• Journal of computational fluids engineering
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• v.11 no.2 s.33
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• pp.56-61
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• 2006

As the size and dimension of target problems in the field of computational engineering including CFD gets bigger and higher, it is needed to have more efficient and flexible data visualization environment in terms of software and hardware. Even though it is still manageable to use a mouse in controlling 3-dimensional data visualization, it would be beneficial to use 3-D input device for 3-D visualization. 'Data Glove' is one of the best 3-D input devices, because human hands are best tools for understanding 3-D space and manipulating 3-D objects. Signals coming from 'Data Glove' are analog and very sensitive to finger motions, therefore signal filtering using a digital filter is applied. This paper describes our experience and benefits of using data gloves in controlling 3-dimensional postprocessing softwares.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.16 no.4
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• pp.12-19
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• 2008

GIOVE-B is the second experimental Galileo satellite for the Galileo In-Orbit Validation, which was launched by a Soyuz/Fregat rocket departing from the Baikonur cosmodrome in Kazakhstan on 27 April and now operated successfully. This paper presents the results obtained from processing of the E5a signal transmitted from the GIOVE-B. The acquisition and tracking of the data and pilot channels are performed by the E5a software receiver implemented by ETRI. Moreover, the paper suggests the GIOVE-B E5a-I/E5a-Q secondary code, which is determined by analyzing the correlation output of the primary correlator using the primary code.

• Food Science and Preservation
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• v.15 no.1
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• pp.150-154
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• 2008

This study investigated 1he fermentation characteristics and sensory properties of white wine made from the Chilean grape varieties Thomson Seedless (T), Red Globe (R), and a mixture thereof (M). The pH fell during fermentation and final pH values of 3.63-3.68 were slightly higher than is usual in white wine. The total acidity increased during the alcoholic fermentation and leveled at 0.56-0.71% Ater 15d, the sugar contents and specific gravities attained final values. The L value of wine made from R grapes increased from 65.05 to 96.77, of wine made from T grapes from 77.41 to 99.6, and of wine made from M grapes from 71.73 to 98.41. The a value of all wines decreased quickly during the first 4 d of fermentation and the b values of T and M wines (not R wine) also fell rapidly during this time. The final alcohol concentrations of the wines were 14 -14.9% (v/v). The white wines made from T, R, and M grapes received similar scores in a directional difference sensory test. The color and flavor of white wine made from T grapes scored highest (5.6 and 5.35 respectively; p<0.05 for both values), but overall acceptabilities of all three wines were similar (4.30-4.85, p<0.05).

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1808-1811
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• 2005

The prediction of AOV(air-operated valve) performance is normally evaluated by the allowable opening thrust margin for the opening and closing stroke. However, it is not easy to carry out the dynamic test measurement for all the valves in the nuclear power plant due to the safety and operating conditions. The analysis of the available and required thrust for the valve is simulated as an alternate method to turn around this obstacle. The required air pressures to the stem displacement are discussed for differential valve pressure obtained by experiment. The result of the simulation is compared with that of the experiment. SIMULINK in MATLAB was used for the simulation and the results show good agreement with the actual test carried out with Fisher globe valve.