• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.15-37
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• 2013

The purpose of this study is to develop a faceted classification that enables the conceptualization and the organization of Korean food information. 23,470 terms were collected, categorized, and analyzed from the table of contents in 776 monographs and directory headings in portal sites related to Korean food. In order to develop the Korean food classification, common properties were analyzed in the process of categorizing terms. Then basic facets and subfacets were defined and assigned, and hierarchies among facets and concepts, citation orders, and notations were decided. As a result, the classification scheme consisted of 16 basic facets and 85 subfacets. The citation order of facets was proposed in order of Personality facet (kinds of dishes), Matter facet (materials, cooking utensils/equipment/containers, and nutrients), Energy facet (cooking processes and techniques, eating sense, type of cooking, table services, and agents of cooking), Space facet (countries/ethnic groups/geography, and eating places), Time facet (situation/purposes, season, time of meals, periods, and ages). The result of this study will be used for organizing, searching, retrieving, and providing Korean food information effectively around the world. Also, it will provide a foundation for developing subject-oriented classification using facet analysis in other disciplines.

• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.147-158
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• 2019

The Korean food, which has been attracting attention only as a unique culture of Korea, has become popular in the world market by being used as a material of Korean Wave and me-media. The systematic organization of knowledge for recipes and related information can highlight the value of Korean food. It will serve as a basis for improving the reusability of Korean food contents through expanded and limited search and effective browsing. This study purports to design an ontology for establishing Korean food knowledge structure. Ontology modeling is based on OWL. Vocabularies of Korean food were examined based on 32 volumes of Korean food information, and data elements were extracted by analyzing five domains and applications. As a result, the study derived classes and properties, and proposed an indexing example.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.12
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• pp.6504-6513
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• 2013

The result can be summarized as follows. First, the following periodically changing characteristics were examined:roof form(gambrel/hipped-flat-gable), structure of roof and wall(wood-framed-cement masonry-RC-Light iron framed), roof material(thatched-tiled-slate-cement/steel sheet-asphalt/sandwich panel/mortar water-proofing), wall material(clay plaster/lime plastered-dressing tile/bricks-painting on the cement plastering-native stone dressing/siding/tile), fence material(masonry of stone and cement bricks), and courtyard materials(clay and concrete). Secondly, the regionally changing characteristics of those elements, rural housing structure, roof form, roof structure material, wall finishing material, fence and courtyard material in the outer space, differed according to the location of rural housing, i.e.north, middle, south region. The changing characteristics of both the roof structure and wall structure are similar to those of the three regions.

• The Journal of the Korea Contents Association
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• v.17 no.7
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• pp.320-331
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• 2017

The purpose of this study was to explore the effects of Korean food contents influence to the Korean wave favorability, country image, and visit intention to Korea. Korean food contents are defined as that information or contents related with Korea food. In this survey, total 4 type of Korean food contents, Korean food recipe contents, Korean food culture story contents, Korean food restaurant guide contents and Korean food media contents were explained. The respondents were 147 young Vietnamese in residing in Ho Chi Minh city. The data were analyzed by PLS-SEM to explore influence of Korean food favorability with Korean food contents usage. After using Korean food contents, Korean food favorability influence country image and visit intention to Korea, mediating with Korean wave favorability. While Korean food favorability was not shown to influence visit intention directly. This study would contribute to make strategic Korean food contents and distribution, further accord with Hansik Globalization.

• Journal of the Korean Mathmatical Society
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• v.2 no.1
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• pp.20-22
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• 1965

• Journal of Digital Convergence
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• v.14 no.5
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• pp.197-205
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• 2016

The purpose of this study is to examine the relationship among subjective norms, attitude, perceived behavioral control, action intended with Korean culture familiarity using extended behavior model. To test hypotheses structural equation model was used. The results are shown as follows: Korea culture familiarity influences significantly attitude, and subjective norms also influences attitude and perceived behavioral control. In addition, attitude and perceived behavioral control influence significantly action intended. Development Korean food Program and events that combines Korean culture will affect the eating behavior of foreign tourists and the Globalization of Korean Food.

• The Bulletin of The Korean Astronomical Society
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• v.30 no.2
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• pp.23.2-23.2
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• 2005

• The Journal of Korean Institute of Communications and Information Sciences
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• v.29 no.10C
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• pp.1363-1369
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• 2004

LDPC(Low Density Parity Check) codes are described by bipartite graphs with bit nodes and parity-check nodes. Tanner derived minimum distance bounds of the regular LDPC code in terms of the eigenvalues of the associated adjacency matrix. In this paper we generalize the Tanner's results. We derive minimum distance bounds applicable to both regular and blockwise-irregular LDPC codes. The first bound considers the relation between bit nodes in a minimum-weight codeword, and the second one considers the connectivity between parity nodes adjacent to a minimum-weight codeword. The derived bounds make it possible to describe the distance property of the code in terms of the eigenvalues of the associated matrix.

• Proceedings of the Korean Information Science Society Conference
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• 2005.07b
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• pp.265-267
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• 2005

DNA 컴퓨팅은 분자 수준(molecular level)에서 연산을 수행한다. 따라서 일반적인 실리콘 기반의 컴퓨터에서와는 달리, 순차적인 연산 제어를 보장하기 어렵다는 특징이 있다. 그러나 DNA 컴퓨팅은 화학반응에 기초한 연산이기 때문에, 실험자가 의도한 연산을 많은 수의 분자에 동시에 적용할 수 있으므로 실리콘 기반의 컴퓨터와는 비교할 수 없는 병렬 연산을 구현할 수 있다. 병렬 연산을 구현하고자 할 때, 일반적으로 연산에 사용하는 모든 DNA 분자들을 대상으로 연산을 구현할 수도 있다. 그러나 전체가 아닌 일부의 분자들을 상대로 연산을 수행하는 것 역시 가능하며 이 때 자연스러운 방법으로 사용할 수 있는 방법이 배깅(Bagging)이나 부스팅(Boosting)과 같은 앙상블(ensemble) 계열의 학습 방법이다. 일반적인 부스팅과 달리 가중치를 부여하는 것이 아니라 특정 학습자(learner)를 나타내는 분자들을 증폭한다면 가중치를 분자의 양으로 표현하는 것이 가능하므로 분자 수준에서 앙상블 계열의 학습을 구현하는 것이 가능하다. 본 논문에서는 앙상블 계열의 학습 방법 중 특히 부스팅의 효과를 DNA 컴퓨팅에 응용하고자 할 때, 어떤 방법이 가능하며, 표현 과정에서 고려해야 할 사항은 어떠한 것들이 있는지 고려하고자 한다. 본 논문에서는 규모를 사전에 한정할 수 없는 진화 가능한 그래프 구조(evolutionary graph structure)를 학습할 수 있는 방법을 찾아보고자 한다. 진화 가능한 그래프 구조는 기존의 DNA 컴퓨팅 방법으로는 학습할 수 없는 문제이다. 그러나 조합 가능한 수를 사전에 정의할 수 없기 때문에 분자의 수에 상관없이 동일한 연산 시간에 문제를 해결할 수 있는 DNA 컴퓨팅의 장정을 가장 잘 발휘할 수 있는 문제이기도 하다.개별 태스크의 특성에 따른 성능 조절과 태스크의 변화에 따른 빠른 반응을 자랑으로 한다. 본 논문에선 TIB 알고리즘을 리눅스 커널에 구현하여 성능을 평가하였고 그 결과 리눅스에서 사용되는 기존 인터벌 기반의 알고리즘들에 비해 좋은 전력 절감 효과를 얻을 수 있었다.과는 한식 외식업체들이 고객들의 재구매 의도를 높이기 위해서는 한식 외식업체의 서비스요인, 식음료요인, 이벤트 요인 등을 강화함으로써 전반적인 종사원 서비스 품질과 식음료품질을 높이는 전략을 취해야 한다는 것을 시사해주고 있다. 본 연구는 대구 경북소재 한식 외식업체만을 대상으로 하여 연구를 실시하여 연구의 일반화와 한식 외식업체를 이용하는 이용 고객들이 한식 외식업체를 재방문하는 재구매 의도가 발생하는데 있어 발생하는 과정을 설명하는 종단적 연구를 실시하지 못한 한계점을 가지고 있다.아직 산업 디자인이 품질경쟁력에 크게 영향을 미치는 성숙단계에 이르지 못하였음을 의미한다. (2) 제품 디자인에게 영향을 끼치는 유의적인 변수는 연구개발력, 연구개발투자 수준, 혁신활동 수준(5S, TPM, 6Sigma 운동, QC 등)이며, 제품 디자인은 우선 품질경쟁력을 높여 간접적으로 고객만족과 고객 충성을 유발하는 것으로 추정되었다. 상기의 분석결과로부터, 본 연구는 다음과 같은 정책적 함의를 도출하였다. 첫째, 신상품 개발과 혁신을 위한 포괄적인 연구개발 프로젝트를 품질 경쟁력의 주요 결정요인(제품의 기본성능, 신뢰성, 수명(내구성) 및 제품 디자인)과 연계하여 추진해야 할 것이다. 둘째, 기업은 디자인 경영 마인드 제고와 디자인 전문인력 양성을, 대학은 디자인 현장 업무를 통하여 창의력 증진과 기획 및 마케팅 능력 교육을, 정부는 디자인 기술개발 및 디자인 교육지원의 강화를 통하여 각각 디자인 경쟁력$\righta

• Journal of the Korean Institute of Rural Architecture
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• v.4 no.2
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• pp.39-48
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• 2002

The purpose of this study was to analyze and explain the formation and characteristics of wooden church architecture in Andong area from 1902 to 1975. Especially, I tried to find out the characteristic of wooden construction and the influence of typical form of Andong church architecture to the small church of nearby Andong rural area. This study was carried out the actual inspection of existing architecture through analysis.