• Journal of Broadcast Engineering
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• v.13 no.5
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• pp.677-680
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• 2008

In this paper, a new orthogonal frequency division multiplexing (OFDM) with 3-dimensional (3-D) signal mapper is proposed. Here, the signal mapper consists of signals on the surface of Poincare sphere. If the signal points are uniformly distributed and normalized to have the same average power, the minimum Euclidean distance of a 3-D constellation is much larger than that of a 2-D constellation. Computer simulation shows that the proposed OFDM has much improved error performance as compared with the conventional system.

• Proceedings of the Optical Society of Korea Conference
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• 1995.06a
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• pp.195-200
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• 1995

화상표시자의 기본특성은 밝기와 명암대비이다. 액정표시자에서는 이러한 특정들을 결정하는 요소들이 많고, 이들 사이의 관계가 복잡하여 최적고건을 최적조건을 찾기 어렵다. 이 논문에서는 빛의 편광상태와 광학소자의 편광투과특성을 각각 뽀앙카레공에서의 백터와 기하학적변환으로 나타내어, 이를 바탕으로 화상의 특성을 나타내는 양을 정의하고, 이들을 최적화하는 설계방법을 설명하며, 이 방법을 실험적으로 확인한다.

• Korean Journal of Optics and Photonics
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• v.11 no.1
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• pp.19-24
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• 2000

Optical transmission characteristics of retardation film for obliquely incident light is calculated by using extended Jones calculus and it is geometrically interpreted on Poincare sphere representation as rotational transformation. The characteristics of a retardation film is that while the rotation axis is fixed at a point on the Equator of the Poincar sphere, the rotation angle varies with the direction of incidence. This property can be compensated by using a tandem arrangement of the two optical films whose optic axes do not coincident, and this method can be used for the improvement of the viewing angle characteristics of BTN cells. cells.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.4 no.4
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• pp.759-765
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• 2000

A diagnosis system that provides early warnings regarding machine malfunction is very important for rolling mill so as to avoid great losses resulting from unexpected shutdown of the production line. But it is very difficult to provide early warnings in rolling mill. Because dynamics of rolling mill is non-linear. This paper shows a chaotic behavior of vibration signal in rolling mill using embedding method. Not only phase plane and Poincare map are implemented but also FH and histogram of vibration signal in rolling mill is presented by embedding method.

• Proceedings of the Korea Information Processing Society Conference
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• 2015.10a
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• pp.548-550
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• 2015

본 논문은 열화상 카메라와 가시광선 카메라를 사용하여 촬영한 영상에서 움직이는 객체에 대한 검출률을 비교한다. 각 카레라는 객체로부터 8m 떨어진 지점에 위치시켰으며, 촬영한 영상에 가우시안 필터만을 적용하여 객체를 검출하였다. 객체가 존재하는 구간에서 객체가 검출된 영상으로부터 검출률을 계산하였고, 두 개의 이동 물체로부터 얻은 영상에서 열화상 카메라와 가시광선 카메라에서 각각 98.6%와 55%의 검출률을 얻었다.

• Journal of dental hygiene science
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• v.12 no.5
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• pp.477-485
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• 2012

This study evaluate the influence of food staining food and bleaching on the color (CIELAB) and reflectivity of two-way (anterior & posterior) composite resin and flowable composite resin. There were 6 immersion media: kimchi, red pepper paste, blueberry, tea, curry and distilled water. A total of 36 specimens ($11{\times}11{\times}2$ mm) were prepared and immersed in each immersion media for 8 days at $37^{\circ}C$. Their color and reflectivity measured with the spectrophotometer at baseline and every 24 hours. Data from the color change and reflectivity were collected and subjected to statistical analysis by ANOVA, ANCOVA and RM-ANOVA. Curry showed the highest influence on color change and blueberry on brightness (p<0.001) on both resins. Bleaching after polishing made color change more than polishing or bleaching independently on two-way (anterior & posterior) composite resin, but not on flowable composite resin. It was suggested cleaning the mouth after taking curry and blueberry be needed to maintain the original color of composite resin.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.1
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• pp.73-81
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• 2010

The objective of this study was to evaluate the color stability of new silorane-based composite resin compared with methacrylate-based composite resins after immersion in 3 staining solutions. One silorane-based composite(Filtek P90) and 3 methacrylate -based composites(Filtek Z250, Filtek Z350, Tetric Ceram) were evaluated. Twenty disk-shaped specimens($10{\times}2mm$) of each of 4 composite resins were prepared. The specimens were then divided into 4 groups of 5 specimens each and immersed in 3 staining solutions( coffee, red wine, curry solution) or distilled water(control) for 28-day test period. Color of the specimens was measured with a spectrophotometer(Color Eye 7000A) using CIE $L^*a^*b^*$ color space relative to CIE standard illuminant D65 at baseline, 1day, 3days, 7days, 14days, 21days and 28days after staining. The color differences( ${\Delta}{E^*}_{ab}$) were calculated. The results were obtained as follows ; 1. The mean color changes(${\Delta}{E^*}_{ab}$) of the composites were greatest in curry solution, then red wine, coffee and distilled water, in decreasing order. 2. The mean color changes(${\Delta}{E^*}_{ab}$) of the composites were greatest in Z350, Z250, Tetric Ceram and P90, in decreasing order.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.304-314
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• 2000

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodseuice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food bone outbreak. The purpose of this study was to evluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among floods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.398-410
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• 2020

In this study, the contents of soluble vitamins B₁ (thiamin), B₂ (riboflavin), and B₃ (niacin) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of detection (LOD) and limit of quantification (LOQ) were checked to determine the reliability of the experimental results, and the accuracy of the results through the standard reference material (SRM 1849a) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among noodle dishes, and tomato spaghetti sauce among sauces. Riboflavin was identified as having the highest content in slightly spicy jajangbab (black-bean sauce with rice), bibimguksu (spicy noodles) for noodles, and spicy curry with turmeric for sauces. Niacin was highest in content in the deep and rich flavors of spicy chicken-fried rice, janchiguksu (banquet noodles), and black-bean sauce, respectively. As a result of checking the amount of recommended daily intake of water-soluble vitamins for Korean adult men and women, the highest content of riboflavin was 217.40% for men and 271.75% for women. Through this study, we are going to establish a database of nutrients for the water-soluble vitamins contained in rice, noodles, and sauces to provide the necessary dietary data concerning the content of the water-soluble vitamins contained in foods for daily recommended intake.

• Journal of the Korea Society of Computer and Information
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• v.10 no.6 s.38
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• pp.137-152
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• 2005

In this Paper, we Propose an efficient web-based video learning evaluation system that is tailored to individual student's characteristics through the use of user profile-based information filtering. As a means of giving video-based questions, keyframes are extracted based on the location, size, and color information, and question-making intervals are extracted by means of differences in gray-level histograms as well as time windows. In addition, through a combination of the category-based system and the keyword-based system, questions for examination are given in order to ensure efficient evaluation. Therefore, students can enhance school achievement by making up for weak areas while continuing to identify their areas of interest.