• 디지털산업정보학회논문지
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• 제11권4호
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• pp.61-68
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• 2015

MANET has various vulnerability in wireless network and is more vulnerable in security because central management is not performed. In particular, routing attack may decrease performance of the overall network because the mobile node acts as a router. In this paper, we proposed authentication technique for improving the reliability of the network by increasing the integrity of the routing control packet and blocking effectively attacks that occur frequently in the inside. The proposed technique is consisted of two authentication methods of ZCN and N2N. ZCN authentication method is to elect CA nodes and monitor the role of the CA nodes. N2N authentication method is for an integrity check on the routing packets between nodes. Index key is determined by combining the hop count value to shared key table issued from CA in order to increase the robustness of the internal attack. Also, the overhead of key distribution was reduced by distributing a shared key to nodes certificated from CA. The excellent performance of the proposed method was confirmed through the comparison experiments.

• Journal of Forest and Environmental Science
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• 제32권3호
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• pp.262-269
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• 2016

The purposes of this study are to calculate the green and dried weight using wood discs, to figure out weight change on air drying times, and to develop the model of wood disc weight change for Larix kaempferi, Pinus koraiensis, and Pinus densiflora. The variables affecting the weight change were investigated, and the pattern of weight change over time was figured out through linear models. When comparing the stem green weight calculated using wood discs in this study with the weight table of Korea Forest Service, the weight was not significantly different for L. kaempferi and P. koraiensis. On the other hand, in comparison of stem dried weight, the weight was significantly different in all of three species. In addition, various measurement factors were examined to figure out the relationship with weight change, and air drying times and disc diameter were found as significant independent variables. Finally, two linear models were developed to estimate air drying times of three species, fit statistics were significant for practical use.

• 농업과학연구
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• 제24권2호
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• pp.226-236
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• 1997

The results obtained by elasto-plastic analysis method about the displacement, deformation and stability on the soft ground excavation using sheet pile were summarized as follows ; 1. In the case of strut 1 step, the maximum wall displacement value in the first and the second excavation was small, but it increase remarkably after the third excavation and when the excavation depth was 8m, the point of maximum wall displacement was shown 0.75H~0.8H. 2. The value of safety factor(Fs) was increased with increasing of the penetration depth of sheet pile, cohesion and internal friction angle of ground. Safety factor was mostly effected by penetration depth of sheet pile and more effected by cohesion than internal friction angle of ground. 3. Since the deformation of sheet pile of this ground from the results of analysis and measurement increased remarkabaly after 6m excavation depth, it was desirable that the point of strut installation was GL-6m. 4. Safe excavation depth on ground by analysis considered penetration depth, cohesion and internal friction was shown at the table 3.

• 경영과정보연구
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• 제7권
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• pp.247-263
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• 2001

To evaluate customer satisfaction of hotel food and beverage products, developing items for the measurement is necessary through studying the properties of food and beverage products. The properties consist of human service, physical and systematic service. Human service includes appearance and uniforms, courtesy and kindness, quickness and precision of the service, well-educatedness, moral sense and etc. Physical service includes the taste of food and beverage, diversity of food and beverage, outlets' cleanness and atmosphere, refinement of fixture, furnishing and table ware, the admission passage to the hotel and parking lot facilities, and etc. Systematic service includes passages of movement to outlet, arrangement of outlet, reservation management system, operation of events and package goods, temperature and ventilation system and etc. The price is also one of important variables to measure customer satisfaction index, so it is included to the investigating items. As shown some hotels have several satisfactory items but most items are unsatisfactory because expected service is better than perceived service. Therefore, the hotels which lack human service need the reinforcement of service education, the hotels which lack physical and systematic services need the improvement, the development and the renovation according to the unsatisfactory items. And the hotels whose price item is unsatisfactory need to consider the policy.

• 한국광학회지
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• 제14권2호
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• pp.200-207
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• 2003

본 논문에서는 기존의 위상천이 디지털 홀로그래피에서 기준빔으로 사용되는 평면파 대신 보다 일반적인 구면파를 이용하여 3차원 공간상에 위치한 두 물체점들 사이의 상대적인 거리를 측정하는 새로운 시스템 및 알고리듬을 제안한다. 본 논문에서는 이러한 시스템에 대한 모의실험 및 광학실험을 실시하였다. 이러한 시스템에서는 홀로그램 기록에 사용된 기준빔의 정확한 정보를 알고 있지 않더라도 3차원 공간상의 두 물체점들 사이의 상대적인 거리를 정확하게 측정할 수 있다. 본 논문에서는 광학실험을 통하여 약 300 cm 거리에서 서로 0.5 cm 떨어진 두 물체점들 사이의 상대적인 거리를 10% 미만의 오차로 측정하였다.

• 한국농공학회지
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• 제23권3호
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• pp.88-95
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• 1981

This study was carried out to investigate the relation between seepage losses and flow section area in earth canals. Totally 77 seepage measurement was gained by ponded method and the tested canals belong to the irrigation area of Farmland Improvement Association in each province, Korea. The results obtained from this study may be used as a reasonable criteria for the estimation of canal seepage losses in the design of irrigation systems. Obtained results are summarized as follows: 1. Average seepage rates in each Soils is 14cm/day in ML, 6. 3cm/day in CL and 24.9 cm/day in SM. 2. Water depth and water surface width in eath canals have little influenced on the seepage rate, while the seepage losses was increased in proportion as the water surface width lengthens. 3. A formula of S=C.An defining a relationship between seepage losses and flow section was derieved as follows. ML:S=O. 35 VA 1.20 (m$^3$/day/m) CL:S=O. 13 VA 0.84 SM:s=O.67VA-1.56 4. The average seepage loss rates per 1km of canal are as followings. Measured Time ML CL SM 0-4 hrs 2.2% 0.6% 4.5% 4-2 4hrs 1.0% 0.15% 2.0% In above table we may obtain the following results. The first row is suitable for the canal having short delivery time of irrigation, while the second row for the canal having long delivery time.

• 전기학회논문지
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• 제67권9호
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• pp.1202-1209
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• 2018

This paper is concerned with the problem of setting controller's parameters when applying the intelligent PID (i-PID), which has recently been proposed and had many successful results, to the two-degree-of-freedom (2DoF) PID controller structure. Generally, the parameter settings of conventional PID controllers are known to be quite difficult and be dependent on the characteristics of the plants. In addition, it is less known how the two 2DoF parameters are set up for the improvement of transient characteristics. Here, we are going to present one of the criteria for parameter setting in the case of using a 2DoF i-PID, by evaluating the error signals to the set-point and disturbance. That is, we first, obtain parameters of i-PID by optimizing the disturbance responses, and then determine two parameters of 2DoF component through optimizing set-point response. The standard values of all parameters are calculated for the 7 types of test batches and rounded up as a table.

• 대한기계학회논문집
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• 제19권11호
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• pp.3003-3013
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• 1995

The characteristics of the flow field in the tangentially fired furnace are presented. Experiments are conducted in the simplified cold type isothermal flow model. In the measurement of flow field, a hot wire anemometer is used. The hot wire was calibrated by lookup table method. The mean velocity field and turbulence characteristics are showed with changing the nozzle angle. In the center of the model, the low speed, unstable flow region is formed. The size and position of these regions are varied with changing the nozzle angle. It can be used as fundamental data in the design of the large furnace. From the experimental results, various turbulent characteristics of swirling flow field is obtained. And the entrainment mechanism of the jet flow field is described from the distribution of the skewness and the flatness. It can be used the raw data of approximate calculation and turbulent modelling.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2005년도 추계학술대회논문집
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• pp.176-179
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• 2005

To control the vibration transmitted to the precision instruments from ground has always been of great interest among the researchers. This paper proposes a single axis vibration isolation system which can be used as a module far a table top six axis isolator for highly precise measurement and actuation system. The combined active-passive isolation principle is used for vertical vibration isolation by mounting the instrument on a passively damped isolation system made of Elastomer along with the active stage in series which consists of very stiff piezo actuator. The active stage works in combination with the passive stage for working as a very low frequency vibration attenuator. The active stage is isolated from the payload disturbance through the Passive stage and thus modularity in control is achieved. This made the control algorithm much easier as it does not need to be tuned to specific payload.

• 한국식품조리과학회지
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• 제24권5호
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• pp.580-592
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.