• The Transactions of the Korea Information Processing Society
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• v.2 no.6
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• pp.903-917
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• 1995

In most database systems images have been indexed indirectly using related texts such as captions, annotations and image attributes. But there has been an increasing requirement for the image database system supporting the storage and retrieval of images directly by content using the information contained in the images. There has been a few indexing methods based on contents. Among them, Pertains proposed an image indexing method considering spatial relationships and properties of objects forming the images. This is the expansion of the other studies based on '2-D string. But this method needs too much storage space and lacks flexibility. In this paper, we propose a more flexible index structure based on kd-tree using paging techniques. We show an example of extracting keys using normalization from the from the raw image. Simulation results show that our method improves in flexibility and needs much less storage space.

• YAKHAK HOEJI
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• v.53 no.5
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• pp.274-280
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• 2009

To survey the status of quality control of major ingredients of 'Ssanghwatang (Oriental medicine used for fatigue)', we analyzed 1,024 samples (9 kinds) of medical herbs to determine amounts of ashes, acid-insoluble ashes, loss on drying that are major elements to ensure basic quality of herbal drugstuffs. After ash analysis, Paeoniae Radix (from China) failed to meet the herbal standard criterion. After yielding Z-score(indicating the probability of exceeding its criterion) Zizyphi Fructus, Zingiberis Rhizoma, Paeoniae Radix, Rehmanniae Radix Preparata became objects of intense quality control (=IQC). Analysis on loss on drying shows Cinnamomi Cortex was unsuitable and was put under the IQC. In case of respective heavy metals, Angelicae Gigantis Radix, Cnidii Rhizoma, Cinnamomi Cortex exceeded the maximum permissible range for Cd. The 3 kinds of sub-standards were put to the IQC. Statistic figures showed a significant correlation (t-test, p<0.01) between country-of-origin and sub-quality rates. Compared to domestic one, imported medicinal herbs were less suitable in regard of acid-insoluble ash, loss on drying and Pb/Hg content. Meanwhile, amounts of Acid-insoluble ash showed positive relation with amounts of Pb (r=0.202) and As (r=0.243) among heavy metals leading to an inference that herbs of which root/rhizome is used for medical purposes attribute its high heavy metal content to the fine earth/sand being stuck to its root stalk.

• Journal of the Korea Society of Computer and Information
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• v.12 no.6
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• pp.207-212
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• 2007

Recently, requriements that people want to receive various information related with fashion are increasing. A lot of internet shopping malls and corporations provide information about fashion. However, those systems do not give enough information about fashion. To solve these problems, the paper provides the recommend technique for providing complex fashion information on mobile devices. The providing system implements fasion ontology by using XML. The XML ontology has dewey number as an attribute. The recommend technique uses this number and find LCA(Lowest Common Ancestor) on the fashion ontology. Then those child nodes under the LCA are recommended as related information. The results are displayed on the mobile browser. The system provides function for taking a picture or movie of fashion contents. Those movies and pictures are UCC(User Created Content)s. The system is a novel system that can recommend complex fasion information on mobile devices.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.85-99
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• 2011

Grinding is an indispensible step in preparation of espresso coffee. The purpose of this study was to evaluate physicochemical and sensory characteristics of espresso according to the grinding grades of coffee beans. Specifically, physicochemical characteristics according to the grinding grades of coffee beans were tested based on foam index, persistence of foam, total solids, concentration, extraction yield, pH, viscosity, total soluble solid content and density. With regard to sensory characteristics, QDA were carried out by 10 trained panels. Persistence of foam, total solids, concentration, extraction, pH and viscosity in physicochemical test showed significant differences among the three categories of the samples. In other words, the finer the size of particles was, the higher value was, at the p=0.001 value. Meanwhile, the value of foam index and total soluble solid content to the grinding grades was the highest in 'fine', at the p=0.001 value. Tiger-skin effect in crema, an important attribute for excellent espresso coffee, was perceived by all of the panels in 'fine'. Also, intensity of flavor was perceived as to the strongest in 'fine'. Moreover, 'fine' had the sweetness to balance the acids and bitters. In conclusion, according to the grinding grades, it was identified that there were differences in the physicochemical and sensory characteristics. Furthermore, when the size of particles was 'fine', it brought to the most positive result.

• The Journal of Korean Association of Computer Education
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• v.6 no.1
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• pp.9-17
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• 2003

XML(eXtensible Markup Language), next generation internet standard language has the advantage of easy re-use and re-structure in other computing environment because it has the separate data, presentation and structure. In this paper, we implement the efficient retrieval system for the general user by limiting the XML documents on the multimedia learning contents for the virtual education system. The system design is based on SCO Metadata unit defined in SCORM as the proposed virtual education standard. Each XML documents has three indexes - keyword, element and attribute. Also, it makes possible to retrieve data without previous knowledge of the DTD by making the element retrieval screen structure for the user interface. And it gives the user various result screen formats such as XML and HTML by restructuring the retrieval result through XML-QL and XSL, respectively.

• Journal of Korea Game Society
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• v.7 no.3
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• pp.89-96
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• 2007

The domestic game industry is diversifying itself in terms of game contents. The existing contents have limits when it comes to satisfy various needs and tastes of users. A scenario which successfully absorbs the players and users of a game may affect the whole game structure. Companies also introduce new contents to seize new customers. Thus, contents are considered more important than the past. Now that companies are able to produce various forms of contents and products out of one specific content, the development of new, user-satisfying contents can affect other fields of the industry. Thus, they are now found in one of the top positions in the business hierarchy. But game developers and experts concentrate more on other factors and environments of games, slowing down the growth of contents development. Therefore, this study focuses more on contents as an essential attribute to game production, especially scenario making. How changing results of a synopsis, as a part of a scenario, affect the preference of game users was the main focus of the study. The result of the study should suggest a positive direction for contents and scenario development.

• Journal of Digital Convergence
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• v.16 no.10
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• pp.437-444
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• 2018

The purpose of this study is to comprehend the trend of digital experience centers' development direction and to find out the types of experiences, the characteristics of interaction and the attribute of contents by selecting 4 digital experience centers opened from 2008 to 2018. The types of digital experiences are operation, sensibility, reaction and induction based on precedent studies. The types of interaction are operation, touch and sensor. The attributes of contents are game, play and education. The result shows that the ratio of operation experiences is gradually higher. In the types of interaction, the trend is switching to operation and touch. The offer of experience activities by play type is getting higher. This study is intended to help create an empirical interaction of the content of the children's digital experience centers that will be deployed in the future.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.186-197
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• 2008

The aim of this study was to measure the brand images of contract foodservice management companies by identifying brand image attributes and then developing a measurement scale to measure the weight of these attributes. The measurement scale was developed by following a 5-stage process that included face-to-face interviews with experts, literature review, questionnaire surveys, verification of scale validity, exploratory factor analysis, and confirmatory factor analysis. A total of 137 items measuring brand image were collected: 37 items from studies of brand image and corporate image, 55 items from studies of contract foodservice management companies and 45 items from the internet and websites of contract foodservice management companies. A survey was then conducted to assess the validity and reliability of the questionnaire items. Ultimately, the 137 items were reduced to 40 items. The calculated Cronbach's alpha for the 40 brand image items was 0.934, demonstrating good internal consistency. Based on exploratory factor analysis (EFA), employee attitude, menu content, corporate image, dining location and ambience, along with 33 subattributes, were identified as brand image attributes. Employee attitude was the most significant attribute influencing brand image. After confirmatory factor analysis (CFA) and a review process, four brand image attributes and 33 subattributes were finalized and incorporated into the scale.

• The Journal of Information Technology and Database
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• v.7 no.2
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• pp.17-32
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• 2000

As XML emerging as the Internet electronic document language standard of the next generation, the number of XML documents which contain vast amount of Information is increasing substantially through the transformation of existing documents to XML documents or the appearance of new XML documents. Consequently, XML document retrieval system becomes extremely essential for searching through a large quantity of XML documents that are storied in and managed by DBMS. In this paper we describe the design and implementation of BADA-IV/XML query processor that supports content-based, structure-based and attribute-based retrieval. We design XML query language based upon XQL (XML Query Language) of W3C and tightly-coupled with OQL (a query language for object-oriented database). XML document is stored and maintained in BADA-IV, which is an object-oriented database management system developed by ETRI (Electronics and Telecommunications Research Institute) The storage data model is based on DOM (Document Object Model), therefore the retrieval of XML documents is executed basically using DOM tree traversal. We improve the search performance using Node ID which represents node's hierarchy information in an XML document. Assuming that DOW tree is a complete k-ary tree, we show that Node ID technique is superior to DOM tree traversal from the viewpoint of node fetch counts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.5
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• pp.366-371
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• 2004

Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.