• 정보관리연구
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• 제42권1호
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• pp.25-46
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• 2011

본 연구는 디지털 콘텐츠 수명주기 모델을 조사, 분석하여 핵심 수명주기 요소를 제언하고자 하였다. 또한 제언된 수명주기 모델을 현재 KISTI에서 운영 중인 디지털 콘텐츠 관리 절차와 비교하여 현재 디지털 콘텐츠 운영상에서 주요 문제점과 함께 개선사항이 무엇인지 도출하고자 하였다. 연구 결과 10개의 수명주기 요소 범주와 31개의 요소로 구성된 핵심 수명주기 요소가 제안되었으며, 현재 KISTI에서 서비스 중인 6가지 자료형태의 수명주기와 비교 분석한 결과 향후 KISTI에서 디지털 콘텐츠 아카이빙을 주요 임무로 설정하고, 체계적으로 성문화된 정책을 마련해야 할 필요성이 있음이 밝혀졌다.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.256-266
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• 2024

This study examined the effects of chestnut powder content (2.5%, 5%, 7.5%, and 10%) on the antioxidant activity and quality characteristics of rice muffins. With the increasing chestnut powder content, the total polyphenol content, flavonoid content, antioxidant activity (determined by radical scavenging activity and reducing power), hardness, gumminess, chewiness, and overall acceptability (determined by sensory evaluation) increased, whereas the moisture content, pH, specific volume, and cooking loss decreased. Regarding color, chestnut powder content was negatively correlated with L and b and positively correlated with a. Notably, overall acceptability abruptly decreased to its minimum at 10%. Thus, adding powder at loadings of <7.5% improved the antioxidant activity and acceptability of rice muffins. Our results can be used as preparatory data for developing a rice muffin model.

• 융합정보논문지
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• 제11권3호
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• pp.236-249
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• 2021

AR/VR 헤드셋의 대중화로 인하여 AR/VR 콘텐츠 산업이 많은 관심을 받고 있으나, 콘텐츠의 사용성을 저해하는 불편함이 산업의 성장에 나쁜 영향을 주고 있다. 본 연구는 이를 개선하기 위하여 AR/VR 콘텐츠의 사용성 평가를 위한 체계를 설계하고 해당 체계를 구동하기 위한 프로토타입 시스템의 구축을 시도하였다. 제안된 평가체계는 AR/VR 콘텐츠의 사용성에 연관된 다양한 항목을 개별적으로 평가한 후, 이를 종합하여 통합 사용성을 평가하는 체계이다. 이를 위하여 사용성에 관련된 항목을 안전성과 편의성 및 세부 항목에 맞추어 분류하고, 각 항목을 평가하기 위한 기준과 각 항목 및 요소의 중요도를 도출하는 방법, 그리고 이를 통합하여 최종 사용성을 평가하는 프로세스를 제안하였으며, 체계적 평가 수행을 위한 프로토타입 시스템을 구축하였다. 본 연구의 결과는 AR/VR 콘텐츠의 사용성 검증 기능 외에도 콘텐츠 제작 지침으로 작동하여 산업의 진흥에 크게 이바지할 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제32권3호
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• pp.244-257
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• 2017

Nutrition labeling can provide information in order for people to select products suitable for their own health, and sodium content labeling for processed foods is important since sodium is one of the main causes of cardiac diseases. This study had carried out to propose the desirable sodium content labeling by conducting surveys on the awareness of sodium content in processed foods, understanding of sodium content labeling, and requirements for new sodium comparative claims. The survey period was from 12th of September, 2016 through the 24th, during which a self-administered questionnaire survey was given to 1,003 persons through demographic quota sampling by age and region. As a result of the survey, 66.0% of respondents assuring nutrition labeling answered they check sodium content labeling, whereas 83.2% were aware of excessive intake of sodium having a negative effect on health. Exactly 49.9% of respondents answered that the current system for nutrition labeling on processed foods does not help one to understand the content of sodium, whereas 72.9% answered they wanted to compare sodium contents with those of other products when buying or taking processed foods. As 92.5% cited the importance of sodium comparative claims made by processed foods, preparation of a new system for food labeling should be considered by which consumers can easily compare sodium contents with those of other similar products.

• 한국전자거래학회지
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• 제13권3호
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• pp.67-83
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• 2008

Web caching server is one of the important components of any web site, as it makes the access of users to web content much faster while balancing the network and server load. There are many caching approaches proposed in order to solve this problem. Classically, we know several caching algorithms like FIFO, LRU, LRU-min and etc. Most of them have their advantages and disadvantages based on specific context. The purpose of this paper is to introduce the new concept of caching objects along with their related content and test the performance of the proposed caching method using CPN Tools simulator program. It is generally known that the use of Colored Petri Nets(CPNs) for modeling the simulation of new idea is one of the popular methods of system evaluation throughout software development projects. Moreover it could be very handy in describing the overall logic of the system. The CPN Tools is one of the most robust simulator programs which supports all necessary tools and functions to build and run the simulation model for CPN. Therefore in this paper, we will use CPN Tools software in order to build a simulator for our innovative caching approach named as web caching with related content. Then we will analyze the results derived from the simulation of our model and will make corresponding conclusions.

• 한국도서관정보학회지
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• 제45권3호
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• pp.249-270
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• 2014

본 연구의 목적은 도서관 마케팅 모형의 제안에 있다. 연구 목적 달성을 위해 활용된 방법론은 국내 문헌정보학자들의 도서관 마케팅관련 연구논문들에 대한 내용분석방법이다. 관련 연구논문들에 대하여 질적 내용분석방법을 활용하여 분석하였으며, 이의 결과를 일반 비영리조직의 마케팅모형과 비교 분석하여 최종 도서관 마케팅모형을 제시하였다. 최종 도서관 마케팅모형의 구성요소는 첫째, '고객(도서관 이용자)', 둘째, '내적 환경 변화', 셋째, '외적 환경 변화', 넷째, '도서관 마케팅 목표 설정', 다섯째, '다양한 도서관 마케팅 전략', 여섯째, '구체적 마케팅 실행계획의 수립', 일곱째, '실행계획의 집행', 여덟째, '평가', 아홉째, '긍정적 평가 결과', 열 번째, '부정적 평가 결과', 열한 번째, '고객만족', 열두번째, '도서관 이용률 제고', 열세 번째, '도서관의 긍정적 사회적 가치 확립'이다.

• 생약학회지
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• 제38권2호통권149호
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• pp.113-116
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• 2007

This study was carried out to obtain the basic information that can be used to index arrowroots (Pueraria species) in fourteen regions of China and Korea. The puerarin content in various arrowroots produced in the different areas were quantitatively analysed by HPLC. The average of puerarin content of the 'Galgeun' (Pueraria lobata) was higher than that of the 'Bungalgeun'(Pueraria thomsonii) produced in China and Korea. As a result, the order of the puerarin content was 1) Korean puerariae radix (P. lobata, 0.609%), 2) Chinese puerariae radix (P. lobata, 0.546%), 3) Chinese puerariae radix (P. thomsonii, 0.066%). This result showed that the content of puerarin in the 'Galgeun'(P. lobata) are about 10 times higher than those of the 'Bungalgeun'(P. thomsonii).

• Animal Bioscience
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• 제34권5호
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• pp.914-921
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• 2021

Objective: The objective of this study was to compare growth performance, carcass traits and meat quality in young bulls, steers and heifers produced by crossing Limousin bulls with Holstein-Friesian cows, fattened semi-intensively and slaughtered at 18 months of age. Methods: Thirty-one young calves were reared in a conventional production system, and were fed milk replacer, hay and concentrate. At 6 months of age, the animals were divided into groups based on gender, and were fed a total mixed ration composed of grass silage, concentrates I and II in a semi-intensive production system. At the end of the fattening period (18 months), the animals were slaughtered, carcass quality was evaluated, and samples of musculus longissimus thoracis were collected to determine the proximate composition and quality of meat. Results: Bulls were characterized by the highest percentage share of the most valuable cuts in the carcass, and three-rib sections from bull carcasses had the highest lean meat content with low intramuscular fat content (0.93%). No significant differences in carcass conformation, dressing percentage or the percentage share of round in the right half-carcass were found between bulls vs. steers and heifers. Heifers and steers had higher carcass fat content than bulls, which had a positive influence on the sensory properties of beef. In comparison with the meat of bulls, the meat of steers and heifers was characterized by more desirable physical properties and sensory attributes (water-holding capacity, shear force, color lightness, aroma, juiciness, tenderness, flavor). Conclusion: Under the semi-intensive production system, heifers and steers had higher carcass fat content than bulls, which had a positive effect on the sensory properties of beef. Bulls are better suited for intensive systems, which contribute to improving the quality of their meat. The results of this study may encourage producers to breed steers and heifers for beef.

• 간호행정학회지
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• 제17권1호
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• pp.33-43
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• 2011

Purpose: This study was done to develop a web-based diagnostic evaluation program for nurses to prevent malpractice liability. Methods: A comprehensive review of the literature and 9 specialist interviews were used to search for learning goals and content for protection for nurses from malpractice. Data on needs for learning goals were collected from 56 hospital nurses who agreed to complete a self-report questionnaire. The diagnostic program was evaluated between September 2008 and August 2009 by 35 new hospital nurses using an application of the web-based program evaluation tools by Chung (2000). Results: A comprehensive review of the literature and interviews were used to search for learning goals and content. The evaluation program was composed of the 73 questions for diagnostic evaluation under 23 learning goals and 6 grand learning goals which included the principles of law, patient's rights, legal responsibility, patient's safety, regulation on nursing practice and patient's rights protection. Evaluation of the program showed that the mean for program evaluation was 3.43 (SD=.37). Conclusion: This diagnostic evaluation program could be an efficient method for teachers and learners to improve nurses' behavior in protecting the patient's rights and preventing malpractice claims.

• 동아시아식생활학회지
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• 제24권2호
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• pp.190-200
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• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.