• 천문학회보
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• 제45권1호
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• pp.66.4-67
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• 2020

Gyeonggi science high school for the gifted (GSHS) installed 60cm telescope, which is waiting for student observers. It is essential to understand the characteristics of the photometric system, consisting of telescope, filter, and CCD, to get reliable data. CCD images of SA98 Landolt standard field and M67 were obtained on 19th March 2020. The images of each field were combined by filters, i.e., we ignored the monochromatic atmospheric extinction since the photometric objects themselves are standard stars. 24 standard stars in SA98 field and 12 standard stars in M67 were used to derive the tentative transformation equation between our bv photometric system and Johnson BV photometric system. In this poster, we present the preliminary standardization result for Johnson BV photometric system in GSHS 60cm telescope. The reproductivity is discussed by comparing color coefficients of two fields. We plan to extend this process to Johnsons-Cousins BVRI photometric system and narrow-band filters for flux calibration.

• 대한안전경영과학회지
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• 제26권3호
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• pp.133-140
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• 2024

In this paper, we aim to improve the output quality of a food 3D printer through optimized component design and implementation. Existing 3D printers produce customized outputs according to consumer needs, but have problems with output speed and poor quality. In this paper, we aim to solve this problem through optimized design of unit parts such as the extruder, nozzle, guide, and external case. Fusion 360 was used for element design, and in the performance evaluation of the implemented system, the average precision was 0.06mm, which is higher than the non-repeatable precision of ±0.1mm of other products, and the feed speed of the existing system was evaluated to be more than twice as fast, from 70mm/s to 140mm/s. In the future, we plan to continuously research output elements that can produce texture and color and device control methods for convenience.

• 한국과학예술포럼
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• 제20권
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• pp.255-265
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• 2015

역사·문화거리란 그 지역만의 역사·문화적 자원과 도시가로의 연계를 통해 지역정체성을 형성하게 되는 가로환경으로 이를 위해서는 역사·문화자원에 대한 이해를 바탕으로 한 특색 있는 디자인 적용이 필요하다. 그러나 기존에 조성된 가로 대부분이 역사·문화자원에 대한 이해가 부족하거나 물리적 환경 정비 수준에 머무르고 있어 제 역할을 하지 못하는 경우가 많다. 따라서 이의 개선을 위해서는 역사·문화거리에 대한 정확한 진단 및 평가가 우선되어야 한다. 이에 본 연구는 대표적 역사·문화가로인 김해 가야의 거리를 대상으로 구성요소 및 색채특성을 분석하여 역사·문화가로 조성을 위한 계획방안을 모색하고자 한다. 이는 역사·문화가로를 이해하는 틀로서, 나아가 그 가치를 재인식하고 활성화하는 데 의의가 있다. 연구결과는 다음과 같다. (1) 역사·문화가로의 구성요소를 포괄적 측면에서 비 물리적 요소와 물리적 요소로 구분하여 세분화하였다. (2) 구성현황을 살펴본 결과, 가야의 거리는 역사·문화유적과 조형물, 가로시설물을 중심으로 구성되어 있음을 파악하였다. (3) 색채 분석 결과, 역사·문화가로의 경우 역사·문화유적과의 조화와 통일성을 중심으로 계획되고 있으며, 전체 가로경관을 통합하는 체계적 디자인 접근이 미흡하고 장소 아이덴티티 부여 및 효율적 정보전달을 위한 추가적 색채계획이 필요함을 파악하였다.

• 한국환경복원기술학회지
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• 제4권3호
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• pp.66-74
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• 2001

The main purpose of this thesis is to select the appropriate plants for the ecological restoration of coastal land. The soil and vegetation environment survey of the beach where the halophytes live now was executed for the sake. Firstly, the soil survey was done by the physical and chemical survey of beach soil and dumped soil. The soil is mostly sandy loam and sandy clay loam which has silty much. The beach soil where the salt plants live has more organic matters in the content than dumped soil because of the influx of the dead halophytes, a pioneer plant to this area. Secondly the vegetation survey was executed by the halophytes survey in the beach area in order to select the appropriate plants for ecological restoration. The shows two different areas in the vegetation divided by the salt density of soil. Artemisia fukudo, Juncus haenkei, Carex pumila, Silene armeia, Polyponum aviculare etc live in the less salt density area and it doesnt show collected. Salicornia herbacea, Suaeda asparagoides, Aster tripolium, Limonium tetragonum, Suaeda maritima, Scirus fluvitilis, Phragmtes communis, Suaeda japonica, Zoysia sinica etc halophytes live in the more salt density area and there are a few advent plant but many collected. So the salt density of soil limits the vegetation. The selection of appropriate plants for the ecological restoration programs was designed with 3 different standards considering the salt density of soil in the dumped soil area. The plan selection guidelines of thick salt density due to the salt density of soil, and economical efficiency and maintenance because the area is large. The guidelines of middle salt density area were made considering economical efficiency and maintenance because there are salt as well, and it is effective for the scenery if they have normal ecology but their leaves have good color and the flowers are beautiful. However I suggest beautiful flowery plants for the neutral plan area because this area is the entry point of the airport so the view is very important.

• 만화애니메이션 연구
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• 통권17호
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• pp.53-67
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• 2009

최근 미디어법의 변화에 따라, 방송의 규제 환경이 시장의 힘에 의해 점차 완화되고, 방송과 통신이 융합된 새로운 테크놀러지의 개발로 방송 산업이 무한 경쟁 시대로 접어들었다. 이러한 변화와 문제점을 해결하고자 최근 방송사에서는 차별화된 자사의 채널을 홍보하기 위해 새로운 채널 브랜드 아이덴티티 작업을 시도 하고 있다. 본 연구의 목적은 채널 브랜드 아이덴티티의 다양한 구성 요소(브랜드네임, 로고와 심벌, 캐릭터, 슬로건, 네트워크 디자인, 스테이션 ID)들 중에 가장 많이 제작되어 활용되고, 특히 시청자들에게 쉽게 노출되어, 접근성이 빠른 Spot Animation에 대해 분석하고, Spot Animation에 사용되는 캐릭터에 대한 확장성과 그 유용성을 검토하여 시청자의 채널인지도와 채널 충성도를 높일 수 있는 캐릭터를 기획하고 관리 하는데 있다. 구체적으로 KBS와 MBC 각 방송사를 대표하는 각각의 캐릭터의 탄생 배경과 제작 및 활용을 알아보고 두 방송사의 Spot animation에 등장하는 각 캐릭터의 형태, 색상, 재질, 표현 등을 비교하여 특성을 정리한다. 결론으로, KBS와 MBC의 세 가지 캐릭터는 전문적이고 체계적인 기획과 관리가 적용되지 못하였고, ID의 Spot animation에서 각 채널이 추구하는 이미지만을 표현했을 뿐, 캐릭터로서의 다양한 확장성과 넓은 유용성을 충분히 관철하지 못했다는 문제점을 가지고 있다. 방송사의 채널 브랜드 가치를 높이는 가장 중요한 요소는 차별화된 아이덴티티를 가지는 것이고, 그 핵심에는 채널의 이미지를 담당하는 스테이션 ID를 효과적으로 만드는데 있다. 따라서 시청자에게 가장 많이 노출되고 쉽게 접근할 수 있는 ID의 Spot animation과 캐릭터는 매우 중요한 요소로서, 방송사를 대표하는 캐릭터는 초기 기획과 제작에 이르기까지 전문적인 연구와 체계적인 관리가 필요하다.

• 혜화의학회지
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• 제13권2호
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• pp.205-212
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• 2004

Now many sustitution and false articles is used in korea instead of heshouwu. To use heshouwu correctly, we will make a quilitative certificational plan of heshouwu to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source of plant Heshouwu is a root tuber of a perennial herb Polygonum multiflorum Thunberg(Family : Polygonaceae). 2) Harvest After planting 3-5 yaers, harvesting in an autumn, washin clean the mud, a big heshouwu cut off a half or section, dry in sunny place or at a little fire. When harvesting, we harvest only a big thing, a small thing transfer a field, after culturing of 1-2 years, harvest at big roots. Harvesting is done usually in an autumn after 3 years. When collecting a seed, we must harvest a heshouwu the next year. 3) Process We must process heshouwu at the decoction of black beans, heshouwu suck in the decoction of black beans, heat with steam in an iron pot. Black beans is used every 100 kg of heshouwu. 4) Quility (1) Funstional standards It is good that weight is heavy and outer skin is yellow-brown, section surface is light red color, powdery and has a figure such as clouds in section. (2) Physicochemical standards Heshouwu expesses a various chang of components in process of working. We think that it need to add a standard of detection about 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside in a current authentic document which is a water-soluble component of heshouwu. It must that Dry on loss is less than 14.0%, content of ash is less than 5.0%, Content of acid-nonsoluble ash is less than 1.5%, Content of extract is more than 17.0%. A fixed quantity of 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside is more than 1.0%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agriculural medince.

• 혜화의학회지
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• 제13권2호
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• 한국지리정보학회지
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• 제16권4호
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• pp.153-170
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• 2013

본 연구는 도시 근린공원의 열쾌적성을 평가하고 이에 따른 열환경 개선방안을 도출하고자 연구를 진행하였다. 먼저 공원의 주요 열환경 인자의 분포특성 및 공간 유형별 차이를 평가한 결과, 기온, 상대습도, 풍속의 경우 공간적으로 뚜렷한 차이를 보이지 않았다. 그러나 평균복사온도는 공간의 개방정도 및 포장재질에 따라 큰 차이를 나타내는 것으로 확인되었다. 추출된 열환경 인자를 토대로 공간 유형에 따른 열쾌적성을 평가한 결과, 광장의 PMV(Predicted Mean Vote, 예상온열감) 지수가 4.39로 가장 높게 나타났으며, 동선의 경우 2.58, 녹지 1.90 그리고 휴게공간은 0.42로 평가되었다. 이러한 열쾌적성을 결정하는 열환경 요인에 대한 중요도를 평가해보기 위하여 PMV 회귀모형을 구축한 결과, 평균복사온도(1.084), 풍속(-0.280), 기온(0.013), 상대습도(-0.009)의 순으로 PMV에 대한 상대적인 중요도가 높게 나타났다. 열환경적 측면에서 개선이 필요한 지역을 대상으로 시나리오 분석을 실시한 결과, 반사율, 색상, 포장재질의 물리적 특성 변화를 통해 인체가 체감하는 열쾌적성을 향상시킬 수 있으며, 실제 공원에 이를 적용하여 개선안을 마련할 수 있을 것으로 판단된다.

• 적정기술학회지
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• 제7권1호
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• pp.41-50
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• 2021

탄자니아 아루샤에 위치한 Gongali model Co. Ltd는 지하수 불소제거를 위해서 현지에서 생산한 골탄을 이용하여 Nanofilter water station을 운영하고 있다. 현지에서 생산된 골탄은 탁도와 유기물 농도가 높아서 색도가 유발되는 문제가 있다. 또한, 불소 흡착 효율이 낮아서 골탄의 짧은 교체 주기로 인해 유지관리 비용이 증가하는 비용적 어려움도 있다. 이를 보완하기 위해서 고흡착 골탄을 보급하기 위한 목적으로 현지형 가마를 국내에서 제작하여 현지에 보급하는 사업을 추진하였다. 현지에서 고흡착 골탄을 생산함으로써 Nanofilter water station의 운영 효율이 증가하였으며 지역 주민들에게 안정적으로 지속해서 식수를 제공할 수 있었다. 또한, Gongali model Co. Ltd에게 지속 가능한 비즈니스 모델을 제시함으로써 고흡착 골탄의 지속성과 Nanofilter water station의 확산 계획을 제시하였다. 결과적으로 본 사업을 통해서 지속적으로 저소득층과 소외계층에게 저렴한 식수를 공급할 수 있는 방안을 마련할 수 있었다.

• 한국식생활문화학회지
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• 제22권6호
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.