• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 2015년도 추계학술대회
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• pp.104-106
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• 2015

최근 인간의 개입을 최소화하면서 임무를 수행할 수 있는 무인항공기에 대한 활용도가 높아지는 가운데 무인선(Uamanned Maritime Vessel) 운용에 대한 관심도 높아지고 있다. 국내에서 무인선(Uamanned Maritime Vessel) 관련 프로젝트는 오염 방제 지원, 불법조업 감시, 조난자 수색 구조 등의 감시 및 구난 방제 지원 임무와 수로조사, 해양 기상 모니터링, 적조 감시 등 해양 조사 등을 목적으로 무인선(Uamanned Maritime Vessel)을 개발하는 중이다. 무인선은 관제센터(Maritime Control Station) 또는 모선을 통하여 원격 통제로 임무를 수행하게 되며, 이를 위하여 다양한 정보가 무선통신을 통하여 유인선-무인선, 무인선-무인선, 무인선-관제센터 간에 실시간으로 제공될 것으로 예상되어진다. 본 연구에서는 ITU-R Study Group Woking Party 5B를 분석한 후, 국내 개발 예정인 무인선(Uamanned Maritime Vessel) 운용을 위하여 요구되는 통신 서비스를 구분하여 정의 및 분류하고, 이를 바탕으로 데이터 전송속도, 트래픽 이용시간, 교통량을 바탕으로 필요한 주파수 산정을 위한 기초자료를 제공하는데 목적이 있다.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2018년도 추계학술대회
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• pp.321-324
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• 2018

최근 차량과 모든 사물을 연결하는 V2X(Vehicle to Everything) 기술의 진화가 빨라지고 있다. 특히 이동통신망을 활용한 C-V2X(Cellular V2X) 기술과 이와 결합된 서비스가 빠르게 발전하고 있는 추세를 확인할 수 있다. 하지만 우리나라는 교통사고 부상자 긴급 구난(e-Call, emergency Call) 서비스 분야에서 발전한 통신 기술에 비해 상대적으로 미흡하다고 볼 수 있으며, 사고 후 골든아워 내 구조차량의 도착비율도 현저히 낮고, 보행자 사고 비율도 높은 편이다. 따라서 본 논문은 C-V2X 통신과 안드로이드 운영체제를 적용한 통신 아키텍처를 설계하였고, 이를 기반으로 한 V2N(Vehicle to Nomadic Device) 통신을 이용하여 기존 e-Call 서비스의 개선 방안을 제시하였다.

• 한국해양공학회:학술대회논문집
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• 한국해양공학회 2003년도 춘계학술대회 논문집
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• pp.179-184
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• 2003

This study focuses on an analytical approach to calculate crane lifting forces for a sunken ship in consideration oj elongation of crane ropes. The method takes into account the relation of lifting forces acting in wire rope slings to the inclination of the ship's hull including the effect of lug positions. For lifting analysis, the Euler angles are defined to represent the inclination of a sunken ship in developing the static force and moment equations. An additional compatability condition is introduced in order to solve an indeterminate lifting analysis problem with 4 cranes and a set of lifting forces along the 4 crane ropes is calculated. A 3-dimensional example of the G/T 1500 oil tanker is analyzed and the results show that the information obtained by the method could be useful to engineers to conduct salvage work.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2011년도 추계학술대회
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• pp.637-640
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• 2011

최근 스마트폰의 급속한 보급에 따라 기지국과 같은 기반구조를 사용하지 않은 MANET(Mobile Ad-Hoc Network)의 활용이 늘어날 것으로 예상되며, 인터넷 전화로 알려진 VoIP는 MANET의 주요 응용서비스 가운데 하나가 될 것으로 생각된다. 한편, 최근 문제점이 심각하게 부각되고 있는 정보침해의 경우, MANET에서도 예외일수는 없다. 특히, 군사적 목적이나 구난 구조와 같은 긴급 목적으로 사용이 가능한 MAENT에 대한 정보침해는 다른 네트워크에 비해 매우 치명적인 결과를 초래할 위험성을 내포하고 있다. 본 논문에서는 이런 문제점을 규명해보고자 블랙홀 공격이 있는 MANET에서 정보침해가 전송성능에 미치는 영향을 분석해 본다. 분석대상 서비스로는 VoIP 트래픽을 가정하였으며, 분석방법으로 NS-2를 사용한 컴퓨터 시뮬레이션을 활용한다.

• 한국재난정보학회 논문집
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• 제12권3호
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• pp.235-241
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• 2016

최근 우리나라는 사회경제적 발전과 본격적인 고도기술사회로 진입하였다. 그러나, 재난에 대응하는 개인의 능력은 사회의 복접성 증가로 낮아지고 있다. 재난 발생 시 개인이 파악할 수 있는 정보의 한계로, 정확한 상황판단 및 재난대응이 어려워졌다. 지금까지는 일반 스피커를 활용한 재난경보방송을 하였다. 그러나 일반 스피커는 음의 반사에 의한 잔향음, 음의 감쇠현상 등에 의하여 명료한 음의 청취가 어려웠다. 이러한 문제점을 해결하기 위하여 음이 직진하는 특성과 음의 감쇠가 없는 지향성스피커를 활용하여 구난자에게 재난발생 상황 및 피난에 유효한 정보들을 효과적으로 제공할 수 있는 방안에 대하여 제안한다.

• 대한지역사회영양학회지
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• 제3권3호
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• pp.440-453
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• 1998

This study was done to provide basic information for nutrition education and meal planning by analyzing children's food preference. For this purpose, 938 children from eleven elementary schools under meal service were randomly selected in Taejon. The survey was conducted by questionnaires, and data were analyzed by SAS program. Children prefered ssalbap to japkogbap and liked kimbap the best among one dish foods. But their most favorite foods were chajangmyun in noodles, miyeokkuk in soups, and chamchichigae in pot stew. Sixth graders like kimchichigae more than third graders. In the case of chims, children like duejigalbichim, sogalbichim, and dalgyalchim. In the jorim, they prefered duejigogi jangjorim, mechurial jangjorim to any other jorims. The preference of bockum, namul, jangachi, and jotgal is generally low. Children's preference is high in fruit, drink, fried food, one dish food and is low in jangachi, namul, bockum. These results suggest that the preference of foods should be fully taken into consideration in school meal service so that they can eat foods with pleasure. Foods, which are low in preference due to the cooking method, should be prepared with new cooking methods developed specifically for children. 'Even though the preference of food is low to the children, the nutritious foods should be utilized in the school menu. Then, the importance of food intake must be taught to them through nutrition education.

• 한국생활과학회지
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• 제7권1호
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• pp.205-216
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• 1998

The objectives of this study were to investigate some problems related to health and to identify citizen's needs related to nutrition education program. The data were analyzed by using $x^2$-test, t-test, ANOVA and multiple range test. The food habits score was 70.0 of 100. The score of man was 69.0, while that of woman was 72.6. Since woman's food habit was better than man, education to man is more needed. Man's BMI was 22.5 and that of woman was 21.4. W/H ratio of man was 0.85 and that of woman was 0.80. BMI and W/H ratio increased as age increases. Systolic blood pressure was 123.5mmHg and diastolic blood pressure was 83.2mmHg. All age groups need the education of blood pressure control. Since subjects who did regular exercise were only 26.3%, these community people needed more regular exercise, specially woman. It turned out that subjects were afraid of cancer, hypertension, cerebral vascular diseases which are related with food habits. The disease or symptom having the highest mobility were dental disease, gastroenteric disorder, headache and constipation. They asked for counselling about health, diet therapy, protection methods of disease and menu planning etc. The program of education for health and good food habits should be developed according to subjects's age, sex, education etc. These results showed primary needs on the curriculum of citizen's education program for enhancing health. In addition, we suggest the research on the practical curriculum of nutrition education program.

• 한국생활과학회지
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• 제7권1호
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• pp.197-203
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• 1998

Sucrose, NaCl, citrate, caffeine 및 MSG의 용액을 준비한 뒤 관능검사를 통하여 최소감미량을 측정하였고, 네 가지 기본맛과 MSG의 상호작용을 알아보기 위하여 세 가지 다른 강도의 기본맛 용액과 MSG를 혼합시킨 뒤 맛의 강도 변화를 조사하였다. 기본맛의 최소감미량은 단맛은 0.451%, 짠맛은 0.01%, 쓴맛은 0.005%, 그리고 신맛은 0.004%로 측정되었고, 최소감미량 농도가 가장 큰 것은 단맛, 가장 작은 것은 신맛으로 나타났다. MSG의 최소감미량은 0.033%로 짠맛 최소감미량의 약 3배 정도였다. MSG첨가에 의한 네 가지 기본맛 성분의 맛강도 변화를 알아 본 결과는 다음과 같다. 강도 10인 10% Sucrose 용액에 0.8%의 MSG가 혼합되었을 때 단맛 강도가 유의적으로 감소하였으며, MSG는 Sucrose의 단맛을 대체로 저하시키는 경향을 나타내었다. NaCl용액에 대해서는 농도에 상관없이 MSG가 짠맛 강도를 유의적으로 증가시키는 경향을 보였다. Citrate용액에 대해서는 신맛강도를 약간 저하시켰으며, 그리고 caffeine용액에 대해서는 MSG가 오히려 쓴맛을 강화시키는 효과를 나타내었다.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• 대한지역사회영양학회지
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• 제6권1호
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• pp.43-50
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• 2001

This study was conducted to compare the dietary characteristics of middle-aged people with different obesity index or food habits. Questionnaires were collected from 480 subjects in Daejon. The data were analyzed by $X^2$-test and ANOVA. The subjects were distributed into the normal weight group(66.3%), overweight group(18.3%) and underweight(15.4%) based on BMI. Twenty-five percent of males and 23.0% of females in the 50＇s belonged to the overweight group. The least consumed food was milk or milk products among the five basic food groups. The frequency of exercise was low in their daily life. The had better food habits than the males. The overweight group had worse food habits than the normal weight or underweight group. The underweight group ate light meal and ate slowly. The better the subjects had, the more regularly they took breakfast(p＜0.001). The good food habits group were more interested in their dietary life and were more careful in selecting foods for their health than the bad food habits group(p＜0.001). Based on the results of this study, the practical education programs should be focused on more intake of milk or products and on daily exercise for the self-health maintenance of middle-aged people. Also, proper education programs should be developed for males and females in their 50＇s to practice weight control and regularity of meals in their life, and to utilize nutrition knowledge in dietary life. Further research on the comparision of dietary characteristics are needed with consideration of the subjects ratio according to BMI.