• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2009.10a
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• pp.292-298
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• 2009

This paper investigates the control performance of the proposed hybrid mount system for vibration isolation table. The hybrid mount system consists of an air spring as a passive device and a PZT stack actuator as an active device in series. The feasibility of the PZT stack actuator as an active actuator was examined through the simple experiments. After that, a series of numerical simulations were carried out to evaluate the control performance of the proposed hybrid mount system. The equations of motion of the table with a set of hybrid mount systems consisting of four devices are derived. The air spring is considered as a 1 spring and 1 dashpot elements, and PID control algorithm is adopted to estimate the control force. The results of the numerical simulations presents that the proposed hybrid mount system could be the promising control system for vibration isolation table.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.28 no.8 s.227
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• pp.1221-1228
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• 2004

The vertical roller mill is the important machine grinding and mixing various crude materials in the manufacturing process of portland cement. Table liner is one of grinding elements of vertical roller mill and is subjected to the cyclic bending stress by rollers load and the centrifugal force by rotation of table. It demands $4{\times}10^7$ cycle but has $4{\times}10^6{\sim}8{\times}10^6$ cycle. It fractures at the edge of grinding path of outside roller. The repair expense for it amounts to $30\%$ of total maintenance of vertical roller mill. Therefore, this study shows the fracture mechanism of table liner for vertical roller mill using HDM and fatigue analysis and makes the estimation for safety of vertical roller mill.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• The Journal of Korean Medical History
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• v.36 no.1
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• pp.73-88
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• 2023

This article examines the trend of research on mathematical modeling of Yin-Yang and the Five Elements. Through the search engine Google and the library search service of Kyung Hee University, papers that mathematically studied the Yin-Yang Five Elements were searched. Among them, 7 cases published in academic journals were selected and briefly mentioned in the table. And we introduced specific details about four of them. The model format expressing the five elements as a nonlinear system of differential equations was discussed and evaluated.

• Journal of Korean Society for Quality Management
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• v.30 no.1
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• pp.1-21
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• 2002

The purpose of this study was to empirically examine the customer oriented quality creation by considering quality elements required by customers in the product design process. The study tried to extract attractive quality elements by using Kano's model. After identifying the elements HOQ(the house of quality) of QFD(quality function deployment) was used to identify the trend of quality elements evaluation. Test for equal means (t-test) was applied to verify the attractive quality elements of adult shoes. It made us find the customer oriented quality elements from the customer needs and latent dissatisfaction. We collected the opinions of experts on shoes and complete the cause and effect diagram and affinity diagram (KJ method). The data of the questionnaire was put to the QFD and the contents of quality elements was identified by brain storming method. We calculated indexes which were the multiplication of weight and marks of quality elements in the cross table of the HOQ by QFD. Then we tested for the equality of means between the indexes and the sum of attractive quality elements. The results for equal means were statistically significant. To create the customer quality the product design should be differentiated between the age groups over attractive quality elements.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.41-47
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• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.34 no.1C
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• pp.72-80
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• 2009

Look-up table based inverse halftoning from the digital color halftone image is proposed in this paper, which uses vector adaptive filter for the nonexisting patterns in the table. Halftone image is obtained from a continuous -tone image, which can be restored into continuous one from the digital binary image by way of inverse halftoning method. Look-up table based method usually processes fast and has even performances over the various halftoning. The numbers of pixels in the pattern of table and the method how to define the table elements for each R, G, B channels can effect largely for its performance. The proposed method uses 16 pixels in the table considering the diversity of the expressions from their patterns and with memory size as well. This also proposed how to combine R, G, B channels into one. Experimental results showed the better performance in the expression of colors, better color restoration and the short processing time compared with the conventional ones.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.10 no.16
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• pp.27-38
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• 1987

This paper develops a standard time table using STD(Standard Tine Data) Technique in multi-product and one-unit production systems. STD leads to greater consistency between similar jobs. The constant-time and special elements will always be the same even though they pertain to different part numbers. Actually, the standards will very based on the size of the variable elements that are in control of the time. A real-field example is presented.

• Journal of Korean Society for Quality Management
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• v.31 no.3
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• pp.98-113
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• 2003

Kano model distinguishes three types of customer requirements, namely, one-dimensional quality, must-be quality, and attractive quality. There are a few methods for classifying a given customer requirement into one of the Kano's quality elements. However, the existing methods have a common limitation in that they are based on Kano evaluation table. Kano evaluation table is not always effective for the classification task, and suffers from a significant information loss. This paper proposes an alternative to Kano's evaluation table and a new classification scheme based on fuzzy set concept. The proposed method is illustrated using a case study on the ADSL service.

• Journal of Korean Association for Spatial Structures
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• v.18 no.1
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• pp.135-143
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• 2018

In the current research, a seismic ceiling system as one of non-structural elements in buildings has been developed by applying newly designed vertical hanger clips combined with M-bar channel clips. In order to evaluate the seismic performance of the developed system, full-scale shaking table tests of one story frame structure with the conventional ceiling system or the developed seismic ceiling system were performed with time-history responses under earthquake loads. The developed system was also evaluated by the time-history dynamic analysis. From seismic test and analysis, it was shown that the developed seismic ceiling system could give improved seismic performances to minimize displacements and damages of ceiling systems as well as enhance seismic safety of the ceiling system.