• International Journal of Internet, Broadcasting and Communication
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• v.12 no.2
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• pp.120-126
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• 2020

Studies are being conducted regarding falling recognition using sensors on smartphonesto recognize falling in human daily life. These studies use a number of sensors, mostly acceleration sensors, gyro sensors, motion sensors, etc. Falling recognition system processes the values of sensor data by using a falling recognition algorithm and classifies behavior based on thresholds. If the threshold is ambiguous, the accuracy will be reduced. To solve this problem, Deep learning was introduced in the behavioral recognition system. Deep learning is a kind of machine learning technique that computers process and categorize input data rather than processing it by man-made algorithms. Thus, in this paper, we propose a falling recognition application system using deep learning based on smartphones. The proposed system is powered by apps on smartphones. It also consists of three layers and uses DataBase as a Service (DBaaS) to handle big data and address data heterogeneity. The proposed system uses deep learning to recognize the user's behavior, it can expect higher accuracy compared to the system in the general rule base.

• Journal of Korean Academy of Nursing
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• v.42 no.6
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• pp.810-818
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• 2012

Purpose: This study was done to explore factors relating to number of falls among community-dwelling elders, based on gender. Methods: Participants were 403 older community dwellers (male=206, female=197) aged 60 or above. In this study, 8 variables were identified as predictive factors that can result in an elderly person falling and as such, supports previous studies. The 8 variables were categorized as, exogenous variables; perceived health status, somatization, depression, physical performance, and cognitive state, and endogenous variables; fear of falling, ADL & IADL and frequency of falls. Results: For men, ability to perform ADL & IADL (${\beta}_{32}$=1.84, p<.001) accounted for 16% of the variance in the number of falls. For women, fear of falling (${\beta}_{31}$=0.14, p<.05) and ability to perform ADL & IADL (${\beta}_{32}$=1.01, p<.001) significantly contributed to the number of falls, accounting for 15% of the variance in the number of falls. Conclusion: The findings from this study confirm the gender-based fall prediction model as comprehensive in relation to community-dwelling elders. The fall prediction model can effectively contribute to future studies in developing fall prediction and intervention programs.

• Proceedings of the Korea Database Society Conference
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• 1998.09a
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• pp.3-48
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• 1998

Drivers for Increased Need for Digital Content ■ Falling cost of computing -Multimedia capability at reasonable cost ■ Decrease in digital storage cost -Magnetic, optical and tape -Cost of digital storage decreases 40％ / year ■ World Wide Web users explosion and falling cost of communications -17M web servers(1/97) -Number of users doubles every 6 months - Network bandwidth triples every year(omitted)

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.21 no.2
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• pp.294-302
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• 1997

Falling-film evaporation experiments for aqueous solution of lithium bromide (LiBr) were performed on a horizontal smooth 19.05-mm-dia copper tube. Average heat transfer coefficients were obtained with varied film Reynolds numbers, system pressures, LiBr concentrations and degrees of wall superheat. Heat transfer coefficients increase with increasing system pressure and decreasing concentration. For degrees of wall superheat, the heat transfer coefficient did not't show the distinct trend. For this experimental ranges, heat transfer coefficients showed maximum values at an optimal film Reynolds number. The results of this work were compared with pool boiling data reported previously, and it was shown that the heat transfer performance is superior to the pool boiling.

• Transactions of the Korean Society of Automotive Engineers
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• v.9 no.3
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• pp.210-220
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• 2001

This paper aims at the evaluation on the characterization of CFRP laminate plates using falling weight impact tester. The experimentation was conducted on several laminates of different fiber and ply orientation. A system was built for the impact strength of CFRP laminates in consideration of stress wave propagation with using drop-weight impact tester as one of impact test. Absorbed energy of orthotropic composites with using T300 fiber, which are composed of the same fiber and stacking number is higher than that or quasi-isotropic specimen over impact energy 7J, but in case or using T700 fiber, much difference does not show. Also, absorbed energy of orthotropic composites with using T300 fiber, which are composed or stacking number and orientation became more than that of T700 fiber specimen; however great change doesn't show in case of quasi-isotropic specimens. It is found that influence was confirmed between impact energy and absorbed energy as the impact energy is increased with adding the falling weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• The Journal of the Korea Contents Association
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• v.16 no.1
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• pp.676-687
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• 2016

The purpose of this study was to examine the relation of motor function, depression, and fear of falling, and to identify factors influencing fear of falling in patients with Parkinson's disease in the community. The participants were 180 patients with Parkinson's disease who were selected by convenience sampling. Data were analyzed using descriptive statistics, t-test, ANOVA, Pearson correlation coefficient and multiple linear regression. There was a significant difference in fear of falling according to gender, occupation, walking assistance device, number of falls, Parkinson's disease stage, duration of illness, antihypertensive drug, motor function, and depression. Fear of falling showed significant positive correlations with motor function, and depression. Depression, number of falls, Parkinson's disease stage, gender, antihypertensive drug, and motor function were significant predictors influencing fear of falling in patients with Parkinson's disease, and these variables accounted for 36.0% of the variance. Depression of the influencing factors was the strongest factor. The results of this study suggest that a variety of intervention strategies for preventing or mitigating depression with systematic nursing assessment of the influencing factors on fear of falling are needed to prevent fear of falling in patients with Parkinson's disease.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.440-450
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• 2015

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.511-516
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• 2008

In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3, 6, 9, 12, and 15%. The samples and a control were then compared with regards to quality characteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a significantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that $6{\sim}9%$ CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.