• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.10a
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• pp.360-363
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• 2022

According to the 2018 Kaggle ML & DS Survey, among the proportions of frameworks for machine learning and data science, TensorFlow and Keras each account for 41.82%. It was found to be 34.09%, and in the case of development programming, it is confirmed that about 82% use Python. A significant number of machine learning and deep learning structures utilize the Keras framework and Python, but in the case of Python, distribution and execution are limited to the Python script environment due to the script language, so it is judged that it is difficult to operate in various environments. This paper implemented a machine learning and deep learning system using C# and Keras running in Visual Studio 2019. Using the Mnist dataset, 100 tests were performed in Python 3.8,2 and C# .NET 5.0 environments, and the minimum time for Python was 1.86 seconds, the maximum time was 2.38 seconds, and the average time was 1.98 seconds. Time 1.78 seconds, maximum time 2.11 seconds, average time 1.85 seconds, total time 37.02 seconds. As a result of the experiment, the performance of C# improved by about 6% compared to Python, and it is expected that the utilization will be high because executable files can be extracted.

• Applied Microscopy
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• v.2 no.1
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• pp.1-6
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• 1972

The Optimum Conditions of Preparing barium Ferrite from $BaCO_3$ and $Fe_2O_3$ are Sought for with electron microscope. At first to find the optimum sintering temperature, the mixture in 1 : 3 mole ratio. Sintered primarily at $700^{\circ}C$ for an hour, is Sintered secondary at $960^{\circ}C{\pm}10,\;1040^{\circ}C{\pm}10,\;1120^{\circ}C{\pm}10,\;1200^{\circ}C{\pm}10,\;1250^{\circ}C{\pm}10,\;1330^{\circ}C{\pm}10$, respectively for an hour. at the optimum temperature,abtained in this way. Sintering time is varied from 10 minutes to 120 minutes with 10 minutes intervals. Through the experiment, It is found that the optimum temperature of $1200{\sim}1250^{\circ}C$ and optimum time of half-one hour.

• Journal of Institute of Control, Robotics and Systems
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• v.17 no.1
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• pp.61-67
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• 2011

The GPS new civil signal is modulated on the L2 carrier at a frequency of 1227.6MHz. The L2C signal is composed of two multiplexed code signals, which include CM code with a 10,230 chip sequency repeating every 20ms, and CL code which has a 767,250 chip sequency repeating every 1.5 seconds. Thus, the new civil signal have much improved cross correlation properties so that the position fixing can be possible even with very weak signals. However, it requires very long acquisition time because of its long code length. This paper presents an efficient signal acquisition method for L2C AGPS receiver. Snapshot mode and coarse time assistance are assumed and total integration time is given by 1.5 sec. By SNR worksheet and computer simulation, it is proven that L2C signal can be acquired with very weak power less than -150dBm. Considering the acquisition time and the sensitivity, it is recommended that the highest power signal is acquired with CM code first to reduce TTFF. By the timing synchronization, at this time, search space of the code phase for other signals can be greatly reduced so that CL code can be used in signal acquisition to maximize sensitivity with small computation.

• Journal of the Korean Society for Nondestructive Testing
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• v.24 no.1
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• pp.29-37
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• 2004

The effect of the substitution of Tungsten(W) for Molybdenum(Mo) on the creep behaviour of 22Cr-5Ni duplex stainless steel(DSS) has been investigated. Creep tests were carried out at $600^{\circ}C\;and\;650^{\circ}C$. Intermetallic ${\sigma}$ phase is precipitated during creep at $650^{\circ}C$, at which creep rupture time was much lower compared with at $600^{\circ}C$. The substitution of W for Mo in the duplex stainless steel was known to retard the formation of ${\sigma}$ phase. Minimum creep rate and creep rupture time, however, were hardly influenced by the substitution of 2wt.% W. An ultrasonic measurement for the creep specimens has been carried out for the evaluation of creep damage. The sound velocity increases propotionally with the increase of creep rupture time at $600^{\circ}C$ of creep temperature. On the contrary, the sound velocity decreases with the increase of rupture time at $650^{\circ}C$, which can be correlated with the microstructural evolution during creep.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.48-61
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• 2002

This study was carried out to investigate the effects of four kinds of leavening agents on Jeung-Pyun fermantation. Milk-wine(M), fresh yeast(F), dry yeast(D), instant yeast(I) were used in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation were examined. The results of this study are summarized as follows: 1. Basic recipes for Jeung-Pyun by preliminary test were developed. 2. Specific volumes and expansion ratio of Jeung-Pyun was higher in the fresh yeast-added sample. 3. The pH of Jeung-Pyun was decreased significantly as the fermentation progressed 4. In the result comparing Jeung-Pyun extracting after 1st fermentation with Jeung-Pyun extracting 2nd fermentation by SEM, the former was widely distributed in stability of bubble and pore than the latter. 5. Standard recipe by Q.D.A. test added four kinds of leavening agents were as follows: (1)Jeung-Pyun added milk wine was 240min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (2) Jeung-Pyun added fresh yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 80% for fermentation humidity respectively. (3)Jeung-Pyun added dry yeast was 90min for 1st fermentation time, 60min for 2nd fermentation time, 35$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. (4)Jeung-Pyun added instant yeast was 90min for 1st fermentation time, 40min for 2nd fermentation time, 30$^{\circ}C$ for fermentation temperature, 60% for fermentation humidity respectively. 6.Based on sensory evaluation, Jeung-Pyun added fresh yeast was significantry higher than others in color, sweetness, moistness, softness, and overall quality. There was negative significance between milk wine flavor and astrigentness, and yeast flavor.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.2
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• pp.279-284
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• 2011

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator ($5^{\circ}C$), at room temperature ($21^{\circ}C$), and at a high temperature ($29^{\circ}C$). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to $29^{\circ}C$, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the $5^{\circ}C$ storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at $21^{\circ}C$ and from 87.62 to 60.92 at $29^{\circ}C$ during 10 d of storage; however, this decline was not found at $5^{\circ}C$. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.

• Food Science and Preservation
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• v.10 no.2
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• pp.125-130
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• 2003

This study was carried out to investigate the thermo-physical properties and design Freezing time prediction model from data of freezing test of Kimchi. Density of Kimchi were measured as 1001.9 ${\pm}$0.03 kg/㎥ at unfrozen state, 987.0 ${\pm}$0.07 kg/㎥ at frozen state and volume of the Kimchi expanded 4.67% at -l5$^{\circ}C$. Initial freezing point of Kimchi and seasoning were -4.0$^{\circ}C$ and -2.5$^{\circ}C$, respectively. Freezing ratio of Kimchi were estimated more than 50％ at -5.0$^{\circ}C$, more than 75% at -l0$^{\circ}C$ and approximately 90% at -25$^{\circ}C$. To obtain equation for freezing time prediction of Kimchi, freezing time(Y) was regressed against the reciprocal( $X_3$) of difference of initial freezing point and freezing medium temperature, reciprocal( $X_4$) of surface heat transfer coefficient, the initial temperature( $X_1$) and thickness( $X_2$) of samples. As results of the multiple regression analysis, equations were obtained as follows. Y$_{kimchi}$=3.856 $X_1$+13982.8 $X_2$+8305.166 $X_3$+ 3559.181 $X_4$-639.189( $R^2$=0.9632). These equations shown better results than previous models, and the accuracy of its was very high as average absolute difference of about 10% in the difference between the fitted and experimental results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.363-371
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• 1984

The content of total lipid, cholesterol and fatty acid in Korean styled various beef broths was examined before and during toiling to determine the influence of cooking time. The values obtained from the broths of brisket, ox-tail and small-intestine were determined by using G. C. The highest total lipid value among small-intestine, brisket and ok-tail was in the small-intestine. The content of total lipid in the boiled meat decreased during cooking with the exception of the brisket. Total lipid content found in the broth of brisket meat increased until 6hr and thell decreased at cooking time of 8hr and 10 hr. The highest total lipid contents in the broths of brisket, ox-tail and small-intestine were found when the cooking time were 6 hr, 10 hr and 4 hr, respectively. The main fatty acids found in the broths of brisket, ok-tail and small-intestine were $C_{14}$, $C_{16}$, $C_{18}$, $C_{18:1}$, and $C_{18:1}$. The content of $C_{18:1}$ and $C_{18:2}$ from the brisket meat increased until 4hr's cooking, especially $C_{18:2}$ increased significantly until 6 hr cooking. The highest ratios of unsaturated to saturated fatty acid (UNS/S) in the meat of brisket and ox-tail were found in the 2hr and 4hr cooking, respectively. The ratios of UNS/S in the broths of both of brisket and small-intestine, and ok-tail were highest in the 4 hr and 2 hr cooking, respectively. The content of total cholesterol (TC) was the highest in the small-intestine and the highest percentage of ester cholesterol was 5.4 in the brisket. The content of TC in small-intestine, brisket and ox-tail was decreased significantly after 2 hr cooking. Precentage of the ester in the brisket was the highest when the cooking time was 8 hr. Only trace amount of total cholesterol was found in the broth.

• The KIPS Transactions:PartC
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• v.9C no.5
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• pp.743-748
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• 2002

In recent research for the Internet, many studies have investigated the Diffserv AS architecture that can provide Quality of Service. However, this architecture still lacks the qualification to provide full use of the bandwidth to the customer In this paper, we propose the TS2W3C (Time Sliding Two Window Three Color) marking algorithm to improve the fair share of bandwidth by enhancing the TSW (Time Sliding Window) marking algorithm. Our proposed mechanism provides the bandwidth relatively more fairly than the TSW mechanism.

• Communications for Statistical Applications and Methods
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• v.4 no.1
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• pp.229-241
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• 1997

We consider discrimination curve and minimum dwell time for Poisson distribution and Poisson-power function distribution. Let the random variable X has Poisson distribution with mean .lambda.. For the hypothesis testing H$\_$0/:.lambda. = t vs. H$\_$1/:.lambda. = d (d$\_$0/ if X.leq.c. Since a critical value c can not be determined to satisfy both types of errors .alpha. and .beta., we considered discrimination curve that gives the maximum d such that it can be discriminated from t for a given .alpha. and .beta.. We also considered an algorithm to compute the minimum dwell time which is needed to discriminate at the given .alpha. and .beta. for the Poisson counts and proved its convergence property. For the Poisson-power function distribution, we reject H$\_$0/ if X.leq..'{c}.. Since a critical value .'{c}. can not be determined to satisfy both .alpha. and .beta., similar to the Poisson case we considered discrimination curve and computation algorithm to find the minimum dwell time for the Poisson-power function distribution. We prosent this algorithm and an example of computation. It is found that the minimum dwell time algorithm fails for the Poisson-power function distribution if the aiming error variance .sigma.$\^$2/$\_$2/ is too large relative to the variance .sigma.$\^$2/$\_$1/ of the Gaussian distribution of intensity. In other words, if .ell. is too small, we can not find the minimum dwell time for a given .alpha. and .beta..