• Proceedings of the KIEE Conference
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• 1987.07b
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• pp.1587-1590
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• 1987

A non-linear filtering for the noise cancelling of signals degraded by random impulsive noise is proposed. The non-linear algorithm is based on a criterion for the overall smoothness of the signal. The smoothness criterion is optimized by a dynamic programming strategy. It performs considerably better than a LDNF(low-distortion nonlinear filter), although being comparable in computing time.

• Korean Journal of Applied Biomechanics
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• v.29 no.2
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• pp.53-60
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• 2019

Objective: The purpose of this study was to investigate the differences of smoothness and coordination of the fingers and upper extremities between skilled and non-skilled players during receiving the basketball. Method: Ten male recreational basketball players (age: $23.2{\pm}2.7yrs.$, career: $8.6{\pm}1.6yrs.$, height: $177.3{\pm}6.0$, weight: $72.9{\pm}8.5kg$) careering over five years and ten non-skilled males (age: $27.3{\pm}1.5yrs.$, height: $173.7{\pm}5.6$, weight: $73.2{\pm}12.6kg$) were participated in this study. Then, participants were asked to perform basketball receiving movement for ten times. The receiving movements were recorded by eight infrared cameras (Oqus 300, Qualisys, Sweden). The collected rad data were calculated to duration of basketball receiving, Jerk-Cost, CRP and CRP variability. Results: The CRP of MCP-Wr, Wr-El in skilled group were greater than non-skilled group (p<.05). The CRP variability of El-Sh in non-skilled group was greater than skilled group (p<.05). Conclusion: These results suggest that skilled players perform more effective movement for impact absorption from the basketball. Moreover, the skilled players have consistent movement patterns during basketball performance. Lastly, it is important to train finger sensation and cognitive ability of thrown basketball from the passer.

• Bulletin of the Korean Mathematical Society
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• v.58 no.6
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• pp.1445-1461
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• 2021

The aim of this paper is to show the local well-posedness of 2 dimensional Dirac equations with power type and Hartree type nonlin-earity derived from honeycomb structure in H^s for s > $\frac{7}{8}$ and s > $\frac{3}{8}$, respectively. We also provide the smoothness failure of flows of Dirac equations.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.694-696
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• 2003

The KOMPSAT/OSMI remote sending data of 800 km swath are collected by whisk broom method employing 96 charge coupled devices (CCDs). The stripping noise in the OSMI imageries, which arise mainly due to the non-uniform sensitivities of 96 CCDs, are the major hindrance for oceanographic applications of the OSMI data. The OSMI images are corrected by 'Ensemble Smoothness' method which is based on an assumption that the series of the averages and variances of digital numbers in each line should vary smoothly. The data of each line are corrected by linear regression model of which coefficients are obtained by Ensemble Smoothness method. Our algorithm can be applied not only to OSMI data but also for other remote sensing date collected by whisk broom or push broom.

• Journal of the Korean Institute of Intelligent Systems
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• v.16 no.4
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• pp.499-505
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• 2006

Regularlization approach to regression can be easily found in Statistics and Information Science literature. The technique of regularlization was introduced as a way of controlling the smoothness properties of regression function. In this paper, we have presented a new method to evaluate linear and non-linear fuzzy regression model based on Tanaka's model using the idea of regularlization technique. Especially this method is a very attractive approach to model non -linear fuzzy data.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.28 no.3C
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• pp.232-238
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• 2003

In this paper, we propose a spatially adaptive image restoration algorithm using local statistics. The local mean, variance, and maximum values are utilized to constrain the solution space, and these parameters are computed at each iteration step using partially restored image. A parameter defined by the user determines the degree of local smoothness imposed on the solution. The resulting iterative algorithm exhibits increased convergence speed when compared to the non-adaptive algorithm. In addition, a smooth solution with a controlled degree of smoothness is obtained. Experimental results demonstrate the capability of the proposed algorithm.

• Communications of the Korean Mathematical Society
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• v.34 no.2
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• pp.465-475
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• 2019

Let X be a Banach space and $X^*$ be its dual. In this paper, we give relationships among some parameters in $X^*$: ${\varepsilon}$-nonsquareness parameter, $J({\varepsilon},X^*)$; ${\varepsilon}$-boundary parameter, $Q({\varepsilon},X^*)$; the modulus of smoothness, ${\rho}_{X^*}({\varepsilon})$; and ${\varepsilon}$-Pythagorean parameter, $E({\varepsilon},X^*)$, and weak orthogonality parameter, ${\omega}(X)$ in X that imply uniform norm structure in X. Some existing results are extended or approved.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.31 no.12C
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• pp.1194-1200
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• 2006

In this paper, we propose an adaptive MAP (Maximum A Posteriori) high-resolution image reconstruction algorithm using local statistics. In order to preserve the edge information of an original high-resolution image, a visibility function defined by local statistics of the low-resolution image is incorporated into MAP estimation process, so that the local smoothness is adaptively controlled. The weighted non-quadratic convex functional is defined to obtain the optimal solution that is as close as possible to the original high-resolution image. An iterative algorithm is utilized for obtaining the solution, and the smoothing parameter is updated at each iteration step from the partially reconstructed high-resolution image is required. Experimental results demonstrate the capability of the proposed algorithm.

• Journal of Fashion Business
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• v.10 no.6
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• pp.79-90
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• 2006

In order to build strong brand equity in the current market circumstances, it is essential to understand the core dimensions of brand image, which is brand personality. The objectives of this study were to identify the brand personality dimensions of a casual brand, "BeanPole," and to investigate the effects of the brand personality on BeanPole buyers' brand preference, satisfaction and loyalty. The data were collected via a web survey. The sample consists of 500 people between the ages of 18-45 who are familiar with Bean Pole casual clothing brand (male- 40%; female-60%). Sixty-six percent of the sample indicated that they had purchased the Bean Pole clothing during the last three years. A total of five factors were extracted from the brand personality index scale: They were excitement/sophistication, competence, sincerity, ruggedness, and smoothness. Compared to the B/P non-buyers, B/P buyers tended to rate excitement/sophistication, competence, sincerity, and the smoothness brand personality dimensions higher. Multiple regression analysis revealed that excitement/sophistication, competence, sincerity and ruggedness brand personality were significant predictors of respondents' casual clothing brand preference, satisfaction, and brand loyalty. Among these significant predictors, competence was the best predictor of casual clothing brand preference, satisfaction and brand loyalty. Based on these findings, strategic implications are discussed.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.