• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.6
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• pp.1294-1301
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• 2014

In this paper, separate probabilistic distribution models for voiced and unvoiced speech are estimated and utilized to improve speaker recognition performance. Also, in addition to the conventional mel-frequency cepstral coefficient, skewness, kurtosis, and harmonic-to-noise ratio are extracted and used for voiced speech intervals. Two kinds of scores for voiced and unvoiced speech are linearly fused with the optimal weight found by exhaustive search. The performance of the proposed speaker recognizer is compared with that of the conventional recognizer which uses mel-frequency cepstral coefficient and a unified probabilistic distribution function based on the Gassian mixture model. Experimental results show that the lower the number of Gaussian mixture, the greater the performance improvement by the proposed algorithm.

• Journal of the Korea Society of Computer and Information
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• v.18 no.1
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• pp.93-101
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• 2013

The accurate detection of R-wave is important for other feature extraction in ECG, and R-wave has a lot of medical information about heart. Numerous R-wave detection algorithms have been studied on the ECG signal shape analysis, but it was difficult to find accurate R-wave when the shape of R-wave is similar to the shape of P-wave. This paper presents an R-wave detection method based on the refractory period that is the period of depolarization and repolarization of the cell membrane after excitation. And we also use the shape of kurtosis in the refractory period. The proposed method is validated using the ECG records of the MIT-BIH arrhythmia database. Experimental results show that the proposed method significantly outperforms other method in case of 105 and 108 record that have R-wave similar to P-wave, as well as other records.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.200-206
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• 1996

This study was carried out in order to investigate the effect of additives on Jeungpyun (fermented and steamed rice cake) Preparation. Soy bean flour, whole milk Powder, skim milk Powder, egg yolk, egg white, and mugwort were added in the Preparation of Jeungpyun. There were not significantly difference in loaf volume between control and experimental groups addfd egg yolk, egg white and mugwort. In sensory evaluation, the hardness of Jeungpyun containing of soy bean flour, milk Powder, and egg were lower than control The Jeungpyun containing mugwort was more bitter and harder than the control. The rheological properties measured by texturometer were significantly different among the Jeungpyun added with different kinds of additives. The hardness was significantly lower in Jeungpyun containing whole milk Powder and soy bean flour and springiness was higher in mugwort Jeungpyun compared with the control. In 4$^{\circ}C$ storage, retrogradation of Jeungpyun assessed from hardness measured by texturometer was delayed by addition of soy bean flour and whole milk powder.

• Land and Housing Review
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• v.13 no.4
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• pp.125-134
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• 2022

Reclaimed aggregates through waste asphalt are produced and utilized for waste resource utilization. This study conducts quality tests and performance evaluations for mixtures with Rejuvenator applied to reclaimed asphalt concrete. Through quality testing and performance evaluation, the study investigates whether there is any problem in using reclaimed asphalt concrete by replacing general hox mix asphalt. As a result, the values of ordinary hot mix asphalt are similar to those of reclaimed asphalt, suggesting that the substitution does not create critical engineering issues. Using reclaimed asphalt concrete has the advantages of increasing economic efficiency and utilizing waste resources.

• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.17-24
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• 1985

In order to investigate an effect of non-protein nitrogen on the biological utilization of protein, hatched single comb White Leghorn male chicks were fed for the first 8 days with a commercial chicks mash, next 6 days with protein-free diet and subsequent 6 days with protein-free diets and protein diets containing 10.59% of crude protein supplemented with 0, 0.5, 1.0 and 1.5%, respectively. During experimental feeding period, chicks fed protein-free diets had intaked gradually lower feed and had shown a similar body weight loss though urea contents were increased. When birds fed protein diets, body weight gain and feed intake were not different among birds fed the graded levels of urea although feed conversions were shown a highering tendency along with increasing urea contents. According as supplemented urea were increased, protein efficiency ratio f (PER) and net protein ratio (NPR) were increased in chicks fed protein-free diets, which were shown a lowering trend in chicks fed protein diets. Effect of supplemented urea on the urinary excretion of uric acid were not found in birds fed protein-free diets, while which were increased in birds fed protein diets with the increase of urea contents. Urea addition did not affect the excretion of total creatine in birds fed protein-free or protein diets. Excretion of ammonia was jogjered in order to increasing level of urea in birds fed protein-free diets, but which were not found any particular effect in birds fed protein diets. Also urea excretion were gradually increased with the increasing contents of urea in protein-free and protein diets. Nitrogen balance of birds fed protein-free diets were minus values, which were increased with increasing urea contents in diets. When birds fed protein diets, nitrogen balance and urinary nitrogen excretion was highered and fecal nitrogen excretion were not altered as urea levels of diets increased. Digestibility of urea nitrogen supplemented in protein-free diets were lowered along with increasing contents of urea, but biological value(BV) and net protein utilization(NPU) was found a highering tendency in birds fed protein-free diet containing 1.5% of urea. When birds fed with protein diets, digestibility, BV and NPU of protein were found a highering trend in birds fed protein diets added with 0.5% of urea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.548-553
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• 2010

This study was carried out to compare the physicochemical characteristics of Korean traditional wines fermented by addition of sorghum (Sorghum bicolor) using different nuruks (SH and BS nuruk). The alcohol contents of the fermented wines ranged from 12.36 to 13.21%. The brix degrees of sorghum wines fermented using SH and BS nuruks were $8.6\sim17.9^{\circ}Bx$ and $7.6\sim20.0^{\circ}Bx$ on addition ratio, respectively. Wine no addedsorghum using SH and BS nuruks showed pH 3.74 and 3.40, total acidity of 1.40 and 1.51%, and 0.441 and 0.149 of turbidity. With increase of sorghum addition, brix degree, pH, turbidity and L-value decreased whereas total acidity and a-value increased. Total color difference (${\Delta}Eab$) parameters of wines fermented in 30, 70 and 100% sorghum addition using SH and BS nuruk were 4.33, 6.63 and 26.13, and 4.08, 5.29 and 10.59. Glucose content decreased with increasing amounts of sorghum. Organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by BS nuruk showed the best overall quality at 30% sorghum addition.

• Economic and Environmental Geology
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• v.50 no.6
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• pp.423-433
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• 2017

Korea Institute of Geoscience and Mineral Resources and Department of Geological Survey and Mineral Exploration in Myanmar have explored the Kalaymyo chromitite deposit, Myanmar since 2013. It is now necessary to find a geochemical indicator for efficient mineral exploration in the future and building a 3D geological model for this ore deposit. Mantle podiform chromitite is a major type of Cr ore in this region, which is considered to be formed by mantle-melt interaction beneath the mantle-crust boundary of oceanic lithosphere. In this study we measured major element composition of spinels in harzburgite, dunite and chromitite, and examined the hypothesis that spinel Cr#(molar Cr/(Cr+Al)${\times}$100) can be used as a geochemical indicator in exploration for the Kalaymyo chromitite. The results show that there is a clear correlation between spinel Cr# and distribution of chromitite. The spinel Cr# of harzburgite increases with decreasing the distance from the chromitite bodies. The spinel composition is also closely associated with texture and occurrence of spinels. The high Cr# spinels (30-48) are subhedral to euhedral and enclosed by olivine whereas the low Cr# spinels (16-27) are anhedral and commonly associated with pyroxenes. Often the low Cr# spinels show symplectite intergrowths with pyroxenes, indicating their residual nature. These petrological and geochemical results suggest that the high Cr# spinels have resulted from mantle-melt interaction. We suggest that spinel Cr# can be used as a geochemical indicator for Cr ore exploration and as one of critical factors in 3D geological model in the Kalaymyo chromitite deposit.

• Korean Journal of Heritage: History & Science
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• v.51 no.4
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• pp.84-107
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• 2018

Cheommojik is a pile cloth, a type of textile whose surface is covered with short piles. The term chaedam was used during the late Joseon dynasty to refer to pile cloth rugs, while the terms yoongjeon, dantong and yangtanja were used in the early twentieth century. Various documents, newspaper articles and photographs confirm that pile cloth rugs were used by the general public as well as the royal family from the late Joseon dynasty onward, and that there were domestic manufacturers of such rugs at that time. This study investigated six pile cloth rugs that were produced after the late Joseon dynasty, five of which feature Persian knots made of cut pile, the other being made with the loop pile method. The cut pile rugs are rectangular in shape and measure between 72-98cm by 150-156cm; and they are decorated in the middle with patterns of butterfly, deer, and tiger or the ten longevity symbols, and along the edges with patterns composed of 卍 symbols. The ground warp of all six rugs are made from cotton yarn, while the ground weft is made of cotton yarn on three pieces, wool on one piece and cotton and viscose rayon. The ground weft yarn from four pieces are Z-twist yarn made with two or more S-twist cotton yarn. Four to six colors were used for the pile weft, all being natural colors except for red. Two or more S- or Z-twist yarn were twisted together in the opposite twist for the pile weft, with the thickness determining the number of threads used. Six or more weft threads were used to make the start and end points of the rug; and the ground warp ends were arranged by tying every four of them together. For the left and right edges, three or more threads were wrapped together into a round stick-like form, and the second and third inner ground warps from the edges were stitched on to the wrapped edge. For the loop pile, loops were made in the direction of the warp; the ground warp and the ground weft may have been made with cotton, the pile warp with wool yarn. An analysis of the components of three rugs was conducted to determine which types of animal hair were used for the pile weft. Despite some inconclusive results, it was revealed that goat hair and fat-tailed sheep hair were used, raising the possibility that various kinds of animal fur were used in the production of pile cloth rugs. The six rugs examined in this study are estimated to have been made between the late 1800s and the early 1900s. Although the manufacturer of the rugs cannot be confirmed, we concluded that the rugs were produced in Korea after referring to the documentation of the domestic production of pile cloth rugs during the aforementioned period and the form and placements of the patterns on the rugs.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.7-12
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• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• Journal of the Korean Ceramic Society
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• v.38 no.8
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• pp.710-715
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• 2001

반응소결공정(RSP : Reaction Sintering Process)을 이용하여 YF댸₃와 Fe₂O₃의 성분에 소결첨가재 Bi₂O₃를 첨가하여 YIG를 합성하였다. Bi₂O₃첨가량과 소결온도에 따른 YIG 소결체의 미세구조 및 자기적 특성변화에 대해 주사전자현미경, X-선 회절분석기 및 시료 진동형 자력계를 이용하여 조사하였다. 소량의 소결첨가재 Bi₂O₃첨가시 YIG 소결체의 격자상수는 12.387에서 12.420 Å으로 증가하였다. 이는 상대적으로 이온반경이 큰 Bi 이온이 12면체 Y 이온 자리로 치환되었기 때문인 것으로 여겨진다. Bi₂O₃를 1.0 wt% 첨가하였을 때 비교적 균질한 미세구조를 보였으며, 1350℃에서 소결한 YIG의 밀도가 이론밀도의 98% 이상의 치밀화를 보였다. Bi₂O₃가 0.0 wt%에서 1.5 wt%로 첨가량이 증가함에 따라 상온에서의 포화자화값(M/sub s/)은 조금씩 증가하는 경향을 보였으나 큰 변화는 없었다. 반응소결공정을 이용 YIG 소결시 소결첨가제 Bi₂O₃가 1.0 wt%이고, 소결온도 1350℃에서 비교적 우수한 소결특성과 자기특성을 가지는 YIG 소결체를 얻을 수 있었다.