• 한국자원식물학회지
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• 제18권1호
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• pp.131-147
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• 2005

본 연구는 경북 영양군 일월산(해발 1218.5m, 북위 $36^{\circ}\;45'\;00'\~36^{\circ}\;50'\;10'$, 동경 $129^{\circ}\;02'\;50'\~129^{\circ}\;09'\;00'$)의 관속식물 분포를 파악하기 위하여 수행되었다. 2002년 5월부터 2003년 5월까지 16회에 걸쳐 채집된 관속식물은 총 105과 381속 618종 6아종 104변종 12품종의 총 740종류로 정리되었으며, 이들을 유용성에 따라 구분하면 식용 315종류, 약용 428종류, 공업용 100종류, 관상용 84종류, 용도가 밝혀지지 않은 식물 201종류이었다. 특기할만한 식물로는 한국특산식 물이 22종류, 환경 부지정 법적보호종이 6종류, 귀화식물이 27종류로서 귀화율은 $3.6\%$, 도시화지수는 $9.7\%$로 나타났다.

• 한국환경과학회지
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• 제4권1호
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• pp.63-70
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• 1995

1993년 7월부터 1994년 6월까지 1년간 시골지역에서 지면 부근의 오존을 연속적으로 측정하여 5분 평균치를 연구에 이용하였다. 이 관측은 북위 $37.4{\circ}$, 동경 $127.6{\circ}$ 에 위치한 충북 청원군 강내에서 실시되었으며, 1년 평균값은 17ppbㅠ이고 월평균은6-47ppb이다. 여름에 최대값이 발생하고 겨울에 최소값이 나타나며, 이들은 인위적인 배출물 및 광화학 반응과 관련이 있따. 오존으 일변화는 15:00~16:00시에 최대치와 07:00~08:00시에 최소치가 발생한다. 오존이 80ppb이상 발생하는 기간에는 북-북서풍의 안정한 기류가 유입할때 발생하는 반면, 여름에 오존이 매우 낮게 발생하는 기간에는 북태평양에서 유입되는 기류와 함꼐 발생하였다. 그러므로 장거리에 근원을 둔 인위적인 대기오염의 이동(LRTAP)이 시골지역의 국지적인 오존의 발생보다 더 큰 기여를 하고 있음을 시사한다.

• KSBB Journal
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• 제22권6호
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• pp.443-446
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• 2007

관상심장질환 바이오마커의 하나인 CRP를 batch형 수정진동자 면역센서에 의하여 다음과 같이 분석하였다. 센서시스템의 작동은 직접결합방식에 의하여 행하였으며 CRP에 대한 항체의 최적 고정화농도는 $50{\mu}g/ml$이었다. 시스템의 반응완충용액으로 0.1 M 인산완충용액 (pH 7.0)을 사용하였고 시스템 작동은 baseline 안정화, 시료첨가 및 측정, 10 mM NaOH에 의한 센서 칩 재생의 순으로 행하였다. 이중로그척도로 표시하였을 때 0.27-106.00 nM 범위의 쥐 유래 CRP에 대하여 센서반응과 직선상의 관계를 이루었으며 센서의 검출한계는 0.53 nM이었고 재사용성도 양호하였다.

• 대한지역사회영양학회지
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• 제5권4호
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• pp.586-597
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• 2000

The nutrition knowledge and food attitude of obese children were assessed and compared with their normal children counterparts to provide information for nutrition education programs. One hundred forty six obese children and 92 normal children from the fourth to sixth grade in Bucheon and Anyang elementary schools of Kyeong-gi Province were selected for the study. A multiple choice questionnaire, including 12 items of general nutrition knowledge and 13 items of weight control, were used to test the nutrition knowledge of children. The results of this study are as follows : 1) 57.5% of male and 40.9% of female obese children had experience with weight control, but the rate of correct answers on the nutrition knowledge test ranged from 53% to 58%, which does not show any significant difference between the two groups. The rate of correct answers on items conrerning 'general nutrition knowledge' and 'nutrition knowledge for weight control' did not show any significant difference among the two groups. 2) Obese male students showed a higher rate of correct answers(59.2%) on items of 'the proper food selection for obese children', compared with their counterparts and also obese female students showed a higher rate of correct answers(88.6%) on 'physical exercise', compared with their counterparts. 3) The rate of correct answers on nutrition knowledge of 'basic food groups', 'the functions of iron and vitamins', 'the concept of energy', and 'the principle of weight change' were lower than 40%. 4) The obese children frequently did not have breakfast, overate during lunch in many cases, and had low recognition on knowledge that was necessary to weight control. 5) Only 30.9% and 22.7% of male and female obese children replied that they would participate in weight control programs. However, 53.6% of males and 68.2% of females did not show any concern in participating the programs. From these results, it was suggested that it is necessary to motivate the obese to participate in weight-control program. When developing nutrition education programs for the obese, the contents of the questions that showed a low correct answering rates should be emphasized.

• 한국위성정보통신학회논문지
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• 제8권2호
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• pp.80-87
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• 2013

통신, 해양, 기상의 세 분야 복합 임무를 수행하는 천리안위성(Communication Ocean Meteorological Satellite: COMS)은 정지궤도 동경 $128.2{\circ}$에서 2011년 4월부터 현재 정상 운영 임무를 수행하고 있다. 세 임무를 수행하기 위해 천리안위성에는 3가지 탑재체인 기상탑재체(Meteorological Imager: MI), 해양탑재체(Geostationary Ocean Color Imager: GOCI), 통신탑재체(Ka-band communication payload)가 실려 있다. 세 가지 임무 운영과 위성 유지 관리를 위해 위성 관제가 실시간 운영으로 수행된다. 위성 실시간 운영은 명령과 원격측정자료를 통해 위성과 직접 통신하는 업무이다. 본 논문에서는 천리안위성의 실시간 운영 특성으로 지상국 장비 구성과 일일, 주간, 월간, 계절별, 연간 운영 업무 특성을 논하였다. 천리안위성의 궤도상 시험(In-Orbit-Test: IOT) 말기와 정상 운영 첫 해가 포함되는 2011년의 1년간 운영 결과에 대한 토의를 통해 성공적인 실시간 운영 결과 확인도 제시하였다.

• 대한원격탐사학회지
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• 제30권5호
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• pp.559-570
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• 2014

위성 탑재 라이다 시스템이 관측하는 후방산란 신호는 대기 에어러솔의 3차원 공간적인 분포 특성 및 시간적인 변화를 탐지할 수 있게 한다. 본 연구에서는 Cloud-Aerosol LIDAR and Infrared Pathfinder Satellite Observation(CALIPSO) 위성에 탑재된 Cloud-Aerosol LIDAR with Orthogonal Polarization(CALIOP) 라이다 관측자료를 이용하여 2012년 한 해 동안의 동북아시아 지역(북위 20도 - 50도, 동경 110 도 - 140 도)의 대기 에어로졸의 시공간 분포를 분석하였다. 입자 소산계수와 편광소멸도의 통계 분석으로부터 각 고도별 에어러솔 입자의 광학 특성정보를 분석하였고, 각 계절별 에어러솔 광학 특성값의 연직분포정보를 정량화할 수 있었다. 또한, 편광소멸도 자료는 연중 0.5 이상의 큰 값을 보이고 있어 지역 대기에는 비구형성 입자에 의한 영향이 많이 받고 있음을 알 수 있었다. 본 연구는 지역적 규모의 3차원 에어러솔 분포 정보에 대한 기초연구로서, 향후 추가 자료 조사를 통하여 보다 다양한 이벤트성 사례와 에어러솔 기후학적 정보를 생산할 것이다.

• 한국식품위생안전성학회지
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• 제1권2호
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• pp.121-131
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• 1986

우리나라 요식업소의 작업 환경 및 급식되는 음식의 위생 상태를 위생 점검표 및 미생물 검사 결과를 기초로 분석, 평가한 결과는 다음과 같다. 1) 주방 및 객실의 위생 상태와 음식점 종사자의 위생 습관은 잠재적 위험성이 존재하는 불량 상태로 평가되어 요식업소 경영자와 종업원의 위생 개념에 대한 교육이 절실히 요구된다. 2) 음식에 대한 미생물 분석 결과, 요식업소의 업종 및 규모에 관계없이 탕류와 같은 높은 온도에서 조리되는 음식의 미생물적 품질은 비교적 좋았으나, 여러 단계의 생산 과정을 거치거나 실온에서 장시간 방치되는 음식 및 차게 급식되는 음식은 미생물적 품질이 낮게 나타났다. 3) 음식의 준비와 조리 과정에서 사용되는 기구 및 용기, 배선시 사용되는 식기의 위생 상태는 미생물 검사 결과, 매우 심각한 상태로 즉각적인 시정이 요구된다. 4) 식품 취급습관 및 주방의 위생환경, 음식의 조리 온도 등은 급식되는 음식의 위생 상태와 유의적인 상관 관계가 있는 것으로 나타났다.

• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• Journal of Nutrition and Health
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• 제36권10호
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• pp.1083-1093
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• 2003

Efficient financial management is a critical factor in achieving school foodservice goals. The objective of this study was to suggest efficient financial management practices in secondary school foodservices. In pursuit of this objective, we first identified performance indexes for measuring the success of financial management. Second, we suggested financial management standards, financial data classification methods and a report system. Last, we analyzed operating ratios with the financial data of self-operated and contract-managed school food services. The data were collected through an open-ended questionnaire from 10 middle/high school foodservices in Seoul and Kyeonggi Provincial during on-sites visits and interviews with dieticians and managers. Student participation, sales goals, re-contract frequency and number and cost of disaster loss were identified as the performance indexes for financial management. Income statements were compiled by identifying and classifying financial data. Total revenues consisted of subsidies, meal sales, other revenue and interest. Expenditures consisted of purchased food, salaries and wages, utility costs, office supplies, kitchen supplies, purchased services, company overhead indirect costs, facility investment and maintenance, facility usage expenses, employee benefits and miscellaneous. Mean price of a meal was 2,326 won at self-operated foodservices when the subsidies were included as revenues and 2,360 won at contract-managed foodservices. When including the subsidies as revenues, the operating ratios of self-operated foodservice showed that the food cost percentage was 66.9％, labor cost 23.2％, operation cost 9.9％ and profit 0％. The correspond figures at contract-managed foodservices were 57.6％, 21.5％, 15.3％, and 5.5％, respectively. Food costs in self-operated foodservices was significantly higher than that for contract-managed foodservices, however, facility investment and maintenance and facility usage expenses at self-operated foodservices was significantly lower than those for contract-managed foodservices. Based on this study, the methodology and classification system of financial data was found to be applicable to assess the financial structure of school foodservices.