著者
行野 顕正 青木 さやか 谷川 龍司 [ 他 ]
出版者
九州大学
雑誌
Research reports on information science and electrical engineering of Kyushu University (ISSN:13423819)
巻号頁・発行日
vol.11, no.2, pp.115-119, 2006-09

We propose using long and low-frequency part of speech (POS) strings for document separation between native English documents and non-native English documents. The long POS strings were ignored in previous works because their frequencies in training data are too small to estimate their probabilities. Meanwhile, a research of language identification showed that the long and low-frequency byte strings were useful for language identification among similar languages. There are some similarity between language identification and document separation between native English documents and non-native English documents, for example long POS strings are more peculiar to one class than short ones, though there is a difference between POS and byte. Therefore, we can expect higher accuracy by using long and low-frequency POS strings. Some experiments are described in this paper. These experiments show that the proposed method has higher accuracy than previous ones.
著者
都甲 潔 Chibvongodze Hardwell 永守 知見
出版者
九州大学大学院システム情報科学研究院
雑誌
九州大学大学院システム情報科学研究科報告 (ISSN:13423819)
巻号頁・発行日
vol.4, no.2, pp.179-184, 1999-09
被引用文献数
1

Trehalose is a sweet disaccharide composed of two glucose molecules, and is drawn attention to from the viewpoint of the physiological function. In this paper, we studied the suppression of bitterness by trehalose using a multichannel taste sensor, and the intermolecular interaction between sugar and water with a near infrared radiation (NIR) apparatus. A multichannel taste sensor whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics can detect taste in a manner similar to human gustatory sensation. The NIR spectroscopy is a suitable method for the food analysis of the need for detailed quality specifications in food and beverage industries. The suppression of bitterness by trehalose was quantified by applying a principal component analysis to data on response electric potential. Moreover we found an intimate relationship between NIR spectra and the number of OH radical of sugars.