• Food Quality and Culture
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• v.3 no.2
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.153-158
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• 2015

Purpose: The research presented in this paper applied the chemometric analysis to the near-infrared spectral data from line-scanned hyperspectral images of beef and fish meals in animal feeds. The chemometric statistical models were developed to distinguish beef meals from fish ones. Methods: The meal samples of 40 fish meals and 15 beef meals were line-scanned to obtain hyperspectral images. The spectral data were retrieved from each of 3600 pixels in the Region of Interest (ROI) of every sample image. The wavebands spanning 969 nm to 1551 nm (across 176 spectral bands) were selected for chemometric analysis. The partial least squares regression (PLSR) and the principal component analysis (PCA) methods of the chemometric analysis were applied to the model development. The purpose of the models was to correctly classify as many beef pixels as possible while misclassified fish pixels in an acceptable amount. Results: The results showed that the success classification rates were 97.9% for beef samples and 99.4% for fish samples by the PLSR model, and 85.1% for beef samples and 88.2% for fish samples by the PCA model. Conclusion: The chemometric analysis-based PLSR and PCA models for the hyperspectral image analysis could differentiate beef meals from fish ones in animal feeds.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.150-161
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• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.82-94
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• 2013

The purposes of this study were to measure the service mind and customer orientation of employees and to identify the effect of service mind on customer orientation in elementary school foodservices. The questionnaires were distributed to foodservice employees of the 19 elementary schools, but collected from 12 schools in Gwangju, Gyeonggi. The statistical data analysis was completed using SPSS (ver. 18.0) for the independent sample t-test, ANOVA, Cronbach's alpha, principal component analysis, hierarchical & K-means cluster analysis, Pearson' correlation analysis, and multiple regression analysis. Foodservice employees highly rated their service mind (3.94 out of 5 points), especially their perceptions on the importance of service (4.13 points). The effort to provide service was significantly different depending on the serving place (P<0.05). Employees had a high level of customer orientation (4.02 points), which was significantly influenced by age, position, or career (P<0.05), and cook license (P<0.01). As a result of cluster analysis for service mind, employees were divided into two groups: a low-service mind group (cluster 1) and a high-service mind group (cluster 2). Cluster 2 had a significantly higher overall customer orientation than cluster 1 (P<0.001). The pride in providing services (${\beta}$=0.390, P<0.01) and the perception of the importance of services (${\beta}$=0.297, P<0.05) showed a significant and positive effect on customer orientation.

• Journal of Digital Convergence
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• v.14 no.9
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• pp.579-588
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• 2016

This study is to identify the relationship between cultural physical education class of enjoyment factor, class satisfaction, and exercise continuation behavior. For this purpose, 275 out of 300 copies of survey aimed at students in four universities located in Gyeong-gi province were used. PAWS 18.0 program was used for analysis to present descriptive statistics. Principal component analysis and rotation of Max Berry were used among exploratory factor analysis to check factor extraction and internal consistency. Cronbach's alpha was used for checking reliability. Multiple regression analysis was used to clarify the relationship between enjoyment factor, class satisfaction, and exercise continuation behavior of cultural physical education. These are the following conclusions. First, instructional behavior, grade in physical education, environment, and exercise ability among the enjoyment factors in cultural physical education class have a significant effect on persistence of exercise. Second, instructional behavior and grade in physical education are the factors of class satisfaction and the have a significant effect on persistence of exercise.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.180-191
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• 2015

This study attempted to identify the relationships among perceived value (hedonic and utilitarian values), consumption emotions, and satisfaction. In addition, this study also tested the relationships of measurement items of these variables. The data were collected from American restaurant diners who have experienced any Asian restaurants within the last 30 days. A total of 435 responses was used for data analysis. Descriptive statistics, principal component analysis, reliability test, and regression analysis were utilized to analyze the data. The results found that hedonic value influenced positive emotions and satisfaction. Utilitarian value increased positive emotions and satisfaction while decreases negative emotions. In addition, positive emotions increased customer satisfaction; negative emotions decreased customer satisfaction. In the measurement level, traditional music, traditional aspects of food, and restaurant layout of hedonic value influenced positive emotions and interior design had an impact on customer satisfaction. On the other hand, food taste and healthy food option of utilitarian value influenced positive emotions and satisfaction; only food taste was negatively related to negative emotions. Managerial implications were provided.

• Journal of the Korea institute for structural maintenance and inspection
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• v.23 no.4
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• pp.120-130
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• 2019

In this study, based on the correlation between traffic volume data and vertical displacement data developed in previous research using the bridge maintenance big data of 2006, the vertical displacement estimation model using the traffic volume data of Gwangan Bridge for 10 years A comparison of the performance of the developed model with the current applicability is presented. The present applicability of the developed model is analyzed that the estimated displacement is similar to the actual displacement and that the displacement estimation performance of the model based on the structured regression analysis and the principal component analysis is not significantly different from each other. In conclusion, the vertical displacement estimation model using the traffic volume data developed by this study can be effectively used for the analysis of the behavior according to the traffic load of Gwangan Bridge.

• Journal of Korea Trade
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• v.25 no.5
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• pp.110-128
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• 2021

Purpose - The essential purpose of this study is to analyze the possibility of substitution of an individual job resulting from technological development represented by the 4th Industrial Resolution, considering the different effects of digital transformation on the labor market. Design/methodology - In order to estimate the substitution probability, this study used two data sets which the job characteristics data for individual occupations provided by KEIS and the information on occupational status of substitution provided by Frey and Osborne(2013). In total, 665 occupations were considered in this study. Of these, 80 occupations had data with labels of substitution status. The primary goal of estimation was to predict the degree of substitution for 607 of 665 occupations (excluding 58 with markers). It utilized three methods a principal component analysis, an unsupervised learning methodology of machine learning, and Ridge and Lasso from supervised learning methodology. After extracting significant variables based on the three methods, this study carried out logistics regression to estimate the probability of substitution for each occupation. Findings - The probability of substitution for other occupational groups did not significantly vary across individual models, and the rank order of the probabilities across occupational groups were similar across models. The mean of three methods of substitution probability was analyzed to be 45.3%. The highest value was obtained using the PCA method, and the lowest value was derived from the LASSO method. The average substitution probability of the trading industry was 45.1%, very similar to the overall average. Originality/value - This study has a significance in that it estimates the job substitution probability using various machine learning methods. The results of substitution probability estimation were compared by industry sector. In addition, This study attempts to compare between trade business and industry sector.

• ALGAE
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• v.35 no.4
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• pp.361-373
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• 2020

The community dynamics of benthic diatoms in the hypersaline environment are investigated to advance our understanding how salinity impacts marine life. Diatoms were sampled in the two salterns encompassing salt Ponds, ditches, and seawater reservoirs (n = 11), along the salinity gradient (max = 324 psu), and nearby tidal flats (n = 2). The floral assemblages and distributions across sites and stations showed great variations, with a total of 169 identified taxa. First, not surprisingly, higher diversity of benthic diatoms was found at natural tidal flats than salterns. The saltern diatoms generally showed salinity dependent distributions with distinct spatial changes in species composition and dominant taxa. Biota-environment and principal component analysis confirmed that salinity, mud content, and total nitrogen were key factors influencing the overall benthic community structure. Some dominant species, e.g., Nitzschia scalpelliformis and Achnanthes sp. 1, showed salinity tolerance / preference. The number of diatom species at salinity of >100 psu reduced over half and no diatoms were found at maximum salinity of 324 psu. The highest salinity for the observed live diatoms was 205 psu, however, a simple regression indicated a theoretical salinity threshold of ~300 psu on the survival. Finally, the indicator species were identified along the salinity gradient in salterns as well as natural tidal flats. Overall, high species numbers, varying taxa, and euryhaline distributions of saltern diatoms collectively reflected a dynamic saltern ecosystem. The present study would provide backgrounds for biodiversity monitoring of ecologically important microalgal producers in some unique hypersaline environment, and elsewhere.

• Journal of Astronomy and Space Sciences
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• v.39 no.2
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• pp.43-50
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• 2022

The unified scheme of Seyfert galaxies hypothesizes that the observed differences between the two categories of Seyfert galaxies, type 1 (Sy1) and type 2 (Sy2) are merely due to the difference in the orientation of the toroidal shape of the obscuring material in the active galactic nuclei. We used in this paper, a sample consisting of 120 Seyfert galaxies at 1.40 × 10⁹ Hz in radio, 2.52 × 10¹⁷ Hz in X-ray and 2.52 × 10²³ Hz in γ-ray luminosities observed by the Fermi Large Area Telescope (Fermi-LAT) in order to test the unified scheme of radio-quiet Seyfert galaxies. Our main results are as follows: (i) We found that the distributions of multiwave luminosities (L_radio, L_X-ray, and L_γ-ray) of Sy1 and Sy2 are completely overlapped with up to a factor of 4. The principal component analysis result reveals that Sy1 and Sy2 also occupy the same parameter spaces, which agrees with the notion that Sy1 and Sy2 are the same class objects. A Kolmogorov-Smirnov test performed on the sub-samples indicates that the null hypothesis (both are from the same population) cannot be rejected with chance probability p ~ 0 and separation distance K = 0.013. This result supports the fact that there is no statistical difference between the properties of Sy1 and Sy2 (ii) We found that the coefficient of the best-fit linear regression equation between the common properties of Sy1 and Sy2 is significant (r > 0.50) which plausibly implies that Sy1 and Sy2 are the same type of objects observed at different viewing angle.