• Fashion & Textile Research Journal
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• v.14 no.5
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• pp.766-777
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• 2012

The 13 genre paintings by Junkeun Kim in the book "Korean Games(by Stewart Culin 1858~1929)" were used to study the late $19^{th}$ century's basic costumes and Games style in Korea. The people who appear in the paintings are 26 adult males, 2 minor males, 2 adult females and 3 kisaengs. Typical men wore 'Jeogori' which had various colors and white linings with a reached hip line, and knotted with a 'go-rum' on the right side. They also wore, white colored 'Baji' with colorful sash that were knot below knee or ankle together with 'Hang-jun' or 'Daenim'. They wore 'Beoseon'. Some men wore 'Po' whose colors were blue, green, indigo, white. The general women wore 'Jeogori' in deep green and light pink, indigo, green, red, and they matched with colors for 'Kit' and, 'Go-rum', 'Kut-dong' and its 'Go-rum' was short and narrow. It was so fit and short with narrow sleeve. It had 'Dunggun-kit'(round head collar) with white 'Dong-jung' and so it fit at neck. They wore 'Chi-ma' whose color was red, light green, or light indigo. It contrasted with 'Jeogori'. The width of 'Chi-ma' was big enough. Then white inner slacks came out under the skirt. Traditional Korean games can be classified according to age and gender. Then the games can be further classified into three categories : men's games, women's games, and games for all. The games for adult are an archery practice, hunting, shovel work with a karae, making a bow, drawing Jongkung-chart, Korean chess, playing paduk, and the Korean card game. A swing is a game for women. Games for both men and women are dice play, and domino game. Games for both adult and minor males are sledge, and tightrope walking. Through genre paintings in the $19^{th}$ century, I reached a conclusion that basic costumes are similar to 'Hanbok' at the present time and the method of wearing them has not changed much. It appears that the originality of traditional costumes has been maintained.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.786-789
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• 1996

An image processing system was built to evaluate the color properties of apple and meat. The system consisted of video camera, video card, 32 bit microcomputer and an optical illuminator. The operating software was developed to carry out capturing, analyzing, displaying and storing of the 8 bit digitized images of food. The images of apples at various maturing stages were investigated to obtain the color histogram of R, G, B and Hunter value. RGB histogram showed a major difference in G value, 35.01, the minor change in R value, 6.16, and the negligible difference in B value. The image of beef cut was separated into two parts, fat and lean tissue, by applying threshold value method based on the digital value of color. The threshold value for fat was over 240 and for lean under 230 in R value, respectively. The resulting non fat image showed 2% decreased color difference value, ${\Delta}E$, than whole meat cut.

• Journal of The Korean Association For Science Education
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• v.28 no.2
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• pp.130-138
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• 2008

The purpose of this study was to analyze the effects of Science Writing Heuristic(SWH) strategy on problem-solving type inquiry modules through student-student verbal interactions. The modules were applied to 23 students of the 3rd grade in middle school and the SWH strategy was applied to 3 experimental groups. The SWH is the strategy that each student, first of all, has a chance to think and propose ways of problem-solving by individual writing a blue card when problems were emerged, and then students discuss ways of problem-solving with group members by writing a green card. Verbal interactions during small group discussions were audio- and video-taped, transcribed and analyzed to compare the effect of the SWH strategy. As a results, experimental groups tended to force solely on questions and suggestions about problem-solving, but controlled groups executed experiment and discussed about problem-solving simultaneously. The analysis also showed that the experimental students dialogued more on the deep-leveled argumental interactions than the controlled students did; in particular, show more SS3 and SD1 verbal interaction regarding suggestions of problem solving. We argue, therefore, that the SWH strategy is effective to the problem-solving type inquiry modules.

• Journal of the Ergonomics Society of Korea
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• v.31 no.1
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• pp.109-116
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• 2012

Objective: The aim of this study is to present a solution to problems in the services provided by the general hospitals by creating a user-centric environment through analyzing the User Journey Map and the User Context. Background: The rapid growth in aging population and the monopolization of superior medical staffs by the general hospitals increased demand for the general hospitals in Korea. But, often services provided by the general hospitals are provider-centric and low quality. Method: This study examines problems in the services provided by the general hospitals by analyzing the User Journey Map through stakeholder interviews(contextual interviews) and on-site observation. Based on the contextual analysis of the user(i.e. the patient), this study proposes new and improved user-centric services to be provided by the general hospitals. Results: Ten new user-centric services proposed by this study are: (1) "Booklet on Success Story", (2) "FAQs by Doctor", (3) "Designated Nurse", (4) "Patient Interview Record Card", (5) "Close relationship between doctor & patient", (6) "Thank You Notice Board", (7) "Step by Step", (8) "Green Cap", (9) "Patient Kit", (10) "RFID Direction Display System". Conclusion: The service design for the general hospitals proposed by this study is an important case-study on improving the environment of the general hospitals from provider(medical staffs)-centric to user(patents and its family)-centric. Application: This study is expected to be used in various areas to improve existing system(products and/or services) to be more user-centric.

• Journal of the Korean Institute of Landscape Architecture
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• v.31 no.6
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• pp.41-52
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• 2004

Recently, park usage for environmental education has gained popularity in Seoul. Therefore this study was performed by analyzing the status and problems of nature classrooms in neighborhood parks and citizen's parks that are located in residential areas in Seoul, and then by suggesting improved methods and user programs. The results of this study are summarized as follows. 1) 18 out of 281 neighborhood parks and citizen's parks have nature classrooms in Seoul. Facilities of nature classroom are comprised of direction signs, plant name card, pond, pavilion, pergola, bench, green house, waste baskets, lighting, drinking fountain and others. However, they have many problems in terms of quality. Nature classrooms were classified into three types according to their location in each park. Among the three types, the most popular type was the one that is a part of a park A Total of 479 species of plant (155 species in tree, 324 species in herb) were planted in nature classrooms. There are many kinds of environmental education user programs, but these are not connected with the nature classrooms. Most nature education programs in nature classrooms were self-guided. 2) The Problems that appeared were the featureless place composition, a lack of programs related to nature classrooms, access restriction to certain natured areas, and so on. 3) Finally, this study suggests some solutions to the problems of nature classrooms in urban parks. The solutions include full access to the parks, the creation of diverse theme, and setting up interesting panel and leaflets in order to encourage more active self-guided education.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.27 no.3
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• pp.168-175
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• 2024

Purpose: The presence of alcoholic stool in biliary atresia (BA) patients is the basis of a stool color card (SCC), a screening tool that has led to more patients receiving Kasai portoenterostomy earlier. This study aimed to evaluate the color image processing of stool images captured using smartphones. We propose that measuring digital color parameters is a more objective method for identifying BA stools and may improve the sensitivity of BA screening. Methods: A prospective study was conducted in five hospitals in Thailand between October 1, 2020, and December 31, 2021. Stools from infants presenting with jaundice, acholic stool, or dark-colored urine were photographed. Digital image color analysis was performed, and software was developed based on the color on the original SCC. Sensitivity and specificity for predicting BA stools were compared between the SCC and the software. Results: Of 33 infants eligible for data collection, 19 were diagnosed with BA. Saturation and blue were two potential digital color parameters used to differentiate BA stools. The receiver operating characteristic curve was used to determine the optimum cutoff point of both values, and when saturation ≤56 or blue ≥61 was set as a threshold for detecting BA stool, high accuracy was achieved at 81.8% and 78.8%, respectively. Conclusion: Digital image processing is a promising technology. With appropriate cutoff values of saturation in hue, saturation, value and blue in red, green, blue color models, BA stools can be identified, and equivocal-colored stools of non-BA patients can be differentiated with acceptable accuracy in infants presenting with jaundice.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.17 no.6
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• pp.96-110
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• 2018

As the development of ICT has made it easier to collect various traffic information, research on creating new traffic attributes is drawing attention. Estimation and forecasts of demand and traffic volume are one of the main indicators that are essential to traffic operation, assuming that the traffic pattern at a particular node or link is repeated. Traditionally, a survey method was used to demonstrate this similarity on trip behavior. However, the method was limited to achieving high accuracy with high costs and responses that relied on the respondents' memory. Recently, as traffic data has become easier to gather through ETC system, smart card, studies are performed to identify the regularity of trip in various ways. In, this study, route-level trip data collected in Daegu metropolitan city were analyzed to confirm that individual traveler forms a spatially similar trip chain over several days. For this purpose, we newly define the concept of spatial trip regularity and assess the spatial difference between daily trip chains using the sequence alignment algorithm, Dynamic Time Warping. In addition, we will discuss the applications as the indicators of fixed traffic demand and transportation services.

• Korean Chemical Engineering Research
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• v.49 no.5
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• pp.582-587
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• 2011

Holdup characteristics of bubble, wake and continuous liquid phases were investigated in bubble columns with viscous liquid media. Effects of column diameter(0.051, 0.076, 0.102 and 0.152 m ID), gas velocity($U_G$=0.02~0.16 m/s) and liquid viscosity(${\mu}_L$=0.001~0.050 $Pa{\cdot}s$) of continuous liquid media on the holdups of bubble, wake and continuous liquid phases were discussed. The three phase such as bubble, wake and continuous liquid phases were classified successfully by adapting the dual electrical resistivity probe method. Compressed filtered air and water or aqueous solutions of CMC(Carboxy Methyl Cellulose) were used as a gas and a liquid phase, respectively. To detect the wake as well as bubble phases in the bubble column continuously, a data acquisition system(DT 2805 Lab Card) with personal computer was used. The analog signals obtained from the probe circuit were processed to produce the digital data, from which the wake phase was detected behind the multi-bubbles as well as single bubbles rising in the bubble columns. The holdup of bubble and wake phases decreased but that of continuous liquid media increased, with an increase in the column diameter or liquid viscosity. However, the holdup of bubble and wake phases increased but that of continuous media decreased with an increase in the gas velocity. The holdup ratio of wake to wake to bubble phase decreased with an increase in the column diameter or gas velocity, however, increased with an increase in the viscosity of con-tinuous liquid media. The holdups of bubble, wake and continuous liquid media could be correlated in terms of operating variables within this experimental conditions as: ${\varepsilon}_B=0.043D^{-0.18}U_G^{0.56}{\mu}_L^{-0.13}$, ${\varepsilon}_W=0.003D^{-0.85}U_G^{0.46}{\mu}_L^{-0.10}$, ${\varepsilon}_C=1.179D^{0.09}U_G^{-0.13}{\mu}_L^{0.04}$.

• Spatial Information Research
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• v.19 no.4
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• pp.11-20
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• 2011

In accordance with low carbon and green growth paradigm, a subway is one of major public transit systems for resolving traffic congestion and decreasing traffic accidents. In addition, as subway networks expand, passengers' travel pattern in the subway network change and consequently affect the urban structure. Generally, new subway route has been planned and developed, mainly considering a travel demand forecast. However, it is desired to conduct an empirical analysis on the forecast model regarding change of travel accessibility and passenger demand pattern according to new subway line. Therefore, in this paper, an alternative method, developed based upon a spatial syntax model, is proposed for evaluating new subway route in terms of passenger's mobility and network accessibility. In a case study, we constructed subway network data, mainly targeting the no 9 subway line opened in 2009. With an axial-map analysis, we calculated spatial characteristics to describe topological movement interface. We then analyzed actual modal shift and change on demand of passengers through the number of subway passenger between subway stations and the number of passenger according to comparative bus line from Smart Card to validate suggested methods. Results show that the proposed method provides quantitative means of visualizing passenger flow in subway route planning and of analyzing the time-space characteristics of network. Also, it is expected that the proposed method can be utilized for predicting a passengers' pattern and its impact on public transportation.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.