제약을 갖는 최적화문제에 대한 파라메트릭 접근법과 구조문제의 최적화에 대한 응용

양용준,김원석 한국경영과학회 1990 韓國經營科學會誌 Vol.15 No.1

This paper describes two algorithms to Nonlinear programming problems with equality constraints and with equality and inequality constraints. The first method treats nonlinear programming problems with equality constraints. Utilizing the nonlinear parametric programming technique, the method solves the problem by imbedding it into a suitable one-parameter family of problems. The second method is to solve a nonlinear programming problem with equality and inequality constraints, by minimizing a square sum of nonlinear functions which is derived from the Kuhn-Tucker condition. Finally, computational results of two algorithms of solving a structural optimization problem are give.

증평군 샐러드용 수삼의 상품화를 위한 브랜드디자인 연구

양용준,한백진 한국브랜드디자인학회 2011 브랜드디자인학연구 Vol.9 No.3

우리는 품질이나 감성적 만족을 얻기 위해 비싼 제품에도 기꺼이 높은 가격을 지불하며, 브랜드를 논하게 되는 '브랜드 시대'에서 생활하고 있다. 이는 농산물을 통해서도 나타난다. 예전 재래유통방식으로 상품화를 시키는 것은 시대에 어울리 지 않으며, 브랜드의 경쟁력을 키워야만 소비자의 까다로운 욕구를 충족시켜 선호될 수 있는 경쟁사회가 되었다. 결국 상 품의 인지도와 가치를 높일 수 있는 농산물 브랜드화 전략을 통한 마케팅 수단을 연구하는 것이 중요하다. 본 연구는 지역농업 특성화 기술 프로젝트 중 증평 인삼의 상품화를 위한 브랜드디자인 연구로서, 특히 친환경 미생물 을 이용해 특용 인삼을 샐러드용으로 상품화시키기 위한 브 랜딩 작업이며, 고급·신뢰·활력·세련 등으로 차별적 핵심 가 치를 도출하고 인삼의 본질을 담은 고유의 브랜드 정체성을 확립하는 것이 목표였다. 브랜드 선정을 위한 소비자선호도 조사를 통해 '진생채'의 브랜드가 가장 적합한 것으로 나타났 다. 진생채는 진생(Ginseng)과 생채(生菜)라는 의미가 느껴 질 뿐만 아니라 고급스럽고 매우 좋은 느낌을 준다고 조사되 었으며, 브랜드를 통해 지역 브랜드 및 인삼에 대한 인식 또한 소비자에게 매우 긍정적인 것으로 나타났다. 본 연구는 신규 브랜드 개발이기에 앞으로 소비자에게 컨 셉과 품질을 효과적으로 인식시켜 이미지화 할 수 있는 브랜 드 포지셔닝 마케팅이 필요하며, 타 농산물 브랜드 또한 전략적인 브랜드디자인 계획 및 마케팅을 통해 소비자에게 선호 받을 수 있는 경쟁력있는 브랜드를 수립해야 할 것이다. We are satisfied to get the expensive pay a high price for the products and brands, and living in saying brand age. It appears through the produce. The old traditional distribution methods are inappropriate for this age, competitiveness of the brand caters to the needs of consumers preferred nurture can become competitive society. Eventually, the product awareness and increase the value through branding strategy is important to research the marketing tools. This study of local agricultural technology project chara cterization leased and brand design for commercialization of ginseng, ginseng products with eco-friendly micro-or ganisms for a branding is a powerful tool to help, seniorit y, trust, vitality, refinement of feeling is to create a unique brand identity. Investigate consumer preferences for selected brands through the 'Jinsaengchae' brand showed the most suitable. 'Jinsaengchae and the 'Ginseng' and 'Saengchae(生菜)' in the sense of luxury and creates a good feeling, awareness of regional brands and ginseng al so showed very positive for consumers. This study, the new brand concept for consumers to recognize the quality and effective marketing, brand positioning, which can be imaged is required, other agricultural products also strategic brand planning and brand design through marketing to consumers prefer to receive will need to establish a competitive brand.

적층각도 변화를 갖는 CFRP 모자형 단면부재의 열습 및 충격손상 평가

양용준,심재기,Yang, Yong-Jun,Sim, Jae-Ki 한국생산제조학회 2010 한국생산제조학회지 Vol.26 No.1

It is important to satisfy the requirements and standards for the protections of passengers in a car accident. There are lots of studies on the crushing energy absorption of a structure member in automobiles. In this paper, we have studied to investigate collapse characteristics and moisture absorption movements of CFRP( carbon fiber reinforced plastics) structure members when CFRP laminates are under the hygrothermal environment. In particular, the absorbed energy, mean collapse load and deformation mode were analyzed for CFRP members which absorbed most of the collision energy. Also, variation of stacking angle is important to increase the energy absorption capability. The purpose of this study is to evaluate the strength reduction and moisture absorption behavior of CFRP hat shaped member. Therefore we have made a impact collapse experiment to research into the difference of absorbed energy and deformation mode between moisture absorbed specimen and non-moisture absorbed. As a result, the effect of moisture absorption and impact loads of approximately 50% reduction in strength are shown.

영어와 한국어의 동의 관계 이해 및 활용

양용준 한국중앙영어영문학회 2020 영어영문학연구 Vol.62 No.2

The purpose of this paper is to find out how students understand and use synonymous relations. To this end, a survey was conducted and the results are as follows. According to the survey, students were learning in the order of understanding and acquiring in homonymy, synonymy, polysemy, antonymy, hypernym & hyponym. On the other hand, it was found that the degree of using of students who are familiar with synonymous relations was as follows. The reason students use the vocabulary of synonymous relations is that, first, it is to communicate well with each other. Second, it was to learn through synonyms. In fact, in learning English vocabulary, it is natural to be effective if you learn from words that are synonymous. Third is to express synonyms with a vocabulary that is not used by others, with the idea that they should look something. Fourth, it will be said that the help of learning and understanding history through synonyms is the result of proving that it is a learning method suitable for the convergence era. In the future, it will be more complicated in understanding and using the synonymous relations. However, it is clear that a situation in which more Korean, foreign languages, Chinese character, and English will be mixed will come sooner. Because the world is called a global village and is within the daily life zone, this phenomenon will accelerate.

영어의 상승변형에 대한 연구

양용준 미래영어영문학회 2010 영어영문학 Vol.15 No.1

The purpose of this paper is to survey and study English Raising. At first, Postal used the vocabulary of Raising. Raising is called Pronoun Replacement or It Replacement by Rosenbaum. In Syntax, the raising occurred many sentences to various meaning and structure of sentences. Raising is to rise the embedded clausal subject to the subject of main sentence. The verb is called A-verb. Also, raising is to rise the embedded clausal object to the object of main sentence. The verb is called B-verb. In B-verb infinitive sentence, some proofs of raising was studied. First, raising is occurred in passive sentence. Second, through raising subject to object, it became the passive sentence. And it became a subject of the sentence, too. Reflexivization occurred in one sentence. Third, There are many right raising in English and other languages. Fourth, Complex NP clause is said to move long NP to the right of sentence. In English, raising is an essential part and occurs the various meaning and structure of sentence. Also, many ungrammatical sentences become grammatical sentences through raising. Through learning of English raising, many speakers are able to use the grammatical and correct sentences fluently.

저온저장 온도 및 저장기간이 키위 "골드"의 품질 유지에 미치는 효과

양용준,임병선,Yang, Yong-Joon,Lim, Byung-Seon The Korea Academia-Industrial cooperation Society 2017 한국산학기술학회논문지 Vol.18 No.1

The effects of temperature and length of cold storage on the quality maintenance of fresh "Gold" kiwifruit were investigated. Physio-chemical properties were analyzed in kiwifruit held at $2^{\circ}C$ and $6^{\circ}C$ temperatures compared to fruit at room temperature ($20{\sim}28^{\circ}C$) during 8 weeks of storage. Low temperatures ($2^{\circ}C$ and $6^{\circ}C$) significantly delayed softening and soluble solids content (SSC) accumulation compared to higher temperature ($20{\sim}28^{\circ}C$). Physico-chemical properties of fruits, including weight losses, firmness, SSC, titratable acidity (TA), SSC/TA ratio, and flesh color properties were monitored during storage. Fast firmness loss was detected in fruit stored at higher temperatures compared to low temperature ($2^{\circ}C$). Similar results were observed for acidity according to storage temperature and length of cold storage, whereas SSC increased to the limited values (%Brix) during storage. The soluble solids content (SSC) increased markedly during the first 60 days of storage and remained almost constant thereafter for all treatments. SSC accumulation rates decreased from 5 weeks after storage probably due to differences between initial and ripe kiwifruits, and SSC decreased with each passing week due to natural starch conversion over time. The SSC/acid ratio increased from 18 to 27 until 5 weeks after storage and then slowly declined in all kiwifruit stored at different low temperatures. Sensory evaluation results showed no differences in kiwifruit flesh color stored at two storage temperatures of $2^{\circ}C$ and $6^{\circ}C$. 본 연구는 키위 과일의 수출 시 최적 수송온도를 구명하기 위하여 같은 수송조건을 설정한 시물레이션실험을 수행하였다. 수송온도로 $2^{\circ}C$와 $6^{\circ}C$ 조건을 설정하고 이와 비교한 실험군으로 변온조건으로 상온($20{\sim}28^{\circ}C$)을 두어 과실의 여러 물리화학적 변화를 조사하였다. 과실의 경도는 $2^{\circ}C$에서 가장 높게 유지되었고 이와 유기산 함량의 유지에서도 같은 결과였다. 가용성 당함량은 저온 저장 5주까지 완만히 증가하다가 그 이후 감소하기 시작하였는데 저온 처리간 차이는 크지 않았다. 이에 비하여 상온에서의 가용성 당함량은 저장 3주후에 과실이 부패하여 측정이 불가능하였다. 키위 과실의 당산비는 저온저장 5주 까지 18에서 27까지 크게 증가하여 과실의 품질이 크게 향상되다가 그 이후 감소하기 시작하였다. 이 결과로 키위는 전형적인 수확 후 호흡급등형 과실의 패턴을 보였고 저온처리 간에는 차이가 크지 않았다. 관능검사를 통하여 저장중인 키위 과육의 색을 조사한 결과, 저온처리($2^{\circ}C$와 $6^{\circ}C$)에서 차이가 크지 않았다.

피브리노겐의 수치 및 중요한 아미노산 변형 돌연변이가 뇌중풍에 미치는 영향

양용준,신용철,고성규,Yang, Yong-Jun,Shin, Yong-Cheol,Ko, Seong-Gyu 대한예방한의학회 2010 대한예방한의학회지 Vol.14 No.1

Backgrounds : Stroke is characterized by loss of brain functions due to a disturbance in the blood vessels supplying blood to the brain, and classified into hemorrhage and ischemia. Stroke is known to be affected by genetic factors and other diseases such as hypertension and cardiovascular diseases. However, the distinctive association between stroke and genetic variations has not discovered yet. Objectives : This study investigated the effects of fibrinogen level and genetic variations in FGA (Fibrinogen alpha chain) gene on stroke in Korean stroke patients and controls. Methods : DNA samples from 674 stroke patients diagnosed by Oriental medical hospitals and 267 controls were used in this study. Two common single nucleotide polymorphism(SNP) with high minor allele frequency(MAF), rs2070011G/A of promoter region and nonsynonymous rs6050A/G of exon 5 in FGA gene, were targeted for Taqman genotyping. Because the TOAST classification is important to the factors and symptoms of stroke, ischemic patients were further classified into five subtypes using diagnosis and clinical data. One-way ANOVA and chi-square test were used for clinical data and genetic association, respectively. Haploview v4.1 program was used for linkage disequilibrium(LD), haplotype and haplotype block analysis. Results : The levels of red blood cells and fibrinogen from clinical data were shown to be significant factors for the sub-groups of TOAST classification. No significant associations of stroke, hemorrhage, ischemic and subtypes of TOAST with rs2070011 and rs6050 of FGA gene were found(P > 0.05). However, rs2070011 in promoter region and nonsynonymous rs6050 in exon 5 which produce the amino acid change from threonine to alanine showed a haplotype block and three haplotypes of A-G, G-A, A-A, suggesting that rs2070011 and rs6050 might be co-segregated in generic recombination. Although A-A haplotype of stroke patients showed 64-69% low frequency compared to controls, there was no significant association between stroke and haplotype(P > 0.05). Conclusion : This study showed that there was no significant association between stroke and two SNP of rs2070011G/A and nonsynonymous rs6050A/G in FGA gene. However, these two SNP compose a haplotype block and three haplotypes of A-G, G-A, A-A. This finding suggests that rs2070011 and rs6050 are so close as to be positioned as linkage disequilibrium. Nevertheless, no significant association between haplotypes and stroke was found.

고농도의 이산화탄소가 저장중인 딸기의 품질에 미치는 영향

양용준 상명대학교 산업과학연구소 1999 産業科學硏究 Vol.- No.7

Deixis에 대한 고찰 및 분석

양용준 한국언어연구학회 2003 언어학연구 Vol.8 No.1

저장온도에 따른 ' 후지 ' 사과의 호흡량 , 생체중 및 세포간극의 변화

양용준,이경아,김선정 상명대학교 산업과학연구소 1996 産業科學硏究 Vol.- No.4