女高生도시락實態에 關한 調査硏究

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

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.

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)

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

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

내용기반 이미지 검색 시스템의 Use Case 모델링

서재현,이윤,김태공 인제대학교기초과학연구소 1998 자연과학 Vol.2 No.-

최근 인터넷 및 인트라넷 분야의 기술이 엄청나게 빠른 속도로 확산되면서 복잡해지고 대형화된 이 기종간의 분산 시스템을 통합하는 문제가 데두되고 있다. 이를 해결하기 위해 객체지향 개발 방법론을 이용하여 분석 및 설계하고 이를 구현하려는 노력이 활발하게 진행되고 있다. 특히 Booch, Rumbaugh 그리고 Jacobson에 의해 정의된 UML(Unified Modeling Language)은 객체 지향적 분석/설계 방법론의 표준 지정을 목표로 하고 있어 앞으로의 시스템 개발에 이를 이용할 것이다. 그러나 UML을 이용한 객체지향 분석 및 설계에 대한 이해와 경험이 부족으로 인해 아직은 여러 초보 분석가와 개발자들은 UML을 사용하여 객체지향 소프트웨어 시스템을 개발할 때 어디서부터 어떻게 시작을 해야할지 모르는 실정이다. 본 논문에서는 UML의 Use Case을 이용한 내용기반 검색 (Content Based Retrieval) 기능을 지원하는 이미지 데이터 관리 시스템의 요구사항을 분석한다. Recently, since techniques for Internet and Intranet field are wide spread very quickly, the issues that unifies a complex and scalable heterogenous distributed system is appeared. To sovle these problems, the studies for analysis, design, and implementation that problems using object-oriented development methodology have been processing. Especially, HML(Unified Modeling Language) has been proposed by Booch, Rumbaugh, and Jacobson as a standard notation for object-oriented analysis and design. but the understanding and Experience by object-oriented analysis/design methodology which UML is lack, when a novice analysts and developers develop object-oriented software methodology with UML, they don't know yet when they start, what they do. So in this paper, we analyse requirements of image data management system that supports the contents based retrieval function with Use Case in UML.

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

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.

소프트웨어 재사용을 위한 분산 컴포넌트에 대한 연구

이윤,김태공 인제대학교기초과학연구소 1999 자연과학 Vol.3 No.-

최근들어 소프트웨어의 재사용에 대한 객체 기술보다 컴포넌트 기술의 관심이 급증하면서 급부상하고 잇다. 현재 분산 컴포넌트의 대표적인 모델로는 DCOM(Distributed Component Object Model), EJB(Enterprise Java Bean), Corba Component(Common Object Request Broker Architecture Component)등이 소개되고 있으며 이를 이용한 어플리케이션 개발이 국외에서는 활발히 진행되고 있으나 국내는 아직 컴포넌트의 개념이 정립되어 있지 않은 상태에 있다. 따라서 본 논문에서는 컴포넌트의 실체를 제사하고 컴포넌트가 기존의 객체(혹은 클래스)와 어떠한 점이 다른지에 대해 알아보고자 한다. 그리고 위의 제시한 분산 컴포넌트의 대표적인 모델인 DCOM, EJB, CORBA Component에 대해서도 알아보고자 한다. Recemtly, Component technique is a new research tread for Software reusability and As it's models, DCOM(Distributed Component Object Model), EJB(Enterprise Java Bean), Corba Component(Common Object Request Broker Architecture Component)is widely usde. But because of lack of concept of component technique, there are frw paalication result using component technique in country. So in this paper, we introduce basic concept, characteristics of Component technique. Also we fefer to DCOM, EJB, CORBA Component Model.

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.