• Journal of Sensor Science and Technology
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• v.25 no.6
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• pp.406-411
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• 2016

The application of visual and auditory senses into virtual reality is easily taken for granted, but the sense of smell has been largely ignored. But many researches have shown that olfactory stimulation in virtual environments can increase the immersion and reality. In practical virtual reality, the use of scents is not always able to increase the immersion and reality. An ill-matched scent can decrease the reality. To solve this problem, we developed scent devices that can adjustable scents and scent intensity in order to display a well-matched scents in virtual reality. And we propose simple and practical way to program specific location to display scents and developed API function to control a developed scent device at virtual reality software.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.30 no.1
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• pp.44-48
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• 2016

In this paper, we analyzed the operating characteristics of a ventilating fan due to overload and overheating. The experiment assumed the forcible restraint of the blade due to external objects and the aging process. We analyzed the experimental temperature and operating characteristics of the three places in the interior of the ventilating fan. As a result of the analysis, the temperature distribution was highest to lowest in the following order: the thermal fuse, the motor inside, and the above winding. There was smell of burning enamel in the restraint experiment. Following the thermal fuse operation, the insulation of motor winding was good. In the case of rated voltage and new ventilating fan restrained for about 4hours, and the results of restraint experiments in the presence or absence of the thermal fuse, no risk of deformation or fire due to overheating was identified. Henceforward, ignition hazard experiments will be required for additional factors of aging, pollution, and defective insulation.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2005.07a
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• pp.373-374
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• 2005

NaOCl (Sodium hydrochlorite) have similar smell of chloride and solution of straw color. And boiling point is $110^{\circ}C$, specific gravity is 1.0(50g/l)/1.1(100g/l), Value of pH is 12. NaOCl playa role as bleach, a oxidizer, a germicide, a decolorant, a deodorant, treatment of water supply and drainage, food addition agent because strong oxidation, bleaching, sterilization effect is had. When NaOCl is produced in electrolysis of seawater, this system is composed of injection system by directly electrolysis of salt water on the spot and sodium hydrochlorite generate a safe low concentration(0.4~0.8 %).

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.30-37
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• 2012

The purpose of this study was to identify U.S. consumers' preferences for Bibimbap and to determine whether or not Bibimbap can be adopted into the American palate. A total of 214 people tasted a controlled amount of Bibimbap and Gochujang sauce (red chili pepper sauce) and then completed a preference test. Bibimbap was highly rated overall in the areas of appearance, color, smell, and taste. Gochujang sauce was also well-accepted in terms of taste and spiciness. Most of the participants disliked the seaweed and shiitake mushrooms, which means that Bibimbap can improve its garnish taste and aroma by removing them. Further, a more watery sauce was served as foreigners are not familiar with mixing food culture. Therefore, by offering diverse ingredient options, the acceptance of traditional Bibimbap can be increased in the U.S.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.357-366
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• 1995

This study was undertaken to investigate college students' perception and preference of Korean traditional foods during November in 1994. 493 students in Taejon area were asked to fill out the questionaires. The collected data were analyzed by SAS package. The average height and weight were 173.04 cm, 64.46 kg for male and 161.73 cm, 49.33 kg for female. Students living their own home were 48.8% and self-lodging students were 30.2%. Male have a meal for hunger and female for pleasure (p<0.002). They choose their foods based on the taste (84.6%) and nutrition (8.2%). 85.5% of students prefer Korean traditional foods. Most students think that the Korean traditional foods should be succeeded and developed. However, they want the taste of Korean traditional foods to be changed for their preference. Kimch'i is the most favorate fermented foods. The fermented fish products and jang-atchi are the most unfavorate ones. They don't like too salty taste and strong smell of the Korean fermented foods.

• Food Science and Industry
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• v.53 no.2
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• pp.200-214
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• 2020

The traditional Korean fermented fish products are classified into mainly three groups; Jeot-gal, Aek-jeot, and Sik-hae. Jeot-gal is a salt-fermented fish. Aek-jeot (Eoganjang) is actually a liquid part of Jeot-gal. Sik-hae is a salt-fermented whole or part fisheries with adjuncts. The production of jeot-gal products has been increased constantly. However, there is not enough fishery for raw materials. Recently, consumers have been preferred low-salted foods because they have become aware that high levels of salt cause adult diseases such as hypertension or gastric cancers. The main consumers of jeot-gal are adults above 40~50 years old. Young generation and school nutrition teachers dislike fishery products because of distinct fish smell, small bone, as well as food safety. Therefore, in order to increase the consumption of jeot-gal and extend its industry, jeot-gal should be developed to match the preference of new generation with good safety, health-oriented, and new concept.

• Journal of Sensor Science and Technology
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• v.30 no.4
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• pp.204-209
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• 2021

Immersive multimedia comprising metadata for five senses can provide user experience by stimulating memory and sensation. In the case of olfactory-enhanced multimedia, a computer-generated smell is combined with additional media content to create a richer and/or more realistic experience for the user. Although several studies have been conducted on olfactory-enhanced multimedia using e-nose and olfactory display, their practical applications have been severely restricted owing to the absence of a related standard. This paper proposes a method to standardize odor metadata obtained from an e-nose system, which has been particularly used to acquire data from different coffee aromas. Subsequently, the data were transferred to an odor display applicable for olfactory-enhanced multimedia using the ISO/IEC 23005 (MPEG-V) data template.

• International Journal of Advanced Culture Technology
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• v.10 no.2
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• pp.269-280
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• 2022

It has been common since ancient times to use fashion accessories to make a positive impression on others and develop personal brands. For this manuscript, I've designed a range of personalized electronic sounds and perfume accessories that use personalized scents and sounds to create memorable experiences. These have built-in auditory and olfactory actuators that can generate unique sound and fragrance signatures from the wearer and the other party. Based on the design explorations, I also discussed the issues of design and implementation of personalized electronic sound and fragrance accessories, as well as issues and additional business opportunities for the use of these personalized electronic sound and odor accessories in everyday life.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.85-87
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• 2022

고품질 코드를 위한 정적 분석은 아직도 매우 필요한 영역이며, 또한 코드의 가시화는 개발자들에게 코드의 복잡한 모듈에 대한 가이드에 필요하다. 기존의 코드 가시화는 정적 분석의 코드 내부 정보들을 DB 테이블화 및 품질 지표(CK Metrics, Coupling, # function Calls, Bed smell) 질의어화, 그리고 추출된 정보를 가시화하는 것에만 초점을 두었다. 문제는 코드 내부 정보(Class, method, parameters, etc) 테이블들에 대한 join 연산 시 엄청난 시간과 리소스가 소모된다. 이 문제를 해결하기 위해, 우리는 테이블 설계의 정규화를 제안한다. 또한 필요한 품질 지표의 질의를 통해 코드 내부 정보 추출하여 데이터 및 제어 복잡 모듈을 식별하여 refactoring 를 가이드 한다. 앞으로는 이 부분의 AI learning 을 통해 bad/good program 을 식별을 기대한다.

• International journal of advanced smart convergence
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• v.12 no.4
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• pp.260-267
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• 2023

Due to the development of science and technology in the 4th Industrial Revolution, a variety of content is being developed and utilized through educational courses linked to digital textbooks. Students use smart devices to engage in realistic virtual learning experiences, interacting with the content in digital textbooks. However, while many realistic contents offer visual and auditory effects like 3D VR, AR, and holograms, olfactory content that evokes actual sensations has not yet been introduced. Therefore, in this paper, we designed and implemented 4D educational content by adding the sense of smell to existing content. This implemented content was tested in classrooms through a curriculum-based evaluation. Classes taught with olfactory-enhanced content showed a higher percentage of correct answers compared to those using traditional audio-visual materials, indicating improved understanding.