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생체 모방 수중 다관절 로봇의 수중 지면 접촉 반발력과 그에 따른 오리엔테이션 변화 연구
김규현(Gyu-Hyeon Kim),이지홍(Jihong Lee),전봉환(Bong-Huan Jun) 대한전자공학회 2016 대한전자공학회 학술대회 Vol.2016 No.6
This paper introduces the repulsion force of bio-inspired underwater robots and its influence on robot Orientation and explains the repulsion force which is generated by robot walking and other forces that act on body, joints and legs of the robot. Finally, this paper suggests the influence of the bio-inspired underwater robots
청년 창업공간의 운영방향 연구 - 서울시 은평구 창업공간 사례를 중심으로 -
김규현(Kim, Gyu-Hyeon),유해연(Yoo, Hae-Yeon) 대한건축학회 2021 대한건축학회 학술발표대회 논문집 Vol.41 No.2
Recently, the youth employment rate in Korea has continued to decline due to the economic downturn, and has begun to emerge as the biggest social problem. The government is trying to adopt youth start-ups as a solution to problems and establish various policies for them. Thus, this study was intended to investigate the current state of youth start-up space by conducting a theoretical study through prior research and conducting an on-site survey of youth start-up space in Eunpyeong-gu, Seoul. Through the study, the youth start-up space not only supports the physical environment, but also needs to establish various programs to enhance creativity of founders and share ideas with each other. In addition, it is necessary to establish a youth start-up space that can coexist with the region through the youth start-up support project.
김규현(Kim, Gyu Hyeon),이현주(Lee, Hyeon Ju),김효일(Kimm, Hyoil) 한국디자인지식학회 2013 디자인지식저널 Vol.25 No.-
본 연구는 버네큘러 이미지의 개념적 정의와 특성에 대한 이미지 분석을 통해 공공디자인의 가치와 개연성에 대한 학문적 접근과 이론적 접근을 이루고자 하며, 버네큘러 이미지의 독창성과 기능적 요소에 대한 분석을 통해 버네큘러 이미지의 체계성을 구현하고, 버네큘러 이미지가 적용된 환경시설물 및 공공디자인 적용가능성에 대한 분석을 하고자 하였다. 버네큘러 이미지가 적용된 디자인 프로토타입을 5가지를 제작하여 제시하고 제시된 디자인 프로토타입에 대한 이미지를 FGI(focus group interview) 분석하여 버네큘러 이미지를 적용하기 위한 공공디자인의 방향성에 대한 논의를 이루고자 하였다. 공공디자인에 적용된 버네큘러 이미지가 지닌 특성 및 적용 요인에 대한 전문가 인터뷰를 통해 심층적 방법으로 접근함으로써 향후 공공디자인에 적용되는 버네큘러 이미지에 대한 적용방법론으로 제시하고자 하였다. The present study aims at the academic approach and theoretical approach with respect to the values of the pubic design and the possibilities by way of the image analysis with respect to the conception definitions and characteristics of the vernacular images. Also, the system of the vernacular image can be specifically implemented by means of the analysis with respect to the creativity and functional elements of the vernacular images, and the environment facilities and public design applications to which the vernacular images are actually adapted will be analyzed. Futhermore, the 5 kinds of design prototypes to which the vernacular images were adapted were manufactured and suggested, and the images with respect to the design prototypes were analyzed based on FGI (Focus Group Interview) and the directions of the public design were mainly handled so as to apply the vernacular images. The in-depth approach method was actually adapted by way of the interviews with experts with respect to the characteristics and adapted factors that the vernacular images adapted to the public design had. The present study suggests an application methodology with respect to the vernacular images adapted to the public design in the future.
당 종류와 혼합비가 쿠키의 물리적, 관능적 특성에 미치는 영향
이강철 ( Gang Chul Lee ),김규현 ( Gyu Hyeon Kim ),강병선 ( Byung Sun Kang ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.2
The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.