• 한국실내디자인학회논문집
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• 제20권5호
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• pp.42-50
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• 2011

In the 21st century, people began to pay more attention on the culture, and the chances for them to participate in the cultural lives also increased. The spaces for entertainments can also be deemed as the center of the cultural contents. The entertainment is, in consideration of its definition by the literal meaning and the origin of the word itself, 'an act that entertains, or any artificial creation that is designed to give entertainment with a view to relieve the subjects from the burdens they have as they live.'Of the modem entertainment spaces, the one with the most profound visual manifestation of the entertainment element is the club. The purpose of this study is to examine the influence from the entertaining element manifested in the club spaces. Only until a few years back, the club spaces were deemed with negative impressions that comes with the more negative side of the entertaining world. But, recently such negative impressions are lift off considerably, and the club spaces are regarded with positive impressions as to be the kind of place where the young people can enjoy performances and other kind of culture in healthy atmosphere. In Chapter 2, we will examine the entertainment and the nature of the pleasure it gives, as well as the correlation between the entertaining environments and the pleasure they give. In chapter 3, the entertaining elements within such contexts are classified into the experience, form, color, objects, and the lightings and examine the characteristics of each of them. Also, the influences of these elements to the entertaining environment will be reviewed. In the case study in chapter 4, 9 overseas and domestic club spaces that were introduced in 'Interior World' magazines, that is, in the issues that are focused on 'Entertainment,'such as Issue 59, 68, and 79. As a result of the analysis, the influences of the entertaining, or pleasing, elements were discovered. The particular expression characteristics of the pleasing designs in the club spaces are, namely, the form elements, material elements, color elements, objects elements, and the lighting elements. As the society changes and the cultural level goes up, the club spaces are required to adopt more changes. Therefore, the pleasing elements of the space should receive further emphasis. These elements will act as a trend in the space and make the people appreciate the space more refreshing.

• Asian-Australasian Journal of Animal Sciences
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• 제31권1호
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• pp.149-156
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• 2018

Objective: Broilers show clear preference towards red color light (RL). However setting of an optimum light intensity is difficult since dim intensities that favor growth reduce welfare. This experiment was conducted to test the most effective RL intensity regimen (Dim [5 lux; DI] vs high [320 lux; HI]) in combination applied at different growth stages that favors for both performance and welfare. Methods: Complete randomize design was adopted with 6 replicates. Treatments were; T1 = early DI (8-21 d)+latter HI (22-35 d); T2 = early DI (8-28 d)+latter HI (29-35 d), T3 = early HI (8-21 d)+latter DI (22-35 d), T4 = early HI (8-28 d)+latter DI (29-35 d) and T5 = control (white light; WT) (8-35 d) at medium intensity (20 lux). Body weight (BW), weight gain (WG), water/feed intake and ratio, feed conversion ratios (FCR) were assessed. Common behaviours (15) were recorded by scan sampling method. Lameness, foot pad dermatitis, breast blisters, hock burning damage were assessed as welfare parameters. Fear reactions were tested using Tonic Immobility Test. Ocular and carcass evaluations were done. Meat and tibiae were analyzed for fat and bone ash respectively. Results: On 35 d, the highest BW ($2,155.72{\pm}176g$), WG ($1,967.78{\pm}174g$) were recorded by T2 compared to WT ($BW_{WT}=1,878.22{\pm}155$, $WG_{WT}=1,691.83{\pm}160$). But, application of RL, either DI, or HI during early/latter stage had no significant effect on FCR. Under HI, birds showed much higher active behaviours. DI encourages eating. Though LI changed from DI to HI, same trend could be seen even under HI. The highest leg strength ($218.5{\pm}120s$) was recorded by T2. The lowest leg strength ($64.58{\pm}33s$) and the highest ocular weight ($2.48{\pm}1g$) were recorded by T1. Significantly (p<0.05) the highest skin weight ($162.17{\pm}6g$) but the lowest fat% in meat ($13.03%{\pm}5%$) was recorded by T2. Conclusion: Early exposure to DI-RL up to 28 days followed by exposure to HI-RL is the most favorable lighting regimen for optimizing production, better welfare of broilers and improving health benefits of meat.

• 복식문화연구
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• 제15권3호
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• pp.394-404
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• 2007

The purpose of the study was to analyze the difference in knitwear purchasing behaviors of female college students in the U.S., Korea, and China. It was developed questionnaire that included knitwear purchasing behavior that is fashion information sources, evaluation criteria of knitwear products, store attributes of knitwear, knitwear buying places, and purchasing experience of foreign-made knitwear. The final sample used in this study consisted of 119 female college students in U.S., 150 female college students in Korea, and 217 female college students in China. Aged from 18 to 33. ANOVA, factor analysis, Duncan's multiple range test, frequency, and percentage as analysis methods were used. The results of the study were as follows. The preference of knitwear among the respondents was shown highly. This result is due to a world-wide trend of casual clothing, and is to prove, that knitwear is that made with flexibility, drape, and stretch, is the item that is able to satisfy consumer's desires. Knitwear preference of knitwear the U.S. respondents was shown highly, and buying intention of them was also high, not only for sweaters and t-shirts but for pants, skirts, jackets, coats, and dresses as well. Knitwear information the U.S. respondents considered important, was not only purchasing experience but also shop display and magazine advertisements. By evaluating criteria of knitwear, the U.S. respondents considered good fit, design, color, and comfort important, and they didn't consider the country of origin important. By store attributes of knitwear, the U.S. respondents specially considered the display, variety, price level, and sale frequency of merchandise. The respondents of China was shown higher than them of Korea in the intention of all items. Knitwear information the China respondents considered important, was not only purchasing experience but also shop advertisements of Newspaper and magazine and fashion articles in Newspaper and magazine. By evaluating criteria of knitwear, the China respondents considered good fit, design, color, and comfort important, and they considered fiber content and the country of origin higher than the respondents of U.S. By Store attributes of knitwear, the China respondents specially considered product knowledge and friendliness of sales personnel, Layaway payment plan, Brand names, New Fashion, and Dressing Facilities higher than the respondents of U.S. or Korea.

• 한국화재소방학회논문지
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• 제30권3호
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• pp.138-147
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• 2016

국가적 사회적 차원에서 국민의 안전과 보호에 대한 서비스의 인지가 사회 전반적으로 확산되어감에 따라 경상 환자, 상황이 급박한 중상환자까지 구급차 이용의 빈도수가 점차 증가하고 있다. 그러나, 구급차 이용의 빈도수가 증가함에 따라 이송 중 안전사고도 빈번해지고 있다. 이와 같은 원인은 신속하게 환자를 이송해야하는 구급차가 도로를 포함하여 구급차가 노출되는 환경에서 인식이 잘 되지 않을 뿐만 아니라, 이미 매우 높은 확률의 2차 사고에 노출 되어있다는 것이고, 이는 환자를 포함하여 구급대원에게도 생명이 담보된 위협적인 상황이라 할 수 있다. 특히 흐린 날이나 야간에 도로상의 구급차는 무방비 상태로 사고에 완전히 노출되어 있으므로 안전사고 대비를 위한 안전한 디자인의 연구 및 개발은 매우 시급하다고 할 수 있다. 또한, 구급차를 보다 원거리에서 인식이 되는 시인성이 높은 색상과 위급함을 직관적으로 인지할 수 있는 디자인 모티브를 추출하여 구급대원과 환자가 주변 환경으로부터 안전하게 보호 될 수 있으며, 현대감각에 맞는 연출로 구급차로서의 정체성을 살리고, 예민하고 불안한 환자의 심리상태를 고려하여 시각적으로 올 수 있는 위압감을 완화시킬 수 있어야 한다. 따라서, 본 연구에서는 기 연구된 선진 해외 사례를 분석하고, 국내 환경에 맞는 색상을 연구하여 이제까지 구급차에 대한 고착화 되어버린 색상에 대한 선입견을 버리고, 보다 안전한 색상 연구의 필요성을 파악하여 실제 한국형 구급차에 적용된, 현재 구급자동차 외관의 색상 및 패턴을 포함한 외관디자인이 나오게 된 과정에 대한 연구 결과이다.

• 자원환경지질
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• 제16권3호
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• pp.163-221
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• 1983

Main aspects of this study are to clarify geochronology and petrogenetic processes of the so-called Hongjesa granite, which is a member of various intrusive rocks exposed in the northeastern part of the Ryongnam Massif, one of the Precambrian basements of South Korea. In this study, the Hongjesa grainte is divided into four rock units based on the geologic age, mineralogical and chemical constituents, and texture: the Precambrian Hongjesa granite gneiss (Hongjesa granite Proper) and leucogranite gneiss, the Paleozoic gnessic two mica granite, and the Jurassic muscovite granite. The Hongjesa granite gneiss is identified by its grayish color, slight foliation, and porphyroblastic texture. The leucogranite gneiss is distinct by its light gray color, sand medium to coarse grained texture. The gneissic two mica granite is distinguished from others by its strong foliation, containing gray-colored feldspar phenocrysts with biotite and muscovite in varying amounts. The muscovite granite occurs as a small stock containing feldspar phenocrysts along margin of the stock. These granitic rocks vary widely in composition, reflecting the facts that they partly include highly metamorphosed xenolith and schlierens as relics of magmatic and anatectic processes. In particular, grayish porphyroblasts of microcline perthite is characteristic of the Hongjesa granite gneiss, whereas epidote and garnet occur in both the Hongjesa granite gneiss and leucogranite gneiss. These minerals are considered to be formed by potassic metasomatism and contamination of highly metamorphosed rocks deeply buried under the level of the Hongjesa granite emplacement. The individual synchronous granitic rocks plotted on Harker diagram show mostly similar trends to the Daly's values. The plots of the Hongjesa granite gneiss and gneissic two mica granite concentrate near the end part of the calc-alkalic rock series on the AMF diagrams, whereas those of the leucogranite gneiss and muscovite granite indicate the trend of the Skaergaard pluton. These granitic rocks plotted on a Q-Ab-Or diagram (petrogeny's residua system) fall well outside the trough of the system. This can be attributed to the potassic matasomatism of these rocks. On the ACF diagram, these rocks appear to be dominantly I-type prevailing over S-type. The K-Ar ages, obtained from a total of 7 samples of the leucogranite gneiss, gneissic two mica granite, muscovite granite, porphyritic alkali granite, and rhyolitic rock, in addition to the Rb/Sr ages of the Hongjesa granite gneiss by previous workers, permit the rock units to be arranged in the following chronological order: The middle Proterozoic Hongjesa granite gneiss (1714-1825 m.y.), the upper proterozoic leucogranite gneiss (875-880 m. y.), the middle Paleozoic gneissic two mica granite (384 m. y.) the upper Jurassic muscovite granite (147 m. y.), the Eocene alkali granite (52 m. y.), and the Eocene rhyolitic rock (45 m. y.). From the facts and data mentioned above, it is concluded that the so-called Hongjesa granite is not a single granitic mass but is further subdivided into the four rock units. The Hongjesa granite gneis, leucogranite gneiss, and gneissic two mica granite are postulated to be either magmatic or parautochtonous, intrusive, and the later muscovite granite is to be magmatic in origion.

• 한국식품저장유통학회지
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• 제21권1호
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• pp.55-61
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• 2014

한국인의 식생활에서 매일 섭취 할 수 있는 방안을 제시하기 위해 당뇨병에 효능이 있는 한약재를 이용하여 열수추출액을 제조하고 현미밥을 제조하여 그 품질특성을 연구한 결과는 아래와 같다. 수분함량은 현미의 첨가량이 증가할수록 수분함량은 낮아졌으며, $H_2$에서도 같은 수분함량을 보였다. 물성특성은 $H_1$과 $H_2$ 모두가 유사한 경향을 보였는데 단단한 정도(hardness)는 대조구인 백미 100%의 경우가 가장 낮았고, 현미 첨가량이 높아질수록 증가하였다. 탄력성(springiness), 응집성(cohesiveness), 점착성(gumminess)은 현미 첨가량이 증가할수록 감소하는 경향을 보였으며, 씹힘성(chewiness)은 현미 첨가량이 증가할수록 증가하는 경향을 보였다. 색도는 $H_1$과 $H_2$ 모두가 유사한 경향을 보였으며 L값은 현미 첨가량이 증가할수록 감소하였으며 a값은 현미 첨가량이 증가할수록 감소하는 경향을 보였고 b값은 반대로 현미 첨가량이 증가할수록 증가하는 경향을 보였다. $H_2$를 이용하여 제조한 현미밥의 관능평가 결과는 외관과 맛, texture, 전반적 기호도는 현미 첨가량이 증가할수록 감소하는 경향을 보였다. 전체적인 기호도는 $H_1$과 유사한 경향을 보여 현미 30% 첨가구에서 가장 높게 나타났다.

• 한국식품영양학회지
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• 제20권1호
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• pp.27-33
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• 2007

본 연구는 기능성 식품 소재로서 기호성이 높고 먹기 편하며 농가의 새로운 소득원으로서 부가가치를 높일 수 있는 오디 젤리를 제조하기 위해 오디 분말을 0%, 0.5%, 1%, 1.5%, 2% 첨가하여 만든 오디 젤리의 일반성분, 무기질 함량, 색도, 물성 및 관능평가를 실시한 결과는 다음과 같다. 오디 젤리의 일반성분 함량에서 수분 함량과 조단백질 함량이 오디 분말 첨가군에서 높게 나타났으며(p<0.05), 조지방 함량은 대조군이 가장 높고 오디 분말 첨가량이 증가함에 따라 낮게 나타났다. 무기질 함량은 대조군에 비해 오디 분말을 첨가한 군에서 칼슘, 마그네슘 및 칼륨 함량이 높았으며 특히 오디 분말 2% 첨가군에서 가장 높게 나타났다(p<0.05). 색도 검사에서 L값과 a값은 대조군에서 보다는 오디 분말 첨가량이 증가함에 따라 감소하는 경향이었으나 b값은 증가하는 경향이었다. 조직감은 Hardness, Gumminess 및 Chewiness가 대조군보다 오디 분말을 첨가한 군에서 높아지는 경향이었다(<0.05). 관능 검사에서는 오디 분말을 2% 첨가한 군에서의 색, 향미, 맛, 질감 그리고 전체적인 기호도가 가장 높게 평가되었다. 이상의 연구결과를 통해 기능성 식품 소재로서 다양한 소비자의 기호도를 충족시키며 이용성을 증대시킬 수 있고, 먹기 편한 바람직한 오디 젤리의 오디 분말 첨가량은 2%로 밝혀졌다.

• 한국전통조경학회지
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• 제33권3호
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• pp.66-71
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• 2015

본 연구는 자연식재의 경향, 기후변화, 유지관리 면에서 유리한 새로운 조경식물이 필요하다고 판단하여 향후 우리나라에서도 그라스의 사용은 늘어날 것이며, '그라스류를 어떻게 조경공간에서 잘 활용할 수 있을 것인가?' 에 관한 해답을 제공할 목적으로 숙근초와 그라스의 사용에 있어 세계적으로 주목 받고 있으며 현대적인 식재디자인의 추세를 이끌어 내고 있는 피에트 우돌프(Piet Oudolf)의 정원디자인을 통해 그라스 사용의 식재기법과 의미를 디자인 관점에서 살펴보고자 하였다. 우돌프의 그라스를 통한 정원디자인 특징은 다음과 같은 세 가지의 연구결과로 요약될 수 있다. 첫째, 그라스와 숙근초의 결합방식에 있어 일대일로 대응시키거나, 확대되어 드리프트(drift) 기법이 나타나도록 하였다. 이때의 그라스는 주로 공간을 전환하거나 이미지가 전이될 때 삽입되는 연결 소재로서의 역할을 한다. 둘째, 정원에서 시간의 지속성에 대한 해결방안으로 그라스의 갈색(brown color)과 질감(texture)을 이용하였다. 이는 가을, 겨울의 서정성과 회화성을 표현하는 역할을 하였다. 셋째, 규모가 커지면서 시점과 동선이 일치하지 않을 경우 층위를 설정하고 있다. 매트릭스, 섬, 분산층위를 통해 반복적으로 숙근초와 그라스를 교차시키고 있다. 이때는 장면과 장면을 설정해 가며, 그 속에서 그라스는 추상적 의미로 사용되고 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권5호
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• pp.701-710
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• 2019

Objective: This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. Methods: Chickens were randomly divided into 7 groups to receive different HS treatments: i) $36^{\circ}C$ for 1 h, ii) $36^{\circ}C$ for 2 h, iii) $38^{\circ}C$ for 1 h, iv) $38^{\circ}C$ for 2 h, v) $40^{\circ}C$ for 1 h, vi) $40^{\circ}C$ for 2 h, and vii) un-stressed control group ($25^{\circ}C$). Blood cortisol level, breasts initial temperature, color, pH, water holding capacity (WHC), protein solubility and ultra-structure were analyzed. Results: HS temperatures had significant effects on breast meat temperature, lightness ($L^*$), redness ($a^*$), cooking loss and protein solubility (p<0.05). The HS at $36^{\circ}C$ increased $L^*{_{24h}}$ value (p<0.01) and increased the cooking loss (p<0.05), but decreased $a^*{_{24h}}$ value (p<0.05). However, as the temperature increased to $38^{\circ}C$ and $40^{\circ}C$, all the values of $L^*{_{24h}}$, cooking loss and protein denaturation level decreased, and the differences disappeared compared to control group (p>0.05). Only the ultimate $pH_{24h}$ at $40^{\circ}C$ decreased compared to the control group (p<0.01). The pH in $36^{\circ}C$ group declined greater than other heat-stressed group in the first hour postmortem, which contributed breast muscle protein degeneration combining with high body temperature, and these variations reflected on poor meat quality parameters. The muscle fiber integrity level in group $40^{\circ}C$ was much better than those in $36^{\circ}C$ with the denatured position mainly focused on the interval of muscle fibers which probably contributes WHC and light reflection. Conclusion: HS at higher temperature (above $38^{\circ}C$) before slaughter did not always lead to more pale and lower WHC breast meat. Breast meat quality parameters had a regression trend as HS temperature raised from $36^{\circ}C$. The interval of muscle fibers at 24 h postmortem and greater pH decline rate with high body temperature in early postmortem period could be a reasonable explanation for the variation of meat quality parameters.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2023년도 임시총회 및 춘계학술대회
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• pp.25-25
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• 2023

As the demand for processing potatoes increases, imports of raw potatoes and potato products are increasing, so it is necessary to expand potato production as raw materials for processing in Korea. Potato varieties for processing that can be grown in fall have been developed, but research on cultivation technology and processing quality management technology to improve chip processing quality is very insufficient. Therefore, this study was conducted to investigate the optimal harvest time by investigating the quantity and chipping characteristics of potato chips during autumn cultivation. As the test varieties, the chip processing varieties "Saebong", "Eunsun", and "Geumnaru" were used, and the potato cultivation site was the Seocheon-gun Test field (214 Gaeya-ri) of the Chungcheongnam-do. The test treatment was at harvest time after spring cultivation, and the potatoes were harvested at 70, 80, 90, and 100 days after sowing based on the sowing time. The investigation items were potato productivity (total yield, yield of standard processing, and number of tubers) and chip-processing characteristics (chip color, dry matter content, glucose content, etc.). As a result of examining the yield characteristics according to the harvest time, statistical significance was not found according to the treatment. The total yield (ton/ha) was 27.5 to 30.5, and there was no significant difference depending on the time of 70 to 100 days after harvest. The standard quantity for processing (yield of 81-250g potatoes per unit) also showed a similar trend. In chipping characteristics according to harvest time, statistical significance was high in specific gravity and glucose content. The specific gravity was highest at 1.077 at 70 days after harvest, and the glucose (mg/dL) content was the lowest at 37.5 at 80 days after harvest. Statistical significance was not recognized, but chip color (L value) was the highest at 64.4 at 70 days after harvest. Therefore, it is judged that the optimal harvesting time for chip processing is 70 to 80 days after sowing.