• Journal of the Korean Data and Information Science Society
• /
• v.25 no.6
• /
• pp.1273-1281
• /
• 2014

As a variety of industrial technology advances with various materials developed, cosmetics industry in general is witnessing many kinds of new cosmetic products. At the same time, Cosmetics Act becomes effective, and cosmetics ingredient labeling is implemented. Concerns with life pattern such as life management, biorhythm, right posture, and stress symptoms are on the increase in order to seek high-quality life as well. These life patterns are closely connected not only with life quality and health but with skin management, and thus this paper conducts a survey on the connection between functional cosmetics awareness and life pattern. Results show that out of 16 questions concerning cosmetics awareness, responses to question number 3, 5, 6 and 11 have relevant differences among colleges. Furthermore, the results of cross analysis with life pattern show that there are relevant differences between the year of responses and stress symptoms and between the year of responses and right posture. Lastly, it is shown that answers to questions regarding gender and biorhythm, gender and right posture, and gender and stress symptoms are relevantly different. Further research is needed to reveal the differences between college students and ordinary people at large.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.1034-1042
• /
• 2004

This study was carried out to investigate preparation of reconstructed red peppers, effects of pungency and redness of red peppers on the Kimchi quality using central composite design and response surfaces methodology. Capsaicinoids and ASTA (American Spice Trading Association) value put in X$_1$, X$_2$ of independent variable. The result of response surface regression analysis of reconstructed red peppers, correlation coefficient ($R^2$) of overall pungency intensity, persistence and degree of redness was 0.935, 0.935 and 0.821, respectively. After it was made Kimchi samples with reconstructed red peppers, it was examined pH, titratable acidity and lactic acid bacteria of its during fermentation. In the initial fermentation period of Kimchi, it showed pH of 5.46∼5.78, titratable acidity of 0.27∼0.31%, salt content of 2.26∼2.48% and lactic acid bacteria of 4.05${\times}$10$^{5}$ ∼6.23${\times}$10$^{5}$ , respectively. And it showed traditional fermentation pattern in the pH, titratable acidity and microbes of the middle (appropriate fermentation) and last (excessive) fermentation period. While capsaicinoids content in the Kimchi decreased a little according to extend fermentation period, ASTA value showed low correlation reconstructed red pepper and fermentation period. Also, it was analyzed correlation coefficient ($R^2$) of independent variables (capsaicinoids, X$_1$; ASTA value, X$_2$) between sensory attribute in the Kimchi during fermentation. The result of regression analysis, $R^2$ in the overall pungency intensity, persistence and degree of redness showed 0.515, 0.675, 0.784, respectively.

• Journal of Life Science
• /
• v.18 no.4
• /
• pp.556-564
• /
• 2008

Response surface methodology was used to monitor the optimization of fermentation conditions for red ginseng wine. A central composite design was applied to investigate the effects of independent variables, fermentation temperature ($X_1$), fermentation time ($X_2$) and initial pH ($X_3$) on dependent variables, physicochemical characteristics and effective ingredients. Alcohol and total sugar content were significantly affected both by fermentation temperature and time. Crude saponin content was greatly affected by fermentation time, and pH was significantly affected by initial pH. Fermentation time and initial pH had a greater effect on ginsenoside content than fermentation temperature. Ginsenoside content increased along with fermentation time and initial pH. We elicited a regression formula for each variable, and superimposed the total optimum points of fermentation conditions for physicochemical characteristics and the effective constituents. The predicted values at the optimum fermentation conditions were at $21{\sim}27^{\circ}C$ for $15{\sim}20$ day in initial pH $4.6{\sim}5.2$.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.48 no.3
• /
• pp.255-264
• /
• 2022

The active ingredients of Napttegi Kong(GML, Glycine max landrace), a type of native rare soybeans, were identified, and an ultrasonic extraction method was introduced as an eco-friendly extraction method. Through the component analysis of the Napttegi Kong extract, the epicatechin, which was not found in conventional soybeans, was identified. For effective extraction using ultrasonic, the main extraction conditions were optimized using the response surface analysis method. Through the Box-Behnken design process, 15 experiments were conducted with the extraction temperature, the ratio of extraction solvent/solution, and extraction time as key independent variables. A quadratic regression equation for the two dependent variables, epicatechin content and total isoflavone content, was derived, and the coefficients of determination were found to be high as R² = 0.9939 and R² = 0.9844, respectively, confirming that the correlation showed high significance. The extraction conditions satisfying the maximum expectations of these two dependent variables were predicted. to be 40.4℃ of extraction temperature, 19.3 times of extraction solvent/solution, and 91 sec of extraction time. The expected value and the actual experimental value of the epikatechin content and the total isoflavone content were similar, so it was confirmed that this experimental method is a highly reliable optimization model.

• Food Science and Preservation
• /
• v.24 no.5
• /
• pp.623-630
• /
• 2017

Functional compounds including flavonoids, anthocyanins, polyphneols and antioxidants were extracted from blue honeysuckle (Lonicera caerulea L.) using highly efficient microwave-assisted extraction. And extraction process was modeled and optimized according to response surface methodology (RSM). The independent variables ($X_n$) were ethanol concentration ($X_1$: 0, 25, 50, 75, 100%), irradiation time ($X_2$: 1, 3, 5, 7, 9 min), and microwave power ($X_3$: 60, 120, 180, 240, 300 W). Dependent variables ($Y_n$) were total flavonoid contents ($Y_1$), total anthocyanin contents ($Y_2$), total polyphenol contents ($Y_3$) and antioxidant activity ($Y_4$). Four-dimensional response surface plots were generated based on the fitted second-order polynomial models to get optimal conditions. Estimated optimal conditions for 4 responses were ethanol concentration of 54-72%, irradiation time of 7.1-7.6 min, and microwave power of 243-251 W. Ridge analysis predicted the maximal responses of total flavonoid content, total anthocyanin content, total polyphenol content and antioxidant activity were 38.00 mg RE/g, 6.80 mg CGE/g, 14.90 mg GAE/g, 89.10%, respectively. Verification experiment was carried out at predicted optimal conditions and experimental values for total flavonoid content, total anthocyanin content, total polyphenol content and antioxidant activity were 38.10 mg RE/g, 6.72 mg CGE/g, 14.91 mg GAE/g and 89.13%, respectively. No significant difference was observed between predicted and experimental values, indicating good fitness of fitted model and successful application of RSM.

• Journal of Digital Contents Society
• /
• v.18 no.1
• /
• pp.159-165
• /
• 2017

In order to solve problems in automatic quality inspection of tablet capsules, computation-efficient image processing technique, appropriate threshold setting, edge detection and segmentation methods are required. And since existing automatic system for quality inspection of tablet capsules is of very high cost, it needs to be reduced through the realization of low-price hardware system. This study suggests a technique that uses low-cost camera module to obtain image and inspects dents on tablet capsules and sorting them by applying TLS curve fitting technique and edge-based image segmentation. In order to assess the performance, the major classifications algorithm of PCA, ICA and SVM are used to evaluate training time, test time and accuracy for capsule image area and curve fitting edge data sets.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.8
• /
• pp.986-996
• /
• 2017

In this study, we optimized fermentation conditions for burdock vinegar by response surface methodology. We confirmed the fermentation characteristics and major components of burdock vinegar. Alcohol fermentation of burdock extract added with 15% apple concentrates for vinegar production was performed. Consequently, 6.4% alcohol was produced after 5 days of fermentation. Central composite design was applied to investigate the effects of two independent variables, fermentation time (5~17 days; X1) and fermentation temperature ($26{\sim}34^{\circ}C$; X2), on fermentation of burdock vinegar. Fermentation conditions were optimized using characteristics of fermentation broth as a dependent variable. Acetic acid contents of dependent variables were 3.85~4.73% during acetic acid fermentation. The correlation coefficient ($R^2$) of the derived equation from the response surface regression for acetic acid contents was 0.9850 with significance level of 1%. Arctiin contents of all fermentation samples were 0.37~0.50 mg/100 mL, with an $R^2$ value of 0.8380 and significance level of 5%. We elicited a regression equation for each variable and superimposed the optimum area of fermentation conditions for characteristics and effective constituent contents of the fermentation broth. The predicted values for the optimum fermentation conditions for burdock vinegar were at $31^{\circ}C$ and 16 days.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.46 no.2
• /
• pp.185-194
• /
• 2020

This study was conducted to find out the optimal extraction conditions to obtain extracts with a high content of ginsenosides and antioxidant activity using the ginseng berry. After extraction by stirring, ultrasound and microwave method using 70% ethanol and distilled water as solvents, the results of considering the content of ginsenoside Re and Rb1, total polyphenol content, antioxidant activity, and whether it is an environmentally friendly manufacturing method, it was confirmed that the microwave method using distilled water is good method of extraction. The optimization of extraction conditions for microwave method were made by response surface methodology (RSM). Microwave power (50 ~ 200 W, X1), solvent and ginseng berry ratio (5 ~ 20 times, X2) and the extraction time (30 ~ 120 s, X3) were used as independent variables. The model showed a good fit having a determination coefficient of the regression equation of 0.9 or more and a p-value less than 0.05. Estimated conditions for the maximized extraction of ginsenoside contents and total polyphenols were 200 w in microwave power, 20 times in solvent and ginseng berry ratio, and 90 s in extraction time. Predicted values at the optimum conditions were total polyphenols of 6.23 mg GAE/g, ginsenoside Re of 17.69 mg/g, and ginsenoside Rb1 of 16.01 mg/g. In the verification of the actual measurement the obtained values showed 6.33 mg GAE/g, 17.79 mg/g, and 15.59 mg/g, respectively, in good agreement with predicted values.

• Applied Chemistry for Engineering
• /
• v.29 no.5
• /
• pp.565-570
• /
• 2018

In this study, the antioxidant was extracted from Broussonetia kazinokii using ultrasound-assisted extraction (UAE) and optimized by using a response surface methodology. The response value of the central composite design model establishes the extraction yield and the DPPH radical scavenging activity. The extraction time and temperature and volume ratio of ethanol/ultrapure water were selected as quantitative factors. When considering both the main and interaction effects, the factor having the greatest influence on the extraction yield and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was the volume ratio of ethanol/ultrapure water. The results of optimal extraction conditions were the extraction time (19.92 min), volume ratio of ethanol/ultrapure water (54.23%), and ultrasonic irradiation power (557.65 W). We could also obtained expected results of the yield = 38.93 wt% and DPPH radical scavenging activity = 55.33% under these conditions.

• Economic and Environmental Geology
• /
• v.35 no.2
• /
• pp.137-147
• /
• 2002

Natural geological and environmental processes reflect to element abundances in geological materials on the surface. This study aims to elucidate a possibility of geostatistical application to differentiate geochemical anomalies affected by anthropogenic and geogenic factors. A regional geochemical map was produced using 'inverse distance weight interpolation' method for analytical results of stream sediments «150 11m) which were collected from 2,290 first- to second-order streams over the whole Gyeonggi Province. The Jurassic granitic batholith in the southeastern province was selected as a target for the geostatistical examination. Factor analysis was conducted using 22 elements for stream sediments from 445 drainage basins over the granitic body. Co, Cr, Sc, MgO, Fe$_{2}$O$_{3}$, V, and Ni were grouped with high correlation coefficients and the depletion of the components may reflect the whole-rock chemistry of the granite. Regression analysis was done using Co, Cr, and Sc as dependent variables and other six components as independent variables, and the results were drawn as maps. The maps acquired generally show quite similar distribution patterns with those of concentrations of each variable. The similarity in the spatial patterns between the two maps indicates that the application of regression statistics can be valid for the interpretation of regional geochemical data. However, some components show local discrepancies which may be influenced by secondary factors regardless of the basement lithology. The regression analysis may be effective in extracting local geochemical anomalies which may reflect rather anthropogenic pollutions than geogenic influences.