무용전공여대생의 신체구성에 관한 비교연구

김말애,임석옥,김민정 경희대학교 체육과학연구소 1997 體育學論文集 Vol.25 No.-

The purpose of this study is to investigate the body composition of female by part of dance major in university. For this purpose a total of 32 female students, attending university K in Seoul participated in the study. The subjects were selected randomly 24 female students majored in dance in university(Korean dance: 8, Modern dance: 8, Ballet: 8), and 8 regular female students, who did not have any dance experience. The results of the study were as follows; 1.Skinfolds thickness 1)In factors of triceps showed in Control group 17.71±7.97 mm, Korean dance group 12.98±3.14mm, Modern dance group 11.85±3.48 mm, Ballet group 11.11 ±3.48 mm. Among these group there was significantly(p<.05). 2)In factors of subscapular showed in Control group 11.26±4.59 mm, Modern dance group 9.33± 2.29 mm, Korean dance group 9.13± 1.52 mm, Ballet group 8.74±2.53 mm. Among these group there was no significantly. 3)In factors of abdomen showed in Control group 12.29±5.24 mm, Modern dance group 7.75±2.94mn, Korean dance group 8.58 ± 3.36 mm, Ballet group 6.97± 2.27 mm. Among these group there was significantly (p<.05). 4)In factors of thigh showed in Control group 21.51±8.22 mm, Korean dance group 76.30± 1.92 mm, Modern dance group 15.45±3.08 mm, Ballet group 14.45±3.94 mal. Among these group there was significan11y(P<.05). 2.Body fat 1)In factors of body density showed in Ballet group 1.0633 ±0.0072 g/ml. Modern dance group 1.0615±0.0059 g/ml. Korean dance group 1.0602±0.0031 g/ml, Control groupp 1.0512±0.0144 g/ml Among these group there was significantly(P<.05). 2)In factors of %fat showed in Control group 20.59±6.11 %, Korean dance group 76.82± 1.24 %, Modern dance group 16.34±2.41 %, Ballet group 15.61 ±2.95 %, 킬song these group there was significantly ( p<.05). 3)In factors of fat showed in Control group 10.87±5.62 kg, Korean dance group 8.45± 1.21 kg. Modern dance group 8.14± 1.49 kg, Ballet group 7.76± 1.81 kg. Among these group there was no significantly. 4)In factors of LBM showed in Ballet group 41.67±4.04 kg, Korean dance group 41.61±3.14 kg, Modern dance group 41.51 ±2.47 kg, Control group 39.76±3.36 kg. Among these group there was no significantly.

A case study of gear wheel material and heat treatment effect on gearbox strength calculation

Silvia Maláková,Anna Guzanová,Dagmar Draganovská,Gabriel Fedorko,Vieroslav Molnár 대한기계학회 2019 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.33 No.12

The paper is focused on the influence of gearing material and thermal or chemical-thermal processing of wheels on the results of the strength calculation carried out in accordance to the standard, in particular on the safety factor. This effect is examined on a gearbox that was part of the steel coil production line in the integrated steel plant. Due to changes in production, the load on the gears increased. Thus, the result of this work is the selection of new materials for the two-speed gearbox and their heat treatment to meet the safety conditions of the gearing mechanism without changing the geometrical parameters of the gearbox.

統計 Database에 의한 線型 Diophantine 推論의 分析

黃末東 慶南大學校 産業經營硏究所 1988 産業經營 Vol.11 No.-

光電 方法에 의한 MOS구조의 산화층내의 電荷分布 연구

심성엽,金末文,이동건,문영희 嶺南大學校 基礎科學硏究所 1993 基礎科學硏究 Vol.13 No.-

Charge trapping in the insulator of a metal-oxide-semiconductor (MOS) structure strongly influences photocurrents resulting from electron photoinjection from gate into this insulator. These electric characteristics are investigated by Przewlocki method for determination of trapped charge distribution in the dielectric of a MOS structure. Silicon dioxide films were grown thermally in a dry oxygen ambient at 1000℃ to a thickness of 2000Å on (100) 6-9Ωcm p-type Si Wafers. As a result, it is found that the negative charge distribution is an exponential profile of decay lengthλ=9.907×10??cm and trapped charge density N。=3.912×10??cm-₃in the dielectric of this MOS structure.

動作 分析法 硏究 : Choreometrics 分析法을 中心으로 Choreometrics

金末愛,安秉珠 慶熙大學校 1992 論文集 Vol.21 No.-

Dance was once considered an expression of individual feeling, but many studies have shown that dance is more related to cultural pattern. Foreign countries have recently more accessible, and interest in other cultures has therefore increased. Intra-cultural dance styles are also part of search for deeper understanding of dance as a cultural and universal experience, as well as the different elements in apparently foreign culture. The paper was studied Alan Lomax's Choreometrics, a dance-work rating system, as a methodology of understanding certain basic cultural aspects of dance. Its descriptive coding system includes study of the followings: (a) body parts habitually involved, (b) the body attitude, (c) nature of transition.

퇴원계획이 정신재활서비스 이용에 미치는 영향

최말옥,박미진 釜山大學校 社會福祉硏究所 2002 社會福祉硏究 Vol.11 No.-

일부 농어촌과 도시 청소년들의 식행동 특성 및 식품기호도

김말분,이연경,이혜성 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.3

The purpose of this study was to investigate the food behaviors and food preferences of teenagers by regional groups. The subjects were composed of 365 third grade students in middle schools from urban, rural and fishing areas in Kyungpook province. The data was collected by using a survey questionnaire. The results of the study are summarized as follows : Eating habits of 21~47% of the subjects, according to the regions, were poor and female students in large city showed the best eating habits while female students in fishing village showed the poorest eating habits. Out of the three regroups studied, the subjects from the fishing villages had the highest rates of skipping meals and eating between meals. Out of all the people investigated, thirty to forty percent had unbalanced diets, the highest percentage coming from the urban areas and the lowest from the fishing villages. All together an allergic reaction to food was the highest in the fishing villages' subjects and female students were more sensitive compared to the male students. Students from the urban area had higher frequency of symptoms of lactose intolerance. Upon the investigation of the subjects' food preferences, they preferred boiled rice to any other rice as a staple food. Cha fang myun was the most preferred out of all noodles and breads. It was found that teenagers preferred one course meal such as fried rice to a rice-centered regular meal. Out of all various meat soups, beef soup and beef-rib soup were preferred the most. As for subsidiary foods the most preferred were soybean paste stew and cuttlefish stew which they ate daily. There was a very high preference: for fried foods, the most favored being pork cutlet followed by fried vegetables, sweet potatoes, and minced meat. The most preferred cooked vegetables were bean sprouts and seasoned cucumber. Seasoned cubed radish roots were the most preferred kind of kimchi. For desserts there was a very high preference for the following fruits: apples, plums, strawberries, and oranges. For beverages the most popular choice were chocolate drinks followed by orange juice, apple juice, milk and tomato juice. According to these investigations, most teenagers liked daily foods which they are used to. The study showed that on the whole the teenagers had poor eating habits. A problem that needs immediate attention is that female students and students from the fishing villages have a high rate of skipping meals. It is expected that the results of this food preference test of teenagers could be useful in the meal planning of middle school lunch programs in the future.

제분 방법이 다른 찹쌀가루의 이화학적 특성

신말식,송지영,김정옥 全南大學校家政科學硏究所 1999 生活科學硏究 Vol.9 No.-

The waxy rice flours were prepared from Sinsunchalbyeo and Hwasunchalbyeo using dry-pin and wet-roller mill, and the properties were investigated. Proximate composition and physicochemical properties of waxy rice flours were similar between two varities, but were different between milling methods. Water binding capacities, soluble carbohydrates and damage starch contents of waxy rice flours were similar between two varities, but were higher in waxy rice flour using wet-roller milling method than using dry-pin milling method. The crystallinities by X-ray diffractorgrams were all A-type. By Scanning Electron Microscope, waxy rice flours were shown large granule surrounded with film like material and the granules were attached with starch granules. The film like material was more tightly bound with granules in flours by dry-pin milling method. Peak viscosity of wet-roller milled flours by Rapid Visco Analyzer(RVA) was higher than that of dry-pin milled ones, but initial gelatinization temperatures were lower in flours by wet-roller milling method.

담낭 적출술 환자의 통계적 고찰(Ⅱ) : 진주와 그 주변 지역을 중심으로(지역적 특성에 관한 고찰) For Evaluation in Chinju and It's surrounding Area(To District characteristic)

姜末順 진주간호보건전문대학 1986 진주간호보건전문대학 논문집 Vol.9 No.1

미끼의 종류에 따른 통발어획율의 변화

염말구 國立統營水産專門大學 附設 水産科學硏究所 1992 수산과학연구소보고 Vol.3 No.-

통발어구의 미끼를 개선하기 위한 기초실험으로 16종의 천연미끼와 아미노산 및 핵산 관련물질을 사용하여 현장에서 어획실험을 행한 결과는 다음과 같다. 1. 주된 어획 생물은 붕장어, 왜볼락, 망둑, 게, 골뱅이 및 불가사리 등이었다. 2. 어획 생물별로 유인성활이 강한 천연미끼는 아래와 같다. 붕장어: 멸치, 정어리, 참갯지렁이 망둑: 멸치, 정어리, 참갯지렁이, 명태, 크릴 왜볼락: 줄새우, 갯가재 게: 꽃새우, 크릴, 오징어육, 멸치, 명태, 바위갯지렁이 골뱅이: 멸치, 정어리, 털게, 꽃새우, 개조개 불가사리: 정어리, 우럭조개, 개조개, 오징어육 3. 아미노산과 핵산관련물질은 천연미끼보다 유인활성이 낮았지만 비교적 어획을 많이 보인 물질은 다음과 같다. 붕장어: Taurine, L-Glu, L-Gly, L-Met, IMP 망둑: L-Glu, L-Met 왜불락: L-Met 게: Taurine, Hx 골뱅이: L-Gly, L-Met 불가사리: IMP The elementary experiments were conducted in order to improve the quality of trap baits in the southern coastal waters of Korea, 16 kind of natural baits or 11 chemicals, amino acids or neucleotides, used for experiments. The major attractive baits and chemicals were as follows; -------------------------------------------------------------------------------- caught attrative natural baits attractive chemicals species -------------------------------------------------------------------------------- Conger eel anchovy, sardine, marine worm Taurine L-Glu L-Gly, L-Met, IMP Goby anchovy, sardine, marine worm, krill L-Glu, L-Met Sea bass strippedprawn,squi1la L-Met Crabs shrimp, krill, squid, anchovy, pollack Taurine, Hx Whelk anchovy, sardine, crab, shrimp, clam L-Gly, L-Met Starfish sardine,clam,squid IMP