• Korean journal of food and cookery science
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• v.26 no.1
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• pp.72-78
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• 2010

This study aimed to obtain basic data toward fostering understanding and interest in local foods, to the overall end of enhancing development and popularization of such foods. It also gives direction toward promotion of local food by researching attitudes toward local foods and viewpoints on requirements for improvement of such, among university students living in the Daegu-Kyungbuk area. The results of analyzing perceptional scores for native local foods in Kyungbuk by characteristics t showed statistically significant differences according to sex and duration of residence in Kyungbuk. Obstacles to the promotion of local foods include lack of marketing, lack of specialized restaurants, lack of knowledge, lack of menus, lack of generalization, and high price. The results of analyzing viewpoints on requirements for improved perception of local foods, there were statistically significant differences in active advertisement and marketing, diversity of local foods, and duration of dwelling.

• International Journal of Computer Science & Network Security
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• v.22 no.6
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• pp.332-338
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• 2022

The article is dedicated to the phenomenon of modern ex-libris created with the help of computer graphics. The process of evolution in the use of various techniques of book plate creating is analyzed, the role of computer technologies in the popularization of the modern book plate is emphasized. The debatable nature of the issue of the danger of displacement, replacement of traditional techniques of printed graphics with computer technologies is emphasized. Computer graphics are positioned as an effective way to popularize the Ukrainian ex-libris in the foreign art space. The characteristic features of the Ukrainian computer ex-libris are highlighted, a parallel with the book plate created with the help of computer graphics by masters of other countries (Belgium, China, the Netherlands, Poland, Turkey) is drawn

• 한국디지털정책학회:학술대회논문집
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• 2004.11a
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• pp.283-294
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• 2004

Within the rapidly changing environment of global economics, the environment of higher education in the universities & companies, also, has been, encountering various changes. Popularization on higher education related to lifetime education system, putting emphasis on the productivity of education services and the acquisition of competitiveness through the market of open education, the breakdown of the ivory tower and the Multiversitization of universities & companies, importance of obtaining information in the universities & companies, and cooperation between domestic and oversea universities, industry and educational system must be acquired. Therefore, in order to adequately cope with these kinds of rapid changes in the education environment, operating E-Learning Education & company by utilizing various information technologies and its fixations such as Internet, E-mail. CD-ROMs. Interactive Video Networks (Video Conferencing, Video on Demand), CableTV etc., which has no time or location limitation, is needed.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.7 no.12
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• pp.3135-3148
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• 2013

The popularization of streaming networks and mobile devices brings a new kind of network called mobile peer-assisted streaming network. In this network, service provider not only offers downloading services, but also pre-pushes resources to users for caching. Users can download their demanded resources while working as servers for uploading the cached data. Also the mobile characteristic makes high package losing probability in this network. So we study how the service provider pre-pushes or the user downloads resources efficiently and effectively while considering the package losing in this paper. We build utility models for service provider and user, and solve the models using Bellman's theory to achieve Nash Equilibrium which shows the service provider's optimal pre-pushing speed and user's optimal downloading speed. The numerical simulation demonstrates the efficiency and effectiveness of our proposed pre-pushing and downloading scheme by comparing to the traditional scheme.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.417-427
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• 2011

This research obtained fundamental data for the development of grape foods by investigating the preference for grape foods, popularization and commercialization plan of grape foods and obtained knowledge required in order to develop grape foods. The study used 354 consumers in Seoul and GyeongGi Province. The distribution of sex on research subjects was as follows. Male was 52.0% (184 persons) and female was 48.0% (170 persons). Age distribution varied by twenties and less than twenties being 30.8%, thirties being 26.3%, forties being 24.6% and the fifties and over being 18.4%. According to the results, preference for grape foods of subjects was that rice wrapped in grape leaves ($2.14{\pm}0.7$) and sweet steamed rice($2.12{\pm}0.8$) were the highest among staple food; grape vinegar($2.38{\pm}0.7$) and grape taffy($2.25{\pm}0.7$) were the highest among spices; grape jelly ($2.53{\pm}0.6$) and grape pudding($2.45{\pm}0.7$) were the highest among snacks; grape juice ($2.70{\pm}0.5$) and grape yogurt($2.59{\pm}0.6$) were the highest among beverages. Subjects responded to the fruit group among food groups harmonized with grape foods(p<0.01). 50.7% of subjects responded to "have to be delicious" and 25.1% of subjects responded to "nutritional balance" as the most important aspects of the development of grape foods. In the popularization and commercialization plan of grape foods, Subjects chose with respected importance, personal preference($4.15{\pm}0.8$), price($4.05{\pm}0.8$) and promotional strategy($4.00{\pm}0.9$). In conclusion, the food development and revitalization plan should use grapes to find out food materials suitable for grape mixture and nutritional balance. We will expect an increase population and commercialization of grape foods if we develop grape foods and promote strategically in consideration of the preference of consumers and the price of produce.

• International Journal of Computer Science & Network Security
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• v.23 no.3
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• pp.31-48
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• 2023

The popularization of smart devices and subsequent optimization of their sensing capacity has resulted in a novel mobile crowdsensing (MCS) pattern, which employs smart devices as sensing nodes by recruiting users to develop a sensing network for multiple-task performance. This technique has garnered much scholarly interest in terms of sensing range, cost, and integration. The MCS is prevalent in various fields, including environmental monitoring, noise monitoring, and road monitoring. A complete MCS life cycle entails task allocation, data collection, and data aggregation. Regardless, specific drawbacks remain unresolved in this study despite extensive research on this life cycle. This article mainly summarizes single-task, multi-task allocation, and space-time multi-task allocation at the task allocation stage. Meanwhile, the quality, safety, and efficiency of data collection are discussed at the data collection stage. Edge computing, which provides a novel development idea to derive data from the MCS system, is also highlighted. Furthermore, data aggregation security and quality are summarized at the data aggregation stage. The novel development of multi-modal data aggregation is also outlined following the diversity of data obtained from MCS. Overall, this article summarizes the three aspects of the MCS life cycle, analyzes the issues underlying this study, and offers developmental directions for future scholars' reference.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2011.10a
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• pp.544-546
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• 2011

The popularization and development of 3D display makes common users easy to experience a solid 3D virtual reality, the demand for virtual reality contents are increasing. This paper proposes VR panorama system using vanishing point location-based depth map generation method. VR panorama using depth map gives an effect that makes users feel staying at real place and looking around nearby circumstances.

• 한국경영정보학회:학술대회논문집
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• 2008.06a
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• pp.79-84
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• 2008

Haptics, the science and physiology of the sense of touch, has been investigated in the field of engineering and HCI to provide better computing environments for users. Previous haptic technology being focused was mainly on the PC environments; however, beginning with the i-Phone of Apple recent haptic technology has entered our daily lives. Despite its popularization, the business opportunities the technology will bring have not yet been investigated thoroughly. This research forecasts the application of haptic technology on mobile devices and the consequential business opportunity. Also, the direction of future research in the field of MIS will be proposed.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.15-30
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• 2004

The aim of the present study was to investigate the effect of Dong-In dong Steamed rib on recognition degree of a citizen for popularization and publicity of a local food. A total of 201 adults, 99 women and 102 men aged over the 20 years, participated in this study. The subjects were all from Dae gu city. This analyses of data were conducted by SPSS for WINDOWS, Version 10.0. First, Dong-In dong steamed rib in Dea gu was thought of as a local food. Second, the steamed rib was recognized as a local food with an international reputation. Third, there were no significant differences in preference, local area, recognition, standard and relation between the rib and other local foods. Therefore, the present findings present the needs of public information, development, preservation and success for internationalization of a local food with the national financial and political support.

• Journal of the Korean Applied Science and Technology
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• v.11 no.2
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• pp.39-54
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• 1994

I am going to survey major topics relating to the title by analyzing the following statistical data. 1 : Global trend of production and import of oil and relating materials 2 : Global trend of major oil production 3 : Capacity of Japanese factory for oil production 4 : Situation of mechanical expression based on raw materials 5 : Change of production amounts of Oil products 6 : Oil production of each items 7 : Imported amounts of oil products 8 : Vegetable oil meals, production, import and global trend 9 : Production of mayonnaise, dressing and edible processing oils 10 : Intake of nutrients, supply of lipids, and consumption of oils 11 : Global production of oleochemicals 12 : Sales amount of oleochemicals 13 : Capacities of fatty acid and fatty alcohol factories 14 : Oleochemical production in 1995 15 : Oleochemical procuction in asia 16 : Production of surfactants for industrial use 17 : Sales amount of detergents and washing materials 18 : Production of soap and synthetic detergent in Japan 19 : Consumption of soap. detergent, and synthetic detergent 20: Relation beween synthetic detergent production and popularization 21 : Biodegradability of soft detergent