• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2011.11a
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• pp.47-49
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• 2011

• FLOWER RESEARCH JOURNAL
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• v.19 no.3
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• pp.151-157
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• 2011

This research was aimed to extend the vase life and improve the quality of cut roses 'Marina'. This study investigated the effect of three different angles and sucrose concentration on the vase life and the quality of cut rose flowers. In first experiment, cut roses were placed in three different angles ($0^{\circ}$, $45^{\circ}$ and $90^{\circ}$) in holding solutions containing 0.5, 1 and 2% sucrose (soaking treatment), and examined the number of petals of cut roses. In second experiment, cut roses were placed in three different angles after pre-treated in 0, 1, 2 and 4% sucrose solution for 2 and 20 hours, and examined the flower diameter of cut roses. In third experiment, cut roses were examined the pigmentation, flowing response and chlorophyll contents in cut roses by three different angles after pulsing treatment (pre-treatment) in holding solution containing 2% sucrose for 2 and 20 hours. Results of this study showed that cut roses were influenced by arranging angles and sucrose concentrations. The vase life of cut roses were extended in $45^{\circ}$ and $90^{\circ}$ arranging angle, as compared with the control (distilled water), and the holding solution containing 2% sucrose significantly increased vase life of cut roses(P < 0.05). Flower diameter of cut roses pre-treated in 4% sucrose solution for 2 and 20 hours significantly decreased (P < 0.05). The pigmentation and flowing response in cut roses were beneficial in $45^{\circ}$ arranging angle treated with 2% sucrose solution for 2 and 20 hours. Chlorophyll content in leaves of cut roses was not influenced by arranging angles. The pigmentation and flowing response of $0^{\circ}$ and $45^{\circ}$ arranging angles were better than that of 90 arranging angle. The vase life of cut roses in $45^{\circ}$ arranging angle was more prolonged than that in $90^{\circ}$ arranging angle. In conclusion, the arranging angles seem to be effective in retarding senescence of cut rose flowers.

• 한국HCI학회:학술대회논문집
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• 2006.02b
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• pp.275-280
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• 2006

1990년대 휴대폰이 일반화가 시작된 이후 지금까지 수많은 종류의 휴대폰이 출시되어왔다. 종류가 다양해진 만큼 기능, 목적, 사용방법 또한 다변화 되었고, 이로 인해 매일같이 쏟아져 나오는 휴대폰의 기능 및 사용방법에 대해 유저들은 항상 새로운 방식을 익히도록 강요되고 있다. 이에 본 연구에서는 Key Card Arranging 기법을 활용하여 현재 모바일 기기 사용자들의 멘탈 모델에 적합한 최적의 Key Mapping에 대한 가이드라인을 제시함으로써 최소한의 노력으로 사용자들이 정보기기를 활용할 수 있도록 하는데 그 목적이 있다. 본 연구를 위하여 국내의 대표적인 6개 휴대폰 회사별로 선별된 테스트 서브젝트들을 선정하여 실험을 실시 하였으며, 구체적인 방법론은 다음과 같다. 우선 핸드폰 기기 내의 Hot Key에 대한 Key Mapping을 중심으로 Key Card Arranging 기법과 In-depth Interview 방법론을 활용하여 선정된 서브젝트들을 대상으로 사용자 멘탈 모델에 대한 데이터를 취합하였다. 취합된 자료를 중심으로 정량적 데이터 분석 방법을 활용, 사용자의 휴대폰 키 맵핑에 대한 이상적인 멘탈 모델을 제안하고, 최종적으로 본 연구를 통하여 사용자에게 최적의 경험을 제공하기 위하여 휴대폰 Key Mapping에 대한 가이드라인들을 제시한다.

• Journal of Biosystems Engineering
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• v.28 no.6
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• pp.531-536
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• 2003

This study was carried out to develop a vacuum nozzle seeder for large seeds and performance was tested on seed feeding, arranging. and sowing peformance. The results of this study were as follows： The operation of feeding device of the seeder was programmed to operate a period of setting time after sowing 6 rows. The setting time was decided based on a discharged seed by the angular speed of feeding roller. The arranging accuracy of 'tuktozwa', 'hukjong' and 'chambak' was 96.4％, 95.2％ and 89.4％ respectively. The working performance was 75.6sheet/hr which was 3.8 times higher than that of manual work. An average seeding rate of 1 grain was 97.8％.

• Proceedings of the KSRS Conference
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• 2008.10a
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• pp.104-106
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• 2008

This paper proposes an image based method for arranging ship blocks in a dockyard. The problem of appropriately arranging numerous blocks has to be carefully planned because it has close relation to the effectiveness of the whole working process. To implement the system, the block shape and feature points have to be obtained from block image. The block arrangement system can be implemented by the fusion of the block shape extraction and image matching technology.

• Journal of Biosystems Engineering
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• v.26 no.6
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• pp.563-570
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• 2001

To develop a stalk detaching system the effect of shape factor of red pepper affecting the performance of unfolding, arranging and cutting was analysed. The obtained results are as follows : By cutting experiment, it was found that the bending of stalk affected the cutting rate of stalk, and that the bending of body increased the amount of peppers that were expelled from the cutting guide by conveying brush. The ratios, 'bending length of a body/body length'and 'bending length of a stalk/stalk length', could be used as criteria far abnormality of body and stalk of peppers, respectively. As a result of experiment, it was concluded that mechanical treatment would be difficult for the peppers with indexes greater than 0.4 and 0.3 fur body bending and stack bending. respectively. So, these indexes were used as criteria for distinguishing abnormality from normality of peppers. In the unfolding unit, conveyance of peppers was impossible for both of normal and abnormal ones at the inclination angle of 10°, especially, at the frequency of 8.3 Hz peppers maintained stationary state. At the inclination angle of 20°, both of normal and abnormal peppers showed similar tendencies, but abnormal ones showed an accumulation trend gradually with increased feeding speed. In the arranging unit, conveyance of peppers was almost impossible for both of normal and abnormal ones at the inclination angle of 20°, showing almost no difference between the conveyances of normal and abnormal ones. In the case of the inclination angle of 30°, at the condition of the feeding speeds and frequency corresponding 0.06 m/s, 0.08 m/s and 8.3 Hz, respectively, the passing time of the abnormal peppers on the arranging plate increased rapidly.

• Journal of architectural history
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• v.4 no.1
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• pp.71-78
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• 1995

This study aims 1) to estimate the form of living house of pre-urbanization of Inchon, and 2) to ensure originality of to be achieve urban plan and living space plan which is base on local character by 3) arranging changed character of living space through the urbanization sequence by invest of house in natural village at Pupyung. The character of arranging living space of house at Pupyung is placing Sarang-chae(husband's block of house) instead of making another Haenrang-chae (visitor's block of house) and Sarang-chae is attach importance to Man's living space but today, have disappearing the uses of Sarang-bang (husband's living space) because by Man lives An-bang(originally woman's space). The character of plan is arranging room in both side of Maru(wooden living floor) in spite of different structure, and the uses of plan or room is changing to fit to purpose of according to environment of living. Generally, the structure is made by natural stone and cubed column, and used smaller member cause by rare wood material.

• The Korean Journal of Archival Studies
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• no.5
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• pp.249-253
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• 2002

• Korean Institute of Interior Design Journal
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• no.1
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• pp.26-31
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• 1992

The purpose of this study was to determine the effect of a pleasantly designed interior inpro-spatial behavior. For pleasantly designed interior, the existing interior was remodeled through the change of finishing materials for major architectural elements such as wall, floor and ceiling, and changes of furniture and it's arrangement. Prospatial behavior was operationalized as seat arranging behavior and measured through the arranged condition and observable arranging behavior. Time-series design, one of quasi-experimental design was used. The data in this study were extracted from an existing field experimental research. One hundred forty four video tapes recorded during 6 months out of 2 years period ware used. In conclusion , the pro-spartial behavior change was a mid-term positive effect of pleasantly designed environment. In an environmental setting where pro-spatial behavior was most important, a certain time cycle to change the environment needs to be considered.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.119-124
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• 1994

The kitchen utensils, a part of dietary life, are tableware and everything needed for cooking, storing foods, arranging and housekeeping. This study has been made on the classification in comparison with utility regarding both the shape and the quality of material. The classifications by the quality of material were ceramicware, woodenware, metalware and stoneware. he classifications by the utility were utensils for cooking, utensils for storing and keeping, utensils for arranging, utensils for grinding and utensils for special use. At the stage of migrating and gathering provisions they needed only simple utensils, but by cultivating, fixing their residence and producing crops they prepared and developed all sorts of kitchen utensils to serve various purposes, social rank, poverty and wealth, season and ceremony.