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컴퓨팅 계산 오프로딩 위해 ROS 를 사용한 딥러닝 기반의 자율주행카트
한지수 ( Jisu Han ),박지윤 ( Ji-yoon Park ),김채원 ( Chae-won Kim ),박상수 ( Sang-soo Park ),김현수 ( Hieonn Kim ) 한국정보처리학회 2021 한국정보처리학회 학술대회논문집 Vol.28 No.1
IoT 와 인공지능을 접하려는 시도는 최근 들어서 많은 발전을 보이고 있다. 본 논문은 컴퓨팅 파워가 제한되는 작은 디바이스 IoT 의 한계를 극복하기 위하여 ROS 를 이용하여 복잡한 연산을 무선 통신으로 오프로딩하는 기법을 제안한다. 제안된 자율주행카드 시스템은 카트 이용 고객 개개인을 검출하고 추적하되 컴퓨터 비전 알고리즘과 LiDAR 센서를 이용하며, 음성인식 알고리즘을 적용하여 기계와 인간의 감성공학적 소통이 가능한 융합형 자율주행카트를 구현한다.
Effect of Vinegar on the Perceived Saltiness of Naengmyeon and Onmyeon Soup Systems
고정민,조명휘,심재성,강춘길,홍재희 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5
This study was conducted to investigate whether the saltiness of naengmyeon (NMS) and onmyeon soups (OMS) could be influenced by the addition of vinegar. The NMS samples were prepared by adding NaCl (at 0.25-1.0%) and v inegar (at 0, 0 .5, or 1 .0%) to cold beef s tock (10℃). Perceived saltiness was assessed by 41 panelists using a generalized labeled magnitude scale. The OMS samples were prepared by adding NaCl (at 0.5 or 1.0%) and vinegar (at 0.03-0.15%) to hot beef stock (60℃). Perceived saltiness was assessed using a two-alternative forced choice test with 56 panelists. Vinegar significantly increased the saltiness of NMS with 0.25 and 0.5% NaCl, but suppressed the saltiness of those with 0.75 and 1.0% NaCl. In the OMS samples, vinegar significantly enhanced the saltiness of soups with 0.5% NaCl, but the saltiness of those with 1.0% NaCl was enhanced only by 0.15% vinegar.
Floating zone 법에 의한 $LiNbO_3$ 단결정의 광학적 특성에 관한 연구
고정민,조현,김세훈,최종건,오근호,Ko, J.M.,Cho, H.,Kim, S.H.,Choi, J.K.,Auh, K.H. 한국결정성장학회 1995 韓國結晶成長學會誌 Vol.5 No.4
Hologen lamp를 열원으로 한 적외선 집중가열 방식의 Floating zone법을 이용하여 조화융해조성(48.6 mol% $Li_2O : 51.4 mol% LiNbO_3$)의 $LiNbO_3$ 단결정과 여기에 5 mol%의 MgO를 첨가한 $LiNbO_3$:5mod%MgO 단결정을 c-축으로 성장시켰다. 고품질의 광학용 $LiNbO_3$ 결정을 성장시키기 위해 원료봉의 최적 소결조건 및 성장 분위이게 따른 원료봉/융액 계면에 대한 고찰을 하였고, 이를 바탕으로 하여 ga s flow rate, pulling rate, 원료봉과 종자정의 회전속도 등에 대한 최적의 결정성장 조건을 확립하였다. 성장된 결정에 대해서 chemical etching을 통한 etch pattern과 ICP(Inductively Coupled Plasma) 분석을 통한 조성 변동 및 불순물 Fe 함량을 조사하였고, 5 mol% MgO의 첨가에 따른 투과율과 굴절율의 변화를 관찰하였다. 또한 $LiNbO_3$의 비선형 광학특성에 대해서는 측정한 굴절율 값을 data로 하여 비선형 광학 굴절율 $n_2$를 계산하여 다른 광학물질과 비교하였고, 이와 관련하여 비선형 광학특성에 대한 전반적인 고찰을 하였다. The c - axis oriented single crystal of $LiNbO_3$ and $LiNbO_3$ : 5mol%MgO was success-fully grown by Floating zone method using halogen lamp as a heat source. The effects of the sintering condition of the feed rod and the atmosphere gas during the crystal growth on the be havior of the feed rod/melt interface were studied for growing crystal with the high quality, and then, the optimum growth conditions were determined by studying the experimental param eters, such as gas flow rate, pulling rate, rotation speeds of the feed rod and the seed. The grown crystals were analyzed using the chemical etching to observe the tch pattern and the ICP (Inductively Coupled Plasma) to determine the composition uniformity and the impurity content of Fe. The effects of additive (5 mol % MgO) on the transmittance and refractive index was, also, analyzed. In order to compare the nonlinear optical oharacteristics of $LiNbO_3$ with those of the other optical materials, the nonlinear optical refractive index ($n_2$) was calcu l lated using the measured refractive index.
고정민,홍재희 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.2
Internal perceptual representations of soymilkbetween 2 groups with different nuttiness rating tendencieswere compared. A total of 30 consumers who emphasizeda cooked soybean flavor (SOY group) and 30 consumerswho emphasized sweetness and nut flavors (SWTNUTgroup) for rating nuttiness flavor participated. A sortednapping procedure was applied to 10 commercial soymilksamples. Data were analyzed using hierarchical multiplefactor analysis. Both groups differentiated samples similarly,primarily on the basis of sweetness and textual properties. Noticeable differences between the 2 groups were found inthe use of verbal descriptors. Sensory terms were morefrequently elicited from the SOY group, whereas affectiveterms were more frequently elicited from the SWTNUTgroup. There was no difference in sensory perceptionsbetween the 2 groups of consumers, but each group useddifferent strategies to verbalize sensory perceptions.