• The Journal of Korean Institute of Next Generation Computing
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• v.14 no.5
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• pp.71-79
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• 2018

Recently, Korean traditional foods have been commercialized and exported to the world because they can be conveniently and easily ingested. In particular, it is necessary to study and develop recipe for representative foods with high preference in China and Japan which are geographically close to Korea. Therefore, this paper retrieves and collects recipes for representative foods of Korean traditional foods in China and Japan using country portal sites in China and Japan. The recipe collected for each country is constructed with a recipe database to analyze and visualize what materials are used for each type of recipe. The recipe analyzed by country will be used as basic data for commercializing Korean traditional food in China and Japan in the future.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.45 no.1
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• pp.113-122
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• 1996

As integrity of semiconductor device is increased, accurate and efficient modeling and recipe generation of semiconductor fabrication procsses are necessary. Among the major semiconductor manufacturing processes, dry etc- hing process using gas plasma and accelerated ion is widely used. The process involves a variety of the chemical and physical effects of gas and accelerated ions. Despite the increased popularity, the complex internal characteristics made efficient modeling difficult. Because of difficulty to determine the control input for the desired output, the recipe generation depends largely on experiences of the experts with several trial and error presently. In this paper, the optimal control of the etching is carried out in the following two phases. First, the optimal neural network models for etching process are developed with genetic algorithm utilizing the input and output data obtained by experiments. In the second phase, search for optimal control inputs in performed by means of using the optimal neural network developed together with genetic algorithm. The results of study indicate that the predictive capabilities of the neural network models are superior to that of the statistical models which have been widely utilized in the semiconductor factory lines. Search for optimal control inputs using genetic algorithm is proved to be efficient by experiments. (author). refs., figs., tabs.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.633-636
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• 2005

Imprint lithography is a promising method for high-resolution and high-throughput lithography using low-cost equipment. As with other nanoimprint methods, ultraviolet-nanoimprint lithography (UV-NIL) resolution appears to be limited only by template resolution, and offers a significant cost of ownership reduction when compared to other next generation lithography (NGL) methods such as EUVL and 157 nm lithography. The purpose of this paper is to suggest optimum values of control parameters of Imprio 100 manufactured by Molecular Imprint, Inc., which is the first commercially available UV-NIL tool, for sound nanoimprint. UV-NIL experiments were performed on Imprio 100 to find dispensing recipe for avoiding air entrapment. Dispensing recipe related to residual layer thickness and uniformity was optimized and 40 nm thick residual layer was achieved.

• The Korean Journal of Food & Health Convergence
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• v.9 no.4
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• Journal of the Korean Geotechnical Society
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• v.39 no.8
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• pp.7-16
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• 2023

This study aimed to evaluate the sulfate removal capacity of the enzyme-induced carbonate precipitation (EICP) technique through the chemical precipitation of sulfate with calcium ions. The optimal EICP recipe was obtained to retain the excess calcium cations in the solution for the generation of a sufficient amount of calcium carbonate (CaCO₃) mineral. The effect of gypsum precipitation on the EICP-treated sand specimen was investigated by measuring the shear wave velocity and by visual inspection via scanning electron microscopy. The EICP solution using soybean crude urease, as an alternative to laboratory-grade purified urease, exhibited a lower sulfate removal efficiency at a similar CaCO₃ production rate compared with the optimal EICP recipe because of soybean impurities.

• Journal of Institute of Control, Robotics and Systems
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• v.4 no.4
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• pp.433-440
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• 1998

The purpose of this study is to provide an integrated process control system for plasma etching. The control system is designed to employ neural network for the modeling of plasma etching process and to utilize genetic algorithm to search for the appropriate selection of control input variables, and to provide a control chart to maintain the process output within a desired range in the real plasma etching process. The target equipment is the one operating in DRAM production lines. The result shows that the integrated system developed is practical value in the improved performance of plasma etching process.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.383-393
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• 2011

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.16 no.2
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• pp.51-88
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• 2010

An empirical formula that has been empirically shown to be effective for a particular condition can be said to add medical materials to an exciting formula or to make a new prescription by Korean medical doctors' empirical clinic. This dissertation aims to study the prescriptions according to A Confidential Document of A Distinguished Medical Family and to contribute to the development of Korean medicine. A Confidential Document of A Distinguished Medical Family is a medicinal recipe that is an heirloom of the Gyeongju Kim family for the eighth generation. And the date and the writer of the book are unknown. The contents of the book consist of 18 parts and are made up of about 300 medical recipes. Of these, 153 formulas and indications of roundworm, cholera, puffy swelling, abdominal distension, phlegm-rheum, woman, child, summerheat, dryness-heat, eye, and blood are found in the book. From among these, 26 formulas are directly quoted out of The Precious Mirror of Oriental Medicine, 93 formulas are adjusted in proportion or combined and 34 formulas are empirical ones. By the parity of reasoning of the above, I think that this book was published after The Precious Mirror of Oriental Medicine.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.30B no.5
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• pp.82-89
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• 1993

In this paper, we proposed the autonomous algorithm of pseudo-exhaustive testing for the multi-level combinational logic circuits. For the processing of shared-circuit that existed in each cone-circuit when it backtracked the path from PO to PI of CUT at the conventional verification testing, the dependent relation of PI-P0 is presented by a dependence matrix so it easily partitioned the sub-circuits for the pseudo-exhaustive testing. The test pattern of sub-circuit's C-inputs is generated using a binary counter and the test pattern of I-inputs is synthesized using a singular cover and consistency operation. Thus, according to the test patterns presented with the recipe cube, the number of test pattrens are reduced and it is possible to test concurrently each other subcircuits. The proposed algorithm treated CUT's net-list to the source file and was batch processed from the sub-circuit partitioning to the test pattern generation. It is shown that the range of reduced ration of generated pseudo-exhaustive test pattern exhibits from 85.4% to 95.8% when the average PI-dependency of ISACS bench mark circuits is 69.4%.

• Advances in Traditional Medicine
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• v.7 no.3
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• pp.217-228
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• 2007

Agrimonia pilosa Ledeb. has long been used for a useful natural agent ameliorating inflammation related symptoms in the folk medicine recipe. This study was performed to investigate effects of Agrimonia pilosa Ledeb.(AP) on the expression of inflammation related genes such as the inducible nitric oxide synthase (iNOS) in macrophage cell line, RAW 264.7 cells. The AP (whole plants) was extracted with 80% ethanol and sequentially partitioned with solvents in order to increase polarity. Among the various solvent extracts of AP, the n-butanol (BuOH) fraction showed the most powerful inhibitory ability against nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW 264.7 cells without affecting cell viability. Reverse transcriptase-polymerase chain reaction and Western blot analysis revealed that the BuOH fraction provided a primary inhibitor of the iNOS protein and mRNA expression in LPS-induced RAW 264.7 cells. The DPPH and OH radical scavenging activities of the several fractions of 80% ethanol extracts of AP significantly increased by EtOAC and BuOH fractions. Thus, the present study suggests that the response of a component of the BuOH fraction to NO generation via iNOS expression provide an important clue to elucidate anti-inflammatory mechanism of AP.