• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 2018.06a
• /
• pp.33.1-33.1
• /
• 2018

pH is expressed mathematically as $pH=-{\log}[H^+]$, is a measure of the hydrogen ion concentration, [$H^+$] to specify the acidity or basicity of an aqueous solution. The pH scale usually ranges from 0 to 14. Every aqueous solution can be measured to determine its pH value. The pH values below 7.0 express the acidity, above 7.0 are alkalinity and pH 7.0 is a neutral solution. The solution pH can be determined by indicator or by measurement using pH sensor, which measuring the voltage generated between a glass electrode and a reference electrode according to the Nernst Equation. The pH value of solutions depends on the temperature and the activity of contained ions. In nickel electroless plating process, the controlled pH value in some limited ranges are extremely important to achieve optimal deposition rate, phosphorus content as well as solution stability. Basically, nickel electroless plating solution contains of $Ni^{2+}ions$, reducing agent, buffer and complexing agents. The plating processes are normally carried out at $82-92^{\circ}C$. However, the change of its pH values with temperatures does not follow any rule. Thus, the purpose of study is to understand the relationship between pH and temperature of some based solutions and electroless nickel plating solutions. The change of pH with changing temperatures is explained by view of the thermal dynamic and the practical measurements.

• Proceedings of the KIEE Conference
• /
• 1998.07b
• /
• pp.515-518
• /
• 1998

This paper proposes a new hybrid algorithm for auto-tuning fuzzy controllers improving the performance. The presented algorithm estimates automatically the optimal values of membership functions, fuzzy rules, and scaling factors for fuzzy controllers, using a genetic-MGM algorithm. The object of the proposed algorithm is to promote search efficiency by a genetic and modified gradient optimization techniques. The proposed genetic and MGM algorithm is based on both the standard genetic algorithm and a gradient method. If a maximum point don't be changed around an optimal value at the end of performance during given generation, the genetic-MGM algorithm searches for an optimal value using the initial value which has maximum point by converting the genetic algorithms into the MGM(Modified Gradient Method) algorithms that reduced the number of variables. Using this algorithm is not only that the computing time is faster than genetic algorithm as reducing the number of variables, but also that can overcome the disadvantage of genetic algorithms. Simulation results verify the validity of the presented method.

• Korean journal of food and cookery science
• /
• v.29 no.2
• /
• pp.115-122
• /
• 2013

This study investigated the quality and antioxidative properties of a Korean steamed-rice cake, Sulgidduk added with Prunus yedoensis Matsumura extract, and vitamin C. Sulgidduk was prepared by adding Prunus yedoensis Matsumura extract at 0, 0.1, 0.2, and 0.3% of rice powder. Antioxidant activities were measured by the scavenging activities of DPPH radicals, $ABTS^+$ radicals, $superoxide^-$ radicals and the reducing power. For analyzing quality characteristics, proximate composition, color, texture profile analysis, and sensory evaluations were measured. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk (p<0.001). As the content of Prunus yedoensis Matsumura extracts increased, L-values significantly decreased while the a-value and b-value significantly increased (p<0.001). For the texture profile analysis, the control group had a significantly higher value for hardness as compared to the Prunus yedoensis Matsumura extract-added groups (p<0.05). Springiness, chewiness and adhesiveness were not significantly different among the samples. In the sensory evaluation, the samples containing 0.1% and 0.2% Prunus yedoensis Matsumura extracts obtained better results in attribute. From these results, we suggest that Prunus yedoensis Matsumura is a good ingredient for increasing the consumer acceptability and the functionality of Sulgidduk.

• Journal of the Korean Applied Science and Technology
• /
• v.28 no.2
• /
• pp.152-160
• /
• 2011

The author previously reported that the addition of inuloprebiotics to broiler diets produces growth performance that is superior to antibiotic supplementation. The present study furthered this work by evaluating the quality with thiobarbituric acid reactive substances (TBARS) of the meat from chickens fed inuloprebiotics produced using Korean Jerusalem artichoke. Male Ross 308 broilers (n=240) were randomly allotted to a 35 day regimen of dietary control (no supplementation), dietary antibiotics supplementation (8 mg avilamycin/kg diet), or dietary inuloprebiotic supplementation (450 mg inuloprebiotics/kg diet). The pH, water holding capacity, L*value (lightness), and b*value (yellowness) of the chicken meat weres ignificantly higher in the inuloprebiotic group. The TBARS value of chicken meat stored at low temperature tended to increase according to the length of storage, and was significantly lower in the inuloprebiotics group. The sensory scores of the cooked chicken meat were significantly higher in the inuloprebiotics group. The results indicate that the addition of inuloprebiotics as anantimicrobial agent to broiler diets can greatly improve the quality and self-life with reducing TBARS of chicken meat.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.11 no.4
• /
• pp.187-194
• /
• 2011

In this paper, JPEG(Joint Photographic Experts Group) image data video decoding technique is presented, it is Huffman decoding method and fractal image method which is very complexive algorithm and the time required much it to implement this method and the first image is decoded to video frame image. This have defect of overlap decoding and transport work because of impossible to represent objective value of resemblance. The proposed method was calculated the mathematical absolute image resemblance and simplify the moving picture process to reducing the step of moving picture codefying. The results show that smoothed moving picture compared recent methods.

• The Transactions of the Korean Institute of Electrical Engineers A
• /
• v.48 no.1
• /
• pp.36-43
• /
• 1999

This paper proposes a new hybrid genetic algorithm for auto-tuning fuzzy controllers improving the performance. In general, fuzzy controllers use pre-determined moderate membership functions, fuzzy rules, and scaling factors, by trial and error. The presented algorithm estimates automatically the optimal values of membership functions, fuzzy rules, and scaling factors for fuzzy controllers, using a hybrid genetic algorithm. The object of the proposed algorithm is to promote search efficiency by the hybrid optimization technique. The proposed hybrid genetic algorithm is based on both the standard genetic algorithm and a modified gradient method. If a maximum point is not be changed around an optimal value at the end of performance during given generation, the hybrid genetic algorithm searches for an optimal value using the the initial value which has maximum point by converting the genetic algorithms into the MGM(Modified Gradient Method) algorithms that reduced the number of variables. Using this algorithm is not only that the computing time is faster than genetic algorithm as reducing the number of variables, but also that can overcome the disadvantage of genetic algoritms. Simulation results verify the validity of the presented method.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.5
• /
• pp.935-942
• /
• 2017

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

• Journal of Information Technology Services
• /
• v.20 no.4
• /
• pp.1-21
• /
• 2021

At a time when the e-commerce market is experiencing accelerated growth, with advancements in information and communications technology (ICT), the problems of distribution of counterfeit products and consumer confusion caused by non-face-to-face purchases have increased. Hence, amid intensifying competition, it has become important for e-commerce companies deliver product information more efficiently, provide differentiated services, and secure credibility for consumers by reducing consumer damage from buying counterfeit products. However, even though consumer confusion and the inadvertent purchase of counterfeit products are intensifying in such a market scenario, there are no services that aim to solve such problems. This study examines the conventional e-commerce industry in South Korea through a political, economic, social, and technological (PEST) analysis, based on in-depth interviews with consumers, to derive the pain and gain points of the industry. As a result, the inherent problems of the e-commerce industry were revealed. Through a service value network perspective, services aimed at resolving such issues were derived, and the e-commerce business ecosystem needed to solve this problem was deduced. The findings revealed that the artificial intelligence-based service support platform has become a major driving force within the e-commerce innovation ecosystem by enabling a new way to create and secure value using ICT. This entails a new exchange mechanism and transaction architecture and a new organizational structure that breaks the barriers between industries.

• Journal of the Korea Society of Computer and Information
• /
• v.23 no.11
• /
• pp.51-57
• /
• 2018

In this paper, we studied about the extraction of the parameter and implementation of speechreading system to recognize the Korean 8 vowel. Face features are detected by amplifying, reducing the image value and making a comparison between the image value which is represented for various value in various color space. The eyes position, the nose position, the inner boundary of lip, the outer boundary of upper lip and the outer line of the tooth is found to the feature and using the analysis the area of inner lip, the hight and width of inner lip, the outer line length of the tooth rate about a inner mouth area and the distance between the nose and outer boundary of upper lip are used for the parameter. 2400 data are gathered and analyzed. Based on this analysis, the neural net is constructed and the recognition experiments are performed. In the experiment, 5 normal persons were sampled. The observational error between samples was corrected using normalization method. The experiment show very encouraging result about the usefulness of the parameter.

• The Research Journal of the Costume Culture
• /
• v.27 no.1
• /
• pp.11-19
• /
• 2019

The mass production after the industrialisation and the fast changing fashion cycles in today's world resulted in buying clothes and home textiles more than we need and discarding them before they complete their life cycles. This causes vast amounts of textile waste that creates environmental issues. Upcycling is the creative process of transforming clothing and textile waste by reusing deadstock or used fabric to create new garments and products. It holds importance in terms of sustainability, reducing waste and environmental pollution. During the process of upcycling, certainly the creativity and innovation are the key words because to reuse a product to a better value needs a creative mind, aesthetic consciousness, innovative look and knowledge and it is quite different from a normal design procedure. There is a delicate level of aesthetics which carries the reused materials to a higher value. The handling of the materials, knowing how to manipulate the waste material, the techniques available to apply to surfaces, the concept of two and three dimension on textiles and clothing, contributions of other branches of art such as sculpture and painting all help the designer to reach a higher aesthetic value in the upcycled product in this process. In the study; it was aimed to raise awareness, to attract attention to sustainable fashion and also to contribute to sustainable development as an upcycling design project realized with students in textile and fashion design education taken as an example.