• Title/Summary/Keyword: Acceptance rate

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A Study on the Korean Fit Test Panel and Static Headform Chamber (한국형 테스트 패널과 Static Headform Chamber 개발연구)

  • Hyekyung Seo;Hoyeong Jang;Harim An
    • Journal of Korean Society of Occupational and Environmental Hygiene
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    • v.33 no.2
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    • pp.145-155
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    • 2023
  • Objectives: A fit test panel is needed to identify the fit performance of a respirator and its face seal. This is a criterion for selecting subjects that can represent the facial characteristics of users. Although anthropometry data has been developed for people in United States and China it is not yet present in Korea. This study aimed to develop a Korean fit test panel and test headform. Methods: For the 7th and 8th waves of the Size Korea anthropometry data, facial measurements of 11,429 people aged 15 to 69 years were used for analysis. PCA and bivariate panel were classified using the ISO16976-2:2022(E) anthropometrics analysis method. Based on this result, a static headform was developemed and a fit test chamber was constructed. Results: Of the 11,429 Korean people used for principal component analysis, 11,300 were included in the ellipse, marking an acceptance rate of 98.87% on PCA panel. The face types were classified into five types. Among them, a large, medium, and small static headform were printed using a 3D printer. In addition, 10,985 people (96.12%) were included in the bivariate panel based on face length and face width. The y-axis (face length) boundary was 97.87 to 134.59 mm, and the x-axis (face width) boundary was 120.75 to 158.23 mm. Conclusions: Compared to the ISO analysis, the Korean principal component was narrower in the width item (PC1) and longer in the length item (PC2). For the future, it is necessary to conduct a fit test using the developed headform and chamber device to confirm the usefulness of this Korean test panel. Therefore, this study is considered valuable as basic research for Korean test panels.

Molecular Identification and Effects of Temperature on Survival and Growth of Hybrids between Haliotis gigantea Gmelin (♀) and Haliotis discus hannai Reeve (♂)

  • An, Hye Suck;Han, Jong Won;Hwang, Hyun-Ju;Jeon, Hancheol;Jung, Seung-Hyun;Jo, Seonmi;Choi, Tae-Young;Hyun, Young Se;Song, Ha Yeun;Whang, Ilson
    • Journal of Marine Life Science
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    • v.2 no.2
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    • pp.83-89
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    • 2017
  • In abalones, interspecific hybridization has been suggested as a possible means to increase production and desired traits for the industry. In Korea, Haliotis gigantea is considered a species with a larger size and higher temperature tolerance than H. discus hannai. However, H. discus hannai is considered the most valuable and popular fishery resource due to its better acceptance and higher market prices. Thus, viable interspecific hybrids have been produced by artificial inseminating H. gigantea eggs with H. discus hannai sperm. However, the reciprocal hybrid cross was not successful. In this study, the hybridity and the growth and thermal tolerance performance of the interspecific hybrids were examined. A combination of various assays revealed maximum growth occurrence at 21℃ and the higher growth rate in the hybrids than that of H. discus hannai parent. In addition, the growth and survival at high-temperature (28℃) of the hybrids was equivalent to that of the highly tolerant H. gigantea parent, suggesting new possibilities to overcome the mass mortality in H. discus hannai during high temperature periods of summer season in Korea. Furthermore, the induced interspecific hybrid status was confirmed by the presence of species-specific bands for each parental species of the random amplified polymorphic DNA (RAPD) profiles using universal rice primer (URP), which could be used as speciesspecific markers to distinguish the hybrids and their parental species.

Rheological Properties of Dough and Quality Characteristics of Bread Added with Pumpkin Powder (단호박 분말을 첨가한 반죽의 물성 및 빵의 품질특성)

  • Bae, Jong-Ho;Woo, Hi-Seob;Jung, In-Chang
    • Journal of the Korean Society of Food Culture
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    • v.21 no.3
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    • pp.311-318
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    • 2006
  • This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

Graph Neural Network and Reinforcement Learning based Optimal VNE Method in 5G and B5G Networks (5G 및 B5G 네트워크에서 그래프 신경망 및 강화학습 기반 최적의 VNE 기법)

  • Seok-Woo Park;Kang-Hyun Moon;Kyung-Taek Chung;In-Ho Ra
    • Smart Media Journal
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    • v.12 no.11
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    • pp.113-124
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    • 2023
  • With the advent of 5G and B5G (Beyond 5G) networks, network virtualization technology that can overcome the limitations of existing networks is attracting attention. The purpose of network virtualization is to provide solutions for efficient network resource utilization and various services. Existing heuristic-based VNE (Virtual Network Embedding) techniques have been studied, but the flexibility is limited. Therefore, in this paper, we propose a GNN-based network slicing classification scheme to meet various service requirements and a RL-based VNE scheme for optimal resource allocation. The proposed method performs optimal VNE using an Actor-Critic network. Finally, to evaluate the performance of the proposed technique, we compare it with Node Rank, MCST-VNE, and GCN-VNE techniques. Through performance analysis, it was shown that the GNN and RL-based VNE techniques are better than the existing techniques in terms of acceptance rate and resource efficiency.

A Basie Health Survey of the Yonsei Community Health Service Area, Seoul (연세지역(延世地域)에 대(對)한 보건기초조사(保健基礎調査))

  • Yang, Jae-Mo;Kim, Myung-Ho
    • Journal of Preventive Medicine and Public Health
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    • v.1 no.1
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    • pp.25-36
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    • 1968
  • Introduction In order to improve medical education through the introduction of a concept of comprehensive health care of a community, an area surrounding the University Campus was chosen for the Community Health Service Project. It has been on operation for last 4 years with its major emphasis on family planning services, and maternal and child health care. The major objectives of this survey at the area are to obtain: 1) The demographic data, 2) The health need and trend of medical care, 3) The attitude and practice in maternity care to be used for further improvement of the planning and the services of the project. Population and Survey Method Out of three Dongs of the Community Health Service Area, only two Dongs namely Changchun and Yonhee were selected for the survey. Total number of households and population in the area studied was 3,683 and 21,857 respectively. An interview was performed with questionnaire schedule which was recorded by interviewers. This includes the degree of utilization of health services provided by the Community Health Service Program such as family planning, prenatal care during their last pregnancy, delivery history and complications of the delivery as well as the incidence of illnesses in general. Prior to the interview, all interviewers were trained for interviewing technique for two days. The survey was carried out during the period from October December 1967. Results 1) Demographic Data : 41.3% of the population studied were children under age 15 and only 3.5% were over 60 years of age. Crude birth rate and crude death rate of this area studied during the period of November 1966-October 1967 were 20.5 and 7.7 respectively. Infant mortality rate during the same period was 35.9. 50.4% of the 2,832 households fell into the category of middle class, 39.8% to the lower class and 9.5% to the upper class in economic condition. 19.8% of 2,832 householders had no formal education, 22.7% primary school, and 57.5% middle or higher school education. 2) Health Status and Utilization of the Community Health Service: Those who suffered from many illnesses during the month of October, 1967 were 690(4.6% of 14,891 persons). Classification of these patients into the type of disease shown respiratory diseases 27.4%, gastrointestinal diseases 18.1%, tuberculosis 10.9%, skin and genitourethral diseases 4.5% and gynecologic patients 4.5%. Only 55.9% of the patients received medical care at hospital or doctor's clinic. But among TB and gynecologic patients, 70.7% and 72.4% were treated at medical facilities. 10.6% of 2,832 householders interviewed has ever utilized the Community Health Service Program provided by the Yonsei Medical School, Classifying these clients into the type of service, 35.9% utilized the wellbaby clinic, 31.0% the family planning clinic, 14.7% the home delivery care, and the rest utilized other services such as the premarital guidance cinlic and the sanitary inspection service. 3) Maternity Care: 23.6% of 2,151 deliveries were done at medical facilities such as hospital, private clinic, while 76.4% were done at home. Acceptance rate of prenatal care was 32.6% as whole, but 49.6 of 774 women who had the prenatal care service had their deliveries at medical facility. 45.1% of total deliveries were attended by medical and or paramedical personnel. 75.8% of the deliveries of those received prenatal care were attended by medical and or paramedical personnel while only 27.8% of the deliveries of those who did not have prenatal care attended by medical and or paramedical personnel. 49.8% of deliveries of the upper class, 29.8% of the middle class and 9.9% of the lower class were attended by medical and or paramedical personnel. 6.2, 3.3% and 24.8% of mothers reported about their xeperience of edema, coma and fever during the period of trimester of pregnancy and puerperium. 4) Family Planning: The rate of practice of family planning was 27.9%. 31.7% of them were by IUD, 2.9% by oral pill, 15.2% by sterilization and the rest by traditional methods. Those women who had 3 to 4 children had highest(30.2%). Practice rate among the various methods of family planning, oral pill was the most popular method to whom had 2 or less children. In relation between the practicing rate of family planning and living standard, the upper, middle and lower class practiced 37.5, 29.4 and 19.9% respectively.

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Changes of Chemical Components during Fermentation of Pear(Pyrus pyrifolia Nakai) Wine (신고배(Pyrus pyrifolia Nakai)를 이용한 배술 제조 과정 중 성분 변화)

  • Park, Hae-Min;Lee, Ka-Soon;Hong, Jong-Sook;Oh, Man-Jin
    • Korean Journal of Agricultural Science
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    • v.36 no.2
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    • pp.199-209
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    • 2009
  • For increasing the consumption of pear, the pear wines were made by using eight different kinds of yeast. The chemical properties, such as pH, acidity, ethanol and sugar contents, and the consumer acceptance of various pear wines were analyzed. In analysis result of chemical properties, the value of pH was decreased and the acidity was increased until few days, and then retained during fermentation. The ethanol content was increased and the sugar content was decreased during fermentation. The pear wine brewed by B yeast (Lalnin, Saccharomyces cerevisiae) among eight different kinds of yeast had the highest content of ethanol, also this wine was represented the most consumer acceptance by the panels who consist of two age groups such as 20's to 30's and 50's to 60's. Therefore, we chose the yeast B for analyzing the effect of additives during fermentation. As the additives, the $K_2S_2O_5$ and ammonium phosphate as the disinfectant and hemicellulase and pectinase as fermenting conditioner were added into the pear wine brewed by yeast B. When additives are added, the chemical properties were the same as followed. Te values of pH was lower than when additives were not added(control). The acidity was he highest when ammonium phosphate was added, but the acidity was not changed after 4 day fermentation. Sugar contents when added $K_2S_2O_5$ 350ppm was shown the fastest deceasing, and it was orderly decreased as control, ammonium phosphate, hemicellulase, pectinase, and $K_2S_2O_5$ 175ppm. The decreasing rate of sugar content of these 6 test groups during fermentation gradually decreased without a big changes and the after 7 day fermentation, sugar contents were seldom decreased and the final sugar content was $9.5{\sim}9.8^{\circ}Brix$. In terms of change of the content of ethanol, all test groups generated 11~12.4% ethanol after 7 day fermentation. The group where ammonium phosphate was added generated 12.4% alcohol, which is the fastest speed and the group, which hemicellulase additive was added, showed generally slow alcohol generation rate. In terms of ethanol contents, the non-additive group and $K_2S_2O_5$ additive group showed 0.05%, which is very low, and hemicellulase and pectinase additive group is more than 0.5% which is rather high.

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Quality Characteristics and Antioxidant Activities of Cookies Supplemented with Aronia Powder (아로니아 분말을 첨가한 쿠키의 품질 특성과 항산화 활성)

  • Lee, Jun Ho;Choi, Ji Eun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.7
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    • pp.1071-1076
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    • 2016
  • The feasibility of incorporating aronia powder (AP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. AP was incorporated into cookies at amounts of 0, 1, 2, 3, and 4% (w/w) based on total weight of wheat flour. The pH level of cookie dough decreased significantly with increasing levels of AP (P<0.05), whereas moisture content and density were not directly affected by levels of AP incorporation. The spread ratio increased significantly upon addition of AP; however, it was not significantly affected by level of AP incorporation. The loss rate of cookies decreased significantly with increasing levels of AP (P<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (P<0.05) with increasing levels of AP. Use of AP significantly decreased hardness of cookies (P<0.05), but no significant differences were found between control and 1% sample, 1% and 2% sample, 2% and 3% sample, and 3% and 4% sample (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated by AP addition, and they increased significantly as AP concentration increased in the formulation (P<0.05). Correlation analysis indicated that acceptances of color and chewiness were negatively correlated well with the level of AP incorporation, density and moisture content of cookie dough, and cookie redness, whereas they were positively correlated with pH of cookie dough, loss rate, and hardness (P<0.01 or P<0.05). Finally, consumer acceptance test indicated that the highest levels of AP incorporation (4%) had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of AP (2%) are recommended based on overall scores to take advantage of the antioxidant properties of AP without sacrificing consumer acceptability.

Application of Hot Air for Shelf-Life Extension of Peach(Prunus persica L. Batsch) (열풍 처리 복숭아의 저장 중 품질 변화)

  • Lee, Kyung-Haeng;Park, Jae-Hee;Lee, Yu-Jin;Ban, Ki-Eun;Jang, Hyun-Jung;Choi, Ji-Hye
    • The Korean Journal of Food And Nutrition
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    • v.26 no.4
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    • pp.731-736
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    • 2013
  • To improve their shelf-life, domestic peaches were treated with hot air($46^{\circ}C$) for 0~9 hour, and the spoilage rate, changes of physico-chemical and sensory properties were investigated. The control showed spoilage at day 4, and then 50% of control showed spoilage on day 6. However, 12.5% of samples treated with hot air($46^{\circ}C$) for 6 hr showed spoilage on day 4. After 6 days, the spoilage rates of peaches treated with hot air treated for 3~9 hr were 16.7, 25.0, and 25.0%, respectively. Weight change of control was higher than that of hot air-treated samples for 6 days storage. There were no differences in pH of samples among the treatments, but pH increased with storage time. Hardness of hot air-treated samples was higher than that of control in the initial stage of storage. And then hardness of control sample was decreased faster than that of the hot air-treated samples for 6 days of storage. No significant changes in lightness and redness of the samples were observed after hot air treatment. Changes in yellowness of control occurred faster than that of hot air-treated samples during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at initial period were not different among treatments. The scores for taste, flavor, texture and overall acceptance of control decreased faster than those of hot airtreated samples during storage.

Application of Low Dose UV-C Irradiation for Shelf-Life Extension of Peach (Prunus persica L. Batsch) (복숭아 저장성 증진을 위한 저선량의 UV-C 조사 효과)

  • Lee, Kyung-Haeng;Park, Jae-Hee;Lee, Yu-Jin;Ban, Ki-Eun;Jang, Joo-Hee
    • The Korean Journal of Food And Nutrition
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    • v.26 no.1
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    • pp.85-91
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    • 2013
  • For shelf-life improvement of the domestic peach, a treatment with low dose UV-C (0~3.0 $kJ/m^2$) irradiation was performed and the spoilage rate and changes of physico-chemical and sensory properties of the peach were investigated. Control showed spoilage at day 4, and then 50% of control showed spoilage at day 8. However, samples treated with low dose UV-C showed lower percentage of spoilage than those of control at day 8. Weight changes of control and the samples with UV-C treatment showed no difference during the storage period. There was no difference in pH of samples among the treatments but they were increased by storage time. Hardness of samples was not different among treatments at initial stage of storage after UV-C treatment. However, the hardness of control sample was decreased faster than those of the samples with low dose UV-C treatment after 6 days of storage. No significant changes in lightness, redness and yellowness of the samples by UV-C treatment were observed. The sensory parameters including taste, flavor, and color at initial and during storage period were not different among treatments except for texture and overall acceptance. The scores for texture and overall acceptance of control were decreased faster than those of UV-C treatments during storage. In general, samples treated with low dose UV-C showed higher sensory quality than control.

Physicochemical and Sensory Properties of Pan Bread Made with Various Amounts of Squeezed Perilla Leaf Juice (깻잎착즙액을 이용하여 제조한 식빵의 이화학적 및 관능적 특성)

  • Oh, Suk-Tae;Kim, Kee-Hyuk;Kim, Won-Mo;Lee, Gyu-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.7
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    • pp.833-840
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    • 2017
  • For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.