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Fingerprint와 지자기를 이용한 실내 위치측위 시스템
민진기 ( Jin Gi Min ),서효승 ( Hyo-seung Seo ),이준범 ( Joon Beom Lee ),송동혁 ( Dong Hyuk Song ),김현정 ( Hyeon Jung Kim ),손봉기 ( Bong-ki Son ),이재호 ( Jaeho Lee ) 한국정보처리학회 2016 한국정보처리학회 학술대회논문집 Vol.23 No.2
위치측위 시스템들이 발전함에 따라 실내에서도 다양한 방법으로 신뢰성이 높은 실내 위치측위 시스템들이 보편화되고 있는 추세이다. 허나 기술의 한계점으로 지구자기장을 활용한 새로운 기술이 연구되고 있음에도 불구하고, 위 기술 또한 기존 기술들과는 다른 한계점이 존재한다. 이에 따라 본 논문에서는 각각의 기술점의 한계점을 해소하기 위해서 기존 실내측위 시스템과 새롭게 개발 중인 실내측위 시스템을 혼합하여 외부장비의 의존도를 낮추고 신뢰성 높은 위치측위를 지속적으로 제공할수 있는 혼합형 실내 위치측위 시스템을 제안하고자 한다.
양식 사료로서 Kluyveromyces fragilis 와 Candida utilis 의 영양가
이상민(Sang Min Lee),김중균(Joong Kyun Kim),김태진(Tae Jin Kim),민진기(Jin Gi Min),박흠기(Huem Gi Park) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.6
This study was conducted in order to evaluate nutritive values of yeasts (Kluyveromyces fragilis and Candida utilis) according to growth stages (early log phase, log phase, stationary phase and death phase) and chemical treatment of their cell wall. Proximate, amino acids, fatty acids and nucleotides composition of the yeast samples was determined. Crude protein content was high in K. fragilis(48-59%) compared to C. utilis(26-43%). Crude lipid and fiber contents of the yeasts were below than 1.6% and 3.3%, respectively. Composition of aspartic acid, glyane, proline, leucine, lysine and valine of K. fragilis were higher than those of C. utilis, and glutamic acid and arginine of C. utilis were higher than those of K. fragilis. Proximate and amino acids composition was not significantly influenced by growth stage of the yeasts. Major fatty acids of the yeasts in all growth stages were C_(10-18). C_(16-18) contents were relatively high in the early log or log phase and C_(10-12) contents were relatively high in the stationary or death phase. However, n-3 highly unsaturated fatty acids (C≥20) in the all growth stages were not observed. This result indicated that these east strains could not be adequate as a dietary lipid source for marine fish. Composition of nucleotides and their related compounds (ATP, ADP, AMP, IMP and inosine) in the early log phase yeasts were lower than those in the log, stationary and death phase yeasts.
넙치 , 범가자미 및 잡종 ( 넙치 ♀ × 범가자미 ♂ ) 근육의 식품화학적 특성 비교
김태진(Tae Jin Kim),민진기(Jin Gi Min),윤호동(Ho Dong Yoon),이두석(Doo Seog Lee),박정흠(Jeung Hum Park),손광태(Kwang Tae Son),김경길(Kyung Gyl Kim) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.1
The proximate composition, mineral content, fatty acid composition, ATP related compounds, amino acid compositon, color and texture were investigated with dorsal and ventral muscle from olive tlounder, spotted flounder and hybrid (olive flounder ♀ × spotted flounder ♂). Spotted flounder and hybrid were higher in moisture content, and lower in crude protein content than those of olive flounder. Patassium content in hybrid was higher than that in olive flounder and spotted flounder. Hybrid was lower in calcium, iron, manganese content, and higher in magnesium content than olive flounder and spotted flounder. The contents of saturated fatty acid, unsaturated fatty acid and docosahexaenoic acid (DHA) in hybrid were intermediate level of spotted flounder and olive flounder. Fatty acid composition of dorsal muscle was slightly similar to ventral muscle. Adenosine triphosphate (ATP) and its related compounds contents and amino acid content in hybrid were intermediate level of spotted flounder and olive flounder, and these compounds of dorsal muscle were slightly similar to those of counterpart. The major amino acids such as aspartic acid, glutamic acid, leucine and lysine were very similar to all the samples. Total amino acid and essential amino acid contents in dorsal muscle were slightly higher than those in ventral muscle. Free amino acid content and composition in hybrid were similar to spotted flounder, and free amino acid content in dorsal muscle was higher than in ventral muscle. The lightness of hybrid and spotted flounder was stronger than that of olive flounder, and was stronger in dorsal muscle. The breaking strength of hybrid was slightly lower than that of spotted flounder, and was stronger in dorsal muscle.
Drone간 Ad hoc통신 시스템을 위한 Sub-GHz 저전력 원거리 MAC Protocol 연구
이준범 ( Joon Beom Lee ),민진기 ( Jin Gi Min ),서효승 ( Hyo-seung Seo ),송동혁 ( Dong Hyuk Song ),김현정 ( Hyeon Jung Kim ),손봉기 ( Bong-ki Son ),이재호 ( Jaeho Lee ) 한국정보처리학회 2016 한국정보처리학회 학술대회논문집 Vol.23 No.2
본 논문에서는 Sub-GHz band module을 Drone에 탑재하여 Drone과 전원공유로 Node(Drone)간 Low power and Long range Ad-hoc communication을 할 수 있는 방법을 제안하고자 한다. 또한 이동성이 있는 Node(Drone)의 Low power and Long range communication을 위해서 Drone에 적합한 Asynchronous MAC (medium access control) protocol을 비교분석하여 적용하였다. 본 고에서는 무선 센서 네트워크의 응용 범위가 확대되면서 고정된 인프라 없이 Drone간에 실시간 정보를 통신 할 수 있게 하고 사람의 이동이 어렵고 위험한 재난지역, 방사선노출지역 또는 우천시 유인기와 사람의 접근이 불가능한 지역을 Drone이 대신 이동하여 인명피해를 줄이고 안전하게 필요한 데이터를 수집하여 상황관제실로 전송하는 서비스를 제공하고자 한다.
동해산 붉은대게 (Chinoecetes japonicus)와 너도대게 (Chionoecetes sp.)의 식품성분 비교
박정흠 ( Jeong Heum Park ),민진기 ( Jin Gi Min ),김태진 ( Tae Jin Kim ),김지회 ( Ji Hoe Kim ) 한국수산과학회 2003 한국수산과학회지 Vol.36 No.1
Recently, relatively large amounts of a new species of crab belonging to genus Chionoecetes that has intermediate characteristics between red-tanner crab (Chionoecetes japonicus ) and queen crab (C. opilio) was caught the East Sea of Korea. The new species of crab was tentatively named Neodo-Daege. Amino acid and proximate compositions of the edible meat of red-tanner crab and Neodo-Daege were determined. The proximate composition of the meats of Neodo-Daege were 79.2% in moisture, 17.4% in protein, 0.6% in lipid, and 1.5% in ash. Neodo-Daege was higher in protein and lipid contents, and lower in moisture and ash contnents than those of red-tanner crab. The total amino acid contents in the meat of Neodo-Daege were higher than those of red-tanner crab, but the profile of amino acids was similar to one another. Among amino acids, glutamic acid, arginine, aspartic acid, lysine and glycine were major components of the crabs.
서상복(Sang-Bok Suh),김태진(Tae-Jin Kim),이두석(Doo-Seog Lee),민진기(Jin-Gi Min) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.2
일반적인 수세법으로 정어리 고기풀을 제조할 경우, 탄력은 강해지지만 수용성 단백질의 소실 때문에 제품의 수율이 낮고 또한 폐수처리에 어려움이 따르게 된다. 본 연구에서는 연구실에서 개발한 산-열수탈피법에 의하여 정어리를 탈피한 후 채육하여 수세공정을 거치지 않은 채 개량고기풀을 제조하고, 이 개량고기풀의 특성과 식품가공소재로서의 적성을 상법고기풀과 상호 비교검토함과 아울러 동결저장 중의 품질안정성에 대하여 조사하였다. 정어리 개량고기풀의 수율은 59.0%로 상법고기풀의 20.3%에 비하여 약 3배 정도 높았다. 개량고기풀의 중화를 목적으로 사용되는 탄산수소나트륨의 적정농도는 0.1%였다. 개량고기풀의 염용성단백질소의 함량은 상법고기풀에 비하여 약 1/2 정도였으나, 수용성단백질소의 함량은 2.4배로 높았다. 유리아미노산의 총량은 개량고기풀이 상법고기풀에 비하여 약 11배 높았으며 histidine, taurine, glutamic acid 및 alanine의 함량이 유리아미노산의 94%를 차지하였다. 개량 및 상법고기풀을 -21℃에서 6개월간 저장하는 동안 양 시료 모두 수분, 총질소 및 수용성 단백질소는 완만하게, 염용성 단백질소는 급격하게 감소하였으며, 특히 염용성 단백질소는 개량고기풀에 비하여 상법고기풀에서 감소폭이 컸다. VBN은 서서히 증가하였고, pH는 큰 변화가 없었으며, 산가와 과산화물가는 개량고기풀이 저장기간을 통하여 상법고기풀에 비하여 낮은 값을 나타내었다. 개량 및 상법으로 제조한 정어리 고기풀 단독 및 이들 고기풀에 대하여 백색어육 고기풀을 배합하여 산업적으로 제조한 생선버어거, 어육 소시지 및 튀김어묵 제품에 있어서 생선버어거는 개량 고기풀 단독으로 가공한 것이 품질이 우수하였다. This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at -21℃ for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.