• 한국문헌정보학회지
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• 제47권3호
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• pp.139-160
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• 2013

국내의 교육정책정보서비스를 제공하는 교육정책당국, 전문 연구기관과 전문사이트의 10개 웹사이트를 선정하여 내용분석법의 방법으로 이들이 제공하는 주요 정책정보의 종류, 분류체계, 검색시스템의 정보검색 기능 등을 중심으로 분석하였다. 비교 분석한 결과 제시된 문제점을 검토하여 표준화된 교육정책정보 분류체계 개발, 교육정책정보원의 메타데이터 표준화와 검색시스템의 편의성 제고, 정책당국 밀착형 맞춤서비스 제공, 분야별 정책정보 전문센터 운영, 정책분야 간 협력체제 구축을 개선점으로 제안하였다. 또한, 교육정책정보원, 교육정책정보시스템, 운영체제, 협력체제로 구성된 교육정책정보전문센터 모형을 제시하였다.

• 한국의류학회지
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• 제30권8호
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• pp.1242-1252
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• 2006

Many applications in computer graphics require complex, highly detailed models. However, to control processing time, it is often desirable to use approximations in place of excessively detailed models. Therefore, we have developed the notion of an optimal matrix to simplify the model surface which can then rapidly obtain high quality 2D patterns by flattening the 3D surface. Firstly, the woman's 3D body was modeled based on Size Korea data. Secondly, the 3D model was divided by shell and block for the pattern draft. Thirdly, each block was flattened by the grid and bridge method. Finally, we select the optimal matrix and demonstrate it's efficiency and quality. The proposed approach accommodates surfaces with darts, which are commonly utilized in the clothing industry to reduce the deformation of surface forming and flattening. The resulting optimal matrix could be an initiation of standardization for pattern flattening. This can facilitate much better approximations, in both efficiency and exactness.

• 한국식품영양과학회지
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• 제27권4호
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.

• 한국정보통신학회논문지
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• 제2권3호
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• pp.417-429
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• 1998

동영상 압축 기술 및 디지털 신호처리 기술의 발전으로 인해 댁내의 가전 기기들이 점차 디지털화되고 고속의 통신 기능이 탑재되는 정보 가전으로 발전하고 있다. 그러나, 댁내 ATM 망의 규모 및 기능은 아직 표준화 단체에서도 표준화를 진행 중에 있고 확정적인 모델은 정의되지 않았으므로 어느 특정한 모델을 정립하기에는 어려움이 있다. 본 논문에서는 댁내 ATM 망을 설계하기 위하여 적합한 토폴로지 구조를 메쉬형, 트리형, 링형으로 선정하고 각각의 댁내 망 구조 및 기능의 특징과 성능을 비교함으로써 댁내 ATM 망 설계 방안을 제시한다.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2007년도 춘계학술대회
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• pp.279-284
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• 2007

This study develops a model which measures service standardizations focused on the process of call center service. It analyzes the relationship between service standardizations and efficiency of business as well. The model consists of two dimensions to offering service and managing customers. These two dimensions have six major elements: accessibility, customer orientation, professionalism, offering a solution, customer satisfaction management, and customer information management. Also we assumed that low customer interaction and labor-intensive of service business increase the level of service standardization.

• 소음진동
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• 제5권1호
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• pp.67-73
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• 1995

In earth moving construction equipment used for rough and dangerous works, seat suspension system is the only means for reducing the vibration transmitted to the operator. Thus ISO(International Organization for Standardization) 7096 suggests a recommendation for the vibration characteristics of the seat suspension system in order to protect the human beings from excessive vibrationl. In this research, a new mechanical type seat suspension system is designed and a mathematical model, effective design parameters of the seat suspension system are determined and concept design strategy is presented.

• 한국컴퓨터정보학회논문지
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• 제15권2호
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• pp.171-178
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• 2010

본 연구는 중소기업의 정보화를 추진함에 있어, 정보화 중에서도 중단기적인 도입 성과를 낼 수 있는 생산설비정보화 구축을 위하여, 성형제조업 분야의 생산실적 수집에 대한 표준 모델을 연구 개발한다. 성형제조업 생산설비정보화 표준화를 위한 개발방법론은 기 연구 개발된 생산설비정보화 개발 방법론(PSDM)을 적용하며, 표준화 모델은 생산관리 프로세스 중 메인 프로세스인 원자재수급 관리와 생산량 집계 2개의 프로세스를 표준화 시키고 표준 모듈을 개발한다. 본 연구로 생산설비정보화를 구축하고자 하는 성형제조업 중소기업 및 관련 전문 IT업체 들이 표준화된 모듈을 적용하여 시스템을 보다 효과적으로 구축 할 수 있으며, 시스템에 대한 구축 용이성과 신뢰성을 제공한다. 본 연구 결과를 적용함으로써 생산공정의 불합리한 요소제거, 생산제품 품질 향상, 생산비용절감이 가능하다.

• 한국전자거래학회지
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• 제4권3호
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• pp.197-212
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• 1999

In general, the electronic commerce systems comprise the background system, terminal, network and smart cards. Among them, the smart card systems are expected to take a great portion of applications for the convenience of rapidly improving technology. The technology includes adopting RISC processors or co-processors for cryptography and developing new memory systems based on the standardization. In this paper, we investigate the overall trends of the technology and the standardization process of smart cards. We also propose the guidelines to enhance the capabilities of designing H/W and S/W related to COS(Chip Operating System).

• Journal of Information Technology Applications and Management
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• 제11권2호
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• pp.15-27
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• 2004

Most software projects inevitably involve various types and degrees of uncertainty. Without proper risk assessment and coordination, software projects can easily run out of control and consume significant additional resource. Thus, risk management techniques are critical issues to information system researchers. Previous empirical studies of U.S. software firms support the adoption of development standardization and user requirement analysis techniques in risk-based software project management. Using data collected from software projects developed in Korea during 1999-2000, we conduct a comparative study to determine how risk management strategies impact software product and process performance in countries with dissimilar IT capabilities. In addition, we offer an alternative conceptualization of residual performance risk. We show that the use of residual performance risk as an intervening variable is inappropriate in IT developing countries like Korea where the role of late stage risk control remedies are critical. A revised model is proposed that generates more reliable empirical implications for Korean software projects.

• 제어로봇시스템학회논문지
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• 제11권12호
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• pp.1083-1087
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• 2005

As development of digital technology, many kinds of multimedia data are used variously and requirements for effective use by user are increasing. In order to transfer information fast and precisely what user wants, effective retrieval method is required. As existing multimedia data are impossible to apply the MPEG-1, MPEG-2 and MPEG-4 technologies which are aimed at compression, store and transmission. So MPEG-7 is introduced as a new technology for effective management and retrieval of multimedia data. In this paper, we extract content-based features using color descriptor among the MPEG-7 standardization visual descriptor, and reduce feature data applying PCA(Principal Components Analysis) technique. We model the cerebral cortex and hippocampal neural network in engineering domain, and team content-based feature vectors fast and apply the hippocampal neural network algorithm to compose of optimized feature. And then we present fast and precise retrieval effect when indexing and retrieving.