• 동아시아식생활학회지
• /
• 제1권3호
• /
• pp.239-257
• /
• 1991

To examine the next following day party and the next following evening party in the Man Kyong Geon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record, published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables of next following day party were composed of two types:fixed arranging tables(22), and taking-away tables. 2. The dinind tables of next following evening party were also composed of two types:fixed arranging tables(6), and taking-away tables. 3. Food and flowers were distributed to the 290 attendants at the next following evening party. 5. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, heights of food, flowers china ware etc. 6. Arrangements of the next following day party and the next following evening party were the same as those of the main party. 7. The arranged seat of the Crown Prince was facing the west. 8. In the arrangements of tables for the Crown Prince, the heights of food on dishes as following levels, 1 dish : 1chok(1척) 6 dishes : 8 chon(8촌) 5 dishes : 7 chon(촌)

• International Journal of Automotive Technology
• /
• 제8권3호
• /
• pp.309-317
• /
• 2007

In this study, we conducted a vibration fatigue analysis of the lower control arm in a vehicle suspension system. The vehicle was driven during the tests so that the dynamic effects could be taken into account. The dynamic load of the frequency domain was superimposed on the frequency response analysis. We performed a virtual proving ground test using multi-body dynamics, along with a finite element analysis and fatigue life predictions. Shape optimization was also considered using the design of the experimental approach, and a response surface analysis was performed to improve the durability performance of the lower control arm. We identified the elements that had the most influence on the optimal shape of the finite element model and analyzed the sensitivity of those elements. Then the optimal points that minimized the amount of damage to the areas of interest were determined through a response surface analysis. The results suggested that the fatigue life of the model increased as its mass was not increased excessively, and demonstrated that these design procedures yielded an appropriate optimized lower control arm model.

• 한국동물번식학회:학술대회논문집
• /
• 한국동물번식학회 2003년도 학술발표대회 발표논문초록집
• /
• pp.29-29
• /
• 2003

The objective of this study is to examine an effective cryopreservation method and various vitrification containers on the survival vates of embroys. For the vitrification, in vitro produced embryos at blastocyst stage were exposed to ethylene glycol 5.5 M freezing solution (EG5.5) for 20 sec, loaded on containers such as grid, straw and paper and then immediately plunged into - 196$^{\circ}C$ L$N_2$. The blastocysts were thawed serially in 0.5, 0.25 and 0.125%; P < 0.05). Therefore, this study suggests that bovine embryos can be easily, effectively and successfully cryopreserved by grid, straw, and paper in the presence of freezing solution. Furthermore, vitrification using paper may be used as a no M sucrose in CR1aa, each for 1 min, and cultured in CR1 an medium supplemented with 10% FBS. After thawing, there were not significant differences in recovery rates of EM grid, straw and paper as 84.6, 88.3, and 93.7%, respectively (Table 1). However, survival rates of EM grid (78.1%) and paper (77.1%) showed significantly higher than straw (52. 1w method for bovine embryos.

• Journal of the Korean Data and Information Science Society
• /
• 제21권4호
• /
• pp.621-628
• /
• 2010

품질보증데이터는 제품의 신뢰성평가에 귀중한 자료이므로 기업에서는 이를 분석하여 제품의 개선전략을 세운다. 하지만 기업에서는 제품의 수명을 고려하지 않고 통상 월별 또는 분기별 클레임건수를 1000제품 당으로 나타낸 품질보증회수율을 구하여 표나 그림으로 나타낸다. 본 연구에서는 그런 데이터를 통상적으로 어떻게 분석하는지 살펴보고 수명까지 고려한 분석이 효과적임을 설명한다. 아울러 이런 분석의 결과는 신뢰성추적시스템에 들어가야 됨을 설명한다.

• 한국가구학회지
• /
• 제27권3호
• /
• pp.211-219
• /
• 2016

Culture and design change with time and what they have in common is that both develop in line with the era's living environments. Today, various life styles have emerged to cause changes in housing and living modes and we are in need of designs that can be commonly used in any place. Under the circumstances, furniture plays a role of medium that helps interactions between the human and the space and it has long been used in a variety of ways amid the change of the times. Soban, Korean traditional furniture, is a tool used in our real life and it is a piece of furniture that caters for both arts and functionality. It has been more of a living necessity and accordingly carried wisdom of experience for survival, rather than artificial beauty. Unlike other types of furniture, it is a practical tool designed in consideration of users. Therefore, this study aims to find traditional furniture's wisdom of experience in Soban, which tends to get neglected, and ensure its value as a modern design element, and to contribute to express and study the formative arts of Korean design so that a past living necessity of Soban can overcome its limitation of being floor-seating furniture and become more than an eating tool in it value.

• 한국소음진동공학회:학술대회논문집
• /
• 한국소음진동공학회 2003년도 추계학술대회논문집
• /
• pp.310-315
• /
• 2003

This paper described that rotating test and fatigue test of a small-scale hingeless hub system with composite rectangular blades. Generally Rotating stability and fatigue test technique is one of Key-technology on test and evaluation for helicopter rotor system Rotating test of hingeless rotor system was achieved by means of rotor vibration characteristic and aeroelastic stability test GSRTS, equipped with hydraulic actuator and 6-component rotating balance was used to test hingeless rotor system especially for an observation of blade motion including flawing, lagging and feathering. Rotating test was done in hover and forward flight condition. Small-scaled blade fatigue test condition was determined by blade load analysis with the reference table of composite materials(S-N curve). Fatigue test bench was developed for the estimation of blade fatigue life, and tested its characteristic.

• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.731-740
• /
• 2012

This study was made to the adult females over 20's in the family that prepared the ritual food personally or in the family that conducts ritual or did not do the ritual for the religious reasons. And based on the prepare method of the ritual food, ritual and recognition of ritual good. 245 responses which took up 80.86% had responded they do the ritual or semi-ritual and Buddhism was most prominent religion among them. The cost for ritual food also had statically significant differences by the age, marriage status and income and on the terms of the income, more the income was more they spend on the ritual food. The ritual utensil used for the ritual food also show significant differences by the age, marriage status, family make-up formation, religion. The form and meaning of the ritual have been changed as the society changes but is still important subject matter for most of homes. Responders were preparing the ritual with all the sincerity to their ancestors with practical and realistic decisions.

• 한국가구학회지
• /
• 제26권2호
• /
• pp.154-162
• /
• 2015

In this study, we have selected the coach related to woodworking and furniture of master craftsmen of the Republic of Korea, to confirm the process of until the background and coach of their growth. And through the world of their work after the coach has been, it was done and try to have an opportunity to explore the elements of future development. That is, by studying analyze the characteristics of their work through analysis and coach life Korea masters system, it is studied to try to implement a design identity. This study serves to provide a further sense of intimacy to try to allow an access to the public has the content below. Coach of the type and qualification requirements and coach and how elected through general discussion about the master craftsmen system of the Republic of Korea. Through the growing season and ripe stage of Korea woodworking coach No. 1 Yu Seok Geun coach, he is I will have later become the coach of up to current status and coach of his life. Analyzes the work of Yu Seok Geun coach to study, work of master craftsmen is to explore the direction of being able to approach close to the masses.

• 생명과학회지
• /
• 제7권1호
• /
• pp.24-29
• /
• 1997

도시화의 과정에서 고립도어 버린 쉬나무군락(Evodia daniellii community)의 현존 색생도, 군락의 구성과 식생구조를 조사하였다. 수도산 동사면의 벼랑에 서식하고 있는 쉬나무군락 지역에 100m$^{2}$의 측구를 30개 설치하였고, 계적넉인 변이를 보정하기 위하여 전 생육기간 동안 15회 현지조사를 수행하여 종조성표를 작성하였다. 이틀 자료에 의한 $x^2$ 계산값으로 constellation을 작성한 결과 Albizzia julbrissin 외 10종, Zanthoxylum shinifolium 외 12종 그리고 Ulmus parvifolia 외 6종의 명확한 3개 종군으로 구분되었다. 주요 목본식물 5종의 흉고직경을 조사한 결과 흉고직경의 크기가 상대적으로 큰 Ailathus altissima, Paulownia tomentosa, Zelkova serrata가 현재의 우점종으로 출현하나 후계림은 분폭역이 가장 넓ㅅ은 Evadia daniellii가 차지할 것으로 보인다.

• 동아시아식생활학회지
• /
• 제4권2호
• /
• pp.27-37
• /
• 1994

A survey was conducted to investigate consciousness of middle and high school students unsing fast food restaurants in Kwang-ju, from July 20 to August 20 in 1993. The results are follows; 1. There are many motives which drive students into fast food restaurants. Among those are its convenience as a place of meeting friends, pleasant and clean environment for eating, no time limit of staying there, hygiene of dining equipment and table ware. 2.The majority of the students used the fast food restaurants between 12:00 and 14:00 pm. It shows that time does not influence much on using there, because they answered in high percent that they use at any time. 3. Student usually pay individually and in some cases their friends or parents pay the bill. 4. Major factor in fast food selection was their tastes, nexts, were proper price, nutrition, and so on, They prefer their home food to restaurants fast foods. 5. The most of students have positive response to make traditional Korean foods into fast foods. The students, in particular, emphasized for the development of traditional Korean foods ; Sikhae and Sujonggwa(beverage), Docbokki, Japchae, kinds of rice cake and Jun. 6. Students suggested to be better fast food service, such as lowering the price, increasing the portion size and developing fast foods from the traditional Korean foods.