• Proceedings of the Korea Concrete Institute Conference
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• 2000.10a
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• pp.395-398
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• 2000

Recently, increasement of usage contents of sea sand in constructing concrete structures due to insufficiency of high quality river sand, led to many studies for steel corrosion and control methods on it in concrete. But, domestic studies for threshold chloride contents of steel corrosion are not so many as those of foreign states. In this study, the electrochemical test as half cell potential measurement and linear polarization method to estimate the corrosion of steel in contents mixed with several levels chloride contents was performed, thereby, pre-mixed chloride were compared with results measured quantitatively for steel corrosion. And, based on these data, a trial to determine threshold chloride contents of steel corrosion was made.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.145-147
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• 2022

본 논문에서는 훼손되어 식별할 수 없는 탑 이미지를 비롯해 낮은 해상도의 탑 이미지를 개선하기 위해 우리는 탑 이미지의 화질 개선을 인공지능을 이용하여 빠르게 개선을 해 보고자 한다. 최근에 Generative Adversarial Networks(GANS) 알고리즘에서 SrGAN 알고리즘이 나오면서 이미지 생성, 이미지 복원, 해상도 변화 분야가 지속해서 발전하고 있다. 이에 본 연구에서는 다양한 GAN 알고리즘을 화질 개선에 적용해 보았다. 탑 이미지에 GAN 알고리즘 중 SrGan을 적용하였으며 실험한 결과 Srgan 알고리즘은 학습이 진행되었으며, 낮은 해상도의 탑 이미지가 높은 해상도, 초고해상도 이미지가 생성되는 것을 확인했다.

• Journal of Digital Convergence
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• v.13 no.1
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• pp.49-66
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• 2015

The increase of social interest for the e-Learning industry leads to the increase of e-learning contents and the system providers which are targeted at private education companies and public institutions. As the e-Learning is used in various areas, the evaluation for evaluation criteria and suitability are needed to provide a high-quality service and reliability. Previous works suggested the evaluation criteria for quality certification, however, the technical evaluation criteria are not provided. In this paper, we suggest the technical evaluation criteria for quality certification of e-Learning contents and describe the detailed features. Through the proposed work, we can establish the technical evaluation criteria and suggest detailed evaluation items for them by providing examples. It is expected that the proposed study is able to be utilized in e-Learning industry, if the policy is reflected and notified according to the feedback of the results of the trial service.

• Proceedings of the Korea Society of Information Technology Applications Conference
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• 2005.11a
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• pp.31-34
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• 2005

Mobile devices, such as PDAs, portable multimedia players, are more likely to encompass large storage devices with prevalance of high-quality multimedia contents. This paper proposes an object-based multimedia contents storage architecture that employs the object-based storage device model and the iSCSI protocol. It also provides a multimedia content player that operates directly with the proposed storage architecture. We implement both the proposed storage architecture and the multimedia content player upon the Linux environment. Performance evaluation by playing MP3 multimedia contents reveals that the proposed storage architecture reduces the total power consumption by 9%, compared with an existing networked storage. This enhancement is mainly contributed to the fact that a large portion of the file system is moved into the object-based multimedia contents storage from the mobile device.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.540-544
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• 2012

During heat treatment and storage of milk, deteriorative reaction takes place, which consequently influence on the milk quality. In this study, formation of lactulose and furosine under different thermal conditions and storage conditions, and the ratio of lactulose and furosine (LU/FU) in presence of reconstituted milk powder were determined to establish chemical indicators for heat damages of milk and the adulteration of fresh milk in dairy field. The lactulose and furosine contents linearly increased with increased heating temperature and heating time. It showed high correlation between the formation of lactulose and furosine, and the treatment temperature and time (p<0.05). The lactulose and furosine concentration of HTST milk and UHT milk noticeably increased during storage at $30^{\circ}C$, but there was no noticeable increase of lactulose and furosine concentration at lower storage temperature. In the raw milk, the lactulose and furosine contents greatly increased with the addition of reconstituted milk. The increase level of furosine was much higher than that of lactulose, which consequently resulted in the lower LU/FU ratio in milk as increase of added reconstituted milk amounts. As comparing with raw milk, there was more than twice reduction in LU/FU ratios after the addition of reconstituted milk (p<0.05). It can be concluded that lactulose and furosine are suitable milk quality indicators of heat damage and for demonstrating improper addition of reconstituted milk powder.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.510-518
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• 2022

This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.

• International Journal of Contents
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• v.9 no.1
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• pp.71-80
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• 2013

The golf industry has become the center of attention for recreational activities in the participant sport market; however, there has been little effort made to understand golf consumer and their consumption behavior using the concept of 'recreational specialization' which segments the golfers based on level of specialization in golf. The purpose of this study was to explore the differences in the relationships among perceived service quality, price of playing golf, overall customer satisfaction with the course, and a player's intention to revisit the same golf course based on the magnitude of recreation specialization in golf. Four public and two private golf courses from the southeastern state of the United States were randomly chosen from a list in a golf magazine. The 365 surveys among 417 participants were ultimately analyzed. Multiple group analysis was conducted in order to investigate differences in relationships among service quality, price, customer satisfaction, and revisit intentions between groups based on the level of recreation specialization. The key findings were 1) for more specialized golfers, satisfaction with price did not affect overall customer satisfaction or revisit intention, however, service quality significantly influenced both overall customer satisfaction and revisit intention, 2) for less specialized golfers, satisfaction with price significantly influenced overall customer satisfaction but did not affect revisit intention. Knowledge about which the determinants of satisfaction are different between more and less specialized golfers could provide a better understanding of how different marketing strategies should be implemented for different specialized levels of golfers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1034-1040
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• 1998

The nutritional quality and physiological activity of cultivated hoelen from 13 months to 24 months were examined to compare with natural hoelen. General compositions of hoelen were as follows re spectively; crude protein 1.80~2.50%, crude fat 0.68~1.23%, crude ash 0.12~0.43%, crude fiber 6.30~7.14%, nitrogen free extract 89.25~90.44%. The major free sugar was glucose, and the content of 13 months cultivated hoelen was higher than any other cultivated hoelen. The major fatty acids of hoelen were linoleic acid, palmitic acid, stearic acid and oleic acid. The ratio of unsaturated fatty acids was 62.62~77.96% and the content was higher in cultivated hoelen than in natural hoelen. The contents of amino acid were high in the order of tyrosine, aspartic acid, glutamic acid and serine, and increased as the day of cultivation became longer. The contents of mineral components were higher in the order of Ca, K, Mg and the contents of Na and Ca were higher in natural hoelen than in cultivated hoelen. The contents of pachymic acid and dehydropachymic acid was similar in the natural and cultivated hoelen. On the results of antimicrobial test the ethanol extract showed a stronger effect than water extract, and had an excellent antimicrobial activity on Micrococcus luteus and Escherichia coli. The ethanol extract of hoelen showed comparatively strong electron donating ability. The ethanol extract of hoelen showed a high inhibition activity on the growth of lung cancer, ovary cancer, skin cancer, central nerve cancer and rectum cancer, especially the activity of 19 months cultivated hoelen was the highest. On the above results of nutritional quality and physiological activity of hoelen, it is supposed that the picking date of cultivated hoelen was suitable over than 19 months.

• Journal of Digital Contents Society
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• v.5 no.4
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• pp.251-256
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• 2004

The flatness of a silicon wafer concerned with ULSI chip is one of the most critical parameters ensuring high yield of wafers. That is necessary to constitute the circuit with high quality for he surface of silicon wafer, which comes to be base to make the direct circuit of the semiconductor, Flatness, therefore, is the most important factor to guarantee it wafer with high quality. The process of polishing is one of the most crucial production line among 10 processing stages to change the rough surface into the flatnees with best quality. Currently at this process, it is general for an engineer in charge to observe, judge and control the model of wafer from the monitor of measuring equipment with his/her own eyes to enhance the degree of flatness. This, however, is quite a troublesome job for someone has to check of process by one's physical experience. The purpose of this study is to approach the model of wafer with digital contents and to apply the result of the research for an algorithm which enables to control the polishing process by means of measuring the degree of flatness automatically, not by person, but by system. In addition, this paper shows that this algorithm proposed for the whole wafer flatness enables to draw an estimated algorithm which is for the thickness of sites to measure the degree of flatness for each site of wafer.