• 산업기술연구
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• 제26권A호
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• pp.39-46
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• 2006

As an automobile fuel, LPG has many environmental advantages compared to gasoline or diesel. However, current LPG engine which is provided with LPG fuel as gas form has lower power and worse fuel efficiency than gasoline engine. These problems of low power and bad fuel efficiency come from lower volumetric efficiency. Also there is a new rising problem of high failure ratio in an engine emission test. Although there are many factors which affect engine performance of exhaust gas emission, one believes that the fact that ECM of gasoline engine is used for LPG engine when retrofitting gasoline engine to LPG engine is one of the main problems, which lower engine power and emit more noxious gas due to wrong ignition timing. To solve these problems, one studied the effects of ignition timing on the exhaust gas to find out the optimum condition of ignition timing. The experimental results show that noxious exhaust gas is reduced and engine power is increased if the optimum control of ignition timing is applied in accordance to the revolution speed of engine.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1999년도 추계학술대회 논문집 학회본부 C
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• pp.897-899
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• 1999

In this paper, the interfacial dielectric breakdown phenomenon of interface between Epoxy/EPDM (ethylene propylene diene terpolymer) was discussed, which affects stability of insulation system of power delivery devices. Specimen structure was designed by using MAGSOFT's FLUX2D based on the finite elements method. Design concepts is to reduce the effect of charge transport from electrode in the process of breakdown and to have the tangential electrical potential with the Epoxy/EPDM interface. AC interfacial breakdown phenomenon of was investigated by variation of interfacial conditions oil and temperature which are supposed to have influence on the interfacial breakdown strength. Interfacial breakdown strength was improved by spreading oil over interfacial surface. The decreasing ratio of the AC interfacial breakdown strength in non-oiled specimens was increased by the temperature rising and its of oiled specimens was not affected by temperature.

• 한국산업융합학회 논문집
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• 제4권3호
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• pp.311-318
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• 2001

The application of a pulsed power system is being extended to a environmental and industrial fields. The non-dissolution waste water pollutants from industrial plants can be processed by applying high voltage pulses with a fast rising time (a few nanoseconds) and short duration (nano to microseconds) in a pulsed corona discharge reactor. The nano-pulse generator with a magnetic switch has been developed. Its corona current in load can be adjusted by pulse width and repetition rate. we investigated the performance of the nano-pulse generator using the dummy load which is composed of resistor and capacitor equivalent to the actual reactor. This paper descibes the electrical characteristics of the nano-pulse generator that produces a 300 ns pulse at maximum repetition rate of 400 pps with a voltage of 40 kV across a $640{\Omega}$ load. In this paper we briefly discuss a configuration of system and test results.

• 한국실내디자인학회논문집
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• 제26권2호
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• pp.101-109
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• 2017

The food and beverage spaces of modern industrial society have transformed from a simple space for meals into a space of culture, communication and experience as society becomes more complex and diverse along side economic growth. An interior designer who is rapidly rising on this flow of change is Yukio Hashimoto. While working for interior design firm Super Potato, which highlights food and beverage spaces, he was much affected by the expression methods of representative designer Takashi Sugimoto, who makes use of natural elements. By using these expression methods that make use of natural elements in his own creation of spatial ambience and elements of experience and by adding his own differentiated expression methods, he emphasizes an effective spatial expression for food and beverage spaces. The design characteristics of Yukio Hashimoto's food and beverage spaces are as follows. First natural elements like light and water are recreated as memories of nature after being established through a methodology that allows these elements to penetrate his own thoughts. Second, he pursues a hybrid design through the harmony between past tradition and current expressive techniques. Third, he expresses objets of light through a formative sense of shape expressed with light.. Fourth, he establishes an axis in the interior space by light and structure and endows a strong directionality that induces symmetric characteristics, gaze, and movement.. Fifth, he installs lights at the bottom of weighty materials and expresses a sense of floating by light. Sixth, he uses an illusion technique that makes use of the ambiguity and depth of space resulting from reflecting materials like mirrors. The study hopes that such design expression characteristics of food and beverage spaces can be used as data for interior designers to apply and develop a new design vocabulary.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.231-236
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• 2007

The aspects of contemporary society change have been changed rapidly running for function value on the part of part industrialization and information-oriented. The transfer to the society focused on a human being emphasis and symbol value is in progress rising with natural desire of recurrence of human nature accordingly and desires of a human being inborn of sensitivity-oriented and pluralism-oriented are being expressed. Answering these social and cultural demands, concerns about an arbitrary mind world of a human being and pursuit dispositions about impractical and transcendental world are coincided with to the purpose and so various kinds of expressions except for art sphere are being experimented and applied. Here upon also in the field of the contemporary interior design, answering sensual desire of users, various arts and cultural tendency, the concept of surrealism is being applied in design introducing the concept of surrealism positive. And fantastical and unreasonable expression features of surrealism are being used as subjective essential elements to make new spaces. Especially amoung various kinds of the interiors designs, the features like surrealistic expressions in Food & Beverage Space which proper identity and strong symbolism will be expressed can be recognized as appropriate expression patterns to give still more sensitivity stimuli to customers. Thus this research disclosed conceptual and ideological background of surrealism and also analyzed and studied surrealistic expression features applied to the interiors designs of Contemporary Food & Beverage Space through expression disposition, study and classification of techniques. And standing on the result of analyzing surrealistic expression features of Contemporary Food & Beverage Space with a key word of expression features derived we groped for estatescape trend demanded in Food & Beverage Space and direction coming.

• The Korean Journal of Physiology and Pharmacology
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• 제13권3호
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• pp.241-249
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• 2009

Although extracellular $Ca^{2+}$ entry through the voltage-dependent $Ca^{2+}$ channels plays an important role in the spontaneous phasic contractions of the pregnant rat myometrium, the role of the T-type $Ca^{2+}$ channels has yet to be fully identified. The aim of this study was to investigate the role of the T-type $Ca^{2+}$ channel in the spontaneous phasic contractions of the rat myometrium. Spontaneous phasic contractions and $[Ca^{2+}]_i$ were measured simultaneously in the longitudinal strips of female Sprague-Dawley rats late in their pregnancy (on day 18 ${\sim}$ 20 of gestation: term=22 days). The expression of T-type $Ca^{2+}$ channel mRNAs or protein levels was measured. Cumulative addition of low concentrations (< 1 ${\mu}M$) of nifedipine, a L-type $Ca^{2+}$ channel blocker, produced a decrease in the amplitude of the spontaneous $Ca^{2+}$ transients and contractions with no significant change in frequency. The mRNAs and proteins encoding two subunits (${\alpha}$ 1G, ${\alpha}$ 1H) of the T-type $Ca^{2+}$ channels were expressed in longitudinal muscle layer of rat myometrium. Cumulative addition of mibefradil, NNC 55-0396 or nickel induced a concentration-dependent inhibition of the amplitude and frequency of the spontaneous $Ca^{2+}$ transients and contractions. Mibefradil, NNC 55-0396 or nickel also attenuated the slope of rising phase of spontaneous $Ca^{2+}$ transients consistent with the reduction of the frequency. It is concluded that T-type $Ca^{2+}$ channels are expressed in the pregnant rat myometrium and may play a key role for the regulation of the frequency of spontaneous phasic contractions.

• Journal of Preventive Medicine and Public Health
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• 제38권2호
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• pp.125-131
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• 2005

Injury has recently become a major world-wide health problem. Injury related deaths occur in many actively working young people and produce major social and economical losses. However health related specialists do not recognize the importance of injury and there have not been many studies related to this problem. This research studied the trends of injury related research in Korea, mortality rate and prevalence rate, socio-economical losses and control in Korea and out of the country, based on literature from Korea and without such as statistical yearly reports on causes of deaths and OECD health reports, as well as WHO web sites. Studies in Korea about injury were very few, with 9 in the 1960's, 5 in the 1980's, 4 in the 1990's and 5 in 2000's. Mortality rate of injury was higher in Korea than in England, USA or Japan, especially in car accidents, suicide and falls. In Korea, the yearly trends in mortality rates were highest in car accidents but those rates are falling, suicide is steadily rising, with highest rate in 2003. Falls is in second rank with no change in rates. In 2003, the ten causes of death in Korea were suicide in 5th rank, transport accidents in 7th rank, and falls in 10th rank. Considering age groups, in the teens, transport accidents were 1st rank, in the 20's and 30's, suicide was 1st rank, and although there were some differences, falls, drowning, assault, fire were in the top 10. Prevalence rates of injury could not be known, but in 2001, according to the National Health and Nutrition Survey, lifelong injury was 10%, and yearly major injury was 1.3%, major injury for two weeks was 0.1%, and minor injury was 10%. In other foreign countries, injury has become to be recognized as a major health related problem, and much programs are being set up to reduce injury related deaths and injuries. WHO is putting much effort in prevention of violence and transport accidents, and in the USA, Canada and Europe, there are injury surveillance systems. Recently, as suicide is increasing rapidly and providing much problems, each country are managing suicide prevention programs. In Korea, Ministry of Construction and Transportation is managing and guiding the policies for prevention of transport accidents. In September of 2004, the Ministry of Health and Welfare has set up a 5 year plan of suicide prevention.

• 만화애니메이션 연구
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• 통권36호
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• pp.303-323
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• 2014

1954년 텔레비전 방송개시를 전후해 미국 애니메이션산업은 새로운 국면을 맞는다. 1930년대와 40년대를 거치면서 애니메이션산업을 주도해오던 스튜디오들은 앞 다투어 새로운 제작환경에 적응하기 위해 필사의 노력을 기울인다. 그러한 노력들은 미국 애니메이션 황금기에 이룩한 업적들을 계승하여 다시 한 번 카툰 애니메이션의 질적 향상을 이루었고, 비록 버나드 오마(Bernard Oma)와 같은 평론가들이 반복되는 추격 패턴, 과장과 유머로 포장된 폭력성 등을 아이디어의 부재로 표현하며 맹비난하는 것을 뒤로 한 세대를 마감했지만 그 영향력은 오늘날에 이르러서도 지속되고 있다. 당시의 작품들은 오늘에 이르러서도 관객을 사로잡는 힘은 오히려 최근의 작품들이 감히 따라가지 못할 정도이다. 당시를 이끌던 걸출한 연출자들의 면면에서도 척 존스는 단연 빛나는 존재였다. <톰과 제리> 시리즈, <벅스 버니>, <대피 덕> 등 카툰 애니메이션사에 있어 중요한 걸작들이 그의 손을 통해탄생했다. 본 연구에서는 척 존스가 1963년부터 1967년까지 연출한 의 에피소드들을 가지고 그의 연출기법을 분석하였다. 최근 들어 한국 애니메이션은 변화하는 영상 미디어환경에 적합한 작품들을 선보이며 다시 한 번 재기의 동력을 얻고 있는 듯 보인다. 본 연구는 캐릭터 애니메이션의 정수라 할 수 있는 척 존스의 작품을 통해 우리 애니메이션이 가야할 방향에 대해 다시 한 번 생각해 보는 계기가 되고자 한다.

• 청정기술
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• 제28권3호
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• pp.227-231
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• 2022

고전압 전력반도체의 수요는 산업의 전반에 걸쳐 증가하고 있는 추세이며, 특히 자율주행이나 전기자동차와 같은 교통 수단에 이용되는 경우 전동차의 동력 추진 제어 장치에 3.3 kV 이상의 IGBT 모듈 부품이 사용되고 있으며, 전동차의 신설과 유지 관리에 따른 부품의 조달이 매년 증가하고 있다. 게다가 기술 진입 장벽이 매우 높은 기술로서 해당 산업계에서는 고전압 IGBT부품의 최적화 연구가 절실히 요구되고 있다. 3.3 kV 이상 고전압 IGBT 소자 개발을 위해 웨이퍼의 비저항 범위 설정과 주요 단위 공정의 최적 조건이 중요한 변수이며, 높은 항복 전압을 위한 핵심 기술로 junction depth의 확보가 무엇보다 중요하다. 최적의 junction depth를 확보하기 위한 제조 공정 중에서 단위 공정 중 한 단계인 확산 공정의 최적화를 살펴보았다. 확산 공정에서는 주입되는 가스의 종류와 시간 그리고 온도가 주요 변수이다. 본 연구에서는 단위 공정의 시뮬레이션을 통하여 고전압 IGBT 소자 개발을 위한 웨이퍼 저항의 (Ω cm) 범위를 설정하고, 확산 공정의 온도에 따른 확산 공정의 WDR(Well drive in) 조건 최적화에 대하여 연구한 결과 링 패턴의 width 23.5 ~ 25.87 ㎛에 대하여 junction depth는 7.4 ~ 7.5 ㎛를 얻어 3.3 kV 고전압 전력반도체 지지에 최적화할 수 있었다.

• 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.