• International conference on construction engineering and project management
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• 2015.10a
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• pp.104-108
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• 2015

Delay on State-Funded Construction Projects (SFCPs) in Dong Thap - a province in Mekong Delta of Vietnam, as many provinces of Vietnam, have caused budget overrun through many recent years. The budget-overrun situations, in turn, have deepened the delay. Identifying critical factors affecting delay SFCPs plays a key role to mitigate negative impact of delay. 134/160 questionnaires were collected from personals working for project owners, consultants, supervisors and contractors in Dong Thap Province. Convenient sampling method was used. EFA was resulted in critical 04 factors with 20 variables caused delay in SFCPs, including: "Project technic, contractor's financial capacity and adjustment role of the government", "Regulation and Policy", "Mutual benefit support and concern between the government and residents", and "Disadvantage of construction site and weather season". Reliable measures to reduce delay on SFCPs are discussed to establish legal corridors to strictly controlling the process, consider mutual benefit between the government and its residents, and evaluating construction conditions. Those measures are considered could be applied in not only Dong Thap province, but most provinces of Vietnam as well.

• Food Science and Preservation
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• v.31 no.1
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.38A no.8
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• pp.644-649
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• 2013

For effective DC-free coding in the optical storage systems, the Guided Scrambling algorithm is widely used. To reduce digital discrepancy of the coded sequence, functions of digital sum value (DSV) are used as criteria to choose the best candidate. Among these criteria, the minimum digital sum value (MDSV), minium squared weight (MSW), and minimum threshold overrun (MTO) are popular methods for effective DC-suppression. In this paper, we formulate integer programming models that are equivalent to MDSV, MSW, and MTO GS coding. Incorporating the MDSV integer programming model in MaxMin setting, we develop an integer programming model that computes the worst case MDSV bound given scrambling polynomial and control bit size. In the simulation, we compared the worst case MDSV bound for different scrambling polynomial and control bit sizes. We find that careful selection of scrambling polynomial and control bit size are important factor to guarantee the worst case MDSV performance.

• Journal of Nutrition and Health
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• v.38 no.8
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• pp.663-671
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• 2005

The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.82-91
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• 1995

This study was designed to elucidate the effects of lysozyme, clupeine, sucrose, and sodium chloride on the foaming properties of egg albumen and podered beef plasma. Surface tensions of egg albumen(5%, w/w) and powdered beef plasma(5%, w/w) adding to lysozyme, clupeine, sucrose, and sodium chloride were 46.8$\pm$0.379~52.4$\pm$ 0.404dyne/cm(control, 51.5$\pm$0.416dyne/cm) and 54.6$\pm$0.231~60.7$\pm$0.467dyne/cm(control, 53.9$\pm$0.153dyne/cm), respectively. Turbidities of the solutions were 77.0$\pm$0.058~97.9$\pm$ 0.058(control, 91.2$\pm$0.153) and 90.3$\pm$0.058~98.5$\pm$0.115 (control, 82.7$\pm$0.100), respectively. Surface hydrophobicities of the solutions were 524~811(control, 485) and 5102~ 7128(control, 4665), respectively. The solution with high hydrophobicity revealed good foaming properties. Analysis of egg albumen and powdered beef plasma foam by electrophoresis showed that lysozyme was retained for a long time in foam. The optimal concentraitons of lysozyme and clupeine for foaming properties were 0.5% and 0.3% in egg albumen(5%, w/w) and 0.5% and 0.5% in powdered beef plasma(5%, w/w), respectively. In case of egg albumen, sodium chloride dominantly enhanced the action of clupeine. The addition of 0.3% clupeine with sodium chloride(2.0M) to egg albumen(5%, w/w) increased overrun and foam stability by 119.5% and 70.9%, respectively. The addition of 0.5% clupeine to powdered beef plasma(5%, w/w) also increased overrun and foam stability by 43.7% and 127.3%, respectively.

• International conference on construction engineering and project management
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• 2013.01a
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• pp.338-343
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• 2013

Integrated Project Delivery (IPD) as a delivery method fully capitalizes on an integrated project team that takes advantage of the knowledge of all team members to maximize project outcomes. IPD is currently the highest form of collaboration available because all three core project stakeholders, owner, designer and contractor, are aligned to the same purpose. Compared with traditional project delivery approaches such as Design-Bid-Build (DBB), Design-Build (DB), and CM at-Risk, IPD is distinguished in that it eliminates the adversarial nature of the business by encouraging transparency, open communication, honesty and collaboration among all project stakeholders. The team appropriately shares the project risk and reward. Sharing reward is easy, while it is hard to fairly share a failure. So the compensation structure and the contingency in IPD are very different from those in traditional delivery methods and they are expected to encourage motivation, inspiration and creativity of all project stakeholders to achieve project success. This paper investigates the compensation structure in IPD and provides a method to determine the proper level of contingency allocation to reduce the risk of cost overrun. It also proposes a method in which contingency could be used as a functional monetary incentive when established to produce the desired level of collaboration in IPD. Based on the compensation structure scenario discovered, a probabilistic contingency calculation model was created by evaluating the random nature of changes and various risk drivers. The model can be used by the IPD team to forecast the probability of the cost overrun and equip the IPD team with confidence to really enjoy the benefits of collaborative team work.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.308-311
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• 1993

This study was carried out in order to study the effect of mungbean protein on quality characteristics of angel parfait. The foaming properties of mungbean protein was tested and angel parfait was made with mungbean protein. The results were as follows: 1. Foam expansion values of mungbean protein were generally dependent on protein concentration to 3かio protein suspension. From 1％ to 3％ suspen-sion, foam expansion values increased. However, over 3％ suspension, the values decreased. 2. The foaming stability appeared the greatest value as protein concentration increased. But it was not signifi-cantly different over than 5% concentration. 3. The overrun of angel parfait made with munbean protein was significantly higher than that of made with soybean protein and sensory evaluation data presented that angel parfait made with mungbean protein was significantly higher than that of soybean protein.

• Journal of the Korean Society of Systems Engineering
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• v.5 no.1
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• pp.7-20
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• 2009

This paper describes a case study on the R&D programs of fighter and attacker aircraft such as F-22A, F/A-18E/F, and T/A-50. F-22A and F/A-18E/F were developed in same age. The performance of each program was, however extremely different. F-22A program results in a lot of cost overrun and schedule delay. On the other hand F/A-18E/F program met the cost, schedule, and performance goals. In the T/A-50 program with a super-sonic advanced trainer, T-50 was also developed successfully on planned cost and time by Korea Air-force and KAI. This paper derives key elements for the success of the military aircraft R&D program through lessons learned from th e case study. Each program is analyzed in terms of its background, planning and management.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.70-71
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• 2014

The structural work is the main process of building construction which influence on the time, cost, safety and quality. The form work is one of the main process which has from 20 to 30 percentage of structural work. Especially the form work for beams is complex and need more manpower compared with form work for column or slab. When the existing forms such as plywood form, steel framed wooden form and aluminum form, is used for form work of beam, it would result in the cost overrun caused by needs of lots of manpower and resources. Therefore, the aim of this study is analysis of the requirement for development of SMART beam form. The result of this study shall be used for the development of SMART form work system.

• Journal of Construction Engineering and Project Management
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• v.6 no.2
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• pp.24-29
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• 2016

This paper elaborates the significance of scenario planning in risk management, and presents an integrated approach which takes into account the 'Risk Events' derived from scenario planning for risk prioritisation. This research integrates scenario planning with Risk Failure Mode and Effect Analysis (RFMEA) through examples from construction litigations of project schedule and cost overrun cases as a simplified approach to project risk management. The proposed methodology incorporates scenarios developed from realistic events of dispute and arbitration cases from construction projects, and thereby increasing potential to foresee risks and their effects well in advance. The results from this methodology shall be validated against outcome of survey study conducted by KPMG-PMI (2013) on project schedule and cost overruns that was based on Ministry of Statistics and Programme Implementation (MoSPI) Project Monitoring data for 2012-13.