• Journal of Korean Society for Atmospheric Environment
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• v.23 no.4
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• pp.449-456
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• 2007

Dispersion coefficient preprocessing schemes have been examined to improve plume dispersion model performance in complex coastal areas. The performances of various schemes for constructing the sigma correction order were evaluated through estimations of statistical measures, such as bias, gross error, R, FB, NMSE, within FAC2, MG, VG, IOA, UAPC and MRE. This was undertaken for the results of dispersion modeling, which applied each scheme. Environmental factors such as sampling time, surface roughness, plume rising, plume height and terrain rolling were considered in this study. Gaussian plume dispersion model was used to calculate 1 hr $SO_2$ concentration 4 km downwind from a power plant in Boryeung coastal area. Here, measured data for January to December of 2002 were obtained so that modelling results could be compared. To compare the performances between various schemes, integrated scores of statistical measures were obtained by giving weights for each measure and then summing each score. This was done because each statistical measure has its own function and criteria; as a result, no measure can be taken as a sole index indicative of the performance level for each modeling scheme. The best preprocessing scheme was discerned using the step-wise method. The most significant factor influencing the magnitude of real dispersion coefficients appeared to be sampling time. A second significant factor appeared to be surface roughness, with the rolling terrain being the least significant for elevated sources in a gently rolling terrain. The best sequence of correcting the sigma from P-G scheme was found to be the combination of (1) sampling time, (2) surface roughness, (3) plume rising, (4) plume height, and (5) terrain rolling.

• Journal of Environmental Health Sciences
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• v.31 no.2 s.83
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• pp.134-146
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• 2005

Environmental monitoring system has been adopted and supplemented as inspection measures for the quantitative and qualitative changes of environmental impact assessment (EIA). This study compares the results of environmental impact assessment with the results of post-environmental investigation using a correction and principal component analysis (PCA) in the housing development project. Correlation analysis showed that most of air quality variables including TSP, $PM_{10},\;NO_2$, CO were linearly correlated with each other in the environmental impact assessment and the post-environmental investigation. In the water quality, pH and BOD were well correlated with the DO and SS, respectively. As a result of correlation analysis in the noise and vibration, noise in day and night and vibration in day and night were related to each other between EIA and the post-environmental investigation. From the results of analysis of soil, Cu with Cd, Cu with Pb, and Cd with Pb were related to each other in EIA. Principal component analysis (PCA) showed a powerful pattern recognition that had attempted to explain the variance of a large dataset of inter-correlated variable with a smaller set of independent variables (principal components). Principal component (PC1) and principal component (PC2) were obtained with eigenvalues> 1 summing almost $90\%$ of the total variance in the all of the items(air, water, noise, vibration and soil) in EIA and post-environmental investigation.

• Journal of Internet Computing and Services
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• v.24 no.1
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• pp.49-59
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• 2023

Recently, attention to the pandemic situation represented by COVID-19 emerged problems caused by unexpected shortage of medical personnel. In this paper, we present a method for diagnosing the presence or absence of lesional sign on PA chest X-ray images as computer vision solution to support diagnosis tasks. Method for visual anomaly detection based on feature modeling can be also applied to X-ray images. With extracting feature vectors from PA chest X-ray images and divide to patch unit, region-specific abnormality can be detected. As preliminary experiment, we created simulation data set containing multiple objects and present results of the comparative experiments in this paper. We present method to improve both efficiency and performance of the process through hard masking of patch features to aligned images. By summing up regional specificity and global anomaly detection results, it shows improved performance by 0.069 AUROC compared to previous studies. By aggregating region-specific and global anomaly detection results, it shows improved performance by 0.069 AUROC compared to our last study.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.51-57
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• 2009

The purpose of the study was to assess the relative preference for hot & spicy sauces using conjoint analysis, with focus on English consumers. From the results of the study, we were able to derive a standard with the best sauce attributes. The respondent group was selected from the CCFRA's customer database. The qualification criteria for inclusion in the sample were: the primary grocery shopper in the household, a consumer of a range of home cooked oriental & far eastern cuisines, enjoyed hot & spicy chili-based foods, and willing to buy hot chili-based oriental sauces. A total of 676 respondents completed the survey in which 76% were women, and all respondents were between the ages of 18 and 65 years. An online survey method was used and a conjoint analysis was adopted. In conjoint analysis, a product is described as a combination of a set of attribute levels, where a utility value is estimated for each attribute level. In summing up the results of this study, the sensory property (flavor) attribute was most important, the second was brand, and the third was price. For the sensory property attribute, a mild chili sauce of blended garlic, sugar, and lime scored highest. In terms of brand, Blue Dragon was selected as the best. The lesser known Korean Kochujang brand of "Hot&Joy" scored lowest with respect to brand value. Encouraging, however, was the description based on the Hot&Joy product: a hot chili sauce blended with ginger and garlic, which held appeal across age groups and genders. In terms of price, 75p per bottle had the best score.

• Korean Journal of Exercise Nutrition
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• v.16 no.2
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• pp.113-122
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• 2012

This study assessed the amount of energy consumed and fat deposition after endurance training in order to review the effect of 4-week endurance exercise on resting metabolic rate of a mouse during and after exercise and the effect of exercise. A total of 19 seven-week-old ICR male mice were used as the study subject. Those mice were divided into sedentary group (Sed) and trained group (Tr) after a week of environment adaption. The Tr group was trained with endurance exercise five times a week for four weeks. Weight and the amount of food intake were daily weighed and resting metabolic rate and metabolic rate after exercise were assessed before starting exercise and on the fourth week after training. Metabolic rate during exercise were measured four weeks after training. At the end of breeding period, statistically significant difference was shown in weights of trained and sedentary groups (p < 0.05). During a resting period, no significant difference was shown in oxygen intake, respiratory exchange ratio, and the amount of carbohydrate and fat oxidized. Moreover, no significant difference was shown in excess post-exercise oxygen consumption (EPOC) of an hour period after training. In contrast, the maximal oxygen uptake (VO₂ max) was approximately 11.1% higher in trained group after training compare to before. However, there was no significant difference in respiratory exchange ratio and carbohydrate and fat oxidization. During exercise, oxygen uptake, carbon dioxide production, and respiratory exchange ratio in energy metabolism during exercise showed no significant difference. However, significant difference was exhibited in the amount of fat oxidized in both groups. Summing up those results, endurance exercise could be concluded to be effective in weight control. However, weight loss is thought to be resulted from increase in fat oxidization during exercise unlike the conclusion made from previous studies where weight loss is prominently influenced by energy metabolism during a resting period and increased fat oxidation during post-exercise recovery. All experimental procedures were carried out at the Animal Experiment Research Center of Konkuk University. This study was conducted in accordance with the ethical guidelines of the Konkuk University Institutional Animal Care and Use Committee.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.283-296
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• 2003

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L* and a*-value of all the treatments was not significantly changed with the storage periods. Color b*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.4 no.1
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• pp.124-132
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• 1993

We studied the clinical characteristics of 45 children with tic symptoms, and a comparison was made according to their birth order patterns. The results were as follows. Sex ration was 14:1 higher for boys. The eldest children were 46.7%, single children, 15.6%, the youngest children, 33.3%, and twins 4.4% of all Organicity was suggested in 37.8%, early developmental problems in 71.1%, and family problems were in 89.9%. Among the co-existing problems, ADHD 46.7%, OCD 17.7%, Separation anxiety disorder 24.4%, GAD or anxiety dreams 17.8%, somatization disorder and enuresis 13.3% each, stuttering 8.9%, and other conditions. Overall, 84.4% of the patients have one or more co-existing conditions other than tic symptoms. When compared according to birth order patterns, the most significant difference was the time of onset The youngests have more incidences around the entrance period for elementary school(p<0.01). Among the twins, the lower birth-weight child was the patient. Summing up these findings, we concluded there were significant environmental factors working on the manifestation of tic and tourette disorders.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.247-259
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• 2010

In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Onija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.645-658
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• 2004

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of manufactured press ham using CLA accwnulated pork loin meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with com oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2weeks, 2.5% CLA for 2weeks, 1.25% CLA for 4weeks and 2.5% CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin meat were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for general compositions, physico-chemical properties(pH, color, shear force value), TBARS. pH value of CLA treatment(T4) was increased significantly than that of oontrol(P<0.05). pH of control and CLA treatments were increased significantly as the storage period passed(P< 0.05). Crude fat content of CLA treatment groups was significantly higher than the control pork (P<0.05). Meat color(CIE $L^*$, $a^*$$b^*$

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.109-120
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• 2007

CLA was chemically synthesized by alkaline isomerization method using corn oil. CLA-TG was synthesized by chemical reaction using sodium methoxide. For the control, 10% of back fat among the total component was only added without the annex of CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4rd treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Manufacture press ham using CLA-TG were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory evaluation, TBARS, fatty acid composition and CLA content. Shear force value of control was significantly higher than that of CLA-TG treatment groups(P<0.05). All treatments were increased by the passage of storage time. No remarkable differences were found in sensory properties among control and CLA-TG treatment groups. CLA-TG treatment groups showed significantly(P<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. In the change of fatty acid composition, the contents of C14:0～C20:4 were decreased significantly by CLA-TG additive. Whereas the increase level of CLA-TG additive resulted in the significantly higher unsaturated fatty acid and CLA content. Summing up the a forementioned results, press ham manufacturing with CLA-TG additive was not affected in sensory evaluation. Also, it may be assumed that the high quality press ham can be manufactured with the extent of storage period and CLA accumulation.