• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.211-224
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• 2012

The performance-related industry has grown independently without being protected by the nation's great policy and legal boundary in the meantime. Even in the aspect of performance Act, the thoroughly pro-regulation policy on culture & art was taken while proceeding with segmenting the legislation rather than the freedom of performance art or the promotion of performance activity. Totally 17 cases of regulations including the abolition of scenario review system in January 1999 were fully abolished. Even 6 cases of regulations were steeply eased. Also, the importance of culture & art was recognized. Thus, to promote and support it in the governmental dimension, the substantial performance art policy system was adopted for training the performance art staff manpower and the national subsidy on performance hall. In performance art, the necessity of professionals' participation was imprinted such as stage lighting, sound, and stage machine. Accordingly, many regulations on performance art were all abolished except only the minimum issues for maintaining public order in about 50 years since the establishment of the government. 'Movie' was excluded from the definition of 'public performance' in 2002. Thus, the performance report system, which had been left institutionally from the Japanese colonial period, was eternally abolished. Following this, the performance Act was changed into the legislation of the supporting promoting policy, which reflected historical situation of needing to contribute to promoting public welfare, from the regulation-centered Act.

• Journal of Distribution Science
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• v.13 no.5
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• pp.103-111
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• 2015

Purpose - When it comes to first impressions of family restaurants, people basically think of the following factors: cozy, a refreshing space, indoor lighting, atmospheric music, the best-quality service through mutual interactions with employees, birthday events, follow-up customer management, brand image, and many others. Focusing on such family restaurants characteristics, with consumption experience and customer satisfaction determined as mediator variables, this study looks into the selection factors that affect customer loyalty when choosing a family restaurant. Subsequently, the study conducts an empirical analysis of these selection factors with the greatest influence. Research design, data, and methodology - This study analyzed 200 total surveys of family restaurant customers including college students, workers, housewives, and others. The survey was conducted over two weeks in May 2014. For statistical processing, SPSS 21 was used for factor analysis and reliability analysis as well as AMOS for structural equation analysis. In terms of a variable that would influence either consumption experience or customer satisfaction at the restaurants, the study introduced the concept of customer equity. The study designed a model based on a hypothesis developed using the following factors: customer encounter service value, customer convenience value, brand equity, relationship equity, and other factors defined as components of customer equity by Rust et al. (2000) determined as independent variables as well as with customer experience and customer satisfaction set as mediator variables. The hypothesis, after all, assumed that customer loyalty would be positively (+) influenced. Results - The analysis results from the study reported that brand value, customer encounter service value, and relationship value have positive (+) effects on consumption experience and customer satisfaction. However, as for customer convenience value, this turned out not to have a statistically significant influence on consumption experience and customer satisfaction. In regard to a relation between consumption experience and customer satisfaction, the results showed that the former affects the latter, and in terms of intervening variables, both of these appeared to have a positive (+) effect on customer loyalty. Conclusions - This study suggests that family restaurants should look for strategies that focus on how to promote customer relationships. For example, restaurants could try birthday events or discount events to achieve this goal. Since the study ended up realizing relatively low levels of suitability and statistical significance, the path of the study changed. After all, in order to increase suitability and statistical significance, the study had to eliminate factors such as service quality and others and for this reason the study was unable to conduct the analysis as initially planned. In addition, the data samples of the research were mainly gathered from students, which made it hard to say that the analysis was carried out on samples from every different group. Future research should analyze the characteristics of each group of customers for factors affecting customer satisfaction and customer loyalty in the family restaurant chain.

• Journal of Energy Engineering
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• v.26 no.4
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• pp.92-99
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• 2017

In Korea, the zero energy building was designated as the 7 new industries in the Ministry of Land and the 8 new industries in the Ministry of Industry. In order to maximize the insulation performance of the building envelope, improve the efficiency of building equipment, We are aiming. It is necessary to analyze the energy requirements of the buildings (cooling, heating, hot water supply, lighting, ventilation) of buildings with energy efficiency level of 1++ which is equivalent to the zero energy building certification system in Korea, It is aimed to be used as basic data for the advancement of energy building certification system. Zero Energy Building certification is estimated to be 61 buildings by 2017, and the approximate reference value and the first energy requirement for each of the five loads are calculated considering passive and active aspects. It is difficult to say that it is a clear standard because there is a small sample of data for calculating the load standard. However, it is necessary to interpret various methods in order to upgrade the Zero Energy Building certification standard in the future.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.47 no.2
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• pp.79-87
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• 2011

A fishing lamp is fishing gear to gather fish in the night. But the cost of oil which is used to a light fishing lamp, goes significantly up to almost one hundred million won for 50 tonnage vessels and forty million won in case of vessels less than 10 tonnages. This cost has almost taken 30.40% of total fishing costs. As oil price increases, the business condition of the fishery gets worse and worse. Therefore, it is very urgent to develop an economical fishing lamp, to solve the problem of fishery's business difficulty. This research aims at developing a fishing lamp for squid jigging fishery and hairtail angling fishery using the LED, which has excellent efficiency and durability. One fishing lamp has about 160Watt capacity and five fishing lamps are installed one aluminium panel in which sea water flows to emit generated heat from LED to outside. Developed fishing lamp lights to an effective direction of jigging and angling operation. This fishing lamp can be controlled to light the direction of fish shoal because the aluminium panel can be controlled to up and down direction. The wave length of fishing lamp has white and blue color. White color light is to gather fish shoal of horizontal direction and blue color light is to gather fish shoal of vertical direction. After development of this fishing lamp, 60.110 units are established on the boat, and operated fishing. Consequently, in the case of squid jigging, spent energy was reduced to 39%, in the case of hairtail angling, 68% of spent energy was reduced. And the catch was more than another boat.

• Korean Journal of Veterinary Service
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• v.31 no.1
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• pp.161-166
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• 2008

Deep pectoral myopathy (DPM), also known as Oregon muscle disease or green muscle disease, was first described in 1968 by Dickinson et al as "degenerative myopathy" in turkeys. Even though this condition was first recognized in adult meat-type turkey and chicken breeders, it is becoming more and more common in meat-type growing birds. DPM occurs exclusively in birds that have been specially selected for breast muscle development. It is generally recognized that DPM is an ischemic necrosis that develops in the deep pectoral muscle (supracoracoideus or pectoralis minor muscle) mainly because this muscle is surrounded by inelastic fascia and the sternum, which do not allow the muscle mass to swell in response to the physiological changes occurring when muscle are exercised, as in wing flapping. The lesion does not impair the general health of birds and is generally found during cut-up and deboning, moreover, it can be both unilateral or bilateral, affecting just one or both pectoralis minor muscle, respectively. No public health significance is associated to DPM, but it is aesthetically undesirable. The fillet should be removed, whereas the rest of the carcass is still fit for human consumption. However, the required trimming operations determine the downgrading of the products and produce an economic loss for the industry, especially because it affects the more valuable part of the carcass. The incidence of DPM increases with market weight in broilers, with more cases reported in higher-yielding strains and in males. Increased bird activity (flock nervousness, flightiness, struggle, and wing flapping) induced by factors such as feed or water outages, lighting programs and intensity, human activity, and excessive noises in and around chicken houses should be looked at as a trigger for the development of DPM in broiler. However, most of the studies conducted to evaluate the incidence of DPM in poultry are concerned with parental commercial breeding stocks under experimental conditions (Bianchi et al. 2006. Poult Sci 85 : 1843-1846). There is a possible genetic relationship between the selection for large-breasted birds and this condition. Management procedures that discourage excessive wing flapping would reduce the incidence (Jordan and Pattison. 1998. Poultry diseases. 398-399).

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.19 no.3
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• pp.179-184
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• 2019

In many countries, such as developing countries where electricity is scarce, small wind turbines in the form of Off Grid are an effective solution to solve power supply problems. In some countries, the expansion of power systems and the decline of electricity-intensive areas have led to the use of small wind power in urban road lighting, mobile communications base stations, aquaculture and seawater desalination. With this change, the size of the small wind power industry is expected to have greater potential than large-scale wind power. In the case of small wind power generators, the generator is controlled at a variable speed, and the voltage and current generated by the generator have many harmonic components. To solve this problem, the AC to DC converter to be studied in this paper is a three-phase step-up type converter with a single switch. The inductor current is controlled in discontinuous mode, and has a characteristic of having a unit power factor by eliminating the harmonic of the input current. The proposed converter is composed of LCL filter and three phase rectification boost converter at the input stage and a single phase full bridge for grid connection. It is a control system with energy storage system(ESS) that the system stabilization can be pursued against the electric power.

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.562-571
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• 2019

The expansion of the performing arts market to include new genres of art that combine art and cutting-edge media technology has surpassed the limitations of traditional theatre art elements such as stage, costumes, lighting, sound, and props, allowing free expression of space-time and visual art. It is growing into a wide area with unlimited potential in the performing arts sector. In response to these changes and the demands of the time, there is an increasing demand for multi-talents who can plan and produce arts and technology-converged contents that will contribute to the development of the performing arts industry. As a result, university departments related to theatre art across the country feel that it is urgent to develop curricula that will enhance students' competency by incorporating the latest media technologies such as virtual reality, holography, and interactive motion sensors into the existing performance art visualization process. In this study, the author will examine the process of developing courses in technology-incorporated theatre art (design) through case studies of media technology-converged performances from the past 10 years. Based on the traditional concept of theatre art, the attempt to fuse stage art with media technology will be a cornerstone of attempts to foster a group of talented artists who transcend the limits of creative visual expression and creative value.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.446-452
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• 2021

As a higher standard for food consumption is required, the consumption of chicken meat that can satisfy the subdivided food preferences is increasing. In March 2003, the quality criteria for chicken carcasses notified by the Livestock Quality Assessment Service suggested quality grades according to fecal contamination and the size and weight of blood and bruises. On the other hand, it is too difficult for human inspection to qualify mass products, which is key to maintaining consistency for grading thousands of chicken carcasses. This paper proposed the computer vision algorithm as a non-destructive inspection, which can identify chicken carcass parts according to the detailed standards. To inspect the chicken carcasses conveyed at high speed, the image calibration was involved in providing robustness to the side effect of external lighting interference. The separation between chicken and background was achieved by a series of image processing, such as binarization based on Expectation Maximization, Erosion, and Labeling. In terms of shape analysis of chicken carcasses, the features are presented to reveal geometric information. After applying the algorithm to 78 chicken carcass samples, the algorithm was effective in segmenting chicken carcass against a background and analyzing its geometric features.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.1097-1101
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• 2023

As paprika plants grew in a glass greenhouse from November 2022 to March 2023, the amount of light at each plant height, leaf temperature, transpiration rate, and water vapor pressure were measured. Accumulated leaf temperature was higher at the top of the plant than at the bottom. Over time, the leaf temperature measured around 11-13 AM changed from 26.55→23.21→22.80→26.67℃ in the lower part (pL), and from 26.52→24.48→24.55→27.78℃ in the upper part (pAs). And VPD changed from 1.45→0.94→0.74→1.46kPa in pL and from 1.11→0.86→0.71→1.28kPa in pAs. Accordingly, the transpiration rate changed from 4.25→0.17→4.08→0.52mmol·m^-2·s^-1 in pL, 7.61→2.45→1.94→4.39→0.52mmol·m^-2·s^-1 in pAs, and from pAs to pL. It was significantly higher than The difference between the lower and upper parts (pL-pAs) was higher in pAs than pL in leaf temperature, light intensity, and transpiration rate, but the water vapor pressure difference was higher in pL. In this way, paprika shows differences in the environment and photosynthetic factors between the upper and lower parts during the cultivation period, so it is judged that this needs to be taken into consideration in future research.