• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.171.1-171
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• 2002

• Journal of the Korean Data and Information Science Society
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• v.28 no.6
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• pp.1511-1520
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• 2017

The purpose of this study is to analyze military combat training data to improve military operation and training methods and verify required military doctrine. We set the number of combat disabled enemies, which the individual combatants make using their weapons, as the response variable regarding offensive operations from scientific military training data of reinforced infantry battalion. Our response variable has more zero observations than would be allowed for by the traditional GLM such as Poisson regression. We used the zero-inflated regression and the hurdle regression for data analysis considering the over-dispersion and excessive zero observation problems. Our result can be utilized as an appropriate reference in order to verify a military doctrine for small units and analysis of various operational and tactical factors.

• Korean Journal of Applied Biomechanics
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• v.19 no.4
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• pp.761-770
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• 2009

The purpose of this study was to observe the kinematic patterns of hurdling by domestic hurdlers and elite hurdlers from other countries in particular, we studied the hurdling motion and joint angles at the third hurdle in 110-m hurdle races. There were slight differences in the following variables at takeoff and landing: angle of the center of gravity(elite hurdler, $34.14^{\circ}$ domestic hurdler, $24.89^{\circ}$), angle variables the body angle(elite hurdler, $4.27^{\circ}$ domestic hurdler, $6.37^{\circ}$), the angle of trunk inclination(elite hurdler, $3.18^{\circ}$ domestic hurdler, $11.58^{\circ}$), and the hip angle(elite hurdler, $40.1^{\circ}$ domestic hurdler, $43.2^{\circ}$).

• Korean Journal of Applied Biomechanics
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• v.14 no.1
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• pp.83-98
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• 2004

The purpose of this study was to determine the kinematic variables of the hurdling for a korea record holder (A) and a national hurdle representative (B). after the kinematic variables such the distance and the distance and height of C.G, the velocity and the angle were analyzed about the hurdling. The results were summarized as follows; 1. In terms of the distance and the height of C.G, subject A showed long in horizontal distance from C.G to the take-off phase, but showed short in the landing phase. Subject B showed short in horizontal distance from C.G to the take-off phase, and showed long in the landing phase. 2. In terms of the velocity of C.G, Subject A showed fast C.G velocity in horizontal direction to the braking phase, Subject A and B showed slower C.G velority in the landing phase, but Subject A showed height C.G velocity in vertical direction to the to the take-off, the landing, and propulsion phase 3. In terms of the angle of C.G and lean of C.G to front at the braking and the take-off phase. Subject A kept the less angle in the maximum trunk lean to front at the flight phase as comparison with Subject B. 4. In terms of the velocity of the knee and the ankle joint. Subject A showed fast in the resultant velocity of the left ankle joint the take-off phase, but showed slow in the left knee joint. Subject B showed fast in the resultant velocity of the left knee joint the take-off phase, but showed slow in the right knee and the right ankle joint.

• Food Science and Preservation
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• v.13 no.2
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• pp.259-268
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• 2006

We investigated food preservation hurdles used for Korean traditional side dishes. As a first step of the research preparation and cooking recipes of the side dishes were surveyed, which are commonly used in Korean households. As next step, compositional and microbial quality attributes were measured onto the samples collected from the market. Antimicrobial ingredient added in the preparation are reasoned to work as important hurdles based on the scientific principles. Heating processes such as blanching, boiling, braising, hard-boiling and frying help to keep the produce decontamination or water activity adjustment. Measured salt contents of most side dishes were in the range of 1-5% with those of salt-preserved vegetables being higher. pH values were 4.7-6.4 with those of salt-preserved vegetables being lower and those of hard boiled fishes being higher. Soluble solids of braised or hard-boiled dishes were usually above $40^{\circ}Brix$, while those of blanched and seasoned vegetables had lower values. Water activity values were 0.93-0.95 for seasoned vegetables and 0.77-0.88 for hard-boiled or semi dried beans and seafoods. Product with processing steps of braising or blanching showed lower bacterial load of 102-104 cfu/g, while seasoned or salt-preserved vegetables and seafoods had aerobic bacterial count above 106 cfu/g. Korean traditional side dishes were found to apply the appropriate combinations of heating preparation process, water activity and pH adjustment and salting, providing the required preservation properties.

• Korean Journal of Applied Biomechanics
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• v.21 no.5
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• pp.541-550
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• 2011

The purpose of this study was to investigate the kinematic characteristics of the $5^{th}$ and $6^{th}$ hurdle clearances during the final of the 100-m hurdles event at the IAAF World Championships, Daegu 2011. To this end, the hurdling motions of the top 4 ranked female hurdlers in the competition were analyzed. A total of 12 cameras were used to record their motions, with a sampling frequency of 120 Hz. The cameras were calibrated using $11{\times}2{\times}1\;m$ control objects that covered all of the lanes ($1^{st}{\sim}8^{th}$ lanes). After analyzing all the data, we arrived at the following results. For the take-off phase, a negative relationship between the take-off time (CT) and athlete's rank was found. In addition, the average distances from the hurdle to take-off (L1) were shown to be 2.23 m and 2.17 m for the $5^{th}$ and $6^{th}$ hurdles, respectively. For the distance from the hurdle to landing (L2), Pearson ($1^{st}$ rank) and Carruthers($2^{nd}$ rank) showed inconsistent patterns whereas Harper ($3^{rd}$ rank) and Porter ($4^{th}$ rank) showed consistent patterns. All althetes revealed similar 3 steps patterns between hurdles, which consisted of a shorter $1^{st}$ step, longer $2^{nd}$ step and shorter $3^{rd}$ step.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1842-1846
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• 2012

The effects of hurdle techniques on the reduction of Bacillus cereus spores in Doenjang and Gochujang were investigated. In our system, Bacillus cereus spores were artificially inoculated into Doenjang and Gochujang. Hurdle techniques used in this study were additives (3% ethyl alcohol-0.03% oregano extract), Joule heating ($95^{\circ}C$ for 5 min), and hydrostatic pressure (500 MPa for 5 min at $45^{\circ}C$). Additive-Joule (AJ) and additive-Joule-pressure (AJP) treatments for Doenjang resulted in a 2.80 log and 3.74 log reduction, respectively, while treatments for Gochujang resulted in a 4.71 log and 5.60 log reduction, respectively. This suggests a high synergistic effect of Joule heating with additive treatment in Doenjang and Gochujang. A combination ofg hurdles such as additives, Joule heating, and hydrostatic pressure also kept Bacillus cereus spore counts low during storage at $30^{\circ}C$. Therefore, Bacillus cereus spores inoculated into Doenjang and Gochujang can be effectively reduced through combined treatments, including AJ or AJP.

• Korean Journal of Microbiology
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• v.47 no.4
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• pp.364-374
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• 2011

Lactobacillus brevis DK25 isolated from Dongchimi was identified by physiological and biochemical tests and 16S rDNA sequence analysis. Bacteriocin of L. brevis DK25 exhibits inhibitory activity against Enterococcus faecalis and Listeria monocytogenes when using agar well diffusion method. Maximal production of bacteriocin was reached in the beginning of the stationary phase, and inhibitory activity declined after the late stationary phase. This result suggested that bacteriocin was produced in a growth-associated manner. Complete inactivation of bacteriocin activity was observed after treatment with protease, but the activity was stable between pH 4-9 and heat resistant (30 min at $100^{\circ}C$). Bacteriocin showed a concentration-dependent antimicrobial activity against L. monocytogenes KCTC 3569. Moreover, the application experiment showed that combination of bacteriocin (320 AU/ml) with potassium benzoate (0.05%) could significantly reduce the counts of L. monocytogenes KCTC 3569 in mayonnaise during storage at 4 or $25^{\circ}C$ for 10 days. Thus, bacteriocin from L. brevis DK25 may be used for hurdle technology by combination with potassium benzoate in order to increase pathogenic bacteria inactivation in food processing and food safety control.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.10
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• pp.76-91
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• 2019

There have been many studies to examine the patterns in innovations reflecting industry-specific characteristics from an evolutionary economics perspective. The purpose of this study is to identify industry-specific differences in product innovation patterns and determinants of innovation performance. For this, Korean manufacturing is classified into high-tech industries and low-tech industries according to technology intensity. It is also pointed out that existing research does not reflect the decision-making process of firms' R&D implementations. In order to solve this problem, this study presents a Heckman sample selection model and a double-hurdle model as alternatives, and analyzes data from 1,637 firms in the 2014 Survey on Technology of SMEs. As a result, it was confirmed that the determinants and patterns of manufacturing in small and medium-size enterprise (SME) product innovation are significantly different between high-tech and low-tech industries. Also, through an extended empirical model, we found that there exist a sample selection bias and a hurdle-like threshold in the decision-making process. In this study, the industry-specific features and patterns of product innovation are examined from a multi-sided perspective, and it is meaningful that the decision-making process for manufacturing SMEs' R&D performance can be better understood.

• Journal of Industrial Convergence
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• v.22 no.8
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• pp.1-17
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• 2024

Recently, interest in edutech has been focused on its fusion with AI technology, and the market in this field is expanding. This study aims to analyze the technological competitiveness and key technological areas of major countries in the AI-edutech field. Additionally, considering that AI-edutech is a convergence of AI technology and edutech, the study seeks to examine the path dependence of AI-edutech in each country to determine whether they are based on existing AI technologies or edutech. To this end, AI-edutech patents were collected and competitiveness was analyzed using patent activity, patent impact, and market acquisition indicators. Path dependence for each country was analyzed using the hurdle negative binomial regression model. The analysis results indicate that the major countries in the AI-edutech field are China, South Korea, the United States, India, and Japan. In terms of patent activity, China had the highest level, followed by South Korea. In terms of patent impact and market securing power, the United States was high in both aspects, Japan had high market securing power, and South Korea had high patent influence. The results of the hurdle negative binomial analysis presented unique findings. The logit part results indicated that the possession of existing AI and edutech did not positively affect the emergence of current AI-edutech, but the count part results showed a positive influence. This suggests that, overall, it is difficult to assert that current AI-edutechs are based on past AI and edutechs. However, once some AI-edutechs based on existing AI and edutechs emerge, they are influenced by the existing technologies. These findings provide implications for future research and technological strategies in this field.