• Journal of the Korea Society of Computer and Information
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• v.25 no.3
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• pp.251-260
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• 2020

In this paper, we propose to understand the conceptual structure of programming elements that learners form during the prototyping theory. To do this, we reviewed previous studies on the meaning of conception and prototype theory and conducted a course of problem-solving programming for 33 university students who had no prior experience in programming, and collected transcription materials through conceptual metaphorical writing. The conclusions of this study are as follows: 1) Identifying the conceptual structure of learners as a conceptual metaphor can enhance the effectiveness of programming education. 2) Learners need to reinforce the experience of forming abstract attributes to form mature programming concepts. 3) The concept of programming differs in the structure of multi-level concepts that students, teachers, and professional programmers have in each group. 4) Programming elements should intentionally block misconception risks in the meaning of symbols. 5) Concept evaluation tools should be developed to check whether various attributes can be applied.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.250-260
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• 2016

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.331-342
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• 2013

The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was 'Baking (87.0%)' and the way of acquiring recipes for the oven was 'from oven manufacturing company (50.0%)'. The advantage of using the oven was 'the convenient use of the oven (63.3%)' and the disadvantage was 'Difficulty of cooking foods evenly (59.8%)'. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, 'Improvement of cooking baked foods' was highest for dietitians (4.60 point) and 'Checking temperature of cooked foods' was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1414-1417
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• 2004

As the major quality deterioration factor for black sesame Dasik during storage, texture hardening, loss of gloss and decrease of savory flavor are derived from sensory and texture analysis of fresh and two months-stored Dasik. Four kinds of corn syrup with different dextrose equivalent (DE) were applied and their effects on quality attributes of black sesame Dasik were examined to select the optimum corn syrup that could minimize the quality deterioration of black sesame Dasik during storage. Results of texture analysis and sensory evaluation of fresh and four weeks-stored Dasik at $25^{\circ}C$ suggested the possibility that the application of corn syrup with DE of 60~65 or oligosaccharide can minimize the quality deterioration of black sesame Dasik in terms of gloss, sweet flavor and texture hardening during storage.

• The KIPS Transactions:PartD
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• v.14D no.1 s.111
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• pp.57-66
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• 2007

Organizations of Software development are very important issue on enhancement of a software quality as rapid progress of software industry. Especially there are diverse attempts for enhancement of test maturity of the software organization through some kinds of the test maturity model. But the current test maturity models based on CMM(Capability Maturity Model) lack part of actual testing measurement and only measure level of test maturity. To solve these problems, we suggest 'double V-model' to execute both software development process and test process simultaneously, and also 'test attributes to Maturity Levels Correlation Matrix' for evaluating level of test maturity included with definitions of test attribute and level. That is, we enhance TMM(Test Maturity Model) adopted with 'Improvement Suggestion' of TPI(Test Process Improvement) which is easy the evaluation of test maturity of organization and gives the direction of improvement to level up the test maturity for the measured organization. As a result, we will contribute to level up the test maturity of the organization.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.3
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• pp.260-266
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• 2018

The concept of customer utility, which affects customer's adoption, is important to understand the process of technology diffusion and substitution regarding multiple generation technology. This research defined the concept of attribute-based customer utility and developed a model for measuring attribute-based customer utility. Based on the literature review and modeling, we provided the definition and a model regarding customer utility and the accuracy of the model is verified through a case study of the semiconductor industry. Customer utility for a multiple generation technology needs to consider changes by generation, or time within the same generation, and is defined as the summation of both technological and economic utilities. In addition, we can model the measurement of customer utility after converting technological and economical attributes into utilities. This research is valuable in understanding not only customer utility as a driver of customer adoption, but also for establishing technological strategy after forecasting diffusion and substitution paths based on customer utility.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.755-758
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• 1991

Kimchi was investigated with regard to the sensory properties depending on ethnic group and processing conditions, and to the relationship between its sensory attributes. Sensory panel scores of American in sourness, pungency and crunchiness were significantly higher than those of Korean. The opposite result was performed in sweetness. There were no significant differences between American and Korean in sensory properties of saltiness, hardness and toughness. Salt content in brine was significantly related to saltiness of kimchi at p<0.001. Sensory panel scores of saltiness in kimchi made with 10, 15 and 20% salt solution appeared to be 4.5, 5.8 and 7.1, respectively. Mean values of toughness were 5.7 at 3 days of aging and 4.5 at 10 days. There were no relationship among sensory properties between taste attributes and textural terms of kimchi.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• Journal of the Korea Convergence Society
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• v.8 no.11
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• pp.7-13
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• 2017

In recent years, cloud computing technology has been socially emerged that provides services remotely as various devices are used. However, there are increasing attempts by some users to provide cloud computing services with malicious intent. In this paper, we propose a property - based multi - level hierarchical approach to facilitate authentication access for users accessing servers in cloud environment. The proposed method improves the security efficiency as well as the server efficiency by hierarchically distributing a set of attribute values by replacing the order of the user 's attribute values in the form of bits according to a certain rule. In the performance evaluation, the proposed method shows that the accuracy of authentication according to the number of attributes is higher than that of the existing method by an average of 15.8% or more, and the authentication delay time of the server is decreased by 10.7% on average. As the number of attributes increases, the average overhead change is 8.5% lower than that of the conventional method.

• Journal of the Korean Institute of Landscape Architecture
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• v.33 no.4 s.111
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• pp.71-78
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• 2005

The purpose of this study is the practical application of landscape ecological indices to establishment of eco-village planning methodology. Planning an eco-village has to be carried out in the boundary of a small watershed that is defined by homogeneous ecological character. Because the small watershed is a landscape unit it can have unique ecological character. On this viewpoint, the spatial structure is analyzed by the ecological attributes of form, distribution arrangement and composition of the sub-landscape units. Among all of the sub-landscape units, a green tract of land is the main subject of the analyzing entity. Woodland or forest as a green tract of land is a source of biological species and materials. Therefore the ecological attributes of green patches are especially analyzed by landscape ecological indices. The selected landscape ecological indices are elongation, lobes, interior area ratio, convolution of perimeter and proximity of the green patches. These indices represent the state of ecological conditions and they will be the evaluation factors of the landscape ecological planning. These frameworks for landscape ecological planning apply to Obok and Ganggeum villages in Wanju-gun, Korea. A proposed planning was evaluated by the selected landscape ecological indices. Among the selected landscape ecological indices of green patches, perimeter convolution and proximity were increased. It means that the ecological condition of peen paches will be mon sound and green areas of the village will be expanded naturally. In addition to this connectivities among green patches will also be improved.