• 조형예술학연구
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• 제12권
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• pp.5-41
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• 2007

이 연구의 목적은 현대 사회문화의 새로운 경향으로 부각된 웰빙 문화생활에서 인간에게 보다 질적으로 향상된 디자인제품의 필요성을 알리고 이용하게 하려는 데에 있다. 일반적으로 사용되고 있는 조명제품디자인에 웰빙을 적용한 디자인연구가 시작단계의 수준이라 판단하고, 웰빙의 성향과 현시대 소비자가 새롭게 요구하는 조명디자인연구를 하고자 한다. 최근 급변하는 문화현상의 요인으로 디자인이 새롭게 인식되면서 현대인의 기능을 중시하는 소비문화에서 지적 만족을 추구하는 디자인의 소비문화로 변화하고 있다. 또 디지털 정보화 시대에 따라 유비쿼터스와 같은 다양한 디지털 첨단기술이 발달하게 되면서 소비자는 정적인 것보다는 동적인 것, 또한 자신들의 자극에 반응이 있는 제품에 관심을 보이고 있다. 동시에 자연친화적 이고 인생을 풍요롭고 아름답게 영위하고자 하는 웰빙문화를 선호하고 있다. 즉, 제품의 기본적인 기능사용만을 위함이 아닌 오감을 만족시키기 위한 디자인을 요구하는 시대가 왔음을 의미한다. 하지만 20세기 후기에 나타난 산업사회에서 인간중심적이고 친환경적인 제품의 경향은 일부 제한된 분야에서 시도되고 있을 뿐 일반적으로 이에 대한 연구는 미흡한 현실이다. 본 논문은 기존 조명제품디자인이 생활의 정신적 문화적 만족이 새로운 목표가 되고 있는 사용자들의 웰빙 성향과, 그들이 필요로 하는 제품의 방향성을 알고, 그 결과를 바탕으로 인터렉션디자인을 접목하여 문제 해결의 대안을 제시하여 웰빙 성향에 있어 발전이 미흡했던 원인을 분석하고 그에 대한 해결방법을 모색하여 인터랙션디자인, 웰빙을 적용한 디자인을 제작한 결과, 기존 조명디자인과의 차별화로 현재의 조명제품디자인에 충분히 활용될 수 있을 것으로 예상되는바, 이 분야를 계속 연구할 가능성이 있다는 결론을 제시하고자 한다.

• 한국산림과학회지
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• 제101권3호
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• pp.387-394
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• 2012

이 연구는 채석장 개발 후 부지에 대한 타용도 활용에 관한 의식 분석을 통하여 타용도로 전환하는 모델을 개발함으로써 효율적으로 산림자원을 이용 개발할 수 있도록 하기 위하여 수행하였다. 설문조사 결과, 채석장 개발에 따른 경제적 발전 등 긍정적 측면보다 먼지, 소음, 산림훼손 등 부정적 시각이 약 5% 더 크게 나타나는 것으로 분석되었다. 응답자 중 42%는 채석장 개발 후 타용도 전환하여 활용하는 것이 좋다고 응답하였고, 타용도 전환은 문 화예술공간으로(25%), 타용도 활용은 인근 주민의 요구도가 큰 지역(32%), 타용도 전환시 적정한 규모는 5~10 ha의 규모(43%)가 선호도가 높았다. 폐채석지에 대하여 타용도 전환시 SWOT분석 결과, 강점요인은 국토의 효율적 활용, 근대산업유산+문화예술 융합형 콘텐츠의 개발, 인근 도시 및 휴양객의 볼거리 제공, 주변의 수려한 경관과 청정한 환경과의 조화, 주 5일 근무 증가 등에 따른 국내외 관광객의 지속적 증가이었다. 기회요인으로는 새로 개설되는 고속철도 지방도 등을 통한 획기적 교통망(접근성) 개선, 예술창작벨트 조성으로 신성장동력 창출, 관광과 교육의 접목을 통한 차별화된 문화예술공간 제공, 석재 가공품 개발을 통한 지역소득 창출, 에코시티 개발 등 지역개발 활성화이다. 약점요인으로는 심리적 원거리감과 낙후성, 체류형 관광기반의 취약이라고 분석되었다. 위협요인으로는 인근 채석장과 연계하여 개발시 지속적인 재원의 지원이 불가피하고, 폐채석지의 타용도 전환요청에 따른 법적 제도적 정비가 시급하다고 분석되었다. 폐채석지의 타용도 활용을 위한 개발형 복구모델은 조각공원, 폭포공원 및 호수공원, 암벽등산장 등의 유형, 체육공원+산림공원, 자생식물공원 유형, 문화예술공원 유형, 복합공원 유형, 저류지, 산불진화 저류지 유형, 노인병원, 농업시설지, 학교부지 등 기타 시설 유형으로 분석되었다. 토석채취 이용 후 부지에 대한 타 용도 활용은 이용자의 선호도를 고려하여 활용형태에 따른 시설 모형을 설정하는 것이 필요할 것으로 사료된다.

• 한국식품영양학회지
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• 제26권4호
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• pp.824-830
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• 2013

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

• 농촌계획
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• 제18권4호
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• pp.117-127
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• 2012

The demand of rural tourism industry has increased among the urbanites in South Korea, in due to the increase of leisure activity and the emergence of ageing society. Rural amenity resources are gaining various interests, in the value creation and promotion of tourism. In this study, the propensities of city dwellers were separated by life-style classification, and each affinity to the rural amenity resources was examined in accordance with the separation. A questionnaire survey of urbanites in the southern area of Gyeonggi-do, the most populous province in South Korea, was conducted to analyze the preference of city dwellers about rural amenity resource and life-style of themselves. For statistical verification, $IBM^{(R)}$ $SPSS^{(R)}$ Statistics 20 software was used for frequency, reliability, factor and multiple regression analysis of this research. The results of the statistical analyses found a noticeable characteristic in life-style classification. The affinities of urbanites can be classified into four congregations of life-style factors in this statistical model. Each congregation of the factors was named as 'Self-development-oriented', 'Leisure-oriented', 'Achievement-oriented', and 'Culture-oriented' life-style, to represent the characteristics for convenience' sake. Among these styles, only 'Self-development-oriented' and 'Achievement-oriented' showed the positive correlation with rural amenity resources in the multiple regression analysis. In addition, the rural amenity resources were also analyzed in accordance with the life-styles classification of urbanites. City dwellers showed the highest interest to the 'natural resource management facility resource' in natural resources, the 'traditional heritage resource' in cultural resources, and the 'community resource' in social resources. Meanwhile, they showed less interest to 'agricultural and scenery resources' in natural resources, 'specialty production resource' in cultural resources, and 'cooperative farming' in social resources. These characteristics can be constructed as meaning that the urbanites who concern self-development and achievement of their lives have high interest in rural amenity resources, and the main interest of them is not 'return-to-the-farm'(歸農) but 'return-to-the-home'(歸村).

• 복식
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• 제66권3호
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• pp.107-120
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• 2016

This study examines functions in traditional Korean special costumes in accordance with the climatic factors of the Korean peninsula. The study focused on clothes worn by commoners during the Joseon dynasty. Climate change has been a major global issue in recent times, and it has been a hot topic in social, cultural, scientific, economic, and industrial communities. Studies have been conducted regarding the rapidly changing climate, and finding ways to cope with unusual temperatures. This thesis studies the development of special costumes in preparation for unusual climates, and requirements of the costume in accordance with the climatic factors, as well as the direction of its development. Its biggest significance lies in collecting and organizing the research data on special costume studies, and on costumes of the commoners, which have been fairly insufficient up to this point. After the Little Ice Age, the Joseon Dynasty period faced poor external environment due to unusual temperatures. The results of studying the costumes of the commoners are as follows: The climate of the Korean peninsula displayed different characteristics depending on the season, so the form, material, and appearance of the seasonal clothing items showed clear differences, and the difference in the crops cultivated according to the climate led to difference in material and material preference shown in the costumes. This meant that costumes differed based on region. In addition, difference in social hierarchy, regulations on costume according to class, and farming oriented social background during the period of Joseon dynasty slowed the development of costumes of commoners, but appears to have had a positive effect on the development of special costumes. We anticipate more succeeding studies on costumes of the commoners and special costumes in the future. We hope more costumes that can wisely respond to the approaching changes in temperature in the Korean peninsula can be designed via modernization of traditional Korean special costumes.

• 한국조리학회지
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• 제16권5호
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• pp.299-310
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• 2010

본 연구는 설기떡을 깻잎량을 달리 첨가(0%, 10%, 20%, 30%, 40%)하여 제조한 후, 기계적 검사와 관능검사를 실시하여 깻잎 함유 설기떡 제조의 최적 배합비를 찾고자 하였다. 수분 함량은 깻잎 첨가군이 대조군보다 높았다. L값은 대조군이 가장 높았으며, a값과 b값은 대조군이 깻잎 첨가군에 비해 유의적으로 낮았다(p<0.05). 탄력성, 검성, 씹힘성이 깻잎 첨가량이 증가함에 따라 감소하고, 경도와 부착성은 대조군이 가장 높았다. 기호도 검사 결과, 색, 맛, 전체적 기호도는 깻잎 20% 첨가군이 가장 높게 평가되었다. 이상의 결과로 볼 때, 깻잎 첨가는 설기떡의 기호도를 높여 주고, 깻잎 첨가량 20%가 가장 적절한 것으로 사료된다.

• 복식
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• 제57권8호
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• pp.75-88
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• 2007

Nowadays, geometrical form expressed on costume is recognizing as a part of modeling art, at the same time is working to develop it. Also the geometrical form is affording the coinciding lifestyle and sensitivity of customers keeping their pace. As a result, our study is researching on the geometrical form that is used in the pattern, silhouette, and detail of the costume to show the texture in sense of touch and the effect of optical illusion used in variable designs, in order to present the expansion our capability of infinite development included in the study of costume. Specially, geometrical form included in sports wear is very effective since the geometrical form includes short and simple beauty as well as practical design. Thus, this study is wishing to know if satisfying the practical and psychological urge of present human beings may be applied to the golf wear market, which is a type of sport that geometrical form is sent in the fastest way in domestic market. Also we are urged to know what type of design technique is the geometrical form nowadays used and changed to discriminate the artificial commerce and improve the identity of such unique brand. The source of this thesis is wishing to investigate the specialization and the most effective geometrical shape and preference of each type in domestic golf wear goods that applied geometrical goods in $2002{\sim}2006$ and analyze its way of expression.

• International Journal of Costume and Fashion
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• 제4권
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• pp.21-45
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• 2004

The rapid development of science technology during the 20th century has greatly lowered the hours for labour, thus giving members of society extra time for leisure. With the increasement of leisure activities, sports casual wear has become one of the foremost leading items in the fashion industry, and among such sports casual, down wear has become the F/W season's most popular item. Because it generates high profits, many recognize it as a very important factor in lady's wear. Since the 1990's, down wear was widely applied to various sections of lady's, men's, and children's wear, and it has ceased to be limited to sports casual only. The purpose of this study was to fully understand the characteristics of down, and to develop crossover garments design desired not only in the F/W season but also the S/S season. It has been taken into consideration that many restrictions in sewing technique and material selection in manufacturing down as a fashion product exist when choosing a means of manufacture. That was why this study focused on the history and characteristics of down while analysing the works of domestic and foreign designers to concretely applicate them in fashion products. This study has divided the resulting down wear products according to consumer preference： vest, jacket, coat, one-piece, and skirt to applicate design manufacture of lady's wear in general, while designing and making artistically expressed down wear. There were 48 works developed as a result of this study, of which 41 were ready-to-wear, and the remaining 7 works were creative art wear.

• Journal of Communications and Networks
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• 제17권2호
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• pp.126-132
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• 2015

In mobile computing research area, it is highly desirable to understand the characteristics of user movement so that the user friendly location aware services could be rendered effectively. Location based social networks (LBSNs) have flourished recently and are of great potential for movement behavior exploration and datadriven application design. While there have been some efforts on user check-in movement behavior in LBSNs, they lack comprehensive analysis of social influence on them. To this end, the social-spatial influence and social-temporal influence are analyzed synthetically in this paper based on the related information exposed in LBSNs. The check-in movement behaviors of users are found to be affected by their social friendships both from spatial and temporal dimensions. Furthermore, a probabilistic model of user mobile behavior is proposed, incorporating the comprehensive social influence model with extent personal preference model. The experimental results validate that our proposed model can improve prediction accuracy compared to the state-of-the-art social historical model considering temporal information (SHM+T), which mainly studies the temporal cyclic patterns and uses them to model user mobility, while being with affordable complexity.

• 한국축산식품학회지
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• 제39권3호
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• pp.402-409
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• 2019

Jeju black cattle are known as one of Korea's traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, our results suggest that Jeju black cattle beef had higher savory flavor and umami taste which affected consumers preference for the meat.