Eun-Young Choi;Hyoun-Sup Lee;Joo Hyoung Cha;Lim-Gun Lee
The Journal of the Convergence on Culture Technology
/
v.9
no.3
/
pp.861-866
/
2023
Unlike conventional smart farms that require chemical fertilizers and large spaces, aquaponics farming, which utilizes the symbiotic relationship between aquatic organisms and crops to grow crops even in abnormal environments such as environmental pollution and climate change, is being actively researched. Different crops require different environments and nutrients for growth, so it is necessary to configure the ratio of aquatic organisms optimized for crop growth. This study proposes a method to measure the degree of growth based on area and volume using image processing techniques in an aquaponics environment. Tilapia, carp, catfish, and lettuce crops, which are aquatic organisms that produce organic matter through excrement, were tested in an aquaponics environment. Through 2D and 3D image analysis of lettuce and real-time data analysis, the growth degree was evaluated using the area and volume information of lettuce. The results of the experiment proved that it is possible to manage cultivation by utilizing the area and volume information of lettuce. It is expected that it will be possible to provide production prediction services to farmers by utilizing aquatic life and growth information. It will also be a starting point for solving problems in the changing agricultural environment.
Journal of the Korean Recycled Construction Resources Institute
/
v.4
no.1
/
pp.74-80
/
2009
This study analysis the fundamental properties of temperature-dependence corresponding the change of curing temperature classified by the replacement ratio of BS, and the results are summarized as following. As the properties of flow, plain satisfied with the target slump, and as the replacement ratio of BS increased, the flow increased, but the air content slightly decreased. The time of set delayed as the replacement ratio of BS increased, but the curing temperature $35^{\circ}C$, even with 80% BS replaced concrete, the time of set was faster than $5^{\circ}C$, $20^{\circ}C$ plain, so the temperature-dependence was much greater. The compressive strength was decreased as the replacement ratio of BS increased, especially as the curing temperature lower, the compressive strength was lower comparatively. Also as the age increased, the plain developed more strength, therefore it show the temperature-dependence is much larger.
Proceedings of the Korean Society of Organic Agriculture Conference
/
2004.12a
/
pp.1-16
/
2004
This study was conducted to investigate effects of different ratios of sawdust to poultry manure as an earthworm feed on the change of physico-chemical characteristics and earthworm viability during composting, and further to provide the basic information for an efficient vermicomposting using the manure of livestock. Experimental earthworm used in this study was Eisenia foetida and the ratio of sawdust and poultry was determined to 100:0(A), 80:20(B), 70:30(C), 60:40(D) and 50:50(E) on the basis of volume. The results are summarized as follows. Earthworm appeared after 6 wk of aging period, and it was possible for the earthworm to survive in treatments of C. D and E including 30 $^{\sim}$ 50% of sawdust. C/N ratio was significantly higher (P<0.05) in treatments of sawdust mixture (B, C, D, and E) than poultry manure alone (A treatment).Appropriate C/N ratio for earthworm survival was the range of 16.9 to20.7. During period of aging, pH value and electrolyticconductivity (EC) were the highest in the treatment of poultry manure alone. However, as the inclusion of sawdust was increased, pH showed decreasing tendency. Appropriate pH and EC for earthworm survival were 7.69 to 7.79, and 2.77 to 2.87mS/cm, respectively. The results from this study indicated that the mixing of poultry manure with sawdust more improved physico-chemical environment for earthworm growth in comparison with poultry manure alone, and sawdust showed the sufficient possibilityas a bulking agent for an efficient vermicomposting of poultry manure.
This study was conducted to investigate the effect of different ratios of rice straw to swine manure as an earthworm feed on the change of physico-chemical characteristics and earthworm viability during composting, and further to provide the basic information for an efficient vermicomposting using the manure of livestock. Experimental earthworm used in this study was Eisenia foetida and the ratio of swine manure and rice straw was determined to 100:0(SM), 90:10(SRS 10), 80:20(SRS20), 70:30(SRS30) and 60:40(SRS40) on the basis of volume. The results are summarized as follows. Earthworm appeared after 8 week of aging period, and it was possible for the earthworm to survive in all the treatments. C/N ratio was significantly higher (P<0.05) in the treatments of rice straw mixture (SRS30 and SRS40) than swine manure alone (SM treatment). Appropriate C/N ratio for earthworm survival was the range of 10.43 to 11.16. During the period of aging, pH value and electrolytic conductivity (EC) were the highest in the treatment of swine manure alone. However, as the inclusion of rice straw was increased, pH value and EC showed a decreasing tendency. Appropriate pH value and EC for earthworm survival were 7.7 to 7.8, and 2.72 to 4.59mS/cm, respectively. The results from this study indicated that mixing swine manure with rice straw more improved more physico-chemical environment for earthworm growth in comparison with swine manure alone, and rice straw showed the sufficient possibility as a bulking agent for an efficient vermicomposting of swine manure.
Background : Allergic asthma is thought to be mediated by $CD4^{+}$ T lymphocytes producing the Th2-associated cytokines. According to investigations of lung biopsies and respiratory secretions from patients, $CD4^{+}$ T cells and eosinophils are the main features of the inflammatory process. Object : This study aimed to find an inhibition effect on allergens induced by JCT (Jungchun-tang) and JCTG (Jungchuntanggagambang) through the change of $CD4^{+}$ T cells and $CD8^{+}$ T cells in BALF of rat, and to see the change of IgE m serum. Materials and Methods : Laboratory rats were primary sensitized with OA (ovalbumin); on day 1, rats of a control group and a sample group (SBP group) were systemically immunized by subcutaneous injection of 1mg OA and 300mg of A1(OH)3 in a total volume of 2 ml saline. The rats of the sample group were orally administered with an SBP water extract for 14 days after primary immunization. On day 14 after the systemic immunization, rats received local immunization by inhaling 0.9% saline aerosol containing 2%(wt/vol) OA. A day after local immunization, BAL fluid and serum were collected from the rats. Total cells, lymphocytes, $CD4^{+}$ T cells, $CD8^{+}$ T cells, and $CD4^{+}$/$CD8^{+}$ ratio in the BALF, and IgE level in serum were measured and evaluated. Results : L Total cell in BALF of rat : JCT was observed to be significantly reduced but JCTG had no significant difference in comparison with the control group. 2. Lymphocytes in BALF of rat : JCT and JCTG were observed to be significantly reduced in comparison with the control group. 3. $CD4^{+}$T cells in BALF of rat : JCT was observed to be more significantly reducing than JCTG in comparison with the control group. 4. $CD8^{+}$T cells in BALF of rat : JCT and JCTG were observed not to be significantly different than in the control group. 5. $CD4^{+}/CD8^{+}$ ratio in BALF of rat : JCT and JCTG were observed not to be significantly different than in the control group. 6. The IgE level in serum : JCT and JCTG were observed to be significantly reduced in comparison with the control group. Conclusion : This study shows that JCT inhibits allergen-induced specially select $CD4^{+}$T cell channel in BALF of rat.
In this article, free vibration behavior of electro-magneto-thermo sandwich Timoshenko beam made of porous core and Graphene Platelet Reinforced Composite (GPLRC) in a thermal environment is investigated. The governing equations of motion are derived by using the modified strain gradient theory for micro structures and Hamilton's principle. The magneto electro are under linear function along the thickness that contains magnetic and electric constant potentials and a cosine function. The effects of material length scale parameters, temperature change, various distributions of porous, different distributions of graphene platelets and thickness ratio on the natural frequency of Timoshenko beam are analyzed. The results show that an increase in aspect ratio, the temperature change, and the thickness of GPL leads to reduce the natural frequency; while vice versa for porous coefficient, volume fractions and length of GPL. Moreover, the effect of different size-dependent theories such as CT, MCST and MSGT on the natural frequency is investigated. It reveals that MSGT and CT have most and lowest values of natural frequency, respectively, because MSGT leads to increase the stiffness of micro Timoshenko sandwich beam by considering three material length scale parameters. It is seen that by increasing porosity coefficient, the natural frequency increases because both stiffness and mass matrices decreases, but the effect of reduction of mass matrix is more than stiffness matrix. Considering the piezo magneto-electric layers lead to enhance the stiffness of a micro beam, thus the natural frequency increases. It can be seen that with increasing of the value of WGPL, the stiffness of microbeam increases. As a result, the value of natural frequency enhances. It is shown that in hc/h = 0.7, the natural frequency for WGPL = 0.05 is 8% and 14% less than its for WGPL = 0.06 and WGPL = 0.07, respectively. The results show that with an increment in the length and width of GPLs, the natural frequency increases because the stiffness of micro structures enhances and vice versa for thickness of GPLs. It can be seen that the natural frequency for aGPL = 25 ㎛ and hc/h = 0.6 is 0.3% and 1% more than the one for aGPL = 5 ㎛ and aGPL = 1 ㎛, respectively.
Park, Soon-Hye;Kim, Il-Woong;Kim, Dong-Man;Kim, Si-Kwan
Journal of the Korean Society of Food Science and Nutrition
/
v.35
no.9
/
pp.1245-1250
/
2006
This study was carried out to develop the method of preparing lecithin-fortified ginseng extract. Firstly, soybean lecithin was mixed with soybean oil (LCS) in varying ratio (2.5%, 5%, 10% and 20%). Then, one part volume of LCS was mixed with three parts volume of ginseng extract with 10% solid matter content and the mixture was vortexed vigorously. Finally, the mixture was spinned at the speed of 3,000 rpm for 30 minutes to separate oil and aqueous ginseng extract layer (AG). AG was then subjected to qualitative and quantitative analysis of phospholipids and ginsenosides. Fatty acid composition and crude fat content before and after LCS was determined. Stability of lecithin in ginseng extract was determined by analyzing phospholipid content in the one third upper and lower layer of the concentrated AG in Falcon tubes while storing the LCS treated concentrated AG in 4, 25 and 40oC for 6 months. Ratio of lecithin transferred to AG increased with the increase in lecithin content of soybean oil. There was no significant change in fatty acid composition and crude fat content, and ginsenoside content in the ginseng extract before and after LCS treatment. TLC and HPLC pattern of saponin fraction before and after treating the ginseng extract with LCS demonstrated no observable difference. There was no change in lecithin content in the upper and lower one third layer of ginseng extract in the tubes after storing the concentrated AG in 4, 25 and $40^{\circ}C$ for 6 months. Ginsenosides HPLC pattern was not changed when stored the LCS-treated ginseng extract in those conditions for six months, indicating satisfiable stability of the LCS-treated concentrated ginseng extract. From these results, it can be concluded that treatment of the ginseng extract with lecithin containing soybean oil is a labor effective method with satisfiable stability to fortify lecithins to ginseng extract.
Journal of the Korea Organic Resources Recycling Association
/
v.25
no.2
/
pp.41-48
/
2017
A vertical multi-stage ammonia stripping reactor using E-PFR, which has been proved to be superior in anaerobic and aerobic treatment, was developed and a lab scale experiment was conducted. According to the change of stage number condition, the removal rate of the ammonia nitrogen in the reactor with 0-stage was about 52.5% after 8 hours (pH 10, temperature $35^{\circ}C$, and the air/liquid ratio $3min^{-1}$) However, in the reactor with 5-stage, the removal efficiency was about 62.6%. According to the change of pH condition, the removal rate of ammonia nitrogen was about 42.6% at pH 9 after 8 hours, and was about 74.4% at pH 11 (5-stage reactor, temperature $35^{\circ}C$, and the air/liquid ratio $3min^{-1}$). According to the change of temperature condition, the removal rate of the ammonia nitrogen was about 51% at $25^{\circ}C$ after 8 hours (5-stage reactor, pH 10, and the air/liquid ratio $3min^{-1}$), and was about 87.2% at $45^{\circ}C$. According to the change of air injection volume condition, the removal rate of the ammonia nitrogen was about 45.8% at $2min^{-1}$ after 8 hours (5-stage reactor, pH 10, and at $35^{\circ}C$). and was about 75% at $4min^{-1}$. Based on these results, we will follow up the applicability of the actual plant in the future through continuous operation evaluation.
The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.
Journal of Korean Society of Environmental Engineers
/
v.31
no.9
/
pp.817-824
/
2009
To prevent turbidity breakthrough in a depth filter caused by hydraulic shock loads, influence of turbidity and particle number in filtrate by variation of operating filter number depending on inflow change was investigated. Inflow quantity at the S water treatment plant (WTP) was varied and ratio of maximum/minimum inflow quantity was 2.2, therefore filtration velocity was also subsequently changed. The S WTP changed operating filter number depending on inflow variation to minimize change of filtration velocity. Particle breakthrough was not severe when operation system was changed, out-of-operation and re-start of filter was repeated depending on inflow quantity. Slight particle breakthrough was noticed when re-start of filter was implemented at the filter that had a cumulative filtration run time of less than 10 h or more than 50 h. This can be attributed to the inadequate ripening and over accumulation of particles on media. Therefore, it is more efficient to choose a re-starting filter basin which has cumulative filtration run time more than 10 h or less than 50 h to reduce particle breakthrough. Filter number variation depending on inflow change was proven to be a method for improvement of unit filter run volume (UFRV).
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.