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부분대역 잡음 재밍 환경에서 주파수 도약 처프 대역 확산 시스템의 전송 성능 분석
이명로,김광열,신요안 한국통신학회 2022 韓國通信學會論文誌 Vol.47 No.10
Partial band noise jamming is a method of jamming a portion of the transmission bandwidth. In this case, the spread spectrum technique is used to improve anti-jamming performance. In this paper, we consider a frequency-hopping chirp spread spectrum technique that fuses the frequency-hopping spread spectrum scheme and the chirp spread spectrum scheme, and analyze the transmission rate and the anti-jamming performance according to the cross correlation coefficient of chirp signals. Simulation results show that the proposed method can improve transmission rates or anti-jamming performance depending on the operational purpose. 부분대역 잡음 재밍은 전송 대역폭 중 일부분을재밍하는 방식으로, 이에 대한 항재밍 성능을 향상시키기 위해 대역 확산 기술이 사용된다. 본 논문은 대역 확산 기술인 주파수 도약 대역 확산 방식과 처프대역 확산 방식을 융합한 주파수 도약 처프 대역 확산 기법을 고려하고, 처프 신호의 상호상관계수에 따른 전송률과 항재밍 성능을 분석한다. 모의실험 결과, 제안된 방식이 운용 목적에 따라 전송률을 향상시키거나, 항재밍 성능을 향상시킬 수 있음을 보였다.
Multi-Armed Jamming Bandit선택 기법의 성능 비교 분석
이명로,신요안 한국통신학회 2022 韓國通信學會論文誌 Vol.47 No.10
In this paper, we present how automatic modulation classification is applied to the multi-armed jamming bandit that adaptively selects the jamming strategy according to enemy communication systems, in order to reduce the number of cases considered to derive optimal jamming strategies. We also analyze the exploration/exploitation trade-offs of the arm choosing techniques. 본 논문에서는 적군 통신 시스템에 따라 적응적으로 재밍을 수행하는 Multi-Armed Jamming Bandit 기법에서 자동 변조 분류를 적용하여 최적 재밍 전략을 도출할 때, 고려되는 경우의 수를 줄여 최적 재밍전략 도출 속도가 향상되는 방법을 제시하고 Arm Choosing 기법 별 탐색과 이용의 절충에 관해 분석한다.
실리콘이 코팅된 흑연의 열처리 효과에 따른 전기화학적 특성에 대한 연구
이명로,변동진,전법주,이중기,Lee Myungro,Byun Dongjin,Jeon Bub Ju,Lee Joong Kee 한국재료학회 2005 한국재료학회지 Vol.15 No.1
Surface modification of the silicon-coated graphite was carried out at $200^{\circ}C\~800^{\circ}C$ under hydrogen atmosphere. The silicon-coated graphites were prepared by fluidized-bed spray coating method. The components of silicon films prepared on the graphite consist of SiO, $SiO_x\;(1<x<2)\;and\;SiO_2$. The components of silicon films at $200^{\circ}C$ of heat treatment brought on the higher fraction of SiO and $SiO_x$ than that of $SiO_2$. However, inactive $SiO_2$ fraction increases with increase of the heat treatment temperature. The high content of SiO and $SiO_x$ in the silicon film on graphite leads to the higher discharge capacity in our experimental range.
이명로(Li Minglu),오혜경(Oh, Hye-Kyung) 한국실내디자인학회 2013 한국실내디자인학회 학술대회논문집 Vol.2013 No.11
As the development of society, consumers" attitude to the restaurants is gradually shifted to enjoyment. The characteristics of culture expression became more important in interior design. Thus, the objective of this research was to analyze the characteristics of Chinese local culture expression at Sichuan restaurants in Chengdu. As a case study, 12 Sichuan restaurants were selected by the list of "Chengdu Business Daily", "Chengdu restaurants TOP 100", and three websites related to Chengdu restaurants. As for the study method, we visited those restaurants in from January 25th to February 5th, 2013. The study results were as follows. First, tradition 90-100% + modernity 0-10%: The sample which traditional elements were almost reproduced as they were and the local culture elements had a high percentage. Second, tradition 70-90% + modernity 10-30%: The samples which traditional elements were more and modification elements were fewer. The traditional elements which were most reproduced are applied in the gates, and the methodology of transforming tradition was applied to the furnitures, lights and doors. Third, tradition 40-60% + modernity 40-60%: The methodology of transforming tradition was applied to most spatial components. Local culture elements were applied to the ornaments in a few number. Fourth, tradition 10-30% + modernity 70-90%: In restaurants where traditional elements were expressed only in small number, and even most of them were mixed with contemporary. The local culture were usually expressed by the elements such as Jinsha Site, Sanxingdui, Sichuan Opera and panda.
이명로(Li, Minglu),오혜경(Oh, Hye-Kyung) 한국실내디자인학회 2014 한국실내디자인학회논문집 Vol.23 No.2
The purpose of this study is to reveal the expression characteristics of Chinese and Sichuan traditional culture at the modernized restaurants which sells Sichuan food focusing on the Chengdu area. In terms of research methods, 12 selected Sichuan restaurants were visited from January 26th to February 1st, 2013 for the investigation research. The expression methods of traditional culture were divided into traditional reproduction, traditional transformation and traditional reinterpretation. The study results were as follows. First, in the external space components, facade has brought the Chinese and Sichuan local tradition as original or applied negative transformation like the replacement of the materials even though it is modernized. Secondly, in terms of the components of the internal space, as for the ceiling, the Chinese traditional culture transformed or reinterpreted the traditional ceiling structure, with which the culture was expressed indirectly. Thirdly, in terms of the decoration elements in the interior space, as for the furniture, various methods like the reproduction, transformation and reinterpretation of the Chinese traditional furniture were employed but there was none furniture which included the Sichuan local traditional culture. In a short, both of Chinese and Sichuan local traditional cultures were used as they were or transformed diversely or expressed colorfully.