• Title/Summary/Keyword: technology level evaluation

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Anti-wrinkle effects of solvent fractions from Jubak on CCD-986sk (CCD-986sk 세포 내 주박 분획물의 항주름 효능)

  • Young-Ah Jang;Hyejeong Lee
    • Journal of the Korean Applied Science and Technology
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    • v.41 no.2
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    • pp.508-519
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    • 2024
  • In this study, in order to evaluate the possibility of using Jubak as a functional cosmetic material, evaluation of antioxidant activity according to fractions and anti-wrinkle efficacy in CCD-986sk cells, a human fibroblast, were conducted. As a result of confirming the antioxidant activity by measuring ABTS+ radical scavenging ability, Jubak's Ethyl Acetate fractions was found to be 75.5% at a concentration of 1,000 ㎍/ml, showing the highest antioxidant activity among the extraction solvents. The wrinkle improvement effect was confirmed by measuring the inhibitory activity of elastase and collagenase, and in both test results, Jubak's Ethyl Acetate fractions showed the highest efficacy at a concentration of 1,000 ㎍/ml. As a result of measuring the synthesis rate of pro-collagen type I in CCD-986sk cells induced by UVB, Jubak showed the highest efficacy in the order of Ethyl Acetate, Water, Acetonitrile, and Hexan fractions at the same concentration of 20 ㎍/ml. As a result of measuring the inhibition rate of MMP-1, a collagen degrading enzyme, all four solvent fractions showed an efficacy of more than 70% at 20 ㎍/ml. As a result of measuring the mRNA expression levels of pro-collagen type I, MMP-1, and MMP-3 in a real-time PCR experiment, the protein expression level of pro-collagen type I increased when treated with Jubak fractions compared to the UVB group alone. The mRNA expression levels of MMP-1 and MMP-3 were confirmed to be decreased, and Ethyl Acetate fractions was the most effective in improving wrinkles after the control group (EGCG). As a result, it was confirmed that the Ethyl Acetate fractions among Jubak's solvent fractions has an anti-wrinkle effect against photoaging caused by UVB stimulation, and is expected to be used as a natural material for cosmetics.

Sitological Quality Evaluation of Cultured and Wild River Puffer, Takifugu obscurus (Abe) (양식산과 자연산 황복, Takifugu obscurus (Abe)의 식품학적 품질평가)

  • Kang, Hee-Woong;Shim, Kil-Bo;Kang, Duk-Young;Jo, Ki-Che;Song, Ki-Cheol;Lee, Jin-Ho;Song, Hong-In;Son, Sang-Gyu;Cho, Young-Je
    • Journal of Aquaculture
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    • v.20 no.3
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    • pp.147-153
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    • 2007
  • The present study was performed to evaluate sitological quality of the cultured and wild river puffer, Takifugu obscurus. Proximate composition, the content of extractive nitrogen, the content of nucleotides and their related compounds, total and free amino acid, and fatty acids were analysed and sensory evaluation in the muscle of the river puffer were compared. The cultured river puffer had a higher moisture content compared to the wild fish, while there was no significant difference in crude lipid, crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR and Hx were detected. The result from analyzing ATP-related compound showed difference in total content by wild and cultured river puffer, and IMP content that had largest influence upon the savory taste of sliced raw fish, was higher in the cultured fishes than wild ones. Breaking strength level of the wild river puffer was higher than that of the cultured fish. High levels of C16:0 and C18:0 were shown in all samples and -3 polyunsaturated fatty acid content were not different between the cultured and wild river puffers (P>0.05). Total 17 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine and leucine and low contents of cystine, histidine, methionine and tyrosine. The result from surveying free amino acid content of wild and cultured river puffer showed difference in content, but generally taurine and lysine content for the whole free amino acid held the most part. There was no significant difference in texture, flavor and overall acceptance score between the cultured and wild fishes (P>0.05).

Effect of Hot-water Dipping on Inhibiting Red Discoloration of Basal Part in Chicon (열수 침지 처리가 치콘 절단면의 적변 억제에 미치는 영향)

  • Jung, Hyun Jin;Kang, Ho-Min
    • Horticultural Science & Technology
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    • v.32 no.3
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    • pp.353-358
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    • 2014
  • Hot water dipping test was conducted for chicon to restrict red discoloration of its basal part which impairs the product value during sales. Hot water dipping treatment was given to chicon for 4 min and for 8 min at $38^{\circ}C$ and for 2 min and 4 min at $42^{\circ}C$, and for 1 min and 2 min at $45^{\circ}C$, along with control (for one min at $20^{\circ}C$). The red discoloration indices of basal part of chicon during sensory evaluation on the sixth day of storage under the storage temperature at $10^{\circ}C$ was lower at $42^{\circ}C$ for 2 min, $42^{\circ}C$ for 4 min and $45^{\circ}C$ for 1 min treatments. The color change value of the basal part in chicon measured by colorimeter showed that the lowest ${\Delta}a^*$ and ${\Delta}h$ were maintained in the basal part of chicon treated at $42^{\circ}C$ for 2 min. Whereas, color changes in $42^{\circ}C$ for 2 min and $45^{\circ}C$ for 1 min treatments were significantly low as compared with that of control. The contents of total phenolic compounds which are the substances that cause red discoloration of basal part in chicon were lowest at $42^{\circ}C$ for 2 min, $42^{\circ}C$ for 4 min and $45^{\circ}C$ for 1 min treatments. The activity of phenylalanine ammonia lyase (PAL) resposible for in the synthesis of phenolic substances was the least in $42^{\circ}C$ for 2 min treatment. Whereas, PAL activity of the chicons treated a t $42^{\circ}C$ for 2 min and at $45^{\circ}C$ for 1 min were significantly lower than that of control. However, red discoloration was progressed as similar level with that of control in the basal part of chicon at $45^{\circ}C$ for 2 min. The contents of total phenolic compounds and PAL activity in this treatment were not significantly different from those in control. The polyphenol oxidase (PPO) activity which causes red discoloration of cut tissues was low in all the treatments including $42^{\circ}C$ and $45^{\circ}C$ treatment at which no inhibition effects of the red discoloration of basal part of chicon were observed. When the correlation coefficient between each investigated index was tested, most of them showed high correlation except the PPO activity and particularly and the red discoloration index and sensory evaluation ${\Delta}h$ values, and PAL activity and total phenolic compounds content were $r=0.927^{**}$, and $r=0.942^{**}$, respectively.

Comparison of the Physicochemical Quality Characteristics of Strawberry Jams by Processing Methods (제조방법에 따른 딸기잼의 이화학적 품질 특성 비교)

  • Jung, Nan-Jung;Kang, Yoon-Han
    • Food Science and Preservation
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    • v.19 no.3
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    • pp.337-343
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    • 2012
  • The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 $^{\circ}Brix$, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from $5.67{\times}10^3$ (HM-AP jam) to $41.91{\times}10^3$ (jam B) dyne/$cm^2$, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

Teaching Efficiency of Clinical Practice Education for Students in the Department of Dental Hygiene (치위생과 학생의 현장임상실습교육에 관한 교수효율성)

  • Lee, Seong-Sook;Cho, Myong-Sook
    • Journal of dental hygiene science
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    • v.10 no.5
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    • pp.403-409
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    • 2010
  • The purpose of this study was to examine the teaching efficiency of clinical training for dental hygiene students in Gyeonggi Province. The subjects in this study were 371 dental hygiene juniors in seven different colleges in Gyeonggi Province, on whom a self-administered survey was conducted. The collected data were analyzed with a SPSS WIN 12.0 program, and the findings of the study were as follows: 1. The teaching efficiency of clinical training that the dental hygiene students undergone was on the average. As for evaluation of the factors of teaching efficiency, they gave the highest marks to the role model factor(3.40). 2. The size of the institutions where they received clinical training made no statistically significant differences to the teaching efficiency of their clinical training. The university hospitals ranked first in professional knowledge, one of the sub-directory of teaching efficiency, and the gap between them and the others was statistically significant(p=.005). 3. Concerning links between satisfaction level with the major and view of teaching efficiency, stronger satisfaction with the major led to better perception of teaching efficiency(p=.001). Among the subdirectory of teaching efficiency, that made statistically significant differences to view of interpersonal skills, performance as a supporter, fair evaluation, academic organization skills(p=.005), encouragement and support, teaching methods, professional academic knowledge(p=.001), communicative competency, performance as a role model and cooperation with the staff of dental clinics(p=.000). 4. There were no statistically significant gaps in teaching efficiency according to teaching styles. Among the sub-directory of teaching efficiency, statistically significant differences were found only in encouragement and support(p=.005). The above-mentioned findings suggest that the teaching efficacy of the clinical training was approximately on the average, and that a better satisfaction with the major led to a higher teaching efficacy. Therefore a wide variety of teaching methods and systematic training programs should be developed to boost the quality of clinical training to improve its teaching efficacy.

A Case Study of the Performance and Success Factors of ISMP(Information Systems Master Plan) (정보시스템 마스터플랜(ISMP) 수행 성과와 성공요인에 관한 사례연구)

  • Park, So-Hyun;Lee, Kuk-Hie;Gu, Bon-Jae;Kim, Min-Seog
    • Information Systems Review
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    • v.14 no.1
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    • pp.85-103
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    • 2012
  • ISMP is a method of writing clearly the user requirements in the RFP(Request for Proposal) of the IS development projects. Unlike the conventional methods of RFP preparation that describe the user requirements of target systems in a rather superficial manner, ISMP systematically identifies the businesses needs and the status of information technology, analyzes in detail the user requirements, and defines in detail the specific functions of the target systems. By increasing the clarity of RFP, the scale and complexity of related businesses can be calculated accurately, many responding companies can prepare proposals clearly, and the level of fairness during the evaluation of many proposals can be improved, as well. Above all though, the problems that are posed as chronic challenges in this field, i.e., the misunderstanding and conflicts between the users and developers, excessive burden on developers, etc. can be resolved. This study is a case study that analyzes the execution process, execution accomplishment, problems, and the success factors of two pilot projects that introduced ISMP for the first time. ISMP performance procedures of actual site were verified, and how the user needs in the request for quote are described was examined. The satisfaction levels of ISMP RFP for quote were found to be high as compared to the conventional RFP. Although occurred were some problems such as RFP preparation difficulties, increased workload, etc. due to the lack of understanding and execution experience of ISMP, in overall, also occurred were some positive effects such as the establishment of the scope of target systems, improved information sharing and cooperation between the users and the developers, seamless communication between issuing customer corporations and IT service companies, reduction of changes in user requirements, etc. As a result of conducting action research type in-depth interviews on the persons in charge of actual work, factors were derived as ISMP success factors: prior consensus on the need for ISMP, the acquisition of execution resources resulting from the support of CEO and CIO, and the selection of specification level of the user requirements. The results of this study will provide useful site information to the corporations that are considering adopting ISMP and IT service firms, and present meaningful suggestions on the future study directions to researchers in the field of IT service competitive advantages.

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Quality Characteristics of Pettitoes(Jokbal) added with Coffee Meal (커피박 첨가 돈족(豚足)의 품질특성)

  • Choi, Seok-Bong;An, Sang-Ran;Lee, Myung-Ho
    • Culinary science and hospitality research
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    • v.22 no.2
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    • pp.115-124
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    • 2016
  • The purpose of this paper is to verify improvement of the basic quality of food resources and make the pork legs as the more advanced food products after taking special processing steps with the mixture of traditional medical herbs and hot water extracted coffee meal. The pH level of the pettitoes(Jokbal) showed the highest rate among the control group but it showed no statistical differences in the moisture content between the control and the pettitoes(Jokbal) processed with coffee waste extract as an additional component. In addition, the levels of crude fat and crude ash showed slight increases as the addition of the amount increase. In case of the proteins, however, tendency of slight was decreased but it was not significantly difference as the amount increases. The sodium rate in the pettitoes(Jokbal) was higher in the additional group than in the control group. Texture analysis showed a tendency of wide decrease in the hardness and chewiness depending on amount of the added coffee waste extract. On the other hand, as for the cohesiveness and springiness, there was no significant difference with the control group. In case of the lightness value, as the amount of added coffee waste extract is increased from 10% to 20% and 30%, the 'L' value was reduced significantly compared to that of the control. And the 'a' value was not significantly different compared to the coffee waste extract foil impregnated furniture control. But the 'b' values were significantly increased in accordance with the result of increasing the amount of control is at the lowest level. The result may come from the influence of coffee waste extract, which affects the color of the pettitoes(Jokbal). According to the sensory evaluation, the pork part with 10% of coffee waste extract showed the highest score in looking, chewiness, smell and preference, resulting in the improvement in quality of the pettitoes(Jokbal).

The Prediction of DEA based Efficiency Rating for Venture Business Using Multi-class SVM (다분류 SVM을 이용한 DEA기반 벤처기업 효율성등급 예측모형)

  • Park, Ji-Young;Hong, Tae-Ho
    • Asia pacific journal of information systems
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    • v.19 no.2
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    • pp.139-155
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    • 2009
  • For the last few decades, many studies have tried to explore and unveil venture companies' success factors and unique features in order to identify the sources of such companies' competitive advantages over their rivals. Such venture companies have shown tendency to give high returns for investors generally making the best use of information technology. For this reason, many venture companies are keen on attracting avid investors' attention. Investors generally make their investment decisions by carefully examining the evaluation criteria of the alternatives. To them, credit rating information provided by international rating agencies, such as Standard and Poor's, Moody's and Fitch is crucial source as to such pivotal concerns as companies stability, growth, and risk status. But these types of information are generated only for the companies issuing corporate bonds, not venture companies. Therefore, this study proposes a method for evaluating venture businesses by presenting our recent empirical results using financial data of Korean venture companies listed on KOSDAQ in Korea exchange. In addition, this paper used multi-class SVM for the prediction of DEA-based efficiency rating for venture businesses, which was derived from our proposed method. Our approach sheds light on ways to locate efficient companies generating high level of profits. Above all, in determining effective ways to evaluate a venture firm's efficiency, it is important to understand the major contributing factors of such efficiency. Therefore, this paper is constructed on the basis of following two ideas to classify which companies are more efficient venture companies: i) making DEA based multi-class rating for sample companies and ii) developing multi-class SVM-based efficiency prediction model for classifying all companies. First, the Data Envelopment Analysis(DEA) is a non-parametric multiple input-output efficiency technique that measures the relative efficiency of decision making units(DMUs) using a linear programming based model. It is non-parametric because it requires no assumption on the shape or parameters of the underlying production function. DEA has been already widely applied for evaluating the relative efficiency of DMUs. Recently, a number of DEA based studies have evaluated the efficiency of various types of companies, such as internet companies and venture companies. It has been also applied to corporate credit ratings. In this study we utilized DEA for sorting venture companies by efficiency based ratings. The Support Vector Machine(SVM), on the other hand, is a popular technique for solving data classification problems. In this paper, we employed SVM to classify the efficiency ratings in IT venture companies according to the results of DEA. The SVM method was first developed by Vapnik (1995). As one of many machine learning techniques, SVM is based on a statistical theory. Thus far, the method has shown good performances especially in generalizing capacity in classification tasks, resulting in numerous applications in many areas of business, SVM is basically the algorithm that finds the maximum margin hyperplane, which is the maximum separation between classes. According to this method, support vectors are the closest to the maximum margin hyperplane. If it is impossible to classify, we can use the kernel function. In the case of nonlinear class boundaries, we can transform the inputs into a high-dimensional feature space, This is the original input space and is mapped into a high-dimensional dot-product space. Many studies applied SVM to the prediction of bankruptcy, the forecast a financial time series, and the problem of estimating credit rating, In this study we employed SVM for developing data mining-based efficiency prediction model. We used the Gaussian radial function as a kernel function of SVM. In multi-class SVM, we adopted one-against-one approach between binary classification method and two all-together methods, proposed by Weston and Watkins(1999) and Crammer and Singer(2000), respectively. In this research, we used corporate information of 154 companies listed on KOSDAQ market in Korea exchange. We obtained companies' financial information of 2005 from the KIS(Korea Information Service, Inc.). Using this data, we made multi-class rating with DEA efficiency and built multi-class prediction model based data mining. Among three manners of multi-classification, the hit ratio of the Weston and Watkins method is the best in the test data set. In multi classification problems as efficiency ratings of venture business, it is very useful for investors to know the class with errors, one class difference, when it is difficult to find out the accurate class in the actual market. So we presented accuracy results within 1-class errors, and the Weston and Watkins method showed 85.7% accuracy in our test samples. We conclude that the DEA based multi-class approach in venture business generates more information than the binary classification problem, notwithstanding its efficiency level. We believe this model can help investors in decision making as it provides a reliably tool to evaluate venture companies in the financial domain. For the future research, we perceive the need to enhance such areas as the variable selection process, the parameter selection of kernel function, the generalization, and the sample size of multi-class.

Effects of Membrane-filtered Powder of Sunmul on the Quality Characteristics of Noodles (막분리한 순물의 농축분말 첨가가 국수의 품질에 미치는 영향)

  • Chung, Hai-Jung;Choi, Min-Hee;Kim, Woo-Jung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.2
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    • pp.199-204
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    • 2006
  • This study was conducted to investigate the quality characteristics of noodles prepared with the addition of nanofiltered (NF) powder of sunmul. Noodles were prepared with different levels $(0\%,\;1.5\%,\;3\%\;and\;5\%,\;w/w)$ of NF powder and physico-chemical properties were examined. Results of rapid visco analyzer showed that peak, trough, final viscosity and set back decreased as the NF powder level increased. The weight and volume of cooked noodles increased with the addition of NF powder. Turbidity of soup also increased as the amount of NF powder increased, indicating higher cooking loss. The color of wet and cooked noodles became greenish yellow as the NF powder level increased. Hardness, springiness, gumminess and brittleness of cooked noodles decreased with the increasing amount of NF powder. Results of sensory evaluation showed that noodles prepared with up to $3\%$ addition of NF powder was considered to be as acceptable as noodles prepared without NF powder.

The Study on Integration of Gravities Anomaly in South Korea and Its Vicinities by Using Spherical Cap Harmonic Analysis (구면캡 조화분석을 이용한 남한 및 그 주변지역의 중력이상 통합에 관한 연구)

  • Hwang, Jong-Sun;Kim, Hyung-Rae;Kim, Chang-Hwan;You, Sang-Hoon
    • Economic and Environmental Geology
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    • v.41 no.2
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    • pp.211-217
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    • 2008
  • The gravity anomalies that observed by ground and shipborne survey and calculated from GRACE satellite are combined by using spherical cap harmonic analysis (SCHA). In this study, ground gravity data from Korea Institute of Geoscience and Mineral Resource(KIGAM) and shipborne gravity data from National Ocean Research Institute(NORI) and Korea Ocean Research and Development institute(KORDI) were used. L-2 level GRACE Gravity Model (GGM02C) was also used for satellite gravity anomaly. The ground and shipborne surveyed data were combined and gridded using Krigging method with 0.05 degree interval and GRACE data were also gridded using the same method with 0.05 degree to harmonize with the resolution of SCHA that has coefficient up to 80. Generalized Minimal Residual(GMRES) inversion method was implemented for calculating the coefficients of SCHA using the gridded ground and satellite gravity anomalies that had 0 km and 50 km altitude, respectively. The results of inversion method showed good correlation of 0.950 and 0.995 with original ground and satellite data. The gravity anomaly using SCHA satisfies Laplace's equation, therefore, using these SCHA coefficients, gravity anomaly can be calculated at any altitude. In this study, gravity anomaly was calculated from 10 km to 60 km altitude and each altitude, very stable results were shown. The ground and shipborne gravity data that have higher resolution and satellite data in long wavelength are harmonized well with SCHA coefficients and successfully applied in South Korea area. If more continuous survey and muti-altitude surveyed data like airborne data available, more precise gravity anomaly can be acquired using SCHA method.