Exploring the Current Status of Chatbot Services for Fashion Jewelry Brands

( Myeongseon Jeong ),( Uiseong Oh ),( Rani Eom ) 한국감성과학회 2023 한국감성과학회 국제학술대회(ICES) Vol.2023 No.-

There is a recent trend of introducing chatbot service platforms to their online stores in fashion jewelry brands. This study explores the current status of chatbot services that jewelry brands have brought to online shopping malls and suggests progressive future directions. We analyzed the features of the chatbot service and discovered that there were more chatbots that could have single-turn conversation than multi-turn conversation, after selecting 30 jewelry brands shopping malls, creating a list of questions, and applying it to the chatbot service. We found out the advantages and disadvantages of single-turn and multi-turn depending on the purpose of using the chatbot. By analyzing the style of consumers who use jewelry brands at shopping malls, we learned that there is a need to improve chatbot performance through superior natural language processing technology.

Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents

Jeong, Sungmin,Kim, Myeongseon,Yoon, Mi-Ra,Lee, Suyong Elsevier 2017 Journal of cereal science Vol.75 No.-

<P><B>Abstract</B></P> <P>This study aimed to explore the feasibility of zein as a gluten alternative in preparing sheeted doughs with rice flours containing different amylose contents (12, 19, and 26%) that were successfully slit into noodle strands. Rice-zein mixtures with lower amylose contents exhibited lower pasting parameters and the high amylose paste samples possessed more elastic properties. Higher water absorption was observed in the low amylose rice-zein mixture whereas the use of zein were effective in increasing the stability of rice dough regardless of amylose content. In case of thermal conductivity, the noodle doughs prepared with high amylose rice-zein mixture had low thermal conductivity, probably implying a long cooking time. The structure of the rice-zein noodles had a tendency to become firmer with increasing levels of amylose by showing greater breaking stress and resistance to extension that could be correlated to reduced cooking loss.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Zein was used as a gluten alternative in rice noodles with different amylose contents. </LI> <LI> Mixing rice flour with zein above Tg of zein successfully generated rice dough sheets. </LI> <LI> High amylose rice (HAR)-zein pastes exhibited greater pasting and elastic properties. </LI> <LI> Low thermal conductivity was observed in HAR-zein noodle dough (long cooking time). </LI> <LI> HAR-zein noodles showed a firm texture that contributed to their reduced cooking loss. </LI> </UL> </P>

2007 개정 및 2009 개정 교육과정의 분수의 덧셈과 뺄셈에 관한 초등학교 수학과 교과용 도서 분석

염명선 ( Yeom Myeongseon ),윤장호 ( Yoon Jangho ),정혜민 ( Jeong Hyemin ),방정숙 ( Pang Jeongsuk ) 한국교원대학교 초등교육연구소 2017 초등교과교육연구 Vol.27 No.-

This paper analyzed the instructional materials developed under the 2007 revised and 2009 revised curriculum regarding the addition and subtraction of fractions in various aspects. Firstly, we examined the connection between the curriculum and its concomitant textbooks, followed by the appropriateness of learning sequences and topics. We then analyzed in detail the textbooks and workbooks according to the main instructional flow: introduction, activity, and exercise. Regarding the introduction, we analyzed the meanings of fractions and operations in word problems. Regarding the activity, we examined the diversity and appropriateness of visual models, and explored how the algorithms of the addition and subtraction of fractions were drawn from the activity. Finally, regarding the exercise, we analyzed the types of problems in the textbooks and workbooks, and the types of responses required to students. As such, this paper is expected to provide suggestions for the development of textbooks and workbooks of the 2015 revised curriculum.

산수화를 배경으로 한 프로젝션 매핑아트 : 해돌월드

박민지(Minji Park),최명선(Myeongseon Choe),정효원(Hyowon Jeong),성정환(Junghwan Sung) 한국HCI학회 2019 한국HCI학회 학술대회 Vol.2019 No.2

저염 장류에서 증식하는 산막 효모에 길항 작용을 갖는 Bacillus 균주의 분리

전새봄,류명선,김용상,조승화,정도연,엄태붕,Jeon, SaeBom,Ryu, MyeongSeon,Kim, Yong Sang,Jo, Seung Wha,Jeong, Do Yeon,Uhm, Tai-Boong 한국미생물학회 2013 미생물학회지 Vol.49 No.3

한국인의 저염 섭취 필요성에 부응하기 위해 14% (w/w) 염도의 된장 대신 8% (w/w) 저염 된장을 제조하였다. 숙성 후 8% 저염 된장 시료들은 14% 염 된장과 달리 모두 산막을 형성하였고, 이 산막 형성균들을 동정한 결과 8종 모두 효모인 Pichia kudriavzevii에 속하였다. 장류 고유한 풍미를 유지하기 위해 발효 특성이 우수한 11종의 Bacillus 균들을 전통 장류에서 분리했고, 이들의 생화학적 특성 및 16S rRNA 염기 서열 분석 결과 B. subtilis, B. licheniformis, B. methylotrophicus로 동정되었다. 이 균주들은 8종의 산막 효모에 대해 증식 억제 능력을 보였으며, 항균 계면활성제인 lichenysin 또는 surfactin 유전자들을 함유하고 있었다. Soybean pastes with 8% (w/w) salinity were prepared instead of soybean paste with 14% (w/w) salinity to meet the growing demands of Korean's low sodium diet. After aging, white films had appeared on the surface of all low-salted soybean pastes [8% (w/w) salinity] unlike high-salted soybean pastes [14% (w/w) salinity]. All of eight microbes isolated from the surface film were identified as Pichia kudriavzevii. Eleven Bacillus strains with good characteristics of fermentation were isolated from traditionally fermented soybean pastes in order to preserve their unique flavors and aromas after aging, and as a result of analyzing the biochemical characteristics and 16S rRNA sequences, those were identified as B. subtilis, B. licheniformis, and B. methylotrophicus. All of the Bacillus isolates had antagonistic activities against 8 isolates of the film-forming yeasts and harbored the genes for synthesis of antimicrobial surfactants including lichenysin and/or surfactin.

전통주 양조에 적합한 Lactobacillus brevis JBE 30 균주의 특성

허준,류명선,전새봄,오현화,김영상,정도연,엄태붕,Heo, Jun,Ryu, MyeongSeon,Jeon, SaeBom,Oh, HyeonHwa,Kim, Young Sang,Jeong, DoYoun,Uhm, Tai-Boong 한국미생물학회 2014 미생물학회지 Vol.50 No.3

전통주 양조에 적합한 종균 선발의 일환으로 에탄올 저항성 및 산 생성능이 낮은 한 유산균주를 전통 메주에서 분리하였고, 생화학적 동정 및 16S rRNA 유전자 염기 서열의 분석 결과 유산균인 Lactobacillus brevis로 동정되었다. 8% (v/v) 에탄올을 농도 별로 첨가한 MRS 배지에 이 균주를 $30^{\circ}C$. 96시간 배양한 결과 잘 생육하였으며, 배양 후 최종 pH는 4.5까지 감소하였다. 이 균주는 또한 식품 부패 및 병원성 균들인 Escherichia coli, Bacillus cereus, Listeria monocytogenes, Stapylococcus aureus, Micrococcus luteus, Pseudomonas aeruginosa에 대해 증식 억제능을 나타냈다. 이 결과들로부터 L. brevis JBE 30은 전통주 양조에 적합한 종균으로 사용 될 수 있음을 보였다. For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

전통 장류에서 분리한 Biogenic Amines 저감 유산균 Pediococcus pentosaceus의 분리 및 특성

오현화,류명선,허준,전새봄,김용상,정도연,엄태붕,Oh, HyeonHwa,Ryu, MyeongSeon,Heo, Jun,Jeon, SaeBom,Kim, Young Sang,Jeong, DoYoun,Uhm, Tai-Boong 한국미생물학회 2014 미생물학회지 Vol.50 No.4

Two bacterial strains, named as LE17 and LE22, were isolated from traditionally fermented soybean products in order to select lactic acid bacteria for the reduction of biogenic amines and harmful bacteria. Both strains were identified as Pediococcus pentosaceus by 16S rRNA sequence analysis and additional biochemical tests. The strain LE17 reduced the amines by 13.7% for histamine and by 25.9% for tyramine, when it grew in minimal synthetic media containing 0.1% (w/v) histamine and 0.1% tyramine at $30^{\circ}C$ for 48 h, while the strain LE22 reduced the amines by 23.7% for histamine and by 15.7% for tyramine. Both strains also had broad inhibition spectra against pathogens. Considering their properties, they could be used as starters for industrial soybean fermentation. 장류 식품에서 biogenic amines 저감 기능과 유해균 저해 능력을 동시에 지닌 유산균을 선발하기 위해, 전통방식으로 제조한 장류 시료로부터 2종의 균주를 분리하였다. 생화학적 동정 및 16S rRNA 유전자 염기 서열을 분석 결과 이들 균은 유산균인 Pediococcus pentosaceus로 동정되었다. 질소원으로 0.1% (w/v) histamine과 0.1% tyramine이 첨가된 최소 합성 배지에서 $30^{\circ}C$, 48시간 배양 후 잔류 amine을 분석한 결과, LE22 균주의 경우 histamine은 23.7%, tyramine은 15.7%가 감소한 반면, LE17의 경우 histamine은 13.7%, tyramine은 25.9%가 감소하였다. 장류에서 발견되는 주요 유해균에 대한 항균 효과를 조사한 결과, 두 균주 모두 유해균들에 대해 항균 작용을 보였다. 두 균주의 발효 특성을 고려했을 때 이들은 유산균 종균으로써 산업적 장류 생산에 적용할 수 있을 것으로 보인다.