• 한국멀티미디어학회논문지
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• 제24권8호
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• pp.1114-1121
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• 2021

In this paper, we implement a recipe recommendation system using ingredient harmonization analysis based on recipe data. The proposed system receives an image of a food ingredient purchase receipt to recommend ingredients and recipes to the user. Moreover, it performs preprocessing of the receipt images and text extraction using the OCR algorithm. The proposed system can recommend recipes based on the combined data of ingredients. It collects recipe data to calculate the combination for each food ingredient and extracts the food ingredients of the collected recipe as training data. And then, it acquires vector data by learning with a natural language processing algorithm. Moreover, it can recommend recipes based on ingredients with high similarity. Also, the proposed system can recommend recipes using replaceable ingredients to improve the accuracy of the result through preprocessing and postprocessing. For our evaluation, we created a random input dataset to evaluate the proposed recipe recommendation system's performance and calculated the accuracy for each algorithm. As a result of performance evaluation, the accuracy of the Word2Vec algorithm was the highest.

• 대한한의학방제학회지
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• 제11권1호
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• pp.19-36
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• 2003

Through investigation on prescriptions from Dongeuibogam with Radix Puerariae as an ingredient, the following conclusions were reached. The 59 prescriptions with Radix Puerariae as an ingredient are mentioned from chapter of Pediatrics to chapter of Intestinal Convulsions. And 85% of those appears from chapter of Pediatrics to chapter of coughs. Prescriptions with Radix Puerariae as the main ingredient are used for skin diseases, cold, epidemics, abscess, diabetes, stroke, feverish diseases, intestinal diseases, weakness and cough. The dosage of Radix Puerariae varies from 0.875g to 11.25g. 3.75g was the most frequently used dosage which accounts 44%. And those with small dosage of 0.875 to 1.125g were for use on infants or pregnant women. The grounding pathology used for prescriptions with Radix Puerariae as an ingredient appeared to be mostly the pathology related to the Six External Qi. Among this, wind with cold(風寒), wind, cold with heat and humidity(風寒署濕), catching cold(傷寒), successively catching cold(兩感傷寒), cold of the Yangmyung and heat clogging(陽明傷寒火鬱), abnormal weather(時令不正) are the majority. Through the prescriptions with Radix Puerariae as an ingredient, it could be concluded Radix Puerariae that has various functions such as sweating and removing rash(發表透疹), exhalation and curing muscular ache(發散解肌), producing body fluid and ceasing thirst(生津止渴), opening abscess and healing the scar(托瘡生肌), removal of fever(解熱), resolving hangover(醒酒). Seungmagalguntang(升麻葛根湯) is used as the base prescription the most, and various prescriptions and herbs are combined according to the case.

• 한국식품조리과학회지
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• 제32권6호
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• pp.800-810
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• 2016

Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600's to 1940's. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.

• 대한본초학회지
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• 제20권3호
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• pp.19-27
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• 2005

Objectives : The antioxidant activities of Yeonkyo-san and its ingredient were investigated for industrial application. Methods : We experimented radical scavenging effect, superoxide dismutase and cytotoxicity effect of various cancer cell. Results : The result were obtained as follows : Primary testing of cytotoxicity of Yeonkyo-san and ingredient was done for G361. B16F10, MDA and A549 cell lines. Yeonkyo-san and ingredient water extract, ethanol extract showed cytotoxicity of over 90% respectively against cell line. The electron donating ability(EDA) of water extract from the Yeonkyo-san was higher than 60%, ethanol extract from the Yeonkyo-san was over 80% at 1000 ppm. The electron donating ability(EDA) of water extract and ethanol extract from the Yeonkyo-san ingredients were increased as well. SOD-like activity was high as 75% in 700 ppm, it was increased. All the other samples showed less than 40% SOD-like activity. Conclusions : The results indicated that water extract and ethanol extract of Yeonkyo-san and ingredient can be used as a natural ingredient with biological functions in cosmetic and food composition.

• 한국식생활문화학회지
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• 제25권1호
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• pp.25-35
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• 2010

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

• 한국식생활문화학회지
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• 제25권5호
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• pp.525-543
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• 2010

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2003년도 ICCAS
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• pp.1782-1787
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• 2003

A face recognition is currently the field which many research have been processed actively. But many problems must be solved the previous problem. First, We must recognize the face of the object taking a location various lighting change and change of the camera into account. In this paper, we proposed that new method to find feature within fast and correct computation time after scanning PC camera and ID card picture. It converted RGB color space to YUV. A face skin color extracts which equalize a histogram of Y ingredient without the Luminance. After, the method use V' ingredient which transforms V ingredient of YUV and then find the face feature. The result of the experiment shows getting correct input face image from ID Card picture and camera.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2003년도 가을 학술발표회 논문집
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• pp.513-518
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• 2003

Recently, advanced systems for water treatment are introduced for water quality improvement. One of those systems is water treatment method using ozone($O_3$). For it has strong oxidizing energy, it is necessary to have materisl stability against $O_3$. In this paper, epoxy resin specimens using as anticorrosive material of concrete structure for drink water are used to serve as a material of deterioration evaluation. It is to be studied weight loss, surface corrosion of specimens, ingredient analysis of floating particle, a solute of chemical ingredient by way of accelerated ozone testing. As the results of experiment, specimen weight is decreased. The surface of specimen is eroded heavily and showed a loss of gloss and floating particle, and in the stability for drinking water, harmful ingredient is not detected in the water.

• 생약학회지
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• 제2호2호
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• pp.89-93
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• 1971

This study is about the five species of the genus Thalictrum growing abundantly in South Korea. Dried roots of plants; T. aquilegifolium var. japonica, T. simplex var. affine, T. actaefolium, T. tuberiferum were compared by morphological observation and screening test on the ingredient extracted by methanol, ether etc.. The experiments by thin-layer chromatography was at tempted to find out the similarity and the difference among them. In conclusion, the author found that: 1) A special component similar to coumarin was found under UV-ray from T. actaefolium. 2) By thin-layer chromatography, they show the corresponding spot supposed to be that of berberine and magnoflorine according to the $T_{ABLE}\;IV$. Therefore it is worthwhile considering that Thalictrum species would be a substitution for Epimedium species used as a tonic. 3) Thalictrum species has resemblance of ingredient and chemotaxonomy gives more help to classify them than the morphology.

• 한국잡초학회지
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• 제4권2호
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• pp.115-124
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• 1984

Chlorsulfuron (chemical name : 2-Chloro-N-(4-methoxy-6-methyl-1,3,5-triazin-2-yl)-aminocarbonyl-benzenesulfonamide) is a herbicidally active ingredient which shows effect against susceptible weeds already at such low rates like 5-20g active ingredient per hectare. In the here reported trials metabolism in several sensitive cultivated plants and weeds have been analysed using ^{14}C-labelled active ingredient. The uptake of chlorsulfuron by leaves or the root system is good in all plants species, and translocation takes place either symplasmatically or apoplasmatically. Metabolism takes place in all investigated plant species by development of hydrophile suhstances in roots and shoots. Decomposition of chlorsulfuron in roots and shoots of tolerant species (Triticum aestivum and Hordeum vulgare) to polare substances takes place quantitatively faster and quicker than in susceptible species (Beta vulgaris and Matricaria chamomilla).