• 한국재난정보학회 논문집
• /
• 제16권1호
• /
• pp.44-59
• /
• 2020

이 논문에서는 2층 건물 지하층의 다방에서 가스냄새가 난다고 119신고가 되어 소방대원들이 출동하여 옥상에 있는 LPG 가스통들의 밸브를 직접 잠그고 지하층 다방의 중간밸브의 잠금 상태를 확인하고 현장에 도착한 가스공급 및 설치 업자에게 안전조치를 취하도록 요구하고 철수한 후 7분 만에 가스폭발사고가 발생하여 2명이 사망하고 21명이 부상을 입은 사례를 분석하고 있다. 법원은 가스폭발사고의 원인이 규명되지 아니하였으므로 가스공급 및 설치 업자와 한국가스안전공사에 배상 책임을 물을 수 없고 안전조치를 하지 않고 철수한 소방기관에게만 배상책임이 있다고 판결하였다. 그러므로 가스가 누설된다고 119신고가 되는 경우에 출동한 소방대는 가스 밸브를 잠그고 사람들을 대피시키거나 접근하지 못하게 하고 환기를 시키는 등 안전조치를 하고 화재나 폭발가능성이 없음을 확인한 후 철수해야 한다.

• 센서학회지
• /
• 제23권5호
• /
• pp.342-348
• /
• 2014

This paper introduced a novel multi-gas sensor detector with simple signal processing algorithm. This device was evaluated by investigating the characteristics of combustible materials using fire-generated smell and smoke. Plural sensors including TGS821, TGS2442, and TGS260X were equipped to detect carbon monoxide, hydrogen gas, and gaseous air contaminants which exist in cigarette smoke, respectively. Signal processing algorithm based on the difference of response times in fire-generated gases was implemented with early and accurately fire detection from multiple gas sensing signals. All fire experiments were performed in a virtual fire chamber. The cigarette, cotton fiber, hair, polyester fiber, nylon fiber, paper, and bread were used as a combustible material. This analyzing software and sensor controlling algorithm were embedded into 8-bit micro-controller. Also the detected multiple gas sensor signals were simultaneously transferred to the personnel computer. The results showed that the air pollution detecting sensor could be used as an efficient sensor for a fire detector which showed high sensitivity in volatile organic compounds. The proposed detecting algorithm may give more information to us compared to the conventional method for determining a threshold value. A fire detecting device with a multi-sensor is likely to be a practical and commercial technology, which can be used for domestic and office environment as well as has a comparatively low cost and high efficiency compared to the conventional device.

• 융합신호처리학회논문지
• /
• 제23권3호
• /
• pp.137-142
• /
• 2022

해마다 야생동물이 인간의 거주지에 출몰하는 횟수가 증가하여 재산 및 인명 피해가 증가하고 있다. 특히, 고속도로나 농가에 야생동물이 출몰하는 경우에 그 피해가 더 심하다. 이런 문제점을 해결하기 위해 고속도로에는 생태통로와 유도펜스를 설치하였다. 또한, 농가에서도 문제를 해결하기 위해 센서를 이용한 경적 퇴치기, 그물망 설치, 배설물로 퇴치 하는 등방법을 쓰고 있으나 고가의 비용이 들며 그 효과가 높지 않다. 본 논문에서는 AI 기반 영상분석 방법인 YOLO(You Only Live Once)를 이용하여 유해동물을 실시간 분석하여 오작동을 줄였고, 퇴치장치로 고휘도 LED와 초음파 주파수 스피커를 이용였다. 스피커는 동물들만 들을 수 있는 가청주파수를 출력하여 야생동물만 퇴치하도록 효율성을 높였다. 제안하는 시스템은, 경제적으로 설치할 수 있도록 범용 보드를 사용하여 설계되어 있으며 기존의 센서를 이용한 장치들보다 감지 성능이 높다.

• 한국주거학회논문집
• /
• 제18권5호
• /
• pp.113-120
• /
• 2007

The purpose of this study is an analysis about space of housing cultural center with the marketing based on experience. By changing housing market, housing cultural center is a place to give an information, added value, image of housing. Consumers who experience a housing cultural center have an effect on purchase an apartment. The image of enterprise is important to select commodities to consumers. Today, company's brand image and concept include womanish, worthy and, sensual those. Under these views, housing cultural center should have continuous culture spaces that provide various experiential chance for consumers. The methods of this study are an analysis of brand image, analysis and application of experiential elements for housing cultural center. The results of this study have five parts. First, in Sense part, there are presented the sense of sight, smell and touch include material's color, finishing material, sound and etc. Second, in Feel part, consumers feel friendly and comfortable to brand through synesthesia. And they have a liberal mind about brand. Third, in Think part, consumers can experience a brand's image as a subject of event or space. Forth, in Act part, consumer is acted to scale of a space and aim of exhibition. Finally, in Relation part, consumers can have relation each other who visit Housing cultural center. And they can joint for interchange of information, culture enjoyment. In conclusion, this study has a great value of graft marketing view on the planning of Housing cultural center.

• 한국정보통신학회논문지
• /
• 제23권8호
• /
• pp.996-1003
• /
• 2019

지상의 각종 시설물들의 지중화가 이루어지며 상수도 및 오수의 악취, 전봇대 쓰러짐, 전자파 영향 및 선로작업에 의한 단선 등의 문제들은 줄어들었다. 그러나, 맨홀 뚜껑 개방에 의한 추락, 가연성 가스 폭발, 인체 유해 가스 및 산소농도 부족에 질식, 고압선 발열에 의한 화재 및 맨홀 침수 등 새로운 문제점들이 발생하고 있다. 또한, 이러한 문제들이 시민 사회의 피해를 주고 공공안전에 불안요소로 작용하고 있다. 이에 본 논문을 통해 맨홀 내 외부의 안정적인 통신환경을 확보하고, 맨홀 내 시설물을 관리하기 위한 다양한 디바이스들과의 무선 통신이 가능한 스마트 맨홀 디바이스에 중점을 두어 연구를 진행하고 향후 지중 시설물 관리의 방향성을 제시하고 공공 안전에 기여 하고자 한다.

• 한국정보통신학회논문지
• /
• 제13권8호
• /
• pp.1679-1686
• /
• 2009

후각 정보의 실감성을 높일 수 있는 멀티미디어 통신 시스템에서 후각정보 전달을 위한 오더(odor) 센싱 시스템 및 관련 신호 처리 기술 개발은 차세대 멀티미디어 산업을 위한 핵심 과제로 떠오르고 있다. 오더 센싱 시스템의 성능 측정에 전통적으로 많이 사용된 방법은 주성분분석(PCA)이다. PCA는 분산에 기반한 도구로서 많은 경우 잘 동작한다. 그러나 오더 센싱 측정 데이터에 대해서는 의미 있는 값을 표시하는 것에 한계가 있다. 이 논문은 독립성분분석(ICA)을 사용하여 오더 센싱 데이터를 분석하는 방법을 설명한다. PCA와 ICA의 차이를 실질적인 측정데이터를 사용하여 비교하도록 한다. 실험을 통해 ICA가 개선된 변별력으로 센서의 경향 분석, 차원축소, 보다 적합한 데이터 표현 등에 있어 PCA보다 나은 결과를 도출함을 보인다.

• 한국인터넷방송통신학회논문지
• /
• 제21권3호
• /
• pp.59-66
• /
• 2021

인간은 오감 (시각, 청각, 후각, 촉각, 미각) 중 시각 및 청각 정보를 위주로 사용하여 주변 물체를 인식한다. 최신의 객체 인식과 관련한 주요 연구에서는 주로 이미지센서 정보를 이용한 분석에 초점이 맞추어져 있다. 본 논문에서는 다양한 chirp 오디오 신호를 관측공간에 방출하고 2채널 수신센서를 통해 echo를 수집하여 스펙트럼 이미지로 변화시킨 후 딥러닝을 기반으로 이미지 학습 알고리즘을 이용하여 3D 공간상의 객체 인식 실험을 진행하였다. 본 실험은 무향실의 이상적 조건이 아닌 일반적인 실내 환경에서 발생하는 잡음 및 echo가 있는 환경에서 실험을 진행하였고 echo를 통해 객체 인식률을 83% 정확도로 물체의 위치 추정할 수 있었다. 또 한 추론 결과를 관측공간과 3D Sound 공간 신호로 mapping 하여 소리로 출력하여 3D 사운드의 학습을 통해 소리를 통한 시각 정보를 얻을 수 있었다. 이는 객체 인식 연구를 위해서 이미지 정보와 함께 다양한 echo 정보의 활용이 요구된다는 의미이며 이런 기술을 3D 사운드를 통한 증강현실 등에 활용 가능할 것이다.

• 한국식품영양학회지
• /
• 제20권4호
• /
• pp.399-405
• /
• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• 유통과학연구
• /
• 제16권9호
• /
• pp.59-63
• /
• 2018

Purpose - It has already been proved that 'mood' as the physical environment of shopping affects consumers' main sensory channels such as sight, hearing, smell, touch. However, there is no consensus on how the olfactory cue influences the customers in the shopping environment. In this study, we examine the previous studies on how the olfactory cue affects the customers in the shopping environment and present a clear direction as a suggestion for progressive research. Research design, data, and methodology - It is not important to use a lot of unconditional fragrance, but it should be exposed to the environment that suits the proper fragrance. In recent years, meaningful research on store fragrance has been slowly increasing. As a result, studies on the fragrance effects of retail stores have been conducted to verify the relevance of fragrance suitability in stores and consumer spending scale. Results - The fragrance appropriate for each store can not be uniformly specified as any fragrance. This is because external variables such as time, season, temperature, lighting, density of shoppers, and music in the store also affect customer evaluation. For example, using an unsuitable fragrance may encourage customers to leave the store quickly by restraining impulsive purchases or by disturbing concentration. The store manager should also be interested in using fragrances that are proven and effective in the store environment, but they should also have the ability to easily manipulate and manage the fragrances very appropriately according to changes in the store environment. Store managers should observe consumer preferences and responses according to their goals and strategies, and then systematically manage and store information about the fragrance appropriate to the store. Conclusions - In the future, the fragrance marketing researcher needs to consider the spatial form and density of the customer. In practice, managers operating a retail store should check the most appropriate store density(congestion) according to the size and spatial characteristics of the store and maintain the ideal conditions. To do this, it is necessary to pay attention to how to select and control sensory elements such as fragrance(olfactory), music(auditory), and lighting(visual).

• 한국식생활문화학회지
• /
• 제17권2호
• /
• pp.111-119
• /
• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.