• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2006.11a
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• pp.414-417
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• 2006

There are many researches on the organization formation and business strategy of architecture firms to improve of organizational capability. However the previous researches have been only focused on the improvement of organizational capability and efficiency in management parts of view. There have been lack of the researches on evaluation of organizational capability. Especially, there are no researches on the evaluation of organizational capability reflecting the characteristics of architecture firms which is mainly operated by human resources. Therefore, the objective of this research is to develope a index frame for evaluating organizational capability of architecture firms in Korea. The proposed indexes can be used in evaluation of organizational capability and analysis on correlation between organizational capability and performance of organization in architecture firms.

• Journal of Biomedical Engineering Research
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• v.20 no.2
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• pp.199-204
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• 1999

As the correct measuring of the light dosimetry in biological tissues give the important affection to the effect of PDT treatment we used Monte Carlo simulation to measure the light dosimetry on this study. The parameters using in experiments are the optical properties of the real biological tissue, and we used Henyey-Greenstein phase function among the phase functions. As we results, we displayed the result the change of Fluence rate and the difference against the previous theory was at least 0.35%. Biological tissues using in experiment were Human tissue, pig tissue, rat liver tissue and rabbit muscle tissue. The most of biological tissue have big scattering coefficient in visible wavelength which influences penetration depth. The penetration depth of human tissue in visible region is 1.5~2cm. We showed that it is possible to measure fluence rate and penetration depth within the biological tissues by Monte Carlo simulation very well.

• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.219-226
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• 2018

The purpose of this study was to investigate the effect of thermal treatments, such as a sous-vide and a conventional hot water cooking, on the texture changes of soybean sprout. A novel method to measure texture properties of soybean sprout have been determined because of the irregular geometry of soybean sprout. The shape of cotyledon of bean spout was accurately analyzed using an image processing and a geometry model. To minimize the effect of the contact area on the texture measurement, a blade type of probe was selected for the measurement. True stress was evaluated to reflect the shape changes during deformation, and demonstrated that the measurement accurately distinguished the effect of thermal treatment on the texture. Different heating time (i.e., 0, 10, 20, and 30 min) was applied for both sous-vide and conventional cooking. Thermal processing caused hardening of textures for both cotyledon and hypocotyl of soybean sprout. The conventional cooking method showed higher stress values than those of sous-vide cooking. Sprouts cooked by sous-vide released the moisture after thermal processing while sprout cooked by a conventional water bath method could hold the moisture content during thermal processing. The soybean sprouts treated by conventional cooking method showed a higher score in sensory evaluation.

• Journal of Biomedical Engineering Research
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• v.22 no.6
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• pp.503-510
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• 2001

In this paper. we describe a 32-channel bioimpedance measurement system It consists of 32 independent constant current sources of 50 kHz sinusoid. The amplitude of each current source can be adjusted using a 12-bit MDAC. After we applied a pattern of injection currents through 32 current injection electrodes. we measured induced boundary voltages using a variable-gain narrow-band instrumentation amplifier. a Phase-sensitive demodulator. and a 12-bit ADC. The system is interfaced to a PC for the control and data acquisition. We used the system to detect anomalies with different resistivity values in a saline Phantom with 290mm diameter The accuracy of the developed system was estimated as 2.42% and we found that anomalies larger than 8mm in diameter can be detected. We Plan to improve the accuracy by using a digital oscillator improved current sources by feedback control, Phase-sensitive A/D conversion. etc. to detect anomalies smaller than 1mm in diameter.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 1998.10a
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• pp.283-299
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• 1998

본 연구는 인터넷 기반의 정보시스템의 활용에 대한 성과 측정의 어려움으로 인한 문제를 성과 측정을 위한 도구로 이용도(Usage), 사용자만족(User Satisfaction)과 그 외 정보시스템 성과측정과 관련된 이론 및 모델을 바탕으로 연구모델을 설정하여 , 이용자의 특성과 조직의 지원이 인터넷 기반의 정보시스템 이용도와 만족도에 어떠한 영향을 미치는지 그 요인을 실증적으로 탐색해보고자했다. 결과로서는 이용자특성과 조직의 지원이 인터넷 정보시스템의 이용도와 만족도에 유의한 영향을 주고, 이용도와 만족도는 업무성과에 유의한 영향을 주는 것으로 나타났다. 이러한 연구결과를 바탕으로 현재 인터넷 기반의 정보시스템을 활용하고 있거나, 향후 도입하려는 조직에게 효과적이고 적극적인 활용에 대한 방향을 제시한다.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.471-483
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• 1999

This study introduced the effects of various additives to boiling water on cooking quality of noodle. Addition of 1% NaCl to cooking water showed a low amount of water absorption and good texture than the addition of sugar, oil and acid at 1% concentration. Adding NaCl was effective on noodle texture and quality improvement. Cooking quality was increased with increasing concentration of NaCl. The texture of noodle showed that addition of 6% NaCl was significantly different from no addition of NaCl.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.521-524
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• 2016

This study aimed to examine variations in the texture profile analysis (TPA) of cooked rice in relation to the instrumental parameter conditions. The TPA of four types of ready-to-eat, white rice products was conducted in two levels of compression ratio (30 and 70%) and cross-head speed (0.5 and 1.0 mm/s). The properties of the four rice products significantly or non-significantly differed, depending on the instrumental parameter condition. Agglomerative hierarchical clustering, based on the five TPA properties such as hardness, adhesiveness, cohesiveness, chewiness, and springiness, revealed that clustering of the four rice products varied with the instrumental parameter condition. Additionally, the ratio of adhesiveness to hardness, an index of rice texture quality, showed a variation depending on the two instrumental parameter conditions. In conclusion, our findings demonstrate that the texture profile, texture-based sample clustering, and the ratio of adhesiveness to hardness vary with the compression ratio and cross-head speed in the TPA.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.05c
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• pp.1841-1844
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• 2003

어떤 아웃소싱에서건 성과 측정을 못하면 관리할 수 없다. 기존의 ITO 서비스 측정 기준이 IT중심의 SLA이었다면, 본 논문에서 말하려는 ITO 서비스 측정 방법은 ITO 서비스에 대한 비즈니스측면의 가치 평가를 시도한 것이다. 기업의 성과평가를 위해 적용되는 BSC 개념을 ITO서비스에 도입하여 IT BSC체계를 확립하고, 이를 조직내 의사결정 레벨로 관리함으로써 ITO서비스 측정 지표값이 조직의 비즈니스 성과에 영향을 준다는 근거를 마련하고자 하는 것이다. 이로인해 사업목표와 연계된 ITO서비스 측정 기준을 마련함으로써, IT예산 산정의 합리적 근거를 확보할 수 있다.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.05b
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• pp.130-135
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• 1998

Zr합금의 재결정에 미치는 Sn, V, Sb의 영향을 조사하기 위해 2원계와 3원계로 구성된 12종의 Zr합금에 대하여 미세 조직 관찰 및 경도 측정을 실시하였다. 고진공 분위기의 여러 온도 조건에서 열처리된 시편의 미세조직을 편광광학현미경으로 관찰하였고 미소경도계로 경도값을 측정하였다. 미세조직 사진을 관찰한 결과 열처리 온도가 올라감에 따라 약 50$0^{\circ}C$ 까지는 가공조직을 그대로 유지하다가 첨가원소에 따라 다소 차이는 있었지만 55$0^{\circ}C$ ~ $700^{\circ}C$ 사이에서 재결정이 완료되었다. 재결정이 일어난 후에는 첨가원소의 첨가량이 적은 합금의 경우 결정립이 급격히 성장하는 모습을 보였다. 온도에 따른 경도값의 측정으로 재결정 거동을 확실히 핑가할 수 있었으며 경도값의 변화와 미세조직 변화는 일치하는 경향을 보였다. 이와 같이 첨가원소가 증가함에 따라 재결정이 늦어지고 결정립이 미세화 되는 것은 첨가원소의 대부분이 석출물로 형성되어 각 합금의 재결정과 결정립 성장을 억제하기 때문이라고 사료된다.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.88-88
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• 2013

최근 각광을 받고있는 나노바이오 질량이미징 분석법의 측정원리를 이해하고, 세포/생체조직/생체샘플/바이오칩의 측정결과를 바탕으로 핵심측정 능력을 파악하여 각자의 연구에 적용 가능성을 탐색할 수 있는 역량을 배양하고자 한다.