• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.3
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• pp.464-471
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• 2002

Author applied several engineering methodologies to classical ultrasonic nebulizer to cope with it's demerits. After several trials and errors, we got the several meaningful results. To evaluate the modified ultrasonic nebulizer for inhalation toxicology of cadmium, author used light-scattering photometer. This paper is the one part of inhalation exposure systems for inhalation toxicology study of cadmium. According to the testing conditions, source temperature 50℃ and inlet-duct band temperature 150℃, aerosol generation results for sodium chloride and cadmium chloride were as followings: Coefficients of variation(CV) of sodium chloride and cadmium chloride for repeated trials were 3.38 and 4.77 for 10g, 2.47 and 5.02 for 5g, and 4.70 and 2.98 for 2.5g. All the CVs were within 10% of acceptance variability. Count Per Minute(CPM) changes of NaCl and CdCl₂ for 5 repeated trials were similar. CPM ratios of CdCl₂/NaCl were 1.13 for 10g, 0.76 for 5g, and 1.06 for 2.5g. Relative aerosol generation of cadmium chloride to sodium chloride was the highest in 10g. Efficiency increases of 24.50% for 5g NaCl, 14.91 % for 2.5g NaCl, and 16.48% for 2.5g CdCl₂ with respect to theoretical efficiency were observed but 0.04% efficiency decrease was observed in 5g CdC₂. According to the modifications of source temperature(20, 50, 70℃) and inlet-duct band temperature(20, 50, 100, 150, 200℃), aerosol generation results for NaCl and CdCl₂ were as followings: CPM trends for each quantity excepting 10g NaCl in inlet-duct band temperature 200℃ were similar, and the highest CPM was observed in source temperature 70℃ to each inlet-duct band temperature. The highest CPMs to 10, 5, and 2.5g NaCl were observed in source temperature 70℃ and inlet-duct band temperature 20℃. Aerosol generation of cadmium chloride was increased with the higher source temperature, excepting inlet-duct band temperature 200℃. The highest CPMs for 10, 5, and 2.5g CdCl₂ were observed in source temperature 70℃ and inlet-duct band temperature 20℃, and this trend was similar to NaCl aerosol generation The highest CPMs for 10, 5, and 2.5g CdCl₂ were observed in source temperature 70℃ and inlet-duct band temperature 20℃, and this result was similar to NaCl aerosol generation. Observed efficiencies of 5 and 2.5g NaCl were similar to ifs theoretical efficiency but -3.08% efficiency decrease of 5g CdCl₂, 17.47% efficiency increase of 2.5g CdCl₂ were observed. CPM ratio of CdCl₂/NaCl of 10g was different to 5 and 2.5g, and 2.5g ratio was higher than 5g ratio. In conclusion, to get maximum aerosol generation for NaCl and CdCl₂ will be the conditions that set the appropriate inlet-duct band temperature for each materials and increase the source temperature. Sodium chloride can be used to evaluate the performance and predict the concentration for cadmium aerosol in aerosol generator and inhalation exposure system.

• Journal of Intelligence and Information Systems
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• v.20 no.3
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• pp.59-76
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• 2014

The revolution of smart media such as smart phone, smart TV and tablets has brought easiness for people to get contents and related information anywhere and anytime. The characteristics of the smart media have changed user behavior for watching the contents from passive attitude into active one. Video is a kind of multimedia resources and widely used to provide information effectively. People not only watch video contents, but also search for related information to specific objects appeared in the contents. However, people have to use extra views or devices to find the information because the existing video contents provide no information through the contents. Therefore, the interaction between user and media is becoming a major concern. The demand for direct interaction and instant information is much increasing. Digital media environment is no longer expected to serve as a one-way information service, which requires user to search manually on the internet finding information they need. To solve the current inconvenience, an interactive service is needed to provide the information exchange function between people and video contents, or between people themselves. Recently, many researchers have recognized the importance of the requirements for interactive services, but only few services provide interactive video within restricted functionality. Only cooking domain is chosen for an interactive cooking video query service in this research. Cooking is receiving lots of people attention continuously. By using smart media devices, user can easily watch a cooking video. One-way information nature of cooking video does not allow to interactively getting more information about the certain contents, although due to the characteristics of videos, cooking videos provide various information such as cooking scenes and explanation for each recipe step. Cooking video indeed attracts academic researches to study and solve several problems related to cooking. However, just few studies focused on interactive services in cooking video and they still not sufficient to provide the interaction with users. In this paper, an interactive cooking video query service system with linked data to provide the interaction functionalities to users. A linked recipe schema is used to handle the linked data. The linked data approach is applied to construct queries in systematic manner when user interacts with cooking videos. We add some classes, data properties, and relations to the linked recipe schema because the current version of the schema is not enough to serve user interaction. A web crawler extracts recipe information from allrecipes.com. All extracted recipe information is transformed into ontology instances by using developed instance generator. To provide a query function, hundreds of questions in cooking video web sites such as BBC food, Foodista, Fine cooking are investigated and analyzed. After the analysis of the investigated questions, we summary the questions into four categories by question generalization. For the question generalization, the questions are clustered in eleven questions. The proposed system provides an environment associating UI (User Interface) and UX (User Experience) that allow user to watch cooking videos while obtaining the necessary additional information using extra information layer. User can use the proposed interactive cooking video system at both PC and mobile environments because responsive web design is applied for the proposed system. In addition, the proposed system enables the interaction between user and video in various smart media devices by employing linked data to provide information matching with the current context. Two methods are used to evaluate the proposed system. First, through a questionnaire-based method, computer system usability is measured by comparing the proposed system with the existing web site. Second, the answer accuracy for user interaction is measured to inspect to-be-offered information. The experimental results show that the proposed system receives a favorable evaluation and provides accurate answers for user interaction.

• Korean Chemical Engineering Research
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• v.60 no.1
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• pp.86-92
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• 2022

Recently, the bio-healthcare market is enlarging worldwide due to various reasons such as the COVID-19 pandemic. Among them, biometric measurement and analysis technology are expected to bring about future technological innovation and socio-economic ripple effect. Existing systems require a large-capacity battery to drive signal processing, wireless transmission part, and an operating system in the process. However, due to the limitation of the battery capacity, it causes a spatio-temporal limitation on the use of the device. This limitation can act as a cause for the disconnection of data required for the user's health care monitoring, so it is one of the major obstacles of the health care device. In this study, we report the concept of a standalone healthcare monitoring module, which is based on both triboelectric effects and electromagnetic effects, by converting biomechanical energy into suitable electric energy. The proposed system can be operated independently without an external power source. In particular, the wireless foot pressure measurement monitoring system, which is rationally designed triboelectric sensor (TES), can recognize the user's walking habits through foot pressure measurement. By applying the triboelectric effects to the contact-separation behavior that occurs during walking, an effective foot pressure sensor was made, the performance of the sensor was verified through an electrical output signal according to the pressure, and its dynamic behavior is measured through a signal processing circuit using a capacitor. In addition, the biomechanical energy dissipated during walking is harvested as electrical energy by using the electromagnetic induction effect to be used as a power source for wireless transmission and signal processing. Therefore, the proposed system has a great potential to reduce the inconvenience of charging caused by limited battery capacity and to overcome the problem of data disconnection.