• Journal of Digital Convergence
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• v.14 no.5
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• pp.293-300
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• 2016

DRM software should conform completeness, correctness and appropriateness for the related function to protect digital right properly. Therefore, the systematization of functionality evaluation method based on the related standard is essentially required. In this paper, based on the software quality standard, I intended to construct a model to measure the quality about functionality including suitability, accuracy and interoperability of DRM software. To this, we developed functional suitability evaluation model by analyzing infra-technology of DRM software and quality requirements about functional suitability. I think that through this study, functionality criteria to enhance the quality level of DRM software. Through the accumulation of future evaluation practices, it is necessary to improve the suitability and validity of the DRM software functional suitability evaluation model.

• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.4
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• pp.585-598
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• 2017

Sports climbing requires more maximum body motion range than any other sport. This study examined what element affects the actions of sports climbers and suggest an ideal pattern archetype to maximize function based on motion. The theoretical background included abstracted elements influencing clothing design by researching the body type of sports climbers and the motion of sports climbing. Along with the characteristic of climbing wear, this study also conducted a comparative analysis of sleeve patterns for sports climbing wear and general sports jackets, abstracting comparative parts that influence sports climbing wear design. To develop the final research archetype, research was done on 107 sports climbers in their 20s-30s that selected the top 3 brands and collected patterns as well. A research archetype was selected based on 3-D virtual clothing and developed into 4 different patterns with different sleeve cap heights. Appearance evaluation and a motion functionality evaluation were then conducted in order to select a final research archetype adequate for sports climbing based on evaluation findings. In addition, this study identified aesthetical problems of the final research archetype produced based on functionality that could suggest an archetype for a climbing jacket that could be visually satisfying through appearance evaluations and motion functionality evaluations.

• The KIPS Transactions:PartC
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• v.16C no.4
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• pp.461-476
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• 2009

Digital Printers that are mainly used in enterprises and public institutions are compound machinery and tools which are combined into various functions such as printing, copying, scanning, and fax so on. Digital Printers has security functionality for protecting the important data related with confidential industry technology from leaking. According to the trends, CC(Common Criteria) evaluation and assurance about digital printer is on progress in Japan and USA. Domestically CC evaluation and assurance is started recently. However, the know-how about the digital printer evaluation is not enough and the developers and the evaluators have difficulty in CC evaluation of digital printer products in the country. Therefore, the testing method of digital printer security functionality and evaluation technology is essentially needed for increasing demand for the evaluation afterwards. In this study, we analyze the security functionality and developing trends of digital printer products from internal and external major digital printer companies. Moreover, we research the characters of each security functions and propose guideline for digital printer security functionality evaluation and vulnerability testing methods.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1994.04a
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• pp.344-354
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• 1994

In the development of executive information systems (EIS) the selection of an appropriate software package as a system building tool is regarded as a key technology. This paper attempts to shed some light on the evolving field of EIS software packages and provides a helpful Guideline for selecting the most suitable product by addressing significant considerations. A framework is presented that includes a six-step evaluation process: need analysis, team building, vendor survey, identification of decision criteria, and building an evaluation model and its verification. The major evaluation criteria of the full-featured software include: special functionality, reporting, graphics. decision support capability user friendliness, general functionality physical requirements, communication linkage, vendor support, cost related factors, performance, and documentation capability. An illustrative model using the analytic hierarchy process (AHP) method is also discussed to prove the appropriateness of our approach.

• Journal of the Korea Society of Computer and Information
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• v.21 no.8
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• pp.29-39
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• 2016

Recently, KakaoTalk users seek secure messengers with fears of 'possible' censorship over a mobile messenger. Instead German messenger "Telegram" is gaining popularity in South Korea. Are the known as secure messengers actually secure? In this paper, we evaluate secure mobile messengers in terms of private information protection. We establish the fourteen criteria to evaluate the functionality of messenger apps including communication encryption in transit, the possibility of leakage of decrypted messages via server, an encryption algorithm, a key exchange algorithm, an ephemeral message application, etc. Line, Telegram, Snapchat, WhatsApp, Wickr, Facebook Messenger and KakaoTalk, which have many worldwide and domestic users, are to be targeted. Wickr is ranked at the top of the evaluation, followed by Telegram and Line but KakaoTalk and Snapchat are ranked at the bottom of the evaluation list.

• Journal of Ginseng Research
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• v.41 no.4
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• pp.524-530
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• 2017

Background: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with enhanced pharmaceutical potentials through chemical, enzymatic, or microbial transformation. Methods: To investigate the bioconversion of ginsenoside Rb1, we prepared kimchi originated bacterial strains Leuconostoc mensenteroides WiKim19, Pediococcus pentosaceus WiKim20, Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49 and analyzed bioconversion products using LC-MS/MS mass spectrometer. Results: L. mesenteroides WiKim19 and Pediococcus pentosaceus WiKim20 converted ginsenoside Rb1 into the ginsenoside Rg3 approximately five times more than Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49. L mesenteroides WIKim19 showed positive correlation with b-glucosidase activity and higher transformation ability of ginsenoside Rb1 into Rg3 than the other strains whereas, P. pentosaceus WiKim20 showed an elevated production of Rb3 even with lack of b-glucosidase activity but have the highest acidity among the five lactic acid bacteria (LAB). Conclusion: Ginsenoside Rg5 concentration of five LABs have ranged from ${\sim}2.6{\mu}g/mL$ to $6.5{\mu}g/mL$ and increased in accordance with the incubation periods. Our results indicate that the enzymatic activity along with acidic condition contribute to the production of minor ginsenoside from lactic acid bacteria.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.348-356
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• 2011

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

• Bulletin of Food Technology
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• v.22 no.2
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• pp.227-236
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• 2009

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.330-336
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• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.233-239
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• 2012

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.