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서민국(Min-Guk Seo),권용주(Yong Ju Kwon),홍사영(Sa Young Hong),최혁진(Hyuek-Jin Choi) 한국해양환경·에너지학회 2021 한국해양환경공학회 학술대회논문집 Vol.2021 No.5
본 연구에서는 해양사고로 인해서 좌초된 선박의 이초력에 대해서 살펴보고자 하며, 이를 위해서 이초력 추정 프로그램을 개발하였다. 좌초 상황은 암초의 한 포인트에 단순 좌초된 형태를 포함한 다양한 좌초 상황에 대해서 고려하였으며, 조석 간만의 차로 인한 이초력의 변화를 추정하였다. 또한 구난작업의 일환으로 사고 선박에서 무게를 이동시켰을 때 이로 인한 이초력 변화도 고려하였다. 이초력 추정을 위해서는 선박의 유체정역학적 특성 값을 정확하게 파악하는 것이 중요하며, 이를 위해서 유체정역학적 특성 값 테이블 (hydrostatic table, Bonjean table, cross-curve table)을 적용하였다. 본 연구에서 개발된 이초력 해석 프로그램은 상용 구난 프로그램인 HECSALV의 결과와의 비교를 통해 검증하였으며, 다양한 파라미터 변화에 따른 이초력 변화양상을 살펴보았다. In this study, tractive forces of a stranded ship due to the maritime accident were investigated. For this purpose, an estimation of the tractive forces program was developed. Various stranded situations, including the simple stranding at one point of the reef, were considered. Furthermore, the change in the tractive forces due to the difference in tide was estimated. Besides, when the weight was moved from the accident vessel as part of the rescue operation, the tractive force's resulting change was also considered. It is essential to determine the hydrostatic property of the ship accurately. To this end, hydrostatic tables (hydrostatic table, Bonjean table, cross-curve table) were applied. The developed program was verified through comparison with the results of the commercial program, HECSALV. Moreover, the change of tractive forces according to various parameters was examined.
COVID-19 상황의 학교급식에서 위기대응식에 대한 급식관리자의 인식 조사
서민국 ( Min-guk Seo ),이민준 ( Min-june Lee ),민성희 ( Sung-hee Min ),함선옥 ( Sunny Ham ) 대한영양사협회 2022 대한영양사협회 학술지 Vol.28 No.1
This study aimed to evaluate the perception of nutrition teachers about emergency meals in all schools affiliated with the Seoul Office of Education. The purpose of this study was to suggest the need for emergency meals and provide directions for future development, thereby assisting meal service sites. An online survey was conducted from May 26 to 31, 2021, analyzing 130 collected samples. The summary of the results is as follows: First, the nutrition teachers recognized the need for school meal services for the prevention of the spread of infectious diseases and considered the variance among school meal consumers. Also, they generally thought of emergency meals due to the need for social distancing and the decrease in the distribution of food. Secondly, in terms of the differences in the perception about emergency meals, nutrition teachers (45.4%) who have provided emergency meals (t=2.584, P<0.05) were more aware of the need for emergency meals than nutrition teachers (54.6%) who had not provided emergency meals. Nutrition teachers conceived emergency meals to minimize the contact between people (45.6%) and to rectify the imbalance in nutrition (37.5). Next, emergency meal attributes were observed to be ranked in the order of convenience (3.49), safety (3.15), and satisfaction (2.88). Fourthly, although there were no meaningful differences in emergency meal attributes, there were statistically significant differences in the safety of the cooking process, menu familiarity, the low unit price compared to regular meals and the excellent satisfaction with nutrition provided (t=2.603, P<0.05), (t=2.039, P<0.05), (t=2.154, P<0.05), (t=2.477, P<0.05) respectively.