• Title/Summary/Keyword: standard comparison

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Analyzing the binary system using standard stellar models: HIP 20916 and HIP 101769

  • Beom, Minje;Kim, Yong Cheol
    • The Bulletin of The Korean Astronomical Society
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    • v.38 no.2
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    • pp.71.2-71.2
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    • 2013
  • The standard stellar models for HIP 20916 and HIP 101769 have been constructed to determine the properties of the binary system. Augmented with speckle data which is the magnitude difference between stars of the binary system, the previously determined parameters, such as [Fe/H], distance, total mass, and etc, are used to construct the standard stellar models. And the Green table is used to convert L and $T_{eff}$ into $M_v$ and color for comparison between models and observational data. We present the constructed stellar models of the system.

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A Joint Agreement Measure Between Multiple Raters and One Standard

  • Um, Yong-Hwan
    • Journal of the Korean Data and Information Science Society
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    • v.16 no.3
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    • pp.621-628
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    • 2005
  • This article addresses the problem of measuring a joint agreement between multiple raters and a standard set of responses. A new agreement measure based on Um's approach is proposed. The proposed agreement measure is used for multivariate interval responses. Comparison is made between the proposed measure and other corresponding agreement measures using hypothetical data set.

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Comparison and Analysis of Cometic and Foreign Standard for electrical facilities installation of entertainment spaces (유흥장 전기설비 설치에 대한 국내.외 규정 비교 분석)

  • Bae, Seok-Myung;Bang, Sun-Bae;Yi, Geon-Ho
    • Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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    • 2004.05a
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    • pp.321-325
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    • 2004
  • Electrical facilities of entertainment spaces become more complicate and bigger due to growing industry and economy. Therefore using only Technical standards for Electrical facilities of internal standard, we have some difficulty for management and installation of electrical facilities of entertainment spaces. So this paper gives a information which is applied to install the electrical facilities of entertainment space by analysing and comparing of internal and external standard.

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Inter-comparison of temperature measurement capability using standard platinum resistance thermometers (표준백금저항온도계를 이용한 온도측정능력 상호비교)

  • Gam, K.S.;Kang, C.S.;Lee, Y.J.;Lee, K.B.;Kim, Y.G.;Park, S.N.
    • Journal of Sensor Science and Technology
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    • v.18 no.1
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    • pp.86-94
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    • 2009
  • Temperature measurement capability was inter-compared using the transfer standard platinum resistance thermometers(SPRT) among four laboratories of KRISS. The transfer SPRTs were primarily calibrated at the triple point of water and Ga melting point, then used at inter-comparison experiment. Temperature difference of calibration value between temperature laboratory and length laboratory at $20^{\circ}C$ was -0.7 mK and +2.4 mK at density laboratory. Temperature measured near $20^{\circ}C$, $25^{\circ}C$ and $30^{\circ}C$ at fluid flow laboratory was deviated by $34.2{\sim}80.4\;mK$ from the calibration values of the transfer SPRT. Ga melting points was inter-compared among three laboratories, and the difference of Ga melting points against the standard Ga melting point of temperature laboratory were $0.03{\sim}0.54\;mK$ at length laboratory and 0.02 mK at density laboratory.

A Study on the Characteristics of the Color Perception of Chinese People : Focused on a Comparison of the Characteristics of Color Perception among Korean, Chinese and Japanese People (중국인의 색지각 특성에 관한 연구 -한국, 중국과 일본 3국인의 색지각 특성비교를 중심으로-)

  • Jo, Young-Mi;Sung, Ji-Eun;An, Ok-Hee
    • Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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    • v.27 no.5
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    • pp.1-8
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    • 2013
  • The purpose of this study is investigate the characteristics of color perception among Chinese people, and compare the characteristics among Korean, Chinese and Japanese people, using Munsell color space. The results are as follows: 1) Chinese people were more likely to tell accurately red, yellow red, yellow, purple, and an achromatic color, but did not do accurately green yellow, blue, and purple blue. In terms of a comparison of average perceived color and standard color, there were significant differences among green yellow, blue green, and blue and standard color; 2) Color perceptions of Korean, Chinese and Japanese people were broadly classified into four types. Also, of ten chromatic colors, the color perception type of only two colors, red and yellow, were is same among the groups of the three countries. However, the color perception type of yellow red, green, blue green and blue were different among them; and 3) In terms of a color perception accuracy test among the groups of the three countries, there were not significant differences between yellow and purple and standard color. However, significant differences existed between the rest of the colors and standard color.

Comparison of Physicochemical Properties between Standard and Sow Pork

  • Kim, Gye-Woong;Kim, Hack-Youn
    • Food Science of Animal Resources
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    • v.38 no.5
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    • pp.1120-1130
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    • 2018
  • This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

Construction of AC-DC Magnetic Field Standard Systems and Results of International Key Comparison (직류-교류 자기장 표준 시스템 제작 및 국제비교 결과)

  • Park, Po-Gyu;Kim, Young-Gyun
    • Journal of the Korean Magnetics Society
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    • v.14 no.6
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    • pp.201-206
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    • 2004
  • The AC-DC magnetic field standard systems were constructed for the calibration of magnetometers for low magnetic field and the tests for low magnetic field characteristics of sensors and materials. In the range of 1 mT, the expanded uncertainty of dc is 8${\times}$10$\^$-6/, ac uncertainties are 0.16% in 0.1~1 kHz, 0.26% in 1~5 kHz, and 0.44% in 5~20 kHz. We have been participated in international key comparison(KC) to achieve the equality and the mutual agreement between standard institutes for the results of calibrations and tests. KRISS participating in ac-dc magnetic flux density of KC got equal level of uncertainty results compare with the advanced nations. It confirm that measurement ability of magnetic flux density is high level in the world.

Bodyshell strength analysis for standard EMU (표준전동차 개발을 위한 구조체의 강도해석)

  • 권태수;이호용;이관섭;최성규
    • Proceedings of the KSR Conference
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    • 1998.11a
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    • pp.455-463
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    • 1998
  • The standardization urban transit project has been started by government and the Korean standard electrical railcar has been designed. The bodyshell of standard railcar is made of aluminium alloy. In the present paper, the design of its bodyshell is evaluated in the viewpoint of strength analysis. The loading condition is based on the 'Test Methods of Static Load for Body Structure of Electrical Multiple Unit', standard specification. The bodyshell of Korean standard EMU consist of longitudinal extrusion members which are double-skin structure type. The result in this paper is enough to satisfy strength requirement which is provided by standard specification. The comparison between actual experiment and analysis result will be presented in the next paper.

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Investigation of the Temperature Change and Quantity of Heat Stimulus of the Commercial Indirect Moxibustion (상용 간접구의 연소형태와 열자극량에 대한 연구)

  • Kwon, O-Sang;Lee, Sang-Hun;Cho, Sung-Jin;Choi, Kwang-Ho;Choi, Sun-Mi;Ryu, Yeon-Hee
    • Journal of Acupuncture Research
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    • v.28 no.6
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    • pp.139-147
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    • 2011
  • Objectives : In this research, relatively the characteristic in the combustion according to the brands of the commercial indirect moxibustion is compared and the commercial indirect moxibustion is standardized and this result tries to be provided as necessary basic data. Methods : After adhering to the agarose gel surface in which the thermocouple is inserted, 6 kinds of commercial indirect moxibustion were burnt off and the burning behaviour of the commercial indirect device and heat quantity of stimulus was compared. Results : 1. The form of combustion did not have a difference in 6 kinds of commercial indirect moxibustion combustion. 2. As to the miximum temperature, 'Seoam' and 'Dongbang' was higher than 'Baekryoung' and 'Taeyang'. 3. It was long so that the highest temperature reaching time of 'Seoam' could note in comparison with the other brands. And the highest temperature reaching time of 'Baekryoung' was short to note in comparison with the other brands. 4. As to the quantity of heat stimulus, 'Seoam' was the biggest and 'Baekryoung' was the smallest. 5. The quantity of heat stimulus of 'Dongbang' was the most stable. Conclusions : In this research, relatively the form of combustion of 6 kinds of commercial indirect moxibustion and heat quantity of stimulus were compared. It desires to anticipate the result that it makes the skin.