• The Korean Journal of Applied Statistics
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• v.29 no.1
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• pp.113-122
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• 2016

Longitudinal data often occur in prospective follow-up studies. Joint model for longitudinal data and failure time has been applied on several works. In this paper, we extend it to the case where longitudinal data involve informative observation time process as well as competing risks survival times. We use a likelihood approach and derive an EM algorithm to obtain maximum likelihood estimate of parameters. A suggested joint model allows us to make inferences for three components: longitudinal outcome, observation time process and competing risk failure time. In addition, we can test the association among these components. In this paper, liver cirrhosis patients' data is analyzed. The relationship between prothrombin times measured at irregular visiting times and drop outs is investigated with a joint model.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.536-540
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• 1988

Effects of blanching time, chemical dipping, freezing method and storage period on texture, color and yield of frozen whole and sliced mushrooms were investigated, and the results are summarized as follows; Frozen whole mushrooms blanched for 5min. had markedly tougher texture than mushrooms blanched for 1 or 2 minutes. As the storage time of frozen mushrooms increased from 3 to 6 months, shear press values increased very significantly. The texture of Freon frozen and plate frozen mushrooms was similar after 3 months storage. Blanching time did not affect texture of frozen sliced mushrooms significantly, but storage time did. The results of sensory evaluation for texture were in good agreement with shear press values. Chemical dipping methods were effective in maintaining desirable color of frozen whole and sliced mushrooms stored for 3 months. The yield of frozen whole mushrooms was significantly increased by shortening blanching time in combination with chemical dipping. Sliced mushrooms required at least 2 min. blanching, to avoid excessive breakage in mechanical slicing operation, for better yield.

• Korean Journal of Materials Research
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• v.5 no.6
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• pp.627-632
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• 1995

W-Cu composites utilize the high electrical conductivity of copper and arc erosion resistance of tungsten to provide properties better suited to electrical contact applications than either tungsten or copper alone. W-Cu composite materials were milled in an attritor with an impeller speed of 300rpm for various milling times. The milled powders were compacted at 300MPa into cylinders, 16m in diameter, and approximately 4m high. Sintering was performed in dry H$_2$at temperature ranging from 1200$^{\circ}C$ to 1400$^{\circ}C$. Samples were sectioned and were polished for scanning electron microscopy (SEM) of microstructures. Homogeneous W-Cu composites were formed after 10 hours mechanical alloying and could be attained 99% density at 1330$^{\circ}C$. As mechanical alloying time increased, Fe-concentration was increased linearly. Intermetallic compound formation interupted the growth of W particles Increased hardness.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.7 no.7
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• pp.1575-1581
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• 2003

As a society has progressed rapidly toward a highly advanced digital information age, a multimedia communication service for acquisition, transmission and storage of image data as well as voice has being commercialized externally and internally. However, in the process of digitalization or transmission of data, noise is generated by several causes, and researches for eliminating those noises have been continued until now. There were the existing FFT(fast fourier transform) and STFT(short time fourier transform) for removing noise but it's impossible to know information about time and time-frequency localization capabilities has conflictive relationship. Therefore, for overcoming these limits, wavelet transform which is presented as a new technique of signal processing field is being applied in many fields recently. Because it has time-frequency localization capabilities it's Possible for multiresolution analysis as well as easy to analyze various signal. And when two wavelet base were designed to form Hilbert transform pair, wavelet pair provide superior performance than the existing DWT(discrete wavelet transform) in data characteristic detection. Therefore in this parer, we removed impulse noise by using adaptive-length median filter and two dyadic wavelet base which is designed by truncated coefficient vector.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.25-31
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• 2001

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, pH, textural properties) of kakdugi radish cube (kakdugi radish, $2{\times}2{\times}2\;cm$) were evaluated during salting. Five different radish cultivars harvested in autumn were immersed into 10, 15 or 20% brine solution (radish : brine solution = 1 : 2) at $15^{\circ}C$ for 5hrs. The time required to reach the optimum salt concentration (3.0%) was different among cultivars; in the 10% brine solution, 5hr for 'Taeback', 4hr for 'Bakja', 3hr for 'Kwandong' and 'Bakbong', 2hr for 'Bagkwang'. Generally, it was observed that it took shorter salting time at higher concentration of brine solution. While the highest value of weight loss of kakdugi radish cubes was observed with 'Bagkwang', the lowest, 'Taeback'. There was a decrease of pH of kakdugi radish during salting; while 'Bakja' showes little change in pH, 'Bagkwang' shows large decrease of pH. Hardness and fracturability decreased during salting; the highest value of hardness was observed with 'Taeback', the lowest, 'Bagkwang' has the highest moisture content, the lowest soluble solid content and hardness. There was a similarity of characteristics of kakdugi radish cube between two cultivars, 'Taeback' and 'Bakja', as well as 'Bagkwang', and those of 'Kwandong' and 'Bakbong' were between two types of cultivars.

• Food Science and Preservation
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• v.11 no.4
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• pp.508-515
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• 2004

In this study, salting conditions and dehydration methods were investigated. Salting time, concentration and temperature could be considered to variables in salting conditions. The diffused salt amounts to beef jerky depending on time are sharply increased in two hours. This result is caused by the difference decrease of concentration gradient between bulk solution and beef jerky. The increase of salting concentration and temperature resulted also in the increase of a diffused salt. The deeper bulk concentration made diffusion to beef easily with the bigger driving force and the movement of molecules is more active according to temperature increase. Dehydration is conducted with various methods such as natural drying, cold air drying and hot air drying. Comparing with color and texture among the drying methods, cold air drying showed superior quality in color and texture. Beef jerky by cold air drying colored more reddish than other drying methods and good cutting shear stress and tensile strength. In case of hardness and chewiness, hot air drying method showed the highest value, which means the worst texture.

• Journal of Korean Society of Forest Science
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• v.88 no.1
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• pp.117-123
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• 1999

Consumer surplus is to be a value concerning a time horizon. Especially it is very important how long time horizon would be chosen in contingent market. This study aimed to provide causes of difference recreation benefits through discount rate in many aspects. The data were collected by personal interviews with visitors in Songnisan National Park. The respondents answered yes or no, dichotomous choice, on recreation benefits according to a chosen time horizon, one year or five years. The probit model was used in the analysis. In order to avoid the truncation bias of upper bound, the median was chosen as the recreation benefits of visitor. As the result, the value was evaluated to be 16,569 Won for one year and 27,111 Won for five years. The discount rate is estimated 153% annually to coincide different recreation benefits. The reasons of the high discount rate were to be interpreted as following five types : (1)uncertainty of future consumption (2)increasing of probability of the substitution owing to increasing of time horizon (3)recognization of different time horizons (4) effect by the price ratio of goods and utility function (5) overestimation of the recreation benefits owing to a basic premium of payment vehicle.

• Korean Journal of Plant Resources
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• v.32 no.5
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• pp.509-518
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• 2019

This study was conducted to investigate single crossing condition of M. sacchariflrous and M. sinensis for breeding of M. ${\times}$ giganteus cultivar. Compared with natural day length condition, cultivation in short day length condition shorten days to heading to 18~27 days in both species. Pollen germination ratio of were 75.8% at 6 o'clock in M. sacchariflorus and 51.9% at 7 o'clock in M. sinensis but decreased to below 10% at 8 o'clock in both species. When cut ears immerged in 150 mL of cut-flowers conservation solution and isolated with covering of white non-woven fabric, flowering and pollen dispersal were persisted for 7 days, and the ratio of pollen germination were above 40% for 4 days. The ratio of self-fertilization of both species were below 2.5%, but open pollenation ratio were above 50%. We obtained 437 seeds with experimental single cross of 14 combinations between tetraploid M. sacchariflorus and diploid M. siensis by application of developed single crossing methods. In the single cross, numbers of seed set were different by mother plants. Thus, the newly investigated single crossing condition will be used to breed M. ${\times}$ giganteous cultivar which is sterile and has superior characteristics of biomass yield.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.398-402
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• 1989

Moisture sorption and cooking properties of two varieties of Korean soybean(Jangyup and Whangkeum) were studied. When soybean was stored under the various relative humidities (RH) of 33-86% at 16'E for 125hours, its sorption behaviors were divided into two : desorption at the RHs of 33 and 44% and adsorption at the RHs of above 55%. The sorption rate was decreased rapidly during storage. In comparisons with only storage humidities, the sample stored at higher RH held the higher sorption rate. The relationships between storage time and sorption rate were applied well to the equation, log dw/dt= b log t+ log a, where w is the moisture content(%, db), t is time(hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture contents from the equation agreed well with the measured moisture contents. On the other hand, the cooking degrees of soybean which was steamed in an autoclave at $106-121^{\circ}C$ were compared by the maximum cutting forces. The cooking time to attain the same degree of cooking decreased logarithmically as the cooking temperature increased. The z-values which were calculated from the time-temperature combinations that gave the same degree of cooking for Jangyup and Whangkeum were $13.3^{\circ}C$ and $12.8^{\circ}C$ respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.819-825
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• 2001

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, pH, textural properties) of kakdugi radish cube (2$\times$2$\times$2 cm) were evaluated during salting. Four different radish cultivars harvested in spring were immersed into 5, 10 or 15% brine (radish : brine - 1 : 2) at 15$^{\circ}C$ for 5 hr. The time required to reach the optimum salt concentration (3.0%) was different among cultivars; in 10% brine solution, 5 hr for ‘Bakbong’and ‘9621’, and 4 hr ‘Bagkwang’ and ‘Housebommu’, in 15% brine, 3 hr for ‘Bakbong’and ‘9621’, and 2 hr for ‘Bagkwang’and ‘Housebommu’. While the highest value of weight loss of kakdugi radish cube was observed with ‘Bagkwang’, the lowest, ‘Bakbong’. There was a decrease of pH of kakdugi radish during salting ; while ‘Bakbong’ showed little change in pH, ‘Bakbong’and ‘Housebommu’ showed large decrease of pH. Hardness and fracturability decreased during salting; the highest value of hardness was observed with ‘Bagkwang’, the lowest, ‘Bagkwang’. ‘Bakbong’ has the lowest moisture content, but the highest soluble solid content, while ‘Bagkwang’and ‘Housebommu’ have the highest moisture content, but the lowest soluble solid content. There was a similarity of characteristics of kakdugi radish cube between two cultivars, ‘Bagkwang’and ‘Housebommu’.