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형태 기반 군집화와 랜덤포레스트를 이용한 개별 건물의 단기 전력 수요 예측
이예담(Yedam Lee),임재현(Michael K. Lim),최동구(Dong Gu Choi) 한국경영과학회 2020 經營 科學 Vol.37 No.4
Recently, ICT-based smart grid-related businesses have been increasing as distributed energy resources are expanding. The load forecasting is one of the key technologies for the efficient operation of the businesses, so many related studies have been published. However, since loads of individual buildings are more volatile than a large-scale load in general, forecasting individual consumers’ loads is much more challenging and only limited studies have been published. In this paper, we propose a hybrid method to forecast electricity loads of individual buildings in a day-ahead manner. Using DTW similarities in load profiles was calculated focusing on their shapes, and clustering is conducted for pattern recognition. We estimate the pattern for the next day by random forest, and combined historical loads with weather information to forecast the hourly load of the day. For performance evaluation, 1,065 days of building load data were tested. The clustering method in our study provided better quality clusters and the classification model outperformed the benchmark model. Also, the hybrid structure recorded high prediction accuracy compared to a single structure.
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HMR 선택속성이 소비자태도와 재구매의도에 미치는 영향
고미애 ( Miae Go ),최예담 ( Yedam Choi ) 관광경영학회 2021 관광경영연구 Vol.101 No.-
This study attempts to analyze the effect of HMR selection attributes on consumer attitudes and repurchase intentions from a consumer perspective by approaching the process of HMR selection attributes, consumer attitudes, and repurchase intentions from a structural level. In particular, since there has been no study that specifically analyzed the relationship between HMR selection attributes and consumer attitude of eating out consumers, the conduct of this study is considered to be of research value. At the same time, it was intended to use the problem behind the rapid development of HMR selection attributes as a basis for predicting changes in consumer behavior in the ever-changing consumer market, especially by verifying the relationship between consumer attitudes and repurchase intentions. The summary of the results of this study is as follows. First, an analysis of the effect of Hypothesis 1 'HMR Selection Attributes' on 'Consumer Attitude' showed that 'Product Convenience', 'Food Taste', 'Product Diversity' and 'Product Price' have a positive effect on 'Consumer Attitude'. Second, as a result of analyzing the effect of hypothesis 2'consumer attitude' on 'repurchase intention', it was found that the 'consumer attitude' of HMR users had a positive (+) effect on the 'repurchase intention'. Third, an analysis of the effect of Hypothesis 3 'HMR Selection Attributes' on 'Re-purchase Intention' showed that 'product convenience', 'food taste', 'product diversity' and 'product price' have a positive effect on 'repurchase intention'.
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마늘 추출물을 포함한 천연 보존제가 첨가된 김치의 미생물학적 및 이화학적 특성
임경현(Kyung Hyun Im),최일(Il Choi),김철(Chul Kim),이호(Ho Lee),최예담(Yedam Choi) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.5
본 연구는 천연 복합 항균 제제 BGC-F 2.0을 첨가하여 김치 저장/발효 기간 중 이화학적 및 미생물학적 변화를 관찰하였다. Paper disc법을 이용한 Escherichia coli, Staphylococcus aureus, Lactobacillus plantarum에 대한 항균활성을 평가하여 천연 복합제제 BGC-F 2.0의 원물 및 배합비율을 선정하였으며 김치 제조 시 1.0%와 3.0%를 첨가하여 변화를 관찰하였다. 제조 직후 pH는 5.90~6.17이었으나 4°C 저장/발효 28일차 대조구는 4.45, 실험구(BGC-F 2.0)는 5.20(1.0%), 4.87(3.0%)로 감소하였다. 25°C 저장/발효 28일차에서는 대조구 3.89, 실험구 4.90(1.0%), 5.12(3.0%)로 감소하였다. 또한 산도의 경우 제조 직후 0.31~0.33이었으나 4°C 28일차에 대조구는 1.04, 실험구는 0.54(1.0%), 0.67(3.0%)로 증가하였으며, 25°C 28일차 대조구는 1.83, 실험구는 0.77(1.0%), 0.64(3.0%)로 증가하였다. 이화학적 변화 관찰 시 pH와 산도 모두 BGC-F 2.0 첨가 시대조구에 비해 변화 폭이 낮게 확인되어 김치의 저장/발효기간 연장 가능성을 확인하였다. 또한 미생물학적 변화 관찰을 위해 총 세균과 유산균의 생균수를 측정하였으며, 총 세균의 생균수는 제조 직후 3.91~4.71 log CFU/g으로 확인되었다. 4°C 저장/발효 28일차에는 대조구 6.63, 실험구 3.85(1.0%), 4.28(3.0%)로 확인되었으며, 대조구는 증가한 반면 실험구는 소폭 감소하였다. 25°C 28일차의 총 세균 생균수는 대조구 8.18 log CFU/g, 실험구 5.82(1.0%), 5.52(3.0%)log CFU/g으로 증가 경향에 대한 차이를 보였다. 유산균의 생균수는 제조 직후 5.49~5.76 log CFU/g으로 확인되었으며 4°C, 28일차에서 대조구 7.76 log CFU/g, 실험구 3.00(1.0%), 4.00(3.0%) log CFU/g 확인되었다. 25°C, 28일차에서는 대조구 7.88 log CFU/g, 실험구 6.20(1.0%), 5.79(3.0%) log CFU/g으로 4°C, 28일차와 비교 시 대조구는 차이가 없으나 실험구의 경우 유산균의 생균수가 1.79~3.20log CFU/g 차이가 나타났다. 초기 성장 유산균의 생육에 영향을 주어 생균수가 낮게 확인된 것으로 사료되며, BGC-F2.0 첨가가 김치의 이화학적/미생물학적 변화의 폭을 감소시켜 김치의 저장/발효 기간을 연장할 수 있을 것으로 사료된다. This study examined the physicochemical and microbial changes to kimchi during the storage (fermentation) period when 1.0% and 3.0% of BGC-F 2.0, a complex natural preservative, was added. The pH measured immediately after production was 5.90∼6.17. On the 28th day under the 4°C storage condition, however, the pH of both the control group and the experimental group decreased to 4.45 and 5.20 (1.0%), 4.87 (3.0%) each. The titratable acidity measured immediately after production was 0.32±0.01. On the 28th day at 4°C, the control group was 1.04, and the experimental group was 0.54 (1.0%), 0.67 (3.0%), which was an increase compared to before. The number of viable cells of total bacteria and lactic acid bacteria was measured to examine the microbial changes. The total bacteria count immediately after the production was 3.91∼4.71 log CFU/g. On the 28th day of 4°C storage, the total bacteria count was 6.63 log CFU/g in the control group, and 3.85 log CFU/g (1.0%) and 4.28 log CFU/g (3.0%) in the experimental group. The total bacteria count of the control group increased while the experimental group edged down. The number of viable lactic acid bacteria was determined to be 5.49∼5.76 log CFU/g immediately after production. On the 28th day of 4°C storage, the number of viable lactic acid bacteria was 7.76 log CFU/g in the control group, and 3.00 log CFU/g (1.0%) and 4.00 log CFU/g (3.0%) in the experimental group. Overall, that the application of 1.0∼3.0% BGC-F 2.0 could be extend the storage life of kimchi.
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Minjun KIM,Seon-Gyeong KIM,Yena SEO,Yedam CHOI,Tae-Jong KIM 한국생물공학회 2021 한국생물공학회 학술대회 Vol.2021 No.10
Staphylococcus aureus causes various infections such as endocarditis and pneumonia, and the number of its infection is increasing in recent years. Infections caused by multidrug-resistant bacteria, such as methicillin-resistant S. aureus (MRSA), are difficult to cure with conventional antibiotics alone. The use of high-dose antibiotics leads to the emergence of more resistant strains. In this study, we propose the use of antibiotics together with natural compounds that increase the effectiveness of antibiotics in order to treat antibiotic-resistant bacterial infections and reduce the amount of antibiotics used. Colony-forming units of MRSA were significantly reduced when treated together with concentrations of Ricini Semen and oxacillin that did not affect growth. Ricinoleic acid, the main compounds in Ricini Semen, has enhanced antibiotic activity of oxacillin. S. aureus can incorporate extracellular fatty acidsinto the cell membrane. To identify the relationship between the composition of membrane fatty acids and the increased antibiotic activity of oxacillin, the change in the composition of membrane fatty acids after treatment with ricinoleic acid and oxacillin will be analyzed.
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