• Journal of Korean Association for Spatial Structures
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• v.11 no.2
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• pp.111-118
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• 2011

Single-layer latticed domes with rigid-joint have an advantage in the construction cost and the aesthetic. But, in single-layer latticed domes, the joints are hard to discriminate between pin-joint and rigid-joint, and consisted of semi-rigid joint in practical. And the erection of large roof structures requires special techniques. As one of these special techniques is the Step-Up erection method. This paper verified buckling characteristics of single-Layer lamella domes according to the Joint flexibility under construction by Step-up method. The results are follows: As erection steps increase, the buckling strength decreases. It is occurred the joint buckling by snap through on the top of dome when the joint flexibility close the rigid. And large tensile stress distribution appeared in circumferential member of bottom boundary when the step of construction is low. As the step of construction increase, large compressive stress distribution showed in the top of dome.

• Journal of Nutrition and Health
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• v.42 no.2
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• pp.158-170
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• 2009

This study was conducted to examine the usefulness of adding final probing step (step3) in dietary assessment by 24-hour recall method among Korean adults. One-hundred fifty five adults (37 males and 118 females) above 30 years of age who visited hospitals for health examination were recruited at three hospitals in Korea. One day dietary intake was obtained using 24-hour recall method from each subject. Dietary interview was conducted in 3 steps, (1) quick list of foods eaten during the previous day, (2) detailed information of all the foods eaten, (3) the final probing for any items forgotten. Items added at the step3 were identified and contributions of energy and nutrient intakes were calculated. The average duration of interview was 10.5 min, and time spent for each step was 4.12 minute for step 1, 5.62 minute for step 2, and 38 second for step 3. The average number of dishes reported by the subjects added at the step 3 was 2.2. (Males = 2.6, Females = 1.6) Frequently reported dishes in the step 3 were Beverage, Tea, alcohol (37.1%) and Fruits (31.8%). From mean total energy intake of 1,589 kcal (Men = 1,846 kcal, Women = 1,509 kcal), 179 kcal (11.3%) was added at the step 3. In the step 3, nutrient intakes increased significantly except retinol in total subjects and except retinol and cholesterol in males but all nutrients increased significantly in females. The final probing step can add significant information on intakes of foods and many nutrients with only about 38 seconds of interview time. Confirmation of the results with larger samples of different age groups is needed.

• The Mathematical Education
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• v.40 no.2
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• pp.179-194
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• 2001

The seventh curriculum put into operation gradually from first-year student in 2000 academic years of elementary school is subject to form and apply a step-wise level curriculum. Mathematics(correspond to junior high school course from 7th school year to 9th school year) should apply a step-wise level curriculum from 7th school year in 2001 academic years. Accordingly, mathematics teachers must diagnose actual conditions of educations, distribution tables of test results, step-wise teaching-studying programs etc. They also make proper plans suitable for actual situations of each school, prepare appropriate teaching materials and aids. I investigated preceding studies planned for preparation of putting into operation of a step-wise level curriculum. It showed that most of the studies were conducted at schools of medium or large scale and studies conducted at schools of small scale was rare. There were 113 small scale middle schools out of total 297 middle schools in Kyongsangbuk-do area in 2000. In this situation, I felt necessities of modeling of a step-wise level curriculum suitable for small scale schools. In this study, I modeled a step-wise level curriculum suitable for small scale middle schools, applied this model to 44 students in M middle school. I modeled two types of curriculum. One is a step-wise level curriculum that execute special supplementation process to students who do not complete 7-가 step successfully. The other is a step-wise level curriculum which is a regular model for a step-wise level of 7-나 step. I carried out an academic achievement test and intimacy test about mathematics before and after the application of the model. In this study, I found out that this model was very effective in academic achievement of students and helpful to declined students in scholarship. In the intimacy test, It was found out that most of the students gained confidence in mathematics, felt less anxiety, formed positive self consciousness. Therefore, I think that this model will be helpful to the application of the seventh step-wise level curriculum.

• Journal of the Korea Society of Computer and Information
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• v.18 no.8
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• pp.87-93
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• 2013

A baby-step giant-step algorithm divides n by n blocks that possess $m={\lceil}\sqrt{n}{\rceil}$ elements, and subsequently computes and stores $a^x$ (mod n) for m elements in the 1st block. It then calculates mod n for m blocks and identifies each of them with those in the 1st block of an identical elemental value. This paper firstly proposes a modified baby-step giant-step algorithm that divides ${\lceil}m/2{\rceil}$ blocks with m elements applying $a^{{\phi}(n)/2}{\equiv}1(mod\;n)$ and $a^x(mod\;n){\equiv}a^{{\phi}(n)+x}$ (mod n) principles. This results in a 50% decrease in the process of the giant-step. It then suggests a reverse baby-step giant step algorithm that performs and saves ${\lceil}m/2{\rceil}$ blocks firstly and computes $a^x$ (mod n) for m elements. The proposed algorithm is found to successfully halve the memory and search time of the baby-step giant step algorithm.

• KIPS Transactions on Computer and Communication Systems
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• v.10 no.5
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• pp.155-162
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• 2021

n-step TD learning is a combination of Monte Carlo method and one-step TD learning. If appropriate n is selected, n-step TD learning is known as an algorithm that performs better than Monte Carlo method and 1-step TD learning, but it is difficult to select the best values of n. In order to solve the difficulty of selecting the values of n in n-step TD learning, in this paper, using the characteristic that overestimation of Q can improve the performance of initial learning and that all n-step returns have similar values for Q ≈ Q^*, we propose a new learning target, which is composed of the maximum and the mean of all k-step returns for 1 ≤ k ≤ n. Finally, in OpenAI Gym's Atari game environment, we compare the proposed algorithm with n-step TD learning and proved that the proposed algorithm is superior to n-step TD learning algorithm.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.2
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• pp.115-127
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• 1991

Information on brew time for Samhaeju can get from the 26 kinds of classical literature, which deal with Samhaeju. Usually, Samhaeju is brewed on any day of the Boar in January of the lunar calendar. However, any day of the Boar in a year seams to be possible for the brew time. In the first step of the manufacture procedure, nonglutinous and glutinous rice are used with the same propontion. The nonglutious and glutinous rice ratio become higher on the 2nd and the 3rd step than in the 1st step. The amount of water adding to the Samhaeju-base is increased step by step. In the first step, processing type of the cereal is predominantly gruel type, which is followed by rice calce. In the 2nd step, rice cake and doughnut-type rice cake are more common type than gruel type. In the 3rd step, processing type of the cereal in Samhaeju is mostly steamed water-soaked rice. Companing China and Japan with Korea, there is difference in the processing types of the cereal. They use steamed water-soaked rice in any step. Nuruk(fermenter) is added to the cold processed cereal in the first step.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.2
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• pp.727-746
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• 2018

The hash function RIPEMD-160 is a worldwide ISO/IEC standard and the hash function HAS-160 is the Korean hash standard and is widely used in Korea. On the basis of differential meet-in-the-middle attack and biclique technique, a preimage attack on 34-step RIPEMD-160 with message padding and a pseudo-preimage attack on 71-step HAS-160 without message padding are proposed. The former is the first preimage attack from the first step, the latter increases the best pseudo-preimage attack from the first step by 5 steps. Furthermore, we locate the linear spaces in another message words and exchange the bicliques construction process and the mask vector search process. A preimage attack on 35-step RIPEMD-160 and a preimage attack on 71-step HAS-160 are presented. Both of the attacks are from the intermediate step and satisfy the message padding. They improve the best preimage attacks from the intermediate step on step-reduced RIPEMD-160 and HAS-160 by 4 and 3 steps respectively. As far as we know, they are the best preimage and pseudo-preimage attacks on step-reduced RIPEMD-160 and HAS-160 respectively in terms of number of steps.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07b
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• pp.671-674
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• 2004

This paper presents design and analysis of multi-layered ring-dot type piezoelectric transformer. These transformers are useful for step up and step down. The transformers consist of disk type multi-layered piezoelectric ceramic plates. The finite element method(FEM) was used for analysis transformer. Vibration mode, electric field and equivalent elastic strain of piezoelectric transformer were simulated by changing frequency. As results, the strain was distributed in isolation part entirely. We can get the operated in step up transformer when the inner side electrode using by input parts. Also we can get the step down transformers using by input Part as outer side electrode. The step up ratio and step down ratio was increased by decreasing inner side electrode. The resonance frequency was increased by increasing inner side electrode when the transformer was operated in step down transformer. But the step up one was decreased. From these results, we can expect to multi-layered ring-dot type piezo transformers as step up and step down transformers.

• The Transactions of the Korean Institute of Electrical Engineers A
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• v.53 no.3
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• pp.175-181
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• 2004

The protection against transient instability and consequent out-of-step condition is a major concern for the utility industry. Unstable system may cause serious damage to system elements such as generators and transmission lines. Therefore, out-of-step detection is essential to operate a system safely. The detection of out-of-step is generally based upon the rate of movement of the apparent impedance. However such relay monitors only the apparent impedance which may not be sufficient to correctly detect all forms of out-of-step and cannot cope with out-of-step for a more complex type of instability such as very fast power swing. This paper presents the out-of-step detection algorithm using voltage frequency deviation. The digital filters based on discrete Fourier transforms (DFT) to calculate the frequency of a sinusoid voltage are used, and the generator angle is estimated using the deviation of the calculated frequency component of the voltage. The proposed out-of-step algorithm is based on the assessment of a transient stability using equal area criterion. The proposed out-of-step algorithm is verified and tested by using EMTP MODELS.

• KSBB Journal
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• v.15 no.6
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• pp.635-643
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• 2000

To compare the antioxidative activities of fish skin and bovine skin gelatin hydrolysate, gelatin hydrolysates from Alaska pollack and bovine skin were prepared by various enzymatic hydrolysis methods (1st step, Alcalase; 2nd step, pronase E; 3rd step, collagenase) using a continuous three-step membrane reactor. The molecular weight distributions of the 1st, 2nd and 3rd step hydrolysates were 7∼10 kDa, 2∼5 kDa and 0.7∼0.9 kDa, respectively. The antioxidative activity of fish skin gelatin hydrolysate was stronger than that of bovine skin gelatin hydrolysate, and in particular, both of 2nd step hydrolysates showed more antioxidative activity than hydrolysates of any other step. The optimum antioxidative activity concentration of the 2nd step hydeolysates of fish and boving skin were 1% (w/w) in a linoleic acid water-alcohol emulsion. In cultured cells exposed to t-butyl hydroperoxide (t-BHP), the 2nd step hydrolysate of fish skin gelatin delayed cell death most. These results suggest that the antioxidative activity of fish skin gelatin hydrolysate is higher than that of bovine skin gelatin hydrolysate because of their different amino acid contents.