• Communications for Statistical Applications and Methods
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• v.11 no.2
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• pp.275-285
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• 2004

We explore classification analysis using graphical methods such as sliced inverse regression and sliced average variance estimation based on dimension reduction. Some useful information about classification analysis are obtained by sliced inverse regression and sliced average variance estimation through dimension reduction. Two examples are illustrated, and classification rates by sliced inverse regression and sliced average variance estimation are compared with those by discriminant analysis and logistic regression.

• Journal of Fisheries and Marine Sciences Education
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• v.17 no.3
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• pp.413-426
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• 2005

The objective of this study consists of facilitating seafood consumption by increasing its intake opportunities for consumer through analysis of sliced raw fish. A study on sliced raw fish consumption was conducted on 630 citizens of Busan(252 men and 378 women), attending high school and university, and employedas housekeepers and salaried employees. The goal of the study was to assess the attitude and degree of satisfaction obtained from eating sliced raw fish and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows : About sixty percent of the respondents appeared to like or not to be reluctant to eating sliced raw fish. The main reasons for favoring sliced raw fish were its taste and nutritious effects. All ages liked sliced raw fish, but teenaged women, on average, tend to dislike sliced raw fish. The most preferred sliced raw fish was flounder. Most of the panelists preferred korean rock fish, and red sea bream due to their ordinary muscle. Sliced raw fish of the 2nd and 3rd variety were the most popular. For most of the sliced raw fish, the own-price elasticity came out to be relatively low. This can be explained by the fact that sliced raw fish is characteristically purchased based more on quality and freshness, than on price. SINGSINGWHE(SSW)-fresh sliced raw fish should be stored at 0$^{\circ}C$ for no longer than 10hrs. Taste, nutritional value and low price have the potential to promote the consumption of seafood. Factors which can reduce the consumption of sliced raw fish were safety due to Vibrio septicemia, rainy day, indistinct origin, and high rices. To promote sliced raw fish consumption, the subjects recommended the quality improvement and low price.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.10 no.3
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• pp.3-10
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• 2000

In this paper we propose a bit-sliced modular multiplication algorithm and a bit-sliced modular multiplier design meeting the increasing crypto-key size for RSA public key cryptosystem. The proposed bit-sliced modular multiplication algorithm was designed by modifying the Montgomery's algorithm. The bit-sliced modular multiplier is easy to expand to process large size operands and can be immediately applied to RSA public key cryptosystem.

• Journal of the Optical Society of Korea
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• v.18 no.6
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• pp.646-649
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• 2014

Performances of spectrum-sliced channels are strongly affected by their relative intensity noise (RIN). We use polarization-independent optical modulators (PIOMs) for spectrum-sliced channels to suppress their RIN. The PIOM driven by a high sinusoidal voltage signal evenly redistributes optical frequency components in the spectral domain and reduces the RIN. It can be used at a broadband light source (BLS) output to produce spectrum-sliced channels having lower RIN values. Also, it can be used for each spectrum-sliced channel within each optical network unit (ONU). In our experiment, where 12.5-GHz-spaced spectrum-sliced channels are used in 1-GbE speed, the use of PIOM at the BLS output reduces the bit error rate (BER) of the spectrum-sliced channel by more than an order of magnitude. The use of PIOM within the ONU reduces the BER by approximately 3 orders of magnitude.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.5
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• pp.356-360
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• 2005

Mature embryos were aseptically excised with a scalpel and sliced in fragments measuring 0.5 mm in diameter (sliced mature embryo fragment; 4 ${\~}$ 5 fragments/one embryo). Sliced mature embryo fragments of six wheat cultivars were cultured to develop an efficient method of callus induction and plant regeneration. Callus derived from sliced mature embryo fragments showed a good capacity to embryogenesis and regeneration. Furthermore sliced mature embryo fragments decreased contamination from fungi and bacteria. The high efficiency of callus induction were obtained Keumkangmil and Bob­white. For plant regeneration, selected embryogenic calli were transferred to two types regeneration media. An average number of green spots per callus was 4 to 5 in regeneration media after about one week. Percentage of plant regeneration showed high in regeneration medium containing 0.1 mg/l 2,4-D and 5 mg/l zeatin. Especially, Keumkangmil ($27.5\%$) and Bobwhite ($33.3\%$) showed high regeneration efficiency. This regeneration system from sliced mature embryo fragments may provide an effective and convenient explant for plant transformation studies.

• Journal of the Korea Furniture Society
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• v.11 no.1
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• pp.61-68
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• 2000

This study was carried out to investigate the effect of grain and veneer thickness on drying rate, required energy consumption, and drying defects such as checking, end waving, and burning during a far-infrared radiation drying process of decorative veneers of hard maple and beech. Most of the veneer could be dried from green to in-use moisture content within 30 to 360 seconds. The drying rates were significantly affected by veneer thickness, but there was little difference between edge-and flat-sliced veneers. The formation of checking during drying test was none or very slight. The percentages of the veneers defected by checks were higher in the flat-sliced veneers than in the edge-sliced veneers. The maximum end wavinesses in the flat-sliced veneers were almost 1.6 to 3 times larger than that in the edge-sliced veneers. All veneers were fee from burned marks during drying test.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.139-147
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• 2017

The objective of this study was to develop anti-browning agents for commercial ready-to-eat pear products, which are preferred not only to maintain the flavor, color and texture of pears, but also to increase consumers' preference. The sliced 'Shin-go (Niitaka)' pears were immersed in 5% and 10% oxidized starch, 1% citric acid, and 5% and 10% oxidized starch with addition of 0.1% sucralose for 3 minutes, and then they were packaged in vacuum sealed bags at $1^{\circ}C$ for 9 days. In order to evaluate the quality of packaged sliced pears, the quality index was determined in terms of color, firmness, soluble solids, and sensory quality. With the passage of storage time, no specific variation in firmness and soluble solids was observed. However, the ${\Delta}E$ value of the sliced pears treated with 5% oxidized starch solution was significantly lower than that of the other pears. Also, the Hunter L and b values of the sliced pears treated with 5% oxidized starch solution remained nearly constant from the beginning of storage. This observation shows that 5% oxidized starch solution was effective in reducing surface browning of sliced pears. Moreover, sliced pears treated with oxidized starch solution with addition of 0.1% sucralose were given an overall liking score which was slightly higher than that given to the other pears because of the sweetness of sucralose. In conclusion, 5% oxidized starch solution with addition of 0.1% sucralose was effective in reducing browning of sliced pears and in improving the taste of sliced pears.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.433-437
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• 2005

Electron beam irradiation was applied to examine the microbial safety and qualities of sliced dried squid. Sliced dried squid was irradiated at dose of 2, 4, 8, 12, and 16 kGy. Microorganisms contaminated in sliced dried squid were significantly decreased by irradiation. Decimal reduction dose (D/sub 10/ value) of total bacteria count, yeast and mold, coliforms in sliced dried squid were 8.57, 4.60, and 8.10 kGy, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b value. Sensory evaluations of irradiated sliced dried squid showed that there were no significant changes among the samples. These results indicate that electron beam irradiation improves the microbial safety and qualities of sliced dried squid.

• Communications for Statistical Applications and Methods
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• v.24 no.5
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• pp.533-541
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• 2017

Sufficient dimension reduction (SDR) replaces original p-dimensional predictors to a lower-dimensional linearly transformed predictor. The sliced inverse regression (SIR) has the longest and most popular history of SDR methodologies. The critical weakness of SIR is its known sensitive to the numbers of slices. Recently, a fused sliced inverse regression is developed to overcome this deficit, which combines SIR kernel matrices constructed from various choices of the number of slices. In this paper, the fused sliced inverse regression and SIR are compared to show that the former has a practical advantage in survival regression over the latter. Numerical studies confirm this and real data example is presented.