• 통합자연과학논문집
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• 제4권1호
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• pp.58-71
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• 2011

The precambrian gneisses are widely distributed in the Jangsu area. This study focuses on the metamorphic mineral assemblages and metamorphic P-T conditions of the gneiss. We have analyzed garnet, biotite and plagioclase among the gneiss through the EPMA analysis, and calculated the metamorphic temperature and pressure accordingly. The metamorphic temperature was estimated by the average of values from the garnet and biotite formulas, and the metamorphic pressure by value of the Hoisch(1990) geopressured on garnet-biotite-plagioclase. The mineral sample we examined shows garnet-biotite-plagioclase-quartz composite and garnet-plagioclase-orthoclase-quartz composite. Garnet shows almandine-pyrope solid solution in general, while porphyroblastic gneiss shows almandine-grossluar solid solution. The fact that the abundances, observed by garnet profile, are almost identical in both the central region and the outer egion indicates that the crystal was developed uniformly. There is almost negligible variance in biotite on metamorphic grade, and andesine is observed in plagioclase. The metamorphic temperature and pressure from EPMA analysis and its indications are as follows: the middle-temperature, high-pressure metamorphism ($500-650^{\circ}C$, 6.9-10 kbar) ensued in the beginning, and then was followed by the high-temperature, middle-pressure($600-740^{\circ}C$, 2.7-5.9 kbar) to ($500-540^{\circ}C$, 3.1 kbar) retrograde metamorphism.

• 한국식생활문화학회지
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• 제24권1호
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• pp.39-50
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• 2009

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary middle high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.

• 만화애니메이션 연구
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• 통권25호
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• pp.109-132
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• 2011

본 논문은 뱀파이어라는 널리 퍼진 이미지가 나타내는 문화적 기호가 일본적 혹은 동아시아적인 생산양식 아래서 보여주는 모습과 가능성을 보는데 있다. 서구문화를 일찍이 토착화해 온 일본에서 뱀파이어의 이미지를 어떻게 토착화하여 해석하고 새로이 제시하는가를 일본 만화를 통해 알아보고 이를 통해 우리 문화에 변형과 가능성을 타진하는데 본 논문의 목적이 있다. 아시아적 생산양식은 아시아 여러 지역에서의 사회 및 경제 발전을 특정 짓는 생산양식을 말하며, 마르크스는 "대략적으로 말해서 아시아적 고대적 봉건적 및 근대 부르주아적 생산양식이 경제적 사회구성의 여러 시기로 표시될 수 있다"고 말하였다. 일본근대역사가 가지는 특이성은 아마도 왕-쇼군-사무라이-농노를 잇는 지역기반의 봉건사회에서 메이지유신을 통해 전면적인 서구적인 사회로의 변화를 들 수 있다. 하지만, 우리는 이 서구화가 과연 민주화나 봉건적인 사회구조를 전면적으로 변형시켰는가는 조금 더 깊이 있는 관찰이 필요하고 이에 드러나는 갈등을 <피안도>를 통해 보고자 한다. 일반적인 이미지로, 뱀파이어는 신의 저주를 받아 태양빛을 볼 수 없고, 인간의 생물학적인 생명현상을 보이지는 않지만, 인간의 피를 빨아먹어야 '활동'을 유지하는 존재를 지칭한다. 이들은 보통 인간보다 육체적이고 정신적으로 강하며, 유혹하는 능력과 박쥐로 변하는 능력을 지닌다고 한다. <피안도>가 가지는 동아시아적 뱀파이어 코드가 가지는 특색 있는 독자성과 의의를 알아본다. 마지막으로 <피안도>가 지니는 동아시아적 생산양식의 모습과 한국적 현실 그리고 한국적 뱀파이어 문화에 대하여 모색하며 본 논문을 마치고자 한다.

• 한국식품영양학회지
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• 제21권4호
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• pp.499-509
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• 2008

The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for $3{\sim}5$ minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.

• 한국멀티미디어학회논문지
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• 제12권10호
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• pp.1363-1373
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• 2009

유비쿼터스 컴퓨팅 환경으로 변화됨에 따라 사람들은 점점 더 많은 디스플레이를 이용하게 된다. 이러한 유비쿼터스 디스플레이 환경에서는 사용자가 컨텐츠에 대해서 디스플레이들과 지속적으로 인터랙션 할 수 있는 방법이 필요하다. 본 논문에서는 사용자가 여러 디스플레이를 오가며 사진을 감상할 수 있도록 연속성을 갖는 인터페이스를 제안한다. 제안 시스템은 3차원 공간상에서 사진을 보여주기 때문에 많은 수의 사진을 한 화면에 동시에 보여줄 수 있고, 큐브 메타포를 사용하여 여러 장의 사진을 그룹화 한다. 사용자는 터치스크린을 이용하여 사진을 직접 조작할 수 있으며, 다른 장소로 이동시에도 휴대하고 있는 PDA를 통해 컨텐츠를 지속적으로 이용할 수 있다. 또한 다른 디스플레이를 통해 연속적으로 인터랙션을 할 수 있다. 개발된 시스템은 사용자의 묵시적인 움직임에 따라 반응하면서도 주의를 지나치게 집중시키지 않는 앰비언트 디스플레이 형태로 설계되었다. RFID 센서와 초음파 센서를 이용하여 사용자 신인 및 디스플레이와의 접근거리를 인식하고, 사용자와 디스플레이의 근접도에 따라 보여 질 영상과 인터페이스를 파동으로 결정하게 된다.

• 자원환경지질
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• 제30권2호
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• pp.163-174
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• 1997

Precambrian metapelites and metapsammites of the Jinan-Osu area (so-called Seologri and Yongamsan Formation) consist of black slate, phyllite, mica schist, quartzite and rarely calc schist. They are intruded by Sunkagsan granite gneiss, Foliated granodiorite, Amphibolite, Sunchang foliated granite and Namwon granite. Mylonite texture, crenulation cleavage and minor shear zone are common. The meta-sedimentary rocks include various rock-fragments xenoliths in size (up to 3 cm) and rock-type. They have various porphyroblastic spots in size (up to 1 cm) and their mineral composition is different. The xenoliths are schists, granite and quartzite, which are rectangular or lens form and recrystallized muscovite, chlorite and quartz. Spots are andalusite and biotite aggregates extensively replaced by chlorite. The metamorphic terrain is divided into three zones of progressive metamorphism on the basis of mineral assemblage. They are chlorite zone, chloite-biotite zone and andalusite-biotite zone ascending order, from west to east approximately. Isograd reactions are phengitic muscovite + chlorite = less phengitic muscovite + biotite + quartz + $H_2O$ and muscovite + chlorite + quartz = andalusite + biotite + $H_2O$ between the chlorite zone and chlorite-biotite zone, and between the chloritebiotite zone and andalusite-biotite zone, respectively. Sample B6 (exposed near the Obong-ri) includes staurolites and greenish biotites, that is different in mineral assemblage and chemical composition from the meta-sedimentary rocks. Sample A12 (exposed near the Shinam-ri) has greenish white spots (up to 1 cm in diameter) mainly composed of Kfeldspar, quartz and sillimanite replaced by muscovite.

• 한국식품영양학회지
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• 제21권2호
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• pp.176-183
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• 2008

This study examined the anti-microbiological effects of chlorine treatment on the surface of fresh fruits, in order to improve microbiological safety in school foodservice operations. Non-peeled fruit(strawberries) and peeled fruit(bananas) were treated with different concentrations of chlorinated water and rinsing numbers, followed by microbiological testing. The fruits were immersed at different concentrations of chlorinated water(0 ppm, 50 ppm, and 100 ppm) and durations(3 min and 5 min), and were then rinsed with tap water(one time, two times, or three times). The total viable cell counts of both the strawberries and bananas ranged from $10^3$ CFU/g to $10^4$ CFU/g, and coliform levels ranged from $10^2$ CFU/g to $10^3$ CFU/g. As the chlorine concentration, immersion time, and rinsing number increased, anti-microbiological activity increased. The largest microbial reduction was shown with immersion for 5 min in 100 ppm chlorinated water and three rinsings. In the strawberries, this treatment reduced the initial population of total viable cells and coliforms by 3.29 log CFU/g and to an undetectable level, respectively, no total viable cells or coliforms were detected on the banana surface following this treatment. However, after a sterilization treatment with immersion for 5 min in 50 ppm chlorinated water and three rinsings, the total viable cell counts and coliform counts of the strawberries and bananas decreased to acceptable levels, based on the microbiological standards for ready-to-eat foods. Overall, it was shown that the sterilization treatment of 50 ppm chlorinated water, soaking for 5 min, and three rinsings provided an effective reduction in surface microbes, and enhanced the microbiological safety of the fruit.

• 전기전자학회논문지
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• 제14권2호
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• pp.58-63
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• 2010

본 논문에서, 평탄한 경로 뿐 아니라 바위 등의 험로환경에서도 로봇이 주행하도록 다족류 절지동물과 유사한 구조를 갖는 다중 모듈형 로봇의 설계 및 구현을 다룬다. 각 모듈은 독립 전원과 제어장치, 구동부 및 근거리 Zigbee 무선통신을 포함하고 있으며 절지동물의 한마디를 구현하였다. 주행방향 및 경로 조건에 따라 각 모듈은 무선통신에 의하여 동일한 주행방향을 가지며 모듈의 구동부를 가동 또는 차단할 수 있도록 설계하였다. 주행시 경로의 조건에 따라 각 모듈의 속도와 토크를 계산하며 험한 경로의 경사도에 따라 구동 되는 모듈 수를 가변적으로 조정하여 험로 및 평탄도로 등의 다양한 경로환경에 효율적으로 주행하도록 하였다. 험로 모델을 이용한 실험을 통하여 모듈을 가변적으로 구동할 수 있는 로봇을 구현하였다.

• 한국식생활문화학회지
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• 제23권6호
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• pp.693-704
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• 2008

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered 'through mass media', while 23.9% reported that they learned about Kimchi 'through friends'. Most subjects recognized Kimchi as a 'Korean traditional food' (92.6%), a 'delicious food' (53.2%), and a 'fermented food' (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through 'Korean movie and/or drama'. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi $1{\sim}2$ times per month, while 32.1% reported that they ate Kimchi $1{\sim}2$ time per year. The most common places that Kimchi was eaten were a 'Korean restaurant' (67.6%) or with a 'colleague' (32.8%). The primary reasons for not having eaten Kimchi were 'no knowledge or dislike of Kimchi by family' (30.3%), 'difficulty purchasing Kimchi' (21.2%), 'high priced Kimchi' (21.2%), and 'dislike the smell and shape of Kimchi' (12.1%).

• 한국환경보건학회지
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• 제46권3호
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• pp.324-334
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• 2020

Objectives: This study was conducted to estimate the related health risk by investigating the content of biogenic amines (BAs) in commercial fermented alcoholic beverages. Methods: Ninety-seven samples, including takjus (34), fruit wines (26), distilled liquors (20) and beers (17) were purchased in Gangwon-do (Province) in 2019. The eight BAs (putrescine, cadaverine, spermine, spermidine, tyramine, β-phenylethylamine, histamine, and tryptamine) were analyzed by high performance liquid chromatograph (HPLC) after extraction (0.4 M HClO₄), pigment removal (carbon cartridge) and derivatization (1% dansylchloride). The health risk of exposure to BAs due to ingestion of commercial fermented alcoholic beverages was estimated as the margin of exposure (MOE). Results: Various BAs were detected in takju, fruit wine, distilled liquor and beer. Putrescine (not detected (ND)-12.60 mg/L), cadaverine (ND-5.45 mg/L), tyramine (ND-8.34 mg/L), β-phenylethylamine (ND-13.73 mg/L), histamine (ND-7.96 mg/L), and tryptamine (ND-19.00 mg/L) were found in takju. Putrescine (ND-15.34 mg/L), cadaverine (ND-7.90 mg/L), β-phenylethylamine (ND-3.06 mg/L), histamine (ND-9.68 mg/L), and tryptamine (ND-14.06 mg/L) were identified in fruit wine. Putrescine (less than limit of detection (