• Journal of the Korean Society for Aviation and Aeronautics
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• v.18 no.4
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• pp.67-72
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• 2010

In this study, performance analysis and design optimization is carried out for a multi-rate spring brake system, which is used in a cable ride to stop the arriving passengers in safe and comfortable manner. Mathematical model for the spring is developed toward the objective of minimizing the impact at the arrival while satisfying the constraint of limited distance at the stop. Matlab code is utilized to examine parameters affecting the performance of the brake system. The results are validated by a commercial software RecurDyn. Kriging meta model is used to reduce the computational cost of the analysis. Optimization is conducted by RecurDyn, from which the design parameters are determined that minimizes the impact at the stop.

• Journal of the Korean Solar Energy Society
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• v.31 no.5
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• pp.9-18
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• 2011

태양광열 복합 시스템(photovoltaic/thermal hybrid solar system, PV/T)은 태양광 모듈 및 태양열 집열판의 단일화를 통한 전기 및 열에너지의 동시 생산이 가능하도록 구성되고 기존 태양광 모듈의 온도 상승에 따른 효율 저하의 문제점을 보완 및 발생하는 열을 회수하여 온수 생산이 가능한 장치이다. 본 연구에서는 액체형 PV/T 시스템의 대표적인 두 형태인 박스형과 튜브형의 성능 검증을 위하여 수학적 모델링을 통한 두 시스템의 열 및 전기적 성능을 비교 분석하였다. 모델링은 에너지 평형식을 이용하여 시간에 따른 각 부분의 온도의 변화를 예측할 수 있도록 수립되었으며 계산된 결과를 기준으로 전기, 열, 및 전체효율을 도출해 내고, 이를 바탕으로 두 시스템의 성능을 분석하였다. 시뮬레이션 결과를 바탕으로, 박스형 PV/T 시스템의 최고 온수 온도는 $52^{\circ}C$로 예측되었고, 반면에 튜브형은 $48^{\circ}C$에 머물렀다. 또한 열효율은 박스형이 최대 51%, 튜브형이 41%, 전기효율은 박스형이 약 14%, 그리고 튜브형이 13%로 나타났으며, 전체효율은 박스형이 73%, 그리고 튜브형이 64%로 나타나 박스형 PV/T 시스템이 튜브형보다 더 나은 성능을 가지는 것으로 예측되었다. 이는 박스형이 튜브형보다 태양광 모듈과 온수와의 접촉면적이 넓어 더 많은 열전달이 발생하기 때문으로 사료된다.

• Korean Journal of Poultry Science
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• v.15 no.2
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• pp.81-91
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• 1988

The purpose of this research is to analyze the tendencies of poultry consumption in Korea. The information used is the data collected three times during the period from Sept. 1, 1985 to April 30, 1987 throughout the major cities. Those who participated in the survey are 2, 598 including housewives, nutritionists, cookers, group feeding institutions, woman's organizations, and the students of doing nutrition－related studies. Consumer preferences for poultry meat and eggs tend to move toward high quality and more strict sanitary standards. Following this line of consumer preference changes, the poultry product marketing supported by cold chain system is rapidly developing. Household consumption of poultry meat largely consists of hi－and semi－broilers but the household demand for these two broilers tends to decrease steadily over time. In general poultry meat consumption appears to be affected by consumer taste rather than market factors such as prices. In addition consumer choices are quite different depending on poultry meat parts which are preferred in order of drum sticks, wings, and breasts. In particular drum sticks are most preferred than any other parts. An important problem in poultry production is related to consumption seasonality since large part of poultry meat consumption is concentrated during the summer season. Another problem is associated with little development of cooking methods. At present there are two types of primary commercial cooking techniques, fries and samgaetang (boiled chicken with jinsang and rice). For promoting domestic poultry meat disposal and reducing the demand seasonality, new cooking methods should be developed and followed by more aggresive advertisements. In domestic egg trade, smaller packing units(i.e., 10 eggs per unit) tend to bi preferred to large ones (i.e., 30 eggs per unit). In consumers egg purchasing decisions nearness to the shops and convenience appear to be important factors. For egg shell colors consumers recognize that there is no difference in nutritional values. However, survey results show that consumers highest preference lies in eggs with brown color. Eggs are most popular among children and preferred in order of middle－and high－school students, 17-25 age people, and adults. Egg prices are concieved relatively cheap to its nutritional values. In house－holds eggs are consumed in the forms of fries, side dishes, and lunch basket dishes. However, high level of cholesterol content in eggs appears to be an important problem in promoting eggs consumption.

• (The) Research of the performance art and culture
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• no.37
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• pp.249-293
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• 2018

The Musical Theatre was a popular art genre that originated from the western musical tradition represented by the European opera. In the twentieth century, it bloomed around Broadway in the United States. It is also one of the commercial arts which is popularly loved by the public in the field of performing arts all over the world at present. Due to the nature of this genre, the development of dramas and the expression of characters use music, not words or gestures, as the main medium. And the style of music reacts sensitively to the taste of the public, not to a particular class. When Japan colonized Korea, the empire strongly believed modernization equaled westernization and Japan was the one who could awaken Korean. The Japanese colonial music education was intended to bring cooperation and obedience to Japan by forcibly injecting Japanese ideology and culture into Joseon people. The music education of colonialism with the textbook of the "Songs for public education(보통교육 창가집)" compiled by the Japanese government was a sparkstone for the conversion of the Korean musical identity to Japanese and Western music. In addition to the capitalistic economical mechanism for establishing a South Korean government friendly with the United States during the Cold War after liberation, and the rush of American Pop culture represented by 'the show stage in 8th US Arm' and 'movies' which are to be the influence of invisible 'new cultural imperialism', our traditional music was confined to the meaning of 'Korean music', meaning 'past music'. In Korea, after the liberation, the musical was introduced by the influx of American popular culture. In accordance with the cultural policy of Park Jeong-hee regime, which aimed to spread the 'healthy culture' through the modernization of traditional arts, 'The Yegreen(예그린악단)' was founded. However, the plan to create a contemporary performing art based on Korean national arts showed the possibility of success in 1966 with the success of , but soon after, they have been destined to fall into an institution that has lost their ability to operate on their own due to the suspension of the sponsorship of the regime. Due to the cultural imperialist strategy of the influence of Japanese imperialism's colonial music education and influx of American popular culture after liberation, in the early days of Korean musicals, our traditional aesthetic style brought about the situation of the 1960 's, which did not become an independent ethnic art through the exchange and expansion with Western music. This is the background of the western licensed musicals led by the Korean musical market in the 21st century as well as the main cause of musical creation based on western music.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.