• Korean Journal of Ecology and Environment
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• v.43 no.3
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• pp.428-436
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• 2010

This study was to evaluate water quality characteristics and ecological health using a mulimetric fish model in Taehwa-River watershed during May~September 2009. The ecological health assessments were based on the Index of Biological Integrity (IBI) using fish community and the multimetric model of Qualitative Habitat Evaluation Index (QHEI). For the study, the models of IBI and QHEI were modified as 8 and 11 metric attributes, respectively. We also analyzed spatial patterns of chemical water quality over the period of 2000~2009, using the water chemistry dataset, obtained from the Ministry of Environment, Korea. Values of BOD and COD averaged $1.7\;mg\;L^{-1}$ (scope: $0.1{\sim}31.8\;mg\;L^{-1}$) and $3.6\;mg\;L^{-1}$ (scope: $0.4{\sim}33\;mg\;L^{-1}$), respectively during the study. Total nitrogen (TN) and total phosphorus (TP) averaged $2.8\;mg\;L^{-1}$ and $96.8\;{\mu}g\;L^{-1}$, respectively, indicating an eutrophic-hypertrophic state. Also, TN and TP showed longitudinal increases toward the downriver reach. In the watershed, QHEI values varied from 67.5 (fair condition) to 164.5 (good condition) by the criteria of US EPA (1993). There was a abruptly decreasing tendency from T9 site in the QHEI values. According to 1st and 2nd surveys of Taewha River, multimetric model values of IBI was averaged 26.1 (n=14) with "good" condition (B) and the spatial variation was evident. Our results suggest that the mainstream sites was getting worse health condition along the river gradient due to inputs of the point and non-point sources from the urban (Ulsan city). Overall, dataset of IBI, QHEI, and water chemistry indicated that the ecological river health showed a downriver decline and the pattern was closely associated with habitat degradations and chemical pollutions as the waters pass through the urban region.

• Korean Journal of Ecology and Environment
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• v.39 no.3 s.117
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• pp.320-330
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• 2006

An integrated health of a lotic ecosystem, Cho River, was evaluated by various approaches such as conventional water quality analysis, physical assessments of Qualitative Habitat Evaluation Index (QHEI), and the bioassay of Index of Biological Integrity (IBI) durin August${\sim}$September 2005. The IBI model used in the study was based on original multivariate metric model and then modified the metric attributes of the model for the regional application. Physical habitat health, based on the QHEI, was estimated using eleven metrics. During the study, values of IBI model averaged 36, which was judged as 'fair' to 'good' conditions. Spatial variations in the model values were evident: the headwater site (S1) was estimated as 48, indicating an 'excellent' condition, and the other sites were estimated 32${\sim}$38, 'good' condition. Values of the QHEI in the all sites averaged 148, which is judged as a good condition. The QHEI values varied from 120 (fair condition) to 199 (excellent condition) depending on the location of the stream. Site 5 (S5) was estimated as 'fair${\sim}$good' condition, while Site 7 (S7) was estimated as 'excellent' condition. The biological health, based on the IBI, reflected the habitat health. However, chemical conditions in terms of pH, turbidity, electric conductivity, dissolved oxygen (DO) did not make a difference in the biological health because of minor chemical differences among the locations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.132-137
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• 2010

This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at $70^{\circ}C$, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at $55^{\circ}C$, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at $95^{\circ}C$, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value ($4.60\pm0.01$) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised $68.10\pm6.71$% and $7.36\pm0.85$ mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content ($4.10\pm0.02$%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.720-728
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• 2014

In order to characterize the quality of Doenjang, fermented Korean soybean paste, subjected to long-term aging, this study performed physico-chemical analyses and sensory evaluation according to aging period (from 1 to 9 years). Regarding the proximate composition of Doenjang according to aging period, moisture, crude protein, crude lipid, crude ash, and salt contents showed little differences among Doenjang samples. Amino-type nitrogen content was 1,046.7 mg% in the 1 year-aged sample, 990.9~996.9 mg% in the 2~5 year-aged samples, and 1,214.1~1,304.8 mg% in the samples fermented more than 5 years. ${\Delta}$E value, reflecting total color differences between the samples, increased according to aging period. Ratios of linoleic and linolenic acids, which are essential fatty acids in soybeans, constituted 55% of total fatty acids, which was the most abundant among all fatty acids. The major free sugar in Doenjang was fructose at a content of 1.6~2.2% in 1~9 year-aged Doenjang. Glycoside form of isoflavones in Meju constituted 77.1%, and the aglycon form constituted 22.9%. However, the glycoside type of isoflavones in soybeans was converted to aglycon type in Doenjang through fermentation and aging. In the sensory evaluation of Doenjang samples, brown color, salt smell, soy sauce flavor, and viscosity all increased according to aging period, whereas sweet flavor, roast smell, beany flavor, salty taste, and acrid taste showed no significant differences. In cluster analysis of the sensory attributes of Doenjang according to aging period, 1 year-aged Doenjang was significantly different between 2 year- and 3~5 year-aged Doenjang.

• Korean Journal of Ecology and Environment
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• v.43 no.2
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• pp.307-318
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• 2010

This study was to analyze the ecological conditions, based on physical habitat, chemical, and biological conditions before (2006, 2007) and after ecological restoration (2009) in five sites of Changwon Stream (CS) and six sites of Nam Stream (NS), respectively, and then to compare ecological health between the two period. The analysis of ecological health was based on the multimetric models of Index of Biological Integrity (IBI) and Qualitative Habitat Evaluation Index (QHEI) along with water chemistry in the streams. For the study, the models of IBI and QHEI were modified as 8 and 11 metric attributes, respectively. For the evaluations, the survey was conducted in the period of 2006~2007 before the restoration and in 2009 after the restoration by the city. Chemical conditions, based on conductivity, in both streams showed a typical longitudinal declines along the axis of the upstream-to-downstream. There were no significant differences (p>0.05) in water quality between the two periods. Values of IBI in the CS and NS averaged 21.6 and 19.7, respectively, indicating a C grade in the criteria of Ministry of Environment, Korea, and there was no significant differences in the IBI between the two periods. Values of QHEI after the restoration averaged 29.2 and 63.2 in the CS and NS, respectively and the values decreased markedly especially, in the NS (35.3) after the restoration. The habitat disturbance was mainly attributed to destructions (i.e., the narrower width of riparian vegetation and higher substrate exposure by the air) of artificial materials by massive flood in 2009. Overall, our results suggest that the restoration was not effective in the two streams between the two periods, even if the budget was used a lot and that such ecological restoration, not considered the natural disaster, may not effect for the stream restoration.

• Korean Journal of Ecology and Environment
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• v.43 no.2
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• pp.279-287
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• 2010

This study was to evaluate ecological conditions of Hyeongsan River watershed from April to September 2009. The ecological health assessments was based on Qualitative Habitat Evaluation Index (QHEI), water chemistry during 2000~2009, and the fish multi-metric model, Index of Biological Integrity (IBI). For the study, the models of IBI and QHEI were modified as 8 and 11 metric attributes, respectively. Values of IBI averaged 25.4 (n=6), which is judged as a "fair" condition (C) after the criteria of Barbour et al. (1999). The distinct spatial variation was found in the IBI. Physical habitat health, based on the values of QHEI, varied from 76 in the downriver (H6) to 150.5 in the headwater (H1) and was evidently more disturbed in the downriver reach. Values of BOD and COD averaged 2.4 $mgL^{-1}$ (range: 0.3~13.8 $mgL^{-1}$) and 4.3 $mgL^{-1}$ (scope: 0.6~12.8 $mgL^{-1}$), respectively during the study period. Total nitrogen (TN) and total phosphorus (TP) averaged 3.0 $mgL^{-1}$ and 103.5 ${\mu}gL^{-1}$, respectively, indicating a severe eutrophication, and the nutrients increased more in the downriver than the headwater. Overall, physical, chemical and IBI parameters showed a typical downriver degradation along main axis of the river from the headwater-to-the downriver. This was mainly attributed to livestock waste and residential influences along with industrial discharge from the urban region.

• Journal of Intelligence and Information Systems
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• v.22 no.4
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• pp.193-215
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• 2016

In recent years, the proliferation of diverse social networking services has led users to use many mediums simultaneously depending on their individual purpose and taste. Besides, while collecting information about particular themes, they usually employ various mediums such as social networking services, Internet news, and blogs. However, in terms of management, each document circulated through diverse mediums is placed in different categories on the basis of each source's policy and standards, hindering any attempt to conduct research on a specific category across different kinds of sources. For example, documents containing content on "Application for a foreign travel" can be classified into "Information Technology," "Travel," or "Life and Culture" according to the peculiar standard of each source. Likewise, with different viewpoints of definition and levels of specification for each source, similar categories can be named and structured differently in accordance with each source. To overcome these limitations, this study proposes a plan for conducting category mapping between different sources with various mediums while maintaining the existing category system of the medium as it is. Specifically, by re-classifying individual documents from the viewpoint of diverse sources and storing the result of such a classification as extra attributes, this study proposes a logical layer by which users can search for a specific document from multiple heterogeneous sources with different category names as if they belong to the same source. Besides, by collecting 6,000 articles of news from two Internet news portals, experiments were conducted to compare accuracy among sources, supervised learning and semi-supervised learning, and homogeneous and heterogeneous learning data. It is particularly interesting that in some categories, classifying accuracy of semi-supervised learning using heterogeneous learning data proved to be higher than that of supervised learning and semi-supervised learning, which used homogeneous learning data. This study has the following significances. First, it proposes a logical plan for establishing a system to integrate and manage all the heterogeneous mediums in different classifying systems while maintaining the existing physical classifying system as it is. This study's results particularly exhibit very different classifying accuracies in accordance with the heterogeneity of learning data; this is expected to spur further studies for enhancing the performance of the proposed methodology through the analysis of characteristics by category. In addition, with an increasing demand for search, collection, and analysis of documents from diverse mediums, the scope of the Internet search is not restricted to one medium. However, since each medium has a different categorical structure and name, it is actually very difficult to search for a specific category insofar as encompassing heterogeneous mediums. The proposed methodology is also significant for presenting a plan that enquires into all the documents regarding the standards of the relevant sites' categorical classification when the users select the desired site, while maintaining the existing site's characteristics and structure as it is. This study's proposed methodology needs to be further complemented in the following aspects. First, though only an indirect comparison and evaluation was made on the performance of this proposed methodology, future studies would need to conduct more direct tests on its accuracy. That is, after re-classifying documents of the object source on the basis of the categorical system of the existing source, the extent to which the classification was accurate needs to be verified through evaluation by actual users. In addition, the accuracy in classification needs to be increased by making the methodology more sophisticated. Furthermore, an understanding is required that the characteristics of some categories that showed a rather higher classifying accuracy of heterogeneous semi-supervised learning than that of supervised learning might assist in obtaining heterogeneous documents from diverse mediums and seeking plans that enhance the accuracy of document classification through its usage.

• Korean Journal of Ecology and Environment
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• v.42 no.2
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• pp.183-191
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• 2009

This study was to evaluate ecological health of Dongjin River in October 2007. The ecological health assessments was based on the Index of Biological Integrity (IBI), Qualitative Habitat Evaluation Index (QHEI), and water chemistry. For the study, the models of IBI and QHEI were modified as 8 and 11 metric attributes, respectively. We also analyzed spatial patterns of chemical water quality over the period of 2005${\sim}$2008, using the water chemistry dataset, obtained from the Ministry of Environment, Korea. In Dongjin River, values of IBI averaged 19 (n=3), which is judged as a "Fair" condition after the criteria of Barbour et al. (1999). There was a distinct spatial variation. IBI score at Site 1 was estimated as 28, indicating a "Good" condition whereas, IBI at Site 2 and Site 3 were as 18 and 12, indicating "Fair" and "Poor" condition, respectively. Habitat analysis showed that QHEI values in the river averaged 117 (n=3), indicating a "Fair${\sim}$Good" condition after the criteria of Barbour et al. (1999). Values of BOD and COD averaged 2.3 mg $L^{-1}$ (scope: 0.1${\sim}$8.9 mg $L^{-1}$) and 5.5 mg $L^{-1}$ (scope: 1.8${\sim}$12.6 mg $L^{-1}$), respectively during the study. Total nitrogen (TN) and total phosphorus (TP) averaged 2.7mg $L^{-1}$ and 0.127mg $L^{-1}$, respectively, and the nutrients showed large longitudinal gradients between the upper and lower reach. Overall, dataset of IBI, QHEI, and water chemistry showed that river health was a gradual decline at upstream to downstream. So, Dongjin River should be protected from habitat disturbance and chemical pollutions.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.11-18
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• 2013

In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.

• Food Science and Preservation
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• v.16 no.6
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• pp.900-907
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• 2009

Chiffon cakes were prepared using various concentrations of aloe gel to develop functional baking procedures. The quality characteristics of chiffon cakes prepared after addition of 20%, 40%, or 60% (w/w) aloe gel, substituting for the same levels of wheat flour, were investigated. No significant weight difference between cakes was observed. The height of cakes containing aloe gel was significantly greater than that of control cakes. The baking loss rate (BLR) of aloe gel decreased as the amount of gel increased, and cakes prepared using 60% (w/w) aloe gel had the lowest BLR. Moisture contents of cakes prepared using aloe gel were higher than that of control cakes. Cakes with 60% (w/w) aloe gel had the highest moisture content. The pore size of cakes with 60% (w/w) aloe gel was the smallest of all groups. Crumb color became whiter as the proportion of aloe gel increased. Lightness (L value) of control cake was lower than that of cake containing aloe gel. Redness (a value) of aloe chiffon cakes increased as the proportion of aloe gel rose. Yellowness (b value) of cakes with 40% (w/w) aloe gel was significantly higher than that of the control group. Other cakes showed no difference in b value compared with control cake. Hardness in all cakes prepared with aloe gel was significantly lower than that of the control group. Adhesiveness of control cake was significantly lower than that of other cakes. No significant between-group difference in springiness was observed. The cohesiveness of cakes with 40% (w/w) aloe gel was significantly lower than that of the control group and that of cakes with 20% (w/w) aloe gel. The gumminess and chewiness of control cakes were significantly higher than those of other cakes. The yellowness of cake with 60% (w/w) aloe gel was significantly lower than that of the other groups. Pore size decreased after the addition of aloe gel. There was no significant difference in appearance among cakes thus, all cakes were acceptable to potential consumers. Although no perceptible difference in aloe odor was evident, cakes with 60% (w/w) aloe gel scored significantly lower in flavor acceptance compared with other cakes. No significant between-cake difference in taste acceptance, perceived moisture level, or texture acceptability was observed. Cakes with 40% and 60% (both w/w) aloe gel were of significantly higher density than other cakes. Overall, the acceptability of cakes with 60% (w/w) aloe gel was lower than that of other cakes. Ultimately, the results indicated that quality can be enhanced by adding less than 40% (w/w) aloe gel to chiffon cakes as a substitute for wheat flour.