• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2006.11a
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• pp.154-160
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• 2006

There wasn't very successful practice cases for the quantity take-off based on the CAD system since the CAD system is used in the construction industry more than 20 years in Korea. It was also not easy to use 3D CAD system in design management and cost management in the construction industry although 3D CAD system is very successful in the manufacturing industry for those areas recently. It is important to construct 3D libraries and to supply those libraries for the designers in time. Architectural work is a kind of creative work. So, Architects like to create their own model. Unlike the manufacturing industry, 3D CAD system can not be survived in the construction industry without new 3D objects supply in the right time. Moreover, the estimation system for 3D must support the schematic design phase, detailed design phase and construction design phase. The product called "Constructor" of Graphisoft consist of modeller, estimator and scheduler based on 3D model. We applied the system to a real project and compared the estimation result and we made a very successful case study.

• Food Science and Preservation
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• v.20 no.4
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• pp.532-538
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• 2013

This study was done in order to monitor the quality properties of the granule using Bokbunja (Rubus coreanus Miquel) extracts. In order to prepare the granule depending on operational parameters such as content of Bokbunja extract ($X_1$, 0.4~1.2 g), sugar content ($X_2$, 6~10 g) and citric acid content ($X_3$, 0.1~0.3 g), a response surface methodology was applied to monitor the optimum recipes on the organoleptic properties and Hunter's color. The optimum recipe on the organoleptic color showed extract content of 0.96 g, sugar content of 7.05 g and citric acid content of 0.232 g. The optimum recipe on the organoleptic flavor showed extract content of 0.86 g, sugar content of 6.04 g and citric acid content of 0.215 g. The optimum recipe on the organoleptic taste showed extract content of 0.92 g, sugar content of 6.39 g and citric acid content of 0.251 g. The optimum recipe on the overall palatability showed extract content of 0.86 g, sugar content of 6.65 g and citric acid content of 0.272 g. The response surface of the Hunter's color b value was similar to the response of the overall palatability; therefore, the optimum conditions accepted by the consumers were 0.8 g Bokbunja extract content and 0.6 g sugar content in the Hunter's color a value of 6.0.

• 한국약용작물학회:학술대회논문집
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• 2007.05a
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• pp.167-168
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• 2007

• Monthly Korean Chicken
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• v.20 no.3
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• pp.72-73
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• 2014

샐러드의 가장 기본적인 것이 바로 시저샐러드라 할 수 있다. 시저샐러드는 기본적으로 야채(로메인 레터스), 갈릭 비네그레트 드레싱, 파마산 치즈, 달걀, 앤초비(서양멸치젓), 크루통(스프 등에 넣는 빵조각)으로 만든 샐러드를 말하는 것으로 닭가슴살을 넣어 만들면 더욱 담백한 맛을 느낄 수 있다.

• 제어로봇시스템학회:학술대회논문집
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• 1997.10a
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• pp.664-667
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• 1997

For higher component density per chip, it is necessary to identify and control the semiconductor manufacturing process more stringently. Recently, neural networks have been identified as one of the most promising techniques for modeling and control of complicated processes such as plasma etching process. Since wafer states after each run using identical recipe may differ from each other, conventional neural network models utilizing input factors only cannot represent the actual state of process and equipment. In this paper, in addition to the input factors of the recipe, real-time tool data are utilized for modeling of 64M DRAM s-poly plasma etching process to reflect the actual state of process and equipment. For real-time tool data, we collect optical emission spectroscopy (OES) data. Through principal component analysis (PCA), we extract principal components from entire OES data. And then these principal components are included to input parameters of neural network model. Finally neural network model is trained using feed forward error back propagation (FFEBP) algorithm. As a results, simulation results exhibit good wafer state prediction capability after plasma etching process.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.191-196
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• 2003

The purpose of this study was to propose the optimal blending ratio of honey, dextrose syrup and salt with regard to the amount of soybean powder for the manufacture of soybean Dasik. For the establishment of addition amount of honey, dextrose syrup and salt, the sensory characteristics were compared in relation to the physiochemical characteristics and color values. The results were summarized as follows: Soybean Dasik contained 16.77 % protein. As the results of sensory evaluation in according to color values, taste and moistness, the optimal blending ratio of honey and dextrose syrup was 80~90%, and that of salt 0.06% in proportion to the total weight of soybean powder. As the test results of mechanical characteristics, hardness of soybean Dasik decreased as the increasing of the addition amount of honey and dextrose syrup. Cohesiveness, gumminess, brittleness and springiness did not show any significant differences statistically. Lightness(L) decreased as the increasing of addition amount of honey and dextrose syrup. Redness(a) was high at the 90% addition level, but yellowness(b) not significantly different at the 70, 80 and 90% level of honey and dextrose syrup to the total weight of soybean powder. Therefore, the optimal blending ratio of soybean Dasik was proposed at the levels of 45% honey, 45% dextrose syrup and 0.06% salt to the total weight of soybean powder.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.66-71
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• 1993

Several trials and errors were repeated to develop a simplified recipe of amylose analysis using a Rapid Flow Autoanalyzer(Alpkem, RFA-300). The amylose content of rice samples analyzed by the Rapid Flow Autoanalyzer were compared with those of Williams’ and Juliano’s assay. The results by the simplified recipe of RFA amylose analysis were highly correlated with those by Williams’ and Juliano’s method(r=0.95$^{**}$-0.97$^{**}$). The relative amylose content of defatted rice starch was higher than those of non-defatted rice flour, showing very close correlations between those analyzed by three method.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.633-636
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• 2005

Imprint lithography is a promising method for high-resolution and high-throughput lithography using low-cost equipment. As with other nanoimprint methods, ultraviolet-nanoimprint lithography (UV-NIL) resolution appears to be limited only by template resolution, and offers a significant cost of ownership reduction when compared to other next generation lithography (NGL) methods such as EUVL and 157 nm lithography. The purpose of this paper is to suggest optimum values of control parameters of Imprio 100 manufactured by Molecular Imprint, Inc., which is the first commercially available UV-NIL tool, for sound nanoimprint. UV-NIL experiments were performed on Imprio 100 to find dispensing recipe for avoiding air entrapment. Dispensing recipe related to residual layer thickness and uniformity was optimized and 40 nm thick residual layer was achieved.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• Journal of Institute of Control, Robotics and Systems
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• v.8 no.7
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• pp.589-598
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• 2002

The color measuring/matching expert system is implemented with a new color measuring method that combines intelligent algorithms with image processing techniques. Color measuring part of the proposed system preprocesses the scanned original color input images to eliminate their distorted components by means of the image histogram technique of image pixels, and then extracts RGB(Red, Green, Blue)data among color information from preprocessed color input images. If the extracted RGB color data does not exist on the matching recipe databases, we can measure the colors for the user who want to implement the model that can search the rules for the color mixing information, using the intelligent modeling techniques such as fuzzy inference system and adaptive neuro-fuzzy inference system. Color matching part can easily choose images close to the original color for the user by comparing information of preprocessed color real input images with data-based measuring recipe information of the expert, from the viewpoint of the delta Eformula used in practical process.