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李孝基(Hyo-ki Lee),李景中(Kyoung-joung Lee),金榮浩(Young-ho Kim),朴時?(Si-woon Park) 대한전기학회 2006 전기학회논문지 D Vol.55 No.10
In this paper, an algorithm to detect steps in hemiplegic patients using a 3-axis accelerometer attached on the trunk was proposed. The proposed algorithm consisted of the signal pre-processing, the step detector, the classification of steps and the calculation of stride time. Two FIR band-pass filters were designed and steps were measured by the combination of filtered signals in the vertical and the anteroposterior directions. In addition, the classification of steps and the calculation of stride time were computed by using the detected steps and lateral signals. For the experiment, fourteen hemiplegic patients were participated and the linear accelerations of the trunk and foot switch signals were measured synchronously. To evaluate the system performance, the detected steps and initial contacts by the foot switch were compared. The average error between the steps and initial contacts was 0.024ms and the difference of the average stride time was 0.01s. Finally, all gait events were detected exactly. Results showed that the accelerometry could use for the gait evaluation in clinical rehabilitation therapies.
이효지(Lee Hyo-gee) 비교민속학회 2000 비교민속학 Vol.18 No.-
Korean food culture is greatly influenced by it's natural environment. Gimjang Kimchi, which is made for winter, contains a high percentage of vitamins and is considered a good fermented food. It is also becoming a world famous food. Kimchi can be divided into two different kinds. The increase in rice production, coupled with the increase of participation in buddhism, has led to Koreans to eating more vegetables and less meat. Koreans eat Kimchi with rice. Koreans started to eat Kimchi from the three kingdoms period. Various Kimchi were developed during the Josun dynasty. To make Kimchi, preserve Kimchi with salt, which makes Kimchi fermented, then put green onions, ginger, garlic, red peppers, and pickled sea food to make Kimchi taste delicious. Kimchi also contains a lot of nutrients; therefore, it is considered a healthy food. And now it is becoming popular not only in Korea, but throughout the world. You can find in the wide range of Kimchi the diversity and composition of Koreans. Kimchi is representative of Korean food. It is a healthy food. So l dare to say that Kimchi is a precious cultural asset. When we look at the origin of the word Kimchi, there are two ways to explain it. First, in Chinese characters the word Kimchi changed from hae(?), gieyum(漬?), eyumgie(?漬), eyumchae(?菜), geu(?), gie(漬), chimchae(沈菜) second, in Korean, it changed from chimchae→dymchae→gymchae→kimchae→kimchi. In this paper, I would like to talk about the developing process, changes, nutritions, ingredients, regional characteristics. Kimchi making for the winter, and the Kimchi pot.
이효지(Lee Hyo-gee),윤덕인(토론자) 비교민속학회 2002 비교민속학 Vol.23 No.-
The food culture is the meaning of common behavior which in a same environment and history relation with eating and drinking of a race. The taste and elegance of our Korean food are could not off each. The taste come from elegance and the elegance makes more good taste. If you could not take a taste also you could not get a affection. The taste is the affection. The taste is a substance and the affection is a appreciation of the beautiful. Therefor cooking is art, a cook is a artist and a food cooked by cook is a work of art. The art of food culture including a vessel of works are elegant and beautiful.
이효기(Lee, hyo-gi),김동훈(Kim, Dong-Hoon) 한국실내디자인학회 2018 한국실내디자인학회 학술대회논문집 Vol.20 No.3
Text has played an important role in social and historical development as a means of human communication, from spoken to spoken languages to written languages. As the generation of characters has been formed over such a long period of time, various characters and languages have sprung up as needed. The creation of text messages allowed humans to clearly express or communicate their intentions regardless of distance or place, and they were kept as records for future generations. It has also become a way of keeping records as a means of communicating human thoughts and emotions, and pictures have also become increasingly simplified and developed into pictograms as they progress to the stage of using various symbols. The letters left an important historical basis. The purpose of this research is to propose a new type of museum through more than one combination of world characters and Hangeul through the Text Museum.
이효지(Lee Hyo-Gee),박영선(토론자) 비교민속학회 2003 비교민속학 Vol.25 No.-
A unique custom of a nation's food culture has been established through its political, economic, social and historic environment. Especially, uniqueness of daily-food and taste-food comes from its natural environment such as geography, climate etc. Korean daily-food has a completely different from its taste-food. Daily-food is classified to 3, 5, 7 and 9 Chup-Ban-Sang by its number of side dishes and staple food body of above daily-food is Bab(cooked rice). Ceremonial-food is classified to tteok (rice-cake), korean cookie. Beverage, fruit and liquor(rice wine), and its staple food of above is noodles. The importance of rice has been taught by many ways such as education of thrift, table manner, attitude towards eatery, diet, hosting guests, eatery management etc. Also, every life event was celebrated by its timely parry and each parry has its own special food that represents special number, long-life, happiness, health and wellness.
이효지(Lee Hyo-jee),서혜경(Seo Hye-gyung),윤덕인(Yoon Duk-in) 비교민속학회 2002 비교민속학 Vol.23 No.-
In Shimane(島根), which is called the home of the gods and the country of myths, there are many orally transmitted myths and special religious ceremonies. Shimane once belonged to the category of advanced culture during the time when the cultural exchange between anna and the Korean peninsula was flourishing. But now, it has fallen behind culturally while the capitalism of Japan has developed as the center in the Pacific Ocean area, The East Sea area with Matsue(松江) as a center supplies rice. Also there are many kinds of fish and seaweed. This is because of the crossing of warm and cold currents which makes the circulation brisk in this area. The special products include sea bass, pond smelt, white bait, shrimp, carp, eel and short-necked clams, which thrive in Singiko Lake. The salted herring is also a special fish product. Some local cooking specialties are Waleedosoba(割子蕎麥), Jo-oh-ni, Howooshoyaki(奉書燒き) and akagaimushi(赤貝の殼蒸し). The local tea is Bote-Bote. The cooking style that uses mudfish and Tofu(こもり豆腐) are similar to that of mudfish stew in seoul. The method of cooking that puts the laver on Jo-oh-ni is similar in Kyung-Sang-Do and Chun-La-Do, where laver is put of top of Dock-kuk(rice cake soup). There facts encourage us to a further study of food origins.