• 한국문헌정보학회지
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• 제13권
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• pp.73-94
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• 1986

The purpose of this article is to take a look into the past twenty years and to evaluate the changes in the organization of the library and the information function during this time period. Academic and special libraries are the ones that have made an impressive progress and innovations to keep pace with a changing environment. New technologies and ideas have brought strong supporters of offering various specialized information services to the library users. The different approaches and experiments to better perform this professional role in the library and in turn, the efforts in the educational institutions to meet the challenges were reviewed through the literature. Much of the literature available regarding the reference and information function deals mainly with the trends in the u. s. libraries. The implications of these trends to Korean libraries and library education are sought in view of our social, economic, and educational circumstances as well as our user behavior.

• 한국식생활문화학회지
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• 제24권1호
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• pp.33-38
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• 2009

Alcoholic beverages can be viewed as repositories of historical information reflecting agricultural environment, economic and scientific level, religion, literature and art of their country. Korean Alcoholic beverages are based largely on rice, which have been developed in the following order: Takju, Cheongju and distilled spirits, Soju. They are closely related with the development of agriculture and historical levels of science and technology, and thus can be seen as symbolizing economic and political changes as well as rises and declines throughout the culture's history. The present review assessed the past and present flows of Korean alcoholic beverage culture, which has had a significant influence on the mental world of Korean people, based on literature concerning the history of food in Korea. Another focus of the study was a discussion on the future transmission and refining of Korean alcoholic beverage culture, which is undeniably informed by the Korean people's unique imagination and cultural sense.

• 헤리티지:역사와 과학
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• 제46권3호
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• pp.194-210
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• 2013

유지(油紙)는 선조들이 사용했던 생활필수품으로 종이에 기름을 먹인 전통적인 가공지이다. 그러나 현재 유지(油紙)에 대한 정확한 연구가 부족한 실정이므로 유지의 문헌사적 연구를 통해 유지의 기원과 명칭, 용도, 제작기법에 대하여 조사하였다. 고문헌으로 확인된 유지의 기원은 "고려도경(高麗圖經)", "고려사(高麗史)"의 내용을 통해 고려시대로 추정하였으나, "삼국사기(三國史記)"와 "일본서기(日本書紀)"에 나타난 기름과 종이의 기록으로 보아 7세기경부터 유지제작이 이루어졌을 가능성도 배제할 수는 없다. 조선시대는 "조선왕조실록(朝鮮王朝實錄)", "일성록(日省錄)", "승정원일기(承政院日記)" 기록을 통해 유지의 명칭과 사용법에 대해 조사하였으며, 의궤류와 "탁지준절(度支準折)" 등 기타 여러 분야의 고문헌 내용을 바탕으로 절가와 용도, 제작재료에 대하여 조사하였다. 조선시대의 문헌 조사결과 유지는 방수, 방습, 투명성 등의 특성으로 인해 각종 생활 용품으로 사용되었으며, 그 용도와 제작과정에 따라 다양한 명칭으로 불리기도 하였다. 본 연구를 통하여 조선시대 유지 관련 문헌조사가 이루어졌으나 전통 유지 복원에 관한 연구는 아직도 부족한 상태이다. 그러므로 현재 남아 있는 유지 유물조사연구와 전통 유지 샘플 제작 실험, 또한 유지를 제작하고 있는 장인들에 대한 사례 조사가 병행되어 전통 유지 연구가 이루어져야 할 것으로 생각된다.

• 대한안전경영과학회지
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• 제15권4호
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• pp.323-330
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• 2013

The number of domestic smartphone users exceeded 30 million people, and the time in the future everyone will use a smartphone that will come with ago. Past purchase decisions, related research and product from the competition between the past case and the relevant literature for the smartphone market smartphone type to derive a purchase decision factors in the decision to purchase any difference between the factors. Literature and practices through performance, switching costs, product loyalty, design, brand, after-sales service, the price more than 7 variables were analyzed. One hundred people surveyed, respectively, did not obtain the response of a variety of ages and occupations, age of the sample used in the analysis of this study, and is concentrated as a student at the university of smartphones used to facilitate users analysis was done. We expect smartphone companies and related companies to be able to give guidelines for effective technology management.

• 한국조리학회지
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• 제13권2호
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• pp.47-58
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• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

• Nonlinear Functional Analysis and Applications
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• 제26권4호
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• pp.663-684
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• 2021

In this paper, we present some fixed point results for a general class of nonexpansive mappings in the framework of Banach space and also proposed a new iterative scheme for approximating the fixed point of this class of mappings in the frame work of uniformly convex Banach spaces. Furthermore, we establish some basic properties and convergence results for our new class of mappings in uniformly convex Banach spaces. Finally, we present an application to nonlinear integral equation and also, a numerical example to illustrate our main result and then display the efficiency of the proposed algorithm compared to different iterative algorithms in the literature with different choices of parameters and initial guesses. The results obtained in this paper improve, extend and unify some related results in the literature.

• International Journal of Computer Science & Network Security
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• 제23권5호
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• pp.41-46
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• 2023

Biometrics is an application of biometric authentication and identification techniques that are used for security. Where people can be identified by physical or behavioral features such as iris, fingerprints, or even voice. Biometrics with cryptography can be used in a variety of applications such as issuing, generating, or associating biometric keys. Biometric identification and cryptography are used in many institutions and high-security systems due to the difficulty of tampering or forgery by hackers. In this paper, literature reviews on biometric identification and cryptography are presented and discussed. In addition to a comparison of techniques in the literature reviews, identifying its strengths and weaknesses, and providing an initial proposal for biometrics and cryptography.

• Industrial Engineering and Management Systems
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• 제13권1호
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• pp.1-14
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• 2014

With a steep increase of the global disaster relief efforts around the world, the relief supply chain and humanitarian logistics play an important role to address this issue. A broad overview of operations research ranges from a principle or conceptual framework to analytical methodology and case study applied in this field. In this paper, we provide an overview of this challenging research area with emphasis on the corresponding optimization problems. The scope of this study begins with classification by the stage of the disaster lifecycle system. The characteristics of each optimization problem for the disaster supply chain are considered in detail as well as the logistics features. We found that the papers related to disaster relief can be grouped in three aspects in terms of logistics attributes: facility location, distribution model, and inventory model. Furthermore, the literature also analyzes objectives and solution algorithms proposed in each optimization model in order to discover insights, research gaps and findings. Finally, we offer future research directions based on our findings from the investigation of literature review.

• 대한한의학회지
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• 제33권4호
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• pp.60-68
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• 2012

Objectives: By grasping trends in research, technology, and general characteristics of learning support tools, this study was conducted to present a model for research on Korean Medicine (KM) to make use of information technology to support teaching and learning. The purpose is to improve the future clinical competence of medical personnel, which is directly linked to national health. Methods: With papers and patents published up to 2011 as the objects, 438 papers were extracted from "Web of Science" and 313 patents were extracted from the WIPS database (DB). Descriptive analysis and network analysis were conducted on the annual developments, academic journals, and research fields of the papers, patents searched were subjected to quantitative analysis per application year, nation, and technology, and an activity index (AI) was calculated. Results: First, research on medical learning support tools has continued to increase and is active in the fields of computer engineering, education research, and surgery. Second, the largest number of patent applications on medical learning support tools were made in the United States, South Korea, and Japan in this order, and the securement of remediation technology-centered patents, rather than basic/essential patents, seemed possible. Third, when the results of the analysis of research trends were comprehensively analyzed, international research on e-PBL- and medical simulation-centered medical learning support tools was seen to expand continuously to improve the clinical competence of medical personnel, which is directly linked to national health. Conclusions: The KM learning support tool model proposed in the present study is expected to be applicable to computer-based tests at KM schools and to be able to replace certain functions of national KM doctor license examinations once its problem DB, e-PBL, and TKM simulator have been constructed. This learning support tool will undergo a standardization process in the future.

• 한국작물학회지
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• 제38권1호
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• pp.85-97
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• 1993

문헌을 통하여 우리나라 전통 쌀가공 식품의 분류 및 역사적 배경에 관해서 고찰하였으며, 1970년부터 1992년 9월까지 각종 학술지에 개제된 연구논문을 중심으로 하여 쌀가공 식품 중 병 과류에 대한 최근의 연구동향에 관해서 고찰하였다. 문헌에 기술된 쌀가공 식품은 죽류ㆍ밥류ㆍ떡류ㆍ주류ㆍ과자류ㆍ음청류ㆍ조미료류 등으로 구분할 수 있었다. 죽류 및 밥류는 첨가재료와 품질 특성에 따라 7-8종류이었다. 떡류는 제조방법의 특성에 따라 증기로 찐것(증병유), 찐것에 물리적 힘을 가하여 쳐서 만든 것(도병유), 모양을 만든 후 찌거나 삶은 것(단자병류), 기름에 지진 것 (유전병유), 발효 후 찐 것(이병류) 등으로 구분할 수 있으며 모두 81종류이었다. 주류는 출원 문헌에 의한 시대적인 구분으로써 정리하였으며 약90여종에 달하였다. 과자류는 5종류, 음청류는 9종류이었고, 조미료류에 관해서는 구체적인 명칭이 언급된 문헌이 없었다. 쌀로 제조되는 전통 병과류 중에서 우리 전통 떡에 관한 최근 연구 논문은 27편에 불과하였으며, 가장 빈번하게 연구되어진 것은 백설기와 증편이었다. 보고 되어진 논문의 대부분이 제조방법에 대한 단편적인 연구들이었다. 전통 떡류의 다양화 및 고급화를 위해서는, 제조과정 중의 이화학적 성질 변화 및 품질특성과 저장수명에 대한 다각적인 연구가 필요하다고 생각되어진다. 한편 쌀로 만든 한과 중에서 연구가 수행되어진 품목으로는 유과(강정)뿐이며 연구 논문은 14편이었다.