In this study we present a new approach to estimating termite populations size. So far, termite researchers have been using the mark-capture-recapture method. This method has a disadvantage that measurement time is long and error range is large. To this end, we built an agent-based model to simulate termite tunneling behavior. Using this model, we made simulated tunnel patterns that are determined by three variables: the number of simulated termites (N), the passing probability of two encountering termites (P), and the distance that termites move soil parcels (D). To explore whether the N value can be estimated with a partial termite tunnel pattern, we generated four groups of tunnel patterns that are partially obscured in complete tunnel pattern image: (1) A pattern group in which the outer area of the tunnel pattern is obscured (I-pattern), (2) a pattern group in which half of the tunnel pattern is obscured (H-pattern), (3) a pattern group in which the inner region of the tunnel pattern is obscured (O-pattern), and (4) a pattern group combining I- and O-pattern (IO-pattern). For each group, 80% of the tunnel patterns were learned through a convolution neural network (CNN) and the remaining 20% of the patterns were used for estimating N value. The estimation results showed that the N estimates for the IO-pattern are the most accurate and are in the order I-, H-, and O-patterns. This means that the termite population size can be estimated based on tunnel information near the center of the colony.

The purpose of this study was to identify U.S. consumers' preferences for Bibimbap and to determine whether or not Bibimbap can be adopted into the American palate. A total of 214 people tasted a controlled amount of Bibimbap and Gochujang sauce (red chili pepper sauce) and then completed a preference test. Bibimbap was highly rated overall in the areas of appearance, color, smell, and taste. Gochujang sauce was also well-accepted in terms of taste and spiciness. Most of the participants disliked the seaweed and shiitake mushrooms, which means that Bibimbap can improve its garnish taste and aroma by removing them. Further, a more watery sauce was served as foreigners are not familiar with mixing food culture. Therefore, by offering diverse ingredient options, the acceptance of traditional Bibimbap can be increased in the U.S.