• Annual Conference on Human and Language Technology
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• 2023.10a
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• pp.432-436
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• 2023

초거대언어모델(LLM)의 도래에 따라 다양한 과업들이 도메인 관계 없이 제로샷으로 추론이 가능해짐에 따라서 LLM이 다양한 산업분야에 적용되고 있다. 대표적으로 ChatGPT와 GPT-4는 상용 API로 서비스를 제공하여 용이한 서비스 접근으로 다양한 이용층을 끌어들이고 있다. 그러나 현재 상용 API로 제공되고 있는 ChatGPT 및 GPT-4는 사용자의 대화 내역 데이터를 수집해 기업의 보안 문제를 야기할 수 있고 또한 생성된 결과물의 환각 문제로 인한 기업 문서의 신뢰성 저하를 초래할 수 있다. 특히 LLM 생성 글은 인간의 글과 유사한 수준으로 유창성을 확보한만큼 산업현장에서 LLM 작성 글이 판별되지 못할 경우 기업 활동에 큰 제약을 줄 수 있다. 그러나 현재 한국어 LLM 작성 글 탐지 서비스가 전무한 실정이다. 본 논문에서는 한국어 초거대언어모델 작성 글 판별기: KoCheckGPT 를 제안한다.KoCheckGPT는 산업현장에서 자주 사용되는 문어체, 개조식 글쓰기로 작성된 문서 도메인을 목표로 하여 글 전체와 문장 단위의 판별 정보를 결합하여 주어진 문서의 LLM 작성 여부를 효과적으로 판별한다. 다국어 LLM 작성 글 판별기 ZeroGPT와의 비교 실험 결과 KoCheckGPT는 우수한 한국어 LLM 작성 글 탐지 성능을 보였다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.728-733
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• 2023

The diet composition of octopus Octopus vulgaris was studied using 392 specimens collected from January to December 2020 in the coastal waters of Yeosu, Korea. The body weight ranged from 86.4 to 3,645.4 g. The most important prey item in the diet of O. vulgaris was decapods, which constituted 43.9% in ranking index (%RI). The second largest prey item was Pisces (%RI=27.9%), and cephalopods (%RI=21.8%) constituted the third largest prey item. The average trophic level of O. vulgaris was 3.97±0.59. Ontogenetic changes were significant among size classes (<400 g, 400-800 g, ≥800 g). The small size class (<400 g) mainly fed on decapods, whereas the medium (400-800 g) and large size (≥800 g) classes mainly fed on cephalopods and Pisces, respectively. The dietary composition varied significantly with season.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.25-38
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• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.247-258
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• 1994

A total of 31 commercial dried marine food products, consisting of 14 fishes, 2 shellfishes and 2 seaweeds species were analyzed for their contents of precusors of N-nitrosamine such as dimethylamine(DMA), trimethylamine(TMA), trimethylamine oxide (TMAO), betaine and nitrate and nitrite nitrogen as factors of N-nitrosamine formation. Carcinogenic N-nitrosamines were extracted by a steam distillation apparatus and were analyzed for their components using a gas chromatography-thermal energy analyzer. N-nitrosodimethylamine(NDMA) was confirmed by a gas chromatography-mass spectrometry. The contents of betaine nitrogen in samples were in the range of $5.2{\sim}373.8mg\%$ and were significantly higher than tertiary amines such as TMA and TMAO. DMA nitrogen in those samples was in the range of trace-31.2ppm and was high, in the dried shark(31.2ppm), alaska pollack($22.9{\sim}24.3ppm$) and octopus($17.9{\sim}18.4ppm$). In dried laver and sea mustard, however, amines were not detected at all. The levels of nitrate nitrogen in the dried marine samples ranged from zero to 16.8ppm and were high in the dried stingray(16.8ppm), alaska pollack(16.3ppm) and squid($2.2{\sim}12.4ppm$), but were less than 1.0 ppm in other samples. The levels of nitrite nitrogen were lower than those of nitrate nitrogen and it was not detected in dried sea cucumber, laver and sea mustard. Twenty eight of 31 samples contained NDMA($range=1.2{\sim}86.0ppb$), which was the only volatile N-nitroso compound found. The NDMA levels of dried stingray($2.8{\sim}86.0ppb$), alaska pollack($8.2{\sim}55.5ppb$), squid($3.3{\sim}53.2ppb$), yellow corvenia($45.9ppb$) and plain dried shrimp($15.4{\sim}17.9ppb$) were high. However, it was not detected in dried sea cucumber, laver and sea mustard. Samples, containing high levels of NDMA, also contained high nitrate and nitrite nitrogen. From above results, it can be concluded that nitrate and nitrite were major factors for the formation of NDMA in dried marine food products.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.43-50
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• 2015

In this study, single PCR and multiplex PCR tests were examined for identification of four types of squid species (giant squid, cuttlefish, octopus, beka squid) purchased from fish market as well as aquatic processed products in Busan. To design the specific primers against each species, the nucleotide sequences of the mitochondrial 16s rRNA gene of Architeuthis dux, Todarodes pacificus, Enteroctopus dofleini, Enteroctopus megalocyathus, Uroteuthis chinensis, Uroteuthis duvauceli, Uroteuthis edulis groups were analyzed for the identification of each species registered in the GeneBank (www.ncbi.nlm.nih.gov) and have been used for comparative analysis. In order to obtain the size variation of amplified fragments on multiplex PCR, we designed KOJ-F, OJ-F, OCT-F, HAN-F, ALLR primers for each species. The optimal PCR conditions and primers were selected for four types of squid species to determine target base sequences in its PCR products. In the case of single PCR, giant squid was only amplified by KOJ-F/ALLR primer; cuttlefish was only amplified by OJ-F/ALLR primer; octopus was only amplified by OCT-F/ALLR primer; and beka squid was only amplified by HAN-F/ALLR primer. For multiplex PCR, the mixture of four kinds of genomic DNA (giant squid, cuttlefish, octopus, beka squid) been prepared as a template and used together with the mixture of KOJ-F/OJ-F/OCT-F/HAN-F/ALLR primers in the reaction. By the multiplex PCR, it is confirmed that four samples are correspond to multiple simultaneous amplicon. Finally, we validated the established methods of multiplex PCR in the aquatic processed products. Although the mitochondrial 16s rRNA primers used in this study was useful as a marker for detection of each species among them, the study indicated that the established multiplex PCR method can be more useful tool for monitoring the processed products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1771-1777
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• 2012

This study was conducted to investigate the physicochemical characteristics of seafood added kimchi (SAK) during fermentation and its sensory properties. Korean cabbage kimchi (KCK) and four different SAKs were prepared and stored at $5^{\circ}C$ for eight weeks. The SAKs contained pre-treated octopus, squid, abalone, and webfoot octopus added at 12% (w/w) to the brined Korean cabbage. The fermentation patterns of SAKs were similar to those of KCK, indicating that the SAKs followed a typical fermentation process. Comparison of the physicochemical characteristics of SAKs with KCK revealed that the pH and acidity of SAKs was higher. The maximum concentrations of Lactobacillus spp. and Leuconostoc spp. for SAKs ranged from 8.31~8.85 and 7.60~8.14 log CFU/mL, respectively, which were higher than those for KCK. Therefore, the production of organic acids by microorganisms was greater in SAKs, which explained the higher acidities of the SAKs. Nitrogenous compounds hydrolyzed during fermentation, as well as reducing sugars and other nutritious compounds in SAKs might provide a good medium for lactic acid bacterial growth. Sensory evaluation was carried out using optimally ripened kimchi (pH $4.3{\pm}0.1$, acidity $0.7{\pm}0.1$), and the scores for sour taste, sour smell, and carbonated taste were significantly lower for SAKs than KCK. In the preference test, texture and overall acceptability were significantly higher for SAKs than KCK. Significant differences were not observed among SAKs upon subjective and preference evaluations. In conclusion, the fermentation patterns of SAKs were normal, regardless of seafood sources, and their sensory characteristics were comparable to or superior than those of KCK due to free amino acids, nitrogenous compounds produced during the fermentation, and reducing sugar present in the seafood.

• Journal of KIISE:Software and Applications
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• v.37 no.6
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• pp.455-463
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• 2010

In this paper, we present an approach to sentence boundary detection for web documents that builds on statistical-based methods and uses rule-based correction. The proposed system uses the classification model learned offline using a training set of human-labeled web documents. The web documents have many word-spacing errors and frequently no punctuation mark that indicates the end of sentence boundary. As sentence boundary candidates, the proposed method considers every Ending Eomis as well as punctuation marks. We optimize engine performance by selecting the best feature, the best training data, and the best classification algorithm. For evaluation, we made two test sets; Set1 consisting of articles and blog documents and Set2 of web community documents. We use F-measure to compare results on a large variety of tasks, Detecting only periods as sentence boundary, our basis engine showed 96.5% in Set1 and 56.7% in Set2. We improved our basis engine by adapting features and the boundary search algorithm. For the final evaluation, we compared our adaptation engine with our basis engine in Set2. As a result, the adaptation engine obtained improvements over the basis engine by 39.6%. We proved the effectiveness of the proposed method in sentence boundary detection.

• Food Science and Preservation
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• v.15 no.6
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• pp.922-926
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• 2008

The effect of UV-C irradiation on microbial growth and the quality of imported dried filefish and octopus during storage was examined. Samples of imported dried filefish and octopus were irradiated at 0, 5, 10 and $20\;kJ/m^2$ and stored for 3 months at $20^{\circ}C$ or for 6 days at $4^{\circ}C$. Exposure times of 5 min 33 sec, 11 min 6 sec, and 22 min 12 sec were used. UV-C treatment of the imported dried filefish and octopus decreased the populations of aerobic bacteria, yeasts and molds in proportion to radiation dose. Compared to the control, total aerobic bacteria, and yeast and mold populations were significantly lower (1-2 log CFU/g) with UV-C treatment of $20\;kJ/m^2$. UV-C irradiation caused negligible changes in the Hunter color L, a and b values. These results indicate that UV-C irradiation could be useful in inhibiting microbial growth on imported dried fish without impairing quality during storage.

• Archives of design research
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• v.11 no.3
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• pp.127-134
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• 1998

Enterprise which is rapidly growing in Korea is hesitating because of economic depression lately. Large enterprise have been successfully growing with Korea economic growth for fifty years. But many of them have already gone bankrupt and face the crisis of management, many people look away from them. Large enterprise come to face the time which they strongly need the improvement of their image against the devalation of their one. It is more important to use external periodicals than excess PR advertisement for the improvement of the image. External periodicals is aimed at readers who is outside of company and company PR advertisement, the purpose of issuing external periodicals is to improve the image of enterprise by arranging organization, draw attention from people (PR) and produce profit by acceleration marketing. People is much interested in external periodicals(free) under the situation of IMF because they can easily get information from that. So the role of external periodicals become more important for enterprise PR. This paper shows the importance of the edit design in external periodicals. We analysed the edit design (five group) per composition factor, suggest the improvement plan. ·The distinction of cover. ·Clear, beautiful typographic arrangement. ·The specialty of Photo and illustration. · Characteristic & standard layout. Now external periodicals is getting important because it shows the idea and character of company to people (PR). So it need characteristic plan and creative layout with the impotance by the understanding of the executive in company and also more does creation & originality by edit designer day by day. External periodicals should be not only the improvement of the image but also leading information paper which sensitively cope which an age by news and editing which can match people's need.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.15 no.2
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• pp.67-76
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• 1979

Diurnal variation of the catch of some important species groups in the Northwestern coast of Africa were studied on the basis of fish catching data compiled by a stern trawler(G.T., 499ton 2,200ps). The experimental fishing has been conducted from September, 1975 to August, 1976. The catch of the important groups I. e. squid, cuttlefish, octopus, sole fish and sea bream revealed different fluctuation patterns. The results obtained are as follows: 1. The catch of squid caught in daytime(0900-1800) was greater than that caught in night (2100-0600). 2. The catch of cuttle fish caught in daytime was more than that caught in night. In the daytime, large size group(heavier than 300g) was caught dominately during midday (1200-1500) whereas the small size group, lighter than 300g, was caught dominately during the time of sunrise (0600-0900) and sunset (1800-2100). 3. The catch of octopus varied according to the size groups. The large sige group, heavier than 700g, was caught predominately during daytime and the small size group, lighter than 700g, was caught predominately during night. 4. The catch of sole fish caught in night was greater than that caught in daytime. 5. The catch of sea bream and miscellaneous fishes including sardin, jack-mackerel and etc. was greater in daytime.