• International Journal of Internet, Broadcasting and Communication
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• 제12권2호
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• pp.120-126
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• 2020

Studies are being conducted regarding falling recognition using sensors on smartphonesto recognize falling in human daily life. These studies use a number of sensors, mostly acceleration sensors, gyro sensors, motion sensors, etc. Falling recognition system processes the values of sensor data by using a falling recognition algorithm and classifies behavior based on thresholds. If the threshold is ambiguous, the accuracy will be reduced. To solve this problem, Deep learning was introduced in the behavioral recognition system. Deep learning is a kind of machine learning technique that computers process and categorize input data rather than processing it by man-made algorithms. Thus, in this paper, we propose a falling recognition application system using deep learning based on smartphones. The proposed system is powered by apps on smartphones. It also consists of three layers and uses DataBase as a Service (DBaaS) to handle big data and address data heterogeneity. The proposed system uses deep learning to recognize the user's behavior, it can expect higher accuracy compared to the system in the general rule base.

• 대한간호학회지
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• 제42권6호
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• pp.810-818
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• 2012

Purpose: This study was done to explore factors relating to number of falls among community-dwelling elders, based on gender. Methods: Participants were 403 older community dwellers (male=206, female=197) aged 60 or above. In this study, 8 variables were identified as predictive factors that can result in an elderly person falling and as such, supports previous studies. The 8 variables were categorized as, exogenous variables; perceived health status, somatization, depression, physical performance, and cognitive state, and endogenous variables; fear of falling, ADL & IADL and frequency of falls. Results: For men, ability to perform ADL & IADL (${\beta}_{32}$=1.84, p<.001) accounted for 16% of the variance in the number of falls. For women, fear of falling (${\beta}_{31}$=0.14, p<.05) and ability to perform ADL & IADL (${\beta}_{32}$=1.01, p<.001) significantly contributed to the number of falls, accounting for 15% of the variance in the number of falls. Conclusion: The findings from this study confirm the gender-based fall prediction model as comprehensive in relation to community-dwelling elders. The fall prediction model can effectively contribute to future studies in developing fall prediction and intervention programs.

• 한국데이타베이스학회:학술대회논문집
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• 한국데이타베이스학회 1998년도 국제 컨퍼런스: 국가경쟁력 향상을 위한 디지틀도서관 구축방안
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• pp.3-48
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• 1998

Drivers for Increased Need for Digital Content ■ Falling cost of computing -Multimedia capability at reasonable cost ■ Decrease in digital storage cost -Magnetic, optical and tape -Cost of digital storage decreases 40％ / year ■ World Wide Web users explosion and falling cost of communications -17M web servers(1/97) -Number of users doubles every 6 months - Network bandwidth triples every year(omitted)

• 한국식품영양학회지
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• 제14권1호
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• pp.40-45
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• 2001

유화제가 찹쌀떡의 품질에 미치는 영향을 규명하기 위하여 monoglyceride, lecithin, sugar ester를 찹쌀분말 대비 각각 0.5%, 1%씩 혼합하여 falling number, RVA를 측정하고 찹쌀떡을 제조한 후 5~7$^{\circ}C$ 사이에 서 냉장 보관하면서 색차계, 수분활성도, rheometer 등을 조사하였다. Falling number는 control과 mono-glyceride, lecithin 0.5%, 1%를 사용한 것은 큰 차이를 보이지 않았으나 control의 77.5에 비하여 sugar ester의 경우0.5%와1% 사용시 각각 88.4, 81로 높게 나와 sugar ester가 점도를 높이는 것을 알 수 있었다. 찹쌀 분말의 호화개시온도는 66.78$^{\circ}C$이었으며 유화제를 첨가한 것은 66.45~67.05$^{\circ}C$로 유화제가 호화개시온도에 큰 영향을 미치지 못하였다. 최고점도는 lecithin이 227 RVU, 1% sugar ester가 228.5로 control 231.5에 비하여 낮아졌으며 그밖에 유화제는 최고점도 및 최종 점도가 control에 비하여 높아졌고 특히 1% sugar ester 사용한 것의 최종점도는 199.5 RVU로 가장 높게 나와 falling number와 유사한 경향을 보였다. 유화제를 첨가하여 찹쌀떡의 제조한 결과 유화제를 첨가하지 않은 경우보다 노화가 지연되었으며 1% sugar ester 첨가시 지연 효과가 가장 크게 나타났다. 수분 활성도는 저장 5일째 1% sugar ester를 사용한 것이 0.875로 가장 낮았고 유화제를 사용하지 않은 것이 0.911로 가장 높게 나와 유화제가 찹쌀떡의 수분활성도를 낮추었으며 그 가운데 sugar ester의 효과가 가장 좋았다.

• 대한기계학회논문집B
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• 제21권2호
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• pp.294-302
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• 1997

Falling-film evaporation experiments for aqueous solution of lithium bromide (LiBr) were performed on a horizontal smooth 19.05-mm-dia copper tube. Average heat transfer coefficients were obtained with varied film Reynolds numbers, system pressures, LiBr concentrations and degrees of wall superheat. Heat transfer coefficients increase with increasing system pressure and decreasing concentration. For degrees of wall superheat, the heat transfer coefficient did not't show the distinct trend. For this experimental ranges, heat transfer coefficients showed maximum values at an optimal film Reynolds number. The results of this work were compared with pool boiling data reported previously, and it was shown that the heat transfer performance is superior to the pool boiling.

• 한국자동차공학회논문집
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• 제9권3호
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• pp.210-220
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• 2001

This paper aims at the evaluation on the characterization of CFRP laminate plates using falling weight impact tester. The experimentation was conducted on several laminates of different fiber and ply orientation. A system was built for the impact strength of CFRP laminates in consideration of stress wave propagation with using drop-weight impact tester as one of impact test. Absorbed energy of orthotropic composites with using T300 fiber, which are composed of the same fiber and stacking number is higher than that or quasi-isotropic specimen over impact energy 7J, but in case or using T700 fiber, much difference does not show. Also, absorbed energy of orthotropic composites with using T300 fiber, which are composed or stacking number and orientation became more than that of T700 fiber specimen; however great change doesn't show in case of quasi-isotropic specimens. It is found that influence was confirmed between impact energy and absorbed energy as the impact energy is increased with adding the falling weight.

• 한국식품영양과학회지
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• 제41권3호
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• pp.430-435
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• 2012

제빵용 밀가루인 강력분에 흑마늘 추출액을 0, 5, 10, 15% 첨가하여 반죽의 레올로지 특성으로 Falling number, RVA에 의한 호화 특성, Farinograph, Alveograph 등을 분석하였다. Falling number는 흑마늘 추출액의 첨가량이 증가함에 따라 대조구에 비하여 낮아졌으나 제빵적성의 범위에 있었다. 호화도 특성에서 흑마늘 추출액의 첨가량이 증가함에 따라 호화개시 온도, 최고점도, 유지강도, 최종점도, break down, set back 등 모두가 대조구에 비해 증가하였다. Farinograph 측정에서 흑마늘 추출액 첨가량이 증가할수록 반죽의 강도와 흡수율은 증가하였고, 반죽형성시간은 감소하였으며 안정도와 약화도는 급격히 감소하는 경향을 나타냈다. 반죽의 내성(MTI)은 대조구에 비해 흑마늘 추출액 첨가량이 증가할수록 증가하였으며, FQN은 대조구가 가장 높았다. Alveograph 측정에서 $P_{max}$는 대조구가 가장 높았고 L, G 값은 흑마늘 추출액 15% 첨가구가 가장 높았으며 W값은 15% 첨가구에서 가장 낮았다. 이상의 실험 결과 흑마늘 추출액 5%까지는 첨가가 가능하나 그 이상은 반죽의 레올로지 특성을 저하시켜 제빵 적성이 나빠질 것으로 생각된다.

• 한국콘텐츠학회논문지
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• 제16권1호
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• pp.676-687
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• 2016

본 연구는 지역사회에 거주하는 파킨슨병환자의 운동기능, 우울, 낙상공포의 관계를 파악하고 낙상공포에 미치는 영향요인을 규명하기 위한 것이다. 대상자는 편의표집에 의해 선정된 파킨슨병환자 180명이다. 수집된 자료는 IBM SPSS Statistics 20.0을 이용하여 기술통계, t-test, ANOVA, Pearson correlation coefficient와 multiple linear regression으로 분석하였다. 그 결과, 파킨슨병환자는 여성, 직업이 없는 경우. 보행보조기구 사용자, 2회 이상 낙상 경험자, 파킨슨병 4단계 환자, 유병기간이 9년을 초과한 경우, 항고혈압제 복용 환자, 독립적 운동수행력 하위군, 우울이 있는 경우 낙상공포가 더 높게 나타났다. 낙상공포는 운동기능 및 우울과 유의한 순상관관계를 나타냈다. 파킨슨병환자의 낙상공포의 영향요인은 우울, 낙상횟수, 파킨슨병 단계, 성별, 항고혈압제, 운동기능으로 변량의 36.0%의 설명력을 나타냈으며 영향요인 중 우울이 가장 강력한 요인으로 나타났다. 따라서 지역사회 거주하는 파킨슨병환자의 낙상공포를 예방하기 위해서는 영향요인에 대한 체계적 간호사정과 함께 우울을 완화할 수 있는 중재전략이 필요함을 제시해 주었다.

• 동아시아식생활학회지
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• 제25권3호
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• pp.440-450
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• 2015

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

• 한국식품조리과학회지
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• 제24권4호
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• pp.511-516
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• 2008

In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3, 6, 9, 12, and 15%. The samples and a control were then compared with regards to quality characteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a significantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that $6{\sim}9%$ CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.