• Journal of KIISE:Databases
• /
• v.37 no.2
• /
• pp.71-81
• /
• 2010

The problem of finding clusters is widely used in numerous applications, such as pattern recognition, image analysis, market analysis. The important factors that decide cluster quality are the similarity measure and the number of attributes. Similarity measures should be defined with respect to the data types. Existing similarity measures are well applicable to numerical attribute values. However, those measures do not work well when the data is described by categorical attributes, that is, when no inherent similarity measure between values. In high dimensional spaces, conventional clustering algorithms tend to break down because of sparsity of data points. To overcome this difficulty, a subspace clustering approach has been proposed. It is based on the observation that different clusters may exist in different subspaces. In this paper, we propose a new similarity measure for clustering of high dimensional categorical data. The measure is defined based on the fact that a good clustering is one where each cluster should have certain information that can distinguish it with other clusters. We also try to capture on the attribute dependencies. This study is meaningful because there has been no method to use both of them. Experimental results on real datasets show clusters obtained by our proposed similarity measure are good enough with respect to clustering accuracy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.3
• /
• pp.442-448
• /
• 2015

The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors ($R^2$=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors ($R^2$=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 ($Pa{\cdot}s$) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

• International Commerce and Information Review
• /
• v.16 no.3
• /
• pp.357-380
• /
• 2014

Buyers' Trust in suppliers is critical in all commerce, but particularly in the relationship between foreign provider and local consumer due to the liability of foreignness. This study examines (1)how local consumers trust in the product of MNCs is affected by their perceptions of the product attributes, (2)does the product trust affects customers loyalty, and (3)whether Global Corporate Citizenship moderates the relationship between the product attributes and trust. Based on previous researches, hypotheses are formulated and the statistical method used to test them was a moderated regression analysis using SPSS 20. 330 respondents from the university student group in Korea were used for this analysis. The results of this study are follows: Service communication and product perceptions such as quality, technological newness, design, and brand value have a significant effect on the product trust. The Effectiveness of product-related service communication had greater than that of the physical characteristics of product. But, price fairness is not significantly. The trust then has a positive relation to customers loyalty. When global corporate citizenship as the moderating role is introduced into the model, the interaction terms with 'price fairness' are verified to be significant. Therefore, global corporate citizenship moderates the relationship between price fairness and product trust. The results of the empirical study provide important implications for Korean firms operating in foreign markets. But, the findings are limited to the University students and to manufacturing sectors. Thus, the generalization of the results of this research remains limited.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.16 no.1
• /
• pp.43-53
• /
• 2016

In this study, under the assumption that there may be differences in colour attributes that can be perceived according to the brightness of the background and the size of the colour stimulus, a test was conducted where colour matching was done for stimulus sizes of $10^{\circ}$ and $20^{\circ}$ in terms of peripheral vision by varying the background brightness. The test results showed that depending on the background brightness and the specific combinations of the Munsell colour attributes used as the test stimulus, colours can be perceived differently even if they are the same colours. In addition, in contrast to findings from previous studies on colour perception according to the stimulus size, it was found that even if the size of the colour stimulus is relatively small, colours can be perceived more colourfully or more brightly with changes in the background brightness. Based on the findings of this study, degradation in image quality can be improved, which may occur when the size of the input image is changed at a later time, and also, contributions can be made when it comes to the reproduction of effective sold three-dimensional structures that reflect visual qualities when processing 3D holographic imagery, in addition to 2D imagery.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.7
• /
• pp.1020-1027
• /
• 2012

The purpose of this study was to investigate the priority of menu management by importance-performance analysis (IPA) of school foodservice menu attributes. Questionnaires were distributed to 448 school dietitians with an official letter, and a total of 292 responses were used for analysis. From the 21 menu attributes, the factors of 'nutrition', 'educational effect', 'capability consideration', 'ease of quality management', 'efficiency', and 'preference of students' were induced from exploratory factor analysis. The levels of importance (p<0.01) and performance (p<0.05) of the 'nutrition' factor were significantly higher with nutrition teachers than school dietitians, while the importance of the 'preference of students' factor showed significantly higher score with school dietitians (p<0.05). As a result of gap analysis for IPA, only the 'efficiency' factor was located in the area where performance was higher than importance, whereas no menu attribute factors were included in the 'concentrate here' area by the usual IPA. Further analysis showed that there should be more effort to improve the performance of an 'educational effect' factor for a school foodservice menu.

• Journal of muscle and joint health
• /
• v.21 no.1
• /
• pp.1-10
• /
• 2014

Purpose: The purpose of the study was to identify the attributes of self-help groups, their antecedents and consequences relating to self-help groups. Methods: We used the Walker and Avant (2010) method using the key word "self-help groups" the Korea Education and Research Information Service (www.riss4u.net), Pubmed, CINAHL and ProQuest for articles on this topic published between January 2000 and March 2013 were searched. Ultimately, 64 domestic and 21 foreign papers were selected for in-depth analysis. Results: The attributes of self-help groups are as follows: 1) members share common experiences and are supportive of each other; 2) members set goals for individual change; 3) groups are self-monitoring; 4) groups learn problem-solving processes through voluntary and active participation; and 5) groups are small and meet regularly. The antecedents of self-help groups are as follows: 1) an intervention by an expert; 2) a diagnosis of their illness; 3) motivation to change individuals' state; and 4) educational desire. The consequences of self-help groups are the relief of symptoms, the improvement of physiological parameters and quality of life, the decrease in depression, stress, and anxiety, the improvement of illness-related knowledge and self-help activity, and a change in beliefs. Conclusion: Self-help groups can be used as an intervention strategy to help people with chronic illness manage their own problems.

• Journal of Animal Science and Technology
• /
• v.58 no.6
• /
• pp.23.1-23.17
• /
• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

• Korean Journal of Ecology and Environment
• /
• v.41 no.2
• /
• pp.228-236
• /
• 2008

The purpose of this study was to evaluate fish metric attributes using a model of Lentic Ecosystem Health Assessment (LEHA) and apply the model to the dataset sampled from six sites of Namyang Reservoir during October 2005$\sim$May 2006. The model was composed of 11 metries and the metric attributes were made of physical, chemical and biological parameters. Trophic composition's metrics showed that tolerant species ($M_3$, 80%) and omnivore species ($M_4$, 92%) dominated the fish fauna, indicating a biological degradation in the aquatic ecosystem. The metric of $M_7$, relative proportions of exotic species, also showed greater than 8% of the total, indicating a ecological disturbance. The average value of LEHA model was 24.3 (n= 12) in the reservoir, indicating a "poor condition" by the criteria of An and Han (2007). Spatial variation based on the model values was low (range: $21{\sim}26$), and temporal variation occurred due to a monsoon rainfall. Electrical conductivity (EC) and tropic state index of chlorophyll-$\alpha$ [TSI(CHL)] was greater in the premonsoon than the postmonsoon.

• The Journal of the Korea Contents Association
• /
• v.12 no.9
• /
• pp.311-324
• /
• 2012

This study is to investigate consumer's purchasing behavior by types of retail store and to conduct Importance-Performance Analysis(IPA) to exhort adequate competitive strategy to the traditional market. The results of this study are as follows. First, the result shows that consumer spends more time and less money at the traditional market due to the difficulties of store searching by store arrangement and construction of the market. Second, this study suggest that the traditional market needs to change their competitive strategy in same level with the discount stores, the traditional market can concentrate their capability on specialization and uniqueness of their product to meet the consumer's needs. Third, according to the result on quadrant(concentrate here) of IPA, traditional market is marked on ease of refund, convenience of after service and parking facility, and cleanliness of bathroom while the discount store and the department store are marked on high credibility level and quality of product.

• Culinary science and hospitality research
• /
• v.17 no.2
• /
• pp.1-17
• /
• 2011

The purpose of this study is to make an evaluation on menu selection and satisfaction levels of the tourists who visit Korean restaurants in Busan. This study aims to propose general, strategic plans for improving the menu quality management of Korean restaurants in the future and find out measures to make restaurant users satisfied and revisit. A survey was conducted on ordinary people who had visited Korean restaurants in tourist hotels in Busan. A total of 310 copies of questionnaire were distributed to them from September 1 to 30, 2008. The SPSS/PC+ for Window 12.0 was used for data processing and analysis. As a result, it was found that selection attributes of Korean restaurant menu had an effect on customer satisfaction and revisit intention, and the most influential factors were health and menu designs. These days, people are getting more interested in keeping in shape with the Well-being trend. Such a modern trend is an important factor when selecting menu items. Therefore, when menu management is considered, health-related factors need to be considered more than anything else. In addition, various and unique menu items need to be designed to draw people's curiosity and make customers revisit.