기계번역에서 동사 모호성 해결에 관한 하이브리드 기법

문유진(Moon Yoo Jin),마르타 파머(Martha Palmer) 한국정보처리학회 1998 정보처리학회논문지 Vol.5 No.3

The paper presents a hybrid method for disambiguation of the verb meaning in the machine translation. The presented verb translation algorithm is to perform the concept-based method and the statistics-base method simultaneously. It uses a collocation dictionary, WordNet and the statistical information extracted from corpus. In the transfer phase of the machine translation, it tries to find the target word of the source verb. If it fails, it refers to WordNet to try to find it by calculating word similarities between the logical constraints of the source sentence and those in the collocation dictionary. At the same time, it refers to the statistical information extracted from corpus to try to find it by calculating co-occurrence similarity knowledge. The experimental result shows that the algorithm performs more accurate verb translation than the other algorithms and improves accuracy of the verb translation by 24.8% compared to the collocation-based method.

공공 빅데이터를 활용한 자동차 사고유형 분석 시스템

문유진(Yoo-Jin Moon),이건우(Gunwoo Lee),김태호(Taeho Kim),전현진(Hyunjin Jun),도송이(Songi Do) 한국컴퓨터정보학회 2017 한국컴퓨터정보학회 학술발표논문집 Vol.25 No.1

정보 검색을 위한 숫자의 해석에 관한 구문적·의미적 판별 기법

문유진(Yoo-Jin Moon) 한국컴퓨터정보학회 2009 韓國컴퓨터情報學會論文誌 Vol.14 No.8

월드 와이드 웹의 정보 검색에서 산출되어지는 수많은 정보를 효율적으로 검색하기 위해서 자연어 정보처리가 필수적이다. 이 논문은 텍스트에서 숫자의 의미 파악을 위한 판별기법을 제안한 것이다. 숫자 의미 판별기법은 챠트 파싱 기법과 함께 문맥자유 문법을 활용하여 숫자 스트링과 연관된 접사를 해석하였으며, N-그램 기반의 단어에 의거하여 조직화된 의미 파악을 하도록 설계되었다. 그리고 POS 태거를 사용하여 트라이그램 단어의 제한조건이 자동 인식되도록 시스템을 구성하여, 점진적으로 효율적인 숫자의 의미 파악을 하도록 하였다. 이 논문에서 제안한 숫자 해석 시스템을 실험한 결과, 빈도수 비례 방법은 86.3%의 정확률을 나타냈고 조건수 비례 방법은 82.8%의 정확률을 나타냈다. Natural language processing is necessary in order to efficiently perform filtering tremendous information produced in information retrieval of world wide web. This paper suggested an algorithm for meaning of numerals in the text. The algorithm for meaning of numerals utilized context-free grammars with the chart parsing technique, interpreted affixes connected with the numerals and was designed to disambiguate their meanings systematically supported by the n-gram based words. And the algorithm was designed to use POS (part-of-speech) taggers, to automatically recognize restriction conditions of trigram words, and to gradually disambiguate the meaning of the numerals. This research performed experiment for the suggested system of the numeral interpretation. The result showed that the frequency-proportional method recognized the numerals with 86.3% accuracy and the condition-proportional method with 82.8% accuracy.

넓은 공극범위에서 소프트스위칭 동작하는 무선전력 충전시스템

문유진(Yu-Jin Moon),우정원(Jeong-Won Woo),김은수(Eun-Soo Kim),황인갑(In-Gab Hwang),원종섭(Jong-Seob Won),강성수(Sung-Soo Kang) 전력전자학회 2022 전력전자학회 논문지 Vol.27 No.6

Non-GMO 고아밀로스 밀가루의 전분관련 특성 연구

문유진 ( Yujin Moon ),권미라 ( Meera Kweon ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.6

Purpose: This study aimed to assess the effects of the amylose content of wheat on flour quality characteristics with a focus on starch-related properties. Methods: Three varieties of wheat flour (W, N, and H flour) milled from waxy, normal, and non-GMO high amylose wheat, respectively, were used for analyzing the amylose and total starch contents, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and the crystallinity using an X-ray diffractometer. In addition, the in vitro starch digestibility of the flour samples was measured. Results: Compared to the N and W flour, the pasting viscosity of the H flour little increased by suppressed swelling of starch granules. H flour gelatinized at a higher temperature with a smaller enthalpy than the N and W flour. The crystallinity pattern in H flour was observed as B-type, compared to the N and W flours as A-types. The rapidly digestible starch and slowly digestible starch contents of the H flour were significantly lower than those of the N and W flour, but the resistant starch content was significantly higher. Conclusions: Overall results confirmed that the H flour could be successfully used as an ingredient for resistant starch. Besides, H flour can be used without dilution of gluten in bread or noodle making, which would be advantageous compared to commercially available resistant starch ingredients.

동사의 의미분석처리를 위한 SENKOV 시스템의 설계와 구현

문유진 ( Yoo Jin Moon ) 한국정보처리학회 2000 정보처리학회논문지 Vol.7 No.4

Human-compute interface (HCl) should be designed with ease and flexibility for users for providing convenience and friendliness to users. The natural language processing is one of the aspects of HCl. This paper presents the method of design and implementation of SENKOV( Semantic Networks for Korean Verbs) System, which deals with isa hierarchies of Korean verbs for the natural language processing. The system``s architecture is based on the differential theory and Levin verb classes. This paper selects about 600 Korean verbs which are commonly used in the daily life, and implements the SENKOV System. The experiments show that SENKOV has 44 top nodes and depth of about 2.35. In addition this paper applied the SENKOV System to co-occurrence constraint relationship among a adverbs and verbs, and proves the validity of the system. This paper is important in that it has made the first trial to classify Korean verb concept for HCl.

SNS 감정 분석을 이용한 선거 후보자 순위 예측 시스템

문유진(Yoo-Jin Moon),이한수(Hansoo Lee),박혁(Hyuk Park),이재영(Jaeyoung Lee),김선국(Sunguk Kim) 한국컴퓨터정보학회 2017 한국컴퓨터정보학회 학술발표논문집 Vol.25 No.1

알러지 저감밀 오프리 밀가루의 품질 특성과 제빵 및 제면 적성

문유진 ( Yujin Moon ),조혜진 ( Hyejin Cho ),백나연 ( Nayeon Baek ),샤톈이 ( Tianyi Xia ),권미라 ( Meera Kweon ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.6

Purpose: This study aimed to explore the quality characteristics and bread-making and noodle-making properties of low allergy wheat (‘O-free’) flour. Methods: ‘O-free’ flour and three commercial wheat flours (high-H, medium-M, low-L gluten strength) were used. Solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volume, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and dough mixing property using a mixograph of the flour samples were determined. In addition, their bread- and noodle-making performance was evaluated. Results: The SRC values in all four solvents and the SDS-sedimentation volume of ‘O-free’ flour were lower than those of H and M flour and higher than those of L flour. The pasting and gelatinization properties of ‘O-free’ flour starch were similar to those of the other flour samples. The dough mixing property and bread-making performance of the ‘O-free’ flour were inferior to the H and M flour but superior to the L flour. On the other hand, the noodle-making performance of the ‘O-free’ flour was inferior to all three flours. Conclusions: Overall, it was confirmed that ‘O-free’ flour, which lacks omega-gliadin, has inferior gluten protein quality and processing performance compared to H or M flours that are mainly used for making bread and noodles. Performance improvement was necessary by controlling other basic ingredients and processing conditions.

IPT 기반 소형 풍력발전 전원장치

문유진(Y.J Moon),박범수(Beom-Su Park),유준우(Jun-Woo Yoo),김은수(E.S Kim) 전력전자학회 2023 전력전자학술대회 논문집 Vol.2023 No.7

황색화 현상에 의한 색채오인의 개선방안 연구

문유진 ( Yujin-moon ),손원준 ( Wonjun-son ) 한국디자인트렌드학회 2008 한국디자인포럼 Vol.19 No.-

인간의 행동과 적응현상은 외부로부터 받아들인 정보들을 뇌에서 적절하게 해석한 결과 중 하나라고 표현할 수 있다. 뇌에 도달한 모든 외부정보 중에서 시각기관을 통해서 들어온 것이 약 80%를 차지하며, 청각기관은 약 15%를 전달하며, 그리고 나머지 다른 기관들이 전달한 정보의 양은 약 5%에 불과하다. 그런 까닭에 시각과정에 관한 연구는 무엇보다 중요하다고 할 수 있다. 시각정보 중에서 색채에 대한 인지율은 개인의 차이는 있으나 노화가 시작되면서 수정체의 황색화 현상으로 인해, 사람이 인지할 수 있는 색의 수는 현저하게 감소한다. 일본에서 조사된 결과에 의하면 황색화 현상은 70세 이상 노인의 29.24%에 이르고 있다. 노화로 인해 눈의 장애가 생긴다면 인간의 행위도 큰 변화가 생길 것이다. 한국에서도 65세 이상의 노령인구가 2000년을 기점으로 총 인구의 7.2%를 넘게 됨에 따라 고령화 사회에 돌입하였고 2018년에는 14.3%를 넘어 고령사회에 진입될 것 이라고 전망되고 있다. 이에 색채 디자인이 갖는 색감의 전달에 있어 노령인구의 상당수가 일반적인 색감을 오인할 수 있으므로 이 연구결과에 큰 의의가 있다. 본고에서는 시각적 노화로 인한 정보습득 및 해석상의 인지 오류를 줄이기 위한 대체색채 방안을 모색하는데 목적이 있으며 노화로 인한 황색화 현상에 의한 색 인지오류에 대하여 조사하고 개선 방향을 모색하였다. 또한 황색화 현상에 의한 시각인지 현상은 색 인지오류와 더불어, 인간이 색상을 보고 느끼는 감정의 이미지 또한 일반인들과는 차이점이 있다는 사실을 파악하게 되었다. 이에 색이 갖는 고유의 감정까지 고려하여 황색화 현상을 보정, 개선할 수 있는 대체 방안을 제시하였다. 이 결과를 바탕으로 노인과 관련된 시설이나 기구 등의 색채 디자인 계획에 적용할 수 있을 것이다. Human behavior, expression and adaptation are a result of brain analysis based on all the data received from external environment. Out of all the external data received, the information received by the visual sense is approximately 80%, the auditory sense is approximately 15% and only 5% are from other senses. Therefore, there are more researches done on the visual related processes than any other senses. Normal people can identify 10 million types of colors however, Once the ageing process begins it causes the eye lens to become yellow causing yellowed eye sight; this leads to the ability to recognize different colors reduce drastically. According to a research in Japan, 29.24% of people aged 70 or more carries this "yellowed eye sight phenomenon." The disturbance in the eyes caused by ageing will have the equal amount of impact on the human behavior. Korea has became an ageing society with 7.2% or more population containing people aged 65 or more in year 2000; and in the year 2018, Korea will become an aged society with the aged population estimated percentage increasing to 14.3% or more. This research is significant because quitea few Korean populations can misrecognize the impression of colors delivered by color design. This manuscript carries a purpose to seek a way for alternative colors to reduce visual misrecognition and misinterpretation caused by ageing. This research found problems caused to aging and direction for resolution. Also, through this research, we have found people with yellowed eye sight phenomenon are distinctively different from normal people in their ability to recognize visual colors and the feelings and images. In addition, the improvements on the yellowed eye sight phenomenon were brought to the result with the consideration of the characteristics colors hold. These results can be applied to elderly related facilities and color design plans. For further research, the specific study on color image map for the people who have Yellowing Phenomenon is needed and it will be required to activate deeper study considering the condition of light.