• Journal of Korea Multimedia Society
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• v.5 no.4
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• pp.434-440
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• 2002

This paper proposes a digital storytelling system that employs a method of making users simple online sketch being animated in 3D. To help users focus on their story development, our proposed system gives sketch guidelines providing 3D scene structure, and publishes final results as animated scenes with story text across time. This system is based on the web and the authoring process can also be shared with others.

• Journal of the Korean Society of Marine Environment & Safety
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• v.29 no.7
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• pp.950-957
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• 2023

For safe mooring and towing between the ship and port, the equipment must be designed in accordance with the relevant international regulations. However, some small shipyards and engineering companies often do not fully comprehend the core contents. Therefore, the international regulations regarding towing and mooring equipment are reviewed and the bollard and chock are newly developed based on the Mooring Equipment Guideline 4 (MEG4) standards. A bollard is a mooring equipment used to fix a mooring rope to the hull. It has two columns and is mostly used in a figure eight pattern knots under the mooring condition. The chock, which is used to change the mooring rope direction coming into the ship from outside, is manufactured using a casting with curvature. The two mooring equipment are widely used in the stern, bow, and mid-side. Owing to the increase in the size of container vessels and LNG ships, the mooring rope load has increased and the safe working load of the mooring equipment must be revised. This study summarizes and examines the results of the allowable stress method obtained using finite element analysis modelling. To consider the mesh size effect, a reasonable criteria was suggested by referring the existing class guidance. Additionally, the safe working load was verified through nonlinear collapse analysis, and the elastic region against load increments was confirmed. Furthermore, the proposed evaluation method can be used to develop similar equipment in the near future.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.26 no.10
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• pp.2008-2017
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• 2002

Joint structure of a transducer horn-holder assembly fur a wire bonder was examined through FEM contact analysis. A three dimensional modeling and analysis was carried out to survey the internal physics of this structure and to prove the accuracy of a computation compared to a measurement. After validation, a simple two dimensional model was built fur various parametric study considering the efficiency and speed of the computation. Several factors such as boundary conditions, a modeling boundary, mesh density and so on, were considered to obtain consistency with three dimensional analysis. An arc angle and a position of each holder boss were chosen as design parameters. A design of experiment was applied to find out an optimized design of the holder geometry. As a result, a guideline for holder boss design was suggested and main factors and their influence on stress concentration in the transducer horn were surveyed.

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.310-316
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• 2022

In this study, we compared the microbial reduction effects of drying, hot water, and microwave sterilization in scourers and dishcloths to suggest a most suitable sterilization method. Three scourer types (silver, copper, and mesh) were used, and three dishcloth types (silver, bamboo, and cotton) were used. Drying time dependent reduction in Escherichia coli was high in silver and copper scourers, but minimal bacterial reduction was obtained against Bacillus cereus in all scourers and dishcloths. In scourers, E. coli was not detected after ≥30 s of hot water sterilization at 77℃, and B. cereus was not detected after ≥60 s of hot water sterilization at 100℃. In dishcloths, E. coli was not detected after hot water sterilization at 77℃ for ≥30 s, but B. cereus was detected after hot water sterilization at 100℃ for ≥60 s. In scourers, E. coli was not detected after microwave sterilization at 700 W for 3 min, but B. cereus was detected. In dishcloths, E. coli was not detected after microwave sterilization with 700 W for ≥1 min, but B. cereus was detected in the cotton dishcloth even after sterilization for 3 min. In conclusion, the use of antimicrobial scourers (silver and copper) and dishcloths (silver and bamboo) are not sufficient to reduce the microbial contamination. The guideline provided by the Ministry of Food and Drug Safety suggesting dishcloth sterilization via hot water at 100℃ for 30 s was also found to be insufficient. Based on our research, we suggest that the most effective methods of microbial management are submerging scourers in hot water at 100℃ for ≥1 min, and sterilizing dishcloths for ≥3 min using a 700 W microwave.