• Journal of Convergence for Information Technology
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• v.11 no.6
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• pp.262-269
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• 2021

The Ministry of National Defense is re-establishing the role of the Army in accordance with the defense reform and is promoting the Warrior Platform, a next-generation individual combat system. The Warrior Platform project is divided into three stages and is being promoted. In the first stage, the quality and performance of individual items are improved, in the second stage, items between system development are integrated, and in the third stage, the combat capability is maximized by developing an integrated unit weapon system. In this paper, detailed sub-items for the five essential required competencies (survival, lethality, mobility, sustainability, Communication) that are considered for building an effective warrior platform are presented. We also present a plan that can be used to prepare a specific master plan for the Army's Warrior Platform project by using Analytic Hierarchy Process(AHP) and selecting the priority of the five required capabilities and detailed sub-items for different unit types. As a result of analyzing the priorities of the four types of units with different mission types, we find that there are differences for each unit. These results are expected to be used as useful reference materials for setting the future direction for the development of warrior platform.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.78-84
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• 2021

As a calorie supplement for the elderly, functional beverages based on black sesame were prepared with different roasting times (0, 10, 15, and 20 min for R-0, R-10, R-15, and R-20, respectively), and their properties were compared. The total calorie content of the beverage was adjusted to match that of half a meal to meet the nutritional requirements of the elderly. The suspension stability of all samples was maintained for 5 day by the addition of xanthan gum. Regarding the color of the beverage, L* and a* values decreased, whereas b* increased with the increase in black sesame roasting time. Among the samples, the total lignan content did not change, except for R-20, which showed a significantly lower value than the others. Total polyphenol content significantly increased with roasting time, reaching the maximum value in R-15 and R-20; however, the free radical scavenging effect decreased for R-20. Based on the results of the sensory test, R-15 was the most acceptable for customized beverages.

• Korean Journal of Remote Sensing
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• v.36 no.6_1
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• pp.1323-1337
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• 2020

GEO-KOMPSAT-2A AMI (Advanced Meteorological Imager) radiometric calibration evaluation is an essential element not only for functional and performance verification of the payload but for the quality of the sensor data. AMI instrument consists of six reflective channels and ten thermal infrared ones. One of the key parameters representing radiometric properties of the sensor is a SNR (Signal-to-Noise Ratio) for the reflective channels and a NEdT (Noise Equivalent delta Temperature) for the IR ones respectively. Other important radiometric calibration parameters are a dynamic range and a gain value related with the responsivity of detectors. To verify major radiometric calibration performance of AMI, an offline radiometric evaluation tool was developed separately with a real-time AMI data processing system. Using the evaluation tool, validation activities were carried out during the GEO-KOMPSAT-2A In-Orbit Test period. The results from the evaluation tool were cross checked with those of the HARRIS, which is the AMI payload vendor. AMI radiometric evaluation activities were conducted through three phases for both sides (Side 1 and Side 2) of AMI payload. Results showed that performances of the key radiometric properties were outstanding with respect to the radiometric requirements of the payload. The effectiveness of the evaluation tool was verified as well.

• Journal of Korea Foundry Society
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• v.41 no.6
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• pp.550-557
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• 2021

With the advent of the fourth industrial revolution, the interest in the internet of things (IoT) in manufacturing is growing, even at foundries. There are several types of process data that can be automatically collected at a foundry, but considerable amounts of process data are still managed based on handwriting for reasons such as the limited functions of outdated production facilities and process design based on operator know-how. In particular, despite recognizing the importance of converting process data into big data, many companies have difficulty adopting these steps willingly due to the burden of system construction costs. In this study, the field applicability of IoT-based devices was examined by manufacturing devices and applying them directly to the site of a centrifugal foundry. For the centrifugal casting process, the temperature and humidity of the working site, the molten metal temperature, and mold rotation speed were selected as process parameters to be collected. The sensors were selected in consideration of the detailed product specifications and cost required for each process parameter, and the circuit was configured using a NodeMCU board capable of wireless communication for IoT-based devices. After designing the circuit, PCB boards were prepared for each parameter, and each device was installed on site considering the working environment. After the on-site installation process, it was confirmed that the level of satisfaction with the safety of the workers and the efficiency of process management increased. Also, it is expected that it will be possible to link process data and quality data in the future, if process parameters are continuously collected. The IoT-based device designed in this study has adequate reliability at a low cast, meaning that the application of this technique can be considered as a cornerstone of data collecting at foundries.

• Korean Journal of Construction Engineering and Management
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• v.23 no.2
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• pp.85-94
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• 2022

Construction industry is facing difficult challenges in terms of productivity, manpower, and industrial accidents. Currently, along with the 4th Industrial Revolution, various high-tech technologies are emerging, and efforts are being made to solve the problem by applying the technologies related to the 4th Industrial Revolution to the construction industry. As part of these efforts, research is being conducted to develop a construction equipment control system to increase productivity and safety at earthworks sites where many and various types of construction equipment are involved, and the system needs a function to increase productivity by optimizing the moving path of construction equipment. In the case of trucks, the location of the temporary road must be optimized in order to optimize the path of movement in the construction site. However, only matters related to the quality standard of temporary roads have been suggested so far, and there is no standardized process for efficiently determining the location of temporary roads. In this paper, the factors and its importance related to the location of the temporary road were identified through field surveys and interviews with experts, and a method for determining the location of the temporary road was presented. It was confirmed that the suggested method through a case study could improve the productivity of earthwork.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.8-15
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• 2007

Conjugated linoleic acid (CLA) was chemically synthesized using the alkaline isomerization method of com oil. CLA-TG was synthesized by reaction with sodium methoxide. Five different treatments were devised based on differences in the amount of CLA-TG added into the pressed han. for controls, 10% of pork back fat among the total component was only added without any CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Pressed ham manufactured using CLA-TG was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color), and texture characteristics. Typical chemical composition characteristics (moisture, crude protein, crude fat) were not significantly different between controls and CLA-TG treatment groups. Crude fat content of CLA-TG treatment groups was significantly lower than that of controls (p<0.05). pH values of controls was higher than that of CLA-TG treatment groups. The pH of control and CLA-TG treatment groups increased significantly as the storage period increased (p<0.05). Meat color (CIE $L^*,\;b^*$) of CLA-TG treatment groups was higher than that of controls. $a^*$ values were decreased by replacement of CLA-TG, but appeared to be unaffected by storage length. There was no significant difference in texture between controls and CLA-TG treatment groups. Based on these findings, we conclude that the physico-chemical properties and texture characteristics of manufactured pressed ham were not affected by CLA-TG addition. Also, our results indicate that high-quality pressed ham can be manufactured with CLA accumulation.

• Food Science and Preservation
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• v.24 no.2
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• pp.206-214
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• 2017

The objective of this study is to investigate the quality characteristics of Yanggaeng by using the functional properties of Glechoma hederacea (GH). Sample was dried at $50^{\circ}C$ dry oven. The results of the study were as follows : The Phenolic compounds of GH was $12.99{\pm}0.3mg/g$ in water extract (GHWE), $3.14{\pm}0.07mg/g$ in 70% ethanol extract (GHEE). The antioxidant activity of GH was determined in various phenolic concentrations at $50-200{\mu}g/mL$. DPPH activities of GHWE and GHEE were 77.16-78.24% and 73.04-77.00%, respectively. The ABTS were 84.35-99.75% and 83.74-99.55%. The anti-oxidant protection factor (PF) were 1.54-1.62 PF and 1.62-2.09 PF and TBARS were 42.93-94.09% and 91.05-95.19%, respectively. Tyrosinase inhibitory activity of GHEE increased concentration dependently. Hyaluronidase inhibition activity of GHEE and GHWE, showing that there were increasing pattern depending on the increases in the phenolics concentration of GH. In texture, Hardness and springiness were significantly different in the control and 2% groups, but cohesiveness and chewiness did not show any significant difference. In color, L value decreased in proportion to concentration, and a and b values did not change. Sensory characteristics showed that the 1% group had the highest score and the 2% group had the lowest score. Thus, when the GHP Yanggaeng was prepared, in consideration of its sensory characteristics, and at appropriate concentration on below 1%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1217-1227
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• 2014

This study investigated the physicochemical properties and antioxidant activity of vinegar added with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during two-step fermentation. The physicochemical properties of vinegar evaluated were pH, total acidity, alcohol, and total sugar and amino acid contents. The antioxidant activities were based on ABTS radical scavenging activity, SOD-like activity, and reducing power. During alcohol fermentation, total acidity and alcohol contents of vinegar increased, but total sugar contents decreased. During acid fermentation, total acidities of vinegar increased. Vinegar added with 7% A. quinata fruit showed the highest total sensory score. Total polyphenol contents of vinegar added with 0% and 1% A. quinata fruit were not significantly different. However, vinegar added with 3, 5, and 7% A. quinata fruit showed significantly higher total polyphenol contents of 136.6, 381.59, and 415.35 mg/100 g, respectively, after 13 days of fermentation. Further, total flavonoid contents of vinegar added with 0~7% A. quinata fruit significantly increased to 21.73, 15.79, 15.15, 26.19, and 26.87 mg/100 g, respectively, after 13 days of fermentation. In addition, tannin contents of vinegar added with 0~7% A. quinata fruit significantly increased to 0.2042, 0.2004, 0.1255, 0.1384, and 0.1255 mg/100 g, respectively, after 13 days of fermentation. Moreover, ABTS radical scavenging activities of vinegar added with 0~7% A. quinata fruit significantly increased to 5.87, 12.59, 25.63, 34.02, and 35.25, respectively, after 13 days of fermentation at a concentration of 5 mg/mL. Additionally, SOD-like activities of vinegar added with 0~7% A. quinata fruit significantly increased to 8.22, 17.49, 16.86, 16.89, and 15.68%, respectively, after 13 days of fermentation. Reducing power of 7% A. quinata fruit was 0.527 after 1 day and 1.539 at the end of fermentation. Our results demonstrate that antioxidant activity significantly increased during fermentation according to the content of A. quinata. Further, the total polyphenol, flavonoid, and tannin contents were shown to be closely related with antioxidant activities. Thus, A. quinata could be effectively used as a vinegar and functional food material based on its antioxidant activity.

• Journal of the Korean Society for Library and Information Science
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• v.56 no.4
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• pp.491-514
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• 2022

Public reforms based on New Public Management have made the public sector specialized, and accordingly the role of public administration has expanded as well as the demand on professional jobs has increased. On the other hand, with the rapid development of information and communication technology, the data produced by public sector organizations has also significantly increased. This environmental changes made data management and a data management job in the public sector critical. However, there have been very few studies of conceptualizations and systematic investigations on data management jobs. Moreover, specific definitions, types or qualifications of/for a data management job or a person who do this job are rarely reflected in relevant laws and regulations. Based on the systematic literature review, this study conceptualized professionalism, identified its multiple dimensions, and draw a conceptual research framework. Focusing on the professional control on personnel management which is one of the dimensions of professionalism, relevant laws, work guidelines and job descriptions included in job openings were analyzed with regard to a data management job in the public sector. The findings are as follows. First, an assigned role and responsibility associated with a data management job have vague boundaries. Second, work guidelines and manuals only focus on the post quality control stage rather than equally addressing all the eight stages of the data lifecycle. Third, neither a data management job in the public sector nor a person who take care of this job is not appropriately defined. Therefore, a role and responsibility of/for the job and a person in charge should be reflected in the relevant laws and guidelines in a tailored way. More importantly, job analyses and evaluations should be thoroughly conducted to enhance professionalism on data management jobs in the long term.

• Journal of KIISE:Computer Systems and Theory
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• v.33 no.4
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• pp.242-255
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• 2006

In the recent years, Popularization of mobile devices such as Smart Phones, PDAs and MP3 Players causes rapid increasing necessity of Power management technology because it is most essential factor of mobile devices. On the other hand, despite low price, hard disk has large capacity and high speed. Even it can be made small enough today, too. So it appropriates mobile devices. but it consumes too much power to embed In mobile devices. Due to these motivations, in this paper we had suggested methods of minimizing Power consumption while playing multimedia data in the disk media for real-time and we evaluated what we had suggested. Strict limitation of power consumption of mobile devices has a big impact on designing both hardware and software. One difference between real-time multimedia streaming data and legacy text based data is requirement about continuity of data supply. This fact is why disk drive must persist in active state for the entire playback duration, from power management point of view; it nay be a great burden. A legacy power management function of mobile disk drive affects quality of multimedia playback negatively because of excessive I/O requests when the disk is in standby state. Therefore, in this paper, we analyze power consumption profile of disk drive in detail, and we develop the algorithm which can play multimedia data effectively using less power. This algorithm calculates number of data block to be read and time duration of active/standby state. From this, the algorithm suggested in this paper does optimal scheduling that is ensuring continual playback of data blocks stored in mobile disk drive. And we implement our algorithms in publicly available MPEG player software. This MPEG player software saves up to 60% of power consumption as compared with full-time active stated disk drive, and 38% of power consumption by comparison with disk drive controlled by native power management method.