• The Journal of Korean Institute of Communications and Information Sciences
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• v.25 no.1A
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• pp.48-55
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• 2000

In this paper, an assumption to design a quantizer, is proposed that if one small region of a probability density function is represented larger probability and bigger total error than another neighbour region, then the quantizer is not optimal. It is tested when the probability functions are Gaussian, Laplacian and uniform density function by the computer simulations. A new LBG algorithm which originates from this assumption in addition to LBG algorithm, is designed for the vector quantizer. The new LBG algorithm presents better performance than the original LBG algorithm in the average error and the variance of the error.

• Journal of Intelligence and Information Systems
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• v.15 no.4
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• pp.23-36
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• 2009

Network intrusion detection have been continuously improved by using data mining techniques. There are two kinds of methods in intrusion detection using data mining-supervised learning with class label and unsupervised learning without class label. In this paper we have studied the way of improving network intrusion detection accuracy by using LBG clustering algorithm which is one of unsupervised learning methods. The K-means method, that starts with random initial centroids and performs clustering based on the Euclidean distance, is vulnerable to noisy data and outliers. The nonuniform binary split algorithm uses binary decomposition without assigning initial values, and it is relatively fast. In this paper we applied the EM(Expectation Maximization) based LBG algorithm that incorporates the strength of two algorithms to intrusion detection. The experimental results using the KDD cup dataset showed that the accuracy of detection can be improved by using the LBG algorithm.

• Food Engineering Progress
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• v.14 no.1
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• pp.27-34
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• 2010

Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG> BW-HPMC> SBO-CMC. The coated lemons were stored at 30${^{\circ}C}$ for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.

• The Journal of the Acoustical Society of Korea
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• v.23 no.7
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• pp.548-553
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• 2004

In this paper we propose modified LBG algorithm to minimize quantization errors. When we apply conventional LBG algorithm for speaker verification system, problems that result from small amount of training data can be generated. That is, quantization error comes from fixed-sized codebook without any consideration for speaker characteristics and splitting vector in the wrong direction worsen performance of speaker verification system. So, we propose modified clustering method that has variable sized codebook according to speaker characteristics and makes right splitting direction by finding the farthest member away from mean and then find another member from the member. Simulation results show effectiveness of the proposed algorithm.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.593-600
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• 2014

Normal rice starch (NRS) possesses high gelling and retrogradation tendencies, with poor freeze-thaw stability. This study investigated the effects of partial replacement of waxy rice starch (WRS) with gums on the pasting and viscoelastic properties as well as the freeze-thaw stability of the WRS paste. Xanthan gum (XAT), locust bean gum (LBG), and their mixtures were individually mixed with WRS at a ratio of 1:19 (w/w). WRS-gum mixtures were pasted using a rapid visco-analyzer at 5% total solid content, and analyzed with respect to the pasting and viscoelastic characteristics, and freeze-thaw stability. Pasting properties of WRS were retarded in pasting temperature and enhanced in pasting viscosity (although peak viscosity was varied) by partial replacement with gum and gum mixtures. Storage moduli of WRS-XAT:LBG pastes became similar to those of NRS paste with increasing angular frequency from 1 to 10 rad/s. Finally, WRS-XAT and WRS-XAT:LBG possessed more enhanced freeze-thaw stability than NRS.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.1913-1914
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• 2008

최근 유비쿼터스 네트워크에 대한 관심이 높아지고 있다. 하지만 유비쿼터스 네트워크는 무선으로 데이터를 전송함으로서 특성상 쉽게 침입자들로부터 침입을 당할 수 있는 보안 문제가 중요하게 대두되고 있다. 이에 따라 강력한 침입탐지 기술에 대한 요구가 증가되고 있다. 본 논문에서는 갈수록 늘어나는 새로운 변형 공격에 대한 탐지를 위하여 LBG-SVDD을 이용한 침입탐지 기법을 제안한다. LBG-SVDD은 새로운 변형 공격 침입 탐지가 발견되었을 때, 새로운 변형 공격 형태에 대한 빠른 학습 훈련을 통해 공격 침입 탐지를 할 수 있다.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.363-371
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• 1998

Locust bean gum (LBG)-based edible film was prepared, and opacity, water vapor permeability (WVP), tensile strength (TS) and elongation (E) of the film were measured. Opacity values of the film was a little higher than that of other transparent films. WVP decreased as LBG concentration decreased. Plasticizers and drying temperature didn't seem to influence WVP. WVP of the film increased greatly at 85% RH as compared to that of 0% RH. WVP of the film seemed to increase linearly with thickness of the film. But WVP of the film was lower those of other edible films. TS increased with increase of LBG concentration, and decreased with increase of glycerol concentration. E decreased with increase of LBG concentration, and increased with increase of sorbitol concentratin. LBG-based composite films were prepared by adding agarose, k-carrageenan or xanthan gum. TS and E of the composite film with addition of k-carrageenan increased.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2001.10a
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• pp.579-582
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• 2001

Vector Transformation is a new method unified vector quantization and coding. So far, codebook generation applied to coding was LBG algorithm. But using the advantage of SOFM(Self-Organizing Feature Map) based on neural network can improve a system's performance. In this paper, we generated VTC(Vector Transformation Coding) codebook applied with SOFM algorithm and compare the result for several coding rates with LBG algorithm. The problem of Vector quantization is complicated calculation and codebook generation. So, to solve this problem, we used neural network approach method.

• Korean Journal of Microbiology
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• v.47 no.3
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• pp.225-230
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• 2011

A bacterium producing the extracellular mannanase and xylanase was isolated from Korean farm soil by successive subcultures in a minimal medium supplemented with palm kernel meal (PKM) and rice bran. The isolate YB-1106 showed 98% similarity with Microbacterium arabinogalactanolyticum on the basis of 16S rRNA gene sequences. The additional carbohydrates including locust bean gum (LBG) and PKM increased the mannanase productivity of the YB-1106, while the xylanase productivity of the isolate was increased by wheat bran, oat spelt xylan, rice bran and xylose. Particularly, maximum mannanase and xylanase activities were obtained in the culture filtrate of tryptic soy broth supplemented with 1% LBG or 2% wheat bran, respectively. Both enzyme activities were produced at stationary growth phase. The mannanase of culture supernatant was the most active at $50^{\circ}C$ and pH 6.0, while xylanase of culture supernatant was the most active at $55^{\circ}C$ and pH 6.5. The predominant products resulting from the mannanase or xylanase hydrolysis were oligosaccharides for LBG or xylan, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.629-635
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• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.