• Proceedings of the Korean Society for Quality Management Conference
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• 2009.10a
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• pp.89-94
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• 2009

In the past few years with the popularization of the Internet using mobile devices such as the universal in the field of information technology has made rapid development and spread, the width and speed of change is also expected to grow much. As a result Internet telephony (VoIP) was to emerging, VoIP as a leader in next-generation converged services, the proliferation of IPTV services, including the successful introduction and subsequent convergence of the early to gauge whether the settlement is much distance in terms of importance. Therefore, this research using the Internet and telephone customer satisfaction survey, and Kano analysis is important from the perspective of the customer requirements by looking at what the Internet phone service in the development and improvement priorities are supposed to be able to stand.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2011.11a
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• pp.417-421
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• 2011

본 연구에서는 우리나라 전역에 군락으로 서식하는 상록 다년초인 맥문동을 이용한 현장 실험을 실시하여 지표화 방지 및 확산속도 저지를 위한 산불 이격거리를 제시하고자 삼척시 검봉산 맥문동 식재지에서 식재지 미식재지 총 4종류의 실험구를 설정하고 실험한 결과 맥문동 식재지는 미식재지에 비해 1.1-2.9배 산불확산속도 저지 효과가 있는 것으로 나타났으며, 지표화 발생시 산림내로 확산되기 전 초동진화에 필요한 시간(30분)을 감안하면, 산림인접지 부근의 식재폭은 최소 69m 최대 203m가 필요한 것으로 나타났다.

• Journal of The Korean Astronomical Society
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• v.39 no.4
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• pp.151-155
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• 2006

Long slit spectrometers are widely used in optical and infrared bands in astronomy. Absolute flux calibration for extended sources, however, is not straightforward, because a portion of the radiation energy from a flux calibration star is blocked by the narrow slit width. Assuming that the point spread function(PSF) of the star is circularly symmetric, we develop a robust method to extrapolate the detected stellar flux to the unobscured flux using the measured PSF along the slit-length direction. We apply this method to our long slit data and prove that the uncertainty of the absolute flux calibration is less than a few percents.

• 전기의세계
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• v.31 no.3
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• pp.204-208
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• 1982

The objective of this paper is to present a digital method for improving the lateral resolution of the B-scan images in the medical applications of ultrasound. The method is based upon a mathematical model of the lateral blurring caused by the finite beam width of the transducers. This model provides a simple method of applying a recursive scheme for image restoration with fast computation time. The point spread function (P.S.F.) can be measured by the reflective signals after scanning the small pins located along the depth of interest. From the measured P.S.F., one can compute the coefficient matrices of the inverse discrete-time dynamic state variable equation of the blurring process. Then, a recursive scheme for deblurring is applied to the recorded B-scan to improve the lateral resolution. One major advantage of the present recursive scheme over the transform method is in its applicability for the space-variant imaging, such as in the case of the rotational movement of transducer.

• Proceedings of the KIPE Conference
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• 2002.11a
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• pp.25-28
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• 2002

In this paper, 2 phase modulated SRPP-PWM(Separately Random Pulse Position PWM) is proposed. This PWM technique is based on the 2 phase modulated SVPWM(Space Vector Pulse Width Modulation). In according to the theory of SVPWM, 2 phase modulated SVPWM uses two pulses, not three pulses as in 3 phase modulated SVPWM. In the proposed SRPP-PWM scheme, each of two phase pulses is located randomly in each switching interval. The experimental results show that the voltage and switching noise harmonics are spread to a wide band area. Also, the performance of the proposed 2 phase modulated SRPP-PWM and the conventional SVPWM are compared to each other In result, the speed response is nearly similar to each other from the viewpoint of the v/f constant control.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.43 no.1
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• pp.49-61
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• 2007

Otter boards in the trawl are the one of essential equipments for the net mouth to be spread to the horizontal direction. Its performance should be considered in the light of the spreading force to the drag and the stability of towing in the water. Up to the present, studies of the otter boards have focused mainly on the drag and lift force, but not on the stability of otter boards movement in 3 dimensional space. In this study, the otter board is regarded as a rigid body, which has six degrees of freedom motion in three dimensional coordinate system. The forces acting on the otter boards are the underwater weight, the resistance of drag and spread forces and the tension on the warps and otter pendants. The equations of forces were derived and substituted into the governing equations of 6 degrees of freedom motion, then the second order of differential equations to the otter boards were established. For the stable numerical integration of this system, Backward Euler one of implicit methods was used. From the results of the numerical calculation, graphic simulation was carried out. The simulations were conducted for 3 types of otter boards having same area with different aspect ratio(${\lambda}=0.5,\;1.0,\;1.5$). The tested gear was mid-water trawl and the towing speed was 4k't. The length of warp was 350m and all conditions were same to each otter board. The results of this study are like this; First, the otter boards of ${\lambda}=1.0$ showed the longest spread distance, and the ${\lambda}=0.5$ showed the shorted spread distance. Second, the otter boards of ${\lambda}=1.0$ and 1.5 showed the upright at the towing speed of 4k't, but the one of ${\lambda}=0.5$ heeled outside. Third, the yawing angles of three otter boards were similar after 100 seconds with the small oscillation. Fourth, it was revealed that the net height and width are affected by the characteristics of otter boards such as the lift coefficient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1070-1076
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• 2007

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.19 no.2
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• pp.271-279
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• 2008

In this paper, we investigate interference between short-range radiocommunication devices(SRDs) with frequency hopping spread spectrum(FHSS) and direct sequence spread spectrum(DSSS) methods when they are in the same frequency bands. In order to analyze interference from unwanted emission of SRD with DSSS to that of FHSS, Monte-carlo(MC) simulation method is employed and interference probabilities are calculated. We simulate interference scenarios in accordance with several duty cycles and bandwidths. It is also assumed that the propagation model is free space. The effect of distance between interfering transmitter and victim receiver is analyzed and bit error rate(BER) is simulated. From the interference analysis results, it is shown that duty cycle affects compatibility more than band-width does. Also, we can make sure of the separation distance which satisfies BER criterion when there are only one interfering transmitter and multiple interfering transmitters.

• The Journal of the Acoustical Society of Korea
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• v.35 no.5
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• pp.368-374
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• 2016

This paper presents constructing transmitter and receiver by using a direct sequence spread spectrum techniques to DPSK (Differential Phase-Shift Keying) scheme in underwater acoustic communication. Since DPSK signal can be demodulated if the receiver knows only the phase difference between the adjacent bits, DPSK receiver structure has the advantage of being simplified. In the conventional receiver, two adjacent symbols of transmitted signal before despread are passed to the transition correlator that detects data by comparing maximum correlation outputs. At this time, the error for maximum value of the correlator output may increase because of low SNR (Signal to Noise Ratio) or high Doppler shift frequency according to the underwater channel. In this paper, we propose a method for accurate detection result using the width as well as the magnitude among outputs produced by the correlator. The performances of the proposed method was evaluated by simulation and lake trial data.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.655-667
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• 2010

In this study, problems with table serving of Korean Jeollanamdo food were investigated, and methods for improvement were suggested. The manner of food serving and arrangement on tables, as well as the serving space in each case, were investigated in representative restaurants serving Jeollanamdo food. The results showed that most of the Jeollanamdo Korean food have a prototype of a flat serving sprea, wherein the main dish and side dishes are not clearly identified, the demarcation between shared space and personal space is insufficiently made for each serving on the table, and the table is full of side dishes, that are narrow, visually disordered and unhygienic, both in terms of the table setting and arrangement inside bowls. To provide sufficient eating space, elevate awareness of hygienic and clean serving, and identifying the main dish in the table setting, a serving method that is a compromise between the flat spread-out and time-series development was suggested, and an arrangement on the table was defined for the main dish and side dishes. The utilization of table space was also increased by reducing the number of dishes on the table at a given moment. In addition, the dish or bowl and arrangement inside the container were changed in order to distinguish the main dish and side dishes. It is suggested that some of tableware be linked with the special products of the locality so as to make a brand for them, and that a personal mat be used to arrange the tableware for each one, since there are many fermented food items (salted fish, kimchi, fermented paste and sauce, etc.) and boiled food items (stew, steamed dish, boiled dish in sauce, etc) that look dark and unfocused. In addition, it is suggested that the width and breadth of the dishes or bowls be set in an orderly manner. Considering the tables currently available at restaurants, personal space on a table and comfortable distance between eaters are suggested to be $400 mm{\times}250 mm$ and 300 mm, respectively.