• The Journal of Korean Institute of Communications and Information Sciences
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• v.32 no.11A
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• pp.1190-1196
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• 2007

In this paper, we propose the biometrics system using hand vein pattern. This system is for management about person's entrance/exit in vessel USN. we select the biometrics method using hand vein pattern as adoptable method to vessel USN environment. Our experimental results show that preprocessing using two dimensional gabor filter achieves performance improvements over high pass filtering. Also, we compared our method with measured FAR(False Acceptance Rate) and FRR(False Rejection Rate) using pattern matching, the results show low error rate over high pass filtering. As a result, we verify the adoptability of biometrics system using hand vein pattern in management of person's entrance/exit in vessel.

• Proceedings of the KOR-KST Conference
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• 1998.10a
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• pp.236-244
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• 1998

When the capacity and traffic operation at signalized intersections are analyzed in Korea, the unprotected left-turn saturation flow rate, which is an important parameter for the analysis, is estimated form the USHCM model. thus, exact analysis of the left-turn is not possible because of the difference of traffic environments between two contries. In order to improve this problem, it is undertaken in this study to develop techniques for the estimation of unprotected left-turn saturation flows based on Korean drivers' data. As study intersections, signalized or unsignalized intersections on the 6, 4 and 2 lane streets are selected. the data for the saturation flow measurement and gap-acceptance behavior analysis are inputed in a notebook computer on the sites. The critical acceptance gaps of the 6, 4, and 2 lane streets are analyzed to be 6.0 secs, 4.6 secs, and 4.3 secs respectively. the average minimum headway of the left-turn vehicle was observed to be 2.6 secs. As the model to estimate unportected left-turn saturation flows, the drew model is recommended for 6 and 4 lane streets, and a graph is suggested for the 2-lane street. As the values of the parameters of the Drew model, the 2.6 secs of this study is recommended for the average minimum headway of the left-turn. But, the critical acceptance gap varies according to the approach speed of opposing traffic and driver population, it requires field survey to measure the gap of an intersection; however, the values of the gaps studied in this study may be used for the general intersections in urban area in Korean.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.370-379
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• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1361-1369
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• 2021

Recent technological advancements have had a substantial impact on consumer buying behavior. This research aims to determine the factors affecting consumer behavior related to the adoption of self-service technologies (SSTs). The intended findings of this study are expected to contribute to understanding consumer behavior towards the adoption of SSTs taking into account the logic of two main theories in this regard: the Technology Acceptance Model (TAM) and the assumptions of the Behavioral Perspective Model (BPM). This research follows a triangulation approach. Consequently, a number of semi structured interviews were conducted with experts and executive directors from selected SSTs providers in Jordan. In addition, the convenience sampling technique was employed focusing on current (or) previous users of SSTs in the public and private sectors in Jordan using a self-administrative questionnaire (66% response rate). The results confirmed the influence (direct and indirect) of previous experience and personal initiatives and characteristics on consumer intention to use SSTs. In addition, the results indicated the important role of the mediator variables namely: perceived ease of use (EOU), perceived risk (PR), and perceived usefulness (PU) on consumer attitude towards SSTs which in turn will positively affect consumer intention to use SSTs.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Proceedings of the Korean Information Science Society Conference
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• 2003.04c
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• pp.301-303
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• 2003

기존의 아이디와 패스워드를 이용한 사용자 인증방식의 문제점 및 한계를 해결하기 위하여 생체인식 기술 (Biometric technology)이 연구되었다. 하지만 단일 생체인식 기술은 오인식률(False Acceptance Rate), 오거부율(False Rejection Rate)등의 문제점을 가지고있다. 최근에 단일 생체인식 기술의 한계를 극복하고 사용자 인증 성능 향상과 신뢰도를 높이기 위하여 다중 생체 인식(Multi-modal biometrics)에 관한 연구개발이 활발하다. 이 논문은 지문인식과 얼굴인식 기술을 활용하여 사용자 인증을 수행함으로써 단일 시스템에서 발생하는 한계점을 극복함과 동시에 좀더 안정적인 사용자 인증이 가능한 방법을 제시한다.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.1-12
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• 2015

The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.539-544
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• 2018

Interdisciplinary, or convergence, research has been a priority for the National Research Foundation of Korea (NRF) and many scholars in Korea have proposed interdisciplinary projects. Of the 4,930 proposals for the submitted in 2017, 2,575 (52.2%) of these proposals could be considered interdisciplinary projects. However, interdisciplinary projects had an acceptance rate of 35.0%, compared to an acceptance rate of 42.1% for single-discipline proposals. According to the study, despite the large share of research projects that appear to be interdisciplinary research, the characteristics of interdisciplinary studies was not reflected properly in the evaluation. I would suggest that it is required to prepare the criteria for classification of interdisciplinary studies in the classification system of research fields so that the characteristics of interdisciplinary research projects may be duly considered.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.8
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• pp.917-922
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• 2019

The recent increase in preference for teacher jobs has led to a rise in preference for education colleges. Not all students can enter teachers, but they must pass the test called the competitive examination for teacher appointment candidates after graduation. However, due to the declining population, the and employment T.O.s are decreasing every year and the competition rate is rising steeply. Therefore, in order to concentrate on the recruitment exam upon entering the university, the university is becoming a huge academy for the exam, not a place to study and learn. We found a connection between students' overall school life and their use of study groups as well as their grades and whether they passed the competition test for teachers using deep running. The academic activities did not significantly affect the acceptance process, and the accuracy of the prediction of the acceptance rate was generally 70% accurate.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.475-481
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• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.