• 한국조리학회지
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• 제23권5호
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• 한국지능정보시스템학회:학술대회논문집
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• 한국지능정보시스템학회 2004년도 추계학술대회
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• pp.331-339
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• 2004

The preferences of customers change over time. However, existing collaborative filtering (CF) systems are static, since they only incorporate information regarding whether a customer buys a product during a certain period and do not make use of the purchase sequences of customers. Therefore, the quality of the recommendations of the typical CF could be improved through the use of information on such sequences. In this paper, we propose a new methodology for enhancing the quality of CF recommendation that uses customer purchase sequences. The proposed methodology is applied to a large department store in Korea and compared to existing CF techniques. Various experiments using real-world data demonstrate that the proposed methodology provides higher quality recommendations than do typical CF techniques, with better performance, especially with regard to heavy users.

• 대한화학회지
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• 제21권1호
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• pp.32-37
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• 1977

EHT 분자궤도함수법 계산으로 9가지 furan, thiophene 및 pyrrole의 2-치환체의 우세한 형태를 구명하였다. 계산 결과는 furan 유도체의 우세한 형태는 trans형인데 이것은 주로 정전기적 상호작용에 의하여 안정화되어 있으며 thiophene에서는 hetero 고리의 S원자와 카르보닐 산소와의 전자적 콘쥬게이션이, 그리고 pyrrole에서는 정전기적 및 콘쥬게이션 효과가 안정한 형태를 결정하는데 작용하고 있다. EHT계산 결과는 실험결과와도 잘 일치된다.

• 생명과학회지
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• 제22권3호
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• pp.306-311
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• 2012

내냉성 세균인 Pseudomonas mandelii로부터 lipase 유전자(lipT)를 클로닝하고 염기서열을 분석하였다. 열린해독틀 (open reading frame)은 1,686 bp로 구성되어 있고, 562개의 아미노산을 코딩한다. 서열분석 결과 많은 세린 효소에서 발견되는 Gly-X-Ser-X-Gly 모티프가 존재한다(Gly-His-Ser-Leu-Gly). 재조합 LipT 단백질은 대장균에서 주로 inclusion body 형태로 발현되었다. 니켈 친화성 크로마토그라피 방법으로 LipT 단백질을 분리하였으며 소량의 LipT 단백질이 refold 되었다. 이 효소는 p-nitrophenyl butyrate (C4)과 p-nitrophenyl octanoate (C8)에 대해 기질 특이성을 나타내었다.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제12권11호
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• pp.5344-5356
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• 2018

Nowadays with the help of Location-Based Social Networks (LBSNs), users of Point-of-Interest (POI) recommendation service in LBSNs are able to publish their geo-tagged information and physical locations in the form of sign-ups and share their experiences with friends on POI, which can help users to explore new areas and discover new points-of-interest, and promote advertisers to push mobile ads to target users. POI recommendation service in LBSNs is attracting more and more attention from all over the world. Due to the sparsity of users' activity history data set and the aggregation characteristics of sign-in area, conventional recommendation algorithms usually suffer from low accuracy. To address this problem, this paper proposes a new recommendation algorithm based on a novel Preference-Content-Region Model (PCRM). In this new algorithm, three kinds of information, that is, user's preferences, content of the Point-of-Interest and region of the user's activity are considered, helping users obtain ideal recommendation service everywhere. We demonstrate that our algorithm is more effective than existing algorithms through extensive experiments based on an open Eventbrite data set.

• 한국지역사회생활과학회지
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• 제26권4호
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• pp.683-696
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• 2015

This study measures patients' meal satisfaction according to the type of operation (self-operation and contract operation) and identifies improvement areas. A survey was conducted using 183 contract operation patients and 60 self-operation patients receiving general meals. The mean score for satisfaction for the whole sample was 3.42 (self-operation = 3.51; contract operation = 3.39), and self-operation satisfaction was significantly higher than contract operation satisfaction. Mean scores were 2.98 for food, 3.26 for menu composition, 3.57 for sanitation, 3.78 for distribution meal services, and 3.50 for menu information. Self-operation showed a higher satisfaction level than the contract operation in food and menu composition. The ccontract operation showed a higher level of satisfaction than self-operation in sanitation, distribution meal services, and menu information. In terms of feeling dissatisfaction with meal services, both groups showed the highest dissatisfaction with food and menus, and both groups agreed on food and menus that required the greatest improvement. Based on the results, contract operation managers should develop and apply menus considering their preferences. Dietitians of self-operation strengthen communication between meal service staff and patients by carrying out periodic and systematic service education on self-operation.

• 한국문헌정보학회지
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• 제43권2호
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• pp.171-192
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• 2009

현재까지 우리나라에서 출판된 큰글자도서는 저시력자를 위한 교재가 전부였다. 하지만 최근 독서문화진흥법에서 노령화에 인해 독서자료를 이용할 수 없는 사람들도 독서장애인이라고 정의한만큼 향후 노인을 위한 큰글자도서가 더 많이 보급되어야 할 필요가 있다. 본 연구는 노인용 큰글자도서 개발을 위한 적정문자를 밝히고자 80명의 노인들을 대상으로 조사연구 하였다. 연구 목적으로 문자 모양과, 문자 크기, 문자의 행간, 도서의 판형 등에 대한 선호도를 명확하게 밝히는 것으로서 연구방법은 설문조사와 참여관찰 등을 통한 질적연구를 동시에 수행하였다.

• 한국지역사회생활과학회지
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• 제13권2호
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• pp.13-24
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• 2002

The purposes of this study are $\circled1$ to define the characteristics of teenagers' activities related to buying gifts for commemorative events, $\circled2$ to provide useful guidance for farmers who commercialize agricultural products. This data was given from 288 students of middle and high school located in Gang-nam region of Seoul during 5.15~17, 2001. The major results have shown that 74% of the respondents had high interest in events, and 34% of them had given gifts to someone in that events of this year, and 89% of them bought chocolates and candies for presents. Most of them bought the presents for their friends including the same or the opposite sex (73%), and they preferred to goods which were packaged well. The best preferences among agricultural commodities by sorts were Kkul-tteok, In-jeol-mi, Glutinous rice cake, in kinds of rice cakes, Yak-gwa, Gang-Jeong, San-Ja in kinds of Han-gwa, Sik-hye in kinds of processed foods, and wild flower perfume or herb products in other kinds of processed products. on the basis of these results, it is proposed that various agricultural commodity gifts for teenager should be developed and popularized.

• 한국식품영양과학회지
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• 제32권1호
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• pp.58-61
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• 2003

옥로차 제조에 쓰인 차나무 잎은 백아중이 29.4 g,출개도 77.8%, 엽수분이 79.5%였다. 75$^{\circ}C$, 30분 처리가 다른 처리 조건에 비해 완제품의 수율이 높았으며, 총질소, theanine, glutamic acid, arginine 엽록소 함량이 많았고, 탄닌함량이 낮았다. 또한 75$^{\circ}C$, 30분 정유처리가 관능평가에서 타처리보다 6~12점 더높아 양호하였다. 결론적으로 75$^{\circ}C$, 30분 정유처리가 제다품질 및 관능평가에서 우수하여 가장 양호한 정유조건이었다.

• 한국식품영양과학회지
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• 제45권8호
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• pp.1192-1201
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• 2016

본 연구에서는 다소비 횟감 어종인 광어와 우럭을 숙성, 냉동 후 해동, 침지 등으로 처리하여 감각 특성 차이를 유발하고, 이에 대한 감각 특성 및 소비자 기호도를 분석하여 횟감의 주요 품질 결정 감각 특성 인자를 규명하고자 하였다. 묘사분석 결과 회에서 인지되는 감각 특성은 윤기, 명도, 생선 향미, 비린 향미, 경도, 응집성, 탄력성, 촉촉함, 다즙성으로 나타났으며, 우럭의 경우 광어에서 나타나지 않은 오도독거리는 조직감 특성이 도출되었다. 전반적으로 소비자들은 광어와 우럭 모두 경도, 탄력성, 응집성의 조직감 특성이 강한 활어를 선호하였다. 그러나 광어의 경우 조직감이 기호도에 미치는 영향이 매우 큰 반면, 우럭의 경우 향미의 영향이 더 큰 것으로 나타났다. 광어와 우럭 모두 탄력성과 응집성 등이 강한 횟감을 선호하는 경향과 부드럽고 생선 향미가 강한 횟감을 선호하는 경향이 관찰되었다. 이러한 기호 경향은 회 섭취 빈도 등의 식습관과는 관련성이 없는 것으로 조사되었다. 향후 횟감의 기호 경향을 더욱 명확하게 도출하기 위하여 더욱 많은 표본 집단을 활용한 후속 연구를 해야 할 것이라 판단된다.