• Korean Journal of Construction Engineering and Management
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• v.18 no.1
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• pp.58-64
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• 2017

Construction Management (CM) is being utilized as an efficient project management system. Construction management system provide scientific management techniques as well as the expert's service with the expertise. Accordingly, CM services demand is continuously increasing in construction project. Construction Management engineer grade is distinguished by the Index of Construction Engineer's Competency (ICEC). Construction management engineer requires a higher score than the other fields. However, junior grade CM engineer can get grade according to the education and qualification. This study was conducted junior grade CM engineer depth interview after analyzing the problem of the current CM engineer grade system. As a result, this study was to extracted the 23 kind competence factors. And, competence factors were five area grouped using affinity diagram method. Next, we analyzed the importance utilizing the Analytic Network Process (ANP) technique. As a result, high priority areas were analyzed to be quality and cost areas associated with project management.

• Korean Journal of Construction Engineering and Management
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• v.19 no.1
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• pp.43-53
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• 2018

Modular construction can improve construction quality and accuracy through manufacturing process, and it allow massive production and cost savings by repeatedly producing the same unit. In particular, it is possible to reduce the time because the on-site work and the manufacturing process can be carried out at simultaneously. However, according to the modular construction project survey report, there is no significant difference regarding the average construction period between modular construction and conventional construction. This is due to schedule delay problems that occur during construction phase. Therefore, it is necessary to select alternatives to prevent schedule delay during on-site construction progressing. Especially, in case of large-scale modular construction project, on-site module assembly and manufacturing process are performed concurrently. Hence, identification of alternatives should be done at the co-occurrence by taking both manufacturing and on-site work process in to account. In this research, the management factors of large-scale modular construction project were identified through the IDEF0 modeling, and the quantity management model for manufacturing and assembly is developed. This will reduce the schedule delay problem that occurs in the progression on-site work of a large scale modular construction.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.11 no.4
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• pp.147-156
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• 2011

Though a dozen of different software life cycle models are suggested, there is no universal model which can satisfy all the characteristics of software. Organizations mix and match different life cycle models to develop a model more tailored for their systems and capabilities. We suggest overlapped-concurrent development life cycle model that is more suitable in various software development environment. Firstly, we divided the development process into abstract and implementation stage. Abstract stage is from software concept phase to detailed design starting time, and implementation stage is from detailed design phase to system testing phase. Next, the abstract stage introduced the overlapped phase concept that begins the next phase when the step is completed 20% by applying pareto's law. In the implementation stage, we introduced the concurrent development which the several phases are performed some time as when one use-case (UC) is completed the next development phase is started immediately. The proposed model has an advantage that it can reduce the inefficiency of development resource greatly. This model can increase the customer satisfaction with a great product at a low cost and on a short schedule. Also, this model can contribute to increase the software development success rate.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.88-97
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• 2015

This study was conducted to evaluate the effect of Citrus peel powder on the quality characteristics of sponge cake. Citrus peel powder sponge cake was prepared with different ration of Citrus peel powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increases as the ratio of Citrus peel powder. The sponge cake's a, b level increased with the increasing level of Citrus peel powder 40% appeared to be the highest. In terms of textural characteristics, the samples containing 10, 20, and 40% Citrus peel powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the Citrus peel powder additive increased. In sensory evaluation, overall acceptability and taste of the cake was better than others when 10% Citrus peel powder was added. The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• Journal of Korea Port Economic Association
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• v.28 no.3
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• pp.45-72
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• 2012

This work uses data associated with business activity and outcome on the five main SOGO-SHOSYA and considers meaning of its outcome and logistics function in energy business field in recent 10 years. The contents of this work embody three chapters, which are an investigation on advanced research, an analysis of SOGO-SHOSYA business outcome, logistics function in its energy business field, Research method are used by statistical analysis and organizational structure analysis as well as case study. We will search for the reason that the energy business has worked well lately. There are actively securing interests of energy exploitation and longer-term investment to affiliated companies, building supply chain system with internal and external businesses. Especially, we will account for the logistics role of SOGO-SHOSYA that has newly understood the international logistics function in energy business field. SOGO-SHOSYA has coordinated organizationally from upstream to downstream in energy business, is showing its abilities in midstream related features that involve investor, organizer and analyst. SOGO-SHOSYA's building up logistics function will help supply chain in energy business for rising the competitiveness of price and quality, and support cost-reducing in activities of supply chain.

• The Korean Journal of Mycology
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• v.41 no.3
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• pp.167-171
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• 2013

The goal of this study was to screen a useful alcohol fermentative yeast for Gugija leaf makgeolli (Gl makgeolli) brewing and establish its optimal fermentation condition. Gugija leaves with various alcohol fermentative yeasts were added into the mixture of cooked non-glutinous rice and koji, and then fermented at $25^{\circ}C$ for 7 days. Among several Gl makgeolli, ethanol contents was the highest in Gl makgeolli made by S. cerevisiae F-1. Therefore, we selected S. cerevisiae F-1 as suitable yeast for brewing of Gl makgeolli. Gl makgelli with the best total acceptability and high antihypertensive action was obtained when cooked non-glutinous rice (120 g), boiled D.W (100 mL) and JJ koji (60.5 g/300 sp) were mixed and fermented for 2 days at $30^{\circ}C$ with S. cerevisiae F-1 (5%), and added again cooked non-glutinous rice (150 g), glutinous rice (100 g), D.W (500 mL) and Gugija leave (0.1%/cooked rice) and further fermented for 5 days at $25^{\circ}C$.

• Food Science and Preservation
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• v.24 no.6
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• pp.764-770
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• 2017

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.869-874
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• 2005

The purpose of this study was to determine the qualities of loaf breads added with green tea powder, minimum fermented tea powder (fermented for 10 hrs), medium fermented tea powder (fermented for 17 hrs), and black tea powder (fermented for 24 hrs). The moisture content of loaf bread added with green tea and three types of fermented tea was $36.02\~36.44\%$ and was similar to the control group of $36.98\%$. The content of crude protein and ash of loaf bread added with green tea powder and fermented tea was higher than that of control group. The water holding capacity of loaf bread added with green tea powder was the highest and was followed by the fermented tea added group and the control group. The volume and specific volume of loaf bread were high in tile order of the control group, the fermented tea added group, the green tea added group. The lightness of loaf bread got lower, while the redness and the yellowness of the bread 9ot higher as loaf bread was added with more fermented tea. The hardness of loaf bread get higher, but the cohesiveness got lower as loaf bread was added with the more fermented tea. The gumminess and chewiness of loaf bread added with black tea powder were the highest. The result of sensory evaluation of the loaf bread showed that the preference of the color was tBle highest in the control group, while the preference of the flavor and the taste was the highest in the green tea group and the minimum fermented tea group. The preference of overall acceptability of loaf bread was the highest in the minimum fermented tea group.

• Korean Journal of Construction Engineering and Management
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• v.1 no.1 s.1
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• pp.87-94
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• 2000

Crack sealing, a routine and necessary part of pavement maintenance, is a dangerous, costly, and labor-intensive operation. Within the North America, about ${\$}200$ million is spent annually on crack sealing, with the Texas Department of Transportation (TxDOT) spending about ${\$}7$ million annually (labor alone accounts for over 50 percent of these costs). Prompted by concerns of safety and cost, the University of Texas at Austin, in cooperation with TxDOT and the Federal Highway Administration (FHWA) has developed a unique computer-guided Automated Road Maintenance Machine (ARMM) for pavement crack sealing. In 1999, successful field tests have been undertaken in 8 States around the U.S. This paper first describes significance of the automated crack sealing and technical advances in automated crack sealers including the ARMM, developed in the U.S. It then discusses the ARMM's field implementation and performance evaluation results, and improvements and modifications suggested through the technology evaluation during the field trials. Current research efforts and future work plans in its further development are also presented in this paper.