• Journal of IKEEE
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• v.17 no.4
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• pp.452-458
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• 2013

It is well-known that inducing learner's spontaneous participation and teacher-student interaction are highly efficient way of teaching and learning. The traditional one-sided, teacher-centered lecture seemed to be inefficient systematically to support the interaction in classroom. Recently, the government was planning to provide the students with Tablet as a part of the informatization project, but it ended up providing only the content of the lecture, not allowing the interaction to occur in classroom. In this paper, we propose a system which aims to support interaction between a teacher and students by utilizing the Web server and Tablet.

• The Korean Journal of Emergency Medical Services
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• v.10 no.3
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• pp.61-70
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• 2006

Purpose: The purpose of this study is to develop a realistic illustration using watercolors on a complete airway obstruction maneuver that is at an appropriate level for elementary school students from the first grade through the third. The illustration is a series of cuts divided into specific frames designed to illustrate the method to be followed in an action or a practical skill that would otherwise be too difficult to explain in written form. Methods: The fundamental theory of the Jeong In-Sung's instruction learning program based on the WEB to construct an appropriate site of instruction learning was used after modification. In this study analysis, design, and production stages were realized. Results: 1. In Stage 1, impressions of the illustration, in sketch form, were received. In Stage 2, results of impressions from a modified illustration were received. After an appropriate level of understanding and accuracy in the practical steps for emergency maneuvers were achieved the illustrations entering Stage 3 and color was added to the sketches. 2. In Stage 3, the illustration was completed by adding color to the contents for the practical steps in the complete airway obstruction maneuver. 3. For composition evaluation, a result of 100% appropriateness was obtained for both items of harmony between illustration and subject being studied and sufficiency in quantity of illustrations. Also high results for appropriateness in items such as clarity, creating interest, illustration size, and tone preference as related to content were achieved and thus completed the production stages. Conclusion: The Complete Airway Obstruction Maneuver Illustration developed specifically for the characteristics and cognitive level of elementary school students grade 1 through grade 3 was appropriate for teaching and learning. There is a need for future research on developed illustrations aimed at elementary school students grade 1 through 3 on the complete airway obstruction maneuver. There is also a need for continued effort in developing certified evaluating tools that can judge the suitability of illustrations and developing illustrations related to emergency maneuvers for various subjects and appropriate for learner level.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.5
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• pp.2101-2121
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• 2020

The rapid growth of instructional videos repositories and their widespread use as a tool to support education have raised the need of studies to assess the quality of those educational resources and their impact on the quality of learning process that depends on them. Khan Academy (KA) repository is one of the prominent educational videos' repositories. It is famous and widely used by different types of learners, students and teachers. To better understand its characteristics and the impact of such repositories on education, we gathered a huge amount of KA data using its API and different web scraping techniques, then we analyzed them. This paper reports the first quantitative and descriptive analysis of Khan Academy repository (KA repository) of open video lessons. First, we described the structure of repository. Then, we demonstrated some analyses highlighting content-based growth and evolution. Those descriptive analyses spotted the main important findings in KA repository. Finally, we focused on users' interactions with video lessons. Those interactions consisted of questions and answers posted on videos. We developed interaction profiles for those videos based on the number of users' interactions. We conducted regression analysis and statistical tests to mine the relation between those profiles and some quality related proposed metrics. The results of analysis showed that all interaction profiles are highly affected by video length and reuse rate in different subjects. We believe that our study demonstrated in this paper provides valuable information in understanding the logic and the learning mechanism inside learning repositories, which can have major impacts on the education field in general, and particularly on the informal learning process and the instructional design process. This study can be considered as one of the first quantitative studies to shed the light on Khan Academy as an open educational resources (OER) repository. The results presented in this paper are crucial in understanding KA videos repository, its characteristics and its impact on education.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.516-524
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• 2007

This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.

• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.275-282
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• 2020

Social interest on high-quality specialty coffee is increased due to customers' growing experience upon coffee and recent change of coffee culture, which is taking one step further from putting emphasis on not just price and quality but also psychological satisfaction. As a culture of drinking coffee and giving much value on its taste and flavor, a number of customers increasingly demand coffee which is probable to suit one's taste. Likewise, the number of specialty coffee shops is increasing with growing qualities of their coffee. Therefore, the purpose of this study is to analyze the main attributes of specialty coffee and to build a marketing system for specialty coffee shops. The text mining on domestic web portal sites by online big-data analysis is used to extract components of properties of specialty coffee and analyze the degree of how the elements affect the properties. According to the result of the study, words related to coffee taste, coffee beans and baristas were found to play a central role in the properties of specialty coffee.

• International Journal of Internet, Broadcasting and Communication
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• v.10 no.1
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• pp.71-76
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• 2018

The technology convergence of television, communication, and computing devices enables the rich social and entertaining experience through Smart TV in personal living space. The powerful smart TV computing platform allows to provide various user interaction interfaces like IR remote control, web based control, body gesture based control, etc. The presently used smart TV interaction user control methods are not efficient and user-friendly to access different type of media content and services and strongly required advanced way to control and access to the smart TV with easy user interface. This paper propose the optical wireless communication (OWC) based remote controller design for Smart TV using smart device Flashlights. In this approach, the user smart device act as a remote controller with touch based interactive smart device application and transfer the user control interface data to smart TV trough Flashlight using visible light communication method. The smart TV built-in camera follows the optical camera communication (OCC) principle to decode data and control smart TV user access functions according. This proposed method is not harmful as radio frequency (RF) radiation does it on human health and very simple to use as well user does need to any gesture moves to control the smart TV.

• Journal of the Korea Furniture Society
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• v.25 no.1
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• pp.45-54
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• 2014

Wood cutting utilizing CNC art in the field of furniture design industry, art, education are diverse. However, there is lack of data in the case for wood cutting, such as cutting conditions and wood cutting. So this article is to establish furniture design processing using CNC. The researchers investigated the processed products using CNC, the data of the web site and CNC relevant articles, then organized its impact on the furniture industry today. History and definition of CNC have studied for a discussion of the advantages and disadvantages. Then, the researchers analyzed the cases to investigate the wood cutting conditions, was applied to the fabrication of furniture domestic and foreign. CNC organized systematically design information through the computer So, it allowed to reduce the repetitive behavior that has to work hand in the furniture manufacture existing. CNC has made it possible to design a fine complex in furniture design industry. So it became possible to make a new representation and production of various forms. Material about CNC are mostly for milling machine and shelves for metal processing. So, the researchers investigated and precautions general content of wood cutting. The enhanced understanding to investigate an example that is applied outside the country, is used to analyze the expression various techniques CNC. It is difficult to obtain accurate data processing, it has various characteristics in the same timber, Future research is about analyzing type applications and CNC machining range at the time of processing the various wood.

• The Journal of Korean Association of Computer Education
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• v.11 no.2
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• pp.89-98
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• 2008

Providing appropriate interactions between learner and e- Learning system is an essential factor of a successful e-Learning system. Although many interaction functions are employed in multimedia Web-based Instruction content, learner experience a lack of similar feedbacks from educators in real- time due to the limitation of Human-Computer Interaction techniques. In this paper, an emotion recognition system via learner facial expressions has been developed and applied to a tutoring system. As human educators do, the system observes learners' emotions from facial expressions and provides any or all pertinent feedback. And various feedbacks can bring to motivations and get rid of isolation from e-Learning environments by oneself. The test results showed that this system may provide significant improvement in terms of interesting and educational achievement.

• Journal of Korea Multimedia Society
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• v.1 no.1
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• pp.1-17
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• 1998

Video information is an important component of multimedia systems such as Digital Library, World-Wide Web (WWW), and Video-On-Demand (VOD) service system. Video information has hierarchical document structure inherently, so it is named "structure video document" in this paper. This paper proposes a data model, a query language, and an indexing scheme for structured video documents in order to store, retrieve, and share video documents efficiently. In representing structured video documents, the object-oriented data modeling technique is used since the hierarchical structure information can be modeled as complex objects. We also define object types for the structure information. Our query language supports not only content-based retrieval, which means the queries based on the structure of video documents, and spatial/temporal relation for video documents. In order to perform structure queries efficiently, as well as to reduce the storage overhead of indices, an optimized inverted index structure is proposed.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.190-193
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• 2004

This review was conducted to evaluate the 'Korean Food Composition Table' and establish it as an internationally accepted database by examining its contents and evolution over time. The food composition table has been published by National Rural Living Science Institute, every 5 years, listing the nutrient content for each food, as both the raw agricultural product and processed foods, since the 1$^{st}$ edition in 1979 by RDA (Rural Development Administration). This is the basic data applied to the evaluation of the nutritional value of foods in Korea. The data is used as a useful tool in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, the draft of National Food Policy, and in clinical and epidemiological research. The database is also utilized by food service providers and food processors, etc. Consumers and the international society have been interested in the quality and safety of foods and raw agricultural products. As these data expand in volume, the type of foods included in the composition table is expanded to cover new additions for the convenience of users of the 'Nutrient Data Base' as judged by the publishers. The form of these reports varies, according to the current information, from a simple booklet to CD-ROM and to the Web service. We expect to continue to make improvements in the National Standard Table for food composition through expanding both the quantity and quality of data in an orderly manner. This effort can help food composition data to be comprehensively developed systematically and gradually at the national level.l.