• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.1363-1373
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• 2009

본 연구는 두 집단지성의 가장 대표적인 서비스인 네이버 지식iN과 위키피디아의 구조적, 경험적 차이를 바탕으로 생산의 차원에서 생산 주기, 생산 참여자, 생산물의 모델을 설정하고, 새롭게 탄생하는 지식을 중심으로 검증함으로써 최종 지식 소비 행위를 반영한 각각의 종합모델을 도출하였다. 우리는 웹에서 집단지성의 일상화를 확인할 수 있다. 지식 획득 매체가 매스미디어에서 인터넷으로 변화하는 과정에서 등장한 포털 및 검색사이트는 지식의 생산이 전문가패러다임에서 소비자 중심으로 재편될 수 있는 가능성을 열어주었다. 그리고 이러한 생산 방식의 변화는 '지식'의 개념 역시 변화시키고 있다. 즉, 집단지성이라는 새로운 웹2.0의 현상이 지식생산방식을 변화시키고 변화된 지식생산방식은 '지식'자체를 변화시킨다는 이론적 가설을 도출할 수 있는 것이다. 본 연구는 이러한 새로운 현상들을 분석하기 위해서는 먼저 보다 엄밀하게 집단지성의 개념을 규정할 필요성에 출발하였다. 현재 집단지성이라는 이름으로 불리면서 급격히 성장하고 있는 위키 방식의 인터넷 서비스와 지식검색 방식의 인터넷 서비스를 비교함으로써 보다 정교한 집단지성의 모델을 구축하고자 하였다. 위키형 집단지성과 지식검색형 집단지성의 차이점은 경험적으로도 뚜렷하게 확인할 수 있다. 본 연구는 이러한 경험적 차이와 기존의 문헌에서 밝혀진 사실들을 바탕으로 두 서비스의 지식생산 방식을 생산플로우, 생산참여자 성향, 생산물(지식)의 성향과 같이 세 영역으로 나누어 각각의 가설 모델을 설정하고 이 모델을 선정된 질의어를 바탕으로 검증한 뒤에 최종적인 모델을 도출하는 방식으로 진행되었다. 지식검색형 집단지성은 '질문-답변-채택'의 구조이고, 그 구조 속에서 '질문기-답변기-순서화기'를 거쳐 하나의 지식 덩어리인 'K-let'을 생산한다. 생산된 'K-let'들은 지식검색서비스의 데이터베이스에 축적되고, 이는 공통된 질의어를 기준으로 소비자들에 의해서 검색되어 소비된다. 하나의 질문에 대해 여러 개의 답변들이 존재하고, 답변자의 성향은 크게 전문성과 체계성을 바탕으로 한 전문가형 답변자와 경험적이고 의견지향적인 대화형 답변자로 나눠진다. 다수의 네티즌들의 참여에 의해서 지식의 생산이 진행되므로 질문의 성향 역시 사실, 의견, 경험 등 다양한 스펙트럼을 가지는 모델로 설정하였다. 반면에 위키형 집단지성은 개방형 플랫폼을 바탕으로 한 백과사전의 형식이며, 이러한 형식 속에서 최초의 개념어 등록과 다수의 편집활동을 거치면서 완성되지 않는 하나의 아티클인 'W-let'을 생산한다. 이러한 'W-let'은 생성 초기에 소수에 의한 활발한 내용 입력 활동으로 어느 정도의 안정화를 거친 후에는 꾸준한 다수의 수정활동을 통해서 'W-let'의 생명력을 유지함으로써 지식의 실제적인 변화를 반영한다. 생산된 'W-let'들은 위키형 집단지성 서비스의 데이터베이스에 축적되고, 이것들은 내부링크를 통해서 모두 연결되어 있다. 백과사전 형식으로 하나의 개념어를 설명하는 하나의 아티클은 오로지 사실적인 지식들로만 구성되나 내부링크와 외부링크를 통해서 다양한 스펙트럼을 가지는 모델로 설정하였다. 위와 같이 설정된 모델을 바탕으로 공통된 질의어 및 개념어를 선정하여 각각의 서비스에 노출시켰다. 이를 통해서 얻어진 각 서비스의 데이터베이스에 축적된 모든 데이터들 중에서 일정한 기간을 기준으로 각각의 모델 검증에 필요한 데이터를 추출하여 분석하는 방식으로 진행되었다. 그 결과 지식검색형 집단지성에서는 '질문-답변-채택'의 생산 구조 속에 다수가 참여하여 질문-채택답변-기타답변으로 배열되어 있는 완성된 형태의 K-let들을 지속적으로 생산하며 비슷한 성향을 가진 K-let들이 반복적으로 생산되어 지식검색 데이터베이스에 누적된다. 지식 소비자들은 질의어 검색을 통해서 다양한 K-let들을 선택하여 비교, 검토한 후에 선택된 K-let들의 배열은 해체되어 소비자들에 의해서 재배열됨을 발견할 수 있었다. 이에 지식검색형 집단지성이란 다수의 의해서 생산되고 누적된 지식들이 소비자의 검색과 선택에 의해 해체되어 재배열되는 지식의 맞춤화 과정이라고 정의내릴 수 있었다. 반면에 위키형 집단지성에서는 '내용입력-미세수정' 구조 속에서 생명력 있는 W-let을 생성한다. W-let은 백과사전처럼 정리되어 내부링크를 통해서 서로 연결되고, 외부링크를 통해 확장되고, 지식소비자들은 검색을 통해 최초의 W-let에 도달한 후에 링크를 선택함으로써 지식을 확장시킴을 검증할 수 있었다. 따라서 위키형 집단지성이란 다수의 의해서 생산되고 정리된 지식들이 소비자의 검색과 링크에 의해 무한히 확장되는 지식의 확대 재생산되는 과정이라고 정의 내릴 수 있다. 결국, 현재의 집단지성이란 지식이 다수의 참여로 생산됨으로써 개인에게 맞춤화되고, 끊임없이 확대 재생산되는 과정을 의미한다. 그리고 이러한 집단지성의 방식은 지식이라는 현재의 차원을 넘어서 정치, 경제를 비롯한 사회의 전 영역으로 점차적으로 확대되어갈 것이다. 앞으로 연구들은 두 가지 모델이 혼재되어 있는 현재의 집단지성이 어떠한 새로운 모델을 만들면서 다른 영역으로 확장되어갈 것인지에 대해서 초점을 맞춰 나가야할 것이다.

• Korean Journal of Organic Agriculture
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• v.20 no.3
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• pp.411-422
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• 2012

To investigate the possibility of sustainable agriculture in no-tillage pepper this study was carried out in vinyl greenhouse with organic cultivation having no pesticide certification. 1. Growth and yield in pepper cultivation General growth in pepper was suppressed with decreasing hill spacing, primary branch length, and stem width. Fruit diameter and fruit weight in no-tillage increased significantly, and yield of pepper increased by 10% compared with conventional tillage. From results organic cultivation in no-tillage improved a quality of pepper compared with conventional tillage. 2. Production cost of conventional tillage and no-tillage Production cost of conventional tillage and no-tillage was not different in seed cost, inorganic fertilizer cost, pesticide cost, repair cost, light agricultural tool cost, agriculture facilities depreciation cost and so on. Intermediary goods cost in no-tillage was decreased by 11% for organic fertilizer cost, light and heat expenses and power rate, heavy agricultural tool cost, and repairing expenses compare with conventional tillage. Employment effort cost and work effort cost were decreased, and farm income and farm income rate were increased by 11% and 5%, respectively, in no-tillage. In this work, yield and gross income were increased by 10% and 25%, respectively, in no-tillage. Therefore material cost, intermediary goods cost, working expensive, farm income, and income rate were increased by 34%, 3%, 2%, 52% and 22%, respectively.

• Korean Journal of Environmental Agriculture
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• v.24 no.3
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• pp.215-221
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• 2005

Numerous abandoned or closed mines are present in the steep mountain valleys in Korea due to the depression of the mining industry since the late 1980s. From the mines, enormous amounts of wastes were dumped on the slopes causing sedimentation and acid mine drainage to be discharged directly into streams causing detrimental effects on surrounding environment. Objective of this research was to evaluate the feasibility of the lime cake by-product from the soda ash production (Solvay process) to neutralize the pyrophyllite mine wastes, which have discharged the acid drainage to soil and stream in the watershed. The pH of mine wastes was strongly acidic at pH 3.67 containing over 16% of $Al_2O_3$ and 11% of $Fe_2O_3$. Whereas the lime cake by-product was strongly basic at pH 9.97 due to high contents of CaO, MgO and $CaCl_2$ as major components. Column experiments were conducted to test the neutralizing capacity of the lime cake by-product for the acidic pyrophyllite mine wastes. The column packed with the wastes (control) was treated with the lime cake by-product, calcium carbonate, the dressing soil or combination. The distilled water was eluted statically through the column and the leachate was collected for the chemical analyses. Treatments of the mine wastes with the lime cake by-product (or calcium carbonate) as mixtures increased pH of the leachate from $3.5{\sim}4.0\;to\;7{\sim}8$. Concentrations of Fe and Al in the leachate were also decreased below 1.0 mg $L^{-1}$. A Similar result was observed at the combined treatments of the mine waste, the lime by-product (or calcium carbonate) and the dressing soil. The results indicated that the lime cake by-product could sufficiently neutralize the acid drainage from the pyrophyllite mine wastes without dressing soils.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.25-31
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• 2004

The quality and sensory characteristics of kimchi during fermentation at 15 $^{\circ}C$ were evaluated. Kimchi was prepared with Chineses cabbage which was brined in 10% salt water added dill hot-water extracts(DK) and stevia hot-water extracts(SK) respectively. The pHs and reducing sugar contents of kimchi were decreased with increasing the fermentation time whereas lactic acid(%) was increased. The pH of DK was lower than control, and the lactic acid(%) contents of DK, SK were equal or higher than control in the first stage of fermentation. Also, the reducing sugar contents of DK, SK were lower than control. These results showed that the fermentation of DK and SK were faster than that of control in the first stage of fermentation. But the lactic acid(%) contents of DK, SK were higher than control after the 12th day of fermentation. It showed that it is possible to extend the preservation of kimchi. With increasing fermentation time, the L value of kimchi juice was increased, and the a value was decreased, and the b value was constant. Especially, the a value of DK, SK was higher than control. It meant that DK, SK kept more carotenoids in kimchi than control. On the 6th day of fermentation, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that the levels of the green smell and the moldy flavor of DK were significantly lower than control(p<0.05) and the levels of the green smell, the green flavor and the moldy smell of SK were significantly lower than control(p<0.05), too. And the level of overall flavor of DK, SK was higher than control. The most preference among experimental groups was SK and then control, DK. The levels of TBARS of DK, SK were generally lower than control, and the level of TBARS of DK was lower than SK.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.181-187
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• 2004

Preparations of mesoporous materials using various templates and their applicability have been intensively investigated for many years. We studied on synthesizing mesoporous Ti02 with pores in which sensitive compounds having weak physico-chemical properties such as thermal or UV irradiation and low solubility in solvent are trapped. Prior to trapping OMC in the pores of mesoporous titania, OMC was nano-emulsified in O/W system using Lecithin. Thereafter the OMC was trapped in the pores of mesoporous titania using sol-gel method. Main focus of this work is to prepare OMC-trapped mesoporous titania and to trace the stability and solubility of nano-emulsified OMC in the pores of mesoporous titania, and compared with that of mesoporous silica. OMC-trapped mesoporous Inorganic-Organic hybrid titania showed higher factors in sun protecting and a skin penetration phenomenon was reduced.

• Journal of Oral Medicine and Pain
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• v.30 no.1
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• pp.107-119
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• 2005

Temporomandibular joint arthritides is divided into osteoarthritis, osteoarthrosis and polyarthritis. Because the signs, symptoms and radiographical features of osteoarthritis and osteoarthrosis are similar without arthralgia, diffenential diagnosis is difficult. Also non-radiographically change in early Osteoarthritis leads to misdiagnose. Planar bone scan and SPECT are useful to detect bone change early. This study was carried out in order to make diagnostic criteria of planar bone scan and SPECT. Three hundred and four temporomandibular joints were examined with clinical examination, computerized tomograph, planar bone scan, and SPECT. The obtained results were as follows. 1. If temporomandibular joint simple uptake ratio of patient in twenties is over 1.397%, it's condition may be osteoarthritis. And simple uptake ratio over in thirties-fourties may mean osteoarthritis. 2. It may mean osteoarthritis of temporomandibular joint that the number of coronal and transverse SPECT frame with hot spot is over four. 3. Destructive stage may goes on, if simple uptake ratio is over 1.370% in tweenties and over 1.104% in thirties-fourties. 4. If the number of coronal SPECT frame with hot spot is over four, temporomandibular joint may be on destructive stage in tweenties, thirties-fourties. And if the number of transverse SPECT frame with hot spot is over three, it may be on destructive stage in all ages. 5. When patient complains subjective arthralgia and palpation arthralgia, bone change may be more active than each arthralgia. 6. Osteoarthritis may progress gradually worse in 4.5 anamnesis. And then it may be stable gradually and turn to osteoarthrosis.

• Journal of Life Science
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• v.20 no.7
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• pp.1107-1112
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• 2010

In this study, the stable maintenance of bioactivity in alkaline ionized water (AIW) and antibacterial effects of AIW were evaluated to confirm benefits of AIW. As controls, purified water (PW) and tap drinking water (DW) were used. The pH and ORP (oxidation-reduction potential) of AIW, PW and DW used were 9.5 and 120 mV, 7.2 and 144 mV, and 7.3 and 564 mV, respectively. High level of minerals was observed in DW (DW>AIW>PW of mineral contents). Concentrations of $Ca^{++}$ and $Na^+$ in DW were 14.5, and 8.4 mg/l, respectively, while no $Ca^{++}$, $Mg^{++}$, $K^+$, and $Na^+$ were detected in PW. Evaluation of antioxidant activities for AIW, PW and DW showed that the waters did not act as antioxidants. However, the DPPH (1,1-diphenyl-2-picryl hydrazyl) or superoxide radical scavenging activities or reducing power of vitamin C were stably maintained in AIW and PW, though not in DW, against heat treatment ($60^{\circ}C$) or vigorous shaking (120 rpm) at $37^{\circ}C$. Similarly, after aspirin treatment at $60^{\circ}C$ for 1 hr, the antithrombosis activity in PW and AIW was 62.6% and 55.3%, while that of DW was 52.1%. Furthermore, cell growth analysis and viable cell count of Escherichia coli H7:O157 in PW, AIW and DW showed that AIW and DW, not DW, have antibacterial activities. Our results suggest that the state of water, for example pH, ORP and mineral contents of water, should be considered in medicine or food industries, and that AIW has high potential for utilization in various fields.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.244-255
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• 2018

Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, $12^{\circ}C$ for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at $4^{\circ}C$ storage, but the antimicrobial activity was maintained at $12^{\circ}C$ storage and at $8^{\circ}C$ and 21 days storage. In the case of grape seed extract, only the 4% of the culture at $8^{\circ}C$ satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at $12^{\circ}C$ for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature ($4^{\circ}C$). However, at $8^{\circ}C$ and $12^{\circ}C$, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except $4^{\circ}C$, but these properties were not observed at $8^{\circ}C$ and $12^{\circ}C$. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and $12^{\circ}C$, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at $4^{\circ}C$ and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at $4^{\circ}C$. However, at $8^{\circ}C$ and $12^{\circ}C$, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.

• Journal of agriculture & life science
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• v.45 no.3
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• pp.69-79
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• 2011

This study was conducted to estimate effects of by-products of medical herbs replacing rice straw on in vitro fermentation characteristics. Each trial was composed of five treatments including medical herbs : rice straw (%) = 20 : 80 (T1), 40 : 60 (T2), 50 : 50 (T3), 100 : 0 (T4) and the control. Each treatment had eight fermentation times (3, 6, 9, 12, 24, 36, 48 and 72 hours) with three replications. The gas production and DM degradation were significantly (P<0.05) increased by supplementation, especially T4, during the whole fermentation periods. Methane production increased along with addition of by-products similar to the gas production and DM degradation. The pH values ranged from 5.39 to 6.80 and were significantly (P<0.05) decreased by supplementation of by-products of medical herbs. Microbial growth rates reached the peak at between 36 and 48h, thereafter tended to decrease. Although there were no significant differences in the enzyme activities, there was a tendency of increase in T4 treatment. From above results, the replacement levels, particularly 100% replacement of rice straw by by-products of medical herbs, resulted in improving the in vitro fermentation characteristics such as increasing gas production, microbial growth and DM degradation. Also it may help digestion by increasing enzyme activities.

• Economic and Environmental Geology
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• v.54 no.5
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• pp.535-547
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• 2021

Aggregate is an essential construction material, and the demand is increasing every year. Aggregate has different properties in each region, and it is difficult to supply it over long distances due to its quantity and weight. For the stabilization of aggregate supply and demand, regional aggregate resource surveys have been conducted since 1993 in Korea. In this study, an aggregate resource survey was conducted in Goyang City to understand the characteristics of aggregate distribution as part of the annual regional aggregate resource survey in 2020. Goyang City has a high mountainous area to the east, and the southwestern part shows a topography where a wide flatland develops. It has 18 small streams originated from the eastern mountainuos area and 1 large stream Han River. The drilling data shows that thickness of the Quaternary deposits tend to deepen toward the south. The aggregate reserves are relatively abundant, the depth of the aggregates are relatively deep. Changes in the depth of the Quaternary deposits and the amount of aggregate in Goyang are seems to be closely related to the activities of the Han River rather than the sedimentation characteristics from the upstream to the downstream of the small streams. This characteristics show a similar tendency to the distribution of aggregates in adjacent regions to the west coast in Korea. Therefore, the regions that close to west coast have a high probability of aggregate reserves around relatively large-scale streams flowing into the west coast.