• Proceedings of the Costume Culture Conference
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• 2005.10a
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• pp.61-63
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• 2005

• Communications of the Korean Mathematical Society
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• v.22 no.1
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• pp.19-26
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• 2007

In this paper we derive certain sufficient conditions for star-likeness and strongly-starlikeness of analytic functions in U, by using the method of differential subordination.

• The Mathematical Education
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• v.28 no.1
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• pp.41-45
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• 1989

Subdifferentiability of a vector-valued set function is defined first. Then in terms of zero-like functions, a perperly efficient solution of a convex programming problem with set functions will be characterized.

• The Journal of the Korea Contents Association
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• v.11 no.12
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• pp.19-27
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• 2011

The humanoid creatures like Na'Vi in 'Avatar' remind the audience of a few actors' faces in the movie, enhance realism in film through combining CG and Live action which are related to the story. The design of face-recognizable humanoid creature is expected to be used in many ways; not only in film, but also in newest media. This research proposes to apply the main concept of Caricature which is 'exaggeration' of distinctive face elements from their prototypes for 'likeness' with the subjects. Also, it provides the idea of extracting the distinctive features of a face and combining the exaggerated subject as those features with an imaginary creature-other species, alien, etc. Finally, it proves the effectiveness of the design process with some experiments.

• Journal of the Korea Society for Simulation
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• v.14 no.2
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• pp.93-103
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• 2005

This paper presents characteristics of a virtual human's navigation using a limited perception-based mapping. Previous approaches to virtual human navigation have used an omniscient perception requiring full layout of a virtual environment in advance. However, these approaches have a limitation on being a fundamental solution for a human-likeness of a virtual human, because behaviors of humans are basically based on their limited perception instead of omniscient perception. In this paper, we integrated Hill's mapping algorithm with a virtual human to experiment virtual human's navigation with the limited perception. This approach does not require full layout of the virtual environment, 360-degree's field of view, and vision through walls. In addition to static objects such as buildings, we consider enemy emergence that can affect an virtual human's navigation. The enemy emergence is used as the variable on the experiment of this present research. As the number of enemies varies, the changes in arrival rate and time taken to reach the goal position were observed. The virtual human navigates by two conditions. One is to take the shortest path to the goal position, and the other is to avoid enemies when the virtual human encounters them. The acquired result indicates that the virtual human's navigation corresponds to a human cognitive process, and thus this research can be a framework for human-likeness of virtual humans.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.211-222
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• 2016

This study was conducted to investigate the physico-chemical meat quality and sensory properties of Holstein steers(n=18, 4 months old, average body weight 160kg) which were divided into 3 groups and fed 2 different energy levels of total mixed rations(TMR)(T1, TDN 74~84%; T2, TDN 77~85%) until 18, 20 or 22 months old, respectively. For loin muscles, 22-month group of T1 and 20- and 22-month groups of T2 had higher fat contents than the other groups (P<0.05). T2 had higher WHC values for 18-month groups among 3 feeding groups (P>0.05). In sensory properties, T1 had higher tenderness, flavor-likeness and overall likeness for 20-month group than the other groups (P<0.05). T2 had higher tenderness, juiciness, flavor likeness and overall likeness in 20- and 22-months groups than 18-month group (P<0.05). For top round muscles, 22-month group had higher fat contents than the other groups of T1 and T2 (P<0.05). T1 had higher in redness(a* value) and yellowness (b* value) of 22-month group (P<0.05). T2 had higher WHC values, lower WBS and CL values in 18-month group than the other groups (P<0.05). In sensory properties, T1 had higher tenderness for 18 and 20-month groups and overall likeness (P<0.05). T2 had higher tenderness in 18-month group. The results of this study showed that longer feeding of agricultural by-product TMR increased the intramuscular fat contents, however, the 18 and 20-months finishing groups were advantageous for the meat quality and sensory properties of Holstein steers.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.47 no.4
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• pp.1-10
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• 2010

This present paper's goal is to show a virtual human agent's movement-data loci based on realistically limited perception data is human-like. To determine human-likeness of the movement-data loci, we consider interactions between two parameters: Realistically Limited Perception (RLP) data and Incremental Movement-Path data Generation (IMPG). That is to consider how the former (i.e., RLP), one of the simulated parameters of human thought or its elements dictates the latter (i.e., IMPG), one of the simulated parameters of human movement behavior. Mapping DB is a prerequisite for navigation in an agent system because it functions as an interface between perception and movement behavior. Although Hill et al. studied mapping DB methodology based on RLP, their research dealt only with a rendering camera's view point data. The agent system in this present paper was integrated with the Hill's mapping DB module and then the two parameters' interaction was considered on a military reconnaissance mission with unexpected enemy emergence. Movement loci that were generated by the agent and subjects were compared with each other. The agent system in this present research verifies that it can be a functional test bed for producing human-like movement-data loci although the human-likeness of agent is the result of a pilot test, determined by two parameters (RLP and IMPG) and only 30 subjects.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.132-139
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• 2009

The objective of this study was to investigate the most effective analysis methods for palatability grading of Hanwoo beef by comparing the results of discriminant analysis with sensory data. The sensory data were obtained from sensory testing by 1,300 consumers evaluated tenderness, juiciness, flavor-likeness and overall acceptability of Hanwoo beef samples prepared by boiling, roasting and grilling cooking methods. For the discriminant analysis with one factor, overall acceptability, the linear discriminant functions and the non-parametric discriminant function with the Gaussian kernel were estimated. The linear discriminant functions were simple and easy to understand while the non-parametric discriminant functions were not explicit and had the problem of selection of kernel function and bandwidth. With the three palatability factors such as tenderness, juiciness and flavor-likeness, the canonical discriminant analysis was used and the ability of classification was calculated with the accurate classification rate and the error rate. The canonical discriminant analysis did not need the specific distributional assumptions and only used the principal component and canonical correlation. Also, it contained the function of 3 factors (tenderness, juiciness and flavor-likeness) and accurate classification rate was similar with the other discriminant methods. Therefore, the canonical discriminant analysis was the most proper method to analyze the palatability grading of Hanwoo beef.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• Bulletin of the Korean Mathematical Society
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• v.52 no.3
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• pp.1035-1046
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• 2015

In this work we present some geometric properties (like star-likeness and convexity of order ${\alpha}$ and also close-to-convexity of order ($1+{\alpha}$)/2) for normalized of Lommel functions of the first kind. In order to prove our main results, we use the technique of differential subordinations and some inequalities. Furthermore, we present some applications of convexity involving Lommel functions associated with the Hardy space of analytic functions, i.e., we obtain conditions for the function $h_{{\mu},{\upsilon}}(z)$ to belong to the Hardy space $H^p$.