This study were to perform for verifying the activation areas in the human's brain during mastication by using functional-MRI (f-MRI) device on the basis of hypothesis regarding anatomical-physiological parts of brain processing the information of motor and sensory function, and to perform further more for a providing basic provisional foundation about diagnosis, treatment and prognosis of abnormal occlusion as applying functional MRI. Generally healthy 10 volunteers who have a normal occlusion were selected. The half of members of volunteers was female. Age distributions were approximately alike. Before taking a f-MRI, sufficient practice was carried out as strict standards and made volunteers be not sensible to sweet taste of gum through chewing gum for 30 minutes before taking a f-MRI. Functional images for all volunteers were firstly obtained, and then anatomical images were next. The functional images consisted of echo-planar image volumes which were sensitive to BOLD (blood oxygenation level-dependent) contrast in axial orientation. The volume covered the whole brain with a 64×64 matrix and 42 slices. Images with 64 volumes were acquired under periodic mastication. The orofacial sensorimotor cortex was primary responsible cerebral part during mastication and insula. And also supplementary motor area and cerebellum in brain were intimately connected with mastication. Other numerous anatomical parts of brain were activated in each volunteer during mastication, but there was no statistical significance in this experiment. Differences according to gender and age were no significance in this study. The f-MRI device showed the accurate and detailed image in activation area of brain through valuable device. It suggested that f-MRI might be helpful to establish the basis of funtional standard occlusion depend on activation area of brain.

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

This study classifies the types of spatio-functional differentiation in Korean island areas and analyses typical characters and suggests the development directions by each type. Eup/Myeon-level island areas are classified as six types by the factor analysis and the cluster analysis. First type is the traditional rural center. This type puts emphasis on maintaining phase as the central space and has to maximize development potential of the whole of settlement zone. Second type is the specialized region in manufacturing industry and the qualitative mutual growth of regional industries is able to be suggested. Third type is the specialized region in the neighborhood service provision. This type needs to devise the plan for utilizing potential customers actively and developing into the region specialized in tourism industry. Fourth type is the specialized region in tourism-support service functions. This type has to promote differentiated policies for maintaining amenity infra or value of countryside capital and preservation and utilization of resources by regional features. Fifth type is the fishing industry-dominated region. This type has to promote sustainable fishery development through the policy reflecting regional features and condition. Finally, sixth type is the sluggish region dominated with the traditional agriculture and fishery. This type is needed to aim at developing into the new food production base having the advantage of clean environment by strengthening support in specialized agro-fishery products. The existing researches on spatio-functional differentiation were mostly discussed with respect to land development, but this study highlights the difference in deal with the island areas distinguished from the condition of industry.