무용전공여대생의 신체구성에 관한 비교연구

김말애,임석옥,김민정 경희대학교 체육과학연구소 1997 體育學論文集 Vol.25 No.-

The purpose of this study is to investigate the body composition of female by part of dance major in university. For this purpose a total of 32 female students, attending university K in Seoul participated in the study. The subjects were selected randomly 24 female students majored in dance in university(Korean dance: 8, Modern dance: 8, Ballet: 8), and 8 regular female students, who did not have any dance experience. The results of the study were as follows; 1.Skinfolds thickness 1)In factors of triceps showed in Control group 17.71±7.97 mm, Korean dance group 12.98±3.14mm, Modern dance group 11.85±3.48 mm, Ballet group 11.11 ±3.48 mm. Among these group there was significantly(p<.05). 2)In factors of subscapular showed in Control group 11.26±4.59 mm, Modern dance group 9.33± 2.29 mm, Korean dance group 9.13± 1.52 mm, Ballet group 8.74±2.53 mm. Among these group there was no significantly. 3)In factors of abdomen showed in Control group 12.29±5.24 mm, Modern dance group 7.75±2.94mn, Korean dance group 8.58 ± 3.36 mm, Ballet group 6.97± 2.27 mm. Among these group there was significantly (p<.05). 4)In factors of thigh showed in Control group 21.51±8.22 mm, Korean dance group 76.30± 1.92 mm, Modern dance group 15.45±3.08 mm, Ballet group 14.45±3.94 mal. Among these group there was significan11y(P<.05). 2.Body fat 1)In factors of body density showed in Ballet group 1.0633 ±0.0072 g/ml. Modern dance group 1.0615±0.0059 g/ml. Korean dance group 1.0602±0.0031 g/ml, Control groupp 1.0512±0.0144 g/ml Among these group there was significantly(P<.05). 2)In factors of %fat showed in Control group 20.59±6.11 %, Korean dance group 76.82± 1.24 %, Modern dance group 16.34±2.41 %, Ballet group 15.61 ±2.95 %, 킬song these group there was significantly ( p<.05). 3)In factors of fat showed in Control group 10.87±5.62 kg, Korean dance group 8.45± 1.21 kg. Modern dance group 8.14± 1.49 kg, Ballet group 7.76± 1.81 kg. Among these group there was no significantly. 4)In factors of LBM showed in Ballet group 41.67±4.04 kg, Korean dance group 41.61±3.14 kg, Modern dance group 41.51 ±2.47 kg, Control group 39.76±3.36 kg. Among these group there was no significantly.

A case study of gear wheel material and heat treatment effect on gearbox strength calculation

Silvia Maláková,Anna Guzanová,Dagmar Draganovská,Gabriel Fedorko,Vieroslav Molnár 대한기계학회 2019 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.33 No.12

The paper is focused on the influence of gearing material and thermal or chemical-thermal processing of wheels on the results of the strength calculation carried out in accordance to the standard, in particular on the safety factor. This effect is examined on a gearbox that was part of the steel coil production line in the integrated steel plant. Due to changes in production, the load on the gears increased. Thus, the result of this work is the selection of new materials for the two-speed gearbox and their heat treatment to meet the safety conditions of the gearing mechanism without changing the geometrical parameters of the gearbox.

미끼의 종류에 따른 통발어획율의 변화

염말구 國立統營水産專門大學 附設 水産科學硏究所 1992 수산과학연구소보고 Vol.3 No.-

통발어구의 미끼를 개선하기 위한 기초실험으로 16종의 천연미끼와 아미노산 및 핵산 관련물질을 사용하여 현장에서 어획실험을 행한 결과는 다음과 같다. 1. 주된 어획 생물은 붕장어, 왜볼락, 망둑, 게, 골뱅이 및 불가사리 등이었다. 2. 어획 생물별로 유인성활이 강한 천연미끼는 아래와 같다. 붕장어: 멸치, 정어리, 참갯지렁이 망둑: 멸치, 정어리, 참갯지렁이, 명태, 크릴 왜볼락: 줄새우, 갯가재 게: 꽃새우, 크릴, 오징어육, 멸치, 명태, 바위갯지렁이 골뱅이: 멸치, 정어리, 털게, 꽃새우, 개조개 불가사리: 정어리, 우럭조개, 개조개, 오징어육 3. 아미노산과 핵산관련물질은 천연미끼보다 유인활성이 낮았지만 비교적 어획을 많이 보인 물질은 다음과 같다. 붕장어: Taurine, L-Glu, L-Gly, L-Met, IMP 망둑: L-Glu, L-Met 왜불락: L-Met 게: Taurine, Hx 골뱅이: L-Gly, L-Met 불가사리: IMP The elementary experiments were conducted in order to improve the quality of trap baits in the southern coastal waters of Korea, 16 kind of natural baits or 11 chemicals, amino acids or neucleotides, used for experiments. The major attractive baits and chemicals were as follows; -------------------------------------------------------------------------------- caught attrative natural baits attractive chemicals species -------------------------------------------------------------------------------- Conger eel anchovy, sardine, marine worm Taurine L-Glu L-Gly, L-Met, IMP Goby anchovy, sardine, marine worm, krill L-Glu, L-Met Sea bass strippedprawn,squi1la L-Met Crabs shrimp, krill, squid, anchovy, pollack Taurine, Hx Whelk anchovy, sardine, crab, shrimp, clam L-Gly, L-Met Starfish sardine,clam,squid IMP

連結的 推移關係行列을 적용한 經營意思決定에 관한 硏究

黃末東 慶南大學校 産業經營硏究所 1990 産業經營 Vol.13 No.-

집단관리기법에 의한 생산시스템에 관한 연구

黃末東 慶南大學校 産業經營硏究所 2002 産業經營 Vol.30 No.-

한국제조기업의 품질비용 행태에 관한 연구

黃末東 慶南大學校 産業經營硏究所 1999 産業經營 Vol.24 No.-

<ABSTRACT>When the expression "quality" is used, we usually think in terms of an excellent product or service that fulfills or exceeds our expectations. These expectations are based on the intended use and the selling price. For example, a customer expects a different performance from a plain steel washer than from a chrome-plated steel wasger because they are a different grade. When a product surpasses our expectations we consider that quality. Thus, it is somewhat of an intangible based on perception.According to ANSI/ASQC Standard A3-1987, quality is the totality of features and characteristics of a product or service that bear on its ability to satisfy implied or stated needs. Stated needs are determined by the contract, whereas implied needs are a function of the market and must be identified and defined. These needs involve safety, availability, maintainability, reliability, usability, economics (price), and environment. Price is easily defined by some monetary unit such as dollars. The other needs are defined by translating the features and characteristics for the manufacture of a good product or the delivery of a service into specifications. Conformance of the product or service to these specifications is measurable and provides a quantifiable and operational definition of quality. If the specifications do not satisfy the customer needs (fitness for use). they should be changed. Needs usually change over time. thereby requiring a periodic reevaluation of specifications.Quality control is the use of techniques and activities to achiecve, sustain, and improve the quality of a product or service. It involves intergrating the following related techniques and activities : 1. Specifications of what is needed 2. Design of the product or service to meet the specifications 3. Production or installation to meet the full intent of the specifications 4. Inspection to determine conformance to specifications 5. Review of usage to provide information for the revision of specifications if needed Utilization of these activities provides the customer with the best product or service at the lowest cost. The aim should be continued quality improvement. Statistical quality control(SQC) is a branch of quality control. It is the collection. analysis, and interpretation of data for use in quality control activities. While mush of this book emphasizes the statistical approach to quality control, this is only a part of the total picture. Statistical process control(SPC) and acceptance sampling are the two major parts of SQC. A number of different techinques are needed. All the planned or systematic actions necessary to provide adequate confidence that a product or service will satisfy given requirements for quality is called quality assurance. It involves making sure that quality is what it should be. This includes a continuing evaluation of adequacy and effectiveness with a view to having timely corrective measures and feedback initiated where necessary. There is a distinct difference between quality control and quality assurance. Quality control is involved with the activities of specification, design, production or installation, inspection, and review of usage. These activities are the responsibility of the functional areas. Quality assurance is involved with these activities as well as the entire quality system. The generic elements of a quality system are given later in the quality manatgement.

통영 내만 투명도의 변동

염말구 경상대학교 해양산업연구소 2002 해양산업연구소보 Vol.15 No.-

1997년 1월부터 1999년 12월까지 통영 내만의 5개 정점에서 관측한 총 624회의 투명도 자료를 정리하여 투명도의 계절 및 경년변동의 특성을 조사한 결과를 요약하면 아래와 같다 1) 3년 간의 투명도 편차 범위는 0.2~8.3m이었다. 투명도의 연평균은 지점에 따라 그 변화의 추이가 서로 상이하게 나타났다. 일부 투명도 분포는 대수정규분포로 나타낼 수 있었다 2) 월평균은 지점에 따라 차이가 켰으나 5~9월에 전반적으로 낮은 경향을 보였다. 3) 계절평균은 전반적으로 겨울에서 여름으로 가면서 낮아지고 가을에 상승하는 경향을 보였으나 지역에 따라 다른 양상을 보였다. 변동계수는 봄에 지역적인 차이가 가장 심하고 여름에 지역 차이가 작았다. 4) 정점간의 상관성은 북만에 위치하는 두 지점 사이에는 높은 상관을 보였으나, 다른 정점간에는 상관성이 약하게 나타났다. 5) 25시 관측에서 투명도의 주간과 야간, 대조와 소조, 창조와 낙조 및 고조와 저조의 차이가 분명하지 않았다. Water transparency, Secchi depth in meter, was observed 624 times totally at five sites in the bays near Tongyeong-si during 1997 through 1999 and analysed statistically. The range was 0.2~8.3m mean 2.3m, and variation coefficient 50% in totally. Some distributions of each sampling site could be fitted to the log-normal distributions. Each sampling site showed a different patterns by each sites in the monthly and seasonal changing.

리튬-보란계에 의한 유기화합물의 선택환원

尹末淑,金永植,車震淳 嶺南大學校附設 基礎科學硏究所 1986 基礎科學硏究 Vol.6 No.-

A systematic study on the reaction of the lithium-borane system in tetrahydrofuran with representative organic compounds under standardized conditions (THF, 0℃, H?/compd=4/1) has been carried out in order to characterize the reducing characteristics and entity of this reducing system. Most aldehydes and ketones are reduced rapidly to the alcohol stage. Carboxylic acids and acid chlorides are rapidly reduced to corresponding alcohol stages are reduced only slowly. Nitro compounds are very slowly reduced and sulfur compounds are essentially inert to this reducing system. Consequently, this system possesses both reducing characterictics of borane, an acidic type, and lithium borohydride, a basic type.

저항전분 처리 조건과 냉각시간이 RS 3 전분의 수율과 팽윤력에 미치는 영향

신말식, 이지현, 문세훈 전남대학교 가정과학연구소 2001 生活科學硏究 Vol.11 No.-

Effects of acid hydrolysis, storage period and homogenization with surfactant(SE 1170) on RS 3 formation and properties of RS 3 type starches were investigated. Wheat and corn starches were repeated up to 2 times autoclaving-cooling cycles after treatment with 0.1N HCl for 0, 2, 6 and 12hr at room temperature and autoclaving-cooling cycled starches were stored at 4℃ for 0, 3, 6, 9 and 24hr. Before drying of autoclaving-cooling cycled starch gels, starch gels were homogenized with 0.5% SE 1170 or distilled water by homogenizer. The RS levels and swelling powers of RS at 100℃ were not affected by acid treatment up to 12hr. RS levels of samples which stored at 4℃ for different periods were ranged from 18.62% to 22.54% and increase of storage period at 4℃ was not also helpful to raise RS field. Homogenization with surfactant before drying not only increased RS, but also made starch to be powder easily.

動作 分析法 硏究 : Choreometrics 分析法을 中心으로 Choreometrics

金末愛,安秉珠 慶熙大學校 1992 論文集 Vol.21 No.-

Dance was once considered an expression of individual feeling, but many studies have shown that dance is more related to cultural pattern. Foreign countries have recently more accessible, and interest in other cultures has therefore increased. Intra-cultural dance styles are also part of search for deeper understanding of dance as a cultural and universal experience, as well as the different elements in apparently foreign culture. The paper was studied Alan Lomax's Choreometrics, a dance-work rating system, as a methodology of understanding certain basic cultural aspects of dance. Its descriptive coding system includes study of the followings: (a) body parts habitually involved, (b) the body attitude, (c) nature of transition.