• 월간 기계설비
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• s.48
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• pp.48-60
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• 1994

지난 6월21일 94년도 건설진흥촉진대회 행사의 일환으로 우리 협회 등 12개 건설단체가 공동으로 주최한 $\ulcorner$건설산업 발전 대강연회$\lrcorner$에서 제1주제 $\ulcorner$세계경제의 환경변화와 한국의 진로$\lrcorner$ 에 대한 강연에서 김진현 한국경제신문 회장은 $\ulcorner$70년대 한국경제 성장을 뒷받침한 유일한 산업이라면 우리는 철저한 모방과 자기것의 보편화를 통한 1등이 되는 길을 가야한다$\lrcorner$ 면서 $\ulcorner$이에따라 기술집약형인 에너지 및 교통, 빌딩, 통신 등에 대한 관심을 건설업계는 가져야 한다$\lrcorner$ 고 강조했다. 또한 제2주제 $\ulcorner$개방화시대 건설산업 발전방향$\lrcorner$ 에 대한 강연에서 이남주 신화건설 회장은 $\ulcorner$국제 경쟁력을 높이기 위해 건설업체는 금융조달 능력을 제고하는 한편 선진국형 고부가가치 위주의 수주패턴으로 전환하여 기업체질을 강화하고 해외건설산업의 국제화 및 현지화를 촉진해야 한다$\lrcorner$ 고 강조한 다음 $\ulcorner$해외건설의 활성화를 위해 정부에서는 건설업에 대한 금융지원을 확대하고 대외거래규제를 완화해야하며 수출보험 확대와 해외근로자 면세점 인상 등 외교적 지원에 힘써야 한다$\lrcorner$ 고 주장했다. 끝으로 제3주제 $\ulcorner$건축설계의 국제 개방화 대책$\lrcorner$ 에 대한 강연에서 최찬환 서울시립대 교수는 $\ulcorner$건축설계개방에 대비 설계사무소의 전문화와 건축설계 체제의 확립과 디자인과 엔지니어링기술의 결합이 무엇보다 중요하다$\lrcorner$ 고 강조했다. 본지에서는 이날 발표된 주제중 최찬환 서울 시립대 교수의 $\ulcorner$건축설계의 국제 개방화 대책$\lrcorner$ 에 대한 내용을 전문 게재하기로 한다.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.79-100
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• 1985

This study was designed to establish Korean food culture by analyzing 17 sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi dynasty, Analysis was made on royal parties in terms of table setting, kinds of dishes served, composition of foods, frequency of the food materials used, and food items changed over the period from 1719 to 1902, the latter half period of Yi dynasty. Foods used in those parties were classified into seven groups in this study; rice and noodoes, side dishes, Docks, desserts, fruits and nuts, beverages, and sauces. There were about 10 kinds of steamed rice and noodles including Mandoo and Byungtang, 140 different kinds of side dishes, 53 kinds of Kocks, 142 kinds of various desserts, especially Dasik and Korean cookies, 38 kinds of fruits and nuts, 10 kinds of beverages including Hwachae and Sujeongkwa, and 10 kinds of sauces such as soy sauce, mustard, honey, and etc. There was no tendency in omission or addition of food materials, but the number and heights of dishes were designated by the scale or character of the party. There were unique measuring units that were quite different from metric system. More than 30 different units were appeared in the differences. Most of them were used for typical items such as Sari for noodles only. However some were quite general and used until now. Mal and Dye were the units for volume, Kwan and Kuen for weight, and Chock and Chon for length.

• Biomolecules & Therapeutics
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• v.9 no.3
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• pp.188-193
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• 2001

Free radical scavengers or quenching agents for reactive oxygen species (ROS) present in consumable fruits, vegetables, and beverages have received considerable attention as potential antioxidants, and thus uses for treatment of several human diseases. In this study, grapevine shoot extract (GSE) containing high concentration of resveratrol and viniferine was evaluated for antioxidant potential and inhibition of pro-inflam-matory mediator production. Utilizing 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and xanthine oxidase (XOD) inhibition assay the GSE showed inhibitory effects of DPPH radical scavenging and XOD activity with the $IC_{50}$/ values of 34.5 and 155 $\mu\textrm{g}$/ml, respectively. In addition, GSE also exhibited the inhibition of prostaglandin E$_2$ (PGE$_2$) and nitric oxide (NO) production in lipopolysaccharide (LPS)-induced mouse macrophage RAW264.7 cells with the $IC_{50}$/ value of 6.4 and 14.5 $\mu\textrm{g}$/ml, respectively. This result suggests that grapevine shoot extract has the potential activity as a natural antioxidant or antiinflammatory agent.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.241-246
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• 2002

본 연구는 농산물을 건조할 때 배풍구로 버려지는 열을 회수하여 건조열원으로 재이용할 수 있는 배풍열 회수장치를 개발하여 연료절감 및 열회수장치의 성능을 분석한 연구 결과 다음과 같은 결론을 얻었다. 가. 농산물건조기의 열수지를 분석한 결과 투입열량을 100%로 하였을 경우, 배기열은 13.2%, 배풍역량 77.7%, 관류열량은 9.1%로 나타났다. 나. 고추를 건조시 배풍구입구온도가 55-6$0^{\circ}C$일 때 배풍구 출구온도 41-43$^{\circ}C$, 일때 흡입구 입구온도는 25-28$^{\circ}C$, 흡입구 출구온도는 41-43$^{\circ}C$로 나타나 건조실로 41-43$^{\circ}C$의 높은 온도를 투입할 수 있었다. 다. 배풍열 량이 단위 시간당 4700kca1에서 6000kca1로 증가할 때, 흡입 열량은 2200kca1에서 3000kca1로 나타났다. 라. 고추의 초기함수율이 80%에서 15%까지 떨어지는데 관행건조는 약 27시간이 경과했으며, 배풍연회수건조를 할 경우는 약 24시간이 경과했으며 그 결과 배풍열 회수건조가 약 3시간정도 소요시간이 단축되었음을 알 수 있었음. 마. 배풍열 회수장치를 사용하여 농산물건조기 투입량의 47%, 배풍열량의 64%의 열량을 회수할 수 있었다. 바. 배풍열 회수 농산물건조기 성능시험 결과 고추 100kg 건조시 연료소모량은 43%, 건조 소요비용은 21% 감소시킬 수 있었다.

• Asia-Pacific Journal of Business
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• v.11 no.4
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• pp.135-148
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• 2020

Purpose - The purpose of this study was to find out the relation between wedding banquet service quality, customer satisfaction and loyalty focusing on upscale hotels in Korea. Design/methodology/approach - The primary data was collected through an online questionnaire to test hypotheses and investigate the objectives of the study. 89 questionnaires were collected as valid data to be analyzed. In order to test hypotheses, reliability, validity, correlations and regression analysis were accomplished. Findings - The findings of this study can be summarized as followed. Firstly, as a result of examining the relationship between perceived hotel wedding banquet quality and customer emotional satisfaction. Through this study, the perceived wedding banquet quality does not affect customer satisfaction. Secondly, emotional satisfaction on wedding banquets affects customer loyalty. Thirdly, it is found that the perceived service quality on wedding banquets can affect customer loyalty. Research implications or Originality - With the rise in selecting wedding venues, establishing an effective marketing strategy by practitioners is demanded in order to survive in competitive situations. However, research conducted on wedding banquets is insufficient so far. Therefore, this study was needed to conduct to widen the scope of the study.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.545-549
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• 2001

The relationship between ethylene action and flesh softening in post-storage persimmon fruits was investigated by treating the fruits with 1-MCP. The patterns of firmness change caused by various treatments with 1-MCP and ethylene were similar to those of changes in cell wall-degrading enzyme activities, including cellulase, PG, PME, and ${\beta}$-galactosidase. Moreover, the activities of these enzymes were inhibited by 1-MCP treatment. These results show that the cell wall-degrading enzymes influenced by ethylene account for the flesh softening process of post-storage persimmon fruit. The ethylene production of fruits, as measured by ACC content and ACC oxidase activity, nevertheless, was not influenced by 1-MCP treatments. It is suggested that the flesh softening phenomena in post-storage persimmon fruits is correlated to the ethylene responsiveness of tissue rather than the ethylene production rate per se.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.75-86
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• 2007

This study was carried out to find out the effect of food hygiene awareness on kitchen employees' performance in the banquet cuisine of five-star hotels in Seoul. 279 kitchen employees were asked to fill out the questionnaire, and the collected data were analyzed by SPSS package(version 11.0). First, results of analysis on food hygiene showed that there were four factors, each respectively named as, food security regulations, food storage, period of circulation of food, and food safekeeping. Second, after analyzing each item in whole according to each of the factors, the average degree of priority on food hygiene in general was 4.52. Results according to each of the elements showed that food security regulations(4.56) and period of circulation of food(4.55) were considered as a priority. After analyzing the difference between the degree of priority and degree of performance according to each of the factors, it was found out that the latter was significantly lower than the former in all factors. Third, after analyzing the difference of food hygiene priority in accordance with general characteristics, statistically significant difference was only shown in education(F=3.308, p<0.05) and class(F=4.418, p<0.01). Fourth, after analyzing the difference of food hygiene performance in accordance with general characteristics, the only significant difference was found in food security regulation of education(F=4.418, p<0.01) and food security regulation of class(F=3.859, p<0.01). Fifth, after analyzing the effect of cook's awareness of priority on food hygiene on the degree of performance, it was found out that the awareness of priority on food hygiene had a positive effect(+) on the degree of performance. Therefore, we can conclude that as kitchen employees recognize the priority on the food hygiene better, their degree of performance was higher.

• Journal of the Korean Society of Costume
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• v.64 no.4
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• pp.162-175
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• 2014

This study focuses on Korea's traditional-style soryebok, in terms of its foundation, progression, and structural features. The research methods employed here include literature analyses of relevant laws and an official daily gazette, and practical analyses of artifacts and photographic documents. Especially, the artifacts of heukdannyeong(black uniform for officials with a round neck) in the form of chaksu(tight sleeves) were examined, which was regulated as soryebok in Eulmiuijegaehyeok. The term "soryebok" firstly appeared in "使和記略"(Sahwagiryak) written by Park Yeong-hyo, a foreign envoy to Japan, in 1882. Emperor's invitation written in the book asked him to wear daeryebok at the ritual and soryebok to the banquet. Soryebok was not adopted in Gapshinuijegaehyeok in 1884. However, several illustrated documents of the modern banquets at that time reveal that sabok, which was included in the 1884 reform, was used as soryebok. According to the Gapouijegaehyeok in December 1894, courtiers were required to wear heukdannyeong as daeryebok, and add juui(topcoat) and dapho(sleeveless coat) as tongsangyebok when they visited the royal palace. In Joseon's first daeryebok system, the term "tongsangyebok" that had been used in Japan was employed before soryebok was used. According to Eulmiuijegaehyeok in August 1895, the term "soryebok" originated from a costume ritual for courtiers of the Joseon Dynasty. Soryebok featured heokbannyeong chaksupo, samo (winged hat for officials), sokdae(belt), and hwaja (shoes for officials). There are around 24 artifact pieces of heukdannyeong in the form of chaksu(tight sleeves) in the following locations: garments of Prince Heungwangun and Wansungun, the court artifacts, Korea University Museum, Yun Ung-ryeol's family housed at Yonsei University, and Kyungwoon Museum. Artifacts have mu(godet) pulled back and a topcoat-like triangular mu. In conclusion, heukdannyeong, traditional-style soryebok has significance in the history of modern dress because streamlined traditional clothes and newly introduced Western dress system were able to be combined.

• The Journal of the Korea Contents Association
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• v.9 no.8
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• pp.412-422
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• 2009

With the development of the Internet, online community has been made possible to buy a product in hotel industry. It is expanded gradually the customers buy various banquet services as well as guest rooms or restaurant use. From the 1950s, research has been conducted on trust and various study is achieved in connection with in social psychology or industry marketing. But there is much to be desired on research on trust in on/off-line company and customer's repurchase intention. Verifying the study model and hypothesis established through proceeding research, we would like to know that whether trust in on-line basis can be connected with the trust that already formed about the hotel in off-line basis. Furthermore, how on-line and off-line trust made in hotel industry can affects to customer's repurchase intention. The trust between on-line basis and off-line basis in hotel industry is mutually related. The trust based on off-line hotel company also affects to customer's repurchase intention. But, on-line trust in hotel industry is not related to the customer's repurchase intention.

• Journal of Korean Tunnelling and Underground Space Association
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• v.8 no.1
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• pp.21-30
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• 2006

In case of an urban tunnel, the displacement of ground base controls the tunnel design because it is built on shallow and unconsolidated ground many times. There are more insufficiency to describe the ground movement which coincides in the measured result of the situ because the design of an urban tunnel is dependent on the method of numerical analysis used to the existing elastic and elasto-plastic models. We studied about the predict ion for the ground movement of a shallow tunnel in unconsolidated ground, mechanism of collapse, and settlement. Also this paper shows comparison with the existing elastic and elasto-plastic model using the unlinear analysis of the strain-softening model. We can model the real ground movement as the increasement of ground surface inclination or occurrence of shear band by using strain-softening model for the result of ground movement of an urban NATM tunnel.