• 한국비블리아학회지
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• 제30권4호
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• pp.29-50
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• 2019

본고는 링크드 데이터 및 LRM을 반영하여 2019년 RDA가 개정됨에 따라 RDA의 다양한 활용을 위해 RDA 응용 프로파일 작성시 고려사항을 연구하였다. 연구방법으로 문헌연구와 사례연구를 이용하였으며, 연구 결과로 RDA 응용 프로파일 구축시 다음의 고려사항을 제안하고자 한다. 첫째, 응용 프로파일의 내용으로 기존 연구자들이 제시한 항목인 요소명, 요소 ID, 요소 URI, 기술 방식, 출처, 출처값, 요소의 최소 및 최대 기술 횟수, 주기사항 이외에 추가사항으로 반대 요소, 상위 요소, 하위 요소, 도메인, 범주, 레이블의 여러 이름, MARC 매핑, BIBFRAME 매핑, RDA 기술 사례를 제안하였다. 둘째, RDA의 모든 요소별 규칙에는 4가지 기술 방식과 여러 조건과 선택사항이 제시되고 있는데 이를 보다 구조화시켜 응용 프로파일에 적용하기 위해 RDA 규칙 분석을 바탕으로 규칙을 플로우차트로 표현하는 방법과 이를 다시 응용 프로파일로 표현하는 방안을 제시하였다. 셋째, RDA와 BIBFRAME은 내용 표준과 입력 포맷으로서 상호 연계되고, RDA를 내용규칙 사용하는 BIBFRAME 입력기를 작성하기 위해서는 RDA 규칙과 이에 해당하는 BIBFRAME의 상호 연계가 필수이므로 RDA 응용 프로파일의 내용으로 RDA와 BIBFRAME의 매핑 정보를 추가할 것을 제안하였다. 본 연구를 통해 RDA 응용 프로파일 구축 방안을 모색할 수 있을 것이며, RDA 내용규칙을 바탕으로 한 BIBFRAME의 프로파일 작성에도 기여할 수 있을 것이다.

• Journal of Communications and Networks
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• 제9권4호
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• pp.511-523
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• 2007

In broadband convergence network(BcN), heterogeneous broadband wired & wireless subnetworks and various terminal equipments will be interconnected. In order to provide end-to-end realtime multimedia services on such heterogeneous networking environment, as a result, two major problems should be resolved: i) Multimedia session establishment & negotiation that adjusts the differences in the capability of multimedia data processing at the end terminal nodes, ii) quality of service(QoS)-guaranteed connection establishment or resource reservation with connection admission control(CAC) in each heterogeneous subnetworks along the path. The session layer signaling(e.g., SIP/SDP) should be extended for QoS negotiation, and must be tightly cooperating with network layer signaling or resource reservation with CAC function. In this paper we propose a session and connection management architecture for the QoS-guaranteed realtime multimedia service provisioning on BcN, with Q-SIP/SDP, resource reservation protocol with traffic engineering extension, and CAC functions. The detailed interaction scenario and related algorithms for QoS-guaranteed realtime multimedia session, resource reservation and connection establishment are explained and analyzed. From the experimental implementation of the proposed scheme on a small scale BcN testbed, we verified that the proposed architecture is applicable for the realtime multimedia service provisioning. We analyze the network performance and QoS parameters in detail.

• 한국식품과학회지
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• 제33권4호
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• pp.461-468
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• 2001

본 연구는 시판 건강보조식품 중 효소식품의 성분을 분석하고 그 제조공정을 조사하여 HACCP system에 근거한 품질관리 개선 방안을 수립하고자 하였다. 이를 위하여 시중에서 가장 많이 판매되고 있는 12종류의 효소식품을 대상으로 일반성분, 효소활성도 및 미생물과 아플라톡신의 오염 등을 측정하였다. 실험결과 효소식품의 제품포장에 표시된 일반성분함량과 실험치와 차이가 큰 것으로 나타났다. 효소식품의 가장 큰 유효성으로 알려진 효소활성의 측정결과에서도 ${\alpha}-amylase$의 경우, 최고 $1793\;{\mu}g/min$ g에서 최저 $159\;{\mu}g/min$ g으로 커다란 편차를 보였으며, ${\beta}-amylase$의 경우, 최고 $171\;{\mu}g/min$ g와 최저 $11\;{\mu}g/min$ g, 그리고 protease이 경우 최고 $27.57\;{\mu}g/min$ g와 최저 $0.18\;{\mu}g/min$ g으로 나타나 단지 ${\alpha}-amylase$와 protease의 활성이 양성일 경우 적합판정을 내리는 현 공전상의 규정에 문제가 있음을 알 수 있었다. 또한 규정상 대장균 군에 대하여 음성이여야 함에도 불구하고 효소식품의 반수가 대장균 군에 양성으로 나타났으며 일반세균수에 있어서도 $1.3{\times}10^5-1.2{\times}10^9$로 큰 차이를 보이고 있어 효소활성을 위해 저온살균공정을 거치는 이들 제품의 위생적 관리가 시급함을 알 수 있었다. 이에따라 위해요소 중점 관리기준(HACCP)을 작성하여 효소식품의 품질향상을 위한 관리지침을 수립하였다.

• 농촌계획
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• 제20권3호
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• pp.191-199
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• 2014

The current rural conditions are undergoing the change from the past production-intensive structure to an integral and complex one of producing, processing, selling, touring and lodging owing to the changes of life-style, consumption trend and social environments. The rural area is developing into a community of rural tourism villages to grow into one management system along with the assistance of the government's various supporting projects. Through this, the rural designing has got to play a significant role as one of the factors of the enhancement of competitiveness and the increase of income. Therefore, those previous studies on the variety and possibility of rural development are being employed for the researches which are to develop techniques of branding, marketing and packaging. In particular, the researches for VI (Village Identity), BI (Brand Identity) and designs of landscaping, packaging of agricultural specialties and display stores, which definitely shows that the importance of rural designing, is being paid a lot more attention to. Thus, this study has verified the site commercialization and its effect by developing some practical designing with the focus of package design at rural tourism villages. The Okgye Village in Yoncheon was selected for study subject based on the result of status investigation. This study has analyzed such problems as lack of village identity, non-description of items and their indispensible marks which were seen their designs of village and packaging. The colors of major items and the village image being substituted into the image scale of IRI color were estimated so that the appropriate colors might be selected, along with which the shapes of major items were decided to be motif for the village symbol and design to be created. The designs of such major items as grains, greens and sauces were created with the consideration of the easiness of loading, the continuity of using and the aesthetics. For grains, those outer boxes which are possible for set-packaging and small-sized packaging have been developed. For greens were developed the boxes with the structure of the permeability for the persisten't quality as well as the possibility for packaging small amount. In case of sauces, those outer-boxes equipped with fixing tray were made with the transport-convenience taken into consideration. The sticker-label designs for all those three were also developed which stand for the village identity and are conveniently used in each farm family. When this development was applied at the sites, it was found that the satisfaction and reliability of consumers as well as the satisfaction of farmers were raised along with the increase by more than 30% after the improvement.

• 한국지역사회생활과학회지
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• 제22권3호
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• pp.379-393
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• 2011

This study compared the college students' dietary behavior for processed foods, who will be the main consumers in the future and looked for the measures to understand and establish the right food labeling system by surveying the level of understanding and utilization of food labeling. The data was analysed by SPSS win 17.0 program, and the results are as follows. For the standard of selecting processed foods, the group with high nutrition knowledge considered the reliability of foods as important and the group with low nutrition knowledge considered the products introduced in TV commercial as important. When purchasing processed foods, the group with high nutrition knowledge considered nutrition, taste, price, appearance(shape), and the consumable period more than the group with low nutrition knowledge. For trans fat, the group with high nutrition knowledge learned more about it than the group with low nutrition knowledge. The ratio of confirming food nutrition label was higher in the group with high nutrition knowledge. Regarding the level of confirming individual food labels, the highest level was for milk and dairy products. And there was significant difference for the processed products of meat, cookies, bread and noodles. It was found that the level of confirmation was higher in the group with high nutrition knowledge. And the most important indication for individual food product was the consumable period. To preserve the purchased foods, the group with high nutrition knowledge preserve the foods in line with the description written on the food cover sheet, and this group used to return or exchange the products when they found them spoiled or purchased by mistake. The group with high nutrition knowledge knew more about the nutrition indication than the group with low nutrition knowledge. The necessity of nutrition indication for processed foods and the need of education and PR(Public Relation) were acknowledged higher in the group with high nutrition knowledge. For the effect of nutrition indication, it showed that the group with high nutrition knowledge thought it would improve the quality and the group with low nutrition knowledge thought it would be helpful when comparing the product with others. The group with high nutrition knowledge showed higher understanding level about nutrition indication than the group with low nutrition knowledge.