• 한국게임학회 논문지
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• 제7권3호
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• pp.49-58
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• 2007

최근 MMORPG의 사용자생성콘텐츠를 중심으로 MMORPG의 발전방향에 대한 다양한 논의가 이루어지고 있다. 사용자생성콘텐츠는 IC사용자제작콘텐츠, IC사용자창작콘텐츠, OOC사용자제작콘텐츠, OOC사용자창작콘텐츠의 네 가지 유형으로 나뉠 수 있다. 마크르블랑이 제시한 게임디자인과 게임플레이 과정에서의 메커니즘, 다이나믹, 미학은 각 유형에 따라 다르게 나타난다. 따라서 사용자생성콘텐츠의 각 유형은 게임플레이과정에 흐르는 사용자의 각기 다른 욕망을 읽어내는 지표가 될 수 있고 이는 게임디자인과정에서 중요한 요소로 활용될 수 있다. 결국 MMORPG의 사용자생성콘텐츠는 게임디자인과 게임플레이 사이, IC문화와 OOC문화 사이의 상호작용을 이끌어내는 역할을 수행한다.

• 한국기계가공학회지
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• 제13권2호
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• pp.81-88
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• 2014

Synthetic products such as casting tape and splints are rapidly replacing conventional plaster casts to treat orthopedic patients. Most synthetic products are produced through a polymerization process with related chemical agents. In this study, the effect of the process parameters on the residual NCO content within a prepolymer for casting tape and the hardening temperature for casting tape were experimentally evaluated. In order to verify the effects of the process parameters, an experimental method was adopted. From an S/N ratio analysis, optimal parameter combinations were determined to produce a pre-polymer with a suitable residual NCO content and alower hardening temperature. Prediction models for the NCO content and the hardening temperature were developed and confirmed.

• 문화기술의 융합
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• 제10권2호
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• pp.91-97
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• 2024

최근, 디지털미디어기술의 비약적인 발전으로 사용자의 오감을 자극하는 실감콘텐츠가 여러 분야에서 활용되고 있다. 본 연구는 공기업의 실감형콘텐츠 개발 프로세스를 연구하기 위해 한국산업단지공단 홍보관 개발 사례를 연구대상으로 선정하였다. 본 연구를 통해 첫째, 실감콘텐츠 개발 프로세스를 10개의 단계로 구분하였고 각 단계에서 중요한 개발 포인트와 방법을 제시함으로써 향후 실감콘텐츠개발에 도움이 되는 실무적인 가이드라인을 제시하였다. 둘째, 실감콘텐츠 개발 프로세스 중에서도 시나리오 단계에서 스토리텔링의 중요성을 분석하였다. 스토리텔링은 서사구조의 이야기(story)를 나레이션을 통해 전달되어야 감정이입이 되며 관람객은 스토리를 자기의 스토리로 받아들인다. 셋째, 콘텐츠를 보여주는 다양한 방식에 대해 분석하였다. 한국산업단지공단 홍보관의 경우, 스토리영상, 체험영상, 미디어월이라는 세가지 방식으로 제안되었다. 효과적인 개발 프로세스를 통해 브랜딩과 프로모션, PR의 역할을 하나의 홍보관에서 수행할 수 있다는 점을 제시한다.

• 한국산업융합학회 논문집
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• 제19권4호
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• pp.237-244
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• 2016

This paper investigates the possibility to increase the economic value of the thinned young apple trough fermentation process. It is studies the optimal fermentation condition of thinned young apple by manipulating preparation treatment and sugar content. To do this following steps are done. Firstly, different preparation treatment for thinned young apple such as whole apple, cutting apple, and blending apple were done. The different sugar content such as $24^{\circ}Brix$, $15^{\circ}Brix$ and $4^{\circ}Brix$ was added. Secondly, the sugar contents and pH level were measured during fermentation process. Finally, statistical analysis was used to examine the relation between the preparation treatment, sugar content and pH level during the fermentation process. The experimental result shows that the different preparation treatment influences to the fermentation process. The blending apple treatment gave lower pH level compared to other kind treatments. The sugar content of thinned young apple was decrease during the fermentation process. The statistical analysis shows that the manipulation preparation treatment and sugar content affect the final pH level and whole fermentation process. Experimental result shows that the thinned young apple fermentation could be proposed as new alternative product in the market. The best fermentation process was obtained from blending thinned young apple treatment with $24^{\circ}Brix$.

• 한국식품조리과학회지
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• 제15권2호
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• 한국식생활문화학회지
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• 제37권1호
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• pp.81-89
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• 2022

This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the rice and barley after the milling process. The highest content of γ-aminobutyric acid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased in the milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observed in the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling process led to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids in both rice and barley. These results may be useful in the development of processed foods using cereal grains.

• 한국표면공학회지
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• 제32권1호
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• pp.31-42
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• 1999

The effect was investigated that aluminium in the zinc bath has on the coating adhesion of Hot-rolled Galvanized Iron(HGI) manufactured without pickling process. It is thought that the coating adhesion of HGI manufactured without pickling process is good due to the fact that increasing aluminium content in the zinc bath makes zinc and aluminium diffuse to the cracks or pores in the scale formed through the reduction heat treatment, and Fe-Zn-Al compound with good ductility is formed in the scale layer and plays a role of anchor between zinc coating and substrate. It is possible that HGI with the good coating adhesion was produced without pickling treatment in the zinc bath with more that 3wt% of Al content even at the $550^{\circ}C$ of conventional reduction heating temperature. In creasing the temperature of heating section and aluminium content in the zinc bath prevents the Zn-Fe alloy. The corrosion resistance of HGI manufactured without pickling process is excellent because of the mixed reaction of zinc sacrifice and aluminium passivity film.

• Advances in environmental research
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• 제3권3호
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• pp.199-206
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• 2014

Dewatering is an extremely important step in wastewater treatment process to reduce the final sludge volume in order to minimize the cost of sludge transportation and disposal. In the present study, the effect of different sludge solids content (1, 2 and 3.8%) on the dewaterability of anaerobically digested sludge using Acidithiobacillus ferrooxidans and Acidithiobacillus thiooxidans was studied. The pH reduction rate was higher during initial process in the sludge having low solids content, but after 48 h of bioleaching, similar pH of below 3 was observed with all the different solids content. Bio-oxidation rate of $Fe^{2+}$ was initially higher in sludge with low solids content, but 100% $Fe^{2+}$ was oxidized within 60 h in all the three treatment levels. Compared to the control, specific resistance to filtration was reduced by 75, 78 and 80% in the sludge with a solids content of 1, 2 and 3.8% respectively, showing improvement in dewaterability with an increase in sludge solids content. Sludge effluent quality and sludge settling rate were also improved in treatments with higher solids content after the bioleaching process.

• 대한약침학회지
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• 제13권1호
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• pp.63-77
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• 2010

Objectives: The aim of this experiment is to provide an objective differentiation of cultivated ginseng, cultivated wild ginseng, and wild ginseng through component analysis, and to know the change of ginsenoside components in the process for making red ginseng. Methods: Comparative analysis of ginsenoside $Rb_1,\;Rb_2$, Rc, Rd, Re, Rf, $Rg_1,\;Rg_3,\;Rh_1$ and $Rh_2$ from the cultivated ginseng 4 and 6 years, cultivated wild ginseng, and wild ginseng were conducted using High Performance Liquid Chromatography(hereafter HPLC). And the same analyses were conducted in the process of red ginseng. Results: 1. For content comparison of ginsenoside $Rb_1$, Rc, Rd, Rf, $Rg_1$ and $Rh_1$, wild ginseng showed high content, followed cultivated ginseng 4 and 6 years, cultivated wild ginseng showed low content than any other samples. 2. For content comparison of ginsenoside $Rb_2$ and Re, cultivated ginseng 4 years showed high content, followed wild ginseng and cultivated ginseng 6 years, cultivated wild ginseng showed low content than any other samples. 3. For content comparison of ginsenoside $Rg_3$, wild ginseng and cultivated wild ginseng were only showed low content. 4. For content comparison of ginsenoside $Rh_2$, cultivated wild ginseng was only showed low content. 5. In the process of red ginseng, ginsenoside $Rb_1,\;Rb_2$, Rc, Rd, $Rg_3$ and $Rh_1$ were increased, and ginsenoside Re and $Rg_1$ were decreased in cultivated wild ginseng. 6. In the process of red ginseng, ginsenoside $Rg_3$ and $Rh_1$ were increased, and ginsenoside $Rb_2$, Rc, and Re were decreased in cultivated ginseng 4 years. 7. In the process of red ginseng, ginsenoside $Rb_1,\;Rb_2$, Rf and $Rh_1$ were increased, and ginsenoside Rc and Rd were decreased in cultivated ginseng 6 years. Conclusions: Distribution of ginsenoside contents to the cultivated ginseng, cultivated wild ginseng, and wild ginseng was similar and was not showed special characteristics between samples. And the change of ginsenoside to the process of red ginseng, cultivated ginseng and cultivated wild ginseng were showed different aspect.

• 한국식품영양학회지
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• 제14권4호
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• pp.322-328
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• 2001

To assess the quality characteristics of black-goat meat extracts and to develop their quality index, the ingredient ratio, manufacturing process and general composition of black-goat meat extracts were investigated. A partial meat of black-goat had high protein content(20.2∼21.6%) and low lipid content (1.9∼3.3%). The crude protein contents, 3.5∼6.1%, of black-goat meat extracts had a high correlation (r=0.88, p<0.01) with black-goat meat content and the soluble solid content had a high correlation (r=0.87. p<0.01) with the subsidiary material content. Two commercial products had total bacteria of 10$^1$∼10$^2$ cfu/ ml. showing the necessity of pressure sterilization of final process.