• The Journal of the Korea institute of electronic communication sciences
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• v.12 no.2
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• pp.401-410
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• 2017

This study aimed to identify appropriateness and efficiency in the DRG payment system by analysing the hospital length of stay and changes in fees before and after the application of DRG payment system. The subjects of the study were a total of 398 patients consisting of 204 for the fee for service system and 194 for the DRG payment system. They received surgery in the Obstetrics and Gynecology (OBGY) department of a general hospital in G metropolitan city between January and December 2013. The mean hospital length of stay was significantly decreased after application of the DRG payment system(p=0.013). Total fees, insurance charges, and deductions increased significantly(p<0.001), and non-payment charges and total deductions decreased significantly(p<0.001). Application of the DRG payment system reduced length of stay, non-payment charges and total patient's cost sharing and increased out-of-pocket, insurance charges, and total fees.

• Journal of KIISE:Software and Applications
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• v.30 no.9
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• pp.829-842
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• 2003

In this Paper, we propose the new face detection and tracking method based on template matching for real-time applications such as, teleconference, telecommunication, front stage of surveillance system using face recognition, and video-phone applications. Since the main purpose of paper is to track a face regardless of various environments, we use template-based face tracking method. To generate robust face templates, we apply wavelet transform to the average face image and extract three types of wavelet template from transformed low-resolution average face. However template matching is generally sensitive to the change of illumination conditions, we apply Min-max normalization with histogram equalization according to the variation of intensity. Tracking method is also applied to reduce the computation time and predict precise face candidate region. Finally, facial components are also detected and from the relative distance of two eyes, we estimate the size of facial ellipse.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.56-62
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• 2010

Quality characteristics such as alcohol, acid, and sugar contents of takju brewing mashes prepared using several yeasts were investigated during 12-days of fermentation. Among the yeasts examined, S. cerevisiae led to the highest level of ethanol (10.2-13.4%) and total minor alcohols (0.729-0.831 mg/mL). Regardless of the yeasts used, the acidity showed drastic changes (pH from 3.4-4.2 down to 2.4-2.7) during the first 2 days, and displayed negligible changes from day 4. The total acid contents rapidly increased to the first 4 days of fermentation and leveled off from 4 to the end of fermentation period. The common organic acid components were lactic, succinic and acetic acids. The total and reducing sugar contents varied depending on the yeasts used, with mashes prepared using S. coreanus and S. rouxii producing the maximum total sugar contents (5.43-5.5%) at the end of fermentation. The reducing sugar showed its maximum (7.53-14.89%) at day 2, after which it decreased to its minimum levels (3.04-4.52%). The common free sugar components were glucose and fructose, while S. ellipsoideus led to a higher free sugar level (0.35-5.29%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.760-764
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• 2002

Effects of fructooligosaccharide (1%, w/w) and chlorella powder (0.01% and 0.02%, w/w) on kimchi fermentation were studied. The values of pH and total acidity of kimchi containing fructooligosaccharide or chlorella powder were changed slowly compared to those for the kimchi sample containing 1% sugar during fermentation at 4$^{\circ}C$. Growth of lactic acid bacteria was also inhibited by addition of fructooligosaccharide or chlorella powder. Futhermore, addition of 1% fructooligosaccharide and 0.02% chlorella powder showed synergic inhibitory effects against decrease of pH, increase of acidity and lactic acid bacteria growth. Color values of L, a and b were higher in kimhi with fructooligosaccharide at early stage of fermentation. In sensory evaluation including color, sour taste, crispness and overall quality, kimchi containing both 1% fructooligosaccharide and 0.02% chlorella powder.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.197-200
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• 1982

Pasteurization conditions of chinese cabbage-Kimchi were investigated in the Kimchi pasteurizer which sterilized the liquid portion and mixed with that of non-heat treated solid of Kimchi in a constant volume reservoir. The shelf-life of the sterilized Kimchi were compared at various temperature 75, 81, $85^{\circ}C$ and pasteurization cycles - numbers of passage through holding section of the pasteurizer-for the optimum pasteurization conditions. The optimum temperature were $75^{\circ}C$ for one cycle and $81^{\circ}C$ for 3 cycles. More than two weeks shelf-life of Kimchi was prolonged when pasteurized 3 cycles at $81^{\circ}C$. Similar results were obtained with the seasoned Kimchi containing red pepper powder.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.9 no.1
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• pp.23-28
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• 1999

Au fine particles dispersed $TiO_{2}$ film was prepared on silica glass substrate by sol-gel dipping and firing process. The $TiO_{2}$ films were fabricated from the system of titanium tetraisopropoxide-EtOH-HCl-$H_{2}O$-hydrogen tetrachloroaurat (III) tetrahydrate. The conditions for the formation of clear solution and dissolving high concentration of Au compound were examined. Photoreduction process was adopted to control the size of gold metal particles. Phase evolution of matrix $TiO_{2}$ and variation of Au particle with UV irradiation were investigated by XRD, SEM, TEM and UV-visible spectrophotometer. The effect of CPCl (Cetylpyridinium chloride monohydrate) as a dispersion agent was evaluated.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.667-676
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• 2012

This study was conducted to investigate the quality characteristics and antioxidant activity of Kochujang following the addition of deodeok (Condonopsis lanceolata) powder. To accomplish this, 1%, 3% and 5% deodeok powder was added to Kochujang and the samples were then incubated at $30^{\circ}C$. during which time the general ingredients, water content, acidity, salinity, reducing sugar content, amino-nitrogen content and DPPH were analyzed at intervals of about two weeks. The water crude protein, crude fat and ash content were 3.61%, 8.44%, 4.62% and 8.85%, respectively. The initial acidity was 3.23~3.97%, and this increased to 4.39~44.86%. highlight please clarify this, I cannot infer your intended meaning; however, this can likely be deleted. The salinity was 7.42~7.73%, and 5% with deodeok powder producing the lowest content and showing a tendency to decrease during the storage period. The early amino-nitrogen content was 274.0~333.1%, with higher nitrogen contents being associated with large amounts of deodeok powder. The amino-nitrogen content during the storage period increased to the 4th week, then decreased. Additionally, the a value decreased sharply during the 4-week storage period. Addition of large amount of deodeok powder significantly improved the free radical scavenging activity. The free radical scavenging activity of 1%, 3% and 5% deodeok powder was higher than that of Kochujang throughout the maturation period. Overall, the results of this study indicate that there is the potential to develop functional foods by the addition of deodeok.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.575-581
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• 2010

Kidney bean was used in the brewing of Takju. The Takju formed varied the percentage of kidney bean used; that is, 0%(only rice) in $T_{-1}$, 100%(only kidney bean) in $T_{-2}$, 90% in $T_{-3}$, 80% in $T_{-4}$, 70% in $T_{-5}$, 60% in $T_{-6}$, and 50% in $T_{-7}$. We determined the total sugar, pH, reducing sugar, alcohol production, acidity, and DPPH free radical scavenging activity of Takju. The acidic value of $T_{-1}$ was above that of $T_{-6}$, and the pH of $T_{-2}$ was above that of $T_{-1}$. Both satisfy the food code parameters (namely, below 0.5 in acidity, 3.8~4.7 in pH). The alcohol production of $T_{-1}$ was above that of $T_{-2}$. For 2 days of fermentation, the reducing sugar of $T_{-1}$ totaled 2, down from 4.96%. After fermentation, there was not much difference from 4 to 12 days. The antioxidative effect of $T_{-1}$ proved to be much better than those of the other. Thus, we can be seen that these results thus indicate that the role of kidney bean added to Takju show good antioxidative activity. From the result of sensory test, we also concluded that the taste of Takju kidney bean is very similar to that of Takju with rice.

• Journal of Life Science
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• v.30 no.2
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• pp.162-168
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• 2020

Because of a continual reduction in its domestic market share, the quality of the Makgeolli, a Korean traditional liquor, needs to be upgraded. Among the several options for quality improvement, sufficient organoleptic expression of flavor is very important. We analyzed production changes of isoamyl acetate, which has a banana smell, based on fermentation temperature and sugar content through the cultivation of S. cerevisiae 98-5 KCCM 11396P using generally polished rice. The banana flavor of that fermentation mash was organoleptically high at 20℃, but a larger amount of isoamyl acetate was obtained with a higher sugar content at 10℃, based on analysis by GC-MS. Consequently, sufficient production of banana flavor from isoamyl acetate was based on the concentration of isoamyl alcohol as a substrate compound of isoamyl acetate, and the production depended highly on the maintenance of heat stability, since it is unstable in temperature and the minimized inhibition of alcohol acetyl transferase by unsaturated fatty acids. We also found that production of the flavor component required the addition of sugar and a slightly higher temperature of 20~25℃ at the beginning stage of fermentation, with additional mash fermentation and a gradual decrease in temperature to 10~15℃.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.1-7
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• 1991

The object of this study was to investigate the enzyme system in kimchi during fermentation. The results were as follows; 1. Pectinesterase (PE) activity initially increased, following a decrease in kimchi juice but progressively decreased in kimchi solid. 2. Polygalacturonase(PG) activity in kimchi juice initially increased following a decrease near to absence and then increased again. PG activity in kimchi solid, initially decreased following a increase. 3. Peroxidase (POD) activity in kimchi juice initially increased, following a decrease and that in kimchi solid progressively decreased. 4. The activity of ascorbic acid oxidase(AAO) in kimchi juice slightly decreased, following a increase but decreased again. The activity of AAO in kimchi solid, progressively decreased. The cause for the slight increase of the activities of enzymes in kimchi juice after kimchi making was thought to be the extracting effects from kimchi solid. The disappearance of all enzyme activities in fermentation was due to the decrease of pH and the inactivation of enzymes owing to prolongation of fermentation. The cause of increase of PG activity in late fermentation, may be the proliferation of aerobic organisms.