• Title/Summary/Keyword: processing

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Organizing an in-class hackathon to correct PDF-to-text conversion errors of Genomics & Informatics 1.0

  • Kim, Sunho;Kim, Royoung;Nam, Hee-Jo;Kim, Ryeo-Gyeong;Ko, Enjin;Kim, Han-Su;Shin, Jihye;Cho, Daeun;Jin, Yurhee;Bae, Soyeon;Jo, Ye Won;Jeong, San Ah;Kim, Yena;Ahn, Seoyeon;Jang, Bomi;Seong, Jiheyon;Lee, Yujin;Seo, Si Eun;Kim, Yujin;Kim, Ha-Jeong;Kim, Hyeji;Sung, Hye-Lynn;Lho, Hyoyoung;Koo, Jaywon;Chu, Jion;Lim, Juwon;Kim, Youngju;Lee, Kyungyeon;Lim, Yuri;Kim, Meongeun;Hwang, Seonjeong;Han, Shinhye;Bae, Sohyeun;Kim, Sua;Yoo, Suhyeon;Seo, Yeonjeong;Shin, Yerim;Kim, Yonsoo;Ko, You-Jung;Baek, Jihee;Hyun, Hyejin;Choi, Hyemin;Oh, Ji-Hye;Kim, Da-Young;Park, Hyun-Seok
    • Genomics & Informatics
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    • v.18 no.3
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    • pp.33.1-33.7
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    • 2020
  • This paper describes a community effort to improve earlier versions of the full-text corpus of Genomics & Informatics by semi-automatically detecting and correcting PDF-to-text conversion errors and optical character recognition errors during the first hackathon of Genomics & Informatics Annotation Hackathon (GIAH) event. Extracting text from multi-column biomedical documents such as Genomics & Informatics is known to be notoriously difficult. The hackathon was piloted as part of a coding competition of the ELTEC College of Engineering at Ewha Womans University in order to enable researchers and students to create or annotate their own versions of the Genomics & Informatics corpus, to gain and create knowledge about corpus linguistics, and simultaneously to acquire tangible and transferable skills. The proposed projects during the hackathon harness an internal database containing different versions of the corpus and annotations.

Design of Image Processing Unit for Real Time Processing (Real Time Processing을 위한 Image Processing Unit의 설계)

  • 김진욱;김석태
    • Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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    • 1998.11a
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    • pp.194-197
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    • 1998
  • Image Processing은 Image Data가 대량이고 내재된 정보가 병렬로 연관성을 가진다는 측면에서 실시간 처리가 용이하지 알다. 본 연구에서는 High Speed Real Time Image Processing을 위한 IPU(Image Processing Unit)와 이를 구동하기 위한 High Speed Real Time image Processing Language인 IPASM(Image Processing Assembly)을 제안한다. 우선 IPU의 기본개념을 설명하고 IPU의 구현을 위한 IPLU(Image Processing Logic Unit)를 설계한다. 그 후 Window98환경에서 구동 가능한 IPASM Interpreter를 실제로 제작하여 IPU의 동작방식을 간접적으로 진단한다.

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Realization of a Parallel Network System for Image Processing Techniques (영상 처리 기법을 위한 병렬화 네트워크 시스템의 구성)

  • 서원찬;조강현;김우열
    • Journal of Institute of Control, Robotics and Systems
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    • v.6 no.6
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    • pp.492-499
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    • 2000
  • In this paper, realization techniques of the parallel processing and the parallel network system for image processing are described. The parallel image processing system is constructed by the characterization of image processing and processor. Several problems are solved to achieve effective parallel processing and processor networking with the particular properties of image processing, which are reduction of communication quantity, equalization of load and delay depreciation on communication. A parallel image input device is developed for the flexible networking of parallel image processing. An abnormal region detection algorithm which is the basic function in machine vision is applied to evaluate the constructed parallel image processing system. The performance and effectiveness of the system are confirmed by experiments.

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Information Processing Culture and Information Processing Effectiveness : An Exploratory Study (기업의 정보처리문화와 기업 정보활동의 효과성에 관한 탐색적 연구)

  • Jeon, Seong-Hyeon;Park, Geun-Seok
    • Asia pacific journal of information systems
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    • v.2 no.2
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    • pp.3-14
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    • 1992
  • Information processing culture is presented as an integrative concept for representing the cultural aspects of organizational information processing, and its effects on organizational information processing effectiveness are investigated. Based upon a review of literature on organizational culture, the dimensions of information processing culture are drawn and validated empirically. It is found that information processing culture consists of two dimensions, information value perception and information processing rituals, the latter being further consisting of the volume of formal information processing, the structural support for information processing, and the degree of formalization for information recording and transmission. It is also found that information value perception has a strong effect on organizational information processing effectiveness. The implications of the findings are discussed.

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Study on Establishment of DB for Processing Properties of Food Raw Materials and Website Operation (식품자원의 가공적성 연구 결과 DB 구축 및 웹사이트 운영 연구)

  • Hwang, Sin-hee
    • Food Science and Industry
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    • v.49 no.2
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    • pp.78-82
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    • 2016
  • DB Integration website(tentatively named Food Processing Aptitude Information Center, FPAIC) has been designed through a "high-value products development project(2013)". Basically, the project aims to secure connections between food raw materials and processing industry, a variety of information sources, and users's convenience. It also aims to build the industry-university-based mutual growth in the food industry through sharing of processing suitability and material research on food raw materials. FPAIC consists of raw material story, information of sample characteristics, food processing study, preceding research data, food industry trends, and understanding of food processing. The major database of research on Food Processing is provided on information of sample characteristics, and food processing study. Currently the web site has 36 raw material stories, 380 information on sample characteristics and food processing studies, 1,600 preceding research data about 31 food raw materials. The web site also provides information on 70 useful web sites, as well as 77 food industry trends, 27 basic information about food processing.

The Design and Implementation of Two-Way Search Algorithm using Mobile Instant Messenger (모바일 인스턴스 메신저를 이용한 양방향 검색 알고리즘의 설계 및 구현)

  • Lee, Daesik;Jang, Chungryong;Lee, Yongkwon
    • Journal of Korea Society of Digital Industry and Information Management
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    • v.11 no.2
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    • pp.55-66
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    • 2015
  • In this paper, we design and implement a two-way search algorithm that can provide a customized service through the user with real-time two-way communication using a mobile instant messaging service. Therefore, we design and implement the automative search system which enables delivering message to each user mobile terminal from a plurality of relay mobile terminals by utilizing the mobile instant messenger, not to deliver a message from the main server to the mobile instant messenger user directly. Two-way search system using the mobile instant messenger can be immediately collect the user's response is easy to identify the orientation of each user, and thus can be provided to establish a differentiated service plan. Also, It provides a number of services(text, photos, videos, etc) in real-time information to the user by utilizing the mobile instant messenger service without the need to install a separate application. Experiment results, data processing speed of the category processing way to search for the data of the DB server from a user mobile terminal is about 7.06sec, data processing number per minute is about 13 times. The data processing speed of the instruction processing way is about 3.10sec, data processing number per minute is about 10 times. The data processing speed of the natural language processing way is about 5.13sec, per data processing number per minute is about 7 times. Therefore in category processing way, command processing way and natural language processing way, instruction processing way is the most excellent in aspect of data processing speed, otherwise in aspect of per data processing number per minute, the category processing way is the best method.

Korean Named Entity Recognition using Cotraining-based Learning (Cotraining 학습을 이용한 한국어 개체명 인식)

  • Lee, Hyun-Sook;Chung, Eui-Sok;Hwang, Yi-Gyu;Yun, Bo-Hyun
    • Proceedings of the Korea Information Processing Society Conference
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    • 2002.11a
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    • pp.597-600
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    • 2002
  • 본 논문에서는 정보추출 및 정보검색, 문서요약과 같은 자연어처리 응용에서 중요한 역할을 하는 개체명 인식 모델을 제안하였다. 기존의 한국어 개체명 인식에 관한 연구는 규칙 기반 연구의 경우 수동으로 생성한 규칙이나 어휘사전에 매우 의존적이고, 통계기반의 연구의 경우 개체명이 태깅된 대량의 학습데이터를 필요로 하므로 새로운 도메인으로의 이식성 관점에서 한계가 있다. 이를 극복하기 위해 본 논문에서는 개체명이 태깅되지 않은 학습데이터를 이용하여 Cotraining 기반 학습을 수행함으로써 개체명 인식을 위한 규칙과 사전을 자동적으로 확장하였다. 실험 결과, 경제분야 문서에 대해 87.6%의 정확률을 보였다.

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Spatio-temporal Sensor Data Processing Techniques

  • Kim, Jeong-Joon
    • Journal of Information Processing Systems
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    • v.13 no.5
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    • pp.1259-1276
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    • 2017
  • As technologies related to sensor network are currently emerging and the use of GeoSensor is increasing along with the development of Internet of Things (IoT) technology, spatial query processing systems to efficiently process spatial sensor data are being actively studied. However, existing spatial query processing systems do not support a spatial-temporal data type and a spatial-temporal operator for processing spatialtemporal sensor data. Therefore, they are inadequate for processing spatial-temporal sensor data like GeoSensor. Accordingly, this paper developed a spatial-temporal query processing system, for efficient spatial-temporal query processing of spatial-temporal sensor data in a sensor network. Lastly, this paper verified the utility of System through a scenario, and proved that this system's performance is better than existing systems through performance assessment of performance time and memory usage.

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

  • Zhou, Hengyue;Zhuang, Xinbo;Zhou, Changyu;Ding, Daming;Li, Chunbao;Bai, Yun;Zhou, Guanghong
    • Asian-Australasian Journal of Animal Sciences
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    • v.33 no.5
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    • pp.812-824
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    • 2020
  • Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

Effect of the Processing History on the Morphology and Properties of the Ternary Blends of Nylon 6, a Thermotropic Liquid Crystalline Polymer, and a Functionalized Polypropylene

  • Yongsok Seo;Kim, Hyong-Jun;Kim, Byeongyeol;Hong, Soon-Man;Hwang, Seung-Sang;Kim, Kwang-Ung
    • Macromolecular Research
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    • v.9 no.4
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    • pp.238-246
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    • 2001
  • Properties of ternary blends of nylon 6 (Ny6), a thermotropic liquid crystalline polymer (TLCP, poly(ester amide), 20 wt%) and a maleic anhydride grafted polypropylene (2 wt%) (MAPP) were studied under various processing conditions. TLCP was pre-blended with MAPP first and then the binary one blended again with Ny6. The processing temperature of the second mixing was varied. Thermal properties show the partial miscibility of the ternary blend. The morphology of the TLCP phase in the first blending shows mostly in the fibril bundle shape, but varies between droplets and oriented fibrils after the second processing. Some of TLCP phase lost the fibril morphology during the second processing stage. The morphology variation invokes the change in tensile properties. Low extrusion temperature (270$\^{C}$) provides more fibril shapes, which are associated with less deformation in the second stage. The processing temperature effect was more evident when the draw ratio was high. High drawing was applicable due to the stabilizing action of tile compatibilizer.

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