• 한국콘텐츠학회논문지
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• 제22권9호
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• pp.328-338
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• 2022

본 연구는 MZ세대의 SNS 콘텐츠 관광정보특성, 관광지이미지, 관광행동의도 간 영향 관계를 제주특별자치도 중심으로 규명하는 것이다. 연구목적을 달성하기 위해, 본 연구는 설문전문업체에 의뢰하여 MZ세대 중 최근 1년 이내 SNS 관광정보특성을 접한 이후 제주특별자치도 관광 경험이 있는 관광자 270명을 대상으로 진행하였다. 총 270부 회수하여 모두 실증분석에 활용하였다. 연구결과는 첫째, SNS 관광정보특성 요인 신뢰성, 유용성, 적시성, 상호작용성 모두 관광지이미지에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, SNS 관광정보특성 요인 신뢰성, 유용성, 적시성, 상호작용성 모두 관광행동의도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 관광지이미지는 관광행동의도에 정(+)의 영향을 미치는 것으로 나타났다. 본 연구는 연구결과를 토대로 관광지를 찾는 MZ세대 관광자의 향후 관광지이미지 형성과 미래 행동 결정 과정에 대해 논의하였다. 또한, 본 연구가 기여하는 이론적 시사점에 대해 논의하였다.

• Computers and Concrete
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• 제14권5호
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• pp.527-546
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• 2014

Portland cement concrete, which has higher strength and stiffness than asphalt concrete, has been widely applied on pavements. However, the brittle fracture characteristic of cement concrete restricts its application in highway pavement construction. Since the polypropylene fiber can improve the fracture toughness of cement concrete, Polypropylene Fiber-Reinforced Concrete (PFRC) is attracting more and more attention in civil engineering. In order to study the effect of polypropylene fiber on the generation and evolution process of the local deformation band in concrete, a series of three-point bending tests were performed using the new technology of the digital speckle correlation method for FRC notched beams with different volumetric contents of polypropylene fiber. The modified Double-K model was utilized for the first time to calculate the stress intensity factors of instability and crack initiation of fiber-reinforced concrete beams. The results indicate that the polypropylene fiber can enhance the fracture toughness. Based on the modified Double-K fracture theory, the maximum fracture energy of concrete with 3.2% fiber (in volume) is 47 times higher than the plain concrete. No effort of fiber content on the strength of the concrete was found. Meanwhile to balance the strength and resistant fracture toughness, concrete with 1.6% fiber is recommended to be applied in pavement construction.

• 한국주거학회논문집
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• 제1권2호
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• pp.27-48
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• 1990

The purpose of this study was to investigate the middle-class housewives` experience of housing environment through their own cognitive expressions. Subjects were 18 housewives living in the apartments at Junggye-Dong, Seoul and Field survey method was used. Indepth interview technique with planned questionnaire was used. The contents of individual`s housing life history were recorded by means of a recording machine. Cognitive expressions of subjects ontheir experience of housing environment were analiyzed by Content Analysis. Subjects have respectively experienced various housing types. The housing experiences were classified by stimuli and respones. Stimuli were again classified by the factors and characteristics of housing environment, whereas responses were classified by types and directions. Negative experiences were more frequent than positive ones. Negative evaluations were appeared more frequently In such case as the existence of community facilities, interior structure, bathrooms, and heating systems. The positive emotional experiences appeared more frequently were the natural characteristic$ of outdoors. When all the contents were analyzed by housing types experienced, subjects negatively remembered community facilities in high-rise apartments, and positively outdoors in detached single houses including traditional houses, and negatively heating systems in low-rise apartments and tenement houses. These contents, especially positive and negative aspects of past experience. can be used as basic data to understand residents` reponses and to plan furture houses more desirable for them.

• 농업과학연구
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• 제39권2호
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• pp.195-202
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• 2012

This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.

• Macromolecular Research
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• 제17권6호
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• pp.411-416
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• 2009

The color stabilization of antimicrobial blends was studied by using poly(hexamethylene guanidine) phosphate (PHMG) as a highly efficient biocidal and nontoxic agent. The Taguchi method was used to determine the optimum conditions for the blending of PHMG in polypropylene (PP) matrix. To improve the yellowing phenomena, two kinds of stabilizer were used together: tetrakis[methylene(3,5-di-t-butyl-4-hydroxyhydrocinnamate)](IN1010) from phenol and tris(2,4-di-t-butylphenylphosphite) (IF168) from phosphorus. According to blend composition and mixing condition, six factors were chosen, with five levels being set for each factor. The orthogonal array was selected as the most suitable for fabricating the experimental design, L25, with 6 columns and 25 variations. The-smaller-the-better was used as an optimization criterion. The optimum conditions for these parameters were 10 phr for PHMG, 2 phr for IN1010, 1 phr for IF168, 10 min for mixing time, $210^{\circ}C$ for mixing temperature, and 30 rpm for rotation speed. Under these conditions, the yellowness index of the blend was 1.52. The processibility of the blends was investigated by Advanced Rheometric Expansion System (ARES). The blend with 0.5 w% PHMG content, diluted with PP, exhibited an antimicrobial characteristic in the shake flask method.

• 한국방재학회 논문집
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• 제6권4호통권23호
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• pp.29-36
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• 2006

최근 이상기후 및 집중호우로 인해 낙동강유역의 많은 지역이 재산 및 인명손실을 크게 입고 있으며 제방축조 재료의 획득 및 운송비등의 증가로 인해 재해방지차원의 제방축조에 여러 가지 어려움을 겪고 있는 실정이다. 본 연구에서는 낙동강 하상의 모래를 이용하여 소량의 시멘트를 혼합한 시멘트혼합토에 대해 삼축압축실험을 통해 시멘트혼합율에 따른 특성을 규명하고자 한다. 이를 위하여 낙동강유역 하상 모래와 시멘트의 혼합율을 변화시키면서 실내시험을 실시하였다. 제체재료의 적합성 검토, 설계 및 해석에 필요한 기초자료를 제공하기위해 다짐시험 및 표준삼축압축시험을 실시하여 시멘트혼합율에 따른 강도, 변형에 따른 응력 및 거동특성 등을 분석하였다.

• Journal of Ecology and Environment
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• 제35권1호
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• pp.1-7
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• 2012

To calculate and predict soil carbon budget and cycle, it is important to understand the complex interrelationships involved in soil respiration rate (Rs). We attempted to reveal relationships between Rs and key environmental factors, such as soil temperature, using a laboratory incubation method. Soil samples were collected from mature deciduous (MD), mature coniferous (MC), immature deciduous (ID), and immature coniferous (IC) forests. Prior to measure, soils were pre-incubated for 3 days at $25^{\circ}C$ and 60% of maximum water holding capacity (WHC). Samples of gasses were collected with 0, 2, and 4 h interval after the beginning of the measurement at soil temperatures of 5, 15, 25, and $35^{\circ}C$ (at 60% WHC). Air samples were collected using a syringe attached to the cap of closed bottles that contained the soil samples. The $CO_2$ concentration of each gas sample was measured by gas chromatography. Rs was strongly correlated with soil temperature (r, 0.93 to 0.96; P < 0.001). For MD, MC, ID, and IC soils taken from 0-5 cm below the surface, exponential functions explained 90%, 82%, 92%, and 86% of the respective data plots. The temperature and Rs data for soil taken from 5-10 cm beneath the surface at MD, MC, ID, and IC sites also closely fit exponential functions, with 83%, 95%, 87%, and 89% of the data points, respectively, fitting an exponential curve. The soil organic content in mature forests was significantly higher than in soils from immature forests (P < 0.001 at 0-5 cm and P < 0.005 at 5-10 cm) and surface layer (P = 0.04 at 0-5 cm and P = 0.12). High soil organic matter content is clearly associated with high Rs, especially in the surface layer. We determined that the incubation method used in this study have the possibility for comprehending complex characteristic of Rs.

• 한국식품과학회지
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• 제50권5호
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• pp.504-510
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• 2018

본 연구에서는 4가지 가공방법(침지, 삶음, 볶음, 가압볶음)에 의해 처리한 두류가루로 쿠키를 제조한 후 그들의 이화학적 특성과 텍스처 특성을 살펴보았다. 품질특성과 영양적 가치를 높이기 위하여 두류-찹쌀 혼합가루를 이용하여 글루텐-프리 쌀쿠키를 제조하였다. 가압볶음과 삶음에 의해 두류가루는 호화가 일어나 페이스팅 점도를 나타나지 않았으며 볶음처리에 의한 두류가루는 열처리에 의해 상호작용이 유도되어 호화온도가 증가하고 치반점도가 거의 나타나지 않은 특성을 보였다. 볶음처리한 두류가루로 제조된 쿠키는 대조군과 거의 유사한 색상을 나타냈으며 가압볶음이나 삶음 처리한 두류가루 보다는 높은 경도를 나타냈다. 녹두가루보다는 동부가루로 제조한 쿠키가 더 우수한 색상을 나타냈으며 경도도 더 높은 결과를 보였다. 결과적으로 본 연구에서 두류의 종류와 두류의 가공방법에 의해 글루텐-프리 쌀쿠키의 품질에 영향을 미치는 것을 확인할 수 있었다.

• 보존과학회지
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• 제35권4호
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• pp.331-343
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• 2019

The purpose of this study was to investigate the material characteristics of black wares excavated from Yongyeon-ri, Damyang and to clarify the correlation of the factors that develop black coulor compared with black wares excavated from other regions. As a results of absorption rate, colour coordinate, compositional mineral, section analysis and contents showed high correlation between the kilns and the waste dumplings, indicating that they were made using the same materials. Second, comparing the microtextures and contents of the glaze layer with the excavated sherds from other kilns, a characteristic coagulation phenomena of iron oxides were not observed in Yongyeon-ri and Gilmyeong-ri, and it was considered that the material, mixing ratio, and firing environment were different from those of Bonggok-dong. In addition, statistical analysis using the major components revealed that the bodies of Yongyeon-ri were highly correlated with those of Bonggok-dong, which is nearest to the region, and similar to Gilmyeong-ri in the glaze layer. The characteristics of colorant were different depending on Fe₂O₃ content and K₂O content also contributed to the classification of the composition of each excavated kiln. Conclusionally, it can be seen from the scientific analysis that the colour of black wares excluded from different regions is materially different from that of iron oxide, the coloring condition, and the firing environment.

• 한국식품조리과학회지
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• 제21권4호
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• pp.514-527
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• 2005

The purposes of this study were firstly to optimize the recipe for iced cookies by cooking with five different ingredient levels of $Jinuni\;bean(X_1),\;butter(X_2)\;&\;sugar(X_3)$ and secondly to analyze the chemical and sensory test results by using RSM(Response Surface Methodology). As a result of this test, water activity decreased with increasing contents of butter or sugar, while hydrophilic browning decreased independently with increasing sugar content. There was a positive correlation(p<.001) between specific gravity and hardness, although the result was not uniform due to the interaction of each factor. There was a negative correlation(p<.001) between the spread ratio and gravity or hardness, and it tended to increase with increasing each content. Color value L and color value a had positive correlation (p<.001) and the value tended to decrease with increasing the quantity of Jinuni bean. Generally, the strength of the cookies showed a saddle point at the peak of the 3d graph. As a result of sensory evaluation, the color was sensitive to the contents of sugar and Jinuni bean, the texture was sensitive to the contents of butter and sugar, and the taste and overall quality were sensitive to all three factors. Color had a positive correlation(p<.05) with the taste, texture and overall quality. There were high positive correlations(p<.001) between the taste, texture and overall quality. The preference data showed an up-swollen, parabolic shape in the center of the 34 graph, which enabled the optimum value to be determined and the optimum mixture ratio which fulfilled all sensory items was Jinuni bean 93g, butter 188.5g and sugar 155g, indicating a substitution of flour by $44\%$.