Performances of Fuzzy-Logic-Based Vector Control for Permanent Magnet Synchronous Motor used in Elevator Drive System

Sun-mo Hwang,Jae-sung Yu,Won-chul Lee,Chung-yuen Won 전력전자학회 2004 ICPE(ISPE)논문집 Vol.- No.-

This paper proposes a fuzzy logic based vector control for the gearless traction machine drive systems using a permanent-magnet synchronous motor (PMSM). The performance of the proposed Fuzzy Logic Control(FLC)- based on PMSM drive are investigated and compared to those obtained from the conventional proportional-integral(PI) controller at different conditions such as step change in command speed and load, etc. In the simulation and experimental results, the fuzzy-logic controller is employed in<br/> the speed and current controller. The comparative experimental results show that the FLC is more robust and, hence, found to be a suitable replacement of the conventional PI controller for the high-performance elevator drive system.

자체 트리밍 방식을 이용한 MCU 오실레이터의 테스트

황선모(Sun-Mo Hwang),최호용(Ho-Yong Choi) 한국정보기술학회 2016 한국정보기술학회논문지 Vol.14 No.6

In this paper, we propose a testing approach of the oscillator built into a microcontroller IC (MCU) using self-trimming method. In the testing approach, a oscillator register in the MCU is trimmed to generate an exact frequency and a tester tests whether the generated clock frequency has exact frequency within a specified error or not. Also, another parallel testing approach for speeding up tests is proposed, where the MCU oscillators are tested in parallel using an oscillator self-trimming program embedded in MCU. Testing results of trimmed oscillator for 3,000 chips using the T6371 tester show that frequency variation of the oscillators is only 0.35% within specifications, and testing time is 1.6 sec per chip. And the parallel test approach reduces the testing time about 1/8 compared to the simple approach for testing of only oscillator, and 30% reduction for total testing of IC, respectively.

완도지역의 붉가시나무 생육 적지예측 및 탄소저장량 추정

황정순(Hwang, Jeong-Sun),강진택(Kang, Jin-Teak),손영모(Son, Yeong-Mo),전현선(Jeon, Hyun-Sun) 한국기후변화학회 2015 한국기후변화학회지 Vol.6 No.4

고관절 전치환술 후 비구컵 고정 나사못 돌출에 의한 비구컵 라이너의 해리: 2예 보고

전유선 ( Yoo Sun Jeon ),황득수 ( Deuk Soo Hwang ),강찬 ( Chan Kang ),김필성 ( Pil Sung Kim ),황정모 ( Jung Mo Hwang ),송재황 ( Jae Hwang Song ) 대한고관절학회 2013 Hip and Pelvis Vol.25 No.3

무시멘트형 고관절 전치환술을 받은 환자들 중 비구 고정 나사못 이완에 의한 비구컵 라이너(acetabular liner)의 해리(dissociation) 소견을 보였던 2예의 보고이다. 두 예에서 환자는 수술 후 통증과 관절 잡음의 발생을 주소로 내원하였고 방사선학적 소견상 지주형태 골이식 부위의 붕괴(collapse) 소견을 보이며 비구컵 라이너가 해리된 소견을 보였다. 모든 예에서 재치환술 시 나사못이 비구컵 안쪽으로 돌출(extrusion)되어 있었고 비구컵이 상부로 이동되면서 이로 인하여 비구컵의 라이너가 해리된 것으로 추정되었다. 지금까지 고관절 전치환술 후 나사못의 관절내 돌출에 의한 비구컵 라이너 해리에 대한 증례는 보고되지 않았다. 이에 저자들은 구조성 자가골 이식(structural autogenous bone graft)을 시행한 고관절 전치환술 후 나사못 문제로 인하여 발생한 인공 관절 비구컵 라이너의 해리에 대한 증례보고를 하고자 한다. This is a report of 2 cases that showed dissociation of the acetabular cup liner by acetabular fixation screw among patients who underwent total hip replacement. Screws for fixation of the acetabular cup were used during the primary surgery in both cases. Each patient visited the out patient department complaining of pain and noise from the joint; radiologic finding revealed a collapse of the column shape bone graft area with dissociation of the acetabular cup liner. In both cases, during revision surgery, screw was extruded to the inner side of the acetabular cup, since it migrated superiorly. There has been no report of liner dissociation by extrusion of acetabular cup fixation screw after total hip replacement. Therefore, we report two cases of dissociation of the acetabular cup liner of hip arthroplasty, which occurred due to screw issues after total hip replacement with structural autogenous bone graft.

족관절 골절 수술을 위한 정형외과 의사의 초음파 유도 대퇴좌골 신경 차단

강찬,황득수,김영모,김필성,전유선,황정모,한순철,Kang, Chan,Hwang, Deuk-Soo,Kim, Young-Mo,Kim, Pil-Sung,Jun, You-Sun,Hwang, Jung-Mo,Han, Sun-Cheol 대한족부족관절학회 2010 대한족부족관절학회지 Vol.14 No.1

Purpose: The purpose of this study is to investigate the usefulness of ultrasound-guided femorosciatic nerve block by orthopaedist to operate the fracture around ankle. Materials and Methods: Twenty-two patients, who had an operation for fracture around the ankle under a ultrasound-guided femorosciatic nerve block from January to April 2010, were the targets of this study. We measured the time spent for the ultrasound-guided femorosciatic nerve block, the time taken to start the operation after the nerve block, the time taken to deflate the tourniquet because of a tourniquet pain, the time passed until feeling a postoperative pain after the operation, etc. We also studied the complications and satisfaction of the anesthesia. Results: It took 6.2 (3 to 12) minutes for the nerve block, 46.1 (28 to 75) minutes to start the operation, 52.5 (22 to 78) minutes until feeling a tourniquet pain and 11.5 (7.5 to 19) hours until starting to feeing a postoperative pain. There was no complication by anesthesia and 21 people (95.5%) were satisfied with anesthesia by ultrasound-guided femorosciatic nerve block. Conclusion: Ultrasound-guided femorosciatic nerve block by orthopaedist in the fracture around ankle reduces anesthetic and nerve injury complication, and leads to high anesthetic success rate. Also it is considered as an effective method to alleviate postoperative pain.

Soy Food Consumption and Risk of Prostate Cancer: A Meta-Analysis of Observational Studies

Hwang, Ye Won,Kim, Soo Young,Jee, Sun Ha,Kim, Youn Nam,Nam, Chung Mo Informa UK (TaylorFrancis) 2009 Nutrition and cancer Vol.61 No.5

<P>Soybean products have been suggested to have a chemo preventive effect against prostate cancer. The aim of this study was to provide a comprehensive meta-analysis on the extent of the possible association between soy-based food consumption and the risk of prostate cancer. Five cohort studies and 8 case-control studies were identified using MEDLINE, EMBASE, CINAHL, Korea Medical Database, KoreaMed, Korean studies Information Service System, Japana Centra Revuo Medicina, China National Knowledge Infrastructure, and a manual search. Summary odds ratios (ORs) comparing high versus low categories of soybean consumptions were calculated on the basis of the random effect model. We analyzed the associations based on the different types of soybean consumptions. The summary ORs (95% CI) for total soy foods were 0.69 (CI = 0.57-0.84) and 0.75 (CI = 0.62-0.89) for nonfermented soy foods. Among individual soy foods, only tofu yielded a significant value of 0.73 (CI = 0.57-0.92). Consumption of soybean milk, miso, or natto did not significantly reduce the risk of prostate cancer. Genistein and daidzein were associated with a lower risk of prostate cancer. This systematic review suggests that soy food consumption could lower the risk of prostate cancer. This conclusion, however, should be interpreted with caution because various biases can affect the results of a meta-analysis.</P>

금기식이 식생활 양식에 미치는 영향 및 의의 연구

황춘선,박모라 한국식생활문화학회 1988 韓國食生活文化學會誌 Vol.3 No.3

A food life style itself is substrative relations with culture, and is concerned with our daily life. Especially a food taboo comes from the intelligence which resulted from an ancestor's life experience. Accordingly, we can say a food taboo began with human appearance, settled in convention of folklore society, and forms it's own boundary todays. Since a practice of a food taboo is combinded firmly with various sociological factors such as religion, custom, and so on, it is very hard to change, even though the belife of a food taboo is not true. According to the result, first, significant factors effecting on a practice of a food taboo was a level of age, a level of education, religion, family pattern, behavior of subject and her mother for food life management, education of subject and her mother, and religion of subject and her mother. Second, in analysis of factors according to classification of food taboo a practice of a food taboo which classified to food of animal, food of plant and the other food showed significant differences, comparing religion of subject with her mother. Third, a result examined practice frequency and review of science, non science indicated that foods such as Egg of Globefish, Lettuce, Coffee, Persimmon, dried Persimmon, Soybean and Sugar are tabooed on the basis of science, and foods such as Vinegary food, Thieved food, Soup of Tangle and Dogmeat tabooed on the basis of non science. But in the case of Puja, it's basis of science is not identified. These food taboos are tabooed by more then 50% of subjects including who answerd "there is some case to practice it" Therefore, we should continue analysis of science for the reason of a food taboo, at the same time, provide the origin and try to have a rational food life.

Preparation of Porous YSZ Using SiO₂ as Pore Former

Hwang, Moon-Jin,Chung, Young-Min,Ju, Jeong-Hun,Bak, Yu-Rim,Lee, Young-Il,Jeong, Han-Mo,Chi, Ki-Whan,Park, Sang-Youn,Ryu, Kwang-Sun Korean Chemical Society 2010 Bulletin of the Korean Chemical Society Vol.31 No.10

식품색에 대한 대학생의 기호도에 관한 조사연구

황춘선,박모라,신영자 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.4

This study was conducted to examine the favorable taste of food color for one month of November 1991 With 200 college students consisting 100 male and 100 female students. The color to examine the favorable food was based on Munsell color standard of ten colors such as F. Birren seven colors (red, orange, yellow, yellowish green, green, blue and violet), brown, pink and black. And then, the data of this study was analysed by using frequency(%), mean values, standard deviation, t-test, Chi-square, Spearman correction with SAS Package on the basis of 100% collection and reliable coefficient alpha=.775. The result of this study is summarized as follows. 1. It was shown that the male college students (59%) showed remarkable interest in the food color higher than that of female college students (92%), and that 85% of male students and 97% of female students considered that the food color has an effect on appetite. In addition, the food name having an effect of the food color on appetite appeared in such order as carrot (13.0%), apple (10.9%), spinach (7.0%), cucumber (6.0%) and red pepper (5.6%). The important factor in choosing the favorable food was the taste for both male and female college students, while the male and female students considered the food color as the 4th, respectively, and the 3rd important factor in choosing the favorable food. 2. The favorable food color appeared in order such as orange, red, yellow, yellowish green, green, blue, violet, pink, black and brown colors for the male college students, and in order such as red, orange, yellow, green, yellowish green, brown, violet, black, pink and blue. Also, there was difference between the male and female college students in such colors as brown, yellowish green, blue and pink. It was also shown that there was no relation between the male and female college students in examining the order of favorable food colors and general colors when selecting null hypothesis (ASE:. 405). The food name associated with the color was apple for red color, orange for orange color, coffee for brown color, banana for yellow color, lettuce for yellowish green color, spinach for green color, mackerel for blue color, eggplant for violet color, sausage for pink color and bean for black color. 3. The favorable color combination of both male and female college students showed red with green, orange with yellow, yellow with green, green with yellow, pink with violet and black with black. In addition, the favorable combination of the male college students indicated brown with black, yellowish green with orange, blue with red and violet with yellow while the female college students did brown with yellow, yellowish green with green, blue with yellow and violet with pink. The favorable combination color showing difference between the male and female college students included orange, brown, violet, pink and black colors. 4. The relation between the food color and terms of favorable taste showed that "light and mild color" is yellow, that "untasty color" is black, that "sourish and puckery color" is orange, that "bitter color" is violet, that "hot color" is red, and that "fresh color" is green which were answered by both male and female college students. However, the male and female college students considered yellow, respectively, and orange as "tasty color", and black and yellow, respectively, as "sweet color". Then, the taste term showing difference between male and female college students included "light", "mild", "sourish", "tasty" and "sweet". Based on the above result of this study, it is apparent that there is a close relation between the food color and appetite while being difference between the general color and taste. In addition to this fact, there is also some differences between male and female college students in the taste of food color.

중년기의 식습관 및 기호가 건강상태에 미치는 영향

황춘선,박모라,양이선 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.4

This research was attempted to investigate the correlation between food habits as well as preferences and health conditions of middle-aged people. 380 people living in Dae-gu, kimcho˘n and ku˘mru˘ng gun in the 40's or 50's were selected for this research as subjects from July 1 to August 15, 1990. The data analysis was made by way of frequency, percentage, χ²-test and Pearson correlation using SAS package. The summarized results are as follows. 1. Among the total subjects of this research, 200 people (52.6%) were male and 180 people (47.4%) were female. The regional distribution was like this; 115 people (30.3%) lived in large city, 154 people (40.5%) in small and medium city and 111 people (29.2%) in rural region. 2. The survey on food life attitude on the subjects showed that they had a relatively good attitude, and there were little significant differences (p<.05) between men and women. But there were significant differences (p<.001) between rural region and city. 3. On the preferences for taste, food and cooked food the subjects showed the lowest preferences for processed milk-fat food and the highest for soybean and processed soybean food. 4. The research on health condition 1) 30.8% of the subjects were obesity. And this research showed that the percentage of obesity was higher among men (33.5%) than women (27.8%), and higher in cities (40.4, 34.4%) than rural region (16.2%), (p<.05, p<.01). 2) 90.8% of the subjects showed negative according to Diabetes inspection. 3) 2.0% of the subjects were hypertensive, and the percentage was higher among women than men, and higher in rural region than cities. 4) 12.6% of the subjects were anemia, and the percentage was higher among women (17.8%) than men (8.0%), and higher in rural region (23.4%) than cities (7.0, 9.1%). 5) DMFT index and DMF rate of dental caries was higher among women (DMFT index; 10.6 DMF rate; 88.9) than men (DMFT index; 7.3 DMF rate; 81.5), and higher in rural region (DMFT index; 11.8 DMF rate; 90.1) than cities (DMFT index; 7.4, 7.9 DMF rate; 79.1, 85.7). 6) According to the survey on self-diagnosed health status of subjects, the percentages of articular·neuralgia (48.9%) was the highest. And that of stomach·digestion troubles (31.1%), headache (22.4%), anxiety·excitement (12.9%), spastic·constipation (12.4%), insomnia (9.7%), melancholia (7.9%) and etc (1.6%) followed. 7) People had allergied food which contained animal protein such as pork, chicken, mackerel, siakworm pupa, clam and so on. 8) In female cases, 46.7% of women became already menopausal and 13.3% of them was under menopause. 5. This research showed that there were significant correlation between food life attitude and health condition in obesity, anemia and dental caries but not in blood pressure. 6. And this research also showed that there were significant correlations between food preference and health condition in obesity, anemia and dental caries but not in blood pressure.