• Proceedings of the Korea Information Processing Society Conference
• /
• 2019.10a
• /
• pp.574-577
• /
• 2019

국내 에너지 생산량의 고갈과 더불어 태양열, 풍력 등이 지속적 가능한 신재생 대체 에너지로 떠오르는 것과 더불어 가정에서 직접 전력을 생산하는 전력생산시스템이 주목을 받고 있다. 이를 위한 정부의 정책으로 태양광 패널을 이용하여 전력을 생산하고 이를 이웃 간의 전력 거래를 할 수 있는 실증사업을 실시하였다. 본 논문에서는 이 실증 사업에서 보안성과 안정성을 높이고 빠른 거래가 가능한 블록체인 기반 P2P 전자거래 시스템을 설계하고, 이를 통해 신재생 에너지 거래 시스템 개발 기술의 기술 사업화 과정에서 발생할 수 있는 경제적 리스크를 최소화할 수 있는 기틀을 마련한다.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2009.11a
• /
• pp.497-498
• /
• 2009

본 논문에서는 YouFree에서 콘텐츠 관리 시스템을 기반으로 한 콘텐츠 공유 시스템을 제안한다. 이 시스템은 YouFree Basic의 개인용 서버를 이용하므로 손쉽게 P2P 기반의 콘텐츠 공유를 지원할 수 있으며, 모든 Basic이 Center 에 연결되어 ID를 가지므로 이를 이용해서 접근 제어 메커니즘을 제공한다.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2009.04a
• /
• pp.1285-1287
• /
• 2009

VoIP 통신에서 단말간의 세션을 수립하고 종료하는 역할을 하는 SIP는 기본적으로 서버-클라이언트 방식으로 이루어져있다. 하지만 이는 확장성과 설치비용, 단일실패 지점 측면에서 큰 단점을 갖는다. 최근에 DHT를 이용한 구조적인 P2P를 SIP와 결합하여 위의 단점들을 극복하기 위한 연구들이 활발히 진행되고 있다. 하지만 DHT를 이용한 방식은 기존 서버-클라이언트 방식에 비해 검색지연이 늘어난다는 큰 단점을 가지고 있다. 검색지연은 SIP에서 QoS의 중요한 지표중 하나인 호 설정 지연에 60~80% 정도의 큰 영향을 미치게 되므로 해결해야할 중요한 문제이다. P2PSIP에서는 종단 노드가 검색한 사용자의 주소를 캐싱하여 같은 사용자를 재 검색시에 사용하고 있다. 이는 네트워크 전체 오버헤드 감소에 큰 영향을 주지 못할뿐만 아니라 발생된 검색비용을 자신만이 사용할 수 있으므로 비효율적이다. 이에 본 논문에서는 도메인으로 구분된 계층적 P2PSIP네트워크에서 프록시 서버의 역할을 하는 슈퍼노드를 이용한 효과적인 캐싱 방법을 이용하여 호 설정 지연을 단축할 수 있는 방안을 제안하다.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2021.05a
• /
• pp.51-54
• /
• 2021

본 논문은 차량과 보행자 간 충돌 사고를 예측하는 V2P(Vehicle to Pedestrian) 서비스에서 보행자 휴대기기의 데이터 전송 시점을 동적으로 계산함으로써 불필요한 통신을 감소시켜 에너지 효율을 향상시키는 것을 목적으로 하며, MEC(Mobile Edge Computing) 기반 V2P 서비스를 제안하였다. V2P 서비스에서는 보행자와 차량 간 충돌 가능성을 예측하기 위하여 두 객체의 실시간 GPS 데이터가 요구된다. 이때 보편적으로 보행자에 비해 차량의 이동속도가 더 빠르기 때문에 보행자가 빠르게 이동해 들어오는 주변 차량에 발견될 수 있기 위해서는 자신의 위치에는 의미 있는 변화가 발생하지 않았더라도 차량 이동속도에 맞춘 빠른 주기로 차량 혹은 중앙 클라우드 서버로 자신의 데이터를 송신해야만 한다. 이 과정에서 보행자 휴대폰의 에너지가 급속하게 소모된다. 따라서 본 연구는 이러한 문제를 해결하기 위하여 MEC 서버를 배치한 V2P 서비스를 제안하였고, 보행자가 본인의 상태 정보를 활용하여 효율적인 다음 데이터 전송 시점을 계산할 수 있는 동적시점계산 알고리즘을 제안하였다.

• Transactions of Materials Processing
• /
• v.14 no.8 s.80
• /
• pp.712-717
• /
• 2005

Microstructure and mechanical properties are investigated for 0.15C-1.5Mn-1.5Al TRIP aided cold rolled steels containing $0.05wt\%P$ and $0.1wt\%P$. Despite of the complete replacement of Si by Al, the TRIP steel shows tensile strength of 700MPa and total elongation of $35\%$ by addition of $0.1wt\%$ P. Tensile strength of P added TRIP steels is not only affected by the solid solution hardening but also the volume fraction of retained austenite. As P content increases from $0.05wt\%$ to $0.1wt\%$, tensile strength and volume fraction of retained austenite are increased, but elongation is decreased. The lower stability of austenite in $0.1wt\%$ P added steel is responsible for the decrease of the elongation.

• Journal of Information Technology Applications and Management
• /
• v.17 no.3
• /
• pp.191-211
• /
• 2010

Existing models of knowledge processing do not feature a systemic meaning of knowledge management and ignore the role of leadership and social energy in the knowledge processing system (KPS). This conceptual paper introduces the Leadership Invigorating Flows of Energies, (LIFE) Model as an attempt to remedy that situation and provide a more useful description of the KPS. The LIFE Model highlights the role of emergent leadership and flows of social energies as forces encouraging knowledge creation and dynamic diffusion within an organization through the Knowledge Processing Cycle in eight activities interacting with its social knowledge base in a self-organizing system.

• Environmental Engineering Research
• /
• v.25 no.2
• /
• pp.212-221
• /
• 2020

This work discusses the palm oil mill processing carried out at Jugra Palm Oil Mill Sdn Bhd, situated at Selangor, Malaysia with the capacity of 45-t fresh fruit bunch (FFB)/h. Typically, oil palm residues and palm oil mill effluent (POME) from FFB are generated while processing. Prior to discharge, POME should be treated to remove pollutants in the effluent. As such, the performances of anaerobic and aerobic ponds were assessed in this study to determine temperature, pH, biological oxygen demand (BOD), sludge volume index (SVI), and dissolved oxygen (DO). From the experiments, mesophilic temperature due to better process stability was applied in anaerobic ponds. The pH results displayed a fluctuating trend between lower control limit and upper control limit, and, the pH value increased from one pond to another. The final discharge BOD and SVI appeared to be lower than 100 mg/L and 10 mL/L indicating low degree of pollution and good settling ability for biomass/solid. DO was close to normal, mostly below 2 mg/L. The experimental outcomes revealed the effective treatability of POME in adherence to the standard regulation, which is the priority for environmental sustainability within this industry domain.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.34 no.3
• /
• pp.532-542
• /
• 2007

The purpose of study was to review the transition of dentition according to the evolution of man to know the background of the dental problems like hypodontia and malocclusion. Man is Kingdom Animalia, Phylum Chordata, Class Mammalia, Order Primates, Suborder Haplorrhini, Superfamily Hominoidea, Family Hominidae, Genus Homo, Species Sapiens by taxonomy. The first hominid was Australopithecus which appeared c. 4 millions of years ago and showed bipedalism and distinct dentition. Homos began with H. habilis who appeared c. 2.5 millions of years ago and made stone tools, and then H. erectus and H. neanderthalensis appeared and disappeared until H. sapiens came. The dental formula of primitive mammalians which was I3 C1 P4 M3 changed to I2 C1 P4 M3 of primitive primates, to I2 C1 P3 M3 of Haplorrhini, and to I2 C1 P2 M3 of hominoids. That of H. sapiens is changing to I2 C1 P2 M2.The box type dentition of hominoids changed to the omega type dentition of Australopithecus, and to the parabolic type of H. sapiens. The size of teeth decreased continually, especially the canine and sexual dimorphism. The dentition moved backward and downward to the cranial crown according to the increase of the brain and decrease of the jaws. It was suggested that the change of diet to the starchy foods, food processing, and the development of cooking reduced the necessity of mastication and caused the change of dentition. The future of H. sapiens who is quite a new species in the earth histroy and is now causing the mass extinction of other species is hard to see. It seems that hypodontia and malocclusion are related to the dentition change according to the evolution of man and is likely to increase.

• Food Science and Preservation
• /
• v.20 no.3
• /
• pp.379-385
• /
• 2013

To establish the optimal manufacturing conditions of soybean koji, soybean Koji prepared with Aspergillus oryzae 6-M-1 and Bacillus subtilis 3-B-1 isolated from traditional Korean meju. During 7 days of making Koji, the amount of amino-type nitrogen was getting more increase. The amount of amino-type nitrogen of Koji prepared with A. oryzae 6-M-1 was 686.16 mg% (w/w), that of Koji with B. subtilis 3-B-1 was 643.46 mg% (w/w) at seventh day of making Koji. The ${\alpha}$-amylase activity of Koji prepared with A. oryzae 6-M-1 was 1472.54 unit/g, that of Koji with B. subtilis 3-B-1 was 791.00 units/g on the seventh day of the making. The acidic protease activity of Koji prepared with A. oryzae 6-M-1 was 309.00 unit/g, that of Koji with B. subtilis 3-B-1 was 135.88 unit/g at 7th day of making. The amount of amino-type nitrogen and enzyme activities of soybean Koji prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 were produced more than those of wheat flour Koji made in factory. Sensory evaluation on a commercial doenjang and doenjangs prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 was not significantly different at p<0.05.

• Food Science and Biotechnology
• /
• v.14 no.6
• /
• pp.808-812
• /
• 2005

The effects of high pressure processing, pressure level (50, 100, 150, and 200 MPa) and pressurized time (0, 5, 10, 15, 30, 45, and 60 min) on the physico-chemical properties of pork M. longissimus dorsi were evaluated. The pH value was affected by both pressure level and pressurized time, especially at 200 MPa (P<0.05). In color measurement, $L^*$ and $a^*$-values were increased by both pressure level and pressurized time, but $b^*$-value did not differ significantly (P>0.05). Water holding capacity (WHC) was significantly decreased (P<0.05) depending on pressure level and pressurized time, while cooking loss was gradually increased. Warner-Bratzler shear force did not differ significantly (P>0.05) among the treatments. These results indicate that high pressure processing below 200 MPa for 1 hr had no effect on the quality of cooked meat, although some alterations were observed before cooking.