• 융합정보논문지
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• 제10권6호
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• pp.119-127
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• 2020

본 연구의 목적은 3D프린터를 활용한 유아디자인교육 프로그램을 유치원 현장에 적용하여 유아의 창의성과 유용성에 미치는 효과를 검증하고, 그 결과를 통해 3D프린터라는 매체의 유아교실 내 활용도를 높일 수 있는 현실적인 방안을 마련하는데 있다. 이러한 연구목적을 달성하기 위해 A광역시에 소재한 G유치원 만5세 유아 38명을 각 각 실험집단과 비교집단으로 나누어 2017년 8월부터 2018년 1월까지 약 6개월간 총15회에 걸친 실험처치를 통해 자료를 수집하였다. 연구도구로서는 Torrance의 창의성검사 한국어판중 유아용 도형검사와 유용성검사척도가 사용되었으며 자료의 처리 및 분석은 기술통계방법과 공분산분석을 통해 이루어졌다. 연구의 결과, 3D프린터를 활용한 프로그램은 유아의 창의성과 유용성 증진에 통계적으로 유의미한 효과가 있었으며, 특히 창의성 구성과 정교성에 두드러진 효과를 보였다. 이러한 결과는 창의적 인재 양성을 주요 목표로 삼고 있는 기존의 누리과정과 3D프린터를 더욱 폭넓게 연계 할 수 있는 가능성 및 유아교육 현장에서 활용될 수 있음을 시사한다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.45-45
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• 2017

The Indian meal moth, Plodia interpunctella, is one of the most important pests of stored food in the food processing industry worldwide. To control the Indian meal moth, methyl bromide, phosphine, high carbon dioxide, sulfuryl fluoride and plant essential oil fumigation have been considered. However, these treatments have disadvantages. For example, depleting the ozone layer, showing resistance in insect, low control efficacy or need high cost for treatment. Chlorine dioxide ($ClO_2$) is strong disinfectant and insecticide. The gas caused a malfunction in enzymes. The oxidative stress induced by $ClO_2$ gas treatment damaged to a physiological system and all life stages of P. interpunctella. The gaseous $ClO_2$ is a convincing alternative to methyl bromide for controlling P. interpunctella. The gaseous $ClO_2$ was generated by a chlorine dioxide generator (PurgoFarm Co., Ltd., Hwasung, Korea). It generated highly pure $ClO_2$ gas and the gas blown out through a vent into a test chamber. Gas entry to the chamber was automatically controlled and monitored by a PortaSene II gas leak detector (Analytical Technology, Collegeville, PA, USA). The properly prepared eggs, larvae, pupae, and adults of P. interpunctella were used in this experiment. Data were analyzed using SAS 9.4. Percentage data were statistically analyzed after arcsine-root transformation. Analysis of variance was performed using general linear model, and means were separated by the least significant difference test at P < 0.05. Fumigation is an effective management technique for controlling all stages of P. interpunctella. We found that $ClO_2$ gas treatment directly effects on egg, larvae, pupae and adults of P. interpunctella. The gas treatment with proper concentration for over a day achieved 100 % mortality in all stages of P. interpunctella and short time treatment or low concentration gas treatment results showed that the egg hatchability, pupation rate, and adult emergency rate were lowered compare with untreated control. Also, abnormal pupae or adult rate were increased. Gaseous $ClO_2$ treatment induced insecticidal reactive oxygen species (ROS), and it resulted in fatal oxidative stress in P. interpunctella. Taken together, these results showed that exposure proper concentration and time of the gas control all stages of P. interpunctella by inducing fatal oxidative stress. Further studies will be required to apply the gas treatment under real-world condition and to understanding physiological reaction in P. interpunctella caused by oxidative stress.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• 대한한의진단학회지
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• 제16권2호
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• pp.59-70
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• 2012

Objectives : Pulse diagnosis by Expert is the only way to classify 8 Constitutions so the study to supplement classifying method by the questionnaire has developed and modified and ECM-32 System has designed in 2010. But analyzing with Decision tree had many nodes and 32 important questions omitted while processing the data. So this study was to classify the 8 constitution patients into 2 groups first and analyze its characters in consecutive order. Methods : The participants of this study were 1027 patients who classified into one of the 8 constitutions according to pulse diagnosis and answered 251 questionnaires in 2010. They were divided into sympathetic nerve acceleration constitution and parasympathetic nerve acceleration constitution and analyzed with decision tree. Results : The reponses of the questionnaire were analyzed with 4 methods of 5 scales interval method from 0 to 5, Na, Low(1,2), Medium(3), High(4,5), average value, Y/N dichotomy. Average Value had no significance. 1. From the 5 scale interval method 6 questionnaires with 7 nodes (F5e, B1d, F7f, F2a, F1b, C4L) were significant. The accuracy was 92.5%. 2. From L, M, H method 7 questionnaires with 7 nodes(F5e, B1d, F7f, F1a, B1c, C4L, P3d) were significant. The accuracy was 92.5%. 3. From Y/N dichotomy 9 questionnaires with 9 nodes( F5e, B1d, F7f, F1a, B1c, C4L, B1b, P1i, B2a) were significant. The accuracy was 93.18%. Conclusions : Based on this study, Yes or No dichotomy method was most significant and categorized among the 4 methods. Unlike previous studies which used interval scale method only, Y/N dichotomy method was more statistically significant with the questionnaire to supplement the method of pulse diagnosis. For further study by analyzing decision tree method in consecutive order, the patients can be divided into 8 Constitutions with higher significance with less questionnaires.

• 유통과학연구
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• 제13권5호
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• pp.103-111
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• 2015

Purpose - When it comes to first impressions of family restaurants, people basically think of the following factors: cozy, a refreshing space, indoor lighting, atmospheric music, the best-quality service through mutual interactions with employees, birthday events, follow-up customer management, brand image, and many others. Focusing on such family restaurants characteristics, with consumption experience and customer satisfaction determined as mediator variables, this study looks into the selection factors that affect customer loyalty when choosing a family restaurant. Subsequently, the study conducts an empirical analysis of these selection factors with the greatest influence. Research design, data, and methodology - This study analyzed 200 total surveys of family restaurant customers including college students, workers, housewives, and others. The survey was conducted over two weeks in May 2014. For statistical processing, SPSS 21 was used for factor analysis and reliability analysis as well as AMOS for structural equation analysis. In terms of a variable that would influence either consumption experience or customer satisfaction at the restaurants, the study introduced the concept of customer equity. The study designed a model based on a hypothesis developed using the following factors: customer encounter service value, customer convenience value, brand equity, relationship equity, and other factors defined as components of customer equity by Rust et al. (2000) determined as independent variables as well as with customer experience and customer satisfaction set as mediator variables. The hypothesis, after all, assumed that customer loyalty would be positively (+) influenced. Results - The analysis results from the study reported that brand value, customer encounter service value, and relationship value have positive (+) effects on consumption experience and customer satisfaction. However, as for customer convenience value, this turned out not to have a statistically significant influence on consumption experience and customer satisfaction. In regard to a relation between consumption experience and customer satisfaction, the results showed that the former affects the latter, and in terms of intervening variables, both of these appeared to have a positive (+) effect on customer loyalty. Conclusions - This study suggests that family restaurants should look for strategies that focus on how to promote customer relationships. For example, restaurants could try birthday events or discount events to achieve this goal. Since the study ended up realizing relatively low levels of suitability and statistical significance, the path of the study changed. After all, in order to increase suitability and statistical significance, the study had to eliminate factors such as service quality and others and for this reason the study was unable to conduct the analysis as initially planned. In addition, the data samples of the research were mainly gathered from students, which made it hard to say that the analysis was carried out on samples from every different group. Future research should analyze the characteristics of each group of customers for factors affecting customer satisfaction and customer loyalty in the family restaurant chain.

• 한국작물학회지
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• 제59권3호
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• pp.223-229
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• 2014

본 연구는 국내에서 육성되어 발아현미용으로 농가에 보급되고 있는 큰눈벼와 삼광벼의 발아현미 제품에 대하여 1~5 mm로 구분하여 발아싹을 틔운 다음 발아전의 일반현미와 싹길이에 따른 품질변화 양상을 구명할 목적으로 수행하였다. 일반성분인 단백질함량의 경우는 발아전 현미에 비하여 발아후의 싹길이에 따라서 약간 증가추세를 보였으나, 통계적 유의성은 인정되지 않았으며, 아밀로스의 경우 큰눈벼는 15~16%, 삼광벼는 17~18% 범위에서 유의적인 차이는 나타나지 않았다. 아울러 큰눈벼와 삼광벼 모두 발아과정에서 물리화학적 반응이 나타나 조직이 물러지고 호화가 진전되어 RVA로 측정한 결과, 호화점도 급격하게 낮아져 발아현미의 물성이 개선되어 밥맛을 향상되는 결과를 확인 할 수 있었다. 특히 밥맛과 관련이 깊은 치반점도(Setback)가 더욱 낮아지는 현상이 나타나 발아현미를 가공하게 되면 안정적으로 식감(밥맛)이 좋아지고 밥의 노화가 지연되어 밥맛이 오래 유지되는 결과를 얻을 수 있었다. 그러나 싹길이가 1 mm정도 신장된 발아현미의 호화점도 변화양상과 싹이 2~5 mm 이상 신장된 발아현미와의 호화점도 변화양상 차이가 없었다. GABA함량도 큰눈벼는 발아과정에서 3배 이상 증가되는 결과를 얻었으며, 삼광벼의 경우는 발아전 일반현미에서는 GABA함량의 활성이 나타나지 않아 $0.005{\mu}g/g$ 이었는데 발아현미에서는 $0.2428~0.2475{\mu}g/g$로 약 50배정도 명료하게 증가되었다. 발아현미의 경도는 발아전의 일반현미에 비하여 발아현미는 유의적으로 낮아졌으나, 싹길이가 2 mm 이상에서는 낮아지는 경향이 두드러지지 않았다. 결론적으로 발아현미를 가공할 때 싹길이는 2 mm 이하로 최대한 억제하면서 내부성분을 최대한 증가시키는 가공방법을 채택하는 것이 바람직할 것으로 사료되었다.

• 한국농림기상학회지
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• 제22권3호
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• pp.117-127
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• 2020

농촌진흥청 농업기상재해 조기경보시스템은 기상청으로부터 제공되는 기상정보를 활용하여 농장 단위로 상세 추정하고, 추정된 상세 기상정보를 바탕으로 작물의 생육 추정 및 생육이 진행됨에 따라 발생할 수 있는 기상 재해를 예측하여 사용자에게 미리 전달한다. 이들 예측 정보를 검증하기 위한 무인기상관측망을 연구 지역 내에 구축하였으며, 관측망으로부터 수집되는 기상 실황 자료의 실시간 웹 표출 시스템을 구축하였다. 기상관측장비로부터 수집되는 기상요소로는 기온, 습도, 일사량, 강우량, 토양수분, 일조시간, 풍속, 풍향 등이며, 1분단위로 수집 및 10분 간격으로 서버로 전송된다. 자료 표출 시스템은 기상관측장비로 부터 수집되는 1분 단위의 기상자료를 DB로 구축하는 1단계, 수집된 기상자료를 10분, 1시간, 1일 단위로 통계 분석하는 2단계, 수집 및 분석한 기상자료를 웹으로 표출하는 3단계로 구성된다. DB에 수집된 기상자료는 웹 페이지를 통해, 전체 지점 또는 1개 지점의 1분단위, 10분단위, 1시간 단위, 1일 단위로 조회할 수 있으며, CSV 포맷으로 다운로드 할 수 있다. 자료 표출 시스템 접속 URL은 http://aws.agmet.kr 이다.

• 대한전자공학회논문지SP
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• 제39권5호
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• pp.544-555
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• 2002

단위용적기법(Single-Voxel Technique) 및 다용적기법(Multi-Voxel Technique)으로 얻어진 수소원자핵 자기공명분광(Proton Magnetic Resonance Spectroscopy : 1H-MRS) 데이터를 고가의 특정 workstation이 아닌 일반 PC에서 처리${\cdot}$분석 할 수 있는 GUI(Graphical User Interface) 기반의 분광분석용 소프트웨어(S/W)를 개발하고 MRS 임상 데이터로 기초적인 시험을 하였다. 단위용적기법의 MRS 경우에는 시간 영역의 측정신호와 주파수 영역의 분광정보를 한 화면에 동시에 표시할 수 있게 하였고 필요에 따라 위상보정, 필터링(filtering), 퓨리에변환 등으로 후처리 한 후 생체 대사물질(metabolite) 별 MRS 피크 면적 비를 계산하여 정성분석을 하였다. 다용적기법의 MRS에서는 측정된 신호의 재배열 및 3차원 FFT로 분광영상(spectroscopic image)을 재구성하고 이를 T1-강조 또는 T2-강조 영상 위에 중첩시켜 해부학적 정보와 함께 표시할 수 있도록 하였다. 또한 생체에서 대사물질에 해당하는 분광정보의 각 피크의 분포도(metabolite image)를 만들고 해부학적 영상과 중첩시켰다. 병원에 설치되어있는 MR 장치에서 정상인과 뇌에 이상이 있는 환자를 대상으로 얻은 MR 분광 데이터를 처리·분석한 결과 사용자의 편의성이 높을 뿐만 아니라 신뢰성이 우수하여 임상적 활용도가 높을 것으로 기대된다.

• 한국수자원학회논문집
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• 제49권9호
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• pp.761-771
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• 2016

기상청에서 운영하고 제공하는 전지구 계절예측시스템 GloSea5 (Global Seasonal forecasting system version 5)자료를 활용하여 용담댐유역에 적용하고자 하였다. GloSea5는 예측자료(Forecast; 이하 FCST)와 과거재현자료(Hindcast; 이하 HCST)로 제공되며 공간 수평해상도는 N216 ($0.83^{\circ}{\times}0.56^{\circ}$)으로 중위도에서 약 60km이다. 이를 유역단위 물관리에 활용하기 위해서는 시 공간적인 상세화가 필요하므로 통계적 상세화 기법을 수행하여 변수가 갖는 계통적인 지역 오차를 보정함으로써 자료의 신뢰도를 향상시키고자 하였다. HCST자료는 앙상블 형태로 주어지며 용담댐 유역의 앙상블 평균에 대한 6번 격자의 통계적인 상관성($R^2=0.60$, RMSE=88.92, NSE=0.57)이 가장 높게 나타났다. 또한 계절분석시 여름철의 경우 원시 GloSea5 강우량이 600.1mm로 관측값인 816.1mm 대비 -26.5%로 가장 많은 차이를 보였으며 상세화 후 GloSea5 강우량은 -3.1%의 오차율을 보였다. 대부분의 과소 모의된 결과가 여름철 홍수기에 해당되는 강우로 상세화 이후 강우가 회복되는 매우 중요한 결과를 보였다. 계절별 Moran's I 지수를 이용한 공간적 자기상관분석 결과 역시 통계적으로 유의성 있는 공간적인 분포를 나타냄으로써 자료의 불확실성을 개선하고 시 공간적인 정확도와 타당성을 입증하였다. HCST기간에 대한 GloSea5의 앙상블 강우에 대한 신뢰도를 향상시킴으로써 수문학적인 영향을 평가하기 위한 자료로서의 충분한 가능성을 확보하였으며 이러한 시 공간적인 재현성에 대한 평가결과는 향후 유역단위 물관리를 위한 기초자료로서 매우 중요한 역할을 할 것이다.

• 대한치과기공학회지
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• 제37권3호
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• pp.157-167
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• 2015

Purpose: This study studied and investigated the oral health behavior of students in the Department of Dental Technology at D College at D City. Methods: A self-administrated survey was conducted by students currently enrolled at the Department of Dental Laboratory Technology at D College (June 4, 2015 ~ June 12, 2015), and 320 copies that were available for statistical processing were statistically analyzed by using the SPSS 19.0 Program. Results: Among the survey respondents, 91.6% had experience of dental treatment. The highest response regarding the frequency of tooth brushing appeared to be 'twice' with 44.7%. The responses regarding the time of tooth brushing appeared to be highest for 'before sleeping' with 65.3%, which was followed by 'after breakfast' with 60.6%. To the question asking which areas are brushed during tooth brushing, the response of 'teeth, gum, and tongue' appeared to be highest with 44.4%. Among the respondents, 64.7% experienced scaling, however, the experience rate for scaling appeared to increase in proportion with the increase of class year (p< .001). Regarding the subjective feel for the importance of oral health and necessity of tooth brushing, the scores appeared to be both 4.56. However, the score appeared to be 3.27 regarding one's subjective perception of one's own oral health condition. Regarding one's subjective oral health knowledge level depending on gender, female students showed a meaningfully lower rate (3.12 points) compared to male students (3.29 points) (p< .05), and depending on class, the knowledge level appeared to be meaningfully higher along with the increase in class year (p< .001). The experience of receiving oral health education appeared to be 78.4%, and 88.8% of the respondents responded that there is need for oral health education, however, the intent to participate in an oral health education program appeared to be 56.6%. Conclusion: As a result of the study, it could be concluded that oral health management behaviors and awareness of the students at the Department of Dental Technology at D University to prevent oral diseases were rather poor.