• Earthquakes and Structures
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• 제19권1호
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• pp.45-57
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• 2020

This paper presents the experimental application of a new method for seismic vulnerability assessment of buildings recently introduced in literature, the SMAV (Seismic Model Ambient Vibration) methodology with reference to their operational limit state. The importance of this kind of evaluation arises from the civil protection necessity that some buildings, considered strategic for seismic emergency management, should retain their functionality also after a destructive earthquake. They do not suffer such damage as to compromise the operation within a framework of assessment of the overall capacity of the urban system. To this end, for the characterization of their operational vulnerability, a Structural Operational Index (IOPS) has been considered. In particular, the dynamic environmental vibrations of the two considered strategic buildings, the fire station and the town hall building of a small town in the South of Italy, have been monitored by positioning accelerometers in well-defined points. These measurements were processed through modern Operational Modal Analysis techniques (OMA) in order to identify natural frequencies and modal shapes. Once these parameters have been determined, the structural operational efficiency index of the buildings has been determined evaluating the seismic vulnerability of the strategic structures analyzed. his study aimed to develop a model to accurately predict the acceleration of structural systems during an earthquake.

• 대한토목학회논문집
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• 제32권3D호
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• pp.247-258
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• 2012

본 논문은 건설 유비쿼터스 실현을 통한 건설생산성 향상 및 무선계측모니터링의 효율성을 향상을 위해 최근 관심을 갖고 연구가 진행되고 있는 ZigBee 무선통신기술의 건설산업 사용성 분석을 수행하였다. 건설산업 적용 대상분야로서 교량, 사면, 도로, 교통 등에 ZigBee기술이 적용된 각종 문헌을 조사하여 그 사례를 분석하였고, 다양한 무선통신기술의 장단점 분석을 통해 각 기술들이 제공할 수 있는 건설산업 적용성을 기술하였으며, 그 중 ZigBee기술의 하드웨어, 네트워크, 보안에 관한 기술적인 사항을 소개하였다. 이와 같은 기초자료를 바탕으로 건설업계, 센서개발자, 학생, 대학 및 연구기관의 4분야 설문대상자를 바탕으로 ZigBee기술의 사용성에 관한 설문조사를 수행하였으며, 그 결과를 바탕으로 ZigBee기술이 제공하는 기능성, 적용분야, 보완사항, 향후 전망 등에 대한 가이드라인을 제시하고 있다. 설문조사를 통한 ZigBee기술의 건설산업 사용성 분석결과는 향후 ZigBee응용기술의 활성화 및 연구개발을 추진할 때 의미있는 기초자료로 활용될 수 있을 것이라고 판단된다.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.561-566
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• 2007

현대인에게 부족하기 쉬운 영양소인 칼슘의 섭취량을 증가시키기 위한 방안으로 영양성 및 기능성을 함유한 고품질 어묵의 개발을 위하여 우유보다 배나 많은 칼슘 함유량을 가진 멸치를 분말화하여 각각 0, 5, 10, 15, 20%(w/w) 첨가한 튀김어묵을 제조한 다음 칼슘 함유량, 색조변화, 물성 특성 및 관능적 특성을 조사하였다. 어묵에서 멸치첨가량이 증가할수록 칼슘 함량도 비례적으로 증가하여 무첨가군인 대조구의 kg당 0.4 g에 비하여 20% 첨가군에서 2.2 g으로 측정되었다. 멸치 첨가량이 증가할수록 어묵의 색도는 L값, a값은 대체적으로 감소하는 경향, b값은 증가하는 경향을 보였다. 또한 어묵의 유연성을 나타내는 절곡검사에서는 대조군을 포함한 모든 첨가군에서 AA로 측정되어 멸치분말 첨가량에 관계없이 유연성과 탄력성이 우수하였다. 물성검사 결과에서 멸치분말 함유량이 증가할수록 강도, 경도가 대체로 증가하는 경향을 보였다. 관능검사의 결과로는 대조군과 5% 첨가군의 경우 맛, 향기, 조직감, 색깔, 전체적인 선호도에서 유의적인 차이를 나타내지 않았지만 15%, 20%에서는 낮은 수치를 나타내었다. 이상의 결과로 5%의 멸치분말을 첨가할 경우 물성적, 영양적으로 소비자들의 호감을 얻을 수 있는 고품질의 어묵이 제조될 것으로 기대한다.

• 한국비블리아학회지
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• 제22권1호
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• pp.281-299
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• 2011

최근 도서관은 웹기술을 이용하여 이용자들의 참여와 만족을 이끌어 내는데 노력하고 있다. 이 연구는 Open API 기술을 활용하여 다양한 정보원들을 검색할 수 있게 한 D대학 도서관시스템에 대하여 이용자 만족도를 평가하였다. 이를 위하여 90명의 학생들에게 시사적 주제 2개와 학업관련 주제 2개를 가지고 검색하게 한 후, 홈페이지의 통합검색 기능 및 연계기능에 대한 만족도와 연계된 콘텐츠에 대한 만족도를 측정하였다. 그 결과 학생들은 대체적으로 만족하고 있었으며 검색기능의 용이성과 미리보기의 유용성 면에서 가장 높은 만족을 보인 반면 디스플레이 방식에 대해서는 불만족하고 있음을 알 수 있었다. 특히 사진자료보기 및 동영상보기, 검색결과의 배열 및 브라우징, 검색결과의 양과 검색속도에 대한 낮은 만족도를 보였다. 또한 콘텐츠를 최신성, 적합성, 유용성, 활용성면에서 평가한 결과가 지식인, 도서관 소장자료, 학위논문/학술지, 이미지자료 순으로 만족하였다. 검색확장에 대한 불만족 사항은 유용성이 높은 검색 인터페이스를 구축함으로써 개선될 수 있을 것으로 본다.

• 한국생활과학회지
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• 제23권6호
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• pp.1217-1229
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• 2014

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Dasik prepared with Lycii fructus extract(LD). LD were added in ratios (w/w) of 0(C), 5(LD1), 10(LD2), and 15%(LD3), and then proximate compositions, physicochemical properties, sensory evaluations and antioxidative effect of the Dasik were measured. LD1~LD3 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH and sugar content compared to control (p<0.001). The total phenol content of LD samples (LD1, 31.5% ; LD2, 66.1% ; and LD3, 69.7%) was higher than that of control (4.71%). DPPH radical scavenging activity of LD3 showed the highest activity of 65.3%, whereas that of control (27.0%) was the lowest among samples. Additionally, ABTS radical scavenging activity of LD samples was higher than that of control (C, 38.9% ; LD1, 53.6%; LD2, 80.5% ; and LD3, 83.3%). The results of texture analysis on all samples showed that control had the highest but LD3 was the lowest (p<0.001). In sensory evaluation, the scores of appearance, flavor, taste and overall preference for LD2 was significantly higher than the samples(C, LD1, and LD2). Form the findings, this study suggests that 10% addition of LD was effective for preparation of Dasik in the aspects of the consumer acceptability and functionality.

• 동아시아식생활학회지
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• 제20권1호
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• 한국식품영양학회지
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• 제29권6호
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• pp.1040-1049
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• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

• 한국식품영양학회지
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• 제31권5호
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• 한국식품조리과학회지
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• 제30권4호
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• pp.428-434
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• 2014

Physicochemical properties, sensory characteristics, and consumer acceptability of cookies produced with oat and barley powder were evaluated. Oat and barley powder was incorporated into cookie dough at 6 levels: oat : barley = 100:0 (S1), 80:20 (S2), 60:40 (S3), 40:60 (S4), 20:80 (S5), 0:100 (S6) and control. pH of the cookie dough was lowest in the S6 group and highest in the control, S1, S2, and S3 groups. There were no significant differences in density. The spread ratio and loss rate of cookies increased significantly with an increase in content of barley powder. The leavening rate of the S1 cookie group was the lowest. With regard to color, the a-values and b-values of cookies increased with a rise in content of oat powder, and the L-value increased with an increase in barley powder content. Analysis of cookie texture showed that hardness was highest in the S6 group with barley and lowest in the S1 group, but there was no significant difference between the control group and other experimental groups. In the sensory evaluation of cookies, there was no significant difference between the control and experimental groups in roasted nuttiness and sweetness. In overall acceptance of cookies, S6 was the least acceptable and S1, S2, and S3 were the most acceptable. Results suggest that oat powder is a suitable ingredient for increasing the functionality of cookies and consumer acceptability.

• 복식
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• 제62권7호
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• pp.205-219
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• 2012

The purpose of this study is to develop comfortable patient gown for spinal surgery patients. The results of the survey confirmed inconveniences and problems with the current gown, and a new gown style was recommended. The recommended changes addressed design, pattern, and materials. The final experimental design for the top of the new patient gown is a wrap style that moves the center opening of the gown to the side and enables patients to control the length of the sleeves by attaching two snaps. The cutting line is aligned with the back brace location, and the issue of repeated bunching of the gown material by the brace was solved by substituting 100% knitted structure fiber. The sleeve length can be adjusted with snaps on the sleeve cap and hem. When lifting up the gown for treatment on specific areas of the body, doctors open the edge of the right side of the gown in order to lift up the top. The bottom of the new patient gown was made from 100% cotton knitted structure fiber, and it enables patients to control the length of pants by attaching two snaps on the side. The results of an on-site dressing suitability evaluation and a flexibility evaluation with respect to dressing/undressing indicated that the new patient gown was much better received than the existing gowns (A and B). Our hypothesis regarding new patient gowns was supported in both the fit and design categories.