• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.303-311
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• 1982

Sensory evaluations of synthetic extracts prepared on the analytical data in the previous papers (Yang and Lee, 1979, 1930-a, 1980-b, 1982) were undertaken to determine the origin of the taste of wild common carp, Cyprinus carpio, and Korean snakehead: Channa argus. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. The synthetic extracts, prepared with about 40 pure chemicals based on the analytical data from the species satisfactorily revealed the natural taste of the original extracts except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste of the species were assessed as follows: glycine, glutamic acid, arginine, lysine, threonine, alanine, IMP, inosine, hypoxanthine, glucose, succinic acid, $Na^{+},\;Cl^{-}\;and\;PO_{4}^{3-}$ in common carp: glycine, alanine, glutamic acid, IMP, Na+ and $PO_{4}^{3-}$ in Korean snakehead.

• Phonetics and Speech Sciences
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• v.9 no.4
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• pp.9-17
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• 2017

The aim of this study is to examine whether Chinese Korean learners (CKL) can correctly produce the aspiration in 'a lenis obstruents /k/, /t/, /p/, /ʧ/+/h/ sound' sequence at the lexical and post-lexical level. For this purpose 4 Korean native speakers (KNS), 10 advanced and 10 intermediate CKL participated in a production test. The material analyzed consisted of 10 Korean sentences in which aspiration can be applied at different prosodic boundaries (syllable, word, accentual phrase). The results showed that for KNS and CKL, the rate of application of aspiration was different according to prosodic boundaries. Aspiration was more frequently applied at the lexical level than at the post-lexical level and it was more frequent at the word boundary than at the accentual phrase boundary. For CKL, pronunciation errors were either non-application of aspiration or coda obstruent omission. In the case of non-application of aspiration, CKL produced the target syllable as an underling form and they did not transform it as a surface form. In the case of coda obstruent ommision, most of the errors were caused by the inherent complexity of phonological process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• The Korean Journal of Pain
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• v.23 no.1
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• pp.35-41
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• 2010

Background: Statistical analysis is essential in regard to obtaining objective reliability for medical research. However, medical researchers do not have enough statistical knowledge to properly analyze their study data. To help understand and potentially alleviate this problem, we have analyzed the statistical methods and errors of articles published in the Korean Journal of Pain (KJP), with the intention to improve the statistical quality of the journal. Methods: All the articles, except case reports and editorials, published from 2004 to 2008 in the KJP were reviewed. The types of applied statistical methods and errors in the articles were evaluated. Results: One hundred and thirty-nine original articles were reviewed. Inferential statistics and descriptive statistics were used in 119 papers and 20 papers, respectively. Only 20.9% of the papers were free from statistical errors. The most commonly adopted statistical method was the t-test (21.0%) followed by the chi-square test (15.9%). Errors of omission were encountered 101 times in 70 papers. Among the errors of omission, "no statistics used even though statistical methods were required" was the most common (40.6%). The errors of commission were encountered 165 times in 86 papers, among which "parametric inference for nonparametric data" was the most common (33.9%). Conclusions: We found various types of statistical errors in the articles published in the KJP. This suggests that meticulous attention should be given not only in the applying statistical procedures but also in the reviewing process to improve the value of the article.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.274-279
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• 1995

Seasonal variation of the taste components such as free amino acids, nucleotides, quarternary ammonium bases, and guanidino compounds in warty sea squirt(S. clava) were determined bimonthly from April to October for its food quality contributed in Korean seafood dishes. Fifty to sixty two percentage of the extractable nitrogen was free amino acids, and mainely it composed of taurine, proline, glutamic acid, glycine and glycinebetaine. Among the various taste component, betaine's level was somewhat higher(11~15%) and nucleotides related compounds also followed(5~8%). Most of nitrogenous compounds in the extractives reached to a maximum value in June and AMP content was relatively higher than the other nucleotides. The major organic acids were composed of succinic acid, malic acid, lactic acid and pyroglutaric acid in S. clava. The result of omission test suggested that the taste of S. clava is mainly attributed to free amino acids, betaines, nucleotides and non-volatile organic acid in order.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1045-1052
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• 2003

To develop a burnt beef flavor by reaction flavor technology, hydrolyzed vegetable protein (HVP) was reacted with precursors. Ribose, cysteine, furaneol, thiamin, methionine, garlic powder, and phospholipid were selected as suitable precursors for producing a burnt beef flavor. HVP and the selected precursors were reacted in a high pressure reactor to optimize reaction parameters, such as temperature, time, and water content. Optimum reaction conditions were $130^{\circ}C$, 1 hr, and 7.5% water addition. A burnt beef flavor was generated without pH adjustment. On the basis of an omission test, cysteine, furaneol, thiamin, and garlic powder were evaluated for optimization using response surface methodology. The optimum composition of precursore was determined to be 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, and 6.9% garlic powder. Based on these results, optimum reaction conditions for the production of a burnt beef flavor from HVP were 5% ribose, 5% methionine, 5% phospholipid, 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, 6.9% garlic powder, 7.5% water addition, $130^{\circ}C$ reaction temperature, and 1hr reaction time.

• Journal of Korean Society for Quality Management
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• v.51 no.4
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• pp.735-749
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• 2023

Purpose: The purpose of this study is to derive solutions and prevent similar cases from occurring by analyzing the causes of cracks found in temperature cycling tests of rocket motor. Methods: By combining the results of the current state confirmation test, non-destructive test, domestic and foreign rocket motor comparison test, cutting test, and adhesion test according to the number of times to apply mold release agent, a Cause and Effect Diagram analysis was performed to derive the cause of cracks. Results: Through this study, 26 factors that could cause cracking in rocket motors during temperature cycling tests were identified. Through various additional test results, a total of five causes were identified, including chemical and structural design of the joint between the propellant and stress relief insert, omission of procedure in the manufacturing procedures, natural aging due to temperature, and load accumulation due to temperature changes. The fundamental cause was confirmed to be insufficient consideration of the release properties of the propellant and stress relief insert. Conclusion: During the design process, it was confirmed that this could be solved by structurally or chemically designing the insert so that it does not combine with the propellant, or by applying a mold release agent during the manufacturing process.

• KIPS Transactions on Software and Data Engineering
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• v.9 no.11
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• pp.357-366
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• 2020

As the proportion and complexity of software embedded in aircraft increase, risk factors such as mission failure, function failure and performance failure due to software errors also increase. In the mission-critical software systems such as aircraft software, managing requirement traceability is essential to maintain the software systems with minimal period and cost. However, the development company is not accurately complying with the guideline for managing requirement traceability due to various reasons such as development cost and schedule. Therefore, it is not easy to systematically establish and maintain requirement traceability. In the paper, we analyze actual test cases of aviation software systems from the viewpoint of requirements traceability in order to learn if there are failure cases of test cases due to the absence of systematic traceability management activities. We also check the risks associated with the failure cases according to the type and severity of the cases. As a result of analyzing a total of 7 aircraft-mounted software, failure cases could be divided into three types: omission of requirements, lack of connection between requirements and test procedures, and omission of test procedures. There were a total of 18 failure cases, 6 for each type. The numbers of high, middle and low risks were 1, 13 and 4, respectively, where the number of middle risks is largest.

• Journal of Korea Multimedia Society
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• v.24 no.5
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• pp.695-700
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• 2021

The Faster RCNN-based shellfish recognition algorithm is introduced for shellfish recognition studies that currently do not have any deep learning-based algorithms in a practical setting. The original feature extraction module is replaced by DenseNet, which fuses multi-level feature data and optimises the NMS algorithm, network depth and merging method; overcoming the omission of shellfish overlap, multiple shellfish and insufficient light, effectively solving the problem of low shellfish classification accuracy. In the complexifier test environment, the test accuracy was improved by nearly 4%. Higher testing accuracy was achieved compared to the original testing algorithm. This provides favourable technical support for future applications of the improved Faster RCNN approach to seafood quality classification.

• Journal of Aquaculture
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• v.20 no.1
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• pp.19-25
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• 2007

For establishing a basal diet for the Pacific bluefin tuna Thunnus orientalis (PBT), feeding stimulants were initially identified by omission test using the synthetic extract of horse mackerel, Trachurus japonicus. Four feeding trials were conducted using juvenile PBT weighing $9.0{\pm}0.91\;g$ (trial 1, 2 and 3) and $1.6{\pm}0.23\;g$ (trial 4), which were originated from an artificial seedling production. The fish fed the casein diet with each test solution were added at the ratio of 100 g casein diet to 100 g jack mackerel muscle. A complete synthetic extract of jack mackerel containing all 3 fractions, amino acid, nucleotide and organic nitrogenous base, exhibited a comparable feeding stimulant activity compared to that of natural extract. The omission of nucleotide or amino acid fraction showed lower feeding activity, but the omission of other nitrogenous fraction maintained a similar feeding stimulant activity compared to that of the synthetic extract (trial 1). Inosine-5' monophosphate $Na_2$ (IMP) was identified as a major constituent for maintaining feeding activity. The mixture of L-alanine, L-glutamic acid, L-histidine, L-lysine, taurine and IMP induced a similar feeding activity compared to that of the synthetic extract (trial 2 and 3). In trial 4, the highest feeding activity was finally obtained in the mixture of L-histidine, L-glutamine and IMP, followed by the synthetic extract, the mixture of L-lysine, L-alanine and IMP, IMP and the mixture of L-histidine, L-glutamic acid, L-lysine and L-alanine. These results revealed that the mixture of L-histidine, L-glutamic acid and IMP for the proper feeding stimulant of PBT in this study.