• Korean Institute of Interior Design Journal
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• no.14
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• pp.55-62
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• 1998

One of the major changes in the information era is that the concept of workplace is changing, Therefore this research is to provide basic data for future home office design by surveying office workers's opinions about preferred design for home office. This research is based on a survey of 215 office workers in Seoul. The major findings are ; Office workers prefer an isolated type of workplace that is arranged by U-shped workstation at home. Office workers preferred ivory color of walls and ceiling in home office, Brown color for the floor and brown ivory beige green and grey colors are preferred for the furniture. For home office furniture office workers put to an importance on desk chair computer table cabinet filbox sofa mobil lack credenza, and tea table.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.806-811
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• 2005

Effects of green tea-soybean paste on weight-changes and serum lipid profiles in rats fed high fat diet were investigated. Sprague-Barley male rats divided into five groups were fed five different diets for 10 weeks: B group, basal diet H group, high fat-diet containing 0.5% cholesterol+15% lard H-S group, high fat diet containing soybean paste H-0.6GS group, high fat diet containing 0.6% green tea-soybean paste H-4GS group, high fat diet containing 4% green tea-soybean paste. H group showed highest weight gain (p<0.05). Addition of green-tea soybean paste to high-fat diet significantly decreased weight gain, H-4GS group showing highest weight loss (p<0.05). No significant differences in food efficiency ratio and total food intake were found among groups. Liver weight of H group was highest. Addition of green tea-soybean paste to high fat diet significantly reduced liver weight (p<0.05, Table 2). Concentrations of glucose, uric acid, bilirubin, and total protein were similar among all group. Mean GPT values of H-4GS group were significantly different from these of H- and H-S groups (p<0.05). H-S, H-0.6GS, and H-4GS groups had significantly lower triglyceride and total cholesterol, and higher HDL than H-group (p<0,05). H-4GS group had significantly lower serum triglyceride than H-0.6GS group (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.16-22
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• 2002

The effects of nitrite scavenging. electron donating and N-nitrosodimethylamine(NDMA) formation in vitro arid green tea(Camellia sinensis) and Maesil(Prunus mume) were studied. The green tea and Maesil extracts were tested for their nitrite-scavenging effect under the different pH conditions such as pH 1.2, 4.2 aud 6.0. The effects of nitrite-scavenging in all concentrations were diminished in the alkali condition, while its effects in the acidic condition of pH 1.2 were reached of more than 99.0% by adding above 0.5ml of green tea extract. And also, nitrite-scavenging effect by adding 3ml of Maesil extract was about 77.0%. The electron donating ability(EDA) of green tea and Maesil extracts was 70.6%, 75.1%, respectively. The formation of NDMA was very effectiveness which was inhibited 82.1%, 73.2% at reaction mixture of pH 2.5 adding 3ml of above extracts. respectively . The ground CW. TW1 and TW2 (refer to Table 1) diets were incubated with 10m1 simulated saliva and 40m1 gastric juice at 37$^{\circ}C$ for 2hrs. NDMA formation was inhibited at all levels of green tea and Measil extracts.

• Journal of Welding and Joining
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• v.27 no.5
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• pp.81-87
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• 2009

Recently, extruded aluminium-alloy panels have been used in the car bodies for the purpose of the light-weight of railway vehicles and FSW(Friction Stir Welding), which is superior to the arc weldings, has been applied in the railway vehicles. This paper presents the optimum design of the FSW process on A6005 extruded alloy for railway vehicles to improve its mechanical properties. Rotational speed, welding speed and tilting angle of the tool tip were chosen as design parameters. Three objective functions were determined; maximizing the tensile strength, minimizing the hardness and maximizing the difference between the normalized tensile strength and hardness. The tensile tests and the hardness tests for fifteen FSW experiments were carried out according to the central composite design table. Recursive model functions on three characteristic values, such as the tensile strength, the hardness difference(${\Delta}Hv$) and the difference of normalized tensile strength and ${\Delta}Hv$, were estimated according to the classical response surface analysis methodology. The reliability of each recursive function was verified by F-test using the analysis of variance table. Sensitivity analysis on each characteristic value was done. Finally, the optimum values of three design parameters were found using Sequential Quadratic Programming algorithm.

• Journal of the Korean housing association
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• v.6 no.1
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• pp.39-50
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• 1995

The Plan for effective usage of living room must be suggested because families primarily use living room for public space. And from the viewpoint of function and decoration. the kind of furniture. furniture occupancy quantity. and the arrangement of furniture have much affect on using a dwelling space. So this study will suggest basic data for a good furniture usage through experiment using scale down models. To analyze the data. frequency and percentage were used by running SPSS $PC^＋$ program. The major results are as follows. In an experiment using living room and furniture models(Scale 1/20). according to the size of space. TV sizes and furniture occupancy quantity were in proportion to size and space of the living room. Also they chose various types of tea-table and side-tables. In small spaces. subjects chose simple arrangement types (no sofa or I type sofa and cabinet). but in large spaces. they chose \ulcorner type or \ulcorner type sofa and cabinet.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.123-141
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• 1985

The purposes of this study were 1)to examine the present and the preferred design characteristics of major interior furnishings in the Gamsil apartment area of Gangdong-Ku and to investigate the relationship between those characteristics and residents' socioeconomic and their physical housing characteristics, 2) to determine the past and the future factor structures for attributes of the major furnishing, and , 3) to examine the change between the degree of the past and the future consideration on each of the attributes. The data for the study were collected using self-administered questionnaire. Households in Gamsil apartment area of Gangdong-Ku were the population. A proportional stratified systematic random sampling was employed. 480 questionnaires were distributed and 258 were collected. Among them, SAS package. The staticstics used were frequency, percentage, χ\sup 2\-test, factor analysis, and paired t-test.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.191-197
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• 1989

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

• 한국정보통신설비학회:학술대회논문집
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• 2008.08a
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• pp.447-453
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• 2008

It is decidedly important to ensure QoS(Quality of Service) in order to make it possible a variety of multi-media services and realtime contents services in Wireless networks. One of methods to offer these services is the advanced prediction of Handoff through terminal's directional. In this paper, it is applied that the AP weight for the ground information of peripheral cell and the weight value of history table for the cell frequently visited. Also, it is expected that will be guarant QoS of substantial data in the case of Handoff through exact directional prediction of the next cell by using Kalman Filter algorithm applied GPS coordinates value.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Journal of the Korea Furniture Society
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• v.26 no.4
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• pp.314-327
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• 2015

20th century, beginning of modern, the style of art and design, separated reasonable and sensitive code. Art form including cubism, constructivism, futurism and different form including fauvism, expressionism, surrealism and abstract expressionism coexist two code in early modern. But the style of design was separated each period with geometric and organic form, reasonable and sensitive code. Replacement timing on two design style was the transition period of the production-oriented step to the sale-oriented step in marketing. In early stage modern it was stable production-oriented step. Geometric style include G. Rietvevld (Red and Blue chair), M. Breuer (Wassily chair), Fanizon and Martinelli (I-Ching) was simple and functional, received the absolute support. An aggressive demand generation and sales promotion for the design change was needed so that excess supply in the market with a stable production. In sale-oriented step for sales promotion in mid modernism, it was accepted transitions to the sensual organic volume with elegant and sleek style include C. Eames (LCW chair), V. Panton (Panton chair) and C. Mollino (Arabesco Tea table).