• The Journal of Korean Academy of Sensory Integration
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• v.20 no.2
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• pp.36-45
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• 2022

Objective : The objective of this study was to determine a discriminat validity of the Sensory Processing Scale-Children (SPS-C) for children with and without Sensory Processing Disorder (SPD). Method : The SPS-C was completed by parents of 151 Korean children including 68 typically developing children (control group), 83 children with SPD (known group) in the age range 3-5 years, in South Korea. ANCOVA with sex as covariable was used to identified the difference between the children with typically development and SPD. Results : Sensory processing differences in sensory domains and sensory factors were detected and the gender differences were not effective between typically developing children and children with SPD. Significant differences were found in all sensory domain score and total score except proprioceptive processing in sensory domain. In sensory factors, significant differences were found in overrsensitivity, underresponsivity, and discrimination, but sensory seeking was not significant. SPS-C was a valid assessment tool to identify or screen of SPD in Korea. Conclusion : The psychometric characteristics for the standardization study of SPS-C were presented, and the discriminant validity to screen the children with sensory processing problems was presented as a verified evaluation tool. SPS-C will be helpful in screening, analyzing and interpreting characteristics of sensory processing, and establishing an intervention plan.

• International Journal of Contents
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• v.12 no.1
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• pp.60-64
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• 2016

As new applications of cloud data management system (CDMS) such as online games, cooperation edit, social network, and so on, are increasing, transaction processing capabilities for CDMS are required. Several transaction processing methods for cloud data management system (CDMS) have been proposed. However, existing transaction processing methods have some problems. Some of them provide limited transaction processing capabilities. Some of them are hard to be integrated with existing CDMSs. In this paper, we proposed a new concurrency control method to support transaction processing capability for CDMS to solve these problems. The proposed method was designed and implemented based on Spark, an in-memory distributed processing framework. It uses RDD (Resilient Distributed Dataset) model to provide fault tolerant to data in the main memory. In our proposed method, database stored in CDMS is loaded to main memory managed by Spark. The loaded data set is then transformed to RDD. In addition, we proposed a multi-version concurrency control method through immutable characteristics of RDD. Finally, we performed experiments to show the feasibility of the proposed method.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2003.10a
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• pp.334-343
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• 2003

The discharge gap clearly is to order and to promote the improvement of processing feature of die-sinking electro discharge machining(EDM). If creation carbon, which generated by Pyrolysis of EDM oil and processing pace power which is generated in between an electrode and a workpiece, are overproduced, they will lower the processing speed and roughness of the surface. Therefore, it is gone through an experiment and the flow analysis of EDM oil in order to improve the treatment of processing chips, which is an important problem by contriving a new flushing method. The condition of an electric discharge is not considered to be a progressing of processing. It is assumed that the flow of processing fluid is equal to the flow of processing chip, which is remaining in the discharge gap, and thus, analyzing then comparing with the data of the experiment and investigate its correlation.

• Proceedings of the KSRS Conference
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• 2007.10a
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• pp.101-104
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• 2007

Efficient Query processing and optimization are critical for reducing network traffic and decreasing latency of query when accessing and manipulating sensor data of large-scale sensor networks. Currently it has been studied in sensor database projects. These works have mainly focused on in-network query processing for sensor networks and assumes homogeneous sensor networks, where each sensor network has same hardware and software configuration. In this paper, we present a framework for efficient query processing over heterogeneous sensor networks. Our proposed framework introduces query processing paradigm considering two heterogeneous characteristics of sensor networks: (1) data dissemination approach such as push, pull, and hybrid; (2) query processing capability of sensor networks if they may support in-network aggregation, spatial, periodic and conditional operators. Additionally, we propose multi-query optimization strategies supporting cross-translation between data acquisition query and data stream query to minimize total cost of multiple queries. It has been implemented in WSN middleware, COSMOS, developed by ETRI.

• Electrical & Electronic Materials
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• v.8 no.5
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• pp.551-557
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• 1995

For the observation of treeing, a visual measurement with an optical microscope has been used to explain breakdown mechanism in high-voltage systems. The conventional directed visual method of tree aging observation is difficult to measure in short time processing, and it is impossible to analyze on tree degradation area, progressed direction, tree pattern, etc. By using an image processing technique, the tree features which appear immediately after the tree initiation as well as changes in the configuration of the tree can be easily measured and observed than using the conventional visual methods. In this paper, we have developed a tree observating system by using image processing for tree growth, degradation area and other treeing progress. As an experimental result, it can be concluded that the image processing method is a more effective alternative than directed visual observation method. As a matter of fact, it is possible to record the image of tree propagation immediately after its first appearance and explain the characteristics of tree growth froth the computer processing image.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.4
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• pp.151-160
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• 2014

In this paper, a comparison of superpixel characteristics based on SLIC(simple linear iterative clustering) for several color feature spaces is presented. Computer vision applications have come to rely increasingly on superpixels in recent years. Superpixel algorithms group pixels into perceptually meaningful atomic regions, which can be used to replace the rigid structure of the pixel grid. A superpixel is consist of pixels with similar features such as luminance, color, textures etc. Thus superpixels are more efficient than pixels in case of large scale image processing. Generally superpixel characteristics are described by uniformity, boundary precision and recall, compactness. However previous methods only generate superpixels a special color space but lack researches on superpixel characteristics. Therefore we present superpixel characteristics based on SLIC as known popular. In this paper, Lab, Luv, LCH, HSV, YIQ and RGB color feature spaces are used. Uniformity, compactness, boundary precision and recall are measured for comparing characteristics of superpixel. For computer simulation, Berkeley image database(BSD300) is used and Lab color space is superior to the others by the experimental results.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.96-96
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• 2020

In order to establish the risk criteria of inundation due to typhoons or heavy rainfall, research is underway to predict the limit rainfall using basin characteristics, limit rainfall and artificial intelligence algorithms. In order to improve the model performance in estimating the limit rainfall, the learning data are used after the pre-processing. When 50.0% of the entire data was removed as an outlier in the pre-processing process, it was confirmed that the accuracy is over 90%. However, the use rate of learning data is very low, so there is a limitation that various characteristics cannot be considered. Accordingly, in order to predict the limit rainfall reflecting various watershed characteristics by increasing the use rate of learning data, the watersheds with similar characteristics were clustered. The algorithms used for clustering are K-Means, Agglomerative, DBSCAN and Spectral Clustering. The k-Means, DBSCAN and Agglomerative clustering algorithms are clustered at the impervious area ratio, and the Spectral clustering algorithm is clustered in various forms depending on the parameters. If the results of the clustering algorithm are applied to the limit rainfall prediction algorithm, various watershed characteristics will be considered, and at the same time, the performance of predicting the limit rainfall will be improved.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.45-53
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• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.58-64
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• 2016

The effects of reducing pork hind legs concentrations from 80% to 60% and replacing the pork head meat with up to 20% pork head meat were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. The increasing the pork head levels from 0% to 20% increased the protein content, pH, reduction in diameter, reduction in thickness, and shear force of hamburger patties, but decreased the moisture content, lightness, redness, yellowness, cooking yield, and water holding capacity of hamburger patties. The fat and ash contents of the hamburger patties with different amounts of pork hind legs and pork head showed no significantly different sensory characteristics from the control and all the treatments (p>0.05). The hamburger patties with increasing pork head levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 and T2. Therefore, replacing pork hind legs with pork head meat in the formulation was successfully similar to control hamburger patties, with best results obtainedon replacing up to 10% pork head meat.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.588-595
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• 2015

The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.