• Journal of IKEEE
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• v.23 no.4
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• pp.1477-1480
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• 2019

Animal authentication, where an animal is identified as the preregistered specific one or not, is exploited various fields such as animal hospital, animal shop, animal shelter, and animal insurance. Nose-print is widely exploited to identify animal as fingerprint is exploited to identify human. This paper introduces an animal administration system, where it performs animal registration and authentication through nose-print recognition and it connects various clients through blockchain network.

• Journal of IKEEE
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• v.24 no.3
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• pp.909-912
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• 2020

This paper introduces a customized pet care and training system based on information technology. A specific animal is recognized by nose-print recognition. Pet robot induces the animal to move to trainer device. Trainer device trains the animal by snack, play, and clicker, and it can be easily extended for specific training using add-on devices. Pet band performs vital sign monitoring, prevention of home escape, and measurement of exercise amount. By changing configuration, this system can perform various training programs such as mitigation of separation anxiety, induction to defecation place, and prohibition of tresspassing specific place. It also provides customized training by analyzing individual behavior of animal. It can exercise and play the animal when owner is out, and it can immediately notice to the owner when the animal has health trouble.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.10a
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• pp.556-557
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• 2018

About 350 shelters nationwide go through about 100,000 organic animals every year. If you are not adopted by the adoption candidate, you will be euthanized in just one out of every fourteen days after entering the shelter. Therefore, in order to prevent the occurrence of organic animals, it is necessary to register the companion animal easily and to register the inscription to manage the history. In this paper, we propose a local technician who can describe feature points in inscription images to develop recognition technology through inscription, which can distinguish companion animals such as human fingerprints.

• Journal of the Korea Society of Computer and Information
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• v.27 no.2
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• pp.99-106
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• 2022

In this paper, We propose a method for identifying objects by setting inscriptions and landmarks of dogs. The phenomenon of abandoning dogs is on the rise, and the number of abandoned individuals is also rapidly increasing. These abandoned dogs are becoming wild animals, causing a lot of damage to people's daily life, causing serious problems. As a solution to this problem, the animal registration system is being implemented, but there is a phenomenon that some dog owners avoid the registration method that inserts a chip, so the complete registration system is not settled. When registering a dog, removing the avoidance of dog owners will help establish the companion animal registration system. In this paper, we present a technique to identify objects by setting inscriptions and landmarks of dogs so that dog owners can register their dogs in a friendly way to eliminate this avoidance phenomenon.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.200-203
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• 2005

This study was performed to investigate the differences among three varieties of Mugwort by using the electronic nose. Volatile components from these products were discriminated by the $VaporPrint^{TM}$ without pretreatment. Pattern recognition was carried out, $VaporPrint^{TM}$ analysis showed the differences among locally produced ones. Polar derivative pattern for the collected mugwort using $VaporPrint^{TM}$ between Sajabalssuk and Sajuarissuk had no difference, but Ssajuarissuk nnd Injinssuk had a lot of difference. Thus aroma pattern between locally produced ones could be distinguished.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.947-953
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• 2002

Two types of electronic nose were used for investigating the quality of dried lavers stored at 5, 15, and $30^{\circ}C$ RH of 32, 43, and 75%. The electronic nose is composed of metal oxide sensors, and GC is based on SAW sensor. Quality change in dried lavers was described in terms of the sensitivities $(R_{gas}/R_{air})$ of the sensors. Principal component analysis (PCA) was carried out using data obtained from six metal oxide sensors. The first principal component scores were correlated with quality changes of dried lavers. As storage time increased, the stored laver cluster separated from that of fresh lavers. A chromatogram was obtained from GC based on SAW sensor. Olfactory image, A $VaporPrint^{TM}$ image for pattern recognition, showed a significant difference between the stored and the fresh samples. Dried lavers during storage at $30^{\circ}C$ and 75% had bacterial counts of $5.7{\times}10^6\;CFU/g$ after 8 day. Increase of microbial count correlated with the response of electronic nose $(r^2=0.87)$. Whereas, color values showed no correlation.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.462-467
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• 2007

Volatile components of six commercial $sauces(A{\sim}F)$ and $\hat{O}yuk-jang$(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and $\hat{O}yuk-jang$ were well discriminated with the direct use of $VaporPrint^{TM}$. Commercial sauces and $\hat{O}yuk-jang$ showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling $\hat{O}yuk-jang$, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of $\hat{O}yuk-jang$ was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.