• Journal of Information Technology Applications and Management
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• v.13 no.4
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• pp.57-70
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• 2006

Location Based Service (LBS) provides high-value added service to users and various works about IBS have been actively performed. The core technology or LBS is positioning of the users. In the field of positioning, outdoor positioning and indoor positioning are developed separately. We are proposing a design of an outdoor-indoor positioning system, implementing a prototype of the system, and verifying the usefulness of the system through experiments. Our experimental results shows that the average error of our system is 4.8 m in the case of out-door positioning and it is 3.3 m in the case of in-door positioning.

• Journal of Information Processing Systems
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• v.1 no.1 s.1
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• pp.86-95
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• 2005

Location-based services or LBS refer to value-added service by processing information utilizing mobile user location. With the rapidly increasing wireless Internet subscribers and world LBS market, the various location based applications are introduced such as buddy finder, proximity and security services. As the killer application of the wireless Internet, the LBS have reconsidered technology about location determination technology, LBS middleware server for various application, and diverse contents processing technology. However, there are fears that this new wealth of personal location information will lead to new security risks, to the invasion of the privacy of people and organizations. This paper describes a novel security approach on open LBS service to validate certificate based on current LBS platform environment using XKMS (XML Key Management Specification) and SAML (Security Assertion Markup Language), XACML (extensible Access Control Markup Language) in XML security mechanism.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.76-80
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• 2006

This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• Journal of the Korean Society for information Management
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• v.33 no.1
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• pp.293-316
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• 2016

This study aims to improve bibliographic data of public libraries by linking service data, which are produced out of library service programs. Service data collected from the seven award-winning public libraries were selected and analyzed. A Bibliographic Framework is used for linking bibliographic data and service data. Interfaces are also suggested for the two-way data linking. The results can be used to obtain 1) selective and value-added bibliographic data, 2) bibliographic data updated continuously throughout the lifecycle, 3) structured service data for preservation and sharing, and 4) bibliographic data linked to the additional external linked data.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.06a
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• pp.76-79
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• 2007

RFID is issued as a core technology for Ubiquitous environment recently. Especially, Mobile RFID which is converged with RFID and wireless internet, provides new services to users, increased added-value to service providers. For commercial service of Mobile RFID, it needs an accounting service. The Diameter Base Protocol, mostly used for authentication, authorization, and accounting service, supports only deferred accounting service. For more variable accounting policy, Diameter Credit-Control Application which is capable of prepayment accounting, also should be considered. In this paper, a new accounting model with Diameter Credit-Control Application for Mobile RFID service is proposed.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.1-12
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• 2013

The purpose of this study was to find the effects of guava leaf powder as a natural tenderizing ingredient for low-fat pork seasoned with meat sauce, and to promote a consumer demand and practical use of low-fat pork. Moisture content, pH, color, texture, and sensory tests (quantitative descriptive sensory evaluations and acceptance) were conducted to the control and 5 samples of pork seasoned with 0.75, 1, 1.5, 2, 3% guava leaf powder) to determine the highest effectiveness on tenderizing pork. Moisture content and pH values were the highest in the samples with 1% and 1.5% of guava leaf powder added. L-value of cooked meat decreased, while a-value increased. In the texture test, most of the experiments showed the best values in the sample with 1.5% added. Based on quantitative descriptive sensory evaluations, the unpleasant smell of meat tended to decrease with more guava leaf powder, and the scores of the others were highest in the sample with 1.5% added. This sample also got the highest score in the acceptance test. These results can be used as primary data for research on the tenderizing effect of a functional ingredient and solutions to unbalanced consumption of pork.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• Journal of the Korean Society for Railway
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• v.19 no.6
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• pp.815-825
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• 2016

The inter-industrial inducement effects of the Korean railway services on the output, value-added, and imports of 383 industrial sectors of the Korean economy have been computed by the input-output analysis technique utilizing the '2013 Input-Output Statistics', which was published most recently in December 2015 by the Bank of Korea. The research results are, then, compared and contrasted with the former research results with the '2003 Input-0utput Statistics', which were published in the Journal of the Korean Society for Railway, August, 2008. The economic inducement effects computed in this study are as follows. The Korean railway service industry produced \5,841 billion worth of passenger and freight railroad services in the year 2013, and it induced \8,511 billion worth of output, \84 billion worth of value-added, and \1,050 billion worth of imports for Korean industry as a whole.; the production inducement multiplier, value-added multiplier, and imports inducement multiplier of 2013 results are shown to be quite different from 2003 multipliers.; it has been shown that it is necessary to utilize the most recent Input-Output Statistics for the computation of the most recent inter-industrial analysis.

• International Commerce and Information Review
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• v.16 no.3
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• pp.97-119
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• 2014

This study measures the efficiency of intellectual capital of Korea's banks, financial investment companies, and insurance companies using the Value Added Intellectual Coefficient (VAICTM) model, which was developed by A. Pulic and investigates into the relationship of each of VAIC's elements - efficiency of human, structural, and material capital -with business performance of the institution. we found, first, average VAIC and human capital efficiency(HCE) of Korean financial institutions during 2001 - 2012 were highest among banks, followed by insurance companies and securities firm. Secondly, in general, banks in advanced countries tend to have higher HCE and VAIC compared with the banks of developing countries. Thirdly, Korean financial institutions' HCE and VAIC are lower than those of Australia and even Taiwan and Thailand and have been on the decrease in recent years. This suggests that Korean financial institutions should enhance VAIC and HCE to build-up the international competitiveness.