• Journal of The Korean Association For Science Education
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• v.18 no.3
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• pp.427-441
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• 1998

The present study tested the hypothesis that adolescents' performance on scientific reasoning tasks and their ability to change theoretical concepts during instruction are mediated by prefrontal-cognitive functions, such as planning and inhibiting. Subjects sampled from four Korean secondary schools were administered a test of scientific reasoning ability and tests of the prefrontal lobe functions. A series of lessons on theoretical concepts was also administered. Subjects' performance on the test of scientific reasoning and pre- to posttest gains in the concept test were used as dependent variables. This study found that students' planning and inhibiting abilities were highly correlated with and they significantly predicted their scientific reasoning ability and conceptual gains. Further, principal component analysis showed prefrontal lobe functions were categorized into two main components. Component 1, which was loaded by planning and working memory functions, was termed as the representing process. Component 2, which was loaded primarily by the inhibiting functions, was termed as the inhibiting process. Scientific reasoning and conceptual change were also linked to these two components, indicating that these cognitive processes are mediated by both representing and inhibiting processes.

• Food Science and Preservation
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• v.24 no.5
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• pp.714-724
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• 2017

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.

• Analytical Science and Technology
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• v.30 no.5
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• pp.234-239
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• 2017

Identifying the components of residues that are not completely burned at the sites of fires site can provide valuable information for tracing the causes of fires. In order to clarify the types of plastic combustion residues found at the scenes of fires, we studied the residue formed after the combustion of polyethylene (PE) and acrylonitrile butadiene styrene (ABS). Plastic samples were burned at 200, 300, 350, 400, and $500^{\circ}C$ for 3 min using a cone calorimeter, and the changes in weight and combustion products were observed. The powder products obtained by lyophilization and pulverization of the combustion products obtained at each temperature were analyzed by a Fourier transform-near infrared (FT-NIR) spectrometer. When the PE samples were burned, the weight did not change up to $350^{\circ}C$, however a significant change in the weight could be measured above $400^{\circ}C$. The principal component analysis (PCA) of the FT-NIR spectra of the PE and ABS samples obtained at each temperature confirmed that the combustion residues at each temperature were PE and ABS, respectively. Therefore, the types of unburned plastics found at the sites of fires can be confirmed rapidly by near infrared spectroscopy.

• Journal of Animal Science and Technology
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• v.64 no.5
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• pp.937-949
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• 2022

Health concern of dogs is the most important issue for pet owners. People who have companied the dogs long-term provide the utmost cares for their well-being and healthy life. Recently, it was revealed that the population and types of gut microbiota affect the metabolism and immunity of the host. However, there is little information on the gut microbiome of dogs. Hericium erinaceus (H. erinaceus; HE) is one of the well-known medicinal mushrooms and has multiple bioactive components including polyphenol, β-glucan, polysaccharides, ergothioneine, hericerin, erinacines, etc. Here we tested a pet food that contained H. erinaceus for improvement in the gut microbiota environment of aged dogs. A total of 18 dogs, each 11 years old, were utilized. For sixteen weeks, the dogs were fed with 0.4 g of H. erinaceus (HE-L), or 0.8 g (HE-H), or without H. erinaceus (CON) per body weight (kg) with daily diets (n = 6 per group). Taxonomic analysis was performed using metagenomics to investigate the difference in the gut microbiome. Resulting from principal coordinates analysis (PCoA) to confirm the distance difference between the groups, there was a significant difference between HE-H and CON due to weighted Unique fraction metric (Unifrac) distance (p = 0.047), but HE-L did not have a statistical difference compared to that of CON. Additionally, the result of Linear discriminate analysis of effect size (LEfSe) showed that phylum Bacteroidetes in HE-H and its order Bacteroidales increased, compared to that of CON, Additionally, phylum Firmicutes in HE-H, and its genera (Streptococcus, Tyzzerella) were reduced. Furthermore, at the family level, Campylobacteraceae and its genus Campylobacter in HE-H was decreased compared to that of CON. Summarily, our data demonstrated that the intake of H. erinaceus can regulate the gut microbial community in aged dogs, and an adequate supply of HE on pet diets would possibly improve immunity and anti-obesity on gut-microbiota in dogs.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.430-437
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• 2020

This is an approach study on the sensory properties (taste and odor) of 15 types of Korean conventional soups and stews using electronic nose and tongue. The relative sensor intensity for the taste components of the samples using electronic tongue was demonstrated. By SRS (sourness) sensor, sogogi-baechuguk (beef and cabbage soup) had the highest rate of 9.0. The STS (saltiness) sensor showed the highest score of 8.2 for ojingeoguk (squid soup). For the UMS (umami) sensor, which identifies savoriness, the sogogi-baechuguk was the highest at 10.1. The SWS (sweetness) sensors showed relatively little difference, with sigeumchi-doenjangguk (spinach and bean paste soup) at the highest of 7.3. According to the BRS sensor, which tests for bitterness, the siraegi-doenjangguk (dried radish green and bean paste soup) was the highest at 7.8. By principal component analysis (PCA), we observed variances of 56.21% in principal component 1 (PC1) and 25.23% in PC2. For each flavor component, we observed -0.95 and -0.20 for factor loading of PC1 and PC2 for SRS sensors, 0.96 and 0.14 for STS sensors, and -0.94 and 0.22 for PC1 and PC2 for UMS sensors, and PC1 and 0.22 for PC1 and PC2 loading for SWS sensors. The similarity between the samples identified by clustering analysis was largely identified by 4 clusters. A total of 25 kinds of volatile compounds in 15 samples were identified, and the ones showing the highest relative content in all samples were identified as ethanol and 2-methylthiophhene. The main ingredient analysis confirmed variances of 28.54% in PC1 and 20.80% in PC2 as a result of the pattern for volatile compounds in 15 samples. In the cluster analysis, it was found to be largely classified into 3 clusters. The data in this study can be used for a sensory property database of conventional Korean soups and stews using electronic sensors.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

• Korean Journal of Plant Resources
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• v.33 no.5
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• pp.446-459
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• 2020

This study analyzed the phenotypes and chemotypes of 74 tartary buckwheat (Fagopyrum tataricum) germplasms using principal component analysis and cluster analysis. The average seed size of tartary buckwheat germplasm was 5.2 × 3.4 mm, which is smaller than the seed size of common buckwheat. The dark browned colored ovate or elliptic shape was mostly observed in collected germplasm. The average content of rutin was 1,393 mg per 100 g dry weight (DW) in tartary buckwheat seed. Similarly, the flavonoid and polyphenol contents ranged from 253 to 2,669 and 209 to 1,823 mg, respectively, per 100 g DW in the collected germplasm. The three components (PC1, 2, and 3) of principal component analysis revealed 68.55% of the total variance of the collected accessions. Cluster analysis using descriptors showed that 74 accessions were clustered into five groups. The study showed that the most interesting resources for functional breeding programs are: Five resources (HLB1004, HLB1005, HLB1007, HLB1009, and HLB1013) due to the rich rutin, polyphenol, and flavonoid.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.3
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• pp.302-313
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• 2008

The purposes of this study are to investigate the concentration levels of fine particles, so called PM$_{2.5}$, to identify the affecting sources, and to estimate quantitatively the source contributions of PM$_{2.5}$. Ambient air sampling was seasonally carried out at two sites in Pohang(a residential and an industrial area) during the period of March to December 2003. PM$_{2.5}$ samples were collected by high volume air samplers with a PM$_{10}$ Inlet and an impactor for particle size segregation, and then determined by gravimetric method. The chemical species associated with PM$_{2.5}$ were analyzed by inductively coupled plasma spectrophotometery(ICP) and ion chromatography(IC). The results showed that the most significant season for PM$_{2.5}$ mass concentrations appeared to be spring, followed by winter, fall, and summer. The annual mean concentrations of PM$_{2.5}$ were 36.6 $\mu$g/m$^3$ in the industrial and 30.6 $\mu$g/m$^3$ in the residential area, respectively. The major components associated with PM$_{2.5}$ were the secondary aerosols such as nitrates and sulfates, which were respectively 4.2 and 8.6 $\mu$g/m$^3$ in the industrial area and 3.7 and 6.9 $\mu$g/m$^3$ in the residential area. The concentrations of chemical component in relation to natural emission sources such as Al, Ca, Mg, K were generally higher at both sampling sites than other sources. However, the concentrations of Fe, Mn, Cr in the industrial area were higher than those in the residential area. Based on the principal component analysis and stepwise multiple linear regression analysis for both areas, it was found that soil/road dust and secondary aerosols are the most significant factors affecting the variations of PM$_{2.5}$ in the ambient air of Pohang. The source apportionments of PM$_{2.5}$ were conducted by chemical mass balance(CMB) modeling. The contributions of PM$_{2.5}$ emission sources were estimated using the CMB8.0 receptor model, resulting that soil/road dust was the major contributor to PM$_{2.5}$, followed by secondary aerosols, vehicle emissions, marine aerosols, metallurgy industry. Finally, the application and its limitations of chemical mass balance modeling for PM$_{2.5}$ was discussed.

• Korean Journal of Applied Biomechanics
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• v.17 no.2
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• pp.177-185
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• 2007

Even though there were no clear definitions of the short game and short game distance, short game capability is crucial for a good golf score. Generally, chip shot and pitch shot are regarded as two principal components of the short game. Chip shot is a short, low trajectory shot played to the green or from trouble back into play. Pitch shot is a high trajectory shot of short length. Biomechanical studies were conducted usually to analyze full swing and putting motions. The purpose of the study was to reveal the kinematical differences between professional golfers' 30 yard $53^{\circ}wedge$ chip shot and $56^{\circ}wedge$ pitch shot motions. Fifteen male professional golfers were recruited for the study. Kinematical data were collected by the 60 Hz three-dimensional motion analysis system. Statistical comparisons were made by paired t-test, ANOVA, and Duncan of the SPSS 12.0K with the $\alpha$ value of .05. Results show that both the left hand and the ball were placed left of the center of the left and right foot at address. The left hand position of the chip shot was significantly left side of that of the pitch shot. But the ball position of the pitch shot was significantly right side of that of the chip shot. All body segments aligned to the left of the target line, open, at address. Except shoulder, there were no significant pelvis, knee, and feet alignment differences between chip shot and pitch shot. These differences at address seem for the ball height control. Pitch shot swing motions(the shoulder and pelvis rotation and the club head travel distance) were significantly bigger than those of the chip shot. Club head velocity of the pitch shot was significantly faster than that of the chip shot at the moment of impact. This was for the same shot length control with different lofted clubs. Swing motion differences seem mainly caused by the same shot length control with different ball height control.

• Journal of the Korean Institute of Landscape Architecture
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• v.48 no.5
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• pp.28-41
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• 2020

This study selects two linear parks representing each culture and reveals the differences between them using a visitor survey as small data and social media analytics as big data based on the three components of the model of landscape perception. The 606 in Chicago, U.S., and the Gyeongchun Line in Seoul, Korea, are representative parks built on railroads. A total of 505 surveys were collected from these parks. The responses were analyzed using descriptive statistics, principal component analysis, and linear regression. Also, more than 20,000 tweets which mentioned two linear parks respectively were collected. By using those tweets, the authors conducted the clustering analysis and draw the bigram network diagram for identifying and comparing the placeness of each park. The result suggests that more diverse design concept links to less diversity in behavior; that half of the park users use the park as a shortcut; and that same physical exercise provides different benefits depending on the park. Social media analysis showed the 606 is more closely related to the neighborhoods rather than the Gyeongchun Line Forest. The Gyeongchun Line Forest was a more event-related place than the 606.