• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.207-230
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• 1997

Over the past few years, the economic growth had a great effect on tourism. As a number of tourist increase, particulary in the relaxation tourism, tourists inevitably need some measures which health their liver, as a social value. In this respect, it is required efficient development of hot springs designed to contribute to the improvement of national health, and suggest some good directions through on analysis of the following 1. The method of developping connection the neighborhood tourism area. 2. The development of travel commodities for trying to attract tourists, connecting hot spring bath. 3. The activity for management. 4. The establishment for tourism action. 5. The setting up development planning 6. The creation of attractive street.

• 설비공학논문집
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• 제22권5호
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• pp.296-303
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• 2010

An experimental study was carried out to investigate performance characteristics of the hybrid solar system during spring season. The system operating condition, each load, and heat pump performance were analyzed with the cloud cover. As a results, the collector heat, solar fraction, and hot water load were decreased with a rise of the cloud. The heating load was considerably effected by the ambient temperature regardless of the cloud cover. Besides, the temperature of hot water increased with the solar radiation. The COP of the heat pump was significantly influenced by the ambient temperature, that was 2.09~2.46 for gray day and 1.94~2.71 for fair day, respectively.

• 지질공학
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• 제15권4호
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• pp.381-390
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• 2005

일본의 5시는 상수원수로서 T하천을 이용하고 있으며, T하천의 수질은 비소와 보론 등의 폐광산 및 온천유래의 오염원에 의한 수질특성을 갖고 있다. 이 연구는 T하천의 수질특성 에 대하여 주성분분석 기법을 적용하여 분석하여 보다 용이한 하천관리 인자를 도출하고자 하였다. 이 연구에서 제시한 hexa-diagram을 이용하면, 각 수질측정 지점에서의 주요 오염원을 쉽게 파악할 수 있어 하천관리에 유효한 지표로 사용될 수 있다. 또한 주성분분석을 적용하여 하천수질의 특성을 조사한 결과, 1st, 2nd, 3rd 성분들의 각 고유값은 5.30, 2.78 및 1.47로 나타났으며, 1st, 2nd, 3rd 성분들의 기여도는 각각 $40.80\%,\;21.40\%\;및\;11.31\%$로 나타났다. 그러므로 이들 주성분을 이용하면, T하천의 수질특성을 보다 정확하고 신속하게 평가할 수 있다고 판단된다. 온천수의 주요성분으로 나타나는 염소이 온은 정수처리 공정에서 제거하기가 곤란한 비소와 보론의 관계에서 매우 높은 상관관계를 나타내어 염소이온농도를 이용한 하천관리는 비소와 보론 분석에 드는 시간적, 경제적인 부하를 저감하여 보다 신속한 처리가 가능하도록 하므로 하천수질관리의 효율을 개선할 것으로 기대한다.

• 한국한의학연구원논문집
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• 제3권1호
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• pp.169-181
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• 1997

Kimi(氣味) means five tastes(五味), sour, bitterness, sweetness, hot taste and astringency, and four conditions(四氣), cold, hot, warm and cool, in the oriental medicine. This is defined based on yn-yang 5 evolutive phasis(陰陽五行), and 5 evolutive phasis on the change of season. Four seasons, spring, summer, autumm, winter are clearly different but, the rainy season(長夏) is not. In the thee of Ki (氣), not worm not hot(平) is included in addition to the four conditions that is because the rainy season is not differentiated clearly. KImi have realations to the four seasons, that is, warm and hot taste is considered as spring, hot and astringency as summer, not worm not hot and sweetness as rainy season, cool and sour as autumm, and cold and bitterness as winter. 4 conditions can be classified more detail, because the changes of the seasons are continuous. In the action mechanisms, Gardeniae Fructus reduces Heat of Insufficency Type(虛熱) of the upper class of medicinal herbs(上焦), and Rhel Rhizoma reduces Exessive Heat(實熱) of the under class of them(下焦). The assay methods for four groups medicines can be developed in three ways according to the indicators as follows. First, by the indicator which defines cold-acting medicine(寒性藥) such as Rhei Rhizoma, Coptidis Rhizoma, Scutellariae Radix, Gardeniae Fructus and is differentiated clearly from Hot-acting medicine(熱性藥) at the same time. Second, when the medicines are classified into another four groups as Drugs for Dispelling Internal Cold(溫裏藥), Drugs for Relieving Exterior Syndrome(解表藥), Drugs for Dispelling Phlegm(祛痰藥), Drugs for Regulatings Ki Flow(理氣藥), by the indicator which satisfies each group and is differentiated from other groups, at the same time. Third, by the indicator which has to be defined for each medicinal herb for four classification, individually.

• 화약ㆍ발파
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• 제17권3호
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• pp.74-83
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• 1999

• 기술사
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• 제32권3호
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• pp.12-20
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• 1999

• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• 에너지공학
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• 제8권1호
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• pp.143-149
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• 1999

The mounting technology of ceramic candle elements utilizing disk spring was tested in a hot bench unit. Seven SiC candle elements were fixed in three groups by 2, 2, and 3 elements per group. And its performance was investigated in a hot gas stream using oil burned-exhaust gas. The experimental results showed that this mounting method gave a good performance enough to be useful for the particulate removal in the integrated gasification combined cycle (IGCC). Some operational characteristics of the groupfilter were observed.

• Journal of the Korean Institute of Landscape Architecture International Edition
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• 제1호
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• pp.202-207
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• 2001

Covering an area of about 39 ha, Qingming Shanghe Park is located in the northwest of Kaifeng, formerly the capital of seven dynasties in China. It is intended to serve as a tourist attraction based on a painting 〃Qingming Festival at Riverside〃 by Zhang Zeduan of the Northern song Dynasty, which vividly illustrates a real life on the both sides of the Bian River as well as in the urban area, Kaifeng, in early Spring. The park is a collection of varied buildings such as shops, restaurants, tea-houses, theaters, and hotels in the North song style, with an introduction of the history of Kaifeng, this paper examines design philosophy and methodology of the park, and discusses the creative design of the first stage development known as known as The South Area of the park. Marked by the Rainbow Bridge and the City Gate, the South Area is divided into three parts, the rural, suburban, and urban parts which are organized according to the spatial order showed in the painting. The South Area proves to be very successful because of its amazing sense of history and interesting folk performance. Furthermore, the preliminary 9planning of the second stage development known as The North Area is presented with references to culture, history and customs. The North Area is proposed to include the Old Sports & Games Garden, the Exhibition Garden, and the Hot Spring Garden with an appearance of the imperial gardens in the Northern Song, integrated with participation of old sports and games, display of old science & technology achievements, and enjoyment of hot spring bath.

• 설비공학논문집
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• 제19권12호
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• pp.857-864
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• 2007

In the current residential building, hot water supply system consumes the second largest energy in order to make the thermal comport condition of residential space. The more residential environment improves the more the demand for hot water and water consumption is increasing gradually. So this study examines the possibility of applying the recirculation for individual hot water supply system compared with the existing method for waiting time for hot water, wasted water and energy consumption. The results are as follows. (1) In case of recirculation system method the waiting time for hot water can be reduced up to $69\sim85%$ in spring and fall period and so dose up to $77\sim85%$ in winter period. (2) The total wasted water has a little change compared with the existing method which can make the total wasted water reduced about $77\sim86%$. (3) The efficiency of hot water supply system can be improved, if the method which blocks the inflow of cold water is applied, when return pump is operated to recirculate hot water in recirculation system.