산세 공정 과정에서 산 농도 제어를 위한 최적 구조의 모델 예측 제어기 구조 구현

김동우,곽민선,박부견 제어로봇시스템학회 2020 제어로봇시스템학회 국내학술대회 논문집 Vol.2020 No.7

산악관광객의 전략적 체험모듈을 통한 선명한 기억이 구전 및 추천의도에 미치는 영향: 기념품 구매의도의 조절효과를 중심으로

김동우,김인신 대한관광경영학회 2018 觀光硏究 Vol.33 No.1

This study tried to investigate what factors of experience were crucial in forming vivid memory and whether the vivid memory enhance tourists’ WOM(word-of-mouth) and recommendation intention. In addition, the moderating function of souvenir was tested in the relationship between experience and vivid memory. Previous literature was reviewed to design a conceptual model and proposed model was empirically tested through survey. Questionnaire was distributed to tourists who had experienced mountain tourism in Yeongnam Alps. The data gathered from 273 tourists were analyzed through structural equation modeling(SEM) analysis. The findings from this research showed that sense experience, think experience and relate experience have positive effect on vivid memory formation, vivid memory influence both WOM and recommendation intention positively. Also, souvenir tourists purchased moderated only in the relationship between think experience and vivid memory According to the results of this study, we discussed meaningful practical implication and theoretical implication. 본 연구의 목적은 영남알프스 산악관광객의 선명한 기억을 자극시키는 전략적 체험모듈의 체험요소에 대한 주요 요인을 파악하고, 관광객의 관광목적지에 대한 선명한 기억이 구전 및 추천의도 간 영향관계를 파악하고자 하는 것이다. 이와 같은 목적을 바탕으로, 본 연구는 설정된 모형의 검증을 토대로 영남알프스를 방문한 경험이 있는 관광객들에게 설문조사를 배포 및 실시하여, 수집된 자료를 총괄하여 273부를 분석하였다. 수집된 자료는 통계프로그램을 이용하여 구조방정식 모형 분석을 수행하였다. 본 연구의 가설검증 결과를 요약하면 첫째, 영남알프스 산악관광객의 전략적 체험모듈의 체험요소 중 감각 체험, 인지 체험, 관계 체험은 관광객의 선명한 기억에 정(+)의 영향관계에 있었으나, 감성 체험, 행동 체험은 선명한 기억에 영향관계가 없는 것으로 나타났다. 둘째, 영남알프스 산악관광객이 인지하는 선명한 기억은 구전과 추천의도에 유의한 영향을 미치는 것으로 나타났다. 본 연구의 결과를 바탕으로 영남알프스의 관광목적지가 산악관광지로써 경쟁력을 확보하기 위한 구체적인 방안과 이론적 시사점을 제공하였다.

AgNW 투명전극 기반 OLED의 내부 광 추출

김동우,임권택,김용현,한주원 한국고분자학회 2018 한국고분자학회 학술대회 연구논문 초록집 Vol.43 No.1

대동맥판(大動脈瓣) 폐쇄불전증(閉鎖不全症)으로 흉통(胸痛)을 호소하는 태음인(太陰人)환자의 가미조리폐원탕(加味調理肺元湯) 치험례

김동우,김수용,한창호,이성환,이동민,하상규,Kim, Dong-Woo,Kim, Soo-Yong,Han, Chang-Ho,Rhee, Sung-Hwan,Lee, Dong-Min,Ha, Sang-Kyu 대한한방내과학회 2004 大韓韓方內科學會誌 Vol.25 No.4

Aortic regurgitation occurs when there is a leakage of the valve backward into the left ventricle during diastole. Chronic aortic regurgitation may be present for decades before any symptoms occur. The left ventricle is able to compensate for the large volume of blood that flows backward by enlarging the cavity and increasing the thickness of the muscle. This mechanism allows the heart to pump out both the amount of blood required by the body and the blood that has gone backward into the left ventricle. One patient who had chest pain from exercise was treated. He was diagnosed with aortic regurgitation LVH by echocardiography. Signs showed him to be of Taeumin-type within Sasang Constitutional Medicine. He was prescribed Gamijoripewontang for 75 days, and improvement of clinical symptoms were observed. Results support prescription of Gamijoripewontang as an effective treatment for Taeumin-type patients suffering chest pain caused by aortic regurgitation.

터널내 음향 잔향 제거를 위한 역전달 함수 구현 방법

김동우,박부견 제어로봇시스템학회 2018 제어로봇시스템학회 국내학술대회 논문집 Vol.2018 No.5

다중회귀분석을 이용한 BK7 글래스 MR Polishing 공정의 재료 제거 조건 분석

김동우,이정원,조명우,신영재,Kim, Dong-Woo,Lee, Jung-Won,Cho, Myeong-Woo,Shin, Young-Jae 한국생산제조학회 2010 한국생산제조학회지 Vol.26 No.2

Recently, the polishing process using magnetorheological fluids(MR fluids) has been focused as a new ultra-precision polishing technology for micro and optical parts such as aspheric lenses, etc. This method uses MR fluid as a polishing media which contains required micro abrasives. In the MR polishing process, the surface roughness and material removal rate of a workpiece are affected by the process parameters, such as the properties of used nonmagnetic abrasives(particle material, size, aspect ratio and density, etc.), rotating wheel speed, imposed magnetic flux density and feed rate, etc. The objective of this research is to predict MRR according to the polishing conditions based on the multiple regression analysis. Three polishing parameters such as wheel speed, feed rates and current value were optimized. For experimental works, an orthogonal array L27(313) was used based on DOE(Design of Experiments), and ANOVA(Analysis of Variance) was carried out. Finally, it was possible to recognize that the sequence of the factors affecting MRR correspond to feed rate, current and wheel speed, and to determine a combination of optimal polishing conditions.

EP와 MR Polishing 복합공정에 의한 304 스테인리스강의 경면가공

김동우,홍광표,조명우,이은상,Kim, Dong-Woo,Hong, Kwang-Pyo,Cho, Myeong-Woo,Lee, Eun-Sang 한국생산제조학회 2010 한국생산제조학회지 Vol.26 No.2

Recently, the magnetorheological (MR) polishing process has been examined as a new ultra-precision polishing technology for mirror surface generation in many applications, such as aspheric lenses, biochips, micro parts, etc. This method uses MR fluids which contains micro abrasives as a polishing media, and can. It is possible to obtain nano level surface roughness under suitable process conditions, however, required polishing time is highly dependent on the applied pre-polishing methods due to its very small material removal rate. Thus, in this study, a combined polishing method is presented to reduce total polishing time for SUS304. First, the electropolishing (EP) method was applied to obtain fine surface roughness, and the MR polishing was followed. Surface roughness variations were investigated according to the process conditions. As the results of this study, it was possible to reduce total polishing time for SUS304 using the proposed combined polishing method.

가압취반시(加壓炊飯時) 미반(米飯)의 물성변화(物性變化)에 관(關)한 연구(硏究)

김동우,장규섭,Kim, Dong Woo,Chang, Kyu Seob 충남대학교 농업과학연구소 1981 Korean Journal of Agricultural Science Vol.8 No.1

본(本) 연구(硏究)는 가압(加壓)솥에 의(依)한 취반시(炊飯時) 미반(米飯)의 물리적(物理的) 성상변화(性狀變化)를 조사(調査) 검토(檢討)하여 최적(最適) 취반조건(炊飯條件)을 구명(究明)함으로서, 효율적(效率的)이고 합리적(合理的)인 대량(大量) 취반방법(炊飯方法)을 개발(開發)하는데 필요(必要)한 기초자료(基礎資料)를 확립(確立)하는데 있으며, 시료(試料)는 국내(國內)에서 재배(栽培)되고 있는 대표적(代表的) 품종(品種)인 Japonica 계통(係統)의 밀양15호와 Indica 계통(係統)의 밀양23호를 7 분도(分搗) 및 9 분도(分搗)로 각각(各各) 조제(調製)한 것을 사용(使用)하였으며, 실험결과(實驗結果)를 요약(要約)하면 다음과 같다. l. 일반(一般) 가정(家庭)에서의 취반미(炊飯米)의 평균(平均) 수분함량(水分含量)은 상압(常壓)솥으로 한것은 65.17%, 가압(加壓)솥으로한 것은 64.52%였다. 2. 쌀의 수화력(水化力)은 밀양23호가 밀양15호 보다 평균(平均) 4.5% 더 높았으며, 밀양23호의 최대흡수량(最大吸收量)은 29.14%였다. 3. 쌀의 팽장용적(膨腸容積)은 흡수력(吸收力), 가열온도(加熱溫度) 및 시간(時間)에 따라 비례(比例)하여 변화(變化)하였고, 최대팽장용적(最大膨腸容積)은 원료(原料)에 대(對)하여 평균(平均) 3.2배(倍)였다. 4. 품종별(品種別) 미반(米飯)의 호화도(糊化度)는 가수율(加水率), 가열시간(加熱時間), 가열온도(加熱溫度)에 따라 크게 영향(影響)을 받았으며 최적조건(最適條件) (가수율(加水率) 160%, 취반압력(炊飯壓力) $0.2kg/cm^2$, 취반시간(炊飯時間) 25분(分))에서 호화도(糊化度)는 밀양23호 9분도미(分搗米)가 0.44였으며 밀양15호 9분도미(分搗米)는 0.64였다. 5. 미반(米飯)의 경도(硬度)는 가수율(加水率), 가열온도(加熱溫度), 가열시간(加熱時間)에 따라 감소(感少)하였으며, 최적조건(最適條件)에서 취반(炊飯)한 밀양23호 및 밀양15호 9분도미(分搗米)의 경도(硬度)는 각각(各各) 2.35kg/wt, 2.0kg/wt였다. 또한 동일(同一) 경도(硬度)를 유지(維持)하려면 밀양23호는 평균(平均) 25%의 가수량(加水量)이 더 필요(必要)하였다. 6. 탄력성(彈力性)은 가수율(加水率), 가열온도(加熱溫度), 가열시간(加熱時間)에 따라 비례(比例)하여 변하(變)였고, 최적조건(最適條件)에서 밀양23호 및 밀양 15호 9분도미(分搗米)의 탄력성(彈力性)은 각각(各各) 15.7mm 및 19.2mm였다. 7. gumminess는 가수량(加水量), 가열온도(加熱溫度), 가열시간(加熱時間)에 따라 감소(減少)하였으며, 최적조건(最適條件)에서 밀양23호 9분도미(分搗米)가 60이었고, 밀양15호 9분도미(分搗米)는 73 이었다. 8. 압력별(壓力別) 최적취반(最適炊飯) 소요시간(所要時間)은 가수율(加水率) 160%에서 밀양15호 9분도미(分搗米)는 $0.2kg/cm^2$에서 25분(分), $0.4kg/cm^2$에서 20분(分), $0.6kg/cm^2$에서 15분(分), $0.8kg/cm^2$에 서 10분(分)이었다. This study was carried out in order to provide the basic data necessary to develop the effective and desirable cooking method on large scale for investigating the physical characteristics of cooked rices and studying optimum cooking conditions by pressure in kettle cooking rices. Milyang-15, local Japonica type and Milyang-23, high yielding Indica type major varieties cultivated in Korea were used as cooking sample after polishing 70% and 90% respectively, and the results obtained are summarized as follows. 1. The average moisture content of cooked rice by open kettle and pressure kettle method in typical households were 65.17% and 64.52%, respectively. 2. In water absorption capacity of rice grain Milyang-23 was 4.5% higher than Milyang-15, and maximum water content after absorption in Milyang-23 was 29.14%. 3. The expansion volume of cooked rice was changed proportionally by water absorption, heating temperature and time, and maximum expansion volume of cooked rice was 3.2 times greater than rice grain. 4. The gelatinization degree of cooked rice intensively concerning in hardness of rice grain was increased as water-to-rice ratio, heating temperature and time increased, and it was 0.44 in Milyang-23 and 0.64 in Milyang-15 under the optimum cooking conditions as 160% water-to-rice ratio, $0.2kg/cm^2$ cooking pressure and 25 minutes cooking time. 5. The hardness of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 2.35kg/wt in 90% polished Milyang-23 and 2.0kg/wt in 90 polished Milyang-15 under optimum cooking conditions. For maintaining the same level of hardness of cooking rice Milyang-23 required 25% much more water than Milyang-15. 6. The elasticity of cooked rice was changed proportionally by water-to-rice ratio, heating temperature and time, and it appeared 19.2mm and 15.7mm in 90% polished Milyang-15 and Milyang-23 respectively. 7. The gumminess of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 60 and 73 in 90% polished Milyang-23 and Milyang-15, respectively. 8. The optimum cooking time on differerent pressure in kettle took 25 minutes at $0.2kg/cm^2$, 20 minutes at $0.4kg/cm^2$, 15 minutes at $0.6kg/cm^2$, and 10 minutes at $0.8kg/cm^2$.

소셜 네트워크 게임의 크로스 프로모션의 유용성과 성가심이 게임 몰입에 미치는 영향

김동우,이영주 한국게임학회 2015 한국게임학회 논문지 Vol.15 No.1

This study aims to figure out the impact of cross-promotion strategy on flow experience to overcome the restrictions of social network game. Social network games faces tougher market competition and shorter product life-cycles. The results show that the less users play games, the more they feel flow experience led by interests and self-expression of SNG. On the contrary, the more they play games, self- expression and sense of competition factor are proved to be effective factor for flow. Also Users' cognition for usefulness and annoyingness of cross- promotion are different according to level of game uses and promotion uses. People who play games more and utilize promotion more appreciate the usefulness of promotion and indulge in flow experience of SNG. 본 연구는 경쟁이 치열해지고 상품 주기가 짧아지는 소셜 네트워크 게임의 한계를 극복하고자 게임 개발사가 채택한 크로스 프로모션 전략에 주목하여, 게임 몰입에 미치는 영향에 대해 알아보았다. 연구결과, 게임을 적게 할수록 오락성, 자기표현 요인이 게임 몰입에 영향을 주는 반면, 게임을 많이 할수록 자기표현과 경쟁심리가 게임 몰입에 영향을 주는 것으로 나타났다. 또한, 게임 이용수준과 프로모션 이용 수준에 따라 프로모션에 대한 유용성과 성가심에 대한 인식이 차이가 있는데, 게임을 많이 하고 프로모션을 많이 이용할수록 프로모션의 유용성을 더 많이 인식하고 몰입도가 커지는 것으로 나타났다.

사진건판-CCD 화상변환장치. : II. 타원은하의 표면측광

김동우,Kim, Dong-Woo 한국천문학회 1995 天文學論叢 Vol.10 No.1

We have developed a new device, Plate-to-CCD Convertor (PCC), to conveniently digitize photographic plates in a relatively short time without losing any plate information (Oh et al. 1995). Using this device we have performed surface photometry of 12 early type galaxies. We determined relative orientations and scales to analyze PCC images. We also determined an ellipticity, position angle of the major axis, and $a_4$ of each galaxy to quantify the distribution of surface brightness. We checked the performance and limitation of this device by comparing the PCC images with those digitized by the ST microdensitometer and those obtained with CCD observations.