본 연구는 급수전('tap'과 'faucet'은 호환사용)의 종류에 따른 사용자의 조작방향에 대해 우리나라와 다른 나라의 문화적인 차이를 비교한 연구결과이다. 이를 위하여 우리들이 가정과 공공시설의 화장실이나 욕실 등에서 많이 사용하고 있는 냉 온수 일체형 레버형 손잡이 급수전과 냉 온수 분리형 손잡이 급수전을 선정하여 이의 열림 방향에 대한 스테레오타입을 파악하였다. 또한 본 실험결과와 다른 문화권의 자료를 비교하여 이의 차이를 규명함으로써 서로 다른

Yogurt contains many microorganisms that are beneficial to human health, and is a probiotic that supplies many nutrients such as calcium and protein. It is difficult to safety preserve for a long time because it possesses a high content of water. To address this problem, powdered “instant” yogurt has been developed, but it has flaws low flowability and solubility. Therefore, yogurt was granulated using a fluidized bed granulator to increase flowability and solubility. The fluidized bed granulator was designed by using response surface methodology (RSM), whose variables were feeding rate (FR), atomization air pressure (AP) and product temperature (PT). After being granulated, the yogurt was analyzed for yield and lactic acid bacteria count. The maximum yield of yogurt granules was 79.42%, at FR of 0.54 mL/min, AP of 2.64 kPa, and PT of 58.18℃, and the colony count for lactic acid bacteria was more than 6 log10 CFU/g. Therefore, spherical granulation of yogurt using a fluidized bed granulator could be used for making convenient probiotic products with improved flowability and solubility.