• 한국산학기술학회논문지
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• 제18권11호
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• pp.110-117
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• 2017

다수의 고층 주거 건물을 건설하는 공동주택 프로젝트에서 마감 공종은 단위세대마다 반복적으로 시공되므로 자원이 연속적으로 투입되도록 공정관리가 이루어지면 품질을 확보하면서 공기를 단축하고 공사비를 절감할 수 있다. Bar Chart, CPM, LOB와 같은 공정관리 기법은 반복 작업에 대한 표현과 적용의 한계점으로 인하여 공동주택 마감공사에 사용하기에는 적합하지 않다. 또한 택트 기반 공정관리 기법은 반복 공종의 작업 흐름을 일정하게 유지하기 어려울 뿐만 아니라 지속적으로 필요한 자원을 할당하기 위해서는 상당한 노력과 전문 시공업체의 협조를 필요로 한다. 공동주택의 마감공사는 벽체조성공사, 마감바탕공사, 바닥미장공사, 최종마감공사 순으로 진행되고, 각 공사에는 작업 방법, 작업 공간, 자원 생산성 등과 관련하여 다양한 특성을 가지는 하위 개념의 반복 공종들이 존재한다. 이 반복 공종들의 작업이 동기화되거나 마지막 작업구역에서 수렴되도록 하면 공정관리의 목표가 유효하게 달성될 수 있다. 따라서 본 연구는 공동주택의 단위세대에서 시공되는 작업들의 순서 관계, 작업 유형 분류 및 관리 방법, 자원의 연속적인 투입을 위한 시공속도와 작업구역 등의 요소들을 고려하여 마감공사를 위한 공정 계획 프로세스를 제시하고자 한다.

• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.172-179
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• 2010

물질에 대한 본질과 그 안에 내재된 시지각적 구조에 대한 관심으로부터 시작된 본 작품연구의 목적은 분자의 형태상 특징인 원, 선과 같은 단순기하형을 시공간에서 입체화시켜 이들 간의 결합이 갖은 조형적 연속성을 표현하는데 있다. 이와 같은 목적으로 현대미술에서의 기하형태는 무엇이며, 분자구조의 구조적 결합과 상징성이 어떠하였는가를 살펴보았으며, 이러한 고찰을 바탕으로 분자구조의 단순기하형태를 입체화시켜 단위체간의 반복적인 결합에서 오는 연속적인 조형성을 표출하였다. 작업의 유형은 분자모형과 전자현미경상에서 보이는 분자를 선을 매개체로 사용하여 단위체를 결합하는 방법과 단위체간을 직접 결합하는 방법으로 신체장신구와 금속조형물을 표현해 보았다. 결국은 단위체간의 직접결합을 통한 "분할과 복제의 연속성" 및 구와 곡선과 같은 분자이미지를 입체화 시킨 단순기하형들의 결합에서 오는 "순환적 연속성"이 공간적 구성에서 발생하는 조형화를 시도해 보았다.

• 한국미생물·생명공학회지
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• 제31권4호
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• pp.368-376
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• 2003

AA를 AA-2G로 전환하는 CGTase를 고정화하여 AA-2G 대량 생산의 가능성을 고찰한 결과, CNBr-sepharose 4B가 가장 효과적인 담체로 판명되었고, CGTase의 고정화 최적 조건과 고정화 CGTase에 의한 AA-2G 생산의 최적조건 및 재사용성을 검토하였다. 최적 고정화 조건은 효소량 24,000 units/g resin으로 9시간 반응하여 약 18,000 units/g resin의 최고 고정화율을 얻을 수 있으며, pH 5.0(50 mM sodium citrate buffer)용액에 12% AA-Na와 8% soluble starch를 기질로 하여 800 units/ml의 고정화 CGTase를 첨가한 후 $37^{\circ}C$에서 100 rpm으로 교반하면서 25시간 반응하여 약 18 mM의 AA-2G 최고량을 얻을 수 있었다. 또한 0.015 mM의 $CaCl_2$를 첨가하여 고정화 CGTase의 재사용성을 관찰한 결과, 5회까지 50% 이상의 AA-2G 생산율로서 그 가능성을 입증할 수 있었다. 그리고 효소의 재사용성이란 측면에서, 본 고정화의 다른 한 방법인 ultrafiltration(한외 여과)에 의해서는 Millipore사의 YM 10 membrane을 이용하여 먼저 단백질량과 효소 활성 변화를 측정하여 그 가능성을 확보할 수 있었으며, 기질 20 ml을 사용하여 AA-2G를 생성시킨 후, 한외여과에 의해 효소만을 회수하여 연속 반응해 본 결과 8회까지 50%의 생성률을 유지하였다. 따라서 한외 여과는 CNBr-sepharose 4B와 함께 효율적인 고정화의 한 방법으로 판명되었으며, 앞으로 이들 고정화 효소를 이용한 연속 반응 시스템의 구축이 뒤따라야 할 것이다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.719-722
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• 2001

Silk proteins from Nephila clavipes are fibrous proteins containing repetitive sequences with both crystalline and amorphous domains. In order to obtain high-level production of silk protein, the synthetic genes had 16 contiguous units of the consensus repeat sequence of the silk protein were expressed in Escherichia coli BL21(DE3) under the strong inducible T7 promoter. For production of recombinant silk protein in large amounts, pH-stat fed-batch cultures were carried out. The recombinant silk protein was produced as soluble forms in E. coli, and the recombinant silk protein content was as high as 11% of the total protein. When cells were induced at $OD_{600}$ of 60, the amount of silk protein produced was 6.49 g/L. After simple purification steps, 9.2 mg of silk protein that was more than 80% pure was obtained from a 50 mL culture, and the recovery yield was 26.3%.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2012년도 추계 학술논문 발표대회
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• pp.285-286
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• 2012

In the large scale projects, it is difficult to manage every blocks because of the apartment housing project have repetitive shapes and structures. Therefore, it is necessary to divide construction site into work zones and blocks considering site plan, the number of units per each floor, arrangement of blocks, etc. In this study, 20 influencing factors on the grouping of work zones and formwork crew team formation are identified through case study and literature review. Factors are analyzed to determine the degree of influence through experts interviews. A systematic process of crew formation based on work zoning and the considerations by each steps are presented.

• 산업기술연구
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• 제31권A호
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• pp.11-19
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• 2011

A new PCD (Pitch Circle Diameter) adjustment system has been designed in this study. Traditional system requires repetitive same works in changing automobile tires. The system proposed in this study requires just one simultaneous work to finish the job. We designed the system using Solidworks CAD software. We further investigate the jobs for both cases through work factor method. Based on careful clarification of the job, work factor units were assigned to each work factor. Even if further analysis should be processed for actual field application, the mechanism proposed in this study may provide good reference for practical usage.

• 한국포장학회지
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• 제30권1호
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• pp.53-62
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• 2024

Molded pulp products has become more attractive than traditional materials such as expanded polystyrene foam (EPS) owing to low-priced recycled paper, environmental benefits such as biodegradability, and low production cost. In this study, various design factors regarding compression and cushioning characteristics of the molded pulp cushion with truncated pyramid-shaped structural units were analyzed using a test specimen with multiple structural units. The adopted structural factors were the geometric shape, wall thickness, and depth of the structural unit. The relative humidity was set at two levels. We derived the cushion curve model of the target molded pulp cushion using the stress-energy methodology. The coefficient of determination was approximately 0.8, which was lower than that for EPS (0.98). The cushioning performance of the molded pulp cushion was affected more by the structural factors of the structural unit than by the material characteristics. Repeated impacts, higher static stress, and drop height decreased the cushioning performance. Its compression behavior was investigated in four stages: elastic, first buckling, sub-buckling, and densification. It had greater rigidity during initial deformation stages; then, during plastic deformation, the rigidity was greatly reduced. The compression behavior was influenced by structural factors such as the geometric shape and depth of the structural unit and environmental conditions, rather than material properties. The biggest difference in the compression and cushioning characteristics of molded pulp cushion compared to EPS is that it is greatly affected by structural factors, and in addition, strength and resilience are expected to decrease due to humidity and repetitive loads, so future research is needed.

• 한국생산제조학회지
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• 제24권2호
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• pp.251-255
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• 2015

Thermal deformation, such as bending and twisting, occurs among the polymer parts of air-conditioner indoor units because of repetitive temperature change during heating operation. In this study, a numerical method employing finite-element analysis to efficiently simulate the thermal deformation of an assembly is proposed. Firstly, the displacement of an actual assembly produced by thermal deformation was measured using a 3D optical measurement system. The measurement results indicated a general downward sag of the assembly, and the maximum displacement value was approximately 1 mm. The temperature distribution was measured using a thermographic camera, and the results were used as initial-temperature boundary conditions to perform temperature-displacement analysis. The simulation results agreed well with the measured data. To reduce the thermal deformation, the stiffness increased 100%. As the results, the maximum displacement decreased by approximately 5.4% and the twisting deformation of the holder improved significantly.

• Journal of Community Nutrition
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• 제6권1호
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• pp.42-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities

• Journal of Community Nutrition
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• 제6권1호
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• pp.41-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities.