• The Journal of the Acoustical Society of Korea
• /
• v.29 no.6
• /
• pp.381-387
• /
• 2010

Both timbral features and spatial features are important in the assessment of multichannel audio coding systems. The prediction model, extending the ITU-R Rec. BS. 1387-1 to multichannel audio coding systems, with the use of spatial features such as ITDDist (Interaural Time Difference Distortion), ILDDist (Interaural Level Difference Distortion), and IACCDist (InterAural Cross-correlation Coefficient Distortion) was proposed by Choi et al. In that model, ITDDistswere only computed for low frequency bands (below 1500Hz), and ILDDists were computed only for high frequency bands (over 2500Hz) according to classical duplex theory. However, in the high frequency range, information in temporal envelope is also important in spatial perception, especially in sound localization. A new model to compute the ITD distortions of temporal envelopes in high frequency components is introduced in this paper to investigate the role of such ITD on spatial perception quantitatively. The computed ITD distortions of temporal envelopes in high frequency components were highly correlated with perceived sound quality of multichannel audio sounds.

• Proceedings of the Korean Information Science Society Conference
• /
• 1998.10b
• /
• pp.217-219
• /
• 1998

시간지원 데이터베이스는 시간에 따른 이력데이터가 단조증가 형태를 띄고 있는데 반해 이력질의는 주로 최근 생성된 데이터에 관한 질의 비율이 상대적으로 높다. 또한 방대한 양의 데이터를 관리하기 위해 3차 저장장치를 효율적으로 사용할 필요가 있으며 이를 위해 시간지원 데이테베이스 관리시스템은 특정 시간마다 이력데이터를 3차 저장자치에 이동시키는 버큐밍(Vacuming)작업을 수행한다. 이 논문에서는 이력데이터 페이지와 현재 데이터 페이지의 시간선상에서의 참조 빈도수를 고려하며, 이력질의에 대하여는 페이지의 과거의 참조밀도 이력을 고려하여 버퍼를 관리하는 LRU/PRD기법을 제안한다.

• Korean Journal of Food Science and Technology
• /
• v.25 no.6
• /
• pp.655-665
• /
• 1993

The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.

• Korean journal of food and cookery science
• /
• v.10 no.1
• /
• pp.71-75
• /
• 1994

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volume of adding water and volume of adding salt the most favorite tendency on the guality was at the 25% adding water and 1∼1.5% adding salt. Evaluation was conducted through sensory evaluation and objective evaluation The results were summarized as follows. 1. In sensory evaluation on various volume of water and volume adding salt the most favorite tendency on the gualtity was at the 25vo adding water and 1∼1.5% adding salt. 2. This condition corresponded to the low level of hardness, adhesiveness, gumminess, chewiness and high level of springiness in compa-rison with Instron measurement. In summary the most favorite factor is 12 hours soaking time, 25% adding water (hot water), 1∼1.5% adding salt, over 50 times kneading.

• Korean journal of food and cookery science
• /
• v.19 no.4
• /
• pp.504-510
• /
• 2003

To optimize the preparation process of Jeung-Pyun, an experiment was derived, using a central composite design, to fmd the optimal mixing conditions. The addition of Paecilomyces japonica powder, the volume of Tak-Ju and the second fermentation time were independent variables, with the pH, volume, color, sensory and texture properties of the Jeung-Pyun selected as response variables. As the Paecilomyces japonica powder and fermentation time were increased, the b values and volume after the second fermentation also increased. The color of the Jeung-Pyun became deeper with increases in the Paecilomyces japonica powder and fermentation time, and was deepest on the addition of 30% Tak-Ju. The pH increased with increasing fermentation time of the Jeung-Pyun, and on the addition of 3% Paecilomyces japonica rapidly increased more than with the other groups. The optimal mixing conditions for the best quality Jeung-Pyun, with restricted conditions above a b value of 3, a color intensity above 3, and a volume of 40mQ and a pH of 4.02-4.04 after the second fermentation, were 4.0%, 20% and 45 mins for the Paecilomyces japonica powder, Tak-Ju and second fermentation time, respectively.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.1
• /
• pp.60-64
• /
• 1997

This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.

• The Journal of the Acoustical Society of Korea
• /
• v.40 no.6
• /
• pp.678-682
• /
• 2021

Reverberation Time (RT) with noise levels can affect speech recognition ability in a listening environment. The degree of influence may depend on reverberation times and modes of binaural hearing. In this study, Korean monosyllabic Word Recognition Scores (WRS) were investigated in 10 young normal hearing subjects under binaural conditions. The RT of 3.4 s and signal to noise ratio of 0 dB were used at 55 dB HL for diotic (noise with the same phase) and dichotic (noise with the fixed phase difference, π) conditions. The improvement in WRS was noted in dichotic hearing (p < 0.05) while the similar trend was not observed in diotic hearing. This data may be useful in analyzing psychoacoustic effects of RTs under noisy conditions.

• The Monthly Technology and Standards
• /
• s.94
• /
• pp.24-25
• /
• 2009

주의보와 경보는 시간 당 내린 비의 양에 따라 정해진다. 일기예보도 결국은 표준이 주는 혜택인 것.

• Journal of Korean Ophthalmic Optics Society
• /
• v.20 no.4
• /
• pp.445-454
• /
• 2015

Purpose: The present study was aimed to investigate the effect of tear volume on a change of axial rotation according to wearing time of toric soft contact lens and gaze directions. Method: Toric soft contact lenses with double thin zone design applied on 62 eyes. Then, changes in non invasive tear film break-up time and the rotational direction/amount of lens when changing gaze direction were respectively measured after 15 minutes and 6 hours of lens wear. Results: Lens rotation to temporal direction was more found when changing gaze direction after lens wear. However, its rotation was varied according to wearing time and the subjects' tear volume. Furthermore, the frequency of lens rotation to temporal direction was higher in dry eyes compared with normal eyes at nearly all gaze directions after 15 minutes and 6 hour of lens wear. The rotational amount of lens was generally greater in dry eyes after 15 minutes of lens wear. However, its difference between normal eyes and dry eyes was not great after 6 hours of lens wear. Conclusion: The present study revealed that axial rotation of toric soft contact lens was varied according to the wearer's tear volume and lens rotational patterns at the initial, and extending periods of lens wear were different. The change in rotational pattern of toric soft contact lens from these results means the possibility of visual change after extending lens wear, and the identification of its correlation with tear volume suggests the necessity of considering factors for choosing appropriate toric soft contact lens.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.8 no.4
• /
• pp.197-201
• /
• 1975

다랭이 주낚의 양승방식에는 방향의 양승(On-tracing retrieve)방식과 역방향의 양승(Back-tracing retrieve) 방식의 두가지 방식이 있다. 순방향의 양승은 최초에 투승된 주낙끝에서부터 양승하기 시작하여 투승한 순과 같은 순으로 양승하는 것이고 역방향의 양승은 최후에 투승된 주낚끝에서부터 양승하기 시작하며 투승한 순과 반대순으로 양승하는 것이다. 주낚의 조업소요시간을 변갱하지 않고 양승방식만 변갱한다면 주낚의 평균침지시간은 변하지 않고 다만 침지시간의 분포구간만 변한다. 투승작업시간을 $\tau_1$, 투승작업이 끝나고 양승작업을 시작하기까지의 대기시간을 $\tau_2$, 양승작업시간을 $\tau_3$하면 주낚의 침지시간분포범위는 양승방식에 따라 다음과 같이 서로 다르다. $\tau_2$부터 $\tau_1+\tau_2+\tau_3$까지의 범위 역방향으로 양승할 때 $\tau_1+\tau_2$부터 $\tau_2+\tau_3$까지의 범위 임의시의 낚시 어획성능은 $F_0\varrho-^{-zt}$ ($F_0$는 초기어획성능, z는 감소계수, t는 투승후 경과시간)으로 나타낼 수 있고 침지시간 t인 낚시 Hro의 어획미수는 $H_{F_0}\frac{1-\varrho^{-zt}}{z}$로 나타낼 수 있으므로 주낙조업에서 낚시수 $H_G$개 이고 침지시간이 $\tau_\alpha$와 $\tau_\beta$ 범위내에서 분포하면 어획미수는 $C_G$는 다음과 같이 나타낼 수 있다. $$C_G=\frac{H_G}{\tau_\beta-\tau_\alpha}{\cdot}\frac{F_0}{Z}\int^{\tau_\beta}_{\tau_\alpha}(1-\varrho^{-zt})dt$$ $\tau_\alpha,\;\tau_\beta$의 값은 순방향의 양승에 있어서는 $\tau_\alpha=\tau_1+\tau_2,\;\tau_\beta=\tau_2+\tau_3$, 역방향은 양승에 있어서는 $\tau_\alpha=\tau_2,\;\tau_\beta=\tau_1+\tau_2+\tau_3$. 따라서 다랭이 주낚의 어획미수는 그 양승방식에 따라 차가 있고 순방향의 양승으로 더 많은 어획미수를 얻을 수 있다.