• The KIPS Transactions:PartB
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• v.14B no.5
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• pp.343-350
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• 2007

Virtual environment is an interactive multimedia space that allows users to experience realistic sensory feedbacks and interactions as they do in real world. There have been some work on the development of two-dimensional user interface for supporting interactions in a virtual environment. However, most of them were designed for specific virtual environments and hence could not be easily deployed to other virtual worlds. To address this problem, some frameworks were developed for building two-dimensional user interfaces for virtual environment, but they had limitations in usability or flexibility. In this paper, we present the HIVE framework, which is designed to help ease the development of two-dimensional user interface for the virtual environment while satisfying the requirements of both usability and flexibility. The HIVE framework utilizes XML and scripting capability, dynamic module loading, XML and script language for usability. It provides module reading, configuration, and event processing mechanism for flexibility. This paper first explains the HIVE framework and describes the applications developed for some virtual environments followed by discussing the future research directions.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.340-345
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• 2016

The kiwi fruit (Actinidia deliciosa cv. 'Hayward') should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwi fruit. But, this requires correct temperatures and ethylene concentrations. More testing of a newly developed ethylene generator using charcoal for commercial purposes is needed. This study was conducted to investigate the optimum storage temperatures and the effect of ethylene on the postharvest quality of kiwi fruit. Three different ethylene concentrations of 10, 50, and $100{\mu}L{\cdot}L^{-1}$ were used on fresh kiwi fruit stored at different temperatures of 10, 15, and $20^{\circ}C$. The quality changes of the fruits were assessed by sensory evaluation and by measuring firmness, soluble solids content, titratable acidity, and ethylene production. Higher storage temperatures and ethylene concentrations softened the kiwi fruit quickly and led to the rapid loss of acidity while soluble solid contents of fruit increased to a significant extent during the same storage period. Similarly, the firmness of ethylene-treated fruits stored at 20 and $15^{\circ}C$ dramatically decreased in the experiment while treated fruits stored at $10^{\circ}C$ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and $20^{\circ}C$ were better than those of fruits at $10^{\circ}C$. With regards to the effect of temperature, fruits stored at lower temperatures took a longer time to ripen and retained their quality longer. The newly developed ethylene generator maintained the ethylene concentration in the 5 kg box at $40-400{\mu}L{\cdot}L^{-1}$. The ethylene generator could also be used to soften persimmons.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.363-369
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• 2004

Three different doengjang(fermented soybean paste) were prepared by using B. subtilis SS103 with high angiotensin converting enzyme(ACE) inhibitory activity, Asp. oryzae and mixed culture of two organisms, respectively. Quality characteristics and the inhibitory activity were compared. $\beta$-Amylase activity rapidly increased during 30 days of fermentation, but lower activity was found in doenjang prepared with B. subtilis. However, $\alpha$-Galactosidase activity decreased for 15 days of fermentation and little activity was observed after that fermentation period. Protease production tended to increase during the fermentation. High protease activity was found only in doengjang prepared with Asp. oryzae, but the doengjang prepared with B. subtilis SS103 showed very low activity. Total isoflavone content at 90 day fermentation was the highest in doengjang prepared with mixture of Asp. oryzae and B. subtilis. ACE inhibitory activity increased during the fermentation period. The highest activity was found in doengjang made with mixture of Asp. oryzae and B. subtilis. Sensory evaluation on doengjang itself and its soup indicated that doengjang made with mixture of Asp. oryzae and B. subtilis showed higher acceptability on taste, flavor and color than those prepared with only Asp. oryzae or B. subtilis, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.326-332
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• 2015

Makjang is a kind of Korean traditional short-term fermented soybean paste. The purpose of this study was to evaluate the compositions of free sugars, organic acids and free amino acids as well as microbial counts of six kinds of Makjang. Commercial Makjang from different regions (Kangwon-do, Choongchung-do and Kyungsang-do) were used. The major free sugars of samples were glucose (0.15~3.97%) and maltose (0.01~0.54%), whereas sucrose (0.02%) was detected only in M4 and fructose only in M1 and M2. The major organic acids were citric acid (0.16~3.09%), malic acid (0.06~0.23%) and succinic acid (0.01~0.11%). The total content of free amino acids ranged from 0.02 to 8.74 mg/g, and major amino acids were detected in the order of glutamic acid, leucine, alanine and aspartic acid. Numbers of viable cells of bacteria as well as yeast and molds were $7.8{\times}10^4{\sim}4.8{\times}10^5$ and $8.1{\times}10^3{\sim}3.6{\times}10^4$, respectively. The results of the sensory evaluation showed that over-all preference of Kyungsang-do Makjang was higher than others. Consequently these results provide better information for standardizing and improving quality and functional activity of commercial Makjang.

• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.549-558
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• 2009

This study examined the basic information on the native pear c.v. 'Baekwoon' grown in Mt. Baekwoonsan, Gwangyang, to develop as a local specialty product. the sensory characteristics, chemical compositions, and physiological activities of 'Baekwoon' pear were examined and compared with those of 'Niitaka' pear. Hardness of 'Baekwoon' pear was 19.30N, which was higher than 'Niitaka'. The sugar content of 'Baekwoon' was 11.5 $^{\circ}Brix$, which was lower than 'Niitaka'. The total amino acid contents of the fruit skin and flesh of 'Baekwoon' were 222 mg/100g dry weight (DW) and 130 mg/100g DW, respectively, which were much higher than those of 'Niitaka'. Especially, serine contents in fruit skin and flesh of 'Baekwoon' were 75.4 mg/100g DW and 40.2 mg/100g DW, respectively, which were significantly (p<0.05) higher than those of 'Niitaka'. However, physiological activities, such as total phenol content, DPPH radical scavenging activity, total flavonoid content and nitrite scavenging activity, of 'Baekwoon' were lower than or similar to those of 'Niitaka'. Consequently, vitamin and amino acid contents of 'Baekwoon' were better than those of 'Niitaka'. It is suggested to use fruit skin because of its good composition and physiological activities so that it helps to improve the quality and the biological activity.

• International Journal of Advanced Culture Technology
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• v.8 no.2
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• pp.116-128
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• 2020

In this study, we introduce a multi-modal mixed reality (MR) application for advertising the main touristic landmarks on Jeju Island, and evaluate its effectiveness based on the Technology Acceptance Model (TAM) with a focus on the user's involvement in Korean culture (K-Culture). Specifically, we deployed several stimuli to enable users to retrieve information, visualize a variety of heritage content such as text, images, videos, virtual artifacts, and immerse in a VR environment to experience the heritage locations. The results of the online survey with 436 participants showed that for consumers with low K-Culture involvement, Perceived Usefulness and Perceived Ease-of-Use did not affect their Intention to Visit the island. Still, it had a significant impact on their Intention to Use the application. On the other hand, for the group with high K-Culture involvement, Perceived Usefulness had no effect on the Intention to Use and Intention to Visit. However, Perceived Ease-of-Use had a significant impact on their Intention to Use the application and Intention to Visit Jeju Island. Therefore, when user involvement in K-Culture is high, convenience of use has played a significant role in sensory media usage and the intention to visit, regardless of the usefulness of the mixed reality content. In contrast, users with low K-Culture involvement primarily focused on the functional aspects of the application. These findings open the path for follow-up studies on K-Culture involvement and immersive media tourism marketing, which will benefit digital tourism marketing and Korea's tourism industry.

• Journal of Korean Elementary Science Education
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• v.24 no.1
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• pp.86-101
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• 2005

In this study, a brain-basrd model for science teaching and learning was developed based on the natural processes which human acquire knowledge about a natural object or on event, the major domains of science educational objectives of the national curriculum, and the human brain's organizational patterns and functions. In the model, each educational objective domain is related to the brain regions as follows: The affective domain is related to the limbic system, especially amygdala of human brain which is involved in emotions, the psychomotor domain is related to the occipital lobes of human brain which perform visual processing, temporal lobes which perform functions of language generating and understandng, and parietal lobes which receive and process sensory information and execute motor activities of body, and the cognitive domain is related to the frontal and prefrontal lobes which are involved in think-ing, planning, judging, and problem solving. The model is a kind of procedural model which proceed fiom affective domain to psychomotor domain, and to cognitive domain of science educational objective system, and emphasize the order of each step and authentic assessment at each step. The model has both properties of circularity and network of activities. At classrooms, the model can be used as various forms according to subjects and student characteristics. STS themes can be appropriately covered by the model.

• The Journal of Korea Robotics Society
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• v.1 no.1
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• pp.17-24
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• 2006

Though the final goal of mobile robot navigation is to be autonomous, operators' intelligent and skillful decisions are necessary when there are many scattered obstacles. There are several limitations even in the camera-based tele-operation of a mobile robot, which is very popular for the mobile robot navigation. For examples, shadowed and curved areas cannot be viewed using a narrow view-angle camera, especially in bad weather such as on snowy or rainy days. Therefore, it is necessary to have other sensory information for reliable tele-operations. In this paper, sixteen ultrasonic sensors are attached around a mobile robot in a ring pattern to measure the distances to obstacles. A collision vector is introduced in this paper as a new tool for obstacle avoidance, which is defined as a normal vector from an obstacle to the mobile robot. Based on this collision vector, a virtual reflection force is generated to avoid the obstacles and then the reflection force is transferred to an operator who is holding a joystick to control the mobile robot. Relying on the reflection force, the operator can control the mobile robot more smoothly and safely. For this bi-directional tele-operation, a master joystick system using a hall sensor was designed to resolve the existence of nonlinear sections, which are usual for a general joystick with two motors and potentiometers. Finally, the efficiency of a force reflection joystick is verified through the comparison of two vision-based tele-operation experiments, with and without force reflection.

• The KIPS Transactions:PartB
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• v.13B no.2 s.105
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• pp.97-104
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• 2006

There is no method to control for the child efficiently when disease happens who cannot be able to express his symptoms. Therefore, doctor's diagnosis depends on inquiring from child's patients, that leads to wrong diagnosis result. For this, in this paper, we would like to develop child ocular inspection, auscultation diagnosis instruments, using Oriental medicine principle that living body signal of five organs and six hallow organs which reflects patients face and voice We would like to get more accurate diagnosis result for child's symptoms from doctor's intuition on the basis of diagnostic sight visualization, objectification, quantization itself. This paper develops color revision, YCbCr application, and face color selection and five sensory organs and nose or apex extraction method etc, in child ocular inspection by first work achievement sequence among the whole development systems. Also, in occasion of child auscultation, crying characteristics of colics through pitch, intensity and formant analysis is numerized and objectifies doctor's intuition through this. Finally, experiments are performed to verify the effectiveness of the proposed methods.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.29-36
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• 2013

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of $20^{\circ}C$ and up to 70 days at the storage of $-20^{\circ}C$. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.