• The KIPS Transactions:PartA
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• v.15A no.2
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• pp.125-134
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• 2008

We implemented a system being able to suggest example sentences for multiple choice tests, considering the level of students. To build the system, we designed an automatic method for sentence generation, which made it possible to control the difficulty degree of questions. For the proper evaluation in the multiple choice tests, proper size of question pools is required. To satisfy this requirement, a system which can generate various and numerous questions and their example sentences in a fast way should be used. In this paper, we designed an automatic generation method using a linguistic resource called WordNet. For the automatic generation, firstly, we extracted keywords from the existing sentences with the morphological analysis and candidate terms with similar meaning to the keywords in Korean WordNet space are suggested. When suggesting candidate terms, we transformed the existing Korean WordNet scheme into a new scheme to construct the concept similarity matrix. The similarity degree between concepts can be ranged from 0, representing synonyms relationships, to 9, representing non-connected relationships. By using the degree, we can control the difficulty degree of newly generated questions. We used two methods for evaluating semantic similarity between two concepts. The first one is considering only the distance between two concepts and the second one additionally considers positions of two concepts in the Korean Wordnet space. With these methods, we can build a system which can help the instructors generate new questions and their example sentences with various contents and difficulty degree from existing sentences more easily.

• KSBB Journal
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• v.16 no.4
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• pp.403-408
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• 2001

Distillation condensate generated from downstream processing of microbial alcohol fermentation imposes a serious burden to biological wastewater treatment or anaerobic digestion due to its high contents of SS (suspended solids) and TN (total nitrogen), A pilot scale microfiltration of the stillage condensate with a stainless steel SCEPTER membrane of 0.1 ${\mu}$m pore size was carried out to remove SS which was mostly composed of microbial cell residue. A stable permeate flux was achieved when the decanter effluent containing 0.7% of SS was filtered under the conditions of X10 VCR (volume concentration ratio), 2.5 bar of TMP (transmembrane pressure), and 60$^{\circ}C$. When stillage condensate with 2.6% SS was treated directly with microfiltration, VCR below X3 was recommended for a long duration of filtration. The permeate and retentate obtained from microfiltration were recycled to make-up medium of fermentation. Adding permeate or retentate up to 30% of fermentation volume showed no distinguished undesirable influence during the course of alcohol fermentation. Although only slight improvements in the final amount of CO$_2$ evolution and alcohol content were observed, fermentation rate increased so that the required time to reach 450 L/ton of CO$_2$ evolution was shortened to 72% of that with normal media.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Food Science and Preservation
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• v.14 no.4
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• pp.385-393
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• 2007

Much research is conducted on the biological activities of medicinal herbs, traditional plants, and agricultural products, cultivated in Korea. This study focused on optimization of hot-water extraction methods for such products, by analyzing and monitoring extraction characteristics using a response surface methodology. We found that the total phenolics contents, electron-donating abilities, and nitrite-scavenging abilities of extracts were significantly affected both by the solvent used for extraction, and by the nature of the particular herb or plant under study. The extraction efficiencies of valuable ingredients such as alliin, allicin, and total thiosulfinate, were greatly affected by extraction temperature, but not by extraction time or the solvent used. We elicited a regression formula for each variable. We first entered the optimal values of all extraction conditions giving active ingredients into the model. Next, we entered the optimal values of all extraction conditions favoring the retention of valuable antioxidant characteristics. Finally, we entered processing factors into the model. Overall, the optimal extraction was at $80^{\circ}C$ for 3.5 hr with 8.5 ml of solvent/g of sample. The predicted values of each variable were similar to the actual values.

• Food Science and Preservation
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• v.22 no.5
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• pp.690-698
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• 2015

Effects of roasting on physical (weight, volume, density and color) and chemical properties (total phenol, caffeine, chlorogenic acid and antioxidant properties) of three Arabica coffee beans (Brazil Bourbon, Indonesia Mandheling and Kenya Tatu) were investigated. A steady weight loss, volume increase, and bean density decrease were observed during the roasting process. The $L^*$, $a^*$, and $b^*$ values tended to decrease as the roasting temperature and time increased. Caffeine level was approximately 0.73% in green beans, and increased to 40-67% for darker roasts. Green beans contained the highest chlorogenic acid content, which decreased as the roasting temperature and time increased. The light- and medium-roasted coffee showed the highest total phenolol contents. The antioxidant activities were measured using DPPH and ABTS. The light-roasted coffee beans showed the highest antioxidant activities, and an approximately 36-51% loss in antioxidant activity was observed after further roasting. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. This analysis demonstrated that an electronic nose system can be applied to identify the green bean variety and the degree of roasting.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.699-703
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• 2012

The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.28 no.2
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• pp.219-243
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• 2017

This study aims to provide alternative strategies for promoting active engagement of users in participatory archives. It focuses on users and their active participation in digital archives beyond providing simple participation opportunities. In doing so, the study reviewed relevant literature that analyzes interpretation and development of participatory digital archives. Moreover, it examined several cases of participatory digital archives as to how they apply for user participation, policy, and service. As a general property, main participants, duration, and technology were examined. Technology was further subdivided into open source software, availability of Open API, availability of mobile web, and offline archives. Participation method was divided into active participation, hub participation, and passive participation according to degree of user participation, and the participation functions provided by each archive were compared and analyzed. In policy area, terms of use, personal information processing policy, copyright policy, collection policy, major collections, scope of collections, classification methods, and descriptive elements of each archive were discussed. Services were divided into content, search, and communication area. Based on such analysis, this study proposed ways for promoting active engagement of users in participatory digital archives in terms of participation, policy, content service, and communication service.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.800-807
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• 2013

This study investigated the quality characteristics and microbial hazards of commercial garlic available in supermarkets, traditional markets, and online shopping malls. Total bacterial counts were 2.55 log CFU/g in whole garlic and 5.20~7.40 log CFU/g in processed garlic, possibly due to contamination during processing. The total bacterial count from garlic purchased in supermarkets was below 5 log CFU/g, while garlic purchased in traditional markets and online shopping malls had counts of 3.87~6.34 and 3.73~6.11 log CFU/g, respectively. Thus garlic purchased at supermarkets appears to be more hygienic than garlic from traditional markets or online shopping malls. Some garlic purchased from supermarkets also had a lower pH (4.96~5.17) compared to fresh chopped garlic (7.4~7.5), likely due to the addition of citric acid and ascorbic acid, to reduce microbes and prevent browning. The moisture content of chopped garlic was 61.92~89.32%, with moisture content in imported garlic from China above 75%. The L, a, and b color values were 52.63~64.47, -3.74~8.75, and 10.67~17.88, respectively. The a and b values of supermarket garlic (-3.74~-3.20 and 10.67~13.90) were lower due to the addition of citric acid.

• The KIPS Transactions:PartC
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• v.16C no.2
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• pp.245-256
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• 2009

Pastry overlay network is one of structured P2Ps using DHT(Distributed Hash Table). To reduce the number of messages among nodes, Rosary and LAR have been proposed by exploiting spatial locality and caching, respectively, in the Pastry. Rosary consists of Inter-Pastry and Intra-Pastry. A root node is assigned as a representative in each Intra-Pastry and it has the responsibility of Inter-Pastry and Intra-Pastry routing. Therefore, Rosary has several disadvantages; 1) low fault tolerance in case of root node failure 2) routing hop count increases because of the use of root nodes compared to the existing structured P2Ps, and 3) the communication load is concentrated in some specific areas. LAR has inefficient problems in that caching is not distributed among nodes in Intra-Pastry and caching is used by only nodes in the Intra-Pastry. In this paper, we propose an improved Pastry called Doughnut to overcome the above problems of Rosary and LAR. By dividing nodes with the local characteristics, the Doughnut consists of Inter-Pastry and Intra-Pastry, and all nodes have the responsibility of Inter-Pastry and Intra-Pastry routing. This results in that all nodes perform the role of the existing root node. This solves the problems of the reducing of fault-tolerance, the increasing of routing hop count, and the not-distributed communication load. Also Doughnut can use cache effectively because it guarantees the even cache distribution in local(Intra-Pastry) and the cache contents in local can be used in the other local. The proposed algorithm is implemented using simulator and the experimental results show the effectiveness of the proposed method compared to the existing method.

• The KIPS Transactions:PartB
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• v.11B no.2
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• pp.187-198
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• 2004

The World-Wide Web is the largest distributed Information space and has grown to encompass diverse information resources. However, although Web is growing exponentially, the individual's capacity to read and digest contents is essentially fixed. From the view point of Web users, they can be confused by explosion of Web information, by constantly changing Web environments, and by lack of understanding needs of Web users. In these Web environments, mining traversal patterns is an important problem in Web mining with a host of application domains including system design and Information services. Conventional traversal pattern mining systems use the inter-pages association in sessions with only a very restricted mechanism (based on vector or matrix) for generating frequent k-Pagesets. We develop a family of novel algorithms (termed WebPR - Web Page Recommend) for mining frequent traversal patterns and then pageset to recommend. Our algorithms provide Web users with new page views, which Include pagesets to recommend, so that users can effectively traverse its Web site. The main distinguishing factors are both a point consistently spanning schemes applying inter-pages association for mining frequent traversal patterns and a point proposing the most efficient tree model. Our experimentation with two real data sets, including Lady Asiana and KBS media server site, clearly validates that our method outperforms conventional methods.