• Korean Journal of Construction Engineering and Management
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• v.18 no.1
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• pp.27-36
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• 2017

Ministry of Land, Infrastructure and Transport established Heating and cooling energy conservation plan of apartment for 2017, reducing 90% compared to energy consumption of 1990. Also, at 2015 United Nations Climate Change Conference, the Ministry announced to reduce 37% of estimated $CO^2$ emission(850 million ton) at 2030. To satisfy this, it is urgent to reduce $CO^2$ emission due to the building, which takes majority amount of total $CO^2$ emission, and public interest for the commissioning of intensified building performance is uprising. However, the building commissioning at construction is not enacted, and not activated due to the lackness of promotion and will of general contractor. Furthermore, commissioning is not mandatory for obtaining G-SEED certification. Therefore, this paper describes effectiveness of commissioning with comparison of commissioning evaluation criteria of G-SEED with LEED and BREEAM, to propose making commissioning as mandatory process and drive changes in perception among stakeholders for activation of domestic building commissioning.

• Journal of Digital Convergence
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• v.12 no.10
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• pp.191-199
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• 2014

This study was analyzed to relate between business performance and leadership types for global corporations practically. Also, in this study for research, Have developed a research model to analyze comprehensively using the business performance and leadership theory. One of the important things are leader's characteristics or contingency factors at global corporations, but leadership is being re-evaluated through how it enable to perceive and to evaluate at the organization. Therefore, this study had been analyzed to relationship with the type of global readers between the employee's perception and business performance focusing on research model The research results had shown that job satisfaction, performance variables like sales amount, and productivity to be impact on the leadership type of global enterprises. Therefore, this study concluded that the efficiency and performance of the Company may increase when assigned a leadership professional to be able to consider the nature of the global enterprise. Results of the study, will be expected to be a useful guide for control of business performance at global corporation in the future.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.45 no.3
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• pp.30-36
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• 2008

The multimedia that is characterized by multi-media, multi-features, multi-representations, huge volume, and varieties, is rapidly spreading out due to the increasing of application domains. Thus, it is urgently needed to develop a multimedia information system that can retrieve the needed information rapidly and accurately from the huge amount of multimedia data. For the content-based retrieval of moving picture, picture information is generally used. It is generally used when video is segmented. Through that, it can be a structural video browsing. The tasking that divides video to shot is called video segmentation, and detecting the cut for video segmentation is called cut detection. The goal of this paper is to divide moving picture using HMMD(Hue-Mar-Min-Diff) color model and edge histogram descriptor among the MPEG-7 visual descriptors. HMMD color model is more familiar to human's perception than the other color spaces. Finally, the proposed retrieval system is implemented as hardware.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.11 no.4
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• pp.125-130
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• 2011

This paper investigates the possibility of exploiting haptic force-feedback technology for interacting with Nanta music. We use VR technologies including touch processing technologies and haptic devices to offer touch of cylinder objects and cup object to users. Haptic device is used to implement touch model in VR space. Matlab/Simulink and proSENCE Virtual Touch Toolbox of Handshake Inc. for experiment, are used as programing tools. Function needed to describe the movement of x, y, and z axis respectively are applied to delineate the natural movement of water in cup object modeled with 3D. A certain amount of water in cup object has the difference of sounds. In experiment, to perceive the appearance of 3D object by touch and to feel the tactile by touch are conducted with the effect of sound on Haptic perception. We also verify that it is possible to develop games or contents in VR space by using point.

• Informatization Policy
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• v.25 no.2
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• pp.84-96
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• 2018

The right to be forgotten means the right of people to request information and communication providers to delete their information online. As the number of people asking for deletion of their past embarrassing or negative online activities is increasing, discussions are being raised on the introduction of the right to be forgotten in South Korea. However, previous research on the right to be forgotten mainly deals with the legal concept, with insufficient consideration of economic value. The main purpose of this research is to examine social perception towards the right to be forgotten and to estimate its economic value quantitatively. According to the results, there are concerns about disclosure of personal information, but with lack of awareness on the right to be forgotten. The monthly average amount that a person is willing to pay to be forgotten is 1,218 Korean won (11 US dollars) and the total economic value is estimated to be about 540 billion won (490 million dollars) per year in 2017. Especially, those who have experienced leakage of personal information put higher value to the right to be forgotten. These results can be useful for making decisions about the right to be forgotten in the future.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.11
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• pp.1369-1380
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• 2005

This study suggests a strategy of providing apparel product information from the wearers' perspective on Internet shopping malls, as a way of compensating for the lack of opportunities to try on the actual product. On an actual Internet shopping mall that sells apparel product, the 'trial-experience information' (the experiential information provided by the fit models who tried on the products) was provided for 83 different items from four women's wear brands. The traffic and sales performances (number of visitors, page view, gross sales of goods, conversion rate, and the numbers of customer transactions) of the apparel product websites that contain trial-experience information were compared to the performances of the brand's websites before this information was implemented. The changes in percent contribution of these brands in women's wear category were also noted. The specific results are as follows: First, all the four performance measures as well as the percent contribution of the experiment products in women's wear category increased noticeably throughout the experiment period (11 to $103\%$). Second, when the percent contribution of these brands in women's wear category in terms of traffic and sales performances were compared to the previous year, these measures increased between $497\%\;and\;2851\%$. Third, the amount of customer transactions also increased after the trial-information was provided, yet to a relatively smaller extent $(29.04\%\;to\;55.25\%)$. The findings showed that trial-experience information provided on the Internet shopping malls may reduce customers' risk perception and lead to increased sales of apparel product and improve the site use ratio.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.53-61
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• 2003

This study was designed to explain the intentions and consumption of dairy foods among university female students. The factors related to intentions of consumption or actual consumption of dairy foods were identified within the theory of planned behavior. The survey questionnaire, developed using open-ended questions (n=35) , was administered to university female students (n:184) Subjects completed information regarding attitudes, subjective norms, perceived control, intentions and consumption of dairy foods. Correlation analysis and multiple regression were used to study the association of factors with intentions and consumption of dairy foods. Subjects showed relatively low intention to consume dairy foods (-0.4 $\pm$ 1.6 from a scale of -4-14). They ate 1.2 $\pm$ 0.9 servings of dairy foods a day and 52.2% of subjects had less than a serving a day, showing inadequate consumption of dairy foods. All three factors, attitudes, subjective norms and perceived control were significantly correlated to the intentions to take dairy foods regularly (r : 0.26-0.27) . Multiple regression results, however, revealed that subjective norms (p < 0.01) and perceived control (p < 0.05) contributed to the model of explaining intentions, while attitudes did not (model $R^2$ : 0.154) . To predict and explain actual consumption of dairy foods, two regression models were examined. In the first model, perceived control was significant in predicting dairy foods consumption, while attitudes and subjective norms were not. In the second model, intentions and perceived control were significantly related to actual consumption of dairy foods, providing the empirical evidence of the theory (model $R^2$: 0.121) These results suggest that perceived control was significant in explaining actual behavior as well as intentions. This study suggests that nutrition education to increase dairy foods consumption for young adults should focus on increasing perception of control and eliciting social support from respected others.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.531-542
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• 2018

This study was conducted to compare solo eating perceptions and dietary behaviors in the Seoul and Gyonggi-do regions according to gender. The study focused on the dietary perceptions, solo eating, eating together, dietary habits, food intake patterns and 38 keywords pertaining to solo eating. Of 411 subjects, 207 (50.4%) were males and 204 (49.6%) were females. The biggest problem that respondents perceived in their dietary life was irregular eating. Women prepared meals more often than men (p<0.001) and ate more instant and frozen food than men (p<0.05). Both males and females missed breakfast most, and the amount of the population eating breakfast alone ranked second highest. Women had lunch alone more often than men, while men ate dinner alone more often than women (p<0.01). All respondents spent 5~15 min when eating alone. Women avoided excessive smoking and drinking more than men (p<0.001). Men related key words regarding solo eating with negative emotions such as 'lonely', 'boring', and 'feel sorry when I see someone eating alone in a restaurant' more than women. Conversely, women related more positive key words with eating alone such as 'free', 'joy', and 'my own time'. Dietary lives of Koreans have rapidly changed along with social changes. Our research findings will contribute to increased comprehensive menu development and HMR development in the foodservice industry.

• Journal of the Korea Convergence Society
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• v.12 no.1
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• pp.361-368
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• 2021

This study was conducted to analyze the effects of smoking and drinking on quality of life in Adults. The content was analyzed for aged 30 years or older using data from the 7th National Health and Nutrition Survey(2017). The total number of subjects of this study was 5,465. Socio-demographic characteristics, health-related variables and EQ-5D index scores were used for the analysis. Statistical analysis was performed using the IBM SPSS ver.23 program. As a result of the analysis, there were statistically significant differences in smoking status, binge drinking, subjective health status and stress perception with quality of life. In the regression after adjusting the control variables, 'the amount of alcohol consumed at once(β=.106)' was statistically significant. However smoking status and binge drinking were not statistically significant. Therefore, it is necessary to develop Convergence drinking intervention program to improve the quality of life in adults.