• Journal of the Korea Furniture Society
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• v.21 no.5
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• pp.367-379
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• 2010

Reflecting a particular place and time, from the agrarian society, through the Industrial Age, furniture has been one of the closest factors to our housing life and developed continuously. The information age representing digital, information and telecommunication generally gave a wide range of individuals and societies various phases of culture shock that had never been experienced so far, among which the change of the attitude toward work and marriage influenced on housing life style, they have required unexplored style and function of furniture additionally. People so called the singles has recently become a culture code reflecting the present time, they already have built their own territories in society, economy and culture. The ideas about a variety of furniture for the singles, which consider the housing culture of the singles, has been floated, therefore furniture for the singles are main streamed into home furniture category, required characteristics of furniture for the singles are drawn, furthermore some design examples are suggested on the basis of those characteristics in this study.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.336-344
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• 2001

This treatise deals mainly with the culinary cultures of garlics, a very important condiment in Korea and France. Classified specifically as a condiment in the category of spices, garlic(A. sativum L.) is typically used to season a wide variety of foods, to give the dishes to add a pungent and pleasant flavor, highly characteristic of the delicate seasoning styles of Korean and French cuisine. Garlic is also known to be used as an invigorant. used for medicinal and mystical purposes. In both Korea and France. garlic is used in fresh state, sliced, diced, or crushed. Some examples of traditional Korean dishes using garlic is Tongmaneul Jangachi(garlic in a whole bulb, seasoned in soy sauce), alcoholic liquor of garlic, and red pepper paste with garlic. French cuisine includes garlic in sauces such as Aillade, Vinairette a l'alil, Sauce Pailloti, and in a variety of salads and Cruton, mixed with the local vegetables of every province of the country.

• Journal of the Korean Institute of Landscape Architecture
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• v.33 no.2 s.109
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• pp.92-99
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• 2005

The main gate of a university is a element of landscape which improves the quality of campus as well as demarcates the boundary and publicizes the image of university. Therefore, each university strives to differentiate its main gate from that of other universities with a unique form. This research investigates the signs and symbols shown at the university's main gate of 18 universities in Korea, and also presents useful design tips with the objective of bearing the spirit of the campus and its founding ideology. The results of this research as follows: Icons of Sign for 18 universities can be classified into five separate categories: things, human, animal, character, and metaphor. Examples of the 'things' icons include a pen nib, the sun, the cross, a big bell, and so on. Also, the meaning of the represented symbols can be grouped in three separate categories: university's development, contribution to society, and mining of knowledge. From the three category, university development symbol is the most likely to be used.

• The Journal of Society for e-Business Studies
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• v.3 no.2
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• pp.161-178
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• 1998

We followed the below procedure to establish the development strategy of CITIS standard. At first, we investigated Military CITIS and Commercial CITIS to establish the concept of CITIS and examined several implemented examples. And using the previous analysis, We analyzed the structure of the functions, the technologies and the standards. To establish the development strategy of CITIS standard, we divided CITIS standards into three category, These are infrastrucure standard, data standard and process standard. In the process standard, we analyzed how we develop a formulated process and which item we select to make formulated official documents. And finally, We explained the implementation plan and extension strategy of government-enterprise and inter-enterprise CITIS respectively.

• The Korean Journal of Applied Statistics
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• v.18 no.1
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• pp.173-182
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• 2005

A Bayesian threshold model is considered to analyze binary or ordered categorical traits. Gibbs sampler for making full Bayesian inferences about the category probability as well as the regression coefficients is described. The model can be regarded as an alternative to the ordered logit regression model. Numerical examples are shown to demonstrate the efficiency of the model.

• Journal of applied mathematics & informatics
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• v.42 no.1
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• pp.189-197
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• 2024

The purpose of this paper is to introduce and study the new class of spaces called the fuzzy 𝛽-Volterra spaces with the help of fuzzy β-dense and fuzzy 𝛽-G_𝛿 sets. Examples are given to illustrate the concept. Some interesting characterizations of the fuzzy 𝛽-Volterra spaces are established in this paper.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.5 s.176
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• pp.1075-1083
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• 2000

The prediction of the inelastic behavior of the structure is an essential part of reliability assessment procedure, because most of the failures are induced by the inelastic deformation, such as creep and plastic deformation. During decades, there has been much progress in understanding of the inelastic behavior of the materials and a lot of inelastic constitutive equations have been developed. These equations consist of the definition of inelastic strain and the evolution of the state variables introduced to quantify the irreversible processes occurred in the material. With respect to the definition of the inelastic strain, the inelastic constitutive models can be categorized into elastoplastic model, unified viscoplastic model and separated viscoplastic model and the different integration methods have been applied to each category. In the present investigation, the generalized integration method applicable for various types of constitutive equations is developed and implemented into ABAQUS by means of UMAT subroutine. The solution of the non-linear system of algebraic equations arising from time discretization with the generalized midpoint rule is determined using line-search technique in combination with Newton method. The strategy to control the time increment for the improvement of the accuracy of the numerical integration is proposed. Several numerical examples are considered to demonstrate the efficiency and applicability of the present method. The prediction of the inelastic behavior of the structure is an essential part of reliability assessment procedure, because most of the failures are induced by the inelastic deformation, such as creep and plastic deformation. During decades, there has been much progress in understanding of the inelastic behavior of the materials and a lot of inelastic constitutive equations have been developed. These equations consist of the definition of inelastic strain and the evolution of the state variables introduced to quantify the irreversible processes occurred in the material. With respect to the definition of the inelastic strain, the inelastic constitutive models can be categorized into elastoplastic model, unified viscoplastic model and separated viscoplastic model and the different integration methods have been applied to each category. In the present investigation, the generalized integration method applicable for various types of constitutive equations is developed and implemented into ABAQUS by means of UMAT subroutine. The solution of the non-linear system of algebraic equations arising from time discretization with the generalized midpoint rule is determined using line-search technique in combination with Newton method. The strategy to control the time increment for the improvement of the accuracy of the numerical integration is proposed. Several numerical examples are considered to demonstrate the efficiency and applicability of the present method.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Korean Journal of Cognitive Science
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• v.15 no.1
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• pp.43-67
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• 2004

Using qualitative research methodology, this study has investigated the semantic features of 39 nouns, which are classified into the categories of grains, fruits and vegetables. A survey has been conducted with a substantial number of undergraduate students, who were asked to describe any semantic features they associated with the lexical items within the three categories. The analysis of the survey data shows that the concepts of examples of fruits are defined predominantly by intrinsic semantic features, while those of grains and vegetables are defined noticeably by extrinsic semantic features rather than intrinsic ones. Intrinsic semantic features are any properties inherent in an object itself and extrinsic semantic features are defined as any properties constructed by association with other objects or personal experiences in a certain situation. However, this study does not maintain that either intrinsic or extrinsic semantic features solely define the concepts of the examples of the three categories. Instead, it concludes that both kinds of semantic features are involved in the representation of the concepts of those vocabularies, with intrinsic features salient in the category of fruits and extrinsic features salient in the categories of gains and vegetables.

• Journal of the Korean Society of Costume
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• v.41
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• pp.207-223
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• 1998

The purpose of this study is to abstract the image from black dress, which has been favored by many people regardless of the times and examine it throughout the history of drss and thereby clearly define the images that black limplies in dress. Color image is a visual symbol, an image that forms through a combination of visual stimulus created by color, coupled with all the external factors related to it. Black is a one-dimensional color, of which the impact is subjective to its energy, which depends on light reflected on the object, and its texture. Therefore, black projects different images, depending on its surroundings. In general, black has had negative connotations in the Western culture. In dress, however, it has implied other various images different from the general negative ones. By combining general images of black and those exprssed in dress, major images of black were categorized into dignity, elegance, eroticism, asceticism and tragedy. Dignity is a category similar to the sublime. Dress with dignity has sharp contours and is generally made of velvet or silk which can be characterized by their splendor and voluminous-ness, exaggerating the body of a person wearing it. Such costume is mostly found in powerful countries in history such as Burgundy Court in the 15C, Spain in the 16C. Netherlands in the 17C. Elegance evokes grace and beautifulness. It includes elegance, grace, beauty and dandyism as subcategories or silk. Good examples are dandies' black costume and Ladies black and white dressees in the 19C. Eroticism is an image which expresses sexual attractiveness. Costume with eroticism is made of velvet or silk, which project sumptuousness through reflection. Such costumes expose parts of the body or are tightly tailored in order to emphasizes body contours. Asceticism means restraint from physical and mental desires. Costume with asceticism makes a person wearing it look smaller by covering the whole body. Puritan's black dresses and Bourgeoisie's black suit are good examples. Tragedy is anguish. sorrow. Black costume with grievous feelings such as mourning dresses is made of lusterless textile concealing most of the body except for the face.