• Journal of Internet Computing and Services
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• v.6 no.4
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• pp.37-46
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• 2005

Computer are being used in an increasingly wide variety of application areas, and their correct operation is often critical for business success and humasn safety. Developing high quality software products is therefore of prime important. The recent game software become popular, so we are interest in the game software testing. According to the kinds of game software, because it has the different characters, so game software testing is very difficult. According to enviroment change, Recently, online game is popular, so online game trade in the world market. In the company, developers try to develop the reliable game software. But we can experience many fault of game software in spite of the beta testing. Especially, Testing is very difficult on the game software because of various environment and functionality. We tried the survey for game user. In this paper, we study the quality testing metric of game software fault basis on the ISO/IEC 9126. Also, we consist of the check list of game software a point of view user. It apply for the reliability testing metrics of ISO/IEC 9126.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2010.05a
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• pp.695-698
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• 2010

본 논문은 High-speed signal에 대한 기본적인 설계 방법론, Differential signaling, Impedence matching, Decoupling Method 등에 대하여 논한 후 High-speed signal 의 전송 품질을 개선하기 위한 GND via 의 효과에 대하여 논하고자 한다. S-parameter simulation 및 실제 제품 적용 후 파형의 변화를 관찰하여 GND via 의 효용성을 살펴보아 High-speed signal Design 할 때 Design limitation 상황에 대해 적절한 방법론을 말하고자 한다.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.232-240
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• 2011

The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.94-100
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• 2003

Preparation method and characteristics of high quality Korean pickled cucumber made with acetic acid-treated cuttle bone powder (KPCCP) were examined and compared to those of Korean pickled cucumber prepared by traditional methods (control). Optimal concentration of acetic acid-treated cuttle bone powder for KPCCP preparation was revealed as 10%. Salt concentration of KPCCP fermented for 3 days was 4.5%, slightly higher than that of the control, whereas that of KPCCP fermented for over 6 day was about 4.8%, similar to that of the control. The pH, greenness, and hardness of korean pickled cucumber decreased during fermentation, with the control showing a greater extent of decrease than KPCCP Total acidity and alcohol insoluble calcium contents increased during fermentation, with KPCCP showing higher extent of increase. These results indicate that quality of KPCCP is superior to that of Korean pickled cucumber prepared by traditional methods.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Journal of the Korean Wood Science and Technology
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• v.24 no.2
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• pp.7-14
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• 1996

이 연구(硏究)는 미국(美國) 남부(南部)의 9개 주(州)에 소재하고 있는 가구공장(家具工場)에 대한 설문조사(設問調査)를 통해 산업구조(産業構造)와 마케팅 전략을 조사(調査) 하였다. 이번 조사 결과를 요약하면 1. 가구공장(家具工場)이 사용하는 원자재(原資材)는 red oak, pine, poplar, maple 등으로 한국 가구공장(家具工場)이 원자재(原資材)의 95% 이상(以上)을 남양재(南洋材)에 의존하고 있는 것과 뚜렷한 차이를 보였다. 2. 가구공장(家具工場)의 68.8%는 주요시장(主要市場)을 자기 주내(州內)에 가지고 있고, 28.8%가 주(州) 밖에 그리고 조사공장(祖師工場)의 2.5%만이 수출(輸出)했다. 아울러 수출(輸出)이나 자기 주외(州外)에 시장(市場)을 가지고 있을 수록 공장규모(工場規模)가 컸다. 3. 주요시장(主要市場)까지의 거리는 50%가 160km 이내(以內)였는데 이것은 활엽수 제재목(製材木) 공장(工場)의 30%가 800km 밖에까지 시장(市場)을 가지고 있는 것에 비해 매우 좁은 시장(市場)을 형성하고 있는 것으로 나타났다. 4. 제품(製品)의 유통(流通)은 직접 소비자(消費者)에게 출하(出荷)하는 것이 3/4로 압도적이었지만, 중간유통기관에 출하(出荷)하는 곳일수록 공장규모(工場規模)도 컸다. 5. 가구산업(家具産業)의 성공에 기여(寄與)하는 요인(要因)으로는 제품품질(製品品質)과 장기적(長期的)인 소비자(消費者)와의 관계(關係) 증진(增進)을 가장 중요한 요인으로 지적하였고, 그 다음으로 기업에 대한 평판(評判)과 높은 소비자(消費者) 서비스를 지적하였다. 반면에 가구산업발전(家具産業發展)의 장애요인(障碍要因)으로는 원자재(原資材)의 품질(品質)과 원료(原料)의 불안정(不安定)한 공급(供給)이 제일 중요하게 인식되어 있었다. 그러나 해외공급자(海外供給者)와의 경쟁(競爭)은 장애요인(障碍要因)으로 거의 인식되고 있지 않았다. 6. 공장(工場)의 확장(擴張)이나 이전(移轉)에 가장 큰 영향을 미치는 요인(要因)으로는 노동력(勞動力) 문제(問題)(생산성(生産性)과 비용(費用))가 가장 중요하게 지적되었고, 그 다음으로 세금구조(稅金構造), 건설비(建設費) 등이 지적되었다.

• Journal of Korean Society for Quality Management
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• v.7 no.2
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• pp.3-6
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• 1979

The Specification-Oriented Control Chart is obtained by moving from the tolerance limits toward the center line. And when chart are based on center lines, no automatic tie-in with tolerance is provided. The author recomend the Specification-Oriented Control Chart in instances where tolerance limits on the individual unit or product must be met.

• Vending industry
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• v.6 no.3 s.18
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• pp.41-43
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• 2006

유진미코토코리아는 국내 캡슐토이자판기 사업의 절대 강자이다. 지금까지 3,000여대(4대 1세트 기준)의 제품을 마트, 고속도로 휴게소, 패밀리 레스토랑 등의 고급 로케이션에 전개하며 사업을 활성화시키고 있다. 유진미코토코리아의 무엇보다 큰 경쟁력은 캡슐토이 내용상품의 품질에 있다. 판매되는 고급 만화 및 애니메이션 캐릭터의 뛰어난 품질은 높은 소비자 만족도를 자랑한다. 끊임없이 새로운 내용상품을 추가하며 소비자의 기호를 충족시키고 있기 때문에 사업성 역시 계속 확대되고 있다. 유진미코토코리아에 의해 열리는 캡슐토이자판기 사업의 전성시대, 그 중심으로 들어가 봤다.

• Applied Biological Chemistry
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• v.21 no.3
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• pp.193-196
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• 1978

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.657-662
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• 1996

In order to investigate the quality status of fried-frozen Korean meat ball products during retail distribution, VBN value, TBA value, pH and metmyoglobin ratio were determined for 117 samples collected in Seoul area during the period of May to September, 1995. Most samples maintained relatively good quality, but one sample of a company showed $32.5mg%$ of VBN value and 0.65mg/kg of TBA value which indicate the early stage of spoilage. Correlation coefficient between metmyoglobin ratio and TBA value was highly significant. Samples closer to shelf-life limit tended to show higher VBN value, TBA value, metmyoglobin ratio and pH. Out of the surveyed samples, 35% were on retail shelves of temperature above $-14^{\circ}C$, while only 18% were being sold at temperature below $-18^{\circ}C$. It is concluded that prepared frozen foods should be stored at the recommended temperature of $-18^{\circ}C$.