• ETRI Journal
• /
• v.43 no.4
• /
• pp.758-768
• /
• 2021

In this work, the secrecy of a typical wireless cooperative dual-hop non-orthogonal multiple access (NOMA)-enabled decode-and-forward (DF) relay network is investigated with the impact of collaborative and non-collaborative eavesdropping. The system model consists of a source that broadcasts the multiplexed signal to two NOMA users via a DF relay, and information security against the eavesdropper nodes is provided by a helpful jammer. The performance metric is secrecy rate and ergodic secrecy capacity is approximated analytically. In addition, a differential evolution algorithm-based power allocation scheme is proposed to find the optimal power allocation factors for relay, jammer, and NOMA users by employing different jamming schemes. Furthermore, the secrecy rate analysis is validated at the NOMA users by adopting different jamming schemes such as without jamming (WJ) or conventional relaying, jamming (J), and with control jamming (CJ). Simulation results demonstrate the superiority of CJ over the J and WJ schemes. Finally, the proposed power allocation outperforms the fixed power allocation under all conditions considered in this work.

• Journal of the Korean Society of Industry Convergence
• /
• v.25 no.6_1
• /
• pp.953-959
• /
• 2022

In this paper, the design result of robotic tools and the development of robot control system for chemical coupler assembly are presented. This research aims to eliminate the risk of chemicals exposed to human operators by developing the robotic tools and robot automation system for chemical tank lorry unloading that were done manually. Due to tight tolerance between couplers, even small pose error may result in very large internal force. In order to resolve the problem, the 6-axis compliance device is employed, which can provide not only enough compliance between couplers but also F/T sensing. The 6-axis compliance device having large force and moment capacity is designed. A simple linear gripper with rack-and-pinion is designed to grasp two sizes of couplers. The proposed robot automation system consists of 6-DOF collaborative robot with offset wrist, 6-axis compliance device with F/T sensing, linear gripper, and two robot visions.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.7
• /
• pp.1180-1190
• /
• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Journal of Korea Technology Innovation Society
• /
• v.15 no.4
• /
• pp.783-814
• /
• 2012

Innovations of SMEs are critical for economic growth and creating employment. Collaborative innovations between SMEs and Public Research Institutes has been increasingly important to overcome limitation of SMEs innovation capability. Many studies on the collaborative innovation have been focused on the issues of absorptive capacity, project administration, and relationships of actors. This study, however, focus on attribute of project leader and partnership. Data on 149 R&D collaborative projects between SMEs and a Public Research Institute were collected. Empirical results show that project leaders' capabilities and partnerships including informal collaborative relationship unification, administrative unification, and contractual unification appear to affect performances both economical and technical. It also shows that the previous experience of R&D collaboration appear to effect the relationship between project leaders' capabilities, contractual unification, and administrative unification and technical performances.

• Journal of Korea Game Society
• /
• v.21 no.2
• /
• pp.139-150
• /
• 2021

This study analyzed the effectiveness by developing an online program to enhance collaborative problem-solving capabilities for college freshmen using gamification. According to the research results, the operational model of the online program for enhancing collaborative problem-solving capabilities using gamification was presented in five stages: 1 preparation, 2 team building, 3 assessment, 4 feedback, and 5 achievement sharing. The results of the "pre-test" and post T-test of creative problem-solving capabilities, the variables related to creative problem-solving skills, academic challenge, creative thinking ability, and convergence value creation have been significantly improved. What should be discussed in the future is the need to experience collaborative problem solving process online, and to develop game design and platform that can discuss and communicate.

• Asian Journal for Public Opinion Research
• /
• v.3 no.1
• /
• pp.1-21
• /
• 2015

A recent public opinion survey found that the anti-corporate sentiment of South Korean citizens is primarily due to the misbehavior of Korean corporations. South Korean citizens' skepticism of corporations may hinder the democratic and economic development of the country. As a driving force for community development, social capital is considered to enable citizens to collaborate with one another to resolve a shared problem. Specifically, this study pays attention to the relationship among social capital, corporate capacity, and trust, which may perhaps contribute to developing a democratic environment in Korean society. The study aims to explore whether Korean citizens' perceived corporate bonding and bridging social capital affect corporate capacity for collaborative action and trust in corporations. A Web survey of 385 South Koreans was conducted. The findings show that perceived bonding social capital among employees is positively related to corporate capacity for collaboration action. Moreover, perceived bonding among employees and bridging social capital between employees and local residents are positively related to corporate capacity for collaboration action and trust in corporations. These findings suggest that researchers and practitioners for organizational development and community-building need to enhance corporate social capital.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.4
• /
• pp.569-575
• /
• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• Steel and Composite Structures
• /
• v.49 no.5
• /
• pp.517-532
• /
• 2023

Tower structures have been widely used in communication and transmission engineering. The failure of joints is the leading cause of structure failure, which make it play a crucial role in tower structure engineering. In this study, the aluminum alloy three tube tower structure is taken as the prototype, and the middle joint of the tower was selected as the research object. Three different stainless steel-aluminum alloy composite joints (SACJs), denoted by TA, TB and TC, were designed. Finite element (FE) modeling analysis was used to compare and determine the TC joint as the best solution. Detail requirements of fasteners in the TC stainless steel-aluminum alloy composite joint (TC-SACJ) were designed and verified. In order to systematically and comprehensively study the mechanical properties of TC-SACJ under multi-directional loading conditions, the full-scale experiments and FE simulation models were all performed for mechanical response analysis. The failure modes, load-carrying capacities, and axial load versus displacement/stain testing curves of all full-scale specimens under tension/compression loading conditions were obtained. The results show that the maximum vertical displacement of aluminum alloy tube is 26.9mm, and the maximum lateral displacement of TC-SACJs is 1.0 mm. In general, the TC-SACJs are in an elastic state under the design load, which meet the design requirements and has a good safety reserve. This work can provide references for the design and engineering application of aluminum alloy tower structures.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.5
• /
• pp.721-733
• /
• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• Nuclear Engineering and Technology
• /
• v.52 no.2
• /
• pp.328-336
• /
• 2020

Cesium is a major product of uranium fission, which is the most commonly existed radionuclide in radioactive wastes. Various technologies have been applied to separate radioactive cesium from radioactive wastes, such as chemical precipitation, solvent extraction, membrane separation and adsorption. Crown ethers and calixarenes derivatives can selectively coordinate with cesium ions by ion-dipole interaction or cation-π interaction, which are promising extractants for cesium ions due to their promising coordinating structure. This review systematically summarized and analyzed the recent advances in the crown ethers and calixarenes derivatives for cesium separation, especially focusing on the adsorbents based on extractants for cesium removal from aqueous solution, such as the grafting coordinating groups (e.g. crown ether and calixarenes) and coordinating polymers (e.g. MOFs) due to their unique coordination ability and selectivity for cesium ions. These adsorbents combined the advantages of extraction and adsorption methods and showed high adsorption capacity for cesium ions, which are promising for cesium separation The key restraints for cesium separation, as well as the newest progress of the adsorbents for cesium separation were also discussed. Finally, some concluding remarks and suggestions for future researches were proposed.