• 한국실내디자인학회논문집
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• 제24권2호
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• pp.42-49
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• 2015

The aim of this study is to review the background and characteristics of Pallasmaa's architectural phenomenology. As a prominent architect, educator and phenomenologist, Pallasmaa criticizes the contemporary architecture that has been commercialized and intended to addict superficial images. He suggests the restoration of essentials of architecture related to human existence. His architectural phenomenology shows a solution to problems of contemporary architecture through focusing on architectural experiences. Pallasmaa argues 'multi-sensory architecture' to criticize architecture based on visual images and emphasizes the importance of tactile sense for architectural experiences. His phenomenology of architecture has significant meaning in that it bridges between theory and practice but also has limits in depth rather than width of theory. Pallasmaa believes that the essence of architecture can be explained as existential activities to maintain existence of our lived space.

• 한국시뮬레이션학회:학술대회논문집
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• 한국시뮬레이션학회 2005년도 춘계학술대회 논문집
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• pp.93-99
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• 2005

가상현실 시뮬레이터는 교육과 지식의 전달을 위한 도구로 발전하고 있으며, 과학교육 및 문화체험을 위한 첨단과학전시시스템의 수요가 증가하고 있다. 동역학적 계산을 기반으로 하는 기존의 가상현실 시뮬레이터는 컨텐츠의 변경이 어려운 단점이 있으며, 효과적인 지식전달 및 흥미 유발을 위해서는 운동감뿐만 아니라 다감각을 동원한 체감 시스템이 필요하다. 본 연구에서는 체감형 전시 시스템에 적합한 운동감 생성 방법과, 다감각 동원 가상현실효과 시스템을 설계하고 통합하였다. 제안된 방법은 영상의 시점변화를 기반으로 한 운동감 생성과, 미리 저장된 모션 라이브러리를 이용한 운동감 효과를 동시에 적용할 수 있으며, 관객의 상호작용에 의한 운동감 효과를 쉽게 추가할 수 있다. 관객의 다양한 감각을 이용한 가상현실 효과를 위하여 체감형 전시 시스템에 적합한 다양한 다감각 효과의 적용 방안을 모색하고, 효율적인 다감각 효과를 선정하여 실제 시스템에 적용하였다. 이를 통하여 체감형 전시를 위한 가상현실 효과 시스템의 기본 구조를 정립하였다.

• Applied Biological Chemistry
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• 제20권3호
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• pp.270-278
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• 1977

In case of sensory evaluation with multi-samples and long-period, in spite of using method with good sensitivity, quality differences among samples could net be detected well because of panel's fatigue and tiredness. So new method to reduce panel's sense of psychological and physiological responsibility, "Trio Paired Comparison", is designed, and New Modified Scheffe's Method 2 as the statistical method for a test of "Trio Paired Comparison" is proposed. And also in this paper problems and countermeasures in applicating "Trio Paired Comparison" are considered.

• 한국전문물리치료학회지
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• 제15권3호
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• pp.1-7
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• 2008

Multi-sensory systems, including the visual, somatosensory, and vestibular ones, are involved in maintaining standing balance. The organization of these sensory systems is as important as the efficiency of each individual system in maintaining optimal balance. The purpose of the present experiment was to investigate the developmental changes in static standing balance and sensory organization under altered sensory conditions. This study involved 64 children (from 4 to 15 years of age) and 17 young adults. The children were divided into four age groups: 4~6, 7~9, 10~12, and 13~15 years. Static standing balance was assessed with the one-leg standing test under four different sensory conditions: the children stood on a firm surface with (1) eyes open or (2) closed, and they stood on a foam surface with eyes (3) open or (4) closed. In balancing ability, the age groups exhibited significant differences. The function of sensory organization for balance control was poorer for the children than for the young adults. The functional efficiency of the somatosensory system of the children aged 7~9 years was at the young adults' level, and the visual function of the children aged 10~12 years had also reached the young adults' level. However, the functional efficiency of the vestibular system of children was significantly lower than that of the young adults, even at the age of 15 years. This may indicate that sensory organization and standing balance are still developing after the age of 15 years.

• 한국실내디자인학회논문집
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• 제21권4호
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• pp.12-20
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• 2012

The aim of this study is to review phenomenological characteristics in Steven Holl's architecture through his design of St. Ignatius Chapel at Seattle University. To obtain this purpose, an analytical frame based on Holl's theory of phenomenological architecture is suggested to have a systematic study for St. Ignatius chapel. This chapel can be a good example of phenomenological architecture in that it is based on the concept of 'A Gathering of Different Lights' related to phenomenology and considered perception including multi sensory (as well as vision) as primary factors from site and program interpretation to spatial configuration. Unprecedented exterior of St. Ignatius chapel reflected on characteristics and function of rooms to magnify user's spatial experiences through inducing natural light and spatial effect. Holl used various openings and screen for natural light with colors to invoke religious inspiration. He also try to give spatial depth and multi foci for experiencing space through various ceiling forms. These phenomenological features originated in client's strong will as well as appropriateness of the function of facility's religious experiences through building to the purpose of phenomenological architecture.

• 한국산학기술학회논문지
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• 제13권11호
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• pp.4968-4974
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• 2012

햅틱 장치는 기존 장치대비 보다 편리하고 정확하며 직관적 조작이 가능한 인간-기계 교류 장치이다. 본 논문의 목적은 기존의 촉각 피드백만을 이용한 차량용 햅틱 장치의 인지능력을 향상 시키는 방법에 대하여 연구하는 것이다. 본 연구에서는 기존의 촉각 피드백만을 이용한 차량용 햅틱 장치에 청각 피드백을 더한 다감각 피드백을 이용하여 사용성 평가를 실시하였다. 감성 분석을 통해서는 운전자가 갖는 햅틱 장치에 대한 감성분석을 도출하였다. 연구결과들로부터 햅틱 장치의 구현에 필요한 몇 가지 고려사항과 방향을 제공하고 발전 가능성을 확인할 수 있었다. 또한 운전자를 만족시키는 설계 방향의 제안이 가능하였다.

• 한국가금학회지
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• 제43권3호
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• pp.129-134
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• 2016

본 연구는 다문화가정 여성 80명을 대상으로 리커트 척도법을 이용하여 닭고기 육제품(닭가슴살햄, 닭갈비, 순살혼합 프레스햄)의 색도, 향미, 연도, 다즙성, 맛 등의 관능검사와 상품화 제품의 구입의향 조사를 실시하였는데, 그 결과를 요약하면 다음과 같다. 첫째로, 시중 햄 5종류 중 H-4(닭고기 햄)의 평균은 7.00점으로 비교적 높은 관능적 만족도를 보였다(P<0.05). 그리고 구매충성도는 5개 햄 제품 간에 유의한 차이(P<0.05)를 보였는데, 닭고기햄은 평균 6.50점으로 중간정도의 구매충성도를 보였다. 둘째는, 닭가슴살 햄의 기호도에서 색도, 향미, 연도, 다즙성 및 맛은 한국여성이나 베트남 여성보다 동남아여성이 각각 3.91점, 4.03점, 3.74점, 3.68점 및 4.11점으로 가장 높은 기호도를 보였다(P<0.05). 셋째는, 닭갈비의 색도, 향미, 연도, 다즙성 및 맛의 기호도는 다문화 가정 간에 유의한 차이를 보이지 않았으나, 색도, 향미, 다즙성, 맛 등에서는 동남아 여성이 한국인 여성과 베트남 여성보다 4.00점 이상으로 다소 높은 경향을 보였다. 넷째로, 순살 닭고기 혼합 햄의 기호도에서 색도는 동남아 여성이 평균 4.10점으로 유의하게(P<0.05) 높았으나, 향미, 연도, 다즙성, 맛 등은 다문화가정 간에 유의한 차이가 없었다. 다섯째로, 닭고기 가공품의 구매의향에서는 닭가슴살 + 닭다리살 의 순살혼합 프레스햄이 평균 4.12점으로 다른 육제품보다 구매 의향이 높은 것으로 나타났다(P<0.05). 이상의 결과로 보면 다문화가정 여성들은 닭가슴살 햄, 닭갈비와 순살혼합 프레스햄 3가지 모두 한국인 여성에 못지않게 선호도를 높게 인식하였고, 이러한 3가지 닭고기 가공품들은 높은 상품적 가치가 인정되어 지속적 구매 충성도를 지닐 것으로 사료된다.

• 식품과학과 산업
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• 제51권1호
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• pp.61-71
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• 2018

The evaluation of food taste is one of the important activities of human consciousness and it is practiced by sensory analysis using 5 terminal sensorial consciousness among many other functions. These consciousness activities may be conducted by 3 way branching transformation (3-WBT) logic, which choose one out of 3 options under the multi-layered consciousness decision making system. On the basis of this logic, cognitive sensory evaluation (CSE) method was developed to carry out questionnaire survey covering objective and subjective issues during consumption of food for pregnant women. The results of the CSE for several food items was presented with the Table-pattern called CSET covering consciousness factors and their effects on the food consumers.

• Food Science and Biotechnology
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• 제15권6호
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• pp.844-850
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• 2006

This study was designed to compare various quality characteristics, such as nutrient composition and physicochemical and sensory properties of freeze-concentrated milk made by a newly developed continuous multi-stage process with those of evaporated milk. The freeze concentration process reduced the water content up to 73%. Most of the physicochemical properties of evaporated milk were different from raw milk; however the freeze-concentrated milk showed little difference from the raw milk. The thiobarbituric acid value and free fatty acid concentrations were significantly greater in the evaporated milk than in the freeze-concentrated milk. Several effects on sensory characteristics, such as off-taste, were significantly stronger in the evaporated milk. Overall, this study indicates that the newly developed freeze concentration technique results in improved physicochemical and sensory properties, and has little effect on most nutrient levels when compared with the evaporation process. Further research is necessary to further elucidate the chemical and sensory properties of freeze-concentrated milk.

• Journal of Information Processing Systems
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• 제20권2호
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• pp.252-262
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• 2024

The multi-hop wireless sensor network (WSN) suffers from energy limitation and eavesdropping attacks. We propose a simple and energy-efficient convergecast mechanism using inter-flow random linear network coding that can provide confidentiality to the multi-hop WSN. Our scheme consists of two steps, constructing a logical tree of sensor nodes rooted at the sink node, with using the Bloom filter, and transmitting sensory data encoded by sensor nodes along the logical tree upward to the sink where the encoded data are decoded according to our proposed multi-hop network coding (MHNC) mechanism. We conducted simulations using OMNET++ CASTALIA-3.3 framework and validated that MHNC outperforms the conventional mechanism in terms of packet delivery ratio, data delivery time and energy efficiency.