• 한국실내디자인학회:학술대회논문집
• /
• 한국실내디자인학회 2005년도 추계학술발표대회 논문집
• /
• pp.44-47
• /
• 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.

• 한국실내디자인학회논문집
• /
• 제23권3호
• /
• pp.64-74
• /
• 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.

• 한국주거학회논문집
• /
• 제9권2호
• /
• pp.57-66
• /
• 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.

• 한국정보처리학회:학술대회논문집
• /
• 한국정보처리학회 2017년도 추계학술발표대회
• /
• pp.1005-1007
• /
• 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.

• 한국실내디자인학회논문집
• /
• 제22권6호
• /
• pp.20-28
• /
• 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.

• 한국식품영양과학회지
• /
• 제42권3호
• /
• pp.457-463
• /
• 2013

Dressing 가공공정에 대한 HACCP(Hazard Analysis Critical Control Point) 시스템 구축을 위하여 위해요소 분석을 실시하였다. 위해요소 분석은 주원료, 용수, 미생물 평가, 작업장별 공중 낙하균과 종업원에 대한 병원성 미생물 검사를 하였다. 충청북도 진천 소재의 SJ 회사에서 2012년 4월 1일부터 30일까지 30일 동안 수행하였다. 그 결과 원료의 미생물은 5회 동안 검출되지 않았으며, 작업장 I과 작업장 II, 포장실, 세척용수, 검사실에서 사용된 용수의 총균수는 $3.0{\times}10^1$ CFU/mL 이하로 검출되었다. 드레싱 생산과정 중 열처리 및 혼합 과정에서 총균수는 평균 $3{\times}10$ CFU/mL가 검출되었으나 대장균과 진균류, 병원성 미생물은 검출되지 않았다. 공중 낙하균(총균수와 진균류)은 각각의 작업장에서 법적 허용치 이하로 검출되었다. 작업자들의 총균수 미생물 평가에서 모두 양성반응이었으나 대장균과 황색포도상구균은 검출되지 않았다. 결론적으로 위생관리 기준은 HACCP 시스템을 위한 미생물의 한계기준과 일반세균과 병원성 미생물과 같은 위해요소를 예방 및 감소시키기 위하여 설정하여야 한다.

• 한국실내디자인학회논문집
• /
• 제20권1호
• /
• pp.128-137
• /
• 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.

• 한국주거학회논문집
• /
• 제13권3호
• /
• pp.45-53
• /
• 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.

• 농촌계획
• /
• 제3권1호
• /
• pp.105-113
• /
• 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.

• 한국식품조리과학회지
• /
• 제33권3호
• /
• pp.300-306
• /
• 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.