• Journal of Intelligence and Information Systems
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• v.22 no.1
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• pp.1-18
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• 2016

Owing to the extensive use of Web media and the development of the IT industry, a large amount of data has been generated, shared, and stored. Nowadays, various types of unstructured data such as image, sound, video, and text are distributed through Web media. Therefore, many attempts have been made in recent years to discover new value through an analysis of these unstructured data. Among these types of unstructured data, text is recognized as the most representative method for users to express and share their opinions on the Web. In this sense, demand for obtaining new insights through text analysis is steadily increasing. Accordingly, text mining is increasingly being used for different purposes in various fields. In particular, issue tracking is being widely studied not only in the academic world but also in industries because it can be used to extract various issues from text such as news, (SocialNetworkServices) to analyze the trends of these issues. Conventionally, issue tracking is used to identify major issues sustained over a long period of time through topic modeling and to analyze the detailed distribution of documents involved in each issue. However, because conventional issue tracking assumes that the content composing each issue does not change throughout the entire tracking period, it cannot represent the dynamic mutation process of detailed issues that can be created, merged, divided, and deleted between these periods. Moreover, because only keywords that appear consistently throughout the entire period can be derived as issue keywords, concrete issue keywords such as "nuclear test" and "separated families" may be concealed by more general issue keywords such as "North Korea" in an analysis over a long period of time. This implies that many meaningful but short-lived issues cannot be discovered by conventional issue tracking. Note that detailed keywords are preferable to general keywords because the former can be clues for providing actionable strategies. To overcome these limitations, we performed an independent analysis on the documents of each detailed period. We generated an issue flow diagram based on the similarity of each issue between two consecutive periods. The issue transition pattern among categories was analyzed by using the category information of each document. In this study, we then applied the proposed methodology to a real case of 53,739 news articles. We derived an issue flow diagram from the articles. We then proposed the following useful application scenarios for the issue flow diagram presented in the experiment section. First, we can identify an issue that actively appears during a certain period and promptly disappears in the next period. Second, the preceding and following issues of a particular issue can be easily discovered from the issue flow diagram. This implies that our methodology can be used to discover the association between inter-period issues. Finally, an interesting pattern of one-way and two-way transitions was discovered by analyzing the transition patterns of issues through category analysis. Thus, we discovered that a pair of mutually similar categories induces two-way transitions. In contrast, one-way transitions can be recognized as an indicator that issues in a certain category tend to be influenced by other issues in another category. For practical application of the proposed methodology, high-quality word and stop word dictionaries need to be constructed. In addition, not only the number of documents but also additional meta-information such as the read counts, written time, and comments of documents should be analyzed. A rigorous performance evaluation or validation of the proposed methodology should be performed in future works.

• Food Science and Preservation
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• v.20 no.6
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• pp.854-862
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• 2013

We examined the quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with them. To study the physiochemical properties of the cabbages and the kimchis, we measured their water content, pH, acidity, microbial counts, and springiness. On the third week of the kimchi fermentation at $5^{\circ}C$, their sensory properties and in vitro DPPH radical scavenging and anticancer activities using AGS human gastric cancer cells were determined. The Japanese Baechu contained 97.1% water, and the Korean Baechu, 92.4%. The comparison of the textures of the raw Baechu and the brined Baechu showed that the Korean Baechu had higher springiness scores than the Japanese Baechu. After four-week fermentation, the springiness score of the kimchi with Korean Baechu was 53.5%, significantly higher than the 41.4% of the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had a low total bacterial count but higher Lactobacillus sp. and Leuconostoc sp. counts than the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had the highest overall acceptability score in the sensory evaluation test. The DPPH radical scavenging activity of the kimchi with Korean Baechu was 83.2%, and that of the kimchi with Japanese Baechu, 46.1%. When the AGS human gastric cancer cells were treated with the kimchis, the kimchi prepared with Korean Baechu showed a 45% cancer cell growth inhibition rate, and the kimchi with Japanese Baechu, 26%, at 1 mg/mL of methanol extracts. At the 2 mg/mL concentration, the kimchis with Korean Baechu and Japanese Baechu showed 97% and 74% inhibition, respectively. The Korean Baechu showed better quality than the Japanese Baechu, and the kimchi prepared with the Korean Baechu showed better kimchi quality and functionality than the Japanese Baechu.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.335-340
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• 2012

During the manufacturing process of chestnut, 50% of biomass is produced as chestnut shell (CS) or chestnut hull (CH), a forestry by-product. Due to its high fiber content and economic benefit, there is a possibility of using chestnut hull as a supplement for a ruminant diet. Few studies, however, have been conducted on evaluating nutritive value of chestnut hull for ruminant animals. The objective of this study were thus to analyze chemical composition of CS, a by-product after the first processing of chestnut, and CH, a by-product after the second processing, and access in vitro rumen fermentation characteristics of them. For the in vitro fermentation using strained rumen fluid obtained from a fistulated Hanwoo steer, commercial total mixed ration (TMR) for dairy goat was used as a basal diet and was replaced with different proportions of chestnut shell and hull. A total number of 13 treatments were carried out in this study: 100% TMR, 100% CS, 100% CH, a mix with 50% CS and 50% of CH (MIX), TMR replaced with 5%, 10%, or 15% of CS, CH, or MIX, respectively. For each treatment, in vitro dry matter digestibility (IVDMD) and pH after 48 hours of rumen fermentation were measured. Gas production at 6, 12, 24, 48 hours of incubation was also analyzed. Compared to CH, CS contains higher level of fiber (NDF, ADF, lignin) and consequently has a lower amount of non-fiber carbohydrate, but no difference was observed in the other nutrients (i.e. crude protein, crude fat, and ash). IVDMD was significantly (p<0.05) the highest in 100% CH (71.97%) and the lowest in 100% CS (42.80%). Addition of CH by replacing TMR did not affect IVDMD, while an increase in the proportion of CS tended to decrease IVDMD. The total gas production after 48 hours of incubation and the rate of gas production were also the highest in 100% CH and the lowest in 100% CS (P<0.05). Likewise, the pH after 48 hours of fermentation was significantly (p<0.05) the lowest in 100% CH (6.33) and the highest in 100% CS (6.50), and no significant difference in gas production was observed when TMR was replaced with CS or CH up to 15% (P>0.05). In conclusion, CH may successfully be used for a supplement in a ruminant diet. The nutritive value of CS is relative low, but can replace, if not 100%, low quality forage. This study provides valuable information about the nutritive value of CS and CH. An in vivo trials, however, is needed for conclusively accessing the nutritive value of CS and CH.

• Korean Journal of Environment and Ecology
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• v.30 no.1
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• pp.19-38
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• 2016

This study was carried out to investigate the flora, vegetation and soil properties of serpentine area in Andong, Korea. The vascular plants identified during the seven-round field surveys were a total of 359 taxa: 88 families, 239 genera, 311 species, 6 subspecies, 33 varieties, 6 forms and 3 hybrids. 249 taxa were newly discovered in this region. The plant composition of serpentine area is the deciduous broad-leaved and conifer-mixed forest which is the common one in the middle part of the Korean peninsula. Four taxa of Korean endemic plants such as Clematis brachyura, Populus ${\times}$ tomentiglandulosa, Paulownia coreana and Aster koraiensis were collected. The vascular plants on the red list according to IUCN evaluation basis were found to be seven taxa: Near Threatened (NT) species of Hypericum attenuatum, Polygala tenuifolia and Senecio argunensis, Least Concern (LC) species of Penthorum chinense, Potentilla discolor and Acorus calamus, and Not Evaluate (NE) species of Scorzonera austriaca ssp. glabra. The floristic regional indicator plants found in this area were 19 taxa comprising two taxa of grade IV, five taxa of grade III, four taxa of grade II, and nine taxa of grade I. The naturalized plants were identified as 34 taxa and the percentage of naturalized index (NI) was 9.5 %, and urbanization index (UI) was 10.6 %. Forest soils contained high content of nickel and cadmium. The soil layer consists of loam and silt loam from the surface to a depth of 20 cm and loam and silt clay from a depth of 20 cm to 40 cm.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.232-247
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• 2015

This study was carried out to evaluate the quality of characteristics of the Takju, Yakju, spirit made by various pulse crop Nuruks which were made by Whyangonkuk(whole wheat, mung beans), Naebubijeonkuk mung beans, wheat flour, millet), Daedukuk(whole wheat, soybean). pH, Brix, total acidity, cell numbers of yeast and alcohol content of brews were analysed and flavors, organic acids, sensory evaluation of Takju, Yakju, and spirit were employed to analyze for current study. Results showed that pH value of Whyangonkuk brews during fermentation decreased the lowest, and Brix value also decreased. Total acidity of Whyangonkuk at the initial and final stage of fermentation revealed the most. Alcohol contents of Naebubijeonkuk brew presented the highest at the initial stage of fermentation, but there were no significant differences among Whyangonkuk, Naebubijeonkuk and Daedukuk at the final stage of fermentation. Cell numbers of yeast were found the most in Daedukuk at the first stage of fermentation, and cell numbers started to decrease after 2 days, but there were no significant differences at the final stage(p<0.05). In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected the most value followed by i-amyl alcohol. Fusel oil were detected the highest level at spirit, but no differences among Takju, Yakju and spirit. In analysis of organic acids, fumaric acid and formic acid were detected in Takju and Yakju. while 7 kind of organic acids were detected. Lactic acid showed the highest level in organic acid analysis. Takju and Yakju made by Whyangonkuk showed the highest score, and Daedukuk showed the opposite result but there were no differences in spirit made by Whyangonkuk, Naebubijeonkuk, and Daedukuk. As a result of this study, Whyangonkuk presented the most desirable Nuruk.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• Journal of The Korean Association For Science Education
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• v.37 no.1
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• pp.9-16
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• 2017

The result of TIMSS 2015 was announced at the end of 2016. In this research, we conducted test-curriculum matching analysis for 8th grade earth science and analyzed Korean students' percentage of correct answers and responses for TIMSS earth science test items. According to the results, Korean students showed high percentage of correct answers when the item topics are covered in the 2009 revised science curriculum, and Korean students revealed their weakness in constructed response items since the percentage for correct answers on constructed response items is half that of multiple choice items. Depending on the earth science topic, for 'solid earth' area, which includes earth's structure and physical features, as well as earth's processes and history, students showed high percentage of correct answers for multiple choice items. Students, however, showed low percentage of correct answers for items that require applying knowledge to everyday situations and connecting with other areas of science such as biology. For 'atmosphere and ocean' areas, which include earth's processes and cycles, students showed low percentage of scores for climate comparison between regions, features of global warming, etc. For the area of 'universe', students showed high percentage of scores for the earth's rotation and revolution, the moon's gravity, and so on because they have learned these topics since primary school. Discussed in the conclusion are ways to secure content connection between the primary and middle school earth science curriculums, ways to develop students' science-inquiry related competencies, and so on to improve middle school earth science curriculum as well as teaching and learning.

• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.229-236
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• 2018

The aim of this study was to evaluate the genetic diversity and relationships of Ogye populations in Korea. A total of 243 genomic DNA samples from 6 Ogye population (Yeonsan Ogye; YSO, Animal Genetic Resources Research Center Ogye; ARO, Chungbuk Ogye; CBO, Chungnam Ogye; CNO, Gyeongbuk Ogye; GBO, Seoul National University Ogye; SUO) and 3 introduced chicken breeds (Rhode Island Red; RIR, White Leghorn; LG, Cornish; CN) were used. Sizes of 25 microsatellite markers were decided using GeneMapper Software(v 5.0) after analyzing ABI 3130XL. A total of 153 alleles were observed and the range was 2 to 10 per each locus. The mean of expected and observed heterozygosity and PIC (Polymorphism Information Content) value was 0.53, 0.50, 0.46 respectively. The lowest genetic distance (0.073) was observed between YSO and SUO, and the highest distance (0.937) between the RIR and CBO. The results of clustering analysis suggested 3 clusters (${\Delta}K=7.96$). Excluding GBO population, 5 Ogye populations (YSO, ARO, CBO, CNO, SUO) were grouped in same cluster with high genetic uniformity (0.990, 0.979, 0.989, 0.994, 0.985 respectively). But GBO population was grouped in cluster 1 with low genetic uniformity (0.340). The results of this study can be use to basic data for the genetic evaluation and management of Ogye populations in Korea.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.307-312
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• 2014

Chocolate is restricted for obese and diabetic patients due to high in sugar contents. We investigated shell-chocolate fillings with low calorie content and low glycemic indexes using alternative sweeteners such as tagatose and xylose and adding coffee grounds. Chocolate filling was made with sugar, cacao and butter in the original recipe. Sugar was substituted with tagatose or xylose and 3% coffee ground was added in each chocolate filling and substituted for 3% of the cocoa. Water retention and spreadability of the chocolate filling was significantly higher in the tagatose+coffee ground group in comparison to the sugar. In the chromaticity test, chocolate filling made with tagatose was darker in comparison to that made with sugar: brightness (L) was lower and redness (a) and yellowness (b) were higher than the sugar filling. Sensory evaluation revealed that chocolate filling made with tagatose had high score in 4 categories such as taste, smell, texture of foreign substance, overall acceptance. After consuming 60 g of the chocolate with different fillings, blood glucose levels of subjects at 1 and 2 h were significantly lower in the tagatose and tagatose+coffee ground groups than the other groups. In conclusion, using tagatose as the sweetener in chocolate filling has a beneficial effect on lowering blood glucose levels and increasing water retention, spreadability and sensory scores. Coffee ground did not have additive effect on quality of chocolate filling and blood glucose levels. These results indicate that shell chocolate made with tagatose can be used as a snack for diabetic patients.