• 한국실내디자인학회논문집
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• 제23호
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• pp.50-57
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• 2000

The purpose of this study was to examine the application tendency about the elements of the western classical style which appears in Korean commercial space. The examined objects were 436 pictures of 106 commercial spaces from the different monthly magazines between Sep. 1994 to Sep. 1999. The results of this study were as follows: 1. The tendency of application according to the kind of space, it has appeared much in restaurants and cafes which are being made into high-class centering around Kangnam area. As for the single application in commercial space, Renaissance style was shown most, and the cases applied through the mixture of Renaissance style and Neo-classic style appeared most. 2. The tendency of application arroding to the composition elements of space, the wall of Renaissance style and N대-classic style appeared similarly, and the ceiling of Renaissance style, the window and door of N대-classic style, the column of Renaissance style, and the furniture of Rococo style were being applied much.

• 유통과학연구
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• 제14권10호
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• pp.29-38
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• 2016

Purpose - This research examines the effects of local universities on urban regeneration to recover commercial supremacy in the original urban area and provides clear information on the "University Cooperation Project for Traditional Market." Research design, data, and methodology - The "University Cooperation Project for Traditional Market" started in 2015. This study was conducted focusing on 22 places selected in 2015 and the project content in those locations. Results - This study analyzes the link to urban regeneration and spreads the concept along with theoretical consideration of university cooperation for traditional markets. Additionally, it promotes policies to help propel the project based on characteristics of the region. Conclusions - A differentiated project should be created, with characteristics of the region reflected, and detailed programs developed and implemented resulting in meaningful achievement from the perspective of members of the local community, who may have deviated from existing perspectives. Additionally, opportunities should be established for the direct application of young consumer ideas through experimental business to regenerate the traditional market (commercial supremacy), the center of the local economic society.

• 한국식품과학회지
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• 제25권5호
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• pp.494-501
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• 1993

The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.

• 대한토목학회논문집
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• 제32권1D호
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• pp.61-69
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• 2012

본 연구는 역세권의 세력권별 도시공간구조에 따른 지가영향요인분석을 통해 역세권의 거리별 개발방향을 도출하는데 그 목적이 있다. 본 연구의 방법은 선행연구에서 이용한 변수들과 본 연구의 범위별 도시공간구조의 특성을 반영한 변수들로 추출하여 역세권의 거리에 따라 지가에 미치는 영향요인 분석을 다중회귀분석모형을 통해 분석하여 역세권의 세력권별 지가 영향요인의 차이 및 정도를 도출하였다. 분석 결과 역연접권은 상업 중심의 고밀개발, 접근성 및 노후도의 개선 필요성을 도출 하였고 직접세력권은 상업 및 업무 중심의 고밀 복합개발, 접근성의 개선, 상권 활성화를, 간접세력권은 주거 및 상업중심의 복합개발, 노후도의 개선 및 타 이동수동과의 연계성 증대의 필요성을 도출하였다. 본 연구는 역세권의 세력권별 특성 및 차이점을 도출하기 위하여 선행연구의 내용, 분석결과 및 한계점을 토대로 본 연구자의 목적을 도출하기 위한 수단으로 지가를 종속변수로 하여 유동인구, 교육시설 규모, 사회복지시설 규모의 사회적 요인과 건축밀도인 용적율, 지형적요인인 표고, 입지적 요인의 토지이용 및 노후도, 지하철이용인구 및 버스정류장수의 접근성 측면의 독립변수를 설정하여 역세권 세력권별로 지가에 미치는 영향요인을 도출하였다. 도시공간구조가 지가에 미치는 영향 즉, 지가영향요인 분석을 통해 향후 역세권 개발계획 수립 시 중요한 참고자료로 활용될 수 있을 것이라는 결론을 내리게 되었다. 또한, 지가 및 도시공간구조 특성에 대한 한계점을 보완하여 역세권의 개발 방향뿐만 아니라 다른 범위 및 성격의 개발방향을 도출하기 위한 수단으로 활용될 수 있을 것이라 판단된다.

• 한국식품영양학회지
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• 제31권5호
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• pp.598-603
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• 2018

As basic research for optimal barley cultivars selection and technical development for quality maintenance, a total of 21 commercial malt products (for making 'Sikhye', a traditional Korean sweet drink) were collected from the Korean market. And then we analyzed the component of the barley malt products as well as conducted comparative analysis on enzyme activity and quality characteristics of the commercial barley malt products. Of the 21 barley malt products, 12 were made from 100 % barley. The result of analyzing general components of barley malts turned out different level of components; moisture 4.91~11.99%, lipid 1.71~2.48%, protein 7.80~11.97%, carbohydrate 73.64~82.24%, total starch 5.50~8.22%, reducing sugar 3.64~14.44%. As a result of measuring enzyme activity of barley malts, there was a wide range of activity difference by the product; diastatic power $36.80{\sim}94.30^{\circ}$, ${\alpha}$-amylase activity 18.17~186.50 unit/g, ${\beta}$-amylase activity 6.53~25.05 unit/g. The results of this study would be used as basic data for optimal cultivars selection to produce barley malts and technical development for quality maintenance.

• 한국대기환경학회지
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• 제9권2호
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• pp.160-167
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• 1993

As the major methanol fueled vehicle exhaust components, formaldehyde & methanol conversion over the existing commercial 3-way catalyst was examined in a labolatory tains different Ag loadings on commercial 3-way catalyst, and german commercial catalysts for methanol engine exhaust manufactured by a commercial manufacturer. Silver catalysts were prepared by the wet impregnation of silver nitrate solution on commercial 3-way catalyst. These catalysts were characterized with BET Surface area and pore size distribution. In general, the formaldehyde(HCHO) conversion of the tested catalysts was similar to that of methanol$(CH_3OH)$. At 100$^\circ$C, which is equivalent to the cold start condition, 5wt% Ag cat. showed the most excellent HCHO and $CH_3OH$ conversion. The order of activity for conversion of HCHO & $CH_3OH$ to carbon dioxide and water vapor was as follows ; 5wt% Ag/3-way cat.>2wt% Ag/3-way cat.>german cat. front(1) > german cat. rear(2) > 10wt% Ag/3-way cat.> commercial 3-wat catalyst. However there was no significant activity difference between those tested catalysts in the hot run condition of 400$^\circ$C. Therefore, it could be concluded that the Ag-modified 3-way catalyst was the most effective and practical catalyst system which could be capable of removal the HCHO and methanol at the special condition of low temperature such as cold start condition.

• 유통과학연구
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• 제17권6호
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• pp.43-56
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• 2019

Purpose - With the increasing number of small business owners who reports the cessation of their businesses, the rate of closing the business within the year is increasing as well. The efforts have been made continuously to revitalize the business through the inflow of government or private capital. Maintaining the fast-changing commercial districts with the existing support is difficult, so it is urgent state that needs for commercial district reorganization. The differentiate aspect is that this new measures for small-block-unit commercial modeling can be introduced to promote these aging/deposit private-owned shops politically. Research design, data, and methodology - This study is to develop a sustainable theme shopping rehabilitation method which considers the characteristics of local cities based on the case studies of developed countries' commercial areas to revitalize the central urban areas of local cities. Results - The purpose of this study as stated above is to manage the local commercial area through the program that purchases the empty stores, and the measure to secure the autonomy among stores. Conclusions - The government should concentrate on projects such as vacant store purchase programs, which are omitted from past achievements, and maximize the effect of the project through inter-departmental project packages.

• 대한간호학회지
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• 제34권8호
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• pp.1477-1482
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• 2004

Purpose. With the continuous spread of the AIDS virus and other sexually transmitted diseases (STDs) throughout Asia, it has become imperative for HIV/AIDS prevention outreach programs to stress the need for using prophylactics as one form of protection. This is particularly true for commercial sex workers. This pilot study was conducted to investigate the rate of condom use among the commercial sex workers in Korea and reasons why they frequently do not wear condoms during sexual intercourse. Methods. Fifty female commercial sex workers who worked in the Yong San area were recruited while outreach was performed and forty eight responses were analyzed due to two incomplete questionnaires. The data were collected on June 28, 2004 as part of an outreach program for condom use promotion. Results. The subjects ranged in age from 21 to 45 years. Nearly half of the subjects ($47.9\%$) did not consistently use condoms. The major reason for not using protection was clients' reluctances for using condoms. When condoms were used, the subjects preferred lubricant-rich and less painful condom during intercourse. Conclusion. Due to the inconsistent use of condoms, it is clear that many commercial sex workers and clients are susceptible to sexually transmitted diseases. Therefore, it is important to not only educate commercial sex workers, but also to educate their pimps and clientele about the importance of condom use. In general, it is recommended that practical strategies and a policy for condom use promotion be developed.

• 한국식품조리과학회지
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• 제12권3호
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• 대한인간공학회지
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• 제34권3호
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• pp.247-264
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• 2015

Objective: The purpose of this study is to determine the priority of information presentation and the effective menu type to be placed in the center of a gauge cluster display for commercial trucks and to present a set of ergonomic designs for the gauge cluster display. Background: An effective ergonomic design is specifically needed for the development of the gauge cluster display for the commercial trucks, because more diverse and heavier information is delivered to truck drivers, compared to the information to passenger car drivers. Method: First, all the information that must be shown on the commercial truck display was collected. Then, the severity, frequency of use, and display design parameters were evaluated for those information by commercial truck drivers. Next, an analysis on the information attributes and the heuristic evaluation utilizing the display design principles were carried out. According to the results, a design alternative of the main screen to be displayed was constructed by priority. A comparative analysis between the alternative and existing main screens was also conducted to see the efficacy of the designs. Lastly, we conducted an experiment for the selection of menu type. The experiment was conducted using the driving simulator with an eye-tracking device. The independent variables were four types of the menu reflecting the commercial truck characteristics such as grid type, icon type, list type, and flow type. We measured preference, total execution time, the total duration of fixation on the gauge cluster area, and the total number of fixation on the gauge cluster area as dependent variables. Results: Four types of driver convenience information and six types of driver assistance information were selected as the information to be placed primarily on the main screen of the gauge cluster. The Grid type was the most effective among the menu types. Conclusion: In this study, the information that appears on the main screen of the display, the division of the display and the design of the menu type for commercial truck drivers were suggested. Application: This study is expected to be utilized as guidelines on the ergonomic design of a gauge cluster display for commercial trucks.