• Journal of the Korea Computer Graphics Society
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• v.4 no.1
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• pp.21-29
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• 1998

This paper deals with character animation using motion capture. The captured motion requires the editing process to smooth the jerky motion by the sensor noise, or to combine several clip-motion libraries. For this purpose, we describe a simple technique for editing the captured motion using the Kalman filter technique. Our formulation allows the generated motion to satisfy the kinematic constraints of the human model. Furthermore, it provides us with a multi-level control mechanism of the motion resolution by changing the uncertainty of the measurement model and the seamless motion transition.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.2 no.1
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• pp.31-35
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• 2001

This study is object to structural analysis of running machine frame. The finite element model was developed to compute the stress. strain and natural frequency for running machine frame. The FEM code was used for this analysis. In other to structural analysis of running machine frame, many variables such as load condition, boundary condition and weight condition were considered.

• Transactions of the Korean Society of Mechanical Engineers
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• v.19 no.7
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• pp.1573-1580
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• 1995

In this paper, an optimization program for the design of wiper mechanisms is developed to minimize jerky motion while satisfying design constraints on kinematic and torque performances, mobility condition, and packaging. The lengths/orientations of the links and the position of a driving motor are selected as the design variables. In our optimum design program for wiper mechanisms, an optimization module interacts with an analysis module which calculates kinematic and force/torque properties, until convergence. The optimization results of a particular wiper mechanism are presented to illustrate the effectiveness of the program developed.

• 축산식품과학과 산업
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• v.8 no.2
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• pp.55-68
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• 2019

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.87-92
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• 2007

New type of seasoned and dried oyster slice (SDOS) was prepared with surimi and oyster, and then characterized on the food components. With a higher oyster content ratio, the moisture (18.1% to 21.7%), water activity (0.621 to 0.661), and $\Delta$E value (74.83 to 75.90) of SDOS slightly increased. Regardless of differences in oyster content ratios, there was, however, no difference in the sensory color and flavor expect for sensory texture of SDOS. The desirable ratio of oyster content for preparing the seasoned and dried oyster slice was determined as 30% according to the results above. There was no difference in total amino acid content between seasoned and dried slices with and without oyster. The major amino acids of SDOS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDOS were 64.4 mg/100 g and 315.9 mg/100 g, respectively. The total free amino acid content and taste value of SDOS were 1,576.8 mg/100 g and 226.05, respectively. The results suggested that SDOS could be used as jerky-like oyster products.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.92-108
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• 2014

"Eumsigbangmun(飮食方文)"is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but "Eumsigbangmun" has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. "Eumsigbangmun" is mostly similar to "Gyuhabchongseo(閨閤叢書)" and "Jusiksiui(酒食是儀)", however, it deals with / introduces unique foods such as doejomitang and yangjjim.

• Korean Journal of Clinical Laboratory Science
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• v.42 no.2
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• pp.97-102
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• 2010

The two new female cases of Angelman syndrome (AS) were described, which diagnosed on the basis of clinical features (dysmorphic facial features, severe mental retardation with absent speech, peculiar jerky movements, ataxic gait and paroxysms of inappropriate laughter) and neurophysiological findings. Failure to detect the deletion of the long arm of chromosome 15 or the absence of epileptic seizure were not considered sufficient to exclude a diagnosis of AS. Feeding problems, developmental delay and early signs of ataxia, especially tremor on handling objects and unstable posture when seated, proved effective as the clinical markers for early diagnosis of AS. Most of the authors agreed about the existence of three main EEG patterns in AS which may appear in isolation or in various combinations in the same patient. The most frequently observed pattern in children has prolonged runs of high amplitude rhythmic 2-3 Hz activity predominantly over the frontal region with superimposed interictal epileptiform discharges. High amplitude rhythmic 4-6 Hz activity, prominent in the occipital regions, with spikes, which can be facilitated by eye closure, is often seen in children under the age of 12 years. The EEG findings are characteristic of AS when seen in the appropriate clinical context and can be helpful to identify AS patients at an early age when genetic counselling may be particularly important.

• The Journal of Korean Institute for Practical Engineering Education
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• v.5 no.1
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• pp.34-39
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• 2013

This paper suggests an input device that allows a user not only to naturally interact with education contents in virtual environment but also to sense haptic feedback according to his/her interaction. The proposed system measures a user's motion and then creates haptic feedback based on the measured position. To create haptic information in response to a user's interaction with educational contents in virtual environment, we develop a motion input device which consists of a motion controller, a haptic actuator, a wireless communication module, and a motion sensor. To measure a user's motion input, an accelerometer is used as the motion sensor. The experiment shows that the proposed system creates continuous haptic sensation without any jerky motion or vibration.

• Proceedings of the Korean Magnestics Society Conference
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• 2003.06a
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• pp.260-261
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• 2003

It is recognized that the magnetization reverses with a sequence of discrete and jerky jumps, known as the Barkhausen effect. Recently, interest in the Barkhausen effect has grown as it is a good example of dynamical critical behavior, evidenced by experimental observation of a power law distribution of the Barkhausen jump size. So far, most experimental studies have been carried out on bulk samples using a classical inductive technique, which is difficult to apply to thin film samples mainly due to the ]ow signal intensity. For this reason, very few experiments have been done on two-dimensional ferromagnetic thin films. In this talk, we report a direct domain observation of Barkhausen avalanche at criticality in Co and MnAs thin films investigated by means of a magnetooptical microscope magnetometer (MOMM), capable of time-resolved domain observation with an image grabbing rate of 30 frames/s in real time. In Fig. 1, we demonstrate a series of six representative domain-evolution patterns of 25-nm Co film observed successively by means of the MOMM, where one can directly witness Barkhausen avalanche.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.