• 전기전자학회논문지
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• 제19권3호
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• pp.447-454
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• 2015

본 논문은 ISO/IEEE 11073 개인건강기기 표준에서 정의된 PM-store 개념을 적용하여 주기적으로 발생하는 대용량 측정 데이터의 전송 프로토콜을 구현할 경우, 개인건강기기의 중앙처리장치(CPU)에서 수행해야 하는 명령사이클(instruction cycles)의 수를 기반으로 한 복잡도 분석에 대한 연구이다. PM-store의 구성에 따라 중앙처리 장치가 처리해야 할 명령 사이클의 수에 대한 분석모델을 제시하였다.

• 한국직업건강간호학회지
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• 제15권2호
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• pp.83-93
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• 2006

Purpose: This study purposed on investigating how the emotional labor affects the physical uncomfortable feeling of the workers in the department store. Method: The method of data collection was used of questionnaire for 574 workers of one department store located in Seoul. The period of data collection was done from November 1, 2004 to November 30 for about one month. The working career of the participants was over one month at that department. Result: The degree of emotional labor for participants, men were $3.21{\pm}0.53$ for the total point of 5.0 point, and the degree of the physical uncomfortable feeling was $3.07{\pm}0.48$ for total of 5.0 point. The degree of emotional labor for participants, women were $3.22{\pm}0.42$ for the total point of 5.0 point, and the degree of the physical uncomfortable feeling was $3.13{\pm}0.42$ for total of 5.0 point. In order to analyze the factors that affected the emotional labor and physical uncomfortable feeling, the multi-level reflecting analysis was used. As a result, men were insecurity of job influenced the emotional labor feeling in remarkable degree, women were the responsibility of job influenced the emotional labor. Men were insecurity and responsibility of job influenced physical uncomfortable feeling in remarkable degree, women were responsibility of job and emotional labor influenced the physical uncomfortable feeling in remarkable degree. Conclusion: The results of this study show that various strategies to remove the factors of job insecurity in order to reduce the level of emotional labor of the workers at the department store should be devised. In addition, the special way to minimize the physical insecurity should be contrived and carried out. Since the workers of the department stores had higher emotional labor, the factors of stress need to be analyzed and should be removed.

• Journal of Electrical Engineering and Technology
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• 제8권6호
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• pp.1559-1570
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• 2013

The family of ISO/IEEE11073 standards is the basis of the e-health system and provides interoperability for personal health devices. In the early stage of e-health business, it was expected that people would use a health device individually. In this case, a measurement datum was episodically acquired and generally transmitted for one person at a time. Recently, a health device is expected to be used by multiple people, and large amounts of measurement data are gathered in a short time interval. In addition, mobile health devices have become more popular, so that energy efficient measurement data transmission is required, to prolong the use of a device. In IEEE11073 PHD standards, data transmission is classified into three different types: immediate individual transfer, small block transfer, and large block transfer. The large block transfer using PM-store concept provides efficient transmission. However, an existing PM-store has problem when a device is used by multiple people. To address the defined problem, a modified PM-segment that is in compliance with 11073 standards is proposed in this paper. In particular, the proposed PM-segment is designed to minimize the additional complexity of an agent instead of a manager and it is interoperable with the existing manager. The proposed PM-segment shows better performance than the existing PM-segment, in terms of memory requirements and expected queue time. Also, performance comparison among the three transfers is performed in regard to the delay time and communication power consumption points of view.

• 한국식품영양학회지
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• 제12권2호
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• pp.109-112
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• 1999

Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3$\pm$1$^{\circ}C$ and 1$0^{\circ}C$) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3$\pm$1$^{\circ}C$ increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1$0^{\circ}C$ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1$0^{\circ}C$) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days.

• 동아시아식생활학회지
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• 제5권2호
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• 한국가금학회지
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• 제27권3호
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• pp.189-195
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• 2000

Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${\pm}$2$^{\circ}C$) and refrigerated storage(4$^{\circ}C$). Chicken wings(average weight of 15${\pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{\circ}C$. During storage of 12 days at retail store(1${\pm}$2$^{\circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{\circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.

• 디지털융복합연구
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• 제17권6호
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• pp.77-91
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• 2019

본 연구는 편의점 도시락 판매 전략을 수립하기 위하여 4개의 상권에 위치한 편의점에서 획득된 POS 자료를 바탕으로 연관성규칙 방법을 이용하여 분석을 진행하였다. 이를 위해 분석에 사용된 자료를 도시락이 가장 많이 판매되는 시간대인 오전 6시부터 8시까지와 오후 17시부터 19시까지의 시간대별로 그리고 상권별편의점으로 구분하여 분석하였다. 분석 결과 일반적으로 도시락과 함께 판매되는 상품들을 유음료, 음료 그리고 면과 같이 도시락과 함께 식사할 수 있는 제품들이 주를 이루었고 이것들은 상권이나 시간대에 차이가 없이 판매되고 있었다. 반면, 이외의 상품들을 오전 시간대와 오후 시간대 그리고 편의점이 위치한 상권별로 도시락과 함께 판매되는 상품의 종류와 개수가 차이가 있음을 확인할 수 있었다. 이와 같은 결과와 접근 방법은 편의점뿐만 아니라 사회 문화적 변화에 따라 변화하는 상품이나 서비스의 수요를 특성을 발견하고 이에 대응하는데 기여할 수 있을 것으로 기대된다.

• ETRI Journal
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• 제25권5호
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• pp.297-304
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• 2003

A multimedia SoC often requires a large internal buffer, because it must store the whole search window to reduce the huge I/O bandwidth of motion estimation. However, the silicon area of the internal buffer increases tremendously as the search range becomes larger. This paper proposes a new method that greatly reduces the internal buffer size of a multimedia SoC while the computational cost, I/O bandwidth, and image quality do not change. In the proposed method, only the overlapped parts of search windows for consecutive macroblocks are stored in the internal buffer. The proposed method reduces the internal buffer. The proposed method reduces the internal buffer size to 1/5.0 and 1/8.8 when the search range is ${\pm}64{\times}{\pm}$64 and ${\pm}128{\times}{\pm}$128, respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제11권1호
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• pp.78-83
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• 1998

The objective of this study was to investigate the responsiveness of hypophysis and gonads to synthetic GnRH among prepubertal buffalo heifers at 12 months of age. Peripheral plasma FSH, LH, estradiol and progesterone level were measured in blood samples collected at 1 hr before and up to 18 days subsequent to the administration of $200{\mu}g$ GnRH (n=6) or saline (n=6) in Murrah buffalo heifers. The pretreatment peripheral plasma FSH, LH, estradiol and progesterone among GnRH treated heifers were $7.35{\pm}0.45ng/ml$, $1.08{\pm}0.3ng/ml$, $22.93{\pm}1.06pg/ml$ and $0.27{\pm}0.04ng/ml$ respectively. A quick elevation (p < 0.01) of FSH and LH within five min of GnRH administration was observed in all geifers. Although the peak FSH $(89.57{\pm}23.43ng/ml)$ and LH $(7.52{\pm}3.08ng/ml)$ reached by 10 min of GnRH administration, yet the animals differed both in terms of their amplitude response of FSH and LH release as well as in terms of time which animals took to exhiit maximum response to GnRH administration. The GnRH administration did not cause alteration in plasma estradiol and progesterone level. The present study suggests that the pituitary of 12 month buffalo heifers has capacity to synthesize and store of gonadotropin and have developed receptors for GnRH for a spike of gonadotropin release.

• 한국식품위생안전성학회지
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• 제13권3호
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• pp.238-242
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• 1998

상업적 도계공정에서 탈모, 내장적출, 세척, 냉각 및 위생수 침지후 그리고 도매 및 소매의 저장동안 닭고기의 호기성 미생물에 대하여 평가하였다. 시료 분석은 1997년 12월부터 1998년 3월에 얻은 닭고기를 이용하여 실시하였다. 상업적 도계공정에서 닭고기의 물세척 및 10초 동안 25ppm 염소 침지는 각각 호기성 세균(APC) 및 그람음성세균(GNC)의 증식을 유의적(P<0.05)으로 억제하였다. 저장 4일후 소매점에서 얻은 닭고기는 도매점의 닭고기와 비교하여 호기성 세균 및 그람음성 세균의 유의적 (p<0.05) 증가를 보였다. 소매점에서 얻은 닭고기 날개는 다른부위들보다 세대시간(GT)의 감소(P<0.05)를 보였다.