• Genomics & Informatics
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• v.19 no.3
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• pp.25.1-25.5
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• 2021

The coronavirus disease 2019 (COVID-19) pandemic has led to a flood of research papers and the information has been updated with considerable frequency. For society to derive benefits from this research, it is necessary to promote sharing up-to-date knowledge from these papers. However, because most research papers are written in English, it is difficult for people who are not familiar with English medical terms to obtain knowledge from them. To facilitate sharing knowledge from COVID-19 papers written in English for Japanese speakers, we tried to construct a dictionary with an open license by assigning Japanese terms to MeSH unique identifiers (UIDs) annotated to words in the texts of COVID-19 papers. Using this dictionary, 98.99% of all occurrences of MeSH terms in COVID-19 papers were covered. We also created a curated version of the dictionary and uploaded it to Pub-Dictionary for wider use in the PubAnnotation system.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.576-591
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• 2008

This study was performed to investigate the sanitation management and the sanitation knowledge of managers in military foodservice by questionnaires and inspection of foodservice facilities. Thirty managers working in military foodservice were given questionnaires and the related facilities located in the northern part of Kyeongki-Do, Korea were inspected. Most of the facilities(76.%) were built more than ten years ago, they are now decreptit and the internal temperature was high with poor ventilation in the kitchen. An education program on sanitation was conducted less than four times a month (63.3%) while the education materials and resources from the upper-unit(80%) along with their self-renewment of data was poor(once a month, 60%). In the sanitation knowledge examination, the percentage of correct answers were 76% in terms of facilities, 72% in terms of personal sanitation, 71% in terms of receiving and storage, 63% in terms of the environment and 57% in terms of the cooking process. The results of this study suggest that the modernization of foodservice facilities and equipment, along with additional sanitation machinery and equipment, a guaranteed working environment and upgraded sanitation education will be required to improve the sanitation management in military foodservice.

• Journal of the Korea Furniture Society
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• v.21 no.4
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• pp.338-346
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• 2010

This study intends to gather terminology as a first step for encyclopedia of furniture from four areas such as traditional Korean furniture and architecture, modern and contemporary furniture, wood science, and wood culture by each expert. Since China, Japan, America, and European countries have chronologically influenced domestic furniture culture, the furniture terms are currently used by mixed languages such as Chinese characters, Japanese, English, Russian, Korean, etc., in the furniture fields and education. Domestic furniture companies and schools have had lots of difficulties in carrying out works due to the furniture terms not unified. This paper carried out through domestic furniture fields, internet, and furniture books from the inside and outside of the country, including the references of architecture, interior, crafts, and wood science and culture in order to research the terminology, results in the confusing language use of furniture terms at the furniture companies, schools for furniture education, and wood workshops having their own furniture terms. Therefore, for unified and standard furniture terminology, the terms gathered must be reviewed and conformed through the committee composed with the relevant experts so that it will be able to help the relevant business and education carry out their work better.

• Journal of the Korean Society for information Management
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• v.20 no.3
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• pp.277-297
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• 2003

This study was conducted upon the premise that index terms display the intellectual structure of a specific subject field. In this study, and attempt was made to grasp the intellectual structure of Library and Information. Science by clustering the index terms of the journals of the related academic societies at the Library of National Assembly - such as the Journal of the Korean Society for Information Management, the Journal of the Korean Library and Information Science Society, and the Journal of the Korean Society for Library and Information Science. Through the course of the study, index term clusters were generated based on the linkage of the index terms and the frequency of co-occurrence, and moreover, time periods analysis was conducted along with studies on first-appearing terms, in order to clarify the trend and development process of the Library and Information Science. This study also analysed the difference between two intellectual structure by comparing the structure generated by index term clusters with the existing structure of traditional classification systems.

• 기호학연구
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• no.56
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• pp.7-44
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• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• Journal of Gifted/Talented Education
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• v.19 no.3
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• pp.647-667
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• 2009

This study intends to analyze open-ended inquiry activities of elementary science-gifted students in terms of how similar they are to authentic science inquiry and suggest desirable ways to make more effective programs for the gifted. For this study, we selected a small group with five elementary science-gifted students who had participated in the open inquiry program of summer camp held in the Institute for Science Gifted Education and collected data through recording and video-taping their discussion and performance from planning to coordinating inquiry results. The data was analyzed in terms of epistemological features and cognitive process in authentic science inquiry. The results is as follows. In terms of epistemology, students' inquiry methods were theory laden and they constructed knowledge in collaborative groups. For example, the students often discussed about performing the thought experiment and scientific concept related to inquiry task or their opinion. And in terms of cognitive process, their designing inquiry was similar to authentic science inquiry especially selecting variables, planning procedures, controlling variables, planning measures.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.9
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• pp.201-208
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• 2020

Terms of trade is an important indicator of the welfare gains from international trade to the exporting country. Terms of trade of oil-exporting countries are hypothesized to depend primarily on oil prices. The study assesses the relation between oil prices and the terms of trade of Saudi Arabia. The study uses the Autoregressive Distributed Lag method to determine the cointegration between the country's terms of trade and oil prices for the period 2000-2018. The data for net barter terms of trade is taken from World Development Indicators and oil price is taken from Saudi Arabian Monetary Agency. The results show that oil prices and terms of trade are cointegrated and any disequilibrium between the two variables is corrected by 35% in a year. The study also reports a positive relationship between the two items, both in the short run and long run. Diagnostic tests indicate the model to be fit. The results suggest that, for a primarily oil-producing country like Saudi Arabia, the terms of trade depend on oil prices. The study fills the gap in the literature on the study of terms of trade for Saudi Arabia for the last few years, where there has been a high volatility in oil prices.

• Journal of the Korean Data and Information Science Society
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• v.22 no.1
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• pp.107-113
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• 2011

We present methods for studying the log-density ratio, which allow us to select which predictors are needed, and how they should be included in the logistic regression model. Under multivariate normal distributional assumptions, we investigate the form of the log-density ratio as a function of many predictors. The linear, quadratic and crossproduct terms are required in general. If two covariance matrices are equal, then the crossproduct and quadratic terms are not needed. If the variables are uncorrelated, we do not need the crossproduct terms, but we still need the linear and quadratic terms.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1996.04a
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• pp.549-552
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• 1996

The tolerance approach to the sensitivity analysis in linear programming considers simultaneous and independent variations in the coefficients of the objective funciton or of the right-hand side terms and gives a region in which the coefficients and terms and gives a region in which the coefficients and terms can be changed and still the current optimal basis B for the original problem remains as an optimal basis for the perturbed problem. In this paper we describe a procedure that expands a region S obtained by the tolerance approch into a larger region R, so that more variations in the objective function coefficients or the right-hand side terms are permissible.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.23-27
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• 2001

This study is designed to find out the physicochemical quality and the morphological features of Korean wheat flour and imported wheat flour with a view to shed light on their difference. In terms of components, Korean wheat flour and imported wheat flour are similar, but the latter turns out to be better than the former when it comes to crude protein, the ratio of water absorption and the power of maintenance. Yet Korean wheat flour turns out to be better than imported wheat flour. In terms of the chromaticity of wheat flour, the latter turns out to be higher than the former when it comes to L value, while the former turns out to be higher than the latter when it comes to a value and b value. In terms of the morphological features of wheat flour, both are in the shape of an oval with starch particles irregularly attached to gluten. And imported wheat flour is getter than Korean wheat flour in terms of the size of particles.