• 한국신재생에너지학회:학술대회논문집
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• 2007.06a
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• pp.511-514
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• 2007

Gas hydrate has a unique property that can store a large volume of gas in water as a solid form. Even though investigations for natural gas storage technology have been carried out for several decades, there are still a lot of unsolved problems due to complex formation process, low formation speed, high energy consumption and so on. So, lots of experiments were conducted to overcome these weaknesses and to develop artificial NGH formation technology applicable to industrial-scale storage and commercial transport. In this study, some series of experiments were performed to analyze both stirred and unstirred system especially about the influences of several gas hydrate formation factors such as agitation speed, system temperature, SDS concentration, etc. As a result, optimum range of SDS concentration and temperature that could enhance the storage capacity and shorten the formation time were found. And it is obviously presented that SDS such a kind of surfactant promotes gas hydrate formation dramatically and the quantity of stored gas are proportional to agitation speed in stirred system.

• Journal of Advanced Navigation Technology
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• v.15 no.6
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• pp.1173-1179
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• 2011

In this paper, we propose the parser structure to realize the encoder which is standardized encoding rules to code and store the medical waveform such as an electrocardiogram or an blood pressure in aviation emergency medical service. To design the encoder based on the MDER, the effect on the scope of each tag should be considered. we design the parser with the root property which is to clarify the effect of scope between tags. the presented parser is implemented and compared with the other structures.

• Journal of IKEEE
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• v.11 no.4
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• pp.283-292
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• 2007

Due to the development and proliferation of internet technology, cooperation and interaction between companies have become very important. However, different heterogeneous systems have been used as information systems for companies because of various types of pressure in the business environment. Therefore, business process integration and interaction are recognized as essential elements, not optional elements. In addition, it is important to make a business process which is valuable as an intellectual property in a storable form and share. So, many business process languages for service integration and GUI type's automatic systems using the same and making business process easily have been introducing. However, to integrate previously created web service[1] workflows, or to use a web service workflow for another workflow production like an activity, that is, research to support multi integration language and system is not ongoing except for research to make and connect adapter between workflow engines.[2] Also, research for current languages and systems that integrate the BPEL[3] process into a workflow in the industrial world does not exist. This means that integration between workflows being used at companies is difficult, and becomes the biggest obstacle to service integration, which is necessary for cooperation and interaction between companies. To solve this problem, in this paper, I defined BPIL based on XML[4], which can store business processes. Also, using this, BPIL workflow system based on SOA[5] which supports multiple integration and workflow profiling was designed and prototype was embodied.

• Journal of KIISE:Software and Applications
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• v.34 no.6
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• pp.530-538
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• 2007

Most existing deductive engines study for optimization of TBox based on Tableaux algorithm. However, in order to deduce mass-storing ABox in reality, it can't be decided in finite time. Therefore, for the efficiency of the deductive engine, there needs to be reasoning technique optimized for ABox. This paper uses the method that changes OWL-DL based Ontology to the form of Rule like Datalog in order to interlock store device such as RDBMS. Ultimately, it tries to in circumstance of real world. Therefor, using Axiom that OWL holds, it suggests reasoning method that applies rules including datatype.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.301-302
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• 2007

Energy harvesting from the vibration through the piezoelectric effect has been studied for powering the wireless sensor node. For the driving wireless sensor node, the generated energy is required to store the capacitor or battery. For the rapid charging, higher voltage than battery's capacity voltage and a large current are necessitated. However, the piezoelectric energy harvester is generally featured as a high voltage and low current generator. As it is known that the generated current in the piezoelectric energy harvester is related to an area of electrode of piezoelectric ceramics, we fabricated the multilayer ceramics to increase effective area for the faster charging. The energy harvesting properties and charging characteristics of multilyaer ceramics were investigated and discussed.

• Journal of Digital Convergence
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• v.15 no.8
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• pp.161-168
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• 2017

The purpose of this study is to investigate the effect of restaurant selection factors on reliability and revisit intention. The results of empirical analysis were as follows: First, the factors influencing the intention to visit the restaurant were the physical environment, service, price, location, reputation, cleanliness, It is confirmed that consumers are willing to visit again if their satisfaction is high because they choose general consumers considering kindness and taste. Second, trust is found to affect re - visit intention and it can be judged that store faith is actively considering return visit through consumer 's belief. Third, it was found that the factor of selecting the restaurant business influenced the intention to visit again according to the trust. When the customer chooses according to the restaurant business standard and satisfies the trust, it intends to increase the intention to visit again. The results of this study are as follows. First, it is found that the factors of restaurant selection and trust affect the revisit intention of restaurants, and it is meaningful to provide theoretical and strategic implications.

• Journal of Distribution Science
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• v.5 no.2
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• pp.101-117
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• 2007

Recently, in the process of distribution industry's growth, distribution environment is changing rapidly by appearance of new business condition and strategy of multiple store. According to the intensification of competition, recently large discount stores are developing private brand(PB) products for the purpose of product differentiation and profitability. But after the economic crisis in 1997, young housewives and salaried man's that have rational and practical buying pattern become the core consumer's in the large discount stores. Hence low price strategy is not new things for the consumer's anymore. In addition to, acquiring new consumer, many discount stores are establishing new stores at the rural area. But they undergo hardships of establishing new stores at the rural area because of disparity consumer's behavior, income level and consumption's pattern among regions. So, when they try to establish new stores, they need to know consumer's behavior at the region. Therefore the purpose of this study is to analyze preference property for the private brand(PB) of large discount stores in Gyeonggi-Do.

• Korean Journal of Microbiology
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• v.50 no.2
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• pp.87-94
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• 2014

Nitric oxide (NO), which has been recognized as an integral molecule in maintaining homeostasis, plays an important role in host defense against microbes. NO has diverse antimicrobial mechanisms by directly and/or indirectly interacting with microbes. Under the circumstance that there is an urgent need for a new class of antimicrobial agents due to antibiotic resistance, much effort has been made to develop a NO-based antimicrobial agent. In order to make it possible, strategies to store and release NO in a controlled manner are required because NO has a gaseous property and a very short half-life. In this review, we described NO biochemistry and its mechanisms of antimicrobial activity. In additions, we introduced various NO-releasing systems that improve NO's antimicrobial activity.

• Journal of Engineering Education Research
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• v.2 no.1
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• pp.51-58
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• 1999

This paper is concerned with the compression test such as compression and ring compression tests, by using virtual reality. Engineering material laboratory can be carried out on personal computer without the real expensive experiment devices. The virtual laboratory is composed of three modules as input, calculation and output module on internet. Internet user can give the material's property and other parameters to the server computer at the input module. On the calculation module, simulator cimputes the results by analysis program and store the data as a file. The output module is the program that internet user can confirm a virtual compression results by showing a table, graph, and 3D animation. This program is designed by Internet language such as HTML, CGI, VRML, JAVA. And analysis program uses the finite element method with fortran language. Since the study of virtual reality on internet is rapidly increasing, the virtual experiment of technique will substitute many real experiments in the future.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.