• Progress in Medical Physics
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• v.10 no.2
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• pp.95-101
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• 1999

The aims of this report are to classify the incorrect data of patients and the errors of dose and dose distribution observed in QA activities on teleradiotherapy chart, and to analyze their frequency. In our department, radiation physicists check several sheets of patient chart to reduce numeric errors before starting radiation therapy and at least once a week, which include history, port diagram, MU calculation or treatment planning summary and daily treatment sheet. The observed errors are classified as followings. 1) Identity of patient, 2) Omitted or unrecorded history sheet even though not including the item related to dose, 3) Omission of port diagram, or omitted or erroneous data, 4) Erroneous calculation of MU and point dose, and important causes, 5) Loss of summary sheet of treatment planning, and erroneous data of patient in the sheet, 6) Erroneous record of radiation therapy, and errors of daily dose, port setup, MU and accumulated dose in the daily treatment sheet, 7) Errors leading inexact dose or dose distribution, errors not administerd even though its possibility, and simply recorded errors, 8) Omission of sign. Number of errors was counted rather than the number of patients. In radiotherapy chart QA from Jun 17, 1996 to Jul 31, 1999, no error of patient identity had been observed. 431 Errors in 399 patient charts had been observed and there were 405 physical errors, 9 cases of omitted or unrecorded history sheet, and 17 unsigned. There were 23 cases (5.7%) of omitted port diagram, 21 cases (5.2%) of omitted data and 73 cases (18.0 %) of erroneous data in port diagram, 13 cases (3.2 %) treated without MU calculation, 68 cases (16.3 %) of erroneous MU, 8 cases (2.0%) of erroneous point dose, 1 case (0.2 %) of omitted treatment planning summary, 11 cases (2.7%) of erroneous input of patient data, 13 cases (3.2%) of uncorrected record of treatment, 20 cases (4.9%) of discordant daily doses in MU calculation sheet and daily treatment sheet, 33 cases (8.1%) of erroneous setup, 52 cases (12.8%) of MU setting error, 61 cases (15.1%) of erroneous accumulated dose. Cases of error leading inexact dose or dose distribution were 239 (59.0 %), cases of error not administered even though its possibility were 142 (35.1 %), and cases of simply recorded error were 24 (5.9 %). The numeric errors observed in radiotherapy chart ranged over various items. Because errors observed can actually contribute to erroneous dose or dose distribution, or have the possibility to lead such errors, thorough QA activity in physical aspects of radiotherapy charts is required.

• Journal of Intelligence and Information Systems
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• v.21 no.2
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• pp.131-150
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• 2015

Omission of noun phrases for obligatory cases is a common phenomenon in sentences of Korean and Japanese, which is not observed in English. When an argument of a predicate can be filled with a noun phrase co-referential with the title, the argument is more easily omitted in Encyclopedia texts. The omitted noun phrase is called a zero anaphor or zero pronoun. Encyclopedias like Wikipedia are major source for information extraction by intelligent application systems such as information retrieval and question answering systems. However, omission of noun phrases makes the quality of information extraction poor. This paper deals with the problem of developing a system that can restore omitted noun phrases in encyclopedia documents. The problem that our system deals with is almost similar to zero anaphora resolution which is one of the important problems in natural language processing. A noun phrase existing in the text that can be used for restoration is called an antecedent. An antecedent must be co-referential with the zero anaphor. While the candidates for the antecedent are only noun phrases in the same text in case of zero anaphora resolution, the title is also a candidate in our problem. In our system, the first stage is in charge of detecting the zero anaphor. In the second stage, antecedent search is carried out by considering the candidates. If antecedent search fails, an attempt made, in the third stage, to use the title as the antecedent. The main characteristic of our system is to make use of a structural SVM for finding the antecedent. The noun phrases in the text that appear before the position of zero anaphor comprise the search space. The main technique used in the methods proposed in previous research works is to perform binary classification for all the noun phrases in the search space. The noun phrase classified to be an antecedent with highest confidence is selected as the antecedent. However, we propose in this paper that antecedent search is viewed as the problem of assigning the antecedent indicator labels to a sequence of noun phrases. In other words, sequence labeling is employed in antecedent search in the text. We are the first to suggest this idea. To perform sequence labeling, we suggest to use a structural SVM which receives a sequence of noun phrases as input and returns the sequence of labels as output. An output label takes one of two values: one indicating that the corresponding noun phrase is the antecedent and the other indicating that it is not. The structural SVM we used is based on the modified Pegasos algorithm which exploits a subgradient descent methodology used for optimization problems. To train and test our system we selected a set of Wikipedia texts and constructed the annotated corpus in which gold-standard answers are provided such as zero anaphors and their possible antecedents. Training examples are prepared using the annotated corpus and used to train the SVMs and test the system. For zero anaphor detection, sentences are parsed by a syntactic analyzer and subject or object cases omitted are identified. Thus performance of our system is dependent on that of the syntactic analyzer, which is a limitation of our system. When an antecedent is not found in the text, our system tries to use the title to restore the zero anaphor. This is based on binary classification using the regular SVM. The experiment showed that our system's performance is F1 = 68.58%. This means that state-of-the-art system can be developed with our technique. It is expected that future work that enables the system to utilize semantic information can lead to a significant performance improvement.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.25 no.1
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• pp.28-36
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• 2014

Objectives : The goal of this study was to examine the association between zinc and lead level and symptoms of attention-deficit hyperactivity disorder (ADHD) among Korean children. Methods : A total of 89 clinic-referred children participated in the study (ADHD group=45, control group=44). The participants were 5-15 years old, and were mainly from urban areas of Seoul, Korea. ADHD was diagnosed using the Kiddie-Schedule for Affective Disorders and Schizophrenia-Present and Lifetime Version. We excluded children with a comorbid psychiatric disorder, medical illness requiring medication, or a prior history of taking ADHD medication. In order to evaluate the severity of ADHD symptoms, parents' Korean ADHD Rating Scale (K-ARS) was used. The ADHD diagnostic system (ADS) was used for evaluation of the severity of inattention and impulsivity. All participants completed the intelligence test and hair mineral analysis. Multiple regression analysis was used to examine the effect of hair zinc and lead levels on the K-ARS and ADS. We measured the predictive ability of the zinc and lead levels using logistic regression analysis. Results : The lead level explained the score for omission errors, commission errors, and response time SD in visual ADS in the ADHD group (adjusted $R^2$=.243, p<.01, adjusted $R^2$=.362, p<.01, and adjusted $R^2$=.275, p<.01), the score for omission errors of auditory ADS in ADHD group (adjusted $R^2$=.407, p<.01) and the entire group (adjusted $R^2$=.292, p<.01). Zinc was significantly explanatory for the K-ARS scores for the entire group (adjusted $R^2$=.248, p<.001) and the ADHD group (adjusted $R^2$=.247, p<.05). Conclusion : These findings suggest a possible role of zinc and lead in ADHD. Lead concentration in hair samples affected the ADS scores, and this was more prominent in children with ADHD. Children with ADHD had a lower zinc concentration in their hair, and the zinc concentration in hair showed negative correlation with the K-ARS score.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.150-158
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• 1993

In order to investigate the content and seasonal variation of the extractive components including taste compounds, free amino acids, nucleotides and related compounds, quanternary ammonium bases, and guanidino compounds of ascidian collected from the south coast of Korea were determined bimonthy from April to October in 1990. The extractive nitrogen was composed of $60{\sim}62\%$ as free amino acids, $12{\sim}16\%$ as betaines, $5{\sim}9\%$ as nucleotides, and others as trimethylamine oxide(TMAO) and total creatinine. The muscle of ascidian was rich in such free amino acids as taurine, proline, glutamic acid, glycine and glycinebetaine. Most of nitrogenous compounds in the extractives showed a marked seasonal variation with a maximum in summer or autumn. AMP content was relatively high among nucleotides. Succinic acid, malic acid, lactic acid and pyroglutaric acid were the major organic acids in ascidian. The results of omission test suggested that the taste of ascidian is attributed to mainly free amino acid, betaines, nucleotides and nonvolatile organic acid in order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.33-39
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• 1984

In order to elucidate the taste compounds of wild eel, Anguilla japonica, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in profile were assessed. In free amino acid composition, lysine was dominant occupying $25\%$ of total free amino acid. The other abundant amino acids were glycine, arginine, alanine and histidine. From the results of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases total creatinine was abundant. The amount of betaine was 24 mg/100 g. The main organic acid were butyric acid, valeric acid and succinic acid. As for the sugars, glucose and inositol were 1-2 mg/ 100g in content. $K^+,\;Na^+,\;PO_{4}^{3-}\;and\;Cl^-$ were found to be the major ions. From the results of omission test the major components which contribute to produce the taste were glycine, serine, glutamic acid, IMP, $Na^+,\;K^+,\;Cl^-,\;PO_{4}^{3-}$, lysine, alanine, isoleucine, aspartic acid and creatinine.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.696-701
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• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.129-138
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• 2011

Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at $140^{\circ}C$ for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.194-200
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• 1981

Boiled-dried anchovy is one of nation-widely consumed dried fish foods in Korea. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed, and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was $22.7{\mu}mole/g,\;18.6{\mu}mole/g,\;20.3{\mu}mole/g\;and\;4.0{\mu}mole/g$, respectively, and the ratio of IMP to the total nucleotides and their related compounds in each sample was $55.0\%,\;51.0\%,\;69.1\%\;and\;47.0\%$, respectively. In the free amino acid composition of the four size groups of boiled-dried anchovy, abundant amino acids were histidine, lysine, alanine and proline, and the sum of these amino acids occupied $69.0\%,\;67.7\%$. $66.8\%\;and\;45.9\%$ of the total free amino acid in each sample, respectively. Among these. histidine was the most dominant in all samples amounting to 589.0 mg/100g in lage size, 373.9 mg/100g in middle size, 437.8 mg/100g in small sire and 101.0 mg/100g in least size, while aspartic acid and methionine were poor in content. Among the organic bases, total creatinine was abundant, and its nitrogen content ranged from $21\%\;to\;39\%$ of the total extractive nitogen. From the results of omission test, the taste-active compounds of the boiled-dried anchovy are assumed to be IMP and free amino acids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.202-210
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• 1983

In order to elucidate the taste compounds of Korean catfish, Parasilurus asotus, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of Korean catfish were analyzed, and then evaluated by sensory test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, glycine was dominant occupying $25\%$ of total free amino acids. The other abundant free amino acids were lysine, taurine and alanine. Judging from the result of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases, total creatinine was abundant and its nitrogen content occupied more than $50\%$ of the total extractive nitrogen. The amount of betaine was 18mg/100g and trace amount of trimethylamine and trimethylamine oxide were detected. The main organic acids were succinic, butyric, propionic and valeric acid. On the other hand, oxalic, fumaric, maleic, tartaric and citric acids were analyzed in trace. As for the sugars, glucose was found to be the most abundant monosaccharide. Extremely small amounts of fructoae, inositol were also detected and ribose and arabinose were trace in content. $K^+,\;Na^+,\;PO_{4}^{3-}$ and $Cl^-$ were found to be the major ions and small amount of $Ca^{2+}$ were defected. The synthetic extract, prepared with about 40 pure chemicals based on the analytical data satisfactorily revealed the natural taste of the original extract except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste were serine, IMP, succinic acid and $PO_{4}^{3-}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.175-179
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• 1999

Processing conditions for dried condiments with oyster, pen shell and cockle shell were investigated. The enzymatic hydrolysis for 3 hours was more profitable than hydrothermal extraction to develop flavoring matters from oyster, pen shell and cockle shell. As a result of omission tests, nucleotides were predominated in the taste compounds of shellfish hydrolysates rather than free amino acids, and the contribution of nucleotides and free amino acids to the taste of shellfish hydrolysates was remarkable. The major flavoring components of shellfish hydrolysates were free amino acids and oligopeptides below 500 dalton. When shellfish hydrolysates were separated with membrane (molecular weight cutoff 500 dalton) for recovering flayer, recovering yields of amino type nitrogen were $92.1\~92.8\%$. Moisture contents of dried shellfish condiments prepared with pretense hydrolyzed oyster, pen shell and cockle shell were $3.5\%,\;3.8\%$ and $3.7\%$, respectively. Contents of total nitrogen were $69.4\%,\;78.8\%$ and $74.2\%$, and those of amino nitrogen were $45.5\%,\;48.9\%$ and $45.4\%$, respectively. Drying yield, solubility and absorption rates at Aw 0.88 were $11.7\%,\;78.4\%$ and $6.8\%$ in oyster, $8.2\%,\;73.6\%$ and $6.1\%$ in pen shell, $9.8\%,\;76.9\%$ and $6.6\%$ in cockle shell, respectively.