• Journal of the Korean Society of Industry Convergence
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• v.8 no.3
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• pp.143-148
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• 2005

This paper presents a hybrid method for recognizing the faces by using principal component analysis(PCA) and fixed-point independent component analysis(FP-ICA). PCA is used to whiten the data, which reduces the effects of second-order statistics to the nonlinearities. FP-ICA is applied to extract the statistically independent features of face image. The proposed method has been applied to the problems for recognizing the 20 face images(10 persons * 2 scenes) of 324*243 pixels from Yale face database. The 3 distances such as city-block, Euclidean, negative angle are used as measures when match the probe images to the nearest gallery images. The experimental results show that the proposed method has a superior recognition performances(speed, rate). The negative angle has been relatively achieved more an accurate similarity than city-block or Euclidean.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2004.11a
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• pp.265-268
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• 2004

Impact sounds, such as those created by footsteps, the dropping of an object or the moving of furniture, can be a source of great annoyance in residential buildings. Running and jumping impact sound by child are one of the most irritating noises in an apartment buildings. It's necessary to know that the impact force characteristics of real impact source in an apartment buildings. This study aims to investigate the impact force characteristics and impact force time of running and jumping by child. This study cud out investigation through the 155 children in school. The results of this study is that jumping impact force is greater than running impact force but impact force time is lower than that.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• Journal of the Korean Society of Industry Convergence
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• v.6 no.1
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• pp.23-29
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• 2003

This paper proposes an efficient feature extraction of the images by using independent component analysis(ICA) based on neural networks of the hybrid learning algorithm. The proposed learning algorithm is the fixed point(FP) algorithm based on Newton method and moment. The Newton method, which uses to the tangent line for estimating the root of function, is applied for fast updating the inverse mixing matrix. The moment is also applied for getting the better speed-up by restraining an oscillation due to compute the tangent line. The proposed algorithm has been applied to the 10,000 image patches of $12{\times}12$-pixel that are extracted from 13 natural images. The 144 features of $12{\times}12$-pixel and the 160 features of $16{\times}16$-pixel have been extracted from all patches, respectively. The simulation results show that the extracted features have a localized characteristics being included in the images in space, as well as in frequency and orientation. And the proposed algorithm has better performances of the learning speed than those using the conventional FP algorithm based on Newton method.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.63-70
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• 2003

In this experiment, the curd was made from soybean and cow's milk in the ratio of 7 to 3, and coagulated with Glucono-delta-lacton(GDL) and $CaSO_4&.$2H_{2}O& in the 1:1 ratio. During the procedure, the mulberry leaf powder was added. The amount of the added powder varied from 0.1 % to 0.5 %. This experiment aimed to show the change of yield, general components, minerals, amino acid, changes of pH, sensory properties of these products. As mulberry leaf powder addition increased, crude protein, crude fat, crude ash content, minerals and amino acids increased. Whereas moisture content decreased, and in particular,$Ca^{++}$, $K^+$ and $Na^+$ increased. On the other hand, in the sensory properties, the levels of satisfaction about the color, appearance, flavor, texture and savory were lower in mulberry leaf powder added than under control.

• Food Science and Preservation
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• v.14 no.2
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• pp.131-135
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• 2007

We investigated the effects of pediocin on physicochemical and microbial changes in soybean cut 9 days of storage at $10^{\circ}C$, in order to improve shelf-life. As the storage time of curd increased the pH of solutions treated by pediocin immersion did not vary greatly, whereas the pH of control curd decreased after 5 days of storage. Titratable acidity increased in non-treated curd after 5 days of storage, and also in cud immersed in pediocin solutions of 300 and 500 ppm, after 6 and 7 days of storage, respectively. A pediocin solution of 1,000 ppm the development of titratable acidity. Also, turbidity did not increase during storage of curd treated with a pediocin solution of 1,000 ppm. The bacterial count of the immersion solution was $10^{2.5}$ CFU/mL at the commencement of storage, remained stable for 5 days of storage, and then increased rapidly. Coliforms were detected in untreated curd after 2.5days of storage. In curd treated with 300, 500 or 1,000ppm of pediocin, the elapsed times to coliform detection were 3.5 days, 5 days and 7 days, respectively, It is thus possible to prevent the deterioration of soybean curd with pediocin treatment.

• Food Science and Preservation
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• v.14 no.1
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• pp.47-53
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• 2007

Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) onion powder, Redness (the a value) was not significantly altered (the readings were 1.03-1.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.00-13.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder, The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine, ${\gamma}-Amino-n-butyric$ acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid content were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level..