http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이민준,차두근,배희정,권기현,김지웅,김문상,Lee, Minjun,Cha, Dooguen,Bae, Heejung,Kwan, Gihyun,Kim, Jiwoong,Kim, Moonsang 항공우주시스템공학회 2010 항공우주시스템공학회지 Vol.4 No.2
Reduction of the aerodynamic drag is one of the most hot issues of car industries. Many researchers have studied in the area of drag reduction methodology using experimental tools or numerical tools. In general, car shape design is the main focus to reduce the drag in aerodynamic research area. However, not many people have studied the aerodynamic interference between running cars to figure out the drag variation. In this research, the aerodynamic interference between two running cars have been analyzed by using numerical tools, FLUENT 6.2. Several different models of cars and two different distances between two running cars are considered.
이민준,차두근,배희정,권기현,김지웅,김문상,Lee, Minjun,Cha, Dooguen,Bae, Heejung,Kwan, Gihyun,Kim, Jiwoong,Kim, Moonsang 항공우주시스템공학회 2009 항공우주시스템공학회지 Vol.3 No.3
Reduction of the aerodynamic drag is one of the most hot issues of car industries. Many researchers have studied in the area of drag reduction methodology using experimental tools or numerical tools. In general, car shape design is the main focus to reduce the drag in aerodynamic research area. However, not many people have studied the aerodynamic interference between running cars to figure out the drag variation. In this research, the aerodynamic interference between two running cars have been analyzed by using numerical tools, FLUENT 6.2. Several different models of cars and two different distances between two running cars are considered.
중산층 노인대상 식품안전·영양관리 교육 사업 평가를 위한 도구 개발
장혜자(Chang, Hyeja),유효이(Yoo, Hyoi),정하림(Chung, Harim),이혜상(Lee, Hyesang),이민준(Lee, Minjune),이경은(Lee, Kyungeun),유창희(Yoo, Changhee),최정화(Choi, Junghwa),이나영(Lee, Nayoung),곽동경(Kwak, Tongkyung) 한국영양학회 2015 Journal of Nutrition and Health Vol.48 No.6
우리나라가 고령화 사회에 진입함에 따라 노인 의료비 부담이 증가하고 있으며, 질병을 예방하고 건강 수명을 연장하기 위해서는 공적 사업의 일환으로 식품안전·영양관리 프로그램을 개발하고 이를 효과적으로 실행하는 방안이 마련되어야 한다. 본 연구는 균형성과표 (BSC: balanced score card) 개념을 적용하여 내용적으로는 고객관점, 재무관점, 학습과 성장, 내부 프로세스 관점에서 평가지표를 추출하였고, 형식면에서는 성과측면, 과정측면, 구조측면으로 구분하여 노인대상 식품안전 영양관리 교육 프로그램을 평가하는 도구를 개발하였다. 노인 대상교육 프로그램 평가도구의 초안을 개발하고, 이를 설문지로 전환하여 전문가 집단에게 평가지표에 대한 타당성 평가를 의뢰하였다. 평가지표에 대한 적합성은 1, 2차 결과를 토대로 ‘그렇다 (4점)’, ‘매우 그렇다’ (5점)를 선정한 전문가의 빈도 (백분율)가 75% 이상, 평균점수 3.8점 이상인 지표로 선별하였다. 델파이 그룹은 학계 전문가 26명, 중앙정부기관 16명, 지역사회 운영기관 24명으로 총 66인으로 구성하였다. 1차, 2차 평가에 모두 참여한 전문가는 총 32명의 의견을 토대로 프로그램의 평가도구를 ‘성과측면’ 28문항, ‘과정측면’ 9문항, ‘구조측면’ 17문항으로 최종적으로 완성하였다. 배점은 성과지표 50점, 과정지표 20점, 구조지표 30점으로 구성된다. 노인 대상 식품안전·영양관리 교육서비스 확산을 위해서는 효과적으로 평가할 수 있는 평가 도구의 구비가 선행되어야 한다. 본 연구에서 개발한 평가 도구를 활용한다면, 노인대상으로 식품안전 및 영양관리 교육프로그램 사업을 효과적으로 실행하는지를 평가할 수 있으며, 프로그램을 가장 효율적, 효과적으로 전달할 수 있는 경로를 탐색하는데 도움이 될 것으로 기대된다. Purpose: The aim of this study is to develop an evaluation tool for operation of food safety and nutrition education projects for middle class elderly using the concept of the balanced score card. Methods: After the draft of the evaluation tool for the elderly training projects was completed, it was revised into the questionnaire and the validity of the indicators was tested by the Delphi group. The validity of the indicators was rated using a 5-point scale. The Delphi group consisted of 26 experts in the education sector, 16 government officials, and 24 professionals of the related area in communities. The first round test was conducted from July 9 to July 17, 2012, and 45 persons responded. The second round test was conducted from July 18 to July 25 and 32 persons responded. Results: The indicators, which were answered by more than 75 percent of the experts as ‘agree’ (4 points), ‘strongly agree’ (5 point) were included as the final indicators for the evaluation tool: 28 items out of 36 in outcome perspectives, 9 items out of 12 in process perspectives, and 17 out of 20 items in structure perspectives. The score was allocated as 50 points for outcome indicators, 20 points for process indicators, and 30 points for structure indicators. Conclusion: Completion of the evaluation tool is a prerequisite to determine whether the program is effectively implemented. The monitoring tool developed in the study could be applied for identification of the most optimal delivery path for the food safety and nutrition education program, for the spread of the food safety and nutrition education program for middle class elderly.
다양한 커플링제로 표면 개질된 실리카들을 활용한 음이온성 염료 및 중금속의 제거
성소현 ( Sohyeon Sung ),이민준 ( Minjun Lee ),조영상 ( Young-sang Cho ) 한국화학공학회 2021 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.59 No.4
For application in adsorption process, we synthesized silica nanospheres by Stober method, and silica particles with wrinkled surface as well as macroporous silica particles were also fabricated by utilizing emulsion droplet as micro-reactors, followed by modification of the particle surface using suitable coupling agents containing amine groups. These particles exhibited improved adsorption capacity for heavy metal ions and anionic dyes, which were difficult to be removed by conventional silica particles without surface modification. Anionic dye, methyl orange could be removed almost completely by adsorption using porous silica particles modified using APTES. The adsorption efficiency of heavy metal like copper ions was close to 100%, when porous silica was used as adsorbent particles modified with AAPTS.
손경희,이민준,황혜선 연세대학교 생활과학연구소 1990 生活科學論集 Vol.4 No.-
The purpose of the present study was to provide basic guidelines for a balanced diet as part of an appropriate retirement home model for the elderly. The health status of the surveyed elderly was generally good, but some poor eating habits were observed. Dietary nurients intakes were generally sufficient, but several nutrients were insufficient. An appropriate dietary model for the elderly was development on the basis of these findings.
문수재,김정현,이민준,김현수 연세대학교 생활과학연구소 1995 生活科學論集 Vol.9 No.-
This study was carried out to evaluate the participation attitude toward food preparation of Korean men by analyzing the relationship among their socio-demographic characteristics, value toward food and nutrition, and eating behavior. 929 Korean men were selected by the stratified random sampling method. Data were analyzed by using the SAS software package. Significant differences and correlations among the variables were determined by the χ^2-test and ANOVA. The summarized results are as follows; 1. The participation in food preparation was found 21.5%(200) of 929 Korean men. Among the meals, noodles was found to have the highest participation rate. 2. There was no significant difference in their residence, urban and rural. The men in their 20's and 40's participated in food preparation more frequently than me in other age groups. Men in their 60's had the lowest participation rate. 3. Highly educated men participated more in cooking than the other group, especially noodles and simple foods. 4. There was no significant difference in the food participation rate between men with working wives and those with wives workings in the home. However, the food participation rate increased among men with highly educated wives. 5. There was significant relationship between the subjects' value toward food and nutrition and the participation rate. Namely, the greater they placed a value toward food and nutrition, the more the subjects participated in cooking. 6. Men in their 30's had s high eating behavior score.