• Journal of Korea Game Society
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• v.10 no.2
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• pp.57-66
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• 2010

In the prior works on tabletop systems, a projection-based tabletop surface is mostly used to display computer images, and the participants interact with the display surface by hand multi-touching or using some tangible objects. In this research, however, we developed the FishBowl game that employs a scalable tabletop tiled display with infrared camera tracking coupled with PDA mobile interfaces. The focus of this game is to enhance user interactivity and realistic experience by coupling the high-resolution tabletop virtual environment and PDA mobile interface. This paper describes the game design followed by the system design and its detailed implementations. It also discusses the system usability and recommendation for its improvements after interviewing game players and then concludes with future research directions.

• Bulletin of the Korean Chemical Society
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• v.31 no.8
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• pp.2223-2227
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• 2010

Reaction of [(bpy)Pd]$(PF_6)_2$ (bpy = 2,2'-bipyridine) with racemic bis(isonicotinoyl)-1,1'-bi-2-naphtholate (L) in acetone, and followed by addition of chloroform and solvent evaporation allows to form amorphous micro-bowl morphology consisting of $[(bpy)PdL]_2(PF_6)_4$ without any template or additive. In contrast, the reaction and recrystallization in acetone for 1 week produce parallel-piped single crystals consisting of $[(bpy)_3Pd_3({\mu}_3-HPO_4)_2](PF_6)_2$. The formations of micro-bowl and parallel-piped single crystal morphologies appear to be primarily associated with the kinetic and thermodynamic control, respectively. The formation of micro-bowls may be attributed to eruption of organic solvents. Cosolvent effects and chemical properties on the formation of micro-bowl morphology have been observed.

• 제어로봇시스템학회:학술대회논문집
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• 1988.10a
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• pp.360-363
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• 1988

This paper presents a development of flexible bowl feeder without mechanical tooling for each specific part to be fed. This flexible bowl feeder is capable of recognising different orientations of components using optical fiber sensors and can be adjusted to feed different components by way of a simple programming method. The system would be suitable for feeding and sorting small components prior to auto,ated small batch assembly.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 1998.04a
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• pp.432-437
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• 1998

This paper presents modal characteristics of bowl parts feeder featuring piezoelectric actuators. As wellknown, the piezoelectric materials develop an electric charge proportional to a mechanical stress and vice versa. This generic phenomenon allows us to use the piezoelectric materials as sensors and actuators. Using the actuating property, we can device effective bowl parts feeder. The parts feeder activated by the piezoceramic actuators provides a large degree of freedom of controlling excitation magnitude and frequency, and thus accurate and fast feeding of various parts. As a first phase to demonstrate these advantages, a finite clement model of the bowl parts feeder is constructed and analyzed using commercial software packages. In addition, the simulated modal characteristics are compared with the measured ones to validate the proposed model.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1994.10a
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• pp.597-601
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• 1994

In this paper, we have describes about the reationships between a core gap and a feeding velocity, an amplitude and the core gap by the exciting forc, the parts movement and a bowl materials, and the feeding veocity and the parts in the parts feeder. The main results as compared with the stainless and the aluminum materials are as follow : 1) The mean feeding velocity by bowl material shown more relative proportion in the STS304 to the exciting voltage than the C%AV 2) IN the exciting voltage, the response time for the aluminum material is slow, but the stainless is sensibility. 3) An exciting voltage is rised by an increase of the weight, but an amplitude has been in the range between 23 .mu.m through 40 .mu. m.

• Animal Systematics, Evolution and Diversity
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• v.40 no.1
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• pp.1-15
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• 2024

Our study aimed to investigate the diversity of tintinnid species in Korea by collecting samples from coastal waters. As a result, we identified and redescribed three newly recorded species of the genus Tintinnopsis Stein, 1867 and one previously recorded species of the genus Antetintinnopsis Wang et al., 2021 in Korea. The loricae morphology and molecular phylogeny based on the 18S rDNA sequences of these four were analyzed. Tintinnopsis kiaochowensis Yin, 1956 is characterized by having an irregular collar with spiral turns and an obconical-shaped bowl. Tintinnopsis orientalis Kofoid and Campbell, 1929 is characterized by the inverted bell-shaped lorica with size of 121-140×86-94 ㎛. Tintinnopsis parvula Jörgensen, 1912 is characterized by its narrower collar than bowl and acute angle of the bowl (39-75°). The recorded species, Antetintinnopsis gracilis (Kofoid and Campbell, 1929) Wang et al., 2021 is characterized by a cylindrical collar narrower than the bowl width and with a size of 98-131×37-46 ㎛.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.289-293
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• 1992

This study was carried out to investigate the quality characteristics of commercial breakfast cereals. The results showed that as water absorption index (WAI) increased, water soluble index (WSI) decreased. WSI has an effect on Bowl life, so Bowl life became longer as WSI enhanced. The size, shape and texture of breakfast cereals were also affective factors of their Bowl life. The quality describing terms of breakfast cereals were surveyed and the terms were classified to brittleness, roasted nutty taste, sweetness, hardness and aftertaste, especially brittleness was the most important quality determining terms among these. Significantly, sweetness had positive correlationship with roasted nutty taste. Overall eating quality had positively correlationship with color and roasted nutty flavor, and negatively with pain in mouth, adhesiveness and additive taste.

• Journal of the Korea Institute of Building Construction
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• v.12 no.3
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• pp.347-357
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• 2012

While it is generally possible to install curved panels manufactured in a factory within the permitted error range on an irregular surface frame of concrete or steel, it is difficult and expensive. Freeform architecture is thus designed and constructed differently from formal buildings. In order to more easily and inexpensively actualize freeform architecture, Building Information Modeling (hereinafter referred to as BIM) has recently been applied in the construction industry. However, the related research and case analyses are not sufficient to identify the implications and contributions of freeform buildings in future similar projects. Therefore, this research will study design and construction methods for freeform surfaces, particular the concrete surface frame of freeform buildings based on BIM, focused on the Tri-Bowl project. This study attempts to analyze the pros and cons of each method for the concrete surface frame of the Tri-Bowl, and then presents the lessons learned and implications related to the design and construction process of the freeform architecture. Several implications for design and construction of concrete surface frame of the freeform building, the Tri-Bowl, are found. The first is that manufacturing and installation of a curved concrete frame is precisely performed based on the exact numerical values of materials and installation made using BIM 3D technologies, such as CATIA and Rhino. The second is that close and continuous collaboration among the different participants in the construction of the Tri-Bowl allowed them to cope with virtual conditions. The third is that design and construction processes have changed, and high quality of the surface frame of a freeform building is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.852-856
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• 2004

This study was conducted to determine on the proximate analysis and the several structural carbohydrate for 11 kinds of new vegetables. The samples were dried at 6$0^{\circ}C$ for 24 hrs and ground to pass a 0.5 mm screen. The crude protein and crude fat contents of new vegetables were 2∼3 times higher than those of grain as dry matter basis. However the crude ash content of new vegetables was 7 times higher than that of grain. Total dietary fiber was ranged from 32.61% (Costamary) to 41,22% (Treviso) as dry matter basis. Insoluble dietary fiber was ranged from 21.58％ (Red leaf beet) to 28.95％ (Treviso) as dry matter basis. Soluble dietary fiber was ranged from 6.60% (Nakai) to 14.70% (Common danelion) as dry matter basis. Total carbohydrates was ranged from 73.62% (Salad bowl) to 36.30% (Red leaf beet) as dry matter basis. Neutral detergent fiber was ranged from 48.83% (Nakai) to 29.60% (Red leaf beet) as dry matter basis. Acid detergent lignin was ranged from 27.65% (Salad bowl) to 2.92% (Corn salad) as dry matter basis. Hemicellulose was ranged from 22.55% (Nakai) to 2.15% (Salad bowl).

• Journal of the Korean Dietetic Association
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• v.28 no.1
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• pp.19-29
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• 2022

This study examined the impact of perceived volume on satiety using 400 g kimchi fried rice in a normal rice bowl (Normal-400), 300 g kimchi fried rice in an augmented rice bowl with an elevated bottom (Illusion-300 and 300 g kimchi fried rice in a normal rice bowl (Normal-300). Thirty-six healthy women took part in this study once a week for three weeks. The Normal-400 (1st week), Illusion-300 (2nd week), and Normal-300 (3rd week) bowls were used to served kimchi fried rice to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice, perception volume, and satiety rate were measured. The consumption volume of the fried rice was 313.8 g with the Normal-400, 248.9 g with the Illusion-300 and 240.2 g with the Normal-300. The perceived volume on an estimated five-point scale was 4.0 with the Normal-400, 4.1 with the Illusion-300 and 2.4 with the Normal-300. We compared the post-meal satiety of perceptually equal but quantitatively different amounts of food served in two different bowls (Normal-400 vs Illusion-300) and found that the participants felt equally full with both bowls despite having consumed significantly more food from the Normal-400. We also compared the post-meal satiety of perceptually different but quantitatively equal amounts of food in two different bowls (Illusion-300 vs Normal-300) and discovered that the subjects felt significantly fuller with the Illusion-300 although similar amounts of food were consumed from the two bowls. These two comparisons showed that visual cues play a critical role in determining satiety and that perceived volume is perhaps more important than the actual volume of consumed food, while in determining the level of fullness.