• The Journal of Korean Institute of Communications and Information Sciences
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• v.41 no.2
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• pp.241-243
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• 2016

The recent spread of smart devices has led to creating a variety of services based on the smart device, and the needs for the user-centric services that fit the individual users according to their situations and characteristics are increasing. However, current services can not fulfil the individual requirement of individual user, because these services are intended for unspecified individual. This paper, as a key technology of automatic user-centric service mash-up considering the situation of individual user, investigated the similarity comparison method between the Open API parameters by calculating the amount of mutual information of the parameters extracted from the Open API documents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.928-934
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• 2015

The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of $Sumizyme^{TM}$ and Nuruk. After 9 days of fermentation at $28^{\circ}C$, alcohol contents and pH were 16.0~17.1% and 3.82~4.16, respectively. An increased ratio of $Sumizyme^{TM}$ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to $Sumizyme^{TM}$. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.

• Journal of the HCI Society of Korea
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• v.10 no.2
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• pp.35-43
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• 2015

As augmented reality (AR) technology has been utilized to enhance the user experience, several AR applications have been developed in the cultural heritage domain. Although there has been significant progress in this area, naive augmentation representation becomes an obstacle to provide an enhanced user experience and there has been little research on an effective AR experience methodology that reflects the characteristics of AR technology. Furthermore, the development of temporary content that comes from the absence of the authoring framework restrains the content ecosystem, which is an essential requisite for sustainable service. To resolve these issues, we propose a space-driven AR experience methodology, Spacetelling, to extend established object-oriented augmentation trends and Storyscape that generates spatio-temporal related contents for the spacetelling and supports sustainable service. Moreover, we present the wrap-up system framework covering both features mentioned above for the archeological site tour. Finally, we present our work-in-progress project, K-Culture Time Machine Project, to investigate the practical feasibility of our proposals. Through these proposals, we expect that sustainable AR applications with improved user experience will be possible in the cultural heritage domain.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.242-254
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• 2015

Barley is a main food source, along with rice, in our dietary life that is easy to buy and process. It is required to develop a beverage base and barley syrup for desserts in order to raise utilization of barley beyond its present use in Sikhye (sweet fermented rice drink) and Jocheong (grain syrup) production. In pursuit of the goal to increase the usability of barley as an ingredient of processed food, this study examined the optimal preparation conditions of barley mash for barley syrup. In addition, the study prepared a barley syrup using saccharified barley liquid, analyzed quality characteristics, and conducted a sensory evaluation. Saccharified barley liquid(barley mash) was prepared with ratios of adding malt of unhulled barley germinated as 0 g(CON), 10 g(BM10), 20 g(BM20), and 30 g(BM30). The results of measuring pH under the varied conditions of saccharification temperatures from $50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$, as well as time from 1 to 8 hours, treveal that the optimum condition for malt saccharification is $60^{\circ}C$ for 5 hours. By adding oligosaccharides and lemon juice to the saccharified barley liquid at the different ratios of added malt, this study measured quality characteristics(color value, viscosity, pH, sweetness) of barley syrup warmed up for 1 hour. As the result of measuring color in the barley syrup prepared by saccharified barley liquid, higher levels of added malt saw L-value decreased while a-value and b-value both increased. BMs30 showed the highest viscosity of $1,202.67{\pm}3.06$. As for pH, BMs30 was the highest at pH $3.57{\pm}0.02$. The result of the sensory evaluation of barley syrup showed the superior sensory characteristics of BMs20 in terms of color, flavor, sweetness, viscosity and overall quality.

• Journal of Internet Computing and Services
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• v.8 no.5
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• pp.1-10
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• 2007

Recently, the web 2.0 services which appear by exponential extension of the Internet can be expressed with the changes in the quality of structural evolution and in the quantity of increasing users. The structural base is in user participational architecture, the web 2.0 services such as Blog, UCC, SNS(Social Networking Service), Mash-up, Long tail, etc. play a important role in organization of web, and grouping and searching of user participational data in web 2.0 is broadly used by folksonomy. Folksonomy is a new form that categorizes by tags, not classic taxonomy skill. it is made by user participation. Searching based on tag is now done by a simple text or a tag cloud method. But searching to consider and express the relations among each tags is imperfect yet. Thus, this paper provides the relational searching based on tags using the relational graph of tags. It should improve the trust of the searching and provide the convenience of the searching.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.8 no.4
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• pp.281-298
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• 2015

From the complexity system theory, City is dynamic system which has evolved through evolution and adaptation in initial conditions and different situation. So people's active should involve in decision-making processes in the urban planning. And this suggests that responding to the demands of its citizens are important factors influencing the process of urban planning. The implications of this study are following: using big data helps people understand current social phenomena. Specifically, it figured out latent needs of citizens that traditional survey methods could not before. we can make the most of new opportunities given by digital data and prevent potential dangers in advance. They are complementary and do not replace one another.

• Journal of KIISE
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• v.41 no.9
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• pp.686-698
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• 2014

Recently, large-scale streaming sensor data have emerged due to explosive supply of smart phones, diffusion of IoT and Cloud computing technology, and generalization of IoT devices. Also, researches on combination of semantic web technology are being actively pushed forward by increasing of requirements for creating new value of data through data sharing and mash-up in large-scale environments. However, we are faced with big issues due to large-scale and streaming data in the inference field for creating a new knowledge. For this reason, we propose the RDFS rule based parallel reasoning scheme to service by processing large-scale streaming sensor data with the semantic web technology. In the proposed scheme, we run in parallel each job of Rete network algorithm, the existing rule inference algorithm and sharing data using the HBase, a hadoop database, as a public storage. To achieve this, we implement our system and evaluate performance through the AWS data of the weather center as large-scale streaming sensor data.

• The Journal of the Korea institute of electronic communication sciences
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• v.5 no.6
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• pp.651-656
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• 2010

In the homepage of 16 municipal provincial office of education, school information service displays text-based results through search step or presents the simple information of the selected area when an area is clicked on the static image map. And it has several problems such as server load and slow transfer speed by the search of the synchronous transfer. Thus, in this study, we used the open API of Google map to provide location-based school information and implemented the mash up service for school information with the Ajax program of asynchronous transfer to reduce server load and to increase transmission speed. This service gives the efficiency and convenience to students, teachers, parents and education family members of various levels because it includes the location with school information on a dynamic map.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.401-409
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• 2012

The study was conducted to investigate the chemical composition of distillery yeast sludge and its inclusion in broiler diets to replace canola meal. Raw distillery yeast sludge was washed with water using water and sludge in the ratio 6:1, respectively. Proximate analysis of raw distillery yeast sludge and washed distillery sludge was carried out for crude protein (CP), true protein (TP), ether extract (EE), ash, acid insoluble ash and nitrogen free extract (NFE) determination. Mineral contents and amino acid profile of raw distillery yeast sludge and washed distillery sludge were also determined. After chemical evaluation, four iso-caloric and iso-nitrogenous broiler starter and finisher diets were prepared in mash form using 0 (control), 4, 8 and 12% levels of washed distillery sludge replacing canola meal. One hundred and twenty day-old broiler chicks were randomly distributed into 12 experimental units in such a way that each diet was offered to three experimental units, each comprising of 10 chicks. It was observed that washing affected the nutrients either by decreasing or increasing their concentration. It decreased the total mineral contents whereas CP, TP, EE and NFE contents increased. Washing also increased amino acid profile. Average feed intake and weight gain were higher in birds fed diet containing 8% washed distillery sludge and lower in birds fed diet containing 0% washed distillery sludge. Feed cost per kg live weight gain decreased significantly as the level of washed distillery sludge was increased in the diet. Average heart, liver and pancreas weights decreased with increased level of washed distillery sludge in the diet. The study revealed that after washing, distillery yeast sludge can be used successfully in broiler diets up to the level of 8% without any adverse effect on broiler's performance.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2015.07a
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• pp.509-512
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• 2015

국내 자영업자의 수는 매년 증가하고 있으나 판로나 홍보 부족으로 인해 폐업하는 자영업자의 수가 급격하게 증가하고 있다. 대형 FC는 별도의 마케팅을 지원하는 조직을 보유하고 있어 홍보나 판촉에 용이하지만 개인 소상공인들은 주로 전통적인 광고수단인 전단이나 판촉물을 통해 홍보함에 따라 수익 창출에 어려움이 있다. 최근 고속 네트워크 발전과 다양한 고성능 스마트 단말의 보급으로 홍보할 수 있는 매체와 채널이 다양화되고 있다. 그러나 소상공인들은 이러한 환경을 적극적으로 이용할 수 없는 상황이다. 따라서 IT 활용 능력을 통해 소상공인이 손쉽게 이용하기 위한 경쟁력 있는 다차원 홍보물을 활용한 소상공인 점포지원 서비스가 필요하다. 본 연구 과제에서는 다차원 홍보물을 활용한 소상공인 점포지원 서비스 시스템 및 UI 개발을 수행한다. 이를 통해 고객의 점포 재방문율을 향상시켜 소상공인들의 이익 창출을 증대할 수 있다. 본 연구에서는 다차원 홍보물을 활용한 소상공인 점포지원 서비스 시스템 및 UI 개발을 위해 소상공인 점포들이 이용 가능한 서비스 시나리오 개발, 고객 정보 관리 기능 개발, 다양한 형태의 메시지 전송 기술 개발과 시험 테스트를 수행한다. 본 용역 과제는 (1) 다차원 홍보물을 활용하여 고객 재방문율을 향상하는 서비스 시나리오 개발, (2) 고객 정보 관리 기능 개발, (3) SMS, MMS, 애플리케이션 등을 이용한 다양한 형태의 메시지 전송 기술 개발, (4) 고객 정보 관리와 다차원 홍보물 전송이 수행 가능한 형태의 UI 개발, (5) 소상공인 점포지원 서비스 시스템 프로토타입 개발 부분으로 구분하여 진행되었다.