• MALSORI
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• no.67
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• pp.167-180
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• 2008

This paper describes a novel spectral envelope conversion method based on Gaussian mixture model (GMM). The core of this paper is rearranging source feature vectors in input space to the transformed feature vectors in feature space for the better modeling of GMM of source and target features. The quality of statistical modeling is dependent on the distribution and the dimension of data. The proposed method transforms both of the distribution and dimension of data and gives us the chance to model the same data with different configuration. Because the converted feature vectors should be on the input space, only source feature vectors are rearranged in the feature space and target feature vectors remain unchanged for the joint pdf of source and target features using KPCA. The experimental result shows that the proposed method outperforms the conventional GMM-based conversion method in various training environment.

• 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.

• Proceedings of KOSOMES biannual meeting
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• 2004.11a
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• pp.13-16
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• 2004

2001년 9월 11일 미국에 대한 항공기 데러 이후 해상화물운송선박 및 항만시설에 대한 해상 테레에 대비하고자 IMO에서 "국제선박 및 항만시설보안 코드(ISPS Code)"를 제정 및 채택하여 2004년1월 1일부터 발효 중이다. 이와 관련하여 선박에서 이를 적용하기 위하여 해운선사에서는 많은 노력을 경주하였으며 보안시스템을 효과적으로 운영하는가에 대한 검증은 선박보안심사를 통하여 이루어지고 있다. 또한 보안시스템을 운영하고자 할 경우에는 회사보안책임자, 선박보안책임자 및 해상종사자에 대한 효과적인 사전교육이 반드시 필요한 실정이다. 따라서 향후 선박보안심사는 ISM 심사와의 차이를 고려하여 시스템의 이해 및 운영, 보안설비 정비, 보안사건 발생시 비상대응 및 시스템활동기록의 검증에 집중하여야 하며 ISM 심사와의 통합형태가 되어야 할 것이다. 또한 선박보안교육의 경우에는 교육기관을 통한 보안교육에만 의존할 것이 아니라 승선 전 및 승선 후 교육을 통하여 보안의식을 고양시키어야 한다.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.167-174
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

• Journal of Physiology & Pathology in Korean Medicine
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• v.30 no.6
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• pp.412-418
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• 2016

The emergence of systems biology in the 21st century is changing the paradigm of biomedical research. Whereas the reductionist approaches focus on components rather than time or contexts, systems biology focus more on interrelationships, dynamics, and contexts. The key ideas of the systems biology shares much with the philosophy of Korean Medicine(KM) and therefore, the paradigm shift is shedding light on understanding the mechanism of action of KM at system level. In this article, I provide a guide to learning systems biology for KM researchers using online learning resources. Thanks to the recent development of MOOC(massive open online courses) and other online learning platforms, learners can access to plenty of high-quality resources from top-tier universities in the world. I expect this guide help researchers to employ systems biology methods into their KM researches, and will lead to the development of future curricula for training "bi-lingual" experts, KM and computational approaches.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.155-170
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• 2004

In a study, the selection of a relevant methodology cannot be determined without an effort First of all, the philosophical view or understanding of the nature of a study area will be agreed, based on which a series of judgment will be performed on a process identifying a foundation or a validity of a knowledge. The findings are as follows. First, it analyzed the trend of food serviceㆍculinary art-related studies by subject and examined its awareness. The most studies are related to trend analysisㆍfood service, 104 papers, following by financial and strategic fulfillment, 76 papers. Service quality and customer-related studies are 38, individual and organization-related studies are 31 papers, education training 18 papers, while legal review are only 2 papers. Second, for trend analysis and awareness on study methodology, research study is at the first, 39%, following by literature study, 38.7%. Most studies are performed research and literature studies together.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.91-104
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• 2007

The purpose of the study is to examine culinary students' perception of the quality of an OJT(on the job training) program and to investigate their satisfaction levels clustered by the differences in it. Through the survey, the data were obtained from 348 culinary students who had experiences of an OJT program. They were analyzed by SPSS 13.0 and divided into four groups based on the differences of perception. As a result, this study showed that the more the students had a positive perception of OJT program, the more they were satisfied with the program. Therefore, this study will be of great use to seek for alternatives for the promotion of OJT program in the future.

• Journal of Korean Academy of Nursing
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• v.41 no.1
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• pp.1-8
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• 2011

This study was conducted to investigate the clear concept of patient safety and obtain theoretical evidences. Methods Research was conducted using Walker & Avant's conceptual analysis process. Results: Patient safety was defined as a activity that minimizes and removes possible errors and injuries to patients. It includes a basic desire to secure the patient's right to safety, and the legal regulations and duties of medical teams. The results of the establishment of a safety culture are patient-centered medical treatment and caring. Antecedents were found to be open and clear communications, continuous education and training for health care personnel, sufficient allocation of qualified personnel, cooperation among departments, improvements in the recognition of patient safety. Consequences were found to be the provision of high quality medical care and treatment, and increase in patient satisfaction. Conclusion: Patient safety as defined by the results of this study will contribute to the foundation of institutionalization of the pursuit of patient safety and creation of a hospital culture focusing on patient safety as a first priority.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2004.11a
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• pp.53-57
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• 2004