• Transactions of the Korean Society of Machine Tool Engineers
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• v.10 no.4
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• pp.111-117
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• 2001

In this paper, we will propose the new method that estimates the sensing ability of smart sensor. A study is estimation method that evaluates the sensing ability about smart sensor respectively. According to acceleration(g) and displacement changing, we estimated the sensing ability of smart sensor using the SAI(Sensing Ability Index) method respectively. We made the smart sensors in our experiment. The types of smart sensor are three types(H1, H1, H3 smart sensor). The smart sensors were developed for recognition of materials. Experiments and analysis were executed to estimated the sensing abili-ty of smarty sensor. Dynamic characteristics of smart sensors(acceleration changing) were evaluated respectively through a new method(SAI) that uses the power spectrum density.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.11a
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• pp.23-26
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• 2000

This paper descrtbcs our prlmary study for a new mncthod of recogninng materials. which is need for precision work system. This IS a study of dynarnlc characteristics of sensor. new melhod ($R_{SAI}$) has thc sensing ability of distinguishing materials. Experiment and annlysis are executed for proper dynamic scnslng condition. First. we developed advanced smart sensor Second, we develop new methods that have a sensing ability of distinguish matarialsAccording to frequency changing. mtluence of smart sensor are evaluated through new recognition Index ($R_{SAI}$) that ratioof sensing ability index. Disungush of object is cxucuted wllh RsA, method relalivcly according to liequency changing. Wecan use the RsAl for finding materids. Applfciltionr of thls method are linding abnormal condition of obicct (automanufacturing).keling ofobject (medlcal product). tobolics, safety diagnosis of structure, etc

• Advances in environmental research
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• v.6 no.1
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• pp.53-65
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• 2017

Assessment of seasonal changes in surface water quality is an important aspect for evaluating temporal variations of river pollution due to natural or anthropogenic inputs of point and non-point sources. In this study, surface water quality data for 15 physico-chemical parameters collected from 7 monitoring stations in a river during the years from 2014 to 2016 were analyzed. The principal component analysis technique was employed to evaluate the seasonal correlations of water quality parameters, while the principal factor analysis technique was used to extract the parameters that are most important in assessing seasonal variations of river water quality. Analysis shows that a parameter that is most important in contributing to water quality variation for one season may not be important for another season except alkalinity, which is always the most important parameters in contributing to water quality variations for all three seasons.

• Journal of the Korean Institute of Educational Facilities
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• v.9 no.4
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• pp.61-73
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• 2002

• Journal of Drive and Control
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• v.3 no.2
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• pp.2-7
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• 2006

• The Journal of Korea Robotics Society
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• v.8 no.1
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• pp.1-7
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• 2013

Body gesture Recognition has been one of the interested research field for Human-Robot Interaction(HRI). Most of the conventional body gesture recognition algorithms used Hidden Markov Model(HMM) for modeling gestures which have spatio-temporal variabilities. However, HMM-based algorithms have difficulties excluding meaningless gestures. Besides, it is necessary for conventional body gesture recognition algorithms to perform gesture segmentation first, then sends the extracted gesture to the HMM for gesture recognition. This separated system causes time delay between two continuing gestures to be recognized, and it makes the system inappropriate for continuous gesture recognition. To overcome these two limitations, this paper suggests primitive body model encoding, which performs spatio/temporal quantization of motions from human body model and encodes them into predefined primitive codes for each link of a body model, and Selective/Asynchronous Input-Parallel State machine(SAI-PSM) for multiple-simultaneous gesture recognition. The experimental results showed that the proposed gesture recognition system using primitive body model encoding and SAI-PSM can exclude meaningless gestures well from the continuous body model data, while performing multiple-simultaneous gesture recognition without losing recognition rates compared to the previous HMM-based work.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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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.

• Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.63-77
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• 2021

The aim of this research was to investigate different factors, including cryoprotective agents (CPAs), diluents, dilution ratios, equilibrium times, freezing rates, and thawing methods to optimize cryopreservation protocols for large yellow croaker (Larimichthys crocea). The parameters evaluated were sperm motility, sperm activity index (SAI), survival rate, and DNA damage. Different types of CPAs, such as dimethyl sulfoxide (DMSO), propylene glycol (PG), ethylene glycol (EG), methanol, and glycerol, were tested for sperm preservation. The highest motility, SAI, and survival rate were observed when EG was used. Different diluents such as Stein's solution, Hank's balanced salt solution, marine fish Ringer's solution, artificial seminal plasma (ASP) of small yellow croaker, and Cortland solution were investigated. The highest post-thaw motility was observed upon using ASP as the diluent. Different concentrations of EG were then mixed with ASP to identify the optimal EG concentration. Experimental results showed that the motility (70.33 ± 1.20%), SAI (5), and survival rate (78.30 ± 0.42%) of post-thaw sperm were optimum when 10% EG and ASP were used as the CPA and diluent of cryopreservation, respectively. Post-thaw sperm motility was high at equilibration times below 150 s and at an optimum dilution ratio of 1:1 (sperm: CPA + diluent) and was not significantly different compared with fresh sperm motility. The freezing rate was found to be slow below -10℃/min. The thawing temperature of 45℃ was identified as ideal. The percentage of tail DNA in post-thaw sperm at 10% EG and ASP was also investigated and was found to have more significant DNA damage than that in fresh sperm but significantly lower damage than that in post-thaw sperm at EG concentrations of 5%, 15%, and 20% (p < 0.05). The cryopreservation protocols obtained in this study will be useful in large yellow croaker hatcheries.

• Advances in concrete construction
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• v.10 no.4
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• pp.301-310
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• 2020

The following paper concentrates on the objective of studying the influences of extent of duration and temperature on the Pozzolanic properties as well as reactivity of locally existing natural clay of Nai Gaj, district Dadu, Sindh Pakistan. The activation of the clay only occurs through heating when temperature in a furnace chamber reaches 600, 700 and 800oC for 1, 2 and 3 hours and at 900 and 1000℃ for 1 and 2 hours. Furthermore, the strength activity index (SAI) of advanced pozzolanic material happens to be identified through 20% cement replacement for different samples of calcined clay as per ASTM C-618. The compressive strength test of samples had been operated for 7 and 28-days curing afterwards. The maximum compressive strength had been seen in mix E in which cement was replaced with clay calcined at 700℃ for 1 hour that is 27.05 MPa that is 24.31% more than that of control mix. The results gathered from the SAI verdicts the optimal activation temperature is 700℃ within a one-hour time period. The SAI at a temperature of 700℃ with a one-hour duration at 28 days is 124.31% which happens to satisfy the requirements of the new Pozzolanic material, in order to be applied in mortar/concrete (i.e., 75%). The Energy- dispersive spectrometry (EDS) along with the X-ray diffraction (XRD) have been carried out in means of verifying whether there is silica content or amorphous silica present in metakaolin that has been developed. The findings gathered from the SAI were validated, as the analysis of XRD verified that there is in fact Pozzolanic activity of developed metakaolin. Additionally, based on observation, the activated metakaolin holds a significant influence on the increase in mortar's compressive strength.

• 한국연소학회:학술대회논문집
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• 2014.11a
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• pp.351-354
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• 2014