• Archives of Pharmacal Research
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• 제11권2호
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• pp.99-113
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• 1988

Quantitation of ethenzamide, isopropylantipyrine and caffeine takes about 41 hrs by conventional GC method. Quantitation of allylisoprorylacetylurea takes about 40 hrs by conventional UV method. But quantitation of them takes about 6 hrs by DRIFT developing method. Each standard and sample sieved, powdered and acquired DRIFT spectrum. Out of them peak of each component was selected and ratio of each peak to standard peak was acquired, and then linear stepwise multiple regression was performed with these data and concentration. Reflectance value, Kubelka-Munk equation and Inverse-Kubelka-Munk equation were modified by us. Inverse-Kubelka-Munk equation completed the deficit of Kubelka-Munk equation. Correlation coefficients acquired by conventioanl GC and UV against DRIFT were more than 0.95.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2013년도 춘계학술대회 논문집
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• pp.1513-1514
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• 2013

• 한국미생물·생명공학회지
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• 제13권3호
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• pp.285-287
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• 1985

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCl, Lactic acid, Alanine, Phenylalanine, Tartaric acid, Sugar(\ulcorner), Proline, Malic acid, Glycine, Tryptophan, Arginine, Glutaric acid, Maltose, Histidine, Glucose, Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sance taste is affected by sixteen kinds (Lactic acid, NaCl, Fumaric.Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple frgression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric.Succinic acid, Lactic acid, Phenylalanine, NaCl, Tyrosine, Sugar(\ulcorner), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.

• Food Science and Biotechnology
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• 제14권2호
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• pp.249-254
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• 2005

The relationship between Sigumjang gas chromatographic patterns precisely analyzed with capillary column and ranked order in sensory analysis was investigated by stepwise multiple regression analysis. Highly predictable multiple regression models were obtained in the analysis. Ninety percent of the Sigumjang aroma was explained by the regression models at step 15 in four transformation except for absolute value transformed with root square and relative value transformed with logarithm. The aroma of Sigumjang was most affected by 2,3-dimethylpyrazine at absolute value and absolute value transformed with logarithm and by 2-furancarboxaldehyde in other transformation. The quality of sigumjang was highly affected by ${\beta}$-phallendrenal, methylpyrazine, tetramethylpyrazine, 5-methyl-2-furancarboxaldehyde, unknown 2, octanoic acid, 4-ethylphenol, methyl 10,13-octadecanoate and ethyl linoleate.

• Journal of Microbiology and Biotechnology
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• 제10권4호
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• pp.476-481
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• 2000

A linear correlation, by the stepwise multiple regression analysis, was found between the sensory test of Sigumjang aroma and the gas chromatographic data which were transformed with logarithm. GC data is the most objective method to evaluate Sigumjang aroma. A multiple correlation coefficient and a determination coefficient of more than 0.9 were obtained at the 9th and 13th steps, respectively. At step 31, the coefficient of determination level of 0.95 was attained. The accuracy of its estimation became higher as the number of the variables entered into the regression model increased. Over 90% of the Sigumjang aroma was explained by 13 compounds indentified on GC. The contributing proportion of the peak 26 was the highest followed by peaks 57 (9.27%), 29 (7.51%), 54 (6.01%), 8 (5.99%), 49 (4.97%), and 13 (4.11%).

• 한국환경과학회지
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• 제16권11호
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• pp.1301-1312
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• 2007

The objective of this study is to propose a critical storm duration forecasting model on storm runoff in small river basin. The critical storm duration data of 582 sub-basin which introduced disaster impact assessment report on the National Emergency Management Agency during the period from 2004 to 2007 were collected, analyzed and studied. The stepwise multiple regression method are used to establish critical storm duration forecasting models(Linear and exponential type). The results of multiple regression analysis discriminated the linear type more than exponential type. The results of multiple linear regression analysis between the critical storm duration and 5 basin characteristics parameters such as basin area, main stream length, average slope of main stream, shape factor and CN showed more than 0.75 of correlation in terms of the multi correlation coefficient.

• Applied Biological Chemistry
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• 제45권1호
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• pp.18-24
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• 2002

본 연구는 보리등겨로 제조한 간장 맛의 특성을 찾기 위해서 수행되었다. 맛성분은 기기분석으로, 관능검사는 panel로, 그 외 통계적 처리의 방법 등을 이용하였다. 보리간장 맛성분은 유기산, 유리당 및 유리아미노산으로 분류하였으며, 이들과 관능검사 성적과의 단순상관으로 보리간장 맛의 품질을 결정하는 것은 불가능하였다. 중상관계수는 절대값의 대수 변환에서 가장 높게 나타났으며, 따라서 단계적 중회귀분석은 가장 설명력이 높으며, 표준오차가 적은 절대값의 대수 변환을 이용하여 실시하였다. 단계적 중회귀분석 결과, 보리간장 맛의 좋고 나쁨에 기여를 하는 성분은 짠맛, 구수한 맛 및 쓴맛을 내는 성분 순이었다.

• Archives of Pharmacal Research
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• 제11권1호
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• pp.45-51
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• 1988

The feature of resolution enhancement by derivative operation is linked to one of the multivariate analysis, which is multiple linear regression with two options, all possible and stepwise regression. Examined samples were synthetic mixtures of 5 vitamins, thiamine mononitrate, riboflavin phosphate, nicotinamide, pyridoxine hydrochloride and ascorbic acid. All components in mixture were quantified with reasonably good accuracy and precision. Whole data processing procedure was accomplished on-line by the development of three computer programs written in APPLESOFT BASIC language.

• 한국운동역학회지
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• 제26권4호
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• pp.353-360
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• 2016

Objective: The aim of this study was to investigate the relationship between aiming patterns and scores in archery shooting. Method: Four (N = 4) elementary-level archers from middle school participated in this study. Aiming pattern was defined by averaged acceleration data measured from accelerometers attached on the body during the aiming phase in archery shooting. Stepwise multiple regression analysis was used to test whether a model incorporating aiming patterns from all nine accelerometers could predict the scores. In order to extract period of interest (POI) data from raw data, a Dynamic Time Warping (DTW)-based extraction method was presented. Results: Regression models for all four subjects are conducted with different significance levels and variables. The significance levels of the regression models are 0.12%, 1.61%, 0.55%, and 0.4% respectively; the $R^2$ of the regression models is 64.04%, 27.93%, 72.02%, and 45.62% respectively; and the maximum significance levels of parameters in the regression models are 1.26%, 4.58%, 5.1%, and 4.98% respectively. Conclusion: Our results indicated that the relationship between aiming patterns and scores was described by a regression model. Analysis of the significance levels, variables, and parameters of the regression model showed that our approach - regression analysis with DTW - is an effective way to raise scores in archery shooting.

• 한국콘텐츠학회논문지
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• 제14권2호
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• pp.319-329
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• 2014

본 연구는 청소년의 가족기능, 충동성, 스트레스가 집단따돌림 유형에 미치는 영향을 파악하기 위한 서술적 조사연구이다. 연구대상은 중 고등학생 627명으로, 수집된 자료는 SPSS 18.0 program을 사용하여 평균과 표준편차, t-test, Pearson's Correlation Coefficient 및 stepwise multiple regression analysis으로 분석하였다. 연구결과는 다음과 같다. 집단따돌림 유형(가해 및 피해)은 가족기능, 충동성, 스트레스와 상관관계가 있는 것으로 나타났다. 집단따돌림 가해에 영향을 미치는 요인은 가족기능의 하부요인에서 정서적 반응성, 충동성의 하부영역에서 무계획 충동성, 스트레스의 하부요인에서 친구관련 스트레스, 일반적 특성에서 음주경험(있음), 부모 우울문제 경험(있음)로 확인되었으며, 34.1%의 설명력을 나타내었다. 집단따돌림 피해에 영향을 미치는 요인은 가족기능의 하부요인에서 의사소통, 충동성의 하부영역에서 운동 충동성, 스트레스의 하부요인에서 친구관련 스트레스, 일반적 특성에서 성별(남학생), 학년(중학생)으로 확인되었으며, 30.9%의 설명력을 나타내었다. 결론적으로 본 연구는 청소년의 집단따돌림 유형(가해 및 피해)에 가족기능, 충동성, 스트레스의 역할을 실증적으로 확인하였다는 점과 청소년의 집단따돌림 유형에 따른 중재방안의 기초 자료를 제공하였다는 점에서 의의를 찾을 수 있다.