• 말소리와 음성과학
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• 제11권4호
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• pp.63-70
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• 2019

This study investigated individual variability of L2 learners' categorical judgments of L2 stops by exploring English learners' perceptual processing of two acoustic cues (voice onset time [VOT] and f0) and working memory capacity as sources of variation. As prior research has reported that English speakers' greater use of the redundant cue f0 was responsible for gradient processing of native stops, we examined whether the same processing characteristics would be observed in L2 learners' perception of Korean stops (/t/-/t^h/). 22 English learners of L2 Korean with a range of L2 proficiency participated in a visual analogue scaling task and demonstrated variable manners of judging the L2 Korean stops: Some were more gradient than others in performing the task. Correlation analysis revealed that L2 learners' categorical responses were modestly related to individuals' utilizations of a primary cue for the stop contrast (VOT for L1 English stops and f0 for L2 Korean stops), and were also related to better working memory capacity. Together, the current experimental evidence demonstrates adult L2 learners' top-down processing of stop consonants where linguistic and cognitive resources are devoted to a process of determining abstract phonemic identity.

• 한국축산식품학회지
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• 제42권5호
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• pp.849-860
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• 2022

The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and compared with those of MP. The grafting degree of the MP isolate-saccharide graft reaction was significantly higher in the reducing sugar-treated groups (lactose, glucose, fructose, and palatinose). The browning intensity of the MP isolate-saccharide graft reaction with fructose, sucrose, and erythitol was higher than that observed in the control reaction (p<0.05). MP that reacted with reducing sugars (glucose, fructose, palatinose, and lactose) had fainter bands than MP that reacted with non-reducing sugars (sucrose, erythitol, trehalose, sorbitol, and xylitol). MPs conjugated with glucose exhibited higher protein solubility. The palatinose and lactose treatments were maximum in water binding capacity, though no significant difference in oil binding capacity among the saccharide treatments was observed. The emulsion stability of the MP isolate-saccharide graft reaction with palatinose and erythitol was higher than that of the control reaction. Therefore, reducing sugars have good protein functionality in the MP isolate-saccharides graft reaction.

• 한국정보처리학회논문지
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• 제3권5호
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• pp.1253-1261
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• 1996

CDMA mobile system (CMS)의 base station (BS)은 호 처리 프로토콜을 처리함 으로써 이동 가입자들에게 호 서비스를 제공한다. BS의 호 처리를 담당하는 시스템은 base station transceiver subsystem (BTS)과 base station controller (BSC)로 구성 된다. 이 논문에서는 호가 발생했을 경우, 제어 신호 및 트래픽 신호에 대해 성능 시뮬레이션을 수행하여 BS에서 발생 할 수도 있는 병목현상 (bottleneck) 및 문제점도 발견하고자 한다. BS의 호 처리 용량을 평가하기 위하여 첫째, BS의 모델에 필요한 주요 파라메터들을 추출한다. 둘째, BS의 시뮬레이션 모델을 제시한다. 셋째, traffic channel elements (TCEs), BTS interconnection network (BIN)-CDMA interconnection network (CIN)트렁크, 트랜스 코딩 채널(transcoding channel) 및 CIN 패킷 라우터 (packet router) 에 대한 호 손을(call blocking probability), 가용도(utilization ratio)및 지연 시간(delay time)등의 주요 요소들을 구하여 시뮬레이션 결과를 평가한다.

• 한국초등수학교육학회지
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• 제20권3호
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• pp.499-519
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• 2016

본 연구는 2015 개정 수학과 교육과정에서 강조하는 수학 교과 역량 중 하나인 정보 처리 능력의 하위요소별로, 현행 2009 개정교육과정에 따른 수학교과서와 익힘책의 통계 내용을 분석하였다. 그 결과 '자료와 정보 정리 및 분석'에 해당하는 내용이 '자료와 정보 수집', '정보 해석 및 활용', '공학적 도구 및 교구 활용'에 비해 월등히 많았다. 자료와 정보 수집은 자료 수집의 범위가 좁은 저학년에 많이 제시되어 있었고 자료 수집 방법에 대한 탐구가 부족하였다. 정보 해석 및 활용 또한 자료로부터 해석하기를 토대로 정보 활용이 이루어지지 않은 부분이 있었으며, 공학적 도구 및 교구의 활용은 지도서에 안내하는 정도로 교과서에 거의 제시되지 못했다. 이러한 연구 결과를 바탕으로 정보 처리 능력을 함양하는데 도움이 될 수 있도록 자료와 가능성 영역 초등 수학교과서 개발에 대한 시사점을 제공하고자 한다.

• Nano
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• 제13권12호
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• pp.1850141.1-1850141.11
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• 2018

Sodium ion batteries based on the more sodium source reserve than that of lithium have been designed as promising alternatives to lithium ion batteries. However, several problems including unsatisfied specific capacity and serious cyclic stability must be solved before the reality. One of the effective approaches to solve the abovementioned problems is to search for suitable anode materials. In this work, we designed and prepared $FeSe_2$ nanoflakes via a simple hydrothermal method which can be adjusted in composition by Fe precursor. As a potential anode for sodium storage, the optimized $FeSe_2$ electrode was further evaluated in different electrolytes of $NaClO_4$ in propylene carbonate/fluoroethylene carbonate and $NaCF_3SO_3$ in diethylene glycol dimethyl ether. The capacity was about $470mAh\;g^{-1}$ and $535mAh\;g^{-1}$ at $0.5A\;g^{-1}$, respectively, in the voltage between 0.5 V and 2.9 V in the cycle of stabilization phase. Superior performance both in capacity and in stability was obtained in ether-based electrolyte, which affords the property without plugging the intermediates of transition metal dichalcogenides during charge/discharge processes.

• 한국콘텐츠학회논문지
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• 제22권8호
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• pp.81-93
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• 2022

최근 대용량 그래프의 반복 처리를 위하여 GPU를 이용하는 연구가 진행되고 있다. 메모리가 제한된 GPU를 이용하여 대용량 그래프를 처리하기 위해서는 그래프를 서브 그래프로 분할한 후 서브 그래프들을 스케줄링해서 처리해야 한다. 그러나 활성 정점에 따라 서브 그래프가 처리되기 때문에 그래프 처리 과정 속에서 불필요한 데이터 전송이 반복된다. 본 논문에서는 메모리가 제한된 GPU 환경에서 효율적인 그래프 알고리즘 처리 기법을 제안하고 성능 평가를 수행한다. 제안하는 기법은 그래프 차등 서브 그래프 스케줄링 방법과 그래프 분할 방법으로 구성된다. 대용량 그래프 분할 방법은 GPU에서 효율적으로 처리할 수 있도록 대용량 그래프를 서브 그래프로 분할할 수 있는 방법을 결정한다. 차등 서브그래프 스케줄링 방법은 GPU에서 처리하는 서브그래프를 스케줄링하여 반복적으로 사용되는 HOST-GPU 간의 데이터 중복 전송을 줄인다. 다양한 그래프 처리 알고리즘들의 성능 평가를 수행함으로써 제안하는 기법은 기존 분할 기법 대비 170%, 기존 처리 기법 대비 268% 향상되었다.

• 한국식품조리과학회지
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• 제32권2호
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• 한국식품조리과학회지
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• 제33권1호
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• 산업식품공학
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• 제14권2호
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• pp.118-126
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• 2010

The fibrous material fraction as a by-product from the commercial aloe vera gel processing was obtained and freeze dried. The physicochemical characteristics such as the proximate composition, crystalline/surface structures and several physical functionalities including the water holding capacity (WHC), swelling capacity (SW), oil holding capacity (OHC), emulsion/foam properties and viscosity properties of this powdered sample (100 mesh) were investigated and analyzed by comparison with commercial $\alpha$-cellulose as a reference sample. The total dietary fiber content of powdered sample was very high as much as 87.5%, and the insoluble dietary and soluble dietary fiber content ratios were 77.6 and 22.4%, respectively. The FT-IR spectrum of powdered sample showed a typical polysaccharide property and exhibited a x-ray diffraction pattern for cellulose III and IV like structure. SW (8.24${\pm}$0.15 mL/g), WHC(6.40${\pm}$0.19 g water/g solid) and OHC(10.32${\pm}$0.29 g oil/g solid) of freeze dried aloe cellulose were about 3.3, 1.4 and 2 times higher than those of commercial $\alpha$-cellulose, respectively. Aloe cellulose (~2%, w/v) alone had no foam capacity while improved the foam stability of protein solution (1% albumin+0.5% $CaCl_{2}$) by factor of 300%. Emulsion capacity of 2%(w/v) aloe cellulose was about 70% level of 0.5%(w/v) xanthan gum, but its emulsion stability was about 1.2 times higher than that of xanthan gum. Also, aloe cellulose containing CMC (carboxyl methyl cellulose) of 0.3%(w/v) showed a very good dispersity. Aloe cellulose dispersion of above 1%(w/v) exhibited higher pseudoplasticity and concentration dependence than those of $\alpha$-cellulose dispersion, indicating the viscosity properties for new potential usage such as an excellent thickening agent.

• 한국콘텐츠학회논문지
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• 제4권4호
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• pp.123-131
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• 2004

오늘날 인터넷은 가장 주목받고 있는 정보통신 혁명을 주도하였다. 가정이나 소규모 오피스에서는 홈 게이트웨이를 통해 인터넷에 접속하여 데이타와 음성 등의 다양한 서비스를 제공받고 있는 상황이다. 홈 게이트웨이 장비에 접속되어 인터넷 전화, 데이타 통신을 하는 통신장비의 개발은 매우 활발하게 이루어지며, 그 제품 또한 매우 다양하다. 본 논문에서는 흠 게이트웨이와 PC에 접속되는 두 개의 이더넷 포트 접속용 VoIP 전화기 기능을 보유한 장비를 임베디드 환경에서 설계 및 구현 과정을 제시하였다. 개발 환경으로는 ST Microelectronics사의 STLC1502를 싱글 칩 솔루션으로, VxWorks를 운영체제로, 코딩 언어를 ANSI C 언어로 사용하였다. 또한 개발된 시스템의 성능해석을 위하여 인터넷과의 통신시 호 설정 시간과 해제시간을 측정한 호 처리 능력과 파일 전달을 수행한 데이타 처리속도를 성능 분석 파라메터로 제시하였다 이때 호 설정 시간과 해제시간은 약 95ms가 소요되어 초당 약 10개의 호를 처리하였으며, 파일 전달은 서버 및 플라이언트 환경에서 5.7 Mbps로 처리할 수 있다. 따라서 실제 인터넷 환경에서 본 시스템을 사용하여 호 처리 및 데이타 전달시 만족한 성능을 얻었다.