• Journal of Appropriate Technology
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• v.6 no.2
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• pp.126-135
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• 2020

Recently, with the development of the 4th Industrial Revolution era and the popularization of technologies the maker movement is spreading worldwide in various ways for education, entrepreneurship, and solving social problems. This paper introduces a case of establishing and operating a maker space in Tanzania, East Africa, one of the developing countries. iTEC Tech-shop was established in the first half of 2018 at the Nelson Mandela African Institution of Science and Technology (NM-AIST) in Arusha, Tanzania by Innovative Technology and Energy Center (iTEC), and has been operating for nearly two years. With the allocation of empty warehouse space from NM-AIST, physical facilities were established through the purchase and installation of equipment and hand tools. Based on the advice from Idea Factory of Seoul National University and Fab-Lab Seoul, iTEC Tech-shop operational system were established. Through a total of 7 technical workshops, iTEC Tech-shop provided training courses for about 180 local personnel. In addition, the smart Techshop test-bed project was promoted in order to improve the operation level along with securing sustainability of the Techshop. The case of the iTEC Tech-shop could be a useful case for institutions or organizations promoting the maker movement to developing countries.

• Journal of Broadcast Engineering
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• v.26 no.5
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• pp.500-507
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• 2021

The virtual reality industry has an opportunity to take another leap forward with the surge in demand for non-face-to-face content and interest in the metaverse after Covid-19. Therefore, in order to popularize virtual reality content along with this trend, high-quality content production and storytelling research suitable for the characteristics of virtual reality should be continuously conducted. In order for content to which virtual reality characteristics are applied to be effectively produced through user feedback, a quantitative index that can evaluate the content is needed. In this study, the process of viewing virtual reality contents was analyzed and head movement was set as a quantitative indicator. Afterwards, the experimenter watched five animations and analyzed the correlation between recorded head movement information and immersion. As a result of the analysis, high immersion was shown when the head movement speed was relatively slow, and it was found that the head movement speed can be used significantly as an index indicating the degree of content immersion. The result derived in this way can be used as a quantitative indicator that can verify the validity of the storytelling method applied after the prototype is produced when the creator creates virtual reality content. This method can improve the quality of content by quickly identifying the problems of the proposed storytelling method and suggesting a better method. This study aims to contribute to the production of high-quality virtual reality content and the popularization of virtual reality content as a basic research to analyze immersion based on the quantitative indicator of head movement speed.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.58-71
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• 2016

This study aimed to gauge the public awareness of the cultural value and superiority of Korean traditional sweets. Furthermore, it evaluated the obstacles that the Korean traditional sweet industry faces in the modern society, and a method to popularize it. It also analyzed the awareness of Korean traditional sweets. Both male and female study subjects showed the highest awareness of yakgwa and the lowest of chasugwa. Female respondents showed significantly (p<0.05~p<0.001) higher awareness of Osaekdasik, Hukimjadasik, Bellflower-junggwa, and Genseng-junggwa than male respondents. Maejakgwa, Osaekdasik, Rice-dasik, and Hukimjada- sik showed significant difference in awareness by the area survey respondents originated. Contrarily, Walnut-gangjung had significantly (p<0.001) higher awareness in rural areas than in more urban areas (e.g., large cities and small and medium-sized cities). Both male and female respondents answered (OR indicated) that the obstacles facing the Korean traditional sweet industry are uncommon products and expensive price. Both male and female respondents said that they had Korean traditional sweets less because it was harder to purchase than western sweets (due to limited access to these sweets), less delicious, and too expensive. Both male and female respondenst suggested that the urgent tasks to popularize the Korean traditional sweets were diversification in shape and ingredient, developing various new flavors, and cheaper products. Both male and female respondents responded that product diversification and strengthened marketing were urgent tasks to industrialize Korean traditional sweets. Therefore, it was believed that failure in generalization was the urgent problem of the Korean traditional sweet industry, and that Korean traditional sweets were harder to purchase because of lower accessibility than western sweets. To popularize Korean traditional sweets, it may be necessary to develop sweets in various shapes and ingredients, flavors suiTable to modern people, become cheaper in price, and have fancier (OR better) packaging.

• Korean Security Journal
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• no.60
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• pp.9-31
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• 2019

Due to the development of technology and popularization of drone, the so-called "dirty drone" that exploits drones for crimes and terrorism has become a social problem, and it is time to seriously consider the "revenge of drones." Indeed, the cases of threats posed by drones are expanding not only to threats to ground facilities, but also to aviation safety threats, more recently to large-scale events, demonstrations and crimes targeting specific personnel, and terrorism. This research clearly defined the concept of anti-drone when it emerged as a new type of social safety threat as it was abused in crime and terrorism, while response to it was not enough yet. Through this process, it was intended to present an effective anti-drones system. We analyzed the major controversial elements of anti-drone, and defined them as "comprehensive response activities at the legal, institutional and technical levels performed by law enforcement agencies, related technology and industrial entities in a way that prevents, detects, and blocks acts that violate public well-being and order, such as crimes and terrorism caused by the drones." To effectively respond to dirty drones, the authority of law enforcement agencies and the enactment of relevant laws were proposed. In the future, a comprehensive and systematic follow-up study of the anti system should be conducted.

• Phonetics and Speech Sciences
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• v.14 no.3
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• pp.103-112
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• 2022

Due to the popularization of smartphones, most of the recorded speech files submitted as evidence of recent crimes are produced by smartphones, and the integrity (forgery) of the submitted speech files based on smartphones is emerging as a major issue in the investigation and trial process. Samsung smartphones with the highest domestic market share are distributed with built-in speech recording applications that can record calls and voice, and can edit recorded speech. Unlike editing through third-party speech (audio) applications, editing by their own builtin speech applications has a high similarity to the original file in metadata structures and attributes, so more precise analysis techniques need to prove integrity. In this study, we constructed a speech file metadata database for speech files (original files) recorded by 34 Samsung smartphones and edited speech files edited by their built-in speech recording applications. We analyzed by comparing the metadata structures and attributes of the original files to their edited ones. As a result, we found significant metadata differences between the original speech files and the edited ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1467-1474
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• 2012

The purpose of study was to introduce menus consisting of traditional local foods consumed in Busan, Korea. Five different types of formal meal menus with three side dishes and five different types of informal meal menus of which the main dish was not cooked rice were developed. Scores for the menu evaluations of formal and informal meals were higher than 7.9 (mean score of 6 category) on a 9.0 scale, suggesting that the menus were well constituted in terms of 'repeated use of ingredients and cooking methods', 'balance between main and side dishes', 'frequency of usage of local products', 'nutritional balance', 'variety of dishes', and 'popularization'. Nutritional values of menus were compared with those of the KDRI for men aged 30~49 years old. All ten menus reflected a low calorie, high protein, and high fiber diet. Mineral contents (Ca, Fe, Zn, K, and Na) of the above 10 menus were higher than those of the KDRI. On the other hand, vitamin contents slightly differed according to meal type due to limited fresh vegetable usage in the winter season. Vitamin A, B ($B_1$, $B_2$, niacin, $B_6$), C, folic acid, and E contents in the five informal menus were found to be proper or greater than those of the KDRI. However, for the formal meal menus, all vitamin contents except that of vitamin A in menu type I was lower than that of the KDRI. Content of vitamin C in menu type V was approximately 50% of that of the KDRI. The most preferred formal menu was consisted of Ogokbap, Boreumjijimi, Dongchimi, Namul (nine varieties), Gaksaeksanjeok (Shark/Daegu/Gunso), and Gimgui. And that for informal menu was consisted of Honghapjuk, Baechu kimchi, Dongchimi, Miyeokseolchi, Kodari jorim, and Neulgeun hobakjeon. Suggestions for providing more fresh vegetables or fruits for certain types of meals (formal meal type V) were offered. Additionally, pre-preparation of sea products were required to reduce Na contents.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Science of Emotion and Sensibility
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• v.13 no.3
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• pp.581-596
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• 2010

The purposes of this study are to investigate and analyze the level of information and the state of digital divide of the disabled by surveying the demand for information and communication assistive devices, and to provide basic data for plans on the development and utilization of information and communication assistive devices. In order to understand the actual condition and the state of digital divide of persons with disabilities, the differences of possession and accessibility of information technology devices, usage ability, and utilization were analyzed according to the disability profile by using the T-test. The results show that there are significant differences (T=-2.510*) of possession and accessibility of information technology devices with respect to the disability profile, and that the disabled have lower possession and accessibility of devices than the non-disabled. Result of this study's demand forecast shows that about 28% of total respondents are currently using information and communication assistive devices, and a majority (67%) of them answered that the use of assistive devices lend great help to their lives. The proportion of those who have been supported by the government or related organizations with information and communication assistive devices were 36% of the total respondents, and those satisfied with the performance of the devices were 46% of the total responses. Meanwhile, only 36% of total users answered that the operation and use of functions of the devices was easy and convenient, responding that the difficulty of operating assistive devices was the greatest inconvenience. Moreover, the general requests of respondents in regards to the devices were stabilization of device performance, miniaturization of size, simplification of buttons, and reduction of weight.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.413-421
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• 2012

This study was conducted with 418 adults 20 years or older, all of whom lived in Daegu and Gyeongbuk. According to a survey, the number of females was greater than that of males (40.7%) by 59.3%, and that for ages 30 years was the highest. The preference for Korean traditional drinks was relatively high at 51.8%, and the frequency of drinking Korean traditional drinks was 39.0%. The adults answered that they had these beverages on special days such as holidays, ritual days, and birthdays. Among the reasons for drinking a traditional beverage 'good taste' scored the highest with 27.0% of respondents, followed by 'Korean traditional food' with 24.4%. The recognition of Korean traditional drinks was high in the order of Sikhe, Soojunggwa, Cha, and Hwachae. The preference for Sikhe was the highest. The group who agreed that it was important to develop a Korean functional traditional drink was 11.5% higher than that of the negative group, as 13.4% 'agreed a lot' and 41.1% 'agreed'. Consumer awareness toward traditional drink functionality was generally positive, with 3.5 points or higher on average, and awareness of the nutritional supplementation, diabetes control, the recuperative effects of the drinks were also high. Among Korean traditional drinks Sikhe was the highest with regard to intention to purchase. As a result, the popularization of traditional Korean drinks was based on three factors: quality oriented image, popularity oriented image, and product attribute-oriented image. These factors significantly influenced the preference for and purchase of Korean functional traditional drinks.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.11-20
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• 2011

The purpose of this study was to investigate the use and perception of adults concerning bokbunja (Rubus coreanus Miquel) products. Self-administered questionnaires were collected from 502 residents in the Daegu and Gyeongbuk area. According to the survey more females in their 20s responded than males (45.2 and 54.8%, respectively). In total, 82.6% of respondents had an income of under 4,000,000 won per month and most were living in the city. The results regarding knowledge about bokbunja products showed that the bokbunja wine score was highest (3.66), and intake frequency showed that over half of the respondents had never eaten bokbunja products. The preference for bokbunja wine by males was higher than that for females, whereas the others products showed higher scores for females than for males. When asked about how they knew about bokbunja products, 37.0% of males and 46.9% of females responded a family member or neighbor. When purchasing bokbunja products, males and females answered that they considered taste, country of origin, and manufacturer, and price. Approximately 48% of the respondents answered that they purchased bokbunja products in the grocery and department store. As a result, popularization of bokbunja products was based on product development and sales promotion, and the product development factor significantly influenced preference for bokbunja products.