• The Journal of the Korea institute of electronic communication sciences
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• v.7 no.4
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• pp.777-782
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• 2012

This paper proposes a technique for improving performance using word senses and user feedback in web information retrieval, compared with the retrieval based on ambiguous user query and index. Disambiguation using query word senses can eliminating the irrelevant pages from the search result. According to semantic categories of nouns which are used as index for retrieval, we build the word sense knowledge-base and categorize the web pages. It can improve the precision of retrieval system with user feedback deciding the query sense and information seeking behavior to pages.

• Journal of Korean Library and Information Science Society
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• v.32 no.4
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• pp.303-329
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• 2001

The purpose of this study was to apply internet technology to school library, and to construct the contents of KISLMC(Korean Internet School Library Media Center). The content of KISLMC was composed of three categories, Cyber library, Supporting the materials for teaching and learning, and Guidance and counseling to the students. To develop the user-oriented interface, interface metaphors such as icons and images were used. Also, sitemap, search engine, index were used to avoid to be lost during the navigation.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.10a
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• pp.248.2-248
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• 1979

식초산 발효 실험을 통하여 다음과 같은 결과를 얻었다. 1. 자연에서 초산균 52균주를 분리하고 그중 식초산 농도 5.5% 이상되는 초산균 CAU-4, CAU-15, CAU-17, CAU-46, 4균주를 선별하였다. 2. 정치배양과 진탕배양을 실시한 결과 산생성랑은 진탕배양에서 월등한 효과를 보였다. 3. 유기태 질소원의 첨가시 peptone을 0.4%까지 증가를 보였고, yeast extract는 0.1~0.2%가 최적량이고 그 이상은 산량이 감소되었다. 4. $NH_4NO_3의$ 자화성을 조사한 결과 CAU-17만이 자화하지 못하였고, 무기태 질소원으로서는 $(NH_2)_2CO가$ 가장 좋았다. 5. 무기염류는 $KH/_2PO_4,$ $MgSO_4.7H_2$ O 0~0.1% 첨가하여 약간의 효과를 보았다. 6. Glucose의 첨가량별 산량의 증가는 0.25% 첨가시 0% 첨가시 보다 증가를 보인 반면 1% 첨가시는 오히려 감소하였다. 7. 초발 alcohol농도가 낮을수록 유도기와 대수기가 단축되며 10%이상에서는 4균주 모두 산을 생성하지 못하였다. 8. 초발산도가 높을 경우 유도기가 길어지고 산생성량이 줄어 들었다. 9. 초산균의 배양온도는 $30^{\circ}C,$ $35^{\circ}C에서$ 산생성 속도가 가장 빨랐다. 10. 발효시 산생성량에 따른 세균수의 증가는 접종후 2~3일 사이에 가장 많았다. 11. 초산의 증가와 더불어 균체량은 증가하였고 pH는 약간색 감소하나 PH는 2.5이하로는 내려가지 않았다. 12. alcohol 잔량은 발효 개시 후 5 ~6일의 정지기에 가장 낮았다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.05a
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• pp.619-621
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• 2014

addition to the advances in information technology and the latest IT technology for their issue. To enable users who are using the Web to find need the information your search data they're sifting through about how many are struggling. In this paper, we propose a user-centered search system. Lucene search system to offer Hadoop's MapReduce with the Apache project Nutch, Solr, HDFS, utilizing design and implementation. This is the Web search users who wish to use depending on the intentions of the data that you want to collect and index information will be utilized in the search field.

• Korean Journal of Cognitive Science
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• v.15 no.2
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• pp.1-15
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• 2004

The structure of sensibility from motion was developed for the purpose of understanding relationship between sensibilities and physical factors to apply it to dynamic visual display. Seventy adjectives were collected by assessing adequacy to express sensibilities from motion and reporting sensibilities recalled from dynamic displays with achromatic color. Various motion displays with a moving single dot were rated according to the degree of sensibility corresponding to each adjective, on the basis of the Semantic Differential (SD) method. The results of assessment were analyzed by means of the factor analysis to reduce 70 words into 19 fundamental sensibilities from motion. The Multidimensional Scaling (MDS) technique constructed the sensibility space in motion, in which 19 sensibilities were scattered with two dimensions, active-passive and bright-dark Motion types systemically varied in kinematic factors were placed on the two-dimensional space of motion sensibility, in order to analyze important variables affecting sensibility from motion. Patterns of placement indicate that speed and both of cycle and amplitude in trajectories tend to partially determine sensibility. Although color and motion affected sensibility according to the in dimensions, it seemed that combination of motion and color made each have dominant effect individually in a certain sensibility dimension, motion to active-passive and color to bright-dark.

• The Korean Journal of Ecology
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• v.27 no.6 s.122
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• pp.375-381
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• 2004

We investigate the biological treatment of processed-leachate from SUDOKWON landfill site in Korea by the reed (Phragmites australis)-bed with a continuous flow system. The reed individuals showing superior growth in processed-leachate experiment were selected among the reeds of thirteen natural habitats by means of the comparisons between the removal rates of nutrient salts, eco-physiological responses and growth. The reed-beds (combination of the reed individuals showing superior growth with helper microorganisms) were continuously supplied with processed-leachate. We monitored the effluents that passing through the reed-beds during the experiment period. After five weeks, analysis results of effluent from each reed-bed were as follows; chromaticity, total nitrogen, total phosphorus, biological oxygen demand, chemical oxygen demand, total dissolved solid and salinity decreased $29.5{\sim}36.9\%,\;49.4{\sim}67.2\%,\;42.1{\sim}94.6\%,\;74.5{\sim}88.8\%,\;15.6{\sim}20.8\%,\;17.5{\sim}35.4\%\;and\;15.3{\sim}34.7\%$, respectively. These results represented the substantial improvement of water-quality after passing through reed-bed in a continuous flow system.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.308-315
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• 2018

To select suitable cultivars to produce sweet potato (SP) chips instead of potato chips, ten Korean cultivars, Sinjami, Yeunjami, Sinhwangmi, Juhwangmi, Sincheonmi, Sinyulmi, Gunhwangmi, Dahomi, Daeyumi, and Pungwonmi were used. The acrylamide content, quality characteristics, and oxidation stability of SP chips were investigated. Acrylamide content was shown to be under 0.48 mg/kg in case of all cultivars except Yeunjami (1.07 mg/kg). The color values significantly differed among the cultivars and were maintained like those of raw roots. The hardness, brittleness, and fracturability of Juhwangmi and Sinhwangmi chips showed the lowest values, while those of Daeyumi were the highest. According to the sensory evaluation data, the quality characteristics of chips were influenced by not only hardness, fracturability, and crunchiness, but also the flavor taste. Pungwonmi chips showed the highest score, followed by Gunhwangmi and Dahomi chips. Therefore, Pungwonmi, Dahomi, and Gunhwangmi are suggested as suitable cultivars to make SP chips, because of their high overall quality and very low acrylamide content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1666-1671
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• 2010

The physicochemical characteristics and acceptability of various commercial low-priced French wines were determined. A~E wines were manufactured from France and F wine was bottled in Germany using French Cabernet Sauvignon grape species. Sample wines were analyzed for pH, total soluble content, acidity, color, total sugar, total polyphenol and sulfur dioxide. The pH of the wines were ranged from 3.3 to 2.6. The total soluble contents were the highest in wine A (10.25 Brix%), followed by wine C (9.72 Brix%), wine D (9.67 Brix%) and wine B (9.61 Brix%) and were the lowest in wines E and F (9.42 Brix%). In the color analysis, wine F showed the highest L (lightness) and a (redness) value (28.11 and 23.86, respectively). The b (yellowness) value for all the samples studied ranged from 52.17 to 61.05. Wine C (62.24 g/L) and F (69.91 g/L) showed higher total sugar contents, and the total sugar contents of wines D, E, B and A were 48.58, 42.74, 37.74 and 36.99 g/L, respectively. Total polyphenol contents were the highest in wine C (2.59 g/L) and the lowest in wines A and B (1.90 g/L). The contents of sulfite in wine D (68.78 mg/L) were the highest and was the lowest in wine B (58.18 mg/L). The sensory characteristics and preference analysis (sourness, bitterness, sweetness, astringent taste, aroma, color and overall acceptability) of the red wines used in this study were determined by 15 panelists using the 7-point hedonic scale. Sourness of wines ranged between 3.8~4.9 and sweetness of wines D and F (3.0) were the highest amongst the red wines used in this study. Wines D, E and F had the higher scores in overall acceptability of sensory properties and wine E was the highest amongst the wines used in this study.

• Microbiology and Biotechnology Letters
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• v.11 no.1
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• pp.39-45
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• 1983

One of Streptomyces sp. was screened as an antibiotic producing strain against Gram positive bacteria specifically from about one hundred Actinomycetes collections. The isolated KM-48 strain, indexed in our collection, was secreted an anbitiotic in nutrient broth culture. The active principle was extracted with acetone from the lyophilized solid of cultured filtrate. The nonadsorbed elute in aluminium oxide was isolated as a purified homogeneity which revealed a sing1e spot under ultra-violet beam on avicel thin layer chromatography. The isolated antibiotic was sensitive specifically against the Gram positive bacteria and fungi. About fifty percent inhibition of the control growth on Bacillus amyloliquefaciens was 18$\mu\textrm{g}$/$m\ell$. The antibiotic was lavile against thermotreatment and stabled in acidic condition remarkably. The KM-48 was identified as a similar strain to Streptomyces tsusimaensis on its morphological and cultural characteristics.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.4 no.5
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• pp.1051-1066
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• 2000

According to the recent advances of digital encoding technologies and computing power, large amounts of multimedia informations such as image, graphic, audio and video are fully used in multimedia systems through Internet. By this, diverse retrieval mechanisms are required for users to search dedicated informations stored in multimedia systems, and especially it is preferred to use contents-based retrieval method rather than text-type keyword retrieval method. In this paper, we propose a new contents-based indexing and searching algorithm which aims to get both high efficiency and high retrieval performance. To achieve these objectives, firstly the proposed algorithm classifies images by a pre-processing process of edge extraction, range division, and multiple filtering, and secondly it searches the target images using spatial and textural characteristics of colors, which are extracted from the previous process, in a image. In addition, we describe the simulation results of search requests and retrieval outputs for several images of company's trade-mark using the proposed contents-based retrieval algorithm based on wavelet.