• The Korea Swine Journal
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• v.23 no.5 s.261
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• pp.157-161
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• 2001

• 아름다운작은공간 미소공
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• v.10
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• pp.24-25
• /
• 2001

• The Korea Swine Journal
• /
• v.21 no.7 s.239
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• pp.156-160
• /
• 1999

• 어항어장
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• s.63
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• pp.44-49
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• 2003

• Korean Architects
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• no.8 s.364
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• pp.33-37
• /
• 1999

• KOREAN POULTRY JOURNAL
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• v.30 no.6 s.344
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• pp.76-80
• /
• 1998

• KOREAN POULTRY JOURNAL
• /
• v.26 no.11 s.301
• /
• pp.174-175
• /
• 1994

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.10 no.12
• /
• pp.3895-3901
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• 2009

The purpose of this study was to evaluate the effect of professional tooth cleaning and dental health education on dental clearances and dental health behaviors. This study was designed into two groups, 80 persons of control group for dental health education and 80 persons of experimental group for dental health education and professional tooth cleaning. In order to compare education effects, the researcher applied different educational methods. The parameters were the toothbrushing frequency, the average tooth brushing time, the action rate of toothbrushing after lunch, and the rate of using oral hygiene product. The data were analyzed and the following was the conclusion. The frequency of toothbrushing in two groups increased. Toothbrushing frequency of the experimental group was significantly higher than that of preliminary group and control group. The action rate of toothbrushing after lunch in two groups increased. But the experimental group was significantly higher. The score for dental clearances of the experimental group were higher than those of the control group. The data showed statistically significant difference.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.165-179
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• 2010

The purpose of this research is to examine the importance of the physical surroundings for the restaurants in the local specialities food town and how their physical surroundings influence on the customer emotional responses and satisfaction to suggest the improvements and implications of the physical surroundings. The questionnaire for a survey was distributed to the customers who have visited the restaurants specialized in Korean beef located in the Sanoei Korean beef town, Jeongeup. The results of this research are as follows. First, except for attractiveness among the factors of physical surroundings(convenience, attractiveness, cleanliness and amusement), as cleanliness and convenience occupy high degree, customers were presented to response more emotionally. Second, except for attractiveness among convenience, attractiveness, cleanliness and amusement, as cleanliness and convenience occupy high degree, customers were presented to be more satisfied. Third, customer emotional response influences on customer satisfaction with the food town for local speciality.

• Fire Science and Engineering
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• v.31 no.4
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• pp.26-34
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• 2017

The purpose of this study is to identify and improve the performance of the adjacent room ventilation system in living room ventilation facilities, and compare and analyze the smoke control regulations of the NFPA code and the national fire safety standard (NFSC). The analysis method was fire dynamics simulation (FDS) and was used to analyze the, variations of the air supply amount, width of the boundary, change in indoor combustion and wind velocity of the incoming air. It was found to be advantageous to secure the clean layer when the amount of air supplied is less than the amount of discharged air in the fire room. However, in the supply room, it is more effective to secure the clean layer when the amount of supplied air is larger than the amount of discharged air, as a longer boundary width gives rise to better performance. In addition, it is necessary to consider the amount of air supplied and discharged as a function of the kind of flammable material. Moreover, decreasing the air inlet wind speed and amount of incoming air is advantageous for securing the clean layer of the fire room.