• Archives of Pharmacal Research
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• v.11 no.2
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• pp.99-113
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• 1988

Quantitation of ethenzamide, isopropylantipyrine and caffeine takes about 41 hrs by conventional GC method. Quantitation of allylisoprorylacetylurea takes about 40 hrs by conventional UV method. But quantitation of them takes about 6 hrs by DRIFT developing method. Each standard and sample sieved, powdered and acquired DRIFT spectrum. Out of them peak of each component was selected and ratio of each peak to standard peak was acquired, and then linear stepwise multiple regression was performed with these data and concentration. Reflectance value, Kubelka-Munk equation and Inverse-Kubelka-Munk equation were modified by us. Inverse-Kubelka-Munk equation completed the deficit of Kubelka-Munk equation. Correlation coefficients acquired by conventioanl GC and UV against DRIFT were more than 0.95.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.1513-1514
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• 2013

• Microbiology and Biotechnology Letters
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• v.13 no.3
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• pp.285-287
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• 1985

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCl, Lactic acid, Alanine, Phenylalanine, Tartaric acid, Sugar(\ulcorner), Proline, Malic acid, Glycine, Tryptophan, Arginine, Glutaric acid, Maltose, Histidine, Glucose, Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sance taste is affected by sixteen kinds (Lactic acid, NaCl, Fumaric.Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple frgression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric.Succinic acid, Lactic acid, Phenylalanine, NaCl, Tyrosine, Sugar(\ulcorner), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.249-254
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• 2005

The relationship between Sigumjang gas chromatographic patterns precisely analyzed with capillary column and ranked order in sensory analysis was investigated by stepwise multiple regression analysis. Highly predictable multiple regression models were obtained in the analysis. Ninety percent of the Sigumjang aroma was explained by the regression models at step 15 in four transformation except for absolute value transformed with root square and relative value transformed with logarithm. The aroma of Sigumjang was most affected by 2,3-dimethylpyrazine at absolute value and absolute value transformed with logarithm and by 2-furancarboxaldehyde in other transformation. The quality of sigumjang was highly affected by ${\beta}$-phallendrenal, methylpyrazine, tetramethylpyrazine, 5-methyl-2-furancarboxaldehyde, unknown 2, octanoic acid, 4-ethylphenol, methyl 10,13-octadecanoate and ethyl linoleate.

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.476-481
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• 2000

A linear correlation, by the stepwise multiple regression analysis, was found between the sensory test of Sigumjang aroma and the gas chromatographic data which were transformed with logarithm. GC data is the most objective method to evaluate Sigumjang aroma. A multiple correlation coefficient and a determination coefficient of more than 0.9 were obtained at the 9th and 13th steps, respectively. At step 31, the coefficient of determination level of 0.95 was attained. The accuracy of its estimation became higher as the number of the variables entered into the regression model increased. Over 90% of the Sigumjang aroma was explained by 13 compounds indentified on GC. The contributing proportion of the peak 26 was the highest followed by peaks 57 (9.27%), 29 (7.51%), 54 (6.01%), 8 (5.99%), 49 (4.97%), and 13 (4.11%).

• Journal of Environmental Science International
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• v.16 no.11
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• pp.1301-1312
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• 2007

The objective of this study is to propose a critical storm duration forecasting model on storm runoff in small river basin. The critical storm duration data of 582 sub-basin which introduced disaster impact assessment report on the National Emergency Management Agency during the period from 2004 to 2007 were collected, analyzed and studied. The stepwise multiple regression method are used to establish critical storm duration forecasting models(Linear and exponential type). The results of multiple regression analysis discriminated the linear type more than exponential type. The results of multiple linear regression analysis between the critical storm duration and 5 basin characteristics parameters such as basin area, main stream length, average slope of main stream, shape factor and CN showed more than 0.75 of correlation in terms of the multi correlation coefficient.

• Applied Biological Chemistry
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• v.45 no.1
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• pp.18-24
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• 2002

This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluation score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amino acids, free sugars and organic acids. The highest multiple correlation coefficient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transformed with logarithm, for which F-value was highest and standard error of estimation was lowest among the multiple regression models transformed with six variables. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of taste of kanjang fermented with barley bran was salty taste component followed by palatable taste component, and bitter taste component.

• Archives of Pharmacal Research
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• v.11 no.1
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• pp.45-51
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• 1988

The feature of resolution enhancement by derivative operation is linked to one of the multivariate analysis, which is multiple linear regression with two options, all possible and stepwise regression. Examined samples were synthetic mixtures of 5 vitamins, thiamine mononitrate, riboflavin phosphate, nicotinamide, pyridoxine hydrochloride and ascorbic acid. All components in mixture were quantified with reasonably good accuracy and precision. Whole data processing procedure was accomplished on-line by the development of three computer programs written in APPLESOFT BASIC language.

• Korean Journal of Applied Biomechanics
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• v.26 no.4
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• pp.353-360
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• 2016

Objective: The aim of this study was to investigate the relationship between aiming patterns and scores in archery shooting. Method: Four (N = 4) elementary-level archers from middle school participated in this study. Aiming pattern was defined by averaged acceleration data measured from accelerometers attached on the body during the aiming phase in archery shooting. Stepwise multiple regression analysis was used to test whether a model incorporating aiming patterns from all nine accelerometers could predict the scores. In order to extract period of interest (POI) data from raw data, a Dynamic Time Warping (DTW)-based extraction method was presented. Results: Regression models for all four subjects are conducted with different significance levels and variables. The significance levels of the regression models are 0.12%, 1.61%, 0.55%, and 0.4% respectively; the $R^2$ of the regression models is 64.04%, 27.93%, 72.02%, and 45.62% respectively; and the maximum significance levels of parameters in the regression models are 1.26%, 4.58%, 5.1%, and 4.98% respectively. Conclusion: Our results indicated that the relationship between aiming patterns and scores was described by a regression model. Analysis of the significance levels, variables, and parameters of the regression model showed that our approach - regression analysis with DTW - is an effective way to raise scores in archery shooting.

• The Journal of the Korea Contents Association
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• v.14 no.2
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• pp.319-329
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• 2014

Purpose: The purpose of this study was to investigate the effect of adolescent's family function, impulsive behavior, stress on the bullying types. Method: Data were collected from 627 adolescents and analyzed using descriptive statistics, t-test, Pearson correlation coefficients and stepwise multiple regression with the SPSS 18.0. Results: The bullying types (injurer and victim) correlates with family function, impulsive behavior and stress. Stepwise multiple regression analysis showed emotional reactivity, non-planning impulsiveness, friends related stress, experience of drinking (yes), experience of parent depression problem (yes), explained 34.1% of the total variance in bully injurer. Stepwise multiple regression analysis showed communication, motor impulsiveness, friends related stress, gender (male), grade (junior high school), explained 30.9% of the total variance in bully victim. Conclusion: The results of this study are expected to be used as basic data in providing a better understanding of adolescents' bullying, in preventing bullying and in developing an intervention program.