• 한국문헌정보학회지
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• 제54권3호
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• pp.165-186
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• 2020

BIBFRAME은 기존의 MARC 구조를 대체할 수 있는 새로운 서지 표준으로 인식되고 있으나, 기술항목의 방대함으로 인해 도서관계 현장에서 실제적으로 적용하는데 있어서는 여러 가지 한계를 보이고 있다. 이에 본 연구에서는 도서관 현장에서의 BIBFRAME의 적용성을 향상시키기 위한 방안으로 BIBFRAME의 기술 수준 구분을 제안하였다. BIBFRAME의 기술 수준은 ISBD 2011 통합판의 서지영역을 기준으로 핵심, 표준, 상세 수준의 3단계로 구분하였으며, RDF/RDFS 구문을 적용하여 구분한 기술 수준을 의미적으로 구현하였다. BIBFRAME의 3단계 기술 수준은 Class Granularity 및 Class Element로 정의하였으며, Property Relation을 정의하여 각각의 기술 수준으로 구분된 Class와 BIBFRAME 기술항목을 연계할 수 있는 구문적 환경을 구현하였다. 이를 통해 BIBFRAME을 이용한 서지데이터의 생성과 공유에 있어서의 적용성을 향상시킬 수 있을 것으로 기대된다.

• 한국기록관리학회지
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• 제13권3호
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• pp.127-150
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• 2013

일상 아카이브와 공동체 아카이브에 대한 관심이 소규모 민간 아카이브 설립으로 이어지고 있다. 이들 민간 아카이브의 소재를 확인하고 자원을 공유할 수 있는 장을 만들 수 있다면 다양한 현재상을 남길 수 있을 것이다. 이 연구는 국내 소규모 민간 아카이브의 컬렉션 기술정보를 공유하고 통합 이용하기 위한 기초 작업으로서 기술정보 공유 방향을 제안하고자 한다. 국내 수집형 민간 아카이브의 소장물 기술 현황을 파악하고, 해외 아카이브 네트워크와 게이트웨이에서의 기술요소 공유사례를 분석하여 향후 국내 민간 공동체 아카이브 네트워크 구축을 위해 필요한 기술요소 공유 체계 마련에 바탕을 제공할 목적 하에 연구를 진행하였다.

• 대한영양사협회학술지
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• 제24권2호
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• pp.159-168
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• 2018

Children's exposure to various vegetables has been associated with higher preferences and intake of vegetables. Attractive names have been reported to increase children's vegetable intake in school lunches. This study hypothesized that the number of vegetables identified correctly may be used as a measure of exposure to vegetables. The survey was administered to students (n=368) at an elementary school located in Gyeonggi-do to determine the association of number of vegetables identified correctly with factors regarding vegetable intakes and effects of descriptive menu names on consumption intentions in school lunches. Students were asked to identify the correct names for nine vegetables and rate their desire to eat six vegetable dishes labeled with general names and two different descriptive names. Descriptive menu names did not consistently increase subjects' desire to eat vegetables compared to general menu labels. Children who ate two vegetable dishes and more per meal tended to identify the names of more vegetables than those who ate less, without reaching statistical significance (P=0.057). Moreover, 5th graders who answered that they ate more than two vegetable dishes each meal had significantly higher scores in identifying vegetable names than those who did rarely (P<0.05). There was no significant association between the number of correctly identified vegetable names and children's vegetable preferences and frequency of being served vegetable dishes. Mother's vegetable preference showed a significant positive association with vegetable preferences of children (r=0.147, P<0.01) and fathers (r=0.340, P<0.01) as well as the number of correctly identified vegetables by children (r=0.183, P<0.01). The results of this study cannot support the advantage of descriptive menu labels over general menu labels. However, it suggests that the number of correctly identified vegetable names could serve as a measure of children's exposure to vegetables associated with factors regarding vegetable intake.

• 한국식품조리과학회지
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• 제23권5호
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• pp.777-784
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• 2007

The purpose of this study was to provide the descriptive sensory profiles for cooked rice by various rice cookers, losing descriptive analysis. The rice samples cooked in an electric pressure cooker, and in pressure cooker B, were separated by roasted flavor, sweetness, burnt flavor, cooked rice flavor, moistness, cohesiveness, and chewiness using PCA. The rice cooked in pressure cooker A was harder and rougher, and showed grain wholesomeness, but it still had a cooked and burnt flavor. The rice cooked in a stone cooker and an electric rice cooker was less hard, and showed less grain wholesomeness, but it had a burnt, cooked rice, and less raw rice type of flavor. Finally, the RTE (ready-to-eat) rice showed more grain wholesomeness, and had more raw rice and sour flavor.

• 한국정보기술학회 영문논문지
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• 제9권2호
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• pp.41-54
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• 2019

The cinema circuit is facing a digital, network, and mobile age, which expands non-theater accessibility to movies. Application platforms are situated as the most competitive business model that provide digital content such as games, music, books, and movies. Consumers can acquire content-related information not just offline, but online as well. Therefore, item information provided by application platforms is required. The information provided by application platforms consists of richly descriptive information such as storyline summary, consumer reviews, and related articles, while non-descriptive normative information covers data such as sales ranking, release date, genre, rental or purchase cost, domestic/foreign classification, consumer rating, number of consumer ratings, film rating, and so on. In this study, we surveyed and analyzed statistically the correlation between real-time sales ranking and other comparable non-descriptive information.

• 한국융합학회논문지
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• 제12권1호
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• pp.65-75
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• 2021

이 연구의 목적은 대학기록관의 특성에 맞는 기록물 전거레코드 구축을 위한 기술요소를 제안하되, 온라인 환경에서도 활용가능한 EAC-CPF와 융합한 기술요소를 제안하고 이를 근거로 전거레코드를 구축한 실례를 제시하는 것이다. 이를 위해 첫째, 대학의 기능에 따른 조직의 구성과 특성을 분석하고, 이를 토대로 기록물 생산자별 주요 특성들을 분석하였다. 둘째, 국내표준인 국가기록원 전거레코드 지침과 국제표준인 ISAAR(CPF) 2판을 비교·분석하여 대학기록물 전거레코드 구축을 위한 기술요소들을 제안하되, 이를 다시 EAC-CPF와 매핑하여 최종 기술요소를 도출하였다. 끝으로, 제안된 기술요소를 토대로 실제 전거레코드를 구축한 사례를 제시하였다. 본 연구 결과는 대학기록물 생산자의 맥락정보를 검색을 위한 표준화된 접근점을 제공하기 위한 구체적인 기술요소들을 제안하고 이를 데이터표준구조와 융합하여 온라인 환경에서도 생산자 맥락정보의 검색이 가능하게 했다는 점에서 연구의 의의가 있다.

• 한국식품조리과학회지
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• 제29권5호
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• pp.489-500
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• 2013

This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water, water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significantly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber were used. Overall, warm water with cucumber or cracker were shown to be the most effective cleansers.

• 정보관리학회지
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• 제25권2호
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• pp.25-48
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• 2008

본 연구는 디지털 콘텐츠로 변환된 한국화 이미지를 이용자가 원하는 접근점을 이용하여 특정적으로 검색할 수 있으며 동시에 한국화만이 지니는 형태적 또는 소재적 특징을 이용하여 폭넓게 브라우징 할 수 있도록 하는 한국화 검색 인터페이스를 설계하였다. 이를 위해서는 먼저 한국화를 설명하기 적합한 상세한 한국화 기술요소 세트(26개의 핵심요소와 172개의 하위 속성요소)를 2차에 걸친 실무자 및 전문가의 검토를 걸쳐 구축하였다. 다음으로, 이용자가 선호하는 한국화검색 접근점을 파악하기 위하여 전공자와 일반이용자로 구성된 300명에게 26개의 기술요소의 검색접근점 선호도에 대한 설문 조사하였다. 설문조사결과를 바탕으로 전공자와 일반이용자가 접근점으로 가장 선호하는 각각의 15개 기술요소를 선정하였다. 마지막으로, 이를 기반으로 전문가와 일반인을 위한 한국화검색 인터페이스와 디스플레이 인터페이스를 제안하였다. 이와 같은 이용자 중심의 검색이 가능한 플랫폼을 제공함으로서 이용자의 이미지 검색 만족도를 높일 수 있을 것으로 본다.

• Journal of Information Technology Applications and Management
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• 제20권3호
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• pp.43-59
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• 2013

In order to realize the benefits of ITSM, it is necessary to institutionalize ITSM into the organizational culture. Currently, efforts to routinize ITSM lack in practice, and research in this area is also lacking. This study identifies the factors affecting the routinization of ITSM through literature review and interviews with experts, selects a company that has successfully routinized ITSM, and analyses the activities, methods, and procedures employed by the company on the factors in detail. The specific factors analyzed in the study include fulfillment of the customer requirements, top management support, communication, change management, training and education, quality of the ITSM system, and capability of the personnel. Important points verified in this study is that in order to realize organizational performance from ITSM, just the adoption of ITSM is not enough, but the routinization of ITSM through continuous and systematic management and improvement with the support of top management are required. Since this study is a descriptive case study, results of the study cannot be generalized. However, the study will provide practical information that can be referenced by the organizations attempting to routinize ITSM. In addition, results of the study will provide a basis of future research in ITSM.

• 한국식생활문화학회지
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• 제31권1호
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• pp.105-110
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• 2016

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.