• 한국엔터테인먼트산업학회논문지
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• 제14권5호
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• pp.115-130
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• 2020

본 연구의 목적은 에어로빅댄스 활성화를 위한 체중변화와 운동몰입에 관한 연구를 차이 분석하여 지속적으로 에어로빅댄스 활성화가 되도록 제시하는데 주된 목적이 있다. 이러한 연구 목적을 달성하기 위하여 2020년 4월에 경남에 소재한 일반 에어로빅댄스 회원들을 대상으로 선정하고 비확률표집방법(Non-Probability Sampling)의 하나인 편의표본추출법(Convenience Sampling Method)으로 표본 추출을 이용한 설문지로 시행하였다. 이와 같이 본 연구에서 얻어진 결과는 다음과 같다. 첫째, 인구통계학적 특성은 부분적으로 차이가 높게 나타났다. 연령은 40~49세, 신장은 160cm이상, 직업은 주부, 체중변화는 시작 후, 체중변화량은 -3kg 이상, 참여강도는 100분이상, 참여빈도는 4일, 참여기간은 5년이하가 가장 높게 나타났다. 둘째, 체중변화(신체자신감, 활동자신감, 댄스자신감, 심리안정효과, 댄스활동효과, 수행동작효과)와 운동몰입(행위몰입, 인지몰입)에 부분적으로 높은 차이가 나타났다. 셋째, 체중변화(신체자신감, 활동자신감, 댄스자신감, 심리안정효과, 댄스활동효과, 수행동작효과)와 운동몰입(행위몰입, 인지몰입)에 부분적으로 높은 영향이 미치는 것으로 나타났다.

• 한국수산과학회지
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• 제45권6호
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• pp.635-639
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• 2012

Thawing is very important in tuna canning because it affects the yield and quality of the canned tuna, and productivity. The effects of vacuum thawing on the quality, yield, and thawing times of frozen skipjack were compared with conventional water immersion thawing. The time required to thaw frozen skipjack tuna (weight 2.5-3.0 kg) from $-10^{\circ}C$ to $-2^{\circ}C$ was 75, 60, and 37 min at a pressure of 17, 23, and 31 mmHg, respectively, corresponding to temperatures of 20, 25, and $30^{\circ}C$. The thawing time decreased with increasing pressure. Vacuum thawing shorten the thawing time by 58-80% compared with water immersion thawing at $20^{\circ}C$, and there was less difference between the core and skin temperatures than with water immersion thawing. No significant change in pH or histamine was observed according to thawing method, while the volatile basic nitrogen (VBN), trimethylamine (TMA), and K value were lower with vacuum thawing than water immersion thawing. Based on these results, we believe that vacuum thawing minimizes the biochemical and microbial changes that occur while thawing frozen skipjack tuna.

• 한국기계가공학회지
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• 제18권11호
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• pp.18-23
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• 2019

The oil immersion method can be used to create objective lenses with long working distances without sacrificing the focusing resolution for laser processing. In this study, a space in which air or oil can be filled was formed in the middle of a lens for analyzing the optical properties of a liquid-oil immersion lens. As the refractive media, air and oils of different refractive index values (1.2 and 1.5, respectively) were used. A simulation was conducted in the ZEMAX software environment using the ray-tracing technique, and the performance of the oil immersion lens was verified by determining its image distortion and focal length (FL) in each medium. In the case of air, the calculated FL was 0.813 mm, whereas the imaged FLs were 1.594 mm and 8.126 mm when the refraction indices were 1.2 and 1.5, respectively. The FL of an oil immersion lens could be increased considerably. In terms of image distortion, the oil immersion lens exhibited little distortion at the center in all cases, but different degrees of image distortion were observed at different points away from the center depending on the refraction index degree.

• 대한인간공학회:학술대회논문집
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• 대한인간공학회 1996년도 춘계학술대회논문집
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• pp.291-300
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• 1996

This study is to determine the biomechanical characteristics of Korean. Male 58 and Female 54 were participated for the measurement which was performed by immersion method and reaction board method. Body parts were head with neck, trunk, upper arm, forearm, hand, thigh, leg, and foot. Their volumes were measures by immersion method. Their weight were determined by using Dempster(1995), Drills and Contini(1969) density data. Each center of body part weight were determined by specific posture on the reaction board. The postures were asked to the subject forearm- lifted posture, total let- lifted posture, foot-lifted posture. According to each posture, the center of each part were calculated.

• 한국가금학회지
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• 제24권1호
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

• 융합정보논문지
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• 제9권11호
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• pp.171-179
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• 2019

본 연구는 융복합시대에서 부모의 방임적 양육태도가 청소년의 성인매체 몰입에 미치는 영향과 이 둘간에 휴대전화 의존이 매개효과를 가지고 있는지를 규명하는데 있다. 이러한 연구목적을 달성하고자 제6차 한국 아동 청소년패널조사 중 중1패널을 활용하여 분석했다. 부모의 방임적 양육태도와 청소년의 성인매체 몰입 간에 휴대전화 의존의 매개효과를 검증하고자 Baron & Kenny의 분석방법을 활용하였고, 결과는 다음과 같다. 연구결과 부모의 방임적 양육태도 수준이 높을수록 청소년의 성인매체 몰입에 영향을 주는 것으로 확인됐다. 둘째, 휴대전화 의존은 성인매체 몰입을 부분 매개하였다. 이러한 연구결과를 통한 정책 실천적 함의는 다음과 같다. 첫째, 부모-자녀 관계 개선을 위한 정책 법률적 노력이 필요하다 둘째, 학교사회복지사를 중심으로 학교 내에서 전문적 프로그램 실천이 필요하다. 셋째, 청소년의 성인매체 접근을 제한하는 관련 법령 개정이 필요하다.

• 한국결정성장학회지
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• 제31권4호
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• pp.174-181
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• 2021

순환자원인 IGCC 슬래그와 Si 슬러지를 활용하여 경량 지오폴리머를 제작하였다. 양생방법 및 침지기간에 따른 압축강도 및 밀도의 변화를 관찰하기 위해 세 가지 양생 방법을 시도하였고, 장기공용성 확인을 위해 침지 기간을 21일까지 변화시켰다. Oven(건조기) 양생 시편의 경우, 침지 기간이 증가할수록 압축 강도가 급격하게 감소하였다. 오토클레이브(autoclave)에서 양생된 시편은 3일과 7일에서는 낮은 압축 강도를 보이다 21일에서 급격한 증가를 보인 반면, 오토클레이브에서 양생 후 oven에서 양생한 시편은 반대로 3일과 7일에서 높은 압축 강도를 보였으나, 21일에서 급격한 감소를 보였다. 따라서 초기강도 발현을 위해서는 oven을 이용한 양생이 효과적이나, 장기간 물에 침지할 경우에는 오토클레이브를 이용한 양생이 바람직 한 것으로 사료되었다.

• 한국해양공학회지
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• 제20권2호
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• pp.52-58
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• 2006

The effect of various environmental conditions on the durability of E-glass fiber/vinylester resin composites have been investigated using the tensile test specimen of strand type. It was found that the durability test method performed by the stand type specimen was more convenient and reliable than other conventional test method. The weight gains increased with the immersion time in both water and alkaline solution, and the Weight gains at $50^{\circ}C$. were much bigger than those at $20^{\circ}C$ in both conditions. The tensile strength decreased with the pass of immersion time in all aqueous solution, and the tensile strength at $80^{\circ}C$ in alkaline solution decreased very steeply at beginning of immersion time. The decrement of tensile strength according to the immersion time in various environmental conditions was mainly caused by the degradation of interface and the damage of glass fiber surface.

• 디지털융복합연구
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• 제10권8호
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• pp.299-304
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• 2012

본 연구에서는 게임 내 들어가는 광고를 목적과 기대효과에 따라 분류 후, 게임 사용자 몰입요소를 제작설계단계, 사용자 인터페이스, 몰입적 재미요소 단계로 구분하여 분류 적용하였다. 이를 통하여 현재 진행중인 IGA 비즈니스 모델을 분석, 게임 내 광고의 사용자 몰입요소를 중심으로 발전하는 방향을 분석 연구 하였다. 이를 통하여 최근 게임 내 광고는 다양한 게임 몰입요소에 광고 접근을 확인할 수 있다.

• 한국의상디자인학회지
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• 제23권3호
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• pp.87-98
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• 2021

Due to the influence of COVID-19, many changes have been made in the education methods in universities. In respomse, this study intendsto present an efficient learning method by identifying the impact of professor images on learning immersion and the learning satisfaction of classes taught with blended learning for university students majoring in beauty at H University in Seoul. For final analysis, 232 of the 234 questionnaires administered from May 17, 2021 to June 2, 2021 were analyzed. For statistical analysis, SPSS 21.0 was utilized; frequency analysis was conducted to identify demographic characteristics, factor analysis was used to verify the research model, and regression analysis was conducted to verify the hypothesis. First, images of professors have been shown to affect learning immersion. Second, the professor image were shown to affect learning satisfaction. Third, education immersion has been shown to affect educational satisfaction. In order to overcome the limitations of online lectures in universities that suddenly began with onset of COVID-19, it is believed that students' satisfaction can be increased by applying blended learning as a way to improve the quality of classes.