• 한국문화재보존과학회:학술대회논문집
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• 2005.11a
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• pp.268-271
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• 2005

Sixty-four obsidian artifacts found in the Korean Peninsula have been characterised by a study of their minor elements and Sr isotope ratio. The artifacts are from the following locations: Yondaedo Island; Yokjido Island; Sangnodaedo Island, Tongyeong, Gyeongnam; Dongsamdong, Busan; Songdo Island, Yeosu, Jeonnam; Suyanggae, Danyang, Chungbuk; Sangmuyongri, Yanggu, Gangwondo; Paektusan Mountain; Kyushu region, Japan. The study of minor elements and Sr isotope ratio recognised three distinct major groups. This result suggests that there are no correlations among the three groups whose provenances are different. But as a result of classification using Sr isotope ratio, obsidian artifacts found in the southern part of the Korean Peninsula classified two groups within C group. This research will furnish scientific datum to be able to mutual comparison of obsidians excavated from other site.

• Journal of the Korean association of regional geographers
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• v.16 no.3
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• pp.265-274
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• 2010

The fengshui discourse of Sajok village in the late Joseon dynasty obtained currency as the prosperity of settlement place and public figures, was used for ideology ruling the rural community and society. The ways of the fengshui for ruling clan community were that having authority by means of symbolizing settlement location and siting main clan's symbol architectures, controlling the village community by the agreement keeping the fengshui's supplements, occupying the clan's ownership by expanding clan's tomb area.

• Journal of Digital Convergence
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• v.10 no.10
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• pp.197-202
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• 2012

This study has been carried out to confirm public opinion on city restoration project, to suggest basic direction of future city restoration, and to suggest improvement polices, and finally, to grow as self-supporting social enterprises rehabilitating local economy to stabilize themselves as a model for job creation. In this study, we reviewed city restoration projects and suggested successive model by collecting various policy data for regional social service linking them with social enterprises, and for social job creation, based on city restoration projects.

• Journal of the Korean Institute of Rural Architecture
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• v.3 no.1
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• pp.1-10
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• 2001

This paper analyses the spatial organization in the traditional village among the mountains that is well preserved in the original form as a cultural heritage. The subject of research materials are important factors which have influence on the housing form and the traditional village pattern in Kimbong-li, Bongsan-myun, Habchun-gun, Gyeongsangnam-do. From this study, we can understand the characteristics of the housing form and village pattern in the specific region, and collect data which can keep cultural heritage in the original form.

• Journal of the Korean Wood Science and Technology
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• v.46 no.4
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• pp.301-308
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• 2018

This study aimed to obtain basic climate information for effective moisture control in wood in Korea. Two independent climate indexes, namely drying index (DI) and wetting index (WI), were determined using hourly weather data for 82 locations recorded from 2009 to 2017. These data were collected from the Korea Meteorological Administration (KMA). Hourly data had not been measured prior to 2009. DI and WI revealed that all regions were cold and wet except Baengnyeongdo, which was classified as a cold and dry region. DI and WI were normalized assuming that wetting and drying were equally important phenomena. Then, the normalized indexes were combined into moisture index (MI) to rank the moisture loading of the regions. The MIs showed that Seogwipo had the greatest moisture loading in Korea, followed by Seongsan, Namhae, and Geoje. The MIs suggested that Korea exhibited severe moisture loading. Further studies are required to investigate the relation between MI and moisture content on wood surfaces from a wood maintenance point of view.

• Journal of the Korea Safety Management & Science
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• v.16 no.2
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• pp.175-184
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• 2014

This paper examines how learning orientation and self-efficacy contributed to explaining innovation behaviors. In order to verify the relationships and mediating effect, data were collected from 368 individuals in employees working in small and medium-sized firms at Gyeongnam region to test theoretical model and its hypotheses. All data collected from the survey were analyzed using with SPSS 18.0. This study reports findings as follows: first, the relationship between the learning orientation and the employee's self-efficacy is positively related. Second, there was also a positive correlation between the employee's self-efficacy and the innovation behaviors. Third, the relationship between the learning orientation and the innovation behaviors is positively related. Finally, the employee's self-efficacy played as a partial mediator on the relationship between learning orientation and innovation behaviors. Based on these findings, the implications and the limitations of the study were presented including some directions for future studies.

• Journal of Power Electronics
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• v.10 no.2
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• pp.176-180
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• 2010

This paper deals with a control method to reduce the torque ripple of a permanent magnet synchronous motor (PMSM) for electric power steering (EPS) systems. Such an application requires a very low torque ripple in order to maintain a good steering feel. However, because of spatial limitations, it cannot help having a partial saturation in the iron core of the PMSM for an EPS system, and this saturation results in a significant torque ripple. Thus, this paper analyzes the torque ripple caused by the magnetic saturation of a PMSM and proposes a method with respect to inductance measurement to verify the partial saturation. In addition, it is shown that a compensation current is needed in order to minimize the torque ripple when a PMSM is driven in the high torque region. The estimation process of the current and the torque ripple decreased by the current are presented and verified with test results.

• Journal of Korea Society of Digital Industry and Information Management
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• v.8 no.3
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• pp.171-183
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• 2012

This study intends to find a solution through the activation of community business as a business as a business model of the creation of real satisfaction for the region's residence. In this study focuses on finding out how community building project, which is recently emerging as a new paradigm of regional development. In the past, we have lived community units, but nowadays many communities have been destroyed by the capitalization and the urbanization even in the rural area. This report studies essential elements needed for successful 'Rural Community Business' through case studies of 'Dandelion Village' in Gyoengsangnamdo. In order to do so, we analyzed this villages according to a theoretical 'Sustainable Community Business Model.' We constructed successful business model of 'Rural Community Business' based on six groups - 'Community Leader,' 'Teamwork,' 'Sustainable Population Influx,' 'Sustainable Voluntary Participations of Community Members,' and 'Sustainable Networking.

• Korean Journal of Organic Agriculture
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• v.25 no.1
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• pp.37-52
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• 2017

Three varieties of green pepper - Chungyang pepper, Cucumber-taste pepper and Nokgwang pepper - are competing with one another in consumption due to the overlapping shipment period. The objective of this study is to analyze the influence of monthly variations of shipment quantities on the wholesale market prices. A Linear Approximated Inverse Almost Ideal Demand System (LA/IAIDS) is employed with monthly data set of three different varieties of green pepper consumption. The results show that if there is an excess supply in the market, the rate of the price decline is larger for forcing culture Chungyang pepper than other pepper varieties. On the contrary, change in supply of cucumber-taste pepper and Nokgwang pepper has little effect on the price of Chungyang pepper. The results of this study can be utilized as a basic information for enhancing the farm income and promoting agricultural policies related to the establishment of self-help funds by Chungyang pepper producer groups in Gyeongnam region.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.