• Transactions of the Korean Society of Machine Tool Engineers
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• v.14 no.1
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• pp.52-57
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• 2005

In the foe of global competition, the requirements for the continuously increasing productivity, flexibility and quality(dimensional accuracy, mechanical properties and surface properties) have imposed a mai or change on steel manufacturing industries. Indeed, one of the keys to achieve this goal is the automation of the steel-making process using AI(Artificial Intelligence) techniques. The automation of hot rolling process requires the developments of several mathematical models for simulation and quantitative description of the industrial operations involved. In this paper, an on-line training neural network for both long-term teaming and short-term teaming was developed in order to improve the prediction of rolling force in hot rolling mill. This analysis shows that the predicted rolling force is very closed to the actual rolling force, and the thickness error of the strip is considerably reduced.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2003.04a
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• pp.124-129
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• 2003

In the face of global competitor the requirements flor the continuously increasing productivity, flexibility and quality(dimensional accuracy, mechanical properties and surface properties) have imposed a major change on steel manufacturing industries. Indeed, one of the keys to achieve this goal is the automation of the steel-making process using AI(Artificial Intelligence) techniques. The automation of hot rolling process requires the developments of several mathematical models fir simulation and quantitative description of the industrial operations involved. In this paper, a on-line training neural network for both long-term teaming and short-term teaming was developed in order to improve the prediction of rolling force in hot rolling mill. This analysis shows that the predicted rolling force is very closed to the actual rolling force, and the thickness error of the strip is considerably reduced.

• The Journal of Korean Academy of Prosthodontics
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• v.27 no.2
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• pp.271-277
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• 1989

The purpose of this preliminary report was to describe the operating procedure of T-scan system and to identify the location, timing and force of occlusal contact in patient with normal occlusion using computerized T-scan system. From the preliminary observation , the author obtained the following results. 1. T-scan system displayed 2 dimensional and 3 dimensional description of occlusion: contact locations, timing (sequence) and forces of occlusal contacts. 2. The T-scan sensor was the most important part of the T-scan system. 3. The data of T-scan system cannot be stored in computer diskett. 4. The T-scan system is thought to be the most effective system to detect occlusal contacts and can be applied to the followings : occlusal diagnosis, occlusal equilibration, crown and bridge restorative procedures, denture adjustment, implant procedures, splint adjustment, laboratory procedures, periodontal treatment, orthodontics, TMJ treatment and patient education etc.

• Proceedings of the KSME Conference
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• 2000.04b
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• pp.686-691
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• 2000

Animation technique from the PIV database is particularly emphasized to give macroscopic and Quantitative description of complex flow fields. As an example, an experimental study was carried out investigate the fundamental (low characteristics of the freezer with the domestic refrigerator. Optimized cross correlation identification to obtain velocity vectors is implemented by direct calculation of correlation coefficients. Image intensifier CCD camera to cope with illumination problem is arranged for the accurate PIV measurement of large flow field. As a results, continuous pictures of the spatial distribution of the instantaneous and time-mean velocity distribution are displayed in real-time sense.

• Bulletin of the Korean Chemical Society
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• v.6 no.1
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• pp.29-32
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• 1985

Normal modes of crystalline orthorhombic sulfur belonging to the space group $D_{2h}$-Fddd, have been evaluated by taking the lowest temperature phase in the solid. Normal modes are obtained by the valence force field with modified force constants and a quantitative description of the mode is adjusted by the potential energy distribution. Since the full crystal system of orthorhombic sulfur is so large, we intended to calculate the normal modes simply by constructing the imaginary box made by the infinite mass boundary. And the Raman experiment is done by using the more powerful Ar-Kr gas laser with lowering the temperature to ${\sim}10^{\circ}K$.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Journal of Biomedical Engineering Research
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• v.31 no.4
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• pp.328-334
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• 2010

Over the past few years, a considerable number of methods have been proposed and applied for the classification of photoplethysmography (PPG). Most of the previous studies, however, focused on the qualitative description of the pulse type according to specific disease and thus provided ambiguous criteria to interpreters. In order to screen out this problem, we present a quantitative method for the pulse type classification including the second derivative of photoplethysmography (SDPTG). In the PPG signal, we have classified the signal as 4 types using the position and the presence of the dicrotic wave. In addition, we have categorized the SDPTG signal as 7 types using the position and the presence of "c" and "d" wave and the sign of "c" wave. In order to check the efficacy of the proposed pulse type classification rule, we collected pulse signals from 155 subjects with different ages and sex. From the correlation analysis, Class 1(p<0.01) and Class 2(p<0.01) in the PPG signal are significantly correlated with ages. In a similar manner Class A(p<0.01), Class C(p<0.05), Class D(p<0.01), and Class F(p<0.01) in the SDPTG signal are considerably correlated with the ages. From these observations, and some earlier ones [4], [5], we can conclude that since the newly proposed method has objectivity and clarity in pulse type classification, this method can be used as an alternative of previous classification rules including similar age-related characteristics.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.12
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• pp.433-444
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• 2020

The purpose of this study is to analyze integrated reporting disclosure and its implications on investor reactions. The population in this study is all manufacturing companies listed on the Indonesia stock exchange from 2017 to 2019, totaling 171 companies, and the sampling technique used is purposive sampling method. The method used in this research is a quantitative description using the financial statements of manufacturing companies listed on the Indonesia stock exchange. The data analysis method used is multiple regression analysis with intervening variables using AMOS 24 software. The results of this study show a positive and significant effect of profitability (X1) and company size (X2) on integrated reporting (IR); a positive and insignificant effect of stakeholder pressure (X3) on integrated reporting (IR); a positive and significant effect of profitability (X1) and stakeholder pressure (X3) on investor reactions (Y); a positive and insignificant effect of firm size (X2) and integrated reporting (IR) on investor reactions (Y). Suggestions are that in further studies, we can increase the sample size by including other industries, and in addition to using annual reporting, we can also use other sources such as websites, press releases, and prospectuses to improve the robustness of this study by relying on other data sources.

• Wind and Structures
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• v.5 no.2_3_4
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• pp.277-290
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• 2002

A two dimensional discrete vortex method (DIVEX) has been developed at the Department of Aerospace Engineering, University of Glasgow, to predict unsteady and incompressible flow fields around closed bodies. The basis of the method is the discretisation of the vorticity field, rather than the velocity field, into a series of vortex particles that are free to move in the flow field that the particles collectively induce. This paper gives a brief description of the numerical implementation of DIVEX and presents the results of calculations on a recent suspension bridge deck section. The results from both the static and flutter analysis of the main deck in isolation are in good agreement with experimental data. A brief study of the effect of flow control vanes on the aeroelastic stability of the bridge is also presented and the results confirm previous analytical and experimental studies. The aeroelastic study is carried out firstly using aerodynamic derivatives extracted from the DIVEX simulations. These results are then assessed further by presenting results from full time-dependent aeroelastic solutions for the original deck and one of the vane cases. In general, the results show good qualitative and quantitative agreement with results from experimental data and demonstrate that DIVEX is a useful design tool in the field of wind engineering.