• Journal of the Korea Society of Computer and Information
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• v.15 no.1
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• pp.207-217
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• 2010

It is taken a violent fall of the international stocks market that was an American Subprime Mortgage Situation. The loss rate of individual investor judged than foreigner and institution by bigger thing. Therefore, further scientific and mechanical investment is needed at the stock investment using Internet HTS. This dissertation is stocks profit rate analysis which uses individual engine foreigner Knowledge Base HTS at the Bear Period the Bear Wave Period the Bull Period the Bull Wave Period. Knowledge Based e-friend HTS was Installed. HTS does composite stock exchange index in actuality stock trading and engine's fund earning rate, yield that is abroad comparative analysis using trend line that is HTS tool, MACD, Bollinger Bands, Stochastic slow's function. Usually, each subjects suppose that deal 5 stocks, and comparative study of the profit(loss)rate of the down to earth falling rate and rising rate, by comparing the earning rate of 5 Small capital stocks with 5 medium capital stocks and 5 Large capital stocks during the bear period, the bear wave period, the bull period, the bull wave period has meaning at the making research of the financial IT field.

• Journal of Korean Home Economics Education Association
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• v.18 no.3 s.41
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• pp.41-60
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• 2006

The system of teaching culinary practice needs drastic modification to catch up with dietary life and education curriculum changes. To reflect such changes, it is necessary to instill a strong will and interest as well as educational environment improvement in teachers. In this sense, this study researched the teachers' stages of concerns, levels of use, innovation configuration, and intervention demands, based on the CBAM(Concerns Based Adoption Method) developed by Hord et. al. For the survey, 500 questionnaires sent by mail and 187 were analyzed by SPSS/win 10.0 program. The results are summarized as follows. 1) The teachers stages of concerns on culinary practice is assessed to be in the lowest level of perceptual stage, which indicates a state of indifference. 2) In terms of the levels of use, routine use was the highest, followed by refinement use, integrated use, research use, and reinvent use in descending order. Mechanical use posted the lowest level. Even though the stages of concern showed the beginning stage, the Level of use was relatively high. 3) About the innovation configuration, approximately 30% of the teachers were not accomodate the culinary practice referred to the 7th National Education Curriculum. 4) According to the intervention demands on culinary practice education, it was found that teachers generally wanted more interventions in every component. Among the intervention components, the highest demand was on the support for facility. Demand on the financing is the second highest. Teachers in the level of routine use demanded more information and materials supply and individual encouragement, but teachers in the level of preparation needed study opportunity for training on operation skills more.