• 대한전자공학회논문지SD
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• 제37권10호
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• pp.73-81
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• 2000

본 논문은 분할된 look up table(LUT) 구조를 갖는 전력 소모 및 면적에 효율적인 보간 저역통과 여파기의 설계에 관한 것이다. 제안한 보간 여파기는 계수 대칭성과 LUT 데이터들이 대칭성을 이용하여 면적이 최소화된다. 최소의 면적으로 위상에 따라 분할된 LUT는 두개의 여파기가 공유하고 선택적으로 활성화됨으로써 저 전력 동작을 수행한다. 제안된 여파기는 5.0V 0.6${\mu}m$ CMOS 공정으로 설계되었으며 전력 소모 시뮬레이션은 Powermill을 사용하여 수행하였다. 기존에 제안된 여파기들과의 비교 실험 결과를 통하여 제안한 필터의 전력 소모는 26% 감소하였고 게이트 면적은 5% 감소하였음을 보인다.

• 한국전자파학회논문지
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• 제23권8호
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• pp.985-994
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• 2012

본 논문에서는 wireless body area network(WBAN) 채널을 분석하기 위해 실제 채널을 측정하고, 그것의 통계적 특성들을 조사하였다. On-/off-body 채널에서, 인체의 움직임을 고려하기 위해 대표적인 움직임들을 같이 측정하여 그 분석 결과들을 비교하였다. 또한, 세 종류의 신호 전송 기법을 제한된 Outage 확률을 가질 때 최소 소비 전력을 분석하여, 이론적인 총 전력 소비를 계산하였다. 그리고 채널 측정 데이터들을 통해 이론과 실제의 차이를 분석하였다. 본 논문의 결과로 협력 통신을 통하여 전송 효율을 높일 수 있음을 알 수 있으며, 센서 노드의 부착 위치와 움직임이 신호 전송 전력에 어떠한 영향을 미치는지 확인할 수 있다.

• Journal of Community Nutrition
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• 제4권2호
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• pp.90-98
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• 2002

This study was performed to examine the dietary and BMI change of Koreans after moving to America and to identify the factors influencing changes of BMI. The subjects were 192 Korean-Americans (men : 86, women : 106) residing in the eastern area of the U.S.A. 1) subjects reported significantly increased consumption frequency in American foods like, low fat milk(p<0.001), cold cereals (p<0.001), whole wheat bread(p<0.001), hamburger(only in males p<0.01) and pizza(only in males p<0.01). Whereas significantly decreased consumption frequency in fish (p<0.05), cooked vegetables(p<0.001), kimchi(p< 0.001) and cooked rice (p<0.001) were reported. 2) It was reported that weight, accordingly BMI were significantly increased (p<0.01). The smoking habit score was significantly decreased for males (p<0.05). 3) Multiple linear regression analysis for BMI change showed that education years in Korea was the most prominent negative factor(p<0.001) in predicting BMI change in America. Elevated frequencies of alcohol, chicken and soft drink in America were also associated with greater increase of BMI. When the length of residence (increase of age) was included in regression model, the increase of age was the most significant factor (p<0.001). Changes of chicken and soda scores were other significant factors.

• 대한지역사회영양학회지
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• 제3권2호
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• pp.245-260
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• 1998

The influences of depression and health anxieth on the elderly's drug use and nutritional status were evaluated by interviews with questionaire from August to October in 1996. One hundred and thirty-one male and 231 female elderly in Chung-buk area were the sample for this study. Men's depression score was 22.3 and 25.2 for women, respectively out of 27. Women showed a significantly higher score for depression and health anxiety than men. Gender, age, marital status, number of family, education, income, medical insurance, and mobility and region significantly affected the health anxiety score. The higher depression score the elderly had, the more frequently they took drugs. Conversely. the higher depression score the elderly had, the less frequently they took nutritional supplements. For women, the higher depression score the elderly had, the more they smoked. More depressed elderly showed a significantly smaller BMI compared to the less depressed ones. A negative correlationship existed between the depression score and the elderly's nutrient intakes, especially energy intake which showed a significant negative correlation. There were no significant differences between health anxiety score and nutrient intakes of men. Women who had a higher health anxiety score consumed more energy significantly. The depression score did not affect the elderly's blood biochemical indices. Women who had a low health anxiety score showed a significantly higher HDL-C level.

• 한국식품조리과학회지
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• 제5권2호
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• pp.91-97
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• 1989

강원도지역에 거주하는 만 13∼15세의 중학교 학생 866명을 대상으로 라면소비실태와 품질인자에 대하여 조사한 결과는 다음과 같았다. 1) 총 866명중 67%가 라면을 1주에 1회이상 섭취하고 있었으며 이들 대부분은 가정에서 저녁식사 또는 간식의 형태로 라면을 이용하고 있었다. 2) 라면을 먹는 주된 이유는 편의성과 맛때문인 것으로 나타났으며 라면을 선택할 때는 선전이나 광고에 의하여 이루어지고 있었다. 3) 라면을 먹을때 가장 중요시하는 인자는 국물의 맛이었으며 대체로 보통정도 굵기의 면발을 선호하고 있었다. 4) 면발의 조직감은 쫄깃쫄깃하고 꼬들꼬들한 것을 좋아했으며 흐물거리고 풀어진 면발은 싫어했다. 국물의 맛은 얼큰한 맛을 가장 좋아했으며 그다음이 구수한 맛으로 나타났고 느끼한 맛과 짠맛은 싫어하는 것으로 나타났다. 5) 라면선택방법의 문항을 제외한 모든 문항에서 성별에 따라 유의적인 상관관계가 있었다.

• Structural Engineering and Mechanics
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• 제51권3호
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• pp.413-431
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• 2014

By carrying out the experiment of eight pieces of brick masonry walls with pilaster strengthened by Glass fiber reinforced polymer (GFRP) and one piece of normal masonry wall with pilaster under low reversed cyclic loading, the failure characteristic of every wall is explained; Seismic performances such as hysteresis, stiffness and its degeneration, deformation, energy consumption and influence of some measures including strengthening means, reinforcement area proportion between GFRP and wall surface, "through-wall" anchor on reinforcement effects are studied. The test results showed that strengthening modes have little influence on stiffness, stiffness degeneration and deformation of the wall, but it is another thing for energy consumption of the wall; The ultimate load, deformation and energy consumption of the walls reinforced by glass fiber sheets was increased remarkably, rigidity and its degeneration was slower; Seismic performance of the wall which considers strengthening means, reinforcement area proportion between GFRP and wall surface, "through-wall" anchor at the same time is better than under the other conditions.

• JSTS:Journal of Semiconductor Technology and Science
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• 제4권2호
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• pp.83-87
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• 2004

Phase noise performance and current consumption of Radio Frequency (RF) Voltage-Controlled Oscillator (VCO) are largely dependent on the Quality (Q) factor of inductor-capacitor (LC) tank. Because the Q-factor of LC tank is determined by on-chip spiral inductor, we designed, analyzed, and modeled on-chip differential inductor to enhance differential Q-factor, reduce current consumption and save silicon area. The simulated inductance is 3.3 nH and Q-factor is 15 at 2 GHz. Self-resonance frequency is as high as 13 GHz. To verify its use to RF applications, we designed 2 GHz differential LC VCO. The measurement result of phase noise is -112 dBc/Hz at an offset frequency of 100 kHz from a 2GHz carrier frequency. Tuning range is about 500 MHz (25%), and current consumption varies from 5mA to 8.4 mA using bias control technique. Implemented in $0.35-{\mu}m$ SiGe BiCMOS technology, the VCO occupies $400\;um{\times}800\;um$ of silicon area.

• 한국식품조리과학회지
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• 제4권2호
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• pp.81-86
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• 1988

강원도지역에 거주하는 10세에서 13세까지의 국민학교 아동 675명을 대상으로 라면의 소비실태와 품질인자에 대하여 조사한 결과는 다음과 같다. 1) 총 675명중 64%가 1주에 1회 이상 라면을 먹고 있으며 대부분이 식사대용으로 가정에서 먹고 있다. 라면을 먹는 이유로는 편의성과 맛 때문인 것이 주를 이루었고 대체로 선전 또는 광고에 의하여 라면을 선택하고 있었다. 2) 라면을 주 1회 이상 먹는 432명의 43.3%가 라면의 국물 맛을 중요시했으며 대체로 보통 굵기의 면발을 선호했다. 한편 면발의 조직감중 쫄깃쫄깃한 것을 가장 좋아했으며 꼬들꼬들한 것과 흐물흐물한 것을 가장 싫어했다. 국물의 맛은 얼큰한 맛을 가장 좋아했으며 느끼한 맛과 짠맛을 싫어하는 경향으로 나타났다. 라면을 먹지 않는 이유와 라면선택 방법의 문항을 제외한 모든 문항에서 성별에 따라 유의적인 상관관계를 나타내었다.

• 설비공학논문집
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• 제29권11호
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• pp.605-611
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• 2017

The purpose of this study is to calculate the energy consumption rate based on data regarding energy use in office buildings, and to confirm the general characteristics of energy consumption. The energy consumption rate of the building is calculated by dividing the energy consumption by the floor area. The energy consumption rate of small-sized office buildings was calculated as $101.48{\sim}201.55kWh/m^2{\cdot}year$ and in the case of medium-sized buildings, the range was $92.77{\sim}177.89kWh/m^2{\cdot}year$. In the case of small buildings, it was found that the energy consumption was $73.24kWh/m^2{\cdot}year$ in electronic device, $34.31kWh/m^2{\cdot}year$ in hot water supply, and $18.37kWh/m^2{\cdot}year$ in heating. In the case of medium-sized buildings, electronic devices was $73.08kWh/m^2{\cdot}year$, lighting was $18.35kWh/m^2{\cdot}year$ and heating, $15.37kWh/m^2{\cdot}year$. In all of the study buildings, the peak heating energy use was observed from 8:00 a.m. to 10:00 a.m during the winter, and the peak power management was required. Energy use at and around the midnight hour is confirmed to be 40~60% of weekly working hours, so it is necessary to manage power use at night time as well as during the day. In order to improve the accuracy of future studies, it is necessary to make efforts to secure the data with standardized energy measuring units for the various type of buildings.

• 대한영양사협회학술지
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• 제14권1호
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• pp.1-12
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• 2008

The Purposes of this study were to assess high school students' nutrient consumption at the ordinary time and to analyze nutrient contents and nutrition consumption of lunch. The questionnaires for self-reported food consumption were distributed to 210 students enrolled in a boy's high school and a girl's high school located in Seoul area. A final response rate was 87.1%, excluding responses that had significant missing data. Data of self-reported food consumption and BMI(Body Mass Index) were analyzed with descriptive analysis and t-test using SPSS Win(ver. 12.0). To measure the serving size and the waste amount, data were collected for three meals in a three day period at each school. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. The result of nutrient intake determined by self-reported food consumption demonstrated 74.2% of boys and 70.0% of the girls did not meet EAR(Estimated Average Requirement) for calcium. In addition, the data collection showed that 60.2% boys and 26.7% girls did not consume EAR for Vitamin B$_1$. Nutrient analyses of the served and consumed menus at school lunch were compared with 1/3 of the Dietary Reference Intakes(DRIs) for this age group. The served menus did not meet 1/3 of the Recommended Intake(RI) for calcium, iron, and vitamin B$_2$. In contrast, the menu provided to students exceeded almost five times(490%) more than the sodium needed for 1/3 of the Adequate Intake(AI). Considering the amount of the students' plate waste, intake of vitamin A and vitamin C were below 1/3 of the RI, and calcium, iron, and vitamin B$_2$ intake were also reduced. Students' sodium consumption still exceeded 1/3 of the AI at 340.0%.