전자기력에 의한 자성유체의 자유표면 형성 및 상승높이 제어에 관한 연구

이은준,신진오,박명관,Lee, Eun-Jun,Shin, Jin-Oh,Park, Myeong-Kwan 대한기계학회 2002 大韓機械學會論文集B Vol.26 No.12

In this paper, the investigation about the elevation control and the formation of the free surface of magnetic fluids is carried out theoretically and experimentally on the basis of magnetic fluids is carried out theoretically and experimentally on the basis of Rosensweig' Ferrohydrodynamic Bernoulli Equation. Governing equations of magnetic fields are solved using the concept of vector potential. While applied magnetic fields are induced by 4$\times$4 electromagnet located under the magnetic fluid, the fee surface of the magnetic fluid is formed the balance of surface force, gravity, pressure difference, magnetic normal pressure and magnetic body force. The results of numerical simulation and experiment show the formation of the free surface of the magnetic fluid. Using PID control, an experiment for the elevation control of the free surface of magnetic fluids is performed.

가시화를 통한 ER유체의 클러스터 형성 구조에 관한 연구

이은준,박명관,Lee, Eun-Jun,Park, Myeong-Gwan 대한기계학회 2001 大韓機械學會論文集B Vol.25 No.12

Electrorheological fluids(ERFs) show a rapid and reversible increase in apparent viscosity by applied electric field. It is called the electrorheological effect (ER effect). The reason for ER effect is the induction of an electric dipole in each particle, leading to the formation of clusters in the direction of the field, which resist fluid flow. Generally, the behavior of ER fluids has been modeled on those of Bingham fluids. But there are some differences between Bingham fluids and ER fluids. The visualization of ER fliuds are presented and ER effects by the forming, growing and breaking of clusters are discussed. In the low shear rate area, the pressure drop is measured by a pressure sensor and the formation of ER particles is visualized by video camera. The reason for the nonlinear behavior of ER fluids at low shear rate is explained through results of visualization. As result, the behavior of ER fluids is nonlinear at low shear rate with overshoot area because it is different to from the clusters according to the strength of electric field. The gap of electrodes becomes narrow because of the cluster layer occurrence near to electrodes in any conditions.

외과계 중환자실의 섬망 발생 위험요인 조사연구

이은준,심미영,송숙희,이미미,김혜미,강봉선,양은진,임지영,김진아,이미나,Lee, Eun-Joon,Shim, Mi-Young,Song, Suk-Hee,Lee, Mi-Mi,Kim, Hye-Mi,Kang, Bong-Sun,Yang, Eun-Jeen,Lim, Ji-Young,Kim, Jin-A,Lee, Mi-Na 한국중환자간호학회 2010 중환자간호학회지 Vol.3 No.2

Purpose: The purpose of this study was to examine the frequency and the course of delirium, and identify risk factors for the development of delirium in surgical intensive care unit (SICU). Methods: Subjects older than 19 years admitted to the SICU were recruited. After informed written consent, enrolled subjects had baseline cognitive and functional assessments. Subjects were assessed daily for delirium using the Confusion Assessment Method-ICU (CAM-ICU). Results: During the study period, 110 patients were enrolled. The overall incidence of delirium was 20% (22/110). The average time to onset of delirium was 3.04(${\pm}1.25$) days. Several variables were associated with an increased risk of delirium including older age (p<.05), higher admission APACHE II score (p<.001), use of opioid and analgesics (p<.01), using physical restraints (p<.001), and intraoperative hypotension (p<.05). In a multivariate logistic regression model, using physical restraints (p<.001), intraoperative hypotension (p<.05), and older age (p<.05) remained significant predictors of the delirium development. Conclusion: Using physical restraints, intraoperative hypotension and older age was strongly associated with development of delirium in the SICU. Prevention measures need to focus on identifying patients at higher risk for delirium development.

연근분말을 첨가한 쿠키의 품질특성

이은준 ( Eun Jun Lee ),김형일 ( Hyeong Il Kim ),홍금주 ( Geum Ju Hong ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4

This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics. The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added groups was not significantly different when it was compared with the control group`s salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.

아시아 예술문화의 키워드 - 의미연결망 분석을 통한 문화예술기관 연구 동향 분석

이은준 ( Lee Eun Joon ),변성혁 ( Byun Sung Hyuk ),이희준 ( Lee Hee Jun ) 한국동양예술학회 2020 동양예술 Vol.48 No.-

최근 새로운 디지털 기술과 예술 및 철학의 융합이 적극적으로 이루어지면서 발전, 변화할 미래 예술과 사회의 관계에 대한 관심이 커지고 있다. 본 연구는 현대 예술문화의 전반적인 동향을 파악하고자 2015년부터 2019년까지 아시아 및 비-아시아 문화권 국가들의 문화예술기관 테마의 변화를 비교분석하여 그 변화 추이를 살펴본다. 웹 스크래핑(Web scraping) 및 크롤링(Web crawling) 기반의 핵심 키워드 도출과 이들의 의미연결망 분석(Semantic Network Analysis) 기법을 사용하여 현대예술에서 총체적으로 논의되는 주제들을 체계적으로 탐색하고자 하였다. 연구 결과, 최근 5년간 현대 예술은 생명 기술에 대한 적극적 수용으로 ‘Bio’, ‘AI’, ‘Brain’, ‘Science’, ‘DNA’의 키워드들이 예술문화의 주 주제로 떠올랐으며, 생명 기술을 도입한 예술이 전환점을 맞이하고 있음을 알 수 있었다. 이로써 본 논문은 문화 사회학적 주제로 고유한 가치를 보여준다. 본 연구의 결과는 아시아 예술기관들의 핵심 테마 도출에 필요한 타당성을 부여하는 근거 자료로 활용될 것이며, 미래 문화예술을 위한 인사이트를 제공한다는 점에서 의의를 지닌다. With the recent convergence of new digital technologies, arts, there is a growing interest in the future relationship between art and society that will develop and change. The purpose of this study is to analyze the trends of art and culture institutions/centers in Asia and compare it to non-Asian culture countries(Europe). This research targeted trends from 2015 to 2019, to understand the general trends of contemporary art culture. This study aims to systematically explore the topics discussed in contemporary art by using key keyword derivation based on Web scraping and Web crawling and their Semantic Network Analysis. As a result of research, in the last five years, 'Bio', 'AI', 'Brain', 'Science' and 'DNA' have emerged due to the active acceptance of life technology in the art industry. This paper shows its unique value as a cultural sociological theme. The results of this study will be used as a basis of validity for deriving the core themes of Asian art institutions, and this study provides insight for future art and culture.

한식 레스토랑의 마케팅 믹스 전략이 지각된 가치와 충성도에 미치는 영향

이은준(Eun-Jun Lee),김동수(Dong-Soo Kim) 한국조리학회 2014 한국조리학회지 Vol.20 No.2

베이커리종사원의 고용형태에 따른 직무만족에 관한 연구

이은준 ( Eun Jun Lee ),최성기 ( Sung Gi Choi ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2009 호텔리조트연구 Vol.8 No.2

Bread is not a main food in Korea as Koreans mainly depend on rice as a staple, but demand for bread continues to increase as the number of two-income families increases and their current lifestyle changes rapidly. The domestic bakery industry is enjoying rapid growth and the size of the bakery market is expanding, encouraging hotels, large companies and restaurant chains to enter the bakery market. Human resources is one of the most important factors in bringing about the growth and development of an organization. Efficient management of human resources contributes to improving workers` positions and increasing productivity. This research therefore, is intended to verify the differences in the empirical analysis and relationships in the job satisfaction level of bakery employees according to employment type. To this end, this research suggests a theoretical examination and background analysis of the job satisfaction of bakery employees according to employment type and applying variables relating to the operational management of bakery employees according to employment that have been derived from previous work.

호텔 베이커리 브랜드 이미지가 제품품질 및 고객만족에 미치는 영향에 관한 연구

이은준(Lee, Eun Jun),채병숙(Chae, Byung Sook) 한국서비스경영학회 2009 서비스경영학회지 Vol.10 No.1

식품사고로 인한 기업의 보상노력과 위험지각이 재구매의사에 미치는 영향

이은준 ( Eun Jun Lee ),손병모 ( Byeong Mo Son ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2014 호텔리조트연구 Vol.13 No.3

The study is about relationship between food manufacture organization and foodservice organization`s compensation effort to the customers` risk perception and appropriate response plan. The research was from 15, March 2014 to 25, March and a total of 300 questionnaires it collected in 294 data and it selected total 283 data for analyzing. The selected questionnaires used SPSS18.0 statics package also it applied frequency analysis, factorial analysis, credibility analysis and regression analysis for the test of hypothesis. According to result the organizational compensation effort could reduce customers` risk perception additionally the compensation effort could lead repurchase intention.

외식산업체 종사자의 핵심역량에 따른 조직성과 및 고객 지향성 연구

이은준 ( Lee Eun-jun ),최성기 ( Choi Seong-gi ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2020 호텔리조트연구 Vol.19 No.1

This study suggests that developing a company's core competencies is needed as a means of enhancing employees' continuous organizational performance. In particular, it would be clear that companies with competent employees in the dining-out industry structure, where competition is intensifying, will gain a competitive edge, and long-term investment should be made rather than short-sighted investment. This investment will improve customer ori­entation in the long term and will play an important role in the differentiated competitiveness of catering companies. The catering industry, among other industries, can be described as a special field in which the growth of companies depends on various aspects of human resources. Can be. It is time to develop a system that can reinforce these various aspects. Catering companies are one of the human service industries, which makes it difficult to make them uniform. However, the results showed that each company's core competencies would be well-applied and applied to the corporate education field, which would be a big sketch for long-term corporate performance.