• Land and Housing Review
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• v.12 no.3
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• pp.11-26
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• 2021

With the increasing demand for office space, there have been questions on how office rent distribution produces a change in the urban spatial structure in Seoul. The purpose of this paper is to investigate a relative price gradient and to present a time-series model that can quantitatively explain the dynamic changes in the urban spatial structure. The analysis was dealt with office rent above 3,306 m² for the past 10 years from 1Q 2010 to 4Q 2019 within Seoul. A modified repeat sales model was employed. The main findings are briefly summarized as follows. First, according to the estimates of the office price gradient in the three major urban centers of Seoul, the CBD remained at a certain level with little change, while those in the GBD and the YBD continued to increase. This result reveals that the urban form of Seoul has shifted from monocentric to polycentric. This shows that the spatial distribution of companies has gradually accelerated decentralized concentration implying that the business networks have become significant. Second, contrary to small and medium-sized office buildings that have undertaken no change in the gradient, large office buildings have seen an increase in the gradient. The relative price gradients in small and medium-sized buildings were inversely proportional among the CBD, the GBD, and the YBD, implying their heterogeneous submarkets by office rent movements. Presumably, those differences in the submarkets were attributed to investment attraction, industrial competition, and the credit and preference of tenants. The findings are consistent with the hierarchical system identified in the Seoul 2030 Plan as well as the literature about Seoul's urban form. This research claims that the proposed method, based on the modified repeat sales model, is useful in understanding temporal dynamic changes. Moreover, the findings can provide implications for urban growth strategies under rapidly changing market conditions.

• Fire Science and Engineering
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• v.12 no.1
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• pp.3-8
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• 1998

This study has been conducted experimentally on the effects of natural convection heat transfer characteristics for inclined flat plate with vertical fin in air. The effects of various fin length, flat plate inclined angle and Grashof number are mainly investigated The experimented results are as follows: The mean heat transfer coefficient increase according to the decrease of H/S in the various fin lengh. The mean heat transfer coefficient at H/S-0.5, 1.0, 1.5 for Gr=2.11$\times$103. $\theta$=00 increase by 107%, 43%, 15% than H/S=2.0. The mean heat transfer coefficient decrease with the increase of $\theta$ the inclined angles. The mean heat transfer coefficient at Gr=2.97$\times$103 is constant, at $\theta$= 00 for H/S=0.5 decrease by 33% than $\theta$=90$^{\circ}$. The mean heat transfer coefficient increase as Grashof as Grashof number increase. The mean heat transfer coefficient at Gr=2.31$\times$103, Gr=2.61$\times$103, Gr=2.97$\times$103 for H/S=1.0, $\theta$=0$^{\circ}$increase by 9%, 16%, 28% than Gr=2.11$\times$103.

• Korean Journal of Agricultural Science
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• v.6 no.1
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• pp.56-64
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• 1979

Two types of fiat-plate collector were designed and constructed for utilizing the solar energy as heating source of red pepper drying. It was performed to investigate the basic factors on using the collectors and the drying effect on various types of red pepper, and the results obtained are summarized as follows. 1. The optimum tilted angles of the collector in Daejeon area were ${\phi}-15^{\circ}$ in summer season and ${\phi}+15^{\circ}$ in winter season when it was adjusted two times per a year: 2. In the conditions during experiment period, average atmospheric temperature and relative humidity were $25.6^{\circ}C$ and 52.6%, respectively, and $42.0^{\circ}C$, 74.2% in the control chamber. The temperature in the drying chamber connected to the water heater was the highest but relative humidity in the chamber connected to the air heater was the lowest among the chambers. 3. The drying velocity of whole red pepper in the chamber connected to the water heater was the fastest as 2.3 times as compared to the whole type on the mat drying followed by air heater and control in decreasing order. The horizontally cut red pepper in the chamber connected to the water heater was dried exceedingly fast among twelve plots. 4. The content of capsaicine as pungent principle and of capsanthine as red pigment in the red pepper were reduced during drying but there were no differences significantly on the drying method, and it could not affect much on the quality of dried product.