• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.2
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• pp.237-243
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• 2019

Floating platforms made of PE (PolyEthylene) are often located in shallows of seas, rivers or lakes. They are widely used for marine pensions, marine pontoons, marine bridges, etc. These products are characterized by good flexibility, recyclability, chemical resistance and weatherability with corrosion resistance. Existing PE floating platforms have a simple structure in which one pipe is fastened to one bracket, but this has limited application, even if a user modifies the arrangement. Therefore, we developed a structure that allows buoyancy pipes of various sizes to be fastened to one bracket and verified the structural safety of the product using the finite element method. From the results of structural analysis for buoyancy pipes of different diameters, the maximum stress ratio was 0.78 compared with allowable criteria of 1.0, which represented sufficient safety for a model with 500 mm diameter pipes. Based on the results of this study, further research to evaluate the structural safety of various floating platforms can be carried out in the further; it will also be necessary to establish related evaluation criteria.

• Journal of the Korean Wood Science and Technology
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• v.32 no.2
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• pp.90-95
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• 2004

Pitch pine (Pinus rigida) has been planted in Korean forests for several decades, primarily for erosion control and use as a fuel supply. To enhance its value, and especially potential use as lamina for structural glued laminated timber (glulam), log quality and lumber yield of pitch pine were evaluated in this study. Trees from pure pitch pine stands with an average diameter at breast height of 32 cm were felled and bucked into 3.6m long 15 cm minimum butt-end diameter logs. Over 80% of the logs were classified to No.2 or No.3 visual grade group. Upon sawing total lumber yield was 55.2%, 39.9% for structural glulam lamina, 7.2% for louver, and 8.1% for miscellaneous use. The final lumber yield for manufacturing structural glulam, after cross-cutting to eliminate knots and finger jointing, was only 15.3%. To enhance this manufacturing yield requires that the rate of knot-included lumber used as lamina be raised. However arrangement of the knot-included lamina, whose mechanical properties need to be accurately evaluated, must be optimized to minimize any reduction to the structural glulam strength. The log quality and lumber yield of pitch pine evaluated in this study are expected to facilitate proper planning for wood product manufacture in the Korean lumbering and glulam industrial field, which has not previously dealt with this species.

• Journal of the Korean Association of Geographic Information Studies
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• v.25 no.1
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• pp.77-100
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• 2022

In the era of low growth, many provincial cities are experiencing population decline and aging. Population decline phenomena such as reduction of productive manpower, reduction of finances, deterioration of quality of life, and collapse of the community base are occurring in a chain and are being pushed to the brink of extinction of the cities. This study aims to propose a methodology to objectively estimate the employment creation centers and setting the basic unit of industrial-centered zoning by applying spatial statistical techniques and GIS for the application of the compact city plan as an efficient spatial management policy in a city with a declining population. In details, based on reviewing previous studies on compact city, 'employment complex index(ECI)' were defined considering the number of workers, the number of settlers, and the area of development land, the employment creation center was estimated by applying the 'Local Moran's I' and 'Getis-Ord's Hot-Spot Analysis'. As a case study, changes in the four years of 2013, 2015, 2017, and 2019 were compared and analyzed for Changwon City. As a result, it was confirmed that the employment creation center is becoming compacted and polycentric, which is a significant result that reflects the actual situation well. This results provide the basic data for functional and institutional territorial governance for the regional revitalization platform, and provide meaningful information necessary for spatial policy decision-making, such as population reduction, regional gross domestic product, and public facility arrangement that can respond to energy savings, transportation plans, and medical and health plans.

• Journal of the Korea Society of Computer and Information
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• v.27 no.10
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• pp.11-17
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• 2022

In this paper, a model that can increase the efficiency of work in arranging interior furniture by applying augmented reality technology was studied. In the existing system to which augmented reality is currently applied, there is a problem in that information is limitedly provided depending on the size and nature of the company's product when outputting the image of furniture. To solve this problem, this paper presents an AR labeling algorithm. The AR labeling algorithm extracts feature points from the captured images and builds a database including indoor location information. A method of detecting and learning the location data of furniture in an indoor space was adopted using the CNN technique. Through the learned result, it is confirmed that the error between the indoor location and the location shown by learning can be significantly reduced. In addition, a study was conducted to allow users to easily place desired furniture through augmented reality by receiving detailed information about furniture along with accurate image extraction of furniture. As a result of the study, the accuracy and loss rate of the model were found to be 99% and 0.026, indicating the significance of this study by securing reliability. The results of this study are expected to satisfy consumers' satisfaction and purchase desires by accurately arranging desired furniture indoors through the design and implementation of AR labels.

• Design Convergence Study
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• v.14 no.4
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• pp.181-192
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• 2015

The layout includes various functions not only arrangement, connection, division of information but also affordance and information recognition as the important element that determine the whole structure of information. Recently, the layout of web interface design was gradually changing from the concept of the original Z-layout to F-layout, whereas, it is being changed again into the split layout as the transform of Z-layout. However, there can be lack of grounds as to the reason of the change of layout. Therefore, it needs to study on how the functional difference between the F-layout and Z-layout affects user experience. In this study, we conduct the study on the effect of each layout type on the user experience focusing on the product description of web-page by user test. The user test have shown that the user has better feeling on the split layout based on the Z-layout than F-layout. The Z-layout also has more advantages on the formation of the favorable attitude of user in efficiency, accessibility and concentration. This result is consistent with the trend of web-design to change into the split layout based on the Z-layout and we provided the objective reasons for the effective web-design layout by user test.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.4
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• pp.521-529
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• 2010

Two experiments were conducted to evaluate multi-microbe submerged liquid (SLF) and solid substrate (SSF) fermented probiotic products in broilers. The SLF and SSF probiotics were comprised of Lactobacillus acidophilus ($1.1{\times}10^9$ and $4{\times}10^8$ cfu/g), Bacillus subtilis ($1.1{\times}10^9$ and $4{\times}10^9$ cfu/g), Saccharomyces cerevisiae ($1.5{\times}10^7$ and $1.0{\times}10^4$ cfu/g) and Aspergillus oryzae ($2.6{\times}10^7$ and $4.3{\times}10^7$ cfu/g), respectively. In Exp. 1, 640 day-old Ross chicks were allotted to 4 treatments, each comprising 4 replicates (40 chicks/replicate). The basal diet was prepared without any antimicrobials (negative control, NC), and 20 mg/kg avilamycin (positive control, PC), 0.3% SLF and 0.3% SSF probiotics were added to the basal diets as treatments. Birds fed PC and SSF diets showed improved (p<0.001) overall weight gain and F/G than birds fed NC and SLF diets; whereas, birds fed SLF diet had better weight gain and F/G than birds fed NC diet. Retention of CP was higher (p<0.05) in birds fed the SSF diet than birds fed PC, SLF and NC diets. Birds fed the SLF diet tended to have higher (p<0.10) cecal total anaerobic bacteria than birds fed PC and NC diets; whereas, lesser cecal coliforms were noticed in birds fed PC, SLF and SSF diets than birds fed the NC diet. In Exp. 2, 640 day-old Ross chicks were randomly allotted to 4 treatments in a $2{\times}2$ factorial arrangement. Each treatment had 4 replicates (40 chicks/replicate). Two different multi-microbe probiotic products (0.3% SLF or SSF) each with two different antibiotics (10 mg/kg colistin, or 20 mg/kg avilamycin) were used as dietary treatments. Birds fed the SSF diet had greater weight gain (p<0.001), better F/G (p<0.05), greater retention of energy (p<0.001) and protein (p<0.05), and lesser cecal Clostridium (d 35) than birds fed SLF diet. Birds fed the colistin-supplemented diet had less (p<0.01) cecal coliforms when compared with birds fed the avilamycin diet. Additionally, birds fed the avilamycin diet had greater energy retention (p<0.05) than birds fed the colistin diet. Thus, the results of this study suggest the multi-microbe probiotic product prepared by a solid substrate fermentation method to be superior to the probiotic product prepared by submerged liquid fermentation; moreover, feeding of probiotics with different antibiotics did not elicit any interaction effect between probiotic and antibiotic.

• Asia pacific journal of information systems
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• v.23 no.1
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• pp.87-106
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• 2013

In the service-oriented economy, knowledge and skills are considered core resources to secure competitive advantages and service innovation. Knowledge management capability, which facilitates to produce, share, accumulate and reuse knowledge, becomes as important as knowledge itself to create service value. Along with knowledge management capability, dynamic capability and operational capability are the key capabilities related to managing service delivery processes. Previous studies indicated that these three capabilities are related to service innovation. Although separately investigate the relationship between the three capabilities. The purpose of this study is 1) to define variables that have effects on service innovation including knowledge management capability, dynamic capability and operational capability, and 2) to empirically test to identify relationship among variables. In this study, knowledge management capability is defined as the capability to manage knowledge process. Dynamic capability is regarded as the firm's ability to integrate, build, and reconfigure internal and external competences to address rapidly changing environments. Operational capability refers to a high-level routine that, together with its implementing input flows, confers upon an organization's management a set of decision options for producing significant outputs of a particular type. The proposed research model was tested against the data collected through the survey method. The survey questionnaire was distributed to the managers who participated in an educational program for management consulting. Each individual who answered the questionnaire represented a knowledge based service firm. About 212 surveys questionnaires were sent via e-mail or directly delivered to respondents. The number of useable responses was 93. Measurement items were adapted from previous studies to reflect the characteristics of the industry each informant worked in. All measurement items were in, 5 point Likert scale with anchors ranging from strongly disagree (1) to strongly agree (5). Out of 93 respondents, about 81% were male, 82% of respondents were in their 30s. In terms of jobs, managers were 39.78%, professions/technicians were 24.73%, researchers were 12.90%, and sales people were 10.75%. Most of respondents worked for medium size enterprises (47,31%) in their, less than 30 employees (46.24%) in their number of employees, and less than 10 million USD (65.59%) in terms of sales volume. To test the proposed research model, structural equation modeling (SEM) technique (SPSS 16.0 and AMOS version 5) was used. We found that the three organizational capabilities have influence on service innovation directly or indirectly. Knowledge management capability directly affects dynamic capability and service innovation but indirectly affect operational capability through dynamic capability. Dynamic capability has no direct impact on service innovation, but influence service innovation indirectly through operational capability. Operational capability was found to positively affect service innovation. In sum, three organizational capabilities (knowledge management capability, dynamic capability and operational capability) need to be strategically managed at firm level, because organizational capabilities are significantly related to service innovation. An interesting result is that dynamic capability has a positive effect on service innovation only indirectly through operational capability. This result indicates that service innovation might have a characteristics similar to process innovation rather than product orientation. The results also show that organizational capabilities are inter-correlated to influence each other. Dynamic capability enables effective resource management, arrangement, and integration. Through these dynamic capability affected activities, strategic agility and responsibility get strength. Knowledge management capability intensify dynamic capability and service innovation. Knowledge management capability is the basis of dynamic capability as well. The theoretical and practical implications are discussed further in the conclusion section.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.3
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• pp.392-403
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• 2008

Four ruminally fistulated Hanwoo steers were used to determine the effects of level and degradability of dietary protein on ruminal fermentation, blood metabolites and concentration of soluble non-ammonia nitrogen (SNAN) in ruminal (RD) and omasal digesta (OD). Experiments were conducted in a $4{\times}4$ Latin square design with a $2{\times}2$ factorial arrangement of treatments. Factors were protein supplements with two ruminal crude protein (CP) degradabilities, corn gluten meal (CGM) that was low in degradability (rumen-degraded protein (RDP), 23.4% CP) or soybean meal (SBM) that was high in degradability (RDP, 62.1% CP), and two feeding levels of CP (12.2 or 15.9% dry matter). Ruminal fermentation rates and plasma metabolite concentrations were determined from the RD collected at 2-h intervals and from the blood taken by jugular puncture, respectively. The SNAN fractions (free amino acid, peptide and soluble protein) in RD and OD collected at 2-h intervals were assessed by ninhydrin assay. Mean ruminal ammonia concentrations were 40.5, 74.8, 103.4 and 127.0 mg/L for low CGM, high CGM, low SBM and high SBM, respectively, with statistically significant differences (p<0.01 for CP level and p<0.001 for CP degradability). Blood urea nitrogen concentrations were increased by high CP level (p<0.001) but unaffected by CP degradability. There was a significant (p<0.05) interaction between level and degradability of CP on blood albumin concentrations. Albumin was decreased to a greater extent by increasing degradability of low CP diets (0.26 g/dl) compared with high CP diets (0.02 g/dl). Concentrations of each SNAN fraction in RD (p<0.01) and OD (p<0.05) for high CP diets were higher than those for low CP diets, except for peptides but concentrations of the sum of peptide and free amino acid in RD and OD were significantly higher (p<0.05) for high CP diets than for low CP diets. Soybean meal diets increased free amino acid and peptide concentrations in both RD (p<0.01) and OD (p<0.05) compared to CGM diets. High level and greater degradability of CP increased (p<0.001) mean concentrations of total SNAN in RD and OD. These results suggest that RDP contents, increased by higher level and degradability of dietary protein, may increase release of free amino acids, peptides and soluble proteins in the rumen and omasum from ruminal degradation and solubilization of dietary proteins. Because SNAN in OD indicates the terminal product of ruminal metabolism, increasing CP level and degradability appears to increase the amount of intestine-available nitrogen in the liquid phase.

• Progress in Medical Physics
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• v.21 no.2
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• pp.201-208
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• 2010

Recently, along with technology development of endoscopic equipment, a stent has been developed for the convenience of operation, shortening of recovery times, and reduction of patient's pain. To this end, optimal factors are simulated for the stent structure and mechanical reaction and verified using finite element analysis. In order to compare to present commercialized product such as Zilver (Cook, Bloomington, Indiana, USA) and S.M.A.R.T (Cordis, Bridgewater Towsnhip, New Jersey, USA), mechanical impact factors were determined through Taguchi factor analysis, and flexibility and expandability of all the products including ours were tested using finite element analysis. Also, important factors were sought that fulfill the optimal condition using central composition method of response surface analysis, and optimal design were carried out based on the important factors. From the centra composition method of Response surface analysis, it is found that importat factors for flexibility is stent thickness (T) and unit area (W) and those for expandability is stent thickness (T). In results, important factors for optimum condition are 0.17 mm for stent thickness (T) and $0.09\;mm^2$ for unit area (W). Determined and verified by finite element analysis in out research institute, a stent was manufactured and tested with the results of better flexibility and expandability in optimal condition compared to other products. Recently, As Finite element analysis stent mechanical property assessment for research much proceed. But time and reduce expenses research rarely stent of optimum coditions. In this research, Important factor as mechanical impact factor stent Taguchi factor analysis arrangement to find flexibility with expansibility as Finite element analysis. Also, Using to Center composition method of Response surface method appropriate optimized condition searching for important factor, these considering had design optimized. Production stent time and reduce expenses was able to do the more coincide with optimum conditions. These kind of things as application plan industry of stent development period of time and reduce expenses etc. be of help to many economic development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.