• Journal of the Korea Convergence Society
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• v.9 no.4
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• pp.151-160
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• 2018

Waxes currently used as a coating material to preserve surfaces of outdoor iron sculptures tend to face lower coating strength and efflorescence due to the aging from air pollution and acid rains. Consequently, they are subjected to repeated corrosions shortly after the treatment. And the sculptures face the problem losing their original nature because of the changes of colors and lusters, so this convergence study aims at developing wax with better performance than the existing materials. For this reason, the study identified the effects of physical property using the environmental experiments such as the tests of salt spray and gas corrosion as well as the analysis of luster level and thermo-gravimetry. As this study result, the developed ISC wax showed the excellent blocking effect from salt water and coating durability more than five times compared with the existing waxes, better acid resistance by two-four times, sun block effect by 2-10 times, improved luster variance by 3-16 times, improved thermo-stability and durability by 0.5-5 times, and therefore demonstrating far better coating effect than the existing waxes. In the light of these findings, this study contributes for this new development which can replace the existing waxes used so far in order to preserve the outdoor iron sculptures.

• Journal of the Korean Geographical Society
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• v.37 no.4
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• pp.403-424
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• 2002

Internet GIS sites are currently being emersed as one of important places to acquire spatial information in stead of traditional paper map. This paper is intended to identify critical factors in evaluating internet GIS site quality. While there should be a considerable number and variety of factors associated with internet GIS site quality, this paper focuses on the site characteristics that generate visitor satisfaction. After carefully reviewing the previous literature of general website evaluation, four criteria that are critical to internet GIS site quality were identified: (1) contents (2) design (3) navigation (4) spatial analysis. An empirical study for a case study site has been conducted to confirm the validity for the four evaluation factors. A site diagnosis by the criteria provided many valuable information for Web site quality. For example, it was found that many symbols in the site made the visitors confusing and navigation interface was not very user-friendly to track required positional information due to inconsistency in terms of cartographic concept. The results indicate that the evaluation criteria may be used not only as a tool to evaluate internet GIS sites, but also as a checklist to improve the quality of a web site that is under development and requires remodelling. As a result, the research findings have established the new concept of ‘the quality assurance of the internet GIS site’, proposed as an initial aim of this paper Many of the issues unresolved in this project could be improved, based on the understanding of the four criteria suggested in this paper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.728-732
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• 2002

To assess the quality of commercial sikhes, we compared physicochemical and sensory characteristics of commercial sikhe with home-made one. Six different brands and home-made sikhes were analysed for physicochemical (sugar content, acidity, color, viscosity, transparancy, texture of rice) and sensory characteristics (7-point scoring test,18 experienced panel members). Commercial sikhes (6 different companies) exhibited lower sugar content (11.6～12.5$^{\circ}$Brix) and viscosity (5.33～9.33 cP) than home-made one, whereas higher pH (5.93 ～6.87), transparency (9.1～46.5% at 558 m), Hunter L, a and b values. In the texture of rice, commercial sikhe showed higher hardness, springiness and chewiness than those of home-made one in. Sensory evaluation showed that malt and rice content, tex-ture and color of rice, and over-all preference for commercial sikhe was significantly lower than those for home-made one (p<0.05). Especially, the scores of over-all preference for 3 commercial sikhes (2.7～3.6) were much lower than that of home-made one (5.7).

• Journal of the korean academy of Pediatric Dentistry
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• v.42 no.1
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• pp.30-37
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• 2015

A new colorimetric test ($Cariview^{(R)}$) using a new type of pH indicator can reflect the acidogenic potential of plaque bacteria. The objective of this study was to evaluate the correlation between $Cariview^{(R)}$ and the caries experience (measured through the dmft index) of children, and to compare $Cariview^{(R)}$ with Dentocult $SM^{(R)}$. Having obtained informed consent, 135 children less than 6 years old participated in the study. We examined their dmft index, and performed two caries activity tests ($Cariview^{(R)}$ and Dentocult $SM^{(R)}$) according to the manufacturers' instructions. In the results, $Cariview^{(R)}$ showed a moderate correlation with the dmft index (r = 0.43, p < 0.01). $Cariview^{(R)}$ showed a sensitivity of 68.8%, a specificity of 69.2%, and an area under curve of 0.686 in the ROC curve analysis. $Cariview^{(R)}$ had a significant correlation with the children's caries experience and had a slightly better explanatory ability than Dentocult $SM^{(R)}$. Furthermore, $Cariview^{(R)}$ was convenient and easy to use on uncooperative children, and also had an educational effect with its visual colors. It is suggested that $Cariview^{(R)}$ could be used clinically to identify the children susceptible to develop caries and to establish a preventive strategy.

• Journal of Dental Rehabilitation and Applied Science
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• v.20 no.2
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• pp.109-120
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• 2004

INTRODUCTION: The build-up method has been used for application of porcelain powder on the metal framework to make final tooth shape conventionally. This method takes time and need skill to mimic final shade and shape of porcelain fused to metal crown. The purpose of this study was to develop standard shape and shade laminating porcelain forms to reduce build-up time. METHODS: To make tooth form porcelain paste, several liquid organic compounds were added to conventional feldspathic porcelain. The amount of additives and rheologic property were tested to find out best composition. Comparison of mixing methods to reduced porosity, proper heating schedule, and measurement of shrinkage amount and residual organic materials were performed to set-up standard procedures. Finally, biaxial flexural strength and color of preformed laminated paste porcelain were compared with those of porcelain which fabricated by the conventional build-up method. RESULTS: There was no significant difference in physical properties and color stability between two fabrication methods after various testing methods. Conclusion: This new build-up method can be applied to fabricate the PFM crown and bridge without any loss of strength and optical properties.

• The Journal of the Korea institute of electronic communication sciences
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• v.10 no.10
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• pp.1145-1156
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• 2015

There is a shortage of mobile application systems readily applicable to the field of crop cultivation in relation to diseases and insect pests directly connected to the quality of crops. Most of system have been devoted to diseases and insect pests that would offer full predictions and basic information about diseases and insect pests currently. But for lack of the instant diagnostic functions seriously and the field of crop cultivation, we design and implement a crop cultivation field-oriented smart diseases and insect pests information retrieval system based on mobile for u-Farm. The proposed system had such advantages as providing information about diseases and insect pests in the field of crop cultivation and allowing the users to check the information with their smart-phones real-time based on the Lucene, a search library useful for the specialized analysis of images, and JSON data structure. And it was designed based on object-oriented modeling to increase its expandability and reusability. It was capable of search based on such image characteristic information as colors as well as the meta-information of crops and meta-information-based texts. The system was full of great merits including the implementation of u-Farm, the real-time check, and management of crop yields and diseases and insect pests by both the farmers and cultivation field managers.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.173-187
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• 2009

The purpose of this study is to provide useful information for establishing efficient marketing direction by investigating the performance(satisfaction) and importance of the display of dining space for hotel banquets. The importance and satisfaction scores of the display of dining space were measured on the five-point Likert scale. The results were summarized as follows. 'Taste of food(4.53 point)', 'freshness of food materials(4.50 point)', and 'indoor cleanliness(4.38 point)' were considered highly important while 'carpet shape of the floor(3.68 point)' and 'art objects(3.69 point)' were scored low. As for the factors of satisfaction, 'freshness of food materials(3.86 point)', 'taste of food(3.85 point)', 'indoor cleanliness(3.74 point)', and 'overall cleanliness of tables(3.73 point)' were considered highly satisfactory while 'art objects(3.42 point)', 'item decoration(3.44 point)', 'furniture and accessory decoration(3.45 point)' were scored low. As a result of analyzing difference between importance and performance of the display of dining space, importance(4.02 point) was much higher than performance(3.60 point). For the IPA result, customers made much account of 'taste of food', 'freshness of food materials', 'indoor cleanliness', 'overall cleanliness of tables', 'cleanliness state of a banquet hall' and so on, so they were regarded as the items to be continuously cared for. Also, intensive care was needed in such factors as 'indoor temperature', 'food vessels', 'soundproofing' and 'colors of a banquet hall' due to low customer satisfaction.

• Science of Emotion and Sensibility
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• v.9 no.spc3
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• pp.209-224
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• 2006

Hierarchy which is often named as the tree-structure is used to reduce complexity and show primitive structures of complicated information. This paper aims at explaining information-visualization methods using hierarchies in multimedia domains and prospecting the possible applications by examining how they affect the user's tasks involved in information-seeking activities. As a result, four types of information visualization methods named Treemap, Hyperbolic, Cone Tree and DOI Tree employed in multimedia domain, are presented and pros and cons of each method are explained in this paper. Another important part is defining the core tasks and other related-tasks in information-seeking activities, such as, overview, zoom, filter, details-on-demand, relate, history, and extract. Followings are major findings. Treemap uses 'overview' as the core task, which makes user to gain a overall meaning of the whole information cluster. Hyperbolic and DOI Tree apply 'Boom' task through the function of focus+context or by the function of meaningful scaling to magnify or downsize each node. Cone Tree, also, makes the information organizer to classify the patterns of information acquired in the process of users' information-seeking activities by using 'extract' task. Through this study, it is finally found out that the information-visualization methods using hierarchies in multimedia domains should incorporate the wide variety of functional needs related to users' information-seeking behaviors beyond the visual representation of information.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.12
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• pp.1939-1949
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• 2008

The purpose of this study was to identify differences or similarities across the ensembles of 2006 F/W fashion trends in the big fashion centers such as Paris, London, New York, and Seoul, by street fashion research. The study focuses on understanding of localized fashion trend in the marketplace. We used photograph observation and analyzed data by SPSS program. We found there is a significant difference in winter outfits at these different global fashion mega cities. Most Korean women were wearing light colored outer jackets and blue jeans were dominant style for pants. The majority of Paris/London, New York and Seoul people on the street were wearing wool/wool like coat. Padded coats were worn more by New Yorkers than by people in Seoul. For the bottom, there is a similarity between Paris/London, and New York City, in that skinny pants were popular. Koreans were wearing skinny pants mostly, but the percentage of mini skirts/shorts was also higher than any other cities. We found that the cross-cultural fashion mega trend is similar in clusters, but there is a slight difference of trend in clothing color, style and design details, and accessories by localized fashion cities. Not only direct observation but also identification of cultural characteristics and consumer behavior through the years will bring much more contributions to apparel industries.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.910-917
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• 2015

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.