• Journal of Animal Science and Technology
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• v.63 no.3
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• pp.603-613
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• 2021

This research improved the growth potential of Bifidobacterium animalis subsp lactis strain JNU306, a commercial medium that is appropriate for large-scale production, in yeast extract, soy peptone, glucose, L-cysteine, and ferrous sulfate. Response surface methodology (RSM) was used to optimize the components of this medium, using a central composite design and subsequent analyses. A second-order polynomial regression model, which was fitted to the data at first, significantly lacked fitness. Thus, through further analyses, the model with linear and quadratic terms plus two-way, three-way, and four-way interactions was selected as the final model. Through this model, the optimized medium composition was found as 2.8791% yeast extract, 2.8030% peptone soy, 0.6196% glucose, 0.2823% L-cysteine, and 0.0055% ferrous sulfate, w/v. This optimized medium ensured that the maximum biomass was no lower than the biomass from the commonly used blood-liver (BL) medium. The application of RSM improved the biomass production of this strain in a more cost-effective way by creating an optimum medium. This result shows that B. animalis subsp lactis JNU306 may be used as a commercial starter culture in manufacturing probiotics, including dairy products.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.1 no.1
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• pp.16-28
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• 1991

Knapsack public-key cryptosystems are based on the knapsack problem which is NP-complete. aii of the knapsack problem, are known to be insecure. However, the Chor and Rivest knapsack cryptosystem based on arithmetic in finite field is secure against all known cryptosystem based on arithmetic in a finite field is secure against all known cryptanalytic attacks. We suggest a new msthod of attack on knapsack cryptosystem which is based on the relaxation of a quadratic 0-1 integer optimization problem. We show that under certain condirions some bits of the solution of knapsack problem can be determined by using persistency property of linear relaxation. Also we propose a new Chor-Rivest system, this new cryptosystem reduces the number of calculation of discrete logarithms which are necessary for the implemention in a multi-user system.

• Geomechanics and Engineering
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• v.33 no.5
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• pp.487-506
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• 2023

Looking from the past to the present, the earthquakes can be said to be type of disaster with most casualties among natural disasters. Soil liquefaction, which occurs under repeated loads such as earthquakes, plays a major role in these casualties. In this study, analytical equation models were developed to predict the probability of occurrence of soil liquefaction. In this context, the parameters effective in liquefaction were determined out of 170 data sets taken from the real field conditions of past earthquakes, using WEKA decision tree. Linear, Exponential, Power and Quadratic models have been developed based on the identified earthquake and ground parameters using Krill Herd algorithm. The Exponential model, among the models including the magnitude of the earthquake, fine grain ratio, effective stress, standard penetration test impact number and maximum ground acceleration parameters, gave the most successful results in predicting the fields with and without the occurrence of liquefaction. This proposed model enables the researchers to predict the liquefaction potential of the soil in advance according to different earthquake scenarios. In this context, measures can be realized in regions with the high potential of liquefaction and these measures can significantly reduce the casualties in the event of a new earthquake.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• Journal of Korean Society of Steel Construction
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• v.10 no.3 s.36
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• pp.553-564
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• 1998

Recently, more and more steel-deck structural system for two story roads has been adopted as a solution against traffic congestion in urban area, mainly because of fast construction, reduced self-weight, higher stiffness and efficient erection compared to that of concrete decks. The main objective is to study on the unit-elective optimal type and proportioning of a rational steel-deck system for two story roads using an optimum design program specifically developed for steel-deck systems. The objective function for the optimization is formulated as a minimum cost design problem. The behavior and design constraints are formulated based on the ASD(Allowable Stress Design) criteria of the Korean Bridge Design Code. The optimum design program developed in this study consists of two steps - the first step for the optimization of the steel box or plate girder viaducts, and the second step for the optimum design of the steel-decks with closed or open ribs. A grid model is used as a structural analysis model for the optimization of the main girder system, while the analysis of the deck system is based on the Pelican-Esslinger method. The SQP(Sequential Quadratic Programming) is used as the optimization technique for the constrained optimization problem. By using a set of application examples, the rational type related to the optimized steel-deck system designs is investigated by comparing the cost effectiveness of each type. Based on the results of the investigation it may be concluded that the optimal linear box girder and deck system with closed ribs may be utilized as one of the most rational and economical viaducts in the construction of two-story roads.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.67-76
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• 2012

This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.454-462
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• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• Transactions of the Korean Society of Mechanical Engineers
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• v.17 no.6
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• pp.1381-1388
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• 1993

This paper presents a method for the simultaneous optimal design of structural and control systems. Sensitivities of performance index with respect to structural design variables are analyzed. The structural design variables are optimized to minimize the performance index by use of conjugate gradient method. The method is applied to a half model of an active vehicle suspension system with elastic body moving on a randomly profiled road. The suspension control force of an optimally controlled system in the presence of measurement errors are calculated by use of linear quadratic Gaussian control theory and Kalman filter theory. The performance index contains ride comfort, road holding and working space of suspension. The structural design variables taken are stiffness, daming properties and the position of the suspension system. The random road profile considered as colored noise is shaped from white noise by use of shaping filter. The performance of an optimal simultaneous structure/control system is compared with that of an optimal controlled system.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.