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최지아 ( Ji-a Choi ),박혜연 ( Hye-yeon Park ),백정원 ( Jung-won Baek ) 한국미용예술경영학회 2014 미용예술경영연구 Vol.8 No.3
This study presents ways to identify the using patterns of the blog. beauty blog is recognized as an analyzing factor in this study to present ways of utilizing efficient information based on basic data. First, as the result of Demographic characteristics, average monthly income of less than 500 thousand won who was 20s unmarried of female that was graduated university to showed a high percentage. Second, as the result of blog using pattern, searching directly for usage route, more than six months for usuage period, one to five times a month. In the case of using time, from 10 minutes to 30 minutes and collecting information has the highest percentage for reason of using blog, and accessing to makeup blog was the highest. Third, factor analysis and reliability analysis was conducted to determine the level of satisfaction measurement and utilization and beauty blog recognition, Named as 'advertising' and 'commonality', the two factors were derived significantly. Fourth, according to the accessing path, other factors and reliability factors also showed the highest average. Website was the least reliable. According to the blog using path, average of 3 months was the highest for blog advertising factors, and less than one month showed a relatively low average. According to the degree of connection, average of once a day showed the highest for the advertising factors and the reliability factors. All advertising factors and reliability factors, according to the blog using, for more than two hours was the highest for the average utilization.
연구논문 : 뉴욕 음식전문가들의 한식에 대한 인식과 태도 -푸디스를 대상으로 한 심층인터뷰-
최지아 ( Ji A Choi ),이종미 ( Jong Mee Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.2
The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food`s distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.
LNG 벙커링용 ESD 밸브의 동특성 모델링 및 제어기 설계
박주연(J. Y. Park),김학수(H. S. Kim),배지원(J. W. Bae),최지아(J. A. Choi),지상원(S. W. Ji),장지성(J. S. Jang) 유공압건설기계학회 2019 유공압건설기계학회 학술대회논문집 Vol.2019 No.11
Natural gas is one of the fuels what produce low levels of NOx and less CO₂. It is a colorless mixture of several gases, and when the temperature drops below -196℃ at atmospheric pressure, methane vapor becomes a liquid what is called Liquid natural gas. Since liquid natural gas is cryogenic liquid, it is likely to lead to a big accident if leaked. Therefore, emergency shut-down valve should be installed to cope with emergency situations. In this study, the numerical modeling of the LNG bunkering ESD valve, which is the emergency shut-down valve, was carried out and the dynamic characteristic were verified. Also, a sliding mode control has been applied to provide remote control in an emergency.