• 한국철도학회논문집
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• 제15권1호
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• pp.88-95
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• 2012

현재 도시철도의 열차운행계획 수립과정은 열차 운용에 필요한 철로의 구조, 역사 내 철로 구조, 차량 정비시간 등 다양한 제약조건을 고려하여 이루어 지기 때문에, 매우 복잡한 구조를 가지게 되는 문제점이 있다. 이러한 문제점들로 인하여 다양한 열차운행 시간표(Time-Table)에 대한 비교 분석에 큰 어려움이 있다. 본 연구는 도시철도 운행계획 수립의 효율성 및 체계성을 제고하기 위하여, 철도 운행계획 수립 과정 중 수립 가능한 다양한 차량 시간표(Time-Table)의 기대효과를 열차다이아 작성 이전에 비교분석하여 가장 효과적인 차량 투입계획 및 운행일정을 선정할 수 있도록 하는 방법론을 제시하고자 한다. 본 연구에서는 열차 운행 시간표(Time-Table)을 분석하기 위하여 Line-Blocking 이론을 활용하였으며 광역철도 4호선중 사당~안산 구간을 대상으로 사례 분석하였다.

• 한국식생활문화학회지
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• 제28권1호
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• pp.41-47
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• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2015년도 춘계학술발표대회
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• pp.506-507
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• 2015

Our scheme going to use the advanteges of shadow technical and use it in flash memory. With our scheme we can maintain the system from corruption by making a capy table for table mappinng. It is make us to recover the data easily when something unusually happen to the system.

• 구강회복응용과학지
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• 제19권4호
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• pp.317-323
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• 2003

When making crown and bridges on anterior regions, many practitioners consider the esthetics the most. For this reason functional aspect are not considered as much as the esthetics. If the occlusion on the anterior region are not formed correctly, movement of the temporomandibular joint can be disturbed and excessive stress can be occur that pathologic condition can be under lied. On this case presentation will show the importance of the anterior guidance and suggest the appropriate protocol of using customized anterior guide table. A 45years old male had to remake both of the upper central and lateral PFM because of the porcelain fracture. The new PFM crowns were made conventional methods without considering the anterior guidance. After the temporary setting, the patient complained of discomfort and short looking upper anteriors. To solve these problems we had to restore the palatal contour and length of the new crowns by making customized anterior guide table using temporary crowns that contains patient's old anterior guidance. This procedure which is copying the pt's comfortable anterior guidance to the final prosthesis made them to be esthetic and patients to feel comfortable.

• 경영과정보연구
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• 제4권
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• pp.573-593
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• 2000

The purpose of this study is to investigate the level of correctness accounting information with the two alternative forms of presenting information outputs. Specifically two different methods of presenting accounting information, the table form and the graphical form were employed to test the level of correctness of the accounting information user's decision making. Using college students as a surrogate decision maker, this research have found that there is no statistically significant difference in the correctness of decision making between the two groups, one group using the table form of accounting information and another group using the graphical form of accounting information.

• 동아시아식생활학회지
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• 제20권4호
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• pp.619-627
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• 2010

Finality in presenting table has an important significance. A presentation method in table comes to have different directionality depending on objective and significance such as the appearance of presentation for the substantial use or the appearance of presentation for delivering message. In our life, the utility table came to have value more than what supplies nutrition. Simultaneously with it, the table came to have the significance as a place of communication. What is being indicated in a different form from this is the art table. The table-coordinate starts to occupy a position in one aesthetic sphere, aside from the functional part of having a meal and communication, and is attempting the entry as the art sphere. What two types have been researched and developed so far in the face of having clear difference is limited to the utility presentation. The utility presentation and the art presentation need to be progressed at the same time rather than being separately classified and thought. Pursuit only for utility leads to being unable to proceed with making a new thing. The art table coordinate will be able to function as the new awakening point in the position of proceeding with such table coordinate. When proceeding with maintaining the form of the existing utility table, a client fails to feel fresh. Thus, coming to give new awareness by integrating art will lead to being available effectively for creating another profit. Even the art table can apply the characteristic of the display table among characteristics of the utility table. The display table aims at creating profit through communication between buyer and seller. Thus, even through the art table, both effects called the occurrence in profit and the initiative in trend will be capable of being enjoyed totally. Accordingly, the presentation of two tables in the art table and the utility table has clearly different characteristic. However, given properly using difference in presentation of the two, the best effect will be possibly seen.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1997년도 춘계학술대회 논문집
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• pp.761-765
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• 1997

Our study of rider's postulator stability and tracking control on a unicycle began form the observation of a human riding. The system including unicycle and human operationg his unicycle is a fuzzy intelligent biomechanical model on basis of instinct and intuition search mechanisms. We proposed a robotic unicycle with one wheel and one body as a basic mode and derived equation of motion to this model. Our works is in making out fuzzy look-up table to control robotic unicycle. Fuzzy look-up table were determined for staight line and curve under reasonable inference emulating human's instinct and intuition riding a unicyale. Simulation results show that postulator stability and tracking control on both straight line and curve were successful by using proposed each fuzzy look-up table.

• 한국광학회지
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• 제8권3호
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• pp.194-198
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• 1997

본 연구는 움직이는 물체의 컴퓨터 합성 홀로그래피(CGH)의 동영상 디스프레이를 액정형 공간광변조기(OASLM)에 의하여 시도하였다. CGH는 계산하는 시간을 줄이기 위해서 horizontal parallex 방법을 사용하였고, 또한 계산하는데 시간이 오래 걸리는 삼각함수 계산과 자승근 계산부분을 미리 lookup table로 만들어 놓음으로써 계산속도를 향상시키고 저해상도 SLM에 맞춰 lookup table을 적용시키는 방법을 개발하였다. 그리고 이미 성공한 정지영상을 연속 디스프레이하여 동영상으로 표현하였고 스캐너를 이용하여 3개의 동영상을 분리하여 동시에 디스프레이하는 데 성공하였다.

• 한국식생활문화학회지
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• 제28권1호
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• 한국산학기술학회논문지
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• 제9권4호
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• pp.905-910
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• 2008

본 논문은 운동 물체에 대한 시뮬레이션 할 수 있는 원판형 모션테이블 제작과 제어 실험 시스템을 제시하였다. 원판형 모션테이블은 3개의 길이가 변하는 축과 중심점을 유지하는 축으로 이루어져 있으며, 원판의 자세 변화에 따른 중심점은 중심축 상에 항상 놓이도록 설계 되어 있다. 제어 시스템은 원판형 모션테이블의 서보모터 3개를 제어함으로써 원판의 자세를 바꿀 수 있도록 설계 되었다. 또한 본 원판형 모션테이블을 이용한 비행제어 시물레이션을 예로 제시하였다. 이러한 소형 모션테이블의 보급과 이를 이용한 실험 교육은 우리나라의 항공우주, 로봇분야의 인력양성에 기여할 것이다.