• Journal of the Korean Society for information Management
• /
• v.40 no.2
• /
• pp.157-182
• /
• 2023

This study analyzed the structure and utilization of subject headings in the National Library of Korea Subject Headings List (NLSH) based on an analysis of subject headings assigned to 1,218,867 national bibliographies from 2003 to 2022. The findings of the study are as follows: Firstly, among all subject headings in the NLSH, there were 257,103 preferred terms, accounting for 50.2% of the total terms. Foreign language terms constituted 33% (169,466), while non-preferred terms comprised 12% (61,442). Among the preferred terms, 57,312 subject headings were used, accounting for 22.3%. However, it was observed that 54.7% (31,351) of these subject headings were assigned less than 5 times, indicating that only a small number of subject headings were frequently utilized. Secondly, the frequency of relationship indicators appeared in the order of RT, BT, and NT. The NLSH consisted of 12,602 top-level subject headings and 143,704 lowest-level subject headings, with a maximum depth of 17 levels. Thirdly, on average, 1.72 subject headings were assigned per bibliographic record. The number of subject headings assigned and the depth of the hierarchy increased for materials with more specific contents. Recent bibliographic records have been assigned more subject headings and deeper into the hierarchy of the NLSH. It was also found that the number of subject headings assigned per bibliography varied depending on the main class of KDC. Based on the findings, it is recommended to evaluate the coverage of terms in the NLSH, reorganize hierarchical relationships and depth of subject headings, and enhance the development of subdivisions within the NLSH.

• Journal of the Korean Society for information Management
• /
• v.40 no.2
• /
• pp.183-209
• /
• 2023

The purpose of this study is to evaluate the Dublin Core metadata generated by ChatGPT using book covers, title pages, and colophons from a collection of books. To achieve this, we collected book covers, title pages, and colophons from 90 books and inputted them into ChatGPT to generate Dublin Core metadata. The performance was evaluated in terms of completeness and accuracy. The overall results showed a satisfactory level of completeness at 0.87 and accuracy at 0.71. Among the individual elements, Title, Creator, Publisher, Date, Identifier, Rights, and Language exhibited higher performance. Subject and Description elements showed relatively lower performance in terms of completeness and accuracy, but it confirmed the generation capability known as the inherent strength of ChatGPT. On the other hand, books in the sections of social sciences and technology of DDC showed slightly lower accuracy in the Contributor element. This was attributed to ChatGPT's attribution extraction errors, omissions in the original bibliographic description contents for metadata, and the language composition of the training data used by ChatGPT.

• The Journal of Korean Philosophical History
• /
• no.28
• /
• pp.155-182
• /
• 2010

When we divide Environmental Ethics education into the elements of 'knowledge - emotion - behavior', we need to focus on 'knowledge' at high school level. In general Moral Education, 'knowledge - emotion - behavior' is a circular link, but as Environmental Ethics is a matter of 'consciousness', it is desirable to instruct with the process of 'knowledge>emotion, behavior'. Teaching 'Consciousness on Nature' is not recommended at elementary or middle school level because it demands higher inference. On the contrary, considering the reality in high school it is not recommended to teach the necessity and method of recycling or to go field trip to the polluted area. Rather, it is better to inform the students of Environmental Ethics' viewpoints and let them know the ways of moral judgments. The view of nature in Orientalism is well explained through the Environmental Ethics' viewpoint. To explain the view of nature in Orientalism we should concentrate on the theory, not on the attitude of life. And we should rather compare the viewpoints of nature in Confucianism, Taoism and Buddhism respectively than explain in Orientalism all together. That is, if we compare with the viewpoints of Environmental Ethics and explain similarities & differences in Confucianism, Taoism and Buddhism, we can complement Environmental Ethics or present the third approach.

• Asia Marketing Journal
• /
• v.9 no.3
• /
• pp.209-232
• /
• 2007

두산은 2001년에 <산> 소주 제품으로 소주시장에 진입하였지만, 2002년도에 6.7%였던 <산> 소주의 시장 점유율이 2004년도 들어서서 5.4% 로 하락하였고, 선호도 역시 매우 낮은 수준으로 조사되어, 원인분석과 함께 새로운 소주에 대한 개발 필요성이 대두되었다. 당시 두산은 시장 선도 브랜드인 <참이슬>의 충성 고객층은 감소하면서 비호감 고객층이 증가하는 등 소주에 대한 고객의 욕구가 변화하고 있다는 시장조사 결과에서 성공의 기회를 엿볼 수 있었다. 그리고 1인당 알코올 소비량은 감소하였으나 소주의 소비량은 연간 70병으로 일정한 소비를 나타나고 있었기 때문에, 소주시장의 매력도는 아직 충분히 존재한다고 판단하였다. 그리하여 두산이 목표로 삼을 표적시장 선정을 위한 시장조사를 대대적으로 시작하였는데, 소주 음용 조사에서 30~40대의 남성들은 소비량이 감소하는 반면 여성들의 소주 소비량은 전 연령대에 걸쳐 증가하는 것으로 나타났다. 여기에서 두산은 새로운 소주시장에 대한 신제품 개발의 기회를 발견하고, 신제품 개발 프로젝트에 착수하게 되었다. 이를 위해 먼저 소주 트렌드의 변화와 소비자들의 라이프 스타일을 살펴보고, 이를 통해 '웰빙'을 신제품의 주요가치로 결정하게 된다. 이후 시장 세분화 조사를 통해 다량음용자(heavy user)가 많은 품질 중시 시장과 도수 및 숙취 중시 시장에 진입하기로 한다. 그 다음 소주에 대한 소비자들의 불만족 요인이 무엇인지 살펴보고 이를 해결하기 위한 대안들을 탐색한다. 그 결과 '목 넘김이 부드럽고, 몸의 산성화를 중화시키며, 숙취 해소'에 뛰어난 '알칼리수'를 신제품의 주원료로 사용한 <처음처럼>을 개발하게 된다. 소주의 주요 속성별 선호도 조사를 실시한 결과, 모든 속성에서 <처음처럼>이 경쟁사 제품보다 뛰어난 것으로 나타나 두산은 <처음처럼>을 시장에 출시하게 되었다. <처음처럼>은 24~35세를 목표 고객으로 설정하고, 유흥업소가 밀집한 중심상권을 집중적으로 공략하였다. 이를 위해 저가 정책을 실시하여 유통업체의 마진을 높였으며, 다양한 광고, 촉진 전략을 통해서 소비자 인지도를 향상시켰다. 그 결과 수도권 및 전국 지역에서 지속적으로 시장점유율이 증가하였으며, 소비자들에게 <참이슬>과 차별화된 이미지를 구축하게 되었다. <처음처럼>이 성공적으로 시장에 진입할 수 있었던 이유로는 알칼리수 사용, 감성적 브랜드명 채택, 차별화된 마케팅 전략 구사, 그리고 조직원의 강력한 성공 의지 등을 들 수 있다. 소주 시장의 독보적 존재였던 <참이슬>과의 경쟁에서 이루어진 결과라는 점에서 <처음처럼>의 사례는 많은 기업들에게 시사점을 제공할 수 있다. 하지만 현재 '대중성'이나 '친근감'같은 이미지가 <참이슬>에 비해 상대적으로 낮고, <참이슬 fresh>의 출시로 인해 목표 고객인 20대가 이탈되는 문제는 앞으로 <처음처럼>이 극복해야 할 과제이다. 이를 위해 <처음처럼>은 무엇보다 '웰빙 소주'로서의 이미지를 확고히 하기 위한 마케팅 전략을 실행하여야 할 것이다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.29 no.3
• /
• pp.332-344
• /
• 1996

The vertical profiles of the natural $^{210}Po,\;^{210}Pb\;and\;^{234}Th$, activities were measured at the upper 150 m or 200 m of water column from west-east intersection in the east-southern coastal area of the Korea Peninsula during the period from 26 to 29 April 1994 to compare the removal rates (residence time) and removal processes for $^{210}Po\;and\;^{234}Th$. At the inshore stations, the $^{210}Po$ activity was generally higher in the thermocline and its under layer than in the surface mixed layer, while represented the reversed pattern at the offshore stations. However, the $^{210}Pb$ activity decreased generally with depth. Also, the activity of $^{210}Po$ relative to its parent $^{210}Pb$ was deficient in the water column above the main thermocline, but was slightly excess or close to equilibrium in the thermocline and its under layer. The vertical profiles for the activity of $^{210}Pb$ relative to its parent $^{226}Ra$ showed the reversed pattern with the vertical variation of $^{210}Po$ excess (or deficiency). The $^{234}Th$ activity was significantly lower in the surface mixed layer and thermocline than in the deeper layer. The residence time of $^{210}Po$ ranged from 1 to 4 years at the five stations except station E8 that showed yet long residence time (approximately 10 years). The long residence time at the station E8 may resulted from the thicker surface mixed layer and subsequent the vertical mixing of $^{210}Po$ which was recycled in the lower surface mixed layer compared to at the other stations. Also, the residence time of $^{210}Po$ was shorter at the inshore stations than at the offshore stations. However, the residence time of $^{234}Th$ ranged from 52 to 74 days at all station without the significant variation, was very much shorter relative to the residence time of $^{210}Po$. The correlation between the removal rate of dissolved $^{234}Th$ and the concentration of total suspended matter (TSM) was generally positive. Therefore, it seems that the major route of the removal mechanism of $^{234}Th$ from seawater in the surface mixed layer is via adsorption onto suspended particle surfaces (most likely inorganic particles) and subsequent settling to the bottom layer. Between the removal rate of dissolved $^{210}Po$ and the concentration of chlorophyll-a was positively good correlation. Consequently, most likely the removal of $^{210}Po$ may be occurred by uptake to organisms (mainly such as planktonic debris or fecal pellets) and subsequent settling.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.19 no.6
• /
• pp.529-536
• /
• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.3
• /
• pp.407-420
• /
• 2014

A survey was carried out regarding university students' recognition of high-caffeine energy drinks in an effort to identify and improve problems as well as provide basic data. Most of the subjects had previous experience of energy drink consumption. Studies showed that most students consumed energy drinks when studying. Regarding frequency of energy drink consumption, most students' responded "1~6 times a year"; female students showed lower frequency of energy drink consumption than male students. Both male and female students used convenience stores to purchase energy drinks. In most cases, students became aware of energy drinks through advertisements on TV, radio, newspapers, and magazines. The most important factor affecting their energy drink purchase and consumption status was taste. The most frequent adverse effect they experienced after drinking an energy drink was unusual heart-pounding, whereas the biggest problem caused by energy drink consumption was addiction. This study indicates that students should have a better understanding of the problems associated with excessive and prolonged high-caffeine intake. In addition, instructions for proper purchasing and consumption of high-caffeine energy drinks should be provided as well as education and campaigns concerning symptoms caused by high-caffeine energy drink consumption so that students may refrain from excessive consumption. Further, civil organizations and the government need to devise effective measures for proper regulation of high-caffeine energy drink consumption.

• Journal of Nutrition and Health
• /
• v.45 no.6
• /
• pp.562-576
• /
• 2012

Han-sik is a term in Korean that may indicate any Korean dish or food. At present, there is no general consensus on the definition of Han-sik among scholars or professionals in related fields. The aim of this study was to investigate perceptions of Han-sik by professionals in the fields of food, nutrition, and culinary arts using 512 dishes and foods commonly consumed by Koreans using the 4th Korean National Health and Nutrition Survey. A total of 117 professionals out of 185 initially contacted professionals participated in this online survey. We calculated the rate of respondents with a positive answer, that is "It is Han-sik', on each dish and food from the 512 items in 28 dish groups. Items were categorized into five groups according to their Han-sik perception rate: over 90%, 75-89%, 50-74%, 25-49%, and below 25%. Most items in the three dish groups 'Seasoned vegetables, cooked (Namul Suk-chae)', 'Kimchis', and 'Salt-fermented foods (Jeotgal)' showed high perception rates of Han-sik, with a higher than 90% positive response. Items in 'Soups', 'Stews', and 'Steamed foods' dish groups also showed high perception rates of Han-sik. However, no item showed a greater than 90% Han-sik perception rate in 'Fried foods (Twigim)', 'Meat, poultry and fishes', 'Legumes, nuts, and seeds', 'Milk and milk products', 'Sugars and confectioneries', and 'Soup'. Most items in the 'Milk and milk products', 'Sugars and confectioneries', and 'Soup' groups belonged to the lowest perception rate of below 25%. There was a significant difference in the proportion of items perceived as Han-sik by the length of living abroad to (p < 0.05). In summary, the perception rate of Han-sik seemed to be affected by the cooking method, ingredients, and length of time living abroad by the professionals. Further studies targeting subjects with different characteristics and socioeconomic status are warranted to define the concept of Han-sik.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.3
• /
• pp.478-486
• /
• 2013

The purpose of this study was to analyze consumer consumption and product concept demands of Korean rice-wine. An online survey, conducted from April 28, 2010 to May 6 2010, targeted 200 consumers in Seoul and the Gyeonggi-do area. More than half of the respondents (51.3%) drank rice-wine because of the taste. The common reasons for dissatisfaction with rice-wine were hangovers (35.7%) and taste (16.9%). From analyzing rice-wine preferences, the most preferred ingredient was rice (57.8%), while the most preferred aroma and taste was derived from the fruit (48.7% and 58.4%, respectively). The most common methods consumers observed for promoting rice-wine consumption were the "development and management of rice-wine brands" (59.7%), and "continuous promotion" (44.8%). The most important attributes of a rice-wine product included its taste (4.60), followed by its quality (4.41) using 5-point Likert scale. An importance-performance analysis (IPA) was performed for the 17 attributes of rice-wine and identified targets for product management strategies, including the "usage of domestic ingredients", "ease of purchase", clarity of "product information", and "external image". Therefore, developing solid concepts in marketing strategy are required and may be achieved by understanding the consumer preferences and demands of rice-wine.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.24 no.3
• /
• pp.177-184
• /
• 1991

We have investigated geographical distribution and physico-chemical properties of water masses or water types at mid-bottom depth in the neighbouring sea of Cheju Island in August 1986. In 50m layer the Yellow Sea Bottom Cold Water(YSBCW) below $12^{\circ}C$ was observed in the northwestern area of Cheju Island, while the Tsushima Warm Water(TWW) with relatively high temperature$(>16^{\circ}C)$ and salinity more than 34.0 in its southeastern area extended as far as the coast of about 15km. Also, 50m layer at the outside stations of its southwestern area indicated relatively cold water temperature$(11-30^{\circ}C)$, probably due to southward transport of the Yellow Sea Bottom Cold Water(YSBCW . The Yellow Sea Warm Water(YSWW), the mixed water of the YSBCW and the TWW, ranged $13^{\circ}C$ to $16^{\circ}C$ in water temperature and was appeared mainly in the coastal and intermediate area of Cheju Island. And the relatively cold water in the southwestern area and the Tsushima Warm Water were more extensively distributed in 50m layer than the deeper layer. Horizontal distributions of nitrate and phosphate showed a pattern similar to that of water temperature. As it were, the Yellow Sea Bottom Cold Water had the highest concentration of nutrients, while southwestern outside stations had the lowest nutrient contents. Especially, the concentration of nitrate in the latter was remarkably low compared with the value at the other stations. It may be attributed to intensive vertical mixing by collision of the northward driven Tn with the southward driven YSBCW. Also, it was particular that the Tsushima Warm Water indicated relatively high silicate content corresponding to that of the Yellow Sea Bottom Cold Water. Based on the data of $\Delta Si/\Delta P$ ratio, it seems that the mid-bottom waters in this study area are younger than the surface or intermediate water in the Korean East Sea.