• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.127-134
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• 2008

This study was designed to evaluate the nutritional status and dietary problems of obese elementary students consuming unbalanced diets. Blood parameters, body-image perceptions, taste preferences, and nutrient intakes of 40 obese elementary students with unbalanced diets were compared to those of 40 additional obese elementary students as a control. The averages for age, height, weight, and obesity index were 11.5 years, 142.0 cm, 51.0 kg, and 35.4% in the study group and 11.8 years, 144.0 cm, 53.5 kg, and 36.3% in the control group, respectively. The major disliked foods by the students in the study group were vegetables (65%) particularly Kimchi (15%), as well as fish(15%), and pulses (10%). Mean serum cholesterol, blood glucose, GOT/GPT, and hemoglobin levels were 175.1 mg/dL, 89.2 mg/dL, 24.1/18.9 IU/L, and 14.3 g/dL in the study group and 182.8 mg/dL, 91.3 mg/dL, 28.3/33.9 IU/L, and 14.7 g/dL, in the control group, respectively. Approximately 60${\sim}$80% of the subjects responded that they eat a meal everyday, and the remainder skipped at least one meal. The preference for salty tasting foods was significantly lower in the study group, but the preference for hot tasting food was higher as compared to the obese control group(p<0.05, p<0.05). The daily energy intakes of the study and control groups were 1,768.3 kcal and 1,572.7 kcal, respectively, but there was no significant differences between them. Daily intakes of animal protein, fat, animal fat, and vitamin $B_2$ were significantly higher in the study group than in the control group. In conclusion, this study found that obese children consuming unbalanced diets strongly disliked vegetables, particularly Kimchi, as well as hot tasting foods; however, they preferred salty foods. Daily intakes of animal protein and fat were higher in the study group as compared to obese children not consuming unbalanced diets.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.

• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.73-80
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• 2018

The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such as melting behavior and storage modulus, without irreversible deformation. In addition, large deformation testing such as textural profile analysis can assess properties such as hardness of cheese. While the sensory properties of cheese are valued by consumers, objective and reliable measurements are paramount for researchers. Ongoing development and refinement of scientific measurement methods of cheese are vital.

• Journal of Gifted/Talented Education
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• v.19 no.1
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• pp.141-162
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• 2009

The purpose of this study was to find out the learner's characteristics of students of Korea Science Academy by comparing general high school students and science high school students to Korea Science Academy students in terms of scientific attitude, learning styles, preferred teaching style, and learning environment, and to find out the differences of the learner's characteristics by gnender and school number, and to establish teaching strategies based on the findings. First, scientific attitude level of Korea Science Academy students was similar with science high school students and was high level comparing with general high students. Second, for learning style, the students of Korea Science Academy had many independent, collaborative and participatory types, Third, for the prefered science teaching style, the students of Korea Science Academy had high demands for diversification and thinking at higher levels girl students had open-mindedness and cooperation and voluntariness of higher level in scientific attitude, had more independent types in leraning style, and had higher preference of teacher's support, subject convergence and permissive atmosphere than boy students. there were no difference of student's characteristics and preferences by school number. Based on the findings, we proposed 4 teaching strategies.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.1
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• pp.198-210
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• 2013

The purpose of this study investigates high school students' recognition and realities on the integrated science essay and is to suggest desirable direction of integrated science essay of how eduction. To this end, this paper was a questionnaire developed for use, it consists of the status, the writing skills and recognition of integrated science essay. Firstly, all grade students recognize the interest in integrated science essay class, but the need for third grade boys urgently was feeling. Second, STEAM class as a whole than average preference was. Third, integrated science essay was the most relevant, then was mathematics, languages, philosophy ethics, and social. Fourth, integrated science essay class with boys than girls in grade 1, science essay writing, reading science-related essay books, grammar, knowledge of the science and philosophy of science lessons, classes STEAM, read commentary essay reference all on the item, the higher affinity. Currently being implemented in integrated science essay test compared to the first, team teaching approach in schools project under one class teaches students how many teachers should be made. Second, it would require modifications of course content tailored to the preferences of female preference for science higher grade female students to disappear.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.108-120
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• 2016

This study investigated the quality characteristics of jelly containing peach powder, which is well known for its various functions and biological activity. The feasibility of incorporating peach powder as a value-added food ingredient, using a model food system of jelly, was investigated. Peach powder was incorporated into jelly at 0, 5, 10, 15, and 20% levels. To analyze quality characteristics, pH of the jelly, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity, and sensory properties were measured. Qualities, such as pH content, color, hardness, and consumer preferences were determined. Lightness decreased, but redness and yellowness increased significantly (p<0.001). The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the jelly increased as the concentrations of peach powder increased. Lastly, the consumer acceptance test indicated that the highest level of incorporation (15%) had a considerable adverse effect on consumer preferences in all attributes. The jelly with 15% peach powder is recommended (with respect to overall preference score) for taking advantage of the functional properties of peach powder without sacrificing consumer acceptability.

• Journal of Intelligence and Information Systems
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• v.22 no.1
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• pp.159-185
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• 2016

Planning a multi-day trip is a complex, yet time-consuming task. It usually starts with selecting a list of points of interest (POIs) worth visiting and then arranging them into an itinerary, taking into consideration various constraints and preferences. When choosing POIs to visit, one might ask friends to suggest them, search for information on the Web, or seek advice from travel agents; however, those options have their limitations. First, the knowledge of friends is limited to the places they have visited. Second, the tourism information on the internet may be vast, but at the same time, might cause one to invest a lot of time reading and filtering the information. Lastly, travel agents might be biased towards providers of certain travel products when suggesting itineraries. In recent years, many researchers have tried to deal with the huge amount of tourism information available on the internet. They explored the wisdom of the crowd through overwhelming images shared by people on social media sites. Furthermore, trip planning problems are usually formulated as 'Tourist Trip Design Problems', and are solved using various search algorithms with heuristics. Various recommendation systems with various techniques have been set up to cope with the overwhelming tourism information available on the internet. Prediction models of recommendation systems are typically built using a large dataset. However, sometimes such a dataset is not always available. For other models, especially those that require input from people, human computation has emerged as a powerful and inexpensive approach. This study proposes CYTRIP (Crowdsource Your TRIP), a multi-day trip itinerary planning system that draws on the collective intelligence of contributors in recommending POIs. In order to enable the crowd to collaboratively recommend POIs to users, CYTRIP provides a shared workspace. In the shared workspace, the crowd can recommend as many POIs to as many requesters as they can, and they can also vote on the POIs recommended by other people when they find them interesting. In CYTRIP, anyone can make a contribution by recommending POIs to requesters based on requesters' specified preferences. CYTRIP takes input on the recommended POIs to build a multi-day trip itinerary taking into account the user's preferences, the various time constraints, and the locations. The input then becomes a multi-day trip planning problem that is formulated in Planning Domain Definition Language 3 (PDDL3). A sequence of actions formulated in a domain file is used to achieve the goals in the planning problem, which are the recommended POIs to be visited. The multi-day trip planning problem is a highly constrained problem. Sometimes, it is not feasible to visit all the recommended POIs with the limited resources available, such as the time the user can spend. In order to cope with an unachievable goal that can result in no solution for the other goals, CYTRIP selects a set of feasible POIs prior to the planning process. The planning problem is created for the selected POIs and fed into the planner. The solution returned by the planner is then parsed into a multi-day trip itinerary and displayed to the user on a map. The proposed system is implemented as a web-based application built using PHP on a CodeIgniter Web Framework. In order to evaluate the proposed system, an online experiment was conducted. From the online experiment, results show that with the help of the contributors, CYTRIP can plan and generate a multi-day trip itinerary that is tailored to the users' preferences and bound by their constraints, such as location or time constraints. The contributors also find that CYTRIP is a useful tool for collecting POIs from the crowd and planning a multi-day trip.

• BMB Reports
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• v.51 no.12
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• pp.609-610
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• 2018

Glycosylation is one form of protein modification and plays a key role in protein stability, function, signaling regulation and even cancer. NleB and SseK are bacterial effector proteins and possess glycosyltransferase activity, even though they have different substrate preferences. NleB/SseKs transfer the GlcNAc sugar to an arginine residue of host proteins, leading to reduced $NF-{\kappa}B-dependent$ responses. By combining X-ray crystallography, NMR, molecular dynamics, enzyme kinetic assays and in vivo experiments, we demonstrated that a conserved HEN (His-Glu-Asn) motif in the active site plays a key role in enzyme catalysis and virulence. The lid-domain regulates the opening and closing of the active site and the HLH domain determines the substrate specificity. Our findings provide evidence for the enzymatic mechanism by which arginine can be glycosylated by SseK/NleB enzymes.

• Journal of the Korean Data and Information Science Society
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• v.24 no.4
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• pp.803-813
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• 2013

The purchase of items in e-commerce is a little bit different from that of items in off-line. The recommendation of items in off-line is conducted by salespersons' recommendation, However, the item recommendation in e-commerce cannot be recommended by salespersons, and so different types of methods can be recommended in e-commerce. Recommender system is a method which recommends items in e-commerce. Preferences of customers who want to purchase new items can be predicted by the preferences of customers purchasing existing items. In the recommender system, the items with estimated high preferences can be recommended to customers. The algorithm of collaborative filtering is used in recommender system of e-commerce, and the list of recommended items is made by estimated values, and then the list is recommended to customers. The dataset used in this research are 100k dataset and 1 million dataset in Movielens dataset. Similar results in two dataset are deducted for generalization. To suggest a new algorithm, distribution features of estimated values are analyzed by the existing algorithm and transformed algorithm. In addition, respondent'distribution features are analyzed respectively. To improve the collaborative filtering algorithm in neighborhood recommender system, a new algorithm method is suggested on the basis of existing algorithm and transformed algorithm.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.213-222
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• 2017

Heat treatment of wood is an attractive alternative environmentally-friendly treatment to add value of less valuable woods by improving color, dimensional stability, and natural durability. To improve the color properties of Korean white pine (Pinus koraiensis) and royal paulownia (Pauwlonia tomentosa), we treated the woods at $160^{\circ}C$, $180^{\circ}C$, $200^{\circ}C$, and $220^{\circ}C$ for 2 hours. Color change after heat treatment was evaluated using the CIE-Lab color system and survey was conducted to determine the consumer preferences towards color of heat-treated wood. Lightness ($L^*$) decreased with increasing temperature and the higher degree of change was obtained in royal paulownia. The red/green chromaticity ($a^*$) in both wood decreased after heat treatment at $160^{\circ}C$, and constantly increased after heat treatment at $180^{\circ}C$ to $220^{\circ}C$. Yellow/blue chromaticity ($b^*$) in Korean white pine tended to increase after heat treatment at $160^{\circ}C$, then decreased gradually afterwards. In royal paulownia, $b^*$ values linearly increased with increasing temperature. Overall color change (${\Delta}E^*$) increased with increasing temperature with higher degree obtained in royal paulownia. Samples with the clamps in both wood species showed lower degree of the change in $L^*$, $a^*$, b and ${\Delta}E^*$. The results of the consumer preferences test showed that the darker colors of heat-treated woods were more preferred by consumers compared to the lighter colors of untreated woods. Consequently, heat treatment could enhance the color properties of Korean white pine and royal paulownia woods for value added products.