• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 1999.10c
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• pp.695-700
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• 1999

Stream and groundwater qualities of two rural watershes in the upper North Han river basin were monitored for 14months. Six to eight stream sampling sites and two to there groundwater monitoring wells were chosen and water samples were regularyl collected and analyzed with respect to total nitrogen(T-N), total phosphorus(T-P) and total suspended solids(TSS). Monitoring data were graphically analyzed with respect to time.Rainfall amout and intensity seemed to have an impact on stream T-N and T-P concentration changes. TSS concentrations were generally lower than the first class stream water quality standared, Both stream and groundwater qualities near livesstock feetlot areas were degraded indicating the feedlots have an impact on water quality.

• Journal of the Korea Safety Management & Science
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• v.8 no.3
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• pp.11-25
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• 2006

It is necessary to deal with the process capability index carefully because it has been developed with certain assumptions. Companies make a decision on processes through the results obtained by using and treating data extracted from the processes. However if they have incorrect or wrong results, they cannot lead to proper outputs but also bring to loss of the competition in quality. Therefore, this study will show a method to analysis Cp (process capability ; CP) and an idea of mass-production on Pp (process performance ; PP) based on the Sigma Estimate which is one of the uncertainty in the process capability index and makes a lot of error. To apply this method, it is essential to understand and to analyze the processes exactly. Especially, it is required to establish the more accurate process capability index that can quickly and properly respond to changes on processes to recognize the small changes on the process which lies in specification in mass production system that the continual monitoring of quality managers is required.

• Food Science and Preservation
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• v.5 no.2
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• pp.119-122
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• 1998

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

• Journal of the Korean Society for Precision Engineering
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• v.20 no.6
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• pp.37-46
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• 2003

This paper is to predict quality deterioration resulting from a caulking process of yoke which is a part of automotive steering system. The caluking is a plastic deformation process involving such as impact of high speed tool, contacts between part and fixtures and strain rate sensitivity of the part material. Elaborate application of finite element method is neccesary to calculate changes of part dimensions because they fall into a level of tolerances. Simple work hardening and strain rate sensitive model is proposed fur the material and applied for the simulation by using Abaqus which is able to cater for elastoplastic rate sensitive material and contacts. Numerical results of test models that represent tensile bar and tensile plate are compared with material data inputs. Dimensional changes for the yoke are calculated from simulations and compared to the mesurements and they show good agreement. The method presented here with the material model proved to be valuable to assess quality deterioration for similar metal forming processes.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.617-625
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• 2008

In this study, we evaluated changes in the quality characteristics of Godulbaegi kimchi during storage at $20^{\circ}C$ and $5^{\circ}C$. The pH and reducing sugar of Godulbaegi kimchi decreased, and the total acidity and color differences increased with increasing storage time at both temperatures. The vitamin C contents of the Godulbaegi kimchi decreased during the first 15 days of storage at $20^{\circ}C$, then increased for 18 days. The total dietary fiber contents were significantly higher in the fresh Godulbaegi kimchi than in the fermented Godulbaegi kimchi samples. Antioxidative activity was significantly higher in the fresh Godulbaegi kimchi than in the fermented kimchi.

• Food Science and Preservation
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• v.2 no.1
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• pp.163-171
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• 1995

Organoleptic qualities were evaluated putting emphasis on flavor and color of white ginseng powders which were treated with ethylene oxide(EO) and gamma radiation(5, 10kGy) for microbial decontaminations. Immediately after treatments, there was no significant changes in the overall flavor and color of the samples between the nontreated control and both treatments. The color of even airtight-packaged samples, however, was changed(p<0.05) after 7 months of storage at 30$\pm$2$^{\circ}C$ when treated with EO and 10 kGy. These changes in color were confirmed by the instrumental determinations for the stored samples. Thus, it can be proposed that gamma Irradiation below 10kGy combined with airtight packaging is required for keeping the organoleptic quality of white ginseng powders for more than 6 months of storage.

• Journal of Korean Society on Water Environment
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• v.29 no.3
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• pp.438-442
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• 2013

According to Geum-River restoration project, given conditions for management of water environment in the Geum-River were changed. Because of those changes, this study was investigated the establishment of water quality standards and water quality target in the Geum-River basin. For management of water environment in the Geum-River, the sub-basins and watersheds are newly divided and the water quality and ecosystem standards in the sub-basins are reestablished. Considering the consistency of water environment policy and legal system, the legal name of sub-basins and watersheds are unified. TMDL (total maximum daily load) should be implemented in the sub-basin where exceeds the water quality standards and the number of water pollutant among the water quality parameters which exceeds the water quality standards are extremely minimized. The water quality target of water pollutant for implementation of TMDL should be established same or higher concentration of water quality standards.

• Korean Journal of Ecology and Environment
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• v.38 no.spc
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• pp.54-57
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• 2005

It is important to assess the change of water environment in the present and past. In this study, present-day water quality standards are applied to the expressions in literary works to reconstruct the historical water environment including the quality. As the result, the historical reconstruction of water quality has been made distribution of water quality from 1905 to 1935 for the Sumida River in Tokyo.

• Proceedings of the Safety Management and Science Conference
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• 2009.11a
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• pp.601-616
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• 2009

Small & Medium construction firms have been faced with demand of environmental changes. construction firms have been required to improve their structures to reinforce the competitiveness. so, these firms are making desperate efforts, which are reorganization, renovation, improvement. this study would be emphasized the Quality Management in construction work. For this, It must be supposed a plan to improve a construction organization. The Construction Firm would be executed Quality Management learning, leadership, understanding of Quality Management to construction workers.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.299-303
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• 1997

The effects of partial replacement of flour with isolated soy protein (ISP) on sponge cake quality were investigated. The replacement did not cause any significant changes in physical characteristics of sponge cakes including specific gravity, specific volume and expansion ratio. As the level of ISP replacement increased, the sponge cakes were darker in color, harder, chewier and drier than control groups. The textural characteristics (hardness, cohesiveness, springiness, gumminess and chewiness) of the sponge cakes also increased as the level of flour replacement increased. Up to 15％ of the flour could be replaced by ISP without diminishing the sponge cake quality.