• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.23 no.11
• /
• pp.906-910
• /
• 2010

This paper describes the design and analysis of vibration driven cylindric electromagnetic energy harvester. The proposed harvester consists with spring, coil and rear earth magnet. The design utilizes an electromagnetic transducer and its operating principle is based on the relative movement of a magnet pole with respect to a coil. In order to optimal design and analysis, ANSYS FEA (Finite Elements Analysis) and Matlab model were used to predict the magnetic filed density with vibration and the generated maximum output power with load resistance. The system was designed for 6 Hz of natural frequency and spring constant was 39.48 N/m between 2 mm and 6 mm of displacement in moving magnet. When moving magnet of system was oscillated, each model was obtained that induced voltage in the coil was generated 2.275 Vpp, 2.334 Vpp and 2.384 Vpp, respectively. Then maximum output powers of system at load resistance ($1303{\Omega}$) were generated $124.2{\sim}132.2\;{\mu}W$ during magnets input displacement of 3 mm and 6 Hz periodic oscillation.

• Journal of Institute of Control, Robotics and Systems
• /
• v.3 no.5
• /
• pp.511-519
• /
• 1997

This paper presents the automatic recognition algorithm of the license number in on vehicle image. The proposed algorithm uses the correlation coefficient and Hough transform to detect license plate. The m/n ratio reduction is performed to save time and memory. By the correlation coefficient between the standard pattern and the target pattern, licence plate area is roughly extracted. On the extracted local area, preprocessing and binarization is performed. The Hough transform is applied to find the extract outline of the plate. If the detection fails, a smaller or a larger standard pattern is used to compute the correlation coefficient. Through this process, the license plate of different size can be extracted. Two algorithms to each separate number are proposed. One segments each number with projection-histogram, and the other segments each number with the label. After each character is separated, it is recognized by the neural network. This research overlomes the problems in conventional methods, such as the time requirement or failure in extraction of outlines which are due to the processing of the entire image, and by processing in real time, the practical application is possible.

• Journal of muscle and joint health
• /
• v.22 no.1
• /
• pp.48-56
• /
• 2015

Purpose: The purpose of this study was to verify the effects of visual information on nursing management to elderly total knee arthroplasty (TKA) patients. Methods: A quasi-experimental study with a non-equivalent control group pretest-posttest design was used in this study. Participants of this study were 60 elderly patients with TKA admitted to one hospital: the control group (30) between July and September, 2013, and the experimental group (30) between April and July, 2013. Anxiety and uncertainty were determined at baseline and at 3 days after TKA in both groups. Results: Two days after the visual information, the experimental group showed a significant decrease in anxiety and uncertainty compared with the control group. Conclusion: The results of this study show that providing visual information was effective in decreasing postoperative patient anxiety and uncertainty in elderly TKA patients. Therefore, when an elderly patient is hospitalized for TKA, positive and systematic provision of visual information may provide a positive effect by reducing postoperative patient anxiety and uncertainty.

• Korean journal of food and cookery science
• /
• v.12 no.3
• /
• pp.339-345
• /
• 1996

Food waste is an inverse measure of consumer acceptability of the food as served and hence a potential determinant of food qualify. The plate waste of patients was examined by a visual method at one hospital. Patients were asked to record after each item on their menu the amount consumed in quantitative terms: None, 1/4, l/2, 3/4, all. The survey showed that 65% of all patients surveyed left some of their food during hospitalization. Mean wastes for soups and meat side dishes were found to be larger than those for cooked meals and vegatable side dishes. At the same time, a questionnaire survey was used to determine the view of patients of key aspects of the hospital foodservice system. The majority of patients surveyed left their cooked meal because of low appetite, whereas patients indicated that Food is not tasty was the primary reason for leaving soups and other side dishes.'Satisfaction' scores were significantly correlated with the patients' age and appetite at the time.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2009.04b
• /
• pp.3-6
• /
• 2009

Aluminum nitride (AIN) thin films were deposited on a polycrystalline 3C-SiC intermediate layer by a pulsed reactive magnetron sputtering system. Characteristics of the AIN/SiC heterostructures were investigated by field emission scanning electron microscopy (FE-SEM), atomic force microscopy (AFM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). The columnar structure of AIN thin films was observed by FE-SEM. The surface roughness of AlN films on the 3C-SiC buffer layer was measured using AFM. The XRD pattern of AlN films on SiC buffer layers was highly oriented at (002). Full width at half maximum (FWHM) of the rocking curve near (002) reflections was $1.3^{\circ}$. The infrared absorbance spectrum indicated that the residual stress of AIN thin films grown on SiC buffer layers was nearly negligible. The 3C-SiC intermediate layers are promising for the realization of nitride based electronic and mechanical devices.

• Journal of the Korean Dietetic Association
• /
• v.10 no.2
• /
• pp.246-257
• /
• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• Korean Journal of Community Nutrition
• /
• v.9 no.5
• /
• pp.597-605
• /
• 2004

The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of a =0.01), except one topic 'diseases and symptoms with which they are excluded from working.' Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.

• Proceedings of the KIEE Conference
• /
• 1998.07g
• /
• pp.2330-2332
• /
• 1998

This paper suggests a method to recognize the various defect patterns of cold mill strip using binary decision tree automatically constructed by genetic algorithm. The genetic algorithm and K-means algorithm were used to select a subset of the suitable features at each node in binary decision tree. The feature subset with maximum fitness is chosen and the patterns are classified into two classes by a linear decision boundary. This process was repeated at each node until all the patterns are classified into individual classes. The final recognizer is accomplished by neural network learning of a set of standard patterns at each node. Binary decision tree classifier was applied to the recognition of the defect patterns of cold mill strip and the experimental results were given to demonstrate the usefulness of the proposed scheme.

• Proceedings of the KIEE Conference
• /
• 2005.07e
• /
• pp.55-57
• /
• 2005

Along with the development of the industrial society, as the transportation of water which is the indirect capital of society and petroleum, gas, etc used as energy sources is rapidly increased. the underground material is being expanded. Like this, the pipes laid under the ground not only bring the corrosion to the land circumstances to reduce the life of the pipes, but also raise the social problem of leakage accidents and the economic loss by Pin Hole. By reason of this, for the purpose of protecting the corrosion of the underground material, we are constructing and operating the electrolytic protection facilities. In case of a region of which specific resistance is high, however, we are not keeping proper protection potential(that is -850mV) to get protection effects. In this study, for the water pipes that under-voltage phenomena occur in the protection potential, we made a spot survey on the under-voltage section and normal-voltage section, compared, analyzed each of the contents and examined the under-voltage causes of the protection potential.

• Journal of the Korean Dietetic Association
• /
• v.22 no.4
• /
• pp.320-339
• /
• 2016

This study was conducted to identify risk factors to ensure food safety by evaluating cook supervisors' perceived performance of vegetable safety management at Korean food restaurants in Daegu. Recognition of the potential foodborne illness caused by vegetables was 2.60/5 on average. Inspection items with low scores by respondents during food safety inspection by government agencies were "Wash and sanitize vegetables" and "Keep washed and cut vegetables in the refrigerator". As for storage, perceived performance of "Store vegetable in the refrigerator less than 70% of the refrigerator capacity" scored less than 4 out of 5. About 86% of respondents answered "Water-only washing" for vegetable washing. For perceived performance of vegetable cooking, service, and leftover handling, 11 and three items out of 13 were significantly different depending on the size of restaurants and possession of culinary arts certificates, respectively. Based on results, it is necessary to provide food safety training programs for handling vegetables in order to increase knowledge of cook supervisors. In addition, intensive on-site guidance for safety management of vegetables is needed.