• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2002.11a
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• pp.77-80
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• 2002

영상압축기술의 발전으로 인하여 디지털 영상은 대부분 압축된 형태로 사용된다 이러한 압축된 영상을 축소 및 확대하는 것은 네트웍환경에서의 대역폭에 따른 축소된 영상 전송과 디스플레이 장치에 맞는 크기로의 영상 조절 등 다양한 응용에 사용 가능하다. 가장 대표적인 압축 방식은 DCT를 이용해서 영상을 부호화하는 것이다. 최근 DCT로 부호화 된 영상에 대해 DCT 영역에서 직접 축소한 후 다시 DCT 영역에서 확대해 원래 크기의 DCT로 부호화 된 영상을 얻는 방법에 대한 연구가 진행되어왔다. 이러한 연구의 주관심사는 최종적으로 부호화 된 결과 영상의 화질을 개선하는 것이다. 본 논문에서는 DCT로 부호화 된 영상을 축소하기 위해, 변경된 IDCT 방법을 제안한다. 그리고 변경된 IDCT 방법을 사용해서 DCT 영역에서 직접 축소된 영상을 얻는 방법과 이에 대응하는 확대된 영상을 얻는 새로운 방법을 제시한다. 제시된 영상 축소 방법과 확대 방법을 같이 사용함으로써 DCT 영역에서 축소 후 확대된 영상은 가장 최근에 제안된 방법들보다 높은 PSNR값을 나타낸다.

• The Mathematical Education
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• v.43 no.1
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• pp.51-74
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• 2004

During cooperative learning in small group, we investigate what characteristics children in elementary school show at several fields of mathematics and through communicating activity etc., what influence the cooperative learning does on children's attitude, thinking, problem solving, recognition. To know them, we observe the process of children's communication and evaluate children's attitude, thinking, problem solving, recognition with checklist at each lesson. Through this research, we conclude that the figure part is the most effective when we teach with cooperative learning type, and the cooperative learning evoke the vivid communication, and make progress in affirmative attitude, thinking etc. Also, in this thesis we suggest the points which teacher should consider when he/she use cooperative learning in small-group.

• Proceedings of the Korean Information Science Society Conference
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• 2006.06c
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• pp.247-249
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• 2006

XML이후 컴포넌트를 중심으로 개발된 통합 애플리케이션과 함께 서비스를 중심으로 한 서비스 지향 아키텍쳐가 새롭게 웹서비스를 확장시킨다. 웹서비스를 기본으로 하는 구조이면서 보다 IT 기반을 개선하고 비즈니스 요구에 보다 빠르게 응답할 수 있는 서비스지향 아키텍쳐에서 각 컴포넌트들의 서비스의 효율을 높이기 위한 여러 가지 방법이 요구된다. 본 논문에서는 이러한 기업간 비즈니스 프로세스통합을 위해 가치를 적용한 P2P프로세스를 모델링한다. 기존 프로세스간 인터페이스를 통합하고 체계적이며 가시적인 모델링을 서비스 지향 아키텍쳐에 적용하여 보다 가시적이고 효율적인 아키텍쳐를 제안한다.

• Journal of the Korean Home Economics Association
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• v.20 no.2
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• pp.37-43
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• 1982

The white color is the main characteristics of the traditional color of clothes. From the historical point of view, the Korean's pattern of wearing Baik-Eui can be found its origin from many people of North-East Asia in ancient time. The beginning of wearing Baik-Eui in Korea was at the age of tribes, and it was delivered to middle age, later on, to modern age near the end of Yi Dynasty. The other charactics of the traditional colors. are summarized as follows: 1. Prefered light color to dark color and light blue was noble and worthy. 2. The kinds of color were not various. 3. Color was native and pure not including grey or other colors. From the economical point of vie, the first thing is that Baik Eui was primitive in ti's color Though some say that wearing Baik-Eui is considered as a kind of worship of the Sun, yet we can also find that the every reason of it is that we had little dyes at that time. Especially the reddish dyeing materials were in short supply, so that had been imported mainly from Japan.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.2
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• pp.224-227
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• 2005

먹는물에서 염소소독 부산물로서 휘발성유기화합물인 디클로로아세트니트닐(DCAN), 트리클로로아세트니트릴(TCAN), 디브로모아세트니트릴(DBAN), 브로모클로로아세트니트릴(BCAN)의 4종류의 물질을 대상으로 탈기법(air stripping) 및 탈기법(air stripping)과 자외선에너지($8\;W{\times}6$)를 이용하여 분해시험을 행하였다. 물질들의 확인은 가스크로마토 그래프, 이온크로마토그래프 그리고 자외선분광광도계를 사용하였다. TCAN은 탈기법 이용한 방법에서 제거가 되었으며, DBAN과 BCAN에서는 자외선에너지에 의해 분해가 되었다.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.309-315
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• 1998

The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.305-316
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• 2007

This paper examines that a desirable organizational structure for a security policy in ubiquitous environments that are based on users' need to know and do their tasks in organizations. Tasks are a common entity which already exit and relate directly to both users(who are assigned to tasks and to information required for the completion of a task). Ubiquitous is highlighted as IT paradigm of the future generation. We propose a security model, called the Ubiquitous Group Security Model(UGSM), which associates with a task of processing the information which users need to know. The access type specification restricts the operations that users are permitted to perform, as defined by users' need to do for achieving their tasks in organizations.

• Proceedings of the KIEE Conference
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• 1995.07b
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• pp.634-636
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• 1995

This paper presents a new distance relay modeling techniques which avoids unnecessary computational procedure. A general-purpose simulation language, called MODELS, has been added to the software ATP(Alternative Transients Program) providing a new option to perform numerical and logical manipulations of variables of an electrical system. This language has been designed to replace the previous option TACS (Transient Analysis of Control Systems) which permits to simulate a control system in conjunction with a large power network. One purpose of this study is to build a structure for modeling of digital distance relays within EMTP MODELS. Contrary to the traditional methods, the new method using MODELS reduce the number of simulation steps in modeling the distance relay.

• Journal of the Korean Society of Costume
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• v.5
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• pp.153-163
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• 1981

Since Korea opened the door to the Western World, traditional costume has changed. The factors of change are as follows: 1) Cultural diffusion by the cultural contact is the foundamental factor of the costume change. 2) The government made edicts of clothing reform. The formal dresses of government official were simplified several times, the edict was issued for men to cut off their hair, and military uniform and government officials' dresses were west-ernized. 3) The diffusion of modernized education by the missionary school accerlerated clothing change. Students were ahead of the abolition of Suege-Chima (which is a sort of veil used to conceal woman's face). 4) The change in the activity of women in society made the women's dresses more convenient for action. 5) The open class system and social agitation speeded up the rate of change. During the Yi Dynasty class distinction was rigid, but the government made the laws which abolished the class distiction.

• 보존과학연구
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• s.20
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• pp.155-173
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• 1999

We studied to select the best consolidant and water-repellentsynthesis resins on the weathering caused by many factors(temperature variation, ultraviolet light, moisture, salt etc.) for using internal or external of stone cultural properties. The specimen〔granite(Pochon-suk), granite(Hwangdung-suk), tuff(in Kyong-ju)〕was treated by Wacker OH, Wacker OH 100, Wacker 290L, D.W.R, SS-101and tested in the five kinds of test and analyzed. After all test, D.W.R is the excellent results on the measuring of the property of matter. Especially, water-repellent efficiency is the best.