두 낮았다. 참억새, 쑥, 소나무에 함유되어 있는 원소별 평균 농도는 모두 동일종간 대부분의 전이원소(Ni, Co, Cr, Fe) 및 As 농도가 화강암토양에 비해 사문암토양에서 더높았다 사문암토양에서 생육하는 식물체 3종 모두 대부분의 원소(Ni, Co, Cr. As, Sc, Fe) 함랴이 지하부에서 더 높았으며 Zn과 Mo는 지상부와 지하부의 농도 차이가 크게 나타나지 않았다 화강암토양에서 생육하는 식물체의 경우 원소별 지상부 및 지하부의 농도차이는 사문암토양에 비해 크지 않았다.

Three kinds of traditional Andong vinegars, manufactured from Songwhaju which was a traditional rice alcoholic beverage in Andong province, were investigated on the physicochemical characteristics compared with commercial rice vinegar speciality and on the factors affecting their flavor components. Traditional Andong vinegars had a low level of total acids(3.1~3.6%) and more soluble solids than rice vinegar speciality. Lactic acid contents were also high and it came from lactic acid fermentation in the early stage of the vinegar manufacturing process. Other organic acids such as malic, citric and succinic acid were also detected. Free amino acid analysis showed that alanine, arginine and leucine contents, which were known as a main characteristics of rice vinegar, were especially high. In addition, a considerable amounts of glutamic acid and aspartic acid which were known as a mild effectors of acidic taste in rice vinegar products were detected.

한국인이 가장 많이 이용하는 식단을 알기 위하여 45가지 항목으로 된 설문서를 만들어 20세 이상의 성인들을 대상으로 조사하였다. 조사대상자는 20대부터 50대까지 고루 분포하였으며 수입은 100∼200만원의 54%로 중류 생활자가 주로 조사대상이 되었다. 잡곡은 80%이상의 사람이 이용하였고 10%미만은 섞거나 먹지 않았으며, 잡곡은 보리와 콩이 주류였고, 가정에서 밥 이외에 먹는 식사로는 비빔밥, 김밥이 많았다. 면류는 라면류와 칼국수를 주로 먹었으며 50%정도는 약간의 밥을 동시에 섭취하였고, 가정에서 빵류는 식빵을 제일 많이 이용하였다. 국은 약 81% 정도가 자주 먹거나 거의 먹었으며 제일 많이 먹는 국은 채소된장국, 미역국, 쇠고기국 순서였다. 찌개와 국은 87% 정도가 둘 중 하나만 상에 오른다고 하였으며 찌개는 된장찌개나 김치찌개를 많이 이용하였다. 반찬은 3∼4종류가 제일 많고 제일 자주 먹는 육류는 돼지고기와 쇠고기 구이였다. 생선류는 주로 구워서 제일 많이 섭취하였고, 김치는 99%가 매일 먹으며 가지수는 2가지 종류가 제일 많고, 종류로는 배추김치가 많았다. 나물류로는 콩나물과 숙주나물, 시금치, 쑥갓, 미나리나물을 많이 이용하였다. 외식에서 가장 많이 이용하는 것은 밥류에서 갈비탕 등의 탕류와 비빔밥, 면류에서 짜장면, 양식에 서는 돈까스, 빵류에서는 햄버거가 많이 이용되었다.

This study was carried out to find out general characteristics and health-related be haviors of elders aged 60 or over and factors related to their activities of daily living, and thus to contribute to their health maintenance and promotion. The subjects were 200 elders who had resided at An-Dong city and participated in this study. To collect data, the field survey was conducted from December 13 to 23, 1996 with structured questionnaires by 6 trained student interviewers. Chi-square test, t-test and Pearson's correlation were used for data analysis by use of SPSS/ program. The major findings were as follows; 1) In the individual characteristics of the respondents, the average age were 73.6 years old. 21.5% of the subjects were 60-69 years old, while 27.5% were 70-74 years old, 25.0% were 75-79 years old, 26.0% were 80 years old or over. 2) For the degree of the subject's perceptive health condition, the aver age 3.39 point and standard deviation 1.09. The perceptive health condition of the subjects was in the mid point range of health condition. 3) 46.6% of men and 25.8% of women practiced exercise regularly for their health maintenance and promotion. 4) For the degree of the subject's perceptive health condition, the difference by sex was not statistically significant. 5) 51.8% of men and 60.2% of women has idea for interventions to health promotion program by rehabilitation services.

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of 1400~1800) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

전통안동식혜를 제조하여 5℃에서 보관하면서 GC와 GC-MS를 이용하여 향기성분의 원인 물질을 분석, 동정하였고 맛성분의 원인물질인 유기산의 변화를 검토하였다. 안동식혜의 주요 향기성분으로는 camphene, sabinene, 1-(1.5-dimethyl-4-hexyl)-4-methyl-benzene, α-zingibirene, farnesene, 2.6-b is-(1.1-dimethylethyl)-4-methyl-phenol, β-sesquiphellandrene, calalene, tetradecanoic acid, hexadecanoic acid 및 9.12-octadecanoic acid 등을 들 수 있었다. 안동식혜의 숙성 및 저장중에 있어서 생성된 향기성분은 2.4-undecadienal, 1H-indole, 2.4-decadienal, isoterpinolene 및 D-nerdiol 5종류이었다. 비휘발성 유기산 함량의 변화를 보면 저장 초기에는 젖산 0.49 mg/100 g이던 것이 19.37 mg/100 g으로 증가하였고 다른 유기산들의 함량 변화는 거의 없었다. 안동식혜의 숙성 및 저장 기간중의 pH의 변화는 차차 감소하였고 산도는 차차 증가하여 저장 6일째 0.41이었다.

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphogically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).

전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 L. delbreuckii를 이용하여 안동식혜를 제조하였다. L. delbreuckii를 이용하여 안동식혜를 발효시켜 저장하는 동안 안정제에 의한 침전 억제효과와 관능검사, 생균수와 산생성균수 및 점도의 변화를 조사하였다. 안동식혜를 저장하는 동안 쌀표면과 내부를 전자현미경으로 관찰하였다. 안정제의 침전억제효과는 Na-alginate가 가장 우수하였다. 침전안정제를 넣어서 관능검사를 한 결과 균질화하지 않은 식혜의 경우는 Na-alginate를 0.1에서 0.15% 첨가하였을 때, Carrageenan은 0.05% 첨가했을 때 가장 맛이 우수하였다. 식품안정제의 종류 및 첨가농도간의 상호효과는 침전안정제의 종류간에는 통계적 유의성이 없으나 첨가농도간에는 유의성이 있었다. 식혜의 현탁안정성을 증진시킬 목적으로 안정제를 첨가하여 숙성시켰을 때 CMC, Na-alginate는 2일째, Carrageenan은 비균질화한 식혜는 2일에서 4일째 균질화한 식혜는 1일째 최고의 점도를 나타내었다. 젖산균수는 2일째까지는 급속히 증가하여 3.2×108/ml였으나 20일째는 3.0×107/ml로 감소하였다. 식혜의 숙성중 전자현미경으로 밥알의 표면 및 단층을 관찰한 결과 시간이 지남에 따라서 구멍이 생기고 내부가 빈 형태의 세포벽만 남았다. L. delbreuckii를 첨가하여 안동식혜의 제조시 젖산균의 증식이 급격히 일어나므로 해서 숙성이 빨라 제조시간이 단축되고 상품의 균일성이 있으며 관능검사의 결과 맛도 좋았다.

국민소득과 문화수준의 향상에 따라 식생활 양식이 변화되어 가정에서의 안동식혜제조는 점차 사라져 가고 있다. 그러므로 전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 안동식혜로부터 분리 선발한 균주와 종균협회에서 분양받은 젖산균들을 첨가하여 안동식혜를 제조하였다. 안동식혜의 숙성과정 중 성분분석 및 관능검사를 실시하여 가장 우수한 L. delbreuckii를 선발하였다. 안동식혜에서 분리한 균은 초기에는 Lactobacillus의 간균이 많았으나 시간이 지남에 따라서 Streptococcus의 구균이 많았다. 숙성기간동안 일반성분의 변화는 조단백질의 함량은 주발효 기간인 4일까지는 증가하였으나 그 이후로는 차차 감소하였고 pH는 급격히 감소하여 2일째 4.20이었으며 총산은 2일째 0.38이었으며 그 후 조금씩 증가하였다. 총당은 시간이 경과함에 따라 점차 증가하였다. 유리당의 조성은 maltose를 포함하여 6종류였으며 또한 미확인 물질도 1개 검출되었다. Maltose의 함량은 4일까지 증가하여 76.4%였으나 그 후로는 감소하였다. 아미노태질소는 시간이 경과할수록 증가하였으며 2일째 38.5mg%였으며 이며 식혜의 맛이 가장 좋았다. 암모니아태질소와 수용성 및 염용성 단백질은 시간이 경과함에 따라 점차 감소하였다. 주요 유리아미노산은 proline 및 aspartic acid였으며 methionine은 시간이 경과함에 따라 점차 증가하였으나 lysine은 오히려 감소하였다. 수용성 및 염용해성 단백질의 아미노산 조성은 glutarmic acid 및 aspartic acid의 함량이 가장 많았다. 염용해성 단백질의 경우 arginine은 시간이 경과함에 따라 점차 증가하였다. 지방산의 조성은 linoleic acid 및 oleic acid가 주요지방산으로 총지방산의 90%이상을 차지하였으며 palmitic acid는 시간이 지남에 따라 점차 증가하였다. 효소의 활성은 acid protease와 liquefying amylase는 숙성 4일째, saccharogenic amylase 와 lipase는 숙성 2일째 가장 높았다.