• The Journal of the Korea Contents Association
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• v.12 no.4
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• pp.143-155
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• 2012

The research was started out of curiosity for what made 's fast and trilling pace possible although it is an old movie. The center of what made it possible was its use of the Long Take - Long Take was used in all of the scenes and in some cases only long take was used. What is interesting is the film maker's use of various cinematic techniques to prevent the scene from being too slow and keep the audience immersed in the characters. In one shot, acting in addition to Mise-en-Sc$\grave{e}$ne were used to provide psychological immersion of character and scene. The use of Long Take, with the exception of some intentional scenes, was difficult to notice without conscience observation. All the components that make up Long Take. camera walking and lighting as well as actor's dialog and performance and scene movement all beautifully came together. The Long Take is generally replaced by many different sort shots. However, Mike Nichols clearly demonstrates the benefit of Long Take. In the movie, the general aesthetics from the use of Long Take is slightly altered for a different purpose. The specific methods and effects used in the application of Long Take is the subject of this study.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.320-334
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• 2018

The purpose of this study is to examine the effect of take-out food selection attributes of Korean restaurant on trust and customer satisfaction and to analyse the mediating effects of trust. Collected data were statistically analyzed by frequency analysis, factor analysis, reliability analysis, correlation analysis and covariance structure analysis using SPSS 22.0 and AMOS 22.0. The results of this study are as follows: First, selection attributes consists of safety, convenience, quality of food and economics. Among selection attributes, safety, convenience, quality of food and economics had a significant influence on trust. Second, among selection attributes, safety, convenience, quality of food and economics had a significant influence on customer satisfaction. Third, trust had a significant influence on customer satisfaction. Fourth, trust had a mediating effect between selection attributes and customer satisfaction. The conclusion section suggested strategic implications to induce selection attributes, trust and customer satisfaction based on the findings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1010-1014
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• 2007

This study was designed to determine the trans fatty acid (tF A) contents of 41 take-out food items in Daejeon and Chungcheong Province. Total fatty acid composition and tFA contents of samples were determined by gas chromatography (GC) after fat extraction (Folch method). Maximum fat content among the observed samples was obtained from theater popcorn (13.74${/cdot}$38.09%) while minimum content was observed from the glutinous rice doughnut. 31${/cdot}$5.44%). The contents of tFA (g/100 g food) in toasts, glutinous rice doughnut and ggwabaegi (twisted doughnut sold in streets) ranged from 0.02 to 0.56 g while those in fried sweet potatostick (from highway resting place), fried squid and theater popcorn ranged from 0.05 to 3.08 g/100 g. As a result, most samples showed the tFA content as less than 1 g (g/100 g food) except one sample from theater popcorn which contained 3.08 g (g/100 g food) as tFA content.

• Journal of Korean Institute of Industrial Engineers
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• v.30 no.2
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• pp.165-174
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• 2004

It is known that one out of every ten people walking down the street is left-handed. In daily living, left-handed people come across hardwares and facilities that were designed for right-handed people. Most tools, utensils, office equipment, home appliances, clothes, medical instruments, sporting goods, weapons, and public facilities are made for the right-handed person. Many left-handed people thus have trouble with living in our environments. In this study, 1,933 Korean male and female subjects aging from 10 to 82 were selected to investigate the various statistics about hand dominance and their employment characteristics of preferred hand in handling diverse products and facilities. The statistics showed that 5.6% were left-handed and 7.6% were ambidexter. There were strong tendency that left-handed people use more left hand when take action that force is required than when take exquisite action. Ambidexter and right-handed people use more right hand when they take exquisite action is required than when take action that force is required. It was found from these results that people use their hands differently depending on the hand dominance when they handle things, hence this should be considered in designing hand control devices.

• The Journal of Pediatrics of Korean Medicine
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• v.27 no.3
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• pp.12-19
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• 2013

Objectives Children's unique taste bud often gives them difficult time to take oriental medicines. To overcome, survey was conducted focusing on useful and practical tips on how to take them. Methods The survey was carried out by posting mail questionnaire. Target clinics for the survey were selected by the internet search engine, Google, Daum, and Naver, and typing in "oriental treatment + pediatrics", "pediatrics + oriental medicine", "pediatric oriental clinic". 24 clinics were searched, but they were further narrowed down to the specialized pediatric oriental clinics. Also, total of 38 inquiry leaflets were distributed to 14 University Oriental Hospitals. Results If children refuse to take the medicine, mixture with sweeteners can be prescribed for them. Among them, oligosaccharide is the most recommended followed by sugar and honey. To avoid rejection to medication, use of different formulation, such as distillation medicine, soft X-Section, granulated medicine, and character printing can be used. Conclusions The most effective method is to investigate the mixture first, and then the alternative formulations.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.36 no.2
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• pp.277-283
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• 2016

Recently, the interests in three-dimensional design and BIM(Building Information Modeling) are increasing in civil engineering sector and the researches about three-dimensional design and quantity take-off methods for civil engineering structures have been conducted. However, these studies are just carried out the 3D design and quantity calculation of civil structures on the road or railway such as bridges and tunnels. The study on the quantity take-off methods and the evaluation of calculated results on the earth works should be performed in more detail. Based on these backgrounds in mind, the study was conducted the three-dimensional road design and evaluated the quantity take-off results on the earth works using 3D calculation method(average end area method, prismoidal method and composit method). The calculated quantity from composit method showed about 5% error of measuring efficiency than the average end area method, and when reporting the quantity calculation of earth works, it is necessary to specify the calculation method using quantity take-off of earth works.

• The Transactions of the Korean Institute of Electrical Engineers A
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• v.55 no.5
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• pp.179-184
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• 2006

In a power system, an out-of-step condition causes a variety of risk such as serious damage to system elements, tripping of loads and generators, mal-operation of relays, etc. Therefore, it is very important to detect the out-of- step condition and take a proper measure. This paper presents a study on implementation of out-of-step detection algorithm using VHDL(Very high speed Hardware Description Language). The structure of out-of-step detection algorithm is analyzed for development of out-of-step detection relay on the FPGA(Field Programmable Gate Array). The out-of-step algorithm is separated to 4 parts: DFT IP, complex power calculation IP, out-of-step detection IP, control unit. Each parts are developed and simulated by using VHDL.

• Journal of the Korean Home Economics Association
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• v.39 no.7
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• pp.21-36
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• 2001

The purpose of this study is to investigate dining out behavior of college student living in jeju. The data obtained from 533 questionnaires returned by college student. 36.9% of students indicated over-eating, 27.2% did skipping meal, 14.8% did unbalanced diet, and 11.3% did indulging in hot and spicy food as dietary problems of food habits. Many students consumed 5,000-10,000 won/one time. In the breakfast 63.6% of students did not eat out, in the lunch only 10.5%, and in the dinner only 1.7% did not. The students ate out to take a meal in the breakfast, to meet their friends in the lunch, and to meet their friends and to haute social meeting in the supper. They considered intake nutrition and time saving in the breakfast when they ate out. But in the lunch they had various purposes- intake nutrition, time saving, making with relationships, and enjoying taste of foods. In the supper two-thirds of students considered promoting friendship. The satisfaction of eating out was different significantly from types of living and length of mealtime.

• English Language & Literature Teaching
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• v.17 no.3
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• pp.309-326
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• 2011

This study examines the relationship between second language use outside of class and oral proficiency development. It first identifies out-of-class activities of international graduate students in the U.S. and the average time spent speaking English in those out-of-class activities. Interviews and student self-measurements of time spent speaking English each day were used to investigate the types and quantities of out-of-class activities. In addition, two sets of student oral proficiency test scores were collected. Correlation analysis is used to find out the relationship of the variables between the most salient out-of-class activities and oral proficiency gains. The findings indicate that second language use outside of class is important for international graduate students to improve their oral proficiency. This is especially true with regularized interaction such as talking at work and the average time spent speaking in English a day outside of class. This study suggests that learners of English in an ESL environment should be encouraged to take part in out-of-class activities in addition to English use in the classroom in order for them to improve their oral proficiency.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2009.10a
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• pp.641-642
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• 2009