• Journal of Korea Spatial Information System Society
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• v.11 no.1
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• pp.87-96
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• 2009

In u-GIS environments, a geographic information service system for mobile phone is consumer(user) oriented service system based on existing GIS and LBS considering characteristic of mobile phone. In the past, development of a geographic information service system for mobile phone dependent on various hardware specification of mobile phones and mobile operators. From now on, the geographic information service system for mobile phone independents on hardware specification of mobile phones and mobile operators. Also, it changes from service oriented GIS provider(specialist) to service oriented consumer. For the satisfaction of this requirement, we propose a design of geographic information service system for mobile phone using FLEX for creates standard execution file. The standard execution file is able to apply various mobile phone. And we propose a management method of picture contents combination of location information that geographic information service system for mobile phone is provided it firstly. In this system, it provides facilities that display map, manage location, manage contents, manage mash-up, manage map data. And then it provide facility of swf generation for display result map on mobile phone. In this paper, we are implemented the proposed system and seen same results in various mobile phone. The created *.swf file provides same result at any time, anywhere, anyone in spite of different zoom level and different display screen.

• Spatial Information Research
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• v.21 no.1
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• pp.23-36
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• 2013

Recently, the VWORLD was built to ensure competition on the advance of domestic enterprise into foreign markets with rapid expansion of spatial information industry of the world. However, the policy to secure user is insufficient because the VWORLD's service is embryonic stages. Then again, tourist industry is growing rapidly and leading the world economy and number of domestic tourists are also steadily increasing. Although the size was expanded, Korean tourist industry's competition is relatively weak, so some scholars insist that raising the tourist industry's quality. This backgrounds make a study of the tourism information service. So, this paper progressed a study on the development of the tourism information service based on a service science and used VWORLD as a test model. This paper drew the customer's demands on the tourism information service and strategic points of the development from those by using a Quality Function of Deployment of service science's new service development methodologies. After that this study prioritized those strategic points. As a result, 'Face Map' that is a service model was made. Moreover, this study have try to raise the development's effectiveness and efficiency based on service science's a new service development process.

• Journal of Environmental Policy
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• v.7 no.1
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• pp.81-100
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• 2008

This paper reviewed the main characteristics of Web 2.0 and discussed the possible applications related to National Geographic Information Systems. In general, Web 2.0 refers to a next generation World Wide Web environment that let people participate and share information and data. The recent examples using Web 2.0 with geo-spatial information are convincing us apply Web 2.0 into National Geographic Information Systems. In order to imply Web 2.0 into National Geographic Information Systems, we should consider not only technological advancements related to providing the services but also shifting the relationship between information provider(government agencies) and end-users. In other words, new platform should be provided to users so that users can easily create, share, and mash-up data, which was previously managed and owned only by government agencies. Successful integration Web 2.0 platform into National Geographic Information Systems require some important points such that; 1) the consideration for the data should be changed from closed and agency owned data to opened and shared data. 2) data standards should be established to integrate all data from different sources. 3) real change need to be happened rather than different naming on the same system.

• Spatial Information Research
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• v.20 no.1
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• pp.91-103
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• 2012

Recently, there has been much interest in the middleware that can smoothly acquire and analyze Geosensor information which includes sensor readings, location, and its surrounding spatial information. In relation to development of the middleware, researchers have proposed various algorithms for energy-efficient information filtering in Geosensor networks and have proposed Geosensor web technologies which can efficiently mash up sensor readings with spatial information on the web, also. The filtering algorithms and Geosensor Web technologies have contributions on energy-efficiency and OpenAPI, however the algorithms and technologies could not support easy and rapid development of u-GIS applications that need various Geosensor networks. Therefore, we propose a new Geosensor network middleware that can dramatically reduce the time and cost required for development of u-GIS applications that integrate heterogeneous Geosensor networks. The proposed middleware has several merits of being capable of acquiring heterogeneous Geosensor information using the standard SWE and an extended SQL, optimally performing various attribute and spatial operators, and easily integrating various Geosensor networks. Finally, we clarify our middleware's distinguished features by developing a prototype that can monitor environmental information in realtime using spatial information and various sensor readings of temperature, humidity, illumination, imagery, and location.

• Journal of Digital Contents Society
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• v.9 no.4
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• pp.759-769
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• 2008

Convergence technology stimulating participation sharing openness to the public of web 2.0 such as Open-API, Mash-Up, Syndication gives diversity to education field. The convergence in education field means the revolution toward education 2.0 and new education reflecting web 2.0 stream is called 'education 2.0'. Education environment can be the space of social network intimately linked between learners, educators and educational organization. Network technology developed in ontology language makes it possible to educate semantically which understands privatized education service and connection. Especially, filtering system by the reputation system of Amazon and the collective intelligence of Wikipedia are the best samples. Education area can adopt actively because learners as educational main body can broaden their role of participation and communicate bilaterally in the equal position. In this paper, new network architecture in contents linkage is introduced and researched for utilization and analysis of the architecture for web 2.0 technology and educational contents are to be converged. Education 2.0 service utilizing convergence technology and network architecture for realizing education 2.0 is introduced and analyzed so that the research could be a preceding research to the education 2.0 platform foundation.

• Journal of Korea Multimedia Society
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• v.13 no.5
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• pp.710-721
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• 2010

Recently, for the advancement of embedded technology about mobile device, a new kind of service, mash-up is appeared. It is service or application combining multimedia content making tool or device and web-GIS(geographic information system) service in the mobile environment. This service can be ease to use for casual user and can apply in various ways. So, It is served in web 2.0 environment actively. But, in the mashup service, because generated multimedia contents linked with web map are new type of multimedia contents which include user's migration routes in the space such as GPS coordinates. Thus, there are no protection ways for intellectual property created by GIS web-map service users and user's privacy. In this paper, we proposed a location and user information hiding scheme for GIS web-map service. This scheme embeds location and user information into a picture that is taken by camera module on the mobile phone. It is not only protecting way for user's privacy but is also tracing way against illegal photographer who is peeping person through hidden camera. And than, we also realized proposed scheme on the mobile smart phone. For minimizing margin of error about location coordinate value against contents manipulating attacks, GPS information is embedded into chrominance signal of contents considering weight of each digit about binary type of GPS coordinate value. And for tracing illegal photographer, user information such as serial number of mobile phone, phone number and photographing date is embedded into frequency spectrum of contents luminance signal. In the experimental results, we confirmed that the error of extracted information against various image processing attacks is within reliable tolerance. And after file format translation attack, we extracted embedded information from the attacked contents without no damage. Using similarity between extracted one and original templete, we also extracted whole information from damaged chrominance signal of contents by various image processing attacks.

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.56-62
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• 2011

We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%, $23^{\circ}brix$, respectively and alcohol content was lowest with 8.6%. In the five kinds of reproduced Seoktanju, alcohol content was the highest in the treated Nuruk-A group. Volatile acid value was the highest with 132.6~263.7 ppm at the 3 day after first mashing day but as the fermentation time goes on, it was reduced sharply by 5.25~5.94 ppm. Sensory evaluation was performed with 5 point scale, the Seoktanju using Nuruk-D was presented by 4 point, while Nuruk-A was presented lowest by 2.77 point on overall acceptability.

• Applied Biological Chemistry
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• v.11
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• pp.35-41
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• 1969

In order to determine proper ratio of wheat to soybean of soysauce koji material for Korean people's taste, sensory evaluation for the soysauces made from soysauce kojis with various above-mentioned ratio and analysis of chemical components through the brewing period of six months were carried out. The results obtained were summarized as follows: 1. The specific gravity of all the soysauces increased gradually as the time passed and had maximum values in two months with nearly constant values thereafter. Concerning soybean/wheat-ratio, generally, the higher soybean/wheat-ratio, the lower specific gravity was observed but when this ratio was higher than 10 : 6, the gravity was on the similar levels. 2. The solid material in all the soysauces increased in the earlier stage and there were no significant differences among the treatments but soysauces without wheat had a little low content. 3. The lesser amount of wheat as raw material was, the higher contents of total nitrogen were and the contents of total nitrogen in the every ratio of raw material increased parallely as the mash ages. 4. The amino-nitrogen levels were found to have the simllar tendency to total nitroghen levels. 5. The reducing sugar content was higher in the soysauces with more-wheat and increased rapidly up to the maximum level in two months and then the higher wheat/soybean-ratio was, the slower decrease of the sugar content was observed. 6. The maximum total acidity was observed in the soysauces with 10; 4-6 (soybean/wheat-ratio) and increased similary in all the soysauces throughout the period. 7. According to the sensory evaluation, the short (2-3 months) fermented soysauces showed best taste when soybean/wheat-ratio was 10 : 8 and 10 : 6 if diluted, but in long (4-6 months) fermented soysauces it was 10 : 6 and 10 : 4 if diluted.