신계급사회가 정말로 두려운 이유

오찬호(吳贊鎬) 새얼문화재단 2016 황해문화 Vol.90 No.-

논문 : 노인의 관점에서 본 근린환경 디자인의 접촉만남 지원정도 -대도시와 중소도시를 중심으로-

오찬옥 ( Chan Ohk Oh ),김수영 ( Soo Young Kim ),오찬옥 ( Chan Ohk Oh ) 디자인융복합학회 2014 디자인융복합연구 Vol.13 No.5

우리 사회가 고령사회가 되어감에 따라 근린환경을 계획하고 디자인할 때에도 노인에 대한 배려의 필요성이 커지고 있다. 본 연구는 노인의 관점에서 대도시와 중소도시의 근린환경 디자인이 노인에 대한 배려, 즉 노인의 접촉만남을 어느 정도 지원하도록 되어 있는지를 파악하고자 하였다. 조사대상은 대도시와 중소도시에 거주하고 있는 65세 이상 노인 310명이었다. 자료 수집은 이들 노인을 대상으로 설문지를 이용한 일대일 면접조사방법으로 진행하였다. 조사내용은 선행연구에서 제시한 ‘노인의 접촉만남을 지원해 주는 근린환경 디자인 지표’ 60개 항목 각각에 대한 충족정도였다. 조사결과 근린환경영역의 접촉만남 지원성은 대도시와 중소도시 간에 다소 유의미한 차이를 보였다. 대도시는 문화교육공간영역 중 교육시설과 노인관련시설의 근접성과 접촉만남 지원성, 공원녹지공간의 안전성과 볼거리 제공정도가 중소도시보다 유의미하게 높았다. 반면 중소도시는 건강의료공간영역 중 실내외 운동시설의 근접성과 노인 이용편리성 및 접촉만남 지원성이, 도로영역 중 보행로의 노인 이용편리성과 접촉만남 지원성이, 대중교통시설영역 중 버스정류장과 자전거 보관소의 접촉만남 지원성이 대도시보다 높았다. As our society is becoming to aging society, the consideration of old residents in our neighborhood environments is also important. This study was intended to evaluate the neighborhood environments in aspects of supportiveness of contact and meeting of their residents. The subject were 310 old residents who lives in the metropolitan city and the small and medium-sized city. They answered 60 elements of neighborhood environments which support contact and meeting of residents including old ones. As the results were as follows : The supportiveness of contact and meeting of residents in neighborhood environments was not high. The supportiveness of contact and meeting in the cultural and educational area and parking and green area in the metropolitan city were higher than the small and medium-sized city. However, in case of health and medical area, pathway, and public traffic, the small and medium-sized city were higher than the metropolitan city.

조리 방법과 재료 배합비에 따른 Bechamel Sauce의 특성

오찬 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.4

Bechamel sauce의 배합비율과 방법을 달리하여 소스를 만들었을 때의 최적 조건은 다음과 같다. 1. 우유의 양과 조리 방법을 달리한 Bachamel sauce의 점도와 퍼짐성은 각각의 시료간에 유의적인 차이를 나타내었으며 (P<0.001), 점도는 우유에 첨가되는 루의 양이 적음에 따라 증가하며, 반대로 퍼짐성은 감소함을 알 수 있었다. 2. 양파 첨가 방법을 달리한 Bechamel sauce의 점도와 퍼짐성은 각각의 시료간에 서로 유의적인 차이를 나타내지 않았다(P<0.05). 3. 우유의 양과 조리 방법을 달리한 Bechamel sauce의 관능적 평가는 각각의 시료간에 유의적인 차이를 나타내었다(P<0.001). 색, 부드럽기, 전체적인 맛 등에서 높은 기호도를 나타낸 것은 버터와 밀가루 그리고 우유가 1 : 1 : 17인 것이었다. 4. 양파 첨가 방법을 달리한 Bechamel sauce의 관능적 평가에서는 점도, 부드럽기, 풍미, 전체적인 맛에서 각각의 시료간에 유의적인 차이를 나타내었으며(P<0.001), 버터에 양파를 볶아서 만드는 방법이 가장 기호도가 높았다. Sauces are various combination of ingredients mixed together, usually cooked, and in some stage of liquidity. Sauces are used to enhance the flavor of food dishes and to hold ingredients together while a food dish is being cooked. A cooked sauce is combination of a fat, thickener, and liquid. The degree of thickness of the sauce will vary with the proportions of the ingredients, the gelling characteristics of the thickener, and the length of the cooking time. The purpose of this study was to investigate the sensory properties and viscosity of a medium Bechamel sauce differing from cooking methods and ratio of raw materials. Objective evaluation was done by viscometer and line spread chart. Sensory evaluation was done by a panel of 8 judges majoring in food and nutrition. Viscosity of Bechamel sauce was decreased by increasing the amount of milk. Spreadability was increased by increasing the amount of milk, Vice versa. As a result of the sensory evaluation for Bechamel sauce made with various levels of milk, Bechamel sauce having mixture ratio of 1 butter, 1 flour, and 17 milk was the most preferable. Sauteing onion with butter was the most desirable method.

육류의 조리특성에 관한 문헌 고찰

오찬 제주한라대학 1993 論文集 Vol.17 No.-

Meat is composed of muscle fibers, connective tissue, and adipose tissue. Bone is an essential part of the gross structure of the animal. Muscle fibers are composed of threadlike myofibrils that are the contractile elements. The four major types of proteins in meat include the myofibrillar, connective tissue, sarcoplasmic, and particulate proteins. The fat content in meat is primarily triglycerides and phospholipids. The carbohydrates associated with meat are glycogen in the muscle and glucose in the blood. The color of meat is primarily the result of the concentration of myoglobin. The color of myoglobin will change with exposure to oxygen or during storage. Tenderness in meats is the result of the type of cut, formation of actinomyosin, presence and solubility of connective tissus, degree of aging, age of the animal, processing methods (enzymes, acid, salts, mechanical manipulalion, electrical stimulation, hot-boning temperature conditioning), and cooking methods (starting and cooking temperature, time). The goals in cooking meat are to change its color, improve its flavor, make it more tender, and destroy harmful organisms. Color changes are due to denaturation of myoglobin. Flavor is developed through formation and interaction of volatile substances, coagulation and breakdown of proteins, melting and decomposition of fats, and caramelization and breakdown of carbohydrates. Methods of cooking meat are grouped into two classes : those that use dry heat (roasting, broiling, pan broiling, and frying) and those that use moist heat (braising, simmering, and steaming). Dry heat methods are most often used for tender cuts of meat : but some dry-heat methods are also appropriate for less-tender cuts of meat if the cooking temperatures are kept low for a prolonged period of time. Moist-heat methods are used for less-tender cuts of meat.

긍정감정을 유도하기 위한 모방학습을 이용한 상호작용 시스템 프로토타입 개발

오찬해(Chanhae Oh),강창구(Changgu Kang) 한국정보전자통신기술학회 2021 한국정보전자통신기술학회논문지 Vol.14 No.4

컴퓨터 그래픽스 및 HCI 분야에서 캐릭터를 만들고 자연스럽게 상호작용하는 시스템에 관한 많은 연구가 있었다. 이와 같은 연구들은 사용자의 행동에 대한 반응에 중점을 두었으며, 사용자에게 긍정적 감정을 끌어내기 위한 캐릭터의 행동 연구는 여전히 어려운 문제로 남아있다. 본 논문에서는 인공지능 기술을 이용하여 가상 캐릭터의 움직임에 따른 사용자의 긍정적 감정을 끌어내기 위한 상호작용 시스템 프로토타입을 개발한다. 제안된 시스템은 표정 인식과 가상 캐릭터의 동작 생성으로 구분된다. 표정 인식을 위해 깊이 카메라를 사용하며 인식된 사용자의 표정 데이터는 동작 생성으로 전달된다. 우리는 개인화된 상호작용 시스템 개발을 위하여 학습모델로서 모방학습을 사용한다. 동작 생성에서는 최초 사용자의 표정 데이터에 따라 무작위 행동을 수행하고 지속적인 모방학습을 통하여 사용자가 긍정적 감정을 끌어낼 수 있는 행동을 학습한다. In the field of computer graphics and HCI, there are many studies on systems that create characters and interact naturally. Such studies have focused on the user"s response to the user"s behavior, and the study of the character"s behavior to elicit positive emotions from the user remains a difficult problem. In this paper, we develop a prototype of an interaction system to elicit positive emotions from users according to the movement of virtual characters using artificial intelligence technology. The proposed system is divided into face recognition and motion generation of a virtual character. A depth camera is used for face recognition, and the recognized data is transferred to motion generation. We use imitation learning as a learning model. In motion generation, random actions are performed according to the first user"s facial expression data, and actions that the user can elicit positive emotions are learned through continuous imitation learning.

우리나라 야생 차나무(Camellia sinensis L.)의 유전적 다양성

오찬진,이솔,유한춘,채정기,한상섭 한국자원식물학회 2008 한국자원식물학회지 Vol.21 No.1

Molecular relationship and genetic diversity of 21 wild tea collections which grown natural region in Korea were investigated based on PCR-RFLP analysis using DFR genes. Approximately 1.4kb fragment of the DFR gene from wild tea samples were successfully amplified use DFR 4+5 primer pair. On the bases of restriction fragment length polymorphism (RFLP) analysis using Hpa II and Mse I enzymes, three different band patterns shown from Hpa II enzyme and showed genetic diversity between same region wild tea group. Six kind of restriction enzyme profiles obtained from digested with restriction endonuclease Mse I and shown two kind of restriction enzyme profiles collected from same region wild tea at Ungpo. The results of RFLP analysis indicated that wild tea showed genetic diversity among different regions of tea groups, but also between same region wild tea.

국민주택규모 아파트 주거환경의 유니버설디자인 적용성 평가 연구

오찬옥(Oh, Chan-Ohk) 한국실내디자인학회 2013 한국실내디자인학회논문집 Vol.22 No.3

The quality of apartment houses has been gradually upgraded. However the changes in demographic composition of residents such as seniors, disabled persons, and etc. have not been considered in the process of planning. If apartment houses are designed on the base of the concept of universal design, their residents could live as long as they want to live in. This study evaluates the Korean standard-sized apartment housing units and the common spaces of those apartment buildings, and it’s outdoor environments from the perspective of universal design. The observation and measuring was conducted with the questionnaire survey with 100 residents living in those housing units. 60 items were designed for evaluating them in relation to the principles of universal design. The results are as follows : 1) In general, the principles of universal design were relatively applied to the apartment houses. However their application needs to be broadened. 2) The number of parking lots needs to be increased and the width of individual parking lot to be increased. Also, the location of gazebo and senior center needs to be placed in easily accessible areas. 3) The shape, color, finishes of the ramp and the entrance area of the apartment building and housing unit should be made more homelike. Also, the entrance area of apartment building and housing unit needs to be made large enough for residents themselves and meeting with neighbors. 4) Among all of the rooms in a housing unit, bathroom should be improved immediately. Also, the width of doors should be at least 80cm wide and the floor should be made even.

공동주택의 거주후 평가방법에 관한 기초적 연구

오찬옥 인제대학교 1994 仁濟論叢 Vol.10 No.2

The purpose of this study is to provide priliminary information for the post-occupancy evaluation (POE) of multi-family housing. The main parts of the study include the general characteristics of POE and the specific knowledge of POE of multi-family housing. The former part consists of 1) the definition of the concept of POE, 2) the elements of POE, and 3) the types of POE. The latter part include 1) the process of POE of multi-family housing, and 2) the specific aspects of POE of multi-family housing.

거주자가 선호하는 아파트 평면구성 유형

오찬옥(Oh, Chan-Ohk),김석태(Kim, Suk-Tae),최병숙(Choi, Byung-Sook) 한국실내디자인학회 2004 한국실내디자인학회논문집 Vol.13 No.2

노인의 특성과 인지연령에 따른 주거공간의 인테리어 스타일에 대한 선호 차이

오찬옥(Oh, Chan-Ohk) 한국실내디자인학회 2016 한국실내디자인학회논문집 Vol.25 No.1

Housing for the elderly should be planned on the base of elder’s needs and preferences as well as their physical, emotional, and socio-psychological characteristics. This study examined the interior style of bedroom and living room the elderly preferred and these preferences are significantly different depending on their characteristics and cognitive ages, or not. This study was carried out by face to face interview with a questionnaire and 6 colored printed 3D images. The subjects were 202 old aged who lives in Busan. The interior style of bedroom and living room were classified into 3 styles; Korean traditional style, Western classical style, and modern style. The subjects made a choice their preferred interior style among three 3D images per each room and answered the reasons. Also, they answered their cognitive ages and general characteristics, and their preferences for the layout of living room-dining room-kitchen, use pattern, floor finishes, and furniture of bedroom and living room. The results were as follows; 1) The subjects preferred bed in bedroom and sofa in living room. Also, they wanted to finish the floor of bedroom and living room by using synthetic material, traditional floor paper, and wood. 2) The elderly preferred Western classical style of bedroom. The reasons were general mood such as warm, comfort, or bright, and the color. 3) These preferred styles were not any significant differences according to their characteristics and cognitive ages. 4) They preferred Korean traditional style, Western classical style, and modern style, in order. They preferred them for their general mood and window. 5) Their preferred styles were significantly different according to their housing types and cognitive ages.