• Korean journal of food and cookery science
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• v.13 no.1
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• pp.64-69
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• 1997

The experiments of rice bread processing were carried out to compare the varietal difference in processing adaptability to rice bread between brown and milled rice flour, and to analyze the interrelations among chemical properties of rice grain and some characteristics relevant to rice bread processing and quality There was varietal difference in adaptability to rice bread processing in both brown and milled rice, but there was not significant adaptability difference between brown and milled rice flours to rice bread processing. However, there was remarkable adaptability difference between brown and milled rice flours to rice bread processing in some rice varieties. Three high-amylose rices AC 27, IR 44, Suweonjo showed high quality of milled rice bread among tested rice materials. Brown rice revealed better adaptability to rice bread processing compared with milled rice in all varieties except the above three varieties. Especially, the glutinous rice Hangangchalbyeo failed to normal formation of rice bread from milled rice flour, but it showed the successful formation of rice bread from brown rice flour. The interrelations among chemical components of rice grain and some characteristics relevant to rice bread processing and quality exhibited quite different tendency between brown and milled rices. In the case of rice bread processing by brown rice flour, the larger volume expansion of dough during fermentation made the more springy rice bread and the more moist rice bread showed the more soft and cohesive physical property. In the case of rice bread processing by milled rice flour, the lower protein of rice flour was closely associated with the more moistness of rice bread and the higher lipid led to the more uniformal air pore distribution, the smaller pore size and the lower springiness of rice bread. Also, the larger volume expansion of dough during fermentation made the better loaf formation and the larger pore size of rice bread. The better loaf formation of rice bread revealed the softer hardness and the lower chewiness, and the lower springiness was closely correlated with the more uniformal size distribution of air pore and the smaller pore size in rice bread.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2000.04a
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• pp.306-311
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• 2000

We, Human beings, use both powers of reason and emotion simultaneously, which surely help us to obtain flexible adaptability against the dynamic environment. We assert that this principle can be applied into the general system. That is, it would be possible to improve the adaptability by covering a digital oriented information processing system with analog oriented emotion layer. In this paper, we proposed a vertical slicing model with an emotion layer in it. And we showed that the emotion-based control allows us to improve the adaptability of a system at least under some conditions.

• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.178.5-178
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• 2001

We, Human beings, use both powers of reason and emotion simultaneously, which surely help us to obtain flexible adaptability against the dynamic environment. We assert that this principle can be applied into the general system. That is, it would be possible to improve the adaptability by covering a digital oriented information processing system with an analog oriented emotion layer. In this paper, we proposed a vertical slicing model with an emotion layer in It. And we showed that the emotion-based control allows us to improve the adaptability of a system at least under some conditions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.344-351
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• 1997

The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(T$_{o}$ ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower T$_{o}$ was found with the order of Suweon 230＜Pusa-33-30＜T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30＞Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(T$_{c}$) and the following higher T$_{c}$ was found with the order of Pusa-33-30＞AC 27＞Nonganbyeo. The varietal range of T$_{o}$ and T$_{c}$ was 50.0~72.5$^{\circ}C$ and 70.2~87.4$^{\circ}C$, respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2001.05a
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• pp.199-202
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• 2001

We, Human beings, use both powers of reason and emotion simultaneously, which surely help us to obtain flexible adaptability against the dynamic environment. We assert that this principle can be applied into the general system. That is, it would be possible to improve the adaptability by covering a digital oriented information processing system with an analog oriented emotion layer. In this paper, we proposed a vertical slicing model with an emotion layer in it. And we showed that the emotion-based control allows us to improve the adaptability of a system at least under some conditions.

• Proceedings of the IEEK Conference
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• 2001.06e
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• pp.227-230
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• 2001

We, Human beings, use both powers of reason and emotion simultaneously, which surely help us to obtain flexible adaptability against the dynamic environment. We assert that this principle can be applied into the general system. That is, it would be possible to improve the adaptability by covering a digital oriented information processing system with an analog oriented emotion layer. In this paper. we proposed a vertical slicing model with an emotion layer in it. And we showed that the emotion-based control allows us to improve the adaptability of a system at least under some conditions.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.37-41
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• 1999

Colored rice (Suwon 45) flour was evaluated as a bread flour by the addition of 10% gluten on 3% hydroxypropyl methyl cellulose to check the processing adaptability. Both of these additives led to a successful formation of rice bread. Textural characteristics of colored rice bread crumb baked with 3% hydroxypropyl methyl cellulose revealed lower hardness and chewiness, however, the one with 10% gluten revealed the higher springiness. The retrogradation of colored rice bread during storage was not significantly different from that of wheat bread. Sensory evaluation showed that the crumb texture of bread baked with 3% hydroxypropyl methyl cellulose had softer texture and poor distribution of air-pore size but its springiness was not significantly different from that of wheat bread.

• The KIPS Transactions:PartA
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• v.10A no.6
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• pp.651-656
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• 2003

Emerging technologies, such as multimedia and mobile computing, require that middleware platforms can support high adaptability in order to provide more flexible services in heterogeneous environments. To support high quality of service in distributed wired/wireless environments, it will be necessary for applications and middleware to be aware of changes in users requirements as well as environmental conditions, also to be able to adapt their behaviour as such changes. According to the needs of adaptability supporting in middleware, we structure a component-based, mobile agents framework in base level and meta level by using reflection. We propose concepts of meta agents and meta-service agents that are able to reflect changes made by mobile agents to the system. At the meta level of our framework, meta agents monitor execution of mobile agents and it is possible to provide dynamic adaptation of users requirements, deployment of application services and service customization with meta agents and meta-service agents.

• The KIPS Transactions:PartA
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• v.16A no.4
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• pp.273-288
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• 2009

Because of a number of internet concurrent users and the diversity of goods and data items to be managed, the web sites for internet shopping mall are changed and their management application are updated frequently. So the existing internet shopping mall systems to be implemented by process-based design have the bad adaptability, then we have the difficulty for its maintenance and the overhead cost owing to a variety of changes in the future. Therefore to improve on its adaptability and maintenance, in this study, we design and implement the natural soap shopping mall system with the data model based method. In this paper, the data model designed for the system is considered requirements in the future, and in the view of DA(Data Architecture) it is designed and implemented including the data standardization, then the system has the improved adaptability and maintenance.

• Journal of Convergence for Information Technology
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• v.8 no.4
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• pp.181-188
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• 2018

The purpose of this study is to investigate the effect of multicultural competence on the organizational effectiveness of daycare teachers and to provide basic data to improve organizational effectiveness of daycare facilities. To achieve this goal, 258 childcare teachers attending C university were sampled for convenience and statistical processing was performed using PASW. First, there was a positive correlation between organizational productivity, organizational adaptability, and job satisfaction in the relationship between multicultural knowledge and organizational productivity, organizational adaptability, organizational commitment, and job satisfaction. second. The relationship between multicultural awareness and organizational productivity, organizational adaptability, and organizational commitment were all statistically correlated. Third, multicultural knowledge and multicultural awareness have positive effects on organizational commitment, organizational adaptability, and organizational productivity. Fourth, multicultural knowledge has a positive effect on job satisfaction. Therefore, in order to improve organizational effectiveness of day care facilities in the era of convergence, education programs related to multicultural knowledge and multicultural awareness are needed for daycare teachers.