• Journal of Korea Game Society
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• v.19 no.2
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• pp.23-32
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• 2019

The popularization of VR content is slow. It's because they have not created a new visual experience, that is, 'utility' beyond 'interest'. The utility of VR content starts from functional reality. And to enhanced it, realistic interaction is required. Specifically, this study presents three methods of network play, character artificial intelligence, and Haptic implementation. In order to confirm the hypothesis, we conducted all phases of VR content production from baseball to contents production, play test, and technical verification. Through the test of the user and the evaluation institution about the final product, it was evaluated that it contributed to the realization of the content realism through the realistic visual effect, the play presentation, and the impact evaluation by the vibration.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.2
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• pp.46-52
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• 2017

Recently durability design based on deterministic or probabilistic method has been attempted since service life evaluation in RC(Reinforced Concrete) structure exposed to chloride attack is important. The deterministic durability design contains a reasonable method with time effect on surface chloride content and diffusion coefficient, however the probabilistic design procedure has no consideration of time effect on both. In the paper, a technique on PDF(Probability of Durability Failure) evaluation is proposed considering time effect on diffusion and surface chloride content through equivalent surface chloride content which has same induced chloride content within a given period and cover depth. With varying period to built-up from 10 to 30 years and maximum surface chloride content from $5.0kg/m^3$ to $10.0kg/m^3$, the changing PDF and the related service life are derived. The proposed method can be reasonably applied to actual durability design with preventing conservative design parameters and considering the same analysis conditions of the deterministic method.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.96-104
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• 2009

Three kinds of grape yakju (Kyoho, Campbell and Moru) and grape-free control were fermented with rice using koji of Aspergillus kawachii as a fermenting agent, and their fermentation characteristics were investigated. For the three yakju, reducing sugar content decreased slowly over 2 days fermentation after an initial rapid decrease. In case of Brix, the reducing sugar content increased gradually after increasing rapidly during the first 2 days of fermentation. The Kyoho and Moru groups displayed a gradual increase in reducing sugar content after an initial 2-day decrease, and the sugar content of the Campbell group increased gradually during fermentation. Uniformly, pH increased gradually after an initial 2-day decrease, however total acid increased continuously throughout fermentation. Alcohol content of yakju showed almost no change after increasing until day 6 (Kyoho) of day 4 (others), with the control displaying the highest content. Control $\alpha$-amylase activity decreased gradually after an initial 2-day increase, while that of the three yakju decreased throughout fermentation. Activities of $\beta$-amylase activities paralleled the results of reducing sugar. Concerning total anthocyanin, the Moru and Campbell groups displayed a rapid increase until day 2, a decrease until day 12, and a gradual increase thereafter. While the Kyoho and control groups displayed virtually no change after an initial 2-day increase until day 12, after which a gradual increase also occurred. In concerning sensory evaluation, Moru yakju scored highest for violetness, flavor of grape, and sweet taste, and also displayed a low alcohol content. These attributed Moru yakju the preferred choice.

• Therapeutic Science for Rehabilitation
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• v.9 no.1
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• pp.56-68
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• 2020

Objective : This study introduces domestic and overseas systematic assessment tools that can identify eating problems of dementia patients based on abnormal behavior observations and turns them into Korean through the verification of content placement by expert groups. Methods : Three types of assessment tools were selected for final development in Korean version through several meetings based on a wide range of relevant literature searches. The 3 selected assessment tools were first translated by the researchers, and a 9-person expert team was used to verify the Content Validity Index. Results : The EBS content equivalence calculation shows that all 6 questions and 1 response item had a CVI value 0.9, and all items were included in Korean EBS without modification. The EdFED content equivalence calculation showed that all 11 questions had CVI value 0.9, which was included in the Korean edition of EdFED without modification. The content equivalence calculation of the FDI showed that all 19 questions had a CVI of 0.8 or higher, and all items were included in the Korean version of the FDI without modification of the item. Conclusion : Korean versions of the EBS, EdFED and FDI, which are based on behavioral observation and diet tools for people with dementia, have been developed. Early determination of problems related to diet in dementia patients and providing proper intervention through observational Korean version assessment tools is vital in terms of strengthening patient nutrition and reducing caregivers' burden.

• The Journal of the Acoustical Society of Korea
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• v.26 no.3E
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• pp.74-79
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• 2007

In this paper, we report our recent work on a indexing and retrieval system of broadcast news using audio content analysis. Key issues addressed in this work are two major parts of the audio indexing system: anchorperson detection based on audio segmentation, and phone-based spoken document retrieval, developed in the framework of the emerging MPEG-7 standard. Experiments are conducted on a database of Britisch broadcast news videos. We discuss the development of the retrieval system, and the evaluation of each part and the retrieval system.

• Proceedings of the Korea Information Processing Society Conference
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• 2007.05a
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• pp.683-684
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• 2007

본 연구는 가상현실 기반 프로토타입을 이용한 모바일 장치의 디자인 평가 방법에 관한 것으로, 모바일 장치의 디자인 요소 분류, 3 차원 데이터의 고품질 가시화 기법, 제품 기능과 동작에 대한 사용자 상호작용의 구현 방법을 제시하고자 한다.

• Journal of the Korean earth science society
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• v.31 no.4
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• pp.392-402
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• 2010

The purpose of this study is to analyze and evaluate the self-directed learning contents of Earth science area in the basic course of the 7th grade. For this purpose, we applied the 'Cyber Home Study Content Quality Control Tool' presented in 'Elementary Secondary Education e-Learning Quality Management Guidelines (Ver.2.0)' of Korea Education & Research Information Service (2008). The results of contents analysis are as follow: First, it was presented that the study guide introduced the contents which should be studied for one class, properly. And it was not analyzed that the diagnosis assesment was not completed in the initiative study; Second, it was possible to study choosing the contents fitting the learner's level of learning in the main study, it was comprised of about 15 minutes. Third, it was performed without feedback for incorrect answers in the learning assessment, just the number of wrong questions. And the learning arrangement present the important contents learned in that class, summarizing and arranging again. The results of content evaluation are as follows: First, a big difference was not showed against the needs analysis, instructional design, interaction in each class. And the evaluation of the ethics was not included a word or sentence not suitable. The evaluation of copyright, it was analyzed that Work within the content display in compliance with international copyright Second, the evaluation of instructional design presented mainly the description of a simple picture based, the visible resources like flash card were poor. And in the evaluation of Supporting System, it was presented that the contents were installed so that it was freely available for learners. But it was analyzed that there was no memo-function learners were able to jot down something during the studying contents. And in the evaluation for evaluation, the clear valuation basis about the described content was not presented. So there were slightly differences for each class. Third, in the evaluation and analysis for learning content, it was presented that there were some big differences for each class because it was not composed of the latest information, not corrected and complementary.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.254-262
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• 1997

new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2, 300~3, 800mg/$\ell$. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• Korean Journal of Social Welfare
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• v.66 no.2
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• pp.5-29
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• 2014

The purpose of this study is to interpret how the long-term care evaluation system implements in the actual service settings with institutional isomorphism and decoupling based on new-institutional theory. This study conducted in-depth interview with employees engaged in 7 long term care service facilities. Directed qualitative content analysis was used to analyze the data. As a result, unlike the intention of the long-term care evaluation system to improve the efficiency of the organization by market competition, it found that organizations forcibly adapted a evaluation system to rely on government's resources and it results in isomorphism phenomena which is similar between organizations. This results confirmed that the evaluation system has implemented in the direction of enhancing the government's role to standardize and institutionalize the long-term care service rather than improving the efficiency of the organization by market competition. This study also partially found the phenomenon of decoupling between organizational formal structure accompanied by isomorphism and real behaviors. These results suggest that it is required to improve government's evaluation indicators on the issue of inefficiency caused by dual structure of organizations. In addition, this study proposes that government's evaluation index which is reflected the characteristics of care service is necessary for operating.