• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2020.11a
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• pp.286-289
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• 2020

본래 대중문화는 그 자체로 '집단(Mass)'의 의미가 들어있다. 하나의 방송콘텐츠는 PD, 작가, 출연자와 방송 스텝들은 물론이고 관객들까지 참여함으로써 완성된다. 하지만 방송의 이런 집단 창작 시스템은 코로나19 같은 전 세계적인 감염병 유행 앞에서 유례없는 변화를 가져왔고, 쉽게 가라앉지 않는 감염병으로 랜선 콘서트, 라이브 뮤지컬 등 여러 언택트 시스템(Untact System)이 시도되어지고 있다. 본 논문에서는 언택트 시스템(Untact System)의 도입으로 변화하는 방송에 대해 알아보고, 라이브 방송 시스템을 설계한다.[2]

• The Journal of the Convergence on Culture Technology
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• v.6 no.1
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• pp.31-36
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• 2020

Corporate Culture Marketing is a marketing tool that enhances a company's cultural image or conveys its image through culture. Culture Consumer value analysis is important predictive data in identifying the value and pursuit of life in individual consumption behavior, explaining the choice behavior of culture consumers, and serves as the basis for decision making. The research method was linked to the text mining and opinion mining techniques of big data, and extracted positive, negative and neutral words. The analysis targets culture consumers participating in concerts at Hyundai Card's 'Super Concert', which is subject to domestic consumers, and CJ ENM's 'KCON', which is subject to foreign consumers. The culture consumer value elements of corporate culture marketing are the basic conditions, and they were derived as 'Consensus Communication (Expression of Sensibility)', 'Participation Sharing(VIP Belonging)', 'Social Change Issue', 'Differentiating Services', 'Price Discount Benefit' and 'Location Quality'. In the future, we will need to foster 'Culture Technology Marketers' and apply them in areas such as arts management planning, cultural investment, cultural distribution, cultural space, Corporate Culture, CSR and K-pop marketing to enhance corporate interests and brand value and enhance brand value.

• Korean Institute of Interior Design Journal
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• v.21 no.1
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• pp.195-202
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• 2012

This study aimed to analyze the types and characteristics of space forms according to performance types in the space of performing arts centers through the cases of modern performing arts centers. As for the space forms according to the performance forms, the performing arts centers devoted to dramas made a small space or turned into multi-purpose ones entering the modern days. Added to the proscenium, the main stage, was the back stage for the stage background. The area of the stage and auditorium grew similar with some kind of separation between the stage and audience. The concert halls have close relationships with the audience and their stage contacts the auditorium on many sections. The stage space is smaller than the auditorium and usually either the complex or entry type. In the opera theater, they commonly create a space for social gathering in addition to the main stage of proscenium, back stage, side stage and auditorium. They're also distinct from other performing centers for having an orchestra pit between the stage and audience. The stage is twice as big as the auditorium and the separate type. In today's performing arts centers, the sizes of the stage and auditorium can vary widely, and the performances of many different genres are put to multiple purposes.

• The Journal of the Acoustical Society of Korea
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• v.36 no.5
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• pp.321-328
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• 2017

The purpose of this study is to derive the preference factors of stage acoustics for duet performers through the measurement of the stage acoustics in a concert hall and the performance evaluation on the stage. 15 pairs (total 30 players) of the performers participated in the experiment, and the preference of selected 5 locations were evaluated. As a result, the preference in the center of stage was the highest, and CS (Clarity at stage) and $ST_{Late}$ were the most significant factors for the preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.1027-1031
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• 1994

A method for the process of making fig conserves to prevent the denaturation of ficin (EC3.422.3) that is a proteolytic enzyme in fig (Fixus carica L. ) has been developed. The suutable composition ratio of materials such as, fig, sugar, citric acid and potassium sorbate, to make fig conserves was 1,000, 600 , 1.0 and 0.67g , respectively. to maintain the ficin activity, it was necessary that these materials were heated on 55$^{\circ}C$ and concentrated in the reduced pressure. At a result of sensory evaluation , meat treated with fig was the softest among samples. Then the treated beef with 55$^{\circ}C$ converse, 7$0^{\circ}C$ conserves, sugar and control have been shown the decreased rate respectively. There was significantly different in the effect of tenderness between each group(0.1%) . The nitrogen content of connective tissue was relatively low in the groups of the treated beef with fig and 55$^{\circ}C$ converses, 7$0^{\circ}C$ converses sugar and control , which was similar to the order of the ficin activity. This research revealed that the constituent protein of meat muscle was decomposed by ficin and its solubility was relatively higher than before.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2004.11a
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• pp.349-354
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• 2004

In accordance with recent culture-advancement and national improvement in conscious level, the desire for cultural life is on increasing, so that it is also increasing tendency toward the planning and construction of large performance hall for the local residents, conducted by the provincial self-governing body. For the sake of a satisfiable acoustic efficiency at the said large performance hall, although it is designed and constructed with application of various methods of simulation from the planning stage, there could be appeared an error of the said simulation and defect occurred in the construction, and due to such reason, a situation unable to fulfill a satisfiable Acoustic efficiency to be generated thereat after opening of the hall. Accordingly, it is able to judge on the part which necessitates for betterment, also the region where acoustically weak, through measurement and evaluation on the acoustic efficiency in the completed performance all, and by its correction as well as supplement thereon based on the afore-mentioned, a performance hall equipped with the supreme acoustic condition could be established.

• The Journal of the Acoustical Society of Korea
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• v.37 no.5
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• pp.349-355
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• 2018

A large number of parameters have been defined in order to describe and to evaluate the acoustical propeTies in rooms. Reverberation time is an impoTant characteristic of conceT halls, theaters and studios, etc. Over the years, a number of different methods for measuring the reverberation time have been developed, the most common being: the interrupted noise method, the integrated impulse response method, and the method of recording the room response to an impulsive source. However, the reverberation time can be changed by the measurement method, sound source and microphone. Therefore, it is difficult to accurately measure the reverberation time in a room. In this paper, it will be analyzed the interpretation method of the reverberation time and discussed the limitations.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.567-573
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• 2020

The COVID-19 outbreak had a substantial impact on our lives. Social distancing policies are especially causing severe concern for the cultural and creative industries across the globe. Most performing arts festivals and other venues are being canceled due to COVID-19 fears and social distancing measures. Instead, many individual artists and organizations attempt to deliver their arts online using ICT and live streaming. The actions of the Government in responding to the COVID-19 crisis also provide financial support toward freelance artists and creators, and company. Finally, future directions and areas that need further support are described.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.511-519
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• 1999

To prevent the denaturation of ficin(EC 3.4.22.3) that is a proteolytic enzyme in fig(Ficus carica L.), fig conserve was heated to 55oC. The fig conserve was added as a tenderizer to native Korean cattle beef(KCB), dairy cattle beef(DCB), castrated dairy cattle beef(CDCB), and imported beef(IB). The composition of free amino acids, hydroxyproline content, shear force, cooking loss, morphological changes and sensory evaluation were then investigated to observe the effect of tenderizing beef with fig conserve. Free amino acids and cooking loss of treated beef were higher than those of control, whereas hydroxyproline and shear force were lower. Glutamine in treated beef decreased relatively but asparagine increased. Hydroxyproline was found, in increasing order of abundance, in DCB, CDCB, IB and KCB. By portion, loin was higher than tenderloin in free amino acids, hydroxyproline and shear force but was lower in cooking loss. Observation with a light microgram revealed a surprising loss of muscle fiber in treated beef. In sensory evaluation of uncooked beef, the control was redder than the treated beef(p<0.01~p<0.05). Treatment with fig conserve increased the juiciness of both cooked CDCB and IB(p<0.001) and decreased their hardness(p<0.01~p<0.001).

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.01a
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• pp.109-112
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• 2022

메타버스란 가상, 초월을 뜻하는 Meta와 우주, 세계를 뜻하는 Universe의 합성어로 가상과 현실이 상호작용 하면서 사회·경제·문화 활동이 이루어지며 가치를 창출하는 세상을 말한다. 이러한 메타버스는 5G와 그래픽 기술의 발전과 함께 코로나 사태로 인한 비대면 생활이 계속되면서 디지털 네이티브 세대인 Z세대가 메타버스 플랫폼을 소통의 장으로 삼기 시작하면서 성장하고 있다. 메타버스 안에서 콘서트나 사인회를 하고, 가상 아이템을 판매하며 마케팅을 벌이는 등 다양한 산업에서 메타버스에 뛰어들고 있다. 점점 진화하고 있는 메타버스는 메타버스 내에서 유저들 간에 맺는 상호관계 활동이 큰 장점이지만, 이로 인해 개인정보 보호 문제나, 위치정보, 금융정보 문제 등의 다양한 문제가 발생할 수 있는 문제점을 가지고 있다. 이에 본 논문에서는 메타버스에서 발생할 수 있는 문제점과 그 대응 방안을 제시하였다.