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나인섭,김수형,나형율,Na, In Seop,Kim, Soo Hyung,Na, Hyeong Youl 한국스마트미디어학회 2012 스마트미디어저널 Vol.1 No.4
이 논문에서는 스마트TV 현황을 살펴보고, 바뀐 스마트 생태계에서 자막정보를 이용한 새로운 스마트 TV 사업 모형을 제시하였다. 현재 우리사회는 스마트 TV에 대한 긍정적인 견해와 유보적 견해가 있음에도 불구하고 스마트 TV로의 큰 변화는 우리 시대에 거부 할 수 없는 큰 물결이며, 점진적으로 스마트 TV를 중심으로 모든 사회가 바뀌어나갈 수밖에 없다. 따라서 이 논문에서는 양방향, 능동적, 소비자 중심의 스마트TV환경에서 자막정보를 이용한 새로운 스마트 TV 사업 모형을 설계하였다. 끝으로, 제안된 자막정보를 이용한 스마트 TV 사업모형은 한류 시대에 국가 간 정보의 격차를 줄이고 한류를 확산하는 데 일익 할 것이 기대된다. In this paper, we consider the current status of smart TV and propose a business model established on the smart TV ecosystem. There are two views on the outlook of the smart TV market, one of which takes optimistic prospect and the other one is pessimistic. However, mostly it is believed that the innovation will continue in smart TV technology and the market will expand. In this paper, we proposes a two-way, active and consumer oriented business model for smart TV using subtitle information. Finally, we expect to contributing to reduce the gap of information between countries to spread the Han-Wave.
박병수 ( Byung-soo Park ),강일권 ( Il-kwon Kang ),함상준 ( Sang-jun Ham ),박치완 ( Chi-wan Park ),김수형 ( Su-hyeong Kim ),조현국 ( Hyun-kuk Cho ) 한국어업기술학회 2016 수산해양기술연구 Vol.52 No.3
Marine casualties originated from fishing vessels occupied about 71.2% of the whole marine casualties in Korea from 2008 to 2014, which has not changed much for a long time. Therefore, a pragmatic counterplan to decrease in casualties in fishing vessel is indispensable for reduction of marine casualties in Korea. Since the casualties occurred by fishing vessels may incline to a specific type of casualties according to the difference in the operating type; in this paper, 11 fishing types which occurred casualties frequently in numbers and occupied ratio were selected. Since the most frequent occurring casualties in fishing vessels were from collisions and fire explosion in statistics from KMST (2008~2014), the study focused on them. The collision is given a great deal of weight in all the casualties mostly due to the negligence of duty regardless of the job types. Gill netter, trap fishing boat, jig boat, multiple fishing boat and stow netter have their own specific causes of casualties in collision according to the operating types. The cause of fire explosion was mainly due to poor inspection and maintenance the electric cord. For this reason, it may be necessary for an operator to make strict precaution on the other vessels under way systematically, keep the regulation for preventing collisions, and for an engineer on watch to make a check the electricity periodically to reduce the fire explosion.
3D 프린팅을 위한 수리미 제조 시 다당류 알긴산 첨가에 따른 물성 변화
김한호 ( Han-ho Kim ),최예희 ( Ye-hui Choi ),박예린 ( Ye-lin Park ),박정철 ( Jeong-cheol Park ),한현수 ( Hyeon-su Han ),강유석 ( Yoo-seok Kang ),김수형 ( Soo-hyeong Kim ),서훈서 ( Hun-seo Seo ),강우신 ( Woo-sin Kang ),김수룡 ( Su- 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.2
When manufacturing Alaska pollack Gadus chalcogrammus surimi for 3D printing, it examined the characteristics of physical properties and sensuality by adding polysaccharides alginic acid [0, 1, 2, 3% (w/w)]. As a result of the color value of surimi by adding alginic acid, it showed that the lightness of heated surimi containing 2% (w/w) alginic acid was the highest and ΔE value was the lowest. In the changes in physical properties, the heated surimi of 3% (w/w) alginic acid content showed the lowest values of hardness, springiness, cohesiveness, gumminess, chewiness and resilience, but the highest adhesiveness. In the case of fried surimi, its hardness, cohesiveness, gumminess, chewiness and resilience were the lowest at the content of 3% (w/w) alginic acid. After 7 days of cold storage, the hardness, gumminess, and chewiness of heated surimi with an alginic acid content of 2% (w/w) were significantly higher, and fried surimi was also the same. In the results of the sensory evaluation, there were significant differences according to the alginic acid content in hardness and fishy smell, and as the alginic acid content increased, it felt more fishy smell, resulting in poor preference.