• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2001년도 춘계학술발표논문집 (상)
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• pp.557-560
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• 2001

전력연구원에서는 기존 사내 통신망 트래픽 분석을 통해 최적의 네트워크 모델을 설계하고 설계된 모델을 기반으로 시뮬레이션을 수행함으로써 향후 트래픽 증가와 수요 현황을 토대로 한 중장기적인 관정에서의 바람직한 네트워크 모델을 제시할 수 있는 방향을 제시하기 위한 연구를 수행하고 있다. 본 논문에서는 해당 연구와 관련하여 도출한 네트워크 설계안와 시뮬레이션 결과에 대해 기술하고 있다.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2013년도 춘계학술발표대회
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• pp.607-609
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• 2013

최근 분산 시스템의 기술이 발전하면서 소셜 네트워크 서비스(SNS)도 분산방식으로 전환해가는 추세이다. 특히, 모바일 기기 발전과 공급 확산으로 인해 모바일 기기의 분산 SNS에 대한 연구로 클라우드 컴퓨팅 기술을 응용한 모바일 클라우드 SNS가 연구되고 있다. 또한, 제 3자의 미인증 모바일 기기를 사용한 SNS 접속으로 인한 피해가 증가되고 있는 반면, 이를 방지하는 사용자 모바일 기기 인증에 대한 연구는 미흡하다. 따라서 본 논문은 Proxy Re-Encryption 기술을 응용하여 안전한 모바일 기기 인증 프로토콜을 제안한다.

• The Journal of Korean Physical Therapy
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• 제23권3호
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• pp.65-70
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• 2011

Purpose: We investigated the changes in the stop-signal reaction time (SSRT) and the no-signal reaction time (NSRT) following motor sequential learning in the stop-signal task (SST). This study also determined which of the reduction0s of spatial processing time was better between blocked- and random-SST. Methods: Thirty right-handed healthy subjects without a history of neurological dysfunction were recruited. In all subjects, both the SSRT and the NSRT were measured for the SST. Tasks were classified into two categories based on the stop-signal patterns, the blocked-SST practice group and random-SST practice group. All subjects gave written informed consent. Results: In the blocked-SST group, both the SSRT and the NSRT was significantly decreased (p<0.05) but not significantly changed in the random-SST group. In the SSRT and the NSRT, the blocked-SST group was faster than the random-SST group (p<0.05). In the post-test SST after practice of each group, the SSRT was significantly decreased in the random-SST group (p<0.05), but the NSRT showed no significant changes in either group. Conclusion: These findings demonstrate that random-SST practice resulted in a decrease in internal processing times needed for a rapid stop to visual signals, indicating motor skill learning is acquired through improved response selection and inhibition.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2014년도 추계학술발표대회
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• pp.783-786
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• 2014

맵리듀스(MapReduce)는 대용량의 데이터를 여러 컴퓨터에서 분산, 병렬 처리하는 프레임워크이다. Grouping sets 질의는 사용자가 지정한 여러 개의 group-by들을 모두 구하는 질의로서, 롤업(rollup)과 큐브(cube)가 너무 많은 결과를 반환하는 단점을 보완하여 원하는 group-by들에 대한 결과만 얻을 수 있도록 한다. 본 논문은 맵리듀스 환경에서 grouping sets 질의를 효율적으로 계산하는 방법을 제안한다. 제안 방법은 grouping sets 질의를 2개의 맵리듀스 잡(job)을 통해 단계적으로 계산한다. 첫 번째 맵리듀스 잡은 grouping sets 질의에 포함된 group-by들이 모두 계산될 수 있는 '부모' group-by를 먼저 계산한다. 두 번째 맵리듀스 잡은 부모 group-by를 입력으로 하여 grouping sets 질의에 포함된 group-by들을 각각 계산한다. 부모 group-by의 크기가 입력 데이터의 크기에 비해 매우 작은 경우, 제안 방법은 입력 데이터로부터 각 group-by를 독립적으로 구하는 단순 방법보다 좋은 성능을 보인다. 실험을 통해 제안 방법이 각 group-by를 독립적으로 구하는 단순 방법보다 좋은 성능을 가짐을 보인다.

• 한국전산유체공학회:학술대회논문집
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• 한국전산유체공학회 2006년도 PARALLEL CFD 2006
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• pp.211-214
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• 2006

• 한국융합학회논문지
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• 제11권9호
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• pp.181-191
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• 2020

본 연구의 목적은 비장애(non-disabled) 유아에서 선별된 감각처리문제군의 적응행동과 내재화/외현화 증상 관련 부적응행동을 대조군과 비교하고 감각처리가 적응/부적응행동에 미치는 영향력을 확인하는 것이다. 3-6세 어린이집에 재원하는 비장애 유아에게 단축감각프로파일과 바인랜드 2판을 실시하였고 최종 335명을 연구대상으로 하여 Pearson 상관, t-test, 다중회귀분석을 실시하였다. 연구 결과 감각처리는 적응행동과 유의한 정적 상관관계를, 부적응 행동과 유의한 부적 상관관계를 나타냈고, 부적응행동의 상관계수 범위가 적응행동 상관계수 범위에 비해 높았다. t-test 결과 감각처리문제군은 대조군에 비해 적응행동의 의사소통 및 사회성 관련 영역에서 유의하게 평균이 낮았고, 부적응행동의 모든 영역에서는 유의하게 평균이 높았다. 감각처리 하위요인이 적응/부적응행동에 미치는 영향에서 유의한 설명력이 확인되었다. 비장애 유아에서도 발생하는 비정형 감각처리는 적응행동에도 영향을 미치지만 내재화/외현화 증상 관련 부적응행동에 좀 더 많은 영향을 미치는 것으로 확인되었다.

• 농업과학연구
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• 제48권3호
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• pp.535-544
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• 2021

When baking, the proper blending or mixing of materials will affect the quality of the product. The mixing strength is important when establishing the optimal conditions for batter, and control of the mixing condition is accordingly an important factor. This study investigated the effects of the mixing speed and time on the quality characteristics of a gluten-free type of rice batter. The batter samples manufactured for this purpose are as follows: control (+) (wheat flour), control (-) (rice flour), T1 (1,800 rpm, 1 min), T2 (1,800 rpm, 2 min), T3 (1,800 rpm, 3 min), T4 (3,600 rpm, 1 min), T5 (3,600 rpm, 2 min), T6 (3,600 rpm, 3 min). In this study, rice flour was used in the T1 to T6 samples. The pH of the batter tended to be higher when the mixing speed was slower and the time was shorter depending on the ultra-high mixing conditions. The moisture content of T3 was highest, and there was no difference according to the ultra-high speed conditions. The specific volumes of the ultra-high mixing treatments were higher than those of the control samples. The relationship between the specific volume, hardness and springiness of rice bread according to the mixing speed and time was weak. Therefore, it is considered that the application of ultra-high speeds when manufacturing gluten-free batter can have a positive effect on improving the production efficiency by reducing the processing time.

• 대한치과기공학회지
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• 제42권4호
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• pp.334-340
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• 2020

Purpose: This study aimed to compare three-dimensional adaptation with the rinsing time of the temporary crown produced using the digital light processing method. Methods: The maxillary right first molar abutment was scanned with a dental scanner. A temporary crown was designed with the scanned abutment. The designed crown was made of 10 temporary crowns using a digital light processing printer. The crowns were divided into the 5-minute and 10-minute rinsing groups; 5 temporary crown washes were performed for each group. In order to obtain the internal data, each group was scanned for a temporary crown. The three-dimensional fit was measured by superimposing the scanned internal surface data and the abutment data. The average comparison of three-dimensional adaptation was analyzed using the Mann-Whitney U test. Results: The 5-minute rinsing group showed a significantly higher adaptation of 71.42±3.08 ㎛ as compared to the 10-minute rinsing group (67.52±0.92 ㎛) (p<0.05). Conclusion: When making a temporary crown with a digital light processing method, a rinsing time of 10 minutes is appropriate.

• 한국축산식품학회지
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• 제42권3호
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• pp.372-388
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• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.

• Journal of Animal Science and Technology
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• 제64권3호
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• pp.409-431
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• 2022

Various insects have emerged as novel feed resources due to their economical, eco-friendly, and nutritive characteristics. Fish, poultry, and pigs are livestock that can feed on insects. The digestibility of insect-containing meals were presented by the species, life stage, nutritional component, and processing methods. Several studies have shown a reduced apparent digestibility coefficient (ADC) when insects were supplied as a replacement for commercial meals related to chitin. Although the expression of chitinase mRNA was present in several livestock, indigestible components in insects, such as chitin or fiber, could be a reason for the reduced ADC. However, various components can positively affect livestock health. Although the bio-functional properties of these components have been verified in vitro, they show positive health-promoting effects owing to their functional expression when directly applied to animal diets. Changes in the intestinal microbiota of animals, enhancement of immunity, and enhancement of antibacterial activity were confirmed as positive effects that can be obtained through insect diets. However, there are some issues with the safety of insects as feed. To increase the utility of insects as feed, microbial hazards, chemical hazards, and allergens should be regulated. The European Union, North America, East Asia, Australia, and Nigeria have established regulations regarding insect feed, which could enhance the utility of insects as novel feed resources for the future.