• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.10a
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• pp.89-97
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• 2005

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.223-234
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• 2017

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

• Steel and Composite Structures
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• v.49 no.6
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• pp.633-643
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• 2023

In this study, the natural frequencies of Functional Graded Materials (FGM) plates are predicted using Artificial Neural Network (ANN). A model based on Third-order Shear Deformation Theory (TSDT) and FEM is used to train the ANN model. Different training methods are tested to simulate input and output dependency. As this is a parametric model, several architectures and optimization algorithms were tested. The proposed model allows us to minimize the CPU time to evaluate candidate material properties for FGM plate material selection and demonstrate their influence on dynamic behavior. Consequently, the time required for the FGM design process (candidate materials for material selection) and the geometric optimization of the FGM structure would remain reasonable. The ANN model can help industries to produce FGM plates with good mechanical properties of the selected materials. I addition, this model can be used to directly predict vibration behavior by testing a large number of FGM plates, representing all possible combinations of metals and ceramics in today's industry, without having to solve any eigenvalue problems.

• Journal of the Korea Furniture Society
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• v.15 no.2
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• pp.31-39
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• 2004

The works of Alessandro Mendini doing a big role in Italian design give us fresh impetus and the message on future design. His work activity has created new space and given the second life with arranging radical and fresh visual ornaments by using various materials. His design works have been challenged on fixed and ordinary thought. He applies gorgeous and plain natural colors. When he develops idea into the form, his works hold meditation and clear subjectivity. Alessandro Mendini makes us aware that his work of arts connects human spirit with thing.

• Natural Product Sciences
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• v.21 no.3
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• pp.170-175
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• 2015

The present study aims to detect the rare flavonoids isolated from the leaves of Persicaria glabra. The known flavonoids: quercetin (1), isorhamnetin (2), avicularin (3) and new one isorhamnetin-3-O-α-L-(6''-E-p-coumaroyl)-rhamnoside (4) were identified by HPLC, UV, IR and NMR. P. glabra has used traditionally for its analgesic, anti-inflammatory and anti-rheumatic properties. To find out the ingredients responsible for the efficiency of this plant, we have used to study the anti-microbial and anti-inflammatory activities of different extracts.

• Journal of Applied Biological Chemistry
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• v.62 no.2
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• pp.203-209
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• 2019

The inhibition of aldose reductase (AR) by the extracts from sixteen noxious and exotic plants was examined. Among them, Aster pilosus showed the highest inhibition of AR ($IC_{50}$ value $0.11{\mu}g/mL$). This study showed that A. pilosus with promising AR-inhibitory activities can be utilized for the development of natural therapies for treating and managing diabetic complications.

• Journal for History of Mathematics
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• v.18 no.2
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• pp.31-42
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• 2005

Renaissance is revival of the ancient Greek and Roman cultures. So, in Renaissance period, the artists began to study Euclidean geometry and then their mind was a spirit of experience and observation. These spirits is namely modernism. In other words, Renaissance was a dawn of modern times. In this paper, we notice modern spirits and ones social backgrounds. Differential and integral calculus was created by these modern spirits. And in art field, 'painter of light', 'artist of moment' appeared. Because in the 17th and 18th centuries, the intelligentsia researched for motions, speeds and lights.

• Journal of Engineering Education Research
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• v.17 no.4
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• pp.95-101
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• 2014

As other major, students have difficulties to be successfully adapted to computer science major without some interest and skill to computer programming. In this paper, we try to find successful factors for computer science major freshmen students to computer programming. The factors we focused are programming experience before college entrance, taking liberal arts/natural science courses at high school, application motivations to computer major, existence of mentors, satisfaction to his/her computer department, student's holland job aptitude code. After analysis, taking liberal arts/natural science courses at high school, satisfaction to computer department, some holland job aptitude code are significant to their successful adaptation to computer major. Also, we found the holland job apptitude code is closely related to student's satisfaction to their major for engineering students including computer science students. Our analysis results will be a suggestion for designing computer science education program with students who enters college without some aptitude or preparation to his major.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.703-711
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• 2009

Arabica coffee is classified for trading according to the New York Board of Trade(NYBOT) green coffee classification. NYBOT's grading system is based on classification derived from a defect count on a 300 g sample. In the present study, green and roasted coffees were investigated for possible correlations between the content of defective beans and sensory characteristics. Sensory evaluation was performed by expert tasters used by the Specialty Coffee Association of America(SCAA) cupping method. For green coffee, the percentage of defective beans increased. as the coffee grade decreased. Black and sour beans were not found in the NY2 grade coffee out of all natural, pulped natural, and washed coffee samples. Sour and insect damage were found in more natural coffee samples as the green coffee grade decreased. Green and broken beans were found in more washed coffee samples as the green coffee grade decreased. Flavor, clean, uniformity, aftertaste, and overall sensory characteristics were significantly different among the NY2, NY3/4 and NY4/5 grade coffee in all natural, pulped natural and washed coffee samples. The natural coffee in the NY2 sample presented the highest body characteristic. The pulped natural coffee in the NY2 sample presented the highest sweetness and balance characteristics. The washed coffee in the NY2 sample presented the highest acidity and flavor characteristics. In conclusion, the percentage of defective beans increased as sensory characteristics decreased.

• Proceedings of the Korea Society of Design Studies Conference
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• 2004.10a
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• pp.162-163
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• 2004