• Science of Emotion and Sensibility
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• v.23 no.4
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• pp.73-92
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• 2020

This article addresses the possibility of developing a new art appreciation method using olfaction, which was not previously considered an important sense in expanding the cultural enjoyment of visually impaired people. The human olfactory system is a faculty that is not considered very important in modern society; however, this is due to cultural factors, and from a biological point of view, the human sense of smell has sufficient potential for practical application. In this study, it is assumed that when various types of scent are perceived through this sense of smell, each has its own unconscious relation to color and concept, which researchers have termed "color directivity" and "concept directivity." Through experiments, the researchers found that some specific scents have color directivity and concept directivity, and in using these scents, they succeeded in delivering information about colors used in artworks to the visually impaired. Based on this study, we hope to continue our research on the use of color-concept directional scents that can convey the brightness and saturation of colors and more diverse hues.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.125-136
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• 2014

The purpose of this study is to provide the bakery franchise chains with practical suggestions through the analysis of the product quality that leads to customer trust and long-term reliance. For this study, I collected corresponding materials and made an inquiry survey with special emphasis on the covariance analysis to produce trustworthy results along with the analysis of factors. For the empirical analysis, among 350 copies of questionnaire distributed in the Seoul metropolitan area, 322 copies with 96% of usable response rate were used for the analyses using SPSS 18.0 and AMOS 18.0. Then, the covariance analysis was carried out for the verification of the hypotheses of the study. A summary of the results are as follows. First, texture, color and decoration, flavor and feel showed a positive effect on customer trust. Second, customer trust had a positive effect on the long-term orientation. Third, texture, color and decoration, flavor and feel showed a positive effect on the long-term orientation.

• Proceedings of the Korea Inteligent Information System Society Conference
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• 2005.11a
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• pp.500-506
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• 2005

본 논문에서는 자가 생성 지도 학습 알고리즘을 이용한 운송 컨테이너 식별자 인식 시스템을 제안한다. 일반적으로 운송 컨테이너의 식별자들은 글자의 색이 검정색 또는 흰색으로 이루어져 있는 특정이 있다. 이러한 특성을 고려하여 원 컨테이너 영상에 대해 검은색과 흰색을 제외하고는 모든 부분을 잡음으로 처리하기 위해 퍼지 추론 방법을 이용하여 식별자 영역과 바탕영역을 구별한다. 식별자 영역으로 구분 된 영역은 그대로 두고, 바탕 영역으로 구분된 영역 은 전체 영상의 평균 픽셀 값으로 대체시킨다. 그리고 Sobel 마스크를 이용하여 에지를 검출하고, 추출된 에지를 이용하여 수직 블록과 수평 블록을 검출 하여 컨테이너의 식별자 영역을 추출하고 이진화한다. 이진화 된 식별자 영역에 대해 검정색의 빈도수를 이용하여 흰바탕과 민바탕을 구분하고 4 방향 윤곽선 추적 알고리즘을 적용하여 개별 식별자를 추출 한다. 개별 식별자 인식을 위해 자가 생성 지도 학습 알고리즘을 제안하여 개별 식별자 인식에 적용한다. 제안된 자가 생성 지도 학습 알고리즘은 입력층과 은닉층 사이의 구조를 ART-l을 개선하여 적용하고 은닉층과 출력층 사이에는 일반화된 델타 학습 방법과 Delta-bar-Delta 알고리즘을 적용하여 학습 및 인식 성능을 개선한다. 실제 80 개의 컨테이너 영상을 대상으로 실험한 결과, 제안된 식별자 추출 방법이 이전의 개별 추출 방법보다 추출률이 개선되었고 FCM 기반 자가 생성 지도 학습 알고리즘보다 제안된 자가 생성 지도 학습 알고리즘이 컨테이너 식별자의 학습 및 인식에 있어서 개선된 것을 확인하였다.색 문제를 해결하고자 하는 것이 연구의 목적이다. 정보추출은 사용자의 관심사에 적합한 문서들로부터 어떤 구체적인 사실이나 관계를 정확히 추출하는 작업을 가리킨다.앞으로 e-메일, 매신저, 전자결재, 지식관리시스템, 인터넷 방송 시스템의 기반 구조 역할을 할 수 있다. 현재 오픈웨어에 적용하기 위한 P2P 기반의 지능형 BPM(Business Process Management)에 관한 연구와 X인터넷 기술을 이용한 RIA (Rich Internet Application) 기반 웹인터페이스 연구를 진행하고 있다.태도와 유아의 창의성간에는 상관이 없는 것으로 나타났고, 일반 유아의 아버지 양육태도와 유아의 창의성간의 상관에서는 아버지 양육태도의 성취-비성취 요인에서와 창의성제목의 추상성요인에서 상관이 있는 것으로 나타났다. 따라서 창의성이 높은 아동의 아버지의 양육태도는 일반 유아의 아버지와 보다 더 애정적이며 자율성이 높지만 창의성이 높은 아동의 집단내에서 창의성에 특별한 영향을 더 미치는 아버지의 양육방식은 발견되지 않았다. 반면 일반 유아의 경우 아버지의 성취지향성이 낮을 때 자녀의 창의성을 향상시킬 수 있는 것으로 나타났다. 이상에서 자녀의 창의성을 향상시키는 중요한 양육차원은 애정성이나 비성취지향성으로 나타나고 있어 정서적인 측면의 지원인 것으로 밝혀졌다.징에서 나타나는 AD-SR맥락의 반성적 탐구가 자주 나타났다. 반성적 탐구 척도 두 그룹을 비교 했을 때 CON 상호작용의 특징이 낮게 나타나는 N그룹이 양적으로 그리고 내용적으로 더 의미 있는 반성적 탐구를 했다용을 지원하는 홈페이지를 만들어 자료

• The Journal of Korean Institute of Communications and Information Sciences
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• v.37C no.9
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• pp.784-790
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• 2012

In this paper, we propose a upstream transmission method to extend coverage in visible light communication (VLC) systems. We extend transmission distance by using focused infrared(IR) light emitting diodes(LEDs). Since the focused light covers just limited area, it might have a difficulty in transmitting data if the transmitter and receiver are not properly aligned. To solve this problem, we arrange multiple IR-LEDs in different direction and select a single best performing IR-LED among multiple IR-LEDs. Also, the transmission performance is periodically checked and another IR-LED is reselected to support the required quality of service (QoS) and to minimize battery consumption required by a mobile terminal.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.9-13
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• 2008

The objective of this study was to evaluate the effect of different ratios of horse meat and pork (horse meat: pork=0:100, 50:50, 100:0) on the quality and sensory characteristics of press hams. Press ham containing 100% horse meat had a higher moisture content (%) and lower fat content (%) than the other hams (p<0.05). The redness (hunter a value) and yellowness (hunter b value) were significantly higher in press ham containing 100% horse meat, whereas the lightness (hunter L value) was significantly lower than other hams (p<0.05). With regard to textural properties, press ham containing 100% horse meat had significantly higher springiness, but there were no significant differences among the ham products in regard to hardness, cohesiveness, gumminess and chewiness (p>0.05). The results of sensory tests showed that press ham containing 100% horse meat had significantly lower color and acceptability scores compared to other hams (p<0.05). With regard to mineral contents, Na, Fe, Mn, and Zn were significantly higher in press ham containing 100% horse meat (p<0.05).

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.739-746
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• 2006

The objective of this study was to evaluate the quality of emulsion-type sausage where part of the pork was substituted with horse meat during manufacturing. Three treatments of sausages were manufactured by replacing pork with 0, 50 and 100% horse meat. After manufacturing, sausages were vacuum-packaged and stored 4℃ for 1 day. An increase in horse meat resulted in higher moisture, protein content, and pH values, and lower fat content of sausage(P<0.05). However, no significant effects were observed on texture characteristics and sensory attributes of sausage. The horse meat sausage had higher K, Fe, Zn, Cu, saturated fatty acid contents than 0% horse meat level. Based on the results, it can be concluded that horse meat can be used as a meat replacer in the manufacture of emulsion-type sausages up to a level of 100%.

• Journal of Korea Technology Innovation Society
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• v.10 no.1
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• pp.73-97
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• 2007

R&D into future technologies should be conducted in conjunction with technological innovation strategies that are linked to corporate survival within a framework of information and knowledge-based competitiveness. As such, future technology strategies should be ensured through open R&D organizations. The development of future technologies should not be conducted simply on the basis of future forecasts, but should take into account customer needs in advance and reflect them in the development of the future technologies or services. This research aims to select as segmentation variables the customers' attitude towards accepting future telecommunication technologies and their value orientation in their everyday life, as these factors wilt have the greatest effect on the demand for future telecommunication services and thus segment the future telecom service market. Likewise, such research seeks to segment the market from the stage of technology R&D activities and employ the results to formulate technology development strategies. Based on the customer attitude towards accepting new technologies, two groups were induced, and a hierarchical customer segmentation model was provided to conduct secondary segmentation of the two groups on the basis of their respective customer value orientation. A survey was conducted in June 2006 on 800 consumers aged 15 to 69, residing in Seoul and five other major South Korean cities, through one-on-one interviews. The samples were divided into two sub-groups according to their level of acceptance of new technology; a sub-group demonstrating a high level of technology acceptance (39.4%) and another sub-group with a comparatively lower level of technology acceptance (60.6%). These two sub-groups were further divided each into 5 smaller sub-groups (10 total smaller sub-groups) through two rounds of segmentation. The ten sub-groups were then analyzed in their detailed characteristics, including general demographic characteristics, usage patterns in existing telecom services such as mobile service, broadband internet and wireless internet and the status of ownership of a computing or information device and the desire or intention to purchase one. Through these steps, we were able to statistically prove that each of these 10 sub-groups responded to telecom services as independent markets. We found that each segmented group responds as an independent individual market. Through correspondence analysis, the target segmentation groups were positioned in such a way as to facilitate the entry of future telecommunication services into the market, as well as their diffusion and transferability.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.619-624
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• 1999

This work was to study the potential health food use of germinated colored rice after germinating and drying using microwave under vacuum. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for $3{\sim}4\;days$. The germinated colored rice was dried by different drying methods: microwave vacuum drying 1, microwave vacuum drying $2\;(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $60^{\circ}C$. During microwave vacuum drying 1 or 2, the sample reached $60^{\circ}C$ much faster (within 5 min) and was dried much faster ($2{\sim}3\;hrs$ than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying 2 retained the highest ${\alpha}-amylase$ activity, followed by microwave vacuum drying 1, freeze drying, vacuum drying, and hot air drying.