• 한국전자거래학회지
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• 제6권2호
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• pp.143-157
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• 2001

There has been a need for predicting development efforts and costs of the system during the early stage of the software process and hundreds of metrics have been proposed for computer software, but not all provide practical support to the software engineer. Some demand measurement that is too complex, others are so esoteric that few real-world professionals have any hope of understanding them, and others violate the basic intuitive notions of what high-quality software really is. It is worthwhile that metrics should be tailored to best accommodate specific products and processes after grasping their good and no good point. This paper describes two size estimation techniques, the Karner technique and the Marchesi technique, and compares and analyzes them with proposed evaluation criteria. Both techniques are to estimate software size analyzed by use case that is mainly described during the object-oriented analysis phase. We also present an empirical comparison of them, both are applied in the Internet Medicine Prescription System. We also propose some guidance for experiments based on our analysis. We believe that it should be facilitating project management more effective by adjusting software metrics properly.

• 한국가정과학회지
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• 제7권1호
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• pp.11-19
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• 2004

Three rice varieties of Nampyong, Dongjin I, Ilmi produced In Naju were examined for cooking properties. The lipid content of Dongjin I and the protein content of Ilmi were higher than those of others. Total amylose contents of three varieties were in range of 16.1$\sim$-18.6% and that of Ilmi were higher than the others. The initial gelatinization temperature by RVA were ranged from 69.8$^\circ$C to 73. 3$^\circ$C. Peak viscosity and breakdown were the highest in Dongjin I but setback was the lowest. Nampyong had the highest value(p

• 한국식품조리과학회지
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• 제8권3호
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• 대한가정학회지
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• 제32권1호
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• pp.1-18
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• 1994

The purpose of this study is to find the differences between the husband's and wife's satisfaction of home life. This study is also to compare and analyze some empirical influence on life satisfaction of husband and wife according to home socio-demographic variables and subjective evaluation of economic level including their perception levels of home economics circumstance. The major results are as follows; 1. The husband's score of life satisfaction shows signifcantly more than wife's score that is his score is 3.36 and her score is 3.19. 2. The variables which affect couple's life satisfaction are the perception of resource adequacy the perception of the adequacy of household income, the evaluation level of resource contribution and the perception of level of living relative to others. The most influential variable of the husband is the perception of resource adequacy, while the most influential variable of the sife is the evaluation level of resource contribution. 3. The result of the relative contribution for the variables of life satisfaction are as follows. The explanation of husband's sociodemographic variable is 11.5% if variable of subjective evaluation of economic level is added the explain power is 34.1%(increase, 22.6% (p<0.001)) The explanation of wife's socio-demographic variable is 9.8% If variable of subjective evaluation of economic level is added the explanation is 41.2% (increase 31.4% (p<0.001)).

• 농촌계획
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• 제29권4호
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• pp.105-116
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• 2023

In this study, evaluation indicators for quantitative and qualitative indicators were presented by resetting the evaluation indicators for the selection of the living conditions renovation project for vulnerable residential areas by reflecting the results of expert importance. The appropriateness of the project selection evaluation index was reviewed by comparing the results of the expert AHP importance survey to make the project sustainable and to discover vulnerable villages. Evaluation items were constructed based on the guidelines for selecting the target site, and AHP importance evaluation was performed using this evaluation item as a proxy variable. Based on the data collected from 152 villages in Gimhae-si for case studies, the evaluation results were derived by applying the existing guideline evaluation indicators and evaluation indicators reflecting the importance proposed in this study. As a result of the study, Overall, there was a positive correlation between the results of the existing guideline evaluation and the results of the AHP importance survey, but in detail, there is a difference in the results evaluated by the two evaluation methods. In the future, if the scope of participating experts is expanded to supplement the importance evaluation, and the evaluation grade is set by analyzing quantitative data from Gyeongsangnam-do or rural areas nationwide, local governments and others will use this evaluation index as basic data when promoting the project.

• 한국산업경영시스템학회:학술대회논문집
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• 한국산업경영시스템학회 2002년도 춘계학술대회
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• pp.461-466
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• 2002

In many applications of computer aided geometric design and computer graphics, B-spline is one of the most popular representation for curves and surfaces, and the evaluation of B-spline curves and surfaces is the most frequently used operation. For the evaluation and others, the power form representation of the curves and surfaces is preferred because it is possible to speed-up the operation using Horner's rule. In this paper, we present a new algorithm for the above-mentioned conversion focusing on a dynamic case. Experiment shows that the proposed algorithm significantly outperforms the conventional approach when one or more control points of a B-spline curve and surface are dynamically moving.

• 정보관리학회지
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• 제19권3호
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• pp.49-68
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• 2002

본 연구는 국내 건강정보 사이트의 평가 모형을 제시하고 이를 통해 소비자 만족에 영향을 미치는 요인들을 분석하였다. 이를 위해 건강정보 사이트 방문자들을 대상으로 한 설문조사 결과를 공변량구조모형을 이용해 분석하였다. 연구 결과 사이트 평가 요인은 컨텐츠, 웹시스템 그리고 고객서비스의 3개 요인으로 나누어졌으며, 이들 요인 중에서도 정보내용과 관련된 컨텐츠 요인이 고객 만족도와 통계적으로 가장 유의한 정의 관계를 보여주고 있음을 알 수 있었다. 또한 평가요인이 소비자 만족도와 이용료 수준의 적정성에 영향을 미치고, 이러한 고객반족이 타인추천에 영향을 미치는 것으로 나타났다.

• 대한가정학회지
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• 제23권3호
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• pp.63-73
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• 1985

This study was conducted to investigate the effects of fermentation time and the proportion of wheat flour to rice flour on Jeung-Pyun's texture. Textural characteristics were examined through sensory Evaluation and Instron Universal testing machine. The properties examined through sensory evaluation were grain, softness, sourness, chewiness and overall quality. Wigh Instron, hardness, cohesivenessm elasticity, gumminess and chewiness were measured. RESULTS : 1. Sensory evaluation data indicated that Jeung-Pyun containing 25% wheat flour and fermented 2 hrs were obtained higher scores than any other Jeug-Pyuns in the grain, softness and overall quality. 2. pHs of Jeung-pyundough and Jeung-Pyun containing 100% rice flour were lower than pHs of those with wheat flour added. 3. Volume of Jeung-Pyun increased as the proportion of wheat flour to rice flour and the length of fermentation time increased. 4. Instron measurement indicated that the hardness of Jeung-Pyun with 50% wheat flour added and 2hrs fermentation time was higher than of others.

• 한국관개배수논문집
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• 제13권1호
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• pp.50-62
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• 2006

In order to improve areas lagged behind well-developed others ing the balanced national development. Development Promotion Areas(DPA)was designated in 1996. This study aims to develop a rational evaluation system for projects of DPA. This system has 3 evaluation steps. The first step is to evaluate 10-unit operations which are tourism, recreation, road, water supply and drainage, life environment, and so on. The second step is to evaluate 3 sub-programs such as tourism and recreation, local infrastructures and specialized industry. The third step is to evaluate comprehensively in entire area. A tentative system for project evaluation of DPA was proposed by brainstorming of expert-group. Weighting values of items in PDA were calculated through pair-comparison works of expert group using stepwise matrix sheets by AHP(Analytic Hierarchy Process).

• Journal of Advanced Marine Engineering and Technology
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• 제39권3호
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• pp.334-341
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• 2015

본 연구는 새로운 3종 인플래터블 카약(inflatable kayak)의 유체역학적인 성능을 평가하여 신제품 개발에 필요한 정보를 제공하는 것이다. 유체역학적 제계산 및 해양공학수조와 회류수조를 이용하여 유체역학적인 성능을 평가한 결과는 첫째, v-hull kayak의 복원팔이 132.4mm으로 가장 크고, 선회반경은 가장 작게 나타났다. 둘째, needle knife kayak의 저항은 71N으로 가장 작게, 무게중심은 0.128m 가장 낮게 나타났으나 전반적으로 밀림(draft)이 발생하였다. 결론적으로 v-hull kayak은 복원성과 선회성면에서 needle knife kayak은 무게중심과 저항성면에서 우수하다고 판단된다.