• Steel and Composite Structures
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• v.22 no.4
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• pp.777-796
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• 2016

In this paper, the behavior of woven E-glass fabric composite laminate was experimentally investigated under quasi-static indentation and high velocity impact by flat-ended, hemispherical, conical (cone angle of $37^{\circ}$ and $90^{\circ}$) and ogival (CRH of 1.5 and 2.5) cylindrical perforators. Moreover, the results are compared in order to explore the possibility of extending quasi-static indentation test results to high velocity impact test results in different characteristics such as perforation mechanisms, performance of perforators, energy absorption, friction force, etc. The effects of perforator nose shape, nose length and nose-shank connection shapes were investigated. The results showed that the quasi-static indentation test has a great ability to predict the high velocity impact behavior of the composite laminates especially in several characteristics such as perforation mechanisms, perforator performance. In both experiments, the highest performance occurs for 2.5 CRH projectile and the lowest is related to blunt projectiles. The results show that sharp perforators indicate lower values of dynamic enhancement factor and the flat-ended perforator represents the maximum dynamic enhancement factor among other perforators. Moreover, damage propagation far more occurred in high velocity impact tests then quasi-static tests. The highest damage area is mostly observed in ballistic limit of each projectile which projectile deviation strongly increases this area.

• Journal of Sensor Science and Technology
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• v.26 no.5
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• pp.297-300
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• 2017

Realistic media comprised of metadata of the five senses to provide enhanced experiences by stimulating our memory and sensations have had an increasingly pervading effect in our daily lives. Many researchers and companies are in the process of developing their own authoring systems running on different platforms to serve realistic media, resulting in compatibility issues among the systems. To tackle these issues, the International Organization for Standardization have standardized the interface, data format, protocol, API, etc. required to provide the realistic media. In particular, the ISO/IEC 23005 standard, which is called MPEG-V in SC29/WG 11, has defined XML schemas for olfaction interaction based on electronic nose (E-Nose), and scent display. In this paper, the MPEG-V standard for olfaction interaction is reviewed, and a data flow diagram that can be used for olfactory interaction based on the MPEG-V standard was designed. In addition, the necessary schemas related to the E-Nose sensor for olfactory interaction was provided.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.30 no.6
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• pp.14-20
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• 2002

The aerodynamic heating at a nose cone is predicted under the KSR-III flight conditions. An equilibrium reacting gas condition is applied. The parametric study is performed with Mach number of 4.9, 10.2 and 15 and for the following nose shapes of hemisphere, cut cylinder and parabola. AUSMPW+ and shock aligned grid technique are used to provide the best aerodynamic solutions. In addition, the composite material of a nose cone is discussed in the viewpoint of a thermal safety.

• Proceedings of the KSR Conference
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• 2008.06a
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• pp.2207-2212
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• 2008

The next generation of Korean high-speed train under development will be designed for the maximum operating speed of 350km/h and maximum speed of 400km/h. This high-speed operation may cause the noise and vibration problems around tunnel exit due to the higher micro-pressure wave than present level. In this study, the nose shape optimization was conducted for the countermeasure against these problems. Axi-symmetric solver was used for numerical simulation, and response surface was used for efficiency of optimization process. Also the multi-step optimization was conducted to find out more accurate optimal shape. Through these analysis and optimization, it was found out that the optimal nose shapes for minimization of micro-pressure wave are definitely different along the nose length variation. And the mechanism of micro-pressure wave reduction was closely investigated by the analysis of generation process of compression wave in tunnel. The results are expected to be used as design guideline for performance improvement of the next generatin of Korean high-speed train.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.187-191
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• 2016

The objective of this study was to analyze the volatile compounds in rice under various milling degrees using a mass spectrometry-based electronic nose and discriminant function analysis (DFA). Less volatile components were more frequently found in rice with a lower milling degree. Milling degree resulted in a shift of DF1 to the left side of the DFA plot. This indicated that the DF1 scores were correlated with the milling degree of rice. Brown rice was found to have more volatile components regardless of the milling degree. Thus, rice prepared at different milling degrees could be effectively discriminated with electronic nose analysis. Moreover, more volatile components were detected with an increase in storage time. A slight change in volatile components was found with an increase in the milling degree. The electronic nose could predict the milling degree and storage time of rice.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.117-121
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• 2016

The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

• Journal of KIISE:Software and Applications
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• v.30 no.9
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• pp.885-893
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• 2003

In this paper, a new practical implementation of a person verification system using features of longitudinal section and transection and other facial, rotation compensated 3D face image, is proposed. The approach works by finding the nose tip that has a protrusion shape on the face. In feature recognition of 3D face image, one has to take into consideration the orientated frontal posture to normalize. Next, the special points in regions, such as nose, eyes and mouth are detected. The depth of nose, the area of nose and the volume of nose based both on the 3 longitudinal section and a transection are calculated. The eye interval and mouth width are also computed. Finally, the 12 features on the face were extracted. The Ll measure for comparing two feature vectors were used, because it is simple and robust. In the experimental results, proposed method achieves recognition rate of 95.5% for the longitudinal section and transection.

• Food Science and Preservation
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• v.12 no.6
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• pp.613-616
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• 2005

The aging degree of Kimchi fermented at $4^{\circ}C$ for 29 days was evaluated by the correlation between the flavor and the acidity analysis. The Kimchi fermentation induced a gradual reduction in pH and an increase in acidity from $0.26\%$ (initial) to $1.15\%$ (29th day). Flavor pattern of the fermented Kimchi was obtained by the electronic nose system with 12 metal oxide sensors. Electronic nose analysis could differentiate the flavor profiles of Kimchi according to the fermentation periods, making 5 group in the principal component analysis (PCA) plot Therefore, aging degree of Kimchi could be differentiated by flavor patterns analysed by electronic nose.

• Aerospace Engineering and Technology
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• v.6 no.1
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• pp.19-28
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• 2007

In this study, a nonlinear 2 degree of freedom mathematical model has been developed for impact analysis of the nose landing gear of a light aircraft which is composed of an wheel & tire, an Oleo-pneumatic shock strut and the castering wheel fork for the differential braking steering, and then the response of impact is computed using a numerical method. The mathematical model of a nose landing gear contains nonlinear characteristics which are an impact load - deflection property of a tire and internally frictional forces between an inner surface of an upper cylinder and a bearing of a lower rod due to side forces like the declined angle of strut, the moment due to an wheel fork, the side drag due to a steering and it is computed using the 4th-order Runge-Kutta method. The comparison process between analytical results and experimental results of the other proven nose landing gear is carried out to verify the mathematical model.

• The Research Journal of the Costume Culture
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• v.12 no.6 s.53
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• pp.933-944
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• 2004

This study was aimed to provide the fundamental and various measurement data of the head and face for male children. Two hundred forty one male children, aged nine to twelve years, participated for this study. The 31 regions on the head and face of the subjects were directly measured by the expert experimenters. Through factor analysis, the six factors were extracted upon factor scores and those factors comprised $67.47\%$ for the total variances. The first factor was described the general height elements for the mouth and the environs of the mouth. The second factor was described the general height around the nose, forehead and eyes. The third factor was described the height of the ear environs. The forth factor contained the length around the sinciput to the occiput, the head thick and the head circumstance. The fifth factor was described the general width of the outer head and the corner of the eyes. The last factor contained the depth of the mouth and nose. Four clusters as their head and face shape were categorized using six factor scores by cluster analysis. Type 1 was characterized by the shortest head and face width, surface length and girth, and the shorter length of head, but the highest position of chin, philtrum, upper lip. Type 2 was characterized by the shortest head and face length and thickness, and the lowest position of the forehead, eye, nose, mouth, ear environs, but that had wider width of head and face. Type 3 was characterized by the longest and the widest head and face type, and the highest position of the mouth. Type 4 was characterized by longer length of head and face, and the widest head girth and largest head thickness, and the highest position of the forehead, eye, nose environs. And this type had the widest width of nose and mouth, and the longest head surface length.