• Journal of IKEEE
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• v.25 no.3
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• pp.571-577
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• 2021

This paper describes ISO/TR 4804, an international standard to describe how to design and verify autonomous cars to ensure safety and cybersecurity. Goals of ISO/TR 4804 are (1) positive risk balance and (2) avoidance of unreasonable risk. It also 12 principles of safety and cybersecurity to achieve these goals. In the design procedures, it describes (1) 13 capabilities to achieve these safety and cybersecurity principles, (2) hardware and software elements to achieve these capabilities, and (3) a generic logical architecture to combine these elements. In the verification procedures, it describes (1) 5 challenges to ensure safety and cybersecurity, (2) test goals, platforms, and solutions to achieve these challenges, (3) simulation and field operation methods, and (4) verification methods for hardware and software elements. Especially, it regards deep neural network as a software component and it describe design and verification methods of autonomous cars.

• Journal of the Korean Society for Railway
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• v.18 no.1
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• pp.33-42
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• 2015

The vertical static stiffness of rail pads or baseplate pads, which are important components in rail fastening systems for track safety, is a key factor to determine the total track stiffness and a guideline of quality control in the manufacturing process. The vertical static stiffness can be checked by laboratory testing: test methods are EN 13146-9 and KRS TR 0014, which are widely used in the railway field. In this paper, to correct some problems, namely the preloading step, the unloading level, and the holding time in the loading program in the vertical static stiffness test of EN 13146-9 and KRS TR 0014, domestic and foreign test standards of pads were analyzed and then certain schemes for a vertical static stiffness test were proposed. To assess the reliability of the proposed schemes, the vertical static stiffness tests were performed with 4 pads and the validity of the test results was estimated.

• Research in Plant Disease
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• v.14 no.1
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• pp.71-75
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• 2008

An isolate of Peanut stunt virus (PSV), named as Tr-PSV, was isolated from white clover (Trifolium repens L) showing mosaic symptom. Tr-PSV systemically infected all plants tested in the Nicotiana spp. and induced local lesions on inoculated leaves of Chenopodium amaranticolor. However, Tr-PSV induced typical mosaic symptoms as ER-PSV on Vigna unguiculata 5 to 6 days after inoculation, while Fny-CMV used as a control virus of Cucumovirus produced local lesions on inoculated leaves. In dsRNA analysis, Tr-PSV consisted of four dsRNAs, but satellite RNA was not detected. The cDNA of coat protein gene of Tr-PSV was amplified by RT-PCR using a Cucumovirus-specific single pair primers that designed to amplify a DNA fragment of approximately 950 bp. By restriction mapping analysis using RFLP of the RT-PCR products and by serological properties of gel diffusion test, Tr-PSV belongs to a typical member of PSV subgroup I. This is the first report on the occurrence of PSV in white clover in Korea.

• Journal of Nutrition and Health
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• v.41 no.6
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• pp.493-501
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• 2008

The objectives of this study were to investigate the antihyperglycemic and hypolipidmic effects of sea oak(Eisenia bicyclis, EB) in the diabetic state and to examine the appropriateness of formulated EB pill for the effects. The various test materials obtained from EB were included in the experimental diets with 15% fat/0.5% cholesterol and fed to streptozotocin-induced diabetic mice weighing $35.0{\pm}0.7$ g for three weeks but not in the control diet having the same composition. The test materials were EB dry powder, water and ethanol extracts, viscozyme-treated EB water extract(EB enzyme-TR) and formulated pill containing dry powders of the EB, two kinds of seaweed, black soybean, sesame, onion and garlic. BG was measured during feeding period and serum insulin, lipids and thiobarbituric acid reactive substances(TBARS) and intestinal disaccharidase activities were measured at the end of the three weeks of the feeding. BG increase was lower in the EB enzyme-TR group after 10 days of the experimental diet but lower in EB pill group after 15 days compared with the control group. Serum insulin levels were higher in the EB enzyme-TR and EB pill groups. Intestinal maltase but not sucrase activity was higher in EB enzyme-TR fed group than the control group. Serum levels of total cholesterol and triglyceride were reduced by the EB enzyme-TR and EB pill compared with the control diet. HDL-/total cholesterol was increased by all EB test materials. Serum TBARS levels were lower in the EB ethanol extract and EB pill groups than in the control group and tended to be lower in the other EB groups. It is concluded that the EB enzyme-TR is the best among the EB preparations to be utilized as a functional component for improving blood glucose and lipid profile in diabetic subjects in the future. However, the pill containing low level of the EB powder is also regarded as effective and readily usable when formulated with the several other ingredients of the proper composition.(Supported by the RIC Program of MOCIE, Korea).

• Journal of Aerospace System Engineering
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• v.10 no.1
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• pp.111-117
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• 2016

A new configuration of tiltrotor UAV previously suggested by Korea Aerospace Research Institute (KARI) for the purpose of increasing the endurance performance in airplane mode flight has extended wings attached to the nacelle and rotated with the nacelle according to the flight modes. In this research, the effectiveness of the extended wing on the enhancement of the endurance performance of KARI tiltrotor UAV (TR60) was analytically investigated based on CFD analysis results. Flight tests and ground tests of measuring the fuel consumption were also conducted to directly compare the endurance performance for the two configurations of TR60 baseline and TR60 extended-wing model.

• Journal of the Korean Society for Nondestructive Testing
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• v.31 no.6
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• pp.635-641
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• 2011

In ultrasonic testing of dissimilar metal welds, application of phased array technique in terms of incident beam focusing is not easy because of complicated material structures formed during the multi-pass welding process. Time reversal(TR) techniques can overcome some limitations of phased array since they are self-focusing that does not depend on the geometrical and physical properties of testing components. In this paper, we test the possibility of TR focusing on a defect within anisotropic, heterogeneous austenitic welds. A commercial simulation software is employed for TR focusing and imaging of a side-drilled hole. The performance of time reversed adaptive focal law is compared with those of calculated focal laws for both anisotropic and isotropic welds.

• PNF and Movement
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• v.15 no.1
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• pp.51-56
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• 2017

Purpose: The purpose of this study was to examine the effects of the PNF stabilization technique for the hip joint and the bridging exercise on the trunk stabilizer muscles in healthy adults. Methods: Twenty-eight healthy adults were randomly allocated to either a PNF stabilization exercise group (n = 12) or a bridging exercise group (n = 16). The outcome measures included the contraction thickness ratio in the transversus abdominis (TrA), internal oblique (IO), and external oblique (EO), and the TrA lateral slide was assessed during the abdominal drawing-in maneuver using b-mode ultrasound. The researcher measured the abdominal muscle thickness of each participant before the therapist began the intervention and at the moment that the intervention was applied. Between-group comparisons were performed using the Mann-Whitney U test. The level of statistical significance was set at 0.05. Results: The PNF intervention program showed a significant increase in the trunk stabilizer muscle. The percentage of change in the TrA thickness showed a significant interaction between intervention. However, there were no significant differences in the IO and EO between the two groups. Conclusion: The PNF stabilization technique for the hip joint can be used effectively to improve the IO and TrA muscles in healthy adults.

• Composites Research
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• v.17 no.4
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• pp.61-67
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• 2004

Nondestructive damage sensitivity on single-basalt fiber/epoxy composites was evaluated by micromechanical technique and acoustic emission (AE). Piezoelectric lead-zirconate-titanate (PZT), polyvinylidene fluoride (PVDF) and poly(vinylidene fluoride-trifluoroethylene) (P(VDF-TrFE)) copolymer were used as AE sensor, respectively. In single-fiber composite, the damage sensing with different sensor types were compared to each other. Piezoelectric PVDF polymer sensor was embedded in and attached on the composite, whereas PZT sensor was only attached on the surface of specimen. In case of embedded polymer sensors, responding sensitivity was higher than that of the attached case. It can be due to full constraint inside specimen to transfer elastic wave coming from micro-deformation. For both the attached and the embedded cases, the sensitivity of P(VDF-TrFE) sensor was almost same as that of conventional PVDF sensor.

• Journal of the Korean Society for Nondestructive Testing
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• v.24 no.3
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• pp.268-274
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• 2004

Patch type piezo-polymer sensors for smart structures were experimented to detect elastic wave. The pencil lead braking test was performed to analyze the characteristics of patch-type piezo-polymer sensors such as polyvinyliden fluoride (PVDF) and polyvinylidene fluoride trifluorethylene (P(VDF-TrFE)) for several test specimens with various elastic wave velocities and acoustical impedances. The characteristics of the patch-type piezo-polymer sensor were compared with the commercial PZT acoustic emission (AE) sensor. The vacuum grease and epoxy resin were used as a couplant for the acoustic impedance matching between the sensor and specimen. The peak amplitude of elastic wave increased as the diameter of piezo-film and acoustical impedance of the specimen increased. The frequency detection range of the piezo-film sensors decreased with increasing diameter of the piezo-film sensor. The P(VDF-TrFE) sensor was more sensitive than the PVDF sensor.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.100-111
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• 2016

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.