• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• The KIPS Transactions:PartB
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• v.14B no.3 s.113
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• pp.191-198
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• 2007

In this paper, we present a marker detection and recognition method from camera image for a disabled person to interact with a server system which can control appliance of surrounding environment. It converts the camera image to a binary image by using multi-threshold and extracts contours of objects in the binary image. After that, it approximates the contours to a list of line segments. It finds rectangular markers by using geometrical features which are extracted from the approximated line segments. It normalizes the shape of extracted markers into exact squares by using the warping technique. It extracts feature vectors from marker image by using principal component analysis and then recognizes the marker. The proposed marker recognition system is robust for light change by using multi-threshold. Also, it is robust for angular variation of camera by using warping technique and principal component analysis. Experimental results show that the proposed method achieves 100% recognition rate at maximum for 21 markers and execution speed of 12 frames/sec.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1623-1630
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• 2011

The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).

• The KIPS Transactions:PartB
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• v.11B no.4
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• pp.485-490
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• 2004

In data representation, the clustering performs a grouping process which combines given data into some similar clusters. The various similarity measures have been used in many researches. But, the validity of clustering results is subjective and ambiguous, because of difficulty and shortage about objective criterion of clustering. The fuzzy clustering provides a good method for subjective clustering problems. It performs clustering through the similarity matrix which has fuzzy membership value for assigning each object. In this paper, for objective fuzzy clustering, the clustering algorithm which joins principal components analysis as a dimension reduction model with bayesian learning as a statistical learning theory. For performance evaluation of proposed algorithm, Iris and Glass identification data from UCI Machine Learning repository are used. The experimental results shows a happy outcome of proposed model.

• Journal of Ecology and Environment
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• v.39 no.1
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• pp.61-70
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• 2016

Major objectives of the study were to analyze chemical and biological influences of the river ecosystem on the artificial weir construction at three regions of Sejong-Weir (S_j-W), Gongju-Weir (G_j-W), and Baekje-Weir (B_j-W) during 2008-2012. After the weir construction, the discharge volume increased up to 2.9 times, and biological oxygen demand (BOD) and electrical conductivity (EC) significantly decreased (p < 0.05). Also, the decrease of total phosphorus (TP) was also evident after the weir construction, but still hyper-eutrophic conditions, based on criteria by , were maintained. Multi-metric model of Index of Biological Integrity (IBI) showed that IBI values averaged 21.0 (range: 20-22; fair condition) in the B_wc, and 14.3 (range: 12-18; poor condition) in the A_wc. The model values of IBI in S_j-W and G_j-W were significantly decreased after the weir construction. The model of Self-Organizing Map (SOM) showed that two groups (cluster I and cluster II) of B_wc and A_wc were divided in the analysis based on the clustering map trained by the SOM. Principal Component Analysis (PCA) was similar to the results of the SOM analysis. Taken together, this research suggests that the weir construction on the river modified the discharge volume and the physical habitat structures along with distinct changes of some chemical water quality. These physical and chemical factors influenced the ecosystem health, measured as a model value of IBI.

• Journal of Microbiology and Biotechnology
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• v.34 no.2
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• pp.379-386
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• 2024

Basophils and mast cells are specialized effector cells in allergic reactions. Haliotis discus hannai (abalone), is valuable seafood. Abalone male viscera, which has a brownish color and has not been previously reported to show anti-allergic activities, was extracted with acetone. Six different acetone/hexane fractions (0, 10, 20, 30, 40, and 100%) were obtained using a silica column via β-hexosaminidase release inhibitory activity-guided selection in phorbol myristate acetate and a calcium ionophore, A23187 (PMACI)-induced human basophils, KU812F cells. The 40% acetone/hexane fraction (A40) exhibited the strongest inhibition of PMACI-induced-β-hexosaminidase release. This fraction dose-dependently inhibited reactive oxygen species (ROS) production and calcium mobilization without cytotoxicity. Western blot analysis revealed that A40 down-regulated PMACI-induced MAPK (ERK 1/2, p-38, and JNK) phosphorylation, and the NF-κB translocation from the cytosol to membrane. Moreover, A40 inhibited PMACI-induced interleukin (IL)-1β, IL-6, and IL-8 production. Anti-allergic activities of A40 were confirmed based on inhibitory effects on IL-4 and tumor necrosis factor alpha (TNF-α) production in compound (com) 48/80-induced rat basophilic leukemia (RBL)-2H3 cells. A40 inhibited β-hexosaminidase release and cytokine production such as IL-4 and TNF-α produced by com 48/80-stimulated RBL-2H3 cells. Furthermore, it's fraction attenuated the IgE/DNP-induced passive cutaneous anaphylaxis (PCA) reaction in the ears of BALB/c mice. Our results suggest that abalone contains the active fraction, A40 is a potent therapeutic and functional material to treat allergic diseases.

• Korean Journal of Cognitive Science
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• v.13 no.3
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• pp.1-10
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• 2002

This study was performed to analyze the physical attributes of the faces and affective words on the fares. For analyzing physical attributes inside of a face, 36 facial features were selected and almost of them were the lengths or distance values. For analyzing facial contour 14 points were selected and the lengths from nose-end to them were measured. The values of these features except ratio values normalized by facial vortical length or facial horizontal length because the face size of each person is different. The principal component analysis (PCA) was performed and four major factors were extracted: 'facial contour' component, 'vortical length of eye' component, 'facial width' component, 'eyebrow region' component. We supposed the five-dimensional imaginary space of faces using factor scores of PCA, and selected representative faces evenly in this space. On the other hand, the affective words on faces were collected from magazines and through surveys. The factor analysis and multidimensional scaling method were performed and two orthogonal dimensions for the affections on faces were suggested: babyish-mature and sharp-soft.

• Herbal Formula Science
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• v.25 no.2
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• pp.167-177
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• 2017

Objectives : This study aimed to evaluate inhibitory effects of GHJ on allergic inflammatory response in human mast cells (HMC-1). Methods : To investigate the inhibitory effect of GHJ (62.5, 125, 250, 500, $1000{\mu}g/mL$), HMC-1 cells were stimulated with phorbol 12-myristate 13-acetate plus calcium ionophore A23187 (PMACI). Enzyme-linked immunosorbent assays (ELISAs), RT-PCR and Western blot analysis were investigated using GHJ extract. Results : GHJ inhibited levels of $TNF-{\alpha}$ and IL-6 of $1000{\mu}g/mL$ concentration in ELISA and mRNA expression. GHJ had inhibitory effects in level of MAPKs, $p-I{\kappa}B-{\alpha}$ and p-NF-kB also. GHJ attenuated Compound 48/80-stimulated histamine release. In addition, GHJ inhibited PCA reaction in vivo. Conclusion : This study indicated that GHJ extract can inhibit allergic responses in HMC-1 cell.

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.137-144
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• 2009

In this study, quantitative and pattern recognition analyses for the quality evaluation of Herba Epimedii using HPLC was developed. For quantitative analysis, five major bioactive constituents, hyperin, epimedin A, epimedin B, epimedin C, and icariin were determined. Analysis was carried out on Capcell pak $C_{18}$ column ($250{\time}4.6$ mm, 5 ${\mu}m$) with a mobile phase of mixture of acetonitrile and 0.1% formic acid, using UV detection at 270 nm. The linear behavior was observed over the investigated concentration range (2-50 ${\mu}g/mL;\;r_2\;>$ 0.99) for all analytes. The intraand inter-day precisions were lower than 4.3% (as a relative standard deviation, RSD) and accuracies between 95.1% and 104.4%. The HPLC analytical method for pattern recognition analysis was validated by repeated analysis of one reference sample. The RSD of intra- and inter-day variation of relative retention time (RRT) and relative peak area (RPA) of the 12 selected common peaks were below 0.8% and 4.7%, respectively. The developed methods were applied to analysis of twenty Herba Epimedii extract samples. Contents of hyperin, epimedin A, epimedin B, epimedin C, and icariin were calculated to be 0$\sim$0.79, 0.69$\sim$1.91, 0.93$\sim$9.58, 0.65$\sim$3.05, and 2.43$\sim$11.8 mg/g dried plant. Principal component analysis (PCA) showed that most samples were clustered together with the reference samples but several apart from the main cluster in the PC score plot, indicating differences in overall chemical composition between two clusters. The present study suggests that quantitative determination of marker compounds combined with pattern-recognition method can provide a comprehensive approach for the quality assessment of herbal medicines.