• 한국통신학회논문지
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• 제21권4호
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• pp.807-821
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• 1996

In this paper, we proposed a nonlinear hierarchical mtion estimation method. Generally, the conventional hierarchical motion estimation methods have been proposed for fast convergence and detection of large motions. But they have a common drawback that large error in motion estimation is propapated across motion discontinuities. This artifiact is due to the constriaint of motion continuity and the linear interpolation of motion vectors between hierarchical levels. In this paper, we propose an effective hierarchical motion estimation mechod that is robust to motion discontinuities. The proposed algorithm is based on the decomposition of the functional domain for optimizing the intra-level motion estimation functional. Also, we propose an inter-level nonlinear motion estimation equation rather than using the conventional linearprojection scheme of motion field. computer simulations with several test sequences show tht the proposed algorithm performs better than several conventional methods.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2004년도 추계학술대회 논문집 Vol.17
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• pp.218-221
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• 2004

The electronic state of ZnO doped with Al, Ga and In, which belong to III family elements in periodic table, was calculated using the density functional theory. In this study, the program used for the calculation on theoretical structures of ZnO and doped ZnO was Vienna Ab-initio Simulation Package (VASP), which is a sort of pseudo potential method. The detail of electronic structure was obtained by the describe variational $X{\alpha}(DV-X{\alpha})$(DV-Xa) method, which is a sort of molecular orbital full potential method. The optimized crystal structures obtained by calculations were compared to the measured structure. The density of state and energy levels of dopant elements was shown and discussed in association with properties.

• 한국세라믹학회지
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• 제53권2호
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• pp.184-193
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• 2016

This review deals with computational treatments of subatomic levels of matter based on density functional theory (DFT), and tries to identify several current trends, which are largely consequences of the ever-increasing power of computers, which has substantially extended the performance of conventional DFT beyond its original scope. This review mainly focuses on the conceptual outline, rather than on lines of equations, highlighting several examples of calculations for each topic. It should be noted that these issues are hardly new to leading groups in the field, but certainly are for materials people in general. It should also be noted that the on-going efforts will continue and lead to a larger system size, a longer time scale, a higher accuracy, and a better efficiency of calculation for years to come.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.370-375
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• 2011

The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.

• 설비공학논문집
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• 제22권5호
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• pp.314-321
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• 2010

This study examines the influence of functional interior factors on the variation of indoor environment to propose proper elements for planning studyrooms. Several factors that should be included in planning stages of the rooms are discussed to apply appropriate conditions for a pilot study. Field measurements and survey were performed in actual apartment buildings. The influence of lighting, thermal and acoustical conditions on comfort levels were examined.

• Communications for Statistical Applications and Methods
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• 제22권2호
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• pp.121-135
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• 2015

We consider testing equality of mean functions from two samples of functional data. A novel test based on the adaptive Neyman methodology applied to the Hotelling's T-squared statistic is proposed. Under the enlarged null hypothesis that the distributions of the two populations are the same, randomization methods are proposed to find a null distribution which gives accurate significance levels. An extensive simulation study is presented which shows that the proposed test works very well in comparison with several other methods under a variety of alternatives and is one of the best methods for all alternatives, whereas the other methods all show weak power at some alternatives. An application to a real-world data set demonstrates the applicability of the method.

• International Journal of Costume and Fashion
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• 제18권2호
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• pp.45-64
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• 2018

This study assessed scuba divers' wetsuit selection criteria based on the gender, age and scuba diving commitment level along with identifying currently owned and preferred wetsuit types. Lamb and Kallal's Functional, Expressive, and Aesthetic Consumer Needs (FEA) Model was the conceptual framework used for this study. Scuba diving has seen consistent growth, worldwide, it is necessary to investigate with wetsuit needs of this consumer group. A survey of 302 active scuba divers participated in the study. Total participants included 202 male and 100 female scuba divers. Divers stated fit was the most highly rated criteria with don/doff being most problematic. Female and older divers regarded functional performance criterion greatly(p<.05). Highly committed divers regarded the functional quality (p<.01) and aesthetic/expressive features (p<.05) of the wetsuit as important and owned more wetsuits(p<.01). Gender saw differences in required sizes ranges(p<.001) and style preferences(p<.05). Results suggest gender, age, and commitment levels all impact the wetsuit selection criteria of scuba divers.

• 한국자기공명학회논문지
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• 제26권4호
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• pp.59-65
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• 2022

Benzo[a]pyrene (BaP), one of the polycyclic aromatic hydrocarbons (PAHs), is an endocrine disruptor and carcinogenic. This study was conducted to investigate the metabolic changes of zebrafish short-term exposure to BaP using nuclear magnetic resonance (NMR) spectroscopy. In our results, the multivariate analysis showed that the metabolic responses were differed according to the exposure concentration. Also, it was observed that exposure to high concentration of BaP (162 ㎍/L and 1620 ㎍/L) increased the levels of creatine, histidine, and inosine in zebrafish, which means high concentration of BaP exposure affected the energy metabolism and immune function in zebrafish.

• 한국축산식품학회지
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• 제38권2호
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• pp.315-324
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• 2018

The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide ($Ca(OH_2)$) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.

• 한국식품영양학회지
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• 제26권2호
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• pp.258-265
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• 2013

Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg%, and that of soy sauce with Hutgae fruits (346.8 mg%) was the highest when compared to Hutgae stems (272.3 mg%) and Hutgae twigs (225.6 mg%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.