• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.152-157
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• 2008

The customer satisfaction of WAP service greatly relies on the usability of the service due to the limited display size of a mobile phone and limitation in realizing UI (User Interface) for function keys, browser, and OS (operating system) Currently, a number of contents providers develop and deliver varying services, and thus, it is critical to control quality level of UI in consistent standards and manner. This study suggests usability index evaluation system to achieve consistent UI quality control of various WAP services. The system adopts both top-down and bottom-up approaches. The former concerns deriving UI design components and evaluation checklists for the WAP, based on the usability attributes and UI principles. The latter concerns deriving usability-related evaluation checklists from the established UI design features, and then grouping them from the viewpoint of usability principles and attributes. This bidirectional approach has two outstanding advantages: it allows thorough examination of potential elements that can cause usability problems from the standpoint of usability attributes, and also derives specific evaluation elements from the perspective of UI design components that are relevant to the real service environment. The evaluation system constitutes a hierarchical structure by networking usability attributes, UI guideline which indicates usability principles for each attribute, and usability evaluation checklist for each UI component that enables specific evaluation. Especially, each evaluation checklist contains concrete contents and format so that it can be readily marked in O/X. The score is based on the ratio of number of items that received positive answer to the number of total items. This enables a quantitative evaluation of the usability of mobile WAP service. The validity of the proposed evaluation system has been proved through comparative analysis with the real usability problems based on the user test. A software was developed that provides guideline for evaluation objects, criteria and examples for each checklist, and automatically calculates a score. The software was applied to evaluating and improving the real mobile WAP service.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.65-71
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• 2007

Five different commercial chungkukjang powders (A$\sim$E) were compared based on their physicochemical, organoleptic and functional properties. The proximate composition of the five samples ranged from 6.07 to 8.54% in moisture, 15.31 to 27.07% in crude protein, 20.19 to 24.75% in crude lipid, 34.84 to 52.41% in carbohydrate, and 3.69 to 5.26% in ash. The pH of the samples ranged from 5.58 to 6.11, and Hunter's colors showed 70.01$\sim$77.22 for L value, 0.91$\sim$4.64 for a value and 23.72$\sim$31.00 for b value depending on the product. The microbial counts were 8.16$\sim$g.60 log CFU/g for aerobic bacteria, $\sim$4.16 log CFU/g for yeasts & molds, and 1.07$\sim$3.88 log CFU/g for coliforms. The contents of reducing sugars and amino-N were 1.89$\sim$2.41% and 2.83$\sim$7.31%, respectively. Free amino acids were mainly composed of glutamic acid, valine, leucine, phenylalanine, and lysine. The amounts of total phenolics and total flavonoids were 108$\sim$302 mg% and 2.73$\sim$9.41, respectively, with some variations in the products. However, the isoflavone contents, which were composed of genistein (63.26$\sim$217.16${\mu}g/g$), daidzein (58.24$\sim$166.65${\mu}g/g$), genistin (2.66$\sim$55.68${\mu}g/g$), and glycitein (12.26$\sim$17.82${\mu}g/g$), were apparently different per product. The sensory scores for color, smell, taste and overall preference for the five chungkukjang products, which were evaluated by panels in their 20's and 30's using 7-point scoring test, ranged from 3.20 to 4.05.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.4
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• pp.245-250
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• 2005

This experiment was conducted to compare the frech and dry matter yields and feed values of Sorghum$\times$Sudangrsss Hybrid in accordance with different nitrogen and potassium fertilizer sources at the Dae-Ho reclaimed tidal land, Korea from 2003 to 2004. Soil salt contents of ammonium sulfate plots(T3, T4, T5) were higher than that of the urea plot(T2), but that of potassium sulfate plot(T6) was the lowest. The fresh yields of ammonium sulfate plots(T3, T4, T5) and potassium sulfate plot(T6) were higher than that of the urea plot(T2) as $173\%,\;173\%,\;144\%\;and\;90\%$. respectively. The dry matter and total digestible nutrient(TBN) yields were similar tendency like the results of the fresh matter yields. The crude protein(CP), neutral detergent fiber(NDF) and acid detergent fiber(ADF) contents of ammonium sulfate plots(T3, T4, T5) were higher than those of urea plot(T2), but those of potassium sulfate plot(T6) were the lowest. On the other hand, TDN content in potassium sulfate plot(T6) was the highest. It was desirable to use ammonium sulfate$(20\~30kg\;N/10a)$ and potassium sulfate fertilizer$(15kg\;K_2O/10a)$ than those of urea and potassium chloride fertilizer on reclaimed tidal land in view of forage production and its feed value.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.663-668
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• 2007

This study evaluated the microbial, nutritional, and rheological changes in potatoes, during storage at room, low, and freezing temperatures for 6 months. No significant changes in total aerobic plate counts were observed for any of the samples in the assessment of microbiological quality changes. For the 4 types of frozen potatoes, yeasts and molds were not found until 24 weeks. The sugar contents of the potatoes stored at room and low temperature ($10^{\circ}C$) increased during the first 4 weeks of storage, but then decreased rapidly thereafter; while those in the frozen potatoes did not change significantly throughout the 48 weeks. The vitamin C, B1, and B2 contents of the potatoes stored at room and low temperature had decreased significantly after 4 weeks of storage, however, the levels in the frozen potatoes did not change rapidly. The weight, volume, and hardness of the frozen potatoes changed much less as compared to the potatoes stored at room and low temperature over the 48 weeks of storage. Finally, the cohesiveness of all the samples, except for the frozen mashed potatoes, did not change during storage.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.531-541
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• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.

• Journal of the Korean Society of Earth Science Education
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• v.12 no.1
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• pp.82-93
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• 2019

The purpose of this study is to analyze the results of satisfaction for learning eco-system on the teacher training program conducted at the IS-Geo (International School for Geoscience Resources) which is KIGAM (Korea Institute of Geoscience and Mineral Resources), and to determine the satisfaction and educational effects of the teacher training programs on elementary and secondary teachers. And then, to suggest improvement points in the future operation of the teacher training program at the IS-Geo. Therefore, we conducted questionnaire of satisfaction for learning eco-system based on the data collected by a survey of 98 elementary and secondary teachers who participated in the teacher training program at the IS-Geo, from July 2017 to August 2018. The research results are as follows. First, the results of satisfaction for learning eco-system showed high values of 4.58 or higher in both the elementary and secondary programs, and the teacher training program conducted by the IS-Geo had a positive effect on the training participants. Second, internal factors indicating learning motivation and learning development were elementary teacher training 4.70 and secondary teacher training 4.64, and it is necessary to develop training contents and programs by classifying them into majors other than the earth science department. Third, intermediate factors indicating contents of education and learning curriculum were 4.67 for an elementary teacher training program and 4.72 for secondary teacher training program. In addition, in order to operate the teacher training program according to the purpose of science and technology culture, it is necessary to develop a teaching-learning model and to improve the quality of teaching. Fourth, external factors indicating learner support and quality of instructors were 4.83 for an elementary teacher training program and 4.72 for a secondary teacher training program. In particular, it is necessary to develop teaching materials that can be used immediately in school classes and can generate interest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.962-968
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• 2011

The objective of this study was to investigate the chemical components and quality characteristics of three waxy corn varieties (Heukjinju, Ilmi, and Yeonnong1) harvested by conventional cultivation (CC) and environmentally-friendly cultivation (EFC). Crude ash content of the three corn varieties was higher, but not significant, in CC than EFC. Crude fat and protein contents in Heukjinju were higher in EFC, and amylose content was significantly higher (p<0.001). Free sugar, minerals, and fatty acid composition patterns varied according to the cultivation method. Vitamin E contents in the Heukjinju and Yeonnong1 cultivars were higher in CC than EFC. Total polyphenol content of waxy corns on EFC and CC were 175.28 and 204.00 mg/100 g, respectively, in the Heukjinju cultivar (p<0.01), and 148.64 and 158.42 mg/100 g, respectively, in the Ilimi cultivar, and 123.24 and 128.30 mg/100 g, respectively, in the Yeonnong1 cultivar. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity on EFC and CC was 1.51 and 1.76 in Heukjinju cultivar (p<0.05), 0.29 and 0.34 in Ilmi cultivar (p>0.05), and 0.39 and 0.42 mg trolox eq/g in Yeonnong1 cultivar (p>0.05), respectively. However, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity was higher in CC than EFC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1030-1036
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• 2008

In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured by a unique method in which grape juice-added porridge made from glutinous rice was fermented by nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino acid of the four KTWs were $9.2{\sim}11.2%$, $0.93{\sim}1.20\;mg$/100 mL, $3.02{\sim}3.48$ and $0.80{\sim}0.88\;mg$/100 mL respectively. The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine. KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter's color value ranged $3.59{\sim}3.69$, $20.63{\sim}38.06$, and $1.20{\sim}1.56$, respectively. Sensory quality properties in color, flavor, taste and overall of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical scavenging activity using DPPH of KTWs were $599.6{\sim}652.2\;mg$/100 mL and $50.59{\sim}56.75%$, respectively.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.761-772
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• 2007

This study was conducted to evaluate effects of dietary pine cone meal on growth performance, blood characteristics, carcass quality and fecal noxious gases compounds in finishing pigs. The total of sixty [(Landrace×Yorkshire)×Duroc] pigs(86.01±0.25kg in average initial body weight) were used in 35 days assay. Dietary treatments included 1) T1(2% cottonwood sawdust), 2) T2(1% cottonwood sawdust+1% pine cone meal) and 3) T3(2% pine cone meal). There were three dietary treatments with five replicate pens per treatment and four pigs per pen. During the overall periods, there were no significant differences in ADG(Average daily gain), ADFI(Average daily feed intake) and gain/feed ratio among treatments (P>0.05). Also, Nutrient digestibilities and blood characteristics were not affected by dietary treatments. At the end of this experiment, a*-value of logissimus dorsi muscle color and sensory evaluation color were higher in T3 treatment than T1 treatment(P<0.05). In fatty acid contents of lean, C18:1 and total MUFA were significantly lower in T1 treatment than other treatments(P<0.05). However, total ω6 and total PUFA were higher in T1 treatment than T2 treatment(P<0.05). In fatty acid contents of fats, total SFA was significantly higher in T2 treatment than T3 treatment(P<0.05). C18:1 was higher in T2 treatment than T1 treatment(P<0.05). There were no significant differences in fecal noxious gas compounds among the treatments. In conclusion, the results of the experiment was affected by dietary supplementation of pine cone meal on meat color and fatty acid composition of pork in finishing pigs.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.6 no.4
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• pp.201-207
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• 2013

Voice Recognition technique has been developed and it has been actively applied to various information devices such as smart phones and car navigation system. But the basic research technique related the speech recognition is based on research results in English. Since the lip sync producing generally requires tedious hand work of animators and it serious affects the animation producing cost and development period to get a high quality lip animation. In this research, a real time processed automatic lip sync algorithm for virtual characters in digital contents is studied by considering Korean vocal sound system. This suggested algorithm contributes to produce a natural lip animation with the lower producing cost and the shorter development period.