• 통상정보연구
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• 제11권1호
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• pp.333-351
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• 2009

The American Law Institute(ALI) has presented drafts of "Principles of the law of software contracts" to clarify and unify the law of software transactions. These principles apply to agreements for the transfer of or access to software. Providing these principles means something in software contracts. First of all, these principles seek to limit the scope to cover only contracts involving software exchanged or accessed for consideration, while UCITA includes a wide variety of "computer information". Secondly, this project is "Principles" instead of "Restatement" which means that these principles are not the law unless a court adopts it. This is for flexibility not to hinder law's adoptability of new legal issues that might be created in the future since the software industry has developed. Third, the project seek to balance between software transferor's interest and transferees to permit the use of remote disablement in limited circumstances. These principles, however, should be considered some concerns in the future work. For example, not to be a unconscionable agreement, it is better to suggest the specific click-wrap procedure and be more illustrative about what types of browser-wrap language are acceptable and what types are not.

• 대한기계학회논문집
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• 제17권6호
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• pp.1389-1403
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• 1993

본 논문에서는 초기 변형소재가 이미 결정된 상태에서 제품의 최적 성형 방향 을 구하는 방법을 기술하였다. 초기 변형소재는 블랭크 호울더 곡면에 의해 변형된 중간 단면들에서의 형상을 에너지 최소화 개념을 적용하여 스플라인 곡선으로 나타내 고 이것들로 부터 곡선망을 구성한 후 최종적으로 양방향 스키닝기법(bi-directional skinning technique)에 의해 구현 하였다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.228-232
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• 2006

닭고기를 표면에 미생물 수준을 달리하여, plastic tray와 wrap으로 포장함에 따라 저장 3일에 TBARS 값이 도체의 미생물 수준이 증가할수록 $10^2\;CFU/cm^2$ 처리구 0.064, $10^3\;CFU/cm^2$, 0.079, $10^4\;CFU/cm^2$, 0.088 mgMA/kg으로 계속 증가하는 경향을 나타내었고 저장 5일에서도 비슷한 경향을 나타내었다. VBN의 변화도 도체 내 미생물 수준이 증가할수록 전체적으로 증가하는 경향을 나타내었다. 육색에서 명도(L*), 황색도(b*)는 미생물 수준에 따라 일정한 경향을 나타내지 않았다. 미생물 수준에 따른 총 세균수는 저장 3일 $10^2\;CFU/cm^2$ 처리구에서 3.34, $10^3\;CFU/cm^2$, 3.67, $10^4\;CFU/cm^2$ 3.77 log $CFU/cm^2$로 도체 미생물 수준이 증가할수록 약간씩 증가하는 경향을 나타내었다. 이러한 경향은 저장 5일에서도 비슷한 경향을 나타내었다. E. coli의 변화는 저장 3일에 $10^2\;CFU/cm^2$ 처리구에서 1.70, $10^3\;CFU/cm^2$, 1.69, $10^4\;CFU/cm^2$ 1.77 log $CFU/cm^2$으로 $10^4\;CFU/cm^2$ 처리구에서 가장 높은 증가율을 나타내었다. 저장 5일에서도 저장 3일과 비슷한 경향을 나타내었다.

• 한국운동역학회지
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• 제26권1호
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• pp.127-133
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• 2016

Purpose: The purpose of this study was to analyze the effects of using external kinesio-tape wrapping for inner arch support on the lower extremity EMG for gait in stiletto heels. Methods: Subjects for this study were two female college students who had been wearing stiletto heels almost every day of the week for more than three years. The independent variable was the presence or absence of kinesio-tape wrap for inner arch support. Dependent variables were EMG readings for the four muscle groups: the medial and lateral gastrocnemius, the tibialis anterior, and the peroneus longus. EMG readings were taken using the NORAXON (USA). The Paired t-test within the subject repeated measure design for the presence and absence of inner arch support (p<0.05) was used via SPSS 18.0. Results: With kinesio-tape wrap for inner arch support, there was a statistically significant decrease in the muscle force mean values for the peroneus longus and the medial and lateral gastrocnemius, in the maximum muscle forces of the peroneus longus and the lateral gastrocnemius. Conclusion: External kinesio-tape wrapping for inner arch support in stiletto heels could have an effect to reduce peroneus longus, and medial/lateral gastrocnemius activities that could result in decreased fatigue and discomfort.

• International Journal of Aeronautical and Space Sciences
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• 제9권1호
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• pp.137-146
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• 2008

Proper amount of entrained air and nip force should be also considered to minimize ballooning phenomenon since tight contact between a roller and web is required. In this paper, various web materials, PET(Polyester) and OPP(Oriented Poly Propylene) have been selected and investigated to satisfy high-speed printing requirement. Several web speeds, web tensions, and temperature conditions are imposed on each web materials and the pressure and gap profiles as well as nip force have been calculated. Increase of both the winding roller radius and the incoming wrap angle is considered under proper taper tension at 500 m/min of rewinding roller. By solving coupled Reynolds equation and web deflection equation simultaneously, the fluid-structure interaction process has been developed and is applied to the rewinding roller to investigate the ballooning phenomenon which causes guiding problems in high-speed printing performance conditions. By adjusting the linear taper tension, stress distribution between rewinding webs can be remarkably reduced and stable pressure and gap profile with ignorable ballooning phenomenon have been found.

• 유체기계공업학회:학술대회논문집
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• 유체기계공업학회 2004년도 유체기계 연구개발 발표회 논문집
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• pp.225-231
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• 2004

Scroll compressor has been used extensively for refrigeration since the early 1980's for its improved efficiency, greater reliability, smoother operation, lower noise and vibration. And also, nowadays, the scroll mechanism is used for expander even though in niche market yet. But scroll expander has not been used for high-temperature and high-pressure gas, because the continuous expansion of the gas causes a wide range of temperature distribution over the whole scroll wrap that leads to differential thermal expansion of scroll elements, which results in system vibrations, noise and efficiency losses. For the scroll expander to produce power more efficiently, all of radial and radial clearances between scroll wrap must be the same. In order to reduce differential thermal expansion in addition to improvements in thermal efficiency and specific power, we propose a scroll expander with heating structure. Heat-pipe heating structure is considered as the most effective method to heat the scroll expander at a uniform temperature. This paper includes some results of preliminary study of the scroll expander with heating structure and proposals of their systems for power generation and refrigeration.

• 대한의용생체공학회:의공학회지
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• 제22권4호
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• pp.359-368
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• 2001

A new knee-ankle-foot-orthosis(KAFO) which uses an automatically-controlled electromechanical wrap spring clutch for the knee joint was developed in the present study. It was found that the output voltage from the foot switches of the developed KAFO was proportionally increased with respect to the applied load. The output voltage from the infrared sensor also decreased as the knee flexion angle increased. The knee joint system for the new KAFO weighs only 780g lighter than any other commercially available developed system. In addition, the solenoid reduces the reaction time for the automatic control of the knee joint. The static torque of the clutch was measured for three persons, and it satisfied the normal knee extension moment during the pre-swing. Three-dimensional gait analyses for three different gait patterns (normal gait, locked-knee gait, controlled-knee gait) from five normal subjects were conducted. Controlled-knee gait showed the maximum knee flexion angle of 40.56$\pm9.55^{\circ}$ and the maximum knee flexion moment of 0.20$\pm$0.07Nm/kg at similar periods in the normal gait. Our KAFO system satisfies both stability during stance phase and free knee flexion during the swing phase at the proper period during the gait cycle. Therefore, our KAFO system would be very useful in various low extremity orthotic applications.

• 한국통신학회논문지
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• 제26권12C호
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• pp.181-189
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• 2001

본 논문에서는 ATM 망의 트래픽 제어 기능 중의 하나인 감시 알고리즘을 제안하고 칩(chip)을 설계하였으며, VHDL을 사용하여 구현하였다. 제안한 알고리즘은 우선순위가 높은 셀의 손실을 최소로 하고, 트래픽의 다중화 및 역다중화 과정에서 발생되는 트래픽의 군집성을 해소할 수 있다는 장점을 갖고 있다. 구현한 칩은 입력 모듈과 UPC 모듈, 출력 모듈의 3부분으로 이루어지며, 편의상, UPC 모듈에서는 메모리 제어시 메모리 어드레스 즉, 커넥션 테이블의 index를 VCI(Virtual Channel Identifier)와 동일하게 할당하였다. 또한 UPC 모듈의 VSA(Virtual Scheduling Algorithm)블럭에서 셀의 도착시간을 계수하는 카운터가 랩-어라운드(wrap-around)할 때 생기는 VSA의 오류를 보정해 줄 수 있는 방법을 제안하였다.

• 대한기계학회논문집B
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• 제21권10호
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• pp.1339-1349
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• 1997

A numerical method of calculating the performance of a scroll compressor for refrigerant R-22 and R-134a is presented in this paper. A series of involute curves are employed for the scroll wrap design and the compression volume is investigated geometrically. The radial leakage flow rate through tip clearance is calculated by the two-dimensional compressible flow. On the basis of the results, quasi one-dimensional leakage modeling can be applied to the performance analysis of a scroll compressor, more effectively. Furthermore, the heat transfer effect between scroll wrap and working fluid in compression chamber is considered for the performance analysis. As the results of this study, the effects of the radial and tangential leakage flow rate and heat transfer on the scroll compressor performance are derived precisely. These results may provide the guideline for the design and development of a real scroll compressor.

• 한국식품조리과학회지
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• 제19권3호
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.