• Title/Summary/Keyword: 전통적 특성

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Tactile Sensibility Factors of Traditional Silk Fabrics (전통 견직물의 촉각적 감성요인)

  • Yi, Eun-Jou
    • Science of Emotion and Sensibility
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    • v.10 no.1
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    • pp.99-111
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    • 2007
  • In order to identify tactile sensibility factors of traditional silk fabrics and to provide prediction models for the sensibility factors by mechanical properties, seventeen different traditional silk fabrics were evaluated in terms of both tactile sensation and sensibility by using a modified magnitude estimation line scale Gongdan and Newttong with lower values for surface roughness(SMD), bending rigidity(B), and compression resilience(RC) were rated as softer, smoother, fluffier, and more pliable in tactile sensation than any other traditional silk fabrics whereas Nobangju haying higher B, SMD, and tensile resilience(RT) was touched as crisper, more rustling, and springier. Three different tactile sensibility factors including 'Feminine', 'Natural', and 'Casual' were obtained significantly by grouping fifteen different tactile sensibility descriptors. In the prediction models sensibility 'Feminine' was explained positively by SMD, which was supported by the fact that both Gongdan and Newtton were perceived as more feminine. Sensibility 'Natural' that was felt stronger as for Myoungju and Sa was predicted negatively by both fabric thickness(T) and RT. Finally, RC, elongation at maximum load (EM), and T predicted sensibility 'Casual' negatively, which results in its higher factor scores for Myoungju and Shantung, respectively.

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영구에서의 전력산업 구조개편①

  • 이휘성
    • Electric Engineers Magazine
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    • v.191 no.7
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    • pp.48-52
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    • 1998
  • 세계적으로 전력사업이 정부의 보호와 규제라는 전통적인 특성과 독점적인 운영구조가 급격한 변화를 겪고 있다. 종래 전력, 가스, 수도, 통신 등과 같이 망으로 연결되는 산업은 자연독점이 인정되어 왔으나 통신사업으로부터 시작된 경쟁화의 바람은 전력사업에도 영향을 미쳐 세계각국의 전력사업체제가 변화되고 있다.

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Quality Characteristics of Kimbugak with Sea Tangle Powder (다시마 분말을 첨가한 김부각의 품질 특성)

  • Choi, Hyeon-Mee;Sim, Chang-Hwan;Shin, Tai-Sun;Bing, Dong-Joo;Chun, Soon-Sil
    • The Korean Journal of Food And Nutrition
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    • v.24 no.3
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    • pp.434-441
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    • 2011
  • In this study, certain quality characteristics of kimbugak samples prepared with 2 different puffing methods, microwave oven and frying, and containing different levels of sea tangle powder(0, 2, 4, and 6%), were examined according to mineral content, moisture content, color values, photographic images, hardness and sensory evaluations. The mineral contents of Porphyra yezoensis were: K, 2,612.400 mg; Ca, 116.970 mg; Na, 486.099 mg; Mg, 297.800 mg; Fe, 9.636 mg; Mn, 1.614 mg; and Cu, 0.973 mg. And those of the sea tangle powder were: K, 5,115.000 mg; Na, 1,848.931 mg; Ca, 763.030 mg; Mg, 525.700 mg; Fe, 15.125 mg; Zn, 4.639 mg; and Mn, 0.146 mg. Moisture content was not significantly different among the samples of kimbugak puffed by the microwave oven and frying. For the color of the kimbugak made with the microwave oven or frying, L values decreased as the level of sea tangle powder increased. Color a and b values were lowest in the control group. The color values(L, a, and b) of the kimbugak puffed by frying were higher than those made using the microwave oven. The hardness of the kimbugak samples puffed using the microwave oven were not significantly different according to levels of sea tangle powder, and in the kimbugak puffed by frying, the lowest hardness was in the sample with 6% sea tangle. In sensory evaluations, color and crispness were not significantly different among the samples. The flavor scores of the 4% and 6% samples puffed by frying were higher than those of the kimbugak samples puffed using the microwave oven. The overall acceptability of the kimbugak puffed by frying and containing 6% sea tangle powder was the highest. In conclusion, 4 and 6% sea tangle powder would be considered optimum amounts for kimbugak puffed by frying.

생이스트 첨가량에 따른 증편의 품질특성

  • 윤숙자
    • Proceedings of the Korean Society of Food and Cookery Science Conference
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    • 2003.05a
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    • pp.95-95
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    • 2003
  • 시루에 찌는 찐떡의 일종인 증편(蒸片)은 막걸리 등의 술, 누룩, 엿기름 등을 넣어 발효시켜 빵과 유사한 해면상(海綿狀)의 조직 특성을 갖는데 발효시간이 8-12시간으로 긴 것이 단점이다. 따라서 발효원으로 막걸리와 생이스트를 사용하여 전통적인 증편의 시큼한 술맛은 유지하면서 발효시간을 단축시키기 위해 생이스트 첨가량을 멥쌀가루의 0%, 0.25%, 0.50%, 0.75%, 1.00%로 달리하여 증편의 기계적, 관능적 품질특성을 저장기간 동안 평가하여 적합한 표준조리법을 제시하고자 한다. (중략)

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A Classification of Korean Traditional Materials Focused on Visual Texture (시각적 질감을 중심으로 한 한국 전통소재의 체계적 분류)

  • 박영순;김영인;이현주;신인호;최선미;최희승
    • Archives of design research
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    • v.14 no.2
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    • pp.197-207
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    • 2001
  • A designed object reveals its meaning and image through form, color and material. Among these three elements, material has more powerful influence with its tactile and visual characteristics. In Korea, traditionally materials itself were mainly used to design artifacts rather than various color or formal decoration. The purpose of this study is to investigate the Korean traditional materials, and to classify them by the characteristics of their texture. For this study, the pictures of Korean traditional artifacts were collected from the national museums and literature. Those are architectural and interior elements, furniture, cloths and textiles, arts and crafts. Total of 533 collected artifacts were classified into seven categories, metal, day, stone, paper, wood, straw, fabric things. : 59 metal things, 115 clay things, 62 stone things, 73 paper things, 80 wood things, 47 straw things, 97 fabric things. Each materials were classified into its forming methods and surface treatment focused on the he characteristics of their surface texture. Throughout this study, the uniqueness of forming method and surface treatment of each materials in Korea has been clarified. And furthermore the classification by this various traditional methods of materials will provide plentiful information and ideas to today's designers of the world.

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내부적 독립성에 대한 기하적 검정통계량

  • 김기영;전명식;이광진
    • Communications for Statistical Applications and Methods
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    • v.2 no.1
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    • pp.166-175
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    • 1995
  • 내부적 독립성 가설에 대해 전통적인 우도비원리 하에서 나온 검정통계량과 합교원리하에서 나온 검정통계량들에 대한 자료분석적인 측면에서의 대안으로서 기하적 관점에서 유래된 하나의 heuristic 검정통계량이 제안된다. 아울러 기존 검정통계량들의 기하적 의미들도 살펴보았다. 나아가 제안된 검정통계량의 특성 및 점근분포를 유도하였으며, 모의 실험을 통하여 기존 검정통계량들과의 검정력을 비교한다.

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An Improvement of Level-1 Mirrorring Scheme for High-Speed RAID Storage Systems (고속 RAID 저장 시스템를 위한 레벨1-미러링 기법의 개선)

  • Byun, Si-Woo;Hur, Moon-Hang
    • Proceedings of the KAIS Fall Conference
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    • 2010.11a
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    • pp.212-215
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    • 2010
  • 고속 저장 장치로 사용되는 플래시 메모리 기반의 SSD와 전통적인 HDD에 대한 기초 연구와 개선점에 대하여 논하였다. 고속 SSD는 낮은 전력소모, 빠른 데이터 읽기속도 등의 특징으로 데스크톱 및 서버용 데이터베이스의 핵심 저장 요소가 되었다. 하지만, 빠른 읽기 연산에 비하여 상대적으로 느리거나 프리징이 있는 SSD의 쓰기 연산 특성을 고려하여 HDD와 RAID에 기반을 둔 기존의 전통적인 스토리지 관리 기법을 개선할 필요가 있다. 이를 위하여, 본 논문은 전통적인 RAID-1 미러링에 기반을 둔 복합적 미러링 기법을 제안한다. 제안 기법은 SSD에서 발생 가능한 프리징 현상을 피하기 위한 쓰기-부하 밸런싱과 쓰기 지연 연산을 통하여 RAID-1 처리 성능을 개선한다.

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An Exploratory Study on the Recognition of Experience of Passing Down Education of the Korean Traditional Dance -Focusing on the National Intangible Cultural Assets: Seungmu, Salpurichum and Taepyeongmu- (한국 전통춤 전수교육의 경험인식에 대한 탐색적 연구 -국가무형문화재 승무, 살풀이춤, 태평무를 중심으로-)

  • Lee, Soon-hwa;Ahn, Byoung-Soon
    • The Journal of the Korea Contents Association
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    • v.19 no.9
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    • pp.122-134
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    • 2019
  • This study aims to conceptualize characteristics of the Korean traditional dance, and to categorize and analyze the recognition of experience of passing down education of Seungmu(Buddhist Dance), Salpurichum(Exorcism Dance) and Taepyeongmu(Dance of Peace). Dividing into groups of two: an experienced person twenty years or more in the Korean dance and a person who completed the traditional dance three years or more, three groups were selected. We connected the characteristics of the traditional dance experienced in passing down education with the recognition experience in the training courses. Categorizing thematically the process and the recognition of experience in the passing down education program, we attempted mutual group discussion and inductive area analysis on the basis of in-depth interview, tutorial discussion and analysis contents. As a result of this study, first, the characteristics of the Korean traditional dance that graduates of the program by repertory empathize were the experience of the sinmyung(the excess of mirth) and improvisation, the supreme self-controlling beauty and the best beauty of expression. Second, the recognition of experience in the passing down education program runs as follows: Interacting in the centre of the process, new education system for transmission, and formation of social discourse for appreciation. Conclusionally, the experience and the new vision for transmission of passing down education of the traditional dance are required to be based on the appreciation of the rationality of mutual communication and recognition of experience.

Application of Traditional Chinese Pattern Elements in Mobile Game UI (중국 전통 문양 요소의 모바일 게임 UI에서의 응용)

  • Wang, Jun;Ryu, Seuc Ho
    • Journal of Digital Convergence
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    • v.19 no.4
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    • pp.285-289
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    • 2021
  • Traditional Chinese patterns are known for their unusual and attractive visual symbols with unique artistic characteristics and practical values.In mobile game UI design, traditional Chinese pattern has important meaning and value in interface design.The research aims to extract elements of traditional Chinese patterns and apply them to the design of mobile game UI, and better fuse traditional patterns into the design of mobile phone UI.Through literature analysis on traditional Chinese patterns and mobile UI interface case analysis, we learned the design principles and design methods of traditional Chinese pattern elements in mobile game UI.