• Journal of the Korea Society for Simulation
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• v.21 no.1
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• pp.9-17
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• 2012

War-game simulation models the situation of a battlefield and has been used for evaluating fighting power and analyzing the occupation of a troop. However, in war-game simulation environment, it is very complex to consider all factors which can be influenced in real battlefields. To solve the problem of the consideration, we propose an ontology-based path finding model. This model uses an ontology to conceptualize the situation data of a battlefield and represents the relations among the concepts. In addition, we extract new knowledge from the war-game ontology by defining some inference rules and share knowledge by the established rules. For the performance evaluation of the proposed model, we made a limitation on the simulation environment and measure the moving time of a troop, the fighting capability of a troop, and the necessary cost while a troop is moving. Experimental results show that this model provides many advantages in aspects of the moving time, a loss of fighting capability, and the necessary cost.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.603-610
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• 2005

Quality characteristics of white breads added with different levels of jujube extracts were investigated. Addition of jujube extract significantly decreased L-value, and increased a and b-values. Addition levels up to 70% did not have significant effects on the texture of breads. Significant increases in the hardness, chewiness, and gumminess were observed in 100% jujube-added group. Additive levels over 50% jujube showed good sensory scores compared with control bread in color, flavor, taste, and general palatability. Textural property increased with increasing amount of jujube extract. Results showed substitution of 50-70% jujube extract for water improved bread quality.

• Proceedings of the Korea Information Processing Society Conference
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• 2004.05a
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• pp.1513-1516
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• 2004

선진국들은 위성개발을 위한 첨단기술의 개발 및 적용을 위한 연구가 지속적으로 이루어지고 있으며 실제 위성의 개발에도 직접적으로 적용하고 있다. 그러나 이러한 첨단 위성의 기술이전을 기피함에 따라 국내주도의 독자적인 차세대 위성의 개발이 필요하게 되었다. 국내에서도 우주개발 중장기계획에 따라 지구관측위성, 통신위성, 기상위성 등 다양한 위성개발이 추진되고 있으나, 새로운 위성의 설계, 제작, 조립 및 시험, 검증에는 많은 시설 및 장비가 필요하며 오랜 개발기간과 많은 예산이 소요된다. 이를 해결하기 위해 새로운 위성의 개발 시 선진국에서는 범용위성 개발 테스트베드를 제작하여 사전에 위성시스템을 모델링 및 검증함으로써 개발기간의 최적화, 개발예산의 최소화, 신기술의 적용 등에 활용하고 있는 추세이다. 국내의 경우, 현재 위성의 지상관제와 운용요원의 교육을 위해 위성시뮬레이터를 제작하여 활용하는 단계이며, 새로운 위성 개발을 위한 위성전자전산시스템 개발검증장비 및 활용기술에 대한 기반기술 확보를 위한 연구가 진행 중이다. 향후 다양한 위성임무에 대응한 위성의 개발기간 단축 및 비용절감과 첨단 위성전자시스템 및 부품기술의 사전 검증을 위해 위성전자전산시스템 개발검증장비에 대한 기반기술 확보가 필수적이다. 본 논문에서는 해외 위성선진국에서의 위성전자전산시스템 기술에 대해 살펴보고 현재까지 진행된 차세대 위성개발을 위한 위성시스템 개발검증장비의 설계에 대해 알아보고자 한다.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.46 no.11
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• pp.934-943
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• 2018

In these days, demand for agile spacecraft is gradually increasing, due to the fact that agile spacecraft can improve mission capability. In this paper, an attitude control logic based on reaction wheels that can enhance agility of spacecraft is proposed. Three methods are suggested, and all three or part of them can be integrated to the existing attitude control system. First, a feedforward/feedback controller is introduced, and its pros and cons are provided, compared to the conventional feedback controller. Second, an attitude command generation method that fully utilizes torque/momentum capacities of reaction wheels is proposed. Third, a torque (current) control mode for internal wheel control is introduced. Numerical results verify that the settling time can be significantly reduced by employing the feedforward/feedback control method, especially for large angle maneuver.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.47 no.4
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• pp.289-299
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• 2019

Attitude control modeling and simulation (M&S) can be extensively applied in overall development process, from simple algorithm design to on-board software verification. This paper introduces CMG-based attitude control M&S software, which consists of 6-DOF modeling (CMG and space environments modeling), and attitude control algorithm. The M&S software is divided into three modules, from an inner CMG motor control module to an outer earth observation mission module. While an application of this developed software is currently limited to the initial-phase attitude controller development, its application area can be extended to the later-phases by considering sophisticated model information in future.

• Journal of Space Technology and Applications
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• v.2 no.3
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• pp.206-220
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• 2022

There are various systems that allow humans to safely maintain their space exploration missions and lives in completely different environments, such as the International Space Station, the Moon (the closest celestial body to Earth), and Mars (the only planet in the solar system for manned mission in the 2030s). Among them, when it comes to maintaining the basic breathing of humans, the human life support air management system is a key device system. Such an air management system can be used not only for space exploration but also for undersea bases and submarines on Earth where humans reside. The air management system basically consists of an oxygen generation system, a carbon dioxide removal system, and a harmful substance removal system. In this paper, in order to develop an air management system that can be used in an underwater residential platform, the development requirements of a ground test module to be used as an experimental facility were analyzed.

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.37-43
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• 2010

This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varieties. As for the chemical properties of fried brown rice, phenolic compounds increased by the frying treatment. The component of aroma after the frying treatment, it showed that aldehydes sorts of benzaldehyde, phenylmethanal had the highest content. The content of vitamin B group during parboiling treatment and frying treatment decreased as a whole than the non-treatment brown rice. The higher the content of amylose was, the more the content of vitamin $B_2$ increased. The higher the content of amylose was, the more the content of vitamin $B_6$ and mineral contents decreased. The component of mineral during frying treatment, it showed that Mg had the highest content. The higher the content of amylose increased, the more the blue value increased. The 2,2-diphenyl-$\beta$-picryl-hydrazyl (DPPH) after the frying treatment was relatively increased.

• Journal of Internet Computing and Services
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• v.21 no.1
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• pp.237-246
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• 2020

this paper, a data modeling method based on decision-making conditions is proposed for making combat and battlefield management systems to be intelligent, which are also a decision-making support system. A picture of a robot seeing and perceiving like humans and arriving a point it wanted can be understood and be felt in body. However, we can't find an example of implementing a decision-making which is the most important element in human cognitive action. Although the agent arrives at a designated office instead of human, it doesn't support a decision of whether raising the market price is appropriate or doing a counter-attack is smart. After we reviewed a current situation and problem in control & command of military, in order to collect a big data for making a machine staff's advice to be possible, we propose a data modeling prototype based on decision-making conditions as a method to change a current control & command system. In addition, a decision-making tree method is applied as an example of the decision making that the reformed control & command system equipped with the proposed data modeling will do. This paper can contribute in giving us an insight of how a future AI decision-making staff approaches to us.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.291-300
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• 2020

The cartridges used for illuminating a desired point or area are virtually limited in tests and evaluations because of limitations, such as noise during launch, the possibility of fires caused by illuminant charge, and the annual testable quantity. Therefore, to solve these problems, a ground fixed test, which replaces the firing test, or an evaluation method to perform limited tests, can be applied more efficiently. In this paper, the results of an 81mm illuminating cartridge, KM series performed in 2019 were analyzed comprehensively to identify the trends in reliability and quality characteristics and to estimate the shelf life. The shelf life was estimated to be at least 10 years based on the time when the lower confidence level reached 80% at a confidence level of 90%. Considering only major defects, the shelf life can be estimated to be approximately 23 years. On the other hand, the shelf life was estimated to be approximately 11 to 15 years and 25 to 28 years according to the effective illuminating time. Finally, an assessment plan of illuminating cartridges for the mortars was also presented as an improvement plan for an assessment method in the future.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.195-200
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• 2003

Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.