• 한국콘텐츠학회:학술대회논문집
• /
• 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
• /
• pp.61-65
• /
• 2008

본 논문은 RFID와 유무선 통신기술을 이용한 u-문화관광 콘텐츠 비지니스 모델에 관한 연구로써, 디지털라이프의 확산으로 다양한 분야에서 기술과 문화의 연결이 시도되는 문화적 패러다임 변화에 맞는 u-문화관광 시스템 솔루션을 제안한다. 그 예로써, RFID응용기술을 이용한 문화관광 콘텐츠 시스템을 구성한 후 각각의 시나리오에 의한 콘텐츠를 재생하여 가능성을 확인하였으며, 이를 응용한 새로운 u-문화관광 콘텐츠관련 비지니스 모델을 제안한다.

• 한국통신학회논문지
• /
• 제39B권6호
• /
• pp.406-413
• /
• 2014

최근 몇 년 사이 인터넷을 통해 접속 가능한 디바이스가 다양해지는 한편 디바이스가 콘텐츠의 사용자가 아닌 제공자가 되면서 콘텐츠 트래픽이 급속하게 증가하고 있다. 이와 같은 콘텐츠 트래픽이 기존과는 다른 패턴을 갖기 때문에, 효율적인 콘텐츠 전송 서비스를 위한 다양한 연구가 진행 중이다. 대표적 콘텐츠 전송 서비스 기술인 CCN(Contents Centric Network)은 기존의 기술 구조와 상이한 혁신적인 구조를 갖고 있기 때문에 기존의 네트워크와의 호환 문제가 발생한다. 이와 같은 문제를 해결하기 위해 본 논문에서는 CCN과 기존 망과의 연동 시 효율적 콘텐츠 전송을 위한 SaNA(Software adaptive Network Architecture) 구조를 제안한다. 이는 미래 인터넷의 핵심 기술 분야인 CCN 과 소프트웨어 정의 네트워킹 기술(Software Defined Networking : SDN) 을 활용하여 기존 망에 점진적으로 적용해 나가기 위한 융합 시스템이다. SaNA를 통해 콘텐츠를 서비스하는 경우, 기존 네트워크 대비 네트워크 대역폭 효율성을 두 배로 높일 수 있고, 콘텐츠 전송 시간도 약 1.7 배 단축시킬 수 있다.

• 한국CDE학회논문집
• /
• 제20권2호
• /
• pp.114-123
• /
• 2015

The BIM libraries and technical contents in order to develop common technical standards that reflect the contents for a BIM design support should be based. It is essential to redress the technological burden on design office requirements. The technical contents consisted of Material Information, Standard Details and Cost Information are made by system of standard classification. By connecting BIM libraries with each of information including the contents, it derives the consistent BIM data application through the integrated model. In addition, we look forward to introducing and applying BIM more easily through securing common technical contents which remove the pressure of engineering developments of each individual architectural design office and prevent overlapping investments.

• 디지털산업정보학회논문지
• /
• 제5권1호
• /
• pp.127-139
• /
• 2009

Recently a rapid development of Information Technology including Internet have brought new way of education such as Distance education, Cyber University, Home Schooling and so on. This change of education have also brought about the change of a tool and medium for education. It is a using multimedia contents in education. Using the multimedia learning contents on line education is considered as one of new way of education and expected to bring learner's better performance. Therefore, it's necessary to research online education contents and its design. In this paper, we discussed how the multimedia contents should be designed to help to reinforce what the learner have learned and researched a critical factor of online contents to effect on learner's better performance.

• 한국콘텐츠학회:학술대회논문집
• /
• 한국콘텐츠학회 2003년도 춘계종합학술대회논문집
• /
• pp.165-170
• /
• 2003

본 논문에서는 암호화 모듈을 적용한 콘텐츠 전송 시스템을 제안한다. 사용자측의 전용 브라우저를 통해 RSA 암호화 알고리즘과 XOR 연산 기법으로 암호화된 콘텐츠를 제공함으로써 콘텐츠 불법 유통과 불법 복제를 방지하고 기존의 콘텐츠 전송 시스템들이 전송 도중의 공격에 취약한 점을 보완한다. 또한 재생 완료 즉시 전용 브라우저로 암호키를 갱신함으로써 콘텐츠와 전용 브라우저를 1:1 관계로 묶어 저작권을 보호한다.

• 한국콘텐츠학회:학술대회논문집
• /
• 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
• /
• pp.126-130
• /
• 2008

에듀테인먼트를 대학교육과정에 적용하기 위해서는 에듀테인먼트콘텐츠의 개발 프로세스 및 에듀테인먼트콘텐츠의 설계 방법론, 효율적인 정보전달 방법, 교육효과를 검증하기 위한 방법 등을 구체적으로 제시하여 학문적인 체계를 갖출 필요성이 있다. 본 논문은 이를 위한 선행연구로서 온라인 에듀테인먼트콘텐츠의 구성요소를 교육적 요소, 재미요소, 인터랙션 요소, 시각화 요소의 네 가지 방향으로 도출하였다. 그 결과 에듀테인먼트콘텐츠의 설계 시 고려해야할 기준 및 분석의 틀을 제시할 수 있을 것으로 기대한다.

• 한국유기농업학회지
• /
• 제19권spc호
• /
• pp.238-241
• /
• 2011

An average Korean known to ingest 3.4 times of the nitrate ADI level are found to have taken in 97% of nitrates through vegetables. This study analyzed the contents of nitrates and chlorophyll in organic Chinese cabbages, a major favorite vegetable for Koreans, with a view to lowering daily intake of nitrate. Our findings show that, in organically cultivated cabbages, the further outward the leaf was located, the more significantly the contents of nitrates increased, with the midrib and leaf blade showing positive relationship of $r=0.789^{**}$, and $r=0.659^{**}$, respectively. In the case of the midrib, the contents increased as high as 79 times ranging from 40ppm for the innermost leaf to 3, 177ppm for the outermost one, and when it comes to the leaf blade, the contents rose as high as 87 times, showing a range of 40 ~ 3,481ppm. Our findings also suggest that it is advisable to discard 1/3 of the outermost leaves before eating Chinese cabbages, since the outer leaves with known high contents of chlorophyll also have high contents of nitrates.

• 한국건축시공학회:학술대회논문집
• /
• 한국건축시공학회 2020년도 가을 학술논문 발표대회
• /
• pp.102-103
• /
• 2020

In this study, the effect of the change in the cement contents on the basic properties of the concrete and the estimation of the cement contents of hardened concretes using the hydrochloric acid melting heat. As a result of the study, as the cement contents increased, the fluidity and compressive strength increased, and there was no significant difference in the air contents and the unit volume mass. In addition, it showed a high correlation when compared with the estimated cement contents derived using the hydrochloric acid melting and the cement contents at the time of mixing. Therefore, it is considered that the hydrochloric acid melting is possible as a method of estimating the cement contents of concrete.

• 한국IT서비스학회지
• /
• 제7권4호
• /
• pp.1-19
• /
• 2008

This study began with the proposition that, compared to the impulse buying in the conventional offline market, consumers will exhibit a different process of decision-making for impulse buying on the Internet as it has become easier to acquire information and purchase goods which are offered online like digital contents goods. To verify this roposition, this study attempted to find out the external and internal factors as that affect the impulse buying behavior by incorporating Theory of Planned Behavior In addition, this study seeks to confirm the role of alternative's attractiveness in terms of mediating between internal and internal factors affecting impulse buying. The major purpose of this study was to understand Impulse Buying Intention(IBI) for digital contents on the internet. The results of the this study showed that the behavior of impulse buying can be explained with the information searching in which the external factors for the marketing of digital contents affect the internal stimulation factors. It was also found that the impulse buying of digital contents on the Internet starts with non-planned impulse at the problem recognition stage, but planned decision-making will take over when it is proven to be effective with information searching.

• 한국식생활문화학회지
• /
• 제19권3호
• /
• pp.348-358
• /
• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.