시스플라틴은 지난 몇 십년간 가장 많이 사용되고 있는 항암제 중 하나이다. 2가의 시스플라틴의 가장 큰 단점은 암세포 뿐만 아니라 정상세포도 공격하여 부작용을 나타낸다. 본 연구에서는 이러한 단점을 줄이기 위해 목표로 한 타겟을 공격하여 빠른 시간 내에 암세포를 죽일 수 있는 4가의 백금화합물 3과 4를 합성하였다. 합성된 Pt(IV)-Bu2 3 and Pt(IV)-Val2 4는 NMR과 질량분석기를 통하여 구조를 확인 하였다. 합성된 Pt(IV) 화합물 3과 4는 위암세포주인 MCF-7을 대상으로 한 MTT assay를 통해 항암효과를 조사하였다. 그 결과 시스플라틴은 39%, Pt(IV)-Bu2 3와 Pt(IV-Val2 4는 50μM 농도에서 각각 54%와 84%의 세포사멸을 보였다.

스웨덴 출신의 밴드 더티 룹스(Dirty Loops)는 퓨전재즈 장르와 신디사이저의 난이도가 높 은 결합을 보여주는 대표적 팀으로, 본 논문은 더티 룹스의 곡 중 퓨전 재즈 장르인 ‘Hit Me’를 통해 신디사이저와 장르음악과의 결합사례를 분석했다. 음악적인 측면에서 이 곡은 G 리디안 진행의 근음을 지속적으로 사용하는 토널 센터와 #4음의 강조, 다양한 방식의 모달 인 터체인지 코드들을 활용하여 곡의 난이도를 높이고, 변박과 당김음을 적극 활용하여 리듬의 다양성을 보여주려 한다는 것을 알 수 있었다. 또한 신스 활용 측면에서는 다이내믹을 강조하 기 위해 피아노와 톱니 파형을 이용한 사운드 레이어링 기법과 벌스의 주선율을 뒷받침해주는 플럭사운드, 오토메이션을 활용한 다양한 필터링 및 덕킹사운드 효과를 사용하는 등 다양한 활용 기법을 보여줌으로서, 기존 퓨전장르와는 다르게 음향적 세련미를 연주에 부여하고자함 을 알 수 있었다. 또한 전기기타가 없는 밴드의 특수성을 신스사운드로 어떻게 대체하고 보완 하는지 살펴보았고 이 연구를 통하여 장르음악 중 특히 그룹사운드 내에서의 신디사이저 활용 에 효율적인 참고 자료가 될 수 있는 가능성을 제시하였다.

This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.