• Language and Information
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• v.17 no.2
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• pp.93-121
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• 2013

Identifying the speakers of individual utterances mentioned in textual stories is an important step towards developing applications that involve the use of unique characteristics of speakers in stories, such as robot storytelling and story-to-scene generation. Despite the usefulness, it is a challenging task because not only human entities but also animals and even inanimate objects can become speakers especially in fairytales so that the number of candidates is much more than that in other types of text. In addition, since the action of speaking is not always mentioned explicitly, it is necessary to infer the speaker from the implicitly mentioned speaking behaviors such as appearances or emotional expressions. In this paper, we investigate a method to exploit linguistic clues to identify the speakers of utterances from textual fairytale stories in Korean, especially in order to handle such challenging issues. Compared with the previous work, the present work takes into account additional linguistic features such as vocative roles and pairs of conversation participants, and proposes the use of discourse-level turn-taking behaviors between speakers to further reduce the number of possible candidate speakers. We describe a simple rule-based method to choose a speaker from candidates based on such linguistic features and turn-taking behaviors.

• Fashion & Textile Research Journal
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• v.7 no.6
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• pp.585-593
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• 2005

Diverse and complicated trends of fashion design which were initiated at the latter part of the 20th century have been evolving in the cultural framework of Postmodernism. At this point of time, Poststructuralism, with its aims to interpret and understand modern fashion design, is a new system of thinking that reveals the contradictory aspects of rationalistic Western philosophy and accepts uncertainty and disorder as they exist. The main purpose of this study is to examine the various theoretic systems and characteristic concepts of Poststructuralism, and supply a new cognizance frame to understand the processes of fashion design with free and varied notions of deconstruction and generation, in place of the former systematic and consistent interpretation of meaning. Concerning fashion design, analysis of theories and analysis of contents. By probing and examining deconstruction theory, 'I'-other theory, textual theory, and nomadic thinking, the concepts of cognizance are classified into Nonboundariness, Otherness, and Textualism. The theoretic foundation for this analysis and classification is supplied by Derrida's deconstructional philosophy, Lacan's mental analysis, Bartes's textual theory, Deleuze's change and generation theory, together with other theories of Poststructuralism. In analysis of theories, a cognizance frame is proposed that can categorize the concepts, derived from various theories of Poststructuralism, as traits expressed in fashion design.

• The KIPS Transactions:PartB
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• v.11B no.5
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• pp.555-562
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• 2004

A genre or a style is another view of documents different from a subject or a topic. The style is also a criterion to classify the documents. There have been several studies on detecting a style of textual documents. However, only a few of them dealt with web documents. In this paper we suggest sets of features to detect styles of web documents. Web documents are different from textual documents in that Dey contain URL and HTML tags within the pages. We introduce the features specific to web documents, which are extracted from URL and HTML tags. Experimental results enable us to evaluate their characteristics and performances.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.265-274
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• 2004

To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.42-51
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• 2016

This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substance's level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.

• Journal of Information Technology Services
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• v.13 no.1
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• pp.43-55
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• 2014

More and more people are gravitating to reading products reviews prior to making purchasing decisions. As a number of reviews that vary in usefulness are posted every day, much attention is being paid to measuring their helpfulness. The goal of this paper is to investigate firstly various determinants of the helpfulness of reviews, and intends to examine the moderating effect of product type, i.e., search or experience goods on the product sales, helpfulness and helpfulness votes of online reviews. The determinants include product data, review characteristics, and textual characteristics of reviews. The results indicate that the direct effect exists for the determinants of product sales, helpfulness, and helpfulness votes. Further, the moderating effects of product type exist for these determinants on three dependent variables. The results of study will identify helpful online review and design review sites effectively.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.6 no.3
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• pp.570-582
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• 1999

Although computers cannot analyze textual data in the same way as they analyze numerical data. they can nevertheless be of great assistance to qualitative researchers. Thus, the use of computers in analyzing qualitative data has increased since the 1980s. The purpose of this article was to explore advantages and disadvanteges of using computers to analyze textual data and to suggest strategies to prevent problems of using computers. In additon, it illustrated characteristics and functions of softwares designed to analyze qualitative data to help researchers choose the program wisely. It also demonstrated precise functions and procedures of the NUDIST program which was designed to develop a conceptual framework or grounded theory from unstructured data. Major advantage of using computers in qualitative research is the management of huge amount of unstructured data. By managing overloaded data, researcher can keep track of the emerging ideas, arguments and theoretical concepts and can organize these tasks mope efficiently than the traditional method of 'cut-and-paste' technique. Additional advantages are the abilities to increase trustworthiness of research, transparency of research process, and intuitional creativity of the researcher, and to facilitate team and secondary research. On the other hand, disvantages of using computers were identified as worries that the machine could conquer the human understanding and as probability of these problems. it suggested strategies such as 1) deep understanding of orthodoxy in analytical process. To overcome philosophical and theoretical background of qualitative research method, 2) deep understanding of the data as a whole before using software, 3) use of software after familiarity with it, 4) continuous evaluation of software and feedback from them, and 5) continuous awareness of the limitation of the machine, that is computer, in the interpretive analysis.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.34-45
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• 2003

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• The Journal of Korean Medical History
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• v.29 no.1
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• pp.55-69
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• 2016

This study examined the bibliographical characteristics of Hyangyak Jipseongbang that was compiled in the $15^{th}$ century (1433) and continued to publish throughout the early period of Joseon Dynasty. Various existing records and the early Joseon printed edition of Hyangyak Jipseongbang stored in a domestic Sancheong Korean Medicine Museum were reviewed from 3 perspectives as follows. First, it is the bibliographical system approach to Hyangyak Jipseongbang for some circumstances related to its compilation and publication. Second, it is the significance in terms of printing history through the analysis of bibliographical characteristics and the status of the remaining Hyangyak Jipseongbang. Particularly, the period of publication is an important factor to determine the value of a book. In this respect, most of the extant early-Joseon editions of Hyangyak Jipseongbang seem to have been published during the ruling years of King Sung Jong. Those editions are expected to have distinctive meaning from other copied editions of the $17^{th}$ century. Last, it is bibliographical orignal analysis of Hyangyak Jipseongbang. This study reviewed the contents and composition of Vol. 49 through 51 of Hyangyak Jipseongbang stored in Sancheong Korean Medicine Museum in an attempt to help understand the textual bibliography and composition system of exhibiting editions.