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메타버스 제페토 앱을 활용한 가상공간 활성화 방안에 관한 연구
김곡미 ( Kim Gok Mi ),안지아 ( Ahn Ji A ) 한국상품문화디자인학회 2021 상품문화디자인학연구 Vol.66 No.-
가공, 추상을 의미하는 ‘메타(meta)’와 현실세계를 의미하는 ‘유니버스(Universe)’의 합성어로 3차원 가상세계를 의미하는 ‘메타버스’는 시대가 변하며 IT산업의 핵심 키워드로 자리 잡고 있다. 4차산업 혁명시대의 가상현실(Virtual Reality)보다 더 진화된 ‘메타버스’는 웹과 인터넷 등에서 가상세계가 현실세계에 흡수된 형태로 나타난다. 2020년 발생한 코로나19 바이러스로 인해 각 개인의 대면 소통이 어려워졌다. 세계보건기구(WHO)는 코로나19 ‘세계적 대유행’(펜데믹)을 선언하고 사회적 거리두기 및 개인행동에 제약을 주었다. 결국, 코로나 19의 장기화로 인해 언택트 시대가 시작되고 4차산업이 가속화되며 비대면 가상공간에 대한 연구가 활발하게 이루어지게 되었다. 즉, 현실에서 벗어나길 원하는 비대면 일상에 대한 새로운 가상공간이 디지털을 이용해서 다양한 형태로 구현되는 메타버스에 대한 관심이 더욱 커지고 있다. 메타버스는 3차원 가상공간에서 서로 다른 등장인물들이 사회적, 경제적 소프트웨어의 아바타와 인간적 교류를 하는데 특징이 있다. 본 연구는 메타버스 디자인 중 제페토(ZEPETO) 앱을 이용한 가상공간에서 실제 캐릭터가 현실세계처럼 사회·경제·문화 활동을 함께 할 수 있다는 사실을 실험을 통해 보여주었으며 가상공간 활성화에 대한 가능성을 제시하고 있다. 3차 가상의 세계에서 혼자 있을 때와 함께 있을 때의 심리적 만족도 조사를 하고 통계 결과를 통해 함께 활동할 때의 만족도가 증가함을 알 수 있었다. 본 연구는 이용자의 필요에 따라 새로운 가상공간을 지속적으로 만들어 가고 소통이 자유로운 새로운 가상공간을 활성화시키는데 목적을 두고 있다. Metaverse a combination of "meta," which means processing and abstracting, and "Universe," which means the real world, is becoming a key keyword in the IT industry as times change. Metaverse, which is more evolved than Virtual Reality in the era of the Fourth Industrial Revolution, appears in a form in which the virtual world has been absorbed into the real world in the Web and the Internet. Due to the COVID-19 outbreak in 2020, it has become difficult for each individual to communicate face to face. The World Health Organization (WHO) declared the "global pandemic" of COVID-19 and imposed restrictions on social distancing and personal behavior. Eventually, the prolonged COVID-19 led to the beginning of the untact era, accelerating the fourth industry, and active research into non-face-to-face virtual spaces. In other words, there is growing interest in metaverse where new virtual spaces about non-face-to-face routines that want to escape from reality are implemented in various forms using digital. Metaverse is characterized by different characters making human exchanges with avatars of social and economic software in a three-dimensional virtual space. This study showed through experiments that real characters can share social, economic, and cultural activities like the real world in virtual spaces using ZEPETO app among metaverse designs and suggests the possibility of revitalizing virtual spaces. In the third virtual world, we conducted a psychological satisfaction survey when we were alone and the statistics showed that the satisfaction level of working together increased. The purpose of this study is to continuously create new virtual spaces according to the needs of users and activate new virtual spaces that are free to communicate.
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연구논문 : 포장재와 저장온도에 따른 소포장 김치의 품질특성
박혜영 ( Hye Young Park ),안지아 ( Ji A Ahn ),서해정 ( Hae Jung Seo ),최혜선 ( Hye Sun Choi ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.1
Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at 5℃ with time. The pH was initially 6.25, but decreased to 4.12∼4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at 5℃, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in L·b/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at 5℃, the volume was 243 mL, but storage at 20℃ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at 5℃ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at 5℃. However, due to small package Kimchi`s fast consumption system, the appropriate choice of packaging material must consider the product`s turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.
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박성규 ( Park Sung-kyu ),안지아 ( An Ji-a ) 한국부동산분석학회 2017 不動産學硏究 Vol.23 No.2
A rapid increase of private and public golf clubs from the mid-2000s lowered their earnings dramatically. Particularly, private golf clubs have been in severe financial instability since 2010. Internal problems such as returning the initiation fees deepened the financial crisis. For 3.5 years from 2013, 66 of 235 private golf clubs have started restructuring by court receivership or themselves. Using the probit analysis, we found that the restructuring decision is significantly affected by the duration of the golf club, the type of manager, and financial soundness (e.g., capital impairment). The restructuring types were disposal to other managers and conversion to public golf clubs. 74.3% of the reconstructed clubs was the latter. Numerous private golf clubs are still in a situation of capital impairment. The policy support for the stabilization of golf club business is needed. Specifically, the precondition to convert the public golf clubs should be mitigated. Also, the discriminative tax burden of private golf clubs should be reduced.
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