• 건축역사연구
• /
• 제17권2호
• /
• pp.7-25
• /
• 2008

This study aims to clarify the architectural characteristics of three houses of Choseon Exhibition. Exposition/exhibitions were thought to be a model for the world. It shows the real status of the development, and thinking with visions at that times; therefore, exhibited house models would be a good source for what to be considered for the ideal houses of that times. Through the study, we could find out as belows. 1. The houses exhibited conserved the sitting-on-floor living style, otherwise the most proposals for house improvement suggested a chair-and-table style because of its hygienic quality and integration of the life at home and at work(school, too). 2. The spacial scheme for-family prior over for-guest was emphasized, but models at the exhibition were structured with Japanese traditional spacial program, such as Jashiki(座敷), Kyakunoma(客の間) or Tsuginoma(次の間), which were all Tatami-floored. 3. Through this exhibition, it is clarified that the architectural society in colonial Korea also tried to improve the modern housings, not only direct reception of the developed proposals. These houses was planned with the acceptance of the locality, such like Ondol, a floor heating facility which the Japanese engineer improve the efficiency. 4. Also these exhibited houses became a start to recognize a house as a product, and spurred on commercialization. As the result, we could find out that these exhibited houses accepted the modern housing proposals selectively, and that even if the exhibitions shows the advance in usual these houses were planned with the very conservative notions.

• 한국주거학회:학술대회논문집
• /
• 한국주거학회 2000년도 학술발표대회논문집
• /
• pp.91-95
• /
• 2000

With 106 detached houses where the aged people live alone, this study was conducted to perform a location survey of their residential environment. The result of this study is summarized as follows: While the surveyed houses' safety, sanitation and convenience appeared to be positive, with respect to the conditions of location, 73％ of the surveyed houses did not meet the requirement for comfort. The average area of each space indicated that the bedding room was 12.05$m^2$, the living room 14.71$m^2$, the kitchen 9.06$m^2$, the bathing room 4.05$m^2$, and the rest room 2.59$m^2$. Then, 93.3％ of the bedding rooms had the doorsill. Also, 97.2％ of the surveyed houses had retrievable space. The form of their living room door showed a hinged door(54.5％) and a sliding door(45.5％) which were similar with each other. The finished material was that wood accounted for 42.6％ which was highest. The cooking table form of kitchen was mainly "\ulcorner"-shaped(49.5％) and "\ulcorner"-shaped(48.5％) which were highest, and their average height appeared to be 815mm. The fuel used for kitchen was that gas accounted for 93.3％, while 95.2％ of the surveyed houses was not equipped with any gas-warning device. 75.5％ had an integrated type of bath room and toilet. In addition, the stepped difference between the bath room and other space was that 70.8％ had the difference, but they had no a satisfactory sliding-prevention device(Not for 91.6％) or heating system(Not for 92.9％).stem(Not for 92.9％).

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
• /
• 제20권4호
• /
• pp.7-16
• /
• 2014

Purpose : The purpose of this study was to examine the nurses' needs for the spatial composition of geriatric hospital. Methods : The survey method was used for collecting the data. The subjects were 110 nurses who worked at 6 geriatric hospitals in Busan. They answered the questionnaire by the self-administered method. The questionnaire consisted of items which asked the spatial composition of patient room, bathroom, dining space, resting space, care-givers' room, and garden. Results : 1) The patient room using a bed on ondol floor would be useful. Also, it would be desirable that most patient rooms consisted of 4 or 6 persons per patient room and the others were 1 or 2 persons per room. 2) The bathroom for only patients and the shower room for their families or care-givers are needed in the geriatric hospital. 3) The dining room for patients in each floor would be useful to old patients. In addition to that, the cafeteria for their families or care-givers are needed. 4) The resting space for patients and their families, for the staff, and for care-givers are needed. 5) The personal locker and refrigerator are necessary fixtures in care-givers' room. Also, table, sofa, sink, and shower booth are also needed. 6) On the base of activities of care-givers, the space for preserving, washing, and heating foods are needed. Also, the storage space for personal items and the fitting space are needed. Implications : The results of this study would be the fundamental data for space planning of the geriatric hospital.

• 한국생활과학회지
• /
• 제12권1호
• /
• pp.85-94
• /
• 2003

With 106 detached houses where the elderly people lives, this study was conducted to perform a survey of their residential environment. The results of this study were summarized as follows: While the surveyed houses' safety, sanitation and convenience appeared to be positive, with respect to the conditions of location, 73.6% of the surveyed houses did not meet the requirements for comfort. The average area of each space indicated that the bed room was $12.09m^2$, the living room $14.38m^2$, the kitchen $8.96m^2$, the bath room $3.93m^2$, and the rest room $259m^2$. Then, 93.3% of the bed room had the doorsill. Also, 97.2% of the surveyed houses had retrievable space. The forms of the living room door were a hinged door(55.7%) and a sliding door(44.3%). The 43.4% of the finished material of the living room was wood which was highest. The cooking table forms of kitchen were mainly "ㄱ"-shaped(50.0%) and "ㅡ"-shaped(48.0%), and their average height was 815mm. The fuel used for kitchen was mainly the gas which accounted for 93.4%, but 95.3% of houses had no gas-warning devices. Most houses(77.4%) had an integrated type of bathroom and toilet. In addition, 63.2% houses had the stepped difference between the bathroom and other spaces. But they had no a sliding-prevention devices(not for 92.5%) or heating systems(not for 93.4%) in the bathroom.

• 한국콘텐츠학회논문지
• /
• 제16권1호
• /
• pp.52-59
• /
• 2016

동절기에 타설되는 대부분의 콘크리트 구조물에서 가설 초기단계에서의 양생방법의 선정은 매우 중요한 요소이다. 동절기에는 초기균열과 강도저하를 방지하기 위하여 열선과 조강시멘트를 이용한 발열양생방법을 주로 적용하게 된다. 하지만 그 적용기법의 단순화 및 경험적 판단에의 의존으로 인하여 대부분의 건설현장에서 최적의 양생방법을 선정하지 못하고 있는 실정이다. 이에 따라 본 논문에서는 비정상상태의 열전달 해법을 통하여 가장 적절한 열선의 가열온도, 기간, 열선 배치간격을 선정하는 평가 알고리즘을 개발하였다. 이를 위하여 관리 매개변수에 주안점을 둔 구조해석 시스템을 통한 사용자 중심의 OOP 루틴을 적용하였다. 본 시스템에서는 입력모듈, DB 모듈, DB저장 모듈, 해석모듈 및 결과분석모듈로 구분하였으며, 각 모듈간의 연계는 visual c# 루틴으로 처리하였다. 또한 그래픽 인터페이스와 DB 테이블은 사용자 편의성을 고려하여 개발하였다.

• 한국가정과교육학회지
• /
• 제16권4호
• /
• pp.127-140
• /
• 2004

이 연구는 중학교 가정 교과 특별실인 가정실의 실내 환경. 교구와 설비, 활용 실태의 문제점을 파악하는데 목적이 있다 연구 자료는 경기도와 인천광역시에 소재한 중학교의 가술 $\cdot$ 가정을 담당하고 있는 150명의 교사를 대상으로 우편을 통한 설문지로 수집되었다. 조사 결과 대부분의 중학교는 가정실을 갖추고 있었다. 가정실은 가정 수업 외 다른 용도로 사용되어 때때로 가정실에서의 수업에 어려움을 주고 있었다. 가정실의 활용 실태는 저조하며 대부분 조리와 재봉수업으로 제한되었는데 그 이유는 실내 환경에서 냉$\cdot$난방과 환기의 부적합. 작업대와 의자 같은 설비뿐만 아니라 교구 등의 부족으로 나타났다. 교사들은 가정실에서 모든 단원의 가정수업이 다양한 형태로 이루어지기를 바라고 있었다. 가정실의 실내 환경과 교구의 개선은 가정실에서의 다양한 수업을 수월하게 할 것이다.

• 식품기술
• /
• 제25권1호
• /
• pp.28-43
• /
• 2012

한국 식품화의 위상은 구이류 및 전골류 조리시 발생하는 냄새, 연기, 기름 튐 등의 문제로 인해 낮게 평가 되고 있는 실정이다. 현재 사용하고 있는 불판 및 가열원료가 다양하여 맛의 균일화가 어렵고 사용 후 세척처리가 번거로운데다 환경오염까지 발생시킨다. 구이 및 전골에 소비되는 에너지가 잔량을 모두 섭취할 동안 연속적으로 공급하므로 에너지 소비 및 내부 공기조건이 열악한데 반해 연기 및 냄새와 관련된 제품의 개발과 생산에 참여하는 업체는 증가하고 있다. 하지만 기술력 및 자본력이 미미한 수준에 있어 많은 기술적 측면의 보완이 요구된다. 또 소스, 양념, 부재료 등의 가공처리를 외국인의 식문화에 적합하도록 맛, 향, 관능의 관점에서 규격화 및 현지화도 요구되며, 공급되는 원재료의 고기종류, 규격, 등급 등의 조건들이 국내 관능뿐만 아니라 외국인의 관능적인 관점에서 표준화가 시급하다. 주한 외국인을 대상으로 한 설문에서 59%가 한국음식의 세계화가 가능하고 89.9%가 한식메뉴를 소개할 의사가 있는 것으로 조사되었다. 이는 외국인 소비자의 인지도에서 불고기와 갈비 등의 구이류가 다른 한식보다 선호도가 증가하는 것이기 때문인 것으로 분석된다. 2009년 농림수산식품부가 '한식 세계화 프로젝트'를 선포하여 1만여 곳의 해외식당을 2017년까지 4만 곳으로 증가할 예정이다. 따라서 한식문화의 표준화를 위한 용어 재료 기구 단위 등의 표준화 기반개발을 바탕으로 조리 및 식문화의 표준화가 요구되고 있다. 우리나라는 구이전문점들이 일반주거 및 아파트 단지에 위치하고 있어 연기와 냄새에 대한 민원 및 분쟁이 발생되고 있다. 이에 집진, 제연 설비의 설치비용이 많이 소요되고 있으며 대부분의 구이설비가 수입제품으로 규모가 매우 크다. 일본의 경우 2002년도부터 음식점에서 발생하는 연기에 관한 규제를 법제화하였다. 위의 기술적, 경제 산업적, 사회 문화적 측면의 필요성을 바탕으로 본 연구는 연기 음식 냄새 저감 성능이 뛰어난 친환경 저에너지의 가열조리 기구 개발 및 국내외 현장적용 산업화 모델 구축을 통해 한식당 시설 개선 및 고급화를 유도하고 세계시장에서의 한식문화 경쟁력을 확보코자 한식문화 경쟁력 확보와 경제, 문화, 산업적 성공 비즈니스 모델을 제시하였다.

• 가정과삶의질연구
• /
• 제28권6호
• /
• pp.81-94
• /
• 2010

This qualitative research was designed to explore the use of housing among Korean Chinese people in Harbin, China. Focusing on the use which based on the epistemology of housing adjustment, this was particularly designed to examine its cultural assimilation and acculturation on the way of life course, it employed the in-depth interview on the oral history of 5 interviewees in their 60s and 70s, individualized interviews were conducted from May 28 to 31 in 2010. Key findings were summarized as follows; 1. The free market reform in China resulted in privatization that allowed respondents to become homeowners, and the ownership was viewed as part of family asset centered upon a sense of solidarity. 2. Although homeowners in multi-story houses were responsible to decorate interior spaces, the common features in using interior spaces were found: entrance had no thresholds; kitchen was small, lack of storage cabinets, tile-flooring; washers were installed inside bathroom; and newly built apartment didn't have proper space to store Korean fermented foods. It was observed that housing adaptation outweighed housing adjustment. Those who used to live in Chinese houses with indoor-wearing-shoes or Russian houses with indoor-wearing-slippers were receptive to the use of dining table and bed, and the community heating system discouraged the use of individual electric water heater because of high electricity cost. 3. In daily life, eating habit wasn't much changed to the Chinese style, meals were shared, dish sterilizer was popular, and Kimchi fridge wasn't used. Because of the influence of the Chinese culture, such Korean traditions as ancestral rites and bedroom allocation tradition faded away, but traditional family values remained unchanged. In conclusion, Korean Chinese people experience normative housing deficits and adaptation selectively incurred. It's implied that residential design meets the needs resulting from the dual culture in terms of cultural assimilation and acculturation.

• 대한가정학회지
• /
• 제26권4호
• /
• pp.87-100
• /
• 1988

The purpose of this study was to investigate the dweller's housing needs through the connection between dwellers' living pattern and space usage. The objectives were (1) to examine how to eat and cook in the eating and cooking spaces, (2) to examine how to alter the original housing, (3) to research the dwellers' housing needs for the eating and cooking spaces, and the changing process of dwellers' housing needs, and (4) to classify the type of eating and cooking spcaces. The results of this study were (1) there were changed in eating pattern of space usage according to the season. The eating activities were a Korean living pattern : sitting on the floor and eating at the BAB SANG. (2) There was a difference in the pattern of space usage and the activity for main cooking and KIM CHI. (3) AN BANG (eating space for winter) as well as MARU (eating space for summer) has changed to a larger space. (4) By the changing of living patterns, BU AUK (a main cooking space ) has showed a various alternations: function, dimension of space, facilities, floor materials and floor level. (5) The dwellers' housing needs for eating space were a multipurpose room, and a dining kitchen of western living pattern (using a dining table and chairs) with the present changing life styles. (6) The dwellers' housing needs for cooking space were a multipurpose room of working area, a seperation of heating area, a western living pattern, a plan of flat fllor level and a dining kitchen. (7) BU AUK of eating and cooking spaces was classified into 4 types: a traditional type, a mixing type, a modernized type, and a western type.

• 한국수산과학회지
• /
• 제26권1호
• /
• pp.26-30
• /
• 1993

축육${\cdot}$어육 혼합 가공품의 실제 열처리 온도범위에서 적용가능한 열확산도 추정식을 제시하고자, 식염 $1.5\%$, 중합인산염 $0.2\%$, lard 및 대두단백질을 임의의 농도로 혼합한 돼지고기와 말쥐치육의 혼합육을 사용하여 열전달실험을 행하고 열확산도 추정식을 구하였다. 수분함량 $49.01{\sim}77.55\%$, 가열온도 $80.76{\sim}121.03^{\circ}C$의 범위에서 열확산도는 동일 온도에서는 수분함량의 증가에 따라, 동일 수분함량에서는 가열온도가 높아짐에 따라 커졌으며, 각 온도에서의 실측 열확산도는 다음의 식들로 나타낼 수 있었다. $${\alpha}_{p,(80.76{\pm}0.3^{\circ}C)}=0.0870{\cdot}10^{-6}{\cdot}X_w+0.0689{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ $${\alpha}_{p,(98.57{\pm}0.3^{\circ}C)}=0.0862{\cdot}10^{-6}{\cdot}X_w+0.0845{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ $${\alpha}_{p,(121.03{\pm}0.5^{\circ}C)}=0.0932{\cdot}10^{-6}{\cdot}X_w+0.0939{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ 이들 식들을 정리하여 구한 임의의 열처리 온도에서의 열확산도 추정식은 다음과 같았으며, 실측치를 기준으로 한 추정치의 최대 오차는 ${\pm}0.8\%$였다. $${\alpha}_p=(3.045+0.59{\cdot}X_w){\cdot}{\alpha}_w+0.0098{\cdot}10^{-6}{\cdot}X_w-0.4287{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$