• The Journal of Korean Institute of Communications and Information Sciences
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• v.32 no.12C
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• pp.1156-1163
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• 2007

A digital formatted music can be summarized with a fixed length using spectrum signal processing in this paper. We experimentally tested the hypothesis that the power spectrum of a popular music has $\frac{1}{\Large f}$ shape. Based on this hypothesis, a music is summarized by a system proposed in the paper. The system consists of a pre-processing block obtaining a test spectrum and a decision block calculating similarities. It is noteworthy that a digital formatted music can be summarized automatically using a similar system based on various hypotheses.

• Journal of the Korean Society for information Management
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• v.18 no.2
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• pp.57-76
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• 2001

As the rapid develoment of internet and information technology, the traditional library has been altered to the digital content service based on the world wide web. This paper proposes a design and implementation of an Artcle Union Catalog System(AUCS) based on metadata. The metadata set for the AUCS consists of twelve Dublin Core elements and one holdings element. The qualifiers of the proposed metadata elements are also represented. The AUCS system has an online cooperated cataloging system using the web interface or the 239.50 protocol, an union cataloging management system, and an integrated information retrieved system service. The integrated search and retrieval service of the AUCS displays not only the summary and detailed bibliographic information, but also the abstract, the table of contents, the digital content, and the copylfax service.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.117-130
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• 2020

The purpose of this study was to compare differences in the main food components of quinoa (Chenopodium quinoa Willd.) cultivated in Hongcheon after steaming, boiling, and roasting. Among the general components, crude protein, fat, and ash content were the highest in raw quinoa. Dry matter and carbohydrate content was the highest in steamed quinoa, while total dietary fiber content was highest in roasted quinoa. Total amino acid contents were the highest in boiled quinoa and lowest in steamed quinoa. Fatty acid content was highest in raw quinoa and lowest in boiled quinoa. The mineral (calcium, potassium, and phosphorus) and vitamin content was most enriched in raw quinoa, while iron, magnesium, zinc, and manganese were highest in boiled quinoa. For free sugars, the fructose and sucrose levels were highest in raw quinoa, while glucose level was highest in roasted quinoa. The water-soluble vitamin and free sugar contents were lowest in boiled quinoa. In summary, nutritional levels of vitamins vulnerable to heat and unsaturated fatty acids decreased after cooking with heat, while those of amino acids and saturated fatty acids increased after cooking with heat, although there were variables based on different cooking methods.

• 대한공업교육학회지
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• v.38 no.1
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• pp.49-67
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• 2013

The purpose of this study is to analyze the external systems and the units 'problem solving and invention' of the middle school technology and home economics 1 textbooks of the revised 2011 national curriculum in an effort to provide some information on the content system of invention education in technology class, as invention education was provided as part of a regular subject for the first time. The findings of the study were as follows: First, 'Technology and Inventions' chapter of Technology and Home Economics 1 Textbooks occupied 10-18% share, with the subchapter of 'Problem Solving and Invention' unit taking up 6.7-29% of the textbooks. Second, for most textbooks, 'Technological Problem Solving', 'Idea Generation' 'Multi-dimensional Projection Method', 'Expansive Thought-Processing Methodology', 'Converging Thought Methodology' and 'Invention in Everyday Lives' were included as main contents based on the accomplishment criteria presented in education process interpretation documents. Third, the detailed structures were generally made up as follows: Introduction (Broad Chapter Title, Subchapter Table of Contents, Introduction, Subchapter Title, Study Objectives, Open Thinking); Development (Unit Title, Thinking Ahead, Core Terms, Main Text, Study Helper, Activities, Research Exercises, Supplemental Readings, In-depth Study Topics, Technology in Everyday Lives, Reading Topics, Discussion Topics, and Career Helpers); and Summary (Subchapter Summary, Study Summary, Terms Summary, Writing Follow-up, Self Review, Broad Chapter Evaluation). Fourth, based on the analysis of figures included, photographs had the largest share, followed by figures, tables, and graphs. The photos were used to illustrate various inventions, invention methodologies, and exercise activities, while figures were included to depict the contents included in the main text, and the tables to assist to preparation of process diagrams or materials lists. Fifth, based on the analysis of content weights, greater weights were placed on 'Inventions and Thoughts', and 'Invention Experiment Activities,' while 'Understanding Inventions' and 'Invention and Patents' chapters did not have a lot of texts involved. Sixth, based on the analysis of content presentation methods, most textbooks combined figures, tables, illustrations and texts to discuss the topics. Based on the above study results, we suggest the following: First, a consistent education curriculum should be developed over the topic of invention; and second, more precise and systematic analysis of textbooks would need to be performed.

• Journal of Broadcast Engineering
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• v.11 no.3 s.32
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• pp.276-283
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• 2006

This paper analyzes metadata workflow from creation to browsing, and discusses metadata authoring and browsing technology. Unlike usual multimedia authoring, broadcast metadata authoring means metadata editing synchronized with video. In order to make practical application of other systems, the result is in XML or MXF(Material eXchange Format) based on common metadata scheme. The MXF Browser developed with the consideration of broadcast metadata that is time-synchronized with AV content provides not only metadata authoring capability but also advanced content browsing services such as summary playback and highlight browsing based on metadata multi-track.

• Journal of Nutrition and Health
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• v.30 no.7
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• pp.854-869
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• 1997

This study was conducted to evaluation the quality of meals served in elementary school based on nutrient contents and food diversity . A questionnaire was mailed to school foodservice dietitians requesting one week menus for April and October . Menus served in 388 schools from each province and from major cities in Korea were analyzed. Mean nutrient contents per meal of persons served, and food expenses per meal. Mean percentages of energy from fat was 20.2% , and was significantly l different by foodservice system. When nutrient contents were converted to amount per 1, 000kcal, all were higher than that calculated from RDA except calcium, iron, and Vitamin A. Most of these were not significantly different according to area, foodservice system, the number of persons served, and food expense per meal. Compared to 1/3 of RDA for children , many meals provided lower amounts of energy, Vit A, VitB2, and Ca. More than half of the meals provided less iron than 1/3 RDA for 10-12 years girls. Using the highest values of RDA for the elementary school age group as evaluation, criteria nutrient adequacy ratios(NAR) were lowest for Ca(0.61), Vit A(0.57), and iron(0.77). The mean adequacy ratio(MAR) was 0.86. Mean numbers of food items and dishes per meal were 15.3 and 5.1 , respectively. 66.3% of the meals provided three food groups of grain, meat, and vegetable. Except for the number of different food items served per meal, the aspect of food diversity was similar to that of nutrient contents. There was significant positive correlation between mean number of different food items served per meal and nutrient content . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those or density. Also the more food groups served per meal, the higher the nutrient content per meal . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those adapting conventional foodservice system, schools serving smaller number of persons, and schools with higher food expenses provided higher energy contents and food diversity.

• Journal of the Korean Society for information Management
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• v.34 no.1
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• pp.219-239
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• 2017

As IT technology develops rapidly and the personal dissemination of smart devices increases, video material is especially used as a medium of information transmission among audiovisual materials. Video as an information service content has become an indispensable element, and it has been used in various ways such as unidirectional delivery through TV, interactive service through the Internet, and audiovisual library borrowing. Especially, in the Internet environment, the information provider tries to reduce the effort and cost for the processing of the provided information in view of the video service through the smart device. In addition, users want to utilize only the desired parts because of the burden on excessive network usage, time and space constraints. Therefore, it is necessary to enhance the usability of the video by automatically classifying, summarizing, and indexing similar parts of the contents. In this paper, we propose a method of automatically segmenting the shots that make up videos by analyzing the contents and characteristics of language education videos and indexing the detailed contents information of the linguistic videos by combining visual features. The accuracy of the semantic based shot segmentation is high, and it can be effectively applied to the summary service of language education videos.

• ETRI Journal
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• v.24 no.1
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• pp.1-11
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• 2002

A video summary abstracts the gist from an entire video and also enables efficient access to the desired content. In this paper, we propose a novel method for summarizing news video based on multimodal analysis of the content. The proposed method exploits the closed caption data to locate semantically meaningful highlights in a news video and speech signals in an audio stream to align the closed caption data with the video in a time-line. Then, the detected highlights are described using MPEG-7 Summarization Description Scheme, which allows efficient browsing of the content through such functionalities as multi-level abstracts and navigation guidance. Multimodal search and retrieval are also within the proposed framework. By indexing synchronized closed caption data, the video clips are searchable by inputting a text query. Intensive experiments with prototypical systems are presented to demonstrate the validity and reliability of the proposed method in real applications.

• Journal of Families and Better Life
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• v.25 no.2 s.86
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• pp.59-69
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• 2007

The purpose of this analysis is to investigate the effect of leading characters in picture books on self concept in children. For this study, we selected a total of 55 picture books, all of which were best sellers in four internet book stores. The method used for the study was based on content analysis. The results of this analysis were as follows: First, the gender of leading characters was male more often than female, and the majority of picture books were creative story books and translation books. Second, subordinate parts related to the self-concept were most frequently found in the social self-concept. Social self-concept was positively expressed through the relationship between friend and family characters in story books. Cognitive self-concept was the least. Third, when the frequency of positive and negative expressions in picture books was analyzed, the social self-concept was found to be positively expressed in the subordinate parts of relationships between friends and family. The social self-concept was negatively expressed, however, in the subordinate parts of relationship between non-significant others, and the emotional self-concept was also negatively expressed in the subordinate parts of the emotional recognition and expression. In summary. instances of cognitive self-concept and positive expression were found to be more significant than negative ones.

• Journal of the Korean Home Economics Association
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• v.48 no.9
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• pp.125-136
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• 2010

The purpose of this study is the systematization of the contents analysis to develop school dietary education based on the government-published textbooks for elementary school students. The components of the content are divided into several categories that include a general perspective of the pages, illustrations, table of contents, introductory remarks, summary evaluation, and etc. This study carried out as basic fundamental research to propose a theoretical framework for the elementary school dietary education. We examined and analyzed the nature and characteristics, the educational goals, and the structural framework of the contents of the textbooks. We have developed a systematic structure with 4 large content elements for dietary education as foods & cooking, nutrition & health, dietary environment & consumption, and food culture & industry. This analysis will definitely play an important role in establishing a standard framework and the curriculum contents for school dietary education in elementary school.