• Journal of the Korean Wood Science and Technology
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• 제50권5호
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• pp.365-374
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• 2022

Today, commercialized Hinoki cypress cubes are used for fragrance, humidification, and pillows in Korea. In this study, the sound absorption ability of Hinoki cypress (Chamaecyparis obtusa) cubes was examined. The three groups of Hinoki cypress cubes were prepared depending on their dimension (L: 9 × 9 × 9, M: 7 × 7 × 7, S: 4 × 4 × 4 mm). Their sound absorption coefficient was examined after filling 6, 8, 10, and 12 cm height in impedance tubes, respectively. Overall, the sound absorption ability depending on dimension was superior in the M group compared to the L and S groups. Also, as the filling height increased, the sound absorption capacity increased. In sum, noise reduction coefficients (NRC) of all Hinoki cypress cubes were 0.41-0.59. Thus, this research found that Hinoki cypress cubes have a sound-absorbing function.

• East Asian mathematical journal
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• 제27권3호
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• pp.309-317
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• 2011

In this paper we introduce an algorithm to construct an in-finite family of magic cubes and investigate properties of magic cubes, which extend the results in [6].

• Journal of the Korean Institute of Telematics and Electronics B
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• 제30B권9호
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• pp.1-8
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• 1993

In this paper, a new approach to the minimization of two-level Reed-Muller circuits is presented. In contrast to the previous method of using Xlinking operations to join two cubes for minimization. Cube selection method tries to select cubes one at a time until they cover the ON-set of the given function. A simple heuristic for selecting appropriate cubes is presented. In this heuristic, simply all cubes from the largest to the smallest are tried and whenever they decrease the number of remaining terms they are accepted. Since cubes once selected are not considered for a new selection, our method takes less time than other methods that need repetitive optimization process. The experimental results turned out to be improved in many cases compared to the best results in the literature.

• Journal of the Korean Institute of Intelligent Systems
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• 제9권6호
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• pp.571-576
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• 1999

We consider a class of auto-associative memories namely N-Cubes (Neural-network Cubes) in which 2-D gray-level images and hidden sinusoidal 1-D wavelets are stored in cubical memories. First we develop a learning procedure based upon the least-squares algorithm, Therefore each 2-D training image is mapped into the associated 1-D waveform in the training phase. Second we show how the recall procedure minimizes errors among the orthogonal basis functions in the hidden layer. As a 2-D images ould be retrieved in the recall phase. Simulation results confirm the efficiency and the noise-free properties of N-Cubes.

• Korean journal of food and cookery science
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• 제16권1호
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• pp.75-83
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• 2000

The effects of salting methods on sensory and microbiological properties of Kakdugi were evaluated during fermentation at 10$\^{C}$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at the final salt concentration about 1.5%, which was appropriate for organoleptic quality. The salting methods for radish cubes(2cm size) of Kakdugi included; 1) Treatment S-1: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.5%(w/w) and cured for 1 hr, 2) Treatment S-5: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.2%(w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution and cured for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution and cured for 5 hr. During the early stage of fermentation, sensory test showed higher scores in the overall acceptability of Kakdugi prepared with salting methods S-1 and S-5 than those with B-1 and B-5. However, the trend of acceptability has been reversed by the treatments B-1 and, more notably, by B-5 at the later stage of fermentation. The counts of lactic acid bacteria increased remarkably and then decreased gradually after the optimum ripening period. The major lactic acid bacteria isolated and identified from Kakdugi were Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus.

• Korean journal of food and cookery science
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• 제17권5호
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.167.1-167
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• 2003

To maintain high quality and to extend the shelf life of intact and minimally processed apple cubes, the effect of heat shock on the texture and color of apple cubes (Fuji) was evaluated in this study. After peeled and cored, the apples were cut into cubes of 1.5 cm. The heat shock was immersion in heated water from 25$^{\circ}C$ to 95$^{\circ}C$ in 10$^{\circ}C$ increments for 2 min and cooling to storage temperature as soon as possible after heat treatment. The effect of heat treatment in terms of color and texture measurements with respect to time was investigated, respectively during 7 days storage at in LDPE film bags without sealing at 4$^{\circ}C$, and 95% relative humidity air. Results suggest that heat shock (55$^{\circ}C$, 2 min) may have effectively delayed browning, and there were significant changes in color of apple cube when the temperature of heat shock is above 75$^{\circ}C$. And hardness, stiffness and firmness, which were used to describe texture, behaved similarly in the textural qualities. It was shown that the texture of the apple cubes was decreased with temperature increase. The value of them were most decreased to 70% of the initial ones after treated with 85$^{\circ}C$ and 95$^{\circ}C$ on the lust day.

• Journal of the Korean Institute of Telematics and Electronics B
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• 제29B권11호
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• pp.56-64
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• 1992

The sum-of-product type MVL (Multiple-valued logic) functions can be directly transformed into the exclusive-sum-of-literal-product(ESOLP) type MVL functions with a substitution of the OR operator with the exclusive-OR(XOR) operator. This paper presents an algorithm that can reduce the number of minterms for the purpose of minimizing the hardware size and the complexity of the circuit in the realization of ESOLP-type MVL functions. In Boolean algebra, the joinable true minterms can form the cube, and if some cubes form a cube-chain with adjacent cubes by the insertion of false cubes(or, false minterms), then the created cube-chain can become a large cube which includes previous cubes. As a result of the cube grouping, the number of minterms can be reduced artificially. Since ESOLP-type MVL functions take the MIN/XOR structure, a XOR circuit and a four-valued MIN/XOR dynamic-CMOS PLA circuit is designed for the realization of the minimized functions, and PSPICE simulation results have been also presented for the validation of the proposed algorithm.

• Proceedings of the Korea Association of Information Systems Conference
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• 한국정보시스템학회 2005년도 춘계학술대회 발표 논문집
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• pp.65-78
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• 2005

Nowadays, large amounts of XML documents are available on the Internet. Thus, we need to analyze them multi-dimensionally in the same way as relational data. In this paper, we propose a new frame-work for multidimensional analysis of XML documents, which we call XML-OLAP. We base XML-OLAP on XML warehouses where every fact data as well as dimension data are stored as XML documents. We build XML cubes from XML warehouses. We propose a new multidimensional expression language for XML cubes, which we call XML-MDX. XML-MDX statements target XML cubes and use XQuery expressions to designate the measure data. They specify text mining operators for aggregating text constituting the measure data. We evaluate XML-OLAP by applying it to a U.S. patent XML warehouse. We use XML-MDX queries, which demonstrate that XML-OLAP is effective for multi-dimensionally analyzing the U.S. patents.

• Proceedings of the Korean Society of Computer Information Conference
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• 한국컴퓨터정보학회 2024년도 제69차 동계학술대회논문집 32권1호
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• pp.387-390
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• 2024

본 논문에서는 효율적인 2차 오차 함수를 이용하여 입자 기반에서 EMC(Extended Marching Cubes) 알고리즘을 구현할 수 있는 새로운 알고리즘을 제안한다. Smoothing 커널(Kernels)을 통해 계산한 입자 평균 위치에서 레벨셋(Level-set)을 계산해 스칼라장을 구축한다. 그리고 난 뒤 SPH(Smoothed particle hydrodynamics)기반의 커널을 통해 밀도, 입자 평균 위치를 계산한다. 스칼라장을 이용해 등가 곡면(Isosurface)을 찾고 음함수로 표현된 표면을 구성한다. SPH 커널을 공간에서 미분하면 공간상의 어느 위치에서나 기울기를 계산할 수 있고, 이를 통해 얻어진 법선벡터를 이용하여 일반적인 EMC나 DC(Dual contouring)에서 사용하는 2차 오차 함수를 효율적으로 설계한다. 결과적으로 제안하는 방법은 메쉬와 같이 연결정보다 없는 입자 기반 데이터에서도 EMC 알고리즘을 구현하여 볼륨(Volume) 손실을 줄이고, 복잡한 음함수 표면을 표현할 수 있게 한다.