• Bulletin of the Korean Chemical Society
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• v.26 no.11
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• pp.1673-1674
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• 2005

• Journal of Korean Society for Quality Management
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• v.25 no.3
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• pp.22-38
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• 1997

In a traditional sequential acceptance sampling plan, it is assumed that the sampled items are independent each other. In this paper, stochastically dependent sequential acceptance sampling plans are dealt when there exists dependency between sampled items. Monte-Calro algorithm is used to find the acceptance and rejection probabilities of a lot. The number of defectives for the test to be accepted and rejected in probability ratio sequential test can be found by using these probabilities. The formula for measures of performance of these sampling plans is developed. Type I and II error probabilities are estimated by simulation. This research can be a, pp.ied to sequential sampling procedures in place of control charts where there is a recognized and necessary dependency during the production processes. Also, dependent multiple acceptance sampling plans can be derived by extending this sequential sampling procedure. As a numerical example, a Markov dependent process model is given, and the characteristics of the sampling plans are examined according to the change of the dependency factor.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• The Journal of the Korea Contents Association
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• v.13 no.9
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• pp.400-409
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• 2013

In this paper, considering the characteristics of the driver at roundabouts by investigating the critical gap acceptance on various traffic conditions, multi-legged roundabouts were evaluated. The gap acceptance and rejection of 4-legged, 5-legged, 6-legged, and 7-legged roundabout were surveyed on real fields, and the critical gap acceptance was estimated using Raff's methods. Derived the critical gap acceptance was processed calibration and validation for micro-simulation, and then multi-legged roundabouts under variable conditions such as variations of traffic volume, turning ratio, and size of inscribed circle diameter were evaluated to verify operating conditions of roundabouts. As the results, according to the operating traffic volume and turning ratio, the inscribed circle diameters were proposed at each level of service. These inscribed circle diameters were able to reflect the guideline of geometric design for multi-legged roundabouts.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.940-948
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• 2006

The objective of this study was to develop black sesame gruel with high-dietary fiber rice, 'Goami 2'. Physical and sensory properties of black sesame gruel with various ratios of black sesame by weight (20, 40, 60%) and various water volumes(1100, 1200, 1300 mL) were investigated using colorimeter, consistometer, viscometer, sensory evaluation panel and consumer evaluation. The black sesame content significantly(p<0.001) affected the mechanical characteristics(color, consistency and viscosity), sensory characteristics(blackness, glossy, nutty, astringent taste, bitter taste and viscosity) and sensory acceptance(color acceptance, taste acceptance, viscosity acceptance and overall acceptance). The water content significantly(p<0.05) affected the mechanical characteristics(consistency and viscosity), sensory characteristics(viscosity) and sensory acceptance(taste acceptance, viscosity acceptance and overall acceptance). In the black sesame gruel, as black sesame weight ratio increased, the brightness, redness, yellowness and viscosity were decreased while the consistency, blackness, glossy, nutty, astringent taste and bitter taste were increased. In the sensory evaluation results, the optimal material mixing ratio for gruels was black sesame : Goami 2 = 40(80 g) : 60(120 g), water 1200 mL.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.9
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• pp.4023-4043
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• 2016

Network virtualization has been regarded as a core attribute of the Future Internet. In a network virtualization environment (NVE), multiple heterogeneous virtual networks can coexist on a shared substrate network. Thus, a substrate network failure may affect multiple virtual networks. In this case, it is increasingly critical to provide survivability for the virtual networks against the substrate network failures. Previous research focused on mechanisms that ensure the resilience of the virtual network. However, the resource efficiency is still important to make the mapping scheme practical. In this paper, we study the survivable virtual network embedding mechanisms against substrate link and node failure from the perspective of improving the resource efficiency. For substrate link survivability, we propose a load-balancing and re-configuration strategy to improve the acceptance ratio and bandwidth utilization ratio. For substrate node survivability, we develop a minimum cost heuristic based on a divided network model and a backup resource cost model, which can both satisfy the location constraints of virtual node and increase the sharing degree of the backup resources. Simulations are conducted to evaluate the performance of the solutions. The proposed load balancing and re-configuration strategy for substrate link survivability outperforms other approaches in terms of acceptance ratio and bandwidth utilization ratio. And the proposed minimum cost heuristic for substrate node survivability gets a good performance in term of acceptance ratio.

• The KIPS Transactions:PartB
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• v.12B no.2 s.98
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• pp.123-130
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• 2005

In this paper, fingerprint identification algorithm using pixel direction factor in blocks is proposed to minimize false acceptance ratio and to apply security system. The proposed algorithm is that a fingerprint image is divided by 16 blocks, then feature parameters which have direct factors of $0^{\circ},\;45^{\circ},\;90^{\circ}\;and\;135^{\circ}$ is extracted for each block. Membership function of a reference fingerprint and an input fingerprint for the extracted parameters is calculated, then identification of two fingerprint is distinguished using fuzzy inference. False acceptance ratio is evaluated about different fingerprints of In kinds regardless of sex and shape which are obtained from adults, and false rejection ratio is evaluated about fingerprints which are obtained by adding fingerprints of 10 kinds on different fingerprints of 100 kinds. The experiment results is that false acceptance ratio is average $0.34\%$ about experiment of 4,950 times, and false rejection ratio is average $3.7\%$ about experiment of 1,000 times. The proposed algerian is excellent for recognition rate and security.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.687-696
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• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.

• The Journal of the Acoustical Society of Korea
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• v.17 no.1E
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• pp.10-13
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• 1998

We propose a robust non-speech rejection algorithm using the three types of pitch-related parameters. The robust non-speech rejection algorithm utilizes three kinds of pitch parameters : (1) pitch range, (2) difference of the successive pitch range, and (3) the number of successive pitches satisfying constraints related with the previous two parameters. The acceptance rate of the speech commands was 95% for -2.8dB signal-to-noise ratio (SNR) speech database that consisted of 2440 utterances. The rejection rate of the non-speech sounds was 100% while the acceptance rate of the speech commands was 97% in an office environment.

• Journal of Korean Institute of Industrial Engineers
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• v.28 no.4
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• pp.351-359
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• 2002

In this paper, stochastically dependent single and sequential acceptance sampling plans are dealt when the process follows a Polya process model. A Monte-Cairo algorithm is used to find the acceptance and rejection probabilities of a lot. The number of defectives for the test to be accepted and rejected in a probability ratio sequential test can be found by using these probabilities. The formula to measure performance of these sampling plans is developed. Type I and II error probabilities are estimated by simulation. Dependent multiple acceptance sampling plans can be derived by extending the sequential sampling procedure. In numerical examples, single and sequential sampling plans of a Polya dependent process are examined and the characteristics are compared according to the change of the dependency factor.