• Journal of the Korean Society for Railway
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• v.15 no.1
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• pp.88-95
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• 2012

Presently, because making process of train service plan consist of various constraint condition, for example structure of track, structure of track in station, train maintenance time and others for considering to be necessary of train management, it has been had extremely complex structure problems. For these reasons, it has big problems to compare analysis for various train service time-table. A study suggest methodology to choice service the most effective schedule and plan of train put before comparative analysis on making train diamond picture's expected effect of established possible various train time-table in making process of train service schedule for improving effectiveness and organization of train service schedule establishment. A study uses Line-Blocking theory for analyzing train service time-table and analyze example for regional train Sadang to Ansan section in 4line.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.41-47
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• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• Proceedings of the Korea Information Processing Society Conference
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• 2015.04a
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• pp.506-507
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• 2015

Our scheme going to use the advanteges of shadow technical and use it in flash memory. With our scheme we can maintain the system from corruption by making a capy table for table mappinng. It is make us to recover the data easily when something unusually happen to the system.

• Journal of Dental Rehabilitation and Applied Science
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• v.19 no.4
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• pp.317-323
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• 2003

When making crown and bridges on anterior regions, many practitioners consider the esthetics the most. For this reason functional aspect are not considered as much as the esthetics. If the occlusion on the anterior region are not formed correctly, movement of the temporomandibular joint can be disturbed and excessive stress can be occur that pathologic condition can be under lied. On this case presentation will show the importance of the anterior guidance and suggest the appropriate protocol of using customized anterior guide table. A 45years old male had to remake both of the upper central and lateral PFM because of the porcelain fracture. The new PFM crowns were made conventional methods without considering the anterior guidance. After the temporary setting, the patient complained of discomfort and short looking upper anteriors. To solve these problems we had to restore the palatal contour and length of the new crowns by making customized anterior guide table using temporary crowns that contains patient's old anterior guidance. This procedure which is copying the pt's comfortable anterior guidance to the final prosthesis made them to be esthetic and patients to feel comfortable.

• Management & Information Systems Review
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• v.4
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• pp.573-593
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• 2000

The purpose of this study is to investigate the level of correctness accounting information with the two alternative forms of presenting information outputs. Specifically two different methods of presenting accounting information, the table form and the graphical form were employed to test the level of correctness of the accounting information user's decision making. Using college students as a surrogate decision maker, this research have found that there is no statistically significant difference in the correctness of decision making between the two groups, one group using the table form of accounting information and another group using the graphical form of accounting information.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.619-627
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• 2010

Finality in presenting table has an important significance. A presentation method in table comes to have different directionality depending on objective and significance such as the appearance of presentation for the substantial use or the appearance of presentation for delivering message. In our life, the utility table came to have value more than what supplies nutrition. Simultaneously with it, the table came to have the significance as a place of communication. What is being indicated in a different form from this is the art table. The table-coordinate starts to occupy a position in one aesthetic sphere, aside from the functional part of having a meal and communication, and is attempting the entry as the art sphere. What two types have been researched and developed so far in the face of having clear difference is limited to the utility presentation. The utility presentation and the art presentation need to be progressed at the same time rather than being separately classified and thought. Pursuit only for utility leads to being unable to proceed with making a new thing. The art table coordinate will be able to function as the new awakening point in the position of proceeding with such table coordinate. When proceeding with maintaining the form of the existing utility table, a client fails to feel fresh. Thus, coming to give new awareness by integrating art will lead to being available effectively for creating another profit. Even the art table can apply the characteristic of the display table among characteristics of the utility table. The display table aims at creating profit through communication between buyer and seller. Thus, even through the art table, both effects called the occurrence in profit and the initiative in trend will be capable of being enjoyed totally. Accordingly, the presentation of two tables in the art table and the utility table has clearly different characteristic. However, given properly using difference in presentation of the two, the best effect will be possibly seen.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.761-765
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• 1997

Our study of rider's postulator stability and tracking control on a unicycle began form the observation of a human riding. The system including unicycle and human operationg his unicycle is a fuzzy intelligent biomechanical model on basis of instinct and intuition search mechanisms. We proposed a robotic unicycle with one wheel and one body as a basic mode and derived equation of motion to this model. Our works is in making out fuzzy look-up table to control robotic unicycle. Fuzzy look-up table were determined for staight line and curve under reasonable inference emulating human's instinct and intuition riding a unicyale. Simulation results show that postulator stability and tracking control on both straight line and curve were successful by using proposed each fuzzy look-up table.

• Korean Journal of Optics and Photonics
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• v.8 no.3
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• pp.194-198
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• 1997

We realized CGH display of moving objects with an optical addressed spatial light modulator. CGH was calculated by the horizontal parallex method for saving a calculating time, and calculation speed was improved by making a lookup table of trigonometric function and root calculation. This lookup table was applied to a low resolution SLM, and succeeded in a simultaneous display of the three hologram images by the scanning method.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.4
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• pp.905-910
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• 2008

In this paper, a circular motion table which is able to simulate movement of object is designed and the experiment of control system using circular motion table is presented. Circular motion table is consisted of three axes changed on length and of ball splines which keep vertical centre axis of circular plate. Variable length of three axes make circular plate incline as vertical centre axis is kept on vertical center axis of circular motion table. It is designed that control system drives three servo motor, that is, make change length of axis simultaneously or independently. And this paper presents example of flight simulation using circular motion table. it will contribute toward nurture expert manpower of aerospace/robotics to popularize circular motion table and make an experiment using it.