본 시험은 사료용 총체 벼의 수확시기 및 품종이 수량 및 사료가치에 미치는 영향을 구명하기 위하여 2003년부터 2005년까지 축산연구소에서 수행되었다. 식용벼인 추청벼와 총체벼 전용품종인 하마사리를 이용하여 생육시기별로 6회(출수, 개화, 유숙, 호숙, 황숙 및 완숙기)에 걸쳐 수확하였다. 조단백질 함량은 수확이 늦어짐에 따라 감소하였으나 TDN 함량은 증가되었다. ADF 함량으로 추정된() 평균 TDN 함량은 60% 내외로 나타났다. ADF 및 ND

The textbook is the materials of teaching for teachers and students, and is sorted into the unit by the topics. If such units combine with some factors that are involved with the topic organizationally well, the text may be helpful in its own way. Thus, this study is to analyze the textbooks that have been used in Korean language learning context with the regard to both the construction of the unit and organization of such that construction, and to investigate whether the textbook could promote the learner’s communicative ability to express their target language (Korean language) in the real language context or not. For this analysis, this study should follow up on these progresses. First of all, (1) this study attempts to identify some of the basic concept related to the textbook in chapter 2, (2) chapter 3 suggests other studies which have been done previously (3) chapter 4 presents the framework in the design of units, (4) chapter 5 analyzes the textbook with the framework suggested above. Finally, in chapter 6, this study sets up some components of the units making topics by focusing on the notion of organization.

벼 사일리지는 일반적으로 높은 pH와 많은 양의 butyric acid로 인하여 발효 품질이 좋지 못하기 때문에 발효품질 향상을 위해서 첨가제 처리가 요구된다. 하지만, 아직까지 국내에선 첨가제를 첨가하여 벼 사일리지의 발효품질에 대해서 검토된 바 없다. 따라서 본 연구는 생육시기별로 수확된 사료용 벼에 유산균 및 개미산의 첨가수준을 달리하여 사료성분과 발효품질의 변화를 조사하여 양질의 벼 사일리지를 조제를 위한 적정 첨가수준을 구명하기 위하여 수행되었

Objective : This study was conducted as a policy task on the distribution of occupational therapy in community health centers.Method : A questionnaire was sent to 242 community health centers nationwide and (a total of) 135 questionnaires was returned between November 15, 2002 to December 20, 2002. We used frequency analysis and cross analysis for the questionnaires, generated by SPSS for Windows 10.0 version. a statistic analysis program.Results : 1) They do not promote rehabilitation programs for the disabled person significantly in community health centers. 2) Little has been carried out for occupational therapy in the com-munity health centers. The absence of occupational therapist attributes to the lack of knowledge on occupational therapy by outpatients, the lower demand, the lack of budget for hiring occupa-tional therapist, and the lack of understanding on the role of occupational therapist. It also shows that the occupational therapy is currently performed comprehensively by other department. 3) The need for occupational therapists in the community health center was more than one person. Conclusion : The results of this study suggest that appropriate occupational therapy program in the community health center includes the occupational therapy for the disabled person living at home, the occupational therapy for the disabled person in the rehabilitation program in the community health center, and the education on occupational therapy for the disabled person and their families.

Language makes it possible for children to communicate with each other and has a great influence on their thinking and leaming. Since language is so closely related with children' s development of cognition and language skill, the language teaching in early infancy and the study of it have become more and more important. Language educators have realized the importance of the early Chinese teaching and its teaching method in China, where 21 million babies are bom every year. The first part of this paper focuses on the early Chinese teaching being practiced in China and gives a review of the developments of the early Chinese teaching. It combines the present situation of the early language education with "The Guidance Synopsis for Infant School Education" to find the characteristics of the early Chinese teaching. The who1e-language approach has been app1ied to the early Chinese teaching since the second half of years in 1990s. The second part of the paper studies the whole-1anguage approach to early Chinese teaching. The focus of this part is on how to app1y the approach in actua1 teaching. It gives practical examples to analyze the characteristics of the whole-language education. At last, the paper discusses some matters to be considered and problems to be solved when the who1e-language approach is applied to Chinese teaching in China. It a1so forecasts the future development of the whole-1anguage education.

This paper examines the effects on mental task of changes in the intensity of physical activity. A treadmill-equipped instrument and perception tester were used to attain several levels of physical activity. In this paper, in order to determine the indivi

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at 50℃ and then fermented at 33℃ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at 50℃ for 9 hrs and then fermented at 33℃ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at 33℃ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

As a part of investigation to use sardine(Sardinops melanoslicta) more effectively as a food source, this study was undertaken the processing condition of rapid- and low salt-fermented liquefaction of sardine. To prepare rapid fermented products, the chopped whole sardine was added 8% NaCl and then preheating treatment at 40℃, 45℃ and 50℃ in the manufactured fermenter(180L) for 9 hrs, and then fermentation at 33℃ for 90 days. The chemical changes such as amino nitrogen(amino-N), volatile basic nitrogen(VBN), and histamine in the hydrolysates of fermented sardine were analyzed as well as viable cell count and organoleptic evaluation during fermentation to compare the quality between control and preheating samples. During fermenting, the amino-N in the hydrolysates increased rapidly during the first 30 days and slowly thereafter. The highest content of amino-N appeared at 75 days in control sample and 60~75 days in preheating samples. The changes of VBN in the hydrolysates increased rapidly during first 15 days in control samples and 30 days in preheating samples. However they were generally low level in preheating samples. Histamine content in the hydrolysates of the control samples increased markedly after 15 days, but preheating samples were generally low level, and then 75~90 days of fermentation reached to the maximum which was about 2.0~3.0 times lower than that of control samples. As for the organoleptic flavor evaluation, the control and preheating at 40℃ samples were unpleasant odor after 15 and 60 days, respectively. But preheating at 45˚ and 50˚ samples were fresh odor after 90 days fermentation.

In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was 45~50℃ and the optimum pH value of it was 9.8. According to the concentration of salinity increased the crude enzyme activity in sardine viscera decreased. The relationship between concentration of salinity (X) and the crude enzyme activity (Y) in sardine viscera is shown as follows; Y=-0.01363X+0.7676 (r=-0.88). For the purpose of processing conditions of rapid- and low salt-fermented liquefaction of sardine, changes of viable cell count, histamine content, and volatile basic nitrogen (VBN) in the chopped whole sardine with 8% NaCl during preheating process at 40˚, 45˚ and 50℃ for 48 hrs were analyzed. During preheating, initial viable cell counts of chopped whole sardine were 104-7/g, but they decreased 101-5/g after 48 hrs. Histamine contents during preheating process at 40˚ and 45℃ were gradually increased, whereas at 50℃ were almost the same level after 48 hrs. VBN contents were continuously increased during preheating, but preheating at 50℃ samples were lower level than that of 40˚ and 45℃ ones. For the purpose to accelerate the fermentation and liquefaction of chopped whole sardine, preheating at optimum temperature of crude enzyme activity for 48 hrs was useful processing method and the contents of viable cell count, histamine, and VBN were safety level for food sanitation.

꿀벌부채명나방 종령유충의 whole body에서 gel filtration 방법으로 유약호르몬 결합 단백질을 분리, 정제하였다. 분리된 단백질은 column chromatography법과 전기영동법에 의해 등가성을 확인하였다. 이 결합단백질은 전기 영동법에 의해 32K, gel filtration 에 의해 28K의 상대적 분자량을 나타냈다. 또한, JH III에 대한 해리도는 3.9M로 확인되었다.