• 한국의류산업학회지
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• 제9권1호
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• pp.24-34
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• 2007

The shroud of the Chosun dynasty period originally meant the new start in the next world. Its basic principle was to wear the best clothes or wedding garments during one's life. The white hemp cloth-shroud worn during this time was formed after the 20th century. In the beginning it started simply by imitating the shroud of the common people. However recently many aspects of the trade have deteriorated by the commercialism of the shroud traders. So this study focuses on the way of keeping traditions and making the shroud desirable. First, the shroud was made of the best materials such as silk, hemp cloth, ramie cloth and cotton cloth in the past. A thought that the shroud material must be white hemp cloth is the result from misunderstanding of the traditional shroud of the Chosun dynasty period. We can produce beautiful shrouds using natural materials without losing dignity and at diverse prices. Second, the shroud was produced not only to keep the dignity of a dead person but also to avoid wasting the original cloth. Third, The shroud has pursued diversity in classifying the traditional style or the basic style. It is possible to select the shroud flexibly according to one's sense of values or the way the tomb was made. These days, the Korean full-dress attire and Wonsam (Korean woman's ceremonial clothes) are the standardized form of the ready-made shroud. The man's Korean full-dress attire on sale is sewn in the wrong way and its shape looks more like the Wonsam. I offer diverse shrouds of the Chosun dynasty period, for example, the official uniform, hemp cloth upper garment, men's black upper garment, Korean full-dress attire, Korean overcoat, Wonsam, the long hood worn by a Korean woman and a woman's long upper garment, so that we can see the Korean originality and beauty through the different types of shrouds. Also, I adjusted a number of items, undergarments and other articles according to the price. As mentioned before this study helps to portray a desirable understanding of the culture of the shroud. So I corrected many problems of the present shroud and propose a new type of shroud based on tradition. Furthermore, I recommend a way of making use of the Hanbok which the man wears during his life, at the wedding ceremony or a his 60th birthday without buying a new shroud.

• 방송공학회논문지
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• 제9권1호
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• pp.83-90
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• 2004

DVB-MHP에서는 NPT(normal play time)를 스트림 이벤트의 시각으로 쓰기를 권하고 있다. NPT는 특정 이벤트(프로그램) 내부의 국지시간이다. 현재 상용으로 나와 있는 전송 스트림(TS) 생성기와 TV 미들웨어는 아직 NPT를 지원하지 못하고 있다. 특히 전송 스트림 생성기가 셋톱박스에서 NPT를 재구성하는데 필요한 NPT참조서술자를 생성하지 않고 있다. 이로 인해 PP가 연동형 애플리케이션(Xlet)의 아이디어를 실험하는 것이 불가능하다. 이에 우리는 TS에 NPT 참조서술자를 삽입하는 스트림 생성기와 NPT를 근사적으로 재구성하는 MyGetNPT API를 구현하였는데, 본 논문은 그 방법을 기술한다 NPT 재구성 API를 구현하기 위해서는 STC(system time clock) 값을 알 필요가 있으나, Xlet에서는 STC를 읽을 수 없다. 따라서 본 연구에서는 TS를 통해 전송되는 PCR (program clock reference) 과 Java 시스템 타임을 이용하여 STC를 근사적으로 계산하는 방법을 제안한다. 이 방법에서 전송 스트림 생성기는 이미 존재하는 TS로부터 PCR 들을 추출한 후, 이를 TS의 null 패킷에 Xlet에서 읽을 수 있는 MPEG 섹션의 형태로 삽입한다. 이때, PCR이 TS 내의 원래 위치에서 이동하여 다른 위치에 삽입되므로, PCR 값은 TS내의 원래 위치와 새로운 위치간의 시간 차이를 고려하여 수정한다. 구현한 TS 생성기와 MyGetNPT API를 이용하여 그래픽 이미지의 디스플레이가 목적인 스트림 이벤트를 가진 연동형 애플리케이션을 구현하여 실험을 하였다. 그 결과 그래픽 이미지들이 원래 의도된 시점으로부터 240ms 이내에 비디오와 동기화 되는 것을 확인하였다. 이 시간은 기존의 연구에서 발견된 그래픽 이미지와 비디오간의 동기화 오차 허용한계이다.

• 태양에너지
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• 제2권2호
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• pp.29-36
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• 1982

The Solar Energy R&D Department of KIER under the auspice of the Korean government is pushing hard on the development of the passive solar technology with high priority for the expeditious widespread use of solar energy in Korea, since the past few years of experiences told us that the active solar technology is not yet ready for massive commercialization in Korea. KIER has completed the construction of the Solar Energy Research & Test Center in Seoul, which houses the major facilities for its all solar test programs. The Center was designed as a passive solar building with great emphasis on the energy conserving ideas. The Center is not only the largest passive building in Korea, but also the exhibit center for the effective demonstration of the passive heating and cooling technology to the Korean public. The Center was designed to satisfy the requirements based on the technical and economical criteria set by the KIER. Careful considerations, therefore, were given in depth in the following areas to meet the requirements. 1) Passive Heating Concepts The Center employed the combination of direct and indirect gain system. The shape of the Center is Balcomb House style, and it included a large built-in sunspace in front. A partition, consists of transparent and translucent glazings, separates the sunspace and the living space. Since most activities in the Center occur during the day time, direct utilization of the solar energy by the living spaces was emphasized with the limited energy storage capacity. 2) Passive Cooling Concepts(for Summer) Natural ventilation concept was utilized throughout the building. In the direct gain portion of the system, the front glazing can be openable during the cooling season. Natural convection scheme was also applied to the front sunspace for the Summer cooling. Reflective surfaces and curtains were utilized wherever needed. 3) Auxiliary Heat ing and Cooling System As an auxiliary cooling system, mechanical means(forced convection system) were adopted. Therefore forced air heating system was also used to match the duct work requirements of the auxiliary cool ing system. 4) Effect ive Insulation & Others These included the double glazed windows, the double entry doors, the night glazing insulation, the front glazing-frame insulation as well as the building skin insulation. All locally available construction materials were used, and natural lightings were provided as much as possible. The expected annual energy savings (compared to the non-insulated conventional building)of the Center was estimated to be about 80%, which accounts for both the energy conservation and the solar energy source. The Center is being instumented for the actual performance tests. The experimental results of the simplified tests are discussed in this paper.

• 대한공간정보학회지
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• 제16권4호
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• pp.3-10
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• 2008

지적도는 토지의 소재, 지번, 지목, 경계, 면적을 지적법에 근거하여 연속하는 일필지에 의해 구성되어진 공적장부이다. 수년 전까지 지적도는 7개의 일정한 축척을 가진 2차원 평면 종이지도로 관리되어졌다. 최근 컴퓨터 시스템이 발달함으로써 지적도는 한 단계 발전할 수 있는 발판을 마련하였고, 그것의 형태가 래스터 방식에서 벡터 방식으로 전환 된 것이다. 그 결과 벡터화된 지적도는 다양하게 응용될 수 있게 되었다. 따라서 수치지적도는 한국토지정보시스템(KLIS)에 의해 다목적으로 이용될 수 있도록 시스템을 갖추었다. 본 연구에서는 수치지적도와 한국토지정보시스템을 기본으로 지적도상의 토지 이용 현황 표시를 원래의 일필지보다 구체적으로 표시하고자 한다. 필지 단위로 구성되어 있는 지적도를 "지적도의 토지현황표시를 위한 일필지 표현기법 모형 연구"에 의해 새로운 표현 기법을 적용하였다. 지적도면의 기능을 소유권의 위치관계 및 지적법에 명시된 28가지 지목별 토지이용현황의 표현뿐만 아니라 GIS 구축 사업의 기초 자료 등으로도 쓰일 수 있게 하기 위하여 도로, 철도, 구거, 하천 등의 공공용지를 중심으로 각각의 필지와 지목에 대한 일필지 표현 기법을 개발하였다. 특히, 공공용지 중 도로를 대상으로 일필지 표현 기법 개발과 이에 따른 지적도 기능 향상에 대하여 분석하였다.

• 대한핵의학회지
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• 제31권4호
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• pp.433-439
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• 1997

낭성뇌종양은 낭 내부에 베타선을 방출하는 방사성동위원소를 주입하여 낭 내부 및 낭벽에 존재하는 암세포에 일정량의 방사선 에너지를 전달함으로써 그 치료 효과를 기대할 수 있다. 본 연구에서는 $^{166}Ho$-chitosan 복합체를 낭성뇌종양 치료에 이용하고자 할 때 낭의 크기와 주입되는 방사능의 변화에 따라 낭벽에 전달되는 방사선 흡수선량이 어떻게 변화하는가를 평가하고자 한다. 구형의 종양성 낭 모델에 대하여 Monte Carlo code인 EGS4를 이용하여 $^{166}Ho$ 베타선의 에너지 전달 현상에 대한 모사계산을 수행한다. 종양성 낭 내부에 주입된 $^{166}Ho$-chitosan 복합체의 낭내 분포는 낭 내부액과 섞여있거나 낭벽 표면에 부착되는 두 가지 경우를 고려한다. 방사선 조사의 표적 영역으로서, 낭벽의 표면으로부터 매 1mm 깊이의 체적을 설정하여 4mm 깊이까지 고려한다. 직경이 각 1cm, 2cm, 그리고 3cm 인 종양성낭을 평가 대상으로 설정한다. 직경이 3cm인 종양성 낭에 10mCi의 $^{166}Ho$-chitosan 복합체가 주입되어 낭 내부에 균일하게 분포하였다고 가정하였을 경우에 1mm 두께의 낭벽에 전달되는 방사선 흡수선량은 매 1mm 깊이의 낭벽 체적에서 각각 40.06Gy, 14.96Gy, 5.315Gy, 1.660Gy으로 계산되었다. 한편, 낭 내부에 주입된 10mCi의 $^{166}Ho$-chitosan 복합체가 낭벽에 균일하게 분포하였다고 가정하였을 경우에는 매 1mm 두께의 낭벽 체적에 전달되는 방사선 흡수선량이 601.7Gy, 188.7Gy, 73.87Gy, 27.80Gy로 평가되었다. 낭 내부에 주입된 $^{166}Ho$-chitosan 복합체가 낭벽에 부착될 가능성이 있음이 한 임상 적용 예에서 시사된 바, 정확한 $^{166}Ho$-chitosan 복합체의 낭 내부벽 부착률을 확인함으로써 낭벽에 대한 흡수선량을 예시하고 이를 근거로 주입할 $^{166}Ho$-chitosan 복합체의 양을 결정해야 할 것이다.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.521-530
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• 2009

This study was conducted to assess dietary pattern and dietary diversity of preschool children by investigating their food consumption. To accomplish this, dietary intake survey (24 hour-recall food diary) was administered to 508 children aged between 4 to 6 years old from 4 kindergartens in the Daegu area (415 were completed). By using CAN pro 3.0 for professionals, the dietary patterns and dietary diversity scores of each food group were examined by age and sex. Data were analyzed with SPSS 12.0, and $\chi^2$, t-test and Anova test, and Duncan's multiple range test used for verifying significance. For 4~5-year-old group, boys had significantly more fruit and meats than girls (p < 0.05), but girls had more dairy food than boys with no significance. For 6-year-old group, boys had significantly more foods, milk and dairy foods than girls (p<0.05), and also boys had more vegetables and fruit than girls with no significance. For DDS (Dietary Diversity Score), the score of 6-year-old group was significantly higher than that of younger children (p < 0.05) and the older the age was, the higher the score was. Dietary Pattern (GMVFD) was verified by 8 types, and the ratio of taking all five food groups (GMVFD = 11111) of the 6-year-old group was 48.8%. Children with older ages had more various foods than younger ones (p < 0.05). In addition, the ratio of taking less than the minimal intake of dairy foods of girls (48.1%) was higher than that of boys (41.3%). As results, unbalanced diet, overeating and not eating unbalanced diet were revealed as the problematic dietary habits among preschool children, and those habits may change positively with knowledge on nutrition grow on. Therefore, nutritional characteristics and importance of preschool children should be taught to parents and caregivers, and it must be practical and ready to use in cooking for these children to healthy dietary habits.

• 한국식품조리과학회지
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• 제23권6호
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• pp.908-918
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• 2007

To prepare ready-to-use rice flour as de novo material for processed rice foods, glutinous(W) and normal rice grains (N) were soaked for 1, 8, and 12 hours prior to processing. One half (DG) was air-dried and milled, and the other (WG) was milled and air-dried. General, morphological and pasting properties of the flours (NDG, NWG, WDG, WWG) were compared to those of a control (raw milled rice without soaking). The general compositions of the rice flours varied with soaking. Crude ash was considerably decreased at the beginning of soaking (1 hour). With the soaking, the rice flour, having polygonal shaped particles and a layered surface, acquired particles with smooth edges, which were then uniformly distributed. Additionally, the WG flour was lighter and had a lower ${\Delta}E$ value than the DG flour, due to a higher L and less +b as a result of soaking. Compared to the control, the WBC of the normal rice flour was decreased significantly with soaking, and the WG flour had significantly lower WBCs than the DG flour. Stirring number (SN), an indicator of ${\alpha}-amylase$ activity, was highly and significantly correlated with WBC (r=-0.85, p=0.0001) in the normal rice flour. At $80^{\circ}C$, the SP and solubility of all the soaked rice flours were much higher than those of the control. Positive (r=+0.85, p=0.0001) and negative (r=-0.61, p=0.02) correlations between the SP and solubility of the normal and glutinous rice flours were found, respectively. Using RVA, the pasting temperature of NDG was lower than that of NWG (p<0.0001). The peak viscosities of all the soaked flours were significantly decreased with soaking (p<0.0l), with the highest viscosity in the normal rice flour soaked for 8 hrs. Total setback, indicative of retrogradation, was lower in NDG than in NWG, with the lowest setback at 8 hrs of' soaking. Based on these finding, the NDG flour with 8 hrs of soaking was less damaged, and had a lower total setback and lower pasting temperature, which would make it an appropriate rice flour for commercial mass production.

• 한국식품과학회지
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• 제48권1호
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• pp.9-14
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• 2016

시판 냉동다진마늘에 대한 전자선 살균 효과를 알아보고, 유효성분 및 항균활성에 대한 영향을 확인하기 위해 국산 및 중국산 시료에 대해 실험하였다. 냉동다진마늘은 4 kGy 이상의 조사처리에서 ND 이하의 미생물 수준을 나타내어 살균 효과가 있음을 확인하였다. 시료의 수분은 국산에 비해 중국산에서 유의적으로 높은 함량이었으나, 조사에 따른 차이는 없었고, 전반적 색차는 4 kGy 이상의 선량에서 유의적으로 증가하였다. 마늘의 total thiosulfinate 및 total pyruvate 함량은 살균을 목적으로 한 7 kGy 범위의 전자선 조사에서 비교적 안정하였다. 마늘의 alliin 및 allicin 함량은 4 kGy 범위의 전자선 조사에 영향을 받지 않으나, 7 kGy 선량에서는 특히 중국산 시료에서 유의적으로 감소하였다. 마늘의 에탄올 추출액은 Y. enterocolitica 균주를 포함한 7종의 병원성균에 대해 우수한 항균효과를 나타내었고, 조사선량의 증가에 따라 clear zone이 감소하는 경향을 나타내었다. 이상의 결과, 냉동다진마늘에 대한 4 kGy 범위의 전자선 조사는 생리활성 성분의 변화 없이 미생물학적 품질을 개선시킬 수 있는 적정 선량으로 확인되었다.

• 한국식생활문화학회지
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• 제3권2호
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• pp.153-162
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• 1988

$D{\acute{o}}ck$ (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as 'Pulvberzed food of grain' $D{\acute{o}}ck$ was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. $D{\acute{o}}ck$ is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of $D{\acute{o}}ck$ is available and its recipe is scientific and reasonable. In this treatise, the Kinds of $D{\acute{o}}ck$ and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. $D{\acute{o}}ck$ was classified as Tcbin $D{\acute{o}}ck$(steamed), Chin $D{\acute{o}}ck$(strikn), Chijin $D{\acute{o}}ck$(fried) and Salmun $D{\acute{o}}ck$(boiled), according to its way of cooking. 2. There were 122 Kinds of $D{\acute{o}}ck$, 57 were Tchin $D{\acute{o}}ck$, 35 Chin $D{\acute{o}}ck$, 20 Chijin $D{\acute{o}}ck$, and 10 Salmun $D{\acute{o}}ck$. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

• Journal of the Korean Wood Science and Technology
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• 제34권3호
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• pp.84-89
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• 2006

꽃송이버섯 재배는 침엽수 톱밥의 좋은 사용처로 부각되었다. 하지만 6개월 이상 야적한 톱밥을 사용하여야 한다는 기존의 재배방식은 야적공간과 시간의 문제를 낳는다. 보다 효율적인 꽃송이버섯 재배를 위하여 낙엽송, 소나무 및 잣나무 톱밥에 증기 처리를 하여 생산기간 단축을 시도하였다. 증기처리를 한 경우, 낙엽송과 잣나무 톱밥의 경우 10% 이상의 균사생장 촉진효과를 나타내었으며, 소나무 톱밥을 이용한 재배에서는 단 1회 수확한 KFRI644 균주의 경우 12.5%(50.1 g/400 g)의 수율을 16.7%(66.7 g/400 g)로 향상시킬 수 있었다. 즉, 증기처리는 침엽수 톱밥을 이용한 꽃송이버섯의 재배기간을 단축하고 생산성을 높일 수 있는 좋은 방법이며, 침엽수 톱밥자원의 효율적인 활용방법이라고 할 수 있다.