• Journal of the Korean Society of Costume
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• v.55 no.4 s.94
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• pp.49-61
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• 2005

This study is to research the types and formation of the pieces for fastening the clothing in the western and oriental world from 18c to 19c. The pieces for fastening the clothing, depending on their formation, are classified as the ribbon type, the belt type, the button type, and the compound type. The ribbon type indicates fastening the clothing with the strips attached to the clothes. It is divided into the symmetry type and the asymmetry type by the looks of the ribbon alter it is tied. The belt type means fastening the clothing with a string or a belt, separated from the clothes. It is divided into the string type and the belt type. The button type is to fasten the clothing with buttons, button holes, and hooks. It is divided into the basic type, the wrapping type, and the knot type. The compound type is a mixture of two or three types out of the ribbon type, the belt type, and the button type. The pieces for fastening the clothing has aesthetic features as well as their functional characteristics. It has beautiful features like the harmonious beauty of Yin and Yen shown in the asymmetrical types, the beauty of spell wishing for health, long-life, wealth, wisdom, and so on, the beauty of decency showing the intention of refraining from exposing their body in public, the beauty of eroticism emphasizing the beauty of the human body, and the beauty of representing their social class, authority, affiliation, and so on.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.42 no.11
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• pp.93-100
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• 2005

In this paper, we implement the embedded speech recognition system to support various application services such as audio and video control using speech recognition interface on cars. The embedded speech recognition system is implemented and ported in a DSP board. Because MIC type and speech codecs affect the accuracy of speech recognition. And also, we optimize the simulation and test environment to effectively remove the real noises on a car. We applied a noise suppression and feature compensation algorithm to increase an accuracy of sppech recognition on a car. And we used a context dependent tied-mixture acoustic modeling. The performance evaluation showed high accuracy of proposed system in office environment and even real car environment.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Journal of Korea Water Resources Association
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• v.57 no.5
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• pp.347-357
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• 2024

Numerous prior studies have delineated the size distribution of noncohesive sediment in suspension, focusing on mean size and standard deviation. However, suspensions comprise a heterogeneous mixture of sediment particles of varying sizes. The transport dynamics of suspended sediment in turbulent flow are intimately tied to settling velocities calculated based on size and density. Consequently, understanding the grain size distribution becomes paramount in comprehending sediment transport phenomena for noncohesive sediment. This study aims to introduce a straightforward modeling approach for simulating the grain size distribution of suspended sediment amidst turbulence. Leveraging insights into the contrast between cohesive and noncohesive sediment, we have meticulously revised a stochastic flocculation model originally designed for cohesive sediment to aptly simulate the grain size distribution of noncohesive sediment in suspension. The efficacy of our approach is corroborated through a meticulous comparison between experimental data and the grain size distribution simulated by our newly proposed model. Through numerical simulations, we unveil that the modulation of grain size distribution of suspended sediment is contingent upon the sediment transport capacity of the carrier fluid. Hence, we deduce that our simplified approach to simulating the grain size distribution of suspended sediment, integrated with a sediment transport model, serves as a robust framework for elucidating the pivotal bulk properties of sediment transport.