• Journal of the Korean Data and Information Science Society
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• v.21 no.4
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• pp.719-727
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• 2010

In this study, the Korean traditional board game Yut, is considered. We clarify the definition of yut, object being cast, from investigating shapes of various types of yut. We survey some previous researches on probabilities for the board game Yut. To define goodness of yut, we define probabilistic order for Sawi and determine order of Sawi according to the probability of each yut. For the probability distribution of Sawi, Yut binomial distribution is defined and its mean and variance are calculated. We calculate the expected advancing distance of horse or mal for a player in each of her or his turn. Two indices are suggested for the goodness of yut and probabilities are found for good yut according to these indices and probabilistic order of Sawi. Here it is assumed that four yuts do not need to be all the same. Also some suggestions are given for the standardization of yut in terms of shape and probability.

• The Korean Journal of Applied Statistics
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• v.28 no.3
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• pp.443-455
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• 2015

The Korean game of yut is a traditional games that everyone can enjoy regardless of gender or ages. Yut consists of four sticks with a Head and Tail. We are interested in the course probabilities in the game of yut that are different according to the starting order of the four pieces of yut. So we consider the probabilities of five results of yut which we toss according to the probability of Head. We calculate probabilities according to 4 courses where one piece of yut can go through in a yutpan according to the starting order of each piece of yut.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.78-81
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• 1993

"Yut Kang Jung" is a kind of Korean traditional cookie. The purpose of this study is to examine the effects of various kinds of syrups and cooking methods of Yut Kang Jung. The quality of Yut Kang Jung was evaluated by sensory and Instron machine test. The results is as follows; 1. The Recipe of the best Yut Kang Jung is this: White sesame 120g, sugar syrup 40g, and crude maltose watery 50g are used. Mixing sugar syrup crude maltose watery boiling for 4 min, in temperature $105^{\circ}C$. The sugar density after boiling was 86%. 2. Yut Kang Jung made by sugar syrup and crude watery maltose got the best result in sensory best. 3. Yut Kang Jung made by crude watery maltose got the best result in mechanical test. 4. The comparison between the sensory test & mechanical test were as follow; The hardness in the mechanical test was comparable with hardness & fracturability in the sensory test, and the chewiness in the mechanical test was comparable with flavor, adhesiveness, fractur ability in sensory test.

• The Korean Journal of Applied Statistics
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• v.27 no.3
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• pp.407-417
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• 2014

The game of yut is one of Korean traditional games which every body can enjoy regardless of gender or age. Yut consists of four sticks, each has head and tail. We consider the probabilities of ve results of yut which we toss according to the probability p of head. And we calculate the probabilities according to 4 courses which one piece of yut can go through in a yutpan.

• The Korean Journal of Applied Statistics
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• v.9 no.2
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• pp.83-94
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• 1996

The probability of Yut was calculated by using the physical property in previous study, but this article suggested empirical estimators for probability of Yut. In practice, physics-based probability imposes too strong assumptions, which result in the difference between the calculated probabilies and empirical relative frequencies. Experiment shows the probabilities of Yut depend on the integrated shape of Yut rather than the floor type. Maximum likelihood estimator and empirical Bayes estimators are compared and all turn out to be almost identicla for more than 40 trials. For smaller number of trials, Bayes estimators are recommended for its stability. Regression approach is also adopted as an easy-to-use method without empirical trials.

• Journal of the Korean Data and Information Science Society
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• v.21 no.6
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• pp.1281-1288
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• 2010

We consider Yut board game with four Yut sticks which are of the same shape and the same size so that they have the same probability of showing back when they are tossed. Since, in Yut board game, a player have to toss four sticks one more when sawi Mo or sawi Yut appears, the player may be interested in the distance which Mal can move in one's turn. Therefore, the probability mass function of the distance is obtained and probabilities with several values of back probability are summarized in a table. Also, the expectation, the variance, the skewness, and the kurtosis of the distribution are calculated and their values are also tablized for some values of back probability.

• The Journal of Korean Obstetrics and Gynecology
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• v.22 no.1
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• pp.15-30
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• 2009

Purpose: In this rapidly aging society, the research and development of traditional oriental medicine treatment is one of the critical factors to protect the increasing neuro-degenerative disorders. In this study, we wanted to verify the effect of Yukul-tang (YUT) on neuro-degenerative disease model by assessing the antioxidant and anti-inflammation effects. Methods: To assess the antioxidant effects of YUT, we carried out DPPH radical and ABTS radical scavenging assays and determined the total polyphenolic contents in YUT. To evaluate the neuro-protective effects of YUT, we performed the MTT and ROS assays and TH immunohistochemistry, NO and TNF-${\alpha}$ assays in SH-SY5Y or mesencephalic dopaminergic neurons damaged by 6-OHDA. Results: The treatment of YUT showed eliminating effects on DPPH radical and ABTS radical. it showed deterring effects on ROS, NO and TNF-${\alpha}$ and protecting effects on TH-positive cell in SH-SY5Y cells or mesencephalic dopaminergic neurons. Especially in the case of the treatment of YUT with 0.2ug/mL + 6-OHDA 10uM, the protective effect on dopaminergic neurons was most outstanding. Conclusion: In this study, we have demonstrated that YUT has an antioxidant effect and a neuro-protective effect on neuro-degenerative disease model caused by neurotoxin such as 6-OHDA. The results of our present study suggest that YUT can be useful agent to prevent and to treat neuro-degenerative diseases.

• Journal of The Korean Association of Information Education
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• v.26 no.6
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• pp.579-585
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• 2022

This paper aimed to analyze the effect of SW convergence education applying Yut-nori on the knowledge information processing ability of elementary school students. A study was conducted targeting elementary school students in the islands of Jeollanam-do. A SW convergence education applying Yut-nori was developed and applied to the experimental group. A pre-test for knowledge and information processing competency was conducted, SW convergence education applying Yut-nori was conducted, and a post-test for knowledge and information processing competency was conducted. As a knowledge information processing capability test tool, the upper elementary school knowledge information processing competency measurement tool was used for analysis. According to the analysis, SW convergence education using Yut-nori is effective in improving knowledge and information processing competency, which is the ability of elementary school students to collect, analyze, evaluate, and use selected knowledge and information to solve problems efficiently. It was found to be effective in improving knowledge and information processing competency.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.753-757
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• 2003

The quality characteristics of the traditional Korean snack Yut-gang-jung with Perilla, and the changes that occur during storage were investigated. The water and protein content of a fresh sample were 9.67％ and 10.83％, respectively. The water content in the sample stored at 20$^{\circ}C$ changed slightly, but that of the sample stored at 60$^{\circ}C$ showed larger changes from 9.33 ％ to 4.33％. The acidity of the sample stored for 8 days was significantly higher. The hardness of the sample stored at 60$^{\circ}C$ for 4 days was increased significantly. Results of the sensory evaluation indicated the sample stored at 60$^{\circ}C$ had a significantly decreased roasted perilla flavor. The rancid flavor of the sample stored at 20$^{\circ}C$ increased slightly, while that of the sample stored at 60$^{\circ}C$ showed a drastic increase during storage. Therefore, a one week storage of the Yut-gang-jung with Perilla at room temperature is recommended for a product to have a shelf-life with similar physicochemical and sensory properties to fresh samples.

• Food Science and Preservation
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• v.12 no.2
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• pp.135-140
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• 2005

This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and $25\%$, and the quality characteristics were investigated. The proximate compositions of dried-persimmon were $29.67\%$ moisture, $1.76\%$ crude protein, $0.18\%$ crude lipids, $1.31\%$ crude ash and $3.92\%$ crude fiber, respectively. Brix of yut products were ranged from $81.5\%$ to $83.0\%$. With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was $10\%$. In consumer sensory score, the $twenties\~sixties$ gave high score of color, while the $thirties\~fifties$ gave high score of sweetness. Overall acceptance of yut products of $dried-persimmon$ were good in old-age consumers.