• Journal of the Korean association of regional geographers
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• v.22 no.4
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• pp.843-855
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• 2016

The objective of this study is to find out geomorphological characteristics of historical ruins where people produced and consumed large jar coffins excavated in the Yeongsan river basin using Fluvio-Marine Plains from detailed soil map. For this purpose, we chose the 21 consumption sites. The results are as follows. 21 consumption sites located in the region of upper limit of tidal internal in Yongsan River and tributary rivers. Among these, 18 Consumption sites has high accessibility with Fluvio-marine plains. This means that Consumption remains of Yongsan River basin have been located to area available for distribution from production sites.

• Journal of Korean Institute of Architectural Sustainable Environment and Building Systems
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• v.12 no.6
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• pp.669-679
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• 2018

Energy consumption savings in buildings should be reviewed in diverse areas such as air conditioning system and lighting responsible for cooling and heating, and energy management systems such as BAS (Building Automation System) and BEMS (Building Energy Management System) are introduced to improve energy consumption efficiency and to promote economic control of related facilities by integrated management of energy generated and consumption in buildings. The measured building of this study uses regenerative geothermal system. Measured values of heat pump and system COP were 4.7 and 4.2 respectively, and they were found to be higher 11.9% and 23.5% than rated values. As a result of analyzing the air conditioning and lighting energy from the first floor to the fourth floor performing the air conditioning, the second and third floors, which have a high frequency of use, are compared with the first and fourth floors 50% higher energy consumption ratio. On the other hand, the general heat storage system uses the nighttime power of the previous day to store heat and use it the next day. The total number of days of abnormal operation during the summer season is 61 days. The electricity cost corresponding to the abnormal operation is 1,840,641 KRW, and the normal operation using the nighttime power is 1,363,561 KRW, which is difference of 477,080 KRW, 35% increase in cost. We will utilize it as the main data of BEMS through analysis of winter operation characteristics as well as summer operation characteristics.

• KIPS Transactions on Computer and Communication Systems
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• v.8 no.4
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• pp.87-92
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• 2019

This paper describes the pattern analysis for data of the factory energy consumption by using machine learning method. While usual statistical methods or approaches require specific equations to represent the physical characteristics of the plant, machine learning based approach uses historical data and calculate the result effectively. Although rule-based approach calculates energy usage with the physical equations, it is hard to identify the exact equations that represent the factory's characteristics and hidden variables affecting the results. Whereas the machine learning approach is relatively useful to find the relations quickly between the data. The factory has several components directly affecting to the electricity consumption which are machines, light, computers and indoor systems like HVAC (heating, ventilation and air conditioning). The energy loads from those components are generated in real-time and these data can be shown in time-series. The various sensors were installed in the factory to construct the database by collecting the energy usage data from the components. After preliminary statistical analysis for data mining, time-series clustering techniques are applied to extract the energy load pattern. This research can attributes to develop Factory Energy Management System (FEMS).

• Human Ecology Research
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• v.61 no.3
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• pp.389-399
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• 2023

Sustainable fashion products have different characteristics from typical fashion products. Therefore, this study focuses on shoes while exploring the expansion and development of sustainable fashion consumption as well as consumers' perceptions of the sustainability approaches practiced by shoe companies. In-depth interviews were conducted with 24 consumers, who had purchased sustainable shoes, in order to understand their purchase decision-making process and consumption characteristics, using the seven stages of the EBM model. In the "need recognition" stage, the survey participants' social background and family influences were categorized as macro factors, while their personal background influences were categorized as micro factors. In the "evaluation of alternatives" stage, participants reconfirmed whether or not to make a purchase based on the product's properties, such as price, brand value, and offered services. In the "purchase" stage, participants' purchase channels were determined according to their preferences as well as the selection pattern they followed until the final purchase within the chosen channel. In the "consumption" stage, the start of product ownership coincides with the start of using the products after making a purchase. In the "post-purchase assessment" stage, higher positive experiences led to a higher repurchase intention of sustainable shoes, while negative experiences caused participants to defer consumption and made them experience a sense of guilt for failing to consume sustainably. During the "post-purchase behavior" stage, which focused on the categories that the customers prioritized, many participants spread information about sustainable fashion to specific individuals through active online WOM behavior.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.336-343
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• 2006

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

• Proceedings of the KWS Conference
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• 1999.10a
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• pp.78-80
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• 1999

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2002.05a
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• pp.3-9
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• 2002

• Journal of Korean Society of Transportation
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• v.19 no.6
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• pp.260-261
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• 2001

• Cement Symposium
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• s.49
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• pp.75-83
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• 2022

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1600-1607
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• 2013

The aim of this study was to investigate effect of nutrition education methodology on consumption of processed food and personality of middle school students aged 14 to 16 years who live in Busan. We categorized questionnaire based on students' consumption of processed food and personality characteristics. Based on the above, we determined serum mineral level to validate the correlation between personal characteristics and quantifiable serum mineral level. Following adoption of a proper nutrient education methodology, we found that consumption of processed foods such as meat and meat products, frozen food, noodles, bread and snacks, and drink was significantly reduced. In addition, there were distinct changes in personality characteristics such as stability, governmentality, sociality, and responsibility that became markedly increased, whereas impulsiveness decreased. We found that these distinct nutrition- education-based changes were statistically significant, when compared before and after providing proper nutrition education. We interpret these results as group with low stability showed a high consumption of meat and meat products, noodles, bread and snacks, and drink, whereas group with high stability showed a high consumption of milk and dairy products. Similarly, we also found that group with low impulsiveness showed a high consumption of canned foods, whereas group with high impulsiveness showed a high consumption of meat and meat products, frozen food, noodles, bread and snacks. Our results indicated that serum Na after nutrition education decreased, whereas other minerals including Ca, Fe, Zn, Mg and K increased, when compared with before nutrition education procedure. This study suggests that nutrition education methodology and establishment of proper dietary educational programs keeping in view balanced dietary habits for middle school students would not only appear to make them get along with healthy dietary habits, but also change their personality characteristics.