• Journal of the Korea Institute of Military Science and Technology
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• v.12 no.5
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• pp.549-556
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• 2009

One of the basic technology for implementing the autonomy of UGV(Unmanned Ground Vehicle) is a path planning algorithm using obstacle and raw terrain information which are gathered from perception sensors such as stereo camera and laser scanner. In this paper, we propose a generation method of DVGM(Directional Velocity Grid Map) which have traverse speed of UGV for the five heading directions except the rear one. The fuzzy system is designed to generate a resonable traveling speed for DVGM from current patch to the next one by using terrain slope, roughness and obstacle information extracted from raw world model data. A simulation is conducted with world model data sampled from real terrain so as to verify the performance of proposed fuzzy inference system.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.53-58
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• 2003

This study on the processing of noodles was carried out to increase utilization of Allium fistulosum L., In the areas of total solids in residual liquid, swelling volume, and water absorption, a mixture of 10.0% dried Allium fistulosum L. flour and wheat flour, and a mixture of 25.0% raw Allium fistulosum L. flour and wheat flour both perform similarly to noodles made with just wheat flour. In the area of texture- the gumminess, cutting factor, and chewiness increase as the percentage of dried Allium fistulosum L. flour increases. There is no great difference in these factors between the 10.0% dried and the 25.0% raw mixtures. The color of the noodles with a mixed Allium fistulosum L. flour is green-yellow. As the quantity of Allium fistulosum L. flour increases the color gets darker The over all perception of the noodles made with a mixed Allium fistulosum L. flour was rated higher in color, taste, and smell than regular noodles. This study shows that mixing wheat flour with 10.0% dried Allium fistulosum L. flour or 25.0% raw Allium fistulosum L. flour produces a better noodle product.

• Women's Health Nursing
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• v.22 no.3
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• pp.162-169
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• 2016

Purpose: This study was done to investigate the prevalence and factors affecting body shape misperception among Korean adult women. Methods: We analyzed raw data from the fourth Korean Longitudinal Survey of Women and Families, for 7,658 women over 20 years of age. For the multiple logistic regression model, the dependent variable was existence of misperception (yes/no). Results: The prevalence of body shape misperception was 42.6% (overestimation 6.5%, underestimation 36.1%). Multiple logistic regression analysis revealed that age, education level, marital status, economic status and BMI were significantly associated with body shape underestimation. Education level and BMI were significantly associated with body shape overestimation. Conclusion: An effective obesity intervention program for women must reflect and monitor body shape perception as well as BMI.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.4
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• pp.1869-1886
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• 2018

This paper proposes a MIDI- and audio-based music genre classification method for Korean traditional music. There are many traditional instruments in Korea, and most of the traditional songs played using the instruments have similar patterns and rhythms. Although music information processing such as music genre classification and audio melody extraction have been studied, most studies have focused on pop, jazz, rock, and other universal genres. There are few studies on Korean traditional music because of the lack of datasets. This paper analyzes raw audio and MIDI phrases in Korean traditional music, performed using Korean traditional musical instruments. The classified samples and MIDI, based on our classification system, will be used to construct a database or to implement our Kontakt-based instrument library. Thus, we can construct a management system for a Korean traditional music library using this classification system. Appropriate feature sets for raw audio and MIDI phrases are proposed and the classification results-based on machine learning algorithms such as support vector machine, multi-layer perception, decision tree, and random forest-are outlined in this paper.

• Journal of Advanced Research in Ocean Engineering
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• v.3 no.3
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• pp.136-148
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• 2017

The paper presents dual arm ROV manipulation using deep reinforcement learning. The purpose of this underwater manipulator is to investigate and excavate natural resources in ocean, finding lost aircraft blackboxes and for performing other extremely dangerous tasks without endangering humans. This research work emphasizes on a self-learning approach using Deep Reinforcement Learning (DRL). DRL technique allows ROV to learn the policy of performing manipulation task directly, from raw image data. Our proposed architecture maps the visual inputs (images) to control actions (output) and get reward after each action, which allows an agent to learn manipulation skill through trial and error method. We have trained our network in simulation. The raw images and rewards are directly provided by our simple Lua simulator. Our simulator achieve accuracy by considering underwater dynamic environmental conditions. Major goal of this research is to provide a smart self-learning way to achieve manipulation in highly dynamic underwater environment. The results showed that a dual robotic arm trained for a 3DOF movement successfully achieved target reaching task in a 2D space by considering real environmental factor.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.34 no.2
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• pp.93-111
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• 2023

The authors investigated the artistic characteristics of autistic savant artists, hypotheses on the proximate and ultimate causes of their emergence, recent psychological and other studies about them, and psychological and neuroaesthetic studies about non-savant autistic individuals. The artistic features of autistic savant artists were significantly similar to those of outsider artists. Furthermore, the authors investigated the explanatory power of the paradoxical functional facilitation theory, the superior visual perception hypothesis, the "Hmmmmm" hypothesis, and the Neanderthal theory of autism regarding the emergence of autistic savant artists. In addition, we investigated whether an increase in savant characteristics was related to a decrease in the ability for social communication. The authors suggested that in studies on the aesthetic experience of non-savant autistic individuals, their aesthetic experience ability is never lower than that of neurotypical individuals and that some non-savant autistic individuals may potentially have artistic talent. Finally, the authors reviewed the effectiveness of the "autism savant spectrum syndromic disorder" proposed by some researchers. More scientific and systematic studies on autistic savant artists from a multidisciplinary perspective are warranted.

• Journal of agricultural medicine and community health
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• v.25 no.2
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• pp.303-314
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• 2000

In order to evaluate prevalence and perception on the intestinal trematodes of inhabitants at Docho-island, Shinan-gun, Chollanam-do, a questionnaire survey for the epidemiological study and stool examination for the detection of the eggs of the trematodes were done on 224 individuals at the island from January to February, 2000. The results were as follows: 1. Egg positive rate of the intestinal trematodes was 21.0%. 2. The egg positive rate has revealed significantly higher in the elderly over age 70 than other ages, higher in seashore villagers than inland ones, and higher in persons who had a rural and/or marine ph than persons with other jobs, respectively(P<0.05). 3. The egg positive rate of alcoholic drinkers was higher than non-alcoholic persons, and the rate was also higher in smokers than non-smokers. It was statistically significant(P<0.05). 4. The egg positive rate was shown to be significantly higher in inhabitants who ate raw mullet that was well known to be the source of infection with the intestinal trematodes than people who did not eat the raw marine fishes(P<0.01). 5. The egg positive rate was also significantly higher in humans who had the complaints of frequent abdominal pain and diarrhea than healthy people(P<0.05). In conclusion, the prevalence of intestinal trematodes at the island located in the south and west area in Korea was too high to eradicate the parasitic infections. So a special program is necessary for the control of the trematode infections in many adjacent islands at Chollanamdo.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.