생산 세계화의 다양성 2: 미국,독일,일본 자동차 산업의 비교분석

백창재 ( Chang Jae Baik ),송주명 ( Joo Myung Song ),정하용 ( Ha Lyong Jung ),권형기 ( Hyeong Ki Kwon ),명재석 ( Jaeseok Myung ),이소정 ( So Jeong Lee ) 서울대학교 한국정치연구소 2012 韓國 政治 硏究 Vol.21 No.1

본 연구는 가치사슬론의 이론적 논의를 기반으로 생산 세계화의 과정과 양상을 경험적으로 분석한다. 생산 세계화와 생산체계의 재편이 가치사슬이론이 전망하듯이 가장 효율적인 모듈생산으로 수렴되어 가고 있는지를 검증하고, 생산체계의 재편과정에서 작동하는 비기능적 변수들의 존재와 그 영향을 평가하려는 것이다. 이를 위해 본 연구는 미국·독일·일본의 자동차 산업을 사례로 선택하여 그 생산체계 재편과정을 분석, 비교하였다. 경험적 비교분석 결과, 생산체계 재편의 구체적 양상과 결과는 국가별로상이하다는 것이 발견되었다. 기술발전에 따라 코드화된 지식을 기반으로 한 모듈생산의 최적관행으로 수렴될 것이라는 가치사슬론자들의 주장은 현실과 부합하지 않는다. 최소한 자동차 산업의 경우 아직 실현되지 않았다고 할 수 있다. 미국·독일·일본의 자동차 산업은 세계화와 경쟁의 압력 하에서 각기 다양한 방식의 생산 세계화 전략을 추구하고 있는 것이다. 본 연구는 국가별로 상이한 제도적 제약 아래 행위자들의 선택이 상이한 방식의 생산체계재편을 이끌었다는 입장을 제시한다. 기업 간 관계 같은 경로의 존적인 제도적 요인이 선도기업의 선택을 제약하고, 선도기업의 선택은 생산체계개편의 상이한 경로를 형성하며, 나아가 다양한 세계화로 귀결된다. 즉, 세계화는 가장 효율적인 체계로의 이행과정이 아닐뿐더러, 그 동학은 기술적 요인을 중심으로 한 환원적·기능주의적 접근으로 설명될 수 없다. Since 1990`s, many industries in the advanced industrial countries have reorganized their production regime by creating new production networks on the global scale in order to meet the challenges of globalization. The degree and mode of the so-called globalization of production differ among industries and among countries. Yet global value chain theorists predict that readjustment of national production regimes will converge toward a single best practice-i.e. modularity. This study examines the validity of this proposition by analyzing and comparing automobile industries of the U. S., Germany, and Japan, and argues that the path dependence of existing economic institutions brings varieties of production globalization.

Effect of By-Product Gypsum Fertilizer on Methane Gas Emissions and Rice Productivity in Paddy Field

Jun-Hong Park,Yeon-Kyu Sonn,Myung-Suk Kong,Yong-Seon Zhang,Sang-Jo Park,Jong-Gun Won,Suk-Hee Lee,Dong-Hwan Seo,So-Deuk Park,Jang-Eok Kim 한국토양비료학회 2016 한국토양비료학회지 Vol.49 No.1

Rice cultivation in paddy field affects the global balance of methane (CH₄) as a key greenhouse gas. To evaluate a potential use of by-product gypsum fertilizer (BGF) in reducing CH₄ emission from paddy soil, CH₄ fluxes from a paddy soil applied with BGF different levels (0, 2, 4 and 8 Mg ha<SUP>-1</SUP>) were investigated by closed-chamber method during rice cultivation period. CH₄ flux significantly decreased (p<0.05) with increasing level of BGF application. 8 Mg ha<SUP>-1</SUP> of BGF addition in soil reduced CH₄ flux by 60.6% compared to control. Decreased soil redox potential (Eh) resulted in increasing CH₄ emission through a CO₂ reduction reaction. The concentrations of dissolved calcium (Ca) and sulfate ion (SO₄<SUP>2-</SUP>) in soil pore water were significantly increased as the application rate of BGF increased and showed negatively correlations with CH₄ flux. Decreased CH₄ flux with BGF application implied that SO₄<SUP>2-</SUP> ion led to decreases in electron availability for methanogen and precipitation reaction of Ca ion with inorganic carbon including carbonate and bicarbonate as a source of CH₄ formation under anoxic condition. BGF application also increased rice grain yield by 16% at 8 Mg ha<SUP>-1</SUP> of BGF addition. Therefore, our results suggest that BGF application can be a good soil management practice to reduce CH₄ emission from paddy soil and to increase rice yield.

담배 原形質體의 培養에 미치는 培地窒素 및 數種호르몬의 影響

蘇祥燮,申明淑 全北大學校 敎育大學院 1992 敎育論叢 Vol.12 No.-

Researching the effect of medium-nitrogen and hormones on the culture of protoplasts isolated from Mesophyll of Nicotiana tabacum L., protoplasts were cultured on the B5 media supplemented with the various concentration of inorganic nitrogen and hormones for 10 days. After measuring the viability and division rate of protoplast on the various experimental plots, multiple regression analysis was applied to experimental results. The regression constant value of viability is 62.623 and regression coefficient values of nitrate, BAP and incubation time are 0.005, -2.395 and -1.908 respectively. But the effects of ammonium, NAA and 2.4_D are not significant. The regression constant value of division rate is _2.276 and regression coefficient values of ammonium, nitrate and incubation time are 0.032, 0.002 and 1.190 respectively. But the effects of NAA, 2.4_D and BAP are not significant. The viability and division rate of protoplast were high percentage in the B_5 medium supplemented with ammonium 2mM, nitrate 50mM, BAP 1㎎/1 and NAA 3㎎/1. This result implies that ammonium and nitrate are essential components on the culture of tabacco protoplasts and plating efficiency will be increased when ammonium and nitrate concentration are increased in the B5 medium and when BAP concentration is appropriate.

위생관점에서 본 학교급식소 시설 및 기구의 실태

소명환,진정희,백윤희 부천대학 2000 論文集 Vol.21 No.-

The facilities and equipments of 42 school lunch systems in Bucheon and Incheon were surveyed from the viewpoint of sanitation on July in 1999 to find out sanitary problems. There were many systems which were located near restroom, trash dump or playground. No system kept facility divided into contaminated area and uncontaminated area according to the work flow. Most systems did not equip receiving and preparing rooms, food dividing and holding rooms, and dish storage rooms, separately. Many systems did not have receiving table and enough lighting in receiving area, and did not have washing and sanitizing equipments for cutting-boards, knives, gloves and hands in preparing area. Many systems also had such storage rooms where sunlight directly passed through, and no thermometer and no hygrometer was equipped. There was no cooking room where filter sanitized air was supplied and working area was divided into cold cooking and hot cooking. Most cooking rooms did not had enough space, UV-lamp for air sanitizing, and duct to lead washed water from immobile equipment to trench. Many systems did not have separate worktables by foods, and did not have sanitizing equipment for cooking utensils and fresh vegetables. To keep good sanitation in school lunch systems, facilities and equipments listed in school lunch low should be reinforced much more at sanitary viewpoints.

항균성 동치미액의 첨가에 의한 냉면국물 중의 Listeria monocytogenes 및 Escherichia coli O157:H7 생육억제

소명환,박상희,조신호,황한준,성낙주 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

동치미액은 전통적으로 냉면국물로 이용되어왔다. 냉면국물의 미생물 오염문제를 해결하기 위하여 항균활성이 높은 김치 젖산균 Lactobacillus homohiochii B21과 Leuconostoc mesenteroides subsp. mesenteroides C16을 스타터로 혼합사용하여 동치미액을 제조하고, 이를 냉면국물에 100%, 50%, 10% 및 0% 첨가하여 20℃ 및 10℃에서 보관할 때에 동치미액의 항균력으로 인하여 의도적으로 첨가한 Listeria monocytogenes와 Escherichia coli O157:H7의 증식이 억제되는 정도를 조사하였다. 동치미액 100%인 냉면국물은 20℃에서 보관할 때에 Listeria monocytogenes는 8시간만에, Escherichia coli O157:H7는 40시간만이 10^6CFU/ml에서 10^0CFU/ml로 각각 급격히 사멸하였고, 10℃에서 보관할 때에도 시간경과에 따라 생균수가 급격히 감소하였으나 감소속도는 20℃에서 보관할 때보다 느렸다. 동치미액을 50% 첨가한 육수에서도 Listeria monocytogenes와 Escherichia coli O157:H7는 시간경과에 따라 급격히 감소하였으며, 감소속도는 동치미액 100%일 경우보다 느렸다. 동치미액을 10% 첨가한 육수는 20℃에서 보관할 때는 초기에 Listeria monocytogenes 및 Escherichia coli O157:H7의 균수증가가 약간 있었으나 동치미액 무첨가에 비하여 현저히 억제되었으며, 16시간 이후부터는 균수가 서서히 감소하였다. 동치미액을 첨가하지 않은 육수는 20℃에서 보관할 때는 초기부터 Listeria monocytogenes 및 Escherichia coli O157:H7의 균수증가가 급격히 이루어졌으며, 10℃에서 보관할 때는 24시간 이후부터 서서히 증가하였다. Listeria monocytogenes 및 Escherichia coli O157:H7에 대한 본 동치미액의 항균활성은 후자의 미생물보다 전자에 대하여 더욱 강하게 나타났다. 본 연구의 동치미액을 육수에 50% 첨가하여 냉면국물을 제조한다면 보관중의 미생물 오염문제 해결에 큰 도움이 될 것으로 판단된다. Juice of Dongchimi, a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon, a Korean cold noodles with broth. This study was carried out to demonstrate the growth inhibition of two food born pathogens, Listeria monocytogenes and Escherichia coli O157:H7, in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria, Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice fermented with lactic acid bacteria, and the changes in viable cell counts of the inoculated pathogens in Naengmyon-broths were investigated during storage at 20℃ and 10℃. In Naengmyon-broth of 100% Dongchimi-juice stored at 20℃, the numbers of Listeria monocytogenes and Escherichia coli O157:H7 were rapidly decreased from 10^6CFU/ml to 10^0CFU/ml in 8 hours and 40 hours, respectively. In Naengmyon-broth containing 50% Dongchimi-juice, their numbers were also rapidly decreased, though the decreasing rates were not so fast as those in 100% Dongchimi-juice. In Naengmyon-broth containing 10% Dongchimi-juice, the growths of the two pathogens were markedly inhibited, compared with those in 100% beef broth, though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth, their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 20℃ than at 10℃, and was more active against Listeria monocytogenes than against Escherichia coli O157:H7.

학교급식소의 위생관리 실태 조사

소명환,정은진,이은주,김병미 부천대학 2000 論文集 Vol.21 No.-

The states of sanitary control in 42 school lunch systems in Bucheon and Incheon were surveyed from the viewpoints of Sanitation on July in 1999 to find out sanitary problems. The results were as follows: 83.3% of the systems surveyed in this study had not visited the work places of their suppliers to make sure of food safe, 90.5% had neither demanded test records from suppliers nor entrusted analysis to an institution, 78.6% did not equip receiving guidelines in receiving area, 90.5% did not pre-treat meats, fishes and vegetables in one's own school lunch system but did in supplier's system. 42.9% did not sanitize fresh vegetables for salad, 26.2% did not have their students wash their own hands before meal, 33.3% did not equip cleaning program, 26.2% did not equip sanitizing program, and 40.5% did not keep samples of raw foods and processed foods. To keep good sanitation in school lunch systems, the food sanitation law should be revised to control the food suppliers by this law.

식품영양분야의 심화교육 수요조사 : 부천 및 인천 지역을 중심으로 Focusing on Bucheon and Inchein Area

소명환,조신호,변기원,백재은,이수정 부천대학 2002 論文集 Vol.23 No.-

식품영양분야의 심화교육을 실시하기 위하여 부천 및 인천지역의 식품관련 업체에 근무하는 사람을 대상으로 교육수요에 대한 설문 조사를 실시하였다. 설문조사에 성실하게 응답한 126명중에서 전공심화교육을 긍정적으로 평가하고 기회가 되면 교육을 받겠다고 응답한 사람이 101명(80.2%)이었고, 부정적으로 평가하거나 심화교육을 받을 의사가 없다고 응답한 사람이 25명(19.8%)이었다 심화교육을 희망하는 주된 이유는 전문분야의 부족한 실력을 향상시키고 학점은행제에 의하여 학사학위도 받을 수 있기 때문이었다. 전공심화과정에 개설되었으면 좋겠다고 생각하는 전공과목은 영양상담, HACCP실무론, 식생활과건강, 외식산업창업및경영, 식당경영론, 급식전산실무, 식품및조리원리, 식품재료학, 식품관능검사, 식품품질관리 등이었다. 학정은행제에 교양관련과목으로 개설되면 좋겠다고 생각하는 과목은 PC활용, 재태크론, 전자상거래론, 소자본창업경영, 대인관계심리학, 상담심리학, 운동과 건강 등이었다. The aim of research was to investigate the demand for deepened education of the subjects who work in food related jobs in Bucheon and Incheon area, and to establish the deepened education in field of Food and Nutrition. Subjects were 126 persons, and the results were as follows: 101 persons(80.2%) evaluated positively the deepened education, and answered to be willing to take the course if they have an opportunity for study. 25 persons (19.8%) responsed negatively, or answered not to take the course. The main reasons to select the deepened education are not only to be able to improve the knowledge in major but also to obtain the degree of Bachelor in food and nutrition. The courses they wanted to be opened were as follows: nutrition education, practice in HACCP, food and health, restaurant management, practice in computer related to food service, food science, principles of cookery, food materials, sensory evaluation of food, quality control, etc. The general courses they wanted to be opened were as follows: PC practice, theory of property management, electronic commercial transaction, establishment and management of the small sized capital enterprises, psychology in human relation, psychology in counseling, physical activity and health, etc.

신선초의 생장에 대한 이온교환수지의 재배 효과

이소라, 오영제, 김은주, 오영민 忠北大學校 農業科學硏究所 2014 農業科學硏究 Vol.30 No.2

This study was conducted to evaluate effect of ion exchange resins on growth of angelica (Angelica keiskei), and additionally investigated growth response of angelica according to germanium concentration in rhizosphere using the ion exchange resins containing germanium. As a result, the addition of the ion exchange resins induced significant increase of fresh weight and dry weight at 55 days of transplanting, and plant height and leaf area were also showed the similar pattern. Stem diameter and number of petioles were significantly higher in AS-62 and AS-64 treatment than in control. Inorganic elements concentration of angelica plants substantially didn’t show significant differences between control and treatments, but nitrogen, phosphorus, and potassium concentration were higher in treatments than in control. These results showed that the growth of angelica appeared to be promoted due to increased absorption rate of these elements caused by treatment of the ion exchange resins. There were no significant differences between control and treatments in the concentration of calcium, iron and boron, except for magnesium concentration of shoots. Germanium was not detected in the plants. In conclusion, the addition of ion exchange resin containing essential elements to soil showed positive effect on angelica growth.

항균활성이 높은 젖산균에 의한 냉면용 동치미액의 속성 제조

소명환,박상희,조신호 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

본 연구의 목적은 항균활성이 높은 김치 젖산균 Lac. homohiochii B21과 Leu. mesenteroides subsp. mesenteroides C16을 스타터로 사용하여 관능적인 특성이 좋고, 냉면중의 유해세균에 대하여 높은 항균활성을 나타내는 냉면용 동치미액의 속성 제조방법을 설정하는 것이다. 상기의 두 젖산균을 스타터로 사용할 때에는 각각을 단독 사용하는 것보다 혼합 사용하는 것이 산생산과 항균활성에 더 좋았다. 동치미 담금시에 스타터를 접종하지 않았을 때에는 발효초기에 그램음성균과 대장균군의 수가 현저히 증가하였고 동치미액의 항균활성도 거의 없었다. 스타터를 접종했을 때에는 그램음성균과 대장균군의 수가 초기부터 급격히 감소하였고 항균활성도 매우 높았다. 동치미 재료를 가열살균하고 스타터를 접종했을 때에는 그램 음성균과 대장균군이 초기부터 검출되지 않았으며 항균활성도 높았다. 본 스타터로 20℃에서 동치미를 발효할 때 발효 2일에 항균활성이 가장 높았고 6일에는 항균활성이 거의 나타나지 않았다. 동치미액의 대장균군수, 항균활성 및 관능적인 특성을 고려할 때 재료를 80℃에서 15분간 열처리하고 상기의 두 젖산균을 혼합접종하여 20℃에서 2일간 발효함이 좋은 것으로 판단되었다. The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favorable flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria, Lactobacillus homohiochii B21 and Leuconostoc mesenteroides subsp. mesenteroides C16, as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter, mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation, the numbers of Gram negatives and coliforms were remarkably increased in early phase, and antibacterial activity could scarcely be detected. But when starter was inoculated, the numbers of Gram negatives and coliforms were sharply decreased from early phase, and antibacterial activity was high. When Dongchimi was made with heat sterilized materials and starter, there were no Gram negatives and coliforms, and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 20℃, and was scarcely detected in six days. In consideration of coliform counts, antibacterial activity and the flavor of Dongchimi, the preparation method in which all materials were heat treated at 80℃ for 15 minutes, and inoculated with mixed starter of the two strains, and fermented for 2 days at 20℃, was thought to be good.

냉면용 동치미액 제조를 위한 항균 활성이 높은 젖산균의 선발

소명환,조신호 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

냉면용 동치미액을 제조했을 때 항균할성이 높고 관능적 기호도가 높은 젖산균 스타터를 선발하기 위하여 김치젖산균 24주에 대하여 항균활성과 유기산생산능력을 검사하였다. 검사된 24주 중에서 Leuconostoc mesenteroides subsp. mesenteroides C16, Leu. paramesenteroides C18, Lactobacillus bavaricus B01, B06, C19, C32, Lac. homohiochii B21 및 B22의 균주들은 비교적 높은 항균활성을 나타내었고, 항균활성은 그램 음성균인 Escherichia coli와 Salmonella typhimurium에 대해서 보다 그램 양성균인 Listeria monocytogenes와 Staphylococcus aureus에 대해서 더 강하게 나타났다. 동치미액 냄새의 기호도는 hetero 발효균인 Leuconostoc mesenteroides 및 Leuconostoc paramesenteroides의 균주로 발효한 것이 homo 발효균이 Lactobacillus bavaricus 및 Lactobacillus homohiochii의 균주들로 발효한 것보다 좋았다. 그러나 동치미액에 쇠고기 육수를 동량 가하여 만든 냉면국물은 시료간에 냄새의 기호도에서 유의적인 차이가 나타나지 않았다. 동치미액의 항균활성과 기호도를 고려하여 Lac. homohiochii B21와 Leu. mesenteroides subsp. mesenteroides C16의 2균주를 동치미 스타터용 우수균주로 최종 선발하였다. In order to screen lactic acid bacterial starter having high antibacterial activity and giving good flavor in Dongchimi for Naengmyon, antibacterial activity and acid producing ability of 24 strains of Kimchi lactic acid bacteria were tested. Among 24 strains tested, Leuconostoc mesenteroides subsp. mesenteroides C16, Leu. paramesenteroides C18, Lactobacillus bavaricus B01, B06, C19, C32, Lac. homohiochii B21 and B22 showed high antibacterial activity, and their antibacterial activities were more active against Listeria monocytogenes and Staphylococcus aureus than against Escherichia coli and Salmonella typhimurium. The odors of Dongchimi-juices fermented with Leu. mesenteroides or Leu. paramesenteroides were more favorable than those with Lac. bavaricus or Lac. homohiochii. But the odors of Naengmyon-broths which were made with each Dongchimi-juice were not significantly different each other. In consideration of antibacterial activity and flavor of Dongchimi-juice, two strains of lactic acid bacteria, Lac. homohiochii B21 and Leu. mesenteroides subsp. mesenteroides C16, were finally screened out as Dongchimi starters.