语言是人类生活中非常重要的交流工具，是人与人之间知识和经验的传达手段。语言随着人类的进化而产生，发展，进而产生文字符号，它突破了语言（口语）受到的时间和空间的限制，文字可以更好的记录人类的历史和文化并得以长久流传。众所周知，语言一直在变化，那么文字也理所当然的一直在变化吗？本论文的研究针对这个问题进行具体论述，特别是汉字因为具有表意性的特征，内在的含义可以进行类推，如果想要知道一个汉字的意思，可以从它的部首来进行推测，因为同一个部首的汉字有类似的意思。 本论文从《说文》中的含义研究开始到《玉篇》和《现代汉语大辞典》中的含义研究，这些字的含义朝着哪个方向变化进行研究，通过以上的分析，不论语言还是文字，随着时代的变化而变化，而没有通用的汉字也逐渐消失。现代汉语中往往一个汉字有很多个意思，这些意思在以前的字典中，有的无法找到，有的可以找到。 从'走'字部的所有意思来看，可以发现有两个特征。首先，一般的看法是“走”字部的汉字都有“跑”的意思，但分析的结果是不同的。正如前面第2章中有“'跑，走，移动，超越，速度，其他”等六个含义，大约30%的“走”字部汉字是“跑”的意思，其他的意思的“走”字部汉字占有的比例更多。特别是现代，有更多的不同的含义派生出来，意思更加多样化。最后，我们可以发现在《说文》，《玉篇》中的字现在有很多消失了或者意思已经包含在“现代汉语大辞典”中。 以《现代》为基准，包含在《说文》中的是总共18个意思中存在8个意思。标题字85个中只有59个归于其中，剩下的26个在《现代》中并没有意思。意思分为“'跑，步行。移动”。而名词的用法：“有趣”，介词的用法：“趁~”，动词用法：“起~”，这些在《说文》中没有出现。像这样通过对现代一个部首的意思进行分析的方式，可以对以前中国人的思想和词语的发展有个了解。而越到现代，汉字的个数越少的原因是因为汉语中一个动词都包含有很多意思。但是，“走”字部的汉字中和'足'字是否有关联性这部分在这里还没有进行分析研究，以后将会对这方面问题做进行进一步的研究。

느타리버섯 수확후 배지의 가축사료화가 가능하도록 주재료로 콘코브를 사용하여 적합한 영양원을 선발하고자 하였다. 시험에 사용된 영양원 가운데 질소함량은 채종박(7.6%)>케이폭박(6.4%)>밀기울(2.7%)순이고, 조지방함량은 밀기울(2.7%)>케이폭박(2.4%)>채종박(1.3%)>면실박(0.8%)로 나타났다. 영양원별 혼합배지의 이화학적 특성결과 C/N율은 18~20, 용적밀도 0.27~0.28g/cm3, 공극률 73.1~74.8로 처리간의 차이가 없었으며, 병당 수량은 케이폭박 첨가구(케이폭박 단용, 면실박+케이폭박(1:1) 혼용, 케이폭박+밀기울(1:1) 혼용)가 153~158g으로 대조구(면실박, 150g)와 차이가 없는 것으로 나타났고, 그러나 채종유박은 초발이 소요일수도 1일 늦고 수량도 상대적으로 낮은 것으로 나타났다. 케이폭박 처리구의 수확후 배지의 사료적 가치를 분석결과 58.3%로 면실박보다 높은것으로 나타났다.

In this study, a experimental work to investigate the influence of a turbulent wake flow on the velocity distribution of a diffuser with PIV method. The turbulent wake is generated by a rectangular prism, which is installed at the inlet of a diffuser. The results show that the velocity recovery of the subsonic diffuser is dependent on the height and location of rectangular prism. It is found that a certain height of the rectangular prism to generate the turbulent wake give a better velocity recovery, compared with no rectangular prism.

This study was performed to investigate the in vitro effect of a corn water extract on immune function. Splenocyte proliferation was determined by the MTT(3-[4, 5-dimethylthiazol-2-yl]-2, 5-diphenyl terazolium bromide) assay after preparing asingle cell suspension. Production of macrophage-secreted interleukin(IL)-1β, IL-6, and interferon(IFN)-γ, was detected by ELISA using a cytokine assay kit. After a 48-hr incubation with mitogens(ConA or lipopolysaccharide), mice splenocyte proliferation increased with the addition of a corn water extract supplement at 10, 50, 100, 250, 500, or 1, 000㎍/㎖. Production of IL-1β, IL-6, and IFN-γ increased in treatments supplemented with the corn water extract. In an in vitro study, splenocyte proliferation increased when 50~1, 000㎕/㎖ corn water extract was added. In an ex vivo experiment, the highest production of cytokines by activated peritoneal macrophages was observed in mice orally administered 500㎎/㎏ body weight/day.

본 연구의 목적은 가로구간 사고특성을 분석하고 주 야간 사고모형을 개발하는데 있다. 이를 위해 청주시 가로구간 24개 도로를 연구대상으로 2007년 사고 자료를 이용한다. 연구의 주요결과는 다음과 같다. 첫째, 가로구간의 주간 사고건수가 야간 사고건수보다 많았지만, 사고율에서는 야간사고율이 높은 것으로 분석되었다. 둘째, 4개의 사고모형이 개발되었으며, 이들은 통계적으로 모두 유의한 것으로 분석되었다. 마지막으로, 모형에 채택된 독립변수를 활용하여 주 야간 사고모형의 차이가 비교 분석되었다.

2007년부터 아이오와 주 교통국에서는 고속도로와 국도에서 FWD 장비를 이용하여 네트워크 레벨에 필요한 조사를 실시하였고 처짐 자료와 포장 구조분석 결과를 데이터베이스로 구축하는 작업을 시작하였다. 축적된 데이터베이스에 정보는 포장에 구조적 문제점을 발견하고 포장에 잔류 공용수명을 예측하여 포장에 유지보수 시점을 결정하는데 사용한다. 현재 아이오와 주 교통국에서 사용하고 있는 FWD 네트워크 레벨 조사 프로토콜은 포장 표면에 3번에 하중을 각각 재하하여 8개에 지오폰으로부터 측정한 처짐량을 이용, 역 계산을 통해 포장구조 해석을 수행하고 있으며 조사지점 수는 조사하는 도로의 구간 길이에 따라 결정하고 있다. 그러나, 현재 사용하고 있은 FWD 네트워크 레벨 조사 프로토콜은 1년 동안 아이오와 주 전체 도로 네트워크에 약 20%만을 조사할 수 있는 것으로 나타났다. 따라서, 해마다 아이오와 주 도로 네트워크에 20% 이상을 조사하기 위해서는 현재 사용하고 있는 FWD 네트워크 레벨 조사 프로토콜을 간소화해야 할 필요가 있다. 본 연구에 목적은 현재 사용하고 있는 FWD 네트워크 레벨 조사 프로토콜에서 FWD 측정 데이터에 영향을 미치지 않는 범위내에서 최소 하중 재하 수와 조사지점 수를 결정하기 위한 것이다. 83개에 합성포장 구간을 대상으로 측정한 FWD 네트워크 레벨 조사에서는 FWD 네트워크 레벨 조사 프로토콜에서 하중 재하 수와 조사지점 수를 줄여도 포장 구조해석 결과에는 크게 영향을 미치지 않는 것으로 나타났다. 간소화된 FWD 네트워크 레벨 조사 프로토콜은 FWD 측정 결과에 영향을 미치지 않으면서 측정 조사율을 높일 수 있을 뿐만 아니라 교통 통제로 인한 간접비용도 절감시킬 수 있을 것으로 기대하고 있다.

The purpose of this study was to investigate American's perception and preference for Korean kimchi. A questionnaire was used to examine the perceptions of 126 males (40.4%) and 186 females (59.6%) residing in Illinois and California. Approximately 68% of the respondents had eaten Korean food. The perception of kimchi was the highest with a mean of 3.62. The respondents felt that the "Kimchi is a good side dish with cooked rice", "Kimchi (with garlic) prevents SARS", which was significantly different (M=3.06, p< .001), and "Kimchi prevents adult diseases" (M=3.24, p< .01). When evaluating the different kinds of kimchi, onion juice kimchi had the most preferred taste and also the highest overall acceptability (M=5.50, p< .05) of the second days. In the sensory evaluation by kimchi use, the best taste (p< .001) was in the order of kimchi pizza (M=6.58), kimchi dumplings (M=6.40), and kimchi chicken a'laking (M=6.33). The order for overall acceptability (p< .001) was kimchi dumplings (M=6.30), kimchi pizza (M=6.25), kimchi bacon roll, kimchi fried rice, and kimchi chicken a'laking (M=6.17).

This study was designed to test the effects of enzyme treatments on the extraction of total phenolic compounds and on color characteristics in wines from domestic MBA(Muscat Bailey A)grapes. The total phenolic compound content of the MBA grape wine was 1, 352.8±37.8㎎/ℓat 10 days of fermentation. Furthermore, MBA wines treated with 2%(v/v) of Pectinex and Viscozyme had 14.5%(p<0.05) and 3.8% increase, respectively, in total phenolic compound content by 10 days of fermentation. Pectinex treatment was more effective for phenolic levels than Viscozyme treatment. The L, a and b values of the MBA grape wine were 7.4, 9.2 and -1.2, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 7.0, 10.6 and -0.8, respectively, and these values were significantly different according to Pectinex treatment(p<0.05). But the values in case of Viscozyme enzyme treatment were 7.2, 9.8 and -1.1, respectively, and these values were not different according to Viscozyme treatment. The hue and color intensity values of the MBA grape wine were 0.492 and 0.785, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 0.460 and 0.881, respectively. And as a result of the Pectinex treatment, the hue value of wine was decreased and color intensity was increased slightly(p<0.05). But the values in case of Viscozyme enzyme treatment were 0.482 and 0.805, respectively, and these values were not different according to the Viscozyme treatment.

Purpose : We studied the relationship of dominant eye and fixing eye in heterophoria and heterotropia. Methods : Fifty-one subjects(Male: 21, Female; 30) were measured between seven to sixty three years, evaluated to alternate cover test after AR/K(Canon RK-Fl, Japan) measw·ed. Ocular dominance was determined using hole in-the-card test before measured in subjective refraction. Prism bar was determined using objective deviating tropia angle after refraction. Results : Intermitant heterotropia patients were the most 26 patients(Sl%) in binocular anomalies, equaled to dominant eyes and fixing eyes were 28 patients(55%), non equaled to dominant eyes and fixing eyes were 23 patients(45%). Alternated dominant eyes were searched in esotropia and exotropia each to one patient, esophoria patints were nothing. Dominant eyes had greater degree of myopia than nondominant eyes but show no significant difference between eyes(p=0.95), fixing eyes had lesser degree of myopia than nondfixing eyes but show no significant difference between eyes(p=0.88). Conclusions : The analysis showed that using a combination of dominant and fixing eye test because small deviating eyes would be likely to different from dominant eye to fixing eye, alternated fixing eyes.

现代汉语里有很多词汇构成同义或近义关系。本文对动词里具有同义或近义关系的词项进行对比分析而找出它在句法和语义上的规律。本文主要从词义․句法的角度做了对比分析，先从“CCL语料库”里找出一些有关“走”和“去”的例句，然后分析其义素并且探讨它在句法上的分布特征。探讨动词“去”和“走”之后，发现“去”属于二价动词，横跨了起点和终点两个领域，主要是指“施事从所处的地点到达终点”，但意义的重点在于“终点”，而“走”主要是指“施事走动或经过某处”，其意义的重点在于“起点”，正好是跟“去”相对的。

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.