• Title/Summary/Keyword: 외관평가

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A Study on Fire Resistance Characteristics of the Vacuum Pressurized Wood Fire Door (진공가압식 목재방화문의 내화특성 연구)

  • Kim, In-Beom;Cha, Jeong-Min;Hyun, Seong-Ho
    • Proceedings of the Korea Institute of Fire Science and Engineering Conference
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    • 2010.04a
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    • pp.351-353
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    • 2010
  • 건축물에서 방화, 방음, 기밀, 단열 등의 용도로 사용되어지는 방화문은 외관의 단순함과 재질의 제한성 때문에 선택의 폭이 넓지 않았으나 최근에는 외관의 미려함을 고려하면서도 친환경성을 부여한 방화문들이 등장하고 있다. 하지만 방화문으로서 갖추고 있어야 하는 화재발생 시에 일정시간이내로 내화성을 부여해야 하는 측면에서는 어려움이 있다고 하겠는데 특히 목재방화문의 경우에는 경량화되면서도 내화성을 지닐 수 있는 방화문이 더더욱 요구되어지고 있기 때문에 목재방화문에 관한 내화특성을 실험을 통해 측정하였으며 화재안전성을 평가해 보았다.

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Gesture Recognition and Motion Evaluation Using Appearance Information of Pose in Parametric Gesture Space (파라메트릭 제스처 공간에서 포즈의 외관 정보를 이용한 제스처 인식과 동작 평가)

  • Lee, Chil-Woo;Lee, Yong-Jae
    • Journal of Korea Multimedia Society
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    • v.7 no.8
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    • pp.1035-1045
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    • 2004
  • In this paper, we describe a method that can recognize gestures and evaluate the degree of the gestures from sequential gesture images by using Gesture Feature Space. The previous popular methods based on HMM and neural network have difficulties in recognizing the degree of gesture even though it can classify gesture into some kinds. However, our proposed method can recognize not only posture but also the degree information of the gestures, such as speed and magnitude by calculating distance among the position vectors substituting input and model images in parametric eigenspace. This method which can be applied in various applications such as intelligent interface systems and surveillance systems is a simple and robust recognition algorithm.

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A Study on the Development of a Bodice Basic Pattern for High School Girls (여고생의 Bodice원형 개발에 관한 연구)

  • 김미숙;김경희
    • Journal of the Korean Society of Clothing and Textiles
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    • v.24 no.7
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    • pp.1004-1014
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    • 2000
  • The purpose of this study was to develop a well-fitting bodice basic pattern for high school irk. Two bodice patterns were first made based on the most recent existing drafting methods and sensory evaluation was done on the patterns by the present researchers Two high school girls possessing standard physical condition tried and evaluated the functionality of the garments made by the two bodice patterns. Based on the results of the evaluation, a new bodice basic pattern was developed. The new bodice basic pattern was drafted by long measurement method. The dimensions of new bodice basic pattern were as follows. Bust circumference=B/2+4cm, Arms hole depth=C.B/2+1.5cm, Back width=B/6+4cm, Front width=B/6+3cm, Back neck width=B/12+0.5cm, Back neck depth=Back neck width/3cm, Front neck width=B/12cm, Front neck depth=B/12+0.5cm. The sensory and functional evaluations were also conducted for the new bodice basic pattern and the two patterns drafted by the existing methods. The new bodice basic pattern showed better fit both visually and functionally than the existing patterns. SPSS package including means, standard deviation and one-sample T-test were used for data analysis.

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A Study on the Sensory Evaluation of Appearance and Fit for Basic Apparel Patterns (의복원형의 외관과 맞음새를 위한 관능평가 방법에 대한 연구)

  • 최미성
    • Journal of the Korean Society of Clothing and Textiles
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    • v.26 no.11
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    • pp.1627-1637
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    • 2002
  • The objective of this study is to analyze the images of basic bodice apparel displayed on the PC monitor connected to digital camera, and to suggest a more efficient alternative method that enables the expert judge to evaluate the subject both traditional method and displayed images on the computer. Appearance evaluation has traditionally been assessed using subjective method dependent upon expertjudges' senses with the naked eye after direct observation of a living model. This research faces the new challenge focusing on the sensory evaluation of appearance for basic apparel patterns, which can overcome the space and time limitations of the traditional feet methods. A total fifteen basic bodice garment (3 types of $pattern\;{\times}\;5$ subject) were constructed with same fabrics. The appearance evaluation items consist of lg questions of upper torso. The image takes font, back and side view of the dressed subject with three different situations. Data was analyzed using percentiles, standard deviation T-test and ANOVA. Taken together, the present result of appearance evaluation through digital camera image shows that there is a significant difference ($p{\leq}.001$) in the response to the placement of the neckline, the waist & shoulder dart, the general ease of the bust & waist area, the side seam, the perpendicular of the waist hem and general acceptability between the above three different situations; the image in the condition of greenish yellow background with front light showed the highest score through all questions. These results depend on the kind of background colors with the light.

지상전시 - 제17회 대한민국패키지디자인대전

  • (사)한국포장협회
    • The monthly packaging world
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    • s.189
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    • pp.124-129
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    • 2009
  • 이번 대한민국패키지디자인대전에서는 일반부문 대상으로 전자부문에 출품한 디엔시의 팅크웨어 아이나비 K7이 선정되었다. 학생부문 대상에는 박성수 씨가 선정되었다. 금번 2008년 대한민국패키지디자인대전에서는 외관을 구성하는 형상, 모양 및 색채 등의 요소가 종합적으로 아름답게 구성되고 독창성이 있으며 판매를 촉진 할 수 있는 작품을 중심으로 평가가 이뤄졌으며 특히 상품 목적에 적합한 기능, 사용상의 편리성 및 유지 관리의 용이성 등을 충분히 갖추고 있는 작품을 높이 평가했다. 본 고에서는 제17회 대한민국패키지디자인대전 일반부문 수상작들을 살펴보도록 한다.

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2008 대한민국패키지디자인대전 대상수상 - 아이나비 K7, 최고급 디지털 컨버런스 패키지 디자인 선뵈

  • Im, Seong-Cheol
    • The monthly packaging world
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    • s.189
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    • pp.108-110
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    • 2009
  • 제17회대한민국패키지디자인대전에서는 일반부문 대상으로 전자부문에 출품한 D&C의 팅크웨어 아이나비 K7이 선정되었다. 금번 2008년 대한민국패키지디자인대전에서는 외관을 구성하는 형상, 모양 및 색채 등의 요소가 종합적으로 아름답게 구성되고 독창성이 있으며 판매를 촉진 할 수 있는 작품을 중심으로 평가가 이뤄졌으며 특히 상품 목적에 적합한 기능, 사용상의 편리성 및 유지 관리의 용이성 등을 충분히 갖추고 있는 작품을 높게 평가했다. D&C 임성철 국장에게 수상소감 및 아이나비 K7 디자인에 대한 설명을 들어보았다.

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The Satisfaction Analysis of Mount Tai Mountaineering Road Sign System Using Fuzzy Comprehensive Evaluation (퍼지 종합 평가를 활용한 태산(泰山)등산로 사인시스템 만족도 분석)

  • Yu, Ying;Jung, Taeyeol
    • Journal of the Korean Institute of Landscape Architecture
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    • v.48 no.3
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    • pp.22-33
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    • 2020
  • Sign system is one of the most widely used guide media in scenic spots. It plays vital role in introducing cultural values of destinations to tourists with better visit experience. The purpose of this study is to derive the influence factors of the sign system of Mount Tai scenic area for tourists, analyze the satisfaction of tourists, and provide suggestions for the sign system of Mount Tai Mountaineering Road to improve tourists' satisfaction in the future. The evaluation items of Mount Tai Mountaineering Road sign system were derived from the previous studies and then subdivided comprehensively. Survey by questionnaires was carried out to obtain the influence factors. In order to understand the satisfaction degree of tourists, fuzzy comprehensive evaluation was implemented. The research results of this study are summarized as follows. First, four influence factors of the sign system on Mountaineering Road of Mount Tai were concluded as the interpretation content, appearance modeling, interpretation methods and layout management. Second, the order of weight values of influence factors was the interpretation content, appearance modeling, interpretation methods and layout management respectively from high to low, which means that tourists paid more attention to practicality and aesthetics. Third, the satisfaction degree of the tourists on the sign system was different. The satisfaction level for the three factors (interpretation content, appearance modeling, layout management) was good, while the satisfaction for interpretation method was medium. The reason was that it failed to deepen the understanding of tourists on the natural and cultural values of Mount Tai Mountaineering Road. These results indicate great significance to provide theoretical basis for the later readjustment and design of the sign system and to improve the overall satisfaction of tourists on tourism experience.

Development of a Building Safety Grade Calculation DNN Model based on Exterior Inspection Status Evaluation Data (건축물 안전등급 산출을 위한 외관 조사 상태 평가 데이터 기반 DNN 모델 구축)

  • Lee, Jae-Min;Kim, Sangyong;Kim, Seungho
    • Journal of the Korea Institute of Building Construction
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    • v.21 no.6
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    • pp.665-676
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    • 2021
  • As the number of deteriorated buildings increases, the importance of safety diagnosis and maintenance of buildings has been rising. Existing visual investigations and building safety diagnosis objectivity and reliability are poor due to their reliance on the subjective judgment of the examiner. Therefore, this study presented the limitations of the previously conducted appearance investigation and proposed 3D Point Cloud data to increase the accuracy of existing detailed inspection data. In addition, this study conducted a calculation of an objective building safety grade using a Deep-Neural Network(DNN) structure. The DNN structure is generated using the existing detailed inspection data and precise safety diagnosis data, and the safety grade is calculated after applying the state evaluation data obtained using a 3D Point Cloud model. This proposed process was applied to 10 deteriorated buildings through the case study, and achieved a time reduction of about 50% compared to a conventional manual safety diagnosis based on the same building area. Subsequently, in this study, the accuracy of the safety grade calculation process was verified by comparing the safety grade result value with the existing value, and a DNN with a high accuracy of about 90% was constructed. This is expected to improve economic feasibility in the future by increasing the reliability of calculated safety ratings of old buildings, saving money and time compared to existing technologies.

Characteristics of Pound Cake and Butter Cookie Containing Stevioside and Maltitol (스테비오사이드와 말티톨을 사용한 제과류의 품질특성 - 파운드 케이크와 버터쿠키를 중심으로 -)

  • 윤교희
    • The Korean Journal of Food And Nutrition
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    • v.14 no.5
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    • pp.391-396
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    • 2001
  • Effects of substitution of stevioside and maltitol with sugar on the quality characteristics of pound cake and butter cooky were investigated. Pound cakes increased in baking loss rates and decreased in water contents with substitution of sugar by stevioside and malitol. The yellow values of interior of pound cakes, and the lightness and yellow values of surface of butter cookies significantly decreased with substitution of sugar by stevioside and maltitol. Most of texture parameters such as hardness, chewiness, springiness, cohesiveness and gumminess of pound cakes, and hardness and brittleness of butter cookies also decreased with substitution sugar by stevioside and maltitol. In sensory evaluation, texture and appearances of pound cakes containing stevioside and maltitol were positively different compared to that of sugar control. However, butter cookies containing stevioside and maltitol were negatively different in texture and positively different In appearance compared to that of sugar control. Taste, flavor, sweetness and overall acceptability of pound cakes and butter cookies were not different between sugar and stevioside group. In conclusion, textures and appearances of pound cakes might be improvable without affection on other characteristics, and butter cookies were almost the same as the results of Pound cakes except deterioration of appearance, when sugar were substituted with stevioside and maltitol.

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Quality Properties of Cream Soup Added with Chungdong Pumpkin and Sweet Pumpkin (청동호박과 단호박을 첨가한 크림수프의 품질 특성)

  • 김정미;노용환;유양자
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.6
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    • pp.1028-1033
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    • 2004
  • This study was conducted to improve the quality properties of cream soup in accordance with the added amount of sweet pumpkin and Chungdong pumpkin, roux and chicken stock. As the amount of pumpkin was increased, red (a-value) and yellow (b-value) colors increased but its lightness (L-value) remarkably decreased. Also, there was a significant differences in viscosity, color, appearance and overall preference of sensory evaluation. In pumpkin 150 g (37.5%) added, the degree of total preference was high. As the added amount of roux was increased, red and yellow colors decreased by small margin and there was a significant differences in color, flavor, appearance and overall preference of sensory test. At adding roux of 5 mL (1.5%) showed the highest preference. With the adding chicken stock increase the lightness, red and yellow color decreased. It was found by sensory evaluation that there were significant differences in viscosity, color, flavor, appearance and overall preference. At adding chicken stock 150 mL (37.5%) and milk of 50 mL (12.5%) showed the high score in flavor, appearance and total preference.