• KIPS Transactions on Software and Data Engineering
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• v.10 no.1
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• pp.19-28
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• 2021

Recently, in the field of education, various attempts have been made to apply virtual reality technology to an educational field and use it as an educational medium. Accordingly, in the science subject area, it is necessary to simulate science experiments that can make various and active experiments out of various limitations such as space and situation by using virtual reality environment construction technology. In this study, after selecting a physics course from a science subject, an experimental simulation using a parabolic motion formula, one of physical phenomena, is implemented in a virtual space, and then used in actual physics education based on the learning standards of the STEAM theory. Prove this is possible. Through this, it was confirmed that a specific educational model using virtual reality space can be designed, and it shows that education can be conducted with more effective educational methods in various subjects of education through the combination of traditional educational model and modern technology. Regarding the results of the research, it suggests the possibility of future research plans and practical use in the educational field.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.2
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• pp.226-231
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• 2007

This paper describes a development of ultrasonic examination analysis software to analyze steam generator of nuclear power plant. The developed software includes classical analysis method such as A, B, C and D-scan images. This software provides the information of shape, depth, size and position of flaws. To do such, we obtain raw data from specimens and/or real pipeline of power plants and, modify the obtained ultrasonic 1-dimensional data according to prepared software design schedule. The developed analysis software is applied to specimens containing various flaws with known dimensions. The results of applications showed that the developed software provided accurate and enhanced images of flaws on various specimens.

• Journal of the Korean Society of Safety
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• v.32 no.2
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• pp.1-6
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• 2017

Modern society has been experiencing by population growth and urbanization that bring, a change of eating habits which has occurred a various types of waste in a large amount. Even though these wastes are required an immediate treatment with difficulties unsanitary handling and existing waste treatment method are by incineration, fermentation, drying and etc. however a bad smell occurs after the treatment that need's a lot of energy in processing organic wastes with high moisture contents and wasteful and inefficient problem. The strength assessment of the organic waste agitating vessel is required in terms of safety due to the differences of loading on the shaft that was treated by agitating the mixture of food waste. The damage of agitating axis is depended on steam pressure, temperature condition and the force moment that exerted by the food waste. Thus the strength assessment and stability evaluation are very important, especially to handle a hard waste. In this study the rotation capacity of agitation is about 5 tons considering general structural rolled steel pressure vessel strength and steam pressure. The purpose is to estimate the safety and strength evaluation for a agitator axis and impellers according to the rotating angle of the axis under the condition of the 3.2 ton capacity reactor.

• Transactions of Materials Processing
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• v.27 no.1
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• pp.18-27
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• 2018

As one of the functional metal parts in steam turbine diaphragm assembly, the hollow-partitioned turbine nozzle (stator) has large and thick geometries, as well as an asymmetric configuration. Therefore it is hard to support a metal blank in the die cavity. To ease this situation and control posture and position of metal blank (workpiece), a blank support structure is newly introduced. The blank support structure is basically composed of enlarged arms from the blank, guide pins and linear bearings. It can help to control the intermediate blank without a critical sliding phenomenon. The operation mechanism of this blank support structure, during thick plate forming for the hollow-partitioned turbine nozzle stator, is first evaluated. A series of FEM-based numerical simulations, with respect to the width of the guide arm as geometric design parameters, are carried out to investigate its applicable range. As the results, it is observed the blank support structure for this thick plate forming can guide the workpiece to have stable posture during the plate forming process.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.277-287
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• 2018

Background: Temperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different. Methods: In this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples. Results: The results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20R-ginsenoside Rs3 and ginsenoside Rs4. Polar ginsenosides were abundant in red ginseng steamed at low temperature, whereas higher levels of less polar ginsenosides were detected in red ginseng steamed at high temperature. Conclusion: This study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.335-349
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• 1986

'Zu Bang Moon', a book of cooking, was written in Korean in the 17th century by Mr. Hwa. Various cooking methods of traditional foods were described in this book. The kinds of cookingfoods were Wine 28, Guksu (noodle) 3, Side dish 23, Seasoning 10, and Dessert 10. The materials used in the cooking foods were cereals, vegetables, fishes, meats, etc. 9 kind of Seasonings used in cooking foods such as salt, and herbs such as black pepper. The cooking methods were different and complicated. The way of heating were also different such as to stew, to boil, to steam, to pan-boil, to frying, etc. Utensils and table wares used for processing and cooking were poor and specific. The measuring units were not accurate and unscientific. Many of special words and expressions which are not used today in cooking and processing were, reviewed.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2011.04a
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• pp.136-141
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• 2011

In a power plant, an oil and steam leakage is generated once in a while. This is because the operating temperature and pressure of oil are very high. It is very difficult to monitor oil leakage, because oil leakage is almost invisible. Therefore a method to oil leakage detecting quickly and accurately is needs. In this paper, we proposed the method for the detecting oil leakage by using image processing and CCTV. To test the performance of this technique, experiments have been performed for simple case. Results show that the proposed technique is quite powerful in the oil leak detection.

• Proceedings of the Korea Information Processing Society Conference
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• 2019.10a
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• pp.56-59
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• 2019

하루 평균 동시 접속자가 1,000만 명이 넘을 정도로 많은 사람이 사용하는 플랫폼은 드물다. 이러한 플랫폼 중에 스팀은 독보적인 존재이다. 스팀 내에는 수많은 게임이 있다. 그 수많은 게임 중 각 사용자에게 맞는 게임을 찾아내는 것은 매우 어렵다. 그래서 각 개인한테 맞는 게임을 추천해주는 것이 필요하다. 본 논문에서는 각 개인에 맞는 게임을 추천해주기 위하여 현재까지 가장 좋은 방법으로 알려진 협업 필터링 방법과 장르, 사용한 시간, 사용자 수를 고려하여 추천한다.