• International Journal of Computer Science & Network Security
• /
• v.22 no.8
• /
• pp.87-96
• /
• 2022

This paper employs a computer-aided text analysis (CATA) and a Critical Discourse Analysis (CDA) to explore the strategies of recruitment and intellectual polarization in ISIS (Islamic State in Iraq and Syria) media. The paper's main objective is to shed light on the efficacy of employing computer software in the linguistic analysis of texts, and the extent to which CATA software contribute to deciphering hidden meanings of texts as well as to arrive at concise and authentic results from these texts. More specifically, this paper attempts to demonstrate the contribution of CATA software represented in the two variables of Frequency Distribution Analysis (FDA) and Content Analysis (CA) in decoding the strategies of recruitment and intellectual polarization in one of ISIS 's digital publication: Rumiyah (a digital magazine published by ISIS). The analytical focus is on three strategies of recruitment and intellectual polarization: (i) lexicalization, (ii) intertextual religionisation, and (iii) justification. Two main findings are revealed in this study. First, the application of CATA software into the linguistic investigation of texts contributes effectively to the understanding of the thematic and ideological messages pertaining to the analyzed text. Second, the computational analysis guarantees concise, credible, authentic and ample results than is the case if the analysis is conducted without the work of computer software. The paper, therefore, recommends the integration of CATA software into the linguistic analysis of the various types of texts.

• Korean Journal of Food Science and Technology
• /
• v.54 no.3
• /
• pp.362-368
• /
• 2022

The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The "brown color," "fruit taste," and "grain aroma" characteristics had higher frequencies than those for the "white color," "acetone aroma," and 'alcohol taste" characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. "sweet aroma', 'fruit aroma," and "sweet taste" seemed to positively affect consumer preferences, while "bitter taste," "alcohol taste," and "acetone aroma" appeared to negatively affect consumer preferences as determined by principal coordinate analysis.

• International Journal of Computer Science & Network Security
• /
• v.22 no.2
• /
• pp.223-231
• /
• 2022

The application of computer software into the linguistic analysis of texts proves useful to arrive at concise and authentic results from large data texts. Based on this assumption, this paper employs a Computer-Aided Text Analysis (CATA) and a Critical Discourse Analysis (CDA) to explore the manipulative strategies of positive/negative presentation in Orwell's Animal Farm. More specifically, the paper attempts to explore the extent to which CATA software represented by the three variables of Frequency Distribution Analysis (FDA), Content Analysis (CA), and Key Word in Context (KWIC) incorporate with CDA decipher the manipulative purposes beyond positive presentation of selfness and negative presentation of otherness in the selected corpus. The analysis covers some CDA strategies, including justification, false statistics, and competency, for positive self-presentation; and accusation, criticism, and the use of ambiguous words for negative other-presentation. With the application of CATA, some words will be analyzed by showing their frequency distribution analysis as well as their contextual environment in the selected text to expose the extent to which they are employed as strategies of positive/negative presentation in the text under investigation. Findings show that CATA software contributes significantly to the linguistic analysis of large data texts. The paper recommends the use and application of the different CATA software in the stylistic and corpus linguistics studies.

• Food Science and Industry
• /
• v.52 no.1
• /
• pp.40-51
• /
• 2019

For better understanding the relationship between consumers' perception and sensory characteristics of products, diverse types of rapid sensory profiling technique have been suggested as alternatives to conventional descriptive analysis. Among these, check-all-that-apply (CATA) method has gained popularity for studying consumers' perception and intuitive responses to products due to their simplicity, speed, and ease of use. CATA method has been used to gather consumers' perception derived from sensory characteristics of products as well as consumers' emotion responses to products in recent years. Moreover, many researchers reported that CATA method can be used to provide valuable information for product optimization by applying a penalty analysis and collecting responses to ideal product. Thus, this article reviews recent research using CATA in the field of sensory and consumer science and introduces practical applications to achieve various business objectives in food industry.

• Journal of Veterinary Clinics
• /
• v.36 no.5
• /
• pp.259-265
• /
• 2019

This study was designed to investigate the effects of alpha-glucosyl rutin (G-rutin) and its comparative effects with other antioxidants (glutathione: GSH, catalase: CATA and beta-mercaptoethanol : ${\beta}ME$) on dog sperm freezing. In the first experiment (E1), the spermatozoa were diluted in freezing extender supplemented with 0 (control), 0.001, 0.01, or 0.1% G-rutin and frozen using liquid nitrogen ($LN_2$). The progressive motility, reactive oxygen species (ROS) level and apoptosis of spermatozoa were assessed after sperm thawing at $37^{\circ}C$ for 25 sec. In the second experiment (E2), 0.1% G-rutin group was compared with 10 mM ${\beta}-ME$, $5{\mu}M$ GSH and $50{\mu}M$ CATA groups by assaying progressive motility, viability and gene expression of Bcl-2 and SMCP after sperm freezing and thawing. In E1, 0.1% G-rutin group showed higher (P < 0.05) post-thaw progressive motility and lower (P < 0.05) ROS levels. In E2, the expressions of SMCP in G-rutin group were higher (P < 0.05) than in CATA group while Bcl-2 expression of G-rutin group was higher (P < 0.05) than ${\beta}-ME$ and CATA groups. However, there were no significant differences in progressive motility and viability. Therefore, we suggest that G-rutin can be used as a potentially antioxidative supplement in dog sperm freezing extender on the basis of gene expression related to motility and apoptosis as well as ROS level.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.3
• /
• pp.247-255
• /
• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• 2022.06a
• /
• pp.139-140
• /
• 2022

자율운항선박은 사람이 없다는 전제를 두고 개발되고 있지만, 완벽한 자율운항이 되기까지는 많은 시간이 필요할 것이다. 이러한 경우, 발생 가능한 모든 경우의 수를 고려하여 시나리오를 구축하는 것이 중요한데, 자율운항 선박에 대한 사고는 아직 발생한 바가 없기 때문에 시나리오를 구축하는 것은 어렵다. 이에, 본 연구에서는 기존 조사된 해양사고 사고·사례를 통해 아직 발생한적 없지만 발생가능 확률이 높다고 생각되는 사고 시나리오를 구축하여야 한다. 이러한 시나리오가 있다면 자율운항선박 사이의 사고 등을 확률적으로 추정할 수 있다. 한편, 해양사고의 종류는 다양하나, 본 연구에서는 위험유해물질(HNS)을 적재된 자율운항선박으로 제한하며, 최종 목표는 자율운항의 기초 단계로, 무인화 선박에서 발생 가능한 사고경로를 예측하여 화학 사고를 예방하는 것이다. 본 연구의 목적으로는 기존의 해상 화학사고 원인을 분석하여 ETA기법을 적용한 자율운항 선박에서 발생 가능한 사고 시나리오를 구축하는 것이다. 연구방법으로는 자율운항 시 발생할 수 있는 가상경로를 화학반응식으로 식별하고, ETA기법을 이용하여 화학사고가지분석(CATA, Chemical Accident Tree Analysis)모델을 구축할 예정이다.

• The Korea Genome Conference
• /
• 2003.09a
• /
• pp.60.1-60.1
• /
• 2003

• Journal of the Korean Society of Food Culture
• /
• v.29 no.6
• /
• pp.567-576
• /
• 2014

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world's most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.623-634
• /
• 2015

This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.