• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 1989년도 한국자동제어학술회의논문집; Seoul, Korea; 27-28 Oct. 1989
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• pp.235-238
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• 1989

Generally, Industrial robots are often controlled using joint processors and treating each joint as an independent servo loop. This paper presents a system architecture for robot control designed for real-time control of motion and sensory processing utilizing general-purpose Personal Computer. And for easily use and system expendability, robot language is implemented with C-language as base language. Through this system user can easily update robot language by design of his own language primitives. This system also don't require another development tool and can be used as advanced algorithm simulator in robotics laboratories.

• 디자인학연구
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• 제17권2호
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• pp.413-424
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• 2004

텔레프레즌스는 '현상체가 현실세계를 떠나 가상세계로 이동함에 따라 가상세계의 사물과 인물에 대해 마치 현실세계의 사물과 인물에 대해 반응하는 것과 유사한 심리적, 행동적 반응을 보이는 현상'이며 '커뮤니케이션 매체를 통해 제공된 환경에 존재한다고 지각하는 경험'이다. 텔레프레즌스는 매체를 수단으로 경험하게 되는 것으로, 매체의 특성은 매개된(mediated) 환경에 직접적인 영향을 끼친다. 하나의 매개된 환경이 사용자에게 텔레프레즌스의 경험을 불러일으킬 것인지 아닐지는 환경에 사용된 감각자극들의 조합, 사용자가 환경과 상호 작용할 수 있는 방법들 그리고 그 환경을 경험하는 사용자 개인들의 특성들에 의해 결정된다. 텔레프레즌스 아트는 네트워크로 연결된 사이버 공간(cyber space)에서 서로 다른 지역에 있는 사람들을 텔레커뮤니케이션 시스템(telecommunication system)을 이용해 연결하고 그들로 하여금 가상현실(virtual reality)의 감각적 정보를 기반으로 상호작용하게 함으로써 텔레프레즌스(telepresence)를 경험하도록 하는 예술 활동을 말한다. 텔레프레즌스 아트의 특징은 원거리 통제(remote control), 원거리 영상(remote vision), 원거리 운동(telekinesis), 실시간 시청각 정보의 교환(real-time exchange of audiovisual information)이라 할 수 있다. 본 연구는 텔레프레즌스의 결정요인을 감각적 몰입도(sensory immersion), 감각적 충실도(sensory fidelity), 인지적 충실도(cognitive fidelity), 사용자의 개인적 특성들(personal factors)로 분류하고 이 네 가지 결정요인이 적용된 텔레프레즌스 아트의 사례분석을 통해 뉴미디어 아트를 위한 미학적 접근과 디자인 방법론을 모색하고 있다.

• 한국식품과학회지
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• 제37권3호
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• pp.425-430
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• 2005

본 연구는 수크랄로스를 이용한 저열량 음료의 관능적 특성을 평가하기 위하여 수행되었다. 이를 위해 수용액 및 음료 system에서 설탕이나 과당에 대한 수크랄로스 및 아스파탐의 상대당도를 조사하였고, 감미료를 함유한 수용액과 수크랄로스로 설탕이나 과당의 일부 또는 전부를 대체한 오렌지 향 음료 및 스포츠 음료의 관능적 특성을 평가하였다. 또한 대체율에 따른 오렌지 향 음료의 소비자 기호도를 조사하였다. 그 결과를 요약하면 다음과 같다. 수용액 상태에서 설탕(10%)용액에 대한 수크랄로스의 상대당도는 350배였고, 아스파탐의 상대당도는 90배였다. 설탕 용액과 동일한 당도를 나타내는 수크랄로스 및 아스파탐 용액의 관능적 특성 평가 결과, 수렴성을 제외한 모든 특성에서 수크랄로스 용액과 설탕 용액 간에 유의적 차이를 나타내지 않았으나, 아스파탐 용액은 쓴맛, 금속성 향미 및 수렴성이 강하게 나타났다. 오렌지 향 음료(설탕 10%함유)에서 수크랄로스의 상대당도는 500배였으며, 설탕의 50%를 수크랄로스로 대체한 경우, 신맛을 제외한 모든 특성에서 설탕만을 첨가한 오렌지 향 음료와 유의적인 차이가 없었다. 설탕을 수크랄로스로 대체하여 제조한 오렌지향 음료에 대해 소비자 기호도 검사를 실시한 결과, 설탕의 50%를 수크랄로스로 대체한 음료는 설탕만 첨가한 음료와 동일한 기호도를 나타냈다.

• The Journal of Korean Physical Therapy
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• 제11권3호
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• pp.23-36
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• 1999

The very definitions of posture and balance have changed, as has our understanding of the underlying neural mechanisms, In rehabilitation science, there awe at least two different conceptual theories to describe the neural control of posture and balance : the reflex/hierarchical theory and system theory. A reflex/hierarchical theory suggests the posture and balance result from hierarchically organized reflex responses triggered by independent sensory systems. The systems approach suggests that action emerges from an interaction of the individual with the task and environment. That is to say, the systems approach implies that the ability to control our body's position in space emerges from a complex interaction of musculoskeletal and neural systems, collectively referred to as the postural control system. The specific organization of postural systems determined both by the functional task and the environment in which it is being performed, The postural control system is divided into three basic functional components for assessment : 1) musculoskeletal components, 2) motor coordination components, and 3) sensory organization components. It is proposed that a systemic functional understanding of human balance is critical to effective programs for balance rehabilitation. Thus, this article briefly reviews the basic functional components to consider in designing treatment plan and for the benefit of the balance assessment.

• 동아시아식생활학회지
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• 제15권1호
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• pp.112-118
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• 2005

Fig(Ficus carica L.) which belongs to Moraceae family has been used as digestion promoter, cure for ulcerative inflammation and eruption in Korea. Figs have very short preservation period and can be kept only 1 week even in the refrigeration system. The possibility of wine-making from Korean figs was tested by analyzing the fermentation characteristics, proximate analysis and free sugar contents of wine made of slices with 20% sugar addition. Ethanol fermentation of the figs by Saccharomyces cerevisiae was done rapidly. The ethanol contents, pH, total acidity and sugar content were 12.1%, 3.91, 0.42% and 9.9 °Brix, respectively. The results from the sensory evaluation were as follows. The wine made from the sliced figs were better than that from fig juices in their sensory scores. The wine made with frozen figs was not different from that made with fresh ones. To improve the quality of wine, the addition of dried leaf powder in the concentration of 100 ppm were tried and found it was superior to the one made without leaf.

• 동아시아식생활학회지
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• 제15권1호
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• 한국의류학회지
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• 제21권2호
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• pp.262-276
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• 1997

The purpose of this study was to develop torso patterns according to the somatotype and thus to contribute to the ready-made industry. Classification of the somatotypes was based on each individual's lateral and frontal view and development of torso patterns according to the somatotype was to center on the darts. The subjects in this study were female college students of 18 to 24 year old. This study was carried out by the following procedures: 1. Classification of the somatotypes was based on each individual's lateral and frontal view. The somatotypes were classified into 18 types. 2. Eighteen subjects who had prominent somatic characteristics and average mea- surements were chosen. 3. Subjects were clothed and a sensory evaluation was carried out. 4. Experiments of alterations were carried out. The quantities of revision of torso patterns due to the difference of somatotypes were measured through these. These method were due to the items of the sensory evaluation. 5. By obtaining the results of the sensory evaluation and experiments of alterations, the torso patterns according to the somatotypes were developed. These were inputted to the CAD System and compared with one another. 6. Grading of the torso pattern according to each somatotype was carried out and thus a file of torso patterns was made according to the somatotypes.

• 한국의류학회지
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• 제33권2호
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• pp.299-307
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• 2009

The purposes of this study ate to evaluate sensibility performance of metallic Jacquard fabrics, and to contribute to the research and development of the women's suit made of the metallic Jacquard fabrics. eight fabrics were woven with two kinds of warp yarns(nylon and rayon) and weft yarn blended with various contents(0, 7, 14, 21%) of metallic yarn. The sensibility performances such as sensory, touch preference and buying preference for memory fabrics of the metallic Jacquard fabrics were evaluated, and mechanical properties were measured by KES-FB system. The correlation between the mechanical properties and the sensibility performance were analyzed. As the metal fiber content increased, the sensory evaluation value of lustered, wrinkly, sandy, rustle and stiff increased, the sensory evaluation value of slippery and damp decreased. As the metal fiber content increased, the touch preference decreased and the buying preference increased. The touch preference had negative correlation with the metal fiber content, but the buying preference had positive correlation with it.

• 동의생리병리학회지
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• 제19권6호
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• pp.1640-1646
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• 2005

An oriental medicinal drugs Jahageo (JHG, Hominis placenta) were examined to determine its effects on the responsiveness of central nervous system neurons after injury. We found that JHG was involved in neurite outgrowth of DRG sensory axons. JHG treatment also increased expression of axonal growth-associated protein GAP-43 in DRG sensory neurons after sciatic nerve injury and in the injured spinal cord. JHG treatment during the spinal cord injury increased induction levels of cell division cycle 2 (Cdc2) protein in DRG as well as in the spinal cord. Histochemical investigation showed that induced Cdc2 in the injured spinal cord was found in non-neuronal cells. These results suggest that JHG regulates activities of non-neuronal cells such as oligodendrocyte and astrocyte in responses to spinal cord injury and protects neuronal responsiveness after axonal damage.

• 동아시아식생활학회지
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• 제14권6호
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.