• Proceedings of the KWS Conference
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• 2000.10a
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• pp.31-33
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• 2000

Welding processing is used in the various industrial fields such as shipbuilding, car, airplane and steel structure, etc.. But the welding process has a bad working condition and lack of skillful worker. The welding depended on man power causes low productivity and difficulty in keeping continuous and stable quality control. This paper shows the development results of welding mobile robot with the several functions such as continuous/intermittent welding, initial welding speed control, acceleration control, crater and deceleration speed control in welding end. The robot is developed based on microprocess which is intel 80c196kc.

• ETRI Journal
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• v.29 no.4
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• pp.530-532
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• 2007

This paper presents a simple method to implement a complete on-line portable wireless holter including an electrocardiogram (ECG) monitoring, processing, and communication protocol. The proposed algorithm significantly reduces the hardware resources of threshold estimation for ECG compression, using the standard deviation updated with each new input signal sample. The new method achieves superior performance in terms of hardware complexity, channel occupation and memory requirements, while keeping the ECG quality at a clinically acceptable level.

• Journal of the speleological society of Korea
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• no.5
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• pp.15-24
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• 1997

The cave is similar to living things, because of keeping on changing. The environment in the cave after developing it change because many factors as followings; The microbes and the mosses by visitors and inner facilities will grow in the cave, which makes the ecology a lot of change. The quality of water and air in the cave can lead to the destruction of the ecology by the development. So we do our best to conservate the cave without changing the environment of air, the water and the ground.

• Proceedings of the IEEK Conference
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• 2006.06a
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• pp.443-444
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• 2006

In this paper, a spatial-based perceptual watermarking considering human visual system (HVS) that is proposed for small-size images such as internet shopping-mall image. In our method, a multi-bit data can be embedded in luminance component of color images still keeping the perceptual quality of image. Experimental results demonstrated that watermarks can be strongly embedded while preserving a good fidelity.

• Proceedings of the Korea Concrete Institute Conference
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• 1991.10a
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• pp.140-145
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• 1991

Tests were conducted to get a mix proportioning of high strength concrete between σ28 and (C/W) using low quality materials easily purchased in situ. Superplasticizer was used as a chemical admixture to compensate low slump of base concrete keeping it up about 15±2㎝. General material properties such as modulus of elasticity, poisson's ratio, unit weight and stress-strain characteristic of high strength concrete were obtained. Test results show that mix proportioning of high strength concrete proposed in this paper have reasonable validity and these can be used as a design criteria in high strength concrete construction.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.128-137
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• 2004

For the purpose of making a functional drinkable yoghurt, new types of drinkable yoghurts were prepared from skim milk added with 0.25％ chlorella extract powder and 2.5-10.0％ chlorella extract liquid. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping property(pH, titratable acidity, number of viable cells) and sensory properties. When the drinkable yoghurts containing chlorella extract(0.25％ chlorella powder and 2.5-10.0％ chlorella extract liquid) were kept at 4$^{\circ}C$ and 20$^{\circ}C$ for 15days, the pH(pH 4.13-4.27), titratable acidity(0.66-0.75％) and number of viable cell counts of the lactic acid(8.42-8.89 log CFU/$m\ell$) were not significantly changed for all drinkable yoghurts during the storage at 4$^{\circ}C$ for 15days, but the pH(pH 3.53-3.56) and titratable acidity(1.30-1.37％) and number of viable cell counts(9.15-9.45 log CFU/$m\ell$) were markedly changed for the storage at 20$^{\circ}C$ for 15days. Therefor the keeping quality of the drinkable yoghurts with addition of chlorella extract was relatively good at 4$^{\circ}C$ for 15days. The results of sensory evaluation of the drinkable yoghurts containing chlorella extract indicated that color, chlorella taste, aftertaste and overall acceptability of the drinkable yoghurt with no addition of chlorella extract showed higher preference than others. And also sensory scores of the yoghurt added with 20％ oligosaccharide were significantly higher than other groups in aftertaste and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.192-199
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• 2005

Quality characteristics of curd yoghurt containing loquat extract were evaluated in terms of sensory properties and quality-keeping properties(number of viable cells, pH, titratable acidity). Curd yoghurts were prepared from $10\%(w/v)$ skim milk added with $10\~20\%(v/v)$ loquat extract and fermented by the mixed culture of Streptococcus thermophilus and Lactobacillus acidophilus(1:1) at $37^{\circ}C$ for 12 hours. The results of sensory evaluation of curd yoghurts indicated that flavor, sweet taste, sour taste, aftertaste and overall acceptability of the curd yoghurts with addition of loquat extract showed higher preference than a curd yoghurt with only skim milk. And the curd yoghurt containing $15\%$ loquat extract added $20\~25\%(w/v)$ oligosaccharide had the higher sensory scores in sweet taste, sour taste, aftertaste and overall acceptability among the treatments. When the curd yoghurts added with $15\%$ loquat extract were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 31 days, the number of viable cell counts of the lactic acid bacteria were slightly higher than those in the curd yoghurt with no addition of loquat extract. And also the pH and titratable acidity of all yoghurts were not significantly changed during the storage at $4^{\circ}C$ for 31 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at $20^{\circ}C$ for 31 days. The keeping quality of the curd yoghurts with addition of $15\%$ loquat extract was relatively good at $4^{\circ}C$ and $20^{\circ}C$ for 31 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.209-214
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• 1984

To compare the keeping quality of freeze and spray dried red ginseng extract powders(RGEPs) and commercial dehydrated tea products, particle sizes and initial moisture contents of these products were measured, and the relationships between crude fat contents and moisture contents and/or densities were studied. Particle sires of RGEPs and commercial dehydrated tea products were below 100 mesh, and particle sizes of freeze dried products were higher than those of spray dried products. Initial moisture contents of freeze and spray dried RGEPz were 3.587 and 4.56f, and those of frecze and spray dried coffees were 2.17% and 3.52%, respectively. Crude fat contents of tang and ssanghwa tea were 4.12% and 0.62%, and densities of tang and ssanghwa tea were 0.89 g/ml and 0.59 g/ml, respectively. Absorption rates o( tang and ssanghwa tea were the lowest among these products, it was considered because of crude fat contents of tang and ssanghwa tea were higher than these of the other products, and densities of tang and ssanghwa tea were higher than these of the other products. Notwithstanding absorption rates of RGEPs were lower than those of coffees, to maintain lower keeping quality of RGEPs than that of coffees, it was considered that HGEPs are not only lower to coffees in crude fat contents but also in densities. A sinificant relationships were found between keeping Quality and crude fat content and/or density.

• Journal of Digital Convergence
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• v.10 no.8
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• pp.149-157
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• 2012

Recently, many corporations and public institutions are busy preparing and providing measures in dealing with new privacy information law. This study reviews privacy impact assessments in order to perform preventing and diagnosis against potential threats focus on the K-hospital case. The quality of protection in K-hospital shows that the corporations itself is 79.0, the system is 97.0, the life cycle of the privacy is 67.4 and CCTV is 90.0. The lowest levels are saving and keeping 50.0, usage and offer 64.1 and destruction 66.7 among the life cycle of the privacy. The result of risk analysis shows that the highest levels are controlling for privacy 11.0, saving and keeping 12.5 and destruction 13.0. From the result, dangerous duplications are saving and keeping and destructions.

• Journal of Korea Society of Industrial Information Systems
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• v.17 no.6
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• pp.73-82
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• 2012

This paper reviews Privacy Impact Assessments in order to perform preventing and diagnosis against potential threats focused on the C-Shopping mall case. The quality of protection in C-shopping mall shows that the corporations itself is 29.2, the system is 68.8, the life cycle of the privacy is 25.5 and CCTV is 60.0. The lowest levels are the corporation's management 16.7, the life-cycle's saving and keeping 12.5, usage and offer 11.5 and destruction 16.7 among the life cycle of the privacy. The result of risk analysis shows that the highest levels are saving and keeping 13.3 and destruction 13.0. From the result, dangerous duplications are saving and keeping and destructions.