• Bulletin of the Korean Space Science Society
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• 2003.10a
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• pp.99-99
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• 2003

우리나라 최초의 실용급 지구관측위성인 아리랑 1호는 지난 2003년 2월 21일부로 목표로 하였던 임무운영기간 3년을 완수하였다. 아리랑 1호의 정상 임무운영에 사용되는 탑재체는 전장광학카메라, 해양관측카메라, 그리고 우주과학 탑재체이며, 2001년 8월 원인을 알 수 없는 과전류 발생으로 임무가 중단된 우주과학 탑재체를 .제외한 나머지 탑재체들은 임무 운영기간동안 정상적으로 운영되었다. 전자광학카메라는 한반도를 비롯한 전 세계를 대상으로 지리정보를 위한 영상자료를 획득하는 것이 목적이었으며, 해양관측카메라는 생물학적 해양지도 및 해양환경 관측을 위한 자료를 획득하는 것이다. 우주과학 탑재체는 고에너지 전하입자에 의한 Single Event Upset현상, 우주방사능 관측, 그리고 전자의 온도 및 밀도 측정이 주요 목표였다. 당초 목표했던 임무운영기간을 초과한 현재(2003년 7월 1일 기준)까지 우주과학 탑재체를 제외한 나머지 탑재체들은 정상적으로 운영되고 있다. 본 논문은 아리랑 1호 발사 후 약 3년 6개월간의 기간동안 수행된 탑재체 운영결과들을 정리하였다.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2012.07a
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• pp.117-120
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• 2012

본 논문에서는 토픽 모델링 기반 TV 프로그램 유사 시청 사용자 그룹핑 및 이를 이용한 TV 프로그램 콘텐츠 추천 알고리듬을 제안하였다. 제안 기술은 토픽 모델링 기법 중 Latent Dirichlet Allocation(LDA) 방법을 이용하여 TV프로그램 시청 기록 내에서 은닉된 유사 사용자들을 그룹핑하고 이러한 유사 시청 사용자 그룹 정보를 이용하여 사용자에게 선호 TV 프로그램 콘텐츠를 자동으로 추천하는 알고리듬이다. 제안된 자동 추천 알고리듬의 성능평가를 위해 실제 TV 시청기록 데이터를 이용하여 훈련 기간과 검증 기간을 나누어 훈련 기간 동안 제안한 알고리듬을 이용하여 사용자 개인에 대한 추천 TV 프로그램 콘텐츠 목록을 생성하여 검증 기간 동안에 실제 추천된 TV프로그램을 얼마나 시청했는지를 측정하여 추천 정확도를 검증하였다.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2002.05a
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• pp.953-959
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• 2002

계절유행상품의 수요는 연중 성수기가 길지 않고 매년 유행과 제품디자인 변화가심한 경향이 있어 수요예측에 과거의 판매정보의 유용성이 크지 않다. 성수기 초반의 수요가 연간 수요결정에 매우 중요하며 후반부수요가 급격히 감소하는 특성이 있다. 반면 이월상품의 잔존가치가 매우 낮지만 매출마진이 높아 수요예측의 정확도에 따라 수익률이 큰 영향을 받는다. 이러한 이유로 기존의 수요예측방법을 계절상품에 적용하기에 무리가 따르며 예측오차의 비용이 매우 커서 계절상품 관리에 이용할 수 없다. 본 연구에서 성수기를 하위기간으로 구분하여 시즌 초반부 수요발생시점을 측정하여 초반부 기간별수요량을 구하고 이를 근거로 기간 누적수요비율을 quantile regression에 의거 추정하여 기간별 수요량과 전제 수요량을 예측하는 방법을 제시하고 모의자료를 사용하여 이 모형의 우수성을 평가하였다.

• The Journal of Korean Academy of Sensory Integration
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• v.15 no.1
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• pp.21-32
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• 2017

Objective : The purpose of this study is to explore the effectiveness of a perceptual motor program in promoting visual motor and motor control outcomes in a child with Attention-Deficit/Hyperactivity Disorder (ADHD) who is enrolled in an elementary school. Methods : The subject is 8-year-old boy who was diagnosed with ADHD but did not receive medication. Research design is a single-subject A-B-A(follow-up). Baseline and follow-up phase were 3 sessions and intervention phase were 8 sessions. After performing 40 minutes of free play on the baseline A and follow-up A, we used the copying subtest of the Korean Development Test of Visual Perception 2 (K-DTVP-2) for evaluating visual motor integration skill and the rope jumping subtest for motor skill. After providing the perceptual motor activity in intervention phase B, copying and ropejumping were performed. Results : The standard scores of the Copying for measuring visual motor integration skill were poor at an average of 4.7 points at baseline phase A, but maintained an average of 9.6 points at intervention phase B and an below average of 7.7 points at the follow-up phase A. In the Rope jumping for the motor skill, it was increased by 4.3 times in the baseline phase A and 5.9 times in the intervention phase B, but slightly decreased by 5 times in the follow-up phase A. Conclusion : This study suggests that perceptual motor program has a positive effect on visual motor and motor function of ADHD children.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.642-649
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• 2006

The browning of soy sauce is caused by the reaction of amino-carbonyl between amino-compounds and reducing sugar. Only a few studies have investigated the formation of melanoidins in UHYUKJANG. The objectives of this study were to analyze the brown pigment of UHYUKJANG and to investigate the characteristics of UHYUKJANG in comparison with soy sauce and model melanoidins. The samples were ripened for 0, 60, 120, 180, 240, 300 and 360 days at 4$^{\circ}C$ and 20$^{\circ}C$. The pH, absorbance at 420 nm absorbance ratio of 400 to 500 nm and UV-VIS spectra as an index of color intensity were measured. Additionally, L, a and b values of the samples and the amount of 3-Deoxyglucosone(3DG) in the samples were measured. The pH of both soy sauce (from 6.26 to 5.52) and UHYUKJANG (from 6.13 to 5.11) rapidly decreased during the first 60 days of aging and was also affected by storage temperature. The absorbance of samples at 420 nm increased during the aging process, reaching its maximum after 180 days, regardless of sample and temperature. On the other hand, the intensity of brown color in the samples increased with increasing aging period according to the results of absorbance ratio (soy sauce: 1.37 to 5.29, UHYUKJANG: 1.37 to 5.02). The L value of soy sauce increased during the aging process and was maximized after 240 days at 4$^{\circ}C$ and 180 days at 20$^{\circ}C$, but decreased thereafter. There was no significant difference in L value of UHYUKJANG, regardless of aging period and temperature. On the other hand, the b value did not reveal any significant change during aging, but the a value increased until 120 days of aging in the other samples except for UHYUKJANG at 20$^{\circ}C$. The average amount of 3DG separated from soy sauce was 5.65 mg%, and from UHYUKJANG was 3.74 mg%. These results indicated that the browning of UHYUKJANG was also caused by melanoidins produced by the reaction of amino-carbonyl during the fermentation process.

• Proceedings of the Korea Water Resources Association Conference
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• 2019.05a
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• pp.36-36
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• 2019

강원도 설악산 국립공원에는 국내 최장의 토왕성 폭포가 있다. 유역면적이 $0.54km^2$에 불과하여 평소에는 폭포의 물줄기를 볼 수 없지만, 비 온 뒤에는 며칠간 하얀 물줄기의 장관을 연출한다. 본 연구에서는 물리적 기반의 수문모형인 CAT3.0을 이용하여 강우시 토왕성 폭포의 유출량을 분석하고 강우량에 따른 유출지속기간을 산정하여 강우의 누적량 및 지속기간에 따른 폭포의 물줄기를 볼 수 있는 기간을 추정하고자 하였다. CAT 3.0은 다양한 침투방정식중에 Rainfall Excess, Horton Eq., Green-Ampt. Eq.을 이용하여 강우시 토양특성(토양깊이, 투수계수)과 잠재증발산량과 토양수분량에 의한 실제증발산량을 산정하고 유출량을 계산하는 수문모형이다. 토왕성 폭포의 유출 특성을 분석하기 위하여 속초지점의 19년간(2010~2018) 관측자료를 이용하였으며, 토양의 깊이는 10 cm, 30 cm를 가정하여 비교하였다. 유출해석을 위하여 일단위 자료를 사용하였으며, 강우지속일수 및 누가강우량에 따른 유출을 산정하고 폭포의 물줄기가 확연히 보일 수 있는 한계유출량을 추정하였다. 폭포로부터의 유출량을 측정하는 관측지점이 없으므로, 폭포의 물줄기를 볼 수 있는 기간은 방송사 뉴스, 신문기사, SNS 등의 다양한 정보원으로부터 유추해석하였다. 이러한 분석결과로부터 강우에 의한 토왕성 폭포의 물줄기를 볼 수 있는 기간을 제시하였다.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.609-614
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• 2006

Quality changes in mustard leaf kimchi were investigated during storage for 60 days at $5^{\circ}C$. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and $36.17\;{\mu}g/g$ dry weight basis, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1211-1219
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• 2013

Dasik is a kind of traditional Korean dessert, which has polysaccharides as the major base. Dasik was prepared using rice and various ingredients and its antioxidant properties were determined. In addition, textural changes and sensory evaluation were conducted on Dasik during 7-day storage at $4^{\circ}C$. Dasik containing brown rice, red ginseng, and rice bran oil showed higher radical scavenging ability, reducing power, total flavonoid, and total phenolic contents among tested rice-based samples. Dasik prepared using black sesame seeds showed the highest radical scavenging ability and reducing power compared to rice-based Dasik. In sensory evaluation, 10 trained panelists found that hardness of the rice-based Omija Dasik sample increased significantly (P<0.05) while moistness and softness attributes decreased as the storage period of Dasik increased. The roasted bean Dasik and black sesame Dasik samples were evaluated similarly and their moistness decreased significantly (P<0.05) with longer storage period. The overall and texture acceptability of the rice-based Omija Dasik and the roasted bean Dasik samples decreased significantly (P<0.05), and scores of willingness to try again of the rice-based Omija Dasik decreased as the storage period of Dasik increased. Positive or negative correlations among the results from sensory evaluation and textural analysis were observed in Dasik.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.82-87
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• 1990

To investigate the shelf-life of the brick share improved Meju, the effect of the storage time and packaged storage on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. During the storage period, pretense activity was rapidly increased, and it reached the maximum value after 30 days of storage and then decreased gradually with storage time. By the sensory evaluation, the soy sauce from Meju which was longer storage was increased its brown color but less sensory quality on taste and flavor. The sensory evaluation score of soy sauces were closely related to the value of protease activity of Meju, So, it was shown that the protease activity was also the major index component on the quality control for the brick shape improved Meju. The protease activity of brick shape Meju was lower during Meju making but decreased slowly during storage period than that of grain shape meju. The values of protease of Meju after 30 days storage were 359 (O.D. at 660 nm/g) in non-packaged, 349 in packaged Meju and after 180 days storage were 207,205, respectively. It was shown that the shelf-life of the brick shape improved Meju was about 180 days by the basis (protease activity: 200 O.D. at 660nm/g) for quality control from the grain shape Meju, and it was longer than that of grain shape Meju. It was also shown that the packaged storage did not prolong the shelf-life of the brick shape improved Meju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1630-1637
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• 2016

The object of this study was to evaluate the quality characteristics and antioxidant activities of Sikhe added with 25%, 50%, and 100% Artemisia capillaris extract instead of water. The control group showed higher sweetness and lower pH than the other groups. Longer storage time was associated with increased turbidity. In the chromaticity determination, $L^*$ value decreased while $a^*$ and $b^*$ values increased as A. capillaris extracts increased. In terms of free sugars, sucrose and maltose were detected. Maltose was generated through glycosylated action with amylase. The total polyphenol and flavonoid contents and antioxidant activities proportionally increased with levels of A. capillaris extract. In the sensory evaluation, Sikhe made with 50% A. capillaris extract showed the highest preferences for color, taste, plumpness of rice granules, and overall acceptance. These results suggest that A. capillaris maybe a useful ingredient in Sikhe to improve quality and sensory properties.