• The Journal of the Society of Korean Medicine Diagnostics
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• v.11 no.2
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• pp.116-127
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• 2007

Background and Purpose: Acording to chaos theory, irregular signals of electroencephalogram can interpretated by nonlinear method. Chaotic nonlinear dynamics in EEG can be studied by calculating the correlation dimension. The aim of this study is to analyze EEG by correlation dimension and do Correlation Analysis of correlation dimension and cold-heat score Method: EEG raw data were measured during 15 minutes and choosed 40 seconds. We calculated correlation dimension and used surrogate data method for checking nonlinear data. After then do correlation analysis Result and Conclusion: Correlation dimension of channel 7 and channel 8 are showed significant correlation with cold score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.225-234
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• 1979

For the effective utilization of diverse and abundant resource of seaweeds in Korea as a food protein supplment, extraction conditions of water, salt, and alkali soluble proteins were investigated in previous work(Ryu and Lee, 1977: Lee et al., 1977: Lee et al., 1978). The present study as a part of the serial work was thus aimed to find the conditions of isolation and purification of extracted proteins, and to evaluate the nutritional quality of the isolated seaweed proteins in terms of amino acid composition, chemical score, protein score, modified essential amino acid index(MEAAI), and in vitro digestibility presented as pepsin-pancreatin digest residue index (PPDRI). As for the isolation of extracted proteins, TCA treatment was more effective for the proteins from rhodophyceae and Chlorophyceae while the precipitation at isoelectric point was more desirable for Phaeophyceae proteins. In amino acid composition, water soluble protein fraction was superior to the other fractions in Porphyra suborbiculata whereas both water and alkali soluble fractions seemed to bo more benefitial for Enteromorpha linza and Ulva pertusa; the extraction with alcohol-alkali mixed solvent for Undaria pinnatifida and Sargassum fulvellum. Glutamic acid and aspartic acid content was particularly high in all protein fractions examined. The total amino acid content of Porphyra suborbiculata and Enteromorpha linza was almost equivalent to that of dried whole egg although the essential amino acid content was lower. A comparative analysis was made on the inedexes between raw seaweed powder and isolated protein. Chemical score of Porphyra suborbiculata and Ulva pertusa was approximately 35 and 56 in cafes of raw powder and isolated protein respectively while only 10 to 16 for raw powder of Undaria pinnatifida and Sargassum fulvellum and 30 to 35 for their isolated proteins. Protein score of all isolated proteins was in the range of 63 to 73 which indicates that isolated protein would be mere valuable than the fern of raw seaweed powder. Digestibility by means of PPDRI was found to be extremely low in case of raw powder but it could be doubled in case of isolated protein yielding 67 to 70 for Porphyra suborbiculata and Ulva pertusa.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.43-51
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• 2018

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.94-104
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• 2009

This study examined the quality characteristics of Garaedduk with raw rice bran in addition of the control at 10%,20%,30% & 40% and to measure the mechanical and sensory quality characteristics in order to show the optimum addition ratio and production condition. As a result of supplement of raw rice bran with 10% up to 40% in all research groups, we have founded out as follows. First of all, moisture content decreased and the "L" score which represents the brightness of Garaedduk showed 68.89 in the control which was non supplemented Garaedduk. L-value decreased. However, a-value increased significantly and b-value increased except in the control group. In the experiment on hardness, it showed 0.69 in the control group and 0.92 in Garaedduk supplemented 10% of raw rice bran. Also, there was significant difference in hardness depending on supplement amount of rice bran and storage period. In the experiment on sensory evaluation of color and flavor in the panel test, all supplement groups showed higher scores than the control group. Also, there was significant difference in the taste depending on the amount of raw rice bran. As a test result, the overall acceptability by sensory evaluation was observed as 20%>10%>40%>30%> in the raw rice bran supplement group.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.23 no.3
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• pp.97-100
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• 1997

These days, the raw materials that have the cell recovering effect are used commonly in cosmetics. In this study, six materials were rested for the characteristics of recovering effect both on vivo and in vitro. Tested raw materials were Soypol, 3-APPA, Apple extract, Polygonatum japonicum extract, Scutellarkd baicalensis extract, Aloe extract. Among these materials, Soypol and 3-APPA were synthesized and others were made by extraction at the Pacific R&D Center. Human forearm skin and cultured skin cell were damaged by sodium lauryl sulfare and then raw materials were applied for open treatment on SLS damaged human skin or cells. The recovering effects of raw materials in vivo were evaluated by measuring transepidermal water loss, skin hydration and erythema and in vitro effects of proliferationg cells were assessed by neutral red uptake assay. In the in vivo study, only the evaluation by TEWL showed correlation with the visual score. Our of six materials, 3-APPA had the most positive effect in both in vivo and in vitro studies and the correlation was r=0.8286 (p=0.042).

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.25-31
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• 2000

Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623$\times$10-2)X2 + 0.136X3 + (0.648$\times$10-1)X12 + (0.138$\times$10-3)X1X2 + (0.456$\times$10-4)X22 + (0.719$\times$10-3)X1X3 -(0.515$\times$10-3)X2X3- (0.552$\times$10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11$0^{\circ}C$. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.5
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• pp.31-36
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• 2010

When corrugated board is folded at the severely low humidity condition, crack can occur along the scored (or creased) lines of linerboard. This phenomenon is called as score (or crease) crack. It is mainly resulted from the excessive concentration of stress on the outer layer of linerboard. To overcome score crack, many approaches including the installation of constant temperature and humidity system, displacement of low grade raw material by long and strong fibers, or application of water have been tried. We examined the effect of the weight fraction of top layer in two-ply sheet, freeness of top layer stock and wet pressing on strain and elastic modulus of sheet to prevent score crack. Lower freeness and higher press load increased the density and elastic modulus of sheet. Pressing load over the $50kgf/cm^2$, however, decreased the strain of sheet. The weight fraction of top layer had positive effect on strain as well as elastic modulus without increasing the density of sheet.

• Journal of Korea Artificial Intelligence Association
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• v.1 no.1
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• pp.1-6
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• 2023

This study developed models using decision forest, support vector machine, and logistic regression methods to predict and prevent suicidal ideation among Korean adolescents. The study sample consisted of 51,407 individuals after removing missing data from the raw data of the 18th (2022) Youth Health Behavior Survey conducted by the Korea Centers for Disease Control and Prevention. Analysis was performed using the MS Azure program with Two-Class Decision Forest, Two-Class Support Vector Machine, and Two-Class Logistic Regression. The results of the study showed that the decision forest model achieved an accuracy of 84.8% and an F1-score of 36.7%. The support vector machine model achieved an accuracy of 86.3% and an F1-score of 24.5%. The logistic regression model achieved an accuracy of 87.2% and an F1-score of 40.1%. Applying the logistic regression model with SMOTE to address data imbalance resulted in an accuracy of 81.7% and an F1-score of 57.7%. Although the accuracy slightly decreased, the recall, precision, and F1-score improved, demonstrating excellent performance. These findings have significant implications for the development of prediction models for suicidal ideation among Korean adolescents and can contribute to the prevention and improvement of youth suicide.