• Journal of the Korea Institute of Information and Communication Engineering
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• v.24 no.11
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• pp.1539-1545
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• 2020

With the advent of the ubiquitous era due to the development of science and technology in the modern society, interest in data generated in the IoT environment has increased socially. However, the existing IoT platform has difficulties in processing inquiry requests that require large amounts of throughput, such as statistical processing of large amounts of data. Accordingly, in this paper, we propose an IoT platform that can flexibly accommodate requirements for inquiry requests and improve inquiry performance. The platform proposed in this paper showed a performance improvement of about 1200 times in terms of average response time by introducing a separate read database. By separating the object model into a command side and a query side, the complexity of the object is reduced to meet the various demands on the platform. It was made to allow quick acceptance of the matter.

• Proceedings of the Korean Information Science Society Conference
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• 2011.06b
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• pp.430-433
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• 2011

웹브라우저에서 Cookie는 요청할 때마다 저장된 정보를 서버로 보내야 하므로 결국 응답 시간에 나쁜 영향을 미치게 되고, 저장된 모든 정보에 대해 보안에 문제가 있을 수 있다. 이 문제를 해결하기 위해 HTML5에서 제공하는 클라이언트-사이드 데이터베이스 형태의 Web Storage를 Cookie를 대체하여 사용할 수 있다. Web Storage를 활용하여 웹사이트에서 검색된 결과를 브라우저의 Local Storage에 저장하고, 저장된 내용을 이용하여 빠르게 검색하며, 네트워크 연결이 끊긴 상태에서도 이미 검색했던 데이터를 조회 하는 기능을 구현해 살펴보았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1819-1825
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• 2010

This study was carried out to investigate the quality characteristics of ginseng JungKwa produced with hot-water extract from Maegmundong (MGJ) instead of sugar. Chemical characteristics of MGJ and control ginseng JungKwa produced by sucrose (CGJ) were measured by proximate constituents, free sugars, ginsenosides, total phenolic compound, flavonoid content, and antioxidative activity was measured by electron donating abilities and hydrogen peroxide scavenging activity. Carbohydrate, crude protein, crude ash contents of MGJ were 76.40, 1.46 and 3.49%, where as those of CGJ were 80.01, 0.59 and 0.96%. Free sugar compositions of MGJ were fructose (32.42%), oligosaccharide (16.91%), disaccharide (13.91%) and glucose (13.16%). Eleven ginsenosides types were detected on MGJ and 9 kinds on CGJ; their contents were 740.1 and 675.6 mg%, respectively. Total phenolic compound and flavonoid content were 5.46 and 0.016% on MGJ, 5.02 and 0.014% on CGJ, respectively. In physiological characteristics, the $IC_{50}$ of electron donating ability by DPPH on MGJ was about 34.5 mg/mL and ability was slightly higher than CGJ, although there's not much difference in ability between MGJ and CGJ. Hydrogen peroxide scavenging activities were 92% on MGJ and 96% on CJG when treated at $50{\mu}g$/mL.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.549-557
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• 2020

Recently, the number of coffee shops has continued to increase, and information searches have been increasing for consumers who want to visit coffee shops. We wanted to find out the impact on the intention of revisiting a coffee shop by adding information search factors to the existing coffee shop's selection properties and search for the actual selection properties, and summarize the results as follows. The analysis of this study was conducted in two ways, before and after visiting a coffee shop through information search. First, the four factors and optional attributes that are important in information retrieval were the reliability of information (the number of reviews and views by coffee shops, recent postings), physical environment (the proximity of stores, the atmosphere, size, presence of side menus), visuality of information (physical environment, background, design, easy composition), merchantability (the taste of coffee, convenience of parking). In addition, the selection properties for satisfaction after visiting coffee shops through information search were derived from five general characteristics of coffee shops, menu, information consistency, taste of coffee, and convenience of parking, and among them, the consistency of information, taste of coffee, and general characteristics of coffee were found to affect the intention of revisiting again.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.247-254
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• 2005

The objective of this study is to compare the chemical properties of red ginseng, white ginseng, and extruded ginseng. Six kinds of samples were prepared and examined their chemical components. The comparison among crude ash, crude lipid, and total sugar resulted insignificant difference. White ginseng had lower content of reducing sugar than those of extruded ginseng and red ginseng. Total amino acid was found relatively low in treatment A (sliced whole root and dried at 7$0^{\circ}C$). Total amino acid of treatment C (extruded dry whole root ginseng slices, moisture content 30%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm) was higher than that of treatment B (extruded dry whole root slices, moisture content 25%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm). Crude saponin of treatments A, B, C, D (white ginseng with skin), E (skinless white ginseng), and F (red ginseng) were 4.02, 4.77, 4.12, 3.56, 3.25, and 4.02%, respectively. Ginsenoside was contained similarly as crude saponin. The amount of ginsenoside in the treatment of A, B, C, D, E, and F was recorded respectively at 6.031, 8.108, 6.876, 7.978, 5.591, and 9.834 mg/g. A specific component in red ginseng, $R_{g3}$ was detected in treatment F. Maltol was detected in treatment Band F. Acidic polysaccharide was increased 2∼3% by extrusion process. In conclusion, extruded ginseng had similar components to those of red ginseng.