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대형할인점 입지에 따른 주변지역 토지이용 변화 특성에 관한 실증적 연구
정승헌,이양재 대한국토·도시계획학회 2003 국토계획 Vol.38 No.3
The purpose of this study was to analyze demonstratively the influence of the introduction of a large discount store on the land use of the surrounding areas. The case areas of this study are Jeonju and Namwon to compare the similarities and the differences between the two regions. In case of Jeonju, a discount store is located in a new urban district. In case of Namwon a discount store is located in an existing urban area. The content of analysis of each case study region is composed of three parts: the total characteristics of changes in region, characteristics of changes in districts of region(street district and inside district), and the characteristics of changes in floors of region. The followings are the summary of the results of this study. Firstly, one of the total characteristics of changes in land use of the case study regions is that the areal importance decreased in four uses for general commerce, financial or general business, housing, and housing service compared to the one before the location of a discount store in both case study regions. Secondly, the characteristics of changes in land use of the street district are that the areal importance for the uses of general commerce and financial or general business in both case study regions marked the highest before the location, but the importance tremendously decreased after the location. Thirdly, the similarity between the two case study regions in the characteristics of changes in land use of the inside district except for the street district is that both districts did not show much change in their uses.
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남은 음식물 및 유기성 폐자원을 활용한 오리사료의 제조 및 그 가치평가
정승헌,이상락,김철,이도형,맹원재,권윤정,Chung, S.H.,Lee, S.R.,Kim, C.,Lee, D.H.,Maeng, W.J.,Kwon, Y.J. 한국가금학회 2000 한국가금학회지 Vol.27 No.1
An experiment was conducted to evaluate feeding values of food and other organic wastes, and to determine their dietary effects on performance and carcass yield in ducks. A total of 156 meat type ducklings at the age of 25 days were housed in 12 pens and assigned to 4 treatments, in which the birds were fed for 21 days. One of 4 diets, commercial duck feed, raw food waste (RFW), fermented food waste(FFW) and mixture of 50% RFW and 50% FFW (R+FFW). Feed consumption was significantly higher (p<0.05) in the RFW groups. Body weight gain showed no significant differences between the control and other treatments. The feed consumption ratio was significantly higher in the RFW groups (p<0.05) than that of the other groups. Carcass yield was significantly higher in the R+FFW groups (p<0.05) than the other groups. The weight of liver per live body weight showed significant differences among the treatment groups (p<0.05). The length of intestine was significantly different from those of the treated groups(p<0.05).
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남은 음식물발효사료가 산란계의 난생산성과 계란품질에 미치는 영향
정승헌,이상락,김철,안정제,맹원재,권윤정,Chung, S.H.,Lee, S.R.,Kim, C.,Ahn, J.J.,Maeng, W.J.,Kwon, Y.J. 한국가금학회 2000 한국가금학회지 Vol.27 No.1
An experiment was conducted to investigate the effects of feeding fermented food waste on the egg production and egg qualities in laying hens. A lot of 30 commercial layer(ISA Brown) at the age 58 weeks were placed in individual of 80% commercial feed and 20% fermented food waste(C80%+F20%), a mixture of 50% commercial feed and 50% fermented food waste (C50%+F50%), and a mixture of 20% commercial feed and 80% fermented food waste (C20%+F80%). Daily measurements were made on feed intake, egg production rate, egg weight, yolk color, Haugh unit, shell color during the experimental period. At the end of the experiment, body weight change and egg cholesterol contents were determined. The results indicate that up to 50% of basal diet could be supplied by fermented food waste with little depression in feed intake and efficiency in egg production (p<0.01). Egg weight, egg shell thickness and Haugh units were not significant different between the treatments and the control. Egg color quality improved with increasing the proportion of the fermented food waste in the diet.
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정승헌,이상락,권윤정 한국가금학회 2000 한국가금학회지 Vol.27 No.1
An experiment was conducted to determine the nutritional values and variations of food wastes according to seasons and sources. Food wastes were sampled monthly from Feb. to Aug. at gathering sites from home kitchens, school restaurants and Korean food restaurants. chemical analyses revealed that crude fiber and NaCl contents were in the range of 5.41∼10.36 and 3.67∼5.40%, respectively, and the variations were especially high in summer. Ash content was highest in spring. With regard to the sources, the wastes from Korean food restaurants was highest in ash, calcium and phosphorus. On the other hand, crude fiber and fat were highest in the waste from house kitchens and NaCl in those from school restaurants.
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