• Journal of the Korean Society for Railway
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• v.12 no.1
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• pp.144-150
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• 2009

This study analyzed opinions of specialists checking of industrial environment, analysis of bid guideline to select environment friendly railway corridor and choose weight factors. Thus, 7 major categories were extracted from 20 EIA categories and essential supplement request items for environment friendly railway corridor selection. To select environment friendly railway corridors, many alternatives should be compared and the assessment of each alternative must be carried out on the basis of these 7 categories. To solve this problem, the selected method was AHP which simplifies the complex problems utilizing hierarchy, quantifying qualitative problems through 1:1 comparison, and extracting objective conclusions by maintaining consistency. As a result, a GUI-based program was developed which provides basic values of weighted parameters of each category defined by specialists, and a quantification of detailed assessment guidelines to ensures consistency.

• Journal of Digital Contents Society
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• v.19 no.7
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• pp.1405-1412
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• 2018

Korean-PEQ (prosthesis evaluation questionnaire) was developed and verified its validity research but, evaluating its reliability applied to the lower extremity amputees have not been conducted. The aim of this study was to apply the Korean-PEQ for lower extremity amputees to evaluate the reliability. As a result, all of the items responding of Korean-PEQ shown to less than 15% ceiling effect and floor effect. therefore, the results were shown to be appropriate. Korean-PEQ reliability of each region of intra-class coefficient was shown to .719(95% CI .600~.811)~920(95%CI .890~.945) and the inter-region reliability was higher as 0.958. Item internal consistency Cronbach's ${\alpha}$ values are shown as higher .910.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.36-39
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• 2000

Pumpkin rice cakes were prepared by different cooking methods and the instrumental analysis and sensory evaluation were performed to measure the quality characteristics and to determine standard perparation methods for pumpkin rice cake. Pumpkin rice cake prepared with the flour of pumpkin and rice sieved together had higher moisture content than others. Hunter's color values were different by cooking methods. In texture profile analysis, hardness, gumminess and chewiness of pumpkin rice cake appeared different by cooking methods. In sensory evaluation, all categories were significantly different at p<0.05. The results showed that pumpkin rice cake prepared with the flour of pumpkin and rice sieved together was preferable in color, taste, moistness, consistency and overall acceptance.

• 한국정보디스플레이학회:학술대회논문집
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• 2005.07a
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• pp.499-501
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• 2005

One of representative techniques for compensation of LC's slow response characteristic is the Response Time Acceleration (RTA) technique. The conventional data definition for the RTA is based on the manual measurement and thus it takes long time. Therefore it is almost impossible to use panel specific compensation data in MP line. We have developed a new automated measurement system and flicker minimization for this purpose, which could achieve dramatic measurement time reduction, consistency over different operator, and optimized values as well. This system laid the groundwork for the application of image quality enhancement technologies to panels individually, and using this system, we can expect very uniform image quality for all LCD panels.

• Food Science and Preservation
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• v.23 no.5
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• pp.718-726
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• 2016

Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at $25^{\circ}C$ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of $48.6Pa{\cdot}s^n$. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to $188.8Pa{\cdot}s^n$, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and $9.2{\times}10^8CFU/mL$ respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.

• Korean Journal of Community Nutrition
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• v.27 no.2
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• pp.146-157
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• 2022

Objectives: This study aimed to develop and assess the content validity and internal consistency of a questionnaire on the feasibility of mobile dietary self-monitoring applications. Methods: We developed a feasibility questionnaire to assess the overall usage, convenience, usefulness, and satisfaction of mobile dietary applications. The initial draft of the questionnaire contained 17 items with yes/no, multiple-choice, and open-ended questions and 52 items on 5-point Likert scales. To validate the content, ten experts evaluated the relevance of the items for each subscale using a 5-point scale. We calculated the item-level content validity index (I-CVI) and scale-level content validity index (S-CVI). A total of 102 adults answered the questionnaires which reflected the experts' reviews. We conducted an exploratory factor analysis to determine the underlying structure of responses and categorized convenience, usefulness, and satisfaction. We also calculated Cronbach's alpha coefficient to examine the internal consistency of items in each subscale. Results: The S-CVI score of the items was 0.86, and we removed items with an I-CVI score of < 0.80. We combined, revised, or separated some remaining items and added one item as per the experts' comments. As a result, we included 16 items about overall usage and 42 sub-questions. Based on the responses of the 102 adults, we performed exploratory factor analysis using the principal axis method. We retained items with a factor loading of > 0.40, resulting in a final set of 35 questions (convenience: 15, usefulness: 12, satisfaction: 8 items). The Cronbach's alpha values of the three scales were 0.93, 0.91, and 0.91 for 1) usefulness, 2) convenience, and 3) satisfaction, respectively. Conclusions: We developed a feasibility questionnaire for mobile dietary self-monitoring applications and examined its content validity and internal consistency. Our questionnaire has the potential to measure the feasibility of mobile dietary self-monitoring applications.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.193-199
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• 2002

The Job's tear gruels were prepared by various mixing ratios, particle size and soaking times of Job's tear and rice flours, and the physical and sensory properties of these gruel samples were measured by using a Brabender visco-amylograph and sensory evaluation. Also, the changes in the pH and viscosity of the gruel samples stored for 14 days at 4$\^{C}$ were measured as the parameters of gruel quality. The results showed that the peak viscosity was decreased by increasing the ratio of Job's tear flours. The values of peak viscosity and consistency of rice and Job's tear flours increased as the particle size decreased. As the soaking time of rice and Job's tear flours increased, the initial pasting temperature decreased. In sensory characteristics, the nutty taste was increased as the Job's tear flour levels increased. Overall acceptability of Job's tear gruel was the highest in the one of rice and Job's tear flours at 50:50 ratio. During 14 days of storage, the pH and viscosity of Job's tear gruels were increased till the sixth day, and then decreased slightly.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.29 no.6D
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• pp.761-770
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• 2009

The energy efficiency and environment-friendly aspect of the railway system would be superior to other on-land ransportation systems. In a preliminary feasibility study stage and selection of optimal railway route, the energy efficiency and problems related to environment are usually considered. For the selection of optimal railway route, geographical features and facility of management are generally considered. Environment effect factors for the selection of environment-friendly railway router are focused and studied in this paper. In this study, various analysis of opinion of specialists (railway, environment, transport, urban planning, survey) and the guideline for construction of environment-friendly railway were accomplished. From these results of various analysis, 7 major categories (topography/geology, flora and fauna, Nature Property, air quality, water quality, noise/vibration, visual impact/cultural assets) were extracted. To select environment friendly railway route, many alternatives should be compared optimal route must be selected by a comprehensive assessment considering these 7 categories. To solve this problem, the selected method was AHP which simplifies the complex problems utilizing hierarchy, quantifying qualitative problems through 1:1 comparison, and extracting objective conclusions by maintaining consistency. As a result, a GUIbased program was developed which provides basic values of weighted parameters of each category defined by specialists, and a quantification of detailed assessment guidelines to ensures consistency.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.353-360
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• 2001

Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.

• Geomechanics and Engineering
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• v.18 no.2
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• pp.179-188
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• 2019

This paper presents an experimental study to evaluate the effect of palm oil on the selected basic physical-chemical and geotechnical properties of kaolin. The experimental findings are further compared with literature outcomes investigating similar properties of fine grained soils subjected to contamination by different types of oils. To this end, palm oil was mixed with oven dried kaolin samples-aiding oil's interaction (coating) with dry particles first, in anticipation to emphasize the effect of oil on the properties of kaolin, which would be difficult to achieve otherwise. Oil content was limited to 40% by dry weight of kaolin, supplemented at intervals of 10% from clean kaolin samples. Observations highlight physical particle-to-particle bonding resulting in the formation of pseudo-silt sized clusters due to palm oil's interaction as evinced in the particle size distribution and SEM micrographs. These clusters, aided by water repellency property of the oil coating the kaolin particles, was analyzed to show notable variations in kaolin's consistency-measured as liquid and plastic limits. Furthermore, results from compaction tests indicates contribution of oil's viscosity on the compaction behavior of kaolin - showing decrease in the maximum dry unit weight (${\gamma}_{d,max}$) and optimum moisture content ($w_{opt}$) values with increasing oil contents, while their decrease rates were directly and inversely proportional in ${\gamma}_{d,max}$ and $w_{opt}$ values with oil contents respectively. Comparative study in similar terms, also validates this lower and higher decrease rates in ${\gamma}_{d,max}$ and $w_{opt}$ values of the fine grained soils respectively, when subjected to contamination by oil with higher viscosity.