• Title/Summary/Keyword: crossing-culture management

Search Result 3, Processing Time 0.017 seconds

The New Paradigm of Circular Economy and Crossing-culture In the Network-manufacture System

  • Yang, Xiao-Yuan;Huang, Chuan-Kun
    • Proceedings of the Korea Society for Industrial Systems Conference
    • /
    • 2007.02a
    • /
    • pp.181-188
    • /
    • 2007
  • In this paper, the management thoughts of The network-manufacture based on virtual-agile organization is Brief summarized, then an explanation had been made about the virtual circulation economy patterns paradigm, which is integrated the virtual-agile manufacture and circulation economy theory, the critical content of this paradigm, at last we recognized the virtual-agile organization pattern circulation economy is one important trend of the network-manufacture development in the future.

  • PDF

The Walkable Green Street Design for "Dangjae-Gil" (당재길 걷고싶은 녹화거리 설계)

  • 김성균
    • Journal of the Korean Institute of Landscape Architecture
    • /
    • v.30 no.1
    • /
    • pp.52-60
    • /
    • 2002
  • This paper presents a streetscape design for "Dangiae-Gil"which is located at 126-1 Yangpyung-2dong, Yeongdeungpo-gu, Seoul and is about 500m in length and about 24m in width. The design goals are to make a green street on which people want to walk and people can walk and rest safely and pleasantly. To achieve these goals, concepts of environmentally-friendliness, placeness, safety, amenity, vitality, connectivity, and democracy are developed. For pedestrian safety, shared street concepts, such as crank, slalom etc. are adopted. The site is divided into 5 thematic spaces, such as "Village Entrance Space", "Culture Street", "Dangsan Park", "Nature Street", and "Ferry Space". The Village Entrance Space, which is an entrance of the Dangjae-Gil and a welcoming space, is for communicating information about the area. "Dangnamu"(zelkova tree) and signs are introduced here. The Culture Street is for experiencing past and present culture of the area. Colored tiles and plant boxes attached to benches are introduced. The Dangsan park is a sacred space where modem people can feel the sacredness of nature arid of being in a refuge. Dangjib, Dangnamu, multi-purpose plaza, athletic facilities, and playground for infants are introduced. The Nature Street is a space for feeling and teaming nature which has disappeared from the area leading to the river and a space for community participation. The elementary school walls were demolished and nature education spaces, such as butterfly and dragonfly garden, ecological pond, wildflower garden, etc., which are related to school education, are introduced. The Ferry Space is a space symbolizing a old ferry crossing and an entrance plaza to a bridge for "Sunyu-do\" . A boat-shaped deck, an elevator for handicap people, and parking space are introduced. In conclusion, sustainable management schemes for the site are suggested.sted.

Studies on the Sugars and Total Nitrogen Contents of Ginseng Extracts with Different Ethanol Concentrations (Alcohol 농도별(濃度別)로 추출(抽出)한 인삼(人蔘)엑기스의 당질(糖質)과 총질소(總窒素)에 관(關)한 연구(硏究))

  • Joo, Hyun-Kyu;Cho, Kyu-Seong;Lee, Moon-Soo
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.11 no.1
    • /
    • pp.31-36
    • /
    • 1982
  • Sugars and nitrogen contents and physico-chemical properties of ethanol extracts of fresh, dried, and tail ginsengs with different concentrations of the solvent were investigated. The transmittance at 550nm of fresh, dried and tail ginseng extracts (1% D.Wsoln) respectively, and all the extracts were slightly viscous-sticky, brown and pH of 4.8-6.2 Total sugars, sucrose and starch contents of the extracts were decreased with increasing of enthanol concentration as a solvent. Total sugar content of the extracts were decreased in the order of dried, tail and fresh ginseng and sucrose content were decreased in the order of fresh, driedcand tail ginsengs and starch content were decreased in the order of tail, dried and fresh ginsengs. The reducing sugar contents of the extracts were 4.9-3.8 %, 8.6-12.8 % and 7.6-9.1% in fresh, dried and tail ginsengs, respectively. Total nitrogen contents of the extracts were 2.3-4.6% in average and decreased in the order of dried, fresh and tail ginsengs.

  • PDF