• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.10a
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• pp.573-575
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• 2016

Consumption habits of children who economic consumption habits has not been established is a very big concern for parents. According to the credit recovery committee (2006) youth consumption behavior and needs assessment of the education of, he answered that 60.9% of young people have experienced the impulse buying. Student consumption of is done in pin money to receive almost to the parent. Most of the pin money, in order to be paid in cash, is often consumed with the payment directly in the offline sales floor. Pin money is, or waste to students senseless consumption, to trick the price of the purchase goods, to parents, so as to require a greater amount without parental monitoring and agree. In this paper, we would like to propose a system to solve the problem of giving the authority to make decisions off-line payment from student to the parent.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.10a
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• pp.272-274
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• 2021

Recently, due to COVID-19, the use of non-face-to-face authentication and fever detection systems is increasing. As the number of confirmed cases increases, the government is making it mandatory to authenticate and install a fever detector. It is used for entering and leaving not only general restaurants but also all stores. However, in most cases, the heat detector and the authentication device are separately configured and used, which is very inconvenient. Therefore, this study was conducted to develop an access control system that can simultaneously perform these functions. A smart access control system was developed by combining IOT technology as well as a fever detection function and smart personal recognition function. It is expected to further develop K-Quarantine by distributing it to public facilities and nursing facilities in the future.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.52-52
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• 2017

연구목적: 생산자와 소비자의 물리적 사회적 거리가 가까워지고, 1일 유통체계 준수에 의한 높은 신선도 유지, 먹거리에 대한 생산자와 생산정보 공유에 의한 농산물 안전성 향상 등 여러 장점 때문에 늘어나고 있는 로컬 푸드의 지속발전을 모색하고자 로컬 푸드 참여농가의 농작업 어려움 조사 및 기계화 방안 제시 조사방법: 전북 완주군 소재 용진농협에서 운영 중인 로컬 푸드 직매장에 농산물을 공급하는 농업인 21인을 대상으로 2016년 11월에 로컬 푸드의 어려운 점, 주요 생산품목, 가장 힘든 농작업, 기계화가 시급한 농작업, 농기계 도입에 어려운 점, 의견 및 건의사항을 설문 조사 분석하였음 결과 및 고찰: 로컬 푸드 참여 농가들은 4~5개 품목을 소량 생산하고, 농가에서 수확 소포장 라벨 부착 후 매장에 직접 진열하고 있었음. 농협은 정선 선별기, 소형 도정기, 포장기, 바코드 기계 등을 설치하여 농가 공동이용, 안전성 신선도 관리 등 교육, 스마트폰 앱을 매장 재고 현황을 농업인에게 실시간으로 제공 등 지원하고 있음. 조사에 응한 농업인 21명 중 60대(13명) > 50대(5명) > 70대(3명)로 모두 50대 이상이었음. 어려운 점에 대한 물음에 대해서는 '판매가 어렵다'(45%) > '인력이 부족하다'(40%) > '생산비가 많이 든다'(8.5%) > 기타(6.5%) 순이었음. '인력부족'은 파종과 수확 시기에 노동력이 집중적으로 필요한 것에 기인하고, 경지 규모가 다소 큰 농가에서는 농사일을 전문으로 하는 외국인 노동자를 고용함으로 노동력 부족 문제를 해소하지만, 소규모 농가는 품삯을 주고 고용할 경우 오히려 적자이기 때문에 고되더라도 자체 노동력으로 해결하고 있는 것으로 조사되었음. 가장 힘든 작업은 수확(81%) > 파종 정식(19%)으로 수확이 절대적으로 힘든 작업이라고 응답하였고, 기계화가 시급한 작업은 수확(71%) > 파종 정식(29%)으로 응답하였음. 힘든 이유로는 적기에 수확을 끝내야 상품성을 인정받을 수 있기 때문에 단기간에 많은 노동력이 요구된다고 응답하였음. 농기계 도입에 어려운 원인으로는, '적합한 수확기계가 없다'(48%)와 '재배면적이 적어 필요성을 못 느낀다'(29%)가 대부분이었고, 이밖에 '가격이 비싸다'(10%), '기계 정확도가 떨어진다'(10%), '기계 조작이 어렵다'(5%)로 나타났음. 결론: 로컬 푸드 참여 농가를 대상으로 농작업 기계화 현황에 대하여 조사하였음. 로컬 푸드의 지속 발전을 위한 방안을 제시하면; 첫째, 중 소농을 위한 수확기 개발이 가장 시급한 것으로 조사되었고, 둘째, 농기계가 아니더라도 우선 힘든 일을 해소하면서 편하게 자세를 유지할 수 있는 작업 보조기구 또는 편이장비의 개발 보급이 필요함. 셋째, 농가의 영세성과 지역의 특성을 고려하여 기술센터 농기계임대사업이나 시군 보조사업을 통해서 소형 농기계, 농기구, 보조 및 편이장비 보급이 확대되어야 함.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.334-338
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• 2009

To determine the contamination status of Sushi fish and rice, seventy-nine samples of Sushi were collected from wholesale markets and Japanese restaurants within the Seoul area and subsequently analyzed for food-borne pathogens. Total aerobic counts ranged from 4 to 6 log CFU/g for the sliced raw fish, and from 3 to 5 log CFU/g for the boiled rice. Higher levels of contamination were detected in bream and shrimp Sushi versus other types. Coliform counts of 3-4 log CFU/g were detected in the sliced raw fish, whereas levels in the boiled rice were one log CFU/g lower compared to the raw fish. The raw Sushi fish had higher amounts of contamination than the boiled rice, however, E.coli was not detected. The prevalence rates of pathogens, namely Staphylococcus aureus and Bacillus cereus, in the raw fish were 17% and 10%, respectively. Similarly, the prevalence rates in the boiled rice were 11% and 8% for S. aureus and B.cereus, respectively. Salmonella and Listeria monocytogenes were also detected; however, other pathogens such as Vibrio parahaemolyticus, Clostridium perfrigens, and Yersinia enterocolitica were not detected. Among the high contaminating pathogens, B.cereus was found in 13% of samples from the wholesale markets, while S.aureus was found in 30% of samples from the Japanese restaurants. Therefore, these data suggest that the primary microbial hazard factors for Sushi are S. aureus and B. cereus, in addition to V. parahaemolyticus, and further risk assessments should focus on those pathogens.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.42-57
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• 2015

When a customer chooses a coffee shop, different factors can influence his/her purchase. These factors can include tangible as well as intangible elements such as the coffee shop's atmosphere, layout, and interior. Thus, many coffee brands strive to serve not only a diverse menu, but also a unique quality of environment. This study aimed to investigate the influence of physical environment on customer satisfaction and loyalty in the coffee shop and evaluate the influential power of the physical environment factors using hierarchical regression analysis. Data was collected from customers of coffee shops in Texas, the U.S. The study found that the coffee shops' physical environment influenced the customer's satisfaction and loyalty. Particularly, the coffee shop's physical environment including ambient and interior design greatly influenced the customers' satisfaction. However, a broad range of physical environment factors such as temperature, aroma, lighting, color, and interior furnishings should be provided to increase the customer loyalty. The results may have a broader application to provide effective managerial and marketing information to Korean coffee entrepreneur brand in the U.S. and beyond.

• Korean Journal of Heritage: History & Science
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• v.53 no.3
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• pp.110-127
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• 2020

The term "conserved remains" refers to cultural remains that are preserved in accordance with the valuation of buried cultural properties when important remains are recognized in rescue excavations during construction work. South Korea's rapid economic growth and ensuing land development over the past few decades compelled a sharp increase in the number of rescue excavation cases, and, naturally, of conserved remains. Today, an increasingly large number of conserved remains have raised issues, including those concerning land expropriation as well as the management and utilization of such remains, but no clear solutions have been proposed. This study attempts to propose plans for improvement based mainly on the recognition of institutional issues rather than technical issues related to the conservation of cultural remains. This is because the identification and review of institutional deficiencies must be prioritized in order to efficiently manage conserved remains with limited resources and manpower. Among many possible proposals to demand improvement of conservation policies, one that must first be examined under the current system is the rapid transition, or review thereof, of "conserved remains" to "designated cultural properties." Unlike designated cultural properties, conserved remains are merely a temporary means of conservation, because they lack regulations for follow-ups subsequent to preliminary measures. Naturally, deferring the definition of relics as "conserved remains" for extended periods causes numerous problems. Measures to resolve such problems may include establishing a legal system to manage conserved remains at a level similar to designated cultural properties or seeking ways to improve management under the current system. This study focuses on areas where institutional improvement for conserved remains is possible by methods other than through the rapid transition to designated cultural properties and presents several proposals. Currently, conservation measures are divided into three categories: on-site conservation, relocation conservation, and record conservation. This study reclassifies these categories from three into four categories. On-site conservation includes only two categories: conserved remains and the newly-proposed soil-covered remains. Two remaining categories, the relocation conservation remains and the record conservation remains, are presented as classifications in which development projects are possible, and they are presented as alternative conservation types that contrast with on-site conservation. Unlike conserved remains, soil-covered conservation presented as a new category in which development projects are possible.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.304-308
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• 2008

We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest ($7.5^{\circ}C$) and the lowest ($6.4^{\circ}C$) temperature spaces in a refrigerator was $1.1^{\circ}C$, the corresponding difference between the highest ($8.9^{\circ}C$) and lowest ($7.5^{\circ}C$) food surface temperatures was $1.4^{\circ}C$. The average temperatures of both chilled food surfaces and refrigerator spaces were $7^{\circ}C$ (max. $22.9^{\circ}C$) and 8.2 degrees C (in. $-0.4^{\circ}C$), respectively. The temperatures of chilled food surfaces were $6.1{\times}10.6^{\circ}C$ for soybean curds, $6{\sim}12.3^{\circ}C$ for fish paste, $2.3{\times}18.2^{\circ}C$ for kimbab, $4.6{\times}12.2^{\circ}C$ for salads, $3.4{\times}12.6^{\circ}C$ for wet noodles, and $7.1{\times}19^{\circ}C$ for mook. Our results indicate that chilled foods require careful management for storage at temperatures below $10^{\circ}C$ with careful recording of the warmest area of the refrigerator.

• Journal of Korean Society of Disaster and Security
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• v.7 no.1
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• pp.27-33
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• 2014

This research has been shown the strategic disaster prevention and safety management's methodology that minimize the demage and loss from environmental disaster: it is made the renewable energy using the urban wastes causing the main environmental disaster, it minimize the generating cost from the environmental disaster, it gain the energy source for preparing the large-scale shutdown electricity, it gain the profit from the continuous electric power and heat energy's generating, it gain the renewal energy source from the old urban wastes' landfill, it give back the citizen the clean environment, the construction cost is able to be solved form the profit which the power plant is made the plasma gasification generation of the urban wastes, it create the new related jobs in the local government, it base to be invested the local industrial zone's commercialization due to the renewal energy power plant. Especially, in happen to the large-scale natural disaster's typhoon and earthquake, in the result generating the large-scale urban wastes, it is shown the prepared and robust model which contribute the preventing recovery of the local economy using the renewal energy of the urban wastes, and the strategic disaster prevention and safety management's method in the future city.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.129-136
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• 2002

This study was conducted to Provide basic information Promoting egg qualify improvement and hygienic control by grasping of present market egg distribution system and hygienic quality. The eggs of 57 brands collected from the department food stores in Incheon Metropolitan City were examined. Eggs were kept in room temperature in all the market and 70.2% of the brands were marked the expiration date indicating that eggs would be available over 28 days after being laid. Fifty-four % of the market eggs was classified as a special or functional egg. Expiration date and date of laying were common labelling items in all brands. These items were labelled in trade mark sheet or eggs tray. Only 66.6% of the brands had the mark about net quantity of contents. The inspection about the exterior and contents of eggs has results as follows: eggshell contamination of feces and feather-9.5%, abnormal and broken eggshell -3.9%, blood and meat spots in contents -14.7% and watery whites -1.8%. Average of Haugh Unit(HU) was 56.1 and below HU 31 were 18 of 285 eggs(6.3%), in addition, more than one egg detected in 12 brands(21.1%) among 57 brands have inferior quality. Salmonella enteritidis from eggshell and antibodies directed from S. enteritidis in the yolks of eggs available in the market were not detected. Ranges of Total bacterial count (CFU/ml) on eggshell of eggs were < 10~8.2$\times$10$_3$, and isolation ratio of Escherichia coli were 4.7%. Tetracyclines were detected in 1.8% of the eggs(1 of57 brands) by CHARMII. As mentioned above, quality control and improving distribution system were required to facilitate egg consumption and improve public health by complementing labelling items and quality standards.

• Spatial Information Research
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• v.19 no.6
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• pp.19-28
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• 2011

Recently, the interests of marine mineral resources has been increasing from the depletion of land resources around the world and many countries are involving in marine exploration work. South Korea is also currently performing exploration work to estimate the marine mineral resources around the Korean Peninsula. However, massive amounts of marine exploration data accumulated from the long-term exploration work have not been systematically managed. The data have been managed by the file based system instead of commercial database. The aim of this study is to construct GIS-based Marine Mineral Resource Information System using a spatial database for the core sediments of the marine exploration data. For constructing such DB system, GIS-based data items were classified, and a database was designed using relational database model. The database was constructed using commercial DBMS(Database Management System), Oracle. Also, necessary functions of the system were defined for the effective use of database based on users' requirement analysis. The GIS-based Marine Mineral Resource Information System has enabled to support the systematic management of the marine exploration data. Furthermore, it is expected that this spatial database will be useful in estimating the reserves of the mineral resources and provide valuable information for economic evaluation. In the future, the application of advanced techniques of spatial analysis and 3-dimensional display function will be required.