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임승용(Seoung-Yong Lim),김종형(Jong-Hyeong Kim),김형직(Hyeong-Gik Kimb) 한국생산제조학회 2015 한국생산제조학회지 Vol.24 No.6
This paper describes the development of a prototype hexapod robot with six circular legs to overcome a variety of challenging terrains. The legs of the robot are very important for stability during walking, which are analyzed for determining the optimal design parameters through CAE tools. Its control system consists of three types of sensors, microprocessors, and communication modules for PC interface. The entire operation of the robot can be controlled and monitored using a PC. The experimental operations for three different roads verified the feasibility of the prototype robot for carrying out reconnaissance on multi terrain. In the near future, the prototype robot can be used for a military purpose of detecting and informing a potential risk in advance.
SaaS 플랫폼 사용자 인증을 위한 Multi-Authentication Server 설계
김영만 ( Young Man Kim ),임승용 ( Seungyong Lim ),강민철 ( Mincheol Kang ),이진범 ( Jinbem Lee ),임준현 ( Eunyoung Ban ),반은영 ( Junhyun Lim ),한재일 ( Jaeil Han ) 한국정보처리학회 2011 한국정보처리학회 학술대회논문집 Vol.18 No.1
최근 새로운 소프트웨어 배포 방식인 SaaS가 주목을 받고 있다. SaaS는 원활하고 효율적인 서비스 제공을 위하여 소프트웨어 서비스를 제공하는 SaaS 어플리케이션과 과금, 사용자 인증과 같은 공통 서비스들을 제공하는 SaaS 플랫폼으로 역할이 분리되어 있다. 이런 배경을 바탕으로 본논문에서는 효율적인 사용자인증을 위한 SaaS 플랫폼의 사용자인증 서비스인 Multi-Authentication Server를 설계한다. 본논문에서 설계되는 Multi-Authentication Server는 OpenID, OAuth, CAS, X.509 프로토콜을 통합하여 웹기반의 사용자인증 서비스를 구현한다. 마지막으로 웹기반 사용자 인증의 보안성 한계 극복과, 최근 하드웨어 보안기능을 이용하여 RADIUS 프로토콜과 TPM칩을 통합한 하드웨어 기반 네트워크 인증서비스를 제공한다.
톳(Hizikia fusiformis)을 첨가한 흰찰쌀보리죽의 제조 및 품질특성
이연지 ( Yeon Ji Lee ),임승용 ( Seung Yong Lim ),김원석 ( Won Suk Kim ),김용태 ( Yong Tae Kim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.3
This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9□point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.
공정시간 및 온도에 따른 웨이퍼레벨 패키지 접합 최적설계에 관한 연구
고현준(Hyun-Jun Ko),임승용(Seung-Yong Lim),김희태(Hee-Tea Kim),김종형(Jong-Hyeong Kim),김옥래(Ok-Rae Kim) 한국생산제조학회 2014 한국생산제조학회지 Vol.23 No.3
Wafer level package technology is added to the surface of wafer circuit packages to create a semiconductor technology that can minimize the size of the package. However, in conventional packaging, warpage and fracture are major concerns for semiconductor manufacturing. We optimized the wafer dam design using a finite element method according to the dam height and heat distribution thermal properties. The dam design influences the uniform deposition of the image sensor and prevents the filling material from overflowing. In this study, finite element analysis was employed to determine the key factors that may affect the reliability performance of the dam package. Three-dimensional finite element models were constructed using the simulation software ANSYS to perform the dam thermo-mechanical simulation and analysis.
두유, 이눌린, 쌀가루를 첨가하여 Lactobacillus acidophilus를 이용한 푸딩의 냉장 저장 중 품질 특성 및 프로바이오틱스 생존율
한인화 ( Inhwa Han ),임승용 ( Seung-yong Lim ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.3
This research aimed to investigate the effects of the inoculation method and diverse ingredients on the quality properties and probiotics viability of pudding with milk and/or soymilk. The probiotic strain (Lactobacillus acidophilus, LA-5) was inoculated into the yogurt base and fermented until the pH is 5.10± 0.05. The fermented yogurt was added into pudding base (yogurt inoculation), or LA-5 was directly inoculated (direct inoculation). During the storage of the puddings at 4±1℃ for 4 wks, the quality characteristics (pH, acidity, texture) and the probiotics viability of pudding were measured and compared. As a result, the puddings with yogurt inoculation showed significantly lower pH and higher acidity than those with direct inoculation. In texture properties, including hardness, chewiness, and gumminess, the addition of rice powder increased those in milk pudding more but the addition of inulin in the milk-soymilk pudding more. The addition of rice powder increased probiotics viability more than inulin in milk and milk-soymilk puddings. Therefore, adding rice and/or inulin can potentially improve the probiotics viability and quality characteristics of pudding.