• KIPS Transactions on Software and Data Engineering
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• v.5 no.7
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• pp.319-326
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• 2016

Given the attributes of mobile apps that shorten the time to make purchase decisions while enabling easy purchase cancellations, usability can be regarded to be a highly prioritized quality attribute among the diverse quality attributes that must be provided by mobile apps. With that backdrop, mobile app developers have been making great effort to minimize usability hampering elements that degrade the merchantability of apps in many ways. Most elements that hamper the convenience in use of mobile apps stem from those potential errors that occur when GUIs are designed. In our previous study, we have proposed a technique to analyze the usability of mobile apps using user behavior logs. We proposes a technique to detect usability hampering elements lying dormant in mobile apps' GUI models by expressing user behavior logs with finite state models, combining user behavior models extracted from multiple users, and comparing the combined user behavior model with the expected behavior model on which the designer's intention is reflected. In addition, to reduce the burden of the repeated test operations that have been conducted by existing developers to detect usability errors, the present paper also proposes a mobile usability error detection automation tool that enables automatic application of the proposed technique. The utility of the proposed technique and tool is being discussed through comparison between the GUI issue reports presented by actual open source app developers and the symptoms detected by the proposed technique.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• Korean Journal of Ecology and Environment
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• v.53 no.4
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• pp.380-389
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• 2020

Research on diagnosing and predicting the response of ecosystems caused by environmental changes such as artificial disturbance and climate change is emerging as the most important issue of biodiversity and ecosystem researches. This study aims to clean, standardize, and provide the results of National Ecosystem Survey which should be considered fundamentally in diagnosing and predicting ecosystem changes in the form of dataset. To refine and clean the dataset we developed a simple verification program based on the fifth National Ecosystem Survey Guideline and applied that program to the data from the second (1997~2005), third (2006~2013) and fourth (2014~2018) National Ecosystem Survey. Data quality control processes were implemented including (1) standardization of terminology, (2) similar data table integration, (3) unnecessary attribute and error elimination, (4) unification of different input items, (5) data arrangement in codes, and (6) code mapping for input items. These approaches and methods are the first attempt propose an option for ecological data standardization in Korea. The standardized dataset of National Ecosystem Survey in Korea will be easily accessible, reusable for both researchers and public. In addition, we expect it will contribute to the establishment of diverse environmental policies concerning environmental assessments, habitat conservation, prediction of endangered species distribution and ecological risks due to climate change. The dataset through this study is open freely online via EcoBank (nie-ecobank.kr) which is the first ecological information portal system in Korea developed by National Institute of Ecology.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.149-161
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• 2012

The purpose of this study is to examine the quality characteristics of lamb stock by different salt contents in it. For this purpose, mechanical tests (color value, pH, sugar content, salinity, amino-acid content) and sensory evaluation (attribute difference test & acceptance) were conducted, showing the following results; Salinity and sugar increased significantly (p<0.01, p<0.001) with salt contents increased. The 0.1% salt addition group contained 32 kinds of free amino-acids, while 0.2% and 0.3% contained 34. 0.4% salt addition group turned out to contain 34 kinds of free amino-acid in it. The amount of the free amino-acid content was also the highest with 0.3% sample group, followed by 0.2%, 0.4%, and 0.1% sample group. In the test group, 9 kinds of essential amino-acid were discovered, and all samples contained histidine and arginine, which were essential in the growth of children. Among all samples, arginine appeared to be the highest in content. Each of the essential amino-acid content varied with statistical significance among the sample groups. In addition, 14 kinds of amino-acids other than the above mentioned were discovered, as well. The 0.3% salt addition group showed the highest 'after taste' value, and the differences among the sample groups were statistically significant(p<0.001). The acceptance test of the lamb stock showed that the flavor and mouth feel did not vary among the sample groups with statistical significance. The control group had the highest value for appearance, measuring scoring 4.32, and the sample group of 0.2% salt addition showed the lowest value of appearance, scoring 3.63. As for the preference on the taste, the highest value of 4.09 came from the 0.3% salt addition group. The differences between the sample groups were statistically significant. Finally, with regard to the overall quality, the 0.3% salt addition group had the highest value of 4.23 while the control group scored the lowest, 3.52. The differences among the samples were statistically significant. The overall result of the study indicated that the optimal rate of salt addition in making lamb stock was 0.3%.

• Journal of Distribution Science
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• v.10 no.1
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• pp.33-42
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• 2012

This study is focused on traditional market's competitiveness in Korea. Ever since the Korean retail industry had been opened to the big conglomerates, the traditional markets have faced very serious competition from various types of distribution channels. In particular, this study has been conducted to find another way to help the Korean traditional market from the perspective of college students who are consumers of the future. This study examines the relationships among store choice attributions, consumption emotion, consumer's value, and relationship quality from the perspective of college students. In order to verify the relationship, and moderating and mediating effects, data were collected from 126 college students in Whasung, Gyeonggi Province to test the theoretical model and its hypotheses. The results of this study are as follows: First, service (= .263, p < .01) and advertising (= .188, p < .05) are significantly positively related to relationship quality. However, store atmosphere (= .176, p = .052) is not statistically significantly related to relationship quality. The result that students have stereotypes about the atmosphere of traditional markets and are therefore excluded from their store choice attributions can be expected. Second, college students selected service division (= .230, p < .05) as the most important factor among the traditional market's store choice attributions. This result reflected that enhancing service strategy would strengthen the traditional market against discount stores. The process of product selection by customers in discount stores is based on the concept of self-service. However, traditional market traders can make various contacts with their customers. If traditional market traders can enhance various service factors just like in the process of product selection, it will effect strong competitive advantages. Third, it is also revealed that consumer's value exhibit complete mediation effect in the relationships between service and advertising. These results showed that traditional markets must be considered for consumer value. Because previous studies showed that values refer to "enduring belief that … specific mode of conduct or end-stat of existence … personally or socially preferable to an opposite of converse mode of conduct or end-state of existence" (Rokeach, 1973; George and Jones, 1996). Furthermore, Schwartz (1994) defined values as desirable trans-situational goals, varying in importance, that serve as guiding principles in the life of a person or other social entity. As conceptions of desirable end-states of existence or modes of conduct, values help people choose, evaluate, and give meaning to their experiences (Rokeach, 1973). Efforts (e.g. promote the consumers value) of the traditional market traders will improve the preferences for the traditional market of consumers and college students. Implications and future research directions are also discussed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.98-105
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• 2018

The sale of brown rice batches composed of rice produced in different years is prohibited in Korea. Thus, new methods for the identification of the year of production are critical for maintaining the distribution of high quality brown rice. Here, we describe the exploitation of an enzyme that can be used to discriminate between freshly harvested and one-year-old brown rice. The degree of enzyme activity was visualized through freshness test with Guaiacol, Oxydol, and p-phenylenediamine reagents. With electronic eye equipment, we selected 29 color codes for identifying new brown rice and old brown rice. The discrimination power of selected color codes showed a minimum of 0.263 to a maximum of 0.922 and an average value of 0.62. The accuracy with which new brown rice and old brown rice could be identified was 100% in principal component analysis (PCA) and discriminant function analysis (DFA). The DFA analysis had greater discriminatory power than did the PCA analysis. A verification test using new brown rice, old brown rice, or a mixture of the two was then performed to validate our method. The accuracy of identification of new and old brown rice was 100% in both cases, whereas mixed brown rice samples were correctly classified at a rate of 96.9%. Additionally, in order to test whether the discriminant constructed in winter can be applied to samples collected in summer, new and old brown rice stored for 8 months were collected and tested. Both new and old brown rice collected in summer were classified as old brown rice and showed 50% identification accuracy. We were able to attribute these observations to changes in enzyme content over time, and therefore we conclude, it will be necessary to develop discriminants that are specific to distinct storage periods in the near future.

• Journal of Intelligence and Information Systems
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• v.18 no.4
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• pp.1-17
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• 2012

Personalized smart devices such as smartphones and smart pads are widely used. Unlike traditional feature phones, theses smart devices allow users to choose a variety of functions, which support not only daily experiences but also business operations. Actually, there exist a huge number of applications accessible by smart device users in online and mobile application markets. Users can choose apps that fit their own tastes and needs, which is impossible for conventional phone users. With the increase in app demand, the tastes and needs of app users are becoming more diverse. To meet these requirements, numerous apps with diverse functions are being released on the market, which leads to fierce competition. Unlike offline markets, online markets have a limitation in that purchasing decisions should be made without experiencing the items. Therefore, online customers rely more on item-related information that can be seen on the item page in which online markets commonly provide details about each item. Customers can feel confident about the quality of an item through the online information and decide whether to purchase it. The same is true of online app markets. To win the sales competition against other apps that perform similar functions, app developers need to focus on writing app descriptions to attract the attention of customers. If we can measure the effect of app descriptions on sales without regard to the app's price and quality, app descriptions that facilitate the sale of apps can be identified. This study intends to provide such a quantitative result for app developers who want to promote the sales of their apps. For this purpose, we collected app details including the descriptions written in Korean from one of the largest app markets in Korea, and then extracted keywords from the descriptions. Next, the impact of the keywords on sales performance was measured through our econometric model. Through this analysis, we were able to analyze the impact of each keyword itself, apart from that of the design or quality. The keywords, comprised of the attribute and evaluation of each app, are extracted by a morpheme analyzer. Our model with the keywords as its input variables was established to analyze their impact on sales performance. A regression analysis was conducted for each category in which apps are included. This analysis was required because we found the keywords, which are emphasized in app descriptions, different category-by-category. The analysis conducted not only for free apps but also for paid apps showed which keywords have more impact on sales performance for each type of app. In the analysis of paid apps in the education category, keywords such as 'search+easy' and 'words+abundant' showed higher effectiveness. In the same category, free apps whose keywords emphasize the quality of apps showed higher sales performance. One interesting fact is that keywords describing not only the app but also the need for the app have asignificant impact. Language learning apps, regardless of whether they are sold free or paid, showed higher sales performance by including the keywords 'foreign language study+important'. This result shows that motivation for the purchase affected sales. While item reviews are widely researched in online markets, item descriptions are not very actively studied. In the case of the mobile app markets, newly introduced apps may not have many item reviews because of the low quantity sold. In such cases, item descriptions can be regarded more important when customers make a decision about purchasing items. This study is the first trial to quantitatively analyze the relationship between an item description and its impact on sales performance. The results show that our research framework successfully provides a list of the most effective sales key terms with the estimates of their effectiveness. Although this study is performed for a specified type of item (i.e., mobile apps), our model can be applied to almost all of the items traded in online markets.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.

• Journal of the Korean Association of Geographic Information Studies
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• v.11 no.1
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• pp.31-44
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• 2008

The 1st phase framework data implementation of National Geographic Information Systems (NGIS) used 1:5,000 digital map with 5 years updating period which is lacking in the latest information. This is a significant factor which hinders the use of framework data. This study proposed the efficient technical method of a location based object data management and system implementation for updating framework data. First, we did an object-oriented data modeling and database design using a location based features identifier(UFID: Unique Feature IDentifier). The second, we developed the system with various functions such as a location based UFID creation, input and output, a spatial and attribute data editing, an object based data processing using UML(Unified Modeling Language). Finally, we applied the system to the study area and got high quality data of 99% accuracy and 35% benefit effect of personnel expenses compare to the previous method. We expect that this study can contribute to the maintenance of national framework data as well as the revitalization of various GIS markets by providing user the latest framework data and that we can develop the methods of a feature-change modeling and monitoring using an object based data management.

• Journal of Korea Technology Innovation Society
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• v.16 no.3
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• pp.650-671
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• 2013

Products elicit the consumer's purchasing behavior by satisfying their needs and are cognized as the combination of various needs attributes. Also R&D is referred as a series of technical development activities to meet the consumer's needs attributes. In particular, in the market-oriented R&D era, it could obtain the legitimacy by developing the R&D based on the needs attributes. In this study, we aimed to investigate the priority setting in R&D field, considering consumer's needs attributes. To be concrete, we tried to present the evolutional direction of desirable phased R&D according to 'the importance degree for consumers on the attributes (functions) of the certain products' and 'the urgency degree of technical quality to fulfill its needs'. To achieve this, we targeted SMART TV, the convergence product, which contains the uncertainty in terms of marketability and technological aspect, and analyzed the priority of the R&D in SMART TV field. Based on the result of the analysis, 4-steps product concept (ultra high definition TV, interactive TV, 3D/immersive TV, personalized TV) is derived by analyzing the evolutional direction of R&D in SMART TV field. This finding implies that the success possibilities of product could be enhanced during the process of the evolution of products that have multiple needs attributes, by pursuing the R&D which fulfills the needs attribute first required in the market. In addition, it provides a useful framework to design the R&D roadmap in an aspect of R&D strategy.