• The Journal of the Acoustical Society of Korea
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• v.20 no.7
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• pp.101-108
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• 2001

In this paper we focus on dynamic reservation slot allocation scheme for supporting QoS of a voice traffic in WATM MAC. Especially, voice traffic is the most important real-time object, and so we propose a new MAC protocol for voice traffic over WATM networks in the multimedia environment. According to the characteristics of voice traffic which is repeatedly in silent state and active state, new protocol allocates reservation slots dynamically with respect to the number of silent voice source of which starting time is stored to the state table in base station (BS). The simulation results show that the proposed protocol has better performance than slotted ALOHA in average access delay, collision rate, better than NC-PRMA(Non Collision Packet Reservation Multiple Access) in band width efficiency, and can provide a certain level of QoS requirement by the given slot assignment even though the number of voice terminals is increased.

• Food Science and Preservation
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• v.13 no.2
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• pp.119-124
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• 2006

This study was conducted to optimize roasting process of Job's tears for utilization as food Optimal condition for masting was investigated with changes in temperature and time by response surface methodology. The qualities of water extract such as browning degree, polyphenol and DPPH radical scavenging ability were affected more by roasting temperature than time. The values increased with temperature and time proportionally. The response variables were more significant with temperature than time and the established polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis. Optimal roasting conditions with the limit of $0.2{\sim}0.3$ browning degree, $2.0{\sim}2.5{\mu}g/mL$ polyphenol, $30{\sim}40%$ scavenging ability and $0{\sim}100$ hue angle were $215^{\circ}C$ and 32 min.

• Journal of rehabilitation welfare engineering & assistive technology
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• v.8 no.3
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• pp.227-232
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• 2014

The aim of this study was to investigate phoneme recognition in postlingually deafened adults with cochlear implantation. 21-cochlear implantee were participated. They was used cochlear implants more than 1 year. In order to measure consonant performance abilities, subjects were asked for 18 items of Korean consonants in a "aCa" condition with audition alone. The scores ranged from 11 to 86 ($60{\pm}17$)%. The consonant performance abilities correlated with implanted hearing threshold level, significantly (p<.046). This results suggest that consonant performance abilities of postlingual deafened adults cochlear implantee be important for implanted hearing. They had higher correct rates for fricatives and affricatives with distinctive frequency bands than for plosives, liquids & nasals with the same or adjacent frequency bands. All subjects had confusion patterns among the consonants of the same manner of articulation. The reason of consonant confusions was caused that they couldn't recognize different intensities and durations of consonants with the same or adjacent frequency bands.

• Cross-Cultural Studies
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• v.49
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• pp.275-301
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• 2017

Based on the previous analysis by Wanghongjun(2008), this paper applies Optimality Theory (OT) to the field of partial reduplication in Korea to increase its scientific validity. Toward this end, I propose an alternative analysis of Korean partial reduplication, applied as a single process of prefixation. Reduplicated words by prefixation are divided into two types: with a heavy syllable of the stem, and another with the stem. The two types of partial reduplication are closely related by the sound features. In addition, I discussed Chinese partial reduplication from a prefixation perspective within the framework of OT and performed contrastive analysis of Korean and Standard Chinese processes of reduplication by focusing on constrained rankings. As a result, the alternative analysis showed a systematic relationship among the reduplicated words in Korean and Standard Chinese. Lastly, I explained that the coronal /t/ and liquid /l/ have a special functional hierarchy in both languages. This study can be re-explained based on the framework of OT according to a few major constraints, involving MAX-BR, MAX-IO. Their rankings show the adequacy of analysis.

• The Journal of the Acoustical Society of Korea
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• v.14 no.2
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• pp.101-112
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• 1995

In order to construct a feature map-based phoneme classification system for speech recognition, two procedures are usually required. One is clustering and the other is labeling. In this paper, we present a phoneme classification system based on the Kohonen's Self-Organizing Feature Map (SOFM) for clusterer and labeler. It is known that the SOFM performs self-organizing process by which optimal local topographical mapping of the signal space and yields a reasonably high accuracy in recognition tasks. Consequently, SOFM can effectively be applied to the recognition of phonemes. Besides to improve the performance of the phoneme classification system, we propose the learning algorithm combined with the classical K-mans clustering algorithm in fine-tuning stage. In order to evaluate the performance of the proposed phoneme classification algorithm, we first use totaly 43 phonemes which construct six intra-class feature maps for six different phoneme classes. From the speaker-dependent phoneme classification tests using these six feature maps, we obtain recognition rate of $87.2\%$ and confirm that the proposed algorithm is an efficient method for improvement of recognition performance and convergence speed.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.575-582
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• 1989

An investigation was carried out to improve the quality and yield of barley tea(water extracts) by modifying the roasting method. The modified methods employed were crushing the barley into 4-10 parts and soaking in water at room temperature for 20 minutes followed by roasting (light brown or dark brown) at $250^{\circ}C$ before boiling with water. The varieties of barley used for this study were Ol-bori(with hulls) and Youngsan-bori(without hulls) and the qualities measured were the physical, chemical and sensory characteristics of roasted barley and its extracts. The results showed that the higher solid yields in barley tea was obtained with an increase in soaking and roasting time. The solid yields increased rapidly with extraction time in boiling water until 30 minutes and then slowed down thereafter. However the intrinsic viscosity of barley tea was reduced by increase in soaking and roasting time. The color of barley tea expressed as Hunter L, a, b values showed that lower L value and higher a and b values were measured for those prepared without soaking and with more extensive roasting. Organoleptic evaluation clearly showed that the sensory quality of barley tea was significantly improved in intensity of odor and taste by crushing, soaking and dark brown roasting.

• Phonetics and Speech Sciences
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• v.13 no.2
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• pp.19-25
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• 2021

It has been widely recognized that there are two varieties of lateral liquid /l/, which are light /l/ (a non-velarized allophone) and dark /l/ (a velarized allophone). However, this categorical view has been challenged in recent studies, both on articulatory and acoustic aspects. The purpose of this study is to investigate whether to consider /l/ velarization as a continuum in American English and provide supporting data. A spontaneous American English speech database called the Buckeye Speech Corpus was used for the material. The formant frequencies of /l/ in each syllable position were measured and analyzed statistically. The formant frequencies of /l/ in each syllable position, especially F2 values, were significantly different from each other. The results showed that there were other significantly different varieties of /l/ in American English, which support the continuum view on /l/ velarization. Regarding the effect of the adjacent vowel, the backness of the adjacent vowels was shown to affect the degree of /l/ velarization, regardless of the syllable position of the lateral liquid. This result will help provide a solid ground for the continuum view.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.26 no.2
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• pp.125-132
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• 1990

The authors carried out an experiment to investigate the responsive behavior of sea eel, Astroconger myriaster(BREVOORT) to chemical stimuli. The experimental tank was made in doughnut type by using FRP plates. The channel of tank was divided into three concentric troughs by using perforated plastic plates. The inside trough was used as influent part, the outside one as effluent part, and the middle one as the testing trough in which testing fish may be swimmable. The influent part was radially portioned into 12 sections so as to be 30 degrees of central angle. But a basin of any section in testing trough was diverged in the range of 45 degrees of central angle. The the testing trough are radially divided into eight zones. Water is supplied at the rate of 6.3l per minute from the central water tank set as high as 50cm in the center of doughnut, passed across the influent part, testing trough, effluent part and finally discharged by overflow pipes. The chemical substance to stimulate the sea eel was extracted from mackerel, shad and krill which are used as bait for fishing. The chemical substance was injected into any one of 12 hoses which supplies water from central water tank to the influent part at the rate of 2ml per minute. Sea eels used for the experiment were caught by pot in the coast of Chung-mu and accustomed to the tanks for 5 days before applying them to the experiment. The result obtained are as follows: 1. The rate of time length of sea eel's staying in the stimulated zone, as the extracts of mackerel, shad and krill were given to it, was observed as 7.9%, 30.9% and 11.4% respectively. It means that the extract from shad was the most effective of three in attracting sea eel. 2. To compare the effect of freshness of bait fish, the extracts were prepared from shad just killed, form the 24 hour-lapsed one and from the 48 hour-lasped one after killed. The rate of time length of sea eel's staying in the stimulated zone was 30.9%, 17.1% and 11.3% respectively. It means that the freshness is much effective in attracting olfactory fishes like sea eel.