• Proceedings of the Korea Information Processing Society Conference
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• 2003.05c
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• pp.1669-1672
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• 2003

오늘날 컴퓨터와 인터넷의 빠른 보급과 발전으로 인해 게임은 급속도로 확산 보급되어왔다. 종합예술이라고 불릴 만큼 다양한 기술이 뒷받침되어 게임 산업은 21세기의 고부가가치 산업으로 각광을 받고 있으며 새로운 게임의 종류와 장르가 다양해졌다. 그 중 온라인게임은 산업적인 면과 정부지원이란 면에서 주요한 산업으로 부상하고 있다. 본 논문에서는 온라인게임 소프트웨어 품질 향상을 위한 테스트의 요소들을 파악하고 품질평가 요소로 제안한 후 개발 단계에서의 적용 시점을 제안하고자 한다.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.11 no.2
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• pp.85-92
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• 1986

Hangeul wordprocessor, workstation and I/O device for telematic service are requiring many kinds of characters with various attributes such as size and font. In this paper, we survey computer algorithm that have been studied to transform(reduction, enlargement) built-in character patterns into character patterns with different sizes. Also, evaluation cirteria for such algorithms are mentioned.

• Food Science and Preservation
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• v.15 no.6
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• pp.810-815
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• 2008

Improving quality is a very important component of maintaining competitiveness of agricultural products. However, evaluation of 'high quality' indicates it is a very abstract concept and independent of some quality attributes, leading to differences in the perception of quality. Thus, there is a pressing need to objectively define 'high quality' and to develop basic technologies for its measurement, for application in the production, storage and distribution of competitive agricultural products. To objectively quantify apple quality, a survey was conducted on consumer preferences and awareness of quality attributes including color, taste, flavor and shape. The survey questionnaire targeted male and female adults (463 persons) ranging in age from 20 to 59 years. The questionnaire was based on purchases made at a wholesale market (50.1%) or a traditional market (18.8%). The majority of purchases were as small packets (62.0%) or as individual pieces (20.5%). Apples of moderate size (fist size, 60.5%) were preferred over small (4.3%) or large (32.6%) apples. The questionnaire provided consumer data on external quality attributes including color, shape and variety. Taste attributes were evaluated in relation to the balance between sour and sweet taste, and flavors peculiar to apples.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.160-164
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• 2008

This study was conducted to evaluate the quality attributes of cooked hams made with four hind leg muscles (Biceps femoris, Semimembranosus, Rectus femoris, Gluteus medius) and Longissimus dorsi. Muscles were prepared from three market-weighted crossbreeds ($L{\times}Y{\times}D$) and the pH, proximate chemical composition, color, texture attributes, and sensory properties of cooked pork muscle hams were evaluated. In the raw state, no significant differences in pH were found among the five muscle hams. However, Rectus femoris ham had the highest pH, while Longissimus dorsi ham had the lowest pH (p<0.05). All muscle hams had similar moisture, fat, and ash contents. The protein content (%) was highest in Longissimus dorsi ham (p<0.05). The Hunter L value was highest for Longissimus dorsi ham while Rectus femoris and Gluteus medius hams had the lowest Hunter L values (p<0.05). The Hunter a values were similar in Rectus femoris, Biceps femoris, and Gluteus medius hams, and lowest for Longissimus dorsi ham (p<0.05). Texture attributes were not significantly different among the five muscle hams (p>0.05). The results of sensory evaluation showed that Semimembranosus hams had the highest flavor score, but there were no significant differences among five muscle hams with regard to color, taste, and texture (p>0.05).

• Archives of design research
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• v.20
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• pp.51-58
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• 1997

This paper aims to aid a practical evaluation for screening out the design proposais under applying the IRDS system, which is developed a computer aided industrial design system as a computer application system. In this study, the author adopted 3 evaluation methods with criteria which have quantitative and qualitative attributes : the Intuitive Evaluation Methods(X), the Accumulative Evaluation Method(Y), the Benchmarking Evaluation Methods(Z). The results show that the 3 Methods have reciprocal relationships under reliability(r=0.0001). In analysis on the properties of the evaluation methods, the Evaluation Method (X) shows rapidity especially, the Evaluation Method (Y); relativity, the Evaluation Method(Z); importance respectively. The correlation analysis between the evaluation methods makes the null hypothesis denying, then we could adapt the research hypothesis. Therefore the correlation between them has positive relationship, and it shows thicker than the result of the 1st study.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.73-80
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• 1999

This study was carried out to investigate the effects of enzyme treatments on the functional properties of soy protein isolate (SPI) and to examine the quality attributes of soy yogurt prepared by different enzyme treatments, sweeteners and starter cultures. Enzyme treatment increased the solubility and emulsifying capacity of soy proteins, but decreased the emulsifying stability; the enzymatic activity of ${\alpha}$-chymotrypsin was higher than that of trypsin. Enzyme treatments decreased the pH of soy yogurts prepared by both culture methods, the culture of L. bulgaricus and S. thermophilus and the culture of L. bulgaricus and K. fragilis, but increased the titratable acidity, total numbers of lactic acid bacteria and yeast. Trypsin was more effective than ${\alpha}$-chymotrypsin in decreasing pH and increasing titratable acidity and total numbers of lactic acid bacteria and yeast. Fructose decreased the pH of soy yogurts more than sucrose in the culture of L. bulgaricus and S. thermophilus, and vice versa in the culture of L. bulgaricus and K. fragilis. Fructooligosaccharides were more effective in the culture of L. bulgaricus and K. fragilis than in the culture of L. bulgaricus and S. thermophilus in increasing the titratable acidity, total count of lactic acid bacteria and yeast. In sensory evaluation, soy yogurts containing trypsin treated SPI, fructose and fructooligosaccharides (75%:25%) were more acceptable than those containing untreated or trypsin treated SPI and fructose. This was because of more smooth and less sour, in which the values of pH, titratable acidity, microbial growth, and viscosity were in the range of commercial yogurts. Soy yogurts fermented by L. bulgaricus and K. fragilis showed more smooth mouthfeel than those fermented by L. bulgaricus and S. thermophilus.

• Journal of the Korea Convergence Society
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• v.7 no.5
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• pp.181-188
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• 2016

This study investigated consumer convergence preferences for healthcare information service in social media using the multi-attribute utility theory. The multi-attribute utility theory is an approach for compositional modeling attributes wherein researchers compute the overall service utility by aggregating the evaluation results for attribute values. We found that healthcare information service consumers in social media evaluate the service preference through the multi attributes - Update, Cost, Usefulness, Usability, Reliability. And the study shows that individual preference by estimating weight of each attribute in the services influences the service use intention. So we believe that estimating preferences with multi-attribute utility theory will predict business success of the services in a new media, and for a successful business of the social media services marketers should assess the consumer's preference using the multi-attributes.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.96-106
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• 2016

The purpose of this study was to evaluate the service quality attributes of Korean restaurants by North American and Chinese residents in Korea based on the Kano model. This survey was performed from September to December 2010. The subjects consisted of 135 North Americans and 165 Chinese in Seoul. The service quality attributes of Korean restaurants were composed of twenty three items in the categories of 'food quality', 'employee's service quality', 'sanitation quality', 'facility quality', and 'convenience quality'. For North Americans, there were five 'attractive quality' items, eleven 'one-dimensional quality' items and six 'indifferent quality' items, and one item had the same frequency on both 'attractive quality' and 'one-dimensional quality'. For the Chinese, there were twelve 'attractive quality' items, and ten 'one-dimensional quality' items, and one item had the same frequency on 'attractive quality' and 'one-dimensional quality'. According to the customer satisfaction coefficient developed by Timko, 'taste of the 'food (0.80)' for North Americans and 'freshness of the ingredients (0.94)' for Chinese were highest scores in the 'Better coefficient'. On the other hand, within the 'Worse coefficient', 'sanitation of the food' had the lowest score for both North Americans (-0.89) and Chinese (-0.90).

• Food Science of Animal Resources
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• v.31 no.5
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• pp.684-692
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• 2011

The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (WoorimatdagTM, WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 200 broilers (Ross, CB) each were randomly assigned to floor pens (20 chickens per pen). The production stages (I, II, and III) were selected based on similar live weight. The crude fat contents of WM thigh meat were lower than those of CB. WM thigh meat contained higher stearic and arachidonic acid contents but lower palmitoleic and oleic acid contents compared to those of CB. The thigh meat color CIE $L^*$- and CIE $b^*$-values of WM were lower, but inosine-5'-monophosphate content was higher in WM than CB in whole production stages. WM thigh meat showed higher collagen content, hardness, springiness, gumminess, and chewiness than CB. In sensory evaluation, odor, taste, and overall acceptance were higher while color was lower in WM. Based on these results, it can be concluded that even if commercial broilers are raised under the same environmental conditions as WM, the unique quality attributes of WM thigh meat are distinctively unique.

• Journal of Information Technology Services
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• v.16 no.4
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• pp.177-195
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• 2017

Traditionally, news was consumed only through printed newspapers and broadcasting media, such as radio and television. However, the Internet has enabled people to consume news content online. Since most of online news content has been provided for free, it is not easy for news providers to charge the fixed subscription fee for online news content. Therefore, as an alternative strategy, some online news providers have tried to adopt the Pay-What-You-Want (PWYW) pricing model, which allows users (readers) to pay as much as they want after consuming news content. As this pricing model shows some possibility to grow and replace the unsuccessful monetization strategy of online news content, we therefore examined the comparative importance of seven heuristic attributes (i.e., article evaluation, article share, article comment, article information design, article length, writer SNS, and writer information) affecting readers' voluntary payment behavior through a conjoint analysis with 379 news articles collected from online news Website (i.e., Ohmynews.com) where the PWYW model has been working successfully. This study found that article share and article length are the most important factors which affect online news content users' voluntary payment. Finally, two major and eight minor propositions are suggested based on the findings of the study. This study would suggest guidelines for how to create online news content which induces much more voluntary payment.