• 한국정보시스템학회:학술대회논문집
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• 한국정보시스템학회 1997년도 춘계학술대회논문집 지역정보단지 조성과정보기술의 활용
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• pp.287-295
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• 1997

흔히들 네트워크(network)들의 네트워크라 불리는 인터넷의 급속한 보급은 개별기 관들이 적은 비용으로 전세계에 산재해 있는 정보를 효율적으로 검색할 수 있을 뿐만 아니 라, 개별기관들을 전세계에 쉽게 알릴 수 있는 환경을 제공하고 있지 때문이다. 개별기관들 의 인터넷 접속은 ISP(Internet Service Provider)를 통해서 이루어진다. ISP는 IP 주소를 할 당해주고, 인터넷 접속서비스를 제공하는 업체로서 우리 나라의 경우 비영리업체로는 교육 전산망, 연구 전산망 등이 있고 영리업체로는 Kornet, Boranet, 아니네트 등이 있다. 구미 선진국의 경우 지역기관들을 대상으로 하는 ISP가 설립되어, 인터넷을 이용한 지역정보화의 견인차 역할을 담당하고 있다. 즉, 지역 기관들이 일정한 지분을 참여하여 ISP를 설립하고, 이에 가입한 지역 기관들에 저렴한 가격으로 인터넷 접속 서비스를 지원하고 있다. 이러한 지역 ISP의 설립은 지역적 특성을 반영하여, 지역 중소기업의 정보화라던지 지역교육기관의 정보화 등과 같은 특정한 목적 달성을 위해 효율적으로 활용될 수 있다. 본 연구는 ISP에 대한 현황을 알아보고, 지역 ISP의 설립을 통한 인터넷 접속의 효율화 및 특정 목적을 위한 ISP에 발전방안을 제시하기로 한다.

• Journal of Information Technology Applications and Management
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• 제9권3호
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• pp.129-139
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• 2002

There exist a number of information systems planning (ISP) methodologies. Historically these methodologies have been evolving to reflect new technologies and business requirements. In fact, it is an uneasy task to select a methodology that fits a business need. Though there have been a number of studies proposing new ISP approaches, we are unable to find much research doing a comparative analysis on existing ISP methodologies. Our study, therefore, is to present a classification scheme for ISP approaches and to provide a guideline framework for selecting an approach most suitable to a particular firm's need. Our classification utilizes types of components covered in ISP deliverables and the peculiarity of these components. Such classification scheme and selection framework would help derive an IT-driven new enterprise model more effectively.

• 한국정보통신학회논문지
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• 제14권8호
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• pp.1737-1744
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• 2010

이미지 센서에서 획득된 영상에는 화질 개선을 위해 다양한 이미지 처리 과정이 필요하다. 이러한 이미지를 처리해 주는 역할을 하는 것을 ISP(Image Signal Processor)라고 한다. 기존의 비전 카메라는 상용 ISP 칩을 사용하는 대신에 자체적으로 ISP 기능을 소프트웨어로 구현하여 PC등에서 수행하는 방식을 택해왔다. 그러나 이러한 방식은 ISP 기능을 수행하는데 많은 연산을 필요로 함에 따라 고성능 PC를 필요로 하는 문제가 있다. 본 논문에서는 하드웨어와 소프트웨어의 효율적인 분담을 통해 칩 면적을 크게 줄인 ISP를 제안한다. 연산을 빠르게 처리하기 위하여 연산이 많은 블록은 하드웨어로 설계하였고, 하드웨어의 면적을 고려하여 하드웨어와 소프트웨어를 동시에 이용하도록 설계하였다. 구현된 ISP는 VGA(640*480)급의 영상을 처리할 수 있으며 0.35um 공정에서 91450 게이트의 크기를 가진다.

• 한국산업정보학회:학술대회논문집
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• 한국산업정보학회 2007년도 춘계학술대회
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• pp.114-121
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• 2007

In the existing ISP methods, the important' role of enterprise value is usually ignored or not recognized in the information systems planning (ISP). Besides, in some ISP methods, there is a connotative precondition that the main body of value is always the enterprise stakeholder. Thus, in ISP, the enterprise stakeholders‘ value has been recognized while the value of other main bodies has been neglected, which has resulted in boycott and other problems in normalization construction. Based on the existing ISP analysis frame and ways, this article analyzes the enterprise fundamental principle of enterprise value acting on ISP and defines the formation of enterprise value. On the basis of Keeney's analysis way of value focused thinking for decision-making, we induct the factors of enterprise value into the ISP method and set forth such an ISP process: (1) identify the aggregation of enterprise value; (2) conform the objective structure of enterprise levels; (3) determine the appraisal standard for enterprise fundamental objectives; (4) determine the basic structure for information systems ; (5) confirm the data requirements for information systems; (6) give appraisal and comment.

• Journal of Nutrition and Health
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• 제32권8호
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• pp.855-863
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• 1999

This study was performed to investigate the effect of dietary protein level throughout gestation and lactation on milk composition and on postnatal growth in infants, using rats as an animal model. Female Sprague-Dawley rats were provided with either high(25% ISP(Isolated Soy Protein)diet) or low protein diet(10% ISP diet) throughout gestation and lactation. Milk samples were taken for analysis from the lactating rats at days of 7, 14, 21, of lactation. Dams and some pups were killed after 4 weeks from parturtion (Experiment 1). Pups from dams of each diet groups were randomly selected and reared with 25% or 10% ISP diet for 4 more weeks (Experiment 2). In experiment 1, maternal protein intake and body weight gain throughout gestation and lactation was higher in 25% ISP group. Serum protein, Ca, Fe, Zn, K concentrations were significantly higher in 25% ISP group. There was no difference in birth weight between two groups, however the mean body weight at 4 weeks postpartum were significantly higher in 25% ISP group. Serum profiles of pups at weaning were similar to that of dams. Milk compositions were changed during lactation processes and were affected by dietary protein level. Lactose and Ca, Cu, Fe concentrations in milk were higher in 25% ISP group, whereas, lipid, triglyceride were higher in 10% ISP group. In experiment 2, food intake was higher in milk were higher in 25% ISP group but was unaffected by pup's dietary protein level after weaning. The weights of liver and kidney were affected by maternal protein intake. The weight of intestine was affected by pup's dietary protein level after weaning. The weight of femur and scapula were affected by maternal protein intake. There were no differences between four groups in serum profiles. Therefore, as mentioned above, it seemed that the effect of maternal protein malnutrition to fetus was able to be overcome to some extent by high protein diet intake after weaning. In conclusion, 1) Dietary protein level throughout gestation and lactation affected both nutritional status of dams and pups and milk composition: 25% ISP groups supported better nutritional status than 10% ISP group 2) It seemed that effect of dietary protein level after weaning on pups was able to be overcome the influence of maternal diet in fetus to some extent.

• 한국IT서비스학회:학술대회논문집
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• 한국IT서비스학회 2010년도 춘계학술대회
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• pp.269-274
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• 2010

최근 공공기관이 정보화전략계획(Information Strategy Planning)을 수립 시 공공기관의 요구사항의 변화에 대하여 제안요청서(Request For Proposal)를 중심으로 분석해 봄으로서 최근의 동향인 EA(Enterprise Architecture) 기반의 ISP와 이에 대한 대응 전략에 대하여 연구하여 전통적인 ISP와 최근의 EA기반의 ISP와의 변화를 연구하여 IT컨설팅 기관이나 RFP를 작성하여 사업을 주관하는 공공기관에 필요한 대응 전략을 제시한다.

• 한국식생활문화학회지
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• 제28권6호
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• pp.664-673
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• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.

• 경영과정보연구
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• 제3권
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• pp.151-177
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• 1999

Recently, the role of information system in a company has been changed a lot because of the rapid change in business environments and the development of information technology. It encompasses not only the supporting role which has aimed at improving business process but also the strategic role of which purpose lies in strategic use of information technology. Achieving this increased role of information system requires more emphasis on development of better and more effective ISP(information system planning). The purpose of this study is to identify organizational factors to affect successful information system planning. For this study, 240 survey questionnaires were mailed and 71 questionnaires were returned. 57 samples were used for the final analysis and 14 samples were excluded from analysis in that they didn't exercise official and systematic ISP. As the result of analysis, the factor which affect effective ISP is internal organization factors(size, ISP time frame, organizational planning resources, management style, organizational culture), not external factors(volatility and competitiveness). Among Internal factors, organizational culture and management style are the most significant factors which affect the effective ISP. The result of this study may have meaning in suggesting the way to develop effective ISP through the formalization of business process, more favorable users attitude toward IS and selection of an appropriate ISP methodology.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• 중소기업융합학회논문지
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• 제5권2호
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• pp.33-38
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• 2015

공개키 기반의 ISP 안전결제 서비스가 온라인 금융결제 시스템에 사용되면서 보안 피해가 점점 증가하고 있다. ISP 안전결제 측면에서 보안 기술은 특별한 문제는 없으나, 결제시스템의 간편성으로 인하여 발생되는 보안 피해가 문제가 되고 있다. 본 논문에서는 결제시스템의 간편성으로 인하여 발생되는 보안 피해를 최소화하기 위한 ISP 안전결제 서비스에 대한 대응 방안을 제안한다. 제안 방안은 안전결제, 온라인 결제, 모바일 결제, 신용카드 등 다양한 결제시스템에 적용할 수 있으며, 새로운 결제 시스템의 기능을 안정적으로 지원할 수 있는 것이 특징이다. 또한, 제안 방안은 금융권의 결제 서비스로 인하여 발생되는 다양한 보안 위협을 분석하고 대응방안에 대해서 기술하고 있다.