• Title/Summary/Keyword: triangle test

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Prediction of Non-Genotoxic Carcinogenicity Based on Genetic Profiles of Short Term Exposure Assays

  • Perez, Luis Orlando;Gonzalez-Jose, Rolando;Garcia, Pilar Peral
    • Toxicological Research
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    • v.32 no.4
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    • pp.289-300
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    • 2016
  • Non-genotoxic carcinogens are substances that induce tumorigenesis by non-mutagenic mechanisms and long term rodent bioassays are required to identify them. Recent studies have shown that transcription profiling can be applied to develop early identifiers for long term phenotypes. In this study, we used rat liver expression profiles from the NTP (National Toxicology Program, Research Triangle Park, USA) DrugMatrix Database to construct a gene classifier that can distinguish between non-genotoxic carcinogens and other chemicals. The model was based on short term exposure assays (3 days) and the training was limited to oxidative stressors, peroxisome proliferators and hormone modulators. Validation of the predictor was performed on independent toxicogenomic data (TG-GATEs, Toxicogenomics Project-Genomics Assisted Toxicity Evaluation System, Osaka, Japan). To build our model we performed Random Forests together with a recursive elimination algorithm (VarSelRF). Gene set enrichment analysis was employed for functional interpretation. A total of 770 microarrays comprising 96 different compounds were analyzed and a predictor of 54 genes was built. Prediction accuracy was 0.85 in the training set, 0.87 in the test set and increased with increasing concentration in the validation set: 0.6 at low dose, 0.7 at medium doses and 0.81 at high doses. Pathway analysis revealed gene prominence of cellular respiration, energy production and lipoprotein metabolism. The biggest target of toxicogenomics is accurately predict the toxicity of unknown drugs. In this analysis, we presented a classifier that can predict non-genotoxic carcinogenicity by using short term exposure assays. In this approach, dose level is critical when evaluating chemicals at early time points.

On Rate of Multi-Hole Injector for Diesel Engine (디이젤 기관용 다공연료 분사 밸브의 분사율 측정)

  • Jeong, Dal-Sun;An, Su-Gil;Gwon, Gi-Rin
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.22 no.1
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    • pp.41-48
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    • 1986
  • Ifis recommended that the injection rate should be accurate and reliable in the input data of the performance simulation in diesel engine. Matsuoka Sin improved W. Bosch's injection ratio measurement system. Matsuoka Sin reduced length of the test pipe and set the orifice. However, it was not measured accurately to measure the injection ratio due to reflection wave. In the present thesis, the improved measurement system with combination of the conventional W. Bosch type injection ratio measurement system and Matsuoka Sin type corrected W. Bosch type was practically made. The location of orifice and throttle valve was modified and set one more back pressure valve in order to reduce the effect of reflection wave. The results according to injection condition of multi-hole nozzle are following: 1. Measurement error of injection ratio measurement system in this thesis was $\pm$ 1 %, therefore, its reliability was good. 2. The form of injetion ratio is changed from trapezoidal shape to triangle shape with increase of revolution per minute when injection amount is constant. 3. In the case of constant rpm, the initial injection ratio is almost constant regardless of the amount, meanwhile the injection period becomes longer with increase of the amount. 4. The injection pressure of nozzle isn't largely influenced with injection ratio in the case of constant injection amount and rpm, otherwise the initial injection amount is increased by 3-4% when the injection pressure is low. 5. The injection ratio isn't nearly influenced with back pressure.

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Word Recognition using Fuzzy Inference based on LPC (선형예측계수에 기초한 퍼지추론 단어 인식)

  • Choi, Seung-Ho;Kim, Hyeong-Geun
    • The Journal of the Acoustical Society of Korea
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    • v.13 no.1
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    • pp.32-41
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    • 1994
  • To solve the frequency variation of speech patterns which consist of LPC sequences, new membership function view from LPC, spectrum and the relations between the order of LPC and spectrum is proposed. To solve the time variation, multi-secation equi-segmentation method which equally divide the speech section into several section are applied. False recognition mainly occur at time when the same syllable is placed at the same utterance. To reduce the error, fuzzy inference is executed using the proposed membership function and weights are assigned into sectional certainty and then the decision method for recognized the section up to the third candidate. To testify the validation of this method, we experimented the recognition test of 28 DDD area names. The recognition rate of the fuzzy inference by the triangle membership function is $92\%$. That of the combined method of the fuzzy inference and the dicision method is $92.9\%$ and that of fuzzy inference by the proposed membership funtion is $93.8\%$.

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Effects of Added Corn Starches on Sensory Characteristics of Acorn Mooks(Starch Gels) (옥수수 전분을 혼합한 도토리묵의 관능적 특성)

  • Park, Sang-Ok;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.20 no.4
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    • pp.613-617
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    • 1988
  • This study was undertaken to observe the effects of partial replacement of acorn starch with dent, cross-linked, or acid modified corn starches, and of refrigeration on sensory characteristics of acorn mooks(starch gels). Triangle test was used to determine if there were noticeable differences among the monks. In order to find the source of differences, various sensory properties of the monks were evaluated with quantitative descriptive analysis on unstructured scale. The results indicated that added corn starches affected significantly most of the sensory characteristics evaluated. Control acorn monks had greater intensities in color, clarity, bend property, firmness and cohesiveness. Monks containing cross-liked corn starch were more similar to control than the other mixed starch monks, fresh or refrigerated.

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Sensory Characteristics of Demi-glace Sauce Prepared by Fresh Basil with Various Levels of Salt Compositions (소금 첨가량에 따른 바질 데미글라스 소스의 관능평가 분석)

  • Kim, Dong-Seok;Cho, Soo-Keun;Jung, In-Chang
    • Culinary science and hospitality research
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    • v.13 no.2
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    • pp.201-215
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    • 2007
  • This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

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Structural evaluation of an existing steel natatorium by FEM and dynamic measurement

  • Liu, Wei;Gao, Wei-Cheng;Sun, Yi;Yu, Yan-Lei
    • Structural Engineering and Mechanics
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    • v.31 no.5
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    • pp.507-526
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    • 2009
  • Based on numerical and experimental methods, a systematic structural evaluation of a steel natatorium in service was carried out in detail in this paper. Planning of inspection tasks was proposed firstly according to some national codes in China in order to obtain the economic and reliable results. The field visual inspections and static computation were conducted in turn under in-service environmental conditions. Further a three-dimensional finite element model was developed according to its factual geometry properties obtained from the field inspection. An analytical modal analysis was performed to provide the analytical modal properties. The field vibration tests on the natatorium were conducted and then two different system identification methods were used to obtain the dynamic characteristics of the natatorium. A good correlation was achieved in results obtained from the two system identification methods and the finite element method (FEM). The numerical and experimental results demonstrated that the main structure of the natatorium in its present status is safe and it still satisfies the demand of the national codes in China. But the roof system such as purlines and skeletons must be removed and rebuilt completely. Moreover the system identification results showed that field vibration test is sufficient to identify the reliable dynamic properties of the natatorium. The constructive suggestion on structural evaluation of the natatorium is that periodic assessment work must be maintained to ensure the natatorium's safety in the future.

A Study on the Linguistic Aspect of the Understanding of Geometric Figures - Focused on the Origin and the Coining of Geometric Terms - (도형 개념의 이해에 영향을 미치는 언어적 측면에 대한 연구 - 용어의 어원과 조어 방식을 중심으로 -)

  • Park, Kyung-Mee
    • The Mathematical Education
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    • v.46 no.3
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    • pp.245-261
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    • 2007
  • This paper deals with the possible problems which may arise when students learn the names of elementary geometric figures in the languages of Korean, Chinese, English. The names of some simple geometric figures in these languages are analyzed, and a specially designed test was administered to some grade eight students from the three language groups to explore the possible influence of the characteristics of the languages on students' capability in identifying the figures, the way students define the figures, and students' understanding of the inclusive relationship among figures. It was found that the usage of the terms to describe geometric figures may indeed have affected students' understanding of the figures. The names of geometric figures borrowed from those of everyday life objects may cause students to fix on some attributes of the objects which may not be consistent with the definition of the figures. Even when the names of the geometric figures depict the features of the figures, the words used in the naming of the figures may still affect students' understanding of the inclusive relations. If there is discrepancy between the definition of a geometric figure and the features that the name depicts, it may affect students' understanding of the definition of the figure, and if there is inconsistency in the classification of figures, it may affect students' understanding of the inclusive relationship involving those figures. Some implications of the study are then discussed.

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Effects of Gamma Irradiation on the Quality of Kongnamul Muchim(Cooked Soybean Sprouts) During Storage. (방사선조사가 콩나물 무침의 저장 중 품질 특성에 미치는 영향)

  • Kim, Mi-Sun;Kim, Min-Hee;Yang, Yun-Hyoung;Lee, Ju-Woon;Byun, Myung-Woo;Lim, Sung-Kee;Kim, Mee-Ree
    • Korean journal of food and cookery science
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    • v.24 no.1
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    • pp.114-120
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    • 2008
  • In this study, the effects of gamma irradiation on the microbial, physical characteristics, sensory qualities and antioxidant activity of Kongnamul Muchim(cooked soybean sprouts) were investigated. Gamma irradiation at 3 kGy inhibited microbial growth until 4 weeks of storange at $4^{\circ}C$ and until 5 days at and $25^{\circ}C$. The 3 kGy dose did not significantly affect the hardness of the sprouts; however Hunter's color values for lightness, redness and yellowness were changed. Low-dose gamma irradiation(up to 2 kGy) did not significantly affect the antioxidant activity of the Kongnamul Muchim. Also, based on a triangle sensory test, the gamma irradiated Kongnamul Muchim was not significantly different from the control. From these results, it is suggested that the applying gamma irradiation to cooked vegetables at doses lower than 3 kGy is recommended to extend shelf-life and maintain quality characteristics.

GPU-Based Parallel Collision Detection for Deformable Objects (변형 물체를 위한 GPU 기반 병렬 충돌 감지)

  • Sung, Nak-Jun;Kim, Min Sang;Hong, Min;Choi, Yoo-Joo
    • KIPS Transactions on Software and Data Engineering
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    • v.7 no.1
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    • pp.25-32
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    • 2018
  • Due to heavy computational cost, deformable object simulation requires more effective collision detection method than rigid body simulation. However, when the CPU-based collision detection algorithm is purely applied to the GPU environment, the collision detection algorithm and the data structure optimized for the GPU environment are essential because the performance of the GPU can not be used properly. Therefore, we propose a GPU-based parallel collision detection algorithm for mass-spring system which is widely used for deformable object representation in this paper. The proposed method uses a parallel algorithm and data structure to reduce collision detection cost through GPU-based curling algorithm using AABB-Octree structure. In this paper, we prove the effectiveness of the proposed method by comparing the intersection test of all triangle pairs in parallel. The results of experimental tests show that the proposed method improves the performance by about 24% on average. Therefore, it is expected that the proposed method can improve the performance of real-time simulation for deformable objects.

Effect of Periodic Passing Wake on the Flow Field of a Film-Cooled Flat Plate(I) (주기적인 통과후류가 막냉각되는 평판의 유동장에 미치는 영향(1);압력면과 흡입면에 대한 영향(1))

  • Kuk, Keon;Lee, Joon-Sik;Kauh, Sang-Ken
    • Transactions of the Korean Society of Mechanical Engineers B
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    • v.20 no.6
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    • pp.1931-1940
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    • 1996
  • The effect of periodic passing wake on the film-coolant flow issuing normally from a flat plate was investigated experimentally. The passing wake was generated by rotating thin circular bars. Depending on the rotational direction the test plate could be simulated as a pressure surface or a suction surface of a gas turbine blade. The phase-averaged velocity components were measured using an X-type hot-wire probe. The Reynolds number based on the free-stream velocity and injection hole diameter was 23, 500 and the velocity ratio which is the ratio of film coolant velocity to free-stream velocity was 0.5. The velocity-triangle induced by the wake was similar to that induced by the one generated at the blade trailing edge. The vertical velocity component induced by the passing wake, which approaches to the suction surface and moves away from the pressure surface, played a dominant role in the variation of the flow field. The variation in the phase-averaged velocity on the pressure surface was greater than on the suction surface, but the turbulence kinetic energy variation on the suction surface appeared larger than on the pressure surface.