• Proceedings of the Korean Information Science Society Conference
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• 2004.04a
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• pp.151-153
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• 2004

점진적 검사점은 페이지 쓰기 보호를 사용하여 검사점에서 변경된 페이지만을 저장한다. 점진적 검사점을 사용하면 검사점 오버헤드가 줄어드는 반면에 프로세스의 메모리 페이지들이 여러 검사점에 걸쳐있기 때문에 오래된 검사점들을 병합하거나 지울 수 없다. 본 논문에서는 점진적 검사점에서 복구와 쓰레기 수집을 위한 효율적인 병합 알고리즘을 제안한다. 제안한 알고리즘으로 점진적 검사점들을 병합하여 복구를 위한 완전 검사점을 만들고 불필요한 검사점들을 지울 수 있다.

• Proceedings of the Korean Information Science Society Conference
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• 2004.10a
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• pp.595-597
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• 2004

점진적 검사점은 검사점 사이의 변경된 상태만을 기록하는 방식으로 검사점 오버헤드를 줄이는 기법으로 알려져 있다. 본 논문에서는 효율적인 점진적 검사점의 설계 내용과 함께 리눅스 커널 2.4.20에서 구현한 기법에 대해 설명한다. 이 논문에서 설명하는 점진적 검사점은 리눅스 운영체제에서 제공하는 페이지 쓰기 결함을 이용하여, 변경된 페이지만을 새로운 검사점에 저장한다. 이 점진적 검사점의 실험 결과는 비점진적 검사점을 사용한 것에 비하여 상당히 오버헤드를 줄일 수 있음을 보여준다.

• Proceedings of the Korean Information Science Society Conference
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• 2004.04a
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• pp.145-147
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• 2004

점진적 검사점은 검사점 사이의 변경된 상태만을 기록하는 방식으로 검사점 오버헤드를 줄이는 기법으로 알려져 있다. 본 논문에서는 효율적인 점진적 검사점인 Ickpt의 설계 내용과 함께 리눅스 커널 2.4.20에서 구현하는 기법에 대해 설명한다. Ickpt는 리눅스 운영체제에서 제공하는 페이지 쓰기 결함을 이용하여, 변경된 페이지만을 새로운 검사점에 저장한다. Ickpt의 실험 결과는 비점진적 검사점을 사용한 것에 비하여 상당히 오버헤드를 줄일 수 있음을 보여준다.

• The KIPS Transactions:PartA
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• v.13A no.4 s.101
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• pp.289-294
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• 2006

Checkpointing is an effective mechanism that allows a process to resume its execution that was discontinued by a system failure without having to restart from the beginning. Especially, page-level incremental checkpointing saves only the modified pages of a process to minimize the checkpointing overhead. This means that in incremental checkpointing, the time consumed for checkpointing varies according to the amount of modified pages. Thus, the efficient interval of checkpointing must be determined on run-time of the process. In this paper, we present an efficient and adaptive page-level incremental checkpointing facility that is based on the cost analysis of process execution time. In our simulation, results show that the proposed mechanism significantly reduced the average process execution time compared with existing fixed-interval-based page-level incremental checkpointing.

• Journal of KIISE:Computer Systems and Theory
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• v.34 no.12
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• pp.610-617
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• 2007

Incremental checkpointing, which is intended to minimize checkpointing overhead, saves only the modified pages of a process. However, the cumulative site of incremental checkpoints increases at a steady rate over time because a number of updated values may be saved for the same page. In this paper, we present a comprehensive overview of Pickpt, a page-level incremental checkpointing facility. Pickpt provides space-efficient techniques aiming to minimizing the use of disk space. For our experiments, the results showed that the use of disk space using Pickpt was significantly reduced, compared with existing incremental checkpointing.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.47 no.4
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• pp.256-265
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• 2019

In this paper, the progressive damage of an orthogonal grid shell fabricated with plain weave fabric CFRP under bending load was investigated. The orthogonal grids were cured with the bottom composite shell. Progressive damage analysis of an orthogonal grid shell under bending was performed using nonlinear finite element method with Hashin-Rotem failure criterion and Matzenmiller-Lubliner-Taylor(MLT) model. In addition, the three - point bending test for the structure was carried out and the test results were compared with the analysis results. The comparison results of the strain and displacement agreed well. The damage area estimated by the progressive damage analysis were compared with the visual inspection and ultrasonic non-destructive inspection.

• Journal of KIISE:Databases
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• v.30 no.4
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• pp.362-371
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• 2003

In this paper, we propose an optimal interest point extraction method to support shape-base image classification and indexing for image database by applying a dynamic threshold that reflects the characteristics of the shape contour. The threshold is determined dynamically by comparing the contour length ratio of the original shape and the approximated polygon while the algorithm is running. Because our algorithm considers the characteristics of the shape contour, it can minimize the number of interest points. For n points of the contour, the proposed algorithm has O(nlogn) computational cost on an average to extract the number of m optimal interest points. Experiments were performed on the 70 synthetic shapes of 7 different contour types and 1100 fish shapes. It shows the average optimization ratio up to 0.92 and has 14% improvement, compared to the fixed threshold method. The shape features extracted from our proposed method can be used for shape-based image classification, indexing, and similarity search via normalization.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.353-360
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• 2008

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented with different concentrations of skate powder. Cooking quality, mechanical texture properties, gelatinization temperature and viscosity were measured, after which sensory evaluation was performed with prepared noodles. Water binding capacity, solubility and swelling power of the composite skate powder and wheat flours were higher than those of pure wheat flour. Gelatinization temperature of the composite skate powder and wheat flours increased, while initial, interim, and maximum-viscosity at $95^{\circ}C$, decreased, with increasing skate powder content. In relation to color values, increasing skate flour content led to decrease in L and b values and increase in a value. For the textural characteristics, the addition of skate powder increased hardness, springiness, chewiness and adhesiveness. Overall, noodles made with 3% skate powder were preferred compared to other samples.

• Food Science and Preservation
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• v.20 no.5
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• pp.621-627
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• 2013

This study was conducted to investigate the effect of Curcuma longa L. powder (CLP) on the quality characteristics of a dumpling shell. Dumpling shell samples were prepared with wheat flour and different amounts of CLP were added to them, after which their instrumental characteristics and sensory evaluation were investigated. The gelatinization temperature of the CLP-wheat flours composite increased, whereas its initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity all fell with the increasing CLP content, as measured via amylography. As increasing amounts of CLP were added, the L value decreased, whereas the a and b values increased. With regard to the textural characteristics, the CLP additive became harder, more cohesive and adhesive, and less springy. The DPPH free radical scavenging activity increased significantly as the CLP content increased (p<0.05). Overall, the dumpling shells with 3% CLP were preferred over the other samples, as tested via sensory evaluation.

• Food Science and Preservation
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• v.17 no.6
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• pp.814-819
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• 2010

We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.