• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2009.05a
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• pp.171-174
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• 2009

Generally the neural network and the fuzzy compensative algorithm are applied to forecast the time series for power demand with a characteristic of non-linear dynamic system, but it has a few prediction errors relatively. It also makes long term forecast difficult for sensitivity on the initial condition. On this paper, we evaluate the chaotic characteristic of electrical power demand with analysis methods of qualitative and quantitative and perform a forecast simulation of electrical power demand in regular sequence, attractor reconstruction, time series forecast for multi dimension using Lyapunov exponent quantitatively. We compare simulated results with the previous method and verify that the purpose one being more practice and effective than it.

• Korean Journal of Pharmacognosy
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• v.6 no.3
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• pp.143-147
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• 1975

The antifungal studies on the triterpenoids from the pericarp of Forsythia viridissima LINDL. were conducted. The pericarp was obtained from the plant which was cultivated at Eusung, Kyungsang-bukkdo, Korea. Substances A and B were isolated by column fractionation and purified by recrystallization. Antifungal actions of substance A, acetyloleanolic acid, show significant inhibition effect against Trichophyton rubrum, T. mentagrophytes, T. tonsurans, Microsporum nanum, M. canis, and M. cookei. Substance B, viridissimic acid, shows negative effect against Candida albicans and shows lower effects against other test fungi.

• Proceedings of the Korean Vacuum Society Conference
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• 1997.02a
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• pp.90-91
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• 1997

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.49.2-49.2
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• 2006

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.639-653
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• 2002

The purpose of this study was to investigate the regional 야fferences in dietary supplement use and related factors among college students participating in nutritional education programs via the internet. The subjects in this study were 797 college students (male: 518, female: 279). A cross-sectional survey was conducted using a self-administered questionnaire about dietary supplement use, demographic characteristics, health-related lifestyles, nutrient intake, and data were collected via the internet and by mail. Dietary supplements were taken by 82.2% of subjects (males: 76.3%, females: 85.3%). There was a significant regional difference in supplement use (p<0.01). The supplements, used most frequent by male students in the Seoul and Incheon areas were lactic acid beverages and gagogi, in that order. Male students in the Kyunggi area used gagogi and lactic acid beverages in that order. Lactic acid beverages and Chinese medicine were used most frequently by male students in the Chungcheong area. Male students in the Kyungsang area used lactic acid beverages and water-soluble vitamins, in that order. Male students in Seoul and Kyungsang areas showed significantly higher percentage of keep on taking supplements compared to other areas (p<0.05). Both male and female students in the Seoul area had more frequent medical examinations, in comparison to students in other areas (p<0.05). Male students in the Kyungsang and Seoul areas took significantly more calcium (p<0.05) and iron (p<0.05), in comparison to students in other areas. Female students id the Kyunsang area took significantly more Vitamin A, phosphorous and iron (p<0.05), while those in the Seoul area took significantly more Vitamin C (p <0.01) and calcium (p<0.05) . Male students in the Chungcheong area took significantly less seaweed, in comparison to students in other areas (p<0.05) . Male students in the Seoul area had the highest amount of animal fat and oil, while those in the Incheon area ate the lowest amount of animal oil and fat (p<0.05). Female students in the Kyunggi area ate the highest amount of fruit, while those in the Incheon area ate the lowest amount of fruit (p< 0.05) , Female students in the Incheon area ate the highest amount of seaweed, while those in the Kyunggi area ate the lowest amount of seaweed (p<0.01). Therefore, it can be concluded that it is necessary to develop dietary supplements to optimize the nutritional status of college students in different areas of Korea.

• Journal of Biomedical Engineering Research
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• v.9 no.1
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• pp.117-124
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• 1988

A new implementation of a noise tracking filter is prposed to eliminate time-varying 60 Hz noise and its harmonics and baselins wandering in biological signals. This technique was applied to ECG. Filter's notch frequency could track the power line frequency well and it showed much better characteristics than the conventional method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.21-24
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• 1978

Fermented ordinary Korean soysauce has been one of the most favored seasonings in Korea. The change of free sugars as taste components during the fermentation were analyzed. The results obtained are summarized as follows. 1. Such free sugars as xylose, arabinose, glucose and galactose were detected in Korean ordinary soysauce during the fermentation and galactose was found to be most abundant free sugars. 2. The content of these free sugars in soysauce were increased until 20-40days of fermentation and then decreased rapidly. But slight increase was observed after 80 days of fermentation. 3. It is estimated that galactose plays most important role as sweet taste component in Korean ordinary soysauce.

• English Language & Literature Teaching
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• v.15 no.2
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• pp.261-280
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• 2009

This study focuses on providing the pedagogical implications of stress in English pronunciation teaching since stress is one the most important characteristic factors in English pronunciation (Bolinger, 1976; Brown, 1994; Celce-Murcia, Brinton & Goodwin, 1996; Kreidler, 1989). The author investigated stress production regarding in terms of duration, pitch, and intensity by a group of native speakers of English and a group of low-proficiency South Kyungsang Korean college students for their pre-test. For both of the pre- and post-test, the same stimuli, which consisted of a one-syllable word, two two-syllable words, three three-syllable words, and three four-syllable words, were used along with the various sentence positions: isolation, initial, medial, and final. Soft ware programs, ALVIN and Praat, were used to record and analyze the data. Since Celce-Murcia et al. (1996), Klatt (1975), and Ladefoged (2001) treat duration of the stressed syllable more significantly than other factors, pitch and intensity, with respect to the listener's point of view, the author developed a special method of teaching English stress using a traditional Korean drum to emphasize duration. In addition, the results from the native speakers' production showed that their main strategy to realize stress was through lengthening stressed syllables. After six weeks of stress instruction using the drum, the production of the native speakers and the SK Korean participants from the pre- and post-test were compared. The results from the post-test indicated that the participants showed great improvement not only in duration but also in pitch after the stress instruction. Pitch improvement was unexpected but well-explained by the statement that long vowels receive accent in loan word adaptation in North Kyungsang Korean. The results also showed that the Korean participants' pitch values became more even in their duration values for each syllable as the structure of the word or the sentence became more complex, due to their dependency upon their L1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.25-28
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• 1978

Nonvolatile amines in fermented ordinary Korean soysauce were separated and quantitated. 1. Tyramine and histamine were detected as nonvolatile amines. Both of them were increased during the fermentation in the soysauce prepared with 22.0% of salt concentration but histamine only was increased in the soysauce with 28.5% salt concentration. Rapid increase of histamine was observed after 80days of fermentation. 2. Two unidentified spots in paper chromatogram which were positive to Sakaguchi reagents were detected. 3. The amounts of tyramine and histamine in fermented ordinary Korean soysauce were much lower than those in Japanese style soysauce.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.355-367
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• 1994

This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is $15{\sim}20^{\circ}C\;or\;25{\sim}30^{\circ}C$ : in the case of blended secondarily fermented liquor, from the minimum of $0{\sim}5^{\circ}C$ to the maximum of $75{\sim}80^{\circ}C$. The brewing duration is $3{\sim}5$ days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.