전자기력에 의한 자성유체의 자유표면 형성 및 상승높이 제어에 관한 연구

이은준,신진오,박명관,Lee, Eun-Jun,Shin, Jin-Oh,Park, Myeong-Kwan 대한기계학회 2002 大韓機械學會論文集B Vol.26 No.12

In this paper, the investigation about the elevation control and the formation of the free surface of magnetic fluids is carried out theoretically and experimentally on the basis of magnetic fluids is carried out theoretically and experimentally on the basis of Rosensweig' Ferrohydrodynamic Bernoulli Equation. Governing equations of magnetic fields are solved using the concept of vector potential. While applied magnetic fields are induced by 4$\times$4 electromagnet located under the magnetic fluid, the fee surface of the magnetic fluid is formed the balance of surface force, gravity, pressure difference, magnetic normal pressure and magnetic body force. The results of numerical simulation and experiment show the formation of the free surface of the magnetic fluid. Using PID control, an experiment for the elevation control of the free surface of magnetic fluids is performed.

가시화를 통한 ER유체의 클러스터 형성 구조에 관한 연구

이은준,박명관,Lee, Eun-Jun,Park, Myeong-Gwan 대한기계학회 2001 大韓機械學會論文集B Vol.25 No.12

Electrorheological fluids(ERFs) show a rapid and reversible increase in apparent viscosity by applied electric field. It is called the electrorheological effect (ER effect). The reason for ER effect is the induction of an electric dipole in each particle, leading to the formation of clusters in the direction of the field, which resist fluid flow. Generally, the behavior of ER fluids has been modeled on those of Bingham fluids. But there are some differences between Bingham fluids and ER fluids. The visualization of ER fliuds are presented and ER effects by the forming, growing and breaking of clusters are discussed. In the low shear rate area, the pressure drop is measured by a pressure sensor and the formation of ER particles is visualized by video camera. The reason for the nonlinear behavior of ER fluids at low shear rate is explained through results of visualization. As result, the behavior of ER fluids is nonlinear at low shear rate with overshoot area because it is different to from the clusters according to the strength of electric field. The gap of electrodes becomes narrow because of the cluster layer occurrence near to electrodes in any conditions.

베이커리종사원의 고용형태에 따른 직무만족에 관한 연구

이은준 ( Eun Jun Lee ),최성기 ( Sung Gi Choi ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2009 호텔리조트연구 Vol.8 No.2

Bread is not a main food in Korea as Koreans mainly depend on rice as a staple, but demand for bread continues to increase as the number of two-income families increases and their current lifestyle changes rapidly. The domestic bakery industry is enjoying rapid growth and the size of the bakery market is expanding, encouraging hotels, large companies and restaurant chains to enter the bakery market. Human resources is one of the most important factors in bringing about the growth and development of an organization. Efficient management of human resources contributes to improving workers` positions and increasing productivity. This research therefore, is intended to verify the differences in the empirical analysis and relationships in the job satisfaction level of bakery employees according to employment type. To this end, this research suggests a theoretical examination and background analysis of the job satisfaction of bakery employees according to employment type and applying variables relating to the operational management of bakery employees according to employment that have been derived from previous work.

호텔 베이커리 브랜드이미지와 제품품질이 재방문의도에 미치는 영향에 관한 연구

이은준 ( Eun Jun Lee ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2008 호텔리조트연구 Vol.7 No.1

온라인 수업의 장애요인에 대한 학습자의 인식의 변화와 유형에 따른 군집화 연구

이은준 ( Eun Jun Lee ) 한국교육공학회 2012 교육공학연구 Vol.28 No.3

온라인 수업의 편리성 인식 유형에 따른 만족도 및 학습경험 인식의 차이

이은준 ( Eun Jun Lee ) 한국교육정보미디어학회(구 한국교육정보방송학회) 2010 교육정보미디어연구 Vol.16 No.3

이 연구는 온라인 수업의 장점 중 한 가지인 편리성에 대한 학생들의 인식을 다양한 분석을 사용하여 조사한 탐색적 연구이다. 학생들은 온라인 수업을 수강하면서 온라인 수업이 시간과 공간의 활용, 수업자료의 온라인 송수신의 측면에서 대체로 편리하다고 인식하고 있다. 그러나 편리성은 학생들의 온라인 수업에 대한 만족도를 설명할 수 있는 유의미한 요인으로 고려되지 못했다. 학생들은 수업이 운영되는 방식과 호기심 충족을 만족도에 영향을 주는 유의미한 요인으로 꼽았다. 편리성에 대한 인식의 유형이 존재하는지 살펴보기 위해 도입된 군집분석은 설문대상자들 사이에 세 개의 하위집단이 존재함을 제안했다. 세 집단은 만족도, 수업경험, 수업의 구성요소, 오프라인 만남에 대한 요구 등 수업의 다른 요인들에 대한 인식에 있어서 의미 있는 차이를 보였다. 편리성에 대한 인식이 낮은 두 집단은 상대적으로 인식의 정도가 높은 집단에 비해 의사소통 기술의 향상이나 사회적 교류 경험에 대해서 상대적으로 낮은 만족도를 보였으며, 온라인 수업에서 오프라인 만남이 필요하다 고 생각하는 사람들이 많았다. 이 연구는 온라인 수업에 참여하는 학생들이 편리성의 혜택보다는 수업에서의 여러 가지 학습활동에서 교육적 의미를 찾고 있음을 시사한다. This study is an exploratory study investigating college students` perception on convenience that is one of the merits of online courses using various analyses. Overall, students felt that the online course was convenient in terms of utilizing time and space, and sending and receiving course materials and information. However, the convenience was not considered a statistically meaningful factor that could explain the degree of satisfaction with the online course in this study. Students counted the way of managing the online course and the satisfaction of curiosity as significant factors influencing their satisfaction. Cluster analysis was introduced to examine whether there are patterns of perception on convenience among students, and it suggested that there might be three subgroups among the subjects. The three groups were different in terms of the perceptions of the degrees of satisfaction with the online course, course experiences, course elements, and needs for off-line meeting. Compared with the group with relatively higher degree of perception on convenience, the two groups with lower perception showed lower degrees of satisfaction in terms of improvement of communication skills and experience of social exchange. In addition, a tendency was found that many people in the two groups felt the necessity of offline meetings while taking online courses. This study suggests that students are finding educational meanings in various instructional activities, not some benefits from convenience of online courses.

패밀리레스토랑의 품질관리가 경영성과에 미치는 영향에 관한 연구

이은준(Lee, Eun-Jun),김형일(Kim, Hyoung-Il) 한국외식산업경영학회 2007 외식산업경영연구 Vol.3 No.2

한식 레스토랑의 마케팅 믹스 전략이 지각된 가치와 충성도에 미치는 영향

이은준(Eun-Jun Lee),김동수(Dong-Soo Kim) 한국조리학회 2014 한국조리학회지 Vol.20 No.2

연근분말을 첨가한 쿠키의 품질특성

이은준 ( Eun Jun Lee ),김형일 ( Hyeong Il Kim ),홍금주 ( Geum Ju Hong ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4

This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics. The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added groups was not significantly different when it was compared with the control group`s salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.

온라인 학습자들의 불안과 장애요인 인식 유형에 따른 수업만족도 차이

이은준 ( Eun Jun Lee ) 서강대학교 학생생활상담연구소 2013 人間理解 Vol.34 No.2

이 연구는 일반대학의 온라인 수업에 참여한 학습자들을 대상으로 불안의 수준과 장애요인에 대한 인식의 유형에 따라 하위집단을 구분하고, 집단별로 나타나는 전체적인 수업만족도와 수업구성요소에 대한 만족도의 차이를 분석하였다. 연구결과, 불안과 장애요인에 대한 인식의 정도에 따라 학생들 사이에는 이질적으로 구분되는 세 개의 유형이 존재함이 밝혀졌다. 세 집단 중 불안의 수준과 장애요인에 대한 인식의 정도가 낮은 집단은 다른 두 집단에 비해서 수업에 대한 전반적인 만족도가 높고, 교수자와 동료들과의 의사소통을 바탕으로 한 수업활동에 대해서 높은 만족도를 보였다. 반면, 불안의 수준이 높은 두 집단은 의사소통과 관련된 수업활동에 대한 만족도가 낮은 집단과 컴퓨팅 환경 등 학습환경에 대한 만족도가 낮은 집단으로 구분되었다. 이 연구는 온라인 수업에 참여하는 학습자의 관점에서 불안과 장애요인의 수준에 따라 구분되는 하위집단의 특성과 학습요구를 파악할 필요가 있으며, 그에 따라 적절한 교육실천이 이루어져야 함을 제안한다. This study attempted to find subgroups by examining patterns of anxiety levels and perception of obstacles in an online course. Based on the finding, I analyzed the difference of course satisfaction and satisfaction with course elements among subgroups. Cluster analysis revealed the presence of three subgroups. One group showed the lowest degrees of anxiety and perception of obstacles indicating the highest degree of course satisfaction. The other two groups showed high degrees of anxiety and lower course satisfaction; however, one group had lower satisfaction with computing environments, and the other group was lower in communication with the instructor and online peers. This study suggested that a comprehensive approach is needed to understand online learners` anxiety from the learners` viewpoints.