• 산업진흥연구
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• 제5권2호
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• pp.1-7
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• 2020

본 연구는 실내 또는 실외를 조명으로 밝게 비추는 조명등에 관한 기술로서, 보다 상세하게 설명하면 외관을 구성하는 케이스에 사방으로 투시창을 만들고, 사방 투시창에 얇은 패널(panel) 형태로 가공된 옥돌을 부착하여 조명등을 구성함으로써, 옥돌을 통해 은은한 불빛이 실내 또는 실외로 조사(照射)되므로, 사용자에게 아늑함과 따스함을 제공하고, 실내 또는 실외의 인테리어 효과를 높이는 한편 원적외선과 음이온을 발산하며, 은은한 꽃향기를 방출하는 옥돌을 이용한 조명등에 관한 기술이다. 본 연구개발의 제품의 특징은 외관을 구성하는 케이스에 사방으로 투시창이 형성되고, 사방 투시창에 얇은 패널(panel) 형태로 가공된 옥돌을 부착하여 조명등이 구성되며, 스피커를 통해 사용자에게 유익한 음악, 불경, 성경, 시조 등의 음향을 발생시키는 옥돌을 이용한 조명등을 연구했다는데 의미가 있다.

• Molecular & Cellular Toxicology
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• 제5권2호
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• pp.99-107
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• 2009

Naphthalene is bicyclic aromatic compound that is widely used in various domestic and commercial applications including lavatory scent disks, soil fumigants and moth balls. Exposure to naphthalene results in the development of bronchiolar damage, cataracts and hemolytic anemia in humans and laboratory animals. However, little information is available regarding the mechanism of naphthalene toxicity. We investigated gene expression profiles and potential signature genes in human hepatocellular carcinoma HepG2 cells and human promyelocytic leukemia HL-60 cells after 3 h and 48 h incubation with the IC$_{20}$ and IC$_{50}$ of naphthalene by using 44 k agilent whole human genome oligomicroarray and operon human whole 35 k oligomicroarray, respectively. We identified 616 up-regulated genes and 2,088 down-regulated genes changed by more than 2-fold by naphthalene in HepG2 cells. And in HL-60, we identified 138 up-regulated genes and 182 down-regulated genes changed by more than 2-fold. This study identified several interesting targets and functions in relation to naphthalene-induced toxicity through a gene ontology analysis method. Apoptosis and cell cycle related genes are more commonly expressed than other functional genes in both cell lines. In summary, the use of in vitro models with global expression profiling emerges as a relevant approach toward the identification of biomarkers associated with toxicity after exposure to a variety of environmental toxicants.

• 한국문헌정보학회지
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• 제49권1호
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• pp.341-360
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• 2015

본 논문에서는 과학 저널리즘의 대표적인 성공 사례로 평가되고 있는 KISTI의 과학향기 칼럼에 대한 반자동 지식화 방안과 이를 기반으로 과학기술 인포그래픽 기반의 서비스 체제를 제안한다. 전문가나 특정 분야 과학자를 대상으로 하는 전문 정보와는 달리 과학향기 콘텐트는 일반 대중을 대상으로 알기 쉬운 과학 상식을 제공하고 있다. 이러한 특성을 바탕으로 과학향기 데이터베이스를 지식화하기 위한 방법론 즉, 지식 유형, 지식 추출 방법 및 절차 등을 세부적으로 살펴본다. 또한 과학향기 지식베이스를 기반으로 과학기술 인포그래픽 서비스 체제를 새롭게 정의하고 이에 대한 세부적인 구성도, 방법론 및 특징 등을 기술한다. 이를 통해서 미래의 과학 저널리즘 서비스가 나아가야 할 발전적 방향을 제안한다.

• 대한인간공학회지
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• 제29권4호
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• pp.631-637
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• 2010

The aim of affective engineering is to develop a new product by translating customer affections into design factors. Affective data have so far been analyzed using a multivariate statistical analysis, but the affective data do not always have linear features assumed under normal distribution. Rough sets model is an effective method for knowledge discovery under uncertainty, imprecision and fuzziness. Rough sets model is to deal with any type of data regardless of their linearity characteristics. Therefore, this study utilizes rough sets model to extract affective knowledge from affective data. Four types of scent alternatives and four types of sounds were designed and the experiment was performed to look into affective differences in subject's preference on air conditioner. Finally, the purpose of this study also is to extract knowledge from affective data using rough sets model and to figure out the relationships between rough sets based affective engineering method and statistical one. The result of a case study shows that the proposed approach can effectively extract affective knowledge from affective data and is able to discover the relationships between customer affections and design factors. This study also shows similar results between rough sets model and statistical method, but it can be made more valuable by comparing fuzzy theory, neural network and multivariate statistical methods.

• 한국의류학회지
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• 제39권4호
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• pp.529-544
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• 2015

This study investigated consumer's fragrance preferences as well as image, color, and TPO associations with fragrance. Eight branded perfumes of four fragrance families were selected according to the top note (floral, fruity, green, and citrus) as stimuli; consequently, fragrance preferences and associations were measured. A survey that included a scent test was conducted; subsequently, 186 responses from male and female consumers in their twenties were analyzed using descriptive statistics, independent sample t-test, paired t-test, and chi-square analysis. The fruity fragrance was shown to be preferred the most. The perfume itself was associated with cool image, blue or pale tone colors, summer, and casual occasions in general, while a citrus fragrance was related to warm, winter, and deep tone colors in specific. Fragrance associations could be utilized in perfume marketing plans and activities such as advertising and packaging development.

• 대한통합의학회지
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• 제4권1호
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• pp.1-11
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• 2016

Purpose : The purpose of this study was to exam effects of aroma therapy on the woman with headache in range of motion, results based on Pain and the tiredness index. we applied this study in female patients with headache. tiredness, stress, pain to examine effects of easing off headache, Tiredness. Methods : The study has been conducted with three different groups of "H" University in Gwangyang, the forty-five 20's female university student with headache were randomly assigned to groups each groups did a survey to evaluate their tiredness, VAS, VRS before this study and after there are three groups: 15 people gets a swedish massage by using almond oil(I Group, n= 15), 15 people got a swedish massage by using lavender oil(II Group, n=15) and 15 people got a swedish massage by using lavender oil, smalled at the scent of lavender candle(III Group, n=15). I, II, III Group common characteristics(gender, age, height, weight) were measured by using goniometer to measured flexion extension, left right flexion, left right rotation of cervical range of motion. the measured data were analyzed by using repeated ANOVA. Especially in order to investigate the effect of Aroma therapy by using lavender candle this study is progressed 20 minutes, 3 times per week for a term of 3weeks(total 9). Results : The results of this study were as follows : 1) the VAS and VRS showed significant different result. 2) in the range of motion, cervical extension between Group I and II and left right flexion between Group I and III showed quite motional difference. 3) in the tiredness, there were no significant factors after examination. Conclusion : Therefore, the results of this study demonstration that the effect of Aroma therapy by using lavender candle didn't show prominent effects.

• 한국식품영양학회지
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• 제27권2호
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

• 한국식품영양학회지
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• 제31권4호
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• pp.520-531
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• 2018

Aim of this study is to investigate the perception and purchasing status of functional beverages for adults in the Chungnam area. In this case, the reasons to buy the functional beverages for men were 'recovery of fatigue (43.1%)', 'quenching thirst (21.6%)', 'health promotion (19.6%)', 'supply of nutrition (15%)', and 'a loss in weight (7%)'. Otherwise the reasons to buy the functional beverage for women showed to be 'recovery of fatigue (28.6%)', 'health promotion (26.4%)', 'quenching thirst (22.1%)', 'supply of nutrition (12.9%)', and 'a loss in weight (10%)', which were significant different between the men and women subjects. The place to buy functional beverages was for singles (46.5%) a store and for married person a supermarket. The purchase of functional beverages was affected by as follows; manufactured date > original granule > nutrition sign > country > price > taste > brand > scent > color and the women are affected more than men. For functional beverages, the men preferred to buy an energy drink and vitamin drink more than the women. After the intake of functional beverages, the men and women recognized the effect on 'recovery of fatigue' and 'a loss of weight/release of a feeling of hunger/improvement of constipation', respectively. Considering the results of the study, it is necessary to clarify the function of functional beverages so that consumers can choose and take the correct functional beverage by themselves. In addition, the nutritional education should be conducted for the intake allowance for the compositions and excessive or inadequate intake of functional beverages.

• 방송공학회논문지
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• 제25권1호
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• pp.113-116
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• 2020

본 논문은 360도 동영상과 감각효과(Sensorial Effects)가 피실험자의 몰입도, 만족도, 실재감에 미치는 영향을 측정하기 위한 사용자 경험(Quality of Experience: QoE) 평가 실험 방법을 제안한다. 피실험자는 발향장치가 부착된 헤드 마운티드 디스플레이(Head Mounted Display: HMD)를 착용한 상태에서 감각효과가 동반된 360도 동영상을 경험한 후, 몰입도, 만족도, 실재감에 대한 설문에 응답한다. 응답 분석 결과 제안된 실험방법이 360도 VR 동영상과 감각효과에 대한 피실험자의 몰입도, 만족도, 실재감 등을 측정하기에 적합한 실험 방법임을 확인하였다. 반면, 360도 동영상을 시청하는 도중 비교 실험을 위한 회색 화면을 삽입하게 되면 몰입도와 실재감에 상당한 저하를 일으키는 것으로 파악되었다.

• 한국식품조리과학회지
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• 제29권5호
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.