• Journal of Platform Technology
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• v.8 no.3
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• pp.22-29
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• 2020

The 4th industrial revolution is progressing by country as a mega trend that leads various technological convergence directions in the social and economic fields from the initial simple manufacturing innovation. The epidemic of infectious diseases such as COVID-19 is shifting digital-centered non-face-to-face business from economic operation, and the use of AI and big data technology for personalized services is essential to spread online. In this paper, we analyze cases focusing on the application of artificial intelligence technology, which is a key technology for the effective implementation of the digital new deal promoted by the government, as well as the major technological characteristics of the 4th industrial revolution and describe the use cases in the field of disaster response. As a disaster response use case, AI assistants suggest appropriate countermeasures according to the status of the reporter in an emergency call. To this end, AI assistants provide speech recognition data-based analysis and disaster classification of converted text for adaptive response.

• Journal of the Daesoon Academy of Sciences
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• v.40
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• pp.303-336
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• 2022

'Otherness' is a major philosophical concept in modern Western thought. It has been a force through which the concept of a subject's rights emerged. This paper focuses on Emmanuel Levinas' discussion of 'otherness.' Levinas emphasizes our ethical responsibility for others, which is meaningful in that it can be applied as a paradigm of communication for use in modern society. In the context of modern times and multicultural societies, it is important to recognize the diversity of others and to promote coexistence. Coexistence at this time should be 'unifying' rather than subject-centered. This paper attempts to understand this narrative. An epic is a cognitive process that constitutes the fundamental desires and experiences of humans. Humans try to project and understand themselves through narratives. The possibility of coexistence with others can be examined by analyzing otherness as found within those narratives. Therefore, this paper suggests the possibility and direction of coexistence by analyzing the storytelling that establishes relationships by shaping characters in Guillermo del Toro's film, Shape of Water.

• Applied Chemistry for Engineering
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• v.33 no.6
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• pp.606-612
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• 2022

The purpose of this study is to convert hydrophobic dyestuff to hydrophilic dyestuff by reacting cationic collector with anionic dyestuff and reaction anionic collector with cationic dyestuff. The removal of colors from aqueous solutions and/or dispersions has been studied by dispersed-air flotation in a batch column. In this studies used generated micro bubble by ceramic gas diffuser having micro pore size for air flotation process. In this study, a ceramic gas diffuser with micro pore size was used to generate micro bubbles for the air flotation process. Two colours were used for the experiments: Basic Yellow 1 (cationic dyestuff) and Direct Orange 10 (anionic dyestuff). All two were effectively removed by flotation within 8 mins. Sodium dodecyl sulfate, sodium oleate (an anionic collector), and amines (a cationic collector) were found to be effective as collectors in the removal of color, which was found to be related to the pH of the solution and the amount of collector added to it, with high collector dosages causing the process to become pH-independent.

• Journal of the Korean Dietetic Association
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• v.29 no.1
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• pp.13-30
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• 2023

This study investigates the effect of working hours on the dietary behaviors and dietary quality of male industrial workers employed in rotating shifts. The survey was conducted from February to March 2022, enrolling 209 male workers operating in rotational shifts at industries in the Chungcheongnam-do region. Eating behavior and health awareness were investigated during the morning shift, afternoon shift, and night shift for the same subjects. The shift timings were found to be associated with dietary behavior, which had an impact on the dietary quality of workers. Negative effects of shift timings on diet and health were also perceived by the shift workers. The frequency of alcohol consumption was high during the morning shift, and the frequency of night time snack intake was high during the afternoon shift. During the night shift, there was decreased vegetable intake and increased ramyeon intake. Compared to the morning shift, a significant decrease in dietary quality scores was found during the night shift. The workers recognized that rotating shift work negatively affected health, eating habits and sleep. There was a high demand for providing a variety of menus and healthy night snacks in the company cafeteria. When nutritional counseling and educational health services were provided, the willingness to participate was high. Therefore, to improve the health and dietary quality of shift workers, there is a need to provide diets suitable for the working environment and the characteristics, and to provide nutrition management services.

• Journal of the Korean Society of Propulsion Engineers
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• v.25 no.6
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• pp.74-86
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• 2021

The composite lattice structure is a structure that supports the required load with the minimum weight and thickness. Composite lattice structure is manufactured by the filament winding process using impregnating high-strength carbon fiber with an epoxy resin. Filament winding process can laminate and manufacture only structurally necessary parts, composite lattice structure can be applied to aircraft fuselages, satellite and launch vehicles, and guided weapons to maximize weight reduction. In this paper, the development and evaluation of the composite lattice structure corresponding to the entire process from design, analysis, fabrication, and evaluation of large-scale cylindrical and conical composites lattice structure were performed. To be applicable to actual projectiles and guided weapons, we developed a cylindrical lattice structure with a diameter of 2,600 mm and a length of 2,000 mm, and a conical lattice structure with an upper diameter of 1,300 mm, a lower diameter of 2,500 mm, and a length of 900 mm. The performance of the developed composite lattice structure was evaluated through a load test.

• Journal of the Korea Society for Simulation
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• v.19 no.4
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• pp.161-167
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• 2010

To realize the U-healthcare system, the mobile patient monitoring system is of the essence. In this monitoring system, a patient's real-time data on biometrics and location must be transferred to predeterminate destination server ceaselessly. As the number of mobile patients increases steadily or mobile patients are moving into some specific area, the load balancing solution to real-time data congestion problem is needed. In this paper, we propose a new mobile patient monitoring system with Torus topology where three layers are connected hierarchically and the intermediate layer takes charge of priority-based load balancing. For the formalized design and verification of proposed system, we describe the overall structure with connectivity among its components and implement major components in pseudo-code by adopting a system specification-based approach. This approach makes the design and verification of our mobile patient monitoring system more flexible and accurate.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• The Journal of Korean Academy of Prosthodontics
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• v.62 no.1
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• pp.72-81
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• 2024

To rehabilitate a patient with inappropriate occlusion due to posterior support loss, it is necessary to achieve an appropriate occlusal vertical dimension and create prostheses that demonstrate stable occlusion at the centric relation for full mouth restoration. This case shows full mouth rehabilitation in a patient with missing posterior teeth and tooth wear, achieved through implant-supported prostheses and zirconia full-veneer crowns. To assess adaptation to the increased occlusal vertical dimension, an occlusal splint and temporary restorations were secured. By fabricating the definitive restorations based on the anterior guidance of the temporary restorations, stable occlusal rehabilitation was successfully achieved.