Myung Kook Kim

Address:

1458 S Catalina St, Los Angeles, CA 90006

VIN:

KMHGC4DFXCU169091

Make:

HYUNDAI

Model:

GENESIS

Year:

2012

Address:

1227 Colorado Blvd, Los Angeles, CA 90041

VIN:

WDDDJ72X47A089034

Make:

MERCEDES-BENZ

Model:

CLS-CLASS

Year:

2007

US Patent:

D480175, Sep 30, 2003

Filed:

Dec 24, 2002

Appl. No.:

29/173280

Inventors:

Myung Jin Kim - Redondo Beach CA 00272

International Classification:

2803

US Classification:

D28 35

US Patent:

7089499, Aug 8, 2006

Filed:

Feb 28, 2001

Appl. No.:

09/794338

Inventors:

Jennifer L. Steichen - Yorktown Heights NY, US
Sharon M. Trewin - Sleepy Hollow NY, US
Myung W. Kim - Elmsford NY, US

Assignee:

International Business Machines Corporation - Armonk NY

International Classification:

G06F 3/00
G06F 17/00
G06E 1/00

US Classification:

715744, 715707, 715748, 706 15, 706 46

Abstract:

A user-centered interface agent learns user preferences and typical behaviors and, based on what is learned, predicts the user's preferred user interface for different types of host computers. The interface agent consists of a learning program which operates on the user's primary computer, a shadow program which is installed on a Personal Digital Assistant (PDA), and a remote program which operates on host computers. The PDA transfers data between the primary and remote machines, and can also be used as the user's primary computer. On the primary computer, the agent learns a user's preferences automatically by observing the user's actions, requiring minimal initialization by the user. The learning algorithm may be statistical, rule-based, case-based, neural network, or employ any other technique for reasoning under uncertainty. The automated personalizing of a user interface configuration has a particular advantage for individuals with disabilities who require configuration before they can use a new computer system.

US Patent:

43248071, Apr 13, 1982

Filed:

Dec 30, 1976

Appl. No.:

5/755538

Inventors:

Myung K. Kim - Congers NY
Joaquin C. Lugay - Thornwood NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23D 502
A23J 300

US Classification:

426104

Abstract:

Disclosed is a simulated adipose tissue which is unusually pleasing in taste and texture and is characterized by a juicy, smooth melting property closely resembling natural fat. The simulated adipose tissue can be employed alone or with any type of meat or meat analog where a degree of fatty tissue is desired, and is most desirably employed in products which are served fried. In a preferred embodiment, a simulated bacon product is prepared containing the simulated adipose tissue and a red meat simulating phase. The simulated adipose tissue has droplets of fat, approximately 10 to 120 microns in diameter, encapsulated within a matrix based on a heat coagulable, preferably proteinaceous, component, and a water-soluble, film-forming component.

US Patent:

55248861, Jun 11, 1996

Filed:

Aug 25, 1994

Appl. No.:

8/296327

Inventors:

Myung K. Kim - Garden Grove CA

International Classification:

F41B 1502

US Classification:

273 84R

Abstract:

An adjustable nunchaku (10) comprises a pair of handles (12,14) attached together with a flexible member (20). The flexible member (20) is selectively attached to the handles (12,14) so that the length of flexible member (20) separating the handles (12,14) can be easily adjusted. The excess length of flexibly member (20) not used to hold the handles (12,14) together is stored in a passageway (26) in the handles (12,14). Further, the handles (12,14) are selectively attached to the flexible member (20) so that the handles (12,14) can be interchanged to change or fix the handles (12,14).

US Patent:

40875660, May 2, 1978

Filed:

Apr 6, 1976

Appl. No.:

5/674193

Inventors:

Myung Ki Kim - Congers NY
Joaquin Castro Lugay - Thornwood NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23J 300

US Classification:

426656

Abstract:

Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, and immersing the resulting frozen mass in an aqueous solution, comprising an edible, water-soluble material capable of lowering the freezing point of water and stabilizing the protein, for a time effective to stabilize the protein in the frozen mass. Aqueous ethanol is a preferred solution. The properties of a wide variety of meat products can be simulated.

US Patent:

40014592, Jan 4, 1977

Filed:

Jun 18, 1974

Appl. No.:

5/480987

Inventors:

Myung Ki Kim - Tarrytown NY
Joaquin Castro Lugay - Thornwood NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23J 300

US Classification:

426656

Abstract:

Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, freeze drying the frozen mass, and heat setting the dried protein material. The properties of a wide variety of meat products can be simulated.

US Patent:

40840174, Apr 11, 1978

Filed:

Jun 16, 1976

Appl. No.:

5/697077

Inventors:

Myung Ki Kim - Congers NY
Joaquin Castro Lugay - Thornwood NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23J 300

US Classification:

426656

Abstract:

Disclosed is a method for producing fibrous protein materials useful for fish analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, then subjected to a temperature substantially different from that of the frozen mass, and the protein in the frozen mass is then stabilized effectively to preserve its structural integrity during subsequent heating to set the protein.