• Journal of the Korea Society of Computer and Information
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• v.14 no.9
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• pp.67-74
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• 2009

The presence informations of users of Instant Messaging System In SIP(Session Initiation Protocol) environment are obtained by presence server, and message waiting indication event package is used to provide various message informations stored in the message server. In this paper, I have proposed a new method in which Extended CPL(Call Processing Language) has been applied to presence service to provide various functions to the users. A user of Instant Messaging System subscribes presence information and CPL scripts which describe his requirements, and presence server executes CPL scripts when instant messaging service is subscribed and notifies presence informations. Several CPL operation tags are added, and therefore various services which combine presence service and call processing can be provided in this system. Furthermore a new method has been proposed in which message server and presence server correlate in Instant Messaging System. When changes of message status informations occur, message server send these informations to the presence server, and presence server provides both presence informations and message status informations in extended format. As this method can be a substitute for message waiting indication event package, the system operating efficiency can be increased. The performance of this proposed system is evaluated by experiments.

• Journal of the Korean Ceramic Society
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• v.31 no.8
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• pp.902-910
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• 1994

Residual stress measurements were made for cylindrical glass rods to compare experimental results with the calculated values obtained by Instant Freezing Model. According to the photoelastic measurements, the stress ratio of surface compression and center tension was increased from 1.4 to 2.0 as the heat-treatment temperature was lowered, the fictitious forzen temperature was found to be closer to the heat-treatment temperature and the fictitious coefficient was increased.

• Proceedings of the Korean Society for Quality Management Conference
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• 2004.04a
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• pp.597-602
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• 2004

This study examined the forecasting of instant messinger's users choice using neural network. We used the statistical methods which were Logistic Regression, MDA(Multiple Discriminant Analysis), and ANN(Artificial Neural Network). In the result, the forecasting performance of the ANN was better than conventional model(Logistic Regression, MDA).

• Journal of the Korean Home Economics Association
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• v.25 no.1
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• pp.59-67
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• 1987

It these experiments, five kinds of Korean made coffee and three kind of foreign made coffee were analysed using gas chromatography after steam distillation. The results were as following: 1. In general the sample contained light aroma(carbohydrate derivatives), medium aroma(purin derivatives) and heavy aroma(furan dervatives). 2. More light aroma and medium aroma were found in freezing dried coffee than in spraying dried coffee. 3. Korean sample contained lignter aroma than that of foreign ones.

• The monthly packaging world
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• s.265
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• pp.62-65
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• 2015

• 정보화사회
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• s.135
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• pp.50-58
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• 2000

• Journal of KIISE:Information Networking
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• v.33 no.3
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• pp.257-268
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• 2006

In this paper, we have designed and implemented mobile instant messenger which has extensible presence service capability. Most previous work on instant messaging system has some limitation with regard to interoperability and extensibility. To solve these problems, we have employed the presence service architecture of IETF. In order to provide extensible presence capability in the wireless mobile communication, we have employed the presence service attributes which are defined in OMA's IMPS architecture. In particular, we have designed and implemented the presence service libraries for manipulating the presence information in response to user's requirement. finally, we have developed the wireless E-mail service, employing the presence service architecture, to verity the extensibility.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.150-162
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• 1992

This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionnaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, bot the frequency of the intake of instant foods did not affect the score of nutrition knowledge On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowledge, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining-out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be mute aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.170-179
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• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

• The Korean Journal of Food And Nutrition
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• v.4 no.1
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• pp.45-60
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• 1991

This survey was carried out to Investigate the effects of dietary attitude on the nutrition knowledge, food habits, the daily average nutrient Intakes and the intake of Instant food, convenience food & fast food between college women and their mothers. Questionnaires were completed by 214 college nutrition majors and also by their mothers numbering at 173. College women's mothers showed a better average in meal time regularities per week than that of. college women. Also it is the fact that the college women had a higher frequency rate of instant food and fast food than their mothers. In the case of both college women and mothers if they eat at regular meal times they had a higher score in food habits. But the daily average nutrient intakes was not significant because of the fact that the meal time regularity and nutrient intakes 414 not concise. The higher frequency of instant food intake had a lower score in food habits and nutrition knowledge. The higher frequency of fast food Intake had a higher food habits score but it also had a lower score in nutrition knowledge. As in the intake of instant food and convenience food the college women had a higher Intake frequency. In the dietary pattern the college women they liked to eat (lour foods. But their mothers liked to eat Korean foods. The selective motive and the degree of satisfaction of food service industry product was for convenience and time saving. The food service industry products were found to be unsatisfactory in nutrition and sanitation. Therefore we must be more aware of preventing the disappearance of Korean traditional foods. For the continuing development of our dietary culture we need to have the food service industry to develop more suitable diet for Korean.