• 한국마린엔지니어링학회:학술대회논문집
• /
• 한국마린엔지니어링학회 2005년도 전기학술대회논문집
• /
• pp.246-250
• /
• 2005

Recommand Systems are being used by an ever-increasing number of E-Commerce to help customers find products to purchase. Recommend Systems offer a technology that allows personalized recommendations of items of potential interest to users based on information about similarities and dissimilarities among different customers tastes. In this paper, we design and build a Recommend System using the historical customer movie purchase transactions and extracts the knowledge needed to make association recommendations to new customers.

• 한국연초학회지
• /
• 제27권1호
• /
• pp.134-140
• /
• 2005

The purpose of this study was the discrimination of different tobacco types by the E-Nose/tongue and the analysis of what human sensory attributes are correlated with e-instrument's sensors. Samples were made from five groups of Korean domestic tobacco leaves, aged burley and not aged, aged flue-cured and not aged and blending types of the four. Instrumental tests were conducted to discriminate characteristics among different tobacco samples by the E-Nose and the E-Tongue. Sensory attributes of tobacco tastes were impact, irritation, bitterness, hay-like, tobacco taste, smoke volume, smoke pungent and mouth cleanness. STATISTICA software was used to analyze correlation between the human sensory data and the raw data of e-instruments. Discrimination analysis can be achieved using principal components analysis (PCA) and discriminant factorial analysis(DFA). As a result, impact, bitterness, irritation, smoke volume and smoke pungent of human sensory attributes were correlated with data from the several clustered E-Nose sensors(p < 0.10). And bitterness, irritation, and smoke pungent of human sensory attributes were correlated with data from the E-Tongue sensors(p < 0.10). PCA plot by the E-Nose shows that aged tobacco and not aged were discriminated and DFA plot shows that three groups(aged burley, not aged burley and flue-cured) were discriminated. PCA plot by the E- Tongue shows that flue-cured tobacco was separated from burley. Our results indicated that the e-instruments are sensitive enough to distinguish among tobacco types and their several sensors are reacted to the human sensory attributes.

• 복식문화연구
• /
• 제17권5호
• /
• pp.733-745
• /
• 2009

The contra-sexual phenomenon that is recently focused is one of the new factors, which is focused when explaining the life style of progressive woman's image and it is creating cultural category. Moreover, the contra sexual people that are rising as new consuming subjects are not simple primary consumers but their shopping culture and cultural tastes are giving effects to many people. Because of the tendency, marketer of consuming industry are making efforts to predict the changes of contra-sexual people's shopping habits and tastes. Therefore, it is necessary to grasp contra-sexual phenomenon and research the fashion design aiming at that in order to predict woman's fashion image in the future. Therefore, the study considered concept and characteristic of contra-sexual phenomenon and surveyed its example in the popular culture. And, the study analyzed the formative characteristic of contra-sexual fashion shown in the public cultures such as drama and movie. On the basis of the result, design was suggested by reflecting contra-sexual fashion characteristic under the concept of 'Urban Splendor'. From the results above, it was possible to grasp the concept and characteristic of contra-sexual phenomenon, which appeared as a trend and understand new woman's image and the fashion that has changed because of it. It is considered that the establishment of the foundation of contra-sexual phenomenon, which plays as an important variable in woman's fashion, fashion accessory, cosmetic and advertisement field but it is hard to clarify, by analyzing the work aiming at contra-sexual phenomenon will be helpful for predicting the change of woman's fashion in the future.

• 디지털융복합연구
• /
• 제14권10호
• /
• pp.311-317
• /
• 2016

스마트 커머스 시장에서 소비자는 개인 성향에 최적화된 개인화된 서비스와 소비자 취향을 고려한 맞춤형 쇼핑 경험을 원하고 있다. 즉, 소비자는 개인화된 맞춤형 서비스를 요구하고 있다. 이러한 요구에 따라 기업들은 메시징서비스를 소비자에게 제공하고 있지만, 각 개인에 맞춤형 서비스를 포함하지 못하고 있다. 따라서 본 연구는 메시징서비스에 개인화 서비스기술을 결합하여 기업용 메시징서비스의 통합 모형 및 시스템 구축방안을 제시하고, 이를 통해 마케팅 효과를 극대화하고 비용절감 효과를 분석한다. 제안된 통합 모형 작동방식은 고객 요구사항에 따라 개인화된 정보를 통해 개인화모형 적용하여 효과적인 개인화를 통한 메시징 전송 방안을 제시하고 있다. 본 연구의 개인화 통합모형은 검색서비스와 결합되었을 경우 매우 높은 효과가 있을 것으로 판단된다.

• 대한지역사회영양학회지
• /
• 제6권3호
• /
• pp.271-281
• /
• 2001

This study was performed to compare the anthropometric and the food and nutrient intake of the adolescents between urban areas and islands in south Kyungnam and to identify their nutritional problems. A questionnaire survey was distributed among 383 middle school students for the food and nutrient consumption and other nutritional attitudes including socioecomonic status. The height and weight of the students were measured as well. Socioeconomic status, such as income, educational level, and jobs of the urban students parents was better than that of the island students. There was no significant difference in height between the students of both areas, but the body weight of the urban male students was far heavier than that of the other group. It is very interesting to note that the energy intake of the urban male students was much lower than that of the island male students. The students of the two areas consumed more protein, Vit B$_1$, Vit B$_2$, niacin and Vit C than the recommended daily allowances(RDA) but the intake of Ca, Fe, Vit A was less. As to the sources of animal fat, the urban males consumed much more. Regarding the taste preference, the study shows that urban male students are more likely to choose sweet, salty and soft tastes than island male students. In the case of female students, although island students prefer a rather hot taste, urban students are more likely to prefer sweet and soft tastes. The favorite foods of urban students are meat products, fastfoods, chocolate, cheese and milkshakes, while foods like cooked rice with assorted vegetable are the favorite of the island students. In general, the preference degree for meat products and fruits rates higher than for vegetables. Conclusively the urban students had a tendency of being obese and the intake of all nutrients by the urban adolescents was much lower than that of the islanders. In this study, the cause can be found in significant differences in consuming animal fat, of taste preference and of choosing favorite food. Accordingly a nutritional intervention or educational program is required to adjust the imbalanced intake of some nutrients for the adolescents in this province.

• 한국식생활문화학회지
• /
• 제11권2호
• /
• pp.179-206
• /
• 1996

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, $X^2$ (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

• 한국식생활문화학회지
• /
• 제6권4호
• /
• pp.403-411
• /
• 1991

A survey was made, from May to June 1991, to reveal the current situation of the meal management of the homemakers in Jeonbuk area. The results obtained from 464 homemakers were summerized as follows. The meal expenses were planned and managed mostly by the homemakers (93.3%). The 31.1% homemakers expended 200,000-300,000 Won a month for meals and the average expenditure was 294,106 Won. Among the homemakers who responded, the 34.0% managed their account books for meal expenses. With decreasing age(p<0.05), increasing education level (p<0.001), and increasing the income(p<0.01), the number of those who managed the account book tended to be higher. Usually they bought their foods at the market place (52.1%) and they did every other days(33.2%). The 46.9% planned what to buy and chose the best ones among the foods they planned to buy at the market. The percentage of those who prepared their menus planned in advance was only 5.5%. The most homemakers cooked for themselves (96.8%). On cooking and buying foods, the 48.2% considered their husbands first and the 64.4% regarded the tastes and needs of their families as the most important thing. The majority (66.2%) regarded the dinner as the most important among those three times of meals. The 39.6% prepared Kimchi twice a month. The foods they prepared for each meal were usually 4-5 kinds (43.2%). Mostly they prepared meals three times a day (49.1%). The average times spent in preparing and cleaning the tables for lunch and breakfast were 41.6, 96.2 minutes respectively. The homemakers who had jobs tended to spend less time in preparing and clearing the tables than those who had not (p<0.01, p<0.001). The 58.0% had complaints in that the food prices were too high and their moneys for meal preparation were insufficient and the 16.6% had difficulty in satisfying the tastes of their families.

• 복식문화연구
• /
• 제16권1호
• /
• pp.58-69
• /
• 2008

The purpose of this research therefore, was to conduct research on the actual state of manufacturers of cycle wears and the condition in wearing; to present the basic data to develop cycle wears which can lessen the trouble for the human body and an excellent feeling in wearing. For research on the actual state of manufacturers of cycle wears, three domestic companies were grasped. To inquire the condition in wearing, the method of questionnaire was used for 100 peoples consisted of male cycling professional players and ordinary peoples with the same tastes. As the result of research: The manufacturers were targeting for the professional players and men with the same tastes. They produced goods by themselves as well as in the form of subcontract, and they did not classify goods for male & female. Materials they used for cycle wears were mainly composed of jersey with spandex and nylon. The production ratio of cycle wears is shown as 80% for company A, 25% for company B, and 90% for company C. They make a pattern of cycle wears by a technical tie-up with foreign companies, or by the development of their own pattern. As the result of study on the present condition in wearing cycle wears according to each season, it was figured out that the users usually weard short-sleeved T-shirts with dividing zipper for summer upper garment, shorts most preferably for summer lower garment; long-sleeved shirts for spring and fall upper garment, and shorts with incision most preferably for spring and fall lower garment. Also, they usually weard jumpers with incision for winter upper garment, and long pants in which ankle parts of incision were tightened most preferably for winter lower garment.

• 한국한의학연구원논문집
• /
• 제3권1호
• /
• pp.169-181
• /
• 1997

Kimi(氣味) means five tastes(五味), sour, bitterness, sweetness, hot taste and astringency, and four conditions(四氣), cold, hot, warm and cool, in the oriental medicine. This is defined based on yn-yang 5 evolutive phasis(陰陽五行), and 5 evolutive phasis on the change of season. Four seasons, spring, summer, autumm, winter are clearly different but, the rainy season(長夏) is not. In the thee of Ki (氣), not worm not hot(平) is included in addition to the four conditions that is because the rainy season is not differentiated clearly. KImi have realations to the four seasons, that is, warm and hot taste is considered as spring, hot and astringency as summer, not worm not hot and sweetness as rainy season, cool and sour as autumm, and cold and bitterness as winter. 4 conditions can be classified more detail, because the changes of the seasons are continuous. In the action mechanisms, Gardeniae Fructus reduces Heat of Insufficency Type(虛熱) of the upper class of medicinal herbs(上焦), and Rhel Rhizoma reduces Exessive Heat(實熱) of the under class of them(下焦). The assay methods for four groups medicines can be developed in three ways according to the indicators as follows. First, by the indicator which defines cold-acting medicine(寒性藥) such as Rhei Rhizoma, Coptidis Rhizoma, Scutellariae Radix, Gardeniae Fructus and is differentiated clearly from Hot-acting medicine(熱性藥) at the same time. Second, when the medicines are classified into another four groups as Drugs for Dispelling Internal Cold(溫裏藥), Drugs for Relieving Exterior Syndrome(解表藥), Drugs for Dispelling Phlegm(祛痰藥), Drugs for Regulatings Ki Flow(理氣藥), by the indicator which satisfies each group and is differentiated from other groups, at the same time. Third, by the indicator which has to be defined for each medicinal herb for four classification, individually.

• 대한한의정보학회지
• /
• 제18권1호
• /
• pp.64-77
• /
• 2012

Donguibogam, Korea's cultural heritage and traditional Oriental medicine book listed in the World Heritage three years ago, is indeed great in its importance and value. Korea's posterity has sought treatment methods through the medical book and their researches on that book have continued. However, it is rare to make the concrete analysis on the medicines for prescriptions recorded in the book. In this study, we reviewed "Ears" in the Section "Bodily Appearance" among the five chapters of Donguibogam, and analyzed the 55 types of prescriptions for ear diseases, the medical characteristics, tastes, prime classification of medical herbs, and acupunctural effects, and the dosage forms depending on prescriptions. For insect-entering ear diseases and 20 kinds of a single-medicine prescription also, the treatments are presented in the book, but we presented the texts only and excluded them in the analysis. We also excluded overlapping prescriptions and adding and reducing prescriptions of the 55 prescriptions, and thus classified the left 42 proscriptions by dosage form. As a result: 1. With respect to medical characteristics, the medicine with warm characteristics reached 9 types(40.9%), the highest rate, followed by the medicine with cold characteristics 8 types (36.4%). 2. Concerning medical tastes, the medicine with bitter taste included 12 types (54.5%), the medicine with sour taste 10 types (45.5%), and the medicine with sweet taste 7 types (31.8%). It was unusual that of the 22 medicines used for multipurpose, no medicine with the taste was found. 3. For the acupunctural effects, the medicine with acupuncture effects for spleen medirian reached 12 types in total (54.5%). On the contrary, the medicine with the effects for pericardium meridian reached only one (4.5%) among the total of 22 medicines. 4. In the dosage form of 42 prescriptions, powder medicine was 15 types (35.7%), and decoction medicine was 14 (33.3%). Powder, dedoction, and pill medicines accounted for 90.4% of the total medicine type. It was found that in particular, for ear diseases powder medicine was used more frequently than decoction medicine.