The purpose of this study was to measure concentrations of K+, Na+, Cl－ by ionometer with check salt strip, simple salimeter and Ion-selective electrode (ISE) and compare the results of each mensuration; furthermore, the possibility of inferring the Na+ concentration from Cl－ concentration of urine and the impact of K+ on the concentration of each ion was examined. The results showed that ISE determined Na+ and Cl－ concentrations in the urine are highly interrelated (R=0.9039); in addition, concentrations of Cl－, measured with strip and ISE from urine are highly interrelated (R=0.9338). The concentration of Na+ in urine, inferred by measuring Cl－ concentration with strip, has a high relationship (R=0.8580) with the concentration of Na+ in urine, measured by ISE. The results of our study will increase awareness of Na+ intake and the utility of check salt strip, as well as the possibility of inferred Na+ concentration from measures of Cl－ concentration as a screening test for reducing sodium intake.

A survey of food intake and waste rate on 60 Korean style restaurants in Seoul. The results were summarized as follows: 1. The total served weight of Pibimbab(mixed rice) was 475.66 g per person, waste rate was 6.0%, frequent side dishes were bae-chu kimchi, kak-du-gi, suk-ju-namul by the order. 2. Han- jeong-sik(Korean style full course food) were served with many kinds and varied numbers of side dishes, and waste rate of those were higher than other menu items. 3. The average serving size of Naeng-myeun(Cold noodle) was 641.00 g, and the waste rate was 11.1%. The waste rate of side dishes was about zero. 4. Man-du kuk(dumpling soup) was served 695.34 g. Most of side dishes served has high waste rate which is more than 50%, average. 5. Seol-nong tang(meat soup) was served 755.70 g, side dishes of that were simple such as kak-du-ki or paek kimchi. The average waste rate of side dishes was about 40%. Yuk-gae-jang(Hot meat soup) was 494.83 g a person, waste rate of that were 24.1%, and minimum and maximum waste rate of side dishes were 3.3, 100%, respectively. 6. Kimchi chigae(Kimchi stew) and Doen-jang chigae(fermented soy stew) were served with varied number of side dishes. 7. Deong-sim gui(grilled meat) and Pulgogi(grilled meat with sauce) were served 196.83 g and 308.98 g. The average waste rate of those were 0.7% and 5.8%, respectively. But waste rate of side dishes was 33%. We would like to decrease waste rate by proposing recommended items and weight of some food for 「Good Menu」.

본 논문은 선형계획모형을 이용하여 H 아리수 정수 센터의 최적 취수량 결정 방법을 연구 하였다. 현재 H 아리수 센터에서는 관리자의 경험과 숙련도에 의지하여 취수량을 결정하고 있다. 그런데 매시 변하는 수요를 만족 시키면서 시간대 별로 요금이 서로 다른 전력의 사용을 최소화 하는 취수량 결정은 근무자들의 경험과 숙련도를 넘어서는 간단한 문제가 아니다. 따라서 수리적 기법 중 하나인 선형계획모형을 이용해 취수량을 결정하고, 비용 절감을 시도하였다. 본 연구에서 제안한 선형계획 모형은 수요예측치를 기본 입력자료로 사용하고 있는데 예측오차가 발생할 경우 정수지 높이 제한을 위반하는 경우가 발생한다. 이를 해결하기 위해서는 정확한 수요예측이 선행되어야 한다. 그러나 아무리 좋은 예측 기법을 사용하더라도 실수요와 오차는 있게 마련이고 이는 여전히 높이 제한의 제약을 만족 시키지 못하는 결과를 불러일으킨다. 따라서 예측오차를 수용 할 수 있는 안전 마진 상수를 이용한 대안을 제안하였다. 본 연구에서 제안한 선형 계획 모형을 통한 취수량 결정은 수위 모니터링을 위해 항시 작업자가 근무 할 필요가 없기 때문에 인건비 면에서도 많은 절약이 예측되어 총 비용 감축은 훨씬 더 많으리라 기대된다.