Earticle

PURPOSE: Gait disturbances in patients with hemiplegic stroke involve asymmetry of stance time. Step box training is used to supplement the limitations of stair walking training and increasing the torque value of the paralyzed lower leg's strength. This study aimed to investigate whether step-up training on unstable support could change walking ability in patients with chronic stroke. METHODS: Thirty stroke patients were randomly assigned to the step-up training group (experimental group), that performed training on an unstable surface, and the control group, that performed training on a stable surface. Walking speed, step length, and cadence were measured before and after training. Paired t-tests were used to compare pre- and post-intervention data, while the independent samples t-test was used to determine intergroup differences. Values of p < .05 were considered statistically significant. RESULTS: There was a significant difference in walking ability before versus after the intervention in both groups, although the experimental group showed greater differences than the control group (walking velocity by 8.1%; step length of the non-paralyzed side by 6.9%, respectively; p<.05). CONCLUSION: Step-up training might be more effective on an unstable surface than on a stable surface for increasing walking speed and step length of the non-paralyzed side.

본 연구는 수출규격돈 생산과 고품질 돈육 생산에 필요한 기초자료를 제시하고자 도체 및 부분육 생산 특성을 조사한 것으로 도체중량에서는 듀록종이 원종, F1종 및 비육돈에 비하여 적었다(p<0.05). 거래정육중량은 요크셔종과 F1종이 다른 원종과 비육돈에 비하여 높은 반면 듀록종이 가장 낮았다(p<0.05). 도체길이는 랜드레이스와 F1종이 다른 원종 및 비육돈에 비하여 길게 나타났고(p<0.05), 도체폭은 F1종이 다른 순종 및 비육돈 보다 넓었다. 도체후도는 F1종과 비육돈이 원종에 비하여 유의적으로 두꺼운 것으로 나타났다(p<0.05). 안심과 등심의 생산량은 랜드레이스와 요크셔 및 F1종이 듀록 및 비육돈에 비하여 높게 나타났고 듀록이 가장 적었다(p<0.05). 목심 생산량은 요크셔와 F1종이 다른 순종 및 비육돈에 비하여 높게 생산되었고(p<0.05), 듀록과 랜드레이스종이 가장 낮았다. 삼겹살 생산량은 듀록종이 낮았으며, 뒷다리는 요크셔와 F1종이 다른 순종과 비육돈에 비하여 높게 생산되었고, 앞다리는 요크셔종이 생산량이 많았다(p<0.05). 일본 수출 기준에 따른 등심 합격율은 전체적으로 대단히 낮았고, 안심 합격률은 랜드레이스종이 100%로 가장 높았다. 앞다리와 뒷다리 합격률은 요크셔종이 각각 90.91%, 87.88%로 가장 높았다. 이상의 결과를 종합하면 비육돈의 부분육 및 수출규격육 생산이 미흡하므로 이를 만족시킬 수 있는 순종의 도입과 교배체계의 확립이 필요할 것으로 사료된다.

The characteristics of carcass and meat yields of fattening pigs by production steps were investigated with Landrace (LL, n=41), Yorkshire (YY, n=33), and Duroc (DD, n=30), F1 (LY, n=25), the Crossbred of LYD (n=48). Duroc had more weight loss in carcasses weight than that of the other breed(p<0.05). Yorkshire and F1 had higher production weight in retail cut than that of the other pure or crossbred. Carcass from Landrace and F1 were significantly longer in length than the other breed(p<0.05). F1 produced wider carcass than the other breed. Carcass thickness at aitch bone was higher for F1 and Crossbred than the other breed(p<0.05). Landrace, Yorkshire and F1 produced more loin and tenderloin in weight than the other breed (p<0.05). Yorkshire and F1 produced more picnic shoulder when compared to the other breed. The hind legs produced from Yorkshire and F1 were higher in weight and the fore legs produced from the Crossbred were higher in weight. Duroc produced the lowest weight of belly among the breeds. The acceptance level of loin were extremely low for all breed. Landrace had the highest acceptance level for tenderloin. Yorkshire had the highest acceptance level for picnic shoulder and ham when evaluated by export standard of Japan. In conclusion, The introduction of pure breed and establishment of mating steps are necessary to produce highly accepted pork with high acceptance in carcass and meat yields.

디자인의 방법 중에서 디자인 프로세스의 단계별 순서를 체계화 하는 것은 중요한 핵심요소라 할 수 있다. 본 연구는 프로세스와 디자인 프로세스의 중요성과 함께 과정별 원리 체계를 분석하고, 공익적인 주제의 상품 5점을 개발하였다. 1 차 분석에서는 프로세스의 정의, 프로세스의 기본패턴과 디 자인 프로세스의 이론을 위해 문헌자료를 분석하고, 선행연 구를 위해 관련 문헌을 조사하여 이론적 배경에 포함하였다. 이후 ‘공익적인 주제’를 기준으로 연상단어를 도출한 후 사전 조사를 실시하였다. 사전조사 결과와 선행연구를 토대로 디 자인 프로세스의 과정별 원리를 체계화하고, 연구작품은 디 자인 프로세스 4단계까지의 결과를 토대로 하고, 5단계에서 는 도출된 그래픽 요소를 상품에 적용하여 공익적인 주제의 상품 5점을 개발하였다. 연구결과, 공익적인 상품의 개발을 위해 수집단계에서는 주제와 관련된 자료들을 수집, 분석하 였다. 단어연상단계에서는 연상단어(구상단어)를 도출하는 단계로서, 단어가 가지고 있는 의미를 추출하였다. 스케치단 계에서는 연상단어를 조사후 단순화하고 흑백으로 스케치하 는 연구였다. 시각화단계에 대해서는 흑백단계에서 컬러로 전환하는 단계로 썸네일스케치를 컬러 시안으로 하였다. 즉, 수집단계, 단어연상단계에서는 자유롭게 발상하고, 스케치, 시각화단계에서는 이미지를 상징화하였다. 통합단계는 상품 을 최종적으로 개발할 수 있는 단계임을 알았다. 연구의 결과 는 공익적인 상품의 개발 과정과 완성의 매우 중요한 지침이 될 것으로 기대된다.

Of the different design methods, the systemization of a step-by-step order in a design process is one of the esse ntial elements. This study set out to analyze the principle system by the step along with a design process and its importance and developed five public good products. The first analysis round covered literature materials for the d efinitions and basic patterns of a process and design proc ess theories, examining theories and literature for a preli minary study and including them into a theoretical backg round. Following the identification of associated words ar ound "public good topics," a prior investigation began. Ba sed on the prior investigation and preliminary study resul ts, the principles of a design process were systemized by the step. Based on the outcomes until Step 4 of the desig n process, Step 5 applied the identified graphic elements to products and developed five products of public good to pics. The findings show that the collection step collected and analyzed materials related to topics to develop a publ ic good product. The word association step identified ass ociated(conceptual) words and extracted their meanings. The sketch step simplified associated words after an inve stigation and provided sketches in black and white. The visualization step made a transition from black and white to colors with thumbnail sketches used as color drafts. T hat is, the collection and word association steps featured free ideas. The integration step marked the final develop ment of a product. The findings of the study are expecte d to offer very important guidelines for the developmenta l process and completion of a public good product.

The $PbSc_{1/2}Nb_{1/2}O_3$ ceramics at a relatively low temperature of $1300^{\circ}C$ was successful synthesized. Solid state reaction of two-step process is not necessary. The dielectric constant, dielectric loss and admittance of ceramic samples were determined. The pyroelectric characteristics are in good agreement with the dielectric properties. Ferroelectric properties of well-formed the $PbSc_{1/2}Nb_{1/2}O_3$ ceramics are in agreement with broad distribution of relaxation phenomenon. Relatively strong frequency dependent of dielectric constant is observed at about $110^{\circ}C$. The distinct thermal hysteresis was observed in the measurement of the dielectric constant and dielectric loss. The critical exponents of during cooling and heating measurements in the $PbSc_{1/2}Nb_{1/2}O_3$ ceramics were 1.14 and 1.59 at 1 kHz, respectively.

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

The present study is aimed to investigate flow characteristics of Two dimensional backward-facing step by numerical approach. A convection conservative difference scheme based upon SOLA algorithm is used for the solution of the two-dimensional incompressible Navier-Stokes equations to simulate the laminar, transitional and turbulent flow conditions at which the experimental data can be available for the backward-facing step. The twenty kinds of Reynolds number are used for the calculations. In an effort to demonstrate that the reported solutions are dependent on the mesh refinement, computations are performed on seven different meshes of uniformly increasing refinement. Also to investigate the result of inflow dependence, two kinds of the inflow profile are chosen for the laminar flow. As criterion of benchmarking the result of numerical simulation, reattachment length is used for the selected Reynolds numbers.

The technique to design high performance small motors has been based on experimental data, which results from lots of cost, experience and time in manufacturing. Recently, as high-performance computer appears, many engineers use numerical methods to design and analyze electric machine. Since, the step motor which has very small air gap(0.02-0.05mm) is different from other electric machine in its structure. The shape of rotor teeth and stator teeth influence seriously on the torque characteristics. And it is operated over magnetic saturation point. Therefore, the design of step motor needs to solve nonlinear problem and to calculate magnetic field precisely. In this paper, we solve nonlinear problem by employing Finite Element Method and obtain torque-displacement characteristics for the design of step motor. We also manufacture VR step motor according to the obtained results, and measure some torque characteristics. Through comparing calculated results with experimental results, it is verified that FEM is very useful to design step motor, and the motor designed by our technique is improved in its step accuracy.

After finding the harmonic components by measuring the thrust force, which affects high accuracy position control during micro-step drive of LPM, the exciting current was calculated to remove them. Also the detent force being induced by magnetic flux density of permanent magnetic was measured. It was comfirmed that the tooth and slot width was designed properly thresh the analysis of detent force.

The effect of inductance for optimal design of Hybrid permanent magnet step motor is presented on this paper. A pull-out torque of Hybrid permanent magnet step motor is measured and calculated by varying stator coil inductances, and power consumption of the step motor also is calculated and compared to the measured value. The relation of developed torque to parer consumption by the changing of magnetomotive force magnitude in a rotor permanent magnet is studied, which is the essence of the step motor design.

본 연구는 수출규격돈 생산과 고품질 돈육 생산에 필요한 기초자료를 제시하고자 도체 및 부분육 생산 특성을 조사한 것으로 도체중량에서는 듀록종이 원종, $F_1$종 및 비육돈에 비하여 적었다(p<0.05). 거래정육중량은 요크셔종과 $F_1$종이 다른 원종과 비육돈에 비하여 높은 반면 듀록종이 가장 낮았다(p<0.05). 도체길이는 랜드레이스와 $F_1$종이 다른 원종 및 비육돈에 비하여 길게 나타났고(p<0.05), 도체폭은 $F_1$종이 다른 순종 및 비육돈 보다 넓었다. 도체후도는 $F_1$종과 비육돈이 원종에 비하여 유의적으로 두꺼운 것으로 나타났다(p<0.05). 안심과 등심의 생산량은 랜드레이스와 요크셔 및 $F_1$종이 듀록 및 비육돈에 비하여 높게 나타났고 듀록이 가장 적었다(p<0.05). 목심 생산량은 요크셔와 $F_1$종이 다른 순종 및 비육돈에 비하여 높게 생산되었고(p<0.05), 듀록과 랜드레이스종이 가장 낮았다. 삼겹살 생산량은 듀록종이 낮았으며, 뒷다리는 요크셔와 $F_1$종이 다른 순종과 비육돈에 비하여 높게 생산되었고, 앞다리는 요크셔종이 생산량이 많았다(p<0.05). 일본 수출 기준에 따른 등심 합격율은 전체적으로 대단히 낮았고, 안심 합격률은 랜드레이스종이 100%로 가장 높았다. 앞다리와 뒷다리 합격률은 요크셔종이 각각 90.91%, 87.88%로 가장 높았다. 이상의 결과를 종합하면 비육돈의 부분육 및 수출규격육 생산이 미흡하므로 이를 만족시킬 수 있는 순종의 도입과 교배체계의 확립이 필요할 것으로 사료된다.

The characteristics of carcass and meat yields of fattening pigs by production steps were investigated with Landrace (LL, n=41), Yorkshire (YY, n=33), and Duroc (DD, n=30), $F_1$ (LY, n=25), the Crossbred of LYD (n=48). Duroc had more weight loss in carcasses weight than that of the other breed(p<0.05). Yorkshire and $F_1$ had higher production weight in retail cut than that of the other pure or crossbred. Carcass from Landrace and $F_1$ were significantly longer in length than the other breed(p<0.05). $F_1$ produced wider carcass than the other breed. Carcass thickness at aitch bone was higher for $F_1$ and Crossbred than the other breed(p<0.05). Landrace, Yorkshire and $F_1$ produced more loin and tenderloin in weight than the other breed (p<0.05). Yorkshire and $F_1$ produced more picnic shoulder when compared to the other breed. The hind legs produced from Yorkshire and $F_1$ were higher in weight and the fore legs produced from the Crossbred were higher in weight. Duroc produced the lowest weight of belly among the breeds. The acceptance level of loin were extremely low for all breed. Landrace had the highest acceptance level for tenderloin. Yorkshire had the highest acceptance level for picnic shoulder and ham when evaluated by export standard of Japan. In conclusion, The introduction of pure breed and establishment of mating steps are necessary to produce highly accepted pork with high acceptance in carcass and meat yields.

The availability of highly reliable p-type two-dimensional (2D) semiconductors is essential for implementing complementary logic circuits, low-power electronics, and multi-functional devices. Despite significant progress in 2D field-effect transistor (FET) research, studies on p-type materials and their device applications remain insufficient. In this study, we report on the fabrication and electrical characterization of p-type FET based on 2D tungsten diselenide (2D-WSe₂) synthesized via a two-step synthetic method. The optimized process involving sequential tungsten trioxide (WO₃) precursor deposition and selenization, yielded few-layer 2D-WSe₂ films with controlled thickness. The fabricated back-gate transistors exhibited a clear p-type conduction behavior, with an on/off current ratio exceeding 10³, a hole mobility of 0.03 cm²/V·s, and a low gate leakage current of < 0.2 nA. Also, the synaptic characteristics were evaluated under successive pulse measurements, and stable operation was confirmed up to 400 cycles.

Injection molding is a process widely used in various industries because of its high production speed and ease of mass production during the plastic manufacturing process, and the product is molded by injecting molten plastic into the mold at high speed and pressure. Since process conditions such as resin and mold temperature mutually affect the process and the quality of the molded product, it is difficult to accurately predict quality through mathematical or statistical methods. Recently, studies to predict the quality of injection molded products by applying artificial neural networks, which are known to be very useful for analyzing nonlinear types of problems, are actively underway. In this study, structural optimization of neural networks was conducted by applying multi-task learning techniques according to the characteristics of the input and output parameters of the artificial neural network. A structure reflecting the characteristics of each process step was applied to the input parameters, and a structure reflecting the quality characteristics of the injection molded part was applied to the output parameters using multi-tasking learning. Building an artificial neural network to predict the three qualities (mass, diameter, height) of injection-molded product under six process conditions (melt temperature, mold temperature, injection speed, packing pressure, pacing time, cooling time) and comparing its performance with the existing neural network, we observed enhancements in prediction accuracy for mass, diameter, and height by approximately 69.38%, 24.87%, and 39.87%, respectively.

본 연구는 1990년-2010년대 한·중 영상 환상물의 전개와 특징을 역사적 맥락과 한·중 대중서사의 차원에서 살펴보았다. 연구방법에 있어 본 연구는 ‘변화하는 시간구조’, ‘욕망 재현의 구도’ 두 개의 갈래에서 1990년대와 2010년대의 한·중 영상 환상물의 특징을 비교·분석하였다. 그리고 환상의 시간논리라는 범주에서 환상서사의 국가별 특징을 밝히고자 한다. 연구결과는 다음과 같다. 첫째, 1990년대의 영상 환상물은 순환적 시간구조를 차용하고 남성 인물 중심적 사랑 이야기를 구현한다는 특징을 갖고, 2010년대의 영상 환상물은 인간의 의지가 가미된 비선형적 시간구조를 사용하고 여성 인물 중심적 사랑 이야기를 그려낸다는 특징을 갖고 있다. 둘째, 한국작품은 과거와 현재 간의 시간 논리를 내적 인과성이 있는 순환적 관계로 설정하고 작중인물의 ‘기억’이 정체성 혼란의 표상으로 투사되는 동시에 시간적 연결매개로 사용되기도 한다. 이와 달리 중국작품은 ‘과거’와 ‘현재’의 이질성을 강조하는 시간논리를 사용하고 ‘공간’이 인물이 겪은 신구가치관의 충돌, 과거와 현재 간의 시간적 충돌을 중점적으로 반영한다. 한·중 영상 환상물은 ‘시간’과 ‘사랑’을 통한 영상 환상물의 창출에 주력하면서 동아시아 특유의 상상력으로 다양한 환상 효과를 사용하며 한·중 영상 환상물의 다원화를 촉진시키는 데에 가능성을 보여주고 있다.

This paper intends to examine the development and characteristics of the image fantasy genre in Korea and China from the 1990s to the 2010s in terms of historical context and Korean-Chinese popular narratives. It first shed light on changes to the image fantasy genre in the nations since the 1990s in the historical context based on two categories of non-linear time logic and reproduction of desire through a love story. While the image fantasy genre of the 1990s adopted a cyclical time structure and embodied a male character-centric love story, that of the 2010s used a non-linear time structure to which human will was added and depicted a love story that female viewers wished to watch. The study then examined the characteristics of the image fantasy genre in the nations in the synchronic dimension. In Korean works, the time logic between the past and the present was set in a cyclical relation with internal causality. The “memories” of characters would be projected as the representation of identity confusion and, at the same time, used as a medium of time connection. Unlike their Korean counterparts, the Chinese works used the time logic of emphasizing heterogeneity between the “past” and the “present” with “space” reflecting mainly a clash between old and new values experienced by the characters and between the past and the present. The image fantasy genre of Korea and China, which has been in line with changes of the times since the 1990s, focuses on the creation of image fantasy genre through “time” and “love”, uses various fantasy effects based on the unique imagination of East Asia, and shows the possibilities of facilitating the diversification of image fantasy genre in both the nations.

Plasma etching can obtain less damaged etch surface than reactive ion etching. This study was performed to get anisotropic etching characteristics of Si using two step etching technique with C2CIF5 and SF6 gas mixture. The results show that the etch rate and aspect ratio of silicon was increased with increment of SF6 contents. The bulging phenomenon on trench side wall in the plasma one-step etching technique was eliminated by the two step etching technique. The anisotropy was decreased from 12(at 120m Torr) to 2.2(at 400m Torr) with increasing the chamber pressure. At the low rf power (350 watts) anisotrpy of silicon was obtained 7 lower than that of high rf power (650 watts. A:~9). In Summary we obtained anisotropic etching profiles of silicon with e 6\ulcornerm depth by using the plasma two-step etching technique.

당근을 소재로 한 기능성 발효음료 개발을 위한 기초연구의 하나로 당근주스에 당을 첨가하고Saccharomyces cerevisiae KCCM 11215를 접종하여 알코올발효를 진행시켜 당근와인을 제조한 후, 종초 Acetobacter pasterianus A8을 접종하여 초산발효를 유도하는 단행복발효 공정으로 정치 배양하여당근식초 발효를 시도하였다. 6%의 알코올을 함유하는 당근와인에 종초를 5% 부피비율로 접종하고 30℃에서 20일간 정치 배양하는 것을 최적조건으로 하였을 때 산도 6.2%의 당근식초 제조가 가능하였다. 생산된 당근식초는 122.47mg%의 유리아미노산을 함유하고 있었으며, 당근식초의 유기산 조성은 aceticacid 55g/L, pyruvic acid 4.5g/L, citric acid 0.45g/L 및 maleic acid 0.05g/L이었다. 당근식초는1.43mg/L의 베타-카로틴을 함유하고 있었으며 몇 가지 시판식초에 비해 폴리페놀(478.89mg/L)을 다량함유하여 DPPH 라디칼 소거활성, ABTS 라디칼 소거활성, FRAP assay으로 표현되는 높은 항산화활성을 나타냈다. 따라서 본 연구에서 개발된 당근식초는 조리용은 물론 기능성 음료로서 이용이 가능할 것으로 생각된다.

As a research developing a functional fermented beverage, production of carrot vinegar byindependent two-step fermentation at static condition was carried out. Carrot juice supplementedwith sucrose was fermented into carrot wine by Saccharomyces cerevisiae KCCM 11215 andthen fermented into carrot vinegar by Acetobacter pasterianus A8. 5%(v/v) of acetic seedinoculated into carrot wine containing 6% of alcohol and then fermented for 20 days at 30℃. After acetic fermentation carrot vinegar containing 6.2% acetic acid equivalent was prepared. Carrot vinegar contained 122.47mg/L of free amino acids and it was comprised of severalorganic acids such as acetic acid 55g/L, pyruvic acid 4.5g/L, citric acid 0.45g/L, and maleicacid 0.05g/L. Carrot vinegar which containing much β-carotene(1.43mg/L) and soluble phenolics(478.89mg/L) showed higher antioxidant activities as expressed in DPPH radical scavengingactivity, ABTS radical scavenging activity and FRAP assay than some market vinegars. Therefore, it was thought that carrot vinegar prepared in this study could be possible to use asa functional beverage as well as cooking vinegar.

In this work, the characteristics of a six step inverter fed brushless DC motor are analyzed and the control of amplitude of inverter input voltage and phase shift of a six step inverter is discussed. The effects of the motor performance, efficiency and power factor, are studied.

본 연구에서는 단행복발효에 의한 막걸리의 저장 온도별 저장 기간에 따른 품질 변화를 알아보았다. 저장 0일 차 pH는 3.86이었으며, 저장 기간이 경과함에 따라 모든 저장 온도에서 감소하는 경향을 나타내었다. 총산은 저장 0일 차에 0.14%이었으며, 저장 91일 차에 저장 온도 10℃에서 0.33%, 15℃에서 0.35%, 25℃에서 0.40%로 저장 기간과 저장 온도가 증가할수록 총산이 증가하는 경향을 나타내었다. 아미노산도는 10℃ 저장 시 91일 차에 0.37, 15℃ 저장 시 91일 차에 0.43, 25℃ 저장 시 91일 차에 0.55로 초기 0.11에서 저장 기간과 저장 온도가 증가할수록 증가하는 경향을 나타내었다. 또한, 저장 기간과 저장 온도가 증가할수록 휘발산 함량의 증가폭이 커지는 것을 확인할 수 있었다. 반면, 가용성 고형분, 알코올은 큰 차이를 나타내지 않았다. 𝜟E는 전체적인 색도의 차이를 나타내는 것으로 10℃에서 저장 시 유의적으로 차이가 없었고 15℃, 25℃에서 저장 시 유의적으로 차이가 있었으며, 15℃보다 25℃에서 저장 시 변화가 더 큰 것을 확인할 수 있었다. 결과적으로 저장 기간이 증가할수록 품질 변화가 발생하는 것을 확인할 수 있었고, 저장 온도가 높을수록 품질 변화가 빠른 것을 확인할 수 있었다. 막걸리의 유통 온도가 10℃이므로 저장 온도를 10, 15, 및 25℃로 설정하여 품질 변화를 살펴보았지만 저장 온도가 냉장 온도인 4℃에서 단행복발효 막걸리의 품질 변화가 더 적을 것으로 사료된다.

This study investigated changes in the quality of the Korean sparkling rice wine, 'Makgeolli' prepared by independent two-step fermentation and stored at 10, 15, and 25℃ for 91 days. The contents of total acid, volatile acid, and amino acidity increased as the storage period and temperature increased. The total acid content was 0.14% on day 0, and 0.33%, 0.35% and 0.40% at 91 days of storage at 10℃, 15℃, and 25℃, respectively. The pH was 3.86 on day 0 of storage and tended to decrease at all temperatures over the storage period, but the soluble solid and alcohol content did not significantly differ. Color significantly differed when stored at 15℃ and 25℃ (p<0.05), but not at 10℃. Consequently, the quality of 'Makgeolli' was altered during storage for 91 days, and the change was more rapid at higher storage temperatures.

This study was to investigate how Korean wine consumers perceive risk in purchasing wine. The data was collected from 237 wine consumers in Seoul, and analyzed using SPSS Win. Ver. 11.5. The exploratory factor analyses identified three underlying dimensions of perceived risk of wine purchase; physical & social risk, time-loss risk, and financial & performance risk. Two-step cluster analysis was employed to classify wine consumers into a small number of clusters applying those three risk factors as metric variables and demographic and wine purchase behavior characteristics as non-metric variables. One-way ANOVA was also used to identify significant differences in wine purchase risk perception between clusters, and later chi-square tests were employed to understand the association between those clusters and demographic or wine purchase behavior characteristics. Research findings revealed that there were significant association of demographic or wine purchase behavior characteristics by those three clusters who showed significantly different wine purchase risk perception. And implications of these results were examined.

우리의 일상생활에서 발생되는 생활쓰레기의 처리 문제가 심각한 사회문제로 대두되고 있다. 쓰레기의 일부는 재활용되지만 대부분의 쓰레기는 소각, 매립 등의 방법으로 처리되고 있다. 우리 나라는 협소한 국토사정과 매립과정에의 악취, 먼지, 침출수 등으로 인한 환경문제를 감안할 때 쓰레기의 처리를 매립처리에 의존하는 것은 바람직하지 않다. 따라서 우리 나라의 현실성을 고려할 때 소각처리의 확대는 필연적으로 볼 수 있다(1999, 고윤화) (중략)