女高生도시락實態에 關한 調査硏究

金泰珙 상명대학교 논문집 1977 상명대학교논문집 Vol.6 No.-

재사용 S/W component 분류 방안에 대한 연구

김태공 인제대학교 1992 仁濟論叢 Vol.8 No.2

S/W reuse has never acquired real momentum in Industrial environments and s/w projects. One of these problems in s/w reuse is the lack of a set of reusable components despite the large amount of s/w that already exists in the portfolios of many s/w producers. The conventional method to identify reusable components from existing s/w is to use metric based classification tree. However, the criticism in metric based classification tree is that the performance of the classification tree is sensitive to the partition of metric value. Moreover, if metric value scale is not nominal type, we cannot determine the partition easily. In this paper we present new method identifying reusable components. The presented method solve the problem of metric based classification tree by applying artificial neural network. Index terms - s/w reuse, component, classification tree, metric, artificial neural network, scale

닭요리의 條理史的 考察

金泰珙 상명대학교 가정문화연구소 1989 가정문화연구 Vol.7 No.-

The processes of the Chicken-Cooking written in 22 different Korean books from 1670 to 1943 were reviewed. The kinds, the frequencies in use, and the changes of the cooked materials and methods were examined based on the above historical literatures. There have been 25 various kinds of Chicken-Cooking methods. Their chronological order is as follows ; ◁표 삽입▷(원문을 참조하세요)

朝鮮朝 宮中宴會用의 餠考

金泰珙 상명대학교 가정문화연구소 1986 가정문화연구 Vol.4 No.-

This study was on Do'cks (rice cakes)ㆍ of Korean food culture by 12 books (period from 1827 to 1902) of Jinyounuigue, Jinchanuigue, Jinjakuigue which were the records of royal party procedures in Yi dynasty. Analysis was mainly on the kinds of Do'ck, setting, material. The results were as follows. 1) The kinds of Do´ck were 13and Houbyung (Dutup Do´ck) was most frequently served. 2) The kinds of "setting Do´ck" were l8and "Various colored-setting" was served frequently. 3) The kinds of material of Do´ck were 26 and the most frequently used material was the glutinous rice (14.8%), the second, the date (13.9%), the third, the chestnut (12.0%) and also the hony(11.5%), and the pine nut (10.0%) were used. 4) The kinds of heights of setting were 20, and the height ranged from 2 chon (6.6㎝) to 1 check 8 chon (59.4㎝). The height of most frequently setting was 1 chuck 2 chon (39.6㎝)

강정類 製造에 관한 實驗調理的 硏究(Ⅲ) : Baking Powder 配合量에 따른 Texture 에 대하여 Textural Chanqe in Gangjung by added Baking Powder 강정類의 史的 考察 Historic Study on Gangjung

金泰珙 상명대학교 논문집 1984 상명대학교논문집 Vol.14 No.-

Gangjung was prepared according to the standard cooking method except that the various amount of baking powder was added instead of 2 table spoons of Chungju in mixing the ingredients. In the panel test the best was the one prepared with〔l/4tea spoon baking-powder+ 2 tea spoons Chungju〕 (B_3) and the second was the one prepared with 〔1/2 tea spoon baking powder〕 (B_1) In the test with a texturometer, the cohesiveness of the products B_3 and B_2 which were highly acceptable, were 0.26 and 0.21cm^2, respectively, while their brittleness were 1.21 and 1. 26cm. The number of peaks were found to be 3.1 and 5. 2. The results shown above are in the range of the values of good quality Gang-jung reported or the previous papers, and thus Gangjung in this paper is considered as good in quality as the one prepared with Chungju only.

S/W maintainability 측정을 위한 프로그램 복잡도

김태공 인제대학교 1991 仁濟論叢 Vol.7 No.2

S/W complexity is the characteristic which primarily drives s/w maintainability. There are two representative methods to measure s/w complexity. One thing is the s/w science family which considers program volume, another is the cyclomatic number which considers program control flow. Only one of the two methods cannot detect and measure the characteristics of a program. Thus we would like to define a measure which is sensitive to the s/w characteristics measured by the two methods. In this paper we present new measure which considers linealy independent paths of a program and review constant R. Index terms : control flow, cyclomatic number, s/w science, complexity, maintainability, linearly independent path, review constant

소프트웨어 품질 특성에 대한 예측 모형 기법

김태공 인제대학교 1996 仁濟論叢 Vol.12 No.1

When we use customer oriented metrics in measuring software qualify characteristics, time and effort are consumed. If we use a prediction model of qualify characteristics, we can resolve this problem. Moreover we effectively control quality level described in software requirement specification. In this paper, we show that artificial neural network is useful for the prediction of software qualify characteristics. To show the usefulness, we empirically compare artificial neural network and preexisting analytic models by appling these two predictive modeling techniques to the prediction of software reliability. Index terms : quality characteristics, customer oriented metrics, prediction model artificial neural network reliability model

객체 지향 개발 환경에서의 소프트웨어 재사용

김태공 인제대학교 1997 仁濟論叢 Vol.13 No.1

Object oriented software development promotes component reuse by using data abstraction and data encapsulation. In order to support component reuse smoothly, we need proper indexing methods to search desired component from component libraries. Most existing indexing methods use vocabularies for index terms. Owing to such facts, reuser fall into disorder in the selection of query terms to retrieve component. Moreover nonstandardized indexing methods between libraries impede library interoperability. In this paper we solve these problems by including mathematical types, signatures and postconditions of operations in index terms. Also we suggest component retrieval algorithm using such a new index structure. Index terms : component reuse, indexing method, retrieval, index term. query term, mathematical type, signature, postcondition

神仙爐의 調理史的 考察

金泰珙 상명대학교 가정문화연구소 1988 가정문화연구 Vol.6 No.-

The cooking processes of Sinsunlo written in 32 Korean books were reviewed. The changes of the names, kinds, frequency in use, size of cooked materials, and methods of cooking and setting were examined based on the above historical literatures. 1) The names of Sinsunlo have been changed as follows; Yulkuzatang, Yulkuza, Kuzatang, Tangkuza, Kuza, and Yulkuzi. 2) There have been 59 various kinds of materials used in cooking Sinsunlo. The major materials were beef, egg, "minari", pine-nuts, ear-shell, tripe, sea cucumber, ston-leek, "pyoko"; gingko nut, "gonzasoni", radish, walnut, grey mullet, and pheasant before 1945 and since 1945 they were beef, "pyoko" egg, "minari", walnut, fish (white) , gingko nut, pine-nuts, "seokyi", reticulum, liver, carrot, radish, and red pepper. 3) In particular, five materials-bar shaped rice cake, bun, "zoak," noodle, and cooked rice-have been put in boiling Sinsunlo. 4) Cut shapes of cooked materials were like domino whose length was almost the same as the size of Sinsunlo and width was from 1.5㎝ to 2.5㎝ long.

外國觀光客을 위한 우리나라 觀光호텔의 한국음식 改善에 관한 硏究

金泰珙 상명대학교 논문집 1983 상명대학교논문집 Vol.12 No.-

The purpose of this study is to entourage more foreign tourists to eat Korean food through the improvement of traditional Korean food and menu. Questionnares for the field study were distributed to hotels, Korean diplomats' wives, foreigners, and cooks. Those obtaining the questionnares received food-tasting tests and studied the menu, items, prices, and serving methods. The foreigners' preference for Korean food and the methods of cooking it, and the present situation of hotel cooking were studied. The conclusions are as follows: The menu confirms the foreigners' preference for food, maintaining the traditional food element. For foreigners the food names with detailed explanations should be unified. An active public campaign for Korean food should be undertaken.