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초등학생의 미적 감각 신장을 위한 한지공예 학습지도안 개발
유옥순,오옥선 군산대학교 기초과학연구소 2000 基礎科學硏究 Vol.15 No.-
Beta-carotene is contained in greenish yellow vegetables and orange color fruits. In the body, it can act as a so called quencher of singlet oxygen, and also a chain breaking antioxidant. So cell membrane is protected by reduction of the production of peroxides that are formed from lipids in cell membrane. Therefore it should prevent several chronic disease that are developed by aging. The first, it should promote the immune system that are decreased by aging. The second, it might decrease the risk of cancer ( lung, oral cavity, esophagus, stomach, cervix breast, prostate, colon, rectum, thyroid ) and increase the effect of medical treatment. The third, it might lower the incidence of cardiovascular disease. The last, it might decrease the risk of developing of senile cataract.
유옥순 ( Ok Soon Ryou ),양우심 ( Au Sim Yang ) 한국가정과학회 2003 한국가정과학회지 Vol.6 No.2
The Purpose of this paper was to study the uses of the extra activity classroom of elementary school and the satisfaction of the students. The SPSS 10.0 for windows was used to analyze data collected from 397 elementary school students in Kunsan and Seocheon. The results were as follows: (1) More than 2/3 students have experienced special activities. The extra activity classroom was not effectively used showing less than one or two hours use a week for the lecture and extra activities. (2) Generally the students were satisfied at the condition of extra activity classroom, but dissatisfied with the degree of the independence, of deterioration, and of safety while moving. That is because the building and its equipment were old, and soundproofing and safety establishments were not well equipped. (3) There was difference between schools. Students at city had more satisfaction than at county. (4) The most important item of extra activity classroom was esthetics followed by function, safeness, and healthiness. It shows that the important item is being moved to esthetics and healthiness from function of extra activity classroom.
대학교 화장실의 디자인을 위한 학생의 공간이용 및 유지관리 의식
유옥순(Ryou, Ok Soon) 한국디자인지식학회 2008 디자인지식저널 Vol.7 No.-
본 연구의 목적은 대학교 화장실의 이용 및 유지관리 실태를 조사, 문제점을 도출하여 그 개선방안을 모색하는 것이다. 연구방법은 K시 소재 K 대학교 대학생 600명에게 설문지를 배포, 562부를 회수하여, 통계분석용 패키지인 SPSS/PC 프로그램을 이용하여 빈도 ? 백분율 ? X2를 검증하였다. 연구결과는 다음과 같다. 첫째, 이용 및 유지관리적언 실태분석 결과, 표준 키의 성장으로 기존의 대변기와 세면대 이용 시 높아가 낮아서 불편하므로 이를 감안한 화장실 계획이 필요하다. 양변기 사용 시 남 · 여 모두 직접적인 접촉을 꺼리기 때문에 위생상의 문제를 고려해 크린시트 설치 검토 도 필요하다. 둘째, 화장실 내부 색으로 남 · 여 모두 하늘색, 하얀색을 선호하며, 회장실 내부의 밝기 및 악취해결을 위해 세면대 거울 위 조명시설 설치와 환풍기의 원활한 작동이 필요하다. 화장실 이용 시 가장 필요로 하는 것은 화장지였고, 학우에게는 화장실을 청결하게 사용하길, 그리고 학교에는 겨울철 난방, 화장지 비치와, 변기수의 증가를 요구했다. 따라서 차후에 화장실 계획 시에는 학생들의 이러한 요구를 반영하여, 건물구조로써 화장실이나 배변 공간만이 아닌 문화적 공간으로 만드는 것이 필요하다. This study is to look into use/maintenance condition of toilets in university, to draw the problems, and to find ways of improving toilets" condition. As for the method, the researcher used the survey on a university"s toilets in K-city. The researcher distributed 600 questionnaire for students from K university and collected 562. The collected data was analysed by SPSS programs for frequency, t-test and x2-test. In conclusion, the existing toilets in the universities were made according to the building structure, not in the users" position. Thus, it is necessary to build toilets more focused on users from now on.
나포 문화마을 주택의 평면적 특성 분석 - 도시 아파트 평면 특성의 문헌고찰 비교 -
유옥순,최병숙,Ryou, Ok-Soon,Choi, Byung-Sook 한국주거학회 2007 한국주거학회 논문집 Vol.18 No.5
This study was to find out contemporary planning characteristics of rural houses in Na-po Munhwa village by analyzing their floor plans. These results were then compared with apartment housing trends. 240 houses were built in that village, but it was only possible to collect housing data, floor plans and general building records from 102 houses, using house registers. By analyzing those data, the findings were as follows: 1) Floor plan shapes of rural houses showed a tendency to words a 'ㅋ' shape, a 3bay or a transformed 3 bay and a "room-living-room" space arrangement of a centered living room. Public spaces (L.D.K) were separately planned DK from livingroom. Living space was very open and the DK space had created visual privacy from the entrance. The Anbang (master bedroom) and living space were set to the front of the floor plan and an interior toilet was planned in them. These floor-planning tendencies were similar to trend apartment houses in urban areas. 2) Utility and Balcony spaces as a support space of kitchen were not popular features of rural houses in the Munhwa village. These results were different from urban apartment housing trends. 5) Storage space practically absent in those rural houses, and this was similar to urban the trends in urban apartment houses.
Song, Jihun,Shin, Dong Ok,Byun, Seoungwoo,Roh, Youngjoon,Bak, Cheol,Song, Juhye,Choi, Jaecheol,Lee, Hongkyung,Kwon, Tae-Soon,Lee, Young-Gi,Ryou, Myung-Hyun,Lee, Yong Min The Korean Electrochemical Society 2022 Journal of electrochemical science and technology Vol.13 No.2
The microblade cutting method, so-called SAICAS, is widely used to quantify the adhesion of battery composite electrodes at different depths. However, as the electrode thickness or loading increases, the reliability of adhesion values measured by the conventional method is being called into question more frequently. Thus, herein, a few underestimated parameters, such as friction, deformation energy, side-area effect, and actual peeing area, are carefully revisited with ultrathick composite electrodes of 135 ㎛ (6 mAh cm<sup>-2</sup>). Among them, the existence of side areas and the change in actual peeling area are found to have a significant influence on measured horizontal forces. Thus, especially for ultrahigh electrodes, we can devise a new SAICAS measurement standard: 1) the side-area should be precut and 2) the same actual peeling area must be secured for obtaining reliable adhesion at different depths. This guideline will practically help design more robust composite electrodes for high-energy-density batteries.
Hae-Ryun Park,Gye-Ok Jeong,Seung-Lim Lee,Jin-Young Kim,Soon-Ah Kang,Kun-Young Park,Hyun-Joo Ryou 한국영양학회 2009 Nutrition Research and Practice Vol.3 No.4
The average sodium intake of Koreans was reported to be 5,279.9 ㎎/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 ㎎. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.
Park, Hae-Ryun,Jeong, Gye-Ok,Lee, Seung-Lim,Kim, Jin-Young,Kang, Soon-Ah,Park, Kun-Young,Ryou, Hyun-Joo The Korean Nutrition Society 2009 Nutrition Research and Practice Vol.2 No.3
The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.