• Journal of Korea Game Society
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• v.17 no.6
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• pp.7-18
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• 2017

This year, global IT companies such as Google, Apple, and Facebook launched a mobile augmented reality platform. Existing augmented reality technology required a special device such as AR glass or tango phone, but now it will be easy to experience augmented reality in general Android phone and iPhone. The mobile augmented reality game market, which has been attracting interest since the Pokemon game, is expected to become more active. In this article, we introduce augmented reality platforms technology for mobile augmented reality game and mobile augmented reality games including ETRI prototype centered on user interface.

• Korean Journal of Organic Agriculture
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• v.30 no.2
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• pp.291-302
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• 2022

Food safety is a fundamental requirement for consumers. Therefore, this study was aimed to determine the freshness of pork fillets based on freshness index (Ki value) analysis during storage. This study obtained a total of 24 pork fillets. This study was divided into 4℃ and -20℃ temperatures. Again, each temperature was divided into 4 different groups based on storage durations (15d). Each group was obtained in triplicate. The level of malondialdehyde (MDA) value was significantly increased at 4℃ than the -20℃ storage with the duration of storage days. The levels of inosine-5'-phosphate (IMP) in pork fillets were significantly decreased at 4℃ and -20℃. Hypoxanthine (Hx) levels were significantly increased at 15 days than those at 0 days during storage at both temperatures (4℃ and -20℃). Subsequent freezing increased more inosine levels at -20℃ than storage at 4℃. The Ki values were increased during storage days at both temperatures, although after 15d storage, its values at 4℃ were significantly higher than those at -20℃. These results demonstrated that storage period and temperature might affect the freshness of pork fillets via lipid oxidation and nucleotide degradation. This study suggested that the Ki value will be the crucial indicator of measurement of freshness of stored pork fillets.

• Korean Journal of Applied Biomechanics
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• v.12 no.1
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• pp.31-46
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• 2002

The purpose of this research is to provide scientific training guides and the basis for preventing injuries in performing tango backward walk by comparing the effects the height and shape of a heel will have on leg muscles and determining the difference between skilled and unskilled dancers through EMG analysis according to different types of shoes Total eight female athletes were selected for this research. Four with six years of professional dancing experience and another four with one year of dance sports experience. Utilizing the EMG system, rectus femoris, biceps femoris, anterior tibialis, gastrocnemius were measured under different heights (0cm, 5cm, 7cm, 9cm) and shapes (flat, fine, wide) of a heel. Experiments were conducted calculating EMG peak value and muscle load ration under different types of shoes in order to analyze the EMG of leg muscles and Erector Spinae when performing tango backward walk. The result was as follows: 1. The EMG peak value of leg muscles showed significant difference under different heights of a heel in anterior tibialis(p<.001) and gastrocnemius(p.<01) in case of skilled dancers, and in biceps femoris(p.<01) in case of unskilled dancers. 2. The EMG peak value of leg muscles showed significant difference under different shapes of a heel in anterior tibialis(p<.001) and gastrocnemius(p<.001) in case of skilled dancers, and showed no significant difference in case of unskilled dancers. 3. The muscle load ration of leg muscles showed different degrees of muscle contribution between skilled and unskilled dancers. The muscle load ration was in the order of anterior tibialis, rectus femoris, biceps femoris, and gastrocnemius in case of skilled dancers and anterior tibialis, gastrocnemius, biceps femoris, and rectus femoris in case of unskilled dancers.