• Proceedings of the Korean Information Science Society Conference
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• 2008.06a
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• pp.92-97
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• 2008

적절한 촉각자극과 결합된 효과음은 실감성을 향상시킨다고 알려져 있다. 예를 들어, 영화나 게임의 총소리 효과음에 진동자극이 결합되면 훨씬 몰입감이 증진된다. 영화의 경우, 미디어 파일 내에 진동효과 관련한 정보를 부가하는 연구가 진행되기도 하였으나 대중화되지는 못했다. 게임의 경우, 진동을 유발시키도록 프로그래밍하는 방식을 사용하기도 한다. 하지만 진동을 고려하여 개발하는 게임은 전체 10% 미만일 정도로 일반화되어 있지 않다. 따라서 효과음향을 실시간으로 감지하여 진동을 발생시키는 시스템이 바람직하다. 본 논문에서는 이러한 시스템에서 특정 효과음을 실시간으로 감지하는 알고리즘을 제안한다. 이 알고리즘에서는 감지하고자 하는 효과음의 주파수 분포를 미리 분석해서 저장해 놓는다. 입력되는 효과음에 대해 실시간으로 주파수를 분석하여 저장된 값과의 차이를 비교하여 특정 효과음을 감지하게 된다. 실시간 주파수 분포에는 sliding fast Fourier transform (SFFT)를 사용한다. 이는 특정 효과음의 시작순간을 명확히 알 수 없기 때문이다. 제안 알고리즘을 First Person Shooting (FPS) 게임에 적용하여 성능분석을 하였다. 소음이 없을 경우, 감지율은 $80{\sim}90%$였으나, 소음 정도가 커질수록 감지율이 선형적으로 반비례하였다. 또한 감지에 걸리는 시간은 효과음 발생순간부터 0.45초 이내였다.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.08a
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• pp.138-141
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• 2002

The channel of the superconducting Flux Flow Transistor has been fabricated with plasma etching method using ICP. The ICP conditions were 700 W of ICP power, 150 W of rf chuck power, 5 mTorr of the pressure in chamber and 1:1 of Ar : $Cl_2$, respectively. The channel etched by plasma gas showed superconducting characteristics of over 77 K and superior surface morphology. The critical current of SFFT was altered by varying the external applied current. As the external applied current increased from 0 to 12 mA, the critical current decreased from 28 to 22 mA. Then the obtained $r_m$ values were smaller than $0.1\Omega$ at a bias current of 40 mA. The current gain was about 0.5. Output resistance was below $0.2\Omega$.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.8
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• pp.875-881
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• 2004

Fundamental results obtained from an atomic force microscope (AFM) chemically-induced direct nano-lithography process are presented, which is regarded as a simple method for fabrication nm-scale devices such as superconducting flux flow transistors (SFFTs) and single electron tunneling transistors (SETs). Si cantilevers with Pt coating and with 30 nm thick TiO coating were used as conducting AFM tips in this study. We observed the surfaces of superconducting strip lines modified by AFM anodization' process. First, superconducting strip lines with scan size 2 ${\mu}{\textrm}{m}$${\times}$2 ${\mu}{\textrm}{m}$ have been anodized by AFM technology. The surface roughness was increased with the number of AFM scanning, The roughness variation was higher in case of the AFM tip with a positive voltage than with a negative voltage in respect of the strip surface. Second, we have patterned nm-scale oxide lines on ${YBa}-2{Cu}_3{O}_{7-x}$ superconducting microstrip surfaces by AFM conductive cantilever with a negative bias voltage. The ${YBa}-2{Cu}_3{O}_{7-x}$ oxide lines could be patterned by anodization technique. This research showed that the critical characteristics of superconducting thin films were be controlled by AFM anodization process technique. The AFM technique was expected to be used as a promising anodization technique for fabrication of an SFFT with nano-channel.

• Polymer(Korea)
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• v.25 no.4
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• pp.512-520
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• 2001

One of the most important factors which affect the mechanical properties of fiber-reinforced composite materials is the interfacial shear strength (IFSS). The IFSS of glass fiber and polycarbonate (PC)/styrene-co-acrylonitrile (SAN) blend system has been measured by the single fiber fragmentation test (SFFT). SAN contents were varied up to 30 wt% and the IFSS increased with the SAN contents. Styrene-co-maleic anhydride (SMA) was used as the compatibilizer and the glass fiber was surface treated with organosilane coupling agents. Addition of small amount of SMA in PC/SAN blend improved the IFSS by chemical bonding between maleic anhydride and silanol. The optimum MA content was 0.4 wt% of total matrix contents. Also, IFSS was greatly affected by the miscibility condition of SAN/SMA blends, which depended on the copolymer composition of SAN and SMA. It was found out that, higher IFSS could be obtained when the SAN/SMA blend was in miscible pairs. In case of SAN/SMA miscible pairs, the IFSS depended on the MA content in total matrix, not on the MA content in SMA.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.197-206
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• 2016

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using $2{\times}2$ complex factors with two freezing methods (fast freezing, FF, $-50^{\circ}C$ in a deep freezer; slow freezing, SF, $-20^{\circ}C$ in a common freezer) and two thawing methods (fast thawing, FT, 5 h $12^{\circ}C$ with flow water; slow thawing, ST, 24 h $5^{\circ}C$ in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (P<0.05). Yellowness of KND meat of the ST group was higher than that of control (P<0.05). Cooking loss (CL) and water holding capacity (WHC) of KND meat in the control were lower than those of the freezing and thawing groups (P<0.01, P<0.05), but shear force (SF) of the control was higher than that of other groups (P<0.01). Moisture content of the ST group was higher than that of the FT group (P<0.05), and protein content of the FF group was higher than that of control (P<0.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (P<0.01, P<0.05). Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (P<0.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.