• The Journal of the Korea Contents Association
• /
• v.13 no.6
• /
• pp.339-349
• /
• 2013

This study was conducted to evaluate the correlation between the Korean version of Mini Mental State Examination (MMSE-K) and the Korean Computerized Neurobehavioral Test (KCNT) and the usefulness of KCNT for discriminating the patients with suspected dementia from normal persons in patients with a brain injury. The results of each items of KCNT had passed the test for normality. T test for group comparison and bivariate correlation analysis for correlation between two tests were used. There were no significant differences in characteristics of two groups. The differences in results of eight tests of KCNT between two groups were statistically significant (p<.05) and the Pearson correlation coefficients (r) between two tests were statistically significant (p<.05) : simple reaction time (-.580), choice reaction time (-.341), color word vigilance (-.661), digit classification (-.703), 2-digit addition (-.582), 3-digit addition (-.610), symbol digit substitution (-.642), and digit span (.807). These results suggested that simple reaction time and 2-digit addition were useful in discriminating the patients with suspected dementia from normal persons because the Pearson correlation coefficients of the two items of KCNT showed anticlastic association between two groups. And each items of KCNT may use in follow up cognitive function for patients in two groups.

• Proceedings of the Korean Information Science Society Conference
• /
• 2007.06c
• /
• pp.38-42
• /
• 2007

최근 원전 경보시스템은 운전원이 상황을 판단하는 데 불필요한 일시적인 경보나 결과 경보를 감축 및 억제하여 운전원의 주의가 특별히 필요한 경보에 집중하도록 하는 개량형 경보처리를 필요로 한다. 데이터베이스를 기반으로 원전 개량형 경보 시스템은 데이터베이스에 어떤 이벤트가 발생하면, 특정 공정을 검사해 조건이 맞는 경우 어떤 행동을 자동적으로 수행하여 경보처리를 수행할 필요가 있다. 또한 능동규칙의 사용으로 데이터베이스 상태 변화에 자동으로 대응하는 유용성을 확보해야 한다. 따라서 시간제한 개념을 가지는 데이터베이스 모델과 이를 바탕으로 한 능동 처리 기능을 가진 실시간 시스템을 구축하여 경보감축 및 억제를 수행할 수 있다. 본 논문은 원전의 개량형 경보처리를 위한 데이터베이스 설계 고려 사항들을 분석하여 실시간 능동 데이터베이스 기술을 도입하기 위한 분석을 수행한다. 그리고 능동 규칙을 이용한 개량형 경보처리 예와 구현 고려사항을 파악한 후 개발 계획을 정립한다.

• Food Science and Preservation
• /
• v.24 no.3
• /
• pp.472-482
• /
• 2017

To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.

• Annual Conference on Human and Language Technology
• /
• 1999.10e
• /
• pp.257-264
• /
• 1999

자연언어 처리에 있어 문장의 성분 구조를 파악하는 통사적 해석에서는 애매성 있는 결과가 많이 생성된다. 한국어의 경우 어순 등의 통사적 특성뿐 아니라 상황과 의미, 문맥이 문장의 분석에 더 중요한 역할을 하기 때문에 문맥 자유 문법에 의한 접근 방법만으로는 중의적 구조의 해결이 어렵다. 이는 또한 의미 분석시 애매성을 증가시키는 원인이 된다. 이러한 통사적, 의미적 중의성 해결을 위해 용언 중심의 하위범주화 사전을 구축하였다. 본 논문에서는 용언에 따라 제한될 수 있는 하위범주 패턴을 정의하고 패턴에 따라 하위범주 사전을 구축하였다. 하위범주화 사전에는 명사의 시소러스와 정합하여 보어를 선택 제한(Selectional Restriction)할 수 있도록 용언과 명사와의 의미적 연어 관계에 따라 의미마커를 부여했다. 말뭉치를 통해 수집된 용언 12,000여개를 대상으로 25,000여개의 하위범주 패턴을 구축하였고 이렇게 구축한 하위범주화 사전이 120,000여 명사에 대한 의미를 갖고 있는 계층 시소러스 의미 사전과 연동하도록 하였다. 또한 논문에서 구현된 하위범주화 사전이 구문과 어휘의 중의성을 어느 정도 해소하는지 확인하기 위해 반자동적으로 의미 태깅(Sense Tagging)된 2만여 문장의 말뭉치를 통해 검증 작업을 수행하고, 의존관계와 어휘의 의미를 포함하고 있는 말뭉치에 하위범주 패턴이 어느정도 정합되는지를 분석하여, 하위범주 패턴과 말뭉치의 의존관계만 일치하는 경우와 어휘의 의미까지 일치하는 경우에 대해 평가한다. 이 과정에서 하위범주 패턴에 대한 빈도 정보나, 연어 정보를 수집하여 데이터베이스에 포함시키고, 각 의미역과 용언의 통계적 공기 정보 등을 추출하는 방법도 제시하고자 한다.을 입증하였다.적응에 문제점을 가지기도 하였다. 본 연구에서는 그 동안 계속되어 온 한글과 한잔의 사용에 관한 논쟁을 언어심리학적인 연구 방법을 통해 조사하였다. 즉, 글을 읽는 속도, 글의 의미를 얼마나 정확하게 이해했는지, 어느 것이 더 기억에 오래 남는지를 측정하여 어느 쪽의 입장이 옮은 지를 판단하는 것이다. 실험 결과는 문장을 읽는 시간에서는 한글 전용문인 경우에 월등히 빨랐다. 그러나. 내용에 대한 기억 검사에서는 국한 혼용 조건에서 더 우수하였다. 반면에, 이해력 검사에서는 천장 효과(Ceiling effect)로 두 조건간에 차이가 없었다. 따라서, 본 실험 결과에 따르면, 글의 읽기 속도가 중요한 문서에서는 한글 전용이 좋은 반면에 글의 내용 기억이 강조되는 경우에는 한자를 혼용하는 것이 더 효율적이다.이 높은 활성을 보였다. 7. 이상을 종합하여 볼 때 고구마 끝순에는 페놀화합물이 다량 함유되어 있어 높은 항산화 활성을 가지며, 아질산염소거능 및 ACE저해활성과 같은 생리적 효과도 높아 기능성 채소로 이용하기에 충분한 가치가 있다고 판단된다.등의 관련 질환의 예방, 치료용 의약품 개발과 기능성 식품에 효과적으로 이용될 수 있음을 시사한다.tall fescue 23%, Kentucky bluegrass 6%, perennial ryegrass 8%) 및 white clover 23%를 유지하였다. 이상의 결과를 종합할 때, 초종과 파종비율에 따른 혼파초지의 건물수량과 사료가치의 차이를 확인할 수 있었으며, 레드 클로버 + 혼파 초지가 건물수량과 사료가치를 높이는데 효과적이었다.\ell}$ 이었으며 , yeast extract 첨가(添加)하여 배양시(培養時)는 yeast extract

• Journal of the Korean Academy of Child and Adolescent Psychiatry
• /
• v.9 no.2
• /
• pp.165-173
• /
• 1998

Objectives：This study was conducted to compare the cognitive characteristics and visual-motor coordination ability of children with Asperger’s disorder and with those of children with PDD NOS. Methods：27 children(13 in AS group and 14 in PDD NOS group) were individually assessed using the K-WISC and BGT, and the results of those tests were analyzed. Results：The mean FSIQ of the AS group was significantly higher than that of the PDD NOS group. There was also a large discrepancy between VIQ and PIQ in the PDD NOS, while there was not significant discrepancy in the AS. The AS was distinguished from PDD NOS group by significantly higher scores in Vocabulary and Comprehension subscales and lower score in Block design. Also, when compared with the PDD NOS, the AS showed more difficulties in visual-motor coordination. Conclusion：The AS showed relatively good verbal and learning ability, while the PDD NOS relatively superior ability in visuospatial function and visual-motor coordination. The findings indicated that the K-WISC and BGT might be useful assessment tool to differentiate the AS from PDD NOS.

• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.346-354
• /
• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.18 no.1
• /
• pp.245-255
• /
• 2017

This study was conducted to investigate the effects of neurofeedback (NFB) on attention in college students with ADHD. Participants were 27 university students, 10 in an NFB training group (experiment group), eight in a CBT group (comparison group) and nine in a no-treatment group. The score of CAARS-K decreased significantly in both the NFB group and the CBT group relative to the no-treatment group. Additionally, the score of the digit span test increased significantly in the NFB group, CBT, and no-treatment group, and the scores of these three groups differed significantly. Moreover, significant changes in EEG were found in the NFB Group, while the CBT group showed no significant changes in EEG. The significant change in EEG implies that NFB training improved the stability of brain function on the cerebral neurological level. The effects of improved attention remained after 5 weeks in both the NFB and CBT group. Finally, implications, limitations, and suggestions for future studies were discussed.

• Journal of the Korea Institute of Information Security & Cryptology
• /
• v.33 no.2
• /
• pp.253-266
• /
• 2023

The Null Pointer Dereference vulnerability is a significant vulnerability that can cause severe attacks such as denial-of-service. Previous research has proposed methods for detecting vulnerabilities, but large and complex programs pose a challenge to their efficiency. In this paper, we present a lightweight tool for detecting specific functions in large binaryprograms through symbolizing variables and emulating program execution. The tool detects vulnerabilities through data dependency analysis and heuristics in each execution path. While our tool had an 8% higher false positive rate than the bap_toolkit, it detected all existing vulnerabilities in our dataset.

• 재활복지
• /
• v.22 no.1
• /
• pp.141-156
• /
• 2018

The purpose of this study was to examine changes in the swallowing function with chronic stroke patient. Ten chronic stroke patients with dysphagia followed up for 3 months. Eight normal age match subjects were also participated. A total of 18 participated in this study and they were classified into two groups (stroke patient group and normal control group). Participants underwent videofluoroscopic swallowing examination. The swallowing function was evaluated over time. Oral transit duration, pharyngeal transit duration, laryngeal response duration, Modified Barium Swallowing Impairment Profile ($MBSImP^{TM(c)}$), and Functional Oral Intake Scale (FOIS) were applied. Chronic stroke patient group were showed significantly longer oral transit duration, pharyngeal transit duration and laryngeal response duration than normal control group at baseline. After 3 months in stroke patient group, the mean oral components score of MBSImP (1~5) significantly decreased and the mean score on FOIS increased compared to baseline. In conclusion, oral swallowing function and oral intake function improved by the 3 month evaluation. These results describe changes in swallowing function with chronic stroke patients over time and provide basic informations to understand dysphagia.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.1
• /
• pp.109-116
• /
• 2008

In this study, the breads with medicinal herbs (MH) composites showing immunostimulating activity were prepared and their characteristics were examined. Fourteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed immunostimulating activity in terms of macrophage phagocytosis, nitrite production, cytostatic activity and cytokine production. In the preparation of breads containing MH extracts of various contents (0, 30, 50, 70, and 100%), there was no significant difference among dough pHs of all groups after first fermentation, but loaf volume was significantly (p<0.05) increased in 70% added group while decreased in 30%, 50%, and 100% added groups compared to the control. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. Most improvements in hardness, adhesiveness, gumminess and chewiness of bread were noticed by the addition of 70% MH extracts, but those of springiness, cohesiveness and resilience were mostly by the 50% addition ones. Through the sensory evaluation, it was revealed that mouth feeling, taste and overall preference decreased at breads containing 70% and 100% extracts, although appearance and crumb texture were not significantly (p<0.05) different among all groups.