• Journal of the Korean Society for information Management
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• v.23 no.2
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• pp.265-285
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• 2006

In text categorization a certain level of correctness of labels assigned to training documents is assumed without solid knowledge on that of real-world collections. Our research attempts to explore the quality of pre-assigned subject categories in a real-world collection, and to identify the relationship between the quality of category assignment in training set and text categorization performance. Particularly, we are interested in to what extent the performance can be improved by enhancing the quality (i.e., correctness) of category assignment in training documents. A collection of 1,150 abstracts in computer science is re-classified by an expert group, and divided into 907 training documents and 227 test documents (15 duplicates are removed). The performances of before and after re-classification groups, called Initial set and Recat-1/Recat-2 sets respectively, are compared using a kNN classifier. The average correctness of subject categories in the Initial set is 16%, and the categorization performance with the Initial set shows 17% in $F_1$ value. On the other hand, the Recat-1 set scores $F_1$ value of 61%, which is 3.6 times higher than that of the Initial set.

• Journal of KIISE:Databases
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• v.34 no.6
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• pp.546-553
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• 2007

As ontologies are used widely, interest for semantic similarity search is also increasing. In this paper, we suggest a query evaluation scheme for k-nearest neighbor query, which retrieves k most similar objects to the query object. We use the best match method to calculate the semantic similarity between objects and use the signature tree to index annotation information of objects in database. The signature tree is usually used for the set similarity search. When we use the signature tree in similarity search, we are required to predict the upper-bound of similarity for a node; the highest similarity value which can be found when we traverse into the node. So we suggest a prediction function for the best match similarity function and prove the correctness of the prediction. And we modify the original signature tree structure for same signatures not to be stored redundantly. This improved structure of signature tree not only reduces the size of signature tree but also increases the efficiency of query evaluation. We use the Gene Ontology(GO) for our experiments, which provides large ontologies and large amount of annotation data. Using GO, we show that proposed method improves query efficiency and present several experimental results varying the page size and using several node-splitting methods.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2004.04a
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• pp.269-274
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• 2004

The marine electronic system for safe navigation such as ECDIS has been contributing to increase the safety of navigation, decreasing the mariner's load of navigation. The ECDIS should be developed and approved by international standard of IMO for performance standard and IEC for type-approval method and required results. However, these standards have some ambiguities for us not to directly adopt them for real approval system, so we should analyze them for more clear meaning and prepare our own detail standard for type-approval system. The first thing to do for the goal of this research was to analyze the standard in detail and make ambiguity be cleared in our own standards, considering each test item in view of test methodology. For the result of analysis we could develop more evident and detail type-approval standard for each test item with test technology needed. Especially, we developed the colour differentiation test process of ECDIS monitor, which include the colour differentiation formula derived from CIE colour scheme. Several test items require sensor informations of navigation equipment compatible with IEC 61162. We also developed the signal simulator for general messages of IEC 61162 that must be provided. Additionally, the type-approval processes and standards for Back-up arrangement and RCDS mode were developed.

• Cartoon and Animation Studies
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• s.17
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• pp.147-161
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• 2009

Colors in design elements are visual non-verbal symbols both sensual and emotional. It is the first priority in the selection of products for the consumers, and also represents differentiated strategies and coherent integration symbols for the brand. Colors in advertising is an important tool to represent the long-term image management for the brand as well as the product image and concept of the advertise. The theme of this paper is to develop creative advertisement analyzing colors from automobile video ads. Analysis results showed that video ads with small cars under 2000cc preferred pastel colors with high saturation and brightness to emphasize on individuality rather than authority. On the other hand video ads with big and luxury cars upper 2000cc preferred dark colors with lower saturation and brightness. Small car video ads focused on product appearance showing the practical value of the car, big luxury car video ads focused on the symbolic image feeling the difference between the representation of the ads. Colors used in advertisement represents the sensitivity of the consumers. In video ads the concept of the color should be set by identifying on who the globule targets are and on what item you show by identifying the corresponding colors sensitivity to suit your advertising strategy will increase the value of the brand and products.

• Food Science and Preservation
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• v.13 no.3
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• pp.389-396
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• 2006

In order to prepare liqueur of citrus fruit, changes of major constituents, flavonoid pH, color changes, and extract, by soaking 3 kg/6 L kumquats for $1{\sim}70$ days and 1 kg/3 L Citrus platymama for $1{\sim}50$ days in $30{\sim}95%$ ethanol solution were investigated 1.5kg of kumquats, and 1kg of citrus platymama were soaked in 3 L of $30{\sim}95%$ ethanol solution for $50{\sim}70$ days. pH and color changed largely by ethanol concentration. Glucose and fructose were more extracted in $60{\sim}95%$ ethanol concentration. Citric acid and malic acid were extracted $10{\sim}15$ times with kumquats than with Citrus platymama in 30% ethanol solution. Ascorbic acid was more extracted in 60% ethanol solution for kumquats, and in 95% ethanol for Citrus platymamma. The content of ascorbic acid was $3.19{\sim}41.91{\mu}g/mL$ in kumquats, and $21.90{\sim}30.12{\mu}g/mL$ in Citrus platymamma. $312.82{\sim}688.12{\mu}g/mL$ of rutin were extracted in 95% ethanol solution, $9.32{\sim}74.49{\mu}g/mL$ of neohesperidin were extracted in 60% ethanol as for kumquats. Rutin and neohesperidin were more extracted in 30% ethanol concentration contrary to hesperidin. Hesperidin was extracted $38.93{\sim}136.86{\mu}g/mL$ in 95% ethanol solution.

• Food Science and Preservation
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• v.23 no.4
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• pp.488-494
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• 2016

Cheonggukjang was prepared by addition of peanut (Arachis hypogaea L.) powder in order to improve its quality and functional properties. The physicochemical and sensory properties of Cheonggukjang added peanut powder were investigated, after adding the peanut powder with the amount of 5, 15 and 25% (w/w). The proximate composition of peanut powder was as follows: moisture, 1.80%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.90%; and carbohydrates, 22.1%. Crude protein and lipid content of Cheonggukjang increased with increaes in the amounts of peanut powder, while the moisture content decreased. Calcium and amino acid contents showed disparity depending on the increasing addition of peanut powder. Cheonggukjang containing 15% (w/v) peanut powder was found to be highest calcium contents. The major amino acids of Cheonggukjang were glutamic acid, aspartic acid, lysine, leucine, arginine and proline. Depending on increasing amounts of peanut powder, the L and b values (measured using Hunter's color values) were decreased, while the a value was increased. In addition, pH was decreased as the amount of peanut powder was increased. Sensory scores of Cheonggukjang containing 15% (w/v) peanut powder were best when considering both quality characteristics and sensory evaluation. This study suggested that peanut powder could enhance the quality and functionality of Cheonggukjang further.

• Food Science and Preservation
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• v.23 no.4
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• pp.516-521
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• 2016

The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at $10^{\circ}C$. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at $10^{\circ}C$. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.

• Food Science and Preservation
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• v.21 no.3
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• pp.328-333
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• 2014

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.36-46
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• 2016

The study examined the kinds of sweeteners(xylitol, sorbitol, acesulfame K, aspartame, stevioside) instead of sugar for vanilla sauce to satisfy customers' health needs. According to the results, the sauce with sugar had lowest salinity, highest sugar content, and sauce with aspartame had lowest sugar content. pH were highest in sauce with sorbitol, with aspartame were lowest. L-value, a-value was the highest in sauce with aspartame, while b-value was the lowest. The moisture content was the lowest, while viscosity was the highest in the sauce with xylitol. In a sensory evaluation, texture and overall preference was the highest in vanilla sauces with aspartame which have proper color intensity and strong flavor in mouth feel. The result indicated that health-oriented consumers and satisfy the health of modern people's needs when using the vanilla sauce with aspartame instead of sugar. It is also advised to vanilla sauce with aspartame for preventing adult disease and using the diets for patient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.598-604
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• 2008

This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at $25^{\circ}C$ for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution ($16.5{\sim}23.2%$), SOD-like activity ($20.4{\sim}24.7%$), ACE inhibitory activity ($24.7%{\sim}78.2%$) and tyrosinase inhibitory activity ($57.4{\sim}62.6%$) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.