• 제목/요약/키워드: Kim's analysis

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GPSG를 이용 구문 해석기의 설계에 관한 연구 (A STUDY ON THE CONSTRUCTION OF NATURAL LANGUAGE PARSER USING GPSG)

  • 우요섭;김영섭;김한우;최병욱
    • 대한전기학회:학술대회논문집
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    • 대한전기학회 1987년도 전기.전자공학 학술대회 논문집(II)
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    • pp.1144-1147
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    • 1987

  • This paper designs parser using GPSC for syntactic and semantic analysis of English input sentences. By use of a number of unification-based principles and Tomita's algorithm, syntactic analysis is described. Also in semantic analysis, Montague semantics is used.

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Understanding the Drivers of Liking for Makgeolli, a Traditional Korean Fermented Alcoholic

  • Kim, Hye-Seon;Cho, Jae-Hwang;Kim, Seon-Young;Kim, Hye-Eun;Lee, A-Hyun;Chun, Jee-Hwa;Chung, Seo-Jin
    • Food Quality and Culture
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    • 제3권2호
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    • pp.64-68
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    • 2009

  • This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

인발응력을 고려한 다단 형상인발 공정설계 (Process Design of Multi-pass Shape Drawing Considering the Drawing Stress)

  • 김성민;이상곤;이찬주;김병민;정명식;이선봉
    • 소성∙가공
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    • 제21권4호
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    • pp.265-270
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    • 2012

  • In this study, a process design method for the multi-pass shape drawing is proposed with consideration of the drawing stress. First, the shape drawing load was calculated to evaluate the shape drawing stress, and the intermediate die shape was determined by using an electric field analysis and the average reduction ratio. In order to evaluate whether material yielding occurs at the die exit, the drawing stress was determined by using the calculated shape drawing load. Finally, FE-analysis and shape drawing experiments were conducted to validate the design of the multi-pass shape drawing process. From the results of the FE-analysis and shape drawing experiments, it was possible to produce a sound shape drawn product with the designed process. The dimensional tolerances of the product were within the allowable tolerances.

  • https://doi.org/10.5228/KSTP.2012.21.4.265 인용 PDF KSCI