• Proceedings of the Korea Information Processing Society Conference
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• 2003.05b
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• pp.919-922
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• 2003

1990년대 중반부터 최근까지 시맨틱 웹에 대한 많은 관심과 더불어 많은 연구가 진행중이다. 무한한 정보 자원을 가지고 있는 인터넷에서 자원에 대한 효율적 처리가 더욱더 강조된다. 그렇지만 시맨틱 웹에 대한 뚜렷한 결론을 내리기 힘들뿐만 아니라, 지금의 연구들에서는 시맨틱 웹에 대한 전체적 구상에 치중하고 있을 뿐, 세부적인 기술에 관한 연구는 미흡하다 최근까지의 연구의 초점은 주로 XML, XML Schema에서 RDF, RDF Schema 그리고 DAML+OIL에 이르기까지 다양한 마크업 언어의 개발 및 적용에 대한 연구이다. 이러한 연구의 결과 시맨틱 웹에서의 표현을 위한 마크업 언어에 대한 많은 성과를 가져왔지만, 시맨틱 웹의 핵심이 되는 정보의 의미적 표현은 더 많은 연구들이 요구된다. 본 논문은 시맨틱 웹의 핵심적인 부분을 차지하고 있는 온톨로지에 대한 연구이다. 최근 널리 사용되어지고 있는 온톨로지 중 하나인 WordNet을 시맨틱 웹의 온톨로지로 적용함에 있어, 발생하는 문제점을 해결하기 위한 방법을 제시한다. WordNet에 기반 한 도메인 온톨로지의 구축 및 적용에 대한 내용이 이 문제점을 해결하기 위한 본 논문의 요지이다.

• Journal of the Korean Dietetic Association
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• v.21 no.4
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2002.05a
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• pp.77-81
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• 2002

A new method of optimal blank shape design using the initial nodal velocity (INOV) has been proposed for the drawings of arbitrary shaped cups. With the given information of tool shape and the final product shape, corresponding initial blank shape has been found from the motion of boundary nodes. Although the sensitivity method, the past work of Hynbo Shim and Kichan Son, has been proved to be excellent method to find optimal blank shapes, the method has a problem that a couple of deformation analysis is required at each design step and it also exhibits an abnormal behaviors in the rigid body rotation prevailing region. In the present method INOV, only a single deformation analysis per each design stage is required. Drawings of practical products as well as oil-pan have been chosen as the examples. At every case the optimal blank shapes have been obtained only after a few times of modification without predetermined deformation path. The deformed shape with predicted optimal blank almost coincides with the target shape at every case. Through the investigation the INOV is found to be very effective in the arbitrary shaped drawing process design.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.19-30
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• 2007

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the flavor, serving patterns, price and cooking method of Dong-rae Pajeon which is a native local food of Pusan area. A questionnaire was answered by 226 citizens who experienced Dong-Lae Phajeon. The study data were analyzed by frequency analysis, t-test, ANOVA, and multiple regression analysis. The findings are summarized as follows: The flavor, presentation, types of oil, and price of Dong-rae Pajeon had influence on the satisfaction of respondents. To globalize Dong-rae Pajeon, 'developing its cooking method', 'decreasing its price', and 'developing its serving patterns' should be considered.

• Journal of Institute of Control, Robotics and Systems
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• v.11 no.8
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• pp.688-695
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• 2005

This paper describes dynamic manipulability analysis of robotic arms moving in viscous fluid. The manipulability is a functionality of manipulator system in a given configuration under the limits of joint ability with respect to the task required to be performed. To investigate the manipulability of underwater robotic arms, a modeling and analysis method is presented. The dynamic equation of motion of underwater manipulator is derived based on the Lagrange-Euler equation considering with the hydrodynamic forces caused by added mass, buoyancy and hydraulic drag. The hydrodynamic drag term in the equation is established as analytical form using Denavit-Hartenberg (D-H) link coordination of manipulator. Two analytical approaches based oil manipulability ellipsoid are presented to visualize the manipulability of robotic arm moving in viscous fluid. The one is scaled ellipsoid which transforms the boundary of joint torque to acceleration boundary of end-effector by normalizing the torques in joint space, while the other is shifted ellipsoid which depicts total acceleration boundary of end-effector by shifting the ellipsoid as much as gravity and velocity dependent forces in work space. An analysis example of 2-link manipulator with proposed analysis scheme is presented to validate the method.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.317-337
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• 1995

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.91-101
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• 1993

Unit price of meal provision in industrial foodservice differs with each business. It is believed that menu management work, contents of menu, and nutrition supply performed by dietitian are different with unit price of meal provision. In this sense, purposes of this study are to examine meal management work and contents of menu, by food cost, at industrial foodservice in Taegu, Kyungbuk area and to evaluate variety of menu and nutrition supply. Results of the study are as follows: 1. Average number of side dishes provided at meal, including Kimchi, was 2 at low unit price, 3.0 at middle unit price and 3.1 at high unit price. 2. Possession ratio of account books using for menu management was low. 3. With regard to kind of menu, high unit price was most various and showed more various, compared to low unit price, especially in cooking oil-used cook methods such as broil, pan-fried food, fry, and roast. 4. High unit price was found as the highest in kind of used food and supply volume. 5. Sugar, Mineral, Vitamine, and Protein were satisfied with standard food content, but fat and calcium were not. 6. Supply volume of food was positively correlated to supply volume of nutrient, but kinds of cook methods and food type were not correlated to that of nutrient.

• Transactions of Materials Processing
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• v.11 no.6
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• pp.487-494
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• 2002

A new method of optimal blank shape design using the initial nodal velocity (INOV) has been proposed for the drawings of arbitrary shaped cups. With the given information of tool shape and the final product shape, corresponding initial blank shape has been found from the motion of boundary nodes. Although the sensitivity method, the past work of the present authors, has been proved to be excellent method to find optimal blank shapes, the method has a problem that a couple of deformation analysis is required at each design step and it also exhibits an abnormal behaviors in the rigid body rotation prevailing region. In the present method INOV, only a single deformation analysis per each design stage is required. Drawings of practical products as well as oil-pan, have been chosen as the examples. At every case the optimal blank shapes have been obtained only after a few times of modification without predetermined deformation path. The deformed shape with predicted optimal blank almost coincides with the target shape at every case. Through the investigation the INOV is found to be very effective in the arbitrary shaped drawing process design.

• Bulletin of the Korean Chemical Society
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• v.17 no.11
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• pp.995-999
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• 1996

A method for the determination of cobalt(Ⅱ) by differential pulse voltammetry using a carbon paste electrode constructed by incorporating 1-(2-pyridylazo)-2-naphthol(PAN) into a conventional carbon paste mixture composed of graphite powder and Nujol oil has been developed. Several influencing factors for the determination of cobalt(Ⅱ) were studied in detail and the optimum analytical conditions were found to be as follows: pH, 4.6; composition of electrode, 20%; temperature of deposition, 43 ℃; time of preconcentration, 15 min. Regeneration of the electrode surface for the continuous uses of the electrode was achieved by exposing the carbon paste electrode to an acidic solution. Response of the electrode was reproducible for the uses of five times and the relative standard deviations were 6.7 and 4.6% for 2.0×10-5 M and 4.0×10-6 M cobalt(Ⅱ), respectively. The calibration curve for cobalt(Ⅱ) obtained by differential pulse voltammetry was divided into two linear ranges of 1.7× 10-6-1.3×10-4 M and 2.0×10-7-8.0×10-7 M. The detection limit was estimated to be 1.3×10-7 M. The effects of coexisting ions were also investigated to test the applicability of the proposed method to the determination of cobalt(Ⅱ) in real samples.

• Korean Journal of Exercise Nutrition
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• v.24 no.1
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• pp.14-18
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• 2020

[Purpose] Functional foods are thought to strongly influence the structure and function of the brain. Previous studies have reported that brain-boosting diets may enhance neuroprotective functions. Certain foods are particularly rich in nutrients like phytochemicals that are known to support brain plasticity; such foods are commonly referred to as brain foods. [Methods] In this review, we briefly explore the scientific evidence supporting the neuroprotective activity of a number of phytochemicals with a focus on phenols and polyunsaturated fatty acids such as flavonoid, olive oil, and omega-3 fatty acid. [Results] The aim of this study was to systematically examine the primary issues related to phytochemicals in the brain. These include (a) the brain-gut-microbiome axis; (b) the effects of phytochemicals on gut microbiome and their potential role in brain plasticity; (c) the role of polyunsaturated fatty acids in brain health; and (d) the effects of nutrition and exercise on brain function. [Conclusion] This review provides evidence supporting the view that phytochemicals from medicinal plants play a vital role in maintaining brain plasticity by influencing the brain-gut-microbiome axis. The consumption of brain foods may have neuroprotective effects, thus protecting against neurodegenerative disorders and promoting brain health.