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조동우,Cho, D.W. 대한설비공학회 1999 설비공학 논문집 Vol.11 No.1
In this study, three different supply diffuser types(desktop, floor and ceiling) are compared in view of their ability to distribute supply air to the workstation breathing zone. The measurements on the age of air and the air change effectiveness using the tracer gas method are carried out to analyze the ventilation performance for provision of fresh air between the diffusers. The desktop diffuser type could deliver air directly to the occupants breathing zone with a high degree of effectiveness. The measured local air change effectiveness of the desktop diffuser in the breathing zone was usually 1.13 to 1.23 times greater than that of ceiling and floor diffusers. When the minimum outside air change rate as specified using ASHRAE Standard 62R is supplied with a desktop diffuser type, the volume of outside air can be reduced 13 to 23%, resulting in a commensurate in ventilation energy use.
조동우 ( Dong Woo Cho ) 한국기초조형학회 2013 기초조형학연구 Vol.14 No.5
현재 우리나라에는 다양한 형태의 해외 외식문화가 들어와 있다. 한식을 기본으로 양식 및 중식, 일식, 동남아식 등 외식문화가 글로벌하게 공존하고 있다. 하지만 레스토랑의 개념이 들어온 시기는 80년대 후반 패밀리 레스토랑의 출범과 함께 시작되었고 역사가 길지 않다. 과거 일반 대중들이 찾을 수 있는 레스토랑은 패밀리 레스토랑과 좀 더 고가인 호텔레스토랑 그리고 식당 개념의 한식 맛 집 정도라고 할 수 있겠다. 하지만 2000년대 초반 까지 번성한 패밀리 레스토랑은 건강식과 좀 더 새로운 분위기를 찾는 소비자들에게 식상해졌고 일반 소비자 들은 좀 더 다양한 외식문화를 갈구하게 되었다. 최근에 들어서는 중저가의 패밀리 레스토랑과는 차별화 되는 고급 해외 체인레스토랑도 주요 상권에 오픈을 하였고 스타 쉐프를 영입한 좀 더 차별화된 외식문화를 제공하는 레스토랑도 증가 하게 되었다. 이제 레스토랑의 개념은 단지 식사를 위한 장소로 사용되지는 않는다. 단지 물리적 공간을 사용하는 것이 아니라 색다른 문화와 차별화된 이미지를 즐기면서 체험하고 소비하는 공간이 되었다. 이런 다양화, 고급화 되는 레스토랑 문화 요구에 해외 레스토랑의 선행조사는 새로운 정보와 문화교류라는 관점에서 국내 외식문화와 레스토랑 실내디자인 분야에 토대가 될 수 있다고 생각한다. Nowadays in Korea, variety of foreign food service culture has been established. Not only Korean traditional food, but western, Japanese, Chinese, Southern-eastern, and man other food cultures coexist. The concept of restaurant emerged in the late 1980`s with family restaurant business, and it has a rather short history. Few decades ago, people did not have any dine-out options other than family restaurant, hotel restaurant, or Korean traditional restaurant. Until early 2000`s, family restaurant business had thrived, however, the trend of well-being and the demand of new food culture estranged customers from those old restaurant. Recently, several high-class foreign restaurants opened their franchise in major business districts offering differentiated services with star chefs. The concept of restaurant has changed gradually. Not just as a place to eat, restaurant became a multi-purpose space where people enjoy, experience, and consume new cultures and images. Pre-survey on luxurious and various overseas restaurant could be a strong base in the field of domestic food service and restaurant interior design in the view of new information and cultural interchange.
조동우(Cho, Dong-Woo),신성은(Shin, Sung-Eun),유정연(Yu, ung-Yeon),윤용상(Yoon, Yong-Sang),김수암(Kim, Soo-Am) 대한건축학회 2013 대한건축학회논문집 Vol.29 No.12
In energy-saving buildings, unlike the construction technologies of conventional buildings, elemental technologies for implementing building sustainability and green buildings are applied in complex and diverse ways allowing the management elements of construction projects to gradually increase. Further, more efficient project implementation separate from the traditional methods is required to implement the energy-saving buildings due to the high level technology required and the decision-making processes of effective technology application in terms of cost, are also necessary. In this study, we intend to establish an integrated design method and process for high-rise zero-carbon green homes of South Korea and present the analysis results of the construction details and energy performance derived from the effective project implementation. As a result, the final energy performance simulation implemented using the technologies, materials, and details selected by the proposed integrated design method confirmed, in the areas of heating, cooling and lighting as the primary goal of this study, 87% reduction of heating and more than 50% reduction of power, verifying the proposed integrated design process and passive details can be a solution that is applicable to high-rise apartment buildings.
액체 이산화탄소 이용한 Monasil PCA 추출에 대한 연구
조동우 ( Dong Woo Cho ),오경실 ( Kyoung Shil Oh ),배원 ( Won Bae ),김화용 ( Hwa Young Kim ),이갑수 ( Kab Soo Lee ) 한국화학공학회 2012 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.50 No.4
Poly(acrylic acid) (PAA) microspheres is one of the widely-used polymeric materials for the bio-field application and the electric materials. For the synthesis of PAA microspheres, the polymerization technique using surfactants is applied. After the synthesis, the purification and separation processes are required for the removal of surfactant. When general organic solvents were used, many problems, such as huge amount of waste solvent, additional separation processes, and the possibility of residual media, were occurred. Thus, High-pressure Soxhlet extraction using liquid CO2 was developed to solve these problems. In this study, High-pressure Soxhlet extraction of the synthesized PAA microspheres using liquid CO2 was conducted for the removal of Monasil PCA which is used for the dispersion polymerization of acrylic acid in compressed liquid Dimethyl ether (DME). The morphology of the extracted PAA particles was checked by field emission scanning electron microscopy (FE-SEM) and the residual concentration of Monasil PCA was analyzed by inductively coupled plasma - Optical Emission Spectrometer (ICP-OES). For studying the effect of the solvent effect, Soxhlet extraction was conducted using n-hexane, liquid DME, and liquid CO2. In case of n-hexane, some extracted PAA microspheres were produced. However, deformation was also occurred due to the high thermal energy of n-hexane vapor. Liquid DME could not remove Monasil PCA. When using liquid CO2, the extracted PAA microspheres which were free for the residual solvent were produced without deformation. For finding the optimum operating condition, high-pressure Soxhlet extraction was conducted for 8 hours with changing the temperature of reboiler and condenser. When the extractor temperature is 19.6±0.2 oC and the pressure is 51.5±0.5 bar, the best removal efficiency was obtained.
조동우(Dong-Woo Cho),유기형(Ki-Hyung Yu) 대한설비공학회 2011 대한설비공학회 학술발표대회논문집 Vol.2011 No.7
To maintain thermal performance in Ondol system, the elements of system must be considered of the optimal design in order that the thermal performance and hot water flow is efficiently transmitted from the Ondol system in apartment houses. The purpose of this study is to propose the optimal design data and applicable design process of Ondol system. The design process can be applied to cooperate the energy efficient system as well as comfortable indoor thermal environment in the early design stage.