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Temporal Error Concealment Technique using Edge Direction Matching in H.264
Shin-Kyoo Park,Goo-Rak Kwon,Min-Cheol Hwang,Sung-Jea Ko 대한전자공학회 2007 ITC-CSCC :International Technical Conference on Ci Vol.2007 No.7
In this paper, we propose a temporal error concealment (EC) method which preserves image continuity across the boundaries. For temporal EC, various block matching-based algorithms are researched to refine the corrupted video. However, existing temporal EC methods are suffered from the blocking artifacts in visual quality since those methods do not consider the edge orientation at the macroblock border. To solve these problems, we propose new EC technique using edge direction matching to preserve the edge information while alleviating the blocking artifacts. Experimental results show that the proposed algorithm yields superior subjective and objective video quality than the conventional algorithms.
간헐포기 활성슬러지 공정에서 유입 유기탄소원에 따른 생물학적 영양염류 제거에 관한 연구
김종민(Jong Min Kim),임도영(Do Young Lim),고광백(Kwang Baik Ko),정연규(Youn Kyoo Choung) 한국물환경학회 1999 한국물환경학회지 Vol.15 No.2
Effects of various organic carbon sources on biological nutrient removal were investigated. Acclimated activated sludges were supplied in synthetic wastewater in a series of lab-scale sequencing batch reactors, which were operated in the 2 hour anoxic and 4 hour aerobic mode during a 12 hour period. The results show that phosphorus release and uptake occurred both in a culture fed with glucose and in one fed with sodium acetate. However, the rate of phosphorus release and uptake was higher in the culture fed with sodium acetate than in the culture fed with glucose. Variation of organic carbon sources in influent did not inhibit nitrification in any rector. Relatively significant denitrification was observed in all reactors in the beginning of aerobic phase since DO concentrations were rather low and organic content was relatively high during this period. As G bacteria might outnumber Poly-P bacteria in a culture fed with a mixture of glucose and sodium acetate. the rate of phosphorus release and uptake was lower in the culture than in a culture fed with sodium acetate only.
민혜선(Hae Sun Min),고재윤(Jae Youn Ko),정규엽(Kyoo Yup Chung) 한국호텔외식관광경영학회 2012 호텔경영학연구 Vol.21 No.2
This study researched the service values of house wine, which can alleviate the cost pressure and difficulty that beginners feel in ordering wine, conducted from a consumer`s point of view. The objective of this research was to present on-scene data through actual surveying of customer satisfaction regarding the service values that house wine brings. The sample research was conducted on consumers in the Seoul area who have had house wine. The study applied to house wine management in hotels and restaurants. The results were obtained by using a routes/methods sample to analyze how controlled variables affect each other. Individual personality has two factors, customer satisfaction has one, and word-of-mouth has one. The study used path analysis to reach its conclusions. The study found that, first, the price-to-quality ratio of house wine, which is a determining factor in the service value of house wine, and the independent factors of the price and value of house wine had a meaningful effect on customer satisfaction Second, the same factors did not have a meaningful effect on word-of-mouth spread of information. Finally, customer satisfaction had a meaningful effect on word-of-mouth spread of information. Personality, Customer satisfaction, Word-of-Mouth