• Journal of the Korean earth science society
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• v.32 no.7
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• pp.881-901
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• 2011

The science museum in the past satisfied visitors only by interacting them with simple objects and exhibition, while one in modern times was requested to meet the need of visitors in their engagement in educational programs. To meet the visitors' need, the science museum made efforts to train, educate, and assign docents so that they can interact with visitors and serve the educational purpose of visitation. In this study, we analyzed the strengths and weakness of docent training programs from science museums/science centers nationally and internationally, to make implication on how to design a docent training and professional program. Programs from four national and four international science centers/museums were selected as a sample for analysis. Their docent training programs were compared with the data of surveys and interviews and emails from docents and docent managers/evaluators. Artifacts and documents of the docent training programs were also collected and used to construct the validity in analyzing the data, resulting in the well-developed docent training program as the critical one for enriching science museum education. The results included; First, we need to recruit and train docents who interact visitors directly but they need to be differentiated from regular volunteers for promoting science museum education for the purpose of popularization of science. Additionally, Second, we need to develop and run docent training program where docents can experience 'informal learning' exhibition interpreting strategies through the real field from mentoring from the experienced/senior docents beyond 'formal learning' exhibition content. Third, we need to equip docents with skills to make scientific literacy possible at science museum-such as experiencing scientific ethics through scientific inquiry-which happens limited at school education.

• KIPS Transactions on Software and Data Engineering
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• v.2 no.12
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• pp.889-898
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• 2013

Due to the popularization of high-performance capturing equipments and the emergence of powerful image-editing softwares, it is easy to make high-quality counterfeit money. However, the probability of detecting counterfeit money to the general public is extremely low and the detection device is expensive. In this paper, a counterfeit money detection algorithm using a general purpose scanner and computer system is proposed. First, the printing features of color printers are calculated using morphological operations and gray-level co-occurrence matrix. Then, these features are used to train a support vector machine classifier. This trained classifier is applied for identifying either original or counterfeit money. In the experiment, we measured the detection rate between the original and counterfeit money. Also, the printing source was identified. The proposed algorithm was compared with the algorithm using wiener filter to identify color printing source. The accuracy for identifying counterfeit money was 91.92%. The accuracy for identifying the printing source was over 94.5%. The results support that the proposed algorithm performs better than previous researches.

• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.38-48
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• 2020

The domestic AI speaker market is growing into a full-fledged early audience market beyond the innovative consumer market with 3 million domestic supply units at the end of 2018, but the reality is that for various reasons, we are not satisfied with the use. There are many previous papers on AI Speaker, but the majority of research so far tends to be biased towards the acceptance of the device's own performance. Many changes are being made, such as OTT providers trying to secure the market through collaboration with AI speaker providers. This study tried to identify the priorities for content services, which can be another major selection factor for AI speakers, excluding the factors of unsatisfactory technology. First, this study identified the priorities among AI speaker selection factors using AHP (Analytic Hierarchy Process), based on the AI speaker selection factors derived through literature research. The most important hierarchical factor are Concierge Service, Education Service, and Entertainment Service order in AI speaker selection, and the primary content among the individual factors was the one that ranked weather/temperature/fine dust (11.6%) and child caring content was in the second place (10.8%), and then music service was in the third place (9.8%). The three top priorities were derived from the items in the top tier 1, 2 and 3 priorities. Of the total 15 individual services, 6 sub-layers of Concierge Service (weather/temperature/fine dust, news, voice schedule notification) and Education Service (foreign language, toddler, reading books) were in the top 8, and two of the Entertainment Service Music service and movie service ranked third and sixth.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.779-790
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• 2015

The purpose of this study was to determine the awareness and preference relating to traditional food and yaksun food by university students majoring in culinary art and foodservice in the Daegu and Gyeongbuk area. This research carried out an investigation on 492 (male 257 and female 235) students. 'Awareness of traditional food' was gained through school education in male students (37.4%) and female students (46.7%). For 'the most-favored traditional food', 260 (male 138 and female 122) students most often responded galbijjim, followed by bibimbap, bulgogi, and kimchi. For 'the part that requires the attention most in improving traditional food', variety of taste received the highest votes by 109 male students (42.4%) and 98 female students (41.7%). For 'awareness for yaksun food', the most popular paths were TV, newspaper and the Internet in 123 male students (47.9%) and 139 female students (59.1%), where as 97 students answered school education (19.7%). For 'the part that requires the attention most in developing yaksun food', variety of taste received the highest votes by 103 male students (43.8%) and 106 female students (41.2%), which was the same result for the development of traditional food. For 'awareness on the possibility of popularization of traditional and yaksun food', needs for food development received the highest score of 3.99 (male 3.99 and female 3.99) by 5-point Likert measurement. In conclusion, high awareness levels of health, traditional food, and yaksun food in university students in Daegu and Gyeongbuk majoring in food-service will contribute to a healthy food culture. Further, this research will have a large impact on development of various convenience foods in the food-service industry as well as home.

• Journal of Korea Spatial Information System Society
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• v.1 no.2 s.2
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• pp.21-31
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• 1999

In accordance with the completion of the spatial database building works in the central and/or local government authorities as well as the rapid popularization of various information services through internet, it is heavily required to provide spatial information services through World Wide Web. To provide a qualified spatial information service, it is crucial to have a Web-based GIS (Geographic Information Service) service system equipped with the publicity, the convenient accessibility, and the easy-to-use user interface. In this paper, we introduce a new component system for Web-based spatial information services based on the OpenGIS Simple Feature specification for OLE/COM[3] and OLE DB specification[4]. The important functionality of a Web-based spatial information service system includes its accessibility of various existing GIS server system and huge databases in addition to the resolution of response-time delay problems caused by transmitting a large amount of digital maps via internet[6]. To cope with these problems, our component system has been designed to access heterogeneous databases in transparent manner and to support vector-based and/or image-based image production techniques for shortening transmission time.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.295-312
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• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• Journal of the Korean earth science society
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• v.33 no.2
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• pp.200-215
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• 2012

The revitalization of science museum depends on the number of qualified docents who can meet the museum visitors' educational needs. However, the current unstructured docent system is not sufficient to meet the goal. Forty six docents currently working in science museums were surveyed about docent training program, current working conditions, and docent professional program in order to propose a viable system providing a docent profession. Data were collected through surveys with 46 docents, interviews with two experienced docents, and several artifacts from the science museum and selected docents. The surveys consisted of 47 items asking about personal biography, docent's perception, docents training program they took, current working conditions, and supplementary professional program. The conclusion of this study is as follows; First, there must be recognition about docents who can play educator's roles which are different from those of general volunteers in terms of recruiting and training system in science museum. Second, docents need to take training and supplementary professional courses that focus on observing and educating visitors in the field. Third, we need a docent management system by employing a well structured evaluating tools. A well established docent system will bring forth the enhancement of science museum education and the increase of science popularization by providing visitors with the quality educational services.

• Korean Journal of Construction Engineering and Management
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• v.7 no.3 s.31
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• pp.130-137
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• 2006

Since Lean Construction has been introduced in 1992, much research is in progress to popularize lean concepts and principles. Most research focuses on developing lean concepts and tools and strengthening the limited domain of instrumental rationality and technical efficiency. However, the basic concepts of human resource management seem to be ignored by those who advocate lean production. Thus, the lean construction research related to human resource management must be once considered for popularization and activation of lean construction at the beginning stage in the domestic construction industry. Because human resources have a major influence on lean implementation and its success, especially at the beginning stage of lean construction. This paper considers the human resource requirements for the implementation of lean construction in the USA construction industry. The results from the study will provide the foundations to adapt lean construction into the domestic construction industry. Consequently, the study found that lean construction could improve the capability of human resource and human motivation if effectively implemented in the construction sites. Since lean construction emphasizes and focuses on improvement of relationships among project participants, constant application to human resource management is crucial for successful lean implementation.

• Korean Journal of Acupuncture
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• v.24 no.4
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• pp.47-54
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• 2007

Objection : A medicine which is patient-initiative and preventive is required in Korea, which is going to an aging society. On this, we started this study to make a new rule to diagnose and treat more definitely by linking traditional Oriental medicine to Sasang Constitional medicine, which thought to be suitable because of Sasang Constitional medicine has been valued on staying, diet and human's nature which means preventive medical propensity. Methods : On this study, we discriminated Sasang Constition of 161 students, who is in college of oriental medicine, Wonkwang university, by using QSCCII program; and in those students, we checked 30 volunteers's five vicera's Back-su point on riging and depression, tenderness reaction, and color reaction after cupping treatment. Results : As a result of study of riging and depression of five vicera's Back-su point, we could confirm that defecient organ's Back-su point were more depressed than excess organ in Seum-in, Taeeum-in, Soyang-in. As a result of study of tenderness reaction of five vicera's Back-su point, we could confirm that excess organ's Back-su point showed stronger tenderness reaction than defecient organ in Seum-in, Taeeum-in; and excess organ's Back-su point showed weaker tenderness reaction than defecient organ in Soyang-in. As a result of study of color reaction after cupping treatment of five vicera's Back-su point, we could confirm that excess organ's Back-su point showed stronger color reaction than defecient organ in Seum-in, Taeeum-in; and excess organ's Back-su point showed weaker color reaction than defecient organ in Soyang-in. Those data suggest that there are close correlation between Sasang Constition and on riging and depression, tenderness reaction, and color reaction after cupping treatment of five vicera's Back-su point in treditional Oriental medicine. Conclusions : From this study, we can make a new rule to differentiate Sasang Constition by clearfy a relation between Sasang Constition and five vicera's Back-su point; and with this rule, we could contribute to popularization and objectification of Sasang Constition medicine and further more, Oriental medicine by making a Sasang Constition diagnosis instrument. With this, a trait of Sasang Constition medicine that is preventive and valued on character of individuals will contribute to building a patient-initiative and preventive medical system and will expend the domain of Oriental medicine.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.41-50
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• 2014

The purpose of this research was to exam the recognition and use for traditional Korean liquors and to consider the problems of traditional liquor businesses and the plans for its popularization. This study was conducted with 411 adults of 20 years old and above, all of whom lived in the Daegu and Gyeongbuk Provinces. According to the survey, females were higher than males(49.6%) by 50.4%, and ages 20 was the highest. With regards to what kind of liquor they enjoyed, the consumers enjoyed soju the most, followed by beer and traditional Korean liquors. The favorite liquor of the men was soju, followed by beer and traditional Korean liquor, and the women mostly liked beer, followed by soju and wine. An important-performance analysis (IPA) was performed for 17 attributes of traditional Korean liquor and identified the targets for product management strategies, including 'Variety', 'Functionality', 'Extended Recognition' and 'Healing hangovers'. The recognition of traditional Korean liquor was high in the order of takju, Fruit wine, Chongju, Yakju, Distilled soju, and Distilled liquor. As a result, the developing solid concepts of marketing strategy are required and may be achieved by understanding the consumer preferences and demands of traditional Korean liquors.