• The Bulletin of The Korean Astronomical Society
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• v.45 no.1
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• pp.66.4-67
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• 2020

Gyeonggi science high school for the gifted (GSHS) installed 60cm telescope, which is waiting for student observers. It is essential to understand the characteristics of the photometric system, consisting of telescope, filter, and CCD, to get reliable data. CCD images of SA98 Landolt standard field and M67 were obtained on 19th March 2020. The images of each field were combined by filters, i.e., we ignored the monochromatic atmospheric extinction since the photometric objects themselves are standard stars. 24 standard stars in SA98 field and 12 standard stars in M67 were used to derive the tentative transformation equation between our bv photometric system and Johnson BV photometric system. In this poster, we present the preliminary standardization result for Johnson BV photometric system in GSHS 60cm telescope. The reproductivity is discussed by comparing color coefficients of two fields. We plan to extend this process to Johnsons-Cousins BVRI photometric system and narrow-band filters for flux calibration.

• Journal of the Korea Safety Management & Science
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• v.26 no.3
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• pp.133-140
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• 2024

In this paper, we aim to improve the output quality of a food 3D printer through optimized component design and implementation. Existing 3D printers produce customized outputs according to consumer needs, but have problems with output speed and poor quality. In this paper, we aim to solve this problem through optimized design of unit parts such as the extruder, nozzle, guide, and external case. Fusion 360 was used for element design, and in the performance evaluation of the implemented system, the average precision was 0.06mm, which is higher than the non-repeatable precision of ±0.1mm of other products, and the feed speed of the existing system was evaluated to be more than twice as fast, from 70mm/s to 140mm/s. In the future, we plan to continuously research output elements that can produce texture and color and device control methods for convenience.

• Korea Science and Art Forum
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• v.20
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• pp.255-265
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• 2015

When it comes to how to define history·culture streets, people think of the streets as street environments that would create local identity in association with this local community's particular historical and cultural resources as well as urban streets. In order to build such streets, any relevant fields first need to apply some original design based on understanding on historical and cultural resources. With Street of Gaya in Gimhae selected as a research subject, this study aims to look into components and color characteristics of the history·culture street and finds ways to create other streets of that kind. As a frame to understand the history·culture streets, what this study would come up with is considered significant in that it helps the value to be re-recognized and promoted. In order to achieve the research goal, the study (1) extracted components of streetscapes referring to relevant previous researches and then, (2) analyzed a current status of these components of Street of Gaya via field investigation. (3) The study examined color characteristics of each of the components. Findings of the research are summarized as follows. (1) From a comprehensive point of view, the study categorized and subdivided the components of the history·culture street into nonphysical and physical elements. (2) After analyzing the current status of the components, the study learned that Street of Gaya basically consists of historical and cultural remains and sculptures as well as street facilities. (3) Results of the color investigation reported that the plan on designing of Street of Gaya had been processed with a focus laid on harmony of historical remains and cultural remains which are told to be natural components. However, the study also figured out that as long as relevant fields want to create different identity in each section and to efficiently deliver information, they should first prepare this smart design system to integrate each pieces of a streetscape as a whole.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.4 no.3
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• pp.66-74
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• 2001

The main purpose of this thesis is to select the appropriate plants for the ecological restoration of coastal land. The soil and vegetation environment survey of the beach where the halophytes live now was executed for the sake. Firstly, the soil survey was done by the physical and chemical survey of beach soil and dumped soil. The soil is mostly sandy loam and sandy clay loam which has silty much. The beach soil where the salt plants live has more organic matters in the content than dumped soil because of the influx of the dead halophytes, a pioneer plant to this area. Secondly the vegetation survey was executed by the halophytes survey in the beach area in order to select the appropriate plants for ecological restoration. The shows two different areas in the vegetation divided by the salt density of soil. Artemisia fukudo, Juncus haenkei, Carex pumila, Silene armeia, Polyponum aviculare etc live in the less salt density area and it doesnt show collected. Salicornia herbacea, Suaeda asparagoides, Aster tripolium, Limonium tetragonum, Suaeda maritima, Scirus fluvitilis, Phragmtes communis, Suaeda japonica, Zoysia sinica etc halophytes live in the more salt density area and there are a few advent plant but many collected. So the salt density of soil limits the vegetation. The selection of appropriate plants for the ecological restoration programs was designed with 3 different standards considering the salt density of soil in the dumped soil area. The plan selection guidelines of thick salt density due to the salt density of soil, and economical efficiency and maintenance because the area is large. The guidelines of middle salt density area were made considering economical efficiency and maintenance because there are salt as well, and it is effective for the scenery if they have normal ecology but their leaves have good color and the flowers are beautiful. However I suggest beautiful flowery plants for the neutral plan area because this area is the entry point of the airport so the view is very important.

• Cartoon and Animation Studies
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• s.17
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• pp.53-67
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• 2009

According to the changes of current regulation of media, the broadcasting environment has been loosened by market power, and came into competitive era for broadcasting industry with new technology of combined broadcasting and communication. To resolve these issues, the broadcasting provides are trying process of new channel brand identity to introduce their channels. The purpose of the research is to analyze Spot animation that has fast access to viewers among channel brand identity factors, review expandability and usage of Spot animation character to plan, manage character that can improve awareness and loyalty. Therefore it will study creation background and production, activities of each character representing KBS and MBC, compare the structure, color, material, expression of Spot animation character and summarize properties. To conclusion, three characters of KBS and MBC failed to apply structured and professional plan and management, only expressed image that each channel pursue on Station ID Spot animation and had issues of not deeply sighting expandability and usefulness as a character. The important factor to improve channel brand value of broadcasting provider is to have differentiated identity, and the core of it is to make image-responsible Station ID to be effective. Therefore, Spot animation and character of Station ID is a very important factor so there must be professional research and structural management from the early planning and production for character that represents the providers.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.205-212
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• 2004

Now many sustitution and false articles is used in korea instead of heshouwu. To use heshouwu correctly, we will make a quilitative certificational plan of heshouwu to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source of plant Heshouwu is a root tuber of a perennial herb Polygonum multiflorum Thunberg(Family : Polygonaceae). 2) Harvest After planting 3-5 yaers, harvesting in an autumn, washin clean the mud, a big heshouwu cut off a half or section, dry in sunny place or at a little fire. When harvesting, we harvest only a big thing, a small thing transfer a field, after culturing of 1-2 years, harvest at big roots. Harvesting is done usually in an autumn after 3 years. When collecting a seed, we must harvest a heshouwu the next year. 3) Process We must process heshouwu at the decoction of black beans, heshouwu suck in the decoction of black beans, heat with steam in an iron pot. Black beans is used every 100 kg of heshouwu. 4) Quility (1) Funstional standards It is good that weight is heavy and outer skin is yellow-brown, section surface is light red color, powdery and has a figure such as clouds in section. (2) Physicochemical standards Heshouwu expesses a various chang of components in process of working. We think that it need to add a standard of detection about 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside in a current authentic document which is a water-soluble component of heshouwu. It must that Dry on loss is less than 14.0%, content of ash is less than 5.0%, Content of acid-nonsoluble ash is less than 1.5%, Content of extract is more than 17.0%. A fixed quantity of 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside is more than 1.0%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agriculural medince.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• Journal of the Korean Association of Geographic Information Studies
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• v.16 no.4
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• pp.153-170
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• 2013

This study was conducted to analyze the thermal comfort in the urban neighborhood park and to obtain a plan for improvement of the thermal environment. First, in the result of the analysis of the distribution characteristics of the park's main thermal environment factors and differences among types of space, temperature, relative humidity, and wind speed did not show a clear difference spatially. However, the median radiant temperature showed great differences according to the openness of the space and the covering material. According to the evaluation of thermal comfort by types of space based on derived thermal environmental factors, the PMV value of the square was the highest at 4.39, the paths showed 2.58, greenery 1.90, and resting spaces 0.42. In the result of the PMV regression model established for the evaluation of the significance of these thermal environment factors that decide thermal comfort, it showed that the relative significance to the PMV was as follows in decreasing order: median radiant temperature(1.084), wind speed(-0.280), temperature(0.013), and relative humidity(-0.009). When conducting a scenario analysis on the areas with need for improvement in thermal environment, it was found that through reflectivity, color and the change in the physical properties of packing materials the thermal comfort felt by the body could be improved, and it is believed that through this the improvement plan can be established.

• Journal of Appropriate Technology
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• v.7 no.1
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• pp.41-50
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• 2021

Gongali model Co. Ltd located in Arusha, Tanzania is operating a Nanofilter water station using locally produced bone char to remove fluoride in groundwater. Bone char produced locally had a high turbidity and high concentration of organic matter, which cause color. In addition, since the fluorine adsorption efficiency is low, there is a problem in high maintenance cost due to a short replacement cycle of bone char. In order to overcome this challenge, our research team was that a local furnace was manufactured and applied for produce high adsorption bone char in Gongali model Co. Ltd. By producing high-adsorption bone char locally, the operating efficiency of the Nanofilter water station increased, and it was possible to stably and continuously provide drinking water to local residents. In addition, by presenting a sustainable business model to Gongali model Co Ltd, the persistence of high adsorption bone char and a plan to spread the Nanofilter water station were suggested. Therefore, it was possible to propose a plan to continuously supply low-cost drinking water to the low-income and the neglected class through this local project.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.