• 스마트미디어저널
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• 제3권1호
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• pp.39-45
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• 2014

제곱연산은 승수와 피승수가 동일한 곱셈의 특수한 경우로 병렬 제곱기의 부분곱 행렬에서 부분곱 비트들은 대칭을 이룬다. 이런 특성을 이용하여 부분곱을 폴딩(folding), 쉬프트, 재배열하여 부분곱 비트의 수와 부분곱 행렬의 최대높이들 감소시킨다. 본 논문에서는 제어신호에 따라 unsigned와 signed 제곱기로 동작하는 겸용 제곱기의 효율적인 설계 방법을 제안한다. 기존 겸용 제곱기와 달리 자리수(weight)가 다른 특정 부분곱 비트들의 덧셈에 대해 덧셈기를 사용하지 않고 계산하는 방법을 제안한다. 시뮬레이션을 통해 제안한 겸용 제곱기는 기존 겸용 제곱기와 비교하여 면적은 약 18%, 지연시간(propagated delay time)은 약 11%, 전력소모는 약 9% 감소시킬 수 있음을 보인다.

• 대한전자공학회논문지SD
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• 제48권3호
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• pp.42-47
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• 2011

제곱기의 부분곱 행렬은 대칭이므로 부분곱을 폴딩(folding), 쉬프트, 재배열하여 부분곱 행렬의 높이를 줄일 수 있다. 본 논문에서는 기존 제곱기와 비교하여 효율적인 제곱기의 설계 방법을 제안한다. 또한, 제안한 제곱기에 대해 고정길이 제곱기의 설계 방법을 제안한다. 시뮬레이션을 통해 제안한 제곱기는 기존 제곱기와 비교하여 면적은 약 17%, 지연시간(propagated delay time)은 약 10%, 전력소모는 약 10%까지 감소시킬 수 있음을 보인다. 제안한 고정길이 제곱기는 기존 고정길이 제곱기와 비교하여 절대오차와 평균오차의 성능비교에서 우수하면서, 일반 제곱기(full-width)와 비교하여 면적, 지연시간, 전력소모를 각각 30%, 16%, 28%까지 감소시킬 수 있음을 보인다.

• 한국분말재료학회지
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• 제31권2호
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• pp.163-168
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• 2024

As the demand for lithium-ion batteries for electric vehicles is increasing, it is important to recover valuable metals from waste lithium-ion batteries. In this study, the effects of gas flow rate and hydrogen partial pressure on hydrogen reduction of NCM-based lithium-ion battery cathode materials were investigated. As the gas flow rate and hydrogen partial pressure increased, the weight loss rate increased significantly from the beginning of the reaction due to the reduction of NiO and CoO by hydrogen. At 700 ℃ and hydrogen partial pressure above 0.5 atm, Ni and Li₂O were produced by hydrogen reduction. From the reduction product and Li recovery rate, the hydrogen reduction of NCM-based cathode materials was significantly affected by hydrogen partial pressure. The Li compounds recovered from the solution after water leaching of the reduction products were LiOH, LiOH·H₂O, and Li₂CO₃, with about 0.02 wt% Al as an impurity.

• 전자공학회논문지
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• 제50권3호
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• pp.50-58
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• 2013

본 논문에서는 제한된 범위의 Signed-Digit number 인코딩과 축약 단계를 이용한 고정소수점 병렬 십진 곱셈기를 제안한다. 제안한 병렬 십진 곱셈기는 승수와 피승수를 제한된 범위의 SD number로 인코딩하여 캐리 전달 지연 없이 빠르게 부분곱을 생성한다. 인코딩에 사용하는 숫자의 범위를 줄임으로써 SD number 다중 피연산자 덧셈의 한번에 연산 가능한 피연산자의 개수가 늘어나게 되고, 이에 따라 부분곱 축약 단계의 연산을 빠르게 수행 할 수 있다. 제안한 병렬 십진 곱셈기의 성능 평가를 위해 Design Compiler에서 SMIC사의 180nm CMOS 공정 라이브러리를 이용하여 합성한 결과 기존의 Signed-Digit number를 이용한 병렬 십진 곱셈기보다 전체 지연시간은 4.3%, 전체 면적은 5.3% 감소함을 확인 하였다. 전체 지연시간 및 면적에서 부분곱 축약 단계가 차지하는 비중이 가장 크므로 부분곱 생성 단계에서 약간의 지연시간 및 면적 증가가 있음에도 불구하고 전체 지연시간과 면적이 감소하는 결과를 얻을 수 있다.

• 한국전자통신학회논문지
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• 제17권4호
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• pp.671-678
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• 2022

근사 컴퓨팅은 정확한 결과 대신에 허용 가능한 정도의 부정확한 결과를 도출하는 연산 기법이다. 근사 곱셈은 고성능, 저전력 컴퓨팅을 위한 근사 컴퓨팅 방식 중 하나이다. 본 논문에서는 근사 4-2 compressor와 향상된 전가산기를 사용하여 고집적·저전력·고속 근사 곱셈기를 제안하였다. 근사 4-2 compressor를 사용한 근사 곱셈기는 정확, 근사, 상수 수정 영역의 3개 영역으로 구성되어 있으며, 효율적인 부분 곱 감소 방식을 적용하여 각 영역의 크기를 조절하면서 성능을 비교하였다. 제안한 근사 곱셈기는 Verilog HDL로 설계하였고, 25nm CMOS 공정에서 Synopsys Design Compiler(DC)를 이용하여 면적, 전력, 지연시간을 분석하였으며, 기존의 근사 곱셈기에 비해 면적을 10.47%, 전력을 26.11%, 지연시간을 13% 줄였다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2005년도 추계종합학술대회
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• pp.949-952
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• 2005

We propose the hardwired distributed arithmetic which is applied to multiple constant multiplications and the fixed data path in the inner product of fixed coefficient as a result of variable radix-2 multi-bit coding. Variable radix-2 multi-bit coding is to reduce the partial product in constant multiplication and minimize the number of addition and shifts. At results, this procedure reduces the number of partial products that the required multiplication timing is shortened, whereas the area reduced relative to the DA architecture. Also, this architecture shows the best performance for DCT/IDCT and DWT architecture in the point of area reduction up to 20% from reducing the partial products up to 40% maximally.

• 무역학회지
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• 제46권5호
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• pp.195-211
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• 2021

The purpose of this study is to examine the relationship among innovation activities, innovation performance, and management performance of export firms. I first undertake a review of previous studies related to innovation activity, innovation performance, and export firms' innovation. Based on this, I set up a research model and hypotheses. First, The innovation activity is classified into product innovation activity, process innovation activity, and administrative innovation activity. Innovation performance is divided into product quality improvement and cost reduction. And the business performance is regarded as financial performance of export's firms. This study examined whether innovation activity affect innovation performance such as product quality improvement and cost reduction. In addition, I examined whether these innovation performance affects business performance (financial performance). To achieve this, a total of 368 questionnaires are used in this study and PLS (Partial Least Square) was used to analyze structural equation. As a result, this study shows that product innovation activity have a positive effect on product quality improvement, and process innovation activity also have a positive effect on product quality improvement. However, it was found that neither product innovation activity nor process innovation activity had an effect on cost reduction. And it was found that administrative innovation did not affect product quality improvement, but had a positive effect on cost reduction. Also, it was found that quality improvement, which is an innovation performance, did not affect the financial performance of export's firms, and cost reduction, which is an innovation performance, had a positive effect on the financial performance of the export's firms.

• Asian-Australasian Journal of Animal Sciences
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• 제32권11호
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• pp.1763-1775
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• 2019

Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity ($a_w$), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p<0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.

• 대한전자공학회논문지SD
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• 제45권1호
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• pp.37-42
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• 2008

본 논문에서는 곱셈기나 필터 등에서 연산을 위해 부분곱을 더할 때 더해질 변수를 그룹화하여 연산기를 설계하는 방법을 제시한다. 제안한 그룹화 알고리즘을 사용하면 기존의 full adder cell이 간단한 로직회로로 대치되고 이에 따라 면적, 전력소모, 속도면에서 효율적인 디자인이 가능하다. 제안한 방법을 7bit, 8bit 제곱기 및 FIR 필터에 사용되는 precomputer 블록에 적용한 결과 기존의 방법 보다 면적, 전력소모, 속도에서 각각 {22.1%, 20.1%, 14%}, {24.7%, 24.4%, 6.7%}, {63.6%, 34.4%, 9.8%} 의 이득 있음을 보인다.

• 한국축산식품학회지
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• 제35권2호
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• pp.240-247
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• 2015

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.