• 한국수소및신에너지학회논문집
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• 제21권4호
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• pp.328-339
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• 2010

A new gasification model for coal char was developed considering the effects of pore structure and solid reaction product (ash) and compared with conventional models. Among various parameters reflecting microscopic pore structure, initial pore surface per unit volume of char was found to have the largest effect on carbon conversions. Reaction studies showed that the proposed model can predict carbon conversion more accurately over a broader range of reaction degree compared to the conventional models. Therefore the model proposed in this study would be useful for the design of pilot or commercial scale gasifiers.

• 소성∙가공
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• 제10권6호
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• pp.471-477
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• 2001

Milli-structure components are classified as a component group whose size is between macro and micro scales, that is, about smaller than 20mm and larger than 1mm. The forming of these components has a typical phenomenon of bulk deformation with thin sheets because of the forming size. In this study, milli-structure rectangular cup drawing is analyzed and measured using the finite element method and experiments. Special containers or cases of cellular phone vibrator to save installation space are produced by rectangular-shaped drawing. A systematic approach is established for the design and the experiment of the forming processes for rectangular milli-structure cases. To verify the simulation results, the experimental investigations were also carried out on a real industrial product. The numerical analysis by FEM shows good agreement with the experimental results in view of the deformation shape of the product.

• International Journal of Costume and Fashion
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• 제7권1호
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• pp.1-10
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• 2007

The Italian fashion industry has achieved a remarkable success in the global market with the distinctive features of its industry structure and product quality, and such a system has been subject to many researches. Especially, the retail structure centered on small speciality retail stores rather than the industry structure of medium and small sized companies and department stores is thought to be the most noticeable distinctive feature that differentiates the Italian fashion industry from other countries. This system is thought to be a driving force behind the continuous development and innovation closely associated with the market. In result, As medium and small size companies are the center of the Italian fashion industry, advantages of small companies based on region, that is, flexibility and innovation of medium and small size companies, close cooperation between companies are utilized and it has been progressing closely with the Italian traditional culture and being modernized based on traditional technological skills.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2001년도 디자인학연구 2001 봄 학술발표회 논문집
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• pp.48-49
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• 2001

• 대한조선학회논문집
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• 제46권1호
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• pp.57-68
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• 2009

In automotive industries, reusability of product information is increasing through database construction of previous product data. The product data is stored by data quality management in product information systems. For naval ships, have the functional similarity by the ships of the same classification and class, that are built by series. Information of hull structures as well as embarked equipments are similar. So it would be effective to use database systems that are considered product information quality of previous ships in design and production processes. In this paper we discuss product information quality in database construction of naval ship product models. For this, we propose a basic concept and reference model for data quality verification. Based on this concept, A verification guideline is defined and it is applied for the case study of the digital naval ship which was built to the naval ship product model.

• 지능정보연구
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• 제12권2호
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• pp.49-65
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• 2006

본 논문에서는 유비쿼터스 환경에서 유동 소비자에 대한 서비스 이용의 유동성을 보장할 수 있는 지능형 여행정보서비스를 제안하고자 한다. 본 시스템은 유비쿼터스 환경에서 여행자가 필요로 하는 다양한 정보 획득을 돕기 위해 단일상품 묶음을 통한 복합상품 구성과 시맨틱 웹 서비스에 기반한 정보의 구조적 표현을 목적으로 설계되었다. 여행정보시스템에 연관된 상품들은 호텔, 항공사. 자동차대여, 여행지 정보, 음식점 및 Business Trip 등으로 여행자의 요구 및 상황의 변화에 맞게 연관상품의 복합상품구성을 위한 지능형 여행 최적 정보시스템의 연구가 요구된다. 이를 위해 털 연구에서는 여행서비스 지원을 위해, 첫째 여행자의 요구에 따른 단일상품의 복합상품화를 위한 방법론(Product bundling and modification)을 제안하였다. 둘째, 복합상품을 구성하기 위해 개별 정보시스템에 이질적인 형태로 저장되어있는 단일상품에 대한 정보를 공유하기 위해 시맨틱 웹 기반 정보의 구조적 표현에 관하여 제안한다. 이에 본 논문에서는 OWL 기반의 온톨로지를 구축하였다. 따라서 온톨로지 기반의 여행정보시스템은 향후 시맨틱 웹서비스 기반의 지능형 여행정보시스템 구축을 위한 초석으로 활용될 것이다.

• Kyungpook Mathematical Journal
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• 제11권1호
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• pp.29-32
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• 1971

• 대한조선학회논문집
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• 제31권1호
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• pp.42-49
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• 1994

조선 CIM 시스템은 제품 모델을 중심으로 한 정보의 통합화를 중점적으로 추구하여야 하므로, 이 제품 모델을 기능 모델과 형상 모델로 구분하였다. 조선을 위한 제품 모델의 근간이 되는 형상 모델을 오일러 조작을 기초로 하는 비다양체 모델의 자료 구조를 이용하여 각각 구획 배치, 구조 설계 및 공정 계획의 입장에서 이용하는 방법에 대하여 연구하였다.

• 대한수학회보
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• 제51권3호
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• pp.863-881
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• 2014

Many differential geometric properties of a submanifold of a Kaehler manifold are conceived via canonical structure tensors T and F on the submanifold. For instance, a CR-submanifold of a Kaehler manifold is a CR-product if and only if T is parallel on the submanifold (c.f. [2]). Warped product submanifolds are generalized version of CR-product submanifolds. Therefore, it is natural to see how the non-triviality of the covariant derivatives of T and F gives rise to warped product submanifolds. In the present article, we have worked out characterizations in terms of T and F under which a contact CR- submanifold of a Kenmotsu manifold reduces to a warped product submanifold.

• 한국조리학회지
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• 제23권5호
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• pp.140-150
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• 2017

The purpose of the study was to provide useful implications for management of dessert cafe by discovering selection attributes for product satisfaction and long-term orientation. Using SPSS 22.0 and AMOS 220 Version, the collected data from customers of dessert cafe in Seoul and metropolitan areas were analyzed for frequency analysis, exploratory factor analysis, confirmatory factor analysis, reliability analysis, and covariance structure analysis. As results of hypothesis verification, firstly, service standard and product diversity had a significant effect on product satisfaction of dessert cafe. Secondly, tastes and nutrients influenced positively long-term orientation of dessert cafe. Meanwhile, service standard, mood, and product diversity did not have a significant effect on long-term orientation. Thirdly, product satisfaction affected positively long-term orientation. The results of the study provided useful implications for management of dessert cafe.