• Journal of Navigation and Port Research
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• v.43 no.5
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• pp.281-288
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• 2019

In this paper, we implemented a mobile application of location-based augmented reality that combines self-sensing technology and various safety information using technological advancements of the smartphone. Vessel navigation is a suitable area for augmented reality because it requires accurate knowledge of the distance and location of destinations, danger zones, AtoN, and adjacent vessels. Current smartphone applications only provide 2D images and location information. Such applications do not include information about the surrounding environment, and as a result, they can only function using their own sensing information and surrounding information into a location-based augmented reality. If you provide a variety of sensor information embedded in the smartphone to 'BadaGO', the implemented application through this study, 'BadaGO' can provide safe navigation information to the user device in real time with a variety of its own formed information. The user has a high practicality and applicability of a small ship that is supplied with safe navigation information in a changing marine environment only by providing information through the application on the smartphone.

• Proceedings of the Korea Information Processing Society Conference
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• 2010.04a
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• pp.1017-1019
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• 2010

정보화 기술이 활발하게 진행되어 가운데 지리공간정보의 기술이 부각되고 있다. 유비쿼터스 시대로 접어 들면서 세상이 모든 것들이 위치를 가지게 된다. u-city, LBS, ITS 서비스 등 지리공간 데이터의 활용은 앞으로 무궁무진하게 커질 것이다. 이로 공간정보 유통시스템도 향후의 WEB 3.0기술을 고려하는 것이 필요하게 되었으며, 사용자 중심의 서비스 시대로 접어 들면서 공간정보의 민간 유통시스템 구축이 요구되고 있다. 본 논문에서는 공간정보의 민간 유통을 위한 메타데이터 표준 및 적합성 테스트 방안을 제시하였다.

• Journal of Digital Convergence
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• v.12 no.8
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• pp.211-217
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• 2014

In this paper, by using geofencing technology to set the area you want to move tourists. Geofence set of tourists in the region enters the smartphone by sending e-mail or SMS alarm to display a detailed map of the area to visit assistance. When you arrive at the destination of the museum exhibits or exhibits to the NFC tag attached to each corresponding to a web server for a detailed description of the exhibits from the get-down. Multimedia content using an existing exhibits described. Media of exhibition space and the interaction between the visitors tour guide system capable was built.

• ETRI Journal
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• v.30 no.3
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• pp.421-431
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• 2008

In this paper, we offer a new technique to discover frequent spatiotemporal patterns from a moving object database. Though the search space for spatiotemporal knowledge is extremely challenging, imposing spatial and timing constraints on moving sequences makes the computation feasible. The proposed technique includes two algorithms, AllMOP and MaxMOP, to find all frequent patterns and maximal patterns, respectively. In addition, to support the service provider in sending information to a user in a push-driven manner, we propose a rule-based location prediction technique to predict the future location of the user. The idea is to employ the algorithm AllMOP to discover the frequent movement patterns in the user's historical movements, from which frequent movement rules are generated. These rules are then used to estimate the future location of the user. The performance is assessed with respect to precision and recall. The proposed techniques could be quite efficiently applied in a location-based service (LBS) system in which diverse types of data are integrated to support a variety of LBSs.

• The Journal of the Korea institute of electronic communication sciences
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• v.6 no.6
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• pp.903-908
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• 2011

The purpose of this paper is to provider an indoor location measuring method, apparatus and Service available for mobile wireless network. This paper introduces positioning technology such as Basic Technology Element and QoS(Quality of Service) etc. of WPS(WiFi Positioning System) for mobile wireless network. An apparatus for sectionalizing an indoor area for indoor location measurement includes several steps. For example, a sector number input step, a sectionalization calculating step, a storing unit step etc. Also, This paper show advance Indoor positioning result.

• Journal of the Korean Wood Science and Technology
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• v.18 no.1
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• pp.31-38
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• 1990

합판(合板)에 내화약제(耐火藥劑) 가압법(加壓法)에 의하여 약 1,588kg/$(30cm)^3$(3.5lbs/$ft^3$)을 주입시켜 내화합판(耐火合板)을 제조(製造)한 후(後), 이들 합판(合板)의 합수율(含水率)을 6%로 유지하면서, 기간은 0, 21, 60, 160 및 215일 동안 온도를 $26.6^{\circ}C(80^{\circ}F)$에 14 시간, $65^{\circ}C(150^{\circ}F)$에서 7시간, $26.6^{\circ}C$로 내리는데 1시간, $65^{\circ}C$로 올리는데 2시간씩으로 순환시켜, 내화처리합판(耐火處理合板)과 무처리합판(無處理合板)의 기계적 성질에 미치는 영향을 조사 비교 하였다. MOE는 내화처리합판(耐火處理合板)과 무처리합판(無處理合板) 사이에 유의성이 없었고, MOR에 있어서 내화처리합판(耐火處理合板)은 무처리합판(無處理合板)에 비하여 15~20% 감소하였고, WML에 있어서 내화처리합판(耐火處理合板)과 무처리합판(無處理合板)사이에 유의성이 있었으며, 두 내화처리합판(耐火處理合板) 사이에도 시간에 따라 유의성이 인정되었다. 따라서 WML은 내화처리합판(耐火處理合板)의 기계적 성질을 구명하는데 좋은 기준이 될 것으로 사료된다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.4869-4874
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• 2011

In this paper, we defined constructivism and ontology theory and associate it in Location Based Service ubiquitous learning. And this paper aims to provide a clear vision about location based service (LBS) ubiquitous learning. The typical ubiquitous learning involving the Context Aware Intelligent system was presented. Also the Architecture for learning environment including the key idea and technical concept is being presented in this paper. Guided with these principles and with the advancement of information and communication technology the context-awareness based on Artificial intelligence for Location based Service for ubiquitous Learning was conceptualized. U-learning for Location Based Service is presented here and the concept behind this new learning paradigm. The learning environment architecture which comprises the entire component is illustrated here.

• Proceedings of the Korea Information Processing Society Conference
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• 2013.05a
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• pp.621-624
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• 2013

Mobile Cloud Computing is today's emerging technology. Customers enjoy the services and application from this combination of mobile technology and cloud computing. Beside all these benefits it also increases the concerns regarding privacy of users, while interacting with this new paradigm One of the services is Location based services, but to get their required services user has to give his/her current location to the LBS provider that is violation of location privacy of mobile client. Many approaches are in literature for preserve location privacy but some has computation restriction and some suffer from lack of privacy. In this paper we proposed a novel idea that not only efficient in its protocol but also completely preserves the user's privacy. The result shows that by sharing just service name and a large enough geographic area (e.g. a city) user gets required information from the server by doing little client side processing We perform experiments at client side by developing and testing an android based mobile client application to support our argument.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1388-1393
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• 1998

Traditional Andong sikhe was produced by fermenting L. bulgaricus LBS 47 and S. cerevisiae SCS 5. The changes of nitrogen compound and amino acid during fermentation and storage were investigated. Crude protein was increased until 4days, the main fermentation period. Amino form nitrogen increased up to 37.50 mg% at the 2nd day of fermentation and the product tasted best at this time. Water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The amino acids of water soluble protein and salt soluble protin were totally 17 kinds. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.948-956
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• 1998

This study aimed to investigate of Andong sikhe by using pure culture inoculation technique and the improvement of storage stability by the addition of stabilizers to the product. Microorganisms were selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria and yeast were also followed in the process of fermentation.