http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
최하나(Ha-Na Choi),변성우(Sung-Woo Byun),이석필(Seok-Pil Lee) 대한전기학회 2015 전기학회논문지 Vol.64 No.9
Recently, computer form were smaller than before because of computing technique"s development and many wearable device are formed. So, computer"s cognition of human emotion has importantly considered , thus researches on analyzing the state of emotion are increasing. Human voice includes many information of human emotion. This paper proposes a discriminative feature vector selection for emotion classification based on speech. For this, we extract some feature vectors like Pitch, MFCC, LPC, LPCC from voice signals are divided into four emotion parts on happy, normal, sad, angry and compare a separability of the extracted feature vectors using Bhattacharyya distance. So more effective feature vectors are recommended for emotion classification.
일부 대학생에서 치면세균막 관리 프로그램에 의한 치면세균막 감소 효과 및 관리 난이도
최하나 ( Ha Na Choi ),임순연 ( Soon Ryun Lim ),조영식 ( Young Sik Cho ) 한국치위생과학회 2012 치위생과학회지 Vol.12 No.1
For the purpose of examining the dental biofilm reduction effect and control difficulty level through a dental biofilm control program in this study, the total of 131 medical records (82.9%) were used for the final analysis upon excluding the records that were not suitable for this study among the records of 158 persons for the medical records of clinical hygiene case reports that were submitted from 2006 to 2011 by students at the Department of Dental Hygiene at N University located in Chungnam region. The result of examining the dental biofilm reduction effect according to the visit number when conducting a dental biofilm control program showed that the dental biofilm index reduced meaningfully as the visit number increased. However, in the case of those that visited for 7 sessions, the level of reduction was not statistically meaningful. For the purpose of comparing the dental biofilm index mean per area of teeth during the final session visit of dental biofilm control program, the area of teeth was classified into labial/buccal surface, lingual/palatal surface and proximal surface, and the dental biofilm index of lingual/palatal surface was the highest with 26.5%. The result of measuring the dental biofilm of maxilla/mandible revealed meaningful differences between the dental biofilm index of maxilla and mandible. The result of analyzing the dental biofilm index of labial/buccal surface, lingual/palatal surface and proximal surface revealed meaingful differences among the dental biofilm index of labial/ buccal surface, lingual/palatal surface and proximal surface.
Exploring Restaurant Selection Attributes of Vegetarian Customers
최하연,정현우 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.7
The current study examined attributes that vegetarian customers consider when they dine out. By determining those attributes, we can determine what non-vegetarian restaurants can do to attract vegetarian/vegan customers. The online-based questionnaire was developed and distributed through the online survey company (www.Qualtrics.com). All data were compiled and analyzed using IBM SPSS v 22. A total of 360 questionnaires was used for data analysis. An exploratory factor analysis identified eight factors, explaining 66.34% of the variance. Eight factors were labeled as 1) social media marketing, 2) food quality, 3) service quality, 4) vegetarian/nutritious menu, 5) value for money, 6) atmosphere, 7) reputation, and 8) promotions. The findings of the current study indicated that food quality and value for money service are most important. However, as the findings indicated, vegetarian menu (M=3.99 out of 5) is considered to be one of the important restaurant selection attributes among vegetarian customers. Given the fact that the number of (semi-)vegetarians are increasing tremendously over the past decades, industry practitioners should be prepared for the trends to be successful in the competitive marketplace. To our knowledge, the current study was the first attempt exclusively investigated restaurant selection attributes of vegetarian customers when dining out. The findings of the current study will shed light on the better understanding of vegetarian customers’ perceptions, attitudes, and behavior.
정적연소기에서 라디칼 유도분사를 이용한 예혼합기의 연소특성에 관한 연구 (제2보)
최하성(Hasung Choi),박종상(Jongsang Park),이명준(Myungjun Lee),하종률(Jongyul Ha),정성식(Sungsik Chung) 한국자동차공학회 2002 한국자동차공학회 Symposium Vol.2002 No.11
An experimental study was carried out to obtain fundamental data about effect of<br/> radical induced injection on the combustion of pre-mixture in a constant volume<br/> chamber with a tiny sub-chamber. Volume of the sub-chamber was set up to occupy<br/> less than 1.5% of whole combustion chamber volume, some narrow passage holes were<br/> arranged to induce simultaneous multi-point ignition in the main chamber by flame jets<br/> including radicals from the sub-chamber, and the equivalence ratios of pre-mixture in<br/> the main-chamber and sub-chamber were the same. And also, visualization for<br/> combustion process was performed in the main chamber.<br/> In the case of radical ignition(RI) method, the overall burning time including the<br/> ignition delay was very short to that of the spark ignition(SI) method. As diameter of the<br/> passage holes and the volume of sub-chamber increase, the combustion characteristic<br/> of the RI method was similar to that of the SI method.