• Journal of the Korean BIBLIA Society for library and Information Science
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• v.30 no.4
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• pp.29-50
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• 2019

This study was to suggest the considerations for application profiles of 2019 revised RDA using literature reviews and case studies according to new RDA that revised in order to reflect the LRM and linked data. First, the additional elements were recommended as the contents of application profiles such as inverse element, broader element, narrow element, domain, range, alternate label name, mapping to MARC, mapping to BIBFRAME, and RDA description examples as new elements as well as element name, element ID, element URL, description method, vocabulary encoding scheme, data provenance element, data provenance value, and notes as the elements that were already suggested by previous researches. Second, RDA rules' representations in forms of flow chart and application profiles through analyzing RDA rules were suggested in order to apply the rules to RDA application profiles to structure the rules in which every element has 4 types of description method, many conditions, and options. Third, the RDA mapping to BIBFRAME was suggested in RDA application profiles because RDA and BIBFRAME are co-related in context of content standard and encoding format, and mapping BIBFRAME and RDA is necessitated for programming BIBFRAME editors with RDA as content standard. This study will contribute to find the methods for constructing RDA application profiles and BIBFRAME application profiles with RDA as content standard.

• Journal of Communications and Networks
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• v.9 no.4
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• pp.511-523
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• 2007

In broadband convergence network(BcN), heterogeneous broadband wired & wireless subnetworks and various terminal equipments will be interconnected. In order to provide end-to-end realtime multimedia services on such heterogeneous networking environment, as a result, two major problems should be resolved: i) Multimedia session establishment & negotiation that adjusts the differences in the capability of multimedia data processing at the end terminal nodes, ii) quality of service(QoS)-guaranteed connection establishment or resource reservation with connection admission control(CAC) in each heterogeneous subnetworks along the path. The session layer signaling(e.g., SIP/SDP) should be extended for QoS negotiation, and must be tightly cooperating with network layer signaling or resource reservation with CAC function. In this paper we propose a session and connection management architecture for the QoS-guaranteed realtime multimedia service provisioning on BcN, with Q-SIP/SDP, resource reservation protocol with traffic engineering extension, and CAC functions. The detailed interaction scenario and related algorithms for QoS-guaranteed realtime multimedia session, resource reservation and connection establishment are explained and analyzed. From the experimental implementation of the proposed scheme on a small scale BcN testbed, we verified that the proposed architecture is applicable for the realtime multimedia service provisioning. We analyze the network performance and QoS parameters in detail.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.461-468
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• 2001

The effectiveness and safety of Enzyme Food, a group of dietary supplements designated by Korean Food Law, were evaluated and the possibility of HACCP (Hazard Analysis Critical Control Point) application was investigated. Chemical composition, enzyme activities and the degree of bacterial contamination in 12 samples of different brands sold in Korean market were measured. The chemical composition of the selected products varied and inconsistent to those claimed in the label description. It is known that effectiveness of Enzyme Food depends on enzyme activity, but enzyme activities of ${\alpha}-amylase$ varied from $1,793\;{\mu}g/min$ g to $159\;{\mu}g/min$ g and those of ${\beta}-amylase$ ranged from $171\;{\mu}g/min$ g to $11\;{\mu}g/min$ g. The protease activities varied from $27.57\;{\mu}g/min$ g to $0.18\;{\mu}g/min$ g. In coli-form bacterial test, positive reactions were appeared in the 50 % of the samples. Numbers of bacteria ranged from $1.3\;{\times}\;10^5\;to\;1.2\;{\times}\;10^9$. Five CCPs were identified; heating, inoculation, cultivation, drying and granulation. Consideration of HACCP system indicated that the pretreatment of raw material, checking of bacterial contamination and stability of enzyme activity during fermentation process were important factors for the quality of Enzyme Foods.

• Journal of Korean Society of Rural Planning
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• v.20 no.3
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• pp.191-199
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• 2014

The current rural conditions are undergoing the change from the past production-intensive structure to an integral and complex one of producing, processing, selling, touring and lodging owing to the changes of life-style, consumption trend and social environments. The rural area is developing into a community of rural tourism villages to grow into one management system along with the assistance of the government's various supporting projects. Through this, the rural designing has got to play a significant role as one of the factors of the enhancement of competitiveness and the increase of income. Therefore, those previous studies on the variety and possibility of rural development are being employed for the researches which are to develop techniques of branding, marketing and packaging. In particular, the researches for VI (Village Identity), BI (Brand Identity) and designs of landscaping, packaging of agricultural specialties and display stores, which definitely shows that the importance of rural designing, is being paid a lot more attention to. Thus, this study has verified the site commercialization and its effect by developing some practical designing with the focus of package design at rural tourism villages. The Okgye Village in Yoncheon was selected for study subject based on the result of status investigation. This study has analyzed such problems as lack of village identity, non-description of items and their indispensible marks which were seen their designs of village and packaging. The colors of major items and the village image being substituted into the image scale of IRI color were estimated so that the appropriate colors might be selected, along with which the shapes of major items were decided to be motif for the village symbol and design to be created. The designs of such major items as grains, greens and sauces were created with the consideration of the easiness of loading, the continuity of using and the aesthetics. For grains, those outer boxes which are possible for set-packaging and small-sized packaging have been developed. For greens were developed the boxes with the structure of the permeability for the persisten't quality as well as the possibility for packaging small amount. In case of sauces, those outer-boxes equipped with fixing tray were made with the transport-convenience taken into consideration. The sticker-label designs for all those three were also developed which stand for the village identity and are conveniently used in each farm family. When this development was applied at the sites, it was found that the satisfaction and reliability of consumers as well as the satisfaction of farmers were raised along with the increase by more than 30% after the improvement.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.379-393
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• 2011

This study compared the college students' dietary behavior for processed foods, who will be the main consumers in the future and looked for the measures to understand and establish the right food labeling system by surveying the level of understanding and utilization of food labeling. The data was analysed by SPSS win 17.0 program, and the results are as follows. For the standard of selecting processed foods, the group with high nutrition knowledge considered the reliability of foods as important and the group with low nutrition knowledge considered the products introduced in TV commercial as important. When purchasing processed foods, the group with high nutrition knowledge considered nutrition, taste, price, appearance(shape), and the consumable period more than the group with low nutrition knowledge. For trans fat, the group with high nutrition knowledge learned more about it than the group with low nutrition knowledge. The ratio of confirming food nutrition label was higher in the group with high nutrition knowledge. Regarding the level of confirming individual food labels, the highest level was for milk and dairy products. And there was significant difference for the processed products of meat, cookies, bread and noodles. It was found that the level of confirmation was higher in the group with high nutrition knowledge. And the most important indication for individual food product was the consumable period. To preserve the purchased foods, the group with high nutrition knowledge preserve the foods in line with the description written on the food cover sheet, and this group used to return or exchange the products when they found them spoiled or purchased by mistake. The group with high nutrition knowledge knew more about the nutrition indication than the group with low nutrition knowledge. The necessity of nutrition indication for processed foods and the need of education and PR(Public Relation) were acknowledged higher in the group with high nutrition knowledge. For the effect of nutrition indication, it showed that the group with high nutrition knowledge thought it would improve the quality and the group with low nutrition knowledge thought it would be helpful when comparing the product with others. The group with high nutrition knowledge showed higher understanding level about nutrition indication than the group with low nutrition knowledge.