• Proceedings of the Korean Society of Computer Information Conference
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• 2019.07a
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• pp.13-14
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• 2019

욕설은 게임 내 가장 큰 불쾌 요소 중 하나이다. 지금까지 게임 사용자들의 욕설을 방지하기 위해서 금칙어를 기반으로 필터링 해왔으나, 한국어 특성상 단어를 변형하거나 중간에 숫자를 넣는 등 우회할 방법이 다양하기 때문에 효과적이지 않다. 따라서 본 논문에서는 실제 온라인 게임 'Archeage'에서 수집된 채팅 데이터를 기반으로 딥러닝 기법 중 하나인 콘볼루션 신경망을 사용하여 욕설을 탐지하는 모델을 구축하였다. 한글의 자음, 모음을 분리하여 실험하였을 때, 87%라는 정확도를 얻었다. 한 글자씩 분리한 경우, 조금 더 좋은 정확도를 얻었으나, 사전의 수가 자소를 분리한 경우보다 10배 이상 늘어난 것을 고려해보면 자소를 분리한 것이 더 효율적이다.

• Annual Conference on Human and Language Technology
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• 2020.10a
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• pp.298-303
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• 2020

온라인 공간에서 특정인, 혹은 특정 집단의 사람들을 대상으로 한 혐오 표현은 당사자에게 정신적 고통을 미칠 뿐 아니라 이를 보는 이에게도 간접적인 불쾌함을 유발한다. 이에 관한 문제의식은 사회적으로 공감대가 형성된 바 있지만, 아직 한국어에서는 많은 연구들이 혐오 표현 자체의 논의에 집중하고 있으며, 이는 실제로 관찰되는 혐오 표현들의 자동 탐지 및 예방에는 효과적인 정보를 제공하지 못하는 것이 사실이다. 이에 우리는 실제 온라인 댓글들을 탐구하여 혐오, 모욕 및 사회적 편견을 탐지할 수 있는 모델 학습에 필요한 코퍼스 구축 가이드라인을 제작하였다. 구체적인 사례를 동반한 가이드라인과 크라우드소싱을 바탕으로 약 9천 3백 문장 가량의 코퍼스를 구축하였으며, 해당 데이터에 관한 개요와 함께 우리의 접근 방식이 어떤 점에서 기존의 담론과 연관되어 있는지에 대한 분석을 제시한다.

• Journal of Life Science
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• v.24 no.10
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• pp.1102-1109
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• 2014

Chungkookjang has several functional properties, such as fibrinolytic activity, anticancer effects, and antioxidant effects. However, children do not like Chungkookjang because of its foul odor. A mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 was used to improve the production of GABA in Chungkookjang and its flavor. Most of the foul odor of Chungkookjang was removed. The slime content and viscosity of Chungkookjang fermented in the mixed culture were similar to those of commercial Chungkookjang when B. subtilis MC31 and Lactobacillus sakei 383 were inoculated in a 1:1 ratio. The maximum GABA content was obtained when Chungkookjang was fermented with B. subtilis MC31 and L. sakei 383, which was fermented at $37^{\circ}C$ for 72 hr. During the period of fermentation, the viable cell number of B. subtilis MC31 reached a peak (log 9.13 CFU/g) at six days, and L. sakei 383 reached a peak (log 6.78 CFU/g) at two days. The moisture, crude ash, crude protein, crude fat, and crude fiber contents were 61.71%, 2.05%, 17.54%, 8.36%, and 1.95%, respectively. The amino-type nitrogen content of Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 was less than Chungkookjang fermented by B. subtilis MC31 alone. The ammonia-type nitrogen and reducing sugar content of the Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 were higher than that of steamed soybean. The glutamic acid and GABA content detected with an amino acid analyzer were 1.40 mg/g and 0.47 mg/g, respectively. These results suggest that fermentation with B. subtilis MC31 and L. sakei 383 in a 1:1 ratio removes more of the foul odor and increases the GABA content compared with single fermentation.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.6
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• pp.2447-2453
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• 2013

In this study, the effects of weather conditions such as rainfall, discomfort index, snowfall, and sensible temperature on public transport demand in Seoul were analyzed using statistical data. The reasons were also derived from the survey. The data for the analysis were collected over the weekdays and weekends, and seasonal data of summer and winter were also gathered separately. Rainfall amount, discomfort index, and sensible temperature except snowfall amount, whose samples were insufficient, decreased the public transport demand by 2-7%. Rainfall amount and sensible temperature were statistically significant. Correlation analysis also showed that rainfall amount and sensible temperature are highly correlated with the demand. To find the reasons, the survey was conducted on citizens living in the Seoul Metropolitan Area. About 30% of the respondents wished to give up using bus when rainfall was heavy or temperature was low. On the contrary, auto and subway users increased by 10%. The results of this study could be used as the basic data when the public transportation planning or operation related policies according to the weather condition are concerned.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.380-385
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• 1990

This study was conducted to determine the relative saltiness of $MgCl_2,\;K_{2}SO_4$ and KCl and evaluate the sensory characteristics of solutions and Kakdugi (Korean seasoned pickles of cubed radish roots) prepared with reduced amount of sodium chloride by replacement with varying levels of KCI. The relative saltiness of $MgCl_2$ and $K_{2}SO_4$, were $0.11{\sim}0.12(0.115)$ and $0.08{\sim}0.09(0.085)$ respectively, at the reference level of 0.5% NaCl. The relative saltiness of KCI varied from 0.52 to 0.76 as the reference level increased from 0.5 to 2.0% NaCl. The result of sensory evaluation on the mixed solutions of NaCl and KCI indicated that bitterness, metallic flavor and astringency increased with the increased levels of KCI. The addition of KCI slightly increased the firmness of kakdugi but there was no significant difference in firmness by the amount of substitution. Bitterness and off-flavor was enhanced with the increased levels of replacement especially when the level was higher than 50%. Saltiness, sourness and overall desirability decreased as the extent of the replacement increased. There were no significant difference in pH, acidity and firmness measured with Universal Testing Machine. The result of this study indicate that the replacement of NaCl with KCI at not more than 50% does not affect greatly the characteristics of kakdugi.

• Science of Emotion and Sensibility
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• v.14 no.4
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• pp.645-652
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• 2011

This study examined changes of both psychological and physiological emotional responses according to change of the PMV (predicted mean vote) in the heating and the cooling air conditions. For this purpose, the changes of PMV were induced by the heating and cooling operations of the HVAC (heating, ventilation, and air conditioning) systems. In addition, positive/negative and arousal/relaxation were measured as the participant's psychological emotional responses, and HR (heart rate) was measured as the participant's physiological emotional responses. As a result, in same range of the PMV, both psychological and physiological emotional-responses were changed by air conditioning. It is suggested that occupant's emotional responses would depend on the operational conditions of heating and cooling in indoor thermal environments, and both psychological and physiological emotional response should be considered when occupants try to match the indoor thermal environments to their thermal expectations.

• The Journal of the Acoustical Society of Korea
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• v.30 no.8
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• pp.410-420
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• 2011

The present study aims to investigate the soundscapes of Jeju olle route through the soundwalking. In order to do this, sound measurements and sound recording were undertaken at 10 points along Jeju olle route. Also, loudness of background sound and figure sound were examined. Subjective surveys were carried out using questionnaire and interviews with 32 tourists and 5 acoustical specialists in order to investigate the loudest sound, most pleasant and unpleasant sound, and impressive sound among 17 natural and artificial sounds. Additionally, laboratory experiments were achieved to evaluates sound that have been recorded at the field using same questionnaire and the results were compared with those of field experiments. As a result, the sound heard most in Jeju olle route is the sea wave sound, wind sound, automobile noise, and human voice. It was revealed that the most pleasant sound consisted of nature sound among them, and that unpleasant sounds are artificial sounds. The results of subjective test denote that unpleasant sound is affected by ratio of artificial sound and nature sound. And this also affects the assessment about the loudness of the sound. Also, it was found that the results of both field test and laboratory test are closely correlated in the evaluation of loudness of sound and unpleasant feeling.

• Korean Journal of Cognitive Science
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• v.12 no.1_2
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• pp.77-89
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• 2001

Applying perceptual hierarchy of facial feature points, a neural network model for recognizing facial expressions was designed. Input data were convolution values of 150 facial expression pictures by Gabor-filters of 5 different sizes and 8 different orientations for each of 39 mesh points defined by MPEG-4 SNHC (Synthetic/Natural Hybrid Coding). A set of multiple regression analyses was performed with the rating value of the affective states for each facial expression and the Gabor-filtered values of 39 feature points. The results show that the pleasure-displeasure dimension of affective states is mainly related to the feature points around the mouth and the eyebrows, while a arousal-sleep dimension is closely related to the feature points around eyes. For the filter sizes. the affective states were found to be mostly related to the low spatial frequency. and for the filter orientations. the oblique orientations. An optimized neural network model was designed on the basis of these results by reducing original 1560(39x5x8) input elements to 400(25x2x8) The optimized model could predict human affective rating values. up to the correlation value of 0.886 for the pleasure-displeasure, and 0.631 for the arousal-sleep. Mapping the results of the optimized model to the six basic emotional categories (happy, sad, fear, angry, surprised, disgusted) fit 74% of human responses. Results of this study imply that, using human principles of recognizing facial expressions, a system for recognizing facial expressions can be optimized even with a a relatively little amount of information.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.197-206
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• 2002

The present study attempted to obtain a basic data concerning the effect of $\pi$-water, a sort of physiological water, on the maintenance of chicken freshness. The meats were divided into three groups: the control, 20% - dilution, and 5% - dilution groups. In the experiment, the changes of the TBA-values of the meats started to appear on the 3rd day in the control group, and from the 4th day in the 20% - and 5% - dilution groups. The changes of pH didn't appear in the meats as the storage time passed. The number of general bacteria increased rapidly on the 3th day in the control, and on the 5th day in the 20% -, and 5% - dilution groups. As for the color, the meats turned greenish on the 5th day in the control, 7th, in 20% - dilution, and, l0th in the 5%-dilution groups. As for the order, the meats emitted the unpleasant order, such as that of ammonia, on the 3rd day in the control, 5th, in the 20% - dilution, and, 7th, in the 5ft-dilution group.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.467-478
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• 2006

Maintenance of an optimal air quality in the enclosed pig building is potentially important in terms of pig performance and farmer health. The objective of this on-site experiment is to evaluate and compare efficiencies of currently utilized biological additives to reduce odor emissions from the enclosed pig building. As a result, generally all the additives except for salt water, artificial spice and essential oil were proved ineffective in reducing odor generation. The beneficial effects of salt water, artificial spice and essential oil on odor reduction were highlighted on ammonia, odor intensity and offensiveness, and sulfuric odorous compounds, respectively. To efficiently utilize odor masking agent such as the artificial spice, ventilation rate should keep slightly lower than the optimal level. Essential oil functioned well as not only masking agent but also antimicrobial agent for reducing odor. To precisely quantify odor concentration, it should be measured by not the odor sensor but the olfactometry technique.