• 도시과학
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• 제10권1호
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• pp.29-37
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• 2021

The number of old buildings older than 30 years in Korea continues to increase from 29.9% in 2005 to 38.8% in 2020. Considering the growing urban regeneration projects, urban maintenance projects, the suppression of urban expansion, and the lack of idle land in the city, the dismantling of old buildings is expected to increase further in the future. As major accidents at building dismantling sites continue to occur, related agencies are also strengthening safety management of building dismantling works. While physical safety management such as collapse and fall is strengthened, there is a relative lack of interest in the health of workers at dismantling sites due to environmental hazards. Since relevant laws stipulate that construction waste should be separated and discharged, old buildings need to be considered for environmental hazards such as fine dust, floating bacteria, and floating molds when dismantling. In this study, we intend to find important safety management elements in the management of building dismantling sites, measure environmental factors harmful to dismantling workers, and present basic data for the management of dismantling sites in the future. "Safety management" was the highest priority, followed by "dust," "vibration," "noise," "bacteria," and "smell." The perception of the importance of "physical damage prevention" with workers working on dismantling and managers managing the site came out similar, but the perception of "work efficiency" and "health disorder prevention" through environmental hazard management showed different priorities. In the process of dismantling, floating bacteria and floating mold were collected, cultured, and measured the concentration in the indoor air. The measurement was measured by dividing it into pre-dismantling and during dismantling.

• 한국식생활문화학회지
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• 제22권2호
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• pp.185-190
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• 2007

The purpose of this study was to investigate the recognition and the perception for succession and development on Ge-Geol radish that has been grown in Icheon area. A total of 385 (male 118, female 267) aged over 20 years who lived in Icheon area were investigated from May to June 2006. Seventy five percent of the total subjects were recognized Ge-Geol radish, and only the 40.8% of them were recognized as regional special agriproduct exactly. And the rate of the subjects who had experience to eat Ge-Geol radish was just 40.8%. While preferences on Ge-Geol radish were relatively high among the subjects who have experience to eat. Reasons for liking were 'distinctive (43.8%)', 'eat from a child (24.5%)', 'tasty (15.1%)', and 'nutritious(8.3%)'. Reasons for disliking were 'rough texture (54.8%)', 'tasteless (9.7%)', 'unique smell (9.7%)', 'undesirable color (6.5%)', and 'indistinctive (6.5%)'. Also, most of the subjects considered the need for the succession and the development of Ge-Geol radish. Therefore, for expanding utilization of Ge-Geol radish, it should be contacted easily from a child and be developed as products suited to the consumer's needs by various cooking and processing methods.

• 한국식생활문화학회지
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• 제23권6호
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• pp.693-704
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• 2008

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered 'through mass media', while 23.9% reported that they learned about Kimchi 'through friends'. Most subjects recognized Kimchi as a 'Korean traditional food' (92.6%), a 'delicious food' (53.2%), and a 'fermented food' (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through 'Korean movie and/or drama'. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi $1{\sim}2$ times per month, while 32.1% reported that they ate Kimchi $1{\sim}2$ time per year. The most common places that Kimchi was eaten were a 'Korean restaurant' (67.6%) or with a 'colleague' (32.8%). The primary reasons for not having eaten Kimchi were 'no knowledge or dislike of Kimchi by family' (30.3%), 'difficulty purchasing Kimchi' (21.2%), 'high priced Kimchi' (21.2%), and 'dislike the smell and shape of Kimchi' (12.1%).

• 한국조경학회지
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• 제34권3호
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• pp.23-31
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• 2006

Multi-sensory design results from sensory design paradigm and image centricism, which stimulates 5 sensation; visual, auditory, haptic, smell and taste sensation when we experience environment. This is helpful for designing outdoor space considering integrated sensation not only visual and auditory sensation as well as for improving visitor's satisfaction. Therefore, this study mainly intended to analyse the multi-sensory preference and the image influence of outdoor leisure space. For these purpose, this study selected 3 leisure spaces around Seoul city; Gwan-ak mountain(the type oriented natural resource), Insa-dong(the type oriented cultural resource) and Seoul land as theme park(the type oriented facility) and a survey was performed with a total of 204 visitors at the above spaces in winter and summer. The results of this study indicate that visual sensation was evaluated most high at 3 outdoor leisure spaces in both winter and summer. Visitors at Gwan-ak mountain and Seoul land prefer visual and haptic sensation, but visitors at Insa-dong prefer visual and haptic sensation in summer, visual and taste sensation in winter. Above all, this study led the designer to consider diverse sensation to access leisure space, especially haptic sense, which can be an effective design strategy to satisfy visitors.

• 한국지역사회생활과학회지
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• 제14권3호
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• pp.53-58
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• 2003

This study on the processing of noodles was carried out to increase utilization of Allium fistulosum L., In the areas of total solids in residual liquid, swelling volume, and water absorption, a mixture of 10.0% dried Allium fistulosum L. flour and wheat flour, and a mixture of 25.0% raw Allium fistulosum L. flour and wheat flour both perform similarly to noodles made with just wheat flour. In the area of texture- the gumminess, cutting factor, and chewiness increase as the percentage of dried Allium fistulosum L. flour increases. There is no great difference in these factors between the 10.0% dried and the 25.0% raw mixtures. The color of the noodles with a mixed Allium fistulosum L. flour is green-yellow. As the quantity of Allium fistulosum L. flour increases the color gets darker The over all perception of the noodles made with a mixed Allium fistulosum L. flour was rated higher in color, taste, and smell than regular noodles. This study shows that mixing wheat flour with 10.0% dried Allium fistulosum L. flour or 25.0% raw Allium fistulosum L. flour produces a better noodle product.

• 치위생과학회지
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• 제8권3호
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• pp.123-129
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• 2008

본 연구는 조사대상자의 주관적 구취 인식에 대한 실태를 조사하기 위하여 2007년 6월부터 8월까지 약 3개월에 걸쳐 주관적 설문 방법을 통하여 275명의 성인을 대상으로 자료를 수집하여 다음과 같은 결과를 얻었다. 1. 구취에 대한 자각자율을 보았을 때 현재와 평상시 구취를 느낀다고 응답한 성인은 각각 68.4%와 79.3 %이었으며, 느끼지 않는다고 응답한 성인은 각각 31.6%(현재), 20.7%(평상시)로 나타났다. 2. 하루 중 구취를 가장 심하게 느끼는 시기는 자고 일어난 직후가 83.5%로 가장 높게 나타났으며, 주요 구취부위는 혀가 51.9%로 가장 높게 나타났다. 3. 구취의 유형에서 음식섭취 후의 음식 냄새가 37.2%로 가장 많았고, 다음으로 공복 시의 단 냄새가 22.5%로 나타났다. 4. 구취가 날 경우의 치료희망에 대해서는 조사대상자 중 66.9%의 응답자가 구취치료에 대해 긍정적 반응을 보였고, 특히 7.3%의 응답자는 치료 요구도가 매우 큰 것으로 나타났다. 5. 식사시기에 따라서 현재 느껴지는 구취의 정도에서 식사한지 1시간 이내의 경우 44.7%가 구취가 안 난다고 응답하였고, 1-2시간은 37.6%, 2-3시간은 16.3%, 3-4시간은 14.8%, 4시간 이상은 23.7%가 구취가 안 난다고 응답하여 식사시기에 따라 구취의 정도는 통계적으로 유의한 차이를 보였다(p < 0.01). 본 연구 결과를 통해 일반인들의 구취의 인지여부와 구취의 주요 원인 부위, 또는 문헌을 통한 혓솔질의 중요성과 실시 방법에 대해 알 수 있었다. 이에 향후 객관적인 구취 측정치를 근거로 구취유발요인과의 관련성을 다각적으로 조사하여 구취인지 유무를 연구, 비교할 필요가 있으며, 앞으로 더 나아가 구취를 예방하거나 감소시키기 위한 다양한 연구들이 이루어져야 할 것으로 생각된다.

• 한국임상보건과학회지
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• 제3권1호
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• pp.268-275
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• 2015

Purpose. Most of halitosis is found by people than by themselves in their life. There are some people who are suffering from oral malodor psychasthenia although they do not have halitosis which may disturb social life by sociophobia. Methods. The subjects of this survey were the dental hygienic college students in Busan city and Gyeongnam province from December 1 to December 20, 2013, we use the 281 parts except for the 19 parts of a bad faith response of 300 parts. Results. As a response to the awareness of the halitosis of college students, "the smell became sometime" was highest in 63.3%, and tooth brushing of halitosis, In according to about awareness of halitosis brushing the number of cases showed a 73.4% increase when you answered "no" in case one day the number of brushing at least three times less than a minute halitosis awareness conducted brushing (p<0.05),in case of less than 1 minute brushing time, this was a statistically significant increase halitosis awareness (p<0.05). Conclusions. This study assessment the association between halitosis awareness and oral care habits was to provide students with the basis for education and counseling halitosis in clinical.

• 한국실내디자인학회논문집
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• 제22권5호
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• pp.11-21
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• 2013

The development of modern industry and the production of new materials of architecture have recognized as an important aspect. This study intended to discuss about the meaning of main elements of the architecture materials, its implications for properties, and, highlighted meaning of the properties of modern interior design. The purpose of this study is to analyze the case studies of Place and Physical materials of synaesthesia of modern architecture as well as modern architecture is not only concentrated in the visual aspect but also the larger ramifications of sensory. Synesthesia in architectural space can be called experiential existence that built in the space of human perception and based on the human emotion that targeted by physical architectural space. Accordingly, these case studies are to consider about how the materials being passed by any effect in a modern interior space presented, In order to find the essential meaning in modern interior space, this studies focused on Swiss architect Peter Zumthor's cases. Following analyze of Peter Zumthor's place of architectural space and materials, this study structured by the six kinds of synesthesia characters. First, time and remember to infer changes, Second, traditional and regional ingredients involve the substitution of one empirical space, Third, non-materiality through the neutralization, Fourth, auditory memory through the embodiment of everydayness, Fifth, trail through the sense of smell for the presence, Sixth, the relationship of natural and industrial products. Peter Zumthor's characteristics of these works are result of factors on the synesthetic relationship with the human response to architecture, the five senses, memories, experiences, and temperature. Also it is a synesthetic result of all human emotion to clarify of the architecture materials and non-material mediums by which light by a compound.

• 한국의류학회지
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• 제41권2호
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• pp.197-211
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• 2017

Modernization drastically changed the cosmetic culture of Korea and Japan. A classic case that shows this is the appearance of the term 'Hyangjang (香粧)'. This paper investigated the background to the formation of the term Hyangjang (香粧), and reviewed the aspects of cosmetic culture that changed with the emergence of Hyangjangpum (香粧品), or cosmetics containing perfume. The investigation revealed that the term Hyangjang (香粧) appeared for the first time in Hirano (1899), a literature published in the Meiji period in Japan, and that the new term Hyangjang (香粧) had been formed against the background of advanced Western synthetic perfume and played an important role in contemporary techniques for the manufacture of cosmetics. The term Hyangjang (香粧) and cosmetics containing perfume, or Hyangjangpum (香粧品) were then introduced from Japan to Korea. In Korea, the term 'Hyangjang (香粧)' appeared for the first time in an advertising copy written by Hyeon Hui-un, a pioneer of the Korean modern theater movement during the period of Japanese colonial rule. At that time, cosmetic companies in Korea and Japan were releasing cosmetic products that contained perfume that stimulated a women's desire to purchase them by emphasizing 'fragrance' in their advertising. Existing public tendencies to regard a fragrant smell from a made-up face as vulgar were changing and the public perception of fragrance were also changing. The appearance of Hyangjangpum (香粧品) indicates that the existing cosmetic culture revolving around visual sense changed into a complex cosmetic culture involving olfaction. This change in culture is significant in that it heralded the direction of future development towards cosmetic culture that uses increase combinations of different senses including touch, taste, and hearing.

• Korean Journal of Acupuncture
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• 제24권3호
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• pp.17-31
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• 2007

Objectives : Moxibustion therapeutics is one of the most popular oriental treatments in Korea. In this study, we operate the Telephone Survey for grasping clinical actual state moxibustion therapeutics in Korea. Methods : Survey questions were developed based on consensus of acupuncture professors. The list of the Korean medical doctors with experiences more than 10 years is provided by the Association of the Korean Oriental Medicine. A stratified random sample of Korean medical doctors is drawn for the telephone interviews. We choose a bound on the error of estimation equal to 6.5 percentage, and the sample size is 260 for the national sample. Telephone interviews with them were conducted by the well-trained interviewers of Korea Institute of Oriental Medicine in Medical researcher from 26th March 2007 to 6th April 2007. Results : Ninty -four percents of Korean oriental medical doctors were male and most commonly, clinical experience of doctors were 20-29 years(47.3%). Sixty-seven percent of Korean oriental medical doctors used moxibustion therapeutics. The most common treatment disease was Musculo-skeletal disorder(38.3%), Digestive disorder(28.6%), Gynecology(14.1%). Indirect moxibustion were as frequent as 65.5% of moxibustion method. The most common reason of unused respondents was 'Lots of smell and smoke'(28.3%), 'The wound left a scar'(20.8%), 'Less effects'(20%), etc. Eighty-three percents Korean oriental medical doctors were against that moxibustion therapy used without doctor's examination Conclusions : This survey provides unique insight into the perception of the Korea medical doctor at moxibustion therapeutics. Future research need to provide more in-depth insight into doctor views of the experience.