• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.10a
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• pp.823-824
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• 2016

In general, distribution board, panel board and motor control center can be installed over a wide area such as residence of group, building, schools, factories, ports, airports, water service and sewerage, substation and heavy industries that are used to supply converts the voltages extra high voltage into optimal voltage. There are electrical accidents due to rise of contact temperature, loose contact of bus bar, deterioration of the contact resistance, overtemperatue of the bus bars. In this paper, we propose bus bar joints monitoring system with loose connection of bus bar, measuring the joint resistance of busbars and monitoring internal and external heat. The proposed system can be reduced the electrical accidents by maintenance of busbar joints and the temperature of the conductive contact surface of busbars.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.10a
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• pp.819-820
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• 2016

Electrical power distribution is consists of high voltage, low voltage and motor control center(MCC). Motor control centers involves turning the motor on and off, it is configured electronic over current relay to detect a motor overcurrent flows. Existing electronic over current relay detects electrical fault such as overcurrent, undercurrent, phase sequence, negative sequence current, current unbalance and earth fault. However, it is difficult to detect mechanical fault such as locked rotor, motor stator and rotor and bearing fault. In this paper, we propose a condition monitoring and fault diagnosis system for electrical and mechanical fault detection of rotating machinery. The proposed system is designed with signal input and control part, system interface part and data acquisition board for condition monitoring and fault diagnosis, it was possible to detect electrical fault and mechanical fault through measurement and control of insulation resistance, locked rotor, MC counter and bearing temperature.

• Journal of Korean Academy of Nursing
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• v.49 no.5
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• pp.631-642
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• 2019

Purpose: This study aimed to predict the influencing factors and the consequences of near miss in nurses' medication error based upon Salazar & Primomo's ecological system theory. Methods: A convenience sample of 198 nurses was recruited for the cross-sectional survey design. Data were collected from July to September 2016. Using the collected data, the developed model was verified by structural equation modeling analysis using SPSS and AMOS program. Results: For the fitness of the hypothetical model, the results showed that $x^2$ ($x^2=258.50$, p<.001) was not fit, but standardized $x^2$ ($x^2/df=2.35$) was a good fit for this model. Additionally, absolute fit index RMR=.06, RMSEA=.08, GFI=.86, AGFI=.81 reached the recommended level, but the Incremental fit index TLI=.82, CFI=.85 was not enough to reach to the recommended level. With the path diagram of the hypothetical model, caution (${\beta}=-.29$ p<.001), patient safety culture (${\beta}=-.20$, p=.041), and work load (${\beta}=.18$, p=.037) had a significant effect on the near miss experiences in nurses' medication error, while fatigue (${\beta}=-.06$, p=.575) did not affect it. Moreover, the near miss experience had a significant effect on work productivity (${\beta}=-.25$, p=.001). Conclusion: These results have shown that to decrease the near miss experience by nurses and increase their work productivity in hospital environments would require both personal and organizational effort.

• Journal of the Institute of Convergence Signal Processing
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• v.23 no.4
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• pp.216-221
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• 2022

The 4th industrial revolution is accelerating the transition to digital innovation in various aspects of our daily lives, and efforts for manufacturing innovation are continuing in the manufacturing industry, such as smart factories. The 4th industrial revolution technology in manufacturing can be used based on AI, big data, IoT, cloud, and robots. Through this, it is required to develop a technology to establish a production facility data collection and analysis system that has evolved from the existing automation and to find the cause of defects and minimize the defect rate. In this paper, we implemented a system that collects power, environment, and status data from production facility sites through IoT devices, quantifies them in real-time in a cloud computing environment, and displays them in the form of MQTT-based real-time infographics using widgets. The real-time sensor data transmitted from the IoT device is stored to the cloud server through a Rest API method. In addition, the administrator could remotely monitor the data on the dashboard and analyze it hourly and daily.

• Journal of the Institute of Convergence Signal Processing
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• v.24 no.2
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• pp.112-118
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• 2023

Internet of Things(IoT) technology is developing to a stage where the Internet and objects are connected and objects themselves analyze and judge data to interconnect the real world and the virtual world in real time. This technology consists of sensors, actuators, devices, and networks, and it is being applied in various fields. As the number of IoT devices and applications increases, data traffic also increases. In this paper, a messaging system is designed and implemented in order to analyze the performance between an IoT device and MQTT broker. The experimental was performed to measure MQTT-based round-trip time and message transmission time between the IoT device and the broker. The result shows that there is no packet loss, and propagation delay affects round-trip time.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.383-391
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• 2009

This study was performed in order to compare the differences in dietary self-efficacy and eating behaviors as well as the relationship of weight control attitudes according to eating disorder perception and obesity index for high school girls majoring in dance. Almost half (45.5%) of the subjects perceived eating disorders, and the rate of underweight group was 45.7%. Forty-four percent of the group that perceived eating disorders were in modern dance, while 55.0% of the group that did not perceived eating disorders were in Korean dance (p < 0.05). For the obesity index, a similar rate was shown between the different types of dance for the underweight group, but in the normal group, 54.5% were in Korean dance (p < 0.05). Most (82.0%) of the group that perceived eating disorders had fears on obesity, while only 53.3% of the non-perceiving group had fears on obesity (p < 0.01). Over half (58.3%) of the underweight group had fears on obesity, while 77.2% of the normal group showed fear in that (p < 0.05). For necessity of weight loss to do dance performances, 25.0% of the underweight group and 57.9% of the normal group need that (p < 0.05). Most of the group that perceived eating disorders (92.0%) answered that they had experience in very low calorie diets, while only 40.0% of the non-perceiving group had experience (p < 0.001). For necessity of calorie education, 42.0% of the group that perceived eating disorders and only 20.0% of the non-perceiving group answered is needed (p < 0.05). For eating behavior, the group that perceived eating disorders had lower total scores compared to the non-perceiving group (p < 0.001), The group that perceived eating disorders showed lower scores for restraint eating (p < 0.01) and emotional factors (p < 0.001) except by external eating. This study showed that high school girls majoring in dance have high interest in weight control and problems with wrongful body images and eating behaviors, as well as need for calorie education were suggested. Thus, it is necessary to develop and execute a proper weight control education program for the subjects. (Korean J Community Nutrition 14(4) : 383${\sim}$391, 2009)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.411-416
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• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.2
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• pp.379-385
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• 2017

In general, distribution board, panel board and motor control center can be installed over a wide area such as residence of group, building, schools, factories, ports, airports, water service and sewerage, substation and heavy industries that are used to supply converts the voltages extra high voltage into optimal voltage. There are electrical accidents due to rise of contact temperature, loose contact between busbar, deterioration of the contact resistance, over temperature of the busbars. In this paper, we designed and implemented the busbar joint and temperature measurement system, which can measure the joint resistance of busbar and loose connection between busbar using potentiometer and non-contact infrared sensor. The experimental results show that tightening the bolt and nut is fully engaged, resistance was decreased and maximum error range was 0.1mm. Also, the experimental result showed that the temperature at the contact area is increased from $27.3^{\circ}C$ to $69.3^{\circ}C$by the contact resistance.