• 헤리티지:역사와 과학
• /
• 제34권
• /
• pp.138-171
• /
• 2001

This paper, based on the filed survey conducted from August 14 to 21, 2000, examines the architectural characteristics of traditional dwellings of Sujeonchon(수전촌, 水田村) village. Sujeonchon village is located on the northen slope of Changbaishan Mt., Andohyun(안도현, 安圖縣) of jilin Province(吉林省), a province in the northeastern region of China. The village was established between late 1940's and early 1950's by the Korean-Chinese. Later on, some of the Korean-Chinese residents moved out of the village and presently, the residents are composed of both the Korean-Chinese and the Chinese consisting about fifty-fifty. Since the cultural background and the living custom are different from each other ethnic group, that is, the Korean-Chinese and the Chinese, their dwellings reveal some differences between them. Through the study, the architectural characteristics and distinctions of the Korean-Chinese and Chinese dwellings are found and summarized as follows: 1.The way of building layout is different between them: the Chinese mainly follows the north-south direction of building layout, while the Korean-Chinese considers the surrounding environmental condition. 2.The floor level of kitchen is different between them: that of the Chinese house is same as the outdoor earth level, while that of the Korean-Chinese is lower than the outdoor level. 3.The way of providing the kitchen space is different between them: the kitchen of the Chinese house is consist of one separate room, while that of the Korean-Chinese is open to the living area. 4.The way of heating system is different between them: the Chinese house has kang only at the sleeping area, while the Korean-Chinese install whole under-floor heating of gudeul in the living area. 5.The attitude to the way of building is different between them: the Chinese are easily adapt to the new building materials and construction method, while the Korean-Chinese are showing strong attachment to the traditional way of building. 6.The houses of the Chinese and the Korean-Chinese have their own traditional ornaments and talismans on and in the building.

• 한국실내디자인학회논문집
• /
• 제20권5호
• /
• pp.178-187
• /
• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• 한국실내디자인학회논문집
• /
• 제16호
• /
• pp.36-41
• /
• 1998

This study is mainly intended to understand on the plan change of a public room in the apartment. This study is summarized as follows; First how the plane type of an apartment public room in the Capital region has been changed since 1970's in which industrialization has seriously started. Second according to the adjoining types how the features of an apartment plan would be divided into some categories. Third how usable area and public area in an apartment has been changed, The scop of this study is limited to the national standard houses of which usable area is 40-85m2(12.1-25.7pyong) built in Seoul and five new cities from 1970's to the half of 1990's The study is based on documents of 1378 samples extracted classified and analysed the plan in the chronical order. The analysis scope is confined to family's public rooms in an apartment such as a living room a dining room and a kitchen. In conclusion the public rooms such as a living room a dining room, and a kitchen become stereotyped with no specific difference in Korean apartments. Especially LDK type, L/DK type is the most general plan in Korean apartments, and the demand of that type is continuously increasing lately.

• 대한영양사협회학술지
• /
• 제12권3호
• /
• pp.264-276
• /
• 2006

The purpose of this study was to propose HACCP system implementation properly and to secure the food safety of school foodservices in Pohang city since the proper facilities and equipment should be key factors in food safety and production. So this study was designed to evaluate existing equipment in food production area, receiving and dining area, and employee facilities. Questionnaire was mailed to 107 school foodservice dietitians in Pohang area and 97 were responded (90.7% response rate). Approximately sixty percent of foodservices were not available separate receiving or polluted area, fifty one percent were installed screen door for insecticidal and temperature and humidity control, and these environmental conditions were hard to keep kitchen dry and sanitary condition. Usually public schools were better equipped than private schools. Forty three percent of school foodservice had initial use of non-foodservice, opened before 1994, and thirty three percent of elementary school foodservice. Among employee facilities, hand washing sanitation stand was prepared seventy nine percent (78.9%) of school foodservices. Dietitians chose outworn equipment and facilities (30.9%), difficulties of maintaining standard temperature and humidity for foodservice (20.6%), lacking separate receiving or polluted area (13.4%), indirect contamination of water hoss (10.3%), and lacking employee facilities (10.3%) as critical points to correct in school foodservice. Therefore governmental regulating agencies must review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition to these requirement, plan must be set-up step by step to implement HACCP system properly.

• 한국실내디자인학회논문집
• /
• 제19권1호
• /
• pp.180-189
• /
• 2010

Since collective houses are started to be supplied, the housing market has been transformed from supplier to demander oriented, and various type with same area of unit households have been deigned and started to be distributed. It can be expected that such transfer phenomenon would be continuously sped-up, and unit household will be more subdivided and varied. Thus, we analysed and studied the planes with subject of unit households in national housing scale ($85m^2$) that is treated as supply standard and has biggest volume in construction by Korean housing corporation. The analysing method is investigating the area of each room within unit household, calculating their minimum, maximum, and average values, studying the efficiency of unit household plane according to the structure of each room by comparative analysis these values, and analysing changing matter by investigating any change of each room area. The analysing results of which are followings. At first, number of BAY on face is increasing. Second, allocation of each room has been vary. Third, area ratio among bedroom1, livingroom, diningroom/kitchen become similar. Fourth, the area of diningroom/kitchen become somewhat bigger. Fifth, the space for passage way is efficiently allocated. Sixth, service area is reduced, Seventh, stereotyped phenomenon Is appeared. Based on many studies so far, any improvements of unit householder in national housing scale are followings. First, in terms of forming style, unit householder in national housing scale is unfolded in various way though, the form of each room is not more than typical style. Second, it shows stereotyped phenomenon. Especially, bathroom 1, 2 show stereotyped feature in terms of their type and area across entire research years, also LDK allocation method is stereotyped, as well as stereotyped trend in bedroom 2, 3, allocation for 4 BAY type.

• 한국주거학회논문집
• /
• 제21권5호
• /
• pp.35-42
• /
• 2010

This study examines and analyzes plan of Hanok which has been newly built at rural areas in Jeollanam-do province and is to present the direction in setting architectural plan of Hanok at rural areas. For the purpose of this study, analyzed the types of Hanok based on the topological characteristics of main house and main spaces including room, living room and kitchen. Five types of 105 Hanoks, type-I, type-II, type-III, type-IV and type-V were drawn on the based of the shape of main house and topological characteristics of main rooms including room, living room and kitchen. Type-I had spatial composition of main rooms in a row and showed similar shape of main house with traditional private houses in Honam region, type-II showed placement of living room in center and main rooms beside it, type-III showed change of type-II and placed kitchen and annex behind living room and similar plan composition with type-III and secured the area of living room and rooms by enlarging the number of rooms, and type-V had the shape of main house with twisted form and placed living room in the center and each room at side or twisted part to ensure openness of living room.

• 한국안전학회지
• /
• 제16권3호
• /
• pp.76-82
• /
• 2001

An aqueous solution of a commercial liquid synthetic detergent for kitchen use was photodecomposed in the presence of titanium dioxides ponder under an atmosphere of air at room temperature. Titanium dioxides were prepared by sol-gel method from titanium iso-propoxide at different R R ratio($H_2O$/titanium iso-propoxide) and calcined at $500^{\circ}C$. All titanium dioxides m characterized by XRD, BET surface area analyzer and UV-VIS spectrometer. The surface mea of titanium dioxides prepared at R ratio=6 appeared higher volume about 20% than commercial $TiO_2$ catalyses. XRD patterns of titania particles were observed mixing phase together with rutile and anatase type. Titanium dioxides prepared by sol-gel method show higher activity about 6% than commercial $TiO_2$ catalysts on the Photocatalytic foundation of a commercial liquid synthetic detergent for kitchen. The concentration of the detergent decreased to about 90%, of its initial value at illumination times of 2 hour. illumination for 30 minutes decreased the concentration of oxygen to about one-fifth of the initial value.

• 한국과학예술포럼
• /
• 제19권
• /
• pp.405-415
• /
• 2015

최근에 중국의 경제적, 문화적 변화 속도는 빠르고 생활양식도 많이 바뀌었다. 따라서 중국인의 생활은 인간 근본적인 식(食), 의(衣), 주(住)에 대한 요구가 높아졌다. 이에 각각 기업들은 한계를 넘어 더 넓은 영토와 풍부한 인구, 자원으로 시장 성장의 잠재력이 높은 중국시장으로의 진출이 주목되고 있다. 한국은 20세기 60년대 이후 경제성장을 통하여 근대화에 접근하는 동시에 수많은 문제점도 같이 생겼다. 그 중 하나는 인구의 도시집중 현상이다. 이 현상으로 이야기되는 주택부족의 문제는 특히 심각하여 사회적 문제가 되어 있는 상황이다. 이러한 현실에서는 주거공간의 축소화는 필연적일 수 밖에 없으며 이 상황에 따라 주거공간의 효율적인 활용이 요구되고 있음은 당연한 것이다. 특히, 한정된 가족 공동 생활공간에서의 합리적이고 효율적으로 공간을 활용하는 것은 더욱 의미가 크다. 한국과 달리 중국 주방공간은 거의 폐쇄되고 그 한정된 공간에서 다양한 활동을 진행해야 하는 것은 더 심각하다. 사람들이 생활에 대한 요구가 높아지고 식생활을 즐기면서 더 많은 물건으로 주방공간을 채우고 있다. 이 상황에 따라 주방 공간을 추가해야하는 상황이지만 불합리적이고 획일적인 주방가구의 배치 및 아파트의 자투리를 활용한 주방계획으로 주방공간의 사용효율성이 떨어지고 거주자의 불만이 높아지고 있다. 따라서 본 연구는 중국식 주방가구디자인을 위한 기초연구로 중국 보편적인 중소형아파트의 식생활공간에 수납되어 있는 물품의 가짓수, 수납위치와 빈도를 조사·분석하여 중국 식문화에 나타나는 식행위(食行爲)과 중소형아파트의 주방 수납공간 특성을 찾아내서 그 사이의 관계성을 제시하고자 한다. 향후 본 연구는 합리적·효율인 수납방식을 제안할 수 있도록 기초자료가 되기를 바란다.

• 한국주거학회논문집
• /
• 제16권4호
• /
• pp.37-44
• /
• 2005

The purpose of this study is to analyze the typological characteristics of super high-rise housings in Hong Kong. The results are as follows; 1) Most of the plan types of the residential building in Hong Kong are tower types and they show lots of curves on the external resident blocks so that each resident families can face maximum open air. 2) Each residential unit is arranged symmetrically and systematically around the central core. 3) The most of core types are central core types which are usually planned to place void light well to improve lighting and ventilation. 4) Rooms are arranged in line from entrance to kitchen, to living & dinning room, and finally bedroom and bathroom. Dinning area is arranged together with living area. 5) At least, more than two sides of the each unit were facing the open air; one side is for the view from a bedroom or a livingroom, the other side is for the ventilation of a kitchen or a bathroom.

• Architectural research
• /
• 제24권4호
• /
• pp.93-103
• /
• 2022

In contemporary housing design, this cultural value has been ignored. Contemporary design has adapted quickly to global trends and houses have gradually lost their cultural identity (GhaffarianHoseini & Dahlan, 2012; Lim, 2001). Nevertheless, traditional housing culture persists in people's behavior and thoughts. Therefore, there is currently a pressing need to rebuild cultural identity in housing for cultural sustainability. This study aimed to analyze the traditional culture which was maintained, then transformed and disappeared in housing design through the quantitative survey and explore the cultural identity of Malaysian housing as a result. A quantitative survey was distributed to mothers of 129 married households living in a metropolitan area of Kuala Lumpur in August 2019. As a result, it was found that hosting guest was important even though the designated space (serambi) was disappeared. The LD/K layout, separating kitchen from living and dining area was philosophical and practical culture, still strong among older generation, but weakened among younger generation. To accommodate the traditional habit of diverse household work, wet kitchen, utility space for washing machine & drying, and outdoor space were needed to design carefully. When applied to future housing design, the findings will contribute to enhancing quality of life by strengthening residents' sense of place and social cohesion and by providing a culturally inherent design that eases the effects of globalization.