• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2019.06a
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• pp.331-333
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• 2019

최근 4K UHD로 방송환경이 변화함에 따라 방송 제작 시스템도 기존의 SDI 전송에서 IP 전송을 이용한 시스템으로 변화하고 있다. 다양한 국내외 방송사들은 전송 대역폭을 높이고, 비용 효율화를 하고, 특정 벤더에 종속적이지 않고 시스템 유연성을 높이기 위해, 방송 제작 시스템을 IP 기반으로 구축하고 있다. 하지만 IP 기반 방송제작 시스템은 기존의 방송장비 하드웨어의 종속화로 인해 범용성과 확장성을 높이는데 한계가 있다. 본 논문에서는 소프트웨어 정의 방송 제작 워크플로우의 필요성에 대해 기술하고, 관련 공개 표준의 표준화 동향 및 기술 동향에 대해 알아보고, 소프트웨어 정의 방송 제작 워크플로우와 그 세부요소들을 정의하고 향후 연구 과제를 도출한다.

• Annual Conference of KIPS
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• 2010.11a
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• pp.391-394
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• 2010

기존의 M&S 프레임워크는 컴포넌트 간에 송수신되는 메시지의 구조가 유연하지 못한 문제점을 가지고 있다. 플러그인 기반 아키텍처는 소프트웨어를 구성하는 컴포넌트들을 플러그인 형태로 구현하여 컴포넌트간의 결합도를 낮추고 유연성 및 재사용성을 강화할 수 있는 구조를 가지고 있다. 이러한 아키텍처를 구성하는 각 컴포넌트는 메시지 지향 미들웨어 기반의 메시지 통신을 수행하게 되는데, 플러그인 간에 종속성이 생기지 않는 형태로 설계되고 구현되어야 한다. XML기반의 객체모델은 이러한 메시지 통신에 사용되는 메시지 객체의 구조를 정의한다. 이 객체모델은 사용자 정의 형식을 지원하며 이러한 형식을 조합하여 새로운 복합 형식을 정의하여 메시지 구조를 표현할 수 있도록 한다. 객체 모델에서는 각 사용자 정의 형식과 각 형식에서 사용하는 기본형(Primitive Type)의 클래스를 추상화하여 정의함으로써 객체 모델의 유연성을 높일 수 있는 구조를 가지고 있다.

• Annual Conference of KIPS
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• 2011.04a
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• pp.410-413
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• 2011

본 논문에서는 도로 영상에서 검출된 자동차 영상을 종류별 분류를 위해 효과적인 질감 특징정보 기반의 자동차 종류별 분류 방안을 제안한다. 제안한 연구에서는 운전자의 안전운전지원을 위해 도로상에서 검출된 자동차 영역과 자신의 차량과 거리를 추정하기 위해 검출된 자동차의 종류를 인식할 필요가 있다. 즉, 인식된 자동차의 종류에 따라 차량 간 거리를 추정에 필요한 파라미터로 사용할 수 있기 때문이다. 따라서 본 연구에서는 검출된 자동차 영상들로부터 GLCM(gray-level co-occurrence matrix)의 7가지의 특징정보들을 추출하고 SVM을 사용하여 학습 한 후 자동차의 종류(승용, 화물, 버스)를 분류하는 방법을 제안한다. GLCM은 영상이 가진 질감 정보를 효율적으로 분석함으로써 영역의 밝기 변화 정도, 거침 정도, 픽셀 분포 정도 등을 표현하기 때문에 영상내의 포함된 영역을 분류하는데 효과적이다. 제안한 방법을 실제 자동차 규모별 분류에 적용한 결과 약 83%의 분류 성공률을 제시하였다.

• 한국벤처창업학회:학술대회논문집
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• 2020.11a
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• pp.109-113
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• 2020

본 연구는 창업동아리 구성원들을 대상으로 창업교육의 전문성(깊이)과 다양성(폭)이 창업동아리 구성원의 기업가정신에 미치는 영향을 자기효능감의 조절효과를 중심으로 실증분석하고 있다. 12개 대학교에서 수집된 657부의 설문지를 바탕으로 실증분석을 수행한 결과는 다음과 같다. 첫째, 창업교육의 전문성(깊이)은 진취성과 혁신성에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 창업교육의 다양성(폭)은 위험감수성, 진취성, 혁신성 모두에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 자기효능감의 조절효과를 분석한 결과 자기효능감은 창업교육 전문성(깊이)과 진취성 간의 관계와 창업교육 전문성(깊이)과 혁신성 간의 관계를 정(+)의 방향으로 조절하는 것으로 나타났다. 본 연구는 창업교육을 전문성(깊이)과 다양성(폭)의 측면으로 구분하고 대학교 창업동아리 구성원들의 기업가정신 간 연관성을 규명하고 있다는 점, 그리고 그 관계에서 자기효능감의 조절효과가 상이하게 나타나고 있다는 증거를 제시하고 있다는 점에서 창업교육 연구 분야에 의미 있는 시사점을 제시할 수 있을 것이다.

• 한국벤처창업학회:학술대회논문집
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• 2020.06a
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• pp.197-201
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• 2020

본 연구는 수출중소기업의 재직자를 대상으로 기술혁신역량과 수출금융제도가 수출성과에 미치는 영향 및 글로벌마케팅역량의 하위 변수인 글로벌확장성을 매개변수로 하여 기술혁신역량과 수출금융제도와 수출성과 간의 영향에 관하여 분석하였다. 독립변수는 기술역량의 하위변수인 연구개발역량, 기술축적역량으로 구분하였고, 수출금융제도를 사용하였다. 전국에 거주하는 수출중소기업의 재직자로부터 수집한 설문지 242부를 실증분석에 사용하였다. SPSS v22.0을 사용하여 3단계 매개모형을 기반으로 회기분석하였다. 분석결과 첫째, 기술혁신역량은 글로벌확장성에 정(+)의 유의한 영향을 미치는 것으로 나타났다. 둘째, 기술혁신역량은 수출 성과에 정(+)의 유의한 영향을 미치는 것으로 나타났다. 셋째, 수출금융제도는 글로벌확장성에 정(+)의 유의한 영향을 미치는 것으로 나타났다. 넷째, 수출금융제도는 수출성과에 유의한 영향을 미치지 않는 것으로 나타났다. 다섯째, 기술혁신역량이 수출성과에 미치는 영향에 있어서 매개효과는 유의한 것으로 나타났다. 여섯째, 수출금융제도가 수출성과에 미치는 영향에 있어서 매개효과는 유의한 것으로 나타났다.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.412-420
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• 2001

This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.

• Tuberculosis and Respiratory Diseases
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• v.45 no.3
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• pp.536-545
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• 1998

Background: The studies on prediction equations of pulmonary function parameters for adults in Korea have been performed in a reference population mainly consisted of young and middle ages. So they included a relatively few elderly who conducted pulmonary function test frequently in clinic. We established prediction equations of pulmonary function parameters for healthy adults over 50 years old in rural area and compared this results with those of other studies. Therefore we attempted to consider normative values of pulmonary function tests for elderly in Korea. Method: Five hundred thirty-three women and men over 50 years old in rural area were participated. A "healthy" subgroup of 110 women and 32 men were identified by excluding those who had conditions that negatively influenced pulmonary function. We derived prediction equations for FVC, $FEV_1$ and $FEV_1%$ by multiple linear regression method from their age, heights and weights in each sex. Results: Prediction equations for FVC and $FEV_1$ in each sex were derived as follows Male; FVC (L)=0.02488Height(cm)-0.0269Age(years)+0.493 $FEV_1(L)$=0.01874Weight(kg)-0.0282Age(years)+2.906 Female; FVC(L)=0.02160Height(cm)-0.0192Age(years)-0.0125 $FEV_1(L)$=0.01720Height(cm)-0.0194Age(years)+0.3890 Prediction equations for $FEV_1%$ were not derived because $FEV_1%$ didn't have statistically significant terms. Comparing Predicted values that were calculated by substitution into the equations of various studies of mean values of age, heights and weights from this study, FVC and $FEV_1$ values in men of this study were lower than those of other studies. In women, FVC and $FEV_1$ values of this study were as similar as or lower than those of the study conducted for healthy elderly blacks in U.S.A respectively. Conclusion: We have got prediction equations of pulmonary function parameters which were driven from forced expiratory spirogram in adults over 50 years old in rural area. Predicted values of this study were lower than those of other studies which were conducted in Korea. So we consider that the study for spirometry reference values for elderly Korean using the method compatible with ATS recommendation need to be conducted more frequently forward.

• Food Science and Preservation
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• v.17 no.1
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• pp.42-49
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• 2010

This study was developed a multi-step process of functional jungkwa preparation from jujube fruits to prepare a new processed food, and investigated on the quality of jujube jungkwa. The weight of jujube fruits notably increased during the second processing, compared with jungkwa prepared from dried jujube fruits using an osmosis drying treatment. The weight of jungkwa produced in the second processing step was less than those in the first step. The Hunter values (L, a, b) of dried jujube fruits after the first processing were less than those of control jujube fruits. The L value did not change after the second processing of jujube jungkwa, but the a and b values were markedly decreased. However, the Hunter values did not change during the third processing step. The moisture content of dried jujube fruit, and dried fruit treated by supplementary drying (DDJF) was 37.74 and 35.93%, respectively, and that of dried fruit treated by osmosis drying was 40.42%. The moisture content of dried jujube fruit after the second processing decreased by 2-10%, and by 4-10% after the third processing. The reabsorption ratio of jujube jungkwa after the second processing was 16.93%, and that of jungkwa produced from osmosis-dried fruit 24.81%. The strength and hardness of dried jujube fruit treated with supplementary drying (DDJF) were higher, at 3 and 2, respectively, compared to the values of dried jujube fruit. The rheology of jujube fruit and jungkwa did not change during the second processing. The color, glossiness, acceptability of appearance, flavor, and overall acceptability of dried jujube fruit treated by osmosis drying as the second processing step were somewhat higher than those of fruit processed by other methods. The scores for appearance, flavor, chewiness, after taste, and overall acceptability of dried fruits treated with supplementary drying as the third processing step were somewhat greater than those of fruit prepared by other means. Accordingly, we have developed a process for preparation of jungkwa from dried jujube fruit treated by supplementary drying and osmosis drying as the second and third processing steps.

• Korean Security Journal
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• no.60
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• pp.197-226
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• 2019

The objective of this study is to examine the effects of servant leadership of security martial arts instructors on the exercise commitment and training satisfaction of trainees. To achieve the objective of this study, the data was collected from 300 trainees of security martial arts gyms located in Seoul, Incheon, and Gyeonggi-do regions by using the convenience sampling method. Total 281 questionnaires were used for the analysis after excluding 19 questionnaires. Using the SPSS 23.0 for data-process, this study conducted the frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis, and multiple regression analysis. First, all the variables showed positive(+) correlations. Second, the presentation of vision of instructors' servant leadership had positive(+) effects on the behavioral commitment while the devoted attitude of instructors' servant leadership had positive(+) effects on the cognitive commitment. Third, the presentation of vision, formation of community, and support for growth of instructors' servant leadership had positive(+) effects on the psychological elements while the presentation of vision and support for growth had positive(+) effects on the environmental elements. The presentation of vision and formation of community had positive(+) effects on the physical elements while the presentation of vision and formation of community had positive(+) effects on the educational elements. The presentation of vision, formation of community, and support for growth had positive(+) effects on the social elements. Fourth, both cognitive commitment and behavioral commitment out of trainees' exercise commitment had positive(+) effects on the psychological elements, environmental elements, physical elements, and educational elements of training satisfaction while only the cognitive commitment had positive(+) effects on the social elements. In summary, the security martial arts instructors should show the leadership like presentation of vision and devotion, and also try hard to satisfy the expectation in many areas to raise the exercise commitment.

• Korean Journal of Organic Agriculture
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• v.20 no.3
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• pp.411-422
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• 2012

To investigate the possibility of sustainable agriculture in no-tillage pepper this study was carried out in vinyl greenhouse with organic cultivation having no pesticide certification. 1. Growth and yield in pepper cultivation General growth in pepper was suppressed with decreasing hill spacing, primary branch length, and stem width. Fruit diameter and fruit weight in no-tillage increased significantly, and yield of pepper increased by 10% compared with conventional tillage. From results organic cultivation in no-tillage improved a quality of pepper compared with conventional tillage. 2. Production cost of conventional tillage and no-tillage Production cost of conventional tillage and no-tillage was not different in seed cost, inorganic fertilizer cost, pesticide cost, repair cost, light agricultural tool cost, agriculture facilities depreciation cost and so on. Intermediary goods cost in no-tillage was decreased by 11% for organic fertilizer cost, light and heat expenses and power rate, heavy agricultural tool cost, and repairing expenses compare with conventional tillage. Employment effort cost and work effort cost were decreased, and farm income and farm income rate were increased by 11% and 5%, respectively, in no-tillage. In this work, yield and gross income were increased by 10% and 25%, respectively, in no-tillage. Therefore material cost, intermediary goods cost, working expensive, farm income, and income rate were increased by 34%, 3%, 2%, 52% and 22%, respectively.