• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2005년도 ICCAS
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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.

• 한국산업정보학회논문지
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• 제6권1호
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• pp.61-69
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• 2001

본 연구는 관능검사에서 얻은 결과로 평가규칙을 설계하고 이를 이용하여 추후의 관능평가에 응용할 수 있는 방법을 제안함에 있어서, 퍼지추론의 규칙을 효율적으로 설계하는 것에 관련된 것이다. 퍼지추론 규칙의 수는 규칙의 전건부의 구조와 파라미터를 설계함에 있어서 퍼지분할의 수에 따라 결정되는데, 분할의 수가 많다고 해서 최적은 아니므로 효율적으로 규칙의 수를 축소하는 것이 규칙을 응용할 때의 효율성을 제고하는 동시에 실무에 응용할 때 추론엔진의 속도를 높일 수 있다. 이를 위해 본 연구에서는 선행연구에서 제시된 사례를 이용하여 추론규칙의 수를 축소하여도 대등한 결과를 얻을 수 있음을 수치예를 통하여 증명하였다. 본 연구의 결과는 향후 관능검사를 이용하는 다른 분야에도 유효하게 응용될 수 있을 것이다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1987년도 정기총회 및 창립40주년기념 학술대회 학회본부
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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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• 제11권1호
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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.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2019년도 제59차 동계학술대회논문집 27권1호
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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.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2021년도 춘계학술대회
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• pp.340-341
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• 2021

본 논문에서는 사용자 영상에서 Aesthetic Measure 측정을 수행하였다. Aesthetic Measure란 우리의 감각 기관이 외부로부터 자극을 받아 감각이나 지각을 생기게 하는 감수성을 말한다. 이러한 Aesthetic Measure를 이용하여 감성으로 취급되는 색채조화 및 부조화의 문제를 수치적으로 계산하였다.

• Journal of Acupuncture Research
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• 제29권4호
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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.

• 한국식품조리과학회지
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• 제29권6호
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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.

• 한국식품조리과학회지
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• 제16권3호
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• pp.245-254
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• 2000

마늘분, 생강분, 계피분의 첨가량을 달리하여 제조한 식빵의 품질특성 비교 결과는 다음과 같다. 관능검사에서 마늘분, 생강분, 계피분의 첨가량이 증가할수록 외관의 부드러운 정도(softness)와 색상(color)이 강하다고 평가되었으며, 질감특성의 바삭바삭한 정도(brittle), 경도(hardness), 씹힘성(chewiness)도 첨가량이 증가할수록 높게 나타났다. 기호도면에서는 향신료의 첨가량이 증가할수록 낮게 평가되었으며, 대조군과 마늘분, 생강분, 계피분을 각각 1% 첨가한 식빵을 가장 선호하였다. 색도 측정 결과 향신료의 첨가량이 증가할수록 명도 L값은 감소하였으며, 반면에 적색도 a값과 황색도 b값은 증가하는 경향을 보였다. Texture측정에서 전반적으로 경도(hardness), 응집성(cohesiveness), 탄력성(springiness), 껌성(gumminess), 파쇄성(brittleness) 모두 마늘분, 생강분, 계피분을 각각 1%첨가한 식빵이 가장 낮게 나타났으며, 항신료의 첨가량이 증가할수록 대조군보다 특성이 강하게 나타났다. 관능검사와 기계적검사의 상관관계 결과 명도가 높을수록 선호하였으며, 경도(hardness), 파쇄성(brittleness)이 클수록 기호도가 낮아 입안의 촉감이 부드럽고 부서지는 정도가 적으며 색상이 밝을수록 좋게 평가되었다. 관능검사와 기호도간의 상관관계에서 밀가루의 독특한 냄새, 구수한 맛, 탄력성, 부푼 정도가 높을수록 선호하는 경향을 보여 향신료 특유의 냄새가 강하지 않고 구수하며 탄력성이 좋고 부푼정도가 좋을수록 선호하였다. 이상의 결과 마늘분, 생강분, 계피분을 각각 1% 첨가한 향신료 식빵의 품질이 높게 평가되어 식빵 제조시 향신료의 첨가량은 1%정도가 적당하다고 사료된다.

• 동아시아식생활학회지
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• 제15권5
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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.