• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.216-224
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• 2010

This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.705-712
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• 2007

In spite of the fact that the food group(Food, Drinks and Health foods & Agricultural and Marine products) occupies little position in total sales of Internet shopping mall, the food group's sales in cyber shopping mall in 2006 have increased 678.1% over 5 years. In addition to the fact that the food consumption pattern has changed from quality-oriented to convenience, health and safety-oriented, the need to decrease the opportunity cost created by housework is rising in the context of increase of women's work participation rate. The wind of change like these will become the foundation on which cyber food industry will be developed. The factors having an effect on consumer purchasing intentions when one buy foods through internet shopping malls are researched in this thesis. For the investigation, women of 697 were surveyed by a questionnaire, and the data were analyzed by the SPSS for WINDOW(Version 12.0). The result is as follows: Factors having an effect on food purchasing intentions are Convenience(Timesaving, Troublesomeness), Customer service(Responsiveness, Reliability, Empathy, Tangibility), Perceived Customer Risk(Economic, Social, Performance risk) and Shopping experience(Easy to find out, Easy process for payment) in order.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.144-146
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• 2022

차량 환경에서 발생하는 계산 집약적인 태스크가 증가하면서 모바일 엣지 컴퓨팅(MEC, Mobile Edge Computing)의 필요성이 높아지고 있다. 하지만 지상에 존재하는 MEC 서버는 출퇴근 시간과 같이 태스크가 일시적으로 급증하는 상황에 유동적으로 대처할 수 없으며, 이러한 상황을 대비하기 위해 지상 MEC 서버를 추가로 설치하는 것은 자원의 낭비를 불러온다. 최근 이 문제를 해결하기 위해 UAV(Unmanned Aerial Vehicle)기반 MEC 서버를 추가로 사용해 엣지 서비스를 제공하는 연구가 진행되고 있다. 그러나 UAV MEC 서버는 지상 MEC 서버와 달리 한정적인 배터리 용량으로 인해 서버 간 로드밸런싱을 통해 에너지 사용량을 최소화 하는 것이 필요하다. 본 논문에서는 UAV MEC 서버의 에너지 사용량을 고려한 마이그레이션 기법을 제안한다. 또한 GRU(Gated Recurrent Unit) 모델을 활용한 트래픽 예측을 바탕으로 한 마이그레이션을 통해 지연시간을 최소화할 수 있도록 한다. 제안 시스템의 성능을 평가하기 위해 MEC의 마이그레이션 시점을 결정하는 기준점와 차량의 밀도에 따라 실험을 진행하고, 서버의 로드 편차, UAV MEC 서버의 에너지 사용량 그리고 평균 지연 시간 측면에서 성능을 분석한다.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.365-367
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• 2022

본 논문에서는 서울시를 대상으로 2020년 기준 자치구별 공공체육시설의 개수를 분석하고, 도출된 서비스 지역 적정 개소 수를 기준으로 추가 설치가 필요한 자치구 내 입지를 예측하였다. 기존 공공 체육시설 수와 선행연구의 입지 지표를 활용해 회귀분석을 바탕으로 유의한 입지요인을 도출하고, 이를 변수로 한 k-means 군집화를 통해 자치구별 입지 후보군이 될만한 행정구역상 동을 구분하였다. 이후 선정된 행정구역 내 기준 인구 당 공공체육시설 비율이 같아지도록 공공체육시설 설치 개수를 결정한 다음 각 구역의 중심점으로부터 가까운 동 순으로 공공체육시설의 추가 설치가 필요한 동을 선정하였다.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• Journal of the Korean Society of Clothing and Textiles
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• v.47 no.6
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• pp.977-995
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• 2023

This study was aimed at determining the connection between ancient Korean embroidery and the Cheonsuguk mandala-embroidery insignia. Literature and empirical studies were conducted simultaneously, with the scope of these analyses spanning up to 7C in ancient Korea and Japan. The present study confirmed that the structure of Goguryeo tomb murals influenced by Buddhist art is represented in the Cheonsuguk mandala-embroidery insignia, and changes in the image resulted in modifications to the embroidery technique. Embroidery and color composition via complementary color contrast were implemented through Variant 1 outline stitching, which exhibited the development of Baekje embroidery. The embroidery technique confirmed that the form of embroidery developed in to chain stitching, needle looping stitching, outline stitching, satin stitching and Variant 1·2 outline stitching. These findings indicate that Cheonsuguk mandala-embroidery insignia is the result of the integration of the Goguryeo and Baekje cultures.

• The Transactions of the Korea Information Processing Society
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• v.13 no.5
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• pp.217-220
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• 2024

Predicting earthquake occurrences accurately is challenging, and preparing all buildings with seismic design for such random events is a difficult task. Analyzing building features to predict potential damage and reinforcing vulnerabilities based on this analysis can minimize damages even in buildings without seismic design. Therefore, research analyzing the efficiency of building damage prediction models is essential. In this paper, we compare the accuracy of earthquake damage prediction models using machine learning classification algorithms, including Random Forest, Extreme Gradient Boosting, LightGBM, and CatBoost, utilizing data from buildings damaged during the 2015 Nepal earthquake.

• Journal of Nutrition and Health
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• v.56 no.6
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• pp.602-614
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• 2023

Purpose: The balance between synthesis and degradation of proteins plays a critical role in the maintenance of skeletal muscle mass. Mitochondrial dysfunction has been closely associated with skeletal muscle atrophy caused by aging, cancer, and chemotherapy. Polygalacin D is a saponin derivative isolated from Platycodon grandiflorum (Jacq.) A. DC. This study aimed to investigate the effects of polygalacin D on myoblast differentiation and muscle atrophy in association with mitochondrial function in in vitro and in zebrafish models in vivo. Methods: C2C12 myoblasts were cultured in differentiation media containing different concentrations of polygalacin D, followed by the immunostaining of the myotubes with myosin heavy chain (MHC). The mRNA expression of markers related to myogenesis, muscle atrophy, and mitochondrial function was determined by real-time quantitative reverse transcription polymerase chain reaction. Wild type AB^* zebrafish (Danio rerio) embryos were treated with 5-fluorouracil, leucovorin, and irinotecan (FOLFIRI) with or without polygalacin D, and immunostained to detect slow and fast types of muscle fibers. The Tg(Xla.Eef1a1:mitoEGFP) zebrafish expressing mitochondria-targeted green fluorescent protein was used to monitor mitochondrial morphology. Results: The exposure of C2C12 myotubes to 0.1 ng/mL of polygalacin D increased the formation of MHC-positive multinucleated myotubes (≥ 8 nuclei) compared with the control. Polygalacin D significantly increased the expression of MHC isoforms (Myh1, Myh2, Myh4, and Myh7) involved in myoblast differentiation while it decreased the expression of atrophic markers including muscle RING-finger protein-1 (MuRF1), mothers against decapentaplegic homolog (Smad)2, and Smad3. In addition, polygalacin D promoted peroxisome proliferator-activated receptor-gamma coactivator (Pgc1α) expression and reduced the level of mitochondrial fission regulators such as dynamin-1-like protein (Drp1) and mitochondrial fission 1 (Fis1). In a zebrafish model of FOLFIRI-induced muscle atrophy, polygalacin D improved not only mitochondrial dysfunction but also slow and fast muscle fiber atrophy. Conclusion: These results demonstrated that polygalacin D promotes myogenesis and alleviates chemotherapy-induced muscle atrophy by improving mitochondrial function. Thus, polygalacin D could be useful as nutrition support to prevent and ameliorate muscle wasting and weakness.

• Journal of Nutrition and Health
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• v.57 no.1
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• pp.53-64
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• 2024

Purpose: Mitochondria play a crucial role in preserving skeletal muscle mass, and damage to mitochondria leads to muscle mass loss. This study investigated the effects of oxypeucedanin hydrate, a furanocoumarin isolated from Angelica dahurica radix, on myogenesis and mitochondrial function in vitro and in zebrafish models. Methods: C2C12 myotubes cultured in media containing 0.1, 1, 10, or 100 ng/mL oxypeucedanin hydrate were immunostained with myosin heavy chain (MHC), and then multinucleated MHC-positive cells were counted. The expressions of markers related to muscle differentiation, muscle protein degradation, and mitochondrial function were determined by quantitative reverse transcription polymerase chain reaction. To investigate the effects of oxypeucedanin hydrate on mitochondrial dysfunction, Tg(Xla.Eef1a1:mito-EGFP) zebrafish embryos were treated with 5-fluorouracil, leucovorin, and irinotecan (FOLFIRI) with or without oxypeucedanin hydrate and analyzed for mito-EGFP intensity and mitochondrial length. Results: Oxypeucedanin hydrate significantly increased MHC-positive multinucleated myotubes (≥ 3 nuclei) and increased the expression of the myogenic marker myosin heavy chain 4. However, it decreased the expressions of muscle-specific RING finger protein 1 and muscle atrophy f-box (markers of muscle protein degradation). Furthermore, oxypeucedanin hydrate enhanced the expressions of markers of mitochondrial biogenesis (peroxisome proliferator-activated receptor-gamma coactivator 1 alpha, transcription factor a mitochondrial, succinate dehydrogenase complex flavoprotein subunit A, and cytochrome c oxidase subunit 1) and mitochondrial fusion (optic atrophy 1). However, it reduced the expression of dynamin-related protein 1 (a mitochondrial fission regulator). Consistently, oxypeucedanin hydrate reduced FOLFIRI-induced mitochondrial dysfunction in the skeletal muscles of zebrafish embryos. Conclusion: The study indicates that oxypeucedanin hydrate promotes myogenesis by improving mitochondrial function, and thus, suggests oxypeucedanin hydrate has potential use as a nutritional supplement that improves muscle mass and function.