• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.10 no.2
• /
• pp.504-521
• /
• 2016

Recently, energy harvesting technology has been integrated into wireless sensor networks to ameliorate the nodes' energy limitation problem. In theory, the wireless sensor node equipped with an energy harvesting module can work permanently until hardware failures happen. However, due to the change of power supply, the traditional hierarchical network routing protocol can not be effectively adopted in energy harvesting wireless sensor networks. In this paper, we improve the Low-Energy Adaptive Clustering Hierarchy (LEACH) protocol to make it suitable for the energy harvesting wireless sensor networks. Specifically, the cluster heads are selected according to the estimation of nodes' harvested energy and consumed energy. Preference is given to the nodes with high harvested energy while taking the energy consumption rate into account. The utilization of harvested energy is mathematically formulated as a max-min optimization problem which maximizes the minimum energy conservation of each node. We have proved that maximizing the minimum energy conservation is an NP-hard problem theoretically. Thus, a polynomial time algorithm has been proposed to derive the near-optimal performance. Extensive simulation results show that our proposed routing scheme outperforms previous works in terms of energy conservation and balanced distribution.

• Journal of Korean Society for Geospatial Information Science
• /
• v.20 no.4
• /
• pp.67-75
• /
• 2012

For the last few years, LBS has attracted considerable attention from many industries and societies as a result of propagated smart devices. LBS has a high utilization of mobile users as it uses user positions as a significant factor. Current LBS has only taken user position into account and it makes some limits. So, it is necessarily suggested that support for personalized services which consider user's motion, traffic condition, weather condition, time, personal information and preferences that have a huge impact on the accuracy. The purpose of this study is to design the inference systems with user's motion, preferences and schedules and provide users with the personalized information. To achieve this, Movement Ontology, User Profile Ontology, Schedule Ontology and Work Ontology should be constructed and based on this, smart applications were developed. Developed applications induced appropriately recommended results according to user's preference, motion and directions.

• Journal of Korea Technology Innovation Society
• /
• v.14 no.3
• /
• pp.647-663
• /
• 2011

Company's interest in the work place training and investment has been growing continuously because the talent of human resource is the competitiveness itself in the knowledge based society. However, corporate training programs mainly have focused on large companies and SMEs despite the economic business volume have been treated too lightly so far. This paper regards corporate training programs with one of the methods for SMEs innovation and proposes the smart learning in the smart device diffusion. Concretely, this paper analyzes the utilization intention, each attribute and level in smart learning characteristics using conjoint analysis. The result shows that SMEs have positive response for smart learning acceptance and SMEs consider significantly the usage fee type and location with the difference between regular employee and administrator. Specially, interactive communication and customized contents are preferred in the training type. Smart learning can be used as strategic means in supporting the value innovation and enhancing the absorptive capacity in SMEs innovation process.

• Journal of Digital Convergence
• /
• v.17 no.2
• /
• pp.101-111
• /
• 2019

The construction of a "cold-chain cluster," which is a complex of cold-storage warehouses is emerging as an issue in the logistics industry. The Incheon Port Authority, in partnership with Korea Gas Corporation, is carrying out a project to build a cold-storage cluster using cold energy generated in the Songdo LNG receiving terminal. This study proposes a method of activating the cold-storage cluster using the CFPR methodology. An analysis of major factors showed that the most important factor was stability and profitability, which scored 0.281. For sub-factors, sustainable trade volume was the highest in importance, followed by rent level, the sustainability of LNG cold energy utilization technology, competition with general cold-storage warehouses, and exclusion of duplicate investments in facilities. For the future study, the evaluation of complex of cold-storage warehouses using major factors drawn out from this study is needed.

• Horticultural Science & Technology
• /
• v.28 no.3
• /
• pp.507-514
• /
• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.4
• /
• pp.321-326
• /
• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.

• The Journal of the Korea Contents Association
• /
• v.22 no.4
• /
• pp.292-300
• /
• 2022

This study aims to improve the situation in which accurate job information for small and medium-sized enterprises is not known and it is difficult to identify jobs that meet the preference criteria from the perspective of the 'employer brand'. To this end, through a hierarchical regression analysis of 700 young job seekers, the factors affecting the intention to get a job centered on five value factors (Interest Value, Social Value, Economic Value, Development Value and Application Value) were identified by reflecting the brand categorization theory. As a result of the analysis, it was confirmed that young job seekers are more interested in work culture, environment, and utilization of their majors, which directly affect job seekers, rather than characteristics of companies such as talent development, products, services, and management, and are influenced by their intention to work. This suggests that the job policy for SMEs needs to be changed from the existing quantitative support-centered to a qualitative improvement that strengthens the use of platform-centered job information.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.2
• /
• pp.254-260
• /
• 2007

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

• Fashion & Textile Research Journal
• /
• v.26 no.1
• /
• pp.88-98
• /
• 2024

With the growing preference among Chinese consumers for purchasing beauty products through social media networks (SNS), influencer marketing has recently emerged as a crucial strategy for maximizing word-of-mouth effects. This study aims to ascertain the impact of SNS beauty influencers' characteristics on trustworthiness and consumers' intentions to engage in word-of-mouth promotion. Furthermore, the study seeks to explore the moderating role of consumer involvement in the relationship between SNS beauty influencer characteristics and the trust consumers place in them. As part of an empirical analysis, an online survey was administered to 259 Chinese female consumers who had previously purchased beauty products through influencers on SNS. The data gathered were scrutinized by conducting multiple and hierarchical regression analysis to test the proposed hypotheses. The findings indicated that the attributes of "expertise,"' "intimacy," and "homogeneity" in SNS beauty influencers significantly affect influencer trust, whereas "charm" does not have a significant impact. Moreover, consumer involvement was found to moderate the relationship between SNS beauty influencer characteristics (expertise, intimacy, charm, and homogeneity) and influencer trust. Additionally, influencer trust positively influenced the intention to engage in word-of-mouth activities. These findings signify that leveraging influencers possessing qualities such as expertise, intimacy, and homogeneity can help enhance product exposure, popularity, and sales of the beauty industry. This study contributes valuable insights into the strategic utilization of influencer characteristics in the beauty industry and digital marketing, highlighting their pivotalrole in consumer engagement and the success of marketing strategies.

• Health Policy and Management
• /
• v.23 no.2
• /
• pp.112-123
• /
• 2013

Background: Under the risk of financial sustainability of National Health Insurance, Korean government attempted a series of regulations over pharmaceutical prices. The first price-cut was implemented to the hyperlipidemial treatments, and the prices of statins were reduced on 15th, April in 2009. The purposes of this study are 1) to investigate the impact of this price-cut on pharmaceutical expenditure, and 2) to identify the factors associated with drug-switch among statins. Methods: Using the national patients sample data, this study conducted time series analysis on the expenditures, prices, and volumes of statin drugs. To understand the factors associated with drug-switch, the multinomial logit model was analyzed at the patients level. Results: The results of time series analysis demonstrated that the price-cut of hyperlipidemic medicines did not lead to the reduced expenditure, suggesting the increased volume was the major cause. The multinomial logit analysis identified the switch of healthcare provider as the significant factor that was highly associated with drug-switch, implying the physicians' preference was the major motivation of drug-switch. Conclusion: Without control of utilization, price regulation itself could not reduce pharmaceutical expenditure. This suggests that the pharmaceutical regulations should be implemented on the basis of understanding of provider behaviors. The findings of this study will form the first step for further empirical studies.