IOCP 서버 모델을 이용한 세미나 보조시스템

안현주,허다정,박동규,어윤,Ahn, Hyun-Ju,Heo, Da-Jeong,Park, Dong-Gyu,Uh, Yoon 한국정보통신학회 2009 한국정보통신학회논문지 Vol.13 No.4

웹 2.0의 발전과 함께 같이 참여와 공유를 통한 지식 기반 시스템은 오늘날 그 중요성이 더해지고 있다. 본 논문에서는 여러 대중을 상대로 이루어진 세미나 내용을 데이터베이스를 통하여 체계적으로 관리하고 이를 지식 공유시스템으로 발전시키는 세미나 보조 시스템에 관한 연구와 구현 결과를 다룬다. 이를 위하여 세미나 데이터베이스에 세미나 음성과 프레젠테이션 파일로 녹화된 내용을 저장하고, 추후에 세미나 수강자가 리뷰시스템을 통하여 수강할 수 있도록 제작하였다. 시스템을 위한 데이터 베이스는 마이크로소프트사의 MS SQL, 서버 측 네트워크를 위한 소켓은 소켓 모델 중에서 확장성이 뛰어난 IOCP 모델을 사용하였다. 강연자가 강연을 위하여 녹화하게 될 프리젠터 소프트웨어는 DirectShow와 WPF(Windows Presentation Foundation) 라이브러리를 사용하였으며, 사용자가 이용하는 리뷰시스템은 WPF와 C# 언어를 사용하여 개발하였다. Currently, with the development of web 2.0 knowledge sharing system became more and more important. In this paper, we proposed and implemented seminar assistant system using database system and knowledge sharing system on public seminar. We recorded speaker's voice and presentation files on our system and user can review past talks on our seminar review systems. Our database system is implemented using MS SQL, and Input/Output Completion Port(IOCP) socket model as our server side network module. Also we used presentation software using Direct Show with MFC and Windows Presentation Foundation(WPF). and our review system is based on WFP programmed with C# language.

요리체험활동이 초등학교 고학년 아동의 우리음식에 대한 기호와 인식에 미치는 영향

안현주 ( Hyun Ju Ahn ),우태정 ( Toe Jung Woo ),이경혜 ( Kyung Hea Lee ) 대한영양사협회 2012 대한영양사협회 학술지 Vol.18 No.4

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity, Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.

가스치환 포장 및 감마선 조사된 소시지의 NO-Mb 함량과 색 특성

안현주(Hyun-Joo Ahn),김재현(Jae-Hyun Kim),조철훈(Cheorun Jo),이주운(Ju-Woon Lee),육홍선(Hong-Sun Yook),변명우(Myung-Woo Byun) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.2

고려 공민왕대 복식기록에 관한 연구

안현주(Ahn Hyun-Ju),전혜숙(Chun Hea-Sook) 한복문화학회 2010 韓服文化 Vol.13 No.1

The period of King Gongmin of Goryeo is from 1351 up till 1374. The year of 1351 when he was enthroned was the eleventh year of Sunje of Yuan. In the inside of Coryeo then, the rise of powerful men connected with Yuan's power under its political influence reduced royal authority. Meanwhile, in the outside of Oorveo, with the support of Baekryeongyodo. Juwonjang joined in Honggunjuk, one of the repelling powers against Yuan founded Ming in the 17th year of King Gongmin (1368), appearing as a new supreme ruler of the battlefield. Thus, it can be said that the period of King Gongrnin was in the middle of a severe upheaval. The costume system in the period of King Gongmin continued until Joseon even after the downfall of Goryeo. Joseon preserved much part of the system established in the 19th year of King Gongmin or the system in the period of King Injong, and this lasted up until the end of Joseon. Because the costume system in the period of King Gongmin played a significant role as a turning point in the formation of Korean traditional costume, it is thought that the changes of it are necessary to be profoundly approached. Based on the records of costume in the period of King Gongmin, Goryeo as a subject state of a great power constantly altered it In the international circumstances with changeful national relations. Records about forbidding the pigtail and Manchu garments imply anti-Yuan policy and Goryeo's recovery of old systems and establishment of a new costume system. And records on Cheongsagwanbok (請賜冠服) reflect Goryeo's autonomous national rights recovery and King Gongmin's policy to get back its autonomy in the international relations. In conclusion, it can be seen that costume and political changes had close relations and the costume was used as some sort of crucial political means.

해외 등록 특허 vs. 아웃소싱: 신흥시장에서의 혁신에 관한 다국가 연구

안현주 ( Hyun Ju Ahn ),남대일 ( Dae Il Nam ) 한국중소기업학회 2014 기업가정신과 벤처연구 Vol.17 No.3

본 연구는 탐험(exploration)과 활용(exploitation)에 기반하여 해외에 등록된 특허권 소유 및 해외 아웃소싱 여부가 기업의 혁신에 미치는 영향을 살펴보았다. 더불어, 기업이 제품을 생산하는데 걸리는 제품의 장, 단기적 시간척도(timescale)의 조절효과를 살펴봄으로써 기업의 탐험과 활용을 통한 혁신추구활동을 더욱 명확히 밝혀보고자 하였다. 본 연구는 그 동안 기업의 혁신활동을 살펴본 선행연구들의 대부분이 선진국을 기반으로 이루어졌다는 점과, 신흥시장을 대상으로 한 연구들도 소수의 국가, 혹은 중국을 중심으로 이루어졌다는 점에 주목하여 11개의 신흥국가에서 활동하고 있는 1555개의 기업을 대상으로 연구 모델을 분석하였다. 실증분석 결과, 해외 등록 특허권의 소유와 해외 아웃소싱 여부 모두 기업의 혁신과 유의미한 관계를 지니는 것으로 나타났다. 하지만 제품의 시간척도를 통해 살펴본 조절효과는 유의미하지 않은 것으로 나타났다. 더 나아가, 이와 같은 결과를 바탕으로 본 연구에서는 탐험과 활용 모두를 추구하는 기업을 대상으로 한 추가분석을 통해 혁신활동에 있어 혁신의 양면성(ambidexterity)에 대한 함의를 함께 제공한다. Drawing on the concept of exploration and exploitation, we examine 1) whether possession of patents abroad strengthens the core competence of the firm, which in turn promotes exploration and 2) whether outsourcing to foreign markets affects the procurement of resources and knowledge, which in turn promotes exploitation. Furthermore, we test the moderating effect of the product timescale (short-term and long-term orientation) to better explain the nature of innovation in emerging countries. To test our hypotheses, we use the data from the World Bank Group that includes 1555 firms in 11 developing nations. The results show strong support for the relationship between patenting and outsourcing abroad, and innovation. However, the moderating variable was not supported. Our post hoc analysis reveals the importance of balancing exploration and exploitation in innovation.

국내 식품첨가물의 안전관리 동향

안현주(Hyun-Joo Ahn),김준현(Jun-Hyun Kim),엄미옥(Mi-Ok Eom),권용관(Yong-Kwan Kwon),문귀임(Gui-Im Moon),김승환(Seung-Hwan Kim),최희주(Hee-Ju Choi),박나영(Na-Young Park),김준형(Jun-Hyoung Kim),이선화(Seon-Hwa Lee),전대훈(Dae-Hoon Jeon) 한국식품영양과학회 2010 식품산업과 영양 Vol.15 No.2

감마선 조사된 난백 함유 Cake의 품질 특성

이주운(Ju-Woon Lee),서지현(Ji-Hyun Seo),김영호(Young-Ho Kim),최정미(Joung-Mi Choi),육홍선(Hong-Sun Yook),안현주(Hyun-Joo Ahn),변명우(Myung-Woo Byun) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.2

감마선 조사기술을 이용하여 계란의 알러지성을 감소시키기 위한 실증 연구의 일환으로 감마선 조사된 난백을 함유한 cake의 물성학적, 관능적 품질을 평가하였다. 전란에서 난백을 분리한 후 10과 20 kGy의 흡수선량을 받도록 감마선을 조사하였다. 감마선 조사된 난백을 첨가한 white layer cake, pound cake와 sponge cake를 제조하여 시험하였다. 10과 20 kGy로 조사한 난백을 첨가하여 제조한 모든 제품에서 경도가 높은 것이 관찰되었다. 저장 중 감마선 조사된 난백을 함유한 pound cake와 sponge cake의 노화가 지연되어 물성학적 저장성 측면에서 더 우수한 것으로 나타났다. 감마선 조사된 난백이 cake의 관능적 품질에 미치는 영향은 제품의 특성에 따라 다르게 나타났고, 모든 처리구에서 방사선 불쾌취(off-odor)가 관찰 되어서 제품 제조시 관능적인 품질을 유지하기 위한 적절한 방법이 이용되어야 할 것이다. As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy. White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the all samples containing irradiated egg white. To maintain the sensory quality, adequate methods such as masking effects should be developed during manufacture.

Evolutionary features of the large-scale circulation over East Asia during the Changma period of 1985

Soon-Ung Park(박순웅),Hyun-Ju Ahn(안현주),Young-Sin Chun(전영신) 한국기상학회 1988 Asia-Pacific Journal of Atmospheric Sciences Vol.24 No.3

우렁쉥이 껍질로부터 정제된 섬유소 첨가 젤리의 품질평가

변명우(Myung-Woo Byun),안현주(Hyun-Joo Ahn),육홍선(Hong-Sun Yook),이주운(Ju-Woon Lee),김덕진(Duk-Jin Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.1

폐자원의 이용방안으로 우렁쉥이 껍질로부터 정제한 섬유소를 첨가하여 일반적인 젤리보다 생리적인 기능성을 강화한 제품 개발을 위해 우렁쉥이 껍질 섬유소를 각각 5% 및 10% 첨가한 기능성 젤리의 기계적 물성 측정 및 관능적 특성을 통하여 제품의 품질을 평가하였다. 기계적 조직감 측정 결과 섬유소 첨가량이 증가할수록 견고성이 저하되는 경향을 보였으며, 부착성 및 껌성 등의 특성치도 섬유소 첨가량에 의존하여 낮아졌다. 탄성의 경우에만 섬유소 첨가량에 따라 높아지는 것으로 나타났다. 색도의 경우 섬유소의 첨가량이 증가할수록 명도 및 황색도는 증가하였고, 적색도는 음의 방향으로 증가하는 경향을 나타내었다. 관능검사 결과 색택 및 전체적인 기호도에서 유의적인 차이를 나타냈는데, 10% 첨가구를 선호하는 것으로 나타났으며, 다른 항목에서는 무첨가구와의 유의성을 나타내지 않았다. Jellies enhancing physiological functions were prepared with using 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic collected from recycled seafood waste. The texture development of the samples was examined with two-bite compression test and analyzed using five sorts of rheological parameters with texture profile analysis as follows; hardness, adhesiveness, springiness, cohesiveness and gumminess. All the rheological parameters decreased in the fiber enhanced jellies. However, the spring-iness and cohesiveness increased slightly in the fiber enhanced jellies. Hunter L' and b' values increased in the fiber enhanced jellies and accordingly the color was light yellow. a' value showed green with the addition of fiber. As a result of sensory evaluations, the color and overall acceptability of 10% fiber enhanced jelly were significantly different at p<0.05. The 10% fiber enhanced jelly was noted as having high sensory scores and preferable acceptability.

Evolution of Synoptic Scale Features Associated with a Long-Lived Convective System(21-23 July 1987)

Soon-Ung Park(박순웅),Hyun-Ju Ahn(안현주),Young-Sin Chun(전영신) 한국기상학회 1989 Asia-Pacific Journal of Atmospheric Sciences Vol.25 No.3