• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.179-189
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• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• Journal of the Korean Data and Information Science Society
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• v.20 no.5
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• pp.819-827
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• 2009

This study was conducted to investigate the relationship between the sociodemographic factors and the Korean consumers palatability evaluation grades with Hanwoo sensory evaluation data. The dichotomy logistic regression model and the multinomial logistic regression model are fitted with the independent variables such as the consumer living location, age, gender, occupation, monthly income, and beef cut and the the palatability grade as the dependent variable. Stepwise variable selection procedure is incorporated to find the final model and odds ratios are calculated to find the associations between categories.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.129-138
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• 2014

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

• Spatial Information Research
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• v.21 no.6
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• pp.57-67
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• 2013

GPS based car navigation systems show significant problems in such environment as a tunnel, a road surrounded by high buildings. In this study, we thus propose a method to determine positions and attitudes using only in-vehicle sensory data without a GPS. To check the feasibility of this method, we constructed a system to acquire in-vehicle sensory data and reference data simultaneously. We acquired test data using this system, estimated the trajectory based on the proposed method and evaluated the accuracy of both the sensory data and the trajectory. The speed and angular velocities provided by the in-vehicle sensors include 1.1 km/h and 0.8 deg/s RMS errors, respectively. The estimated trajectory using these data shows 20.8 m RMS errors for a 15 minute drive. In future, if we further combine additional sensors such as a camera and a GPS, we can achieve a high accurate navigation system at a low cost without an expensive high-grade external IMU.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

• Journal of the Korea Society of Computer and Information
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• v.28 no.7
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• pp.95-102
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• 2023

The purpose of this study was to investigate the effect of 8 weeks of core training on dynamic posture control, lower extremity injury and proprioceptive joint position sensory in ski athletes. Twenty subjects participated in this study and were randomly divided into two groups : exercise group (Ex=10) and control group (Con=10). The core training program consisted of a bench, a sideways bench, a plank, a side bridge, and a supine bridge, and was conducted three times a week for 8 week. The dynamic posture control had a significant effect on the left and right postero-medial reach, and the lower extremity criterion test had a significant effect on the left and right composite scores. In addition, there was a significant decrease in the proprioceptive joint position sense at 15°of the left leg and 45°. In conclusion, 8 weeks a core training have been shown to improve skiers' dynamic posture control, lower extremity injury and proprioceptive joint position sensory.

• Korean journal of applied entomology
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• v.50 no.4
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• pp.383-393
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• 2011

Because communication facilitates behaviors that are critical for survival and reproduction, it is central to the study of behavior and evolution. One of the most important and difficult issues with respect to communication has been the definition of communication itself. Broadly, it can be defined as an exchange of information from a signaler to a receiver. However, evolution of a signal is likely possible only under conditions in which both the signaler and receiver increase fitness from the exchange of information, often referred to as "true communication." The three primary sensory channels of communication used by animals are chemical, visual, and acoustic. Chemical signals are the oldest and most widespread method of communication. Visual and acoustic signals convey a great deal of information due to ease of modulation, flexibility of signal production, and fast transmission. The most widespread contexts in which animals communicate are sexual interaction and conflict resolution. Signals used for sexual interaction typically contain information about species identity and sexual attractiveness, whereas signals used for conflict resolution may contain information about resource holding potential. Other contexts under which animals communicate include territorial defense, parent-offspring interactions, social integration, sharing of environmental information, and auto-communication.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2011.06a
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• pp.397-398
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• 2011

• 제어로봇시스템학회:학술대회논문집
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• 2003.10a
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• pp.197-202
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• 2003

This paper describes realtime walking based on sensory information. In this study, a biped robot having a trunk is considered. The motion of the trunk balances the whole body of the biped robot while the legs locomotes on the ground. How to calculate the motion of the trunk is proposed using the ZMP concept. Also, an online walking pattern is discussed which is generated in realtime on the basis of walking parameters selected by visual and auditory sensors. In order to realize biped walking, we have constructed a forty-three degrees of freedom biped robot, WABIAN-RV (WAseda BIped humANoid robot-Revised V). Its height is 1.89[m] and its total weight is 131.4[kg]. Various walking experiments using WABIAN-RV are conducted on the plane, and the validity of its mechanism and control is verified.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.10a
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• pp.572-575
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• 2004

Since the 1990s, the advancement of semiconductor technology has resulted in the development of microprocessor technology, auxiliary computer technology, and application technology such as intelligent algorithms (neural network, fuzzy, etc.). These based the development of intelligent machines. An agent is autonomous software that recognizes environment, exchanges knowledge with other agents and makes decisions. We designed agent-based sensor structure. For the purpose, first, it modeled the function of an intelligent machine. Second, it designed sensory function on the agent level.