• Journal of KIISE:Software and Applications
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• v.36 no.3
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• pp.226-235
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• 2009

People use various information for searching POI in the navigation system such as name, category, address, phone number. Most of users use name and category to search their POT. They don't know exact name in POI DB provided by Maker. They use abbreviated or generalized name as key word for searching POI. Because of these reasons, the hit ratio has been very low. In this paper, We suggest a extra DB_construction system for raising the hit ratio. It generates allomorphes DB link to the POI name in original DB. We classified the POI names in original DB into seven types of allomorph by analyzing the gathered patterns from the POI DB which has over 650,000 entries. For auto_generating the allomorphes, we made 577 rules based on the classified types. And we generated the allomorphes manually for the entries which are difficult to make the rule and has low frequency The generated allomorphes account for 35.8% of all original DB. The hit ratio is 89% under suggested system.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Asia Marketing Journal
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• v.10 no.2
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• pp.125-151
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• 2008

Both companies and consumers are highly interested in on-line customer reviews which enable consumers to share their experience and knowledge about products. In this study, after classifying real reviews into context units and deriving categories, we analyzed differences between categories based on channel(manufacturers' homepage/ shopping mall), product attribute(search/experience) and price(high/low). The method to derive categories is based on roughly adopting constructs of ACSI model and elaborate and repetitive classification of real reviews. We set up the classification category with 3 levels. Level 1 consists of product and service, level 2 consists of function, design, price, purchase motive, suggestion/user-tip and recommendation/repurchase in product and AS/up-grade and delivery/others in service and level 3 is composed of details of level 2 of category. We could find remarkable differences between channels in all 8 items of level 2 of category. As the number of context units in homepage is more than in shopping mall, we found reviews in homepage is more concrete. Moreover, overall satisfaction in review was higher at homepage's. Also, in product attribute dimension, we found different patterns of reviews in design, purchase motive, suggestion/user-tip, recommendation/repurchase, AS/up-grade and delivery/others and no difference in overall customer's satisfaction. In price dimension, we found differences between high and low price in design, price and AS/up-grade and no difference in overall customer's satisfaction.

• Journal of The Korean Association For Science Education
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• v.36 no.6
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• pp.935-946
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• 2016

This study aims to explore cognitive biases relating the core competences of science and instructional strategy in reducing the level of cognitive biases. The literature review method was used to explore cognitive biases and science education experts discussed the relevance of cognitive biases to science education. Twenty nine cognitive biases were categorized into five groups (limiting rational causal inference, limiting diverse information search, limiting self-regulated learning, limiting self-directed decision making, and category-limited thinking). The cognitive biases in limiting rational causal inference group are teleological thinking, availability heuristic, illusory correlation, and clustering illusion. The cognitive biases in limiting diverse information search group are selective perception, experimenter bias, confirmation bias, mere thought effect, attentional bias, belief bias, pragmatic fallacy, functional fixedness, and framing effect. The cognitive biases in limiting self-regulated learning group are overconfidence bias, better-than-average bias, planning fallacy, fundamental attribution error, Dunning-Kruger effect, hindsight bias, and blind-spot bias. The cognitive biases in limiting self-directed decision-making group are acquiescence effect, bandwagon effect, group-think, appeal to authority bias, and information bias. Lastly, the cognitive biases in category-limited thinking group are psychological essentialism, stereotyping, anthropomorphism, and outgroup homogeneity bias. The instructional strategy to reduce the level of cognitive biases is disused based on the psychological characters of cognitive biases reviewed in this study and related science education methods.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.138-146
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• 2010

Interest in IPTV content increases, the number of users quickly and easily find the need for an interface that can be consumed as well as the individual's taste is reflected in the menu structure is an emerging demand. Existing IPTV content depending on the browser menu, use the intuitive search criteria are presented differently, this is difficult and not take into account the characteristics of the user by providing an interface for users to interact with the content was limited. In this paper propose According to user requirements in IPTV, regardless of the type of content applicable to the multidimensional contents retrieval browser. This applies equally to the menu category and multidimensional approach based on simple, intuitive and can be used to visualize the content by users without detailed information about the multi-dimensional search to only the desired content will be available for consumption.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.137-145
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• 1992

A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

• Imaging Science in Dentistry
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• v.46 no.3
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• pp.147-157
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• 2016

This review article aimed to introduce a category of jaw lesions associated with impacted tooth. General search engines and specialized databases such as Google Scholar, PubMed, PubMed Central, MedLine Plus, Science Direct, Scopus, and well-recognized textbooks were used to find relevant studies using keywords such as "jaw lesion", "jaw disease", "impacted tooth", and "unerupted tooth". More than 250 articles were found, of which approximately 80 were broadly relevant to the topic. We ultimately included 47 articles that were closely related to the topic of interest. When the relevant data were compiled, the following 10 lesions were identified as having a relationship with impacted tooth: dentigerous cysts, calcifying odontogenic cysts, unicystic (mural) ameloblastomas, ameloblastomas, ameloblastic fibromas, adenomatoid odontogenic tumors, keratocystic odontogenic tumors, calcifying epithelial odontogenic tumors, ameloblastic fibro-odontomas, and odontomas. When clinicians encounter a lesion associated with an impacted tooth, they should first consider these entities in the differential diagnosis. This will help dental practitioners make more accurate diagnoses and develop better treatment plans based on patients' radiographs.

• Journal of Internet Computing and Services
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• v.7 no.6
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• pp.1-10
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• 2006

A software development using components reuse is an useful method to reduce the software development cost. But a retrieval method by the keyword and category classifications is difficult to search an exact matching component due to components complexity in component reuse. Therefore, after different existing methods are examined and analyzed, an effective classification and retrieval method using XML specifications and the system architecture of components integrated management based on it are presented. Many discording elements of DTD which is component meta-expression exist in components retrieval. To compensate it, this retrieval method using estimations of precision and concision is effective one to catch considerable matching preference components. This method makes possible to retrieve suitable components having better priority due to searching similar matching components that are difficult in an existing keyword matching method.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.05a
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• pp.130-131
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• 2014

시맨틱 웹은 1998년 웹의 창시자인 Tim Berners Lee가 제안을 한 웹 기술로써 인간의 언어를 이해하고 인간과 쉽게 의사소통이 가능한 네트워크를 말한다. 즉 컴퓨터 스스로 웹에 연결된 정보의 의미를 인식하고 사용자가 필요로 하는 정보를 검색하며 검색된 정보에서 지식을 유추할 수 있는 기능을 제공하는 지능형 웹 환경이다. 이런 시맨틱 웹 개념을 적용한 사례로는 네이버 시맨틱 웹 영화검색 이있다. 본 논문에서는 네이버 시맨틱 웹 영화검색 시스템을 벤치마킹한 도서검색 서비스 설계를 제안하고자 한다. 본 도서검색 서비스는 온톨로지 개념을 적용하여 도서와 관련된 검색 카테고리를 설정하며, 간단한 시나리오는 다음과 같다. 한 권의 책을 검색하면 해당 책과 연관된 첫 번째 카테고리로 출판사, 제작한 년도, 저자, 장르, 관련 검색 도서 등의 데이터들이 상단에 제시된다. 제시된 카테고리에서 임의의 항목을 선택하면 그 하단 공백에 선택된 항목과 연관된 카테고리에 해당하는 항목들이 제시된다. 예를 들어, 출판사를 선택한다면 해당 출판사에서 출간된 도서들이 하단 공백에 열거가 되고 상단 두 번째 카테고리에 원작국가, 저자 관련 책, 수상정보, 공동 집필자, 책을 원작으로 확장된 컨텐츠 등 또 다른 카테고리가 우측으로 생성이 되며 선택을 할 수 있게 된다. 본 논문에서 제안하는 시맨틱 웹 기반 도서검색 서비스는 사용자가 검색하고자 하는 정보를 보다 효율적이고 사용자 중심에서 제공할 수 있다고 사료된다.

• Journal of the Korean Institute of Intelligent Systems
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• v.24 no.2
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• pp.166-172
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• 2014

Image classification is an important problem in computer vision. However, it is a very challenging problem due to the variability, ambiguity and scale change that exists in images. In this paper, we propose a method of a hypergraph based modeling can consider the higher-order relationships of semantic attributes of a scene image and apply it to a scene image classification. In order to generate the hypergraph optimized for specific scene category, we propose a novel search method based on a probabilistic subspace method and also propose a method to aggregate the expression values of the member semantic attributes that belongs to the searched subsets based on a linear transformation method via likelihood based estimation. To verify the superiority of the proposed method, we showed that the discrimination power of the feature vector generated by the proposed method is better than existing methods through experiments. And also, in a scene classification experiment, the proposed method shows a competitive classification performance compared with the conventional methods.