• 한국전자통신학회논문지
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• 제14권1호
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• pp.155-160
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• 2019

본 논문에서는 신재생에너지와 농업ICT를 활용한 시설농업용 제어와 에너지생산량과 소비량 예측을 통해 효율적인 계통 독립형 ESS제어시스템을 제안한다. 제안된 시스템은 전력계통 정밀 위상 및 데이터를 시각화하여 유지보수 및 모니터링을 수행할 수 있는 통합 관리 시스템으로 장애 발생 시 자동으로 이에 대해 대처하고 데이터 수집, 처리, 제어가 가능하며, 태양광발전의 전력 발전과 설치된 설비들의 소비 패턴, 설비들의 동작 트랜드를 분석, 기상청 OpenAPI를 활용한 에너지 생산량 소비량 예측을 통해 최적의 에너지 운영 방법을 제시함으로써 불필요한 에너지 소비를 줄이고 운영비용을 절감할 수 있다.

• 한국경제지리학회지
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• 제27권1호
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• pp.53-73
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• 2024

글로벌 펜데믹으로 인한 보호무역주의의 강화, 지역 가치사슬로의 재편 등으로 인해 글로벌 생산 공급망은 펜데믹 쇼어링(니어쇼어링, 프렌드쇼어링 등)과 같이 우방국 혹은 동맹국 중심으로 변화할 것으로 예상되고 있지만, 소비 공급망의 경우 정치적인 것보다 경제적 요인이 여전히 유효하게 작용하고 있는 것으로 나타났다. 중국 전자상거래 시장(C-commerce)의 급성장의 원인은 코로나 19 종식 이후 (1) 소비 진작을 위해 도입된 관련된 규제 완화(관세, 통관절차) (2) 제한된 소득 대비 더 많은 소비를 원하는 패턴 증가(가성비를 추구하는 소비) (3)글로벌 소비 시장의 점유율을 높이기 위한 기형적 기업 운영에 기인한 것으로 파악된다. 이러한 현상을 통해 생산-소비 네트워크는 더욱 분절되고 탈동조화된 형태로 발전될 가능성이 높으며, 특히 소비 네트워크는 재세계화 현상인 디지털 기술 전쟁에 영향을 받아 더욱 파편화될 것으로 예상된다.

• 수산경영론집
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• 제30권1호
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• pp.31-50
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• 1999

The purpose of this paper is to offer policies or laws governing the future of Korean seafood markets in view of societal marketing concept. The environment surrounding those markets is changing quickly and constantly. The proposals in this paper are meant to help the Korean seafood market coping with this swiftly changing environment. This paper sorts this changing environment in terms of institutional side and secio-economical side. The institutional side involves the enforcement of international and domestic seafood trade standards, the increase of seafood importation, the adoption of optional seafood sales system, the openness of distribution market, and the adoption of TAC system. The secio-economical side involves the development of telecommunication and transportation, and the changing of seafood consumption pattern. The forecast about the future of seafood market could be classified into three fields, that is, the production field, the distribution field, and the consumption field of seafood. In the production field of seafood, the stabilization of supply of seafood and the production management oriented seafood market could be forecasted. In the distribution field, the formulating of enforced trade standards, the dispersion of marketing function among fisher, wholesaler and retailer, the development of marketing skills, and the promotion of marketing information system could be forecasted. Finally, in consumption field, the promotion of standardization and diversification, the appearance of intellectual consumers could be forecasted. This paper seeks to offer policies or laws fur the three categories of the seafood market-the government, the fisher, and the distributor-coping with the changing environment on the above three fields, thereby benefiting the consumer's long-term welfare. For the government, this paper suggests the construction of a Seafood Transaction Information Infrastructure, a Seafood Dealer License System, and a Seafood Safety Security System. For the fishers, this paper proposes an Eco-labelling System, a Sustainable Production System, and a Real Naming System in dealing seafood. Finally, for the distributors, this paper offers a Seafood Production Controlling System, a Nature-friendly Marketing System, and a Consumer-oriented Marketing System.

• 화약ㆍ발파
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• 제32권1호
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• pp.10-17
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• 2014

본 연구에서는 중앙아시아에 위치한 카자흐스탄을 방문하여 Kazakhmys광산을 소개하고 국내 발파 기술을 접목할 경우를 가정하여 최적의 발파 설계를 제안하고자 한다. 그 결과, 국내 발파 기술을 사용하더라도 카자흐스탄 광산에서 발생하는 화약 소모량과 천공수 등을 절감하여 최종적인 생산원가를 절감할 수 있는 발파 설계가 가능한 것을 알 수 있었다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제7권3호
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• pp.171-177
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• 2002

The metabolic flux pattern for L-histidine production was analyzed when glucose and/or acetate were used as carbon sources. Total L-histidine production was enhanced when mixed substrate (glucose and acetate) was used, compared wish that when either glucose or acetate was used as the sole carbon source. Theoretical maximum carbon fluxes through the main pathways for L-histldine production, cell growth, and ATP consumption for cell maintenance were obtained by the linear programming (LP) method. By comparison of the theoretical maximum carbon fluxes tilth actual ones, it was found that a large amount of glucose was actually used for maintenance of cell viability. On the other hand, acetate was used for cell growth. After depletion of acetate in the mixed substrate culture, the flux for glucose to L-histldine synthesis was markedly enhanced. A strategy for effective L-histidine production using both carbon sources was proposed.

• 복식문화연구
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• 제19권4호
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• pp.674-696
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• 2011

Recent change in consumption patterns, casual clothing market share is growing. Awareness about the quality of the product for a variety of consumer needs are becoming. Accordingly, stretch material items that satisfy modern production and consumption is increasing. Among them, circular knit and woven fabrics with different characteristics have. However, this requires a consideration of the pattern graphics, this study is not getting enough. The purpose of this study is to develop a T-shirt using circular knit pattern for women in early twenties. Through the research of literature and a survey on T-shirt patterns of ready-to-wear manufactures and training for the pattern 4 T-shirt patterns were selected. Eight women in early twenties who fit the bodily standard were selected for the test. Subjects who were tested by wearing a T-shirt made of 30's cotton circular knit. Drafting method of T-shirt pattern which were closed to the optimum value three, derived from the five point rating scale outfit test were selected and the differences between the values of the selected drafting methods and the optimum three were verified. Passed by the test of 2 times and the final research T-shirt pattern was developed through adjusting from the optimum value three. The form which is whole is a silhouette closely in the body and drafting method the elasticity and drapery considered the quality of the circular knit where the characteristic is excellent.

• 한국축산식품학회지
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• 제34권4호
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• pp.507-515
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• 2014

The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. However, studies show that urbanization has been causing a rise in demand for meat products. India is the world's second largest exporter of beef. In India, 95% of goat meat produced is consumed locally. Meat consumption, in particular, is determined by the religions where pork is forbidden to Muslims and beef is prohibited to Hindus. The preference and consumption of chicken meat can be considered as a universal phenomenon and chicken meat is greatly accepted by consumers in India as compared to the other meat consumption. The increase of chicken meat consumption is due to the versatility of the meat, relatively low cost in comparison to other meat, and the acceptance of the chicken meat to all religions. There has been a great rise in the production of livestock products and this is expected to continue in the future. The pattern of meat consumption depends considerably on culture, tradition and urbanization. This review was formulated with the objective of identifying the meat consumption patterns in a typical Indian society.

• 한국식생활문화학회지
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• 제9권3호
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.426-429
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• 2001

The continuous production of L -proline was studied using L-histidine auxotrophic mutant of Corynebacterium acetoacidophilum under various substrate limited conditions. Among the $NH_4\;^+$ $PO_4\;^3$ and L -histidine limited conditions, the highest production of L -proline was observed under the L-histidine limited condition. Under $NH_4\;^+$ and $PO_4\;^3$ limited conditions, no or poor L-proline production was observed, respectively. For the kinetic parameters under L -histidine limitation the specific rate of L -proline production was increased with dilution rate upto $0.1hr^{-1}$ but decreased above $0.1hr^{-1}$. The volumetric rate of L -proline production was showed similar pattern with specific rate. The dried cell weight was gradually increased according to decrease the dilution rate. Specific rate of glucose consumption was proportionally increased with dilution rate. The results of continuous culture (higher production of L-proline at dilution rate $0.1hr^{-1}$) will be used in fed-batch culture for the control of cell growth rate and mass production of L-proline.

• Journal of Community Nutrition
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• 제5권4호
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• pp.209-217
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• 2003

The food and nutrition system is a network of processes linking agriculture, food, eating, nutrition, and health. The system includes a series of nine stages (production, processing, distribution, acquisition, preparation, consumption, digestion, transport, and utilization) and two types of contexts (biophysical and sociocultural). Analysis of whole food and nutrition systems provides information about the structure and processes involved in the complete scope of food and nutrition, assisting in the identification of ″upstream″ influences and ″downstream″ consequences in the system. The current analysis gathered existing data about the food and nutrition system in South Korea from public sources and professional publications, and interpreted that information to consider how different elements of the system contribute to health. The findings revealed that South Korea has substantial domestic food production and processing supplemented by imports, widespread food distribution in markets and a growing number of Korean and Western restaurants, a relatively low percentage of household income spent on food, growing use of new food preparation methods such as microwave ovens, a rice/vegetable/fish based three-meal consumption pattern, few recorded digestive problems, increasing calorie storage as body fat, and a relatively low chronic disease prevalence compared to other developed societies. Examination of the full scope of the food and nutrition system provides a broad perspective using whole system thinking that can identify potential strategies for future research and intervention.