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김동칠(Dongchil Kim),양창모(Chang Mo Yang),송재종(Chai-Jong Song),박성주(Sungjoo Park) 대한전자공학회 2016 대한전자공학회 학술대회 Vol.2016 No.6
This paper proposes a automatic life logging scheme for life media services. The proposed scheme automatically collects various sensor data of a PC, a smartphone, home sensors, and wearable devices of users. It also converts forms of life log data into defined metadata and manages the user information.
디지털 사이니지 서비스를 위한 멀티스크린용 콘텐츠 매쉬업 방법
양창모(Chang Mo Yang),박성주(Sungjoo Park),김동칠(Dongchil Kim) 대한전자공학회 2016 대한전자공학회 학술대회 Vol.2016 No.6
In this paper, we propose a new method of multiscreen content mashup for digital signage service. Unlike the single-screen content mashup method which uses the predefined layouts, the proposed method performs content mashup according to both content information and screen information to provide signage contents as an optimal form of multi-screen, without the predefined layouts. Also, the proposed method uses user information so as to maximize the effectiveness of signage service.
Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties
Kang, Jinsoo,Lee, Jungu,Choi, Moonkyeung,Jin, Yongik,Chang, Dongchil,Chang, Yoon Hyuk,Kim, Misook,Jeong, Yoonhwa,Lee, Youngseung The Korean Society of Food Science and Nutrition 2017 Preventive Nutrition and Food Science Vol.22 No.3
This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.