• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2002년도 봄 학술발표논문집 Vol.29 No.1 (B)
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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.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2000년도 추계학술발표논문집 (하)
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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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• 제7권4호
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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.

• 대한한의학원전학회지
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• 제32권2호
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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.

• 정보처리학회논문지C
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• 제10C권2호
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• pp.171-178
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• 2003

차별화 서비스(DiffServ)는 효율적이며 규모성을 갖는 방법으로 서비스 품질(QoS)을 제공하는 기술이다. 그러나, 현재의 차별화 서비스 규격들은 완전한 QoS 관리 프레임워크와 구현 모델의 제공에는 취약한 실정이다. 본 논문은 차별화 서비스 망의 QoS를 관리하기 위하여 차별화 서비스 정책을 지원하는 정책 기반 차별화 서비스 QoS 관리 모델을 제안한다. 이 모델을 모델-뷰-컨트롤러(MVC) 구조를 따르며, EJB(Enterprise JavaBeans) 기술에 기반을 두고 있다. 우리의 모델에서 상위 레벨 차별화 서비스 QoS 정책들은 XML 스키마를 갖는 유효한 XML 문서들로 표현되고 EJB 기반 정책 서버 내에 하위 레벨 EJB 정책 번들로 변환된다. QoS 정책을 정의하기 위해 필요한 라우팅 형상과 라우터의 역할 정보 검출은 SNMP MIB-II를 사용하고, QoS 정책 분배와 모니터링은 SNMP DiffServ MIB를 사용한다.

• 동아시아식생활학회지
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• 제14권3호
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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.

• 한국공간정보시스템학회 논문지
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• 제1권2호
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• pp.5-20
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• 1999

최근 정보기술(Information Technology : IT) 분야의 새로운 소프트웨어 패러다임 (paradigm)은 분산 컴퓨팅 기법이 가져온 컴포넌트 기술이다. 컴포넌트 기술은 프로그램 개발에 소요되는 시간을 상당히 단축시킬 수 있으며, 인터넷/인트라넷 환경에 적합한 분산 컴퓨팅 환경을 쉽게 구축할 수 있도록 설계되어 있다. 이러한 소프트웨어 기술의 변화는 지리 정보 시스템(GIS) 분야에도 커다란 영향을 주었으며. 또한 지리정보 시스템의 기술적 정책적 측면에서 컴포넌트 기술이 매우 필요하게 되었다. 본 논문에서는 분산 GIS 컴포넌트들의 효과적인 개발과 운용을 위해 선 마이크로 시스템에서 산업 표준으로 제시한 Enterprise JavaBeans Specification 1.1을 적용하여 GIS 컴포넌트를 위한 엔터프라이즈 서버를 개발한다. 사용자는 엔터프라이즈 서버를 활용하여 GIS 컴포넌트 개발을 위한 UML과 디자인 패턴 등을 관리하며, 개방형 지리 데이타 상호 운용성 사양인 OpenGIS를 준수하는 GIS 컴포넌트 컨테이너를 개발하고. 공간 XML 엔진을 이용하여 공간 메타데이타를 관리하며 그리고 개발된 GIS 컴포넌트들의 테스트 및 검증을 위한 TESTBED 서버를 구현할 수 있다.

• 대한지역사회영양학회지
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• 제10권1호
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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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• 제42권1호
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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.

• 한국식품조리과학회지
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• 제27권1호
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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.