• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.411-416
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• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Korean Chemical Engineering Research
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• v.47 no.6
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• pp.781-787
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• 2009

This report investigates the economic proprieties of commercial 50,000 barrel per day direct/indirect coal liquefaction(DCL/ICL) plants to produce commercial-grade diesel and naphtha liquids. The scope of the study includes capital and operating cost estimates, sensitivity analyses and a comparative financial analyses. Based on plant capacity of 50,000BPD, employing Illinois #6 bituminous coal as feed coal, the total capital cost appeared $3,994,858,000(DCL) and $4,962,263,000(ICL). Also, the internal rate of return of DCL/ICL appeared 13.27% and 12.68% on the base condition respectively. In this case, coal price and sale price of products were the most influence factors. And ICL's payback period(6.8 years) was longer than DCL's(6.6 years). According to sensitivity analyses, the important factors on both DCL/ICL processes were product sale price, feed coal price and the capital cost in order.

• The Journal of Society for e-Business Studies
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• v.18 no.4
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• pp.315-326
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• 2013

Users in social media post various types of opinions such as product reviews and movie reviews. It is a common trend that customers get assistance from the opinions in making their decisions. However, as opinion usage grows, distorted feedbacks also have increased. For example, exaggerated positive opinions are posted for promoting target products. So are negative opinions which are far from common evaluations. Finding these biased opinions becomes important to keep social media reliable. Techniques of opinion mining (or sentiment analysis) have been developed to determine sentiment polarity of opinionated documents. These techniques can be utilized for finding the biased opinions. However, the previous techniques have some drawback. They categorize the text into only positive and negative, and they also need a large amount of training data to build the classifier. In this paper, we propose methods for discovering the biased opinions which are skewed from the overall common opinions. The methods are based on angle based outlier detection and personalized PageRank, which can be applied without training data. We analyze the performance of the proposed techniques by presenting experimental results on a movie review dataset.

• Korean Chemical Engineering Research
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• v.52 no.3
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• pp.347-354
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• 2014

Economic evaluation of the manufacturing technology of high-value chemicals through the carbonation reaction of carbon dioxide contained in the flue gas was performed, and analysis of the IRR (Internal Rate of Return) and whole profit along the production plan of the final product was conducted. Through a carbonation reaction with sodium hydroxide that is generated from electrolysis and by using carbon dioxide in the combustion gas that is generated in the power plant, it is possible to get a high value products such as sodium bicarbonate compound and also to reduce the carbon dioxide emission simultaneously. The IRR (Internal Rate of Return) and NPV (Net Present Value) methods were used for the economic evaluation of the process which could handle carbon dioxide of 100 tons per day in the period of the 20 years of plant operation. The results of economic evaluation showed that the IRR of baseline case of technology was 67.2% and the profit that obtained during the whole operation period (20 years) was 346,922 million won based on NPV value. When considering ETS due to the emissions trading enforcement that will be activated in 2015, the NPV was improved to a 6,000 million won. Based on this results, it could be concluded that this $CO_2$ carbonation technology is an cost-effective technology option for the reduction of greenhouse gas.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.142-147
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• 2013

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

• Journal of Periodontal and Implant Science
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• v.26 no.1
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• pp.255-265
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• 1996

The purpose of the present study is to evaluate dimensional consistency, bristle finishes and bristle rebound rate of four brands of $Dentichek^{(R)}$ toothbrushes(regular-male, regular-female, soft-male, soft-female) to provide referneces in product enhancement and quality control for the manufacturer and to provide suggestions in selecting appropriate toothbrushes for general public. The results are as follows : 1. The size of the head is : $25.10{\times}8.10mm$ for male toothbrushes and $19.90{\times}8.10mm$ for male toothbrushes, while the size of the bristle portion is: $29.90{\times}10.65mm$ for male toothbrushes and $25.25{\times}10.65mm$ for female toothbrushes. 2. The length of the bristles is 10.70mm in all four groups. 3. The length of the toothbrush is 192mm in all four groups. 4. The number of tuft is 43 for male toothbrushes and 35 for female toothbrushes. Tuft arrangement is 4-row configuration in all four groups. 5. The number of bristles in a tuft ranges from 40-56, with higher numbers in male toothbrushes compared to the female counterparts, and higher numbers in the "soft" variety compared to the regular ones. 6. The diameter of the bristle is : 0.21mm for the outer row and 0.19mm for the inner row in the regular brand, and 0.17mm for the soft brand. 7. Irregularly finished bristle ends comprised 20-22% of the total bristles. 8. The bristle rebound rate ranges from 55.9% to 62.3%, with higher numbers in the "soft" variety compared to the regular ones. The above results show that $Dentichek^{(R)}$ toothbrushes meet the requirements of Korean Dental Association standards for toothbrushes, but further evaluations of their effects on periodontium and plaque elimination in actual in-use situation may be needed.

• Journal of Korean Library and Information Science Society
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• v.28
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• pp.447-475
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• 1998

We are seeing a shift of the focus of information service from system-centered(data-centered or intermediary-centered) a n.0, pproach to user-centered a n.0, pproach. Sense-making theory is one of the user- centered a n.0, pproaches. This study focused on user-centered information service paradigm concepts of Dervin's sense-making theory and interpreting sense-making theory in the practical context of library services. The sense-making theory is basically a cognitive a n.0, pproach to information-seeking, in that it recognizes information as something that involves internal cognitive processes. The user of information becomes the focus in this sense-making model. The sense-making theory sees information as subjective, situational, and cognitive. It focuses on understanding information within specific contexts and on understanding how information needs develop and how they are satisfied. It regards the user not as a passive receive of external information but as the center in a active, ongoing process of change. It related to the information needs of users. Dervin's method for studying information needs employs the 'situation-gap-use' metaphor. All information needs stem from a discontinuity or 'gap! in one's knowledge. Dervin believes that information needs can be addressed by understanding the process that each individual goes through in experiencing a gap, in trying to resolve it, and in gaining something (especially new knowledge) from the experience. Sense-making is a process; 'sense' is the product of this process. Sense includes 'knowledge'. However, it includes a host of other subjective factors that reflect an individual's interpretations of a situation including intuitions, opinions, hunches, effective responses, evaluations, questions, etc. For several reasons, however, difficulties are encountered if one attempts a more substantial assessment of the theory. First, it has not yet crystallized into a well-defined theory. Secondly, though the theory has aroused general interest, e.g. within LIS, detailed discussion of its strong and weak points is still lacking. A third source of difficulty is that the basic assumptions of the theory have been explicated metaphorically. If sense-making theory is to be really useful, it needs to be interpreted for library settings. But we have found no attempt to construct an information service based on the theory. Because the research tradition is still relatively young, there are many unanswered questions connected, e.g. with the design of information systems. In any case, e.g. intermediary access systems would be more efficient and effective it their planning could be founded on the user-centered a n.0, pproach.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.635-641
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• 2000

In order to utilize the protein source from a fish proessing by-product, cod was hydrolyzed with various enzymes such as tuna pyloric caeca crude enzyme (TPCCE), a-chymotrypsin, trypsin, papain and pronase E. The TPCCE hydrolysate acquired the highest sensory properties on taste, odor and color. The resultant cod rfame protein hydrolysate (CFPH) which was hydrolyzed with TPCCE, was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWCO) of 30, 10, 5 and 1 kDa, and four types of permeates in cluding 30 K (permeate from 30 kDa membrane), 10 K (permeate from 10 kDa membrane), 5 K (permeate from 5 kDa membrane) and 1 K (permeate from 1 kDa membrane) were obtained. The natural sauces were prepared with 30 K, 10 K, 5 K and 1 K hydrolysate, and the sauce prepared with 1 K hydrolysate was the best score in sensory evaluations. In addition the mixed sauce prepared with 1 K hydrolysate and commercial soy sauce was similar to commercial sauce in sensory properties. These results suggest that the mixed sauce would be utilized as the substitute of acid-hydrolysis sauce.

• Journal of the Korean Society for Marine Environment & Energy
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• v.18 no.2
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• pp.102-115
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• 2015

Several emergy researches have been carried out to estimate the value of marine ecosystem services in Korea over the last decade. Their results cannot be compared mainly due to inconsistency in emergy-money ratios used to convert emergy unit into monetary unit. This study aimed at providing a standardized format for the emergy evaluation of the Korean economy and environment for different emergy evaluations to be compatible. Even though the area of the continental shelf increased in this study compared to those of previous studies, areaweighted average tidal range for the entire continental shelf of Korea resulted in smaller tidal range, decreasing the final emergy input from tide. However, emergy inputs from nonrenewable resources and purchased goods and services increased with new categorization and use of more detailed data, combined with updated unit emergy values. This led to higher emergy-money ratio for the Korean economy, indicating that previous emergy valuations might have overestimated the contributions of marine ecosystem to the real wealth of the Korean society. The base year for gross domestic product used in the emergy evaluation needs to be clearly indicated due to its impact on the calculation of the emergy-money ratio. A standardized emergy table for the Korean economy will contribute to ensuring consistency among future emergy researches on the valuation of marine ecosystem services.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.25-30
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.