• Korean Institute of Interior Design Journal
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• v.19 no.5
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• pp.140-147
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• 2010

The objectives of this study are, first to define the concept of restaurant total coordination and establish its components as a design strategy for planning and managing all elements comprising a restaurant, and second, to survey the total coordination of Japanese restaurants in foreign countries and examine how traditionality, which is an element for globalizing Japanese restaurants, is expressed. This study was conducted through literature review for defining the concept of restaurant total coordination and extracting its components and a field survey for analyzing the current state of restaurant total coordination and traditionality expression methods. The results of this study are as follows. First, Japanese restaurants categorized into Type A with relatively high traditionality expression(3.3 or higher) were 25% of the surveyed restaurants. These restaurants showed the traditional characteristics of Japanese style as they are without contemporary adaptation for all components of restaurant. Second, 41.7% of the restaurants were categorized into Type B with traditionality expression between 1.7 and 3.3. They were mostly popular casual restaurants at which people can enjoy Japanese food comfortably. In visual and spatial design elements, traditional and contemporary styles appeared in the equal percentage, and decoration, table setting and food design were styled according to Japanese traditions. Third, 4 cases(33.3%) were categorized into Type C with traditionality expression below 1.7. Because they were fine dining restaurants that sold high priced dishes, formality and consistency were also high. Through all design elements including visual, spatial, table setting and food design elements, elegant and simple contemporary images were dominant. The results of this study will be used as basic materials to establish the concept of total coordination that views the visual, spatial, table setting and food design elements comprising a restaurant, which were approached separately in previous studies on restaurants, together from the viewpoint of integrative deigns, and to make design strategies for globalizing Korean restaurants based on Japanese restaurant cases.

• Journal of the Korea Furniture Society
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• v.26 no.4
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• pp.421-427
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• 2015

21century design is working in order to increase the accessibility, eliminating alienation hierarchy for the use of the product. Efforts to these design approach are not intended for a small number of users. It offers the advantage of a variety of design for users of a wider range. So, it was allowed to extend the value in good design for all human beings. Traditional thought is expressed in a variety of shapes by applying meaning to another re-interpretation for the form to contemporary furniture and structure and decoration. Gyeongsang have a religious solemn feeling in the typical furniture of hall space that reflects the inner distinctive tradition thought of scholar of the Chosun Dynasty. For these reasons, in the present study, based on the modeling elements of Gyeongsang, which is based on the traditional idea of our country, there is the purpose to propose a design of agreed with table in modern lifestyle. Design concept proposed in this paper, to be applied to the design of the table is placed in the living space by re-interpreting the modeling properties which can be felt in the thin form and structure and patterns as modern image.

• Structural Engineering and Mechanics
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• v.55 no.5
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• pp.1037-1053
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• 2015

This paper presents finite element (FE) based pushover analysis of a reinforced concrete structure with a two-leaf cavity wall (TLCW) to estimate the performance level of this structure. In addition to this, an unreinforced masonry (URM) model was selected for comparison. Simulations and analyses of these structures were performed using the DIANA FE program. The mentioned structures were selected as two storeys and two bays. The dimensions of the structures were scaled 1:1.5 according to the Cauchy Froude similitude law. A shake table experiment was implemented on the reinforced concrete structure with the two-leaf cavity wall (TLCW) at the National Civil Engineering Laboratory (LNEC) in Lisbon, Portugal. The model that simulates URM was not experimentally studied. This structure was modelled in the same manner as the TLCW. The purpose of this virtual model is to compare the respective performances. Two nonlinear analyses were performed and compared with the experimental test results. These analyses were carried out in two phases. The research addresses first the analysis of a structure with only reinforced concrete elements, and secondly the analysis of the same structure with reinforced concrete elements and infill walls. Both researches consider static loading and pushover analysis. The experimental pushover curve was plotted by the envelope of the experimental curve obtained on the basis of the shake table records. Crack patterns, failure modes and performance curves were plotted for both models. Finally, results were evaluated on the basis of the current regulation ASCE/SEI 41-06.

• Journal of the Korean Chemical Society
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• v.56 no.4
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• pp.518-529
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• 2012

The purpose of this study is to analyze the cognitive demands level of the description about 'element', 'periodic table', and 'atom' on the 'science 2' textbooks by the 2007 revised curriculum. The three types of CAT (Curriculum Analysis Taxonomy) have been used to analyze the cognitive demands level of those contents on the 6 kinds of 'science 2' textbooks. The cognitive demands level about 'elements' on many textbooks is a late concrete operational stage, because the descriptions of 'element' are pure substances or no more split into anything simpler substances. That cognitive demands level about one textbook is a early formal operational stage, because the descriptions 'element' are a substance of one kind of atom. The cognitive demands level of 'periodic table' on many textbooks is a late concrete operational stage, because the descriptions about 'periodic table' are the hierarchical classification for the categorizing reality. And the cognitive demands level of 'periodic table' is a early formal operational stage, because the descriptions about 'periodic table' are a collection of 'families' or two-way gradation of elements. That cognitive demands level about one textbook is a late formal operational stage, because the descriptions of 'periodic table' are a complex classificatory structure linking atomic structure. The cognitive demands level about 'atom' is a early formal operational stage because of the descriptions as "atoms have structure, some atoms are the same, or others are different".

• Korean Institute of Interior Design Journal
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• v.16 no.2 s.61
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• pp.192-200
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• 2007

The purpose of this study is to examine expression characteristics of Koreanity of indoor spaces and food-related elements in Korean restaurants that preserve Korean cultural identity and to acquire basic datas for total design planning that integrates not only spaces but also food-related design elements including food, tableware, table setting and food styling. For these purposes, we selected 18 Korean restaurants showing Koreanity based on related magazines issued during the period from 2000 to 2005 and Internet sites related food. The survey method is to investigate the selected restaurants visited in person, and the intangible and tangible characteristics of their indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows: First, among intangible elements, the most frequent one in space was formative aesthetic characteristic(60%), and that in food is socio-cultural characteristic(60%). Second, as to Koreanity expression methods through tangible elements, the most frequent method for space was the use of contemporary elements as mains and traditional elements as supplements (11cases) and that in food is compromise between traditional food and contemporary recomposition (16cases). In order to develop competitive Korean restaurants in the global age, we need to create stories based on various intangible elements found in our indigenous culture beyond fixed traditional designs from the past and to produce total designs of food space design and table settings through consistent concepts.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.8
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• pp.97-105
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• 2004

The vertical roller mill is the important machine grinding and mixing various crude materials in the manufacturing process of portland cement. Table liner is one of grinding elements of vertical roller mill and is subjected to the cyclic bending stress by rollers and the centrifugal force by rotation of table. It demands $4{\times}10^7$ expense of life but has $4{\times}10^6~-8{\times}10^6$ cycle. It fractures at the edge of grinding path of outside roller The repair expense fur it amounts to 30% of total maintenance of vertical roller mill. Therefore, this study shows the fracture mechanism of table liner of vertical roller mill using HDM and fatigue analysis

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.163-169
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• 2003

The vertical roller mill is the important machine grinding and mixing various crude materials in the manufacturing process of portland cement. Table liner is one of grinding elements of vertical roller mill and is subjected to the cyclic bending stress by rollers load and the centrifugal force by rotation of table. It demands $4{\times}10^7$ cycle but has $4{\times}10^6{\sim}8{\times}10^6$ cycle. It fractures at the edge of grinding path of outside roller. The repair expense for it amounts to 30% of total maintenance of vertical roller mill. Therefore, this study shows the fracture mechanism of table liner for vertical roller mill using HDM and fatigue analysis

• Smart Structures and Systems
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• v.13 no.1
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• pp.137-154
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• 2014

Servohydraulic shaking tables are being increasingly used in the field of earthquake engineering. They play a critical role in the advancement of the research state and remain one of the valuable tools for seismic testing. Recently, the National Earthquake Engineering Research Center, CGS, has acquired a 6.1m x 6.1 m shaking table system which has a six degree-of-freedom testing capability. The maximum specimen mass that can be tested on the shaking table is 60 t. This facility is designed specially for testing a complete civil engineering structures, substructures and structural elements up to collapse or ultimate limit states. It can also be used for qualification testing of industrial equipments. The current paper presents the main findings of the experimental shake-down characterization testing of the CGS shaking table. The test program carried out in this study included random white noise and harmonic tests. These tests were performed along each of the six degrees of freedom, three translations and three rotations. This investigation provides fundamental parameters that are required and essential while elaborating a realistic model of the CGS shaking table. Also presented in this paper, is the numerical model of the shaking table that was established and validated.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• YAKHAK HOEJI
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• v.4 no.1
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• pp.12-13
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• 1959

The contents of trace elements of the 44 Korean women's hair samples are studied quantitatively by means of th ecircular paper chromatography method in this paper. The elements studied are Fe, Co, Cu, Ni, Mn, Mg, Ca, and Zn. The age distribution of subjectes and the results are shown in table 1 and 2.