• Food Science and Biotechnology
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• 제15권3호
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• pp.404-408
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• 2006

Feasibility of surface plasmon resonance (SPR) method to evaluate soybean frying oil quality was evaluated. Free fatty acid value, p-anisidine value, conjugated dienoic acid content, conjugated trienoic acid content, peroxide value, iodine value, total polar compound (TPC), ratio of unsaturated fatty acid to saturated fatty acid, refractive index, dielectric constant, smoking point, and L, a, and b of Hunter color system were selected as parameters related to conventional evaluation of soybean frying oil quality. SPR scale mapped with conventional quality parameters well described free fatty acid value, conjugated dienoic acid content, dielectric constant, TPC, and b of Hunter color system, as shown by correlation and linear regression analyses.

• ETRI Journal
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• 제36권3호
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• pp.418-428
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• 2014

In social network services, such as Facebook, Google+, Twitter, and certain postings attract more people than others. In this paper, we propose a novel method for predicting the lifespan and retweet times of tweets, the latter being a proxy for measuring the popularity of a tweet. We extract information from retweet graphs, such as posting times; and social, local, and content features, so as to construct prediction knowledge bases. Tweets with a similar topic, retweet pattern, and properties are sequentially extracted from the knowledge base and then used to make a prediction. To evaluate the performance of our model, we collected tweets on Twitter from June 2012 to October 2012. We compared our model with conventional models according to the prediction goal. For the lifespan prediction of a tweet, our model can reduce the time tolerance of a tweet lifespan by about four hours, compared with conventional models. In terms of prediction of the retweet times, our model achieved a significantly outstanding precision of about 50%, which is much higher than two of the conventional models showing a precision of around 30% and 20%, respectively.

• 유통과학연구
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• 제21권9호
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• pp.43-53
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• 2023

Purpose: This study aims to examine the demographic similarities and differences in objectives, methodology, and findings of previous studies in the context of gaining financial literacy using videos. This study employs a systematic review design. Research design, data and methodology: Based on the content analysis method, 15 articles were chosen from Scopus and Science Direct during 2015-2020. After formulating the research questions, the paper identification process, screening, eligibility, and quality appraisal are discussed in the methodology. The keywords for the advanced search included "Financial literacy," "Financial Education," and "Video". Results: The results of this study indicate the effectiveness of learning financial literacy using videos. Significant results were obtained when students interacted with the video content distribution. The findings of this study provide an overview and lead to a better understanding of the use of video in financial literacy. Conclusions: This study is important as a guide for educators in future research and practice planning. A systematic review on this topic is the research gap. Video learning was active learning that involved student-centered activities that help students engage with financial literacy. By conducting a systematic review, researchers and readers may also understand how extending an individual's financial literacy may change after financial education.

• 한국식품영양학회지
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• 제32권6호
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• pp.696-700
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• 2019

In this study, sulgidduk was prepared by addition of varying amount of black doraji extract and the physicochemical quality characteristics and antioxidant activities were investigated in order to explore the commercialization potential of sulgidduk supplemented with black doraji extract. The moisture content of sulgidduck supplemented with black doraji extract exhibited a significant decrease compared to the control. The pH of sulgidduck tended to decrease with increasing concentration of black doraji extract, and the reducing sugar content increased significantly from 0.33% to 3.51%. With an increase in the content of black doraji extract, a decrease in lightness (L^⁎) and increase in redness (a^⁎) was observed. A significant increase in the total polyphenol content and antioxidant activity (DPPH and ABTS radical scavenging activity) was observed with the addition of the black doraji extract. Consequently, it is proposed that black doraji extract can be used for recipe development and commercialization of various rice cakes.

• 한국세라믹학회지
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• 제47권6호
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• pp.509-514
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• 2010

Porous mullite-bonded SiC (MBSC) ceramics were fabricated at temperatures ranging from 1400 to $1500^{\circ}C$ for 2 h using silicon carbide (SiC), alumina ($Al_2O_3$), strontium oxide (SrO), and poly (methyl methacrylate-coethylene glycol dimethacrylate) (PMMA) microbeads. The effect of template content on porosity, pore morphology, and flexural strength were investigated. The porosity increased with increasing the template content at the same sintering temperature. The flexural strength showed maximum after sintering at $1450^{\circ}C$/2 h for all specimens due to small pores and dense strut. By controlling the template content and sintering temperature, it was possible to produce porous MBSC ceramics with porosities ranging from 30% to 54%. A maximum flexural strength of ~51MPa was obtained at 30% porosity when no template were used and specimens sintered at $1450^{\circ}C$/2 h.

• Bulletin of the Korean Chemical Society
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• 제32권12호
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• pp.4270-4274
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• 2011

A method is proposed for determining chromium content in the carbon steel pipes of a nuclear power plant (NPP) to evaluate wall thinning caused by flow-accelerated corrosion (FAC). A flat file was used to obtain filings samples. To assess sampling quality, a disk form of SRM 1227 was ground with the flat file, and the amount of Cr in the filings was determined by ICP-AES. The content of chromium in the filings of SRM 1227 was estimated as six times higher than the certified value due to the contamination of chromium in the file. To eliminate chromium contamination from the file, it was coated with WC-12Co using high-velocity oxygen-fuel (HVOF) spraying systems. After obtaining filings samples using the coated file, Cr content in four types of disk-form SRMs was determined by ICP-AES. The recoveries of Cr in the disk-form SRMs were in the range of 95.4-102.6%, with relative standard deviations from 0.43 to 3.0%. The Cr contents in the filings collected from the used outlet headers of the nuclear power plants using the flat file coated were in the range of 0.11-0.19%.

• 한국축산식품학회지
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• 제36권1호
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• ETRI Journal
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• 제38권2호
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• pp.347-355
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• 2016

In face examinations, gender classification (GC) is one of several fundamental tasks. Recent literature on GC primarily utilizes datasets containing high-resolution images of faces captured in uncontrolled real-world settings. In contrast, there have been few efforts that focus on utilizing low-resolution images of faces in GC. We propose a GC method based on a pixel classifier boosting with modified census transform features. Experiments are conducted using large datasets, such as Labeled Faces in the Wild and The Images of Groups, and standard protocols of GC communities. Experimental results show that, despite using low-resolution facial images that have a 15-pixel inter-ocular distance, the proposed method records a higher classification rate compared to current state-of-the-art GC algorithms.

• 한국약용작물학회지
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• 제27권5호
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• pp.339-347
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• 2019

Background: Adlay (Coix lacryma-jobi L. var. ma-yuen Stapf.) is an important medicinal and cereal crop that contains high levels of protein, fatty acids and crude fiber, as well as calcium, phosphorus, zinc, minerals, and essential amino acids. Despite its economic significance, little is known about biological activity in adlay sprouts. This study investigated the total free sugar, polyphenol and flavonoid content, and antioxidative activity in adlay sprouts at different growth stages. Methods and Results: The total free sugar and coixol content of germinated adlay sprouts were analyzed by high performance liquid chromatography. The total phenolic content was measured by the Folin and Denis, and flavonoid content by the Davis method. Antioxidative activity was tested by the 2,2-diphenyl-1-picryl hydrazyl method. All measured component, including total phenolic and coixol content ($2.71{\pm}0.02mg/g$ and $59.70{\pm}0.01mg/g$), and antioxidant capacity ($IC_{50}$; $453.93{\mu}g/m{\ell}$) were highest in 3 day old adlay sprouts. In contrast, total free sugar and flavonoid content (3.02% and $0.60{\pm}0.02mg/g$) were highest in sprouts at 5 days after sowing. In addition, there was a strong positive correlation between antioxidative activity and total polyphenol content (r = 0.902, p < 0.001). Conclusions: Adlay sprouts between 3 days and 5 days following germination contain high levels of functional components and free sugar. This study therefore suggests that adlay sprouts can be developed as a valuable health-promoting food and a good source of natural antioxidants.

• 한국재료학회지
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• 제25권8호
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• pp.398-402
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• 2015

Fundamental studies of microstructural changes and high temperature deformation of titanium aluminide (TiAl) were conducted from the view point of the effect of Al content in order to develop the manufacturing process of TiAl. Microstructures in an as cast state consisted mainly of lamellar structure irrespective of Al content. By homogenization at 1473 K, the microstructures of Ti-49Al and Ti-51Al were transformed into an equiaxial structure which was composed of ${\gamma}$-TiAl, while the lamellar structure that was observed in Ti-46Al and Ti-47Al was much more stable. We found that the reduction of Al content suppressed the formation of equiaxial grains and resulted in a microstructure of only a lamellar structure. On Ti-49Al and Ti-51Al, dynamic recrystallization occurred during high temperature deformation, and the microstructure was transformed into a fine equiaxial one, while the microstructures of Ti-46Al and Ti-47Al contained few recrystallized grains and consisted mainly of a deformed lamellar structure. We observed that on the low-Al alloys the lamellar structure under hard mode deformation conditions deformed as kink observed B2-NiAl. High temperature deformation characteristics of TiAl were strongly affected by Al content. An increase of Al content resulted in a decrease of peak stress and activation energy for plastic deformation and an increase of the recrystallization ratio in TiAl.