• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.933-936
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• 2011

이 연구는 2008년 9월부터 11월까지 3개월에 걸쳐 대전광역시에 거주하는 19세 이상 주민들 2,947명을 대상으로 대면면접에 의한 간접 기입식 설문조사 방법으로 시행되었으며 일반적 특성과 건강행태가 교통안전 미 실천과 관련성이 있는지를 살펴보고자 하였다. 수집된 자료는 SPSS 14.0을 활용하여 카이제곱 검정과 다중 로지스틱 회귀 분석을 실시하였다. 그 결과를 요약하면 다음과 같다. 첫째, 연구대상자는 일반적 특성 중 교육수준, 배우자 유무, 월 가구소득, 직업, 가구 소유 유무와 같이 사회 문화적인 부분에 있어서는 성별 분포가 통계적으로 유의한 차이를 보였다. 둘째, 운전 시 안전벨트 미착용이라는 교통안전 미 실천에 관련하여 30대와 40대는 운전 시 안전벨트를 더 많이 착용하였고 스트레스를 대단히 많이 느끼는 사람은 더 많이 미 실천하였다. 셋째, 음주운전은 30대와 40대, 기타 및 농어업 종사자, 고위험음주를 한 적이 있는 사람, 현재 흡연 중인 사람이 더 많이 하였고 반면 가구를 1채 소유한 사람은 음주운전을 더 적게 하였다. 음주운전과 안전벨트 미착용은 치명적 교통사고의 큰 원인이 되는 한편 예방이 가능한 원인이라는 점에서 예방을 하기 위해 미 실천 집단을 파악하고 교육을 시행하거나 원인을 제거하는 등의 예방사업을 통해서 대비할 수 있다. 본 연구에서는 미 실천 빈도가 높은 집단이 통계적으로 유의한 수준으로 있음을 확인하였으며 원인 분석 및 분석을 통한 해결책 마련을 위한 추가적인 연구가 필요하리라 사료된다.

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.46-57
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• 2018

Fashion is a cultural element expressing general and common aesthetic awareness in a relevant region in the relevant times. On the aspect that shoes are also a part of fashion reflecting the unique aesthetic awareness of Korea, this paper aims to analyze the aesthetic awareness contained in the aesthetic features observed in the traditional boots. The aesthetic features in terms of the form were the balanced usage of each element including curves, straight lines, simple shapes, contrast colors and materials, and the application and ideological significance as the symbol of social position and status in terms of the contents. Aesthetic awareness pursues the beauty of moderation through the compromise between curves and straight lines, as both elements accept each other's features and keep balance without inclination to one element. Next, solid and void are naturally expressed by appropriately adjusting the expression on colors, materials and shapes through the harmony of composure and techniques. While traditional boots were used as the sign indicating social position and status as the unity of spirit and a thing, they pursue the value of rhythmic vitality by giving spiritual meaning to a thing.

• Journal of the Korea Society of Computer and Information
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• v.17 no.11
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• pp.33-38
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• 2012

An free-fall object is received only force of gravity. Movement that only accept gravity is free-fall movement, and a free-falling object is free falling body. In other words, free falling body is only freely falling objects under the influence of gravity, regardless of the initial state of objects movement. In this paper, we assume, ignoring the resistance of the air, and the free-fall acceleration by the height does not change within the range of the short distance in the vertical direction. Under these assumptions, we can know about time and maximum height to reach the peak point from jumping vertically upward direction, time and speed of the car return to the starting position, and time and speed when the car fall to the ground. It can be measured by jumping degree and risk of accident from car or motorcycle in telematics.

• Journal of the Korea Convergence Society
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• v.11 no.11
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• pp.155-163
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• 2020

This study investigated experimentally how factors of SNS advertising attribute impact on advertising likeability and purchase intention according to use motive and use intensity of SNS. Firstly showing difference according to use motive of SNS, in user of motive to managing human relation, reliability of advertising contents has effect the largest and entertainment of advertising interest has effect also as important factor. In user of motive to sharing interest information, irritation of advertising on using SNS has effect the largest negatively and information of advertising's information offering capability has effect larger as positive factor. Next showing difference according to use intensity of SNS, in user of high intensity, reliability and information of advertising contents has effect larger than other factors. In user of low intensity, irritation of advertising has effect the largest negatively and other factors have effect very small. This results can provide a practical contribution that explains important factors in producing effective SNS advertising according to using behavior characteristics of SNS.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.102-114
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• 2014

The purpose of this study was to promote the consumption of rice by substitution in the process of making par-baked morning buns made with cereal powder in dietary fiber (Brown rice, Barley, Oat, goami 2) and strong flour. Strong flour had the highest fermentation rate for 75 min fermentation period. The volume index of the strong flour morning buns was the highest. The hardness of the strong flour morning buns was measured by a texture analyzer, GR4 respectively. The L-values of strong flour morning buns were higher than those of the Goami powder morning buns. In the sensory evaluation the overall preference was the highest in strong flour morning buns. Among the cereal powder morning buns, the GR4 was the most preferred.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.673-677
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• 1996

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared and their cholesterol contents, calories and production costs were investigated to find out the appropriateness of addition of cooked old rice. There were no differences in pHs with the variations in fat content and the content of cooked old rice. As the amount of added cooked old rice increased from 5 to 20%, cook yield of ground beef also increased. When the fat content of beef was reduced from 30 to 10%, the cholesterol content of beef was not reduced but with the fat content fixed to 10% and the content of added cooked old rice increased from 5 to 20%, the cholesterol content of ground beef decreased. Calories of ground beef were reduced by approximately 50% with the reduction of fat content from 30 to 10% and production costs decreased with the increase in the content of added cooked old rice.

• Journal of the Korean Society of Propulsion Engineers
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• v.20 no.1
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• pp.37-42
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• 2016

In this study, we examined the burning rate of the uncured propellant (with and without a curing agent application) in order to inspect the process of the HTPB solid propellant. The burning rate of the uncured propellant, that did not contain the curing agent, was approximately 9.7 mm/s at 1000 psi. In relation to the curing time, the burning rate was constant. The propellant, with the curing agent application, was approximately 8.1 mm/s showed a tendency of slowing as it burned. When the cure reaction rate was low, in accordance to the time, there were small changes in burn rate. However, when the cure reaction rate was high, the difference in burning rate was increased. The burning rate of a fully-cured propellant was approximately 6.8 mm/s, which appeared to be the lowest in order.

• The Korean Journal of Mycology
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• v.41 no.2
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• pp.74-80
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• 2013

Fourteen new records of yeasts were screened from one hundred thirty-three yeasts strains which were isolated from wild flowers in east, west and south coast near areas and inland areas, Korea. Candida silvae, Cryptococcus terrestris and Auriculibuller fuscus were newly isolated from wild flowers collected at Donghae and Andong, respectively. Candida quercitrusa, Hanseniaspora opuntiae, Sporobolomyces carnicolor, Candida saopaulonensis and Sporobolomyces phaffii were newly isolated from wild flowers in Geumsan-gun and Taean-gun in Chungcheongnam-do, respectively. Candida oleophila and Jaminaea angkoriensis were newly identified from flowers in Yesan-gun and Hannaella zeae was also newly identified from flowers of Daecheon. Hanseniaspora vineae and two other yeast strains including Pseudozyma hubeiensis were newly isolated and identified from flowers collected at Gwangju and Wando-gun, respectively. Morphological and physiological characteristics of their new recorded yeasts were investigated.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.23-28
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• 2012

The effects of adding fish surimi to Gouda cheeses on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% fish surimi, changes in chemical composition, lactic acid bacterial population, pH, non casein nitrogen, non protein nitrogen, water-soluble nitrogen, were monitored every 3 weeks during ripening. The electrophoresis patterns of cheese protein and the consumer's sensory evaluation test of Gouda cheese added with fish surimi also were analyzed. Slightly higher amounts of moisture, crude ash, crude protein, and crude fat were observed in the cheese supplemented with the fish surimi compared to the control cheese. The results suggested that the Gouda cheese prepared with fish surimi did not affect appearances or consumer's sensory characteristics of the cheeses.

• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.5
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• pp.18-25
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• 2016

This research purposed to study a structural effect on curtailment of upper shear wall in frame-shear wall structures, using MIDAS-Gen. In this study, the analysis variables were the story number of curtailment of upper shear wall, change of column section in every 2 stories and change of shear wall thickness in every 2 stories. In order to analyse a structural effect on curtailment of upper shear wall in frame-shear wall structures, we studied the distribution of shear force and overturning moment according to curtailment of shear wall, the inflection point of shear wall from shear force/overturning moment and the lateral stiffness. The results of study proposed the quantitative influence that the curtailment of upper shear wall in frame-shear wall structures had on the structural performance such as lateral stiffness. Furthermore, it is verified that the results of study can be very helpful in catching the materials on the structure design for a reasonable frame-shear wall system.