• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.693-704
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• 2008

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered 'through mass media', while 23.9% reported that they learned about Kimchi 'through friends'. Most subjects recognized Kimchi as a 'Korean traditional food' (92.6%), a 'delicious food' (53.2%), and a 'fermented food' (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through 'Korean movie and/or drama'. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi $1{\sim}2$ times per month, while 32.1% reported that they ate Kimchi $1{\sim}2$ time per year. The most common places that Kimchi was eaten were a 'Korean restaurant' (67.6%) or with a 'colleague' (32.8%). The primary reasons for not having eaten Kimchi were 'no knowledge or dislike of Kimchi by family' (30.3%), 'difficulty purchasing Kimchi' (21.2%), 'high priced Kimchi' (21.2%), and 'dislike the smell and shape of Kimchi' (12.1%).

• The Journal of the Korea Contents Association
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• v.17 no.10
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• pp.624-635
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• 2017

A variety of methods are used in public advertising to make message persuasive. In order for posters to be more appealing, one good way is to use synesthesia. This study analyzed how synesthesia were used for effective communication. The case analysis is based on the prize winning advertisements chosen by the Korea Broadcast Advertising Corporation. According to the study, synesthesia maximize the efficiency of information delivery. Secondly, in the public campaign posters, sight was the most frequently used sensory element, followed by touch, hearing, smell and taste, respectively. Third, visual tactility was mostly used in nature and environment related posters to effectively deliver the messages. In the topic of social community campaigning, visualization of hearing was applied the most. Lastly, when more than three multisensory stimulations were present in the public campaign, the strongest sense stimulus played the largest part in making message delivery more efficient. The results of this study are expected to provide a scientific basis for future campaign posters that synesthesia expression elements are applied.

• Journal of KIISE
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• v.44 no.11
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• pp.1149-1155
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• 2017

Recently, with the development of communication technology, it has become possible to collect various sensor data that indicate the environmental stimuli within a space. In this paper, we propose a group emotion prediction system using a modular Bayesian network that was designed considering the psychological impact of environmental stimuli. A Bayesian network can compensate for the uncertain and incomplete characteristics of the sensor data by the probabilistic consideration of the evidence for reasoning. Also, modularizing the Bayesian network has enabled flexible response and efficient reasoning of environmental stimulus fluctuations within the space. To verify the performance of the system, we predict public emotion based on the brightness, volume, temperature, humidity, color temperature, sound, smell, and group emotion data collected in a kindergarten. Experimental results show that the accuracy of the proposed method is 85% greater than that of other classification methods. Using quantitative and qualitative analyses, we explore the possibilities and limitations of probabilistic methodology for predicting group emotion.

• KIPS Transactions on Software and Data Engineering
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• v.5 no.5
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• pp.209-220
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• 2016

While the services of mobile devices like smart phone, tablet, and smart watch have been increased and varied, the software embedded into such devices has been also increased in size and functional complexity. Therefore, increasing operation time of mobile devices for serviceability became an important issue due to the limitation of battery power. Recent studies focus on the software development having efficient behavioral patterns because the energy consumption of mobile devices is caused by software behaviors which control the hardware operations. However, it is often difficult to develop the embedded software with considering energy-efficiency and behavior optimization due to the short development cycle of the mobile services in many cases. Therefore, this paper proposes the refactoring techniques for reducing energy consumption, and enables to fulfill the energy requirements during software development and maintenance. We defined energy bad smells with the code patterns that can excessively consume the energy, and our refactoring techniques are to remove these bad smells. We performed some case studies to verify the usefulness of our refactoring techniques.

• Journal of Urban Science
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• v.6 no.2
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• pp.17-27
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• 2017

Recently, civil complaints have increased due to water pollution and bad smell in rivers. Therefore, attention is focused on improving the river environment. The purpose of this study is to acquire RGB and thermal infrared images using UAV for sewage outlet and to monitor the status of stream pollution and the applicability UAV based images for river embankment maintenance plan was examined. The accuracy of the 3D model was examination by SfM(Structure from Motion) based images analysis on river embankment maintenance area. Especially, The wastewater discharged from the factory near the river was detected as an thermal infrared images and the flow of wastewater was monitored. As a result of the study, we could monitor the cause and flows of wastewater pollution by detecting temperature change caused by wastewater inflow using UAV images. In addition, UAV based a high precision 3D model (DTM, Digital Topographic Map, Orthophoto Mosaic) was produced to obtain precise DSM(Digital Surface Model) and vegetation cover information for river embankment maintenance.

• KIPS Transactions on Computer and Communication Systems
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• v.9 no.10
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• pp.213-220
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• 2020

The power consumption and performance of hardware-based mobile and IoT embedded systems that require high specifications are one of the important issues of these systems. In particular, the problem of excessive power consumption is because it causes a problem of increasing heat generation and shortening the life of the device. In addition, in the same environment, software also needs to perform stable operation in limited power and memory, thereby increasing power consumption of the device. In order to solve these issues, we propose a Low level power improvement via identifying performance dissipation. The proposed method identifies complex modules (especially Cyclomatic complexity, Coupling & Cohesion) through code visualization, and helps to simplify low power code patterning and performance code. Therefore, through this method, it is possible to optimize the quality of the code by reducing power consumption and improving performance.

• The KIPS Transactions:PartD
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• v.15D no.6
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• pp.825-840
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• 2008

Refactoring is a kind of software modification process that improves system qualities internally but maintains system functions externally. What should be improved on the existing source codes should take precedence over the others in such a modification process using this refactoring. Martin Fowler and Kent Beck proposed a method that identifies code smells for this purpose. Also, some studies on determining what refactoring will be applied to which targets through detecting code smells in codes were presented. However, these studies have a lot of disadvantages that show a lack of precise description for such code smells and detect limited code smells only. In addition, these studies showed other disadvantages that generate ambiguity in behavior preservation due to the fact that a description method of pre-conditions for the behavior preservation is included in a refactoring process or unformalized. Thus, our study represents a precise specification of code smells using OCL and proposes a framework that performs a refactoring process through the automatic detection of code smells using an OCL interpreter. Furthermore, we perform the automatic detection in which the code smells are be specified by using OCL to the java program and verify its applicability and effectivity through applying a refactoring process.

• The Journal of the Korea Contents Association
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• v.10 no.5
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• pp.144-151
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• 2010

Five Plus One' is a result of visual expressions on five senses such as the sense of sight, hearing, smell, taste, and touch. Although I searched for the data on five senses, there were only information which was quoted in various languages and scientific bases, and also most of the books written were far from artistic expressions including visual pleasure and emotional expressions. In addition, most materials were mainly textbooks for children's intellectual development, academic papers, and medical publications. Therefore, I made this book that makes us to communicate about five senses and an inspiration even though we have a problem to read writings in both Korean and English. I arranged visual elements using illustrations and typography in various ways based on the scientific evidence.

• Journal of the Korean Institute of Intelligent Systems
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• v.21 no.1
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• pp.49-54
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• 2011

In this paper, we represent a mobile robot which can recognize chemical odor, measure concentration, and track its source indoors. The mobile robot has the function of smell that can sort several gases in experiment such as ammonia, ethanol, and their mixture with neural network algorithm and measure each gas concentration with fuzzy rules. In addition, it can not only navigate to the desired position with vision system by avoiding obstacles but also transmit odor information and warning messages earned from its own operations to other nodes by multi-hop communication in wireless sensor network. We suggest the way of odor sorting, concentration measurement, and source tracking for a mobile robot in wireless sensor network using a hybrid algorithm with vision system and gas sensors. The experimental studies prove that the efficiency of the proposed algorithm for odor recognition, concentration measurement, and source tracking.

• Journal of Agricultural Extension & Community Development
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• v.20 no.4
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• pp.1079-1103
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• 2013

This study is to identify different characteristics of chinese tourists in relation to food tourism. These features includes motivation, travel behavior, attributions, information source, preference about local food and food tourism. Based on the results from empirical investigation, it develop suggestions for attracting chinese tourism to rural area. The results shows that the strongest motivation is to find new food which is different from daily life. Also, they believed that eating local food is meaningful travel behavior. In addition, this study reveals that the attribution of food selection is highly related to freshness, tastes, and sanitation. Accordingly, this study suggests following guide to attract chinese tourist to rural area. 1) developing unique and authentic local food, 2) preparing extensive menu with meat and local agricultural products & a light menu for breakfast 3) deliberating about freshness and sanitation, 4) creating good appearance and smell.