현대 사회에서 첨단 기술의 발전은 예술의 양상을 빠르게 변화시키고 있다. 생성형 인공지능 기술의 발전은 인류의 전유물이라 여겨왔던 창작 행위에 기존에는 보지 못했던 색다른 표현을 제공했다. 또한, 전통적 기법 을 고수하던 예술인들에게 새로운 예술 창작의 발현 방식을 제시하였다. 하지만 나날이 발전하는 인공지능 기술에 비해, 이를 활용한 구체적인 미디어아트 제작 과정 연구는 아직 국내에서는 미비하다. 본 논문은 인 공지능 기술을 활용한 미디어아트 해외 사례를 탐구한다. 그리고 Text-to-Image 인공지능 생성 모델과 게임 엔진 Unreal Engine 5를 이용하여, 국내에 자리 잡지 않은 생성형 인공지능을 활용한 작품 제작 방법론과 창 작자들에게 인공지능 이미지 생성 모델의 확장성을 제시한다.

가상현실이란 디지털로 표현된 가상 환경을 뜻하며 인터넷 쇼핑, 아바타 등 기본적으로 디지털 환경을 일컫는 단어이며, 최근에는 머리에 장착하는 디스플레이(HMD : Head Mounted Display)의 등장으로 사용자가 현실과 유사한 환경을 직접 경험하는 체험형 콘텐츠로서 의미를 확장했다. 현재 가상현실은 게임을 비롯한 힐링 콘텐츠, 관광, 군사 시뮬레이션 다양한 분야에서 주목받고 있으며 HMD의 보급 또한 활발하다. 사용자가 가상현실 콘텐츠를 체험하기 위해서는 몇 가지 제약이 발생하는데, 사용자의 시야가 차단되 현실공간감각이 상실된다. 따라서 기존에 사용되었던 입력장치인 키보드, 마우스 등의 사용에 어려움이 있으며 HMD를 개발하는 개발사들은 위의 문제를 해결하고자 가상현실 체험에 특화된 핸드트래킹 디바이스를 제공한다. 하지만 이 또한 상호작용, 이동, 제스처가 손에 집중되어있어 가상환경에 익숙하지 않은 이용자의 사용자 편의가 낮다. 본 논문은 이러한 이동의 문제를 아두이노를 통해 제작한 발 트레킹 디바이스로 이동을 분리시켜 해결하고자 하였다. IMU의 각속도계와 가속도계를 이용해 다리의 궤적을 측정하려 하였고, 이때 발생한 오차는 상보필터를 통해 해결하였다. 또한 기본적으로 발생하는 센싱-통신-연산 과정에서의 노이즈는 두가지 이동평균기법과 생략평균값을 이용해 안정화 시켰다. 사용자는 해당 장비와 Oculus Rift를 착용하고 Unity3d환경으로 구축된 실험환경에서 임무 수행 속도, 이동방향 오차율등을 측정해 기존 HMD컨트롤러와 본 논문에서 제시하는 컨트롤러를 비교 검증했다. 실험 결과 임무 수행 속도와 이동 오차율 모두에서 본 논문에서 제시하는 장치가 우수한 데이터를 제공하였다. 본 실험 결과를 토대로 이동조작 분리가 높은 접근성을 제공한다는 것을 확인하였다. 본 논문은 HMD 이동 컨트롤러를 포함한 이후 개발되는 다양한 사용자 제스처 인식 컨트롤러에도 적용 가능할것으로 보인다.

Hierarchically porous, chemically activated carbon materials are readily derived from biomass using hydrothermal carbonization (HTC) and chemical activation processes. In this study, empty fruit bunches (EFB) were chosen as the carbon source due to their sustainability, high lignin-content, abundance, and low cost. The lignin content in the EFB was condensed and carbonized into a bulk non-porous solid via the HTC process, and then transformed into a hierarchical porous structure consisting of macro- and micropores by chemical activation. As confirmed by various characterization results, the optimum activation temperature for supercapacitor applications was determined to be 700°C. The enhanced capacitive performance is attributed to the textural property of the extremely high specific surface area of 2861.4 m2 g–1. The prepared material exhibited hierarchical porosity and surface features with oxygen functionalities, such as carboxyl and hydroxyl groups, suitable for pseudocapacitance. Finally, the as-optimized nanoporous carbons exhibited remarkable capacitive performance, with a specific capacitance of 402.3 F g–1 at 0.5 A g–1, a good rate capability of 79.8% at current densities from 0.5 A g–1 to 10 A g–1, and excellent life cycle behavior of 10,000 cycles with 96.5% capacitance retention at 20 A g–1.

This study was conducted from October 2014 to May 2015 to explore forage production and feed values of Italian ryegrass, Rye and whole crop barley as winter forage crops in the Southern region of Korea. The experimental location was over 10 points for each species and each sampling point area was 1 m² (Width: 1 m × Length: 1 m). Air mean temperature and rainfall in the Southern region of Korea during the experimental period was 6.95 ± 5.75℃ and 70.45 ± 54.68 mm, respectively. Fresh forage yield of Italian ryegrass, the most cultivated forage in the Southern region of Korea, was 44.4 ± 7.0 ton/ha. The percentage of dry matter for whole crop barley was 28.9 ± 7.0%. Crude protein (CP) was higher in Italian ryegrass (10.7 ± 5.3%) while total digestible nutrient (TDN) had the highest value in whole crop barley. Crude protein was not significantly different by location. However, the neutral detergent fiber (NDF), acid detergent fiber (ADF) and total digestible nutrient value of forage from Jeonbuk province were higher than in forage from Gyeongnam province.

Current consumers have interest in nutrition and health. So, the interest in barley for other food and industrial applications is increasing. Noodles, which have been consumed largely in korea, are usually made from wheat flour, salt and appropriate amount of water. A New Six-rowed Naked Barley Cultivar “Dahan” was developed in 2012, have high winter hardness, lodging tolerance and good noodle property. It was crossed in 2001, and an elit line was selected in 2010 and designated as ‘Iksan 106’. It showed good agronomic performance in the regional yield trials (RYT) from 2010 to 2012. The average heading and maturing dates of “Dahan” were April 29 and June 3 in paddy field, which were two day earlier than those of the check cultivar ‘Saessalbori’ respectively. The new cultivar, “Dahan”, had 92cm of culm length and 3.9cm of spike length. It showed 625 spikes per m2, 54 grains per spike, 31.3 g of 1,000-grain weight, and 815 g of test weight. “Dahan” showed better resistance to BaYMV (Barley yellow mosaic virus) than those of the check cultivar. Its average yield of the pearled grain in the regional yield trial was 4.32 MT/ha in paddy field, which were 16% higher than those of the check cultivar. It showed higher breakdown and setback than those of the check cultivar. Texture properties of noodle was better in hardness, adhesiveness, chewiness. This cultivar would be suitable for the industrial application as noodle and bread.

Anthocyanins are the primary pigments in black, blue, and purple cereal grains. Recently, anthocyanins have been recognized as health-enhancing substances due to their antioxidant activity. Anthocyanin-pigmented barley grains can be a stable source of anthocyanins as well as β-glucan. Cloered barley as purple, blue and black barley consumptions are rapidlly growing presently due to their healthy functional food ingredients in Korea. Color barley cultivars accumulate purple pigments in the stem, awn, lemma, palea, and pericarp during seed maturation. The large consumption of barley in human foods is almost pearled products. Here we investigated composition of pearled barley and pearling by-products of korean colored barley varieties by degree of pearling. Barley grains from four hull-less colored barley varieties, Zasoojeongchal, Boseokchal Ganghochung and Huknarae were pearled to various degrees(5-50%). The composition (β -glucan, total phenol, proanthocyanidin and total anthocyanin) of pearled barley fractions flour and pearled barley grain was determined. β-glucan content was not changed seriously in pearled barley grain according to increasing pearling degree. Total phenol and proanthocyanidin content was decreased. β-glucan content was increased in pearling by-products according to increasing pearling degree and total phenol and proanthocyanidin content was decreased. Total anthocyanin content also was decreased in pearled barley fractions flour by the degree of pearling.