• Fashion & Textile Research Journal
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• v.4 no.4
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• pp.317-326
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• 2002

This study is to analyze the works introduced in the collections of Paco Rabanne in an aim to identify formative aesthetic and design concepts. As the data to study the creative concepts and expressions of the designer, fashion photographs were gathered in a focus on collections. Paco Rabanne's fashion philosophy is to shine women who has passion, energy and self-confidence, with glittering materials. For he had a career of fashion accessary designer and architect, he tried to make his work constructively with non-sewing technology. So, his works could be divided three parts of materials which he has made creative fashion with. They are metallic, non-metallic and fabric. In metallic, design concepts are cosmos, egypt, the middle ages, modern technology. And from these the formative aesthetic were mainly characterized by the futurism, cubism and eroticism. In non-metallic, building, purism of primitiveness, nature. And from these the formative aesthetic were mainly characterized by surrealism, primitivism, romantism. In fabric, design concepts are natural phenomena, optical illusion. And from these the formative aesthetic were mainly characterized by cubism, optical art.

• Proceedings of the Korean Information Science Society Conference
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• 2012.06b
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• pp.98-100
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• 2012

본 논문에서는 차세대 전술이동통신체계에서의 무선 MSAP Mesh망에서 효율적으로 인증 키를 관리하고 전술이동통신체계의 부하를 줄이는 새로운 혼합형 인증기법을 제안한다. 기존 방식에서 각 MSAP이 체계 접속을 위해서는 중앙집중형 인증기법과 분산형 인증기법을 활용할 수 있는데 각각의 문제점을 안고 있다. 즉, 중앙집중형 인증기법은 MSAP 노드의 빈번한 가입 및 탈퇴로 인한 과다한 지연 문제가 있고 분산형 인증기법은 인증에 필요한 정보를 사전에 공유해야 하는 문제점이 있다. 이러한 문제점을 보완하는 동시에 전술적인 환경에서 악의적인 MSAP 접속 거부와 네트워크 보안성을 극대화하기 위해서는 보다 효과적인 인증기법이 요구된다. 따라서 본 논문에서는 미 인증된 MSAP이 EAP-TLS 기법을 기반으로 전술이동통신 네트워크 진입시 초기인증과 이웃 MSAP간의 상호인증 등 다양한 시나리오를 군의 특수한 환경에 맞추어 구체적으로 제시하고 각 인증 기법의 장 단점을 분석하여 혼합형 인증기법 적용에 타당성을 강조하였다.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.8 no.4
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• pp.782-786
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• 2004

The Wireless-LAN was developed and Wired-LAN substitution from the field which the space where it is restricted is special it used. But, from the field which is various the use is attempted to listen to recently. The shedding of blood which the oceanic accident which occurs recently5 year for is principal is The GMDSS with the formation vessel which is managed with agreement depends here upon and it is a collision of the small-sized vessel which is not managed. Cause the Facilities for the safety-communications system is not introduced is the actual condition in poverty of the small-sized vessel. In this study, recently with the AIS where becomes the introduction it proposed similar function the system which is cheap it does.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.27-27
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• 2020

샌드댐은 주로 건조지역에서 홍수시 유량을 차단시켜 유송토사와 함께 유입된 물을 장기간 보관함으로써 모래와 물이 함께 저장되며 모래속에 저장된 물을 취수하는 방식의 특수한 저류 구조물이다. 우리나라에서는 아직 적용된 바 없으나 상수도 미급수 지역인 계곡부에서 물을 모래안에 저장하게 되면 증발로부터 오래 견딜 수 있는 장점을 활용할 수 있을 것이다. 본 연구에서는 이와 같은 계곡부 샌드댐의 실제 가뭄시 물공급 신뢰도를 평가하기 위한 분석을 수행하였다. 분석 대상지역은 춘천 서상리로 물공급 능력을 평가하기 위해 유역수문모형 SWAT-K와 저수지 유출추적을 결합한 모의모형을 개발하고 이를 적용하였다. 샌드댐의 제원을 다양하게 고려하여 최적 설계 인자를 도출하기 위해 폭, 높이, 길이 등 구조물의 제원을 다양하게 변경하며 물공급 신뢰도 95 %를 만족할 수 있는지 평가하였다. 일반적인 댐의 이수안전도 평가시에는 분석 단위기간을 5일, 10일로 하고 있으나, 본 연구에서는 유역면적이 작은 관계로 분석 단위기간을 1일로 설정하였다. 총 9년간의 분석을 수행하였고, 5 %에 해당하는 연간 약 18일의 물공급 부족이 발생하는 신뢰도를 기준으로 일 취수량 20-50 ㎥을 적용하였을 때의 물수지 분석을 수행하여 샌드댐과 기존 취수보의 규모에 따른 물공급 능력을 평가하였다.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2019.11a
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• pp.270-270
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• 2019

Although the Inertial Measurement Unit is applied to a variety of applications such as ships, submarines, and aircrafts, it is mainly used in the attitude measurement area. But since such equipment is expensive, it has been used only in special fields. In this study, the ship's seaworthiness is verified by measuring the speed, direction, gravity, and acceleration of the ship in real time using a low-cost Inertial Measurement Unit. A research method for estimating fIuid force coefficients was devised. Therefore, this study measured ship motion factors at sea, processed and analyzed the measured data, and evaluated the overall safety of the ship and estimated the resistance and steering performance of the ship.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Journal of Radiation Protection and Research
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• v.36 no.1
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• pp.8-16
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• 2011

We manufactured the Vac-lok that can be applied to patient of special body shape and need to special set-up position and evaluated the usefulness in the radiation therapy. The manufacture Vac-lok, It was used EVA resin and biobeadform of a diameter 1.5 mm. carried out the test of functionality, structural and analyzed the relative reproducibility of phantoms and patients. During the total period of radiation therapy, Vacuum pressure bring variety to a very small amount in the test of functionality of the manufacture Vac-lok. But It was a negligible quantity. The manufacture Vac-lok improved the relative reproducibility of phantoms than the existing Vac-lok and tolerance has a confidence less than 4% error. Also, relative reproducibility of patient increased error than phantom in the antero-posterior and lateral plan. However, the maximum set-up error was less than ${\pm}\;2.3$ mm. In conclusion, If tolerance set-up error of radiotherapy is less than ${\pm}\;3$ mm, the manufacture Vac-lok was enough possible to use and improvement of reproducibility, considering supply with the Vac-lok made to measure of special patient that produced at a low price and without delay.

• Journal of the Korean Recycled Construction Resources Institute
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• v.7 no.2
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• pp.70-77
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• 2012

The Ladle Furnace Slag, about 20% of the electric arc furnace slag, has high content of free CaO and free MgO, which generates the expansion collapse by hydration reaction. Although many researchers have been endeavoring to recycle the EAF reducing slag in construction fields, there is not found the effective recycling method up to now. However, the LFS(Ladle Furnace Slag) contains mineral composition of the system of calcium aluminate with high-reactivity. Therefore, it is possible to developed the quick setting property and the high strength at the early age by the rapid cooling. This study aimed to check the reactive minerals and predict the reactivity with water on the LFS discharged from different steel product plants. The test results show that many types of LFS has hydration reactivity and can use in construction field as a inorganic binder with the rapid setting property.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.219-225
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• 2011

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.

• School Mathematics
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• v.15 no.3
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• pp.551-568
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• 2013

The purpose of this study is to verify the research trends on 101 articles about mathematical creativity published in domestic journals. The analysis criteria are as follows: (1)What kind of terms the articles use to refer to the creativity in mathematics education, (2)Whether the researchers conceptualize such the terms or not, (3)Whether the definitions are domain-specific or not, (4)What perspectives, categories and levels of the articles have on creativity. The results of this study show the following. First, numerous articles used 'mathematical creativity' in order to point to the creativity in mathematics education. Second, among the 101 selected articles, 60 (59.4%) provided an explicit definition of the mathematical creativity and 19(18.8%) provided an implicit definition. Among the 79 articles, only 43(54.4%) provided domain-specific definitions. Second, the percentage of articles preferring one perspective over the other 3 perspectives were similar. Third, the rate of articles which focused on press(environment) of all categories (person, process, product, press) was low. Fourth, regarding the levels of creativity, most articles were done on little-c creativity level, on the other hand, the articles having an interest in mini-creativity were very rare. Based on these results, necessities of explicit and domestic-specific definition, whole approach of mathematical creativity, and articles focusing on the mini-creativity level should be reported.