• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.129-130
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• 2018

3D애니메이션 <겨울왕국 (Frozen, 2013)> 속 여주인공은 동작의 표현에 있어 캐릭터의 매력을 나타내는 중요한 수단이자 애니메이션 디자인에 있어 핵심적인 부분이다. 또한, 각 캐릭터에서 보여주는 예비동작들의 유머 요소와 내용들은 이 애니메이션의 생명력을 한층 높여준다. 본 연구는 3D애니메이션 <겨울왕국 (Frozen, 2013)> 속 여주인공의 예비 동작과 관련하여 유머요인을 파악하며, 이를 통해 캐릭터의 동작에 내재된 의미를 살펴 불 수 있는 의미 연구라 사료된다.

• The Journal of the Korea Contents Association
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• v.15 no.12
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• pp.50-60
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• 2015

The animation film , which became a worldwide sensation with its theme song 'Let it go', did not only rank first in the U.S. box office - it was also the greatest box office hit in the history of Disney animation. Why did , recreated into a musical animation, become a worldwide success and what were the characteristics of its materialized hybrid visual direction technique? In order to look into this, firstly, literature on musicals and animations were studied, and secondly, analysis standards were drawn for musical characteristics of musicals and direction techniques of animations. Thirdly, analyzation and investigation will be conducted on hybrid visual direction techniques based on the research above with as the example. Through this study, it's known that realizes its musical features such as 'exaggerated acting,' 'delivering the meaning of circumstances', 'dramatic expression of emotion' and etc. through animated characters and that its background music is aided by 'narrative features' through its musical composition. Besides, its snow effect through animated VFX composing scenes along with its musical characteristics realizes hybrid image direction. It can be said that image directing effects of musical animations through hybrid grafting and the characteristics of image aesthetics generate public demands worldwide.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.772-782
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• 2013

A study is undertaken to examine the effects of the additional frozen blueberry powder and anthocyanin powder extracted from black beans to quality attributes of pound cakes. Frozen blueberry powder and anthocyanin powder extracted from black beans are being added to the flour at a ratio of 0.5, 1.5, 2.5, and 3.5% respectively. The antioxidant activity is highly correlated with the total phenolic and total flavonoids contents of frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes, respectively (r=0.8423, p<0.001 r=0.9449, p<0.001). The quality characteristics of the specific volumes decreased significantly with increasing substitution levels of frozen blueberry powder and anthocyanin powder extracted from black beans (p<0.01). The lightness significantly decreased with increasing frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes' crusts and crumbs (p<0.01). The hardness, chewiness and gumminess tend to reduce, while the cohesiveness increase in both powders. The consumer acceptability score for 0.5~3.5% of frozen blueberry powder and anthocyanin powder extracted from black beans pound cakes ranked significantly (p<0.01) higher than those of the other groups according to taste, flavor and overall preferences. These results show that frozen blueberry powder and anthocyanin powder extracted from the black beans are a good ingredient for increasing consumer acceptability and overall healthy.

• Design Convergence Study
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• v.14 no.3
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• pp.61-72
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• 2015

This research attempts to provide greater understandings about 'Transbranding' theory by an analysis of , a 3D animation produced by Disney Studio released in 2013 partly in comparison with . Furthermore, this research shows the branding strategy of "Disney", reputed for its well-devised marketing strategy, in the era of Transmedia. This research analyzes the animation with four components of 「Transmedia Mix strategy」 and the 「2F(Flexible Fit) strategy」. In the 「2F(Flexible Fit) strategy」 analysis, is compared with another Disney-made animation . not just maintains the core values of Disney animations but also implements diverse strategies for developing the evolving interactions, the collaborative creation, and the multi-experience. has achieved successful branding identity/image by securing the strategic flexibility by differentiating itself from the existing Disney animations. Disney also establishes itself as a new and modern brand through 2F strategies.

• Proceedings of the Korea Contents Association Conference
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• 2014.11a
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• pp.173-174
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• 2014

최근 월트 디즈니의 애니메이션 '겨울왕국 (Frozen, 2013)'은 주제곡 'Let it go'와 함께 전 세계적 열풍을 일으켰다. 뮤지컬 애니메이션 장르로 제작된 '겨울왕국'의 특성을 고찰하기 위해 '겨울왕국'을 소재로 제작된 뮤지컬, 무비컬, 뮤지컬 애니메이션을 사례로 하여 사례비교 분석코자 한다. 이를 통해 뮤지컬 애니메이션의 영상매체적 기능과 영상미학적 특성을 살펴볼 수 있는 연구라 사료된다.

• Journal of Acupuncture Research
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• v.30 no.3
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• pp.87-99
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• 2013

Objectives : The objective of this study is to find out the method and effects of fire needling on frozen shoulder in China. Methods : We searched journals using the China National Knowledge Infrastructure(CNKI) and PubMed. The keywords were a combination of "fire needling", "fire needle", "burning acupuncture", "frozen shoulder", "adhesive capsulitis", "periarthritis". Results : There were 23 studies finally selected, 7 were case control studies and 16 were case series studies. There were 9 out of 14 main meridians and 31 kinds of acupoints. The most frequently adopted meridians were LI, SI and TE. The most frequently used acupoints were $LI_{15}$, $SI_9$ and $TE_{14}$. Adjacent points were used more often than distant points. They usually heated the needle before insertion and needle retention was mostly not done. 7 case control studies showed that fire needling reported better results than the filiform needle or electro-acupuncture treatment. 15 case series studies reported a significant improvement in fire needling on frozen shoulder patients. Conclusions : There have been many studies regarding fire needling on frozen shoulder in China. Further studies should be required and these can be applied to clinical practices in Korea.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.3
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• pp.1063-1075
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• 2013

The strength of frozen soils is one of the significant design parameters for the construction in frozen ground. The properties of frozen soils should be investigated to understand the strength of frozen soils. The objective of this study is to figure out the characteristics of elastic waves in frozen soils, which reflect the constituent and physical structure of frozen soils in order to provide fundamental information of those according to the degree of saturation. Freezing cell is manufactured to freeze specimens, which are prepared with the degree of saturation of 10%, 40%, and 100%. Piezo disk elements are used as the compressional wave transducers and Bender elements are used as the shear wave transducers. While the temperature of specimens changes from $20^{\circ}C$ to $-10^{\circ}C$, the velocities, resonant frequencies and amplitudes of the compressional and shear waves are investigated based on the elastic wave signatures. Experimental results reveal that the elastic wave velocities increase as the degree of saturation increases. The variation of resonant frequencies coincide with that of elastic wave velocities. A marked discrepancy in amplitudes of compressional and shear waves are observed at the temperature of $0^{\circ}C$. This study renders the basic information of elastic waves in frozen soils according the degree of saturation.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.96-102
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• 2013

The possibility of instrumental differentiation of duck breast meat treated with different processing and storage conditions was investigated for industrial application. Duck breast meats, which were 1) refrigerated (fresh) after slaughter, 2) fresh but applied the torching process for the removal of remaining feathers (fresh-torched), and 3) frozen and thawed (frozen-thawed), were prepared and the torrymeter value and other quality factors were assessed. The torrymeter values of both duck breast meat and skin showed the lowest in frozen-thawed sample during the whole storage period. The drip loss of frozen-thawed sample was higher than those of fresh or fresh-torched ones. The number of total aerobic bacteria was lower in fresh-torched than fresh but both were not different from frozen-thawed at day 1 while no difference found thereafter. Sensory score of frozen-thawed sample was the lowest. The correlation analysis among the torrymeter value and quality factors of duck breast meat revealed that the torrymeter value is closely related with the total aerobic bacterial number, lipid oxidation, drip loss, and storage period but not with color. The results indicate that once the duck breast meat was frozen then thawed, drip loss and sensory quality can be affected and the torrymeter value can differentiate frozen-thawed from fresh and freshtorched duck breast meat.

• Journal of the Korean Geosynthetics Society
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• v.12 no.3
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• pp.23-29
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• 2013

The mechanical behavior of frozen soils is different from that of unfrozen soils due to the phase change between water and ice. The strength characteristics of frozen soils are governed by the intrinsic material properties such as grain size, ice and water content, air bubbles, and by externally imposed testing conditions such as temperature, freezing time, and strain rate. Especially, the strength of the frozen soils is generally higher than that of unfrozen soils due to ice binding capacity with soil particles, and is strongly affected by a highly complex interaction between the solid soil skeleton and the pore matrix, composed of ice and unfrozen water. In this study, the direct shear test and unconfined compression test are carried out inside of a large-scaled freezing chamber, and the relationships between cohesion and unconfined compression strength under various freezing temperature conditions are discussed.

• Food Science and Preservation
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• v.20 no.3
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• pp.296-303
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• 2013

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.