• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.369-376
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• 2021

3D architectural visualization animation has become more important in architectural presentations due to the rapid development of digital technology. Unlike games and movies, architectural visualization animation most focuses on delivering visual information, and aims to express the sense of space that viewers feel in an architectural space, rather than simply providing an image of viewing buildings. The sense of space is affected not only by physical elements of architecture, but also by immaterial elements such as light, time, and human actions, and it is more advantageous to express it in animations that can contain temporality compared to a fixed image. Therefore, the purpose of this study is to search for elements to effectively convey a sense of space in architectural visualization animation. To this end, the works of renowned architectural visualization artists that are open to the public were selected and observed to search for elements to effectively convey a sense of space to viewers. The elements that convey the sense of space that are common to the investigated architectural animations can be classified into the movement and manipulation of the camera, the movement of surrounding objects, the change of the light environment, the change of the weather, the control of time, and the insertion of a surreal scene. It will be followed by a discussion on the immersion of architectural contents.

• Journal of Korea Water Resources Association
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• v.55 no.12
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• pp.1065-1076
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• 2022

The purpose of this study was to investigate the effect of the expansion and withering of Salix subfragilis communities on the water quality in Namgang Dam reservoir. The distribution area of the Salix subfragilis communities was 0.12 km² in 2003 for the first time, but it was 3.58 km² in 2019, which has increased rapidly by about 30 times in 16 years. However, in 2013, the distribution area has decreased by 0.17 km² due to long-term immersion in high turbidity, and self-thinning in Salix subfragilis communities. The lake characteristics of reservoir showed a combination of lake type and river type in terms of average water depth, watershed area/lake surface area ratio, water residence time, flushing rate, and stratification. From the result of analyzing long-term changes in lake water quality, COD, TP, and chlorophyll-a in Salix subfragilis communities were significantly larger than those in the three points located in the central part of reservoir. In particular, the fact that the value of chlorophyll-a showed the maximum value in winter rather than summer, unlike the trend of the three points in the Namgang Dam water quality monitoring network, is thought to have occurred internally rather than externally. It can be estimated that one cause of this deterioration of the water quality in Namgang Dam reservoir is the huge amount of nutrients generated in the decomposition process of by-products such as fallen leaves, branches and withered trees in Salix subfragilis communities.

• International conference on construction engineering and project management
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• 2022.06a
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• pp.1221-1221
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• 2022

Studying abroad in and of itself should be a unique and transformational learning experience for university students. Too often, "study abroad" is a code word for "faculty vacation" or "easy credit hours". For an international learning experience to be truly transformational it must offer an intense and directed program that maximizes the time the student spends in the accumulation of information that is new or different from what the student has "learned" previously. "Study abroad" may be a misnomer because it is not only about studying in another country or culture, that is, taking courses that usually have an attendance time of a few hours a week, but it is also about living in another country which becomes a 24/7 learning experience. Providing these programs during the Covid-19 pandemic has been a keen opportunity for institutional learning. When this immersion in foreign culture is combined with academic rigor applied to a student's chosen field of study the growth can be exponential. So, what is the relationship between academic and personal growth? The National Association for Study Abroad has found that "students who have studied abroad are better able to work with people from other countries, understand the complexity of global issues, and have greater intercultural learning. One study found that students returned from their study abroad experiences more tolerant and less fearful of other countries, but with a greater sense of nationalism-a phenomenon they called 'enlightened nationalism'." It is often said that "you only really learn to appreciate things that are important to you when they are gone, when you miss them." The international learning environment can provide this opportunity. The restrictions on various societies in the past two years due to the international Covid pandemic have provided existing study abroad programs with a true testing ground for the validity of their programs. At the end of the day, American colleges and universities are not helpless in the face of these developments. A lot depends on how a university positions itself for a future based on the uncertainties of the past. As Winston Churchill was working to form the United Nations after WWII, he famously said, "Never let a good crisis go to waste". In another context, Churchill's insight on human nature can also be applied to the coming semesters and years as studying abroad rebounds. What new strategies will be developed and maintained? Institutional commitment without fear will be necessary to assure that "studying abroad" will continue to develop as a truly unique and transformational learning experience.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.875-880
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• 2012

This study was conducted to investigate the level of contamination of pathogenic Escherichia (E.) coli in 50 types of red pepper powders collected domestically. Pathogenic E. coli was confirmed using real-time PCR to confirm the 4 types of EAEC, EPEC, EHEC and ETEC. One sample out of 50 was contaminated with pathogenic E. coli. The type of pathogenic E. coli detected in the sample was EAEC. This study was also conducted to determine the effect of alcohol treatment on the reduction of E. coli populations in red pepper powder. The amount of E. coli in the control was $1.2{\times}10^6$ cfu/mL. The amount of E. coli in 10 minutes immersion treatment with 10% alcohol was $1.1{\times}10^6$ cfu/mL. In samples treated with over 20% alcohol, E. coli was not detected. This showed that 10 minutes of immersion in over 20% alcohol might be effective to reduce E. coli. This study was also conducted to determine the effect of UV irradiation on E. coli reduction. The number of E. coli in the control group was $5.0{\times}10^5$ cfu/mL. However, the number of E. coli in 45 min of the UV irradiated sample decreased to $1.0{\times}10^3$ cfu/mL, by $10^2$ cfu/mL. In contrast, E. coli was not detected in an over 60 min UV irradiated sample in $10^{-2}dilution$. This study showed that over 20% alcohol treatment and UV irradiation for 60 min was effective to control E. coli in red pepper powder.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.537-545
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• 1995

Quality changes of lettuce were studied during storage to investigate the efficiency, cooling properties and the washing and storage effects of immersion-type hydrocooling. As a result of plotting the nondimensionalized lettuce temperature versus cooling time, its cooling rate coefficient was shown to be $-0.365\;min^{-1}{\sim}-0.255\;min^{-1}\;(R^2=0.99{\sim}0.88)$. Rate of weight loss was not significantly (p>0.05) different between lettuces with various treatment conditions during storage at $5^{\circ}C$. However, during storage at $15^{\circ}C$, weight loss of hydrocooled lettuce was lower than that of non-treated lettuce after from 10 to 15 days. Especially, The lettuce packed with PE was more effective than that packed with try in terms of packing condition after hydrocooling. Lettuce pretreated with sterilizing agent, packed with PE vinyl film, removed residual water after hydrocooling had lower decaying rate than any other lettuces. Changes of L and b values in hydrocooled lettuce were slower than those of non-treated one. During changes of chlorophyll content, the initial value, $115.7{\sim}147.3\;mg%$ was decreased to $50{\sim}60%$ after 25 days of storage at $5^{\circ}C$ and within 15 days of storage at $15^{\circ}C$. It could be presumed that the addition of sterilizing agent reduced the initial level of overall total and coliform count and its growth rate during storage. The respiration rate of hydrocooled lettuce at $5^{\circ}C$ was $23.95\;mg{\cdot}CO_2/kg\;hr$, which is 10% of those of non-treated lettuce.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.555-563
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• 2004

The pH of beverages is known to be low and have, therefore, been implicated in the increasing incidence of erosion. Erosion is believed to be the predominant cause of teeth wear in children and young adults, although there will always be a contribution from attrition and abrasion. The aim of the present study was to evaluate the effect of yogurt on the progression of erosive demineralization in human enamel using demineralization model in vitro. In 4 yogurts, available on the market, pH, buffering capacity and the concentrations of calcium, phosphate and fluoride were determined. The buffering effect was determined by titration with NaOH. 50 milliliters of each drink was then titrated with 1M sodium hydroxide, added in 0.5 milliliters increments, until the pH reached about 7. Human deciduous enamel(n=40) samples were divided into four groups and exposed to 80ml of the yogurt for 30,60, 90 and 120min. Enamel surface microhardness(VHN) was examined before and after each exposure. 1. The average PH of fermented milk was 3.77 and this pH value was acidic enough to cause tooth erosion. 2. All of the fermented milks were found to be erosive(p<0.05) 3. The teeth exposed to the fermented milk all showed erosion like lesions and microhardness measurements showed that enamel surface hardness decreased proportionately with increased time of immersion in all tooth specimen groups. 4. After immersion for 30 and 60 minutes, reduction rate of microhardness values was not significantly different between the groups(p>0.05). However, after 90 and 120 minutes, reduction rate of each group was significantly different(p<0.05).

• The korean journal of orthodontics
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• v.26 no.4
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• pp.389-399
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• 1996

Remineralization of acid-etched enamel across the time has been one of the curiosities in the context of the orthodontic biomechanics(Arends J. et al., IRL Press, 1, 1985), nevertheless, is so far controversial. It was the aim of this study to observe the remineralization patterns of acid-etched enamel across the time and whether the existence of fluoride might carry out any modifications. The intact buccal surfaces of the first bicuspids which was extracted for orthodontic treatment were ground smooth, and etched with a 38w/w% phosphoric acid for 60 seconds, The surface was observed by the scanning electron microscope and surface microhardness was measured after immersion in the fluoride or non-fluoride containing remineralizing solution for 0 hour, 12 hours, 1 day, 3 days, 7 days, 14 days, 28 days, and 42 days. The following results and conclusions were drawn; 1. Surface microhardness increased in both fluoride containing and non-fluoride containing solution group with time lapse. 2. In fluoride containing solution group, the surface microhardness sharply increased at the 12 hours group, on the other hand, surface microhardness increased at 3 days in non-fluoride containing solution group. 3. The difference in microhardness value between two groups manifested gradual decrease. 4. Scanning electron microphotographs disclosed that the fluoride containing solution group generated spiculate sub-stances in the 12 hours group, which was increased in number and size with time lapse. 7 days later, spherical composure was began to be produced, The spiculate substances so much increased in number that the etched enamel surface looked like flat in 42 days. 5. In non fluoride-containing solution group, there was no surface change at 42 days, perceivable in scanning electron microphotographs which could be defined as remineralization though the surface was a little rougher than the incipient etched surface. These results demonstrate that the action of the fluoride is exceedingly pertinent in the remineralization of acid-etched enamel and the remineralization process goes uninterruptedly with time lapse.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.342-347
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• 2012

This study is a temporary crowns and the period you want to avoid the exposure of the coffee girl polymerization types is difficult given the temporary tolerance by producing resin. 1. Change of brightness ($L^*$) edge in time increases, distilled water, Americano, Cafelatte, Vanillalatte was reduced to a significant level of brightness (p<.001). The most significant decrease in brightness of the Americano, which tend to grow out of a Cafelatte, Vanillalatte, which was followed by distilled water. 2. Change of redness ($a^*$) edge in time tend to increase saturation increases, the redness value of Americano, Cafelatte, redness value was a statistically significant difference in distilled water and Vanillalatte (p<.05) was not significant. 3. Change of yellowness ($b^*$) edge in time tend to increase saturation increases, the yellowness value of Cafelatte, Vanillalatte, Americano, except for distilled water at the saturation of yellowness value were no statistically significant (p<.05). 4. Change of color difference (${\Delta}E^*$) in order of (Americano>Cafelatte>Vanillalatte) as time of immersion increases change of color difference appear and no statistically significant (p<.05). Americano, the edge, since there can be more than chrominance is 3.3 uses station than a Vanillalatte, Cafelatte and discoloration when edge in 28, since even in the one to two difficult to distinguish with the naked eye as a discoloration. It was no difference statistically in color difference (${\Delta}E^*$) value in distilled water (p>.05).

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.341-347
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• 1998

To develop simple and accurate analytical method for freezing time prediction of beef and tylose under various freezing conditions, freezing time (Y) was regressed against the reciprocal $(X_3)$ of difference of initial freezing point and freezing medium temperature, reciprocal $(X_4)$ of surface heat transfer coefficient, the initial temperature $(X_1)$ and thickness $(X_2)$ of samples which should cover most situations arising in frozen food industry. As results of the multiple regression analysis, equations were obtained as follows. $Y_{tylose}=3.45X_1+7642.84X_2+4642.67X_3+2946.89X_4-431.33\;(R^2=0.9568)$ and $Y_{beef}=0.68X_1+7568.98X_2+2430.78X_3+3293.26X_4-299.00\;(R^2=0.9897)$. These equations offered better results than Plank, Nagaoka and Pham's models, shown in satisfactory agreement with models of Cleland & Earle and Hung & Thompson when were compared to previous models, and the accuracy of its was very high as average absolute difference of about 10% in the difference between the fitted and experimental results. Also, thermal diffusivities of beef and tylose were measured as $4.43{\times}10^{-4}m^2/hr$ and $4.39{\times}10^{-4}m^2/hr$ at $6{\sim}7^{\circ}C$, $2.42{\times}10^{-3}m^2/hr$ and $3.32{\times}10^{-3}m^2/hr$ at $-10{\sim}-12^{\circ}C$. Initial freezing points of beef and tylose were $-1.2^{\circ}C\;and\;-0.6^{\circ}C$, respectively. Surface heat transfer coefficients were estimated $20.57\;W/m^2^{\circ}C$ with no-packing, $16.11\;W/m^2^{\circ}C$ with wrap packing and $13.07\;W/m^2^{\circ}C$ with Al-foil packing, and the cooling rate of immersion freezing method was about 10 times faster than that of air blast freezing method.

• Journal of Service Research and Studies
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• v.14 no.1
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• pp.44-62
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• 2024

The development of online funeral services and social issues of eco-friendly funeral culture have raised awareness of the new need for online funeral culture. There have been several attempts to revitalize online funeral services in domestic institutions and companies, but the effect is weak. The purpose of this study is to propose a design that can improve the accessibility and usability of online memorial services by analyzing the usability problem factors through a First Time User Experience analysis of the online memorial platform. Therefore, in this study, in order to identify the problem factors of the online memorial platform, a literature review on the UX, OOBE, and FTUE theories was conducted. The subject of the study was the app 'Memorial'. Before analyzing the First-Time User-Experience, IA was compared and analyzed with other similar services to understand the characteristics of the UX service of the app 'Memorial', which is the subject of the study. In addition, tasks corresponding to the Unpack-Setup/Configure-First Use stage were performed on 10 subjects who had no experience using the online memorial platform. The experimental process was expressed as the UX Curve to identify factors that caused negative experiences. As a result, the major problem factors included unnecessary UI elements, the need for sensitive personal information at the membership stage, and lack of immersion in the service. The improvements included strengthening community functions to facilitate the sharing of emotions and promote smooth communication between users. We proposed UI/UX service developments that enhanced the app by incorporating these insights. In order to verify the effectiveness, serviceability, and value of the developed prototype, an interview with a expert was conducted. The interviewes consisted of three service design experts. This study was conducted to contribute to the quality improvement and activation of the recently emerging online funeral services. The study is significant as it aims to understand the current status of these services and identify the factors necessary to improve service accessibility and usability. Subsequent studies require in-depth user verification of how much the proposed improvement plan affects the actual user experience.