• Archives of design research
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• v.16 no.1
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• pp.35-44
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• 2003

In the past era, acquisition and utilization of useful information was the main origin of competition. Nowadays, unlike that era, is the era of knowledge information(management) in which we should create a new knowledge on the basis of information and apply it to the field of practice. And more acquisition of information is no more the competitive power of any person, any company and any nation because in such the era of knowledge management, anyone can access and get the information he needs, utilizing internet-based searching system. Such demands of the times of knowledge management change rapidly in each field through knowledge management system and researches about knowledge management are actively processed in various academic branches. However, in our field of design, researches about those demands(knowledge management) still remain on the level of one-dimensional searching service for general data about design. Therefore, in this study, we developed building database of researches on form, color, aesthetical elements, preference image word, satisfaction etc. about CI/BI of home electronics goods, living goods, apparels, and food goods companies, also suggesting searching system through which you can obtain useful data and information helpful for designers to process CI/BI works of new product by using that database. Especially, in case of developing specific CI/BI, various search results through help of suggested system will supply a useful design concept. And more, cross table which is the result of analysis two-dimensional categorical data about existing design factors(such as form, color, aesthetical elements, preference image word, and satisfaction) will make contribution for designers to create a new design knowledge.

• Journal of Internet Computing and Services
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• v.17 no.3
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• pp.107-113
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• 2016

Following the recent advancement in the use of social networks, a vast amount of different online reviews is created. These variable online reviews which provide feedback data of contents' are being used as sources of valuable information to both contents' users and providers. With the increasing importance of online reviews, studies on opinion mining which analyzes online reviews to extract opinions or evaluations, attitudes and emotions of the writer have been on the increase. However, previous sentiment analysis techniques of opinion-mining focus only on the classification of reviews into positive or negative classes but does not include detailed information analysis of the user's satisfaction or sentiment grounds. Also, previous designs of the sentiment analysis technique only applied to one content domain that is, either product or movie, and could not be applied to other contents from a different domain. This paper suggests a sentiment analysis technique that can analyze detailed satisfaction of online reviews and extract detailed information of the satisfaction level. The proposed technique can analyze not only one domain of contents but also a variety of contents that are not from the same domain. In addition, we design a system based on Hadoop to process vast amounts of data quickly and efficiently. Through our proposed system, both users and contents' providers will be able to receive feedback information more clearly and in detail. Consequently, potential users who will use the content can make effective decisions and contents' providers can quickly apply the users' responses when developing marketing strategy as opposed to the old methods of using surveys. Moreover, the system is expected to be used practically in various fields that require user comments.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.526-532
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• 2008

The proposed $CO_2$ storage technology in the present study is a one-step sequestration process that stabilizes $CO_2$ in a reactor with Serpentine. The advantage of this technology is associated with its high stability of final product so that the entire system is recognized as permanent environment-friendly $CO_2$ removal method. Since the sequestration reaction mechanisms are generally understood that carbonation reaction proceeds with very slow rate, so that pretreatment method to increases reaction rate of $CO_2$ carbonation reaction should be developed. To increase the reactivity of Serpentine with $CO_2$, two different methods of pretreatment are carried out in the present investigation. One is heat-treatment, the other is chemical pretreatment. In this study, only chemical pretreatment is considered leaching method of magnesium from Serpentine using sulfuric acid at the various reaction temperatures, times, and acid concentrations. Experimental results illustrated that pretreatment by sulfuric acid increases surface area of serpentine from $11.1209m^2/g$ to $98.7903m^2/g$ and extracts magnesium compounds. Single variable experiment demonstrated the enhancements of magnesium extraction with increased reaction temperature and time. Amount of magnesium extraction is obtained by using the data of ICP-AES as maximum extraction condition of magnesium is 2 M acid solution, $75^{\circ}C$ and 1hr. After performing chemical pretreatment, carbonation yield increased from 23.24% to 46.30% of weight.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.4672-4678
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• 2013

Aluminum dross is formation at the surface of the molten metal as the latter reacts with the furnace atmosphere and it was an unavoidable by-product of the aluminum production process. However aluminum dross was usually landfilled or disposed without treatment, causing much environmental damage. The purpose of this study is to investigate the possibility of ceramic catalyst support using recycled Al dross. The recycled Al dross was made into SCR catalyst by mixing with $WO_3$, $V_2O_5$ and $TiO_2$. The $V_2O_5-WO_3/TiO_2-Al_2O_3$ SCR catalyst was observed with XRF, XRD and BET. $V_2O_5-WO_3/TiO_2-Al_2O_3$ SCR strength was measured by Universal Testing Machine(UTM). As the added $Al_2O_3$, streagth is increased. And the NOx removal activity was observed by MR(Micro-Reactor). The temperatures ranging from $350^{\circ}C$ and $400^{\circ}C$, $V_2O_5-WO_3/TiO_2-Al_2O_3$ SCR catalyst De-NOx performance result of showed excellent activity over 90% at application condition.

• School Mathematics
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• v.15 no.3
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• pp.551-568
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• 2013

The purpose of this study is to verify the research trends on 101 articles about mathematical creativity published in domestic journals. The analysis criteria are as follows: (1)What kind of terms the articles use to refer to the creativity in mathematics education, (2)Whether the researchers conceptualize such the terms or not, (3)Whether the definitions are domain-specific or not, (4)What perspectives, categories and levels of the articles have on creativity. The results of this study show the following. First, numerous articles used 'mathematical creativity' in order to point to the creativity in mathematics education. Second, among the 101 selected articles, 60 (59.4%) provided an explicit definition of the mathematical creativity and 19(18.8%) provided an implicit definition. Among the 79 articles, only 43(54.4%) provided domain-specific definitions. Second, the percentage of articles preferring one perspective over the other 3 perspectives were similar. Third, the rate of articles which focused on press(environment) of all categories (person, process, product, press) was low. Fourth, regarding the levels of creativity, most articles were done on little-c creativity level, on the other hand, the articles having an interest in mini-creativity were very rare. Based on these results, necessities of explicit and domestic-specific definition, whole approach of mathematical creativity, and articles focusing on the mini-creativity level should be reported.

• The Korean Journal of Pharmacology
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• v.32 no.2
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• pp.127-138
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• 1996

The effects of adenosine analogues on the electrically-evoked acetylcholine(ACh) release and the influence of ischemia on the effects were studied in the rat hippocampus. Slices from the rat hippocampus were equilibrated with $0.1{\mu}M$ $[^3H]-choline$ and the release of the labelled product, $[^3H]-ACh$, was evoked by electrical stimulation(3 Hz, 2 ms, 5 $VCm^{-1}$ and rectangular pulses for 2 min), and the influence of various agents on the evoked tritiumoutflow was investigated. Ischemia(10 min with 95% $N_2$ + 5% $CO_2$) increased both the basal and evoked ACh release. These increases were abolished by glucose addition into the superfused medium, and they significantly inhibited either by 0.1 & $0.3{\mu}M$ TTX pretreatment or by removing $Ca^{++}$ in the medium. MK-801($1{\sim}10{\mu}M$), a specific NMDA receptor antagonist, and glibenclamide $(1{\mu}M)$, a $K^+-channel$ inhibitor, did not alter the evoked ACh release and nor did they affect the ischemia-induced increases In ACh release. However, polymyxin B(0.03 mg), a specific protein kinase C inhibitor, significantly inhibited the effects of ischemia on the evoked ACh release. Adenosine and $N^6-cyclopentyladenosine$ decreased the ACh release in a dose dependent manner in ischemic condition, though the magnitude of inhibition was far less than those in normal(normoxic) condition. However, the treatment with $5{\mu}M$ DPCPX, a potent $A_1-adenosine$ receptor antagonist, potentiated the ischemia-effect. These results indicate that the evoked-ACh release is potentiated by ischemia, and this process being most probably mediated by protein kinase C, and that the decreased effect of ACh release mediated by $A_1-adenosine$ receptor is significantly inhibited in ischemic state.

• Smart Media Journal
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• v.9 no.1
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• pp.60-66
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• 2020

In this paper, the FIDO (Fast IDentity Online) transaction certification platform was proposed for applying the DID (Decentralized ID) of blockchain with home shopping channels to the IPTV service providers based on the Remocon (Remote Control). In this case, the DID based smart remocon applies biometric identification techniques for personal identification. These individual DID smart remote controls apply distributed ID blockchain, enabling home shopping viewers to conduct reliable ratings surveys through the detection of channel changed information. In addition, this smart remocon utilizes the product purchased information history on home shopping channels, allowing IPTV's home shopping viewers to compare the same broadcasted production information on all channels by blockchain technique and their production characteristics. IPTV service providers can process home shopping order/authorization informations in one-stop service via a number of home shopping broadcasting companies, and DID smart remote controls for home shopping viewers with the checking results of their real-time online access to confirm the FIDO2.0 transaction certification homepage. Thus, the FIDO transaction authentication platforms of IPTV service provider(Telecommunication company) can be expected to improve the benefits of home shopping customers, and to reduce the broadcasting companies' burden of payment, too.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.161-167
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• 1998

Whey is by-product from natural cheese manufacturing process. For alcoholic fermentation, the initial lactose content and pH were adjusted to 4.5% and 4.2, respectively. Two strains of yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae) and seven strains of lactic acid bacteria (Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Leuconostoc cremoris, Lactococcus lactis and Streptococcus thermophilus) were examined for their alcohol production and sensory acceptability. Ethanol content in the whey fermented by lactose-fermenting K. marxianus was 2.8% at 4th day of incubation and that fermented by nonlactose fermenting S. cerevisiae was 0.2%. In case of mixed fermentation with yeasts and tactic acid bacteria (LAB being inoculated at 0 hr), the maximum ethanol production was obtained in the sample inoculated at 16 hr by s. cerevisiae, and in the sample inoculated at 24 hr by K. marxianus. The optimum temperature was $37^{\circ}C$ for alcohol production under static condition. The production of $CO_2$ gas was higher in the whey fermented by K. marxianus (1.88%) than by S. cerevisiae (0.04%). The titratable acidity of the whey gradually increased with fermentation time and its content was 0.39% at 4th day of fermentation by K. marxianus and 0.52% by S. cerevisiae. Among seven strain of latic acid bacteria tested, Lactococcus lactis exerted synergistic effect for acid production with K. marxianus. Therefore, overall results suggestd that the combination of Lactococcus lactis and K. marxianus was best choice in fermenting cheese whey for edible purpose.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.361-372
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• 1990

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.