• Journal of Digital Convergence
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• v.18 no.9
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• pp.391-402
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• 2020

In today's era of media convergence, users can watch a drama by choosing a story like a game or enjoy a game directed like a movie. These two media material interactive storytelling, and there have been discussions about them for many years. The purposes of this study are to propose a new branch structure for interactive storytelling and find a new perspective for the method of proceeding with a branch structure. The main research targeted a game that materialized interactive storytelling best. Based on the findings, the study proposed a volume branch structure including a plot border and adjuster concept for interactive storytelling to keep the story narrative and help the users feel interactions freely. This structure can be materialized only with real-time edited videos in the game media and will be possible in the application cases of a physical engine that continues to develop and artificial intelligence that has not been introduced in games actively.

• Proceedings of KOSOMES biannual meeting
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• 2005.11a
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• pp.191-196
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• 2005

The character strings on chips and components are so tiny and numerous that it is a very difficult work for people to perform. In paper, this we propose a mark automatic checking system, which will determine whether chip is wrong-mark or not by recognizing characters on chips. Lots of faulty detection conditions and template matching methods are used to inspect the faulty mark items. The faulty detection classifies conditions as five kinds-darkness, matching, area, broken and branch. A series of experimentation shan that the method proposed here am offer an effective way to determine wrong-mark on chips.

• 베이커리
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• no.8 s.361
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• pp.28-47
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• 1998

• The Journal of Korean Institute of Communications and Information Sciences
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• v.29 no.9A
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• pp.1091-1100
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• 2004

In this paper, we present a reducing power conswnption of a scheduling for module selection under the time constraint. The proposed low power scheduling executes FDS_LP considering low power to exist the FDS scheduling by inputted the behavioral language. The proposed FDS_LP perfonns lower power consumption with dynamic power which is minimized the switching activity, based on force conception In the time step of module selection, an optimal RT(Register Transfer) library is composed by exploration of the parameters such as power, area, and delay. To find optimal parameters of RT library, an optimal module selection algorithm using Branch and Bound algorithm is also proposed. In the comparison and experimental results, The proposed FDS_LP algorithm reduce maximum power saving up to 23.9% comparing to previous FDS algorithm.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.15 no.4
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• pp.379-386
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• 2004

OFDM(orthogonal frequency division multiplexing) communications system is very attractive for the high data rate transmissionin the frequency selective fading channel. Since OFDM has high PAPR(peak-to-average power ratio), OFDM signal may be distorted by the nonlinear HPA(high power amplifier). In this paper, we propose an improved dummy sequence scheme for reducing the PAPR in OFDM communication system. This method inserts each different dummy sequence at the predefined sub-carriers fur PAPR reduction. After IFFT, the OFDM data signal with the lowest PAPR is selected to transmit. The complementary sequence is used as dummy sequence. So, it can cut down the computation time and quantity because it dose not require the peak value optimization for finding the phase rotation factor and the transmission of the side information about the rotation factor unlike the PTS method.

• Journal of ILASS-Korea
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• v.9 no.3
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• pp.29-34
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• 2004

To investigate characteristics and micro-explosion of single-droplets of emulsified fuel, water is mixed with diesel oil by using ultrasonic energy fuel feeding system. The fuel characteristics is analysed through H-NMR spectrum and micro-explosion phenomena of the emulsified fuel is also investigated. The life times of droplets of conventional diesel fuel, ultrasonic energy added diesel fuel and emulsified fuel we obtained additionally. According to this study, the micro-explosion phenomena of single-droplets happen in atmospheric pressure condition, a curve form of emulsified fuel's life tim is different from diesel fuel's one and the change of chemical structures is a cause of ultrasonic-energy-added diesel fuel effect.

• Transactions of the Korean Society of Automotive Engineers
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• v.4 no.3
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• pp.147-155
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• 1996

This study investigated the characteristics of ultrasonic-energy-added diesel fuel. We compared the characteristics used H-NMR spectrum, FT-IR spectrum, viscosity and surface tension between conventional diesel fuel and ultrasonic-energy-added diesel fuel. The result are obtained as follow : We knew that ultrasonic energy result to reduce BI and weaken viscosity and surface tension. Also, the ultrasonic energy caused to reduce aromatics Ha and increase Alkanes Hγ. The effect of ultrasonic-energy-added dieselfuel was principally caused by change of chemical structures and a physical characteristics.

• Proceedings of the KIEE Conference
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• summer
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• pp.968-970
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• 2004

자성체의 자화 특성을 해석하기 위해서는 자성체가 가지고 있는 포화 현상과 Hysteresis 현상을 고려해 주어야 한다. 하지만 현재 자화 특성 해석에서는 Hysteresis 현상을 무시하고 포화 현상만을 고려한 해석을 진행하거나 Hysteresis의 메이저 루프 특성만을 고려한 비선형 문제 해석만을 사용하고 있다. 하지만 자성체의 Hysteresis 특성은 메이저 루프적 특성 뿐만이 아닌 마이너 루프적인 특성을 가지고 있어 이 두 특성에 따라 많은 자화량적 변화를 가지게 된다. 또한 같은 재료적 특성을 가진 자성체라고 해도 그 형상에 따라 다른 자화 특성 분포를 가지고 있다. 이러한 두가지 특성을 전부 고려한 해석이 되어야 만이 정확한 자화 특성 해석 방법이라고 할 수 있다. 본 논문에서는 이와 같은 멀티브렌치적 특성과 자성체 형상에 따른 특성을 해석하기 위하여 Preisach 모델링을 이용하여 자성체의 형상에 따른 자화적 특성을 해석하는 연구를 진행하였다.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.11 no.3
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• pp.577-583
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• 2007

The character strings on chips and components are so tiny and numerous that it is a very difficult work for people to perform. In this paper, we propose a mark automatic checking system, which will determine whether chip is wrong-mark or not by recognizing characters on chips. Lots of faulty detection conditions and template matching methods are used to inspect the faulty mark items. The faulty detection classifies conditions as five kinds-darkness, matching, area, broken and branch. A series of experimentation show that the method proposed here can offer an effective way to determine wrong-mark on chips.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.