• 한국항공운항학회:학술대회논문집
• /
• 2016.05a
• /
• pp.249-254
• /
• 2016

저비용항공사들은 전세계적인 항공수요 증가 등으로 약진을 하기도 했지만, 2000년대 초반부터 세계 항공산업은 테러위험, 유가급등, 오일머니를 등에 업은 중동 항공사들의 급성장, 그리고 2008년부터 시작된 세계경제위기로 미국과 유럽, 일본 등 메이저 항공사들은 일단 최소한의 생존가능 임계규모를 갖추고자 뼈를 깎는 구조조정을 수반한 인수합병, 대외악재에 대한 대응능력 제고, 새로운 보조수익원 개발을 통해 위기를 헤쳐나갔다. 그러나 2013년 11월 단행된 중동 항공사들(Emirates, Qatar, Etihad)의 역사상 유례없는, 한화 약 170조원 규모의 항공기 구매계약에 미국과 유럽은 물론이고 아시아 메이저 항공업계까지 다시 한번 커다란 위기감에 휩싸이게 되었다. 이러한 상황하에서도 효율적 경영의 선구적 역할을 미국의 Southwest, 유럽의 LCC Ryan Air, 아시아의 LCC Air Asia 등 LCC산업은 극심한 경기침체를 겪으면서도 해당 산업의 규모는 지속적 성장을 거듭할 전망이다. 결론적으로, 이러한 상황에서, 비록 미국과 유럽 항공사들이 대규모 구조조정을 겪고 2012년 이후부터 점차 회복기미를 보이고 있긴 하지만, 중동 항공사들의 영향력에 대응하기 위해 향후에도 추가적인 구조조정은 물론 인수/합병 등 생존을 위한 메이저 항공사들 간의 빅딜이 이어질 전망이며, 일본처럼 내수시장이 넓지 않은 한국도 중국 등 성장잠재력이 높은 국가들과의 항공자유화 등을 적극적으로 추진하여 보다 넓은 시장을 확보하지 못한다면 머지않아 수익성에 큰 타격을 입을 수밖에 없다는 결론에 도달하였다.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.28 no.3
• /
• pp.91-108
• /
• 2002

Whitening agents are eagerly demanded especially by oriental women who often suffers from the pigmentary disorders such as melasma and solar lentigines. As these pigmentary disorders are exacerbated by ultraviolet (UV), the whitening agents could exert its effect not only by inhibiting melanin synthesis but also by inhibiting UV activated signals. Eumelanin protects UV-induced DNA damages so that the chemicals which could reduce UV-induced DNA damages might be the ideal lightening agents. The effect of newly synthesized antioxidants, a-tocopheryl ferulate, on protective effect for UV-induced DNA damages as well as inhibiting melanin synthesis are briefly shown. For clinical evaluation, our results of the efficacy of lightening agents on treating pigment macules in combination with chemical peeling are shown. Furthermore, newly developed facial image analyzers to quantitatively evaluate the improvement of pigment macules are introduced.

• Digital Contents
• /
• no.10 s.137
• /
• pp.100-102
• /
• 2004

통계청의 8월 고용동향과 경제활동 인구조사에 따르면, 지난달 국내 실업률은 3.5%로 실업 인구 수가 80만명에 이른 것으로 나타났다. 이중 20대 청년실업자가 차지하는 비율이 40.7%로 전체 실업자의 절반에 육박하고 있어 현재 청년실업 문제가 매우 심각한 것으로 조사됐다. 특히 최근 들어 벤처기업의 1사 1인 채용운동 등 각계에서 고용안정을 위한 다양한 노력을 기울이고 있음에도 불구하고 실업난이 수그러들 기미를 보이지 않음에 따라 취업 알선을 위한 보다 정확하고 신속한 정보 제공이 요구되고 있다. 더구나 중앙고용정보원의 워크넷이나 중소기업청의 인력정보망 등 온라인을 통한 다양한 구인∙구직 사이트들이 활성화돼 있어 구직 희망자들이 적극 활용하고 있는데, 내수침체가 장기화되면서 고용 사정은 좀처럼 개선되지 않고 있다. 2004년 현재 온라인상으로만 채용공고를 하는 기업은 전체 기업의 30% 정도이며, 앞으로는 온라인을 통한 구인구직 활동이 더욱 활발해질 것으로 전망되고 있다. 실제 인터넷에서 채용정보 전문 서비스는 물론 분야별, 지역별로 구인구직 정보를 제공하고 있는 서비스를 합하면 350여개가 넘는다. 이 중 눈에 띄는 서비스가 바로‘워크넷’이다. ‘워크넷’은 노동부 산하 중앙고용정보원이 운영하는 구인구직 전문 사이트로서, 공공기관이 운영한다는 점에서 정보의 신뢰성과 전문성이 기대된다. 특히 하반기 채용 시즌을 맞아 구인구직활동이 더욱 활발해 질것으로 예상되기 때문에 이번 10월 DB서비스 평가에서는‘워크넷’을 소개하고자 한다.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.3
• /
• pp.340-345
• /
• 2005

White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.

• Korean Journal of Occupational Health Nursing
• /
• v.21 no.1
• /
• pp.1-9
• /
• 2012

Purpose: This study was to examine the effects of the hypertension self-help program on knowledge, self-efficacy, self-management compliance, and physiological parameters for workers with hypertension. Methods: The subjects of study were 54 patients with hypertension, divided into 28 of experimental group and 26 of control group, working in a general work place located in K city from June to September, 2009. Experiment treatment was a 12-week self-care program given for two hours, once a week. Results: After conducting a self-help program, the experimental group showed significant increase in knowledge level, self-efficacy, self-management compliance, and physiological parameters including blood pressure, BMI, total cholesterol level, neutral fat, and LDL-cholesterol of blood lipids compared to the control group. Conclusion: This program is greatly recommended for workshops.

• Journal of The Association for Neo Medicine
• /
• v.2 no.2
• /
• pp.297-314
• /
• 1997

This study was conducted to standardize the 'Ki-Mi' of Kye-Ji Tang in the basis of ${\ulcorner}$Treatise on Febrile Diseases${\lrcorner}$ and the results were as follows 1. The medicinal plants used are processed with hot water right after picking. 2. One seung(升) of water equals to 10cc. 3. One yang(兩) equals to 6 grams. 4. Medicinal plants are shattered to the size of beans by the process called Boo-Jeor. 5. Kye-Ji Tang, which is composed with 5 medicinal plant(Cortex Cinnamomi : 18g; Radix Paeoniae : 18g; Radix Glycyrrhizae : 12g; Rhizoma Zingiberis : 18g; Fructus Ziziphi Jujubae : 18g), is prepared by adding 490cc water to above 5 medicinal plants and boiled to 210cc. After boiling, the residue is discarded and the extract is taken orally 3 times a day as one dosage of 70cc. It is recommended that 20 minitues after taking of Kye-Ji Tang, the additional uptake of rice porridge might enhance the pharmacological effect of Kye-Ji Tang.

• Herbal Formula Science
• /
• v.26 no.2
• /
• pp.123-127
• /
• 2018

Objective : This research was performed In order to establish the standard of the proper and taste in Korean Medicine. Methods : The change of the proper and taste of Mahwang(麻黃), Gyeji(桂枝), Jagyak(芍藥) and the change of the interpretation of the effect was investigated literally. Results : The hypotheses could be induced as follows. The pungent taste of Mahwang(麻黃) and the sweet taste of Gyeji(桂枝) was inserted by Bonchogyeongso(本草經疏) in Ming Dynasty. In case of Jagyak(芍藥), the proper and taste was changed into sour and cold at Myeonguibyeollok(名醫別錄). It can be proposed that bitter, warm of Mahwang(麻黃), the pungent and warm of Gyeji(桂枝) and the bitter and neutral of Jagyak(芍藥) in Sinnongbonchogyeong(神農本草經) is the adequate proper and taste Conclusions : Therefore it can be hypothesized that the taste and property of Sinnongbonchogyeong(神農本草經) can be established as the standard of the taste and property of Korean Medicine. But in the case of Baekduong(白頭翁), there is the fault of transcribing. So the caution is needed to decide the adequate taste and property.

• Journal of Korean Medical classics
• /
• v.13 no.1
• /
• pp.345-360
• /
• 2000

I In the rearch of the principle of herb classification based on constitution I have recognised Lee Jae Ma(李濟馬)'s medical thought on the herb. He had believed that herb must be used when needed, also had opposed taking overdose of medicine. And he had prescribed to a patient based on constitution. The results were summerized as follow; 1. In the classification of herb according to constitution, Although Gimilon(氣味論) that empasized in the herbal medicine have had reference value but cannot be absolute classific standard. The medicinal portion of herb was not significant. And through research the past prescription that were qouted by Lee Jae Ma cannot find a meaningful result. 2. Lee Jae Ma denied the tradtional GuiKyung(歸經) theory, and classified into Iung(肺), spleen(脾), liver(肝), kidney(腎). And when he gave medical teatment, he has used the methods of the supplement to weakned organ. 3. On the principle of herb classification based on constitution, Lee Jae Ma had presented general rule that are fragrance(馨), odor(臭), liquid(液), taste(味). Although it had suitable tendency but cannot complitely coinside with the actual. Therefore I interpreted fragrance(馨), odor(臭), liquid(液), taste(味) into the symbol that represent the chief effect. On these conception it's necessary more study.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.930-939
• /
• 2006

Classifying Fruits recorded in Tangaekpyeon of Donguibogam and Sikgamchalyo of Jeongjoji of Limwonsibyukji and comparing the types, features, efficacy and side effects based on Kimi Theory(氣味), we found forty one fruits in Donguibogam and forty eight in Limwonsibyukji. As well as fresh fruits, soup, gruel, dry fruit, and powder, peel, stem, leaf, and root were also used. According to the literature, Fruits are classified by five conditions(五氣) and five tastes(五味) and many are mild with sweet taste or warm with sweet and sour taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, antidiarrhetic, calming cholera morbus, improving skin condition calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm Fruits to vitalize their physiology and those with hot physical constitution cold Fruits for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of Fruits and continuing the spirit of Korea traditional food culture.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.1
• /
• pp.51-57
• /
• 2007

The aim of this study was to improve rice muffin quality with sorbitol using response surface methodology(RSM). Response surface experimental design was made by central composite design using several independent factors. In preliminary experiment of chlorella rice muffin, rice flour(RF), chlorella(CH) and sorbitol(SO) were chosen as independent factors. Response factor was the overall acceptability obtained from sensory evaluation. The regression model equation could be predicted as $OV=6.70-0.45CH-0.44RF^2-0.81CH^2-0.60SO^2$. The optimal conditions for chlorella rice muffin substituted with sorbitol were determined to be 60.8% of RF, 4.7% of CH and 35.45% of SO. Rice muffin was superior to flour muffin in sensory evaluation using the prediction value derived from RSM. Therefore, the optimum condition of muffin could be developed by RSM.