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벤치마크 데이터 매칭을 이용한 React 기반 PC 부품 조합 추천 웹 서비스 설계 및 구현
최기범(GiBeom Choi),정승현(Seung Hyun Jeong),김태훈(Tae Hun Kim),김병만(Byeong Man Kim),김성렬(Sungryul Kim) 한국정보기술학회 2021 Proceedings of KIIT Conference Vol.2021 No.11
기존의 PC 추천 웹사이트들은 상업에서의 비중을 크게 두어 컴퓨터에 대한 지식이 부족한 사람들에게 편의성을 제공하지 못했다. 각각의 부품에 대한 벤치마크(benchmark)를 참고하여 자신에게 해당되는 정보만 기입하면 간단히 PC 부품들의 조합과 해당 조합의 호환성을 체크할 수 있다. 이 논문에서는 벤치마크와 부품들의 데이터 매칭(data matching)을 통해 사용자의 조건에 맞는 PC 부품들의 조합을 만들어내는 웹 서비스를 설계 구현방법을 제시한다. Existing PC recommendation websites have not been able to provide convenience to those who lack knowledge of computers due to their large proportion in commerce. By referring to the benchmark for each part and filling out the information that corresponds to you, you can simply check the compatibility of the combination of PC parts and the combination. This paper presents a design implementation method of a web service that creates a combination of PC parts that meets the user"s conditions through data matching between benchmarks and parts.
반응표면분석법을 이용한 김(Pyropia sp.)스낵의 유탕공정 최적화
최기범 ( Gibeom Choi ),김동민 ( Dongmin Kim ),최윤진 ( Yunjin Choi ),김선봉 ( Seon-bong Kim ),박주동 ( Joodong Park ),배성아 ( Sung-a Bae ),배기일 ( Ki-il Bae ),조승목 ( Suengmok Cho ) 한국수산과학회(구 한국수산학회) 2020 한국수산과학회지 Vol.53 No.6
Laver Pyropia sp. is the most exported seafood in Korea and is one of the most consumed edible seaweeds. The export of laver has been centered on seasoned laver products; of note, laver snack products coupled with rice papers or glutinous rice paste are becoming more popular in Western countries. These laver snacks are manufactured using a deep frying process. Therefore, the frying conditions affect the physicochemical and sensory characteristics of fried laver snacks. In this study, we optimized the deep-frying conditions for laver snacks with gelatinized rice dough using a response surface methodology. The frying temperature (X<sub>1</sub>, 190-220°C) and frying time (X<sub>2</sub>, 10-30 sec) were selected as independent variables; the dependent variables were the overall acceptance (Y<sub>1</sub>, points), hardness (Y<sub>2</sub>, N), and oil content (Y<sub>3</sub>, %). The optimal values of the frying temperature (X<sub>1</sub>) and time (X<sub>2</sub>) as per the overall acceptance (Y<sub>1</sub>) were 208°C and 23.1 sec, respectively. The predicted overall acceptance (Y<sub>1</sub>=8.0 points), hardness (Y<sub>2</sub>=98.74 N), and oil content (Y<sub>3</sub> =27.69%), were similar to the experimental values under the optimal conditions. Overall, the acceptance was inversely proportional to hardness; the decrease in hardness caused an increase in the crispiness of the laver snacks.
[PB-0080] Identification of a novel locus (C2) controlling canary yellow flesh in watermelons
Girim Park(Girim Park),Yunseo Choi(Yunseo Choi),Seoyeon Park(Seoyeon Park),Kaeun Jang(Kaeun Jang),Yongjae Kim(Yongjae Kim),Gibeom Kwon(Gibeom Kwon),Younghoon Park(Younghoon Park) 한국육종학회 2022 한국육종학회 공동학술발표집 Vol.2022 No.-