• Proceedings of the Korean Information Science Society Conference
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• 2002.04b
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• pp.388-390
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• 2002

Java 2 Enterprise Edition(J2EE)의 등장으로 국내.외 수많은 기업들은 J27E의 모델에 맞게 엔터프라이즈 어플리케이션을 개발하고 있다. 이것은 J2EE의 핵심 기술 요소인 Enterprise JavaBeans(EJB)의 컴포넌트모델이 분산 객체 어플리케이션의 개발 과정을 간단하게 해주기 때문이다. EJB 어플리케이션은 여러 개의 빈들로 구성된다. EJB 어플리케이션의 서비스는 클라이언트의 요청에 따른 빈의 비즈니스 메소드의 실행으로 이루어진다. 따라서 EJB 어플리케이션의 성능은 클라이언트의 요청에 따라 처리하는 빈에서의 측정과 요청을 처리하는 비즈니스 메소드의 측정에 매우 중요하다. 본 논문에서는 EJB 어플리케이션에서 클라이언트의 서비스 요정에 따라 수행하는 빈 단위에서의 성능 메트릭을 제시한다. 클라이언트의 서비스 요청은 요청을 받은 번에서의 메소드 실행으로 나타난다. 메소드의 유형을 분류하고, 각 유형에 따른 메트릭을 제시한다.

• Proceedings of the Korea Information Processing Society Conference
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• 2000.10b
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• pp.1393-1396
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• 2000

대규모 분산환경 소프트웨어 개발을 위한 컴포넌트의 사용이 점차로 증가하고 있다. 응용프로그램 개발시 사용되는 컴포넌트는 응용프로그램의 성능에 큰 영향을 미친다. 컴포넌트 시장이 성숙되면 선택 가능한 다수 컴포넌트를 비교 선택할 수 있는 방법이 필요하게 된다. 컴포넌트의 성능 측정에 기존 성능 측정 방식을 사용하기 위해서는 추가적인 방법이 필요하다. 본 논문에서는 분산응용을 위한 컴포넌트의 성능 측정을 하는 요소를 제안한다. 빈들의 처리 응답시간, 트랜잭션의 응답시간, 컴포넌트 알고리즘 처리시간, 힙(heap) 사용률, 풀 크기에 따른 CPU사용률을 컴포넌트 성능 비교를 위한 방법으로 제안하며 그 측정을 위한 시스템을 설계한다.

• Genomics & Informatics
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• v.7 no.4
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• pp.208-211
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• 2009

We developed an identifier mapping application for bioinformatics research in Java programming language. It is easy to use and provides many usability functionalities that are expected as essentials for a professional application. It supports three widely used mapping services and can convert many ids from one source database into many target databases at once. Id mapping across service providers is possible by remapping the resultant ids. Because it adheres to the NetBeans platform architecture, it can be incorporated into other NetBeans platform applications as an id mapping provider without adaption or modification.

• Journal of Korean Medical classics
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• v.32 no.2
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• pp.93-110
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• 2019

Objectives : To examine food therapy for dermatological illnesses within their relationship with Pattern Identification and Treatment Discussion in "Sikryochanyo". Methods : Texts concerning dermatological conditions in "Sikryochanyo" were selected, followed by identifying each condition's pattern and treatment through examining each food ingredient's nature, flavor and main effect. Results : Each food ingredient such as eel, white sesame, duck meat, mallow, red beans, oyster, chicken meat, mung beans, female pig hooves, Chinese cabbage, venison, roe deer meat, kelp, seaweed, wheat, lappa fruit used to treat certain dermatological conditions could be categorized according to its properties in regulating Coldness, Heat, Deficiency, and Excessiveness of a given condition. Conclusions : When applying food ingredients to dermatological illnesses, Coldness, Heat, Deficiency, Excessiveness of the condition must be differentiated first for appropriate administration of food to the pattern that is being addressed.

• The KIPS Transactions:PartC
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• v.10C no.2
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• pp.171-178
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• 2003

Differentiated Services (DiffServ) is a technique to provide Quality of Service (QoS) in an efficient and scalable way. However, current DiffServ specifications have limitations in providing the complete QoS management framework and its implementation model. This paper proposes a policy-based QoS management model that supports DiffServ policies for managing QoS of DiffServ networks. The management model conforms to Model-View-Controller (MVC) architecture, and is based on Enterprise JavaBeans (EJBs) technologies. In our model, high-level DiffServ QoS policies are represented as valid XML documents with an XML Schema and are translated to low-level EJB policy beans in the EJB-based policy server. The routing topology and role information required to define QoS policies is discovered by using SNMP MIB-II, and the QoS policy distribution and monitoring is accomplished by using SNMP DiffServ MIB.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• Journal of Korea Spatial Information System Society
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• v.1 no.2 s.2
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• pp.5-20
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• 1999

Recently, the new software paradigm in information technology (IT) is the component-based development (CBD) technology that has brought as a result of the distributed computing environment (DCE). The CBD has reduced a program developing time and has been designed to make a distributed computing environment easier in the Internet and Intranet environments. These changes of software technology have influence on the geographic information system (GIS) and the CBD technology is highly needed as a point of view of the technique and policy of the geographic information system. In this paper, we designed and implemented an Enterprise Server for the efficient development and management of GIS components. Especially, the Enterprise Server was developed with the Enterprise JavaBeans Specification 1.1 that had been proposed as an industry standard by the Sun Microsystems. The Enterprise Server can allows users to manage the Unified Modeling Language (UML) and Design Patterns for the development of GIS components, develop a GIS component container which obeyed the Open Geodata Interoperability Specification (OpenGlS), manage spatial metadata through a spatial XML (eXtensible Markup Language) engine, and implement a TESTBED server for testing and verification of developed GIS components.

• Korean Journal of Community Nutrition
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• v.10 no.1
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• pp.22-35
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• 2005

Proper nutrient intakes and physical fitness focus one's attention on health promotion. This study was conducted to investigate nutrient intakes and physical fitness by BMI in middle school students. Health-related questionnaire, dietary intakes, food frequency questionnaire and physical fitness were studied. There were no significant differences in health-related questionnaire, food frequency questionnaire and physical fitness by BMI, but several nutrition intakes, preference of salty tastes and the proportion of iron deficiency of female students were significantly different by BMI. Although the female obese group (BMI 85 - 100 percentile) had decreased the proportion of iron deficiency and increased fish intake frequency than other groups, obese females did not show better physical fitmess than other groups. And the average Ca intake was below $75\%$ of Korean RDA in both male and female students. Significantly positive correlation was found between calorie intake and push-up of normal (BMI 15 - 84 percentile) male students (r = 0.29), also significantly negative correlation was found between protein intake and 50m dash of normal female students (r = 0.22). And significantly positive correlation was found between beans and bent knee sit-up of normal male students (r = 0.25), and significantly positive correlations were found between beans, meat, eggs, green & yellow vegetable and sit and reach (r = 0.20, r = 0.28, r = 0.21, r = 0.19) and significantly negative correlation was found between beans and long distance race of normal female students. Therefore, this study suggests that proper nutrition and non-obese states should be achieved for health promotion in middle school students.

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.59-67
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• 2009

Lifestyle behaviors including dietary habits are well known to play key roles in bone metabolism. The purpose of this study was to investigate the relationship among the factors affecting bone mineral density (BMD) including age, anthropometric parameters, lifestyle behaviors, and dietary habits of men aged more than 50 years. Ninety-one men, who visited health promotion center at one of the university medical centers, were divided into two groups according to the BMD: normal and osteopenia. The BMD of femoral neck in the osteopenia group was significantly lower than that of the normal group ($0.77\;{\pm}\;0.28$ vs. $0.98\;{\pm}\;0.08\;g/cm^2$). The proportion of the regular exercisers was significantly lower in the osteopenia group than in the normal group (p = 0.027). In the osteopenia group, the femoral neck BMD was significantly decreased in smokers and coffee drinkers compared to no-smokers and no-coffee drinkers. The femoral neck BMD was increased among those who consume breakfast and beans and bean products more frequently and those with a greater meal regularity. In the normal group, the lumbar spine BMD was significantly increased among those with frequent consumption of beans and bean products. The lumbar spine BMD was significantly correlated with exercise (r = 0.263), and the femoral neck BMD with weight (r = 0.284), BMI (r = 0.324), relative body weight (r = 0.294), exercise (r = 0.269) and frequency of beans and bean products consumption (r = 0.216). These results indicate that lifestyle behaviors and dietary habits play important roles in maintaining optimum bone health in the middle-aged men.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.85-99
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• 2011

Grinding is an indispensible step in preparation of espresso coffee. The purpose of this study was to evaluate physicochemical and sensory characteristics of espresso according to the grinding grades of coffee beans. Specifically, physicochemical characteristics according to the grinding grades of coffee beans were tested based on foam index, persistence of foam, total solids, concentration, extraction yield, pH, viscosity, total soluble solid content and density. With regard to sensory characteristics, QDA were carried out by 10 trained panels. Persistence of foam, total solids, concentration, extraction, pH and viscosity in physicochemical test showed significant differences among the three categories of the samples. In other words, the finer the size of particles was, the higher value was, at the p=0.001 value. Meanwhile, the value of foam index and total soluble solid content to the grinding grades was the highest in 'fine', at the p=0.001 value. Tiger-skin effect in crema, an important attribute for excellent espresso coffee, was perceived by all of the panels in 'fine'. Also, intensity of flavor was perceived as to the strongest in 'fine'. Moreover, 'fine' had the sweetness to balance the acids and bitters. In conclusion, according to the grinding grades, it was identified that there were differences in the physicochemical and sensory characteristics. Furthermore, when the size of particles was 'fine', it brought to the most positive result.