• Korean Institute of Interior Design Journal
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• v.26 no.6
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• pp.135-144
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• 2017

In addition to the well-known 'Frankfurt Kitchen', Austrian female architect Margarette $Sch{\ddot{u}}tte-Lihotzky^{\prime}s$ architectural achievements include a study on the housing for working class, contribution to the resident participation movement, the planning of multi-family housing complexes, rational floor plan design, and the design and study of interior spaces. The purpose of this study is to investigate how she, who played intermediate roles between an architect and a social reformer, reflected social issues and the demands of living on the housing plans in the Red Wien era and to discuss diverse issues of modern residential planning furthermore. In this study, first, the housing situation in Vienna immediately after World War I was grasped and the architectural and housing discourses at that time were examined. Thereafter, cases of $Sch{\ddot{u}}tte-Lihotzky^{\prime}s$ works were investigated and analyzed. In the period of transition to modern times, the concepts of residential planning of $Sch{\ddot{u}}tte-Lihotzky$, who began as a social democratic architect, often showed transitional tendencies in private and public functions of housing, spatial distribution for the daily life, and functions of modern family and home. However, thereafter, the paradigm of the rationalism-functionalism was already sprouting from her architectural and residential plans. In conclusion, it can be said that the works of $Sch{\ddot{u}}tte-Lihotzky$ has realized the social responsibility of residential planning and become a cornerstone of the later modern housing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.219-227
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• 1989

A new devised conductivity meter was used in the rapid and convinient determination of freshness of fish meats. Electric conductivity of frozen fishes like cod, tuna, flounder, Alaksa pollock were demonstrated about $6,100\pm200{\mu}u$ at the beginning of spoilage showed VBN content of $30\~35mg\%$ while that of fresh meat of yellow tail, rock trout, and mackerel were in the range of $5,100\~5,400{\mu}u$. The relationship between electric conductivity and freshness as measured by VBN content was direct proportion during the deterioration of fish meat. It was presumed that electric conductivity change of red muscled fish was more temperature dependence than that of white muscled fishes. $Q_{10}$ value of mackerel meat was about 2.34 at the temperature ranged from 15 to $30^{\circ}C(\pm1^{\circ}C)$). The electric conductivity obtained with conductivity meter could be a valuable criteria for the freshness test of fish meat determining in 10 seconds by handy compact portable meter.