• Title/Summary/Keyword: IntServe

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A Study on the issues for Developing Int'l Electronic Commerce (국제전자상거래(國際電子商去來)의 발전과제(發展課題)에 관한 소고(小考))

  • Ha, Kang-Hun
    • THE INTERNATIONAL COMMERCE & LAW REVIEW
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    • v.13
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    • pp.1033-1055
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    • 2000
  • Almost business enterprises have recently used electronic commerce to conduct their business. Electronic commerce has come to encompass the Internet as well as EDI on private networks begun in the 1960s. The Internet is already changing the way that many companies conduct their business. Domestic electronic commerce has rapidly enhanced, while Int'l electronic commerce has gone steady. There are four issues for developing of Int'l Electronic Commerce. Firstly, The EDI Standardization is to be uniformed and prevailed over the world in UN/EDIFACT authorized by ISO. Secondly, There are two useful systems on Electronic Document Transmission, so called, Bolero project system and Trade Card System. It is thought that Bolero system will be more useful for large trading enterprises, especially, who need a Letter of Credit and electronic B/L, while T/C system is proper to small trade companies who do not need those. Successful results of Bolero system is very important for Int'l electronic commerce enterprises. Thirdly, to secure electronic signature, Int'l Certification Authority is essential for the users of Int'l electronic commerce. Trusted way of distributing public keys is to use a Int'l Certification Authority. The Int'l Certification Authority will accept user's public key, along with some proof of identity and serve as a depository of digital certificates. Both governments and the International business community must involve archiving keys with trusted third parties. Finally, It is important that all the nations and UNCITRAL continue efforts to make legal bases in Int'l electronic commerce concerned, including electronic signature, certification etc.

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Feasibility of Quality Service in Internet (인터넷에서의 품질지원형 서비스 전망)

  • Jeong, Choong-Kyo
    • Journal of Industrial Technology
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    • v.24 no.B
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    • pp.149-156
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    • 2004
  • Quality services such as the integrated service and the differentiated service have been expected to be supported by public Internet as multimedia applications proliferate. Despite a lot of techniques for quality services have been devised, the prospect for the deployment of these techniques is not clear yet. In this research feasibility of real world quality service is investigated based on former experiments and recent trends in Internet applications. User network-based quality services are considered as the most feasible and economic short-term solution, which are also flexible in nature. Milestones and key technologies for some specific public network-based quality services are also described.

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SPATIAL EXPLANATIONS OF SPEECH PERCEPTION: A STUDY OF FRICATIVES

  • Choo, Won;Mark Huckvale
    • Proceedings of the KSPS conference
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    • 1996.10a
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    • pp.399-403
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    • 1996
  • This paper addresses issues of perceptual constancy in speech perception through the use of a spatial metaphor for speech sound identity as opposed to a more conventional characterisation with multiple interacting acoustic cues. This spatial representation leads to a correlation between phonetic, acoustic and auditory analyses of speech sounds which can serve as the basis for a model of speech perception based on the general auditory characteristics of sounds. The correlations between the phonetic, perceptual and auditory spaces of the set of English voiceless fricatives /f $\theta$ s $\int$ h / are investigated. The results show that the perception of fricative segments may be explained in terms of 2-dimensional auditory space in which each segment occupies a region. The dimensions of the space were found to be the frequency of the main spectral peak and the 'peakiness' of spectra. These results support the view that perception of a segment is based on its occupancy of a multi-dimensional parameter space. In this way, final perceptual decisions on segments can be postponed until higher level constraints can also be met.

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Renin Response to Intravenous Furosemide in Hypertension of Chronic Renal Failure (만성신부전(慢性腎不全)의 고혈압(高血壓)에서 Furosemide 정주(靜注)에 대(對)한 Renin 반응(反應))

  • Choe, Kang-Won
    • The Korean Journal of Nuclear Medicine
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    • v.12 no.1
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    • pp.9-16
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    • 1978
  • It has been suggested that plasma renin activity (PRA) and its response to volume depletion may be abnormal in that it shows little or exaggerated change in patients with chronic renal failure and hypertension. Intravenous furosemide stimulation test was performed in 46 control subjects and 51 patients with chronic renal failure and/or malignant hypertension in order to evaluate PRA response. In contrast to the consistent increase in PRA in control subjects (from $2.5{\pm}1.95\;to\;4.5{\pm}2.51ng/ml/hr$), no consistent increase was observed in patients with chronic renal failure, especially in those who showed favorable response to antihypertensive therapy (from $2.5{\pm}2.21\;to\;2.9{\pm}2.46ng/ml/hr$). But poor responder to antihypertensive treatment showed considerably higher PRA before and after furosemide stimulation (from $4.9{\pm}1.96\;to\;6.4{\pm}1.71ng/ml/hr$) than the responder group did. Moreover, this group seemed to retain the ability to increase PRA in response to intravenous furosemide stimulation. Thus it became apparent that responder group was unable to increase PRA normally in response to furosemide as well as volume depletion, while poor responder seemed to retain that ability. Thus intravenous furosemode may serve as a convenient way to differenfiate those who might be benefited by conservative antihypertensive measures from those who would require more drastic measures such as bilateral nephrectomy for their optimal blood pressure control.

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A method for Measuring Positional Accuracy of Road Objects in Digital Topographic Maps (수치지도 도로사상의 위치정확도 측정방법)

  • 박수홍;구자용
    • Spatial Information Research
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    • v.7 no.1
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    • pp.119-131
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    • 1999
  • Various digital topographic maps including 1:1,000 and 1:5,000 have been produced for years and these digital maps are expected to serve a wide range of purposes. Most previous research about measuring positional accuracy for digital topographic maps depends int a method that acquires sample points from the tested map and compares to the corresponding known true locations using some statistics. Recently, a simple method for measuring positional accuracy for linear features is introduced but it has substantial problems applying to the spatial features such as roads, railroads, streams represented with double lines on the recently produced 1:1,000 and 1:5,000 digital topographic maps. This study develops and implements an effective method that measures road objects represented in the 1:5,000 digital topographic maps using a conventional GIS software. We also apply this method to a small study area located in Kangnam Gu, Seoul and illustrate the usefulness of this method.

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Manufacture and Evaluation of Low-Eat Meat Products(A review) (저지방 육제품의 제조 및 평가)

  • 진구복
    • Food Science of Animal Resources
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    • v.22 no.4
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    • pp.363-372
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    • 2002
  • Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.