• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.212-219
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• 1996

Four-dimensional response surface methodology was used for monitoring dynamic changes in substrates during Maillard reaction. The coefficients of determination ($R^2$) of response surface regression equations for the changes in amino acids during Maillard reaction were 0.9478 for total amino acids and above 0.90 for each amino acid. $R^2$ of regression equations for the changes in sugars during Maillard reaction were 0.9250 for glucose and 0.6490 for fructose. The contents of total amino acids gradually decreased with increasing reaction temperature and pH of the solvent. Browning color intensity increased with rising reaction temperature, showing maximum color intensity at around $145^{\circ}C$. Each amino acid showed a decreasing tendency in its contents, which was similarly found in total amino acids. Four-dimensional response surface methodology indicated that the increased temperature during Maillard reaction was the most influential factor in decreasing substrates, such as aspartic acid, threonine and glucose. While the reaction time and pH of solvent little affected the changes in the above-mentioned substrates during Maillard reaction.

• The Korean Journal of Physiology and Pharmacology
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• v.25 no.6
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• pp.603-611
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• 2021

Taste-responsive neurons in the nucleus of the solitary tract (NST), the first gustatory nucleus, often respond to thermal or mechanical stimulation. Alcohol, not a typical taste modality, is a rewarding stimulus. In this study, we aimed to investigate the effects of ethanol (EtOH) and/or temperature as stimuli to the tongue on the activity of taste-responsive neurons in hamster NST. In the first set of experiments, we recorded the activity of 113 gustatory NST neurons in urethane-anesthetized hamsters and evaluated responses to four basic taste stimuli, 25% EtOH, and 40℃ and 4℃ distilled water (dH₂O). Sixty cells responded to 25% EtOH, with most of them also being sucrose sensitive. The response to 25% EtOH was significantly correlated with the sucrose-evoked response. A significant correlation was also observed between sucrose- and 40℃ dH₂O- and between 25% EtOH- and 40℃ dH₂O-evoked firings. In a subset of the cells, we evaluated neuronal activities in response to a series of EtOH concentrations, alone and in combination with 32 mM sucrose (EtOH/Suc) at room temperature (RT, 22℃-23℃), 40℃, and 4℃. Neuronal responses to EtOH at RT and 40℃ increased as the concentrations increased. The firing rates to EtOH/Suc were greater than those to EtOH or sucrose alone. The responses were enhanced when solutions were applied at 40℃ but diminished at 4℃. In summary, EtOH activates most sucrose-responsive NST gustatory cells, and the concomitant presence of sucrose or warm temperatures enhance this response. Our findings may contribute to elucidate the neural mechanisms underlying appetitive alcohol consumption.

• Journal of the Korea Society of Computer and Information
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• v.21 no.5
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• pp.127-133
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• 2016

In this paper, an intelligent dimming control system is designed and implemented with the human visual response function using CDS sensor, PIR sensor and temperature sensor, etc. The proposed system is designed to detect a moving object by PIR sensor and to control the LED dimming considering the human visual response. Also, the dimming of LED light can modulate on the app, and simultaneously control dimming in real-world environments with smart phone app. A high-temperature warning or a fire hazard information is transmitted to user's smart phone according to sensor values and Data graph are provided as part of data visualization. Connecting the hardware controller, the proposed intelligent smart dimming control system is expected to contribute to the power reduction interior LED, smart grid building and saving home combining with internet of things.

• KSBB Journal
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• v.26 no.4
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• pp.341-346
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• 2011

This work is focused on the possibility of marine biomass Codium fragile as renewable resources for production of levulinic acid. In an effort to optimize the reaction conditions of levulinic acid production from Codium fragile, response surface methodology was applied. A total of 18 individual experiments were designed to investigate the effect of reaction temperature, catalyst amount, and reaction time. As a result, 4.26 g/L levulinic acid from Codium fragile was produced in the condition of $160.7^{\circ}C$ of reaction temperature, 3.9% of sulfuric acid, and 39.1 min of reaction time. This result will provide the useful information for chemical production from marine resource.

• Microbiology and Biotechnology Letters
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• v.48 no.1
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• pp.48-56
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• 2020

This study aimed to optimize the culture conditions to improve the crude biosurfactant activity of Bacillus pumilus IJ-1, using a 3³ full-factorial design of response surface methodology (RSM). It was found that submerged fermentation of B. pumilus improved the activity of the crude biosurfactant. The factors selected for optimization were NaCl concentration, temperature, and tryptone concentration. Response surface analysis revealed that the fitted quadratic model was statistically significant and produced an adequate R² value (0.9898) and a low probability value (<0.0001). The optimum level for each factor was found to be 0.567% (w/v) NaCl, 21.851℃ and 0.765% (w/v) tryptone, respectively. Crude biosurfactant activity was found to be most affected by tryptone concentration; then temperature, and finally NaCl concentration. Our results may potentially facilitate large-scale biosurfactant production from B. pumilus IJ-1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.466-470
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• 2001

Response surface methodology was used for monitoring extraction conditions, based on quality properties of old pumpkin extracts. Hunter's color L value of extracts was maximized at 101℃, 2.6 hr and decreased gradually after maximum point. The polynomial equation for Hunter's color L value showed 10% of significance level and 0.8799 of R². Hunter's color a value was minimized at 117℃, 3.9 hr and R² of polynomial equation was 0.9852 within 1% significance level. Hunter's color b value and ΔE value increased as the extracting temperature and time increased. Extraction yield of old pumpkin was maximized at 110℃, 4 hr and increased in proportional to the extracting temperature and time, but decreased after 113℃ and 2 hr. Viscosity of pumpkin extracts were maximized at 120℃, nearly 3 hr. R² of polynomial equations for yield, viscosity and sugar content were 0.9532, 0.9812 and 0.8869, respectively. Optimum ranges of extraction conditions for quality properties of old pumpkin were 102∼109℃, 2.5∼3.5 hr, respectively. Predicted values at the optimum extraction condition agreed with experimental values.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.55 no.9
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• pp.449-458
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• 2006

In general, a DC solenoid valve is evaluated by the performances such as the attraction force at maximum and minimum strokes, temperature rising, power consumption and time of action. The importance of each performance may be different according to the specific application purpose. When the temperature rising and power consumption are fixed, however, the performance of DC solenoid valve is usually evaluated by the attraction force at maximum and minimum strokes and time of action. In this paper, the shape of the pole face of plunger and core is optimized to increase the attraction force at maximum stroke, and thereby to minimize the time of action. For the shape optimization, (1+1) evolution strategy is incorporated with the response surface method(RSM) and finite element method(FEM).

• Environmental Engineering Research
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• v.17 no.2
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• pp.117-122
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• 2012

A central composite design and response surface methodology were applied to investigate the optimum conditions for maximum adsorption capacity in activated alumina as an adsorbent. The optimized conditions were determined for adsorption capacity using variables of flow rate and temperature. It was found that flow rate and temperature greatly influenced the adsorption capacity, as determined by analysis of variance analysis of these variables. Statistical checks indicated that second order polynomial equations were adequate for representing the experimental values. The optimum conditions for adsorption capacity were $0^{\circ}C$ and 2,718 mL/min, with the estimated maximum adsorption capacity of 17.82%. The experimental adsorption capacity was 17.75% under these optimum conditions, which was in agreement with the predicted value of 17.82%.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.57 no.12
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• pp.2285-2290
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• 2008

Even though efficiency of coal-fired power plant is proportional to operating temperature, increasement of operating temperature is limited by a technological level of each power plant component. It is an alternative plan to increase operating pressure up to ultra super critical point for efficiency enhancement. It is difficult to control process of power plant in ultra super critical point because that point has highly nonlinear characteristics. In this paper, new control logic, Unit Response Optimizer Controller(URO Controller) which is based on Fuzzy logic and Model Predictive Controller, is introduced for better performance. Then its performance is tested and analyzed with design guideline.

• Journal of Life Science
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• v.10 no.2
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• pp.196-201
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• 2000

The production of tetrodotoxin (TTX) using Vibrio sp. YE-101, a novel marine microorganism isolated from the intestine of pufferfish, was investigated. Culture condition was optimized for the enhanced production of TTX using response surface methodology. The experimental sets of environmental conditions including pH, temperature and NaCl concentration were designed using central composite experimental design. The optimal conditions of pH, temperature and NaCl concentration were determined to be 8.1, 29.2℃, and 2.6% (w/v) respectively. The relative growth extent could be enhanced up to 80%, and final mouse unit (MU) value of TTX was also enhanced up to 87% by response surface optimization.