• Journal of KIISE:Software and Applications
• /
• v.33 no.5
• /
• pp.508-524
• /
• 2006

We present our experience of combining, in a realistic setting, a static analyzer with a statistical analysis. This combination is in order to reduce the inevitable false alarms from a domain-unaware static analyzer. Our analyzer named Airac(Array Index Range Analyzer for C) collects all the true buffer-overrun points in ANSI C programs. The soundness is maintained, and the analysis' cost-accuracy improvement is achieved by techniques that static analysis community has long accumulated. For still inevitable false alarms (e.g. Airac raised 970 buffer-overrun alarms in commercial C programs of 5.3 million lines and 737 among the 970 alarms were false), which are always apt for particular C programs, we use a statistical post analysis. The statistical analysis, given the analysis results (alarms), sifts out probable false alarms and prioritizes true alarms. It estimates the probability of each alarm being true. The probabilities are used in two ways: 1) only the alarms that have true-alarm probabilities higher than a threshold are reported to the user; 2) the alarms are sorted by the probability before reporting, so that the user can check highly probable errors first. In our experiments with Linux kernel sources, if we set the risk of missing true error is about 3 times greater than false alarming, 74.83% of false alarms could be filtered; only 15.17% of false alarms were mixed up until the user observes 50% of the true alarms.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.91-101
• /
• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.