• 디지털융복합연구
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• 제14권5호
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• pp.293-300
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• 2016

DRM 소프트웨어가 디지털 저작권을 적절히 보호해 주기 위해서는 필요한 기능에 대한 성숙도(completeness), 정확성(correctness), 타당성(appropriateness) 등이 준수되어야 한다. 따라서 관련 표준에 입각한 DRM 소프트웨어의 기능성 평가 방법의 체계화가 필수적으로 요구된다. 본 논문에서는 국제표준의 소프트웨어 품질평가 표준을 기반으로 DRM 소프트웨어의 성숙도, 정확성, 타당성을 포괄하는 기능적합성(Functional Suitability)에 관한 품질을 측정하는 모델을 구축하고자 하였다. 이를 위해 DRM 소프트웨어의 기반 기술과 기능적합성에 관한 품질 요구사항을 분석하여 국제표준을 기반으로 한 기능적합성 평가모델을 개발하였다. 본 연구를 통해 DRM 소프트웨어의 품질수준을 높이기 위한 기능적합성 평가 기준을 확보할 수 있을 것으로 사료된다. 향후 평가사례의 축적을 통해 본 DRM 소프트웨어 기능적합성 평가모델의 적합성과 타당성을 제고할 필요가 있다.

• 한국의류학회지
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• 제41권4호
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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.

• 정보처리학회논문지C
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• 제16C권4호
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• pp.461-476
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• 2009

현재 기업 및 공공기관에서 주로 사용하고 있는 디지털 프린터는 출력을 비롯하여 복사, 스캔, 팩스 등의 다양한 기능을 통합한 복합 기기로서, 최근에는 산업기술 유출 방지를 위해서 중요 데이터 유출 방지를 위한 보안기능을 구현하고 있다. 이에 일본과 미국에서는 일찍이 디지털 프린터에 대한 공통평가기준(CC, Common Criteria) 평가 인증을 진행하고 있으며, 국내에서도 최근부터 공공기관에 납품되는 제품에 대해 보안적합성 검증을 의무화하고 CC 평가 인증을 시작하고 있다. 하지만, 국내에서는 디지털 프린터에 대한 평가 지식이 부족하여 공통평가기준평가를 준비하는 개발자 및 평가자가 어려움을 겪고 있다. 따라서 차기 평가 수요가 예측되는 디지털 프린터의 보안기능 기반기술 시험방법 및 평가요소기술에 대한 확보가 절실한 상황이다. 이에 본 논문에서는 국내 외 주요 업체들의 디지털 프린터에 포함되어 있는 보안 기능 및 개발 동향을 분석하고, 각 보안기능별 특성을 파악하여 디지털 프린터 보안기능 평가 및 취약성 시험 방법에 대한 가이드라인을 제시한다.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 1994년도 춘계공동학술대회논문집; 창원대학교; 08월 09일 Apr. 1994
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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.

• 한국컴퓨터정보학회논문지
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• 제21권8호
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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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• 제41권4호
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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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• 제16권4호
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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.

• 식품기술
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• 제22권2호
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• pp.227-236
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• 2009

• 한국식생활문화학회지
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• 제33권4호
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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.

• 한국식생활문화학회지
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• 제27권3호
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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.