• 대한한의학회지
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• 제26권1호
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• pp.187-194
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• 2005

Objective: Two Korea-mode sport beverages with medicinal herbs added, Saeng Mac San (SMS) and Je Ho Tang (JHT), were developed by the Ginseng Research Group of the Korea Food Research Institute. For their practical usage, we examined their taste tests at rest including sense-analysis (S-A) and preference-inquiry (P-I). Methods: Five beverage-treatments, SMS, JHT and three commercial sport beverages (CSBs) and a control (CON) were offered randomly. Eighty-two subjects under stable control of their taste sense filled out the questionnaires for their S-A and p-I, which were developed by the Exercise Physiology Laboratory of Kyungpook National University. The collected data $(means{\pm}SD)$ were analyzed by repeated measures one-way ANOVA; Tukey' s test was administrated for identification of statistically significant differences (p<0.05). Results: Overall beverage likeability values of SMS and JHT were significantly lower than those of CSBs, JHT lower than CON. Overall flavor values of SMS and JHT were significantly lower than those of CSBs and CON. SMS was similar to CON in the amount of flavor. SMS and JHT were less tart than CSBs and the former was significantly lower than CSBs and CON in four drinkability-related items. Conclusion : SMS rated less than CSBs in tartness and the amount of flavor. JHT was avoided most. Thus, the results indicate that JHT is not fit as a sport beverdge and the overall likeability of SMS must be elevated by way of strengthening its tartness and amount of flavor for practical usage.

• 급식외식위생학회지
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• 제2권1호
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• 한국통신학회논문지
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• 제27권1A호
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• pp.26-34
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• 2002

IS-95 또는 IMT-2000 등의 이동통신 시스템에서는 10~20msec 길이의 프레임 단위로 정보를 교환하게 되므로 수신측에서는 이와 같은 크기의 프레임을 저장할 버퍼가 필요하다. 연성판정 비터비 복호기를 사용할 때, 이를 위한 버퍼의 크기, 즉 한 프레임에 들어 있는 비트 수는 길쌈부호의 부호율(1 대 n), 전송속도(bps), 그리고 연성판정 비트 수에 비례하여 증가한다. 본 논문에서는 연성판정 비트 수를 4 비트에서 3 비트로 낮추면서 비터비 복호기의 성능 저하를 줄이기 위한 양자화 방법을 제안한다. 연성판정 비트 수(4,3,2,1)별로 양자화 판정 기준 점의 오프셋 크기와 양자화 간격에 대해 비터비 복호기의 성능을 AWGN 환경에서 시뮬레이션 하였고, 이를 토대로 최적의 BER 성능을 갖는 오프셋 크기와 양자화 간격을 결정하였다. 그 결과로서 4 비트 연성판정의 성능에 근접하는 3비트 연성판정 양자화 방법을 도출하였고, IS-95(4 비트)의 최대 40배의 전송속도를 지원하는 IMT-2000 시스템에 적용하였을 대 미미한 성능 손실(-0.05 dB)을 유지하면서 입력 버퍼의 크기를 3/4 배로 줄일 수 있음을 보였다. 또한, 다양한 전송속도에 따라 반복된 누산 입력신호를 제안된 비트 수로 변환하기 위한 최적 SMT(symbol metric table)를 고안하였다.