• Journal of the Society of Disaster Information
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• v.16 no.1
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• pp.44-59
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• 2020

This study analyzed a gas explosion accident. A gas smell from a underground coffee shop in the two-story building was reported to 119. A fire brigade was turned out, turned off the main valve of LPG gas cylinder on the roof, and checked the turning off of middle valve in the coffee shop. The fire brigade required a gas supplier and gas installer who arrived at the spot to take safety actions. Gas explosion occurred seven minutes after the fire brigade was withdrawn and two people died and 21 people were injured. A court decided that because the causes for gas explosion were not found, compensation responsibility could not be charged with the gas supplier, the gas installer, or Korea Gas Safety Corporation. In this reason, the court judged that only the fire brigade who was withdrawn without taking safety actions shall compensate victims or bereaved families. Therefore, fire brigades who turn out after a 119 report of a gas leak should take safety actions such as escaping people or preventing people's access and ventilating and be withdrawn when there is no possibility of fire or explosion.

• Journal of Sensor Science and Technology
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• v.23 no.5
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• pp.342-348
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• 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.

• Journal of the Institute of Convergence Signal Processing
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• v.23 no.3
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• pp.137-142
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• 2022

Every year, the number of wild animals appearing in human settlements increases, resulting in increased damage to property and human life. In particular, the damage is more severe when wild animals appear on highways or farmhouses. To solve this problem, ecological pathways and guide fences are being installed on highways. In addition, in order to solve the problem in farms, horn repelling using sensors, installing a net, and repelling by smell of excrement are being used. However, these methods are expensive and their effectiveness is not high. In this paper, we used YOLO (You Only Look Once), an AI-based image analysis method, to analyze harmful animals in real time to reduce malfunctions, and high-brightness LEDs and ultrasonic frequency speakers were used as extermination devices. The speaker outputs an audible frequency that only animals can hear, increasing the efficiency to only exterminate wild animals. The proposed system is designed using a general-purpose board so that it can be installed economically, and the detection performance is higher than that of the devices using the existing sensor.

• Journal of the Korean housing association
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• v.18 no.5
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• pp.113-120
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• 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.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.8
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• pp.996-1003
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• 2019

The undergrounding of diverse ground facilities has led to a decrease in issues, such as foul smell of water supply systems and wastewater, a fall of telephone poles, electromagnetic waves and breaking of wires caused by a railway work. On the other hand, there are new issues, including a fall accident, explosion affected by flammable gas, a choking accident by harmful gas and a lack of oxygen concentration, a fire coming from high-tension wire heating and flooding in the manhole. Besides, these issues damage the civil society and are an anxiety to public safety. Therefore, this paper is focused on a smart manhole device for stable communication environments inside and outside the manhole and wireless communication with various devices for managing facilities in the manhole, and aims to make a contribution to public safety by suggesting a direction of future underground facility management.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.13 no.8
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• pp.1679-1686
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• 2009

Odor sensing system that is electronic nose device and its signal processing technique has potential to become a critical service for the people who require tangibility of sense of smell in the multimedia communication. PCA(Principal Component Analysis) have been used for dimensionality reduction and visualization of multivariate measurement data. PCA is good for estimating importance value by variance of data but, have some limitation for getting meaningful representation from odor sensing system. This paper explain about how to analyze the data of odor sensing system by ICA(Independent Component Analysis). We show that ICA can give better result like sensor drift analysis, dimensionality reduction and data representation by improved discrimination.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.21 no.3
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• pp.59-66
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• 2021

Humans mainly recognize surrounding objects using visual and auditory information among the five senses (sight, hearing, smell, touch, taste). Major research related to the latest object recognition mainly focuses on analysis using image sensor information. In this paper, after emitting various chirp audio signals into the observation space, collecting echoes through a 2-channel receiving sensor, converting them into spectral images, an object recognition experiment in 3D space was conducted using an image learning algorithm based on deep learning. Through this experiment, the experiment was conducted in a situation where there is noise and echo generated in a general indoor environment, not in the ideal condition of an anechoic room, and the object recognition through echo was able to estimate the position of the object with 83% accuracy. In addition, it was possible to obtain visual information through sound through learning of 3D sound by mapping the inference result to the observation space and the 3D sound spatial signal and outputting it as sound. This means that the use of various echo information along with image information is required for object recognition research, and it is thought that this technology can be used for augmented reality through 3D sound.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.399-405
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• 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.

• Journal of Distribution Science
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• v.16 no.9
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• pp.59-63
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• 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).

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.111-119
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• 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.