The objective of this study was to understand which type of fire hose should be placed in indoor fireplug box upon analyzing the preparation time between rack-type fire hose and reel-type one. With respect to the type of hose, rack-type stacking method was used and hose preparation time was measured with 5 times of repeat test, separating men and women. Study results reveal that preparation time of reel-type fire hose took longer than that of rack-type one in both men and women. For both rack-type hose and reel-type hose, preparation time by two persons took shorter than that by one man. Also, preparation time by three persons took shorted than that by two women. Preparation time for both rack-type hose and reel-type one by men took shorter than that by women. In summary, it was confirmed that rack-type hose could be prepared within shorter time than reel-type one. Since the size of drum set in the reel-type fire hose is relatively small, it had some difficulty in preparation of fire hose timely.

In this study, the purpose of this study was to examine the effect of twisting in the preparation of waterproofing in the process of unfolded donut-type staking method fire hoses in indoor hydrant system. The central pull-out method caused more twisting than the rolling method, and there was no significant difference in the number of twists according to the pull-out method in the case of male and female students. It was found that the time it took to untwist and prepare waterproofing was much shorter for male students. The angle valve and hose are connected, and the time to untwist and prepare for waterproofing after withdrawing the fire hose with the hose and nozzle connected was shorter than the unconnected state. In the rolling method, when a hose connected with two 15 m fire hoses was used and the angle valve-hose was connected, but the hose-nozzle was not connected, the least kinking occurred. The time to untwist and prepare for waterproofing was also the shortest. As a result, in the withdrawal method of the donut-type loaded fire hose in the indoor hydrant system, it is a rolling method rather than a central withdrawal method. With the angle valve and hose connected, unfold the fire hose with the hose and nozzle connected, if a large number of people unwind the twisted hose, the time to prepare for waterproofing can be shortened.

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

본 연구에서는 전통적 강정 제조법을 표준화하기 위하여 주재료인 찹쌀의 수침기간과 익힌 찹쌀 반죽의 교반시간에 대한 최적수준을 결정하였다. 찹쌀의 흡수율은 수침 2시간 후에 거의 최고치에 달하였으며, 그 이후에는 거의 일정한 경향을 보였다. 수침 7일의 수침액은 가장 낮은 pH를 나타내었고 찹쌀 수침액의 환원당량은 수침기간이 길어짐에 따라 증가하였다. 강정의 팽화율은 수침 5일에서 가장 높았으며 교반횟수가 증가함에 따라 감소하는 경향이었다. 반응표면방법을 이용하여 관능검사 결과로부터 처리요인의 최적수준을 다음과 같이 결정하였다 : 강정 제조시 찹쌀의 최적 수침시간은 7일, 익힌 찹쌀 반죽의 최적 교반시간은 4분(40회/분).

최근 도시의 발달과 기후변화로 인해 재난발생이 다양하고 복잡한 상태가 되어 예측이 어려워져 많은 피해가 발생하고 있다. 이러한 재난에 대응하기 위하여 표준운영절차를 작성하여 운영하고 있으나 활용 및 운영상의 문제 등 다양한 문제가 발생하고 있다. 따라서 본 연구에서는 재난 표준운영절차에 대한 개념 및 현황을 검토하고 도시재난 사례를 통해 표준운영절차를 분석하여 그 지역 피해주민 의식조사를 통해 표준운영 절차상 시사점을 도출하였다. 이를 바탕으로 도시재난 발생에 따른 표준운영절차상 개선방안을 제시하였다. 첫째, 표준운영절차 활용 및 관리체계 향상을 위한 법·제도 개선이 필요하다. 표준운영절차에 대한 법/제도적 근거는 현재 미비한 부분이 많으며 개념도 명확하게 법적 근거로 명시되어 있지 않은 것이 현 실정이다. 이에 표준운영절차 활용의 의무화, 활용을 통한 관리체계화 등 법적 근거를 마련하여 체계적인 활용할 수 있는 여건을 마련해야 한다. 둘째, 표준운영절차 활용을 위한 교육 및 훈련 실시가 요구된다. 재난 발생 시 대응 조직 및 피해지역 주민은 혼란으로 당황하게 된다. 이에 혼란 없이 신속하게 대응하기 위해서는 교육 및 훈련에 대한 필요성을 인식하여 자발적으로 참여하는 여건을 만들고 반복적이고 지속적인 훈련을 통해 대응역량을 강화해야 한다. 이러한 체계적인 표준운영절차를 수립하여 교육 및 훈련에 활용할 수 있도록 학습해야 한다. 셋째 표준운영절차상 주민대피를 위한 예·경보체계를 강화해야 한다. 표준운영절차상에서는 주민대피를 위한 예·경보 방송, 대피를 위한 방송 등 예·경보체계가 운영되고 있다. 실질적으로 의식조사를 살펴보면 방송, 사이렌 등이 주민에게까지 전달되는 것이 미비한 실정이다. 이에 표준운영절차사상 주민대피를 위한 예·경보체계 강화를 위해 법·제도적으로도 개선이 요구되며 주민까지 신속하고 정확하게 전달하기 위한 세부적인 방안이 마련되어야 한다.넷째 주민조직 및 주민에 대한 표준운영절차상 역할을 명시하여 체계적인 대응이 이루어질 수 있도록 한다. 주민조직 및 주민에 대한 행동요령은 명시되어 있으나 상황 및 단계별로 주민조직 및 주민의 역할이 명시되어 있지는 않다. 이에 신속하게 대피하여 인명피해를 줄이기 위해서 주민조직 및 주민의 표준운영절차상 역할을 명시해야 한다.