• Journal of Digital Convergence
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• v.10 no.8
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• pp.239-247
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• 2012

This paper is related to an Object VR-based virtual textile wearing system carrying out textile texture mapping based on viewpoint vector estimation and intensity difference map. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multi-view 2D images of clothes model for Object VR(Object Virtual Reality), and three-dimensionally viewing its virtual wearing appearance at multi-view points of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi-automatic processing possible to reduce the manual works.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.277-287
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• 2016

This research was conducted over four weeks from April 1, 2016 until April 30. Data collection was of responses from customers who a self-targeting customers who have visited more than 10 eating out establishments in downtown Seoul. First, a regression analysis was conducted to analyze the effect of activity of the food service industry marketing communications on customer satisfaction. First, advertising, B=0.107 (p<.001), convenient, B=0.093 (p<.05), social B=0.294 (p<.01), PR B=0.334 (p<.001), sales promotion B=0.542 (p<.001), personnel sales each had a significant positive influence (+) on customer satisfaction B=0.111 (p<.01). Secondly, menu selection catering property between marketing communications and customer satisfaction analysis of the impact of human Sales were significantly positive (+) Publicity Department had the effect of (-). In addition, advertising and sales promotion did not have any moderating effect.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.772-782
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• 2015

This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.1
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• pp.1-12
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• 2015

Objective : The purpose of the study was to investigate the characteristics and psychometric properties of assessments which were developed to measure sensory processing functions of preschool-aged children. Method : Comprehensive search for assessments measuring sensory processing functions was administered by using multiple electronic databases, including PubMed, Cochrane, CINAHL and PsycINFO. The titles and abstracts from the retrieved papers were screened. Then assessment tools that met all of the inclusion criteria were selected. Results : Thirty-eight assessments were identified. There were eight assessment tools that met the pre-defined inclusion criteria. Sensory Processing Measure-Preschool (SPM-P) was verified to be the most reliable and valid assessment tool, whereas Sensory Experiences Questionnaire (SEQ), Sense & Self-Regulation Checklist (SSRC), and Sensory Processing Scale Assessment (SPSA) showed inadequate reliability and validity. Conclusion : Based on the results from this systematic review, it would be useful for clinicians and researchers to select assessment tools of sensory processing for preschool-aged children.

• The Mathematical Education
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• v.44 no.4 s.111
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• pp.547-563
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• 2005

There have been many papers reporting that the axiomatic approach in Abstract Algebra is a big obstacle to overcome for the students who are not trained to think in an abstract way. Therefore an instructor must seek for ways to help students grasp mathematical concepts in Abstract Algebra and select the ones suitable for students. Mathematics faculty and students generally consider Abstract Algebra in general and quotient groups in particular to be one of the most troublesome undergraduate subjects. For, an individual's knowledge of the concept of group should include an understanding of various mathematical properties and constructions including groups consisting of undefined elements and a binary operation satisfying the axioms. Even if one begins with a very concrete group, the transition from the group to one of its quotient changes the nature of the elements and forces a student to deal with elements that are undefined. In fact, we also have found through running abstract algebra courses for several years that students have considerable difficulty in understanding the concept of quotient groups. Based on the above observation, we explore and analyze the nature of students' knowledge about $Z_n$ that is the set of congruence classes modulo n. Applying the genetic decomposition method, we propose a model to lead students to achieve the correct concept of $Z_n$.

• Journal of Microbiology and Biotechnology
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• v.12 no.4
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• pp.576-582
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• 2002

Probiotics are live microbial feed supplements which beneficially affect the host animal by improving its intestinal microflora. To select the best Lactobacillus spp. as a chicken probiotic, probiotic characteristics of 10 selected Lactobacillus strains isolated from chicken cecum or obtained from KCTC were investigated. The strains were examined for resistance to pH 2.0 and 0.3% oxgall, and adhesion to cecal mucus and cecal epithelial cells. All strains grew in MRS containing 0.3% oxgall. However, Lb. plantarum AYM-10, Lb. fermentum YL-3, AYM-3, and Lb. paracasei YL-6 showed relatively high resistance to 0.3% oxgall. Lb. fermentum YL-3, YM-5, AYM-3, and Lb. paracasei YL-6 survived 4 hours of incubation at pH 2.0. Lb. fermentum YL-3, KCTC 3112, and Lb. plantarum AYL-5 were strongly adhesive to cecal mucus, while the rest showed moderate or low adhesion. Lb. plantarum AYM-10, AYL-1, and AYL-5 had good adhering properties to cecal epithelial cells (30.7$\pm$10.82, 40.2$\pm$20.90, and 14.5$\pm$4.22, respectively). Lb. fermentum YL-3, AYM-3, and KCTC 3547 showed Intermediate adhesion ability, and Lb. plantarum showed better adhesion ability to cecal epithelial cells than Lb. fermentum. Attached Lb. fermentum YL-3 to cecum after 60 min incubation was confirmed using CLSM. Lb. fermentum YL-3 attached to a matrix which was composed of a mucus layer adjacent to intracrypts and pericryptal region. Some Lb. fermentum YL-3 bound to mucosal epithelial cells. From these results, Lb. fermentum YL-3 was selected as a chicken probiotic. In vivo trials of chicks inoculated with Lb. fermentum YL-3 had decreased Salmonella population in cecal contents and livers (p<0.5).

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1845-1848
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• 2005

The automatic $CO_2$ welding is a manufacturing process to produce high quality joints for metal and it could provide a capability of full automation to enhance productivity. Despite the widespread use in the various manufacturing industries, the full automation of the robotic $CO_2$ welding has not yet been achieved partly because the mathematical model for the process parameters of a given welding task is not fully understood and quantified. Several mathematical models to control welding quality, productivity, microstructure and weld properties in arc welding processes have been studied. However, it is not an easy task to apply them to the various practical situations because the relationship between the process parameters and the bead geometry is non-linear and also they are usually dependent on the specific experimental results. Practically, it is difficult, but important to know how to establish a mathematical model that can predict the result of the actual welding process and how to select the optimum welding condition under a certain constraint. In this research, an attempt has been made to develop an intelligent algorithm to predict the weld geometry (top-bead width, top-bead height, back-bead width and back-bead height) as a function of key process parameters in the robotic $CO_2$welding. A sensitivity analysis has been conducted and compared the relative impact of three process parameters on bead geometry in order to verify the measurement errors on the values of the uncertainty in estimated parameters.

• Journal of Korean Society of Steel Construction
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• v.10 no.4 s.37
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• pp.657-666
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• 1998

This study presents an effective dual algorithm for the optimal design of steel structures with displacement constraints. The dual method can replace a primary optimization problem with a sequence of approximate explicit subproblems with a simple algebraic structure. Since being convex and separable, each subproblem can be solved efficiently by the dual method. Specifically, this study uses the principle of virtual work to obtain the displacement constraint equations with an explicit form and adds the linear regression equation expressing the relationships between the cross-section properties to the dual algorithm to reduce the number of design variables. Furthermore, this study deals with the discrete optimization problem to select members with the standard steel sections. Through numerical analyses, the proposed method will be compared with the conventional optimality criteria method.

• Journal of Digital Contents Society
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• v.7 no.4
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• pp.287-294
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• 2006

Mass-customization is fast growing a segment of the apparel market. 2D Virtual wearing system is one of visual support tools that make possible to sell apparel before producing and reduce the time and costs related to product development and manufacturing in the world of apparel mass-customization. This paper is related to fabric color mapping method for 2D image-based virtual wearing system. In proposed method, clothing shape section of interest is segmented from a clothes model image using a region growing method, and then mapping a new fabric color selected by user into it based on its intensity difference map is processed. With the proposed method in 2D virtual wearing system, regardless of color or intensity of model clothes, it is possible to virtually change the fabric color with holding the illumination and shading properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple fabric color combinations for individual styles or entire outfits.