• Journal of KIISE:Computing Practices and Letters
• /
• v.15 no.1
• /
• pp.67-71
• /
• 2009

Recently, the string non-inclusion related problems have been studied vigorously. Given a set of strings F over a constant size alphabet, consider a string x such that x does not include any string in F as a substring. We call x a Common Non-SuperString(CNSS for short) of F. Among the CNSS's of F, the longest one with finite length is called the Longest Common Non-SuperString(LCNSS for short) of F. In this paper, we first propose a new graph model using prefixes of F. Next, we suggest an O(N)-time algorithm for finding the LCNSS of F, where N is the sum of the lengths of all the strings in F.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.1
• /
• pp.609-614
• /
• 2018

This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.