• Journal of Korea Entertainment Industry Association
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• v.15 no.8
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• pp.255-267
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• 2021

The purpose of this study is to present basic data for systematic and effective basic medical education by developing a flipped learning class design model using smart tools and verifying its validity. To this end, in this study, a model proposal was developed based on literature review, and its validity was verified through expert review and field application. In this study, as a flipped learning class design model using smart tools, RECIPE(R: Ready, E: Establish a Plan, C: Create and Connect Media, I: Into the Classroom, P: Process-focused Assessment, E: Evaluation) model was developed. This model is a model that enhances the learning effect by applying an appropriate smart tool at each stage of designing flipped learning. As a result of applying this model to the development of'Anatomy'and'Neuroscience'lectures in the first semester of 2019, students' interest and satisfaction are high, and it is proposed as a specialized model in the field of basic medicine. Therefore, the RECIPE model developed in this study can be applied to various basic medicine-related classes, and it is expected that students will be able to understand basic medicine through the design of the flipped learning class based on this.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.10
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• pp.1441-1446
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• 2022

Modern people can access various information about food recipes very easily on the Internet or social media. As the supply of food recipes increases, it is difficult to find a suitable recipe for each user in the overflowing information. As such, the need to provide information by reflecting users' requirements has increased, and research related to food recipes and cooking recommendations is becoming active. In addition, the Internet, video, and application markets using this are also rapidly activating. In this study, in order to classify recipes from the user's perspective of food recipe users, the user's review data was applied with the k-mean clustering technique, which is unsupervised learning, and a "food recipe classification model" was derived. As a result, it was classified into a total of 25 clusters including information needed by many users, such as specific purposes and cooking stages.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2006.11a
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• pp.154-160
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• 2006

There wasn't very successful practice cases for the quantity take-off based on the CAD system since the CAD system is used in the construction industry more than 20 years in Korea. It was also not easy to use 3D CAD system in design management and cost management in the construction industry although 3D CAD system is very successful in the manufacturing industry for those areas recently. It is important to construct 3D libraries and to supply those libraries for the designers in time. Architectural work is a kind of creative work. So, Architects like to create their own model. Unlike the manufacturing industry, 3D CAD system can not be survived in the construction industry without new 3D objects supply in the right time. Moreover, the estimation system for 3D must support the schematic design phase, detailed design phase and construction design phase. The product called "Constructor" of Graphisoft consist of modeller, estimator and scheduler based on 3D model. We applied the system to a real project and compared the estimation result and we made a very successful case study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1618-1624
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• 2009

This study was conducted to estimate the shelf-life of cooked mung bean sprouts contaminated with Staphylococcus aureus according to storage temperatures after cooking in school foodservice operations. A predictive growth model of S. aureus in cooked mung bean sprouts prepared using a standard recipe was developed at 4 storage temperatures (5, 15, 25, and 35${^{\circ}C}$). To determine the effect of vinegar on the shelf-life of cooked mung bean sprouts, the growth of S. aureus in sprouts prepared using vinegar and the standard recipe were compared. The $R^2$ values of the specific growth rate (SGR) and lag time (LT) determined using the Gompertz model were greater than 0.90 at all temperatures except 5${^{\circ}C}$, which confirmed that it would be appropriate to use these parameters for a secondary model. The secondary model, which indicates changes in LT and SGR values according to storage temperatures, was calculated using response surface models. The compatibility of the developed model was confirmed by calculating $R^2$, Bf, Af and MSE values as statistic parameters. The $R^2$ values of LT and SGR were 0.94 or higher, and the MSE, Bf and Af values were 0.02 and 0.002, 0.97 and 1.03, and 1.31 and 1.10, respectively, with high statistical compatibility. The growth rate of S. aureus was higher when the standard recipe was used than when vinegar was used at all temperatures. Indeed, no growth of S. aureus was observed in mung bean sprouts prepared using vinegar. Based on the model developed, cooked mung bean sprouts prepared using the standard recipe for school foodservice should be stored at 10${^{\circ}C}$ or less. Additionally, sprouts stored at 25 or 35${^{\circ}C}$ should be consumed within 6 or 12 hours after cooking. Finally, the addition of vinegar will prevent the growth of S. aureus in cooked mung bean sprouts.

• Journal of Digital Convergence
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• v.18 no.8
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• pp.419-425
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• 2020

This study proposes functional services within the cooking recipe sharing application. Many single-person households often eat alone, and eating out. their usual eating habits are not considered well. when living alone, the risk of exposure to mental illnesses increases compared than multi-person households, and if nutrition has unbalanced, it can be easily exposed to diseases. in this study, define these problems and emphasize the importance of maintaining physical and mental health of one-person households, and explored user experience and expectations through cano models, focusing on the Baekjubu fooe recipe is often used by 20-30s. and users can feel the cooking process is not a hassle. and they will have a cooking themselves and even manage their mental health through communication with neighbors.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.42 no.5
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• pp.31-40
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• 2005

In this study, we study measurement of wafer processing throughput and sequence simulation of single wafer type for wafer cleaning equipments that were used for etching, cleaning and polishing of wafer. Based on finite state machine, simulation model was built with identification of robot's status according to scheduling algorithm. Moreover, through performance of simulation as above, throughput per hour of cleaning equipment was measured. By the simulation method that are proposed in this paper, we could measure the wafer throughput per hour according to recipe and robot motion speed, and find optimal recipe and moving sequence of robot that maximize the throughput.

• Tunnel and Underground Space
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• v.21 no.4
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• pp.264-273
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• 2011

Bentonite buffer is one of the major components of an engineered barrier for an HLW (High-Level Waste) repository. The bentonite buffer is significantly exposed to the decay heat from radioactive wastes, the inflow of groundwater from the surrounding rock of the repository, and the high swelling pressure of densely-compacted bentonite that comes in contact with the groundwater. Therefore, it is essential to understand the THM (Thermal-Hydro-Mechanical) behavior of the bentonite buffer and to acquire the input data of its related constitutive models for the performance and safety assessment of an HLW repository. This paper analyzed the THM properties which have been obtained by conducting laboratory tests with a candidate buffer material for a Korean HLW repository. Moreover the formulation recipe of the reference bentonite buffer was defined on the basis of functional criteria, thus suggesting the THM properties which correspond to the formulation recipe of the reference bentonite buffer.

• Korean Journal of Cognitive Science
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• v.11 no.1
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• pp.81-92
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• 2000

Elliptical fragments are common in natural language dialogues between humans. Since most elliptical fragments should be interpeted within the context. it is not easy for computers to recognize the speaker's intention from the elliptical fragments. In t this paper we propose a model to recognize speaker's intention from elliptical fragments 1 in Korean by expanding the tripartite plan-based model proposed by Lambert. We add new discourse recipes to define user's discourse actions through elliptical fragments. In order to use plan inference process. we must represent utterances as actions. e. g .. r e elliptical fragments are represented as surface speech acts. In surface speech act representation. we include the information of 'Josa' (case markers in Korean), because t the information of 'Josa' plays a very important role in analysing speakers' intention in Korean. Finally. by using an object and discourse focus theory, the system can recognize the intention that a user is trying to compare between two plans by uttering elliptical fragments

• Journal of Nutrition and Health
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• v.20 no.6
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• pp.442-455
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• 1987

The purpose of the study were to assist foodservice managers in complex decision making by utilizing computerized cost accounting system and to relieve managers from repetitive and routine tasks so that more adequate patient care and consultation can be provided. The scope of the computer-assisted cost accounting system consists of budget, menu planning, purchasing, inventory, cost control and financial reporting. The content of the computerized system are summarized as follows ; 1) For budgeting monthly income was estimated by calculating unit cost of each meal and forecasting serving numbers. The actual serving numbers for patients and employees were totaled everyday, and utilized as the basic data base for estimating income and planning menu. The monthly lists of meal sensus were generated. 2) for menu planning concersion factors were computed based on the standarized recipe for 50 servings. Daily menus for patients and employees which include total amounts of each ingredient and cost analyzed information were generated. 3) Daily and monthly purchasing report for each food item classified by patient and employee meals were generated. 4) Inventory transactions such as recipts and issues were totalized daily for each stocked item, and monthly inventory reports were generated. 5) Cost analysis reports for each menu item were generated into two ways based on the budget coat as well as the purchasing cost. 6) Editing new recipes and updating food costs change to the data base were carried out. 7) Financial reports were generated monthly, first-half and second-half of the year, and yearly basis.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.248-254
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• 2018

To assess the risk of V. parahaemolyticus infection caused by consumption of raw oysters in Korea, contamination levels during the retail-to-table route of oysters was modeled to predict V. parahaemolyticus growth based on temperature and time. The consumed amount data of the KNHANES and the standard recipe of RDA were applied. A consumption scenario for exposure assessment was developed and combined with a Beta-Poisson dose-response model. The estimated probability of illness from consumption of pathogenic V. parahaemolyticus in raw oysters during three separate months (April, October, and November) was $5.71{\times}10^{-5}$ (within the 5th and 95th percentile ranges of $2.71{\times}10^{-8}$ to $1.03{\times}10^{-4}$). The results of the quantitative microbial-risk assessment indicated that the major factors affecting the probability of illness were the initial contamination level at the retailer, the consumed amount, the prevalence of pathogenic strains [tdh or trh genes], and exposure temperature and time.