• 디지털융복합연구
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• 제19권11호
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• pp.457-462
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• 2021

본 연구는 VR 게임에서 시각적 몰입감을 향상할 수 있는 제작 기법에 관한 연구이다. 먼저, 선행연구를 통해 VR 게임과 현황, 시각 및 몰입감에 관한 이론을 검토하고, 표본을 정하여 VR 게임에서 시각적 몰입을 향상할 수 있는 주요 구성 요소들을 추출하였다. 그리고 현재 전 세계 팬데믹 현상인 코로나19(COVID-19)의 콘셉트를 적용하여 VR 게임을 제작하고 개발하였다. 그 결과, 기술적 구성 요소의 해상도, 프레임 레이트, 시야각, 조명의 밝기, 디자인 품질과 내용적 구성 요소의 스토리텔링, 배경, 연출, 색상과 질감, 흥미와 재미를 통해 VR 게임을 플레이하는 과정에서 시각적 몰입을 유도하고 향상할 수 있는 유의미한 결과를 얻었으며, 최종적으로 원활한 게임 플레이를 구현할 수 있었다. 본 연구 과정 및 결과를 통해 향후 사용자의 시각적 몰입을 유도하고 향상할 수 있는 VR 게임의 제작과 개발 분야에 기초 자료가 될 것으로 기대한다.

• 한국축산식품학회지
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• 제42권4호
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• pp.639-654
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• 2022

The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4℃) storage period. Treatments were vacuum-packed (control), 25% CO₂/75% N₂ (MAP1), 50% CO₂/50% N₂ (MAP2), 70% CO₂/30% N₂ (MAP3), and 100% CO₂ (MAP4). All MAP samples regardless of their CO₂ composition significantly (p<0.05) decreased in pH, a_w, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a^* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO₂ from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO₂/30% N₂ (MAP3) and 100% CO₂ (MAP4) were effective to maintain several quality parameters (a_w, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.

• Animal Bioscience
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• 제35권8호
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• pp.1205-1214
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• 2022

Objective: Spent ginger is a byproduct of juice extraction from the rhizome of ginger (Zingiber officinale). Despite its nutritional value, it is difficult to preserve or further process and thus is often wasted. This study uses spent ginger as a substrate for fermentation and cultivates spent ginger yeast cultures (SGYCs) that are then added to the feed of laying hens. The effects of SGYCs on production performance, egg quality, serum composition, and intestinal microbiota of laying hens were investigated. Methods: Eighty 60-week-old Hy-Line Brown hens were separated into 5 experimental groups with 4 replicates per group (4 hens per cage, 4 cages per replicate). The control group was fed a basal diet while experimental groups were also given SGYCs at the levels of 5, 10, 20, and 40 g/kg for 6 weeks. Results: The addition of SGYCs significantly increased the laying rate and nutrient digestibility, decreased feed conversion ratio, and enhanced the color of egg yolks (p<0.05). No changes were observed in activity levels of alanine aminotransferase and aspartate aminotransferase in the serum (p>0.05), but the activities of superoxide dismutase, glutathione peroxidase, and peroxidase all significantly increased, and contents of malondialdehyde were significantly reduced (p<0.05). In addition, changes in the relative abundance of Firmicutes and Bacteroidetes might be the main factor contributing to the significant increase in the apparent digestibility of crude protein and crude fat in laying hens (p<0.05). Conclusion: The current evidence shows that dietary supplementation of SGYCs to the feed of laying hens can improve laying rates, enhance antioxidative defenses, and influence dominant intestinal bacteria.

• Current Optics and Photonics
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• 제7권1호
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• pp.38-46
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• 2023

Optical Fourier-domain reflectometry (OFDR) sensors have been widely used to measure distances with high resolution and speed in a noncontact state. In the electroplating process of a printed circuit board, it is critically important to monitor the copper-plating thickness, as small deviations can lead to defects, such as an open or short circuit. In this paper we employ a phase-based OFDR sensor for in situ relative distance sensing of a sample with nanometer-scale resolution, during electroplating. We also develop an optical-path difference (OPD)-regulated sensing probe that can maintain a preset distance from the sample. This function can markedly facilitate practical measurements in two aspects: Optimal distance setting for high signal-to-noise ratio OFDR sensing, and protection of a fragile probe tip via vertical evasion movement. In a sample with a centimeter-scale structure, a conventional OFDR sensor will probably either bump into the sample or practically out of the detection range of the sensing probe. To address this limitation, a novel OPD-regulated OFDR system is designed by combining the OFDR sensing probe and linear piezo motors with feedback-loop control. By using multiple OFDR sensors, it is possible to effectively monitor copper-plating thickness in situ and uniformize it at various positions.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2021년도 추계학술대회
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• pp.603-605
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• 2021

자동차의 전장화와 실내 서비스 제공 로봇 등의 산업화로 자율주행에 대한 연구가 활발히 진행되고 있다. 일반적으로 주변이 넓은 외부의 경우 주로 GPS나 라이다, 비전을 통해 위치를 인식하고, 실내에서는 WiFi, UWB(Ultra-Wide Band), VLP등의 기술로 위치 측위를 수행한다. 본 논문에서는 실내 환경에서 서로 다른 색온도를 가진 LED 조명을 이용한 자기 위치 측위에 대한 시스템을 소개한다. 터널과 같은 모의 실험 환경에서 LED 조명을 설치 한 후, 위치에 따른 색도값의 분석을 통해 현재 위치에 대한 정보를 얻을 수 있음을 보였다. 이를 통해 차량의 터널 내 위치, 창고나 공장과 같은 실내에서 기기의 움직임에 대한 정보를 얻을 수 있을 것으로 기대한다.

• Journal of Ginseng Research
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• 제47권6호
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• pp.735-742
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• 2023

Background: Gintonin is a new material of ginseng that acts through the ginseng-derived lysophosphatidic acid (LPA) receptor ligand. The gintonin-enriched fraction (GEF) inhibits amyloid plaque accumulation in the cortex and hippocampus, improves cognitive dysfunction by increasing acetylcholine levels, and promoted hippocampal neurogenesis in an animal model of Alzheimer's disease. We evaluated the effect of the GEF on the cognitive performance of subjects with subjective memory impairment (SMI). Methods: In this eight-week, randomized, assessor- and participant-blinded, placebo-controlled study, participants with SMI were assigned to three groups receiving placebo, GEF 300 mg/day or GEF 600 mg/day. The Korean versions of the Alzheimer's Disease Assessment Scale (K-ADAS), Mini-Mental State Examination (K-MMSE), and Stroop color-word test (K-SCWT) were also evaluated along with the safety profiles. Results: One hundred thirty-six participants completed the study. After eight weeks, we analyzed intergroup differences in primary or secondary outcome score changes. When we compared the GEF group with the placebo group, we observed significant improvements in the K-ADAS and K-SCWT scores. The GEF group did not show a significant improvement in K-MMSE and BDI scores compared to the placebo group. No adverse events were observed in the gintonin and placebo groups for eight weeks. Conclusion: The GEF is safe and effective in improving subjective cognitive impairment related to both the K-ADAS and K-SCWT in this study. However, further large-scale and randomized controlled studies are warranted to secure other cognitive function tests besides the K-ADAS and K-SCWT, and to confirm the findings of the current study.

• 한국축산식품학회지
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• 제44권1호
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• pp.39-50
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• 2024

The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animalderived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.

• 한국축산식품학회지
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• 제44권2호
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• pp.464-482
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• 2024

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L^*, or CIE a^* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b^* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

• ETRI Journal
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• 제46권2호
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• pp.290-306
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• 2024

To treat the novel COronaVIrus Disease (COVID), comparatively fewer medicines have been approved. Due to the global pandemic status of COVID, several medicines are being developed to treat patients. The modern COVID medicines development process has various challenges, including predicting and detecting hazardous COVID medicine responses. Moreover, correctly predicting harmful COVID medicine reactions is essential for health safety. Significant developments in computational models in medicine development can make it possible to identify adverse COVID medicine reactions. Since the beginning of the COVID pandemic, there has been significant demand for developing COVID medicines. Therefore, this paper presents the transferlearning methodology and a multilabel convolutional neural network for COVID (MLCNN-COV) medicines development model to identify negative responses of COVID medicines. For analysis, a framework is proposed with five multilabel transfer-learning models, namely, MobileNetv2, ResNet50, VGG19, DenseNet201, and Inceptionv3, and an MLCNN-COV model is designed with an image augmentation (IA) technique and validated through experiments on the image of three-dimensional chemical conformer of 17 number of COVID medicines. The RGB color channel is utilized to represent the feature of the image, and image features are extracted by employing the Convolution2D and MaxPooling2D layer. The findings of the current MLCNN-COV are promising, and it can identify individual adverse reactions of medicines, with the accuracy ranging from 88.24% to 100%, which outperformed the transfer-learning model's performance. It shows that three-dimensional conformers adequately identify negative COVID medicine responses.

• 급식외식위생학회지
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• 제5권1호
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• pp.30-39
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• 2024

Rice, nuruk, and water are the main ingredients to prepare takju, a traditional Korean liquor. Takju quality varies depending on the type of ingredients and fermentation temperature. In the current study, different combinations of nuruk (SH, JJ) and rice (glutinous rice, non-glutinous rice) were fermented at different temperatures (20, 25℃) and analyzed for quality characteristics over the fermentation period of 10 days. Regardless of the temperature, higher soluble solids (27.1~29%) were measured in the takju prepared with glutinous rice compared to non-glutinous rice. And acidity increased from 0.03% to 1.1% to all takju fermented at both 20 and 25℃, and, higher acidity was measured in the takju prepared with JJ nuruk. The color value of lightness (L) decreased from 57.9 to 23.9. Alcohol content was less than 15.5% in glutinous rice takju and less than 12.3% in non-glutinous rice takju. Total bacteria count (7~8 Log CFU/mL) and lactic acid bacteria count (4~7 Log CFU/mL) increased in different takju. However, the very high yeast count was recorded in takju prepared from SH nuruk compared to takju prepared from JJ nuruk at 0 day of fermentation. A sharp decline (84.92~98.57%) of yeast was observed just after the 1st day of fermentation which gradually reduced to lowest at 4th day of fermentation. No yeast was observed at 6th day fermentation and onwards. These results indicate that the raw materials, especially rice and nuruk, affect the physiochemical properties of takju.