• 한국실내디자인학회논문집
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• 제19권6호
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• pp.249-256
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• 2010

For guaranteeing for security of nuclear power plant, ergonomic factors have been applied to design of main control room, core area for management and control of nuclear power plant, but design elements for performance of operators have been ignored. As the behaviors of operators are important for security of nuclear power plant, space design which makes them pleasant psychologically and makes them maintain attention on security equipments ceaselessly is required. Therefore, the purpose of this study is to analyze space characteristics of main control rooms according to regulations of nuclear power plant and general guidelines of space design, and to offer basic data for designing of main control room which makes operators pleasant psychologically and physically. At first, theoretical issues related with design of main control room are reviewed and several premises of space are developed by abstracting design elements from common space and regulations of nuclear power plant and, then integrating each design elements interactively. In short, the improvement of system environment based on human-machine interface space has brought about perceptual, cognitive, and spatial changes and has realized next generation of main control rooms. And, differences and similarities between ordinary space and main control room, which ergonomic sizes and regulations are applied and is VDT environment based on LDP, are discussed in relation to 13 design elements and 17 space premise.

• 패션비즈니스
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• 제17권3호
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• pp.122-136
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• 2013

This study supplements clothes by studying pleasure shown in accessories of haute couture designers and finds out pleasant characteristics represented in items which play an important role in producing personalities through collections, so the study aims at prospecting design development directions accessories henceforth. For the study period and methods, 295 photo materials were analyzed being judged to show pleasure centered on Mode et Mode, representative fashion magazine, from 2005 S/S Paris haute couture collections to 2013 S/S Paris haute couture collections. At this time, the photos analyses were conducted and selected by two experts (Ph. D holders majored in fashion design) through two times. After analyzing pleasure features represented in fashion collection focused on haute couture accessories, I could know that surrealistic pleasure, anonymity-expressing pleasure, natural pleasure, and exaggerative pleasure were shown. The pleasure, as element that supplements and emphasizes clothes, has had an effect on bringing laughs characteristically.

• 동아시아식생활학회지
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• 제20권5호
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• pp.812-822
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• 2010

This study explored choice attributes in specially coffee shops and examined the relations between choice attributes and positive emotions customers felt in specially coffee shops. The study also attempted to find differences in choice attributes and positive emotions according to general characteristics of customers and coffee-drinking behavior. Measured items were derived from preliminary interviews and a literature review. Questionnaires were distributed to customers in Seoul who had visited a specially coffee shop in the last 3 months. The derived factors of choice attributes were 'taste of coffee and atmosphere', 'brand', 'price benefit', 'pleasant space', and 'coffee itself. Among those, the two factors 'taste of coffee and atmosphere', and 'brand' had a statistically significant influence on positive emotions of customers. This implies that specially coffee shop customers have primarily emotional rather than utilitarian motivations. Therefore, to better satisfy customers' desires, more effort is needed to improve the physical environment in coffee shops. Female and younger customers showed higher perception of price benefits than others did. The perception of price benefits and pleasant space mainly varied by the location of coffee-drinking and frequency of visiting specially coffee shops. Further differences in positive emotion according to general characteristics and behaviors of having coffee also discussed.

• 한국식생활문화학회지
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• 제9권2호
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• pp.149-157
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• 1994

Hospitalized patients' perceptions of the quality of hospital foodservice and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Most respondents agreed with the following foodservice characteristics that meals arrived exactly the same time every day(74.6%), cleanliness of dishes(64.9%), employees leave food within reach(60.2%), and employees who bring meals are cheerful(58.7%). Only 34.2% of respondents agreed to variety of menu; 12.9% of respondents viewed these foodservice characteristics as important in selecting a hospital; cleanliness of dishes(66.4%), variety of menu(55.0%), and varying food item combination(45.9%) were considered important by respondents; appetite, mood, and atmosphere of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, varying food item combination, cleanliness of the dishes, and foodservice employees' pleasant greeting were positively correlated(p<0.001) with rating of the taste, nutrition, and fresshness of the food characteristics.

• International Journal of Contents
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• 제15권3호
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• pp.7-12
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• 2019

The purpose of this study was to analyze characteristics and patterns of 'better class' by using the longitudinal text mining big data analysis technique from subjective lecture evaluation comments. First, this study classified upper 30% classes to deduce certain characteristics and patterns from every five-year subjective text data for 10 years. A total of 47,177courses (100%) from spring semester 2005 to fall semester 2014 were analyzed from a university at a metropolitan city in the mid area of South Korea. This study extracted meaningful words such as good, course, professor, appreciation, lecture, interesting, useful, know, easy, improvement, progress, teaching material, passion, and concern from the order of frequency 2005-2009. The other set of words were class, appreciation, professor, good, course, interesting, understanding, useful, help, student, effort, thinking, not difficult, explanation, lecture, hard, pleasant, easy, study, examination, like, various, fun, and knowledge 2010-2014. This study suggests that the characteristics and patterns of 'better class' at college, should be analyzed according to different academic code such as liberal arts, fine arts, social science, engineering, math and science, and etc.

• 한국조리학회지
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• 제9권1호
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• pp.39-50
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• 2003

홍국 분말을 식빵에 일정한 비율로 첨가하여 품질 특성을 조사한 결과, 홍국 분말첨가량이 증가할수록 반죽 수율이 다소 감소하는 것으로 나타났으나, 유의적인 차이는 없었다. 식빵의 부피는 대조구보다 홍국 분말 첨가구에서 낮았으며, 첨가량이 증가할수록 다소 감소하였다. 식빵의 색깔, 향기, 맛, 질감 그리고 종합적인 기호도에 대한 관능 검사 결과, 홍국 분말 1% 첨가군에서 기호도가 높았다. 제품의 색깔은 홍국 분말의 첨가량이 증가할수록 L값은 감소되고, a와 b값은 증가되는 경향을 보였다. 물성 측정 결과 홍국 분말 첨가량이 증가할수록 신장성, 경도, 점성, 파쇄성이 높은 값을 나타내었으나, 탄력성은 감소되었고, 응집성은 첨가군간의 유의적인 차이가 나타나지 않았다. 위와 같이 홍국 분말의 첨가가 식빵의 품질 특성에 영향을 미치는 것으로 나타났으며, 제빵 재료로 이용 가능할 뿐만 아니라 항암, 항균, 혈압 강하, 콜레스테롤 억제 등이 있는 기능성 식품으로 개발 가능성이 높은 것으로 사료된다.

• Fibers and Polymers
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• 제6권3호
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• pp.269-276
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• 2005

In this study, cross-cultural comparison of sound sensation for Korean traditional silk fabrics between Korea and America was performed and prediction models for sound sensation by objective measurements including sound parameters such as level pressure of total sound (LPT), Zwicker's psychoacoustic characteristics, and mechanical properties by Kawabata Evaluation System were established for each nation to explore the objective parameters explaining sound sensation of the Korean traditional silk. As results, Koreans felt the silk fabric sounds soft and smooth while Americans were revealed as perceiving them hard and rough. Both Koreans and Americans were pleasant with sounds of Gongdan and Newttong and especially Newttong was preferred more by Americans in terms of sound sensation. In prediction models, some of subjective sensation were found as being related mainly with mechanical properties of traditional silk fabrics such as surface and compressional characteristics.

• 한국실내디자인학회논문집
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• 제3호
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• pp.10-17
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• 1994

Restaurant is a settign for est and social intercousrse fo rpeople in the cities, and is essential to provide its users with pleasant and comfort space. Color is used as a design tool which has most powerful effect to change the nature of a space and atmosphere, As a basic study for desirable environmental color for restaurant, this is studied mainly on the following discussion points. 1) Inportance of environmental color and its role in accordance with space characteristics as restaurant. 2) The psychological effects of color in the clinetes, color conditioning of the dining ares, problem of change in the appearance of color in the selection of materials and color harmony of total environments. 3) Prior to color planning in detail , the nature and characteristics each restaurant contains and their correlation with various locational , physical , social environmental , human variables have been analyzed. And the total atmosphere of the dining area as a place where the clients finally stay has been dealt with various visual , environmental and functional problems of color about fixed elements such as the wall. the floor, the ceiling and semifixed elements such as tables, chairs, etc.

• 설비공학논문집
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• 제19권11호
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• pp.789-796
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• 2007

It has been noted, in case of the apartments in collective form, the drainage noise from cleaning of toilet causes many problems in the basement and adjacent rooms, mainly hampering the pleasant housing environment. The problems are increasingly raised by civil complaints with the public offices. Therefore, if the drainage noise generates when wash out of toilet bowl is grasped how the characteristics change according to the sorts of drainpipe, it is considered that the establishment of an effective sound insulation countermeasure could be possible when a civil petition against the drainage noise of apartment house is submitted hereafter. On such viewpoint, this study measured and analyzed the characteristics of drainage noise per the type of drainage pipe, according to KS A ISO $1996-1{\sim}3$, with the horizontal branch pipe and riser pipes in the drainage noise experiment chamber which has the characteristics of the anechoic room. In the result, the pipe type with excellent noise reduction function. The result of this study is considered to become available as fundamental data, to take actions on reduction of drainage noise of the ceiling piping method.

• 교육시설
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• 제10권4호
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• pp.5-20
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• 2003

The purpose of the research on the noise of educational facilities is to build up pleasant environments by minimizing the influence on the students in the school. This study provides fundamental data for acoustic design by measuring, computer simulation and analyzing the room acoustic characteristics of the lecture room in middle school. For measurement on the factors of room acoustic, RT of lecture room and noise reductions depending on various walls of different structures were measured and analyzed. The lecture system being installed and carried out on the normal lecture room was divided into 4 types-employment of multimedia machines, employment of multimedia machines and loud speakers, employment of loud speaker, and existing verbal speaking-and SPL for each type was measured and analyzed. Based on the measured characteristics of acoustic characteristics for normal lecture room, the problems for environment of noise were understood through computer simulation, applications for improvements of performance for each facility were studied, schemes for improvements of performance by using the effects were presented, necessary fundamental data were secured, and schemes to enhance flexibility on the existing facilities of school against changing educational courses were secured.