• Korean Journal of Artificial Intelligence
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• v.9 no.1
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• pp.1-7
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• 2021

In this paper, We focused the issue of creating a socially problematic nurse schedule. The nurse schedule should be prepared in consideration of three shifts, appropriate placement of experienced workers, the fairness of work assignment, and legal work standards. Because of the complex structure of the nurse schedule, which must reflect various requirements, in most hospitals, the nurse in charge writes it by hand with a lot of time and effort. This study attempted to automatically create an optimized nurse schedule based on legal labor standards and fairness. We developed an I/O Q-Learning algorithm-based model based on Python and Web Application for automatic nurse schedule. The model was trained to converge to 100 by creating an Fairness Indicator Score(FIS) that considers Labor Standards Act, Work equity, Work preference. Manual nurse schedules and this model are compared with FIS. This model showed a higher work equity index of 13.31 points, work preference index of 1.52 points, and FIS of 16.38 points. This study was able to automatically generate nurse schedule based on reinforcement Learning. In addition, as a result of creating the nurse schedule of E hospital using this model, it was possible to reduce the time required from 88 hours to 3 hours. If additional supplementation of FIS and reinforcement Learning techniques such as DQN, CNN, Monte Carlo Simulation and AlphaZero additionally utilize a more an optimized model can be developed.

• Korean Journal of Communication Studies
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• v.18 no.1
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• pp.165-193
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• 2010

The current study has significance in that it increases our understanding of BPL effectiveness by adding long-term memory dependent variables to widely used short-term memory variables. Furthermore, two unit of analysis of the current study, subject and BPL, made richer analysis possible as compared to previous studies. The result showed that BPL was effective in short-term recognition(52.8% of BPLs), long-term recognition(44.4% of BPLs), and long-term recall(30.6% of BPLs). The further result showed that audiovisual BPL, closeup BPL, long-exposed brand, leading actor using brand were more effective than other kinds of BPL. On the other hand, preference for the movie and preference for the actor were not significant factors in increasing people's memory of the brand name. Future researchers should settle the confusion existed in this field by inventing a more elaborate research design and exploring mediating and moderating variables in the subject of BPL effectiveness.

• Journal of Practical Agriculture & Fisheries Research
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• v.11 no.1
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• pp.173-179
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• 2009

Fruit quality is essential for increasing marketability and consumer acceptance. To suggest an easy method for measurement of squash fruit quality, 10 varieties/cultivars and 1 populations were used as experimental materials. The fruits were harvested in marketable maturity to investigate the relation between quality factors and sensory test. The total solids content is one of the most important factors associated with sensory taste in fruits. The major squash varieties/cultivars such as 'Puthobag', 'Seoulmadi', 'Aehobag 1', 'Aehobag 2', 'Ford Zucchini', and 'Zucchini' showed total solids content of 6.4, 7.5, 7.3, 5.8, 4.7, and 4.30%, respectively. The preference values for 'Puthobag', 'Seoulmadi', 'Aehobag 1', and 'Aehobag 2', which are generally preferable varieties/cultivars, were 4.6, 4.7, 4.8, and 4.3, respectively. On the other hand, the preference values for variety 'Ford Zucchini' and cultivar 'Zucchni', which are not generally preferable, were 1.6 and 1.4, respectively. There was no significant correlation between plant length and total solids content or starch content in the fruits thereby suggesting the possibility of breeding bush type squash cultivars with good taste. This easy method of weighing dry matters of squash fruits might be useful for marketable quality index.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.12 s.159
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• pp.1723-1729
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• 2006

Drapability is an important factor determining the end-use of fabrics. In this research, characteristics of drapability of men's and women's suit fabrics were analyzed. The hand and the preference for suit fabrics were measured by the subjective and objective evaluations. To find out the details of the drapability characteristics of suit fabrics, the drape was measured by using Cusick drape tester and was processed by image analysis software. Seasonal difference was obvious both in men's and women's fabrics. The average drape ratio of women's S/S suit fabrics showed the highest value, 0.724, then decreased in the order of men's F/W> men's S/S> women's FW. Wave amplitude showed the same order to the drape ratio. Men's fabrics were more drapable in spring and summer season rather than in fall and winter season. Women's fabrics showed the opposite trend, in other words, S/S suit fabrics were less drapable than F/W fabrics. There was also a significant difference in drape ratio between men's and women's fabrics regardless of season. For S/S, men's fabrics were more drapable than women's ones, whereas, for F/W, women's fabrics were more drapable.

• Food Science and Preservation
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• v.19 no.5
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• pp.783-791
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• 2012

The purpose of the study was to provide baseline information that could encourage consumers and establish the direction of development for sprouts and leafy vegetables. A survey on the consumption and preference for sprouts and leafy vegetables of 823 people over 20 years of age in Seoul and Gyeonggi province was conducted. The preference for sprouts was higher in men ($3.75{\pm}0.96$) than in women ($3.64{\pm}0.84$), whereas the preference for leafy vegetables was higher in women ($4.06{\pm}0.74$) than in men ($3.88{\pm}0.90$). Based on age, the respondents in their 40s or above had high preferences for sprouts and leaf vegetables due to the importance that they accorded to health and nutrition (p<0.01). The sprouts and leafy vegetables were purchased mainly for their high nutritional value. The purchase frequency of once a month or more for leafy vegetables (82.7%) was higher than that for sprouts (57.1%). The consumers purchased sprouts and leafy vegetables mainly from a large discount store. The respondents in their 20s showed the highest percentage of purchasing from a local store whereas the older ones showed a high preference for traditional markets. The reason for the choice of the place of purchase was convenience. The freshness and price were important factors in the consumption of sprouts and leafy vegetables. In the case of leafy vegetables, the consumers preferred to buy them using the conventional weight measurement system rather than in small packages. On the other hand, mixed small packages were preferred for sprouts. The purchase frequency was correlated with the preferences, need for improvement and purchase intent for sprouts and leafy vegetables. The aspects that require improvement for producing high-quality sprouts and leafy vegetables were the nutritional and functional properties. To increase the consumption of sprouts and leafy vegetables, there is need for variations and improvement of the quality and safety of the products.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.9
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• pp.1333-1342
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• 2008

This study intended to evaluate the visual sensibility of textiles of knitting simulation through the painting function of SDS-ONE, a computer knitting system, with the use of various fancy yarns for hand knitting. For this study, six kinds of fancy yarns with difference manufacturing style and form were selected: loop yarn, tamtam yarn, fur1 yarn, fur2 yarn, ladder yarn, and tape yarn. In order to create a computer knitting simulation, paint function of SDS-ONE was employed to scan the fancy yarns for hand knitting with a scanner. Then, after the registration of the yarns as data, the yarn was brought in for knitting simulation in plain stitch with 3 gauge. After that a survey was conducted involving 60 female experts in their twenties. Using SPSS 12.0, factor analysis, reliability, Pearson correlation coefficient, ANOVA, Duncan test, and regression analysis were performed to analyze the collected data. First, according to the result of analyzing the visual sense factor, three factors of the 'inflexibleness/ruggedness sense', 'lightweight sense', and 'smoothness sense' was extracted. According to the result of analyzing the visual sensibility factor, three factors of the 'activity', 'grace', and 'purity' was extracted. Second, With regard to preference and purchase intention, the knitted fabric with tamtam yarn(H2) was preferred than the other samples, indicating that the respondents had intention to purchase it. As for word-of-mouth intention, H2 ranked the first place, implying the respondents had intention to recommend it to other people. Third, the examination of the use of products each knitting simulation knit found that sweater and muffler are the most appropriate knit products. And H2 was the most suitable sample for sweater and muffler products. This study tried to prove that knit textile can be visually evaluated through a computer knitting simulation without the actual knitting and then to provide accurate data to related companies or the academic circle.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.670-676
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• 2002

Four different brands of commercial and a home-made jujube tea were analyzed for physicochemical properties (sugar content, acidity, color, viscosity, transparency, texture) and sensory characteristics by using 7-point scoring test from 18 experienced panel members. Also, the opinion of food and nutrition specialists on the commercial jujube teas were assessed using a questionnaire, which were hand-delivered to 530 subjects consisting of university students and faculties of Department of Food and Nutrition at 8 cities(Seoul, Incheon, Youngin. Taejon, Chungju, Taegu, Kwangiu, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window. The questionnaire consisted of socio-demographics, frequency and occasion of purchasing, opinion of quality and improvement points, and sensory characteristics. Commercial jujube teas (3 different brand) were lower in sugar content, pH, transparency, color (Hunter L, a and b value), and viscosity than the home-made one, whereas only one brand was higher in viscosity and lower in transparency than home-made one. Also, overall preference for commercial jujube teas was significantly love. than that for home-made one (p＜0.05). Especially, the scores of overall preference for 3 commercial jujube teas (2.1-3.3) were much lower than that of home-made one (6.1). Points to be improved for commercial jujube teas were indicated as the amount of jujube (30.0%), taste (23.8%), sweetness (22.0%), and flavor (14.4%) in order. Sensory attributes showing positive correlations with overall preference of jujube tea were the taste(0.566), amount of jujube(0.449), and flavor(0.335).

• Journal of the Korea Institute of Information Security & Cryptology
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• v.26 no.2
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• pp.301-314
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• 2016

Juels and Sudan's fuzzy vault scheme has been applied to various researches due to its error-tolerance property. However, the fuzzy vault scheme does not consider the difference between people's preferences, even though the authors instantiated movie lover' case in their paper. On the other hand, to make secure and high performance face authentication system, Nyang and Lee introduced a face authentication system, so-called fuzzy face vault, that has a specially designed association structure between face features and ordinary fuzzy vault in order to let each face feature have different weight. However, because of optimizing intra/inter class difference of underlying feature extraction methods, we can easily expect that the face authentication system does not successfully decrease the face authentication failure. In this paper, for ensuring the flexible use of the fuzzy vault scheme, we introduce the bucket structure, which differently implements the weighting idea of Nyang and Lee's face authentication system, and three distribution functions, which formalize the relation between user's weight of preferences and system implementation. In addition, we suggest a matchmaker scheme based on them and confirm its computational performance through the movie database.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.482-497
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• 2018

This study would investigate the impacts of coffee shop companies' mecenat activity on identification, corporate image, love mark and loyalty. For sampling, an investigator who visited the coffee shops in person conducted surveys with customers. 800 copies were distributed for 11 days from May 23 through June 2, 2018, and excluding unreliable questionnaires from the collected questionnaires, 711 copies were used in the final analysis. As a result of the analysis, it turned out that the higher social contribution, purity, public interest and preference, the higher identification became. Also, the higher social contribution, public interest and preference, the higher corporate image became. On the other hand, it turned out that purity had a negative (-) impact on the corporate image. It turned out that purity and preference had positive impacts on the love mark, while did not affect social contribution, while public interest had a negative (-) impact on that. It turned out that identification had a positive impact on the corporate image, and identification and corporate image had positive impacts on the love mark. Also, identification, corporate image and love mark had positive impacts on loyalty. It is expected that the above research result would provide practical implications for coffee shop companies' marketing techniques in the future, and further, it is judged that it would play a positive role in the quality of life of consumers who experience coffee shop companies' mecenat activity.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.312-319
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• 2011

We investigated the eating habits and food preferences of middle school students to provide material for establishing dietary and nutritional education at the elementary level. We questioned 270 male and female students attending certain middle schools in the Daegu area about their eating habits and food preferences. Eating habits were found to be most regular for students in families where only one parent worked and irregular for students in families where both parents worked. There was a positive correlation between a higher level of academic education of the father and the frequency of consumption of instant foods. There was also a positive correlation between a higher level of academic education of the mother and the frequency of snack consumption. Male students had a higher preference for consuming animal foods than did female students. Students that lived in extended families tented to have a higher preference for vegetable foods. On the other hand, students that lived in nuclear families and students that lived in families where both parents worked preferred snacks more. Based on these results, parental employment and academic education level influences the eating habits and food preferences of middle school students.