• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.10a
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• pp.44-47
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• 2005

The purpose of this study is to identify the characteristics of the Dressing-Room lay-out in brand-apartments as the strategy for the differentiation. The 441 floor-plans are collected by searching web-sites of the 5 main construction companies. The major findings are summarized as follows: (1) The Dressing-Rooms are designed in the 331 cases among 441 the floor-plans including the Dressing-Room are generally over 30 Pyeong(about 99 square meters). In addition, the entire cases above 60 Pyeong(about 198 square meters) include the Dressing-Room. (2) The size of the Dressing-Room is increased in proportion to the square meter. However, the ratio is the small range of fluctuation. (3) The types of Dressing-Room units are classified 4 categories : a dressing-room joined powder room, a dressing-room separated from bathroom, a dressing room without powder room, a powder room centering with dressing room and bathroom.

• Korean Institute of Interior Design Journal
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• v.23 no.3
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• pp.64-74
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• 2014

This study attempts to evaluate the interior space of outpatient department of general hospital in aspects of nurses. The subjects are 97 nurses who work in outpatient department of H general hospital, Busan. Evaluating items are ones related to space layout, furniture, interior climate, color and finishes of outpatient department. Also, evaluating spaces are waiting area, doctor's room, treatment room, nurse station, and resting and dressing area for nurses in outpatient department. The results are ; 1) The space layout type of outpatient area in general hospital which each department consists of waiting area, doctors offices, treatment room and etc. was evaluated positively by nurses. 2) The waiting area and doctor's room was evaluated relatively positive, the treatment room was more negatively than these two rooms. But nurse related spaces such as nurse station and resting and dressing room were evaluated relatively negative. 3) In aspects of interior elements, furniture, and color and finishes were rated to be relatively positive. However, air conditions were rated negatively. 4) The finishes and dressing area in treatment room were rated relatively low. This would be a basic data for planning the outpatient area of general hospital.

• Journal of the Korean housing association
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• v.9 no.2
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• pp.57-66
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• 1998

The purpose of this study is to provide a basic for a desirable bathroom plan of apartments. As a first step in this process, we analyzed the bathroom plans of the apartments(area: 10-69 pyung) constructed in 8 sections in Seoul from 1971 to 1995 where 65,801 households live. In this study, the numbers, location, size, and proportion of the bathroom and dressing room, and the direction of the bathroom door in apartments are examined. The major frindings are as follows; 1) We have found that the numbers of bathrooms to increase in more than 20s pyung apartment since 1990. 2) Except a master bathroom, the another one for the guest is located in enterance in more than 40s pyung apartment. 3) The door of the bathroom faces corridor in more than 40s pyung apartment. So, it is possible for them to lessen discomfortness when they coming in and out of the bathroom. 4) It was found that the size of bathroom were decreased in most cases. 5) They did not plan a dressing room in 10s pyung - 60s pyung and the size of dressing room was decreased in 60s pyung apartment.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.11a
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• pp.1005-1007
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• 2017

문화적 진보와 경제 발전은 사람들의 사회 활동을 증가시키고 있으며, 이로 인하여 사람들이 자신에게 적합한 옷을 착용하고자 하는 요구가 높아졌다. 이러한 현상에 따라 일일이 매장을 방문하여 옷을 구입하는 것보다는 가상현실(또는 증강현실)내에서 다양한 옷을 입어보고자 하는 Virtual Dressing Room에 대한 연구개발이 많이 수행되어 왔다. 본 논문에서는 이러한 증강현실 기술을 기반으로 하는 Virtual Dressing 시스템에 대하여 제시한다. 특히 그 간에 수행되지 않았던 장애인을 위한 Virtual Dressing 시스템을 SURF 알고리즘을 기반으로 제시한다. 이러한 시스템은 움직임이 불편한 장애인에게 더욱 필수적인 시스템이 될 것이며, 인터넷 기반의 매장을 위해 수요도 충족할 것으로 판단한다.

• Korean Institute of Interior Design Journal
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• v.22 no.6
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• pp.20-28
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• 2013

This study attempts to grasp outpatients' demands for interior space of outpatients departments through evaluating them. Six departments in H general hospital such as surgery, orthopedics, neurosurgery, plastic surgery, obstetrics, and urology, were evaluated. Evaluating items were consisted of ones related to spatial layout, furniture, interior climate, color and finishes, and dressing room of each waiting area, doctor's room and treatment room in six departments. The subjects were 210 outpatients who were using one of six departments. The results were ; 1) The outpatients evaluated very high interior space of waiting areas in six departments. 2) They evaluated doctor's rooms to be relatively high. However, visual privacy in there was not enough met. 3) The treatment room was also evaluated relatively high. However, furniture and equipment arrangement, consideration for patients and a dressing room were evaluated relatively low. 4) The outpatients' evaluation was significantly different by their gender and age. The male evaluated them higher than the female. Also, the older patients evaluated them higher than the younger. 5) The outpatients responded that ventilation, comfort interior, and space arrangement were very important elements in healthcare facility design.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.457-463
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• 2013

The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of dressing. The hazard analysis examined the main materials, industrial water, microbial evaluation, and airborne microorganisms of each working area, as well as the pathogenic microbial contamination risk. The survey was conducted at SJ Company in Jincheon (Chungchengbuk-do), Korea for 30 days from April 1, 2012 to April 30, 2012. The results showed that raw material microorganisms had a total plate count in industrial water below $3.00{\times}10$ CFU/mL in working room I, working room II, the packing room, washing water, and the inspection room for five times in each place. During dressing production (including heat treatment and mixing), general bacteria were detected at an average of $3{\times}10$ CFU/mL, but yeast, mold, and pathogenic bacteria were not detected. Airborne microbiological evaluation (for total plate count, yeast, and mold) found levels below the legal limit at each working area. While workers were positive for microbes in total plate counts, coliform and Staphylococcus aureus were not detected. In conclusion, standards for hygienic management should be established to prevent and decrease hazards, such as general bacteria and pathogenic microorganisms (for example, E. coli, B. cereus, Listeria spp, Salmonella spp, Staph. aureus, Clostridium perfringens, yeast, and mold), and to found critical limits for microorganisms with an HACCP system.

• Korean Institute of Interior Design Journal
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• v.20 no.1
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• pp.128-137
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• 2011

This study aims to examine each space characteristics of unit plans for brand apartments. Through construction companies' web-sites and real estate web-sites, all the apartment unit plans with $66m^2{\sim}164m^2$ unit among the brand apartments were analyzed. On the analysis of the apartment unit plans($66m^2{\sim}164m^2$) provided by top 8 construction companies from March 2004 to December 2008. The remarkable changes compared to existing apartments include an increase in the number of bays; front side allocation of bedrooms beside the main bedroom; installation of a vestibule, a dressing room, and a powder room; installation of built-in closets in bedrooms beside the main bedroom; and installation of a receipt spot on the sidewall in the balcony. Besides, as for minor opinions there were opinions of front side allocation of kitchen/dining room, back side allocation of the main bedroom, and installation of dressing room in bedrooms beside the main bedroom. Therefore, construction companies should pay attention to research result about the unit area ranges of apartment unit plans, and reflect it positively to develop apartment unit plans to satisfy consumers.

• Journal of the Korean housing association
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• v.13 no.3
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• pp.45-53
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• 2002

The purpose of this study is to examine the characteristics of unit plans in the high-rise mixed-use condominium and to provide the data fur architectural planning and design. The tools of statistical analysis are frequency, percentage, mean, cross-tab, and correlation. The results of this study are as fellows; The most frequently found shape of unit is a deformed polygon. The common rooms in housing units are dressing room, powder room, offset-kitchen, family room, passage, hallway, and foyer. The specially prepared spaces are wash room, home bar, independent porch, and garden. As to room size and area ratio in a dwelling unit, those of living room are biggest and highest irrespective of unit size. As the floor area of unit increases, does the size of each room and space but the area ratio of each room decreases. This research is made to develop an Apartment Information System. This integrated information system is to be designed to provide residents of high-rise mixed-use condominiums with convenient, economical, and safe life.

• Journal of Korean Society of Rural Planning
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• v.3 no.1
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• pp.105-113
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• 1997

The actual situation of the rural house already improved since 1970's by standard plan of rural house was surveyed, to find out residential problems and farmers'intention to the improvement, and to make some space composition. The floor space of a living room and sanitary and bath facilities be required of larger dimensions than present. Facilities of sanitary and bath should be stayed indoors. The using-much-room is necessary to washing · and dressing after farm working. The space composition of rural house be variously developed on the basis of farmers'characteristies.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.300-306
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• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.