• Journal of Korea Spatial Information System Society
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• v.10 no.3
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• pp.1-18
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• 2008

Because we can usually get many information through analyzing trajectories of moving objects on spatial networks, efficient trajectory index structures are required to achieve good retrieval performance on their trajectories. However, there has been little research on trajectory index structures for spatial networks such as FNR-tree and MON-tree. Also, because FNR-tree and MON-tree store the segment unit of moving objects, they can't support the trajectory of whole moving objects. In this paper, we propose an efficient trajectory index structures based on signatures on a spatial network, named SigMO-Tree. For this, we divide moving object data into spatial and temporal attributes, and design an index structure which supports not only range query but trajectory query by preserving the whole trajectory of moving objects. In addition, we divide user queries into trajectory query based on spatio-temporal area and similar-tralectory query, and propose query processing algorithms to support them. The algorithm uses a signature file in order to retrieve candidate trajectories efficiently Finally, we show from our performance analysis that our trajectory index structure outperforms the existing index structures like FNR-Tree and MON-Tree.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• The KIPS Transactions:PartD
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• v.16D no.4
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• pp.487-496
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• 2009

This paper addresses an indexing scheme capable of efficiently processing range queries in a large-scale trajectory database. After discussing the drawbacks of previous indexing schemes, we propose a new scheme that divides the temporal dimension into multiple time intervals and then, by this interval, builds an index for the line segments. Additionally, a supplementary index is built for the line segments within each time interval. This scheme can make a dramatic improvement in the performance of insert and search operations using a main memory index, particularly for the time interval consisting of the segments taken by those objects which are currently moving or have just completed their movements, as contrast to the previous schemes that store the index totally on the disk. Each time interval index is built as follows: First, the extent of the spatial dimension is divided onto multiple spatial cells to which the line segments are assigned evenly. We use a 2D-tree to maintain information on those cells. Then, for each cell, an additional 3D $R^*$-tree is created on the spatio-temporal space (x, y, t). Such a multi-level indexing strategy can cure the shortcomings of the legacy schemes. Performance results obtained from intensive experiments show that our scheme enhances the performance of retrieve operations by 3$\sim$10 times, with much less storage space.

• KIPS Transactions on Software and Data Engineering
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• v.10 no.10
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• pp.421-428
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• 2021

The High Efficiency Image File Format (HEIF) is an MPEG-developed image format that utilizes the video codec H.265 to store still screens in a single image format. The iPhone has been using HEIF since 2017, and Android devices such as the Galaxy S10 have also supported the format since 2019. The format can provide images with good compression rates, but it has a complex internal structure and lacks significant compatibility between devices and software, making it not popular to replace commonly used JPEG (or JPG) files. However, despite the fact that many devices are already using HEIF, digital forensics research regarding it is lacking. This means that we can be exposed to the risk of missing potential evidence due to insufficient understanding of the information contained inside the file during digital forensics investigations. Therefore, in this paper, we analyze the HEIF formatted photo file taken on the iPhone and the motion photo file taken on the Galaxy to find out the information and features contained inside the file. We also investigate whether or not the software we tested support HEIF and present the requirement of forensic tools to analyze HEIF.

• Journal of Multimedia Information System
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• v.5 no.4
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• pp.235-244
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• 2018

Potential maximum soil moisture retention (S) is a dominant parameter in the Soil Conservation Service (SCS; now called the USDA Natural Resources Conservation Service (NRCS)) runoff Curve Number (CN) method commonly used in hydrologic modeling for event-based flood forecasting (SCS, 1985). Physically, S represents the depth [L] soil could store water through infiltration. The depth of soil moisture retention will vary depending on infiltration from previous rainfall events; an adjustment is usually made using a factor for Antecedent Moisture Conditions (AMCs). Application of the method for continuous simulation of multiple storms has typically involved updating the AMC and S. However, these studies have focused on a time step where S is allowed to vary at daily or longer time scales. While useful for hydrologic events that span multiple days, this temporal resolution is too coarse for short-term applications such as flash flood events. In this study, an approach for deriving a time-variable potential maximum soil moisture retention curve (S-curve) at hourly time-scales is presented. The methodology is applied to the Napa River basin, California. Rainfall events from 2011 to 2012 are used for estimating the event-based S. As a result, we derive an S-curve which is classified into three sections depending on the recovery rate of S for soil moisture conditions ranging from 1) dry, 2) transitional from dry to wet, and 3) wet. The first section is described as gradually increasing recovering S (0.97 mm/hr or 23.28 mm/day), the second section is described as steeply recovering S (2.11 mm/hr or 50.64 mm/day) and the third section is described as gradually decreasing recovery (0.34 mm/hr or 8.16 mm/day). Using the S-curve, we can estimate the hourly change of soil moisture content according to the time duration after rainfall cessation, which is then used to estimate direct runoff for a continuous simulation for flood forecasting.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.173-179
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• 2019

This study aimed to provide basic data for the development of education programs on food hygiene attitude and personal hygiene management of high school students by type of school. From July 16 to October 15, 2015, questionnaires were distributed to 30 students per grade at 16 high schools in Chungcheongnam-do, and a total of 1214 questionnaires (excluding unrecurring and insufficient questionnaires) were processed using SPSS (ver 18.0). As a result, academic high school students answered more checking food's shelf life when they bought it in the store(3.79, 3.60), not eating the cooked and heated food after keeping without heating(2.85, 2.98), and storing food in the refrigerator in accordance with its characteristics(3.90, 3.76) than specialized high school students. Academic high school students were found to be more careful than specialized high school students, to wash hands before meals(3.66, 3.52), after went to toilet(4.30, 3.95), in the right way(3.63 and 3.45), and to go around less during meal time(2.19, 2.43) and to go to the toilet less often during meal time(2.28, 2.47). In this study, academic and specialized high school students showed significant differences in food hygiene attitude and personal hygiene management, and academic high school students had significantly better food hygiene attitude and personal hygiene control than specialized high school students. but still need to be improved. Therefore, it is suggested that education on food hygiene attitude and personal hygiene management should be strengthened according to the type of school.

• International Area Studies Review
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• v.12 no.3
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• pp.321-339
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• 2008

The purpose of this study to the analyze characteristics and purchasing activities of consumers by using the Multinomial Logit model, which is a well-known discrete selection model to explain and forecast consumers' selection activities(patterns). The study aims to determine the state of competition between National Brand and Private Band and how some demographic characters and marketing variables influence consumers' brand selections within the facial tissue market. Our analysis process includes reorganization of panel data(individuals' purchasing record at each point) to fit the purpose of our study as well as analysis of probability and influencing factors of consumers' brand selection at each point of purchases. The result showed that consumers at higher age and with higher income hold better probability to purchase National Brand. Likewise, locations also had considerable effect on selecting brand, and Private Brand was preferred in department store and discount stores. On the other hand, consumers loyal to National Brand reported higher probability to purchase if the product prices were higher while Private Brand buyers were more promoted the purchase under price discount.

• The Korean Journal of Franchise Management
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• v.12 no.2
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• pp.7-21
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• 2021

Purpose: One of the characteristics of service companies such as foodservice franchise is that it is easy to imitate, so many brands can imitate the menu that is popular with consumers. Therefore, foodservice franchise company should develop a brand that customers can identify from other brands in order differentiate it from its competitors. In order make the foodservice franchise company identifiable from other brands, it is possible through communication with customers. Therefore, this study proposes a new research model to analyze customer loyalty through online advertising and online word of mouth trust and immersion. Online was provided to customers through a mixture of advertisements and word of mouth, but previous studies have only considered online advertisements or online word of mouth. In addition, we want to verify the difference according to gender, which is an important variable in researching the online information processing behavior of customers. Research design, data, and methodology: The questionnaire of this study was surveyed on 20 years of age or older who have visited the restaurant franchise store within the last 3 months among the foodservice franchise companies operating SNS. During the survey period, 400 surveys were surveyed for a total of 20 days from April 1 to April 20, 2020. Result: The research results are as follows. First, in this study, the effect of online advertisement and online word of mouth on trust and immersion was studied. Second, this study verified the social influence theory in online advertising and online word of mouth. Third, the effect of online advertising and online word of mouth on loyalty according to gender was verified. Fourth, compared to existing advertisements, online advertisements are suitable for marketing by foodservice franchise companies because they can interact with consumers, modify advertisements immediately, execute extensive advertisements at low cost, segment the market, and measure advertisement effectiveness. The recent online expansion has been expanded to mobile-based, allowing foodservice franchisees to provide new communication services such as SMS (Short Message Service), multimedia messaging services, and location-based services. Fifth, a foodservice franchise company can increase brand awareness through online marketing or induce the use of offline stores. Sixth, franchisor can grow into a sustainable company only when they use resources efficiently. Conclusions: Trust is important in foodservice franchise information. This trust has a significant impact on customer commitment and loyalty.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.19 no.2
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• pp.11-21
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• 2009

The NTRU cryptosystem proposed by Hoffstein et al. in 1990s is a public key cryptosystem based on hard lattice problems. NTRU has many advantages compared to other public key cryptosystems such as RSA and elliptic curve cryptosystems. For example, it guarantees high speed encryption and decryption with the same level of security, and there is no known quantum computing algorithm for speeding up attacks against NTRD. In this paper, we analyze the security of NTRU against the simple power analysis (SPA) attack and the statistical power analysis (STPA) attack such as the correlation power analysis (CPA) attack First, we implement NTRU operations using NesC on a Telos mote, and we show how to apply CPA to recover a private key from collected power traces. We also suggest countermeasures against these attacks. In order to prevent SPA, we propose to use a nonzero value to initialize the array which will store the result of a convolution operation. On the other hand, in order to prevent STPA, we propose two techniques to randomize power traces related to the same input. The first one is random ordering of the computation sequences in a convolution operation and the other is data randomization in convolution operation.

• The Journal of the Convergence on Culture Technology
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• v.8 no.2
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• pp.37-46
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• 2022

Recently, our society and environment has changed rapidly due to the pandemic caused by the COVID-19 virus. In this rapidly changing environment, companies fulfill their social responsibilities and require non-financial elements of transparent management activities. ESG has become one of the non-financial factors, and interest of ESG management is increasing worldwide. In this paper, we examine the importance of ESG concept and ESG management performance and the correlation with companies, and examine the necessity of ESG management for companies in the future. The literature reviews are conducted on CU which is currently best practicing ESG management through various secondary data. Also, we used interview articles so that reflect the rich voice of the distribution industry. In addition, after examining ESG characteristics through examples of global companies, we looked at BGF Retail's CU convenience store ESG activities, which is a leader in ESG management, in distribution industry. CU was divided into all sectors of E, S, and G, and all sectors were actively engaged in activities and flexibly coping with changing environments and social needs. In particular, it was confirmed that CU's environmental management, which focuses the most, achieved successful results due to the increase in actual consumption of customers. ESG management activities at CU convenience stores are currently ongoing and future tasks. As a leading company in ESG management in the current industry, it is meaningful to understand the process of growing into a company that shares concerns, efforts, and practical activities and fulfills social responsibility. Through this study, the changes and growth of CU and domestic companies to ESG and sustainable management are expected in the futures.