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도로이동오염원 대기오염 저감대책에 의한 수도권 지역 계절별 질소산화물 개선효과
김유정(Yoo Jung Kim),정혜선(Hye Seon Jeong),김수향(Suh Yang Kim),마영일(Young Il Ma),이우근(Woo Keun Lee),김정수(Jeong Soo Kim),선우영(Wooyoung Sun) 大韓環境工學會 2016 대한환경공학회지 Vol.38 No.5
수도권지역의 대기오염을 개선하기 위해 수도권 대기환경 개선에 관한 특별법이 제정되었고 2005년부터 시행되었다. 그 결과 수도권의 대기질은 개선되었으나 각 대책의 평가에 대한 연구는 부족하다. 이에, 본 연구는 도로이동오염원의 배출량 저감정책이 질소산화물의 농도저감에 미치는 영향을 정량적으로 분석하고자 하였다. 이를 위해 MM5-SMOKE-CMAQ 모델 시스템을 이용하여 수치모사를 수행하였다. 2007년 수도권 NO(x) 저감 배출량은 16,561톤으로서 4.7%의 저감률을 보였다. 여러 대책 중 제작차 배출허용기준강화 대책이 가장 효과적이었다. 지역별 삭감실적은 차이가 커서 서울의 삭감률은 인천과 경기의 약 2배에 달하였다. 결과적으로 NO(x) 저감의 효과는 서울 도심에 집중적으로 나타났다. 이동오염원 저감대책에 의하여 서울의 NO₂ 농도는 연평균 0.60 ppb (2.0%)저감되었고 인천과 경기는 각각 0.18 ppb (1.5%), 0.22 ppb (1.7%)가 저감되었다. 봄과 겨울의 저감농도는 여름과 가을에 비해 1.5~2.0배 정도 높았다. 도심과 풍하지역으로의 NO₂ 저감효과 분산때문에 도심지역의 NO(x) 배출량 저감이 직접적인 NO₂ 농도 저감에 효과적이지 않았다. In order to improve air quality in the Seoul Metropolitan Area (SMA), the "Special Act on Seoul Metropolitan Air Quality Improvement" has been enforced since 2005. The strategy has resulted in some reduction of air pollution, but there has not been much research into the quantitative impact analysis of each separate preventive countermeasure. Therefore, we analyzed nitrogen oxide reduction resulting from implementation of the emission control plan for on-road mobile sources. The MM5- SMOKE-CMAQ model system was employed for air quality prediction. Reduced NO(x) emissions for SMA was 16,561 ton, 4.7% of reduction rate, in 2007. One countermeasure, tighter acceptable standards for manufacturing vehicles, dominated other countermeasures for effective NO(x) emission control. Large spatial differences in reduced emissions, those for Seoul being twice that of Incheon and Gyeonggi, showed greater NO(x) emission reduction impact in the heart of the metropolitan complex. The NO₂ concentration decreased by 0.60 ppb (2.0%), 0.18 ppb (1.5%), and 0.22 ppb (1.7%) in Seoul, Incheon, and Gyeonggi, respectively. Concentration decreases in spring and winter were larger, 1.5~2.0 times, than summer and fall. However, the NO₂ reduction impact did not correspond directly to local NO(x) emission controls in the city area because of the natural flow and dispersion, both urban and downwind.
미용서비스 종사자의 웰니스가 주관적 행복감에 미치는 영향
김유정 ( Yoo-jung Kim ),오별 ( Byul Oh ),이옥현 ( Ok-hyun Lee ),차우정 ( Woo-jeong Cha ),김선혜 ( Sun-hye Kim ),신현영 ( Hyun-young Shin ),진용미 ( Yong-mi Jin ) 한국미용예술경영학회 2013 미용예술경영연구 Vol.7 No.1
The purpose of this study is to encourage right recognition and to suggest efficient methods that provide willingness and energy to life. To this end, the study empirically explored with workers in beauty service on how wellness affects subjective happiness. The study results are as follows. First, From demographical characteristic of subjects, unmarried women in their twenties and thirties who are current students or graduated from college or university were most. Second, From working form of subjects, workers with these conditions were most-daily working time of 8 hours to less than 10, over one year to less than three years career in franchise beauty salon, and designer with career over three years. Third, From influences of wellness on subjective happiness, in the achievement factor compared to others and positive satisfaction factor, there was negative relationship in internal attribution factor. In negative anxiety factor and helpless factor on aging, there were negative relationship in positive emotion factor, self-development and taking medicine instruction factor. In satisfaction factor in old age, there were negative relationship in control of food, service for society, and negative emotion factor but there was partially positive factor among wellness factors. In conclusion, it is suggested that for efficient management of human resources and service in high quality in beauty industry, wellness program considering physical fatigue, mental stress, and lack of leisure life for workers in beauty service is improved.
피쉬바인 모델을 이용한 커피전문점의 소비자 태도에 관한 연구
김유정(Yoo Jeong Kim),김광지(Kwang Ji Kim),박기용(Ki Yong Park) 한국조리학회 2011 한국조리학회지 Vol.17 No.5
This study investigates coffee consumers` perceptions of coffee shops, using the Importance-Performance Analysis and the Fishbein Attitude Model approach, A survey was carried out in coffee shops (2010, 12/6~12/20), and 175 out of 200 copies of questionnaire were returned from the coffee shops, After excluding 27 unusable cases which had an unacceptable level of missing data, 148 cases were used for analysis, The IPA showed that an attractive facade, toilet cleanliness, coffee freshness, coffee taste were included in the area of maintaining good results while coffee price was in the area of concentrating efforts, which coffee shop managers should improve, Also, the analysis using the Fishbein attitude model showed that coffee taste, an attractive facade, toilet cleanliness, and coffee freshness were in order of importance, and Starbucks, Angelinus, Caffebene, and Pascucci are in order of brand preference, Although this study has some limitations (such as self-report, common method bias), it shows significant implications to coffee shop managers.
중학생의 전통 식생활교육을 위한 탐구 수업 모형 교수-학습 과정안 개발
김유정(Yu-Jeong, Kim),오수진(Soo-Jin, O),이지은(Ji-Eun, Lee),유지연(Ji-Yeon, Yoo) 중앙대학교 한국교육문제연구소 2006 한국교육문제연구 Vol.- No.24
청소년에게 우리나라 전통음식의 우수성과 가치를 알리고 올바른 인식을 갖도록 하기 위한 체계적인 전통 식생활교육이 필요하다고 할 수 있다. 따라서 본 연구에서는 중학생을 대상으로 기술⋅가정 교과내의 전통 식생활교육에 대한 교수-학습 과정안을 개발하고자 한다. 이를 위해 식생활 관련 문헌 고찰을 통하여 전통 식생활에 대한 개념정리를 하였으며, 실과(기술⋅가정) 교육과정에서의 전통 식생활교육 관련 내용을 분석하였다. 학습자의 발달수준, 사회적 요구, 가정과 교과의 성격을 고려하여 중학교 3학년 기술⋅가정과 수업에 적용할 수 있는 교수-학습 과정안을 개발하였다. 본 연구에 적용한 교수-학습 방법으로는 소집단 토의학습을 배경으로 한 집단 탐구수업 모형을 선택하였으며, “전통음식의 조리원리와 활용방안”을 집단탐구활동의 주제로 설정하여 총 5차시로 개발하였다. 1차시에는 상황제시 및 문제설정과 탐구계획의 단계로서 전통 식생활의 중요성에 대한 흥미를 유발하기 위해 자료를 준비하여 보여주고, 학생들이 학습주제를 탐색할 수 있도록 상황을 제시한다. 그리고 탐구주제별로 집단을 나누어 자신이 흥미를 가지고 있는 주제를 탐구하는 집단으로 들어가 토의를 통하여 계획을 수립하고 역할을 분담한다. 탐구활동의 전개단계인 2-3차시에는 전통 식생활의 우수성과 활용방안을 탐구하기 위하여 자료를 찾아 수집하고, 토의를 통하여 자료를 정리하고 종합한다. 또한 4차시의 조리실습은 탐구전개과정의 연장으로서 학생들은 실습을 통해 전통음식의 조리원리를 이해하게 된다. 5차시에는 학생들이 전통 식생활에 대한 긍지와 올바른 인식을 함양했는지 확인하고, 집단탐구활동에 대한 소감문을 작성한다. A systematic education of Korea's traditional eating habits is required to awaken our juveniles to the excellency and worth of Korean traditional food and to inspire them with correct recognition of the habits. Thus, this study aims to develop a teaching-learning model concerning the education of Korean traditional eating habits in the technical & home economics curriculums for middle-school students. To do so, the conception of Korean traditional eating habits was defined through reviewing the relevant literature and the contents related to the education of Korean traditional eating habits in practical arts(technical & home economics) curriculum were analyzed. In consideration for the developmental levels of learners, social needs and the characteristics of home economics, the author developed a teaching-learning model applicable to technical & home economics curriculums for third-year students at middle schools. The teaching-learning method employed in this study adopted the group investigation model with the background of small-group discussion learning, and “the principles of cooking Korean traditional food and their application plan” were selected as a subject for group investigation activity. In total, five steps were designed. In the first step for situation presentation, problem posing and inquiry planning, various materials to attract students' attention about the significance of Korean traditional eating habits are provided for them and an appropriate situation is presented so that they can inquire into the given learning subject. And grouping is performed by inquiry subjects so that individual students are assigned to groups inquiring into the subject they feel interested, and planning and deciding who does what were conducted through discussion. In the second and third steps corresponding to the development phases of inquiry activity, data are collected, and they are sorted and generalized through discussion, in order to inquire into the excellency and application plans of Korean traditional eating habits. Next, in the fourth step, students perform cooking practices as a part of inquiry development and naturally understand the principles of cooking the traditional food. Finally, in the fifth step, it is checked whether students have been inspired with pride in and correct recognition of Korean traditional eating habits and the students are asked to write down their impressions of group inquiry activities.