• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.323-329
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• 1995

For the effective utilization of dark meat separated as by-product from skip-jack canning, the dark meat concentrate(DPC) was prepared by removal of extractable materials with ethanol from dried dark meat. Dark meat protein hydrolysate(DPH) was prepared by the hydrolysis of DPC with ${\alpha}-chymotrypsin$. ${\alpha}-Chymotrypsin$ hydrolysed DPC to the extend of 79% during 10hr. The solubility over a pH range 1~12 showed similar trend on the both of DPH and DPC. The highest solubility was 81% on the DPH and was 36% on the DPC at pH 3. The lowest solubility was 65% on the DPH and was 22% on the DPC at pH 7. The content of total free amino acid was higher in the DPC than in the DPH, but the content of total essential free amino acid was higher in the DPH. Especially, the contents of taurine in the DPC and DPH were much higher than those of other amino acids. The result of sensory evaluation on the fish sauce analogue showed good taste, color and odor at the supplemented level of 8g DPH per 100ml of raw solution of fish sauce analogue and didn't show signifcaint difference compared with market fish sauce(p<0.05). On the preparation of surimi gel, 2% substitution of DPH for the supplemented starch was the most appropriate level.

• Proceedings of the Korean Society for Information Management Conference
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• 1999.08a
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• pp.43-46
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• 1999

문장간의 유사정도와 명사구나 복합어간에서 유사한 그룹을 식별하는 연구를 수행하였다. 명사 어구는 형태소의 대체나 생략 등으로, 문장은 절간의 전체적 일치와 부분적 일치로 유사도를 측정하였다. 유사도가 50％이상되는 경우들에 유사성을 인정하였다.

• Journal of Information Management
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• v.39 no.3
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• pp.163-177
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• 2008

In this paper, we analyzed the relationship between user query keywords that is used to search NDSL and technical terms extracted from NDSL journals. For the analysis, we extracted about 833,000 query keywords from NDSL search logs during nearly 17 months and approximately 41,000,000 technical terms from NDSL, INSPEC, FSTA journals. And we used only the English noun phrase in extracted those and then we did an experiment on analysis of equality, relationship analysis and frequency analysis.

• Proceedings of the Korean Information Science Society Conference
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• 2006.10d
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• pp.399-404
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• 2006

멀티미디어 서비스 제공을 위해 Havi, Jini, LonWorks, UPnP, SLP 등 여러 미들웨어들이 현존하고 있음에도 불구하고, 홈네트워크가 계속 진화함에 따라 다양한 정보가전들에 대해 특화된 새로운 미들웨어들이 계속해서 등장할 것으로 예상된다. 본 논문은 홈네트워크 상에서 이질적인 미들웨어 간의 상호 연동을 위한 통합 구조 방식에 대해 고찰하고, 효율적인 멀티미디어 서비스 지원을 위하여 기존 방식과는 달리 이질적인 미들웨어를 통합하는 표준 메소드 기반의 통합 구조를 제안한다. 본 논문에서 제안한 HOMI 구조 (HOmenetwork Middleware for Interoperability)는 이기종 미들웨어간의 연동을 위해 표준 메소드를 사용하여 이기종 장치들이 서비스를 인식하고 사용할 수 있는 인터페이스를 제공한다. HOMI는 이러한 인터페이스를 통하여 기존의 통합 미들웨어 구조와는 다르게 표준 메소드를 사용하여 장치들간의 연동을 가능하게 함으로써 홈네트워크를 위한 이기종 가전들간 연동의 효율성과 편리성을 향상시켰다. HOMI는 댁내에 존재하는 멀티미디어 데이터 관리를 위하여 통합 멀티미디어 데이터관리 매니저를 두고, 장치들간에 연동이 가능하도록 함으로써 분산되어 있는 멀티미디어 데이터와 서비스를 언제 어디서든지 서비스 받을 수 있도록 지원한다. 마지막으로 HOMI는 통합 미들웨어를 위한 중앙 집중형 구조에서 멀티미디어 데이터 전송에 의한 부하 문제를 Agent들을 여러 장치에 분산할 수 있도록 함으로써 해결하였다.

• Food Science and Preservation
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• v.15 no.3
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• pp.367-376
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• 2008

This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.

• Korean Journal of Cognitive Science
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• v.23 no.1
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• pp.1-23
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• 2012

This study investigated the lexical access processing of inflected Korean verbs in the mental lexicon. In Korean, verbs can be classified into two main types of inflections, which are regular and irregular inflections, which can be further divided into three types of regular inflections and two types of irregular inflections. A masked priming lexical decision task was used and the priming effects were compared. Experiments were carried out using the five different types of verbal inflections in Korean: (1) No change-regularity (regular verbs with no orthographical or phonological changes), (2) Phonological change-regularity (regular verbs with phonological changes to the stem only), (3) Orthographical change-regularity (regular verbs that only undergo orthographical changes), (4) Stem change-irregularity (the stem is omitted or alternated with the other phoneme of the stem in irregular verbs), (5) Ending change-irregularity (irregular verbs with changes in the endings by phoneme substitution). The first three types are regarded as regular verbal inflections whereas the latter two types are regarded as irregular verbal inflections. The infinitive forms of the verb were presented as target words and three different conditions were presented as prime words. The three conditions included regular verbal inflection, irregular verbal inflection, and a control condition in which morphologically and semantically unrelated primes were presented. In addition, different stimulus onset asynchrony (SOA) were manipulated (43ms, 72ms, 230ms) to examine the time frame of the morphological decomposition process in word recognition. The results revealed that there were significant priming effects in all three SOAs across conditions. Hence, there was no significant differences in priming effects between regular and irregular verbal inflection conditions. This may suggest that Korean verb processing does not adopt different processing routes for regular and irregular inflections, which can also be an indication of earlier morphological information processing for Korean verbs.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.163-175
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• 2016

The purpose of this study was to investigate optimal condition for making marinated crabs sauce added mulberry branches(M/B), which is effective in removing smells and storing food with antibacterial function of microorganism, and present the biochemical properties, VBN, changes of microorganisms and amino acids, and sensory evaluations. pH increased along with aging process when the same amount of M/B. After 1 day of aging, salinity decreased significantly along with the added amount of M/B(p<0.001). Sweetness decreased along with the aging process. L-value decreased as the aging proceeded, so the color turned darker. a-value and b-value showed significantly high figures with 1 day aging and G4(p<0.05). VBN of G4 was lower than that of other groups, meaning the lowest level of decomposition. The samples with M/B showed lower number of microorganism than the G1 due to antibacterial function(p<0.05). Total free amino acid content was the highest in G5 and it increased along with aging process. Characteristic difference test results showed bitterness, grass flavor, and astringent flavor increased significantly as the amount of M/B increased(p<0.05). Savory taste was the highest (p<0.001). Fish flavor was the highest in the G1 and it decreased as the amount of M/B increased(p<0.001). In the preference test conducted on general consumers, flavor, taste, and general preference was statistically significant(p<0.01).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.709-714
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• 2002

Fish sauce is a traditional Korean fermented seafood and has been used as a condiment since long time ago. Northern sand lance sauce was manufactured with koji, enzyme, and squid viscera of fermentation accelerating agents, and ripened at $15^{\circ}C$. Moisture contents of all samples decreased gradually as fermentation progressed. Crude protein contents increased rapidly up to 1 month-fermentation and then increased slightly up to 5 month. Northern sand lance sauce with squid viscera was the highest in the contents of protein and lipid. The ash content increased gradually during the fermentation periods, while pHs decreased. TMA contents increased up to 3 month-ripening and then decreased slightly. Amino nitrogen content of Northern sand lance sauce with squid viscera increased as fermentation progressed and was the highest among all samples. VBN contents increased up to 5 month-ripening and that of Northern sand lance sauce with squid viscera was the higher than others.

• Proceedings of the Korean Information Science Society Conference
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• 2004.10b
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• pp.10-12
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• 2004

검색엔진에 사용자가 입력한 검색어를 분석하면 상호 연관이 있는 검색어들을 찾아낼 수 있다. 검색어들간의 상호 연관성을 찾기 위해서 데이타 마이닝 분야의 연관법칙을 위한 알고리즘을 적용하였다. 그러나 이 알고리즘들은 모두 일정 횟수 이상 검색된 검색어간의 연관법칙에 집중되어 있어서 일정 횟수 이상 검색되지 않은 검색어들은 버려진다. 이 연구에서는 이런 검색어들을 스몰 셋(small set)이라고 정의하고 스몰 셋의 연관법칙을 찾기 위한 방법을 제시한다. 실험결과는 이 연구에 제시한 방법이 효과적으로 동작하는 것을 입증해준다.

• Proceedings of the Korean Information Science Society Conference
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• 2003.04c
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• pp.513-515
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• 2003

본 논문에서는 코퍼스를 이용한 확률 의존문법 자동 생성 기술을 다룬다. 의존문법 생성을 위해 구성성분의 기능어들 간의 의존관계를 학습했던 기존 연구와는 달리. 한국어 구성성분은 내용어와 기능어의 결함 형태로 구성되고 임의 구성성룬 기능어와 임의 구성성분 내용어간의 의존관계가 의미가 있다는 사실을 반영한 의존문법 학습방법을 제안한다. KAIST의 트리 부착 코퍼스 31,086문장에서 추출한 30,600문장의 Tagged Corpus을 가지고 학습한 결과 초기문법을 64%까지 줄인 1.101 개의 의존문법을 획득했고. 실험문장 486문장을 Parsing한 결과 73.81%의 Parsing 정확도를 보였다.