• Proceedings of the Korea Information Processing Society Conference
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• 2007.11a
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• pp.13-16
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• 2007

본 논문에서는 동적 추천 기능이 있는 자바 기반 음악 추천 서버를 소개한다. 본 논문에서 소개하는 추천 서버는 각 음악 사이의 유사도를 그래프로 저장하는 그래프 기반 협동적 여과 방식을 사용하며, 독립된 서버로 구성되어 클라이언트와 정해진 프로토콜에 따라 통신하도록 구현되었다. 또한 이 추천 서버는 특정 사용자나 특정 음악의 정적인(static) 성향뿐 아니라 시간에 따라 달라지는 동적인(dynamic) 성향에 맞는 추천도 가능하도록 설계되었다. 정적 성향이란 어떤 사용자가 가지고 있는 음악에 대한 기본적인 취향을 나타내고, 동적 성향이란 특정한 상황이나 분위기에 따라 유동적으로 변하는 성향을 의미한다. 본 논문에서 소개하는 추천 서버는 정적 성향과 동적 성향에 대하여 각각 추천할 수 있는 기능을 가지고 있으며, 이러한 기능을 바탕으로 실제 사용자들의 음악 다운로드 데이터를 이용하여 추천 데모 사이트를 구축하였다.

• Journal of KIISE:Databases
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• v.32 no.5
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• pp.526-535
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• 2005

Ontology is a methodology on describing specific concepts and their relationships, and it is being considered important more and more as semantic web and variety of knowledge management systems are being highlighted. Ontology uses the relationships among concerts to represent some concrete semantics of specific concept. When we want to get some useful information from ontology, we severely have to process the transitive relationships because most of relationships among concepts represent transitivity. Technically, it causes recursive calls to process such transitive closure queries with heavy costs. This paper describes the efficient technique for processing transitive closure queries in ontology. To the purpose of it, we examine some approaches of current systems for transitive closure queries, and propose a technique by graph labeling scheme. Basically, we assume large size of ontology, and then we show that our approach gives relative efficiency in processing of transitive closure, queries.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.571-572
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• 2017

The blockchain technology that implements electronic money uses decentralized computing and all transactions in a blockchain are open to everyone. This technique seems to guarantee anonymity by performing the transaction on the address instead of the user, but by using direction acyclic graph based on the transaction graph, the privacy problem is caused by tracking the addresses. In this paper, we analyze various techniques for centralized processing which makes it difficult to find the relevance on the graph in order to protect the privacy in the block chain technology. We also analyze the techniques of anonymizing in a distributed way to enhance privacy. Using the zero knowledge proof scheme guarantees full distributed anonymity but requires more computation and storage space, and various techniques to make this efficient are proposed. In this paper, we propose a privacy protection scheme of blockchain technology to integrate existing privacy protection techniques into a blockchain technology and perform it more efficiently with a centralized or decentralized technique.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.746-749
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• 2002

From 7 different medicinal herbs, Rubus coreanus miquel, Therminalia chebula Retz and Rhus javanica was selected by paper disk method against 10 different microorganisms. The ethanol extracts of selected herbs was added into Tofu, and the total viable cell counts was determined. After 4 days, total viable cell count reached to $10^7$ and the Tofu putrefacted. The tested sample added with 0.01% of Terminalia Chebula Retz extract, the shelf-life was extended as 108.8%, with 0.05% was 117.3% and with 0.1% was 132.6%. Among 3 kinds of medicinal herb, Therminalia chebula Retz has better powerful activity than others.

• Journal of KIISE:Databases
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• v.31 no.5
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• pp.527-539
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• 2004

As more and more documents are published in XML, generating relational schemas to store XML documents in a relational database is also getting important. This paper describes a technique as well as its implementation to produce a relational schema from the XML Schema, a standard recently recommended by W3C. The DTD-based inlining technique cannot be applied to the XML Schema, because the XML Schema has many new features, which don't exist in the DTD. Various built-in data types, inheritance, and polymorphism, for example, strengthen the XML Schema, but make the generation of a relational schema from an XML Schema more difficult. We propose an XML Schema Inlining Technique, based on the previous work. The technique first maps various data types in the XML Schema to those of the relational database. After that, it construct the schema graph and the type graph from types and elements defined in the XML Schema. The relational schema is generated while traversing the type graphs. Besides, we describe techniques for handling xsi：type, used for the polymorphism, and the anon#moos type. We also propose a couple of heuristic methods for enhancing the performance of the system. Finally, we conducted experiments to show that our technique is better than the binary table approach.

• Food Science and Preservation
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• v.9 no.4
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• pp.418-424
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• 2002

This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.

• The KIPS Transactions:PartD
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• v.11D no.5
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• pp.1021-1030
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• 2004

When any data-centric XML documents are stored and managed in RDBMS, schema extracting from XML Schema is an imminent problem. Furthermore, when they are stored in partitioned way on created table, lots of null values will be produced and/or be increased cost for join, so we need a solution to solve these problems. This paper proposes a Schema Hybrid Inlining technique to generate relational schema of XML documents. The suggested technique creates a relational schema based on the XML Schema graph. Also, the technique expands the legacy Inlining method by manual and heuristic processing table generation method of cardinality and in-degree. Then, an ancestor node, terminal node, and creating a new table on the derived relation in this technique. DTD-dependent storage method uses partitioned storing and relation path element information reformed structured-searching method to reduce joining operation cost that is a weak point of it.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.10a
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• pp.627-630
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• 2007

XML is becoming a de facto standard for exchanging data in Internet data processing environments due to the inherent characteristics such as hierarchical self-describing structures. Nowadays the number of 3D VE(Virtural Environment) available on the internet is constantly increasing, most of them focused low-level geometric data that lack any semantic information. VRML is composed of simple science graph. X3D is constructed based on XML and has many advantage. However, previous researches can not apply various advantage of XML. This work proposes an alternate approach for association semantic information to X3D VE based on XML. These information use navigation to VE. Moreover, we study extraction method of sematic information to XML document. In this work, we study saving techniques for navigation processing.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.10 no.5
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• pp.462-468
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• 2017

In this paper IoT/WSN(Internet of Things/Wireless Sensor Network) has been modeled with a random geometric graph. And a performance of the decentralized code for the efficient storage of data which is generated from WSN has been analyzed. WSN with n=100 or 200 has been modeled as a random geometric graph and has been simulated for their performance analysis. When the number of the total nodes of WSN is n=100 or 200, the successful decoding probability as decoding ratio ${\eta}$ depends more on the number of source nodes k rather than the number of nodes n. Especially, from the simulation results we can see that the successful decoding rate depends greatly on k value than n value and the successful decoding rate was above 70% when $${\eta}{\leq_-}2.0$$. We showed that the number of operations of BP(belief propagation) decoding scheme increased exponentially with k value from the simulation of the number of operations as a ${\eta}$. This is probably because the length of the LT code becomes longer as the number of source nodes increases and thus the decoding computation amount increases greatly.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.156-164
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• 2001

Four different oligosaccharides used to determine their effects on gelatinization and retrogradation of Backsulgies(BSG), Korean traditional rice cake, were cyclodextrin, isomaltooligosaccharide, fructooligosaccharide and maltotetrose, with 3 or 6%(w/w), based on the rice flour. From the Amylograph and blue value data, adding 6% cyclodextrin into the rice flour fastened the gelatinzation process, and delayed the retrogradation in stored BSG at 4$\^{C}$ for up to 3 days, probably due to its cyclic structure. Using rheometer, the hardness of freshly made BSG added with cyclodextrin was significantly lower than that of control BSG, and increased with storage time in all BSGs at refrigerated temperature. When using maltotetrose in rice flour, the hardness of BSG was also significantly low, but slightly higher than that of cyclodextrin. Hunter “L” value in BSG decreased with the addition of oligosaccharides, but the higher the level of oligosaccharide in BSG, the insignificant the Hunter “a”,“b” values of BSG. From the X-ray diffraction studies, the rice flour showed typical A pattern, and the crystallinities of all BSG gave amorphous V type. The highest peaks of X-ray patterns in BSG added with 6% cyclodextrin or maltotetrose were, however, lower than that of the control, meaning the less crystalline, retrograded starch in the former BSGs. Based on sensory evaluation, BSG added with all oligosacchrides were not significantly different in taste, flavor, chewiness, moistness and overall preferences, with slightly darker color with longer storage time, compared to the control BSG.