• 한국식품영양과학회지
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• 제25권3호
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• pp.535-538
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• 1996

To investigate the quality characteristics of kimchi around Masan area, home made and commercial kimchi samples were collected from December 1994 to June 1995. The weight of a head of Chinese cabbage was 3.0kg after purchasing and reduced to 2.36kg after salting. Home made kimchi showed a little higher pH and titratable acidity than those of commercial kimchi in winter. Salt concentration of home made kimchi in winter was 3.69%, and higher than that of commercial kimchi. Color of home made kimchi was higher in L, a and b than that of commercial kimchi in winter and spring. The pH of commercial kimchi was lower about 0.3 than that of home made kimchi in spring. Home made kimchi in spring showed about 0.3% higher salt concentration than that of commercial kimchi.

• Fisheries and Aquatic Sciences
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• 제5권3호
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• pp.245-250
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• 2002

This study was conducted to compare the quality among commercial boiled-dried anchovies caught by different methods. Regardless of catch methods, the moisture, salinity and acid-insoluble ash contents of commercial boiled-dried anchovies ranged from $23.2-25.2\%,\;6.8-7.4\%$. and $0.32-0.46\%$, respectively. By sensory evaluation, these anchovies were less than $5\%$ in break-age, whitish or yellowish in color and had a foul smell. Judging from the above results and Korean Standards (KS) for foods, these anchovies were classified into special grade. There was no difference in total amino acid content. While, in a major mineral content, boiled-dried anchovy caught by set net (BA-SN) was the highest, and those caught by lift net (BA-LN) and tow net (BA-TN) followed in order. The lipid oxidation progressed at the slowest rate in the BA-SN, and then no difference in the lipid oxidation was found between the BA-LN and BA-TN. Judging from the results of chemical analysis and sensory evaluation, the BA-TN was the worst quality among the commercial boiled-dried anchovies. No difference in quality was found between the BA-LN and the BA-SN.

• 한국환경과학회지
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• 제5권1호
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• pp.7-14
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• 1996

Two experiments were conducted to evaluate breathing zone air quality in Taegu, using automatic analyzers for four air quality standards($SO_2$, $NO_2$, CO, and $O_3$). First, air target compounds were measured for 8 to 12 hours in each of two commercial areas and five residential areas. Second, air target compounds were hourly measured for 24 hours in each of two commercial areas, two residential areas, and an industrial complex area. Based on the first experiment the breathing zone air was more polluted in the commercial area as compared to the residential area, while the second experiment showed that the breathing zone air was polluted rather in the residential are3 as compared to the commercial area. The second experiment also indicated that there was some variation of breathing zone air concentration with time and measuring sites. Diurnal variation of breathing zone air concentrations was consistent with previous studies which measured at building height. The highest breathing zone air concentration was shown in Seongseo industrial complex area. An unusual finding of this study was that $SO_2$ concentration in the breathing zone air of Bisandong, a typical residential area of Taegu, was higher than that of other residential areas, even higher than that of Seongseo industrial complex area.

• 한국콘텐츠학회논문지
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• 제20권6호
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• pp.77-89
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• 2020

본 연구는 쇼트 클립 제작 및 공유 플랫폼인 틱톡(TikTok)의 품질에 대한 인식이 이용자 만족과 지속 사용 의도에 미치는 영향을 살펴보았다. 이를 위해, 틱톡의 품질을 서비스 품질, 정보 품질, 시스템 품질로 구분하고 각 품질 요인이 이용자 만족과 지속 사용 의도에 미치는 직접 효과, 그리고 이용자 만족을 통해서 미치는 간접 효과를 동시에 고찰하였다. 추가적으로 틱톡 이용 과정에서 점차 증가하는 상업적 요소들에 대한 인식이 이용자 만족과 지속 사용 의도의 관계에 영향을 미치는지를 살펴보았다. 틱톡 서비스(중국 서비스명 '더우인')의 중국 이용자 237명을 대상으로 한 설문 조사를 분석한 결과는 다음과 같다. 첫째, 정보 품질 인식과 시스템 품질 인식은 이용자 만족에 정적인 영향을 미친다. 둘째, 정보 품질 인식은 지속 사용 의도에 정적인 영향을 미친다. 셋째, 이용자 만족은 시스템 품질 인식과 지속 사용 의도를 완전 매개하며, 정보 품질 인식과 지속 사용 의도를 부분 매개한다. 넷째, 이용자 만족과 지속 사용 의도는 정적인 상관관계를 가지지만, 둘 간의 관계에서 상업적 인식의 조절 효과는 나타나지 않았다.

• 한국공간구조학회논문집
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• 제7권4호
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• pp.79-87
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• 2007

본 연구의 목적은 초고층 주상복합건물의 품질관리를 통한 시공 분야의 효율성의 특성을 파악하는데 있다. 기존연구에서 시공관련 품질개선요소들이 정리되었으며 규격화된 설문서를 통하여 시공 분야에 있어서 개선요소를 대학원생을 포함한 건축 관련 대학교, 건설회사, 설계사무소등의 실무자들의 의견을 조합하였다. 설문조사 결과와 기존현장 기술자들의 품질관리 인식도를 비교하여 현장별 품질관리의 정량적, 정성적 성과척도를 파악하고 분석하였다.

• 한국축산식품학회지
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• 제44권1호
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• pp.87-102
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• 2024

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

• 품질경영학회지
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• 제45권4호
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• pp.933-942
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• 2017

Purpose: The purpose of this paper is to evaluate the performance quality of the open source DBMSs. Performance quality is defined as processing time for Join queries. Query processing time is measured and compared in the most widely used open source DBMSs and commercial DBMS. Methods: By varying the number of tuples of two relations to be joined, the average processing time(seconds) of a Join query in each DBMS was obtained experimentally. ANOVA and Tukey HSD test were used in order to compare the performance quality of DBMSs. Results: There was a significant difference between the performance qualities of the three DBMSs at all experimental levels where the number of tuples was 100, 1,000, 2,000, 10,000, and 50,000. As a result of the Tukey HSD test, two open source DBMSs (MariaDB, MySQL) were classified in the same group only at the tuple level of 100. The commercial DBMS (MS-SQL Server) belonged to another group. At level of more than 1,000 tuples, all three DBMSs belonged to different groups. Conclusion: Within the open source DBMS group, MariaDB showed the better performance quality except for a small number of tuples. Thus the results show that MariaDB can be the alternative to MySQL which is currently most widely used. Between open source DBMS and commercial DBMS groups, MS-SQL Server always shows the best performance quality, but the less number of tuples, the less the difference.

• 한국식품영양학회지
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• 제12권3호
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• pp.219-225
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• 1999

In order to improve the quality of nuruk a Korean traditional fermenting agent for brewing nuruk was modified by a new method inoculating Rhizopus japonicus T2 Aspergillus oryzae L2 and hansenula sp. BC26 which had been isolated from traditional Nuruk. And the characteristics of modified Nuruk were investimgated as compared with current fermenting agents such as commercial Nuruk and rice koji of As-pergillus kawachii. The odor of modified Nuruk was savory but those of commercial Nuruk and rice koji were fetid andinodorous repectively. The extracted waters of modified Nuruk commercial Nuruk and rice koji were yellow pale yellow and colorless and showed 6.15, 6.01 and 3.30 of pH respectively. Mod-ified Nuruk had 7.6${\times}$106CFU/g of yeast but commercial uruk and rice koji had no yeast. Commercial Nuruk had 1.0${\times}$102CFU/g of lactic acid bacteria but modified Nuruk and rice koji had no lactic acid bacteria. The amylolytic and proteolytic activities of modified Nuruk were much higher than those of commercial Nuruk or rice koji. Seed mash of modified Nuruk had ester aroma but that of commercial Nuruk rather offensive odor and that of rice koji neither ester aroma or offensive odor. It seemed that if the modified Nuruk is used in seed mashing the supplement of acidulant is need to lower pH. The quality of modified Nuruk was thought to be much better than that of commercial Nuruk or rice koji.

• 한국식품과학회지
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• 제12권3호
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• pp.158-164
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• 1980

시판(市販) 우유 및 분유를 시료(試料)로 하여 관능(官能) 검사법(檢査法)에 의한 품질(品質) 평가(評價)를 실시하여 다음과 같은 결과(結果)를 얻었다. 1. 시판(市販) 우유에 대한 순위(順位) 시험(試驗) 결과(結果), 5개(個) 회사(會社) 제품별(製品別) 시료(試料)의 품질(品質) 및 기호도(嗜好度)에 있어서 5% 수준(水準)에서 유의적(有意的)인 차이(差異)가 인정(認定)되지 않았다. 2. 채점(採點) 시험(試驗)에 의한 시판(市販) A우유의 shelf life 검사(檢査) 결과(結果), $0{\sim}5^{\circ}C$와 $10^{\circ}C$에서는 3일간(日間), $20^{\circ}C$, $30^{\circ}C$에서는 1일(日) 정도 품질(品質)이 유지되었다. 3. 시판(市販) C분유(粉乳)에 대한 희석(稀釋) 검사(檢査) 결과(結果), 희석(稀釋) 계수(係數)가 20.0으로 시료(試料) 분유(粉乳)의 품질(品質)은 비교적 양호(良好)하였다. 4. 시판(市販) 우유에 대한 풍미(風味) 묘사(描寫) 시험(試驗) 결과(結果), 각 우유의 풍미(風味)는 종합적으로 우수하게 평가(評價)되었으며, 구성(構成) 풍미(風味)의 강도(强度)는 회사(會社) 제품(製品) 별(別)로 다소(多少)의 차이(差異)를 나태내었다. 5. 시판(市販) 5개(個) 회사(會社) 제품(製品) 별(別) 우유의 풍미(風味)에 대한 차이(差異) 식별(識別) 시험(試驗)이나 묘사(描寫) 시험(試驗)에서는 뚜렷한 차이(差異)를 나타내었으나 순위(順位) 시험(試驗)에서는 유의적(有意的)인 차이(差異)가 인정(認定)되지 않았다.

• 한국도서관정보학회지
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• 제30권4호
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• pp.183-206
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• 1999

The purpose of this research is to evaluate the service quality measure and service quality level between one sample library and the other. Most typically, service quality is defined in terms of reducing the gap between customer expectations and the actual service provided. This research also focuses on gap reduction. Service quality concept was originally discussed in a commercial environment and may require some adaptation to the non-commercial environment of the academic library. A revised service quality measure that developed by P. J. Calvert and P. Hernon(1996) was used for this research. Results showed that service quality measure of this research was reliable(99 service quality items scale's Cronbach Alpha coefficient was 0.983) and was validated by correlation and factor analysis. Therefore service quality measure of this research will be applied positively for academic libraries. And this research showed that the service quality level of sample academic library was inferior to that of the others. The service quality of sample academic library should be improved to meet the customer's needs and expectations immediately.