• The Journal of the Korea Contents Association
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• v.10 no.5
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• pp.360-369
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• 2010

Recently various types of college with different schooling years, different methods of providing education service and so forth, appeared whereas students as their customers also have various traits. This study aims to verify the brand personality congruity difference among college types as well as analyse the effect of congruity on trust, satisfaction, and loyalty. The study undertakes the following researches with five brand personality scale(BPS) which presented in the previous research. First research was rather exploratory to clarify the difference in the personality congruity between college-student according to different types of college. As result, 4-year university was highly congruent in competence, sophistication, and ruggedness, while 2-year college was highly congruent in sincerity and cyber university was high in excitement. The second part of the research analysed the effects of personality congruity on trust, satisfaction, and brand loyalty. Results support that brand personality congruity significantly affects trust, satisfaction, and brand loyalty.

• Korean Journal of Remote Sensing
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• v.30 no.5
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• pp.547-557
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• 2014

This paper presents a method for designing circular template used in similarity measurement for image registration. Circular template has translation and rotation invariant property, which results in correct matching of control points for image registration under the condition of translation and rotation between reference and sensed images. Circular template consisting of the pixels located on the multiple circumferences of the circles whose radii vary from zero to a certain distance, is converted to two-dimensional Discrete Polar Coordinate Matrix (DPCM), whose elements are the pixels of the circular template. For sensed image, the same type of circular template and DPCM are created by rotating the circular template repeatedly by a certain degree in the range between 0 and 360 degrees and then similarity is calculated using mutual information of the two DPCMs. The best match is determined when the mutual information for each rotation angle at each pixel in search area is maximum. The proposed algorithm was tested using KOMPSAT-2 images acquired at two different times and the results indicate high accurate matching performance under image rotation.

• Journal of Convergence for Information Technology
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• v.7 no.2
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• pp.53-58
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• 2017

This paper describes the design of a simulator for analyzing the accuracy of a correlative interferometer(CI) direction finder. CI direction finder is robust to noise, so it is often used in aircraft or ships where complex antenna installation is required, and the direction finding accuracy is very high. When the radio wave is incident at a specific azimuth angle, the phase difference calculated in a noiseless environment and the phase difference measured in a real environment with noise are fused to estimate the largest correlation coefficient as the azimuth angle of the radio wave. The simulator receives RF frequency, the number of antennas, the antenna coordinates, the transmission signal intensity, the bandwidth of the receiver, the gain and the payload effect, and calculates the direction finding accuracy of 0-360 degrees azimuth and 0-60 degree elevation with 0.5 degree. accuracy.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.08a
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• pp.136-136
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• 2012

기체부하가 작은 초고진공 시스템은 보통 60~360 l/s 정도의 배기속도를 가지는 이온펌프를 사용하고 있으며 $10^{-10}$ mbar대의 진공도를, 때에 따라서는 $10^{-11}$ mabr대의 도달진공도를 얻을 수 있다. 이온펌프의 단점 중 하나는 그 부피와 무게가 상당하다는 데 있고 따라서 사용자의 불편을 초래한다. 본 논문에서는 부피, 무게를 줄이면서도 동일한 진공성능을 구현하기 위한 노력을 보고하고자 한다. 아주 작은 크기의 이온펌프(10 l/s)와 소형 게터펌프를 조합하여 초고진공용 조합펌프를 구성하였고 그 진공특성을 조사하였다. 그 결과 작은 펌프의 조합으로도 $10^{-11}$ mabr대의 진공도를 비교적 손쉽게 얻을 수 있었으며 $10^{-10}$ mbar의 진공도는 재빨리 얻을 수 있었다.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1996.11a
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• pp.26-33
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• 1996

광원에 대하여 서로 다른 여러개의 각도방향에서 광원을 바라볼 때 관측되는 광도분포 및 재귀반사성능을 측정하기 위해 광도분포 측정장치(배광측정기)를 제작하였다. 이 장치는 광원을 좌우로 360도, 상하로 $\pm$30도 회전시킬 수 있는 광원회전장치, 광검출기로 광전자중배관(PM Tube)을 쓰는 수광부 및 재귀반사성능 측정용 투광기와 제어 및 표시부로 구성되어 있다. 광도 측정범위는 0.01-199900 cd , 관측각범위은 0.2-1.5도 이고 광도의 측정오차는 $\pm$3% 이다. 제작된 장치의 구조와 성능평가결과가 제시되었다.

• Applied Chemistry for Engineering
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• v.5 no.2
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• pp.357-360
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• 1994

The CNDO/2 calculations have been applied on cluster models for the representative active sites in V-silicalite to get Wiberg bond orders, LUMO energies and total energies. The B acidities of suggested models were investigated in terms of O-H bond orders. And the calculated LUMO energies showed the L acidities of the active sites. The structural stabilities of cluster models were also explained in terms of total energies.

• Proceedings of the Korean Information Science Society Conference
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• 2001.10b
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• pp.358-360
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• 2001

본 논문에서는 내용기반 영상검색중 객체기반검색 방법에 대해 다룬다. 먼저 색상과 질감정보가 동일한 영역을 VQ알고리즘을 이용해 군집화 함으로써 동일한 영역을 추출하는 새로운 영상분할기법을 제안하고, 분할 후에 분할에 사용된 색상과 질감정보, 객체간의 위치정보와 영역크기정보를 가지고 객체간 유사도를 판별하여 영상을 검색한다. 이 때 사용되는 색상의 범위의 몇 개의 주요한 색상으로 표시하기 위해 색상테이블을 사용하고 인간의 인지도에 의해 다시 그룹화 함으로써 계산량과 데이터저장의 효율성을 높인다. 영상검색시에는 질의 영상의 관심객체와 비교대상이 되는 데이터베이스 영상의 여러 객체와의 유사성을 판단하여 영상간의 유사도를 계산하는 일대다 매칭 방법(One Object to Multi Objects Matching)과 질의 영상의 여러 객체와 데이터베이스영상의 여러 객체간의 유사도를 판단하는 다대다 매칭 방법(Multi Objects to Multi Objects Matching)을 제안한다. 또한, 제안된 시스템은 고속검색을 실현하기 위해 주요한 색상값을 키(key)색인화 해서 일치가능성이 없는 영상들은 1차적으로 제거함으로써 검색시간을 줄일 수 있도록 했다.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.60-65
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• 2013

This study investigated the quality changes of French fries when cooked under a lower pressure than the ambient atmosphere. This was derived from the concept of boiling point depression of water under reduced pressure. The pressure during the frying process was controlled at measures of 760 mmHg, 560 mmHg, 360 mmHg, or 160 mmHg. The frying apparatus was manufactured to cook foods up to $200^{\circ}C$ and to have a valve to control the pressure. French fries were cooked at $180^{\circ}C$ for 4 minutes. After each pressure level was achieved, the French fries were dipped into a frying oil bath and cooked for 4 minutes. The quality changes, including moisture content, starch gelatinization, textural and sensory properties of the French fries were measured. The moisture contents were decreased at all 4 pressure levels after frying. Starch gelatinization was not significantly different among the samples. The hardness of French fries cooked at 160 mmHg was the best. In addition, the sensory properties including brown color, taste, and crispiness of French fries cooked at 160 mmHg was the best. The overall preference was higher when the frying pressure was lower.

• 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.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.15-21
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• 2013

This study investigated the oxidative stability of oils when dough was fried under a lower pressure than the ambient atmosphere. The pressure during the frying process was controlled at measures of 760, 560, 360 or 160 mmHg. The oil containing the dough was heated at $180^{\circ}C$ for 48 hours. Rancidity values, including acid value, peroxide value, fatty acid analysis, color changes, and browning of oil samples, were measured every 8 hours. As the frying process continued at all 4 pressure levels, the acid values (AV) increased. However, compared to the other pressure levels, the increase in AV was the least at 160 mmHg. In addition, the peroxide value at 160 mmHg was only 0.81 meq/kg compared to 1.52 meq/kg at 760 mmHg. For all pressure levels, stearic acid, oleic acid, ${\omega}$-6 linolenic acid were increased, while linoleic acid and ${\omega}$-3 linolenic acid were decreased. In terms of color, a-values representing redness were decreased, whereas b-values were increased as the frying proceeded. These results revealed that the oxidation of frying oil was decreased under reduced pressure condition. Thus, the usage of frying oil may be extended, owing to less oxidative concerns. This leads to a lower cost to the manufacturer, and furthermore, helps the environment by reducing industrial wastes.