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역전파 신경망을 이용한 Kornet 사용자 질의 메일 자동 분류에 관한 연구
김영민,변영철,이상준,홍영보 제주대학교 공과대학 첨단기술연구소 2003 尖端技術硏究所論文集 Vol.14 No.1
For increasing Internet Users, the increasingly asked E-Mail is needed to be classified automatically. This thesis is proposed to automatically classify the asked E-Mail of KORNET queried by users using backpropagation neural network. This experiment is use of the 490 asked E-mail. When selected keyword number is 70, the recognition rate is highest, 73.1%. Even though the Classification rate of the asked E-Mail is less than the iris recognition and fingerprint recognition, it is affirmativefor an asking User to satisfy with a quick reply.
Effect of Different Cooking Methods on Histamine Levels in Selected Foods
( Bo Young Chung ),( Sook Young Park ),( Yun Sun Byun ),( Jee Hee Son ),( Yong Won Choi ),( Yong Se Cho ),( Hye One Kim ),( Chun Wook Park ) 대한피부과학회 2017 Annals of Dermatology Vol.29 No.6
Background: Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. Objective: The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods. Methods: The foods chosen were those kinds consumed frequently and cooked by grilling, boiling, and frying. The histamine level of the food was measured using enzyme-linked immunosorbent assay. Results: Grilled seafood had higher histamine levels than raw or boiled seafood. For meat, grilling increased the histamine level, whereas boiling decreased it. For eggs, there was not much difference in histamine level according to cooking method. Fried vegetables had higher histamine levels than raw vegetables. And fermented foods didn’t show much difference in histamine level after being boiled. Conclusion: The histamine level in food has changed according to the cooking method used to prepare it. Frying and grilling increased histamine level in foods, whereas boiling had little influence or even decreased it. The boiling method might be helpful to control the effect of histamine in histamine-sensitive or susceptible patients, compared with frying and grilling. (Ann Dermatol 29(6) 706∼714, 2017)