• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.1020-1024
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• 2005

In this paper, an approach to dynamic systems control is addressed based on exploiting the potential features of the new nonlinear neural oscillator. Neural oscillators have recently enabled robots to exhibit natural dynamics using their robustness and entrainment properties. To technically accomplish this objective, the neural oscillator should be connected to the robot joints under the sensory feedback. This also requires the neural oscillator to adapt to the non-periodic nature of arbitrary input patterns. However, even in the most widely-used Matsuoka oscillator, when an unknown quasi-periodic or non-periodic signal is applied, its output signal is not always closely entrained. Therefore, current neural oscillators may not be applied to the precise control of the dynamic systems response. We illustrate the enhanced entrainment properties of the new neural oscillator by numerical simulation and show the possibility for implementation to control a variety of dynamic systems. It is verified that the oscillator can produce rhythmic signals for generating actuator signals which can be naturally modified by incorporating sensory feedback to adapt to outer circumstances.

• Journal of Korea Society of Industrial Information Systems
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• v.6 no.1
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• pp.61-69
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• 2001

This study concerns designing effective fuzzy inference rules, which can be used to evaluate other experiment sets for sensory tests. The number of fuzzy inference rules might be determined by the fuzzy division of variables. For the more the number of fuzzy division does not mean the more effectiveness, the number of inference rules should be reduced to improve efficiency of inference engine of expert system. This study verified that its suggested method and inference rules are effective in comparison with the existing studies.

• Proceedings of the KIEE Conference
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• 1987.11a
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• pp.435-438
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• 1987

In this paper, among the robot programming languages that enable processing of sensory information, eight exemplary languages are chosen, and investigated in terms of their characteristics, why they are designed the way they are, and the kind of sensors each language can use and apply to. In addition, the characteristics of each language is compared with one another from the sensor point of view and the flow of each language is analyzed from the robot language classification point of view. Finally, We investigate the progress and the requirements of the sensor-based robot programming languages for further developments.

• Journal of information and communication convergence engineering
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• v.11 no.1
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• pp.24-29
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• 2013

In this paper, we propose a fuzzy inference model for a navigation algorithm for a mobile robot that intelligently searches goal location in unknown dynamic environments. Our model uses sensor fusion based on situational commands using an ultrasonic sensor. Instead of using the "physical sensor fusion" method, which generates the trajectory of a robot based upon the environment model and sensory data, a "command fusion" method is used to govern the robot motions. The navigation strategy is based on a combination of fuzzy rules tuned for both goal-approach and obstacle-avoidance based on a hierarchical behavior-based control architecture. To identify the environments, a command fusion technique is introduced where the sensory data of the ultrasonic sensors and a vision sensor are fused into the identification process. The result of experiment has shown that highlights interesting aspects of the goal seeking, obstacle avoiding, decision making process that arise from navigation interaction.

• Proceedings of the Korean Society of Computer Information Conference
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• 2019.01a
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• pp.65-68
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• 2019

이 연구의 목적은 ASMR(autonomous sensory meridian response)이 고등학생의 심리적 안정에 미치는 효과를 알아보기 위한 것이다. 이를 위해 1학년 학생들(341명)을 대상으로 ASMR에 관한 인식을 설문 조사하였으며, 설문 응답(279명)을 분석한 결과, 약 75%의 학생들이 ASMR에 대해 경험을 했으며, 68%의 학생들이 ASMR이 도움이 된다고 응답하였다. 또한 ASMR이 편안함, 집중력 강화, 수면에 도움 등의 순으로 도움이 된다고 응답하였으며, 빗소리(39%), 먹방 (23%), 목소리(15%) 순으로 ASMR 유형을 선호하였다. H고등학교 학생들을 대상(20명)으로 사전 심장박동수를 측정하고 대표적인 4개 ASMR(먹방, 슬라임, 펜촉, 빗소리)를 1분 동안 들려준 후, 사후 심장박동수를 측정하였다. 분석 결과, 4가지 종류 ASMR(먹방, 슬라임, 펜촉, 빗소리) 중, 먹방 ASMR이 고등학생의 심리적 안정에 긍정적인 영향을 미치는 것으로 나타났다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.340-341
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• 2021

In this paper, Aesthetic Measure measurements were performed on user images. Aesthetic Measure refers to the sensibility that our sensory organs are stimulated from outside to produce sensations or perceptions. Using this Aesthetic Measure, the problem of color harmony and disharmony treated as emotion was calculated numerically.

• Journal of Acupuncture Research
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• v.29 no.4
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• pp.25-34
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• 2012

Objectives : This study was conducted to investigate the effects of fixed-intensity and varied-intensity electroacupuncture in pain and sensory threshold concerning parameters visual analogue scale(VAS), brief pain inventory(BPI) and quantitative sensory testing(QST), among chronic tension headache patients. Methods : Thirty patients with chronic tension headache were randomly assigned to three groups and received different kinds of electroacupuncture at $ST_{36}$ and $ST_{37}$. Group A received fixed-intensity electroacupuncture(fixed-EA), group B received varied-intensity electroacupuncture (varied-EA), and group C received only acupuncture treatment without electrical stimulation as a control group. The intervention was given three times per week, and continued in two weeks. All the experiments were conducted blindly. Results : Fixed-EA group showed a significant decrease of VAS and BPI compared to the baseline measurement, while both varied-EA and control group did not. Of the parameters of QST, subtraction of heat pain threshold(HPT) and cold pain threshold(CPT) slightly increased in all groups, but this was not significant. Conclusions : These results suggest that fixed-EA reduce pain and improve quality of life in patients with chronic tension headache and that acupuncture may regulate patient's pain sensitivity through changing sensory threshold.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.245-254
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• 2000

The purpose of this study was to provide the basic information for bread with kinds of spice. The qualities of bread added with garlic, ginger, and cinnamon powder were investigated using sensory and mechanical evaluation. The result of sensory evaluation showed that the softness, color, brittleness, hardness, and chewiness of bread were increased as the amount of garlic, ginger and cinnamon powder increased. Lightness decreased by the addition of garlic, ginger and cinnamon powder, while redness and yellowness increased. Texture measurement showed that hardness, cohesiveness, springiness, gumminess and brittleness were the lowest in the breads with 1% garlic, ginger and cinnamon powder, and increased as the added amount of spice increased. A positive correlation was observed between the sensory and mechanical properties in general, while hardness and chewiness have negative correlation with sensory properties. Sensory properties of wheat flour odor, roasted taste, springiness and swelling were positively correlated with the acceptability. Breads with 1% garlic, ginger, and cinnamon powder showed a good overall preference.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.582-590
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• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.