• The Journal of the Korea Contents Association
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• v.11 no.8
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• pp.1-13
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• 2011

In order to create an intelligent autonomous agent in virtual world, we need a sophisticated design for perception, recognition, judgement and behavior. We develop the perception and recognition functions for such an autonomous agent. Our perception mechanism identifies lines based on differences in color, the primitive visible data, and exploits those lines to grasp shapes and regions in the scene. We develop an inferencing algorithm that can infer the original shape from a damaged or partially hidden shape using its characteristics from the ontology in order to intelligently recognize the perceived shape. Several individually recognized 2D shapes and their spatial relations form 3D shapes and those 3D shapes in turn constitute a scene. Each 3D shape occupies its respective region, and an agent analyzes the associated objects and relevant scenes to recognize things and phenomena. We also develop a mechanism by which an agent uses this recognition function to accumulate and use her knowledge on the scene in the historical context. We implement these functions presented above against an example situation to demonstrate their sophistication and realism.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.459-467
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• 2005

The purpose of this study is to provide useful information for establishing desirable table manner culture by investigating the perception, practice of traditional basic table manner. The subjects were consisted of 1,261 participants(618 males and 643 females) in Daegu and Kyungpook. The recognition, practice of traditional basic table manner were measured on the five-point Likert scale. The results were summarized as follows: The overall recognition score on ordinary table manner was 3.74 points, and of methods and kinds of dinner services was 2.99 points. The education score on table manner of parents for sons and daughters was 3.66 points, and the necessity score of table manner was 3.92 points. The scolding score of adults for table manner was 2.79 points, and cooking score of side dishes for adult was 3.25 points. In result of analyzing difference between perception and performance of traditional table manner, perception is much higher than performance. Respondents consider that the most perceptional and performant traditional table manner item is 'eating foods inside mouth by not seeing and rushing out'. Meanwhile, 'eating and taking some foods from a main dish' was the lowest perception and performance. The total recognition score on traditional table manner was 77.78 points, and the total practice score on traditional table manner was 71.72 points.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.2368-2372
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• 2005

We proposed a novel method for object recognition using the Smart tag system in the previous research. We identified the object easily, but could not assure the object pose, because the threshold problem was not solved. So we propose a new method to solve this threshold problem. This method uses a smart tag to decide the threshold by recording color information of the image when the object feature is extracted. This method records the original of the object color information at the smart tag first. And then it records the object image information, the circumstance image information and the sensors information continuously when the object feature is extracted through the experiments. Finally, it estimates the current threshold by recorded information. This method can be applied the threshold to each objects. And it can solve the difficult threshold decision problem easily. To approve the possibility of our method, we implemented our approach by using easy and simple techniques as possible.

• Journal of the Korea Safety Management & Science
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• v.16 no.3
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• pp.411-420
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• 2014

The purpose of this paper is to examine the effects of customer perception about service physical evidence and process quality by liquor wholesaler on customer satisfaction and maintaining business relationship. Also this paper tries to find out the moderating effect of relational duration on those service qualities and deal satisfaction. Based on the responses from 53 stores, the result of multiple regression analysis appears as follow that (1) the perception of intangible service quality is positively related to deal satisfaction, (2) deal satisfaction is positively related to maintaining business, and (3) the interaction of relational duration and each perception of service qualities is significant.

• Journal of Digital Convergence
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• v.15 no.12
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• pp.509-516
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• 2017

People observe a lot of events in our environment and we do not have any difficulty to perceive events including speech perception. Like perception of biological motion, two main theorists have debated on speech perception. The purpose of this review article is to briefly describe speech perception and compare these two theories of speech perception. Motor theorists claim that speech perception is special to human because we both produce and perceive articulatory events that are processed by innate neuromotor commands. However, direct perception theorists claim that speech perception is not different from nonspeech perception because we only need to detect information directly like all other kinds of event. It is important to grasp the fundamental idea of how human perceive articulatory events for the convergence on speech engineering. Thus, this basic review of speech perception is expected to be able to used for AI, voice recognition technology, speech recognition system, etc.

• Journal of Broadcast Engineering
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• v.18 no.5
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• pp.713-721
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• 2013

This paper describes an efficiency of chroma based tonal features for speech emotion recognition. As the tonality caused by major or minor keys affects to the perception of musical mood, so the speech tonality affects the perception of the emotional states of spoken utterances. In order to justify this assertion with respect to tonality and emotion, subjective hearing tests are carried out by using synthesized signals generated from chroma features, and consequently show that the tonality contributes especially to the perception of the negative emotion such as anger and sad. In automatic emotion recognition tests, the modified chroma-based tonal features are shown to produce noticeable improvement of accuracy when they are supplemented to the conventional log-frequency power coefficient (LFPC)-based spectral features.

• Journal of the Korean Institute of Landscape Architecture
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• v.43 no.1
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• pp.54-68
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• 2015

The purpose of this study was to analyze the effect of environmental perception in neighborhood parks on user's recognition of health improvement. This study used objective field survey data and subjective user survey data at 8 neighborhood parks in Changwon City. According to the results, the perceptions of distance and street environment from home to park were evaluated highly but the perception of water spaces and various attractions within the parks were rated lowly in most of parks. As a result of factor analysis, 23 environmental perception variables were classified into 6 factors such as scenery, comfort, accessibility, activity, convenience and amenity. For the result of regression analysis between environmental perceptions and user's recognition of health improvement based on 6 factors, the recognition of physical health improvement was significantly influenced from environmental perception factors in 4 parks among 8 parks. 'Accessibility' and 'activity' were analyzed as the meaningful factors in 3 parks. Also, recognition of mental health improvement was significantly influenced from environmental perception factors in 5 parks among 8 parks and especially 'accessibility' was showed as the significant factor in 4 parks. The findings from this study can contribute to improve the physical environments of the present parks and can be a basic data for new park development.

• Knowledge Management Research
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• v.23 no.1
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• pp.47-67
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• 2022

Computer and Internet information technologies(ICTs) have changed the modern service industry and people's life style. In particular, the global spread of COVID-19 has attracted more attention to contact service types such as self-service technology. With the increase in labor costs and the enhancement of consumer self-awareness, more and more companies transfer part of their work to customers through their own service technology. This study seeks to answer the following questions. (1) Do technology difficulty and safety perception affect customer value recognition in the self-service technologies? (2) Does customer value recognition influence the intention to use such technologies continuously? This study conducted an empirical analysis with 327 samples to validate the influence of self-service characteristics(technology difficulty and safety perception) on customer value recognition and continuous utilization intentions. Also, it analyzes the moderating effects of age and frequency of use on the relationship between self-service characteristics and customer value recognition. The study results show that the technology difficulty does not affect the customer's perceived value recognition; and the higher the customer's value recognition, the higher the intention of continuous use.

• The Journal of the Korea Contents Association
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• v.17 no.12
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• pp.236-246
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• 2017

As a research on culinary staffs' subjective perception of star chefs' appearance in cooking broadcast, this study analyzed the subjective tendency targeting culinary staffs in hotels & restaurants by applying Q methodology. Three research questions of this study were set up like below. First, what are the culinary staffs' acceptance types of subjective perception of star chefs' appearance in cooking broadcast? Second, what are the characteristics of homogeneous type of culinary staffs' subjective perception of star chefs' appearance in cooking broadcast? Third, what are the things in common and differences of culinary staffs' each subjective perception type of star chefs' appearance in cooking broadcast? In the results of typological analysis based on such research questions, total four types were drawn such as Acquiring expertise through cooking broadcast type(Type1, N=8), New broadcast genre recognition type(Type2, N=10), The profession of the chef reality recognition type(Type3, N=2), and Profession image of chef synergy type(Type4, N=2). Each type showed its own distinctive characteristics.

• Phonetics and Speech Sciences
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• v.6 no.1
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• pp.95-101
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• 2014

This paper investigated the effects of frequency band limitation on perceptual characteristics of Korean consonants. Monosyllabic speech (144 syllables of CV type, 56 syllables of VC type, 8 syllables of V type) produced by two announcers were low- and high-pass filtered with cutoff frequencies ranging from 300 to 5000 Hz. Six listeners with normal hearing performed perception test by types of filter and cutoff frequencies. We reported phoneme recognition rates and types of perception error of band-limited Korean consonants to examine how frequency distortion in the process of speech transmission affect listener's perception. The results showed that recognition rates varied with the following factors: position in a syllable, manner of articulation, place of articulation, and phonation types. Consonants in the final position were stronger to the frequency band limitation than those in the initial position. Fricatives and Affricates are stronger than stops. Fortis consonants were less stronger than their lenis or aspirated counterparts. Types of perception error also varied depending on such factors as consonant's place of articulation: In case of bilabial stops, they were perceived as alveolar stops with while in cases of alveolar and velar stops, there were changes in phonation types without any change in the place of articulation.