• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2012년도 춘계학술발표대회
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• pp.1213-1214
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• 2012

Global variables can be read or modified by any part of the program, making it difficult to remember or reason about every possible use. Sometime it has tight couplings between some of other variables, and couplings between variables and functions. The main focus of this paper is to use call graph and the control flow analysis to design a model from where we generate the test cases for testing global variables.

• 한국식생활문화학회지
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• 제29권6호
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• pp.539-548
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• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• 한국작물학회지
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• 제62권3호
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• pp.157-165
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• 2017

Being a staple food for more than half of the population of the world and South Korea, rice is an important crop. For the past 20 years, global paddy rice cultivation area and production have shown an annual growth of 0.46% and 1.61%, respectively. Global rice consumption for food and processing has increased by 1.37% and 3.68%, respectively. Due to the main reason for such increasing human population, it is expected that from 439 million tons in 2010, additional 116 million tons will be needed in 2035. Global rice imports and exports have doubled in the last 20 years. However, in spite of such increment, global rice exports in 2013 were 8.4% of the total production. It is thought that rice protection policies in the producing countries are the main reason for such small scale of rice trading. In the past 5 years, India recorded the largest growth rate in rice exports (51.4%), whereas China showed the largest growth rate in imports (61.0%). For global utilization of milled rice during the same period, approximately 79.4% was used as food, 7.2% as animal feeds, and 1.4% for processing. Regionally, Asia has shown a similar pattern to the global rice usage, whereas utilization for processing in America, for food in Africa, and for animal feed in Europe was relatively higher than the global rice usage. Korea's cultivation area and production since the last 5 years, are 0.5% and 0.8% of those of the world, respectively. Its annual rice export is approximately 3,000 tons, which is 0.01% of the global rice export. Korea's rice utilization is high for food and low for feed and for processing relative to global rice utilization. Therefore, a review must be conducted to increase Korea's utilization of rice for processing and for feed production.

• 대한영양사협회학술지
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• 제25권3호
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• pp.199-216
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• 2019

We conducted this study to compare the awareness and attitude of Busan housewives about consuming marine products. The survey was conducted from April 10 to May 31, 2019 by using a questionnaire. The degree of preference of seafood was higher among individuals in their 40s than those in the other age groups. Among the women in their 30s, 40s, 50s and 70s, the reason for liking seafood was 'taste', and for those in their 60s it was 'nutrition'. Overall the most common reason for disliking seafood was the 'fishy smell (37.4%)'. Conception degree of nutritive value of seafood was higher among individuals in their 30s and 40s than that for those individuals in their 50s, 60s and 70s. As for the price of seafood, the wives over 40s thought seafood was more expensive than did those wives in their 30s. The younger the individuals were, the lower was the perceived degree of safety was 49.8% of the subjects reported that the main concern for purchase was 'freshness'. The perceived degree of safety for imported seafood was better for the wives in their 60s and 70s than that for those wives in their 30s, 40s and 50s. The confidence level for local Korean seafood was higher for the wives in their 60s than that for the wives in their 50s. The degree of preference for seafood was moderate overall, except for Jellyfish. Age was positively correlated with conception for safety and dietary attitude (P<0.01), whereas age was negatively correlated with monthly food expenditure, nutrition knowledge and intake requirements (P<0.01). Preference for seafood was positively correlated with conception for safety (P<0.05), nutrition knowledge (P<0.05), dietary attitude (P<0.01), awareness for nutritive value (P<0.01) and intake requirements (P<0.01). Laws and regulations should be reinforced in order to promote eating more seafood and periodic research to determine the actual amount of consumed seafood and people's preferences should be conducted.

• 한국통신학회논문지
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• 제42권2호
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• pp.403-412
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• 2017

BIM 과 ICT 기술이 도입됨에 따라 '클라우드 기반 협업 설계 지원 시스템'에 관한 연구가 활발히 진행되고 있으며 이를 지원하기 위한 새로운 사용자 인터페이스가 필요하게 되었다. 사용자 인터페이스를 개발할 때 실제 사용 시나리오를 기반으로 사용 상황을 예상하고 사용자의 요구사항을 반영할 수 있는 시나리오 기반 디자인 기법을 선택하였다. 하지만 기존의 시나리오 기반 디자인 기법은 귀납적인 방식이기 때문에 이를 통해 사용 시나리오를 작성할 경우에는 모든 사용자의 사용 상황에 대한 대응이 현실적으로 어렵다. 이러한 이유로 귀납적 방식이 아닌 체계적으로 시나리오를 작성하고 수정할 수 있는 새로운 시나리오 작성 기법이 필요하다. 본 연구에서는 기존의 방식을 보완한 다중 시나리오 기반의 디자인 기법을 제안하였고 이를 '클라우드 BIM 기반 협업 설계 지원 시스템'의 사용자 인터페이스 개발 과정에 적용하여 사용성을 검증하였다.

• 한국식품조리과학회지
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• 제29권2호
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• 한국정보시스템학회지:정보시스템연구
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• 제19권2호
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• pp.37-71
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• 2010

This article identifies factors affecting successful ERP systems by focusing on the stages after stabilizing ERP systems and overcoming temporary performance dip by introduction of ERP systems, and suggests change management tactics to control those identified factors. We can not expect that every users are familiar with the usage of an ERP system even after they are informed about the expected advantage of the newly implemented ERP system and trained intensively for changed business process and system usage while implementing a new ERP system. Moreover, even after more than six months usage of the system, the users may still have some trouble due to the reason why they have insufficient information about the expected advantage of the system (recognition gap) and insufficient knowledge about the changed usage of the system (knowledge gap). Hence, this article diagnoses by conducting a case study that those recognition and knowledge gap would have a severe bad influence upon the users' trust and satisfaction on ERP systems. This article suggests an appropriate change management tactics to overcome those recognition and knowledge gap by considering the relationship with the efforts for change management before, during, and after the introduction of ERP systems and performing an in-depth analysis on the users' dissatisfaction and request for update during the stages after the stabilization of the ERP systems. This article also shows a corroborative evidence that these efforts of change management consequently contributes to the solution of users' distrust and dissatisfaction. In sum, this article identifies the factors influencing badly on the magnitude and seriousness of knowledge and recognition gap, and suggests a conceptual research model which says that the satisfaction of ERP users could be uplifted by the solution of their knowledge and recognition gap if we keep making efforts on appropriate change management considering those identified factors during the stages after the stabilization of an ERP system.

• 한국BIM학회 논문집
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• 제6권3호
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• pp.49-56
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• 2016

As project opportunities for the Architecture, Engineering and Construction (AEC) industry have grown more complex and larger, the utilization of Building Information Modeling (BIM) technologies for three-dimensional (3D) design and simulation practices has been increasing significantly; the typical applications of the BIM technologies include clash detection and design alternative based on 3D planning, which have been expanded over to the technology of construction management in the AEC industry for virtual design and construction. As for now, commercial BIM software has been operated under a single-user environment, which is why initial costs for its introduction are very high. Cloud computing, one of the most promising next-generation Internet technologies, enables simple Internet devices to use services and resources provided with BIM software. Recently in Korea, studies to link between BIM and cloud computing technologies have been directed toward saving costs to build BIM-related infrastructure, and providing various BIM services for small- and medium-sized enterprises (SMEs). This study addressed development of the usage metering functions of BIM software under cloud computing architecture in order to archive and use BIM data and create an optimal revenue structure so that the BIM services may grow spontaneously, considering a demand for cloud resources. For the reason, we surveyed relevant cases, and then analyzed needs and requirements from AEC industry. Based on the relevant cases, customizing for cloud BIM and design for the development was performed. We also surveyed any related-law to support cloud computing-based BIM service. Finally, we proposed herein how to optimally design and develop the usage metering functions of cloud BIM software.

• Journal of the Korean Data and Information Science Society
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• 제23권5호
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• pp.927-937
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• 2012

본 연구는 특수교사들의 정보통신기술 (ICT; information & communication technology) 활용에 관한 실태 및 인식을 알아보기 위하여 특수교사들을 대상으로 설문조사를 실시하였다. 총 103부의 설문지를 토대로 교사들의 ICT 활용 현황과 수업에서 ICT 활용에 대한 태도와 시각, ICT 활용과 관련된 교원 연수의 필요성과 연수에 필요한 교육 내용을 분석하였다. 특히 ICT의 활용 교과목이 대학의 특수교육과에 반영된 시점을 기준으로 교직경력을 구분하여 그 차이를 검증하였으며 두 집단에 대한 ICT 활용 현황과 수준은 차이가 있는 것으로 분석되었다.

• 제어로봇시스템학회논문지
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• 제15권6호
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• pp.641-648
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• 2009

Currently several kinds of sensor localization methods have been developed for terrestrial wireless sensor networks. This study, in order to extend the field to underwater environments, a localization technique is studied for UWSNs (Underwater Wireless Sensor Networks). In underwater environments, RF (Radio Frequency) signal is not suitable for underwater usage because of extremely limited propagation. Because of that reason UWSNs should be constituted with acoustic modems. But, to realize underwater application, we can borrow many design principles from ongoing research for terrestrial environments. So, in this paper we introduce the modified localization algorithm using ToA method which is based on the terrestrial research. First of all, we study the localization techniques for terrestrial environments where we investigate possible methods to underwater environment. And then the appropriate algorithm is presented in the underwater usage. Finally the proposed underwater based localization algorithm is evaluated by using computer.