• 한국의류학회지
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• 제16권2호
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• pp.263-275
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• 1992

This study intends to provide strategic positioning of brand image analysed from the view point of perceptual dimensions of clothing consumers. Consumers are segmented on the basis of the attributes of brand image, and in each segment, perceptual map is composed according to multidimensional scaling. The results are as follows; 1. According to the Benefit Segmentation, it is statistically significant that the consumers are divided into 'product-factor oriented group 'and' image-factor oriented group'. 2. From the analysis of perceptual map upon the 'similarity of brand image,'image-factor oriented group 'perceives more differently than 'product-factor oriented group' 3. From the analysis of perceptual map with the evaluation of attributes of brand image, price, promotion and design are significant determinants in 'total consumer group'. In addition, store image is significant determinant in' image-factor oriented group' and quality is significant determinant in' product-factor oriented group'. According to the evaluation of consumers on 8 brands with determining attribute-vector, ranks of brands in each segment are similar in the vector of price and promotion but different in the vector of design between segment groups. 4. From the analysis of perceptual map upon the preference of brand image, the distribution of preference and position of ideal point are different between segment groups. 5. With evaluation of purchase habit, statistically significant differences are found between groups segmented in the degree of importance of attributes, purchasing motive, purchasing time, sources of information and expenses for clothes.

• 한국운동역학회지
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• 제16권1호
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• pp.139-149
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• 2006

This study is to analyze the kinematic variables of inward $1{\frac{1}{2}}$ somersault in platform diver. For the manner, 3 people form the national diving team in the year 2000were chosen as the subjects and two S-VHS video cameras set in 60frames/sec were used for recording their motions. Coordinated raw positions data through digitizing are smoothing by butter-worth's low-pass filterin method at a cut off frequency 6.0Hz. and the direct linear transformation(DLT) method was employed to obtain 3-D position coordinates. The conclusions were as follows. However, horizontal distance which is the change of the COG, form the point of the jump to the point of Event 3 where the player is out of the board range completely, Subject B showed 105.1cm and 71.1cm of the vertical distance which are shorter horizontal distance and higher vertical distance, thus, took a great advantage of the position to prepare for the entry. Therefore, if a player takes higher position by speeding up the vertical velocity at the moment of the jumping off the board, and stays in the air longer, the player can have more time to show his skill. Because of the use of the characteristics of the inward somersault, keeping the safe distance form the board is important but in order to higher the completeness, it is ideal to keep the horizontal distance little over 100cm. Also, the angles of shoulder and elbow from Event 1 to 4, depending on swing of the arms, motions in the air, getting ready for the entry, showed some difference individual by individual, according to the velocity of the thigh and shank showed much difference while getting ready and take-off, and it's because of the individual's different bending and straightening for horizontal and vertical distance.

• 한국화재소방학회논문지
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• 제23권5호
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• pp.161-166
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• 2009

본 연구에서는 tert-pentanol + propionic acid 및 p-xylene + propionic acid계의 하부인화점을 Tag 개방식장치(ASTM D1310-86)를 이용하여 측정하였다. 실험값은 Raoult의 법칙, van Laar 모델식과 NRTL 모델식에 의해 계산된 값들과 비교 되었다. 그 결과, van Laar 모델식과 NRTL 모델식에 의한 예측값이 Rauolt의 법칙에 의한 예측값 보다 실험값에 더욱 근접하였다. 이는 tert-pentanol + propionic acid 및 pxylene + propionic acid계와 같은 비이상 용액의 활동도 계수값을, van Laar 및 NRTL 모델식이 Raoult의 법칙보다 정확하게 계산하기 때문이다. 또한, NRTL 모델식의 실험값에 대한 모사성이 van Laar 모델식의 그것 보다 우수하였다.

• 대한의용생체공학회:의공학회지
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• 제6권1호
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• pp.37-46
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• 1985

Development of a dental Ni-Cr alloy system for porcelain veneering crown and bridge was studied in this research. The principles of alloy design were a) It should not contain toxic beryllium. b) It should have low melting Point. c) It should be easily ground and polished. d) It should possess an adequate strength to resist the deformational force In the mouth. e) It should be bondable Ivith porcelain by chemically. After investigating the effect of minor elements such as boron and rare earth metals on the mechanical properties of the Ni-Cr alloy system, the compromised ideal composition for dental use was determined. The composition was l9.6%, Cr, 5.6% Mo, 3.4% Si, 1, 0% Fe, 0.01% Ti, 0.5-1.0% B, 0.2-0.6% misch metal, balance Ni. To compare the performance of experimental alloy with commercially available alloys, the properties such as strength, melting point, and bond strength were measured. The results Ivere as follows: a) Boron increases the strength of the alloy but reduces the elongation. b) Misch metal increases the strength when the boron content is low, but does not increase the strength when boron content is high. And it reduces the elongation drastically, c) Mechanical strength of the experimental alloy was not superior to commercially available Be containing alloy, but handling performance such as castability, ease of granting and polishing, and cuttability were superior to the Be containing alloy.

• 대한지역사회영양학회지
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• 제4권4호
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• pp.546-553
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• 1999

This study was undertaken to develop and evaluate a nutrition education program with internet for students. A survey was conducted to find out needs for nutrition education program with 430 college or high school student in October, 1997. Eighty four point eight percent of female and 36.0% of male students had a plan to reduce their weight in a near future. Forty four point four percent of subjects obtained information about weight control from mass media, 28.6% of subjects obtained from their neighbor's recommendation. The information wanted to know were high-calorie foods, answered by 42.1% of females, and calorie expenditure of exercise, answered by 31.9% of males. The obese group showed higher preferrence to sweet foods, salty foods, hot foods, convenience foods, processed foods, animal foods, fried and oily foods, and eating-out than normal group(p<0.05). The obese group also showed a tendency of bad food habits, low intake of seaweeds, high intakes of animal fat, cholesterol-rich foods and salty foods. Amount of food intakes was inappropriate in obese group. An internet program for nutrition education was developed using the results of the survey and juvenile nutrition programs. The program consisted of 6 steps ; step 1 was to check one's physical status, step 2 was explanation about good food habits, step 3 was about food management, step 4 was methods of exercise for health, step 5 included how to maintain ideal weight, and step 6 was related-internet site. Pre-education test and post-education test was conducted to evaluate the nutrition education through internet. The score of nutrition knowledge increased from $74.2{\pm}7.4$ to $77.2{\pm}9.6.$ The score of food attitude did not change. The subjects wanted more information about nutrition from internet. Therefore, internet program of nutrition education with specific and interesting topics should be developed more.

• 한국항공우주학회지
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• 제39권2호
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• pp.183-194
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• 2011

합성 개구면 레이다(SAR: synthetic aperture radar)는 날씨 및 주/야간에 관계없이 고해상도의 영상을 형성할 수 있기 때문에 다양한 분야에서 활용되고 있다. 본 논문에서는 영상 형상 및 품질 평가, 분석을 위한 Spotlight SAR 시뮬레이터를 제안한다. SAR 영상 품질의 예측은 초기 개념 설계 단계부터 최종적인 비행 검증 및 보정 단계에 걸쳐 필수적이다. 제안된 SAR 시뮬레이터는 시스템 설계 변수들에 기반을 두고 있어 전체 시스템 개발과정에서 SAR 영상의 품질을 예측 분석할 수 있다. 이를 위해 영상 획득 기하구조와 다양한 SAR 시스템 설계변수들을 고려하여 이상적인 점표적에 대한 시뮬레이션 원시 데이터를 생성하고 Spotlight 영상 형성 알고리듬을 구현함으로서 점표적 응답특성을 추정한다. 마지막으로 공간 해상도, 최대 부엽 수준, 누적 부엽 수준 등의 주요 품질변수들을 중심으로 생성된 원시 데이터의 영상 품질을 분석한다.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
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• pp.314-323
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• 2008

본 연구는 호텔기업에 새로운 이미지를 창출하고, 호텔상품 및 서비스의 품질개선을 주도하여 고객에게 더 나은 가치를 제공하고, 호텔 가치를 증대시키는 요인으로 적정한 호텔종사원관리에 대한 바람직한 총지배인의 발전적 리더십이 형성되고 작용되어야 한다는 것이다. 하부조직구성원이 창조적이면서 동의할 수 있을 가치와 도덕이 뒷받침된 인간의 가치 존중에 바탕을 둔 새로운 총지배인 리더십을 원하는 것이다. 분석결과 효율적 경영실천을 위한 아래로부터의 커뮤니케이션 및 직무이해, 창조적인 종사원 직무환경, 경쟁력 있는 종사원 임금, 발전적인 종사원 권한위임 요인들과 표출된 세부항목들을 새로이 인식하고 결집시켜 호텔종사원 관리적 새로운 기업문화의 틀을 실행해 나가야 할 것이다.

• The Journal of Advanced Prosthodontics
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• 제11권4호
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• pp.202-208
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• 2019

PURPOSE. Fabrication of zirconia restorations with ideal mechanical properties in a short period is a great challenge for clinicians. The purpose of the study was to investigate the effect of heating rate on the mechanical and microstructural properties of monolithic zirconia. MATERIALS AND METHODS. Forty monolithic zirconia specimens were prepared from presintered monolithic zirconia blanks. All specimens were then assigned to 4 groups according to heating rate as Control, Group $15^{\circ}C$, Group $20^{\circ}C$, and Group $40^{\circ}C$. All groups were sintered according to heating rates with the sintering temperature of $1500^{\circ}C$, a holding time of 90 minutes and natural cooling. The phase composition was examined by XRD analysis, three-point bending test was conducted to examine the flexural strength, and Weibull analysis was conducted to determine weibull modulus and characteristic strength. Average grain sizes were determined by SEM analysis. One-way ANOVA test was performed at a significance level of 0.05. RESULTS. Only tetragonal phase characteristic peaks were determined on the surface of analyzed specimens. Differences among the average grain sizes of the groups were not statistically significant. The results of the three-point bending test revealed no significant differences among the flexural strength of the groups (P>.05). Weibull modulus of groups was ranging from 3.50 to 4.74. The highest and the lowest characteristic strength values were obtained in Group $20^{\circ}C$ and Control Group, respectively. CONCLUSION. Heating rate has no significant effect on the flexural strength of monolithic zirconia. Monolithic zirconia restorations can be produced in shorter sintering periods without affecting the flexural strength by modifying the heating rate.

• 대한한의학원전학회지
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• 제22권1호
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• pp.71-85
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• 2009

For having good therapeutic value, putting the ideal of diagnosis and treatment based on overall analysis of symptoms and signs[辨證施治] into practice is very important, so the Eastern Medicine's peculiar diagnosis without interference by the western medical diagnosis is very important. The peculiar method of Eastern Medicine's diagnosis is four methods of diagnosis(四診法), a joint term for inspection, auscultation and olfaction, interrogation, pulse feeling and palpation. In the process of interrogation[問診], from analyzing the perspiration phase, doctor can get various physical information. Especially perspiration from particular region can be a clue for founding focus or cause of disease. This thesis divide the phase of perspiration into eight bodily region, perspiration from all body, head, face, back, chest and armpit, stomach, pubic region and lower part, hands and feet, and inquire the possible causes and principles of these perspirations. In conclusion, the regional perspiration can be a clue point out the origin of fever and condition of Gi(氣) flow. Perspiration from head, back, chest and armpit, hands and feet means that certain fever cannot extend to the outside of body, and at the same time, means the Gi(氣) flow of outside is being intercepted. So the perspirations from that region become an object of medical treatment.

• 한국항행학회논문지
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• 제16권6호
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• pp.982-987
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• 2012

본 논문에서는 AWGN 채널에서 특정 판정영역 내에 수신된 샘플들을 이용해 DD(Decision Directed) 방식으로 SNR을 추정하는 경우에 발생하는 SNR 추정 오차에 대해서 분석하였다. 수신기에서 특정 성좌점에 해당하는 기준 판정영역에 수신된 샘플들로 이상적인 수신점과의 에러벡터를 이용하여 SNR을 추정하는 경우, 다른 판정영역에 대응되는 송신심볼이 잡음의 영향으로 기준 판정영역으로 넘어온 샘플들까지 포함되므로, 추정된 신호 성좌점의 평균치가 이동함으로써 DD방식의 SNR 추정이 부정확하게 이루어진다. 이러한 현상을 변형된 확률밀도 함수를 기반으로 설명하고 실제 SNR과 추정 SNR과의 오차를 유도하여 정량적으로 분석하였다. 또한 컴퓨터 시뮬레이션을 통한 SNR 추정오차가 이론적으로 유도된 SNR 추정오차와 일치하고, 제안한 보정기법을 통해 SNR 추정 성능을 크게 개선할 수 있음을 확인하였다.