• The Bulletin of The Korean Astronomical Society
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• v.44 no.2
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• pp.62.2-62.2
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• 2019

한국의 고천문 자료는 삼국시대 이후 근대 조선까지 다수가 존재하여 세계적으로 드문 기록 문화를 보유하고 있으나, 한문 번역이 많이 이루어지지 않아 학술적 활용이 활발하지 못한 상태이다. 고문헌의 한문 문장 번역은 전문인력의 수작업에 의존하는 만큼 소요 시간이 길기에 투자대비 효율성이 떨어지는 편이다. 이에 최근 여러 분야에서 응용되는 인공지능의 적용을 대안으로 삼을 수 있으며, 초벌 번역 수준일지라도 자동번역기의 개발은 유용한 학술도구가 될 수 있다. 한국천문연구원은 한국정보화진흥원이 주관하는 2019년도 Information and Communication Technology 기반 공공서비스 촉진사업에 한국고전번역원과 공동 참여하여 인공신경망 기계학습이 적용된 고문헌 자동번역모델을 개발하고자 한다. 이 연구는 고천문 도메인에 특화된 인공지능 기계학습 기법으로 자동번역모델을 개발하여 이를 서비스하는 것을 목적으로 한다. 연구 방법은 크게 4가지 개발을 진행하는 것으로 나누어 볼 수 있다. 첫째, 인공지능의 학습 데이터에 해당되는 '코퍼스'를 구축하는 것이다. 이는 고문헌의 한자 원문과 한글 번역문이 쌍을 이루도록 만들어 줌으로써 학습에 최적화한 데이터를 최소 6만 개 이상 추출하는 것이다. 둘째, 추출된 학습 데이터 코퍼스를 다양한 인공지능 기계학습 기법에 적용하여 천문 분야 특수고전 도메인에 특화된 자동번역 모델을 생성하는 것이다. 셋째, 클라우드 기반에서 참여 기관별로 소장한 고문헌을 자동 번역 모델에 기반하여 도메인 특화된 모델로 도출 및 활용할 수 있는 대기관 서비스 플랫폼 구축이다. 넷째, 개발된 자동 번역기의 대국민 개방을 위해 웹과 모바일 메신저를 통해 자동 번역 서비스를 클라우드 기반으로 구축하는 것이다. 이 연구는 시스템 요구사항 분석과 정의를 바탕으로 설계가 진행 또는 일부 완료되어 구현 중에 있다. 추후 이 연구의 성능 평가는 자동번역모델 평가와 응용시스템 시험으로 나누어 진행된다. 자동번역모델은 평가용 테스트셋에 의한 자동 평가와 전문가에 의한 휴먼 평가에 따라 모델의 품질을 수치로 측정할 수 있다. 또한 응용시스템 시험은 소프트웨어 방법론의 개발 단계별 테스트를 적용한다. 이 연구를 통해 고천문 분야가 인공지능 자동번역 확산 플랫폼 시범의 첫 케이스라는 점에서 의의가 있다. 즉, 클라우드 기반으로 시스템을 구축함으로써 상대적으로 적은 초기 비용을 투자하여 활용성이 높은 한문 문장 자동 번역기라는 연구 인프라를 확보하는 첫 적용 학문 분야이다. 향후 이를 활용한 고천문 분야 학술 활동이 더욱 활발해질 것을 기대해 볼 수 있다.

• Economic Analysis
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• v.25 no.2
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• pp.54-95
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• 2019

The purpose of this study is to analyze quantitatively and qualitatively the effects of the increase in online shopping and its effects on real-world commercial outlets. The empirical analysis of this study is based on the results of "Census on Establishments" and "Online Shopping Survey" that cover 15 years, from 2002 to 2016. According to the results of this study, the increase in the number of online transactions affects the decrease in the number of stores in the real-world retail sector. However, non-specialized large stores and chain convenience stores showed an increase in the number of stores. In addition, the number of F&B stores increased the most in line with the increase in online transactions. This is because the increase in online transactions and in internet users led to the use of more delivery applications and the introduction of popular places on blogs or through social media. Street-level rents for medium and large-sized locations increased. In other words, it is seen that the demand for differentiated real-world stores that provide a good user experience increases, even though online transactions also increase. These results suggest that real-world stores should provide good user experiences in their physical locations with a certain size and assortment of goods.

• Journal of the Korean Institute of Landscape Architecture
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• v.52 no.3
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• pp.46-58
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• 2024

The purpose of this study is to understand the current status of the pet plant kit industry and determine the priorities for support policies to revitalize the industry. SWOT analysis assessed the industry's current state, and the Analytic Hierarchy Process (AHP) was used with industry professionals to prioritize support policies. The SWOT analysis results indicated that SO strategies involve leveraging government support policies to enhance marketing and developing eco-friendly DIY products. WO strategies include launching advertising campaigns to increase market recognition and establishing strategic partnerships to expand distribution. ST strategies focus on strengthening price competitiveness and proposing unique values, while WT strategies involve improving production processes and enhancing product quality based on consumer feedback. The AHP analysis identified 3 top-level and 12 sub-level evaluation items, with data collected from 17 expert surveys. The results showed the 'entry phase' (0.482), 'activation phase' (0.397), and 'advanced phase' (0.121) were prioritized, with 'organizing seminars' (0.181) as the most crucial subcategory and 'support for kit development' (0.020) as the least. The pet plant kit industry is in its early stages, and appropriate policy incubation can help activate the garden industry. This study provides foundational information on the industry's needs for activation.

• Journal of Ginseng Culture
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• v.6
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• pp.116-134
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• 2024

This study aimed to identify the issues in Korean ginseng exports through analyzing the ginseng market. Therefore, the study examined the current ginseng production status in South Korea and China, the major ginseng-producing countries in Northeast Asia, including cultivated areas, harvested areas, and production volumes. For South Korea, specific data on ginseng, such as average prices, operating costs, and production costs, were compiled to demonstrate the production competitiveness of Korean ginseng from a production perspective. Furthermore, as major ginseng-exporting countries, South Korea, China, and Hong Kong's export trends, including export quantities, export values, and export prices, as well as crucial export items and tariff rates, were summarized to showcase the export competitiveness of Korean ginseng. Additionally, this study aimed to understand the consumption patterns of ginseng in China, Hong Kong, and Taiwan by presenting various cases and events in these countries. Based on information related to production, export, and consumption, this study identified obstacles in the ginseng export process, including market downturns, weakened price competitiveness of Korean ginseng, increased market share of competing products like Chinese and Western ginseng, a lack of promotion and marketing, and insufficient development and export of various ginseng products. In response, strategies for overcoming these obstacles were proposed, including diversifying exports, establishing effective production systems, enhancing quality and branding, strengthening promotion and marketing efforts, and developing various ginseng products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.723-730
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• 2016

In this study, we developed traditional liquor, Omegisul, with seaweeds to support the regional culture of Jeju Island in manufacturing traditional liquors. Seaweed extracts from Sargassum fulvellum and Hizikia fusiformis were added for manufacturing Omegisul at a final concentration of either 5 or 10% and fermented for 10 days. During fermentation, samples were collected to measure changes in quality of Omegisul including pH, acidity, alcohol content, chromaticity, total microbes, organic acid content, and antioxidant activity. Both pH and acidity of Omegisul were significantly altered in the early stages of fermentation. Alcohol contents increased over the fermentation period up to 9%. Regarding chromaticity of the product, L, a, and b values were highest in Omegisul with 10% Hizikia fusiformis. Both total plate count and lactic acid bacterial count tended to increase in the early stage of fermentation and decrease later, reaching their highest points in Omegisul with 10% Hizikia fusiformis at 10 days: $1.45{\times}10^8CFU/mL$ and $2.21{\times}10^8CFU/mL$, respectively (P<0.05). Among organic acids, lactic acid contents were significantly higher during fermentation with the highest concentration of 7.474 mg/mL in Omegisul containing 10% Sargassum fulvellum. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays showed that antioxidant activity of Omegisul was increased during fermentation period. Among the samples, Omegisul with 10% Sargassum fulvellum showed the highest antioxidant activities of 69.81% and 81.61% in DPPH and ABTS assays, respectively. Taken together, Omegisul with 10% Sargassum fulvellum showed better characteristics in terms of quality than the other groups and has potential as functional Omegisul.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.2
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• pp.75-82
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• 2013

This study was carried out to contribute to the self-help and sustainability of grassroots business in Gangwon-do. To achieve this, after setting up the concept of community business, understanding the current designating status of community business and analyzing the business content and the business promotion system, I tried to analyze the continuing factors of businesses and shops, which are more than hundred years old, in Japan and seek a solution to the sustainability of community business in the province. The community business in the province, which is designated and operated, is like this; 86 preliminary social businesses, 62 town businesses, 38 social businesses. The total comes to 186. The preliminary social businesses and the social businesses are assigned more in urban area and the manufacturing sector and educational field have a lot of business contents. When it comes to the business promotion system, there are many incorporated companies and limited companies. While the town businesses are assigned more in county area, the agricultural food field and cultural world have a lot of business contents. When it comes to the main participant of business, the agricultural corporations took the first place overwhelmingly. Especially, I found out that the main participants of community business consist of 38 voluntary associations, which is 20.4 %, and we need to make up for the specialty deficiency in business management. In order to keep the continuity of community business in the province, we could achieve the results of manpower development through the case analysis research, securing good materials which can give the consumers confidence, increasing the quality of the products, maintaining high technical skills, keeping up the tradition of business and demanding forecasting. I think a successive research efforts will be required for securing good materials and increasing the quality of the products in tandem with the local community. And also we need to establish a supporting & operating system through the liaison between the business & academic world, business & administration, and business & business for securing a management specialty as an industrialist.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.44-49
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• 2004

Changes in quality properties of Kochujang prepared with Paecilomyces japonica powder and extract using different solvents were investigated during 90 days of fermentation at $20^{\circ}C$. Although moisture contents were not significantly different, pH of P. japonica-added Kochujang was lower than that of control group without P. japonica, and decreased with increasing fermentation time. Amino nitrogen content increased up to 60 days of fermentation and decreased slightly after 90 days, with that of P. japonica-added Kochujang showing highest on 30 and 60 days at 179.2 and 282.2 mg%, respectively, higher than control gruup. L, a, and b values decreased in proportion to fermentation period, with P. japonica-added Kochujang, particularly P. japonica powder-added Kochujang, lower than those of control g개up. Sensory evaluation test showed color of control group was 'clear red', whereas that of P. japonica powder-added Kochujang was 'dark reddish brown' and P. japonica extract-added Kochujang was darker than control group; consumer preference for dark color was low, Textures of all samples were 'glossy and smooth', showing high consumer preference. Salt content of P. japonica-added Kochujang was higher than that of control group, with P. japonica extract-added Kochujang higher than that made with powder Hot taste or P. japonica-added Kochujang was weaker, whereas its flavor higher, than control group, with P. japonica powder-added Kochujang showing highest flavor score. Overall preference was higher for P. japonica-added Kochujang than control group, with P. japonica water extract-added Kochujang showing the highest score.

• Journal of Korea Society of Industrial Information Systems
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• v.19 no.2
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• pp.119-135
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• 2014

This study is aimed at understanding the factors behind deciding to accept a social network service (SNS) from the viewpoint of tourists who are users of tourism SNS. The study also seeks to clarify the effects these deduced factors have on the intention of users to continuously use SNS. To this end, individual properties (such as self-efficacy, socio-cultural effects, social presence and people's innovativeness), systematic properties (like system quality and information quality)and usefulness/availability were used as factors with regard to the decision to accept tourism SNS based on previous studies and efforts were made to structurally clarify the effects of such previous factors on people's intention to continuously use SNS through perceived value and satisfaction. SNS had significant effects on satisfaction and, furthermore, significantly affected tourists' intention to continuously use it. Based on such study results, factors behind deciding to accept SNS from the viewpoint of tourists affected customers' perceived value and satisfaction and ultimately affected their intention to continuously use SNS. To achieve the purpose of the study, a survey was conducted on about 250 Busan residents who had used SNS in relation to tourist activities, such as exhibitions, conventions, accommodation, trips, aviation service and transportation. According to an empirical study, factors behind deciding to accept tourism SNS, including individual properties, systematic properties and usefulness/availability had statistically significant effects on perceived value. The usefulness/availability factor had the largest influence, in particular, followed by the systematic factor and individual factor. The value perceived in the process of using tourism SNS had significant effects on satisfaction and, furthermore, significantly affected tourists' intention to continuously use it. Based on such study results, factors behind deciding to accept SNS from the viewpoint of tourists affected customers' perceived value and satisfaction and ultimately affected their intention to continuously use SNS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Journal of Venture Innovation
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• v.6 no.4
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• pp.41-62
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• 2023

Given that SME workers are the driving force of national competitiveness and the basis and cornerstone of the industry, it is meaningful to study workers' job satisfaction and the factors that affect job satisfaction. In addition to variables related to corporate competitiveness and organizational justice, this study introduced variables such as environmental(E) activities, social(S) activities, and governance(G) activities, which th national government uses as major management evaluation indicators. Therefore, a literature study and empirical analysis were conducted on how self-efficacy affects job satisfaction when workers are faced with a changed work environment. To conduct this study, 300 copies of data were collected from workers in small and medium-sized enterprises and used for analysis. For data analysis, the SPSS statistical program (Ver. 25.0) was used. The study finds, first, that product or service quality and employee competency among corporate competitiveness had a significant positive(+) effect on job satisfaction. Secondly, among ESG management activities, social(S) activities and governance(G) activities were found to have a significant positive(+) effect on job satisfaction. Third, among organizational justice, distribution justice and procedural justice were found to have a positive(+) effect on job satisfaction. Fourth, self-efficacy was found to mediate the effect of product or service quality, employee competency, social(S) and governance(G) activities among ESG management activities, and procedural justice among organizational justice on job satisfaction. The academic value of this study is that it empirically analyzed the factors that ESG management activities affect workers' jobs,. As a result, it was confirmed that workers were satisfied with their jobs by actively showing interest in social(S) activities and governance(G) activities among ESG management activities and participating in corporate management. In addition, workers sensitive to changes in the external environment can become satisfied with their jobs through self-efficacy when SMEs actively enhance corporate competitiveness, execute ESG management activities, and provide a fair organizational culture. Finally, this study suggests that there's a possibility of improving the competitiveness of SMEs through a virtuous cycle created by a change in perception of job conversion and a decrease in turnover.