• Journal of the Korean Society for information Management
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• v.26 no.2
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• pp.127-147
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• 2009

The synonym issue is an inherent barrier in human-computer communication, and it is more challenging in a Web 2.0 application, especially in social tagging applications. In an effort to resolve the issue, the goal of this study is to test the feasibility of a Web 2.0 application as a potential source for synonyms. This study investigates a way of identifying similar tags from a popular collaborative tagging application, Delicious. Specifically, we propose an algorithm (FolkSim) for measuring the similarity of social tags from Delicious. We compared FolkSim to a cosine-based similarity method and observed that the top-ranked tags on the similar list generated by FolkSim tend to be among the best possible similar tags in given choices. Also, the lists appear to be relatively better than the ones created by CosSim. We also observed that tag folksonomy and similar list resemble each other to a certain degree so that it possibly serves as an alternative outcome, especially in case the FolkSim-based list is unavailable or infeasible.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.65-70
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• 1986

Total pectin content of Korean apple varieties at optimum harvest time was deter-mined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted ty 2a Sodium hexa metaphesphate were compared with commercial pectin. Among apple varieties, pectin contents varied in the range of 0.26-0.48％ on fresh basis and 1.76-4. 0% on dry basis. Ball's was the highest and then high in order of Spur early blaze, Golden delicious, Fuji. , Jonathan. In each pectin fraction, soluble pectin fractions in Rall's was the lowest and in both Spur early blaze and Golden Delicious were highest but insoluble fractions in the latter were lowest. Thub the changes in poetic substances in Spur early blaze and Golden delicious seem to he occurred: during early ripening. In the analysis of properties of isolated pectin, ash, anhydrogalacturonic arid7(AUA) content and methoxyl content were different among apple varieties. Ash and methoxyl content in all isolated pectin were higher and AUA content lower than in commercial pectin. Degree of esterification (DE) in all apple varieties were above 70％.

• The Journal of Society for e-Business Studies
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• v.15 no.4
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• pp.181-195
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• 2010

The participation and share between personal users are the driving force of Web 2.0, and easily found in blog, social network, collective intelligence, social bookmarking and tagging. Among those applications, the social bookmarking lets Internet users to store bookmarks online and share them, and provides various services based on shared bookmarks which people think important.Delicious.com is the representative site of social bookmarking services, and provides a bookmark search service by using tags which users attach to the bookmarks. Our paper suggests a method re-ranking the ranks from Delicious.com based on user tags in order to provide personalized bookmark recommendations. Moreover, a method to consider bookmarks which have tags not directly related to the user query keywords is suggested by using tag network based on Jaccard similarity coefficient. The performance of suggested system is verified with experiments that compare the ranks by Delicious.com with new ranks of our system.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.367-373
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• 1989

The effect of gelatin concentration, pH of fruit juice and other factors for the enzymatic clarification of fruit juice by the use of polygalacturonase was studied. The proper addition of gelatin was much effected on clarification by polygalacturonase and optimum concentrations of gelatin for the enzymatic clarification of Zugaru juice, Magnolia Gold juice, Golden Delicious juice, Jonagold juice, Jonathan juice, Campbell Early juice were 0.04, 0.01% 0.02%, 0.06% 0.01%, and 0.04%, respectively. Optimum pH for the clarification by the use of polygalacturonase and gelatin was $3.2{\sim}3.5$ contrary to optimum pH 4.8 of polygalacturonase for the hydrolysis of pectic acid. At the reaction temperature of $45^{\circ}C$ and polygalacturonase concentration of 0.01mg/ml, fruit juices were completely clarified by optimum addition of gelatin for 60min.

• Journal of the Korean Society for information Management
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• v.26 no.2
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• pp.65-82
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• 2009

This exploratory study describes the social bookmarking perceptions and behaviors of students in university courses. Although an emerging discussion regarding the value of social bookmarking tools exists, how users adopt tools in practice is not well known. Students were asked to utilize the bookmarking tool del.icio.us to store information relating to course projects. They were also asked to comment how they employed del.icio.us for course projects. The study analyzed student perceptions and behaviors when using social bookmarking tools for university coursework. The study noted that the use of tags, notes, and networking within these social bookmarking tools remained less active and social bookmarking services in Web 2.0 as shared collaboration, shared communities, and vertical search were less present. Utilizing social bookmarking tools to facilitate personal information management includes the activities of information use, information re-use, and mobility.

• Journal of Korea Society of Industrial Information Systems
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• v.13 no.5
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• pp.133-141
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• 2008

Social Web is turning current Web into social platform for knowing people and sharing information. This paper takes major social tagging systems as examples, namely delicious, flickr and youtube, to analyze the social phenomena in the Social Web in order to identify the way of mediating and linking social data. A simple Tag Ontology (TO) is proposed to integrate different social tagging data and mediate and link with other related social metadata. Through several machine learning for tagging data, tag groups and similar user groups are extracted, and then used to learn the tagging ontology. A recommender system adopting the tag ontology is also suggested as an applying field.