• Korean Journal of Agricultural Science
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• v.30 no.1
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• pp.66-75
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt added fresh mulberry, freeze dried-mulberry and heated air dried-mulberry at concentrations of 0%, 0.3%, 0.6% and 0.9%. Lactic acid bacteria was used mixed starter culture(Str.salivarius ssp. thermophilus and Lac. delbrueckii ssp. bulgaricus). We obtained excellent results from the yogurt added fresh mulberry. In yogurt added 0.9% fresh-mulberry, lactic acid contents and titratable acidity were higher than those of 0%, 0.3%, 0.6% fresh-mulberry added. Also, sensory scores of color, taste and overall acceptability of the yogurt with 0.9% fresh mulberry was higher than those of any other groups.

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.139-144
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• 1980

A study was conducted to examine the physical and chemical changes of wines fermented from three different varieties by three different methods. The products were evaluated by twenty subjects on color, aroma, and taste. The results were as follows; 1) The moisture contents of those varieties were ranged from 90. 70 to 90.82% The Brix sugar and sugar contents were in order of Muscat Bailey A>Alden>Cambell Early. The titratable acidity was higher in Muscat Bailey A and Alden than in Cambell Early while PH of Cambell Early was higher than those of the two others. 2) The specific gravities of the products were slightly decreased as the fermentation progressed. 3) The yeast-fermentation showed the higher degree of alcoholic contents compared to the natural fermentations. of the natural fermentations, the washed-natural fermentation resulted in the lower alcoholic contents than unwashed one. 4) The PH's were also higher in the yeast-fermentation products than in the natural fermentation groups. The difference, however, was smaller as the fermentation progressed further. 5) The total ester coutents of the yeast fermentation group were slightly higher at the beginning of the fermentation than those of the natural fermentation products and the contents were increased during the fermentation in overall. 6) Twenty panel mentors judged the ripe wine products and the order of preference was Alden>Muscat Baliey A>Cabell Early. They preferred the yeast-fermentation wine to the natural fermentation products.

• Korean Journal of Construction Engineering and Management
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• v.18 no.4
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• pp.27-35
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• 2017

Based on Income-approach, this study develops the evaluation model which reflects construction industry's traits. Using Income approach, we derive future income's present value and evaluates the technological value by contribution to future income. As there exist more random variables in construction technology than in standardized manufactured products, we cannot help relying on not only quantitative estimation method but also qualitative evaluation by technology and market experts when we estimates construction technology value. Also, conservative estimation is needed for discount rate and cash-flow estimation, because of high uncertainty in sales and profits in construction industry. In empirical analysis, we applied economic periods of duration and cash-flow based on the standard guideline, and analyzed discount rate and technology factor based on characteristics of construction industry. The discount rate is estimated to 15% because of risk-premium increase by conservative evaluation. Technology factor is estimated to 46.7%, because technological intensity is estimated to 72% by technological superiority. Such implications can be inferred. Firstly, we need to build a database to diversify categories for division of sectors by activity or industrial classification which is now categorized only by two sectors in standard guideline. Secondly, the roles of experts who participate in technology evaluation are important because of volatility of construction technology.

• Food Science and Preservation
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• v.15 no.4
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• pp.505-511
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• 2008

Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value(redness) increased and the 'b' value(yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents(0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8%(w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.

• Journal of Convergence for Information Technology
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• v.10 no.3
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• pp.48-57
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• 2020

This study focuses on the development of simple qualitative indicators for evaluating and selecting innovation leading companies that challenge National Award. Another purpose of this study is to complement the aspect in which the innovative or value of the companies' products, technologies, and services is only quantitatively evaluated. Existing evaluation indicators of national award have too many evaluation items and were not suitable for innovation-based company evaluation. The research approach is to select category for developing qualitative indicators based on previous studies and TF discussion. From the input-process-output-outcome point of view, we have set up an indicator system as a series of flows. Finally, five categories such as creativity, system excellence, customer value, performance, and ripple effects are selected as qualitative indicator. For these selected indicators, conceptual definitions and the main points of evaluation are described. And the system level evaluation and the ADLI approach are presented for reference. The appendix also includes examples of qualitative and quantitative evaluation of real companies using these indicators. However, this study implies the possibility that the evaluation results may vary depending on the level and perspective of the evaluator. We hoped that detailed research on candidate indicators that can be used as qualitative indicators and research on the development of mixed indicators(qualitative and quantitative) will continue in the future.

• Resources Recycling
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• v.26 no.2
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• pp.46-55
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• 2017

In this study, the design methodology of Radial Basis Function Neural Networks is developed with the aid of Laser Induced Breakdown Spectroscopy and also applied to the practical plastics sorting system. To identify black plastics such as ABS, PP, and PS, RBFNNs classifier as a kind of intelligent algorithms is designed. The dimensionality of the obtained input variables are reduced by using PCA and divided into several groups by using K-means clustering which is a kind of clustering techniques. The entire data is split into training data and test data according to the ratio of 4:1. The 5-fold cross validation method is used to evaluate the performance as well as reliability of the proposed classifier. In case of input variables and clusters equal to 5 respectively, the classification performance of the proposed classifier is obtained as 96.78%. Also, the proposed classifier showed superiority in the viewpoint of classification performance where compared to other classifiers.

• Journal of the Korea Society of Computer and Information
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• v.27 no.2
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• pp.153-161
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• 2022

Physical activities are decreasing and sitting time is increasing due to the automation, smartization, and intelligence of necessary household items throughout daily life. Recent healthcare studies have reported that the likelihood of obesity, diabetes, cardiovascular disease, and early death increases in proportion to sitting time. In this paper, we develop a sitting posture correction cushion in real time using capacitive pressure sensor based on conductive textile. It develops a pressure sensor using conductive textile, a key component of the posture correction cushion, and develops a low power-based pressure measurement circuit. It provides a function to transmit sensor values measured in real time to smartphones using BLE short-range wireless communication on the posture correction cushion, and develops a mobile application to check the condition of the sitting posture through these sensor values. In the mobile app, you can visualize your sitting posture and check it in real time, and if you keep it in the wrong posture for a certain period of time, you can notify it through an alarm. In addition, it is possible to visualize the sitting time and posture accuracy in a graph. Through the correction cushion in this paper, we experiment with how effective it is to correct the user's posture by recognizing the user's sitting posture, and present differentiation and excellence compared to other product.

• Journal of Nutrition and Health
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• v.48 no.1
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• pp.58-70
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• 2015

Purpose: This study was conducted in order to investigate children's Nutrition Quotient (NQ) and the degree of keeping the Dietary Guidelines of children and their mothers and to further examine the relationships between children and mothers. Methods: The subjects were 281 children from 4th to 6th grade in an elementary school located in Gwangju and their mothers. Results: NQ of the children was $66.8{\pm}14.2$, which was in the third (medium) grade. Among the five factors, the scores for Moderation and Diversity were in the second (high) grade, but those for Regularity, Practice, and Balance were in the third grade. Children of non-working mothers had significantly higher scores for NQ and Balance than those of working mothers. Children of mothers with age over 40 had a significantly higher score on Diversity than those with mothers under age 40. Children of mothers with higher education showed higher score for Regularity than those with lower education. Children from high-income families had higher score for Moderation. The score for children keeping the Dietary Guidelines was $78.8{\pm}10.5$ and children of non-working mothers showed higher score than those of working mothers. The score for mothers practicing the Dietary Guidelines was $80.6{\pm}9.4$ and non-working mothers and mothers with age over 40 had higher score. Children's NQ showed significant correlation with the score for keeping the Dietary Guidelines for children (r = 0.789, p < 0.001) and also with that of mothers (r = 0.235, p < 0.001). Conclusion: These results show that NQ of elementary school children in Gwangju is in the medium grade, the degree of practicing the Dietary Guidelines for children is pretty fair, and these factors are influenced by their mother's socioeconomic characteristics such as employment, age, education, and family income.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.

• Korea Science and Art Forum
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• v.31
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• pp.21-32
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• 2017

Local festivals form the regional cultures and atmosphere of communication; they increase the demand of domestic tourism businesses and thus, have an important role in ripple effects (e.g. regional image improvement, tourist influx, job creation, regional contents development, and local product sales) and economic revitalization. IoT (Internet of Thing) technologies have been developed especially, beacon-one of the IoT services has been applied as plenty of types and forms both domestically and internationally. However, notwithstanding expansion of current digital mobile technologies, it still remains as difficult for the individual to track the information about all the local festivals and to fulfill the tourists' needs of enjoying festivals given the weak strategic approaches and advertisement activities. Furthermore, current festival-related mobile applications don't function well as delivering information and have numerous contents issues (e.g. ways of information delivery within the festival places, independent application usage for each festival, one time usage due to one time event). This research, based on the background mentioned above, aims to develop the local festival mobile application and data analysis system applying beacon technology. First of all, three algorithms were developed, namely, 'festival crowding algorithm', 'visitor stats algorithm', and 'customized information algorithm', and then beta test was followed with the developed application and data analysis system. As a result, they could form the database of visitors' types and behaviors, and provide functions and services, such as personalized information, waiting time for festival contents, and 'hot place' function. Besides, in Google Play store, they also got the titles given with more than 13,000 downloads within first three months and as the most exposed application related with festivals; and, thus, got credited with their marketability and excellence. This research follows this order: chapter 2 shows the literature review of local festival related with technology development, beacon service, and festival application. In Chapter 3, design plans and conditions are described of developing local festival mobile application and data analysis system with beacon. Chapter 4 evaluates the results of the beta performance test to verify applicability of the developed application and data analysis system, and lastly, chapter 5 explains the conclusion and suggests the future research.