• Proceedings of the Korea Concrete Institute Conference
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• 1995.04a
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• pp.391-395
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• 1995

본 연구에서는 현재 각 연구기간에서 실시되고 있는 기존 교량의 내하력 평가사례 들을 비교 분석하고, 이에 따른 문제점을 도출하여 보다 합리적인 교량 내하력 평가기법을 제시하고자 한다. 내하력 평가내용 중 외관조사 방법, 정적 및 동적 재하시험 및 결과분석, 대상교량의 구조해석 및 최종 내하력 평가 방법에 따라 분석하고 이에 따른 각 연구기관별 수행 방법의 차이를 기술하고 문제점을 도출하여 개선된 내하력 평가기법의 방향을 제시하 고자 한다. 분석결과 실측치와 해석치 사이에 차이가 많이 존재하고 평가방법도 일관성이 결여되어 있는 것으로 나타나고 있다.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1996.10a
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• pp.121-124
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• 1996

본 연구에서는 개선된 계층적 분석과정(AHP)을 사용하여 국산 신형 중형차의 우선 순위를 평가한다. AHP 모형은 외관, 성능, 안전성, 경제성, 영업사원, 사후정비의 주 기준과 39개 세부기준으로 구성된다. 구현의 특징을 (1) 샘플 크기가 작은 그룹의사결정 문제로 한정할 때, 한 의사결정자의 전체 쌍비교 행렬보다는 일관성비율이 한계치 이하의 행렬 만을 고려하였고, (2) 중요도 도출 과정에서 평가기준은 쌍비교 방식을, 대안은 레이팅 기법을 결합하였으며, (3) 그룹 중요도는 일관성 비율의 역수를 사용하였다. 사례 연구로 국내 자동차 판매 영업대표와 운전자를 대상으로 각각 평가기준에 대한 중요도와 레이팅 값을 도출, 3대 경쟁 차조의 우선순위를 비교 분석한다.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2001.04b
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• pp.29-30
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• 2001

자연에너지원중 태양에너지를 이용한 자갈축열 태양열 온실의 난방에너지 절감효과를 분석하기 위하여 야간에 내부설정온도를 18℃로 했을 때의 자갈축열 태양열 온실과 동일한 제원의 대조온실의 난방연료소비량을 비교하였다. 자갈축열 태양열 온실의 경우 난방초기에는 연료가 대조온실에 비해 약 10%정도 더 소모되었으나 2일이 경과한 후에는 점차 난방연료소비량이 감소하였다(Fig. 2) 이러한 결과는 자갈축열 태양열 온실의 경우 주간에 온실에 투여되는 일사에 의해 축열이 이루어 질뿐만 아니라 야간에 난방을 할 경우에도 축열층의 온도가 설정온도에 도달할 때까지 축열이 이루지기 때문인 것으로 분석되었다 (Fig. 1). 3월 10일부터 3월 15일까지 6일간의 난방연료소비량이 대조온실은 167℃였으나, 자갈축열 태양열 온실은 109℃로써 대조온실에 비해 약 35%정도 난방연료 절감효과가 있는 것으로 분석되었다(Fig. 2). 6일간의 난방 후 자갈축열 태양열 온실에 난방을 중단한 결과 온실외부의 최저기온이 -2.4℃일 때 자갈축열 태양열 온실의 내부최저온도는 14℃를 유지하였으며, 이후 계속 난방을 수행하지 않은 상태에서도 주간에 축열효과로 인하여 최저외기온이 3℃전후일 때 자갈축열 태양열 온실의 내부온도는 15℃를 유지하였으나 대조온실은 5℃ 전후였다. 그리고, 일기온차가 심한 3월말에는 야간설정온도가 18℃인 경우에 자갈축열 태양열 온실의 난방연료소비량이 대조온실에 비해 월등히 적음을 알 수 있었다(Fig. 1, 2). 3월에 자갈축열 태양열 온실의 난방연료소비량은 대조온실에 비해 약 50%이상의 절감효과가 있는 것으로 나타났다./TEX>3.1cm, 2cm$\times$4.2cm 순으로 나타났다. 5. 저고리의 옆길이 곡선에 대한 평가는 진종의 중심인 겨드랑이가 5cm인 것이 가장 우수한 것으로 나타났으며, 그 다음으로 4cm, 6cm, 3cm 순으로 나타났다. 6. 이에 위의 항목들을 종합하여 제작한 연구저고리는 등길이가 28cm, 어깨선 위치는 1.75cm, 깃크기는 5cm$\times$21.5cm, 소매통 크기는 3cm$\times$4.3cm, 옆길이 곡선은 5cm로써 그 형태에 따른 신체적합성에 대한 외관 관능검사 결과로 3.83의 평균값으로 나타났고, 심미성에 대한 외관 관능검사를 항목별 평균치 값으로 종합하면 4.00의 값으로 나타났다. 또한 각 부위별 동작적합성 관능검사는 7가지 동작을 부위별 항목 평균치 결과 3.95의 유수한 저고리로 평가되었다. 본 연구 실험 결과 앞으로도 전통 저고리를 피복함에 있어 외관과 동작적합성이 좋은 저고리를 만들기 위해 지속적 연구가 요청된다. turned back than the Korean women's. Based on the above findings, a torso prototype was developed for the Chinese women by setting the body measurements in reference with their average body measurements plus minimum reserve. The reference lines were set for front/back central line, front/

• Fashion & Textile Research Journal
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• v.1 no.3
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• pp.252-258
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• 1999

The aims of this study is to classify the lower somatotype of adult women and appearance analysis on the shape of flare skirts by using the image processing. Also We have made skirts in order to analyze the various types of appearance of flare skirts by using the image processing. The subjects for our wear test lower somatotype, who were controlled in their waist, abdomen and hip shapes. The flare skirts used for wear test were 112 types(combinated 14 fabric type and 8 lower somatotype). The effect of lower somatotype on the shape of flare skirts was determined by the horizontally hem line section shape and the silhouette of flare skirts with image processing. The data were analyzed by using analysis of variance and Turkey, Duncan multiple range test. The results obtained are summarized as follows: It is shown that the fabric weight elongation differs in fabrics properties, in direction of textures. The shape horizontal section of flare skirt hem line has differed with the number of nodes, wave-height of nodes and breadth of silhouette by fabrics properties and lower somatotype. It is noticed that the breadth of flare skirts by the silhouette has high correlation with the drape ability of fabrics and lower somatotype. Results for our flare skirts show changes in amplitude and mean with fabrics, somatotype. Therefore we can say that gray-level histograms are correlated with changes in appearance, differences in drape spacing and related fabric properties and their somatotype.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.12
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• pp.1441-1452
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• 2003

오늘날 지체장애인의 수는 후천적 원인으로 인하여 점점 증가하는 추세에 있다. 이에 본 연구는 훨체어를 사용하는 하반신마비자 중 성인남성을 중심으로 인체계측을 통해 적합성이 높은 바지를 개발하는데 목적이 있다. 연구 결과는 다음과 같다. 1. 인체계측 결과 하반신마비자들은 정상인과 비교했을 때 허리둘레 및 배둘레에서 유의한 차이를 보여 새로운 치수체계가 필요로 함을 알 수 있었다 또 자세 변화에 따른 둘레항목의 치수 변화와 피부 신축율에 의해 허리선의 변화가 고려되어 평상시의 휠체어에 앉은 자세에서 계측한 항목으로 원형이 설계되어야 할 필요가 있다고 분석되었다. 2. 연구원형은 기성복화 하기 위한 방법으로 먼저 기준치수(98-102)를 선정하고, 원형 각 부위는 절대치로 수치화 시켜서 제시하였다. 뒤밑위길이선은 허리선에서 8cm 늘이고 앞밑위길이선은 허리선에서 6cm 줄여 앉은 자세에서 편안함을 확보할 수 있도록 하였다. 기준치수의 경우 바지길이 107cm, 밑위길이 26cm, 밑위선 28cm, 엉덩이둘레선은 밑위선 위로 8.5cm, 바지부리는 10.5cm이고 외관과 기능성 평가 결과 대부분의 항목에서 우수한 평가를 받았다. 3. 계측 대상자 계측치를 근거로 치수의 출현율을 고려하여 연구 치수체계를 기본 신체부위인 앉은 허리둘레와 앉은 엉덩이둘레의 순으로 적용하여 총 7개의 치수로 설정하였다. 기준치수(98-102)의 연구원형을 마스터 패턴으로 하고 구체적인 원형 부위별 절대치로써 치수 차를 검토하여 연구 그레이딩 룰을 설계하였으며 기준치수 보다 작은 사이즈 88-93과 큰 사이즈 108-111의 적합성을 검증하였다.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.4
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• pp.55-66
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• 2015

The objective of this study is to propose a method by which movement fitness can be evaluated using a three-dimensional virtual garment simulation program. To this end, five types of jean pants for men were evaluated on the program by setting the avatars to make particular movements to examine the level of pressure on each body part. To verify whether the clothing pressure measurement produces valid and reliable results, virtual garment simulation program was utilized. The results indicated that there were significant differences in the levels of pressure on body parts depending on the type of test garment and motion. In addition, the clothing pressure measurement results were in line with the appearance evaluation results suggested by a previous study. Based on this set of results, the nomological validity of the clothing pressure measurement program used in this study was verified. Moreover, we employed an appearance evaluation along with the clothing pressure measurement to verify the reliability of the program; there was a high correlation between clothing pressure measurements and appearance evaluation measurements, indicating that measuring clothing pressures may well compensate for the limitations of appearance evaluation. We expect the results of this study to make valuable contributions in facilitating the digitalization of the fashion industry. Furthermore, this study also is significant in that it has suggested 3D virtual fitting programs as a solution to the long-criticized problem related to the evaluation of movement fitness in existing virtual garment simulation programs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.436-440
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• 2012

This study was carried out to find optimal rice varieties and selection index for sushi. The suitability tests about appearance and palatability were conducted by 31 professional sushi chefs and the physicochemical and pasting properties of the selected 7 rice varieties (Koshihikari, Dami, Deuraechan, Boramchan, Juanbyeo, Sindongjin and Hopum) of milled and cooked rice were evaluated. According to the adaptability for sushi shape and taste of rice, Hopum and Sindongjin showed more suitable appearance and taste than others. Also, they showed remarkable pasting properties similar to Koshihikari which is widely known as a suitable for sushi. In the relationship between suitability and pasting properties for sushi, peak viscosity and breakdown viscosity showed highly positive correlation, and setback viscosity showed negative correlation. These results suggest that pasting properties can be applied to select the suitable varieties for sushi.

• Journal of Korean Society of Forest Science
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• v.102 no.3
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• pp.338-344
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• 2013

The study was conducted to set up the criteria of judgement that could be utilized for cultivated wild ginseng, easy and well-defined for consumers to understand. For the purpose, the study examined consumers' perception and valuation on each attribute of cultivated wild ginseng that was related to the product quality through a choice experiment. Attributes used in the experiment were based on exterior characteristics of cultivated wild ginseng including ages, planting methods, external dimension, length of fibrous roots, and hue and color. Residents in Seoul and Gyeonggi Province were interviewed and a total of 173 questionnaires were acquired for the analysis. According to the result, respondents valued the highest score on ginseng grown by direct sowing, while they valued rather lower scores on ginseng's external dimension. In general, the hypothetical model was shown to exist within the stable range.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.644-649
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• 1998

To investigate the fermentation characteristics of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C$ and $4{\pm}1^{\circ}C$, pH, total acid, total microbes, lactic acid bacteria cell count, dissolved $CO_2$content, reducing sugars and temperature at the center of Kimchi jar were measured and to know how much Japanese like to have Korean traditional Kimchi, Kimchi samples with 1.0, 2.0 and 3.0% salt contents were prepared and surved to panelist at $4{\pm}1^{\circ}C$. Sensory evaluation of Kimchi in terms of appearance, texture, carbonated mouthfeel, salty taste, sour taste, peppery taste and overall acceptability was done by scoring system with maximum 7 points and was analyzed statistically by SAS program. The results of fermentation of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C\;and\;4{\pm}1^{\circ}C$ were as follows: pH and total acid content of Kimchi which was stored at $17{\pm}1^{\circ}C$ for 4 days were almost same as those of Kimchi at $4{\pm}1^{\circ}C$ for 48 days. Cell counts of total microbes and lactic acid bacteria in Kimchi which was stored at $17{\pm}1^{\circ}C$ for 2 days and at $4{\pm}1^{\circ}C\;for\;9\;days\;were\;1.5{\times}10^9\;cells/mL\;and\;6.3{\times}10^8\;cells/mL,\;2.0{\times}10^8\;cells/mL\;and\;8.7{\times}10^7\;cells/mL$, respectively. Time and temperature at the center of Kimchi jar during fermentation was took 25 and 35 hours to get to $17^{\circ}C\;and\;4^{\circ}C$ from initial temperature, respectively. Japanese who had experiences in eating Kimchi liked Korean traditional Kimchi with 2.0% of salt content. Sensory evaluation of Japanese consumer on peppery taste and overall acceptability of Kimchi showed significant difference (P<0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.21-24
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• 2006

We analyzed factors which related with rice quality at seven varieties. The whiteness of Daeyabyeo, Hopyeongbyeo and Koshihikari were higher than those of other rice varieties. In the hardness of brown rice, Ilpumbyeo was the lowest, and Sindongjinbyeo was the highest among varieties. The hardness cooked rice of Hopyeongbyeo were significantly low, and cohesiveness of those were significantly high. but adhesiveness, viscosity and gumminess of Ko-shihikari was high than other cooked rice varieties. The palatability of Daeyabyeo and Hopyeongbyeo were higher than those of Ilpunbyeo and Ungwangbyeo. Varieties which were known as having good palatability were higher in the breakdown, while setback and consistency were low. In those varieties, factors of upper were correlated with palatability, so this were supposed to determine palatability.