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PerSon: 사용자 맞춤형 배경음악 생성 애플리케이션
박채린(Chae Lin Park),김주섭(Jusub Kim) 한국HCI학회 2017 한국HCI학회 학술대회 Vol.2017 No.2
본 논문에서는 사용자가 일상에서 경험하는 시각적 경험을 음악 도메인으로 매핑하여 현재 상황을 공감각적이며 새롭게 경험할 수 있게 도와주는 앱PerSon 을 제안한다. PerSon 은 비디오 소니피케이션 기반 실시간 음악 생성 애플리케이션으로 실시간으로 들어오는 영상의 특질 및 사용자의 움직이는 속도에 기반을 두어 사용자가 경험하고 있는 상황을 음악으로 변환하여 경험할 수 있게 도와준다. 이때 생성되는 음악은 모티브 데이터베이스(musical motive database)로부터 입력 값 들로부터 추측되는 상황에 적절한 모티브들을 찾아 연속적으로 연결함으로써 만들어진다. 전문작곡자가 먼저 일정한 시간 길이를 가지는 음악주제(musical motive)들을 디자인하고 알고리즘이 그 조각들을 맞추게 하는 본 방식은 알고리즘이 순간순간의 사운드를 합성하게 하는 대부분의 다른 비디오 소니피케이션 방식과 구별되는 점이라 할 수 있다.
비빔냉면 관련 조리법에 관한 문헌적 고찰 -1800년대~1980년대까지 조리법 자료를 중심으로-
박채린 ( Chae Lin Park ),정혜정 ( Hea Jung Chung ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4
The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800`s to the 1980`s. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.
폴리올 공정 제어에 의한 탄소기반 나노 Pt 촉매 담지 특성 평가
문채린 ( Chae Lin Moon ),배진우 ( Jin Woo Bae ),최순목 ( Soon Mok Choi ) 한국전기전자재료학회 2023 전기전자재료학회논문지 Vol.36 No.2
Nano Pt particles were dispersed on carbon-based supports by a polyol process for a catalyst application in a polymer electrolyte fuel cell. We tried to optimize the effect of pH on the electrostatic forces between the support and the Pt colloids. We investigated the relationship among the surface charges on the carbon support, the solution pH, and the concentration of a glycolate, and the Pt particle size. The produced catalyst with nano Pt particles on the support was evaluated by the long-term cyclic voltammetry (CV) performance test and compared with the results from a commercial catalyst. Our experimental results reveal that the pH-control can modify the particle size distribution and the dispersion of the nano Pt particles. This resulted in a cost-effective method for the synthesis of highly Pt loaded Pt/C catalysts for fuel cells better than a commercial catalyst system.
연구논문 : 신창맹씨 종가의 문헌(「자손보전」)에 수록된「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 -찜류 및 면병과류를 중심으로-
박채린 ( Chae Lin Park ),이진영 ( Jin Young Lee ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.5
This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi’s Recipe (「Choi’s Eumsikbeop」) with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi’s Recipe (「Choi’s Eumsikbeop」) in the history of cooking and the meanings of its recipes. Choi’s Recipe (「Choi’s Eumsikbeop」) contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.
Zheng Lin Zhao,Bong Hyo Lee,Feng Lin,YanQin Guo,Yi Yan Wu,Sang Mi Park,Sunghyeon In,Sang Chan Kim,Chae Ha Yang,Rong Jie Zhao 사단법인약침학회 2014 Journal of Acupuncture & Meridian Studies Vol.7 No.5
The current study investigated the effects of acupuncture at Zu-San-Li (ST36) on the hypothalamicepituitaryeadrenalaxis during ethanol withdrawal in rats. Rats were intraperitoneallytreated with 3 g/kg/day of ethanol or saline for 28 days. Following 24 hours ofethanol withdrawal, acupuncture was applied at bilateral ST36 points or non-acupoints(tail) for 1 minute. Plasma levels of corticosterone (CORT) and adrenocorticotropic hormone(ACTH) were measured by radioimmunoassay (RIA), and the corticotropin-releasingfactor (CRF) protein levels in the paraventricular nucleus of the hypothalamus were alsoexamined by RIA 20 minutes after the acupuncture treatment. RIA showed significantlyincreased plasma levels of CORT and ACTH in the ethanol-withdrawn rats compared withthe saline-treated rats, which were inhibited significantly by the acupuncture at the acupointST36 but not at the non-acupoint. Additionally, ethanol withdrawal promoted CRFprotein expressions in the paraventricular nucleus of the hypothalamus, which were alsoblocked by the acupuncture at ST36. These findings suggest that acupuncture at the specific acupoint ST36 can inhibit ethanol withdrawal-induced hyperactivation of hypothalamicepituitaryeadrenalaxis, and it may be mediated via the modulation of hypothalamicCRF.