• The Journal of the Korea Contents Association
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• v.19 no.12
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• pp.517-526
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• 2019

The purpose of this study is to find the optimal method for clinical application by analyzing image quality and radiation output according to parameter combination when using the Automatic Exposure Control (AEC). The experimental method combines 70, 81 kVp with sensitivity S200, S400, S800 and S1000 of the Automatic Exposure Control for Entrance Surface Dose (ESD), current volume, Signal to Noise Ratio (SNR), Contrast to Noise Ratio (CNR), Time-to-Radiation Dose Curve in abdomen and pelvis. And then, image quality and radiation output stability were evaluated. As a results, Entrance Surface Dose, current volume, Signal to Noise Ratio, Contrast to Noise Ratio decreased as the tube voltage and sensitivity were set higher. In addition, the higher tube voltage and sensitivity, the Time-to-Radiation Dose Curve showed a poor output stability. In conclusion, the higher the combination of tube voltage and sensitivity in the use of Automatic Exposure Control, the more problems can be seen in image quality and stability of the radiation output. Therefore, a relatively low combination of tube voltage and sensitivity showed that the image quality and radiation output stability could be optimized by minimizing the error range that would occur when the detector recognized a combination of parameters.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.199-206
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• 2004

Typhoon "MAEMI", happened in September 2003, hit the great damage to Gyeongnam province area. Especially, rice plant was lodged or severe leaf damage was caused. This study was conducted to find out the extents of leaf damage among different rice cultivars, and to evaluate rice yield and eating quality due to leaf damage after typhoon. Rice cultivars torn off over half of the flag leaf length (FLL) were one medium-late maturing cultivar (Donginl), medium maturing cultivar (Yeonganbyeo), eight early maturing cultivars (Samcheonbyeo, Jounghwnbyeo, Munjangbyeo, Taebongbyeo, Odaebyeo, Samhaegbyeo, Sobaegbyeo, Sinunbongbyeo), two long-il type cultivars (Samgangbyeo, Namcheonbyeo), and three special use cultivars (Heukseonchalbyeo, Jinbuchalbyeo, Yangjobyeo). Cultivars torn off below 1/10 FLL were eight medium-late maturing cultivars (Chucheongbyeo, Daecheongbyeo, Saechu cheongbyeo, Donganbyeo, Daeyabyeo, Hwamyeongbyeo, 방eongsanbyeo, Dongjinbyeo) and two medium maturing cultivays (Donghaebyeo, Gumobyeo2). The rest cultivars were tore off by 1/10∼1/2 ELL. In yield components, the longer was flag leaf damage, the lower was ripened grain ratio, grain weight and brown/rough rice ratio, which was severly impacted to late than to ordinary season cultivation. However, rice yield did not decrease up to tearing by 1/10 ELL. Head rice ratio decreased from flag leaf tearing over 1/10 ELL in late season cultivation. The longer was flag leaf damage, the lower was eating quality, which could not show significantly different.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.604-611
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• 2019

This study was undertaken to examine the quality characteristics of glutinous barley flour (GBF) Yakgwa produced by air frying. To achieve this, the pH of the dough as well as expansion ratio, color, texture, and sensory evaluation of Yakgwa were measured. The pH of the Yakgwa dough significantly decreases with increasing amount of GBF, over the range 5.35-5.45. Lightness (L), redness (a), and yellowness (b) also decrease with increasing amount of GBF. Furthermore, significant decrease was observed in the hardness, proportionate to the ratio of GBF added (p<0.001). Generic descriptive sensory evaluation results reveal that samples with high ratio of GBF show increased grain aroma, burnt aroma, grain flavor, nutty flavor, astringency, chalky taste, and hardness. The acceptance test determined the GBF-20 sample group to be high in flavor and texture (p<0.05). Therefore, it would be appropriate to apply to 20% GBF for alternative and the addition of GBF would be considered to have positive effects on the quality characteristics of Yakgwa using air fryer.

• Korean Journal of Childcare and Education
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• v.16 no.6
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• pp.253-272
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• 2020

Objective: This study aimed to analyze the counseling contents of daycare center teachers by using text mining and semantic network analysis methods to find the necessary support directions for daycare teachers and to improve the quality of child-care. Methods: Five hundred thirteen cases of counseling recorded on the open bulletin board of online counseling (Naver Bands for Nursery Teacher Counseling) were collected, and frequency analysis, centrality solidarity analysis, and machine learning-based topic analysis were conducted using the NetMiner4.3 program. Results: First, 'teacher-to-child ratio' was highest in the frequency. Second, 'colleagues' were all high in all centrality analysis. Third, machine learning-based topical analysis shows that the topics were categorized as subjects about 'childcare and education', 'working environment that supports professional development' and 'working condition', and among them, 'first-time teacher concerns' accounted for 44% of the total counseling content. Conclusion/Implications: This study implied that it is necessary to provide high-quality child-care and education to infants by lowering the 'teacher-to-child ratio', and a systematic program is needed to help improve effective communication skills in interpersonal relationships such as between parents, fellow teachers, and principals. In addition, self-development and efforts to improve teachers expertise should be prioritized in order to improve infant care quality and quality of teachers.

• Korean Journal of Agricultural Science
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• v.51 no.1
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• pp.1-8
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• 2024

We conducted this research to examine the reducing level of lysine : tryptophan ratios in the diet affected the performance and meat quality of finishing pigs. At the end of the experiment, 144 crossbred finishing pigs (Duroc × [Yorkshire × Landrace]) having an average body weight of 70.6 ± 3.9 kg were randomly assigned to four dietary treatments (9 replications, 4 pigs per pen). The pigs in the 4 treatments were fed diets with different lysine : tryptophan ratios, such as 1 : 0.175, 1 : 0.160, 1 : 0.145, and 1 : 0.130. In considering average daily gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR), the ratio of tryptophan and lysine (Lys : Trp) did not show any significant effect (p > 0.05). Moreover, nutrient digestibility had no significant impact (p > 0.05). However, the decreasing level of tryptophan linearly decreased the back-fat thickness at overall period (p = 0.038) and reduced at week 5 (p = 0.007). Additionally, the lean meat percentage (LMP) showed a tendency to increase at initial (linear effect, p = 0.097) and increased at overall period (linear effect, p = 0.045). Therefore, we suggest that Lys : Trp ratio of 0.130 could enhance the meat quality in finishing pigs.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.10a
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• pp.308-311
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• 2004

Nowadays, plastic industry has needed to produce parts that require high precision and quality. To make a high precision and quality part, before injection molding, plastic material is investigated about their properties such as shrinkage, warpage, etc. In this study, experiments were conducted with PA6(polyamid) to figure out shrinkage behavior according to three type aspect ratio of samples. The injection speed that affects on shear rate, molecular orientation within plastic part was determined as main variable of experiment. As a result of experimental study, part shrinkage had a tendency to be decreased by increasing injection speed and aspect ratio of samples.

• Proceedings of the Korea Concrete Institute Conference
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• 2000.04a
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• pp.53-56
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• 2000

The performance of high-strength concrete is controlled by the fact, affecting the quality management, especially by revision error in water content of the ratio of surface moisture in fine aggregate. The difference in water content results from the revision error of the ratio of surface moisture and errors in sampled aggregate in the processing ready-mixed concrete plant. This study is to investigate the properties of flowing and hardening by investionally varying the revision error of the ratio of surface moisture in fine aggregate to compare and analyze the variance in quality.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.05a
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• pp.91-93
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• 2009

A large steel ingot needs to be larger and larger in size and an ultra high clean, no defect in quality with a low hot top ratio for the resent heavy industry. The demands are very difficult to achieve simultaneously because of their contradictive effect to each other in results. In this study, 30ton steel ingot was cast in a foundry with an optimized design parameter of cast mold and cast process conditions for the low hot top ratio, 12%. The cast ingot was analyzed in macro defect, segregations, and cleanness. No macro defect was founded in central surface of the ingot. The degree of segregation and cleanness are in the controlled range with a sound quality.