• International Journal of Advanced Culture Technology
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• v.11 no.2
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• pp.56-63
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• 2023

I proposed the architectural guideline for educational environment based on design thinking approach to integrate and enhance learners' activities and achievements. The physical environment of design education learning space should be applied by teaching methods and learning activities, especially for STEAM-based convergent education, the architectural space conditions should support the design process based on design thinking. The learning environment conditions influence design education with physical design factors and learners' communication, and the flexible environment based on design thinking, which is crucial for design education. The 3 steps of design thinking experiences also allow students to learn the context of ideas, skills and outcomes. Therefore, I argued that the learning surrounding based on design thinking needs flexible and mobile, connected, integrated, organized, and team-focused environments to support learners' understanding, participation, and collaboration, and to achieve the design process based on research findings. For spaces for convergent learning environments based on design thinking, common design principles should be reviewed, such as coexistence with technology, safety and security, transparency and spatial extension, multi-purpose space and outdoor learning.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.575-581
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• 2007

The purpose of this study was to investigate the influence of additional marketing mix on overall satisfaction of customers at family restaurants in Seoul and Kyongki-province. In this research frequency analysis, reliability analysis, factor analysis, multiple-regression analysis were employed to analyze the data. Additional marketing mix were divided into 3 factors. Employee(${\beta}=0.352$, t(p)=7.221(0.000) had the most positive impact on overall satisfaction. And physical evidence(0.160, t(p)=3.271(0.001) and process(${\beta}=0.114$, t(p)=2.338(0.020) influenced positively(+) in order. As a result, all factors of additional marketing mix influenced significantly overall satisfaction of customers. These additional marketing mix are regarded as effective marketing tactic to reduce intangibility of food-service business. Therefore restaurant company needs to manage additional marketing mix sufficiently to maintain of customers' satisfaction at family restaurants.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.29 no.4
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• pp.249-256
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• 2003

The lack of sufficient oral mucosa available for intra-oral reconstruction has been dealt with by the use of skin or oral mucosa grafts harvested from donor sites but grafts requires more than one surgical procedures and could cause donor site morbidity. Many investigators have attempted to increase available soft tissue by tissue engineered skin or oral mucosa replacements for clinical applications. But, reconstructed mucosa by several methods have low physical properties such as rolling and contraction. The aims of this study were to develope an in vitro experimental model that maintains an epithelial-mesenchymal interaction by organotypic raft culture, and to characterize biologic properties of three-dimensionally cultured oral mucosa embedded with Polydioxanone mesh by histological and immunohistochemical analysis. The results were as follows; 1. Oral mucosa reconstructed by three-dimensional organotypic culture revealed similar morphologic characteristics to equvalent normal oral mucosa in the point that they show stratification and differentiation. 2. The expression of cytokeratin 10/13 and involucrin in the cultured tissue showed the same pattern with normal oral mucosa suggesting that organotypic co-culture condition is able to induce cellular differentiation. 3. After insertion of polydioxanone mesh, increased tensile strength were observed. These results suggest that three-dimensional organotypic co-culture of the oral mucosa cell lines with the dermal equvalent consisting type I collagen and fibroblasts reproduce the morphologic and immunohistochemical characteristics similar to those in vivo condition. And increased physical properties by use of polydioxanone mesh will helpful for clinical applications.

• Korean Institute of Interior Design Journal
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• v.24 no.6
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• pp.68-78
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• 2015

The servicescape of a design hotel means the physical environment in which a service is produced and consumed. Servicescape refers to the comprehensive physical environment perceived by users and is composed of physical elements such as ambient conditions, space, function, signs, symbols and artifacts. For a successful operation of a design hotel, it is necessary to investigate the design hotel's servicescape types according to characteristics of design hotel's servicescape to provide various servicescape. The purpose of this study is to classify the types of servicescape on design hotel and analyze characteristics through the case study. A case study on Europe's design hotels to find various servicescape design methods was conducted. According to characteristics of design hotel the types, it is also categorized into four different types: history/tradition, art/culture, collaboration, locality. The case study demonstrated that European design hotels were making many efforts for their uniqueness and differentiation by considering the cultural and historical characteristics of their city and providing art and cultural space for their community. Design hotels in Korea should not only provide visitors with opportunities to have special experience through the nation's own culture and history but also serve as a place of community activities.

• The Research Journal of the Costume Culture
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• v.13 no.6 s.59
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• pp.896-909
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• 2005

In need of studies on the kinds and structure of thread, the biggest variable factor in knitwear patterns, this study attempts: to examine the physical properties by thread type to basically establish systematic data in order to utilize various mixture and structure of yarn and to contribute to the development of optical patterns by building a systemic and scientific methods to produce knit wear patterns though a statistical analysis of the relation between the variations and physical properties. The results is as follows: with time, a feature of knit, which causes instability making it difficult to maintain the original shape, related to material properties, the weight and expansibility recovery rate have the greatest influence on the variation of wale lengths, though the amount varies by material. The variation of course contraction is closely related to density, the dense fabrics showing the highest values, due to the bust of the human body, the wale length variation of the front is greater than that of the back, by a regression analysis of material properties and the variations is obtained showing the weight, density and expansibility recovery rate have the greatest influence on the wale extension and course contraction of knit.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.569-574
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• 2003

This study was conducted to investigate the effect of physical properties and antioxidant activities of the beer made by Lycii fructus for development of functional beer. Physical properties such as $Brix^{\circ}$, pH and hunter values were determined and compared with commercial beer. L(lightness) value was not significant difference among beer, although a(redness) and b(yellowness) values were higher in Lycii fructus beer than those of the commercial beer. Total phenolic acid contents were 0.790 mg/mL in Lycii fructus beer and 0.603 mg/mL in commercial beer. Electron donatin ability was 93% in Lycii fructus beer and 87% in commercial beer. Lycii fructus beer showed higher SOD-liked activities than in the commercial beer. The relative antioxidant effects of the Lycii fructus beer showed 19% inhibitory effect on the peroxidation of egg yolk lecithin.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.62-69
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• 2018

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.688-694
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• 2005

The objective of this study is to identify factors affecting the job satisfaction of cook(n= 173) employed in school food service and to propose a plan to improve school foodservice quality. The subjects were cook employed by school in Chungchon province, Gwangju area. The average of cook's job satisfaction was 3.06, the rank factor for nature of work(4.25). the co-workers(3.28), the organic environment(3.17), promotion welfare payment(2.31), the physical environment(2.29) shown respectively. The highest satisfaction with nature of work and organic environment was indicated in the areas of the group of higher age, and cooks who received college education showed significantly lower job satisfaction in physical environment. The highest satisfaction for promotion welfare payment, and physical environment shown in the group of higher length of service who receive higher wages. The groups of regular job shown higher result in the nature of work(3.46>2.94), organic environment(3.46>2.94), promotion welfare payment(2.88>1.94) comparing to irregular job. It is necessary to elevate cook's low satisfaction for improving their work efficiency and the quality of elementary school foodservice.

• Journal of Korea Game Society
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• v.10 no.1
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• pp.3-13
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• 2010

This research will suggest a Digital Physical Field Game (Digital PFG) as a new ubiquitous paradigm. Based on the evolution of videogame paradigm which is affected by the social paradigm evolves, meanings of "participation" and "communication" as an interaction in the videogames are examined. Additionally, a general concept of ubiquitous games and its limitations are also investigated. Based on that, a new game paradigm which contains a concept of ubiquitous games, Digital PFG's main concepts and examples are newly designed and proposed. As contributions of this research, next are expected, such as, improved immersive contents for the serious games and new approaches to the theme and science parks design as a user participated digital contents.

• International Journal of Advanced Culture Technology
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• v.3 no.1
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• pp.86-89
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• 2015

Sugar cane, renewable fiber resources, were used for roof tile production. Urea formaldehyde, phenol formaldehyde and isocyanate resin were used as binders in this study. Roof tile specimens with 400 mm wide, 400 mm long and 5 mm thick were prepared by compression molding. Physical and mechanical properties of the specimens were analyzed by water absorption, thickness swelling, thermal conductivity, density, modulus of rupture and modulus of elasticity. From the results, water absorption at 1 and 24 hours was 19-47 % and 38-57 %, respectively. Thickness swell at 24 hours was 15-29%. Thermal conductivity was 0.016, 0.017 and 0.019 W/m.K when using isocyanate, urea formaldehyde and phenol formaldehyde, respectively. Density of the specimens was 770-860 kg/m3. Modulus of rapture was 255-280 MPa. Modulus of elasticity was 5.1-7.6 GPa. Physical and mechanical properties of the specimens indicated that they would be applied for roof tile and construction.