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도시경관 구성요소로서의 공사가림막의 물리적 특성에 관한 연구
이혜연 한국공간디자인학회 2012 한국공간디자인학회논문집 Vol.7 No.2
본 연구는 물리적 특성에 따라 도시디자인 요소를 설정하여 공사가림막이 중요한 도시 시설물로서 인지되고 평가되도록 하는 데에 그 목적이 있다. 도시디자인과 관련된 기존 연구 분석을 통해 공사가림막의 물리적 특성이 반영된 9개의 도시디자인 요소를 선정하였다. 이것은 공사가림막의 매스와 높이, 또한 주변 환경과의 연계성을 나타내는 색채, 재료, 컨텍스트, 시각적 집중도가 높은 파사드, 그 이외에 조명과 도시갤러리화, 위치 등의 요소이다. 14개의 공사가림막이 선정되어 20명의 환경디자인 실무자에 의해 평가되었으며 처음엔 평가 가이드라인 없이, 그 이후 9개 요소를 적용된 평가를 하도록 하였다. 연구 결과, 각 가림막에 대한 각 평가자의 평가방법별 점수가 차이를 보이고 있으며 각 방법별 한 가림막에 대한 점수도 많은 차이가 있었다. 9개의 도시디자인 요소를 적용한 평가방법에서 높은 점수를 얻은 가림막은 상징적이거나 실험적, 홍보성이 높은 개별적 조형물 보다는 도시 시설물이 가지고 있는 주변과의 맥락성이나 조화성, 융화성이 높은 특성을 가지고 있었다. This study is to let construction fence be recognized and evaluated as an important urban facility by establishing urban design elements based on its physical characteristics. 9 urban design elements were selected from the relevant studies of urban design. They are individual form related to mass and height, consequence with surroundings based on color, material and context, visual focus with facade, lighting, and role as an urban gallery, and its location. 14 selected fences were evaluated by 20 environmental design professionals with 5 Likart scales, without guidelines at first, and with 9 selected urban design elements next. Differences were found between two evaluation scales on each fence by each designer, and also between two averages from 20 designers on one fence. The fences of higher scales in the second than the first evaluation showed that they were evaluated as an urban facility with more contextual, harmonious, or associated with surroundings, rather than an individual artwork with symbolic, challenging, or informative features.
이혜연,배현주 대구대학교 산업기술연구소 2009 産業技術硏究 Vol.20 No.1
This study was conducted to examine consumer liking and to analysis the microbiological hazard of the 25 samples of medicinal herbs. The results of overall liking that was evaluated by 7 point likert-type scale were ordered as follows: Cassia tora (5.62), Nelumbinis folium (5.01), Cinnamoum zeylanicum nees (4.83), Poria cocos wolf (4.55), and Chrysanthemum indicurn (4.54). In addition, Total plate counts of Houttuynia cordata thumb (1.2×107 CFU/g) and Leonurus japonicas (1.9×106 CFU/g) were detected more than other samples. Moreover, the largest population distribution for coliforms was found Lumi cortex (7.1×105 CFU/g). Among the 25 samples, 32.0% of them did not contain coliforms. On the other hand, E. coli , Staphylococcus aureus, and Salmonella spp. were not detected in any samples. In conclusion, food manufacturers or developers should consider about safety of raw materials and consumer liking when they develop and make food containing medicinal herbs.
학교 급식 식단 중 잠재적으로 위험한 식품의 활용도 분석
이혜연,부고운,배현주,Lee, Hye-Yeon,Boo, Goun,Bae, Hyun-Joo 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3
The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.