• 한국자기학회:학술대회 개요집
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• 한국자기학회 2008년도 Asian Magnetics Conference
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• pp.68.1-68.1
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• 2008

• 한국막학회:학술대회논문집
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• 한국막학회 2005년도 춘계 총회 및 학술발표회
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• pp.67-70
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• 2005

• 한국통신학회:학술대회논문집
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• 한국통신학회 2006년도 하계종합학술발표회 논문 초록집
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• pp.715-715
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• 2006

• 한국통신학회:학술대회논문집
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• 한국통신학회 2006년도 하계종합학술발표회 논문 초록집
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• pp.717-717
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• 2006

• 국제학술발표논문집
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• The 6th International Conference on Construction Engineering and Project Management
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• pp.573-577
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• 2015

Safety is paramount for construction industry throughout the world. Human errors which contribute to more than half of construction accidents, could be proactively prevented through effective education and training methods. Although Virtual Reality (VR) and Augmented Reality (AR) have gained much attention in various disciplines, few studies applied them for construction safety education. This research presents a new approach in construction safety education by utilizing VR and AR. The vision of aligning teaching & learning strategies is examined in order to ensure the potential benefits of the new method. This innovative approach shifts safety education from "Listen, and I will forget. See, and I may remember" towards "Practice, and I understand".

• 공학교육연구
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• 제19권2호
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• pp.60-69
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• 2016

This paper deals with the selection method of effective engineering design problem based on LEGO Mindstorm NXT for basic design education. By YouTube case study of various LEGO-based engineering designs for olympic sports, performance criteria have been developed including programming complexity, structural complexity, sensor/actuator complexity and variety of game operation. Programming complexity includes range of programming code length and possible program variety. Structural complexity includes variety of structural elements such as length, shape, weight, and volume to overcome design restrictions. Sensor/actuator complexity includes variety of sensor used and number of possible actuator assemblies. Variety of game operation includes game complexity and required creativity to make LEGO robots. Based on these performance criteria, four representative sports were selected as the candidates for effective engineering design problem. Finally, feasibility and attributes of each candidate were verified by real implementation examples.

• 공학교육연구
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• 제19권2호
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• pp.91-96
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• 2016

An engineering educational servery for graduating seniors had been conducted in Songwon University to improve engineering program objectives. The analysis results show that the current engineering educational objectives need to be modified to satisfy the ABEEK accredited criteria and engineering curriculum returning is necessary to include more design courses.

• 공학교육연구
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• 제16권3호
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• pp.51-60
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• 2013

The paper addresses an issue of industry-joint engineering education paradigm with the purpose of setting a new standard for engineering education by development and support of competitive curriculum for the interdisciplinary team-based product development, a specialized and innovative engineering education program. In the department of MSDE (Mechanical and System Design Engineering), students are educated via three major courses for targeting engineering design, Creative Engineering Design (freshman), Design Process (Senior), and Creative Product Development (Junior). All these courses are based on personal tool exercises for design software and hardware and team-project group activities of the students with other team members. This paper will briefly discuss the main focuses of these courses and case studies of the teaching results targeting the development of telecommunication device.

• 공학교육연구
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• 제8권3호
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• pp.69-76
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• 2005

요즘 거론되는 이공계의 위기는 국가 경쟁력을 저해하는 중대한 문제이다. 본 연구에서는 이공계의 위기를 구체적으로 정량화하기 위해, 구조방정식모형을 이용하여 전공과 인성적 측면에서의 학생들의 공학교육 만족도 지수를 산출하였다. 도출된 지수를 바탕으로 공학 교육의 현 주소를 데이터 마이닝 기법을 활용하여 분석하고 그 결과를 토대로 공학 위기 극복을 위한 발전적 전략을 제시하였다.

• 한국축산식품학회지
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• 제38권2호
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• pp.291-301
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• 2018

To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to $2.43{\times}10^{-3}mol/L$ after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to $23.35{\times}10^{-3}mol/L$. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis.