• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2003년도 컴퓨터소사이어티 추계학술대회논문집
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• pp.45-48
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• 2003

We can easily buy network system for high performance micro-processor, progress computer architecture is caused of high bandwidth and low delay time. Coupling PC-based commodity technology with distributed computing methodologies provides an important advance in the development of single-user dedicated systems. Lately Network is joined PC or workstation by computers of high performance and low cost. Than it make intensive that Cluster system is resembled supercomputer. Unix, Linux, BSD, NT(Windows series) can use Cluster system OS(operating system). I'm chosen linux gain low cost, high performance and open technical documentation. This paper is benchmark performance of Beowulf clustering by UltraSPARC-1K(64bit-RISC processor). Benchmark tools use MPI(Message Passing Interface) and NetPIPE. Beowulf is a class of experimental parallel workstations developed to evaluate and characterize the design space of this new operating point in price-performance.

• 한국IT서비스학회지
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• 제11권4호
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• pp.69-85
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• 2012

This paper analyzes how IT adoption affects differently on the shippers' make-buy decision, depending on the changes through agency and coordination problems. Empirical findings are consistent with the theoretical predictions on the changes of shippers' decision, summarized as follows. First, while the adoption of agency-cost reducing IT leads to the increase in the proportion of private fleets, the adoption of coordination-cost reducing IT leads to the increase in proportion of for-hire carriage. Second, the extent of private fleets changes depends on the primary product type that trucks load, with products of important service task experiencing more increase. Third, the extent of for-hire carriage changes depends on the truck's trip distance, with long-trip trucks experiencing more increase. With the results, we present different policy implications from the conventionally advocated ones.

• 반도체디스플레이기술학회지
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• 제22권1호
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• pp.99-103
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• 2023

NFT technology is mostly used to create digital drawings, characters, and items, and to simply buy and sell, but research and development to spread to various contents of NFT are somewhat marginal. Therefore, this study aims to solve the above-described problems. Depending on the exercise performance, it allows users to create and trade custom NFTs. In addition, it supports users to own customized digital works through exercise performance or to make money by trading them. Through it, the aim is to enhance users' positive interest in exercise and provide devices and methods for providing customized NFT creation and trading services that can help them develop exercise habits.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• 한국인공지능학회지
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• 제4권1호
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• pp.8-10
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• 2016

These days, citizens have a lot of ways to get access to IT. In the past, they tended to neglect IT that was thought to be difficult. But, currently, everyone can manufacture and get access not only software but also hardware when he has an idea. Arduino is used. Rinnai had recently released new product named Smart Sensor Range. Safe consumer who gave priority to the safety made new trend gave attention to fire prevention and smart sensor range. The ones who buy gas range prefer safety to economic advantage and/or fire power. The safety system does not always prevent fire accident. This study makes design and produces alarm that perceives temperature of pot when boiling. Not only temperature sensor but also alarm sensor was used to make alarm of boiling water and to give convenient living life. The arduino can be used at practical life to make products for various kinds of people. The invention can give convenience to housewives at kitchen, children and many persons making use of gas range. Another function can be added to develop. This arduino can develop a lot of products by using the study and other designs.

• 지능정보연구
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• 제27권2호
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• pp.1-15
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• 2021

추천시스템은 사용자의 기호를 파악하여 물품 구매 결정을 도와주는 역할을 할 뿐만 아니라, 비즈니스 전략의 관점에서도 중요한 역할을 하기에 많은 기업과 기관에서 관심을 갖고 있다. 최근에는 다양한 추천시스템 연구 중에서도 NLP와 딥러닝 등을 결합한 하이브리드 추천시스템 연구가 증가하고 있다. NLP를 이용한 감성분석은 사용자 리뷰 데이터가 증가함에 따라 2000년대 중반부터 활용되기 시작하였지만, 기계학습 기반 텍스트 분류를 통해서는 텍스트의 특성을 완전히 고려하기 어렵기 때문에 리뷰의 정보를 식별하기 어려운 단점을 갖고 있다. 본 연구에서는 기계학습의 단점을 보완하기 위하여 BERT 기반 감성분석을 활용한 추천시스템을 제안하고자 한다. 비교 모형은 Naive-CF(collaborative filtering), SVD(singular value decomposition)-CF, MF(matrix factorization)-CF, BPR-MF(Bayesian personalized ranking matrix factorization)-CF, LSTM, CNN-LSTM, GRU(Gated Recurrent Units)를 기반으로 하는 추천 모형이며, 실제 데이터에 대한 분석 결과, BERT를 기반으로 하는 추천시스템의 성과가 가장 우수한 것으로 나타났다.

• 한국의류학회지
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• 제6권2호
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• pp.49-55
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• 1982

The purpose of this study was to analyze the factorial structure of the criteria on clothing selection. Data were obtained from 219 housewives in Seoul. 95 likert type questions were selected from the existing questionnaires and from the open end questions. The items were analyzed for discriminating power, followed by the factor analysis. 57 items were subjected to the principal component analysis with orthogonal rotation after extraction of 5 major factors. 47 items were found to be significantly loaded to at least one of the five factors. The factors had the following characteristics: Factor I. The persons scoring high on this factor would invest time and energy in their clothes to achieve their image and individuality. They were interested in clothes, appearance and fashion. Factor II. The persons scoring high on this factor were more concerned about the practicality of clothing, such as ease-of-care, comfort, texture and quality of fabric. They would not select the clothes which soiled easily and would not perform as expected. Factor III. High scores on this factor were associated with the eagerness to get the cloth-ing value for the money. They would make a long plan to buy an expensive clothing and choose a unique clothing regardless of fashion. Factor IV. A high score on this factor was suggestive of modesty. They were willing to buy inconspicuous clothes, such as dark or muted colors, small prints and conservative styles. Factor V. High scores on this factor were characterized by the desire for conformity and approval of their friends. This result may be used to develop an instrument to measure the criteria on clothing selection of consumer.

• 한국식품영양학회지
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• 제11권5호
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• pp.513-520
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• 1998

A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survey. Seventy five percent of students answered that they like kimchi. They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture the saltly and sweet. Chinese cabbage kimchi (87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi (ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi (leek kimchi), Pa kimchi (green onion kimchi), Kkennip kimchi (perilla leaf kimchi), Godulbaegi kimch (Korea wild lettuce kimchi) and Gat kimchi (Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimchi preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school (14.1%) and college(10.9%) and general cooking education (33%). They preferred to buy kimchi at the Agricultural Cooperative Association (48.5%) or a large kimch factory (32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

• 유통과학연구
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• 제18권9호
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• pp.55-65
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• 2020

Purpose: The research aims to examine whether perception about busyness can affect the way people view themselves and then make an impact on purchase decision-making. Based on a proposed theoretical framework, the current research examines whether or not perception about busyness affects perceived self-worth and has an impact on impulsive buying. Research design, data, and methodology: The paper conducted a survey in which two scenarios are used for manipulating degree of busy mindset. For analyzing data, analysis of variance and regression analysis are applied, in conjunction with analysis of moderating effects. Results: Busy mindset has a positive effect on perceived self-worth. The effect of busy mindset on perceived self-worth is greater in the group of high perceived social mobility. In the category of hedonic products, perceived self-worth has a positive effect on impulsive buying intention. Conclusions: These results imply that a sense of self-worth can affect impulsive buying behavior on the basis that people sometimes buy things on impulse as a way of self-indulgence or self-reward for their efforts. Managerial implications of the results suggest a busy appeal to consumers would be more effective for hedonic products.

• 한국식품과학회지
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• 제35권6호
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• pp.1155-1161
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• 2003

유전자재조합식품의 안전성과 표시에 관한 일반국민의 의식을 2000년부터 2002년까지 3년 동안 각각 750명, 979명과 1417명을 대상으로 설문조사 하였다. 평균 65.4%의 응답자가 유전자재조합식품에 관한 정보를 접한 경험이 있었다. 유전자재조합식품에는 90% 이상의 응답자가 표시하기를 바랐으며 구입하여 먹겠다는 사람은 18.5% 이었고 기다려보겠다는 관망형이 46.8%를 넘어서 표시를 희망하면서도 결정을 유보하는 사람의 비율이 많았다. 한편, 유전자재조합기술에 의해 생산되는 제초제 내성 콩에 대한 적절한 설명으로는 제초제에 견디는 유전자가 있지만 인체에 무해하다라고 답한 비율이 약 37.3%로 약 1/3정도 만이 내용을 제대로 이해하고 있는 것으로 나타났다. 유전자재조합기술로 개발된 제초제 내성 콩을 먹겠다는 사람보다 같은 방법으로 개발된 비타민 함량이 높은 콩을 먹겠다는 사람이 상대적으로 많은 것으로 보아 제품의 특성을 중시하지 유전자재조합 여부에는 큰 관심을 두지 않는 것으로 나타났다. 우리가 먹는 생물 유래의 식품에 유전자가 있다는 사실을 바르게 알고있는 응답자는 전체의 39% 정도였다. 유전자재조합식품이 위험할 것이라고 생각하는 사람은 지극히 적어서 응답자의 4%정도를 유지하였다.