• 한국HCI학회논문지
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• 제13권3호
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• pp.17-33
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• 2018

사람들은 시각을 통해 대상물의 형상, 크기, 색, 표면 재질 등과 같은 미적기능을 처리하는 것과 동시에 과거의 자신의 경험을 결합시켜 새로운 심리적 해석을 통한 상징적 기능으로서 대상물을 바라보기도 한다. 그렇기 때문에 단순히 사람들이 눈을 통해서 무엇을 보고 있느냐가 중요 한 것이 아니라 눈으로 받아들이고 이해한 것이 사람들에게 어떤 생각과 느낌과 심리적인 영향을 불러오는 것인가를 연구하고 이해하는 것이 매우 중요하다고 할 수 있겠다[15]. 이러한 연구목적의 하나로서 본 연구에서는 상징적 기능으로서 아날로그 이미지와 디지털 이미지의 인지적 특성이 무엇인지를 "형태적 관점"에서 디테일하게 밝혀내려 하였다. 그리고 다섯 가지 가설을 세우고 다음과 같은 실험을 진행하여 가설을 검증하였다. 우리주변에서 가장 많이 사용되고 있는 스마트폰을 2차원형상의 선화(線?)로 단순화하고 그 스마트폰 2차원형상의 가로라인에 R(radius)값이 부여되었을 경우와 런인알(run-in-r; radius)이 부여되었을 경우 그리고 그 도형들의 모서리에 R(radius)굴림이 적용 되었을 경우를 설정하고 12가지 짝(pair)을 이룬 도형의 조합을 실험방법으로 고안하여 피험자들에게 실험을 실시하였다. 그 결과 몇 가지 인간의 특징적인 현상을 발견할 수 있었으며, 특히 어떤 형상에서 사람들은 상징적 기능으로서의 아날로그이미지와 디지털이미지를 심리적으로 강하게 인지하는지를 객관적으로 검증할 수 있었다. 이와 같은 연구를 통해 얻어진 사람들의 생각과 느낌들을 확정된 하나의 가치로서 데이터베이스화 하여 제품디자이너들에게 제공할 수 있다면 소비자들이 원하는 기초적인 감성 디자인으로서 디자인형상에 응용할 수 있을 것으로 생각된다.

• 대한의용생체공학회:의공학회지
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• 제20권1호
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• pp.29-36
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• 1999

본 연구는 목적은 PIV 시스템을 이용하여 분기관내 유동현상을 가시화하여 분기부 영역의 유동특성을 분석하는데 있다. PIV 시스템으로 유동장을 가시화하기 위해서 분기관 모델은 투명 아크릴판으로 제작하였고 작동유체와 추적입자는 각각 물과 송화가루를 사용하였다. 유동장에서 획득된 영상으로부터 속도벡터를 얻기 위해서 입자추적방법의 1-프레임 법과 2-프레임 법, 상호상관 PIV법인 2-프레임법을 사용하였다. PIV 시스템으로 측정된 실험결과의 신뢰성을 확보하기 위해서 표면구동 캐비티 유동의 속도분포를 4-프레임법으로 얻어진 기준 실험 데이터와 비교하였다. 분기관에서 뉴턴유체의 유동현상을 효과적으로 가시화하는데 필요한 상호상관 PIV방법의 2-프레임법을 적용하는 알고리즘을 개발하였고, sub-pixel과 면적보간을 사용하여 오벡터를 제거후 최종속도벡터를 얻었다. PIV를 이용한 분기관내 유동가시와 실험결과를 신뢰할 수 있는 수치해석 결과를 이용하여 검증한 결과 PIV 실험으로 얻어진 속도벡터는 수치해석의 결과와 잘 일치하였다. PIV 실험과 수치해석 결과로부터 분기관모델의 분기점 원위부에 재순환영역이 형성됨이 확인되었고 두 다른 방법을 이용한 재순환영역의 길이와 높이는 거의 동일하였다.

• Journal of Biosystems Engineering
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• 제41권4호
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• pp.288-293
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• 2016

Purpose: The purpose of this study was to investigate the key factors in designing a three-wheeled two-row soybean reaper (riding type) that is suitable for soybean production, and ensure worker safety by proposing optimal work conditions for the prototype of the designed machine in relation to the slope of the road. Methods: A three-wheeled two-row soybean reaper (riding type) was designed and its prototype was fabricated based on the local soybean-production approach. This approach was considered to be closely related to the prototype-designing of the cutter and the wheel driving system of the reaper. Load distribution on the wheels of the prototype, its minimum turning radius, static lateral overturning angle, tilt angle during driving, and The working and rear overturning (back flip) angle were measured. Based on the gathered information, investigations were conducted regarding optimal work conditions for the prototype. The investigations took into account driving stability and worker safety. Results: The minimum ground clearance of the prototype was 0.5 m. The blade height of the prototype was adjusted such that the cutter was operated in line with the height of the ridges. The load distribution on the prototype's wheels was found to be 1 (front wheel: F): 1.35 (rear-left wheel: RL): 1.43 (rear-right wheel: RR). With the ratio of load distribution between the RL and RR wheels being 1: 1.05, the left-to-right lateral loads were found to be well-balanced. The minimum turning radius of the prototype was 2.0 m. Such a small turning radius was considered to be beneficial for cutting work on small-scale fields. The sliding of the prototype started at $25^{\circ}$, and its lateral overturning started at $39.3^{\circ}$. Further, the critical slope angle for the worker to drive the prototype in the direction of the contour line on an incline was found to be $12.8^{\circ}$, and the safe angle of slope for the cutting was measured to be less than $6^{\circ}$. The critical angle of slope that allowed for work was found to be $10^{\circ}$, at which point the prototype would overturn backward when given impact forces of 1,060 N on its front wheel. Conclusions: It was determined that farmers using the prototype would be able to work safely in most soybean production areas, provided that they complied with safe working conditions during driving and cutting.

• Journal of Acupuncture Research
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• 제24권1호
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• pp.13-28
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• 2007

Objectives : Clinical character of chronic tension-type headache is bilateral, moderate intensity, persistent and chronic, repeating disease and CTTH is a common prevalent disease, but pathophysiology and likely mechanism remain unclear. It impedes subjective quality of life. The purpose of this research is to examine the effect of sa-am acupuncture method for chronic tension-type headache. Methods : In this randomized, single blind, placebo-controlled study, we compared active acupuncture with sham acupuncture for the treatment of chronic tension-type headache. Volunteers who satisfied the requirements were enrolled in study. Evaluation of chronic tension-type headache was measured by VAS and Headache Disability Inventory(HDI), Six point Linkert Scale before and after treatments. Results : 26 subjects finished study. There were not difference between two groups on age, sex, weight, height, blood pressure, pulse, respiratory rate, Byeonjeung, sunrise of treatment. In change of VAS, there were not difference between two groups on before treatment. Before treatment per visit, VAS of 6th and 7th visit were significantly decreased in active acupuncture(each p=0.039, p=0.008) and were not decreased in sham acupuncture. In change of VAS on a withdrawing needling after treatment, VAS of 1st, 2nd, 6th and 7th visit were significantly decreased in active acupuncture (each p=0.001, 0.038, 0.035, 0.008) and VAS of 2nd, 4th and 5th, 6th visit were significantly decreased in sham acupuncture(each p=0.033, 0.032, 0.035, 0.031). In change of VAS on 2hrs after treatment, VAS of 4th and 5th, 6th visit were significantly decreased in active acupuncture(each p=0.014, 0.023, 0.027) and 5th visit were significantly decreased in sham acupuncture(each p=0.004, 0.009). In change of VAS on 4hrs after treatment, VAS of 4th and 5th, 6th visit were significantly decreased in active acupuncture(each p=0.018, 0.011, 0.015) and 5th, 6th visit were significantly decreased in sham acupuncture(each p=0.020, 0.015). In change of VAS on the next day after treatment, VAS of 3th and 4th and 5th, 6th visit were significantly decreased in active acupuncture(each p=0.032, 0.011, 0.005, 0.012) and 4th, 5th visit were significantly decreased in sham acupuncture(each p=0.001, 0.012). In change of VAS according to a current time(before treatment, after a withdrawing needling, 2hrs, 4hrs, the next day), total score of VAS was decreased more active acupuncture group than sham acupuncture group, but there were no statistical significance compared with sham acupuncture group. In change of HDI score, after treatment was decreased than before treatment in two group, but there were no statistical significance compared with two group. In change of Six point Linkert scale score, after treatment was decreased than before treatment in two group on 6th, 7th visit(active acupuncture 6th 7th each p=0.002, 0.003, sham acupuncture 6th 7th each 0.003, 0.009), but there were no statistical significance compared with tow group. Conclusion : Sa-am acupuncture treatment is effective to improve the symptoms and quality of life in patients with chronic tension-type headache.

• 한국조리학회지
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• 제1권
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.