본 논문에서는 유한요소해석 프로그램 Abaqus를 이용하여 고온과 편심 축하중을 받는 세장한 철근 콘크리트 기둥의 유한요소해석 절차를 제시하고 해석 결과를 비교･분석하였다. 기둥에 축하중과 화재가 가해지는 상황을 해석에 반영하기 위해 Abaqus에서 제공하 는 순차 결합 열-응력 해석을 사용하였다. 우선 콘크리트 단면에 대한 열전달 해석을 수행하여 검증한 뒤, 이를 3차원 요소로 확장하고 구조해석과 결합하여 해석을 수행하였다. 해석 과정에서 수렴성 및 정확성에 영향을 미치는 인장 증강 효과와 초기 불완전성을 고려 하여 모델링하였다. 해석 결과는 74개 실험 데이터와 비교하였으며, 내화시간을 기준으로 평균 6%의 오차를 나타냄에 따라 유한요소 해석을 통해 철근콘크리트 기둥의 내화성능을 예측할 수 있게 되었다.

이 글은 천태의 참법 중 『법화삼매참의』의 수행법을 열 가지로 밝힌 정수행방법(正修行方法)의 십법(十法)에 나타나는 ‘봉청삼보(奉請三寶)’ 작법이 참법에서 행해지는 이유와 목적에 대해 살펴보기 위한 것이다. 『법화삼매참의』가 『법화경』의 정신에 입각하여 제법실상의 이치를 관하 는 법화삼매의 증득을 최종 목적에 두고 행하는 참회 수행법이라 볼 때 행자(行者)의 죄과를 참회하고자 할 때 청하는 삼보는 『법화경』에 출현하 는 삼보이다. 『법화삼매참의』에서는 정수행방법의 십법에서 참회를 행하 는 전단계에 참법을 행할 도량과 행자의 삼업을 정화하고 나서 삼보를 청하여 찬탄하고 예경하는 구성과 체계를 볼 수 있다. 이러한 모습은 지 의 이전의 중국 불교에서 자행되던 참법에서는 찾아볼 수 없는 구성이다. 논자가 정수행방법의 십법 중에서도 ‘봉청삼보’에 무게를 싣는 이유는 행자가 참회를 하기 위해 우선 도량과 자신의 삼업을 정화하는 것은 삼 보를 참법을 행하는 자리에 초청해 모시기 위한 것이기 때문이며, 삼보가 오시지 않는다면 찬탄과 예경 그리고 참회 또한 이루어지지 않는다고 보 았기 때문이다. 그러므로 ‘봉청삼보’는 참회가 성립하기 위해 없어서는 안 될 중요한 요소라 할 수 있다. 『법화삼매참의』의 이러한 구성과 체계 는 참회가 죄과를 참회하는 개인의 수행적인 측면에서 더 나아가 의례적 인 차원으로 끌어올렸다 할 수 있을 것이다.

The research aims to develop a rapid and easy analytical method for methoprene using liquid chromatography- tandem mass spectrometry (LC-MS/MS). A simple, highly sensitive, and specific analytical method for the determination of methoprene in livestock products (beef, pork, chicken, milk, eggs, and fat) was developed. Methoprene was effectively extracted with 1% acetic acid in acetonitrile and acetone (1:1), followed by the addition of anhydrous magnesium sulfate (MgSO4) and anhydrous sodium acetate. Subsequently, the lipids in the livestock sample were extracted by freezing them at -20oC. The extracts were cleaned using MgSO4, primary secondary amine (PSA), and octadecyl (C18), which were then centrifuged to separate the supernatant. Nitrogen gas was used to evaporate the supernatant, which was then dissolved in methanol. The matrix-matched calibration curves were constructed using 8 levels (1, 2.5, 5, 10, 25, 50, 100, 150 ng/mL) and the coefficient of determination (R2) was above 0.9964. Average recoveries spiked at three levels (0.01, 0.1, and 0.5 mg/kg), and ranged from 79.5-105.1%, with relative standard deviations (RSDs) smaller than 14.2%, as required by the Codex guideline (CODEX CAC/GL 40). This study could be useful for residue safety management in livestock products.

PURPOSES : The objective of this study is to present a practical application method for measuring the setting time of concrete in the field, considering different concrete blending and curing environments. METHODS : In the experimental environment of the concrete setting experiment, a mold was made in the laboratory, and the curing temperature was performed at laboratory room temperature (20-25 ℃), heater (30 ℃), and dryer (40 ℃). In the field, the experimental method was performed in summer and autumn, setting experiments on penetration resistance, ultrasonic pulse velocity, and semi-calorimeter. RESULTS : The result of the concrete setting time experiment was that the early setting time was achieved in the combination of filash and slag when the concrete was mixed, and the setting time in the curing environment was the same as the early setting time in the field. The setting time measurement method shows the correlation of the high crystal coefficient at UPV with 0.99 based on PR and the good ratio of 92 % to 107 % on average. In addition, the semi-calorimeter shows a good crystal coefficient of 0.96 to 0.99 and a good setting time of 88 % to 101 % on average. CONCLUSIONS : The analysis of the setting time of the concrete shows that the curing temperature is more affected than the mixture, and it is considered that the UPV test, which evaluates the reliability of the degree of purification, is easy to sampie among the three methods.

Fungi have been known as an irritant or causal agent of asthma. Thus, information on their concentration and diversity in indoor air of asthmatic patient’s houses is valuable for the management of these micro-organisms. The present study was performed to investigate fungal concentration and diversity in indoor air of resident spaces in two adult patient’s houses in winter. Air samples were collected in February of 2018 from living rooms and bedrooms of two asthma patients’ houses located in two different places in Incheon city using an impaction method. The average concentrations of airborne fungi did not exceed the 500 CFU/m3 level which is recommended by the Enforcement Managements of the Indoor Air Quality, Ministry of Environment, Korea. A total of four genera and 23 species were identified based on morphological and molecular methods. Aspergillus and Penicillium were two major genera. Aspergillus pseudoglaucus and Penicillium citrinum were commonly found between the two patient’s houses. Among the identified fungi, three species, Aspergillus venenatus, Penicillium jamesonlandense, and Penicillium salami were found to be unrecorded species in Korea. The morphological and molecular characteristics of these three unrecorded species were described. Since these species produce spores well and a lot, they are considered to be a species that needs management. This study provides basic information on the fungi for indoor air quality management in the living spaces of asthma patients in winter in Korea.

항만에 배치되는 수역시설 중 정박지는 대상 선박이 주묘되지 않고 안전하게 정박할 수 있도록 충분한 수면적을 확보하여야 한다. 이러한 수면적의 계산 시에는 대상 선박의 전장, 수심, 저질 등의 요소를 고려하는 것이 일반적이다. 그러나, 국내 각 항만의 항만시 설운영세칙(혹은 규정)에는 정박지의 선박수용능력 기준으로 총톤수를 사용하고 있다. 본 연구에서는 총톤수 단위의 정박지 선박수용능력 기준을 선박의 전장으로 변환하여 실제 대상 선박의 투묘 중 선회 반경을 계산한 결과, 분석 대상 90개의 정박지 중 25개의 정박지(27.8%) 에서 선회 반경이 지정된 수면적을 초과하는 것으로 나타났다. 이러한 분석 결과를 바탕으로, 국내 각 항만의 항만시설운영세칙(혹은 규 정) 상 정박지 선박수용능력 기준을 전장으로 개정하고, 관련 해사 법령의 해당 조항 개정을 개선방안으로 제시하였다.

This research aims to investigate pudding with grain-added yogurt for its quality characteristics and viability during cold storage. The yogurt was fermented until its pH was 5.10±0.05 after inoculating the probiotic strain (Bifidobacterium lactis, BB-12) into the milk base containing grains. The yogurt was added to prepare probiotic puddings. During cold storage of the puddings at 4±1oC for 4 week, the quality characteristics (pH, acidity, texture) and the viability of BB-12 in pudding were determined and compared to control (only milk base). As a result, MR had a significantly lower pH and higher acidity than those of other samples. In texture properties, including hardness, gumminess, and chewiness, MSIR showed the significantly highest value, and the pudding with inulin was significantly higher than rice flour in all textures. For the viability of BB-12, pudding with milk was significantly lower than pudding containing milk and soymilk, suggesting that soymilk helps maintain viability. MR showed significantly higher viability than MI in the milk-based pudding, indicating that rice flour is more effective than inulin. Therefore, the addition of soymilk, inulin, and rice can maintain quality characteristics and viability of BB-12 in the pudding.

This study investigated the effect of bactocease, as a natural preservative, on the microbial growth and quality of fried fish paste during storage. To select the optimal concentration of bactocease, the inhibition effect of its different treatment concentrations (0.2, 0.4, and 0.8%) on total aerobic bacteria in fish paste dough during 5 days of storage was examined. The sample treated with 0.4% bactocease showed a 1.21 log reduction in microorganisms compared with that of the control. This result was higher than that with 0.2% bactocease and potassium sorbate and similar to that with 0.8% bactocease. Consequently, 0.4% bactocease was chosen as the best concentration for preparing the fried fish paste. Microbial growth on fried samples treated with preservatives was more inhibited by adding preservatives regardless of their type than that of the control after 15 days of storage. In addition, there were no significant differences in the quality between the samples treated with 0.4% bactocease and 0.2% potassium sorbate, such as volatile basic nitrogen contents, TBARS values, pH, and acidity. Therefore, these results indicate that food preservatives should be added into fried fish paste for controlling microbial growth, and bactocease can have a high potential to replace potassium sorbate in processed marine foods, including fried fish paste.

Background: Muscle activities of gluteus maximus (GM) and hamstring (HAM) have important roles in the stability and mobility of the hip joint during various functional activities including bridge and prone hip extension exercises. Objects: The purpose of this study is to investigate muscle activities of GM, multifidus (MF) and HAM during three different bridge exercises in healthy individuals. Methods: Twenty healthy subjects were participated. Electromyography device was used to measure muscle activities of GM, MF and HAM. Each subject was asked to perform three different bridge exercises with hip abduction (0°, 15°, 30°) in random order. One-way repeated measures analysis of the variance and a Bonferroni post hoc test were used. Statistical significance was set at α = 0.01. Results: The muscle activity of GM was significantly different among three conditions (hip abduction 0°, 15°, 30°) (adjusted p-value [Padj] < 0.01). The muscle activity of GM was significantly greater during bridge exercise with hip abduction 30° compared to 0° and 15° (Padj < 0.01). There was no significant difference in the muscle activity of MF and HAM muscle (Padj > 0.01). The ratio of muscle activity (ratio = GM/HAM) during bridge exercise with hip abduction 30° was significant greater compared to the hip abduction angles 0° and 15° (Padj < 0.01). Conclusion: Bridge exercise with hip abduction 30° can be recommended to selectively facilitate the muscle activity of GM and improve the ratio of muscle activity between GM and HAM.

본 연구는 ‘스마트꿀’ 참외를 수확 후 ascorbic acid (AA) 및 salicylic acid (SA) 침지 처리와 PE film 처리가 저온저장(10℃) 중 과골 갈변 발생과 과실품질 변화에 미치는 영향을 조사하였다. 참외 과실의 저장기간 동안 과골 갈변 발생 정도는 무처리 과실의 경우 저장기간 동안 꾸준히 증가하여 저장 15일후 3.8 수준으로 증가하였으나, PE film 처리 과실은 저장 15일후 2.7 수준으로 낮은 과골 갈변 증상을 보였다. 참외 과실의 고유색을 나타내는 황색 과피의 황색도(b*)의 경우, 무처리 과실은 저장 15일 후 38.1로 감소하였으나, PE film 처리 과실은 저장 15일 후에도 39.8로 높은 황색도를 보였다. 흰색 과골 명도(L*)는 무처리 과실은 저장 15일 후 67.9로 감소하였으나, PE film 처리 과실은 72.9로 높게 유지되었다. 그리고 흰색 과골 적색도(a*)의 변화는 무처리 과실의 경우 저장 15일 후 1.0으로 증가하였나, PE film 처리 과실은 저장 15일 후에도 –1.4 이었으며, AA 처리 과실 역시 –0.5로 적색도 변화를 효율적으로 억제하였다. 가용성 고형물 함량은 무처리 과실은 저장기간 동안 점차 감소하였으나 PE film, AA 및 SA 처리 과실들은 거의 변화가 없었다. 그리고 과실 중량감소율은 무처리 과실은 저장 15일 후 1.98%이었으나, PE film 처리 과실은 1.33%로 가장 낮은 중량감소율을 나타내었다. 따라서 ‘스마트꿀’ 참외를 저장 및 유통할 때 과골 갈변 발생과 과색 및 품질의 변화를 억제하는데 PE film 처리가 효과를 보여 처리방법에 대한 효율적인 적용 방안을 모색할 필요가 있다고 판단되었다.