• Proceedings of the Korea Contents Association Conference
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• 2010.05a
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• pp.135-137
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• 2010

본 연구는 여러 정보환경 또는 정보 디자인 유형 중에서 짧은 정보 노출 시간에 비해 정보 전달력이 강해야 하는 정보유형의 인지력을 높이는 방법을 모색하기 위해 진행되었다. 이와 같은 정보를 본 연구에서는 '고기능성 정보(High-Functional Information)'라고 정의하고, 연구를 위해 7개 항공기에서 사용되고 있는 Safety Information을 중심으로, 고기능성 정보의 주요 속성과 그에 따른 거시적 정보 표현 방법에 대해서 연구하였다. 본 연구는 상황, 순서, 흐름, 구조 표현으로서의 정보디자인인 Safety Information을 기능변수에 대한 활용이 중요한 '고기능성 정보'라고 정의하고, 이에 대한 주요 정보 속성을 Accessibility, Errorless, Understandable, Timeliness로 제시하였다. 고기능성 정보는 맥락에 따라, 시각적 재현 측면에서 Understandable, Accessibility 속성이 충족되어야 하며, 사용자 조작 측면에서는 Errorless, Timeliness 속성이 충족되어야 한다. 각 측면에서의 거시적 표현 방법으로써, 시각적 재현 측면에서 독특 속성을 기반으로 한 속성이론, 도상화를 통한 "현실감지" 최대화, 정보 주도성(Proactivity), 잉여정보와 노이즈 정보의 최소화를 제시하였으며, 사용자 조작측면에서 맥락효과, 일차적 독특성을 중심으로 한 기억부호화, 이중부호화 및 표현 방법 등을 제시하였다. 본 연구에서의 개괄적인 연구 내용을 토대로 앞으로 정보환경 또는 디자인 유형과 속성에 따른 정보 표현방법에 관한 연구가 추진될 예정이다.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2010.04a
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• pp.343-346
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• 2010

형상기억합금이 삽입된 복합체는 힌지나 추가적 작동기 없이 그 자체로서 지능 구조의 역할을 할 수 있어 많은 분야에서 활발히 연구되고 있다. 본 논문에서는 형상기억합금(Shape Memory Alloy) 선이 삽입된 $\cap$자형 복합재를 제안하고, 형상기억합금과 모재가 정해진 경우의 곡률 변화에 영향을 주는 주요 설계 변수를 복합재의 너비, 두께, 형상기억합금의 편심률을 설계변수로 가정하고 유한요소 해석과 패널 제작 및 실험을 통해 검증한다. 먼저 라고다스(Lagoudas)모델을 형상기억합금의 구성방정식으로 이용한 유한요소해석모델을 구성하여 수치해석을 수행하고, 11 종류의 형상기억합금 선이 삽입된 유리섬유강화복합재(Glass Fiber Reinforced Plastic) 패널을 제작하여 열하중에 따른 곡률변화를 관찰한다. 해석결과와 실험결과의 비교를 통해 해석모델의 타당성을 검증하며, 해석을 통해 각 설계 변수들의 곡률변화에 대한 영향을 파악한다.

• Journal of dental hygiene science
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• v.9 no.2
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• pp.211-217
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• 2009

The purpose of this study is to investigate into company workers' general characteristics and their awareness or oral health examinations. Answer sheets for questionnaire for 267 industrial workers at Changwon city, Korea, were collected and analyzed using SPSS 12.0. Among workers who haven't visited a dental clinic for last one year, 75.6% of them didn't have dental caries. 74.0% of workers who haven't received dental scaling didn't have dental caries. 84.4% of workers who thought of themselves as having good oral health had good oral health and none of them had dental caries. 9.1% of people who had dental caries of 4 or more had bad breath. 73.4% of workers didn't need to treat dental caries, while scaling in 57.7% of them was required. To reform and improve of the system, incremental dental health care system for industrial workers is needed. Oral health education is needed to increase the motivation of industrial workers to control their basic disease.

• Korean Journal of Heritage: History & Science
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• v.38
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• pp.43-107
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• 2005

A ritual ceremony accompanied by a song and dance is called as Kagura in Japan. The word Kagura is originally derived from Kamukura, which means the place where spirits reside. However, later it came to refer to the whole process of the ritual ceremony itself. Through the field studies, this paper examines Takachiho-kagura, helded in Takachiho, known as the village of myths, located in northern Miyazaki-ken in Japan. Kagura takes place all night through in each and every village in Takachiho and it normally runs from the end of November when the harvest season ends until early February the next year. One ordinary house is especially chosen for this ceremony, in which Kagura performs 33 repertoires. Takachiho-kagura is sometimes called as Yokagura, since the performance takes place over-night. A song and dance is performed by ordinary village people called hoshyadong, who inherited Takachiho-kagura. Currently, the ceremony is held in more than 20 villages and designated by the government as "Important Intangible Folk Cultural Property" in Japan. Takachiho-kagura follows the example of rituals held in Sada shrine in Izumo, which is now eastern Hiroshima-ken. It is the dance using a bell, a sword, a fan, which signify Norimono and is usually combined with mask-play called as Shinno. From the shrine of village, itwelcomes the gods who defense their village, called Ujikami and other 8 million gods, called Yaoyorozunokami, in Kagurayado, where Kagura of 33 repertoires is played in order. Kagura starts from dances for attendance of the gods, Hikomai, Daidono, Kamioroshi, performs dances of Amanoiwato, the gate of heaven's cave in Japanese myths, Dazikara, Uzume, Dotori, and continues dances for the old ghosts Shibahiki, Yatsubachi mixed with acrobatics. Finally, this performance ends with dances to send off the gods, Hinomae, Gurioroshi, Gumooroshi, until the dawn the next morning. This paper explores Takachiho-kagura from the perspective of folk performance with ethnography. These days, ecstasy and oracle do not happen in Takachiho-kagura. However, it kept the old form of folk performance as Kagura held in ordinary house. Especially, in Takachiho, remarkable venue of the Japanese myths, Takachiho-kagura is developed artistically. The first field study was held in Gokamura, Iwato-zone and Ashakabe, Mitai-zone between December 6th and December 12th 1997. Afterwards, the second field study was conducted in the area of Shiba and Ashakabe from December 17th until December 19th 1997 and from December 1st until December 10th 2000.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.562-576
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• 2012

Han-sik is a term in Korean that may indicate any Korean dish or food. At present, there is no general consensus on the definition of Han-sik among scholars or professionals in related fields. The aim of this study was to investigate perceptions of Han-sik by professionals in the fields of food, nutrition, and culinary arts using 512 dishes and foods commonly consumed by Koreans using the 4th Korean National Health and Nutrition Survey. A total of 117 professionals out of 185 initially contacted professionals participated in this online survey. We calculated the rate of respondents with a positive answer, that is "It is Han-sik', on each dish and food from the 512 items in 28 dish groups. Items were categorized into five groups according to their Han-sik perception rate: over 90%, 75-89%, 50-74%, 25-49%, and below 25%. Most items in the three dish groups 'Seasoned vegetables, cooked (Namul Suk-chae)', 'Kimchis', and 'Salt-fermented foods (Jeotgal)' showed high perception rates of Han-sik, with a higher than 90% positive response. Items in 'Soups', 'Stews', and 'Steamed foods' dish groups also showed high perception rates of Han-sik. However, no item showed a greater than 90% Han-sik perception rate in 'Fried foods (Twigim)', 'Meat, poultry and fishes', 'Legumes, nuts, and seeds', 'Milk and milk products', 'Sugars and confectioneries', and 'Soup'. Most items in the 'Milk and milk products', 'Sugars and confectioneries', and 'Soup' groups belonged to the lowest perception rate of below 25%. There was a significant difference in the proportion of items perceived as Han-sik by the length of living abroad to (p < 0.05). In summary, the perception rate of Han-sik seemed to be affected by the cooking method, ingredients, and length of time living abroad by the professionals. Further studies targeting subjects with different characteristics and socioeconomic status are warranted to define the concept of Han-sik.

• Journal of dental hygiene science
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• v.8 no.4
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• pp.387-393
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• 2008

This study was undertaken to determine the halitosis status of urban area in Dae-Gu city. The sample of this study consisted of 332 persons who lived at Dae-Gu city. The results were as follows. 1. The persons consisted of 44.6% male and 55.4% female. The 32.5 % persons were under 38 years and 82.2% of persons were married. 2. The 26.8% persons answered the last meal time was before 1-2 hours and 63.3% persons answered middle halitosis. The 26.3% persons answered the time of worst halitosis was after breakfast and 33.1% persons answered the smell type of halitosis was nasty smell. The 11.4% persons experienced dental treatment for halitosis, and 63.9% persons required dental treatment for halitosis. 3. The 100 ppb~149 ppb concentration of halitosis was 156 persons. Over 150 ppb concentration of halitosis was 54 persons. The average of halitosis concentration was 122.76 ppb and, the 63.3% persons required halitosis management and treatment. An aged persons of the halitosis concentration was significantly increased than younger persons (p < 0.05). Higher smell preception of halitosis was significantly increased in halitosis concentration test practically (p < 0.001). Subjects who treated dental treatment for halitosis was significantly increased (p < 0.01). This study results have informed that the knowledge and management of halitosis was demand and required public relation for halitosis. The halitosis management and education program will improve the oral health. Therefore halitosis management program which based on data collection and planning will be developed and activated in further study.

• Journal of dental hygiene science
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• v.15 no.6
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• pp.786-793
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• 2015

The purpose of this study to find out factors that affect intention of career discontinuity among dental hygienists. The data was collected from 300 dental hygienists working at dental clinics. The total of 281 copies were used for analysis. Statistical analysis was performed using PASW Statistics 18.0 at the 5% significance level. T-test, ANOVA, factor analysis, reliability analysis, correlation analysis, hierarchical regression analyses were applied in this analysis. The results were as follows: 1. As for intention of career discontinuity by general characteristics, there were statistically significant difference according to age, duration of employment, children, children age and monthly income (p<0.05). 2. As for intention of career discontinuity by job awareness, there were statistically significant difference according to turnover, work-life, retirement age of dental hygienist, duration of job maintenance and re-employment of dental hygienist (p<0.05). 3. As for hierarchical regression analysis of the factors affecting the intention of career discontinuity, the support from employer had most significant influence on intention of career discontinuity (p<0.05). In order to decrease the career discontinuity among dental hygienists, plans that can increase the work-environment should be implemented by improving support from employer.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.96-101
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• 2007

Thoughts on beef consumption and Korean beef were surveyed through questionnaire, with 150 housewives living in Seoul and its metropolitan area as subjects. The reasons for buying Korean beef were revealed as taste/quality(56.5%) and sanitation/safety(27.8%). The places of purchase were meat shops(42.3%), department stores, discount stores or super stores(28.1%), and agricultural cooperative stores or livestock cooperative stores(19.9%). The average purchase amount of Korean beef was 0.84 kg and the price was 22 USD(20,944 Won; 1 USD = 950 Won), and 61.7% of consumers thought the price of Korean beef was expensive. The major reason for buying imported beef was indicated as low price(78.0%) and the purchase locations were discount stores, department stores(39.4%) and meat shops (31.1%). When the subjects were surveyed on brands of Korean beef 73.3% had heard of branded beef but only 48% had purchased it. The reasons for buying branded beef were revealed as taste(40.0%) and sanitation(25.2%). When subjects were asked to compare branded beef with general Korean beef, 51.1% gave an answer of 'Very good/Good' for taste and quality, 'Similar' was 22.4% and 'No difference' was 29.9%, suggesting that the trust for branded beef was not strong yet. The important factors for buying branded beef were indicated as quality/taste(54.9%) and sanitation/safety(38.9%) and subjects were willing to pay up to 18.0% more for branded beef compared to the price of general Korean beef.

• Journal of Korea Technology Innovation Society
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• v.14 no.spc
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• pp.1096-1127
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• 2011

This research focus on estimating the economic effects of TOD system development from the perspective of new market creation, R&D planning cost reduction and increase of R&D projects' commercialization success rates. The research is conducted through simulation and scenario analysis with assumptions about economic effect parameters. Scenario analysis shows that scenario 1 (the application ratio of the new TOD system to total Korean R&D programs' planning is 1.4%) results in total economic effects, 921.3 billion won in 2011 price with B/C ratio 6.15, that scenario 2 (the application ratio is 1.9%) results in total economic effects, 1,250.3 billion won in 2011 price with B/C ratio 8.34, and that scenario 3 (the application ratio is 0.9%) results in total economic effects, 592.2 billion won in 2011 price with B/C ratio 3.95. The research contributed to the prior evaluation of economic validity of "R&D on Technology Opportunity Development (TOD) system" and to cultivating the new methodology of economic benefit estimation in the area of R&D on system development.

• The Journal of the Korean dental association
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• v.24 no.11 s.210
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• pp.919-922
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• 1986

hypnosis(최면<술>)는 문자기록의 역사만큼이나 오래되었다. 1773년 Franz A.Mesmer는 의학분야에서 ‘최면술(mesmerism)'이란 용어를 사용하였으며, James Braid는 'hypnosis'란 용어를 최초로 사용하였고, Sigmund Frend는 치료의 한 형태로서 최면상태(hypnotic trance)를 연구하였으며, Hennon은 최과임상에서 사용되어지는 Hypnosis를 Hypnodontics라고 기술하였고, 실제 임상에 Hypnosis를 적용시키기 위해서는 따로 최면요법에 대한 수련을 쌓아야 한다고 하였다. 현재 임상에서 최면요법을 이용하고 있는 임상가는 그리 흔하지 않는 것 같으나 만약 습득만 한다면 행동조절의 한 방법으로서 유요하게 이용될 수 있으리라고 생각한다.