• The Journal of Engineering Geology
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• v.8 no.2
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• pp.131-143
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• 1998

The study area, Beulgok-myon Nonsan-goon Chungcheongnan-do is consist of Changri slate(Och, okcheon system), lithic tuff(Kslt, kyoungsang system), granite (Kqb, kyoungsang system) and quartz porphyry(Kgf, kyoungsang system). More than 3000 joints were measured and classified by direction. Main dipdirection/dips of Kqb are 228~257/73~88, 010~150/70~85, Och are 134~164/40~90, 214~249/55~89, Kslt are 291~332/75~82, 235~241/73~71. But Kgf are not appeared distinct directions of joint. In field, p-wave velocities(Vp) are measured on the bed rock. Vp of Kgf are $5000m(240^{\circ})~2380(360^{\circ})m/s$, Kqb are $3846(210^{\circ})~1408(150^{\circ})m/s$, Kslt are $5000(360^{\circ})~2323(150^{\circ})m/s$ and Och are $6657(180^{\circ})~2000(030^{\circ})m/s$. Also P-wave velocities on specimen are measured. It is slightely higher than it's measured on the bed rock. For engineering properties of rock, we measured Poisson's ratio, rigidity, Young's modulus and bulk modulus by dynamic method.

• Proceedings of the Korea Contents Association Conference
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• 2016.05a
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• pp.353-354
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• 2016

영화관 발전 이유는(보통 영화,3D MIX,4D)관중 시청각 효과가 위해서 발전한다. 이제 까지 최고한 시청각 효과 받을 수 있는 기술을 $VR360^{\circ}$ Degree panoramic video촬영 기술 밖에 없다. 하지만 이 기술을 전통 영화 촬영 기술 보다 완전히 다르다. 이 기술 영화 방면 운용하면 원래 영화적 이론 크게 충격 받다.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.5 no.4
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• pp.738-745
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• 2001

In this paper, when the moving object move to the three-dimentional space, the tracking system track the moving object using the fuzzy reasoning. The joint angle el of the manipulator rotate from $0^{\circ}\; to\; 360^{\circ}$ , and the joint angle $\theta_2$rotate from$0^{\circ}\; to\; 360^{\circ}$. The fuzzy singleton is used for fuzzification and the control rule is twenty five and the fuzzy inference method is simplified Mamdani's reasoning and the defuzzification is the SCOG(Simplified Center Of Gravity) of the fuzzy controller To measure of the performance of the designed system, the fuzzy controller is compared with the CTM(Computed Torque Method) controller at the same condition. when the disturbance torque is ON, the both of CTM and fuzzy controller tracked object without error, However, the disturbance torque changed 0.4N, the CTM controller is 10 times greater than fuzzy controller at the sum of absolute error difference. The designed system is showed it's robustness against with disturbance.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.9
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• pp.1214-1219
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• 2018

A variety of VR contents are being introduced as of 2017. VR contents are concentrated in the genre of games and interactive because of the difficulty of $360^{\circ}$ shooting production environment. Live action $360^{\circ}$ VR content has many problems due to the difficulty of the production environment. In this paper, a three - dimensional information value is generated in binocular disparity of a real image by using a re-light technique based on real image data. The generated 3D information values are combined with a technique of converting the depth information into a depth map and a re-light technique by installing virtual lighting on the surface formed in the 3D space. In order to solve the problem of lighting exposure, we apply the technique of re-lighting to the VR production pipeline by comparing and analyzing the result image of actual image and virtual image data.

• Journal of the Korean Institute of Gas
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• v.12 no.2
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• pp.57-62
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• 2008

Difference of failure modes was studied by finite element analysis for elbows with local wall thinning area particularly at inner surface of intrados of the elbow. Longitudinal wall thinning length, minimum thickness were kept constant but circumferential wall thinning width was varied to get $90^{\circ}$, $180^{\circ}$ and $360^{\circ}$ thinning width. Elastic-plastic analysis were carried out under the combined loading conditions of internal pressure and in-plane bending moment closing the elbow. Von Mises stress were obtained from the outer surface central surface location in intrados, extrados and crown parts in elbow. The results showed that the plastic deformation and failure started from the crown location when the thinning width small ($90{\sim}180^{\circ}$). However, plastic collapse started from the intrados location when the thinning width is approaching $360^{\circ}C$. This should be reflected to assess structural integrity of elbows after wall thinning measurement is made.

• KIPS Transactions on Software and Data Engineering
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• v.7 no.10
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• pp.377-382
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• 2018

This study deals with internal state and tissue density analysis methods for red ginseng grade determination. For internal measurement of red ginseng, there have been various studies on nondestructive testing methods since the 1990s, It was difficult to grasp the most important inner hole and inside whites in the grading. So in this study, we developed a closed capturing device for infra-red illumination environment, and developed an internal measurement system that can detect the presence and diameter of inner hole and inside whites. Made devices consisted of infrared lights with a high transmission rate of red ginseng in 920 nanometer wave band, a infra-red camera and a Y axis actuator with a red ginseng automatically controlled focus on the camera. The proposed algorithm performs an auto-focus system on the Y-axis actuator to automatically adjust the sharp focus of the object according to the size and thickness. Then red ginseng is rotated $360^{\circ}$ at $1^{\circ}$ intervals and 360 total images are acquired, and reconstructed as a sinogram through Radon transform and Back-projection algorithm was performed to acquire internal images of red ginseng. As a result of the algorithm, it was possible to acquire internal cross-sectional image regardless of the thickness and shape of red ginseng. In the future, if more than 10,000 different shapes and sizes of red ginseng internal cross-sectional image are acquired and the classification criterion is applied, it can be used as a reliable automated ginseng grade automatic measurement method.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.793-796
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• 2008

Recently early strength concrete has been required for economical assurance and the prevention of frost damage in winter through air reduction in construction of concrete structures. This study presented the optimum condition revealing compressive strength 5MPa which has the possibility of removal of form in 24 hours, and researched the changes of unit weight of cement types of high early strength AE water reducing agents, characteristic of compressive strength expression as cure temperature conditions and slump or airspace. Test results showed at $15^{\circ}C$ with compressive strength of 5MPa that premature removal of form was possible in case of using highly early strength PC water reducing agent with unit weight of cement 360 ; 22hours faster than 10, unit weight 360 ; 20hours faster than 7, unit weight 390 ; 18 hours faster than 4 comparing with OP water reducing agent. And at $5^{\circ}C$ in case of using highly early strength PC water reducing agent with unit weight of cement 330 ; 32hours faster than 10, unit weight 360 ; 30hours faster than 7, unit weight390 ; 27hours faster than 4 comparing with OP water reducing agent. Therefore as the temperature rises $10^{\circ}C$, compressive strength of 5MPa reaching hour shortens 10 hours.

• Journal of the Korean institute of surface engineering
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• v.28 no.5
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• pp.320-328
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• 1995

The electroplated steel sheets were heated during the short periods(10~60 seconds) at high temperature ($360^{\circ}C$～$500^{\circ}C$) in order to investigate thermal diffusion behaviors. When the steel sheets were heated for 10 seconds, all the coated layers were alloyed at $420^{\circ}C$ but at temperature lower than $400^{\circ}C$ the $\eta$ phase partially remained on the coated surface. At higher temperature, the longer the time for heat treatment the iron contents were increased in coated layer but the glossiness and whiteness of the coated surface were decreased. While the alloying phases of $\eta$, $\zeta$, $\delta_1$ and $\Gamma$ were appeared in the coated layer at the heat treatment temperature of $360^{\circ}C$, the phase was disappeared at $420^{\circ}C$ but the rests grew in size at the temperature of $440^{\circ}C$. When the heat treatment temperature and heating time were increased, the thickness of $\Gamma$ phase was rapidly increased to 0.8 $\mu\textrm{m}$. The optimum conditions for the heat treatment to prevent powdering of coated layer were obtained to heat it for 30 seconds at $400^{\circ}C$ and 10 seconds at $440^{\circ}C$, and the iron content in coated layer was suited to be 10 percents.

• KEPCO Journal on Electric Power and Energy
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• v.2 no.4
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• pp.619-625
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• 2016

In this paper, we propose a new fault diagnosis monitoring system using gyro sensor-based angular velocity calculation for blades of the wind turbine system. First, the proposed system generates the angular velocity dataset for the rotation speed of the normal blade. Using the dataset, we estimate and evaluate the state of blades for the wind turbine by comparing the current state with the pre-calculated normal state. In the experimental results, the angular velocity of the normal state was higher than $360^{\circ}/s$ while that of the damaged blades was lower than $360^{\circ}/s$ and the standard deviation of the angular velocity was significantly increased.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.642-649
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• 2006

The browning of soy sauce is caused by the reaction of amino-carbonyl between amino-compounds and reducing sugar. Only a few studies have investigated the formation of melanoidins in UHYUKJANG. The objectives of this study were to analyze the brown pigment of UHYUKJANG and to investigate the characteristics of UHYUKJANG in comparison with soy sauce and model melanoidins. The samples were ripened for 0, 60, 120, 180, 240, 300 and 360 days at 4$^{\circ}C$ and 20$^{\circ}C$. The pH, absorbance at 420 nm absorbance ratio of 400 to 500 nm and UV-VIS spectra as an index of color intensity were measured. Additionally, L, a and b values of the samples and the amount of 3-Deoxyglucosone(3DG) in the samples were measured. The pH of both soy sauce (from 6.26 to 5.52) and UHYUKJANG (from 6.13 to 5.11) rapidly decreased during the first 60 days of aging and was also affected by storage temperature. The absorbance of samples at 420 nm increased during the aging process, reaching its maximum after 180 days, regardless of sample and temperature. On the other hand, the intensity of brown color in the samples increased with increasing aging period according to the results of absorbance ratio (soy sauce: 1.37 to 5.29, UHYUKJANG: 1.37 to 5.02). The L value of soy sauce increased during the aging process and was maximized after 240 days at 4$^{\circ}C$ and 180 days at 20$^{\circ}C$, but decreased thereafter. There was no significant difference in L value of UHYUKJANG, regardless of aging period and temperature. On the other hand, the b value did not reveal any significant change during aging, but the a value increased until 120 days of aging in the other samples except for UHYUKJANG at 20$^{\circ}C$. The average amount of 3DG separated from soy sauce was 5.65 mg%, and from UHYUKJANG was 3.74 mg%. These results indicated that the browning of UHYUKJANG was also caused by melanoidins produced by the reaction of amino-carbonyl during the fermentation process.